Home Chef Steak Cheddar Mashed Potatoes Roasted Zucchini

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 571.9
  • Total Fat: 21.0 g
  • Cholesterol: 115.5 mg
  • Sodium: 291.3 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 7.1 g
  • Protein: 52.5 g

View full nutritional breakdown of Home Chef Steak Cheddar Mashed Potatoes Roasted Zucchini calories by ingredient


Made 5 servings, not 4 so broke the serving size accordingly Made 5 servings, not 4 so broke the serving size accordingly
Number of Servings: 1


    .8 serving 6 oz Sirloin Steak trimmed to no fat
    .8 oz Cheddar Cheese
    .75 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    .4 medium (2-1/2" dia) Onions, raw
    0.4 pat (1" sq, 1/3" high) Butter, salted
    2 tbsp Balsamic Vinegar
    1.5 tbsp Sour Cream
    1 cup, sliced Zucchini


You Will Need

Olive Oil Salt Pepper Cooking Spray
1 Baking Sheet 1 Medium Pot 1 Medium Non-Stick Pan
Before You Cook

Preheat oven to 400 degrees
Thoroughly rinse produce and pat dry
Prepare a baking sheet with foil and cooking spray
Upon delivery, remove potato from meal bag and store at room temperature

Make the Potatoes

Peel and cut potatoes into large chunks. Bring a medium pot with potato chunks covered by 4 cups water and 1 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add cheese, sour cream, half the potato cooking water, and a pinch of salt. Mash until smooth. If too dry, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. While potatoes cook, prepare ingredients.

Prepare the Ingredients

Trim zucchini ends, halve lengthwise, and cut into ½"half-moons. Halve and peel onion. Slice halves into thin strips. Stem and mince rosemary. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Start the Steak

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned, 2-3 minutes per side. Transfer steaks to one half of prepared baking sheet. Steaks will finish cooking in a later step. Reserve pan; no need to wipe clean.

Roast the Steak and Zucchini

Place zucchini on empty half of baking sheet and toss with 1 tsp. olive oil, a pinch of salt, and seasoning blend. Spread zucchini into a single layer on its side. Roast in hot oven until zucchini is tender and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes. While steak roasts, make onion jam.

Make Onion Jam and Finish Dish

Return pan used to cook steak to medium heat and add 1 tsp. oil. Add onions to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes. Add 2 Tbsp. water, butter, and rosemary. Stir constantly until butter is melted, 30-60 seconds. Remove from burner and stir in balsamic glaze and a pinch of pepper. Plate dish as pictured on front of card, spooning onion jam (to taste) over steak. Bon appétit!

Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user EDMONDSDEB52.