Monday Menu and Recipe Review

Today is the last day I will have to take all my children grocery shopping with me this year. Hallelujah.

This week

Green Chicken EnchiladasI make these mild, with canned green chiles. First day of school dinner!

Baked Falafel, tzatziki, tomato salad. The kids love falafel, but I don’t love frying it. Hope we like this one just as well!

Grilled Steak, Parsley/Garlic/Olive Oil sauce, grilled potatoes, salad. Time to use a bunch of the parsley I’ve been growing.

Hamburgers, Hawaiian Macaroni Salad. We all love this creamy macaroni salad, and I can put some in lunch boxes this week.

Spaghetti with Zucchini and GarlicWill the kids eat this? I don’t know. I’ll probably set some plain pasta aside just in case. Their dislike of squash (pumpkin pie is the exception) is completely unreasonable.

 

Last week


Blueberry MuffinsI got a bag of fresh blueberries from my neighbors’ Michigan vacation, so it was time for these perfect muffins. Don’t waste your blueberries on anything else. The recipe calls for cream or half and half, but you can absolutely use milk.

Slow Cooker RibsI didn’t follow the recipe for the rub or the sauce here, but the method worked great! I used a rub of brown sugar, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt and cayenne, and bottled BBQ sauce (not too much!). The ribs came out incredibly tender and moist, but with a nice caramelized crust. Exceeded expectations!

Creamed Corn with BaconThis is a bit of a production for a side dish, but it was really delicious. I didn’t wait for the corn broth to reduce as much as it called for, so I had some extra to freeze. Maybe I’ll use it in corn chowder or something.

Filipino Grilled Chicken. Mmmmm. I’ll be freezing chicken in this marinade to pull out for an easy weeknight dinner.

Garlic-Toasted Tomato Sandwiches. As usual, I didn’t follow the recipe exactly (I used soft goat cheese instead of feta/mayonnaise), but there’s no better way to enjoy summer tomatoes.

Spaghetti with Mint-Pea Pesto. Fast, yummy, no planning necessary (peas from the freezer, mint from the garden). Even Miss Eight, who has developed a recent disdain for pesto, ate her entire portion.

 

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Monday Menu and Recipe Review

After a very slow and rainy start, it’s definitely summer now. I don’t have much ambition in the kitchen lately (or much ambition at all, really). It’s so hot and humid outside, I don’t even want to get near the grill. I’ve got to make an effort for Miss Seven’s eighth birthday this week, though. We’re having a small party at the pool, and Miss Seven has taken over the party planning. Weeks ago she hand wrote the invitations and picked out paper plates with cute puppies. Yesterday she assembled and labeled all her party favor bags. I’ve been given a checklist with my assignments. I must admit that it’s nice to be relieved of the planning duties, but I’m still responsible for producing a cake in the shape of a present.

This week

Monday: Pasta with Corn, Bacon and Basil

Tuesday: Chicken and Dumplings (this is the base recipe–I add extra seasoning and usually make homemade biscuit dough)

Wednesday: Salad Bar and grilled cheese sandwiches

Thursday: Green Chicken Enchiladas, yellow rice, beans, tomato salad, s’mores (for the birthday girl)

Friday: Fish and Chips, green salad

Last week

Monday: Lemony Potato Salad and broiled salmon, red cabbage slaw, watermelon

I added some more yogurt, lemon and herbs to the 4th of July potato salad, and we mixed in some broiled salmon. Good for a hot summer evening.

Tuesday: Zucchini-Ricotta Fritters, rotisserie chicken, farmer’s market carrots and peas with Homemade Ranch Dressing

I didn’t make the fritter recipe I’d planned because I forgot to buy ricotta. Instead I made this one, which was really easy and delicious. Little Five keeps asking me to make them again. I had to cook my own chicken because the market’s rotisserie oven wasn’t working–so much for convenience!– so I didn’t make the dressing, either. Next time! 

Wednesday: Crock Pot Chicken Taco Chili (from Jen), rice

Tasty! Jen used chicken thighs, and the chili was nice and thick and would have made a good taco filling, too. Thumbs up from the kids.

Thursday: Pasta with Caramelized Cabbage, Anchovies and Bread Crumbs, green salad (swap with Jen)

I don’t know whether everyone else loves this recipe as much as I do, but at least everyone loves the bread crumbs! I used red cabbage and added caramelized onions, too.

Friday: Kofta, yogurt-mint sauce, Hummus and Pita (all from the freezer)

I made a double batch of these kofta kebabs a couple of weeks ago and froze the extras. They make a great freezer meal, reheated in a 375 degree oven. I didn’t follow the recipe exactly–I used half ground lamb, half ground beef, substituted cooked bulgur for the pistachios, and added an egg to the mixture. I also found that refrigerating the kebabs for at least 30 minutes helped them hold their shape on the grill. Skip the skewers if you only have bamboo ones. Even though I soaked mine, they disintegrated pretty quickly on the grill. I’m sure metal skewers would work just fine. This is definitely a meal to repeat.