You could say that Irish food is in my blood, because it is. My great grandparents met on the boat to America and my grandmother’s Irish cooking has stuck with me years after she left us.
I love everything Ireland and always celebrate St. Patrick’s Day with a week of Irish cooking. It’s no secret that this week’s themed menu is Irish!
Before I get to the meal prep, let me give you some tips on dinners. Irish food doesn’t have to be unhealthy. There are a lot of options to sub the otherwise carby, saucy food for healthier options.
I’m not sure how happy my grandmother would be with me turning her delicious recipes healthy but it’s a different time, grandma. For example, instead of potatoes with my bangers and mash, I used this recipe and made cauliflower rice:
While Grandma White made THE best cabbage roll, or pigs in a blanket as she called them, I stick to this easy cabbage roll casserole recipe:
I don’t think she’s too angry with my modern twists, because at the end of the day, I always know to use good beer with my roasts. Guiness all the way, baby.
Now that I’ve given you 3 yummy dinner options, let’s jump into our breakfast and lunch meal prep.
- Corned Beef Hash
- Meat of your choice and Pub Salad
- Healthier Reuben Wraps
- 6 lbs or larger Corned Beef
- Low Carb Tortilla Wraps
- Bib lettuce
- Red cabbage
- White shredded cabbage
- 1 Sliced Cucumber
- 1 ½ lbs Potatoes
- 3 Small Onions
- 4 Garlic Cloves
- 1 Block Cheddar Cheese
- 4 eggs
- Healthy mayo (made with avocado or olive oil)
- Tomato Paste
- Spicy Brown Mustard
- Apple Cider vinegar
- 2 tbsp rice vinegar
- Olive Oil
- Dijon Mustard
- 2 tbsp Tarragon
- 2 tbsp Thyme
- 2 Guiness Beers
1/4 tsp of the following spices
- Salt & Pepper
First you have to cook the corned beef. Here is the recipe I used and you can let it go in the crockpot while you make everything else. Once it’s done take out 4 cups (2 for ruebens and 2 for breakfast) and eat the rest for dinner that night!
Corned Beef in the Crock Pot
Combine the following ingredients in the crock pot
*If you have a small crock pot, scale potatoes, cabbage and carrots
- 5-6 pounds Corned beef brisket
- 5 Carrots, sliced
- 1 lb Potatoes, cut in chunks
- ½ head cabbage, cut in pieces
- 1 Yellow onion, sliced
Stir together the following ingredients and then pour over meat and veggies.
- 5 tbsp Brown Mustard
- 1 cup Sour cream
- 2 8-ounce beers
- 1 ½ Tbsp. Thyme
Cook on high 4 hours or best at low 8 hours
Don’t forget to save 3 cups for sliced or diced corned beef!
Let me start by saying, ruebens are not very healthy! I used a version of homemade sauerkraut and homemade thousand island dressing to make this a healthy lunch option. If you’ve never had a reuben before, don’t even think that this healthy recipe comes close to the real thing. I’m just trying to keep us healthy here!
Prepare the dressing:
Combine the following ingredients in a small container to store:
- 2 tablespoons tomato paste
- 1/2 cup clean mayonnaise
- 1/4 cup chopped pickles
Prepare the “sauerkraut”
Combine the following ingredients in a medium tupperware container
- 1 cup shredded purple cabbage
- 1 small white onion, diced
- 2 tablespoons mayo
- 1 tablespoon apple cider vinegar
- 1 teaspoon spicy brown mustard
Assemble the reuben wraps by placing a tortilla flat on the plate. Smother with thousand island dressing. Add sauerkraut then your corned beef. Wrap it up and enjoy!
Prepare the Pub Salad:
You will have a lot of leftover meat this week so if you’re like me, you’ll want to make sure that doesn’t go to waste. Pair the beef roast or cabbage roll casserole with an Irish Pub Salad twice this week for a hearty lunch.
Prepare dressing for salad:
Combine all of the following ingredients in a salad dressing mixing container
- 1/2 cup low-fat mayonnaise
- 2 tablespoons rice vinegar
- 1 teaspoon dried tarragon
- 1 tablespoon Dijon mustard
- 2 to 3 teaspoons water
Mix well and store.
I always wash, slice and store the salad ingredients to make my week easier. In this case:
- Wash the lettuce
- Slice the cucumber and onion
- Cube the cheese
- Hard boil 4 eggs
When you’re ready to eat the salad combine Bibb lettuce with shredded cabbage and top with cucumber, 1 egg, onion, and cubes of cheddar cheese. Drizzle tarragon dressing.
- Slice the 1 onion, mince 1 garlic clove, dice 2 cups corned beef and 2 cups potatoes.
- Melt 2 tbsp olive oil in skillet. Then saute the onion and garlic. Add the potatoes to the skillet and cook until lightly browned. Season with ¼ tsp thyme, ¼ tsp oregano, ¼ tsp basil, ¼ tsp paprika, ¼ tsp salt and pepper. Stir in the corned beef and cook for 5 minutes.1/4 tsp Basil
By the end of this meal prep you will have breakfast for every day of the week, enough for 3 reuben wraps and 3 Pub Salads (don’t forget to add leftover meat).
Remember the bangers and cauliflower mash AND the beef stew AND the cabbage roll casserole ingredients aren’t listed here. If you want to make those dinners this week, make sure you visit the Pintrest recipe and add it to your list. https://www.pinterest.com/expertlyflawed/week-4-themed-meal-prep/
I had an amazing St. Patrick’s Day thanks to some great friends, and some delicious Irish food! What did you do for St. Patti’s Day? Add your comments below.
Next week is an All American menu…