MENU – June Week 2

Week 2

Sunday Menu

  • Steak on a Stick
  • Steamed Sugar Snap Peas
  • Sesame Rice

Prep

  • Get your skewers soaking if you’re using wooden/bamboo skewers. Put them in a shallow dish and soak for about 30 minutes.
  • Next, cut your flank steak into 1/4-1/2 inch strips, cutting against the grain (top to bottom). Once the skewers have soaked, thread the strips of meat onto the skewers.
  • Let’s cook up some rice. Follow package instructions.
  • Get your snap peas ready by placing them in a microwave-safe bowl with ~2 tbsp water and cover with a lid. Steam for about 4-6 minutes depending on fresh or frozen. Drain and keep warm.
  • Now let’s preheat your grill/grill pan to medium-high heat. Once heated, place your skewers on the grill for about 2-3 minutes per side. Now drizzle or brush your teriyaki sauce on the steak. Cook another minute on each side after putting sauce on them.
  • Now add butter (~1/2 tbsp per person) and sesame seeds to your rice. I add about 1.5 tbsp per 4 servings. Mix it all up and serve with your snap peas and skewers. YUM!

Grocery Items

  • Flank Steak
  • Sugar Snap Peas, fresh or frozen
  • Rice, quick cooking or frozen
  • Butter
  • Teriyaki Sauce (I use THIS ONE)
  • Skewers
  • Sesame Seeds

Monday Menu

  • Sauteed Garlic Shrimp
  • Creamy Pesto Veggies
  • Parmesan Bread

Prep

  • Preheat oven to 425 degrees. Slice your bread and place on a foil-lined baking sheet. Drizzle with olive oil and sprinkle with grated or shredded Parmesan.
  • Get your veggies steaming by placing in a microwave-safe bowl with ~2 tbsp water and cover with a lid. Steam in the microwave for about 6-8 minutes or until desired doneness. Drain and keep warm.
  • Pop your bread in the oven for about 6-8 minutes until golden and cheese is melted.
  • While your veggies are steaming, let’s get the shrimp ready (I cook about 10 large per person). Get out a large saute pan. Place 1-2 tbsp olive oil in the pan along with 2 cloves chopped garlic and turn to medium heat. Once heated, add your shrimp and cook about 2 minutes per side. Season with salt and pepper to taste. Sprinkle with dried chopped parsley (if you have fresh, use it).
  • Now mix up your pesto veggies. Stir in enough sour cream to make a light sauce and add in jarred pesto to taste. Start out small with the pesto. A little goes a long way, and you can always add more. Serve your shrimp right on top of your veggies and your bread on the side. Pesto-rrific!

Grocery Items

  • Shrimp peeled & deveined, fresh or frozen
  • Garlic
  • Italian Style Veggies, frozen
  • French/Italian Bread
  • Olive Oil
  • Parmesan, grated/shredded
  • Sour Cream
  • Pesto jarred
  • Spice: Dried Parsley

Tuesday Menu

  • Taco Tuesday with
  • Slow Cooker Salsa Chicken
  • Avocados

SUMMER SLOW COOKER… You bet!

Prep

  • START IN THE MORNING by getting out your Crock Pot and setting to low. Add 2 tbsp olive oil to the bottom of the pot along with 1/2 cup of salsa. Place your boneless, skinless chicken breasts on top. Season with salt and pepper to taste and ~1 tsp cumin then cover with 1/2 c salsa. Cook 6-8 hours on low. NOTE: Cook enough for two meals.
  • When you’re ready to eat, remove chicken from the slow cooker and place on a cutting board. Pull apart with two forks. You can add it back to the salsa liquid to keep warm and seasoned.
  • Slice your avocados and wash your cilantro. Pick off the cilantro leaves. Now get your tortillas, salsa, and cabbage out. I like to slightly warm the tortillas in the microwave covered with a damp paper towel.
  • Now line it all up and build some tacos! I like to build like this: chicken, cabbage, cilantro, salsa, and avocado slices. OlĂ©!

Grocery Items

  • Boneless, Skinless, Chicken Breasts (2 meals)
  • Avocados
  • Cilantro, fresh (2 meals)
  • Precut Cabbage/Slaw
  • Salsa (2 meals)
  • Olive Oil
  • Tortillas
  • Spice: Cumin

Wednesday Menu

  • Club Sandwiches
  • Carrot Slices & Dip

I love a good sandwich with a fresh summer tomato. This tasty Club sammy should do the trick!

Prep

  • Let’s fry up some bacon! My favorite is thick cut slab bacon, but you can use whatever kind you prefer (precooked is fine, too– just crisp it up a bit in the microwave before making your sandwiches).
  • While your bacon is cooking, get all your veggies washed and dried. Slice your tomatoes and tear or slice your lettuce into sandwich-friendly pieces.
  • Now toast your bread in a toaster or in the oven to desired toastiness : )
  • Layer your sandwiches like this: bottom slice of bread, mayo/mustard, turkey, cheese, bacon, lettuce, then tomato, second slice of bread, turkey, cheese, bacon, lettuce, tomato, mayo/mustard, then top slice of bread.
  • Plate it up. I like to cut my clubs diagonally into four pieces and fan them out on the plate. Add some carrot slices or sticks between the club quarters and put some dressing for dipping in the middle. Fancy!

Grocery Items

  • Slicing Tomato
  • Lettuce (like bibb or romaine)
  • Presliced Carrots or Carrot Sticks
  • Sliced Cheese of choice
  • Bacon
  • Sliced Deli Turkey of choice
  • Mayo, if desired
  • Mustard, if desired
  • Bread of choice
  • Dressing of choice for dipping

Thursday Menu

  • Chicken Taco Salad Bowls (using leftover chicken)

RESTAURANT IT UP: I love taco salad bowls. They jazz up this salad just like something you would order at a restaurant!

MAKE YOUR OWN: If you can’t find taco bowls, make your own by toasting in an oven-safe bowl for about 6-8 minutes at 400 degrees.

Prep

  • Get out your leftover chicken and warm in the microwave.
  • Wash and dry your peppers and cilantro. Pull off cilantro leaves, and slice your peppers from top to bottom in thin strips.
  • While chicken is warming up, get out a large bowl or plate to put your “taco bowl” on.  Fill your bowls with salad greens, fresh cilantro leaves (~1 tbsp per person), sliced red bell pepper, and about 1/4 c drained black beans.
  • Now add your chicken on top. Add sour cream and salsa and you’re ready to go. If you’re going for a restaurant feel, add a squeeze of fresh lime juice and a little more fresh cilantro on top. Dig in!

Grocery Items

  • Salad Greens
  • Red Peppers
  • Lime
  • Cilantro (if you need more)
  • Salsa (if you need more)
  • Black Beans, canned
  • Tortilla Bowls OR Tortilla Chips
  • Shredded Cheese of choice
  • Sour Cream

Friday Menu

  • Peppery Strip Steaks
  • Smoky Roasted Potatoes
  • Prosciutto-Wrapped Green Beans

DINNER CLUB: Call your dinner buddies because this is a great entertaining meal!

NOT UP FOR GRILLING? No prob. If you have an oven-safe skillet you can do a “steakhouse sear” by preheating your oven to 425 degrees and cooking your steaks in a hot oiled skillet for 5-6 minutes. Then transfer the skillet to the oven for 5-8 minutes, depending on desired doneness, and let rest for 5 before digging in.

Prep

  • Let’s preheat the oven to 400 degrees. Get your potatoes washed, patted dry, and cut into ~1-inch quarters/cubes. In a large mixing bowl, toss with 2-3 tbsp olive oil depending on the amount and salt & pepper to taste. Spread out on a large baking sheet. Sprinkle with paprika. I love the smoky flavor! NOTE: Make extra for tomorrow. Use two pans if needed and skip the paprika on tomorrow’s taters. You don’t want to overcrowd your pan or your potatoes will steam. Pop in the oven for about 40 minutes, tossing halfway.
  • Now steam your green beans in the microwave using a microwave-safe dish with about 2 tbsp water and covered with a lid. I buy frozen whole green beans that are fantastic and don’t need trimming. They only take about 6 minutes to steam. Meanwhile, get your prosciutto out of the fridge and slice into ~1 inch wide “ribbons.” Set aside.
  • Preheat your grill/grill pan to medium-high heat. I like to season steaks with salt and lots of fresh-cracked pepper. Once heated, get your steaks on the grill. Cook to desired doneness, 5-8 minutes per side depending on thickness. Let rest 4-5 minutes before serving.
  • Now drain your green beans and toss with about 2 tbsp of balsamic vinegar. Wrap 6-8 whole green beans with your prosciutto “ribbons”, making sure to tuck the ends under the bundles. Pop on a baking sheet and put in the oven for about 5 minutes to warm/crisp as potatoes finish. Cheers!

Grocery Items

  • Strip Steak like Sirloin Strip or NY Strip
  • Small Red Potatoes (2 meals)
  • Whole Green Beans, fresh or frozen
  • Prosciutto, thinly sliced, 1/3-1/2 pound
  • Olive Oil
  • Balsamic Vinegar
  • Spices: Paprika

Saturday Menu

  • Grilled Sausages with
  • Soy-Citrus Summer Veggies & Potatoes (using leftover potatoes)

INGREDIENT NOTE: Choose any type of sausages you like… pork, chicken, etc…

Prep

  • Let’s start by slicing up our veggies. I buy based on these amounts-> 1/2 a zucchini, yellow squash, and pepper + 1/4 red onion per person. Trim the ends off your zucchini and yellow squash and slice into long strips so they won’t fall between the grill grates. Cut your onion and peppers into quarters.
  • Make your veggie sauce by whisking together 1/4 c olive oil, 1/4 c lite soy sauce, 1/4 c orange marmalade/jam, and salt and pepper to taste. (You may need to heat your marmalade/jam a bit in the microwave to make it easier to mix.) Use half of your sauce to drizzle on your veggies before grilling.
  • Now, preheat your grill/grill pan to medium heat. Once it’s heated, get your sausages and veggies on the grill. Your veggies will take about 10 minutes. Sausages generally take about 8-10 minutes per side.
  • Get our your leftover roasted potatoes from last night. Reheat in the microwave about 2-3 minutes. When you pull off your veggies, place on a cutting board and chop into bite-sized pieces. Put veggies and potatoes in a large bowl and toss with remaining sauce.
  • Serve it all up with your sausages. I told ya, yummy all week long!

Grocery Items

  • Italian-style Sausages
  • Zucchini Squash
  • Yellow Squash
  • Red Onion
  • Red Bell Peppers
  • Orange Marmalade or Jam
  • Lite Soy Sauce
  • Olive Oil
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