MENU – June Week 4

Week 4

Sunday Menu

  • Traditional Shrimp Cocktail
  • John’s Cocktail Sauce
  • Corn on the Cob
  • Mixed Green Salad

TIME SAVER: Many markets will steam shrimp for you, or you can buy shrimp ready to eat. You can also buy cooked, frozen shrimp that you can just thaw out.

MAKE AHEAD: Go ahead and get your marinade ready and toss your chicken breasts in to soak up the goodness for tomorrow.


  • IF you want to make your own cocktail sauce, make it first so it can chill. This is my dad’s recipe and it’ll knock your socks off! Mix together 1 c chili sauce, 1/4 c horseradish, 1 tbsp fresh lemon juice, 1 tsp hot sauce, 1 dash Worcestershire sauce, and salt/pepper to taste. Cover and chill in the fridge until ready to use. You can save the juiced lemon to throw in your shrimp water.
  • Fill a large pot with your corn and cover with water. Bring to a boil and boil until tender- about 10-12 minutes or until desired doneness. NOTE: Cook a little extra corn for Wednesday.
  • Mix up your side salad and place on half of each plate.
  • Fill another pot with water and bring to a boil for your shrimp (I make 6-8 large per person). Slice and throw the lemon into the water along with 1/4 c Old Bay Seasoning or similar. Boil the shrimp for about 6-7 minutes until pink. Drain, cool, and peel. Season with extra Old Bay Seasoning or similar if desired.
  • Butter the corn and serve it up with your salad and shrimp cocktail. Cheers!

Grocery Items

  • Shrimp, large, fresh or frozen, uncooked
  • Lemon
  • Salad Greens
  • Corn on the cob, fresh/frozen (1 + meals)
  • Butter
  • Veggies for salad toppings like:
    • Cucumbers
    • Tomatoes
    • Carrots
    • Radishes
  • Cocktail sauce or ingredients to make:
    • Chili Sauce
    • Prepared Horseradish
    • Lemon
    • Hot/Hot Pepper Sauce
    • Worcestershire sauce (2 meals)
  • Salad Dressing of choice
  • Spice: Old Bay Seasoning or similar

Monday Menu

  • Jonathan’s Grilled Peanut Chicken
  • Ginger-Soy Noodle Salad
  • Chili Garlic Broccoli


  • Let’s start by marinating the chicken if you didn’t get to it last night. You can pound it out a bit so it cooks faster if you like. Place chicken in a bowl and add equal parts soy sauce and spicy peanut sauce to just coat the chicken. Toss and set aside. The longer you can let it sit in the marinade, the better. At least 20 minutes would be great. NOTE: Make extra for tomorrow night & save some peanut sauce.
  • Preheat your grill or grill pan to medium heat and get a large pot of water boiling for your noodles. While you wait for things to heat up, wash and slice up your bell pepper as small as you prefer (one pepper will be enough for a whole box of spaghetti). Slice up some green onions as well (if using). Put your cut pepper and an equal amount of shredded carrots in a bowl big enough for your noodle salad.
  • Put the meat on the heat and grill for 6-8 minutes per side or until juices run clear. Remove from heat and let rest.
  • Drop your noodles in the water while you are finishing the chicken on the grill. When they are done, drain well and place them on top of your veggies. Mix well and add salad dressing to taste. Top with your green onions if desired. This dish is good warm or cold : )
  • Now wash and trim your broccoli.  Steam florets in a microwave-safe and covered dish with 2 tbsp water until tender (~5 minutes). Drain and add ~1/2 tbsp butter and 1/4 tsp chili garlic sauce per person. Serve it all up on a plate with a drizzle of peanut sauce on your chicken. DE-LISH!

Grocery Items

  • Chicken Breasts, boneless, skinless (2 meals)
  • Spaghetti Noodles
  • Broccoli Florets, fresh
  • Red Bell Pepper (3 meals)
  • Carrots, shredded
  • Green Onions (optional)
  • Peanut Sauce of choice
  • Ginger-Soy Salad Dressing of choice
  • Butter
  • Chili Garlic Sauce
  • Lite Soy Sauce

Tuesday Menu

  • Peanut Chicken Wraps (using leftover chicken) with
  • Red Peppers and Butter Lettuce

HAVE EXTRA: Make some for lunch tomorrow.


  • Get out your leftover chicken and slice it into thin strips. You can warm in the microwave or serve cold.
  • Wash and dry your lettuce. Wash and slice your red bell pepper and avocado into thin strips (~1/4 each per wrap). NOTE: Slice extra pepper and store in the fridge for tomorrow’s brinner.
  • Build your wrap by first drizzling with peanut sauce, packing in the lettuce, now your chicken, and top with bell pepper and avocado strips. Drizzle again with sauce. And add a bit of Sriracha sauce or Chili Garlic Sauce to give a zing.
  • Dig in!

Grocery Items

  • Tortillas, med-large size (2 meals)
  • Butter/Bibb Lettuce
  • Avocado (2 meals)
  • Red Bell Peppers (if you need more)
  • Sriracha or Chili Garlic sauce

Wednesday Menu

  • It’s Brinner Time!
  • Sweet Corn & Red Pepper Frittata (using leftover corn & peppers)
  • Mixed Greens
  • Sourdough Toast

This is one of my favorite flavor combos for a frittata.


  • Preheat oven to 350 degrees. Melt about 2 tbsp butter in an ovenproof skillet (I use a stainless pan) over medium heat on the stovetop. Beat 8 eggs and add salt, pepper, and dried oregano to taste (~1/2 tsp if you’re not sure). Pour into skillet. Don’t mix.
  • Cook about 2-3 minutes on the stovetop and then add about 1/2 c chopped leftover peppers and about 1 c of your leftover corn (cut off the cob). Now top with 1 c shredded cheese of choice. Cook on the stovetop for about 6-7 more minutes (altogether about 10 minutes on the stovetop until the bottom is firm). Transfer to the oven for 10-12 minutes (or until the middle is not runny).
  • While your frittata is cooking, mix up your side salad and place on half of each plate. Use dressing of your choice. I’ll be using a basic balsamic vinaigrette with equal parts balsamic vinegar & olive oil. Just whisk it until blended.
  • Now slice your bread and get it toasted. I just love sourdough toast but you can use whatever bread you prefer. I’ll serve it with a bit of butter and jam.
  • Serve your toast alongside your frittata and salad. What an eggcellent meal!

Grocery Items

  • Eggs
  • Salad Greens
  • Veggies for salad toppings
  • Sourdough Bread, or bread of choice
  • Shredded Cheese, mozzarella or preferred (2 meals)
  • Dressing of choice or balsamic vinegar & olive oil
  • Butter
  • Jam, for toast
  • Spice: Dried Oregano

Thursday Menu

  • Sirloin Steak Tips with Mushrooms and
  • Spinach-Loaded Potatoes

IN A HURRY: Prick your potatoes with a fork and pop in the microwave oven for about 12 minutes or until tender.


  • Preheat your oven to 400 degrees. Wash your potatoes and wrap them in foil. Pop in the oven for ~45 minutes or until tender.
  • Now slice up your steak into bite-sized pieces and place in a mixing bowl along with about 1 tbsp cornstarch. Toss to coat and add Worcestershire sauce to taste (~1/4 tsp per serving if you’re not sure).
  • Now preheat a large skillet to medium-high heat and add 1-2 tbsp olive oil. Add in your mushrooms and salt, pepper, and dried oregano (1/4 tsp per person) to taste. Saute for about 4-5 minutes and then add in your beef tips. Cook about 3-4 minutes per side. Add ~ 1/2 – 3/4 c beef stock and bring to a boil. Sauce will thicken. Remove from heat.
  • Once your potatoes are done, place them on each plate and cut a slit down the middle, and press open. Add 2 tbsp cream cheese and press about 1 cup of spinach into the potato and cheese goodness.
  • Now add your beef tips on the side or right on top. Enjoy the spudtacular flavor!

Grocery Items

  • Sirloin Strips (2 meals)
  • Mushrooms, presliced (2 meals)
  • Spinach, fresh (2 meals)
  • Medium Baking Potatoes
  • Cream Cheese (2 meals)
  • Olive Oil
  • Beef Stock
  • Corn Starch
  • Worcestershire Sauce
  • Spice: Dried Oregano

Friday Menu

  • Steak, Spinach, and Mushroom Quesadillas (using leftover steak & shrooms)
  • Avocado, Tomato, & Cucumber Salad


  • Let’s make your no lettuce salad. It’s one of my favorites. Slice up your tomatoes, cucumber, and avocados into bite-sized pieces. Mix 1 part red wine vinegar to 2 parts olive oil in a medium bowl. Whisk together and add salt and pepper to taste. Now add your chopped veggies and toss. Set aside. Toss again before serving.
  • Get out your tortillas, spinach, and your leftover beef tips with mushrooms from last night. Gently warm your beef tips and mushrooms in the microwave and then load your quesadillas. I like to load half of the tortillas so I can just fold the other side over and nothing falls out when you flip it over. Load like this–> shredded cheese, beef tips with mushrooms, spinach, and more cheese. Fold over. Repeat for as many quesadillas as needed.
  • Preheat a large skillet or non-stick griddle pan and toast them up on both sides until cheese is melted. Serve with salsa on the side.

Grocery Items

  • Avocado (if you need more)
  • Tomatoes
  • Cucumber
  • Olive oil
  • Red Wine Vinegar
  • Shredded Cheese of choice (if you need more)
  • Tortillas (if you need more)
  • Salsa

Saturday Menu

  • Sun-Dried Tomato Stuffed Chicken Breasts with
  • Ravioli and
  • Sauteed Zucchini

SO I TRIED several times to make homemade ravioli and I failed miserably. I’m totally at peace with buying some delicious pre-made ravioli.


  • Preheat your oven to 375 degrees. Slice your chicken breasts lengthwise without cutting all the way through. Stuff with about 2 tbsp cream cheese and 1 tbsp chopped sun-dried tomatoes. “Fasten” together with a toothpick and place on a baking sheet. Repeat for all chicken breasts. Season top of breasts with a drizzle of olive oil, salt, pepper, and Mrs. Dash Tomato, Basil, and Garlic Seasoning (or similar) to taste. Pop in the oven for about 30-35 minutes or until cooked through.
  • While your chicken cooks, wash and slice your zucchini. Trim off the ends and slice from stem to end and then into half-circles. Set aside.
  • Start your water for boiling your ravioli. Follow package instructions to gently boil.
  • Saute your zucchini. Preheat a saute pan to medium heat with 1-2 tbsp olive oil. Season with salt, pepper, and dried oregano to taste (~1/4 tsp per person). Saute until tender, about 6-8 minutes.
  • Once your ravioli is done, drain well and gently toss with olive oil and grated Parmesan. I like to slice the chicken and serve it fanned out along with the sauteed zucchini and ravioli. Yummy!!!

Grocery Items

  • Boneless, Skinless Chicken Breasts
  • Zucchini
  • Sun-dried Tomatoes, packed in oil
  • Ravioli, prepared
  • Olive Oil
  • Parmesan, grated
  • Toothpicks
  • Spices: Dried Oregano & Mrs. Dash Tomato, Basil, Garlic or similar
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