MENU – July Week 2

Week 2

Sunday Menu

  • Steakhouse-Style Steaks
  • Squash Casserole
  • Garlic Toast

I love using an oven-safe skillet for this delicious steakhouse sear recipe. You can use a stainless steel pan, cast-iron skillet, or you can transfer the steaks to a heated broiler pan if you don’t have an oven-safe skillet.

WANNA GET AHEAD? Cook up some bacon for tomorrow night’s meal while you’re cooking tonight.

Prep

  • Get your steaks out and season with salt and pepper. Set aside.
  • Now, preheat your oven to 425 degrees. Wash, dry, and slice your squash into circles and then in half again. I slice them ~1/4 inch thick or less and I make at least 1 medium squash per person. Place in a microwave/oven safe shallow dish with about 2 tbsp water and cover. Steam for about 5-8 minutes in the microwave until tender and drain. Mix with about 1/2 tbsp melted butter per person and 1 beaten egg per two servings (example: 4 servings – mix in 2 tbsp butter and two beaten eggs). Add salt and pepper to taste. Mix thoroughly and sprinkle the top with 1/4 -1/2 c breadcrumbs and pop in the oven for about 15-18 minutes until set and golden brown around the edges.
  • Now let’s get these steaks going. Preheat an OVEN-SAFE skillet large enough for all your steaks to medium-high heat with 1 tbsp butter. Once melted, add your steaks and sear for 5 minutes on one side. Flip and transfer to your oven for 5-9 minutes (5=rare, 7=medium rare, 9=medium). Remove from oven and let rest for about 5 minutes. NOTE: We want extra steak for Tuesday night.
  • While your steaks are “resting” slice up your bread, drizzle with olive oil, and pop it right on the oven rack for about 4 minutes. Remove from oven and rub with a peeled clove of garlic. Let’s dig in!

Grocery Items

  • Thick Cut Steaks of choice (like strips, ~2 in. thick, for 2 meals)
  • Garlic
  • Yellow Squash
  • Bakery Bread (2 meals)
  • Olive Oil
  • Butter
  • Eggs
  • Bread Crumbs

Monday Menu

  • Grown-Up Grilled Cheese with Avocado, Bacon, & Cheese
  • Fire & Ice Salad

Growing up, my mom & dad went to a certain steakhouse for special occasions. Every once in a while I got to go along. They loved this simple, fresh, and flavorful fire & ice “salad.”

Prep

  • Start with your fire and ice salad. Thinly slice up your tomatoes, cucumbers, and onion. I slice up about 1/2 of a tomato, 1/3 of a cucumber, and 1/4 (or less) of a small onion per person. Mix equal parts red wine vinegar and olive oil together with 1 tbsp sugar (I make 4 servings so I do about 1/3 c each). Add salt and pepper to taste and pour over the veggies and place in the fridge. You can make this hours in advance but give it at least 30 minutes.
  • If you haven’t cooked up your bacon, go ahead and make 2-3 pieces per sandwich you’re going to make. We just cook up an entire pack so we’ll have it ready for breakfast.
  • Now slice your avocados and your bread (if it needs slicing). Preheat a large skillet to medium heat and add a drizzle of olive oil to the pan. Build your sandwiches like this: cheese, bacon, and avocado slices. Place in the skillet and toast until bread is golden brown and cheese is melted (about 5 minutes per side). Adjust heat as needed. Cheesy pleasy!

Grocery Items

  • Slicing Tomato
  • Avocado (2 meals)
  • Cucumber
  • Red Onion
  • Bacon
  • Cheese, sliced of choice
  • Bread (IF you need more)
  • Sugar
  • Red Wine Vinegar
  • Olive Oil

Tuesday Menu

  • Southwestern Steak Salads (using leftover steak)

If someone isn’t feeling like a salad, slap it in a pita or wrap and call it that! Sometimes a name change is all you need ;).

Prep

  • We’ll have this flavor bomb of a salad ready in a flash. Start by opening your corn and black beans. Drain both and set aside.
  • Place your salad greens in a large bowl or on a dinner plate. I like to drizzle with olive oil and sprinkle with a little chili powder (1/4 tsp per salad to start). Add your veggies of choice and then add about 1/3 c black beans, 1/3 c corn, and 1/4 c salsa per salad. Now thinly slice up your steak from the other night and place on top.
  • Slice up your avocados and spread over top. Enjoy.

Grocery Items

  • Salad Greens (2 meals)
  • Salad Veggies like:
    • Cucumbers
    • Tomatoes
    • Carrots
  • Corn, canned of choice
  • Black Beans, canned of choice
  • Salsa of choice
  • Avocado (IF you need more)
  • Olive Oil
  • Spices: Chili Powder

Wednesday Menu

  • Oven-Roasted Chicken Breasts with Honey Mustard Sauce
  • Sweet Potato Fries
  • Broccoli

Prep

  • Preheat your oven to 400 degrees. Place your chicken breasts on a foil-lined baking sheet and drizzle with olive oil and flip to coat both sides. Season with Table Blend Mrs. Dash (or similar), salt, and pepper. Pop in the oven for about 30-35 minutes or until cooked through and juices run clear (or internal temp of 165). NOTE: Make extra chicken for tomorrow evening.
  • Now get another baking sheet out and put your sweet potato fries on it. Bake per package instructions.
  • While your fries and chicken are cooking up, trim and wash your broccoli. Place in a microwave-safe dish with a cover along with 2 tbsp water. Cook for about 6-8 minutes or until desired doneness. Drain and mix in about 1/2 tbsp butter per serving.
  • Now mix together 2 parts Dijon mustard with 1 part honey. When your chicken comes out, drizzle it with your honey mustard sauce while it rests for about 5 minutes (only sauce the ones you’re eating tonight). Serve it all up and feel free to put a little extra honey mustard on the side for dipping.

Grocery Items

  • Chicken Breasts, boneless, skinless (2 meals)
  • Broccoli Florets, fresh
  • Sweet Potato Fries, frozen of choice
  • Honey
  • Dijon Mustard
  • Butter
  • Spice: Table Blend Mrs. Dash or similar

Thursday Menu

  • Buffalo Chicken Pitas (using leftover chicken)
  • Celery Bites and Blue Cheese Dressing

Prep

  • Get out your leftover chicken from yesterday. Slice it into thin strips. Place into a microwave-safe bowl covered with a wet paper towel. Gently reheat in the microwave. Add buffalo sauce and toss. You can add as much or as little as you like, but you can’t undo it. If you’re not sure, start with 1 tbsp per person.
  • Now clean and slice up your celery and place on half your plate along with a bit of blue cheese dressing for dipping.
  • Stuff those pitas! Add your salad greens, a drizzle of blue cheese dressing, and then your buffalo chicken. Place on the other half of your plate. That’s some spicy goodness!

Grocery Items

  • Salad Greens (IF you need more)
  • Celery
  • Blue Cheese Dressing of choice
  • Buffalo sauce of choice
  • Pitas

Friday Menu

  • Stuffed Peppers Caprese Style
  • Dippy Bread

I make a lot of these. They’re fantastic leftover but we’re going to tweak them into a FAB dish tomorrow.

Prep

  • Preheat your oven to 375 degrees.
  • Start your sauce by browning your Italian sausage and ground beef. This will make about 8-10 halves (4-5 peppers). Once browned, add in your jar of tomato/pasta sauce. I’ve been using THIS ONE from Kroger/Smith’s. NOTE: Make enough for your dinner tomorrow.
  • While your meat is cooking, wash your peppers and cut out the stem. Now slice in half stem to end and place in a large baking dish. Pre-cook in the microwave for about 8 minutes to speed baking.
  • Now drain any excess water and start to fill your peppers with your sauce. Dump extra sauce into the pan. Pop in the oven for about 20 minutes. Now slice your mozzarella into about 1/4 inch slices and cover each pepper you plan on eating tonight. Place back in the oven for another 10 minutes or until cheese is melted.
  • Once you remove the peppers from the oven, top with torn basil leaves. I use about 2 per pepper half–I LOVE basil. Now serve them up with your bread and olive oil for dipping.

Grocery Items

  • Italian Sausage, ground (2 meals)
  • Ground Beef (2 meals_
  • Tomato/Pasta Sauce of choice
  • Bell Peppers, Red, Orange, and Yellow (2 meals)
  • Basil, fresh
  • Ball of Fresh Mozzarella (LIKE THIS)
  • Bakery Bread for dipping (I like rosemary bread)
  • Olive Oil

Saturday Menu

  • Italian Sausage & Peppers (using leftover stuffed peppers) served over
  • Roasted Potatoes and Spinach

Prep

  • Preheat your oven to 400 degrees. Wash and dry your potatoes. Slice into quarters or about 1-inch cubes. Place in a large mixing bowl and toss with olive oil, salt, pepper, and dried oregano (~1/4 tsp per serving). Spread over a large baking sheet and pop in the oven for about 35-40 minutes, tossing half-way.
  • While your potatoes are cooking, get out your leftover peppers and place on a cutting board. Coarsely chop and place in a skillet on low-medium heat to reheat.
  • Now build your plates (or large bowls) by layering your handful of spinach, a drizzle of olive oil, salt, pepper, potatoes, and top with your meaty peppers. Yum-O!

Grocery Items

  • Spinach, fresh
  • Potatoes, small
  • Olive Oil
  • Spice: Dried Oregano
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