Monday: Frozen Lasagna
Tuesday: Grilled Meat Lovers
Wednesday: A Light Side to Grilled Tortillas
Thursday: Marvelous Meat Munchers
Friday: Grilled Steak, Baked Potatoes, Salad, & Rolls
Saturday: Free
For more menu planning ideas visit I’m an Organinzing Junkie
I am late getting this post today due to tired & ill kids after a long day at Soccer Camp. My menu this week will be simple due to the 4th of July holiday & all of the festivities.
Monday: Ham salad
Tuesday: Grilled Chicken marinated in Lawry’s Teriyaki Sauce, grilled onions & green peppers(place in aluminumfoil with 2 tsp of butter & 1 tsp of olive olive wrap tightly to prevent any leaks.) & corn on the cob.
Wednesday: Grilled Tortillas
Thursday: Pizza
Friday: Grilled Hamburgers & chips
Saturday: Free day!
What You Need:
1 large sweet potato, sliced thin
1 TBSP olive oil
Salt to taste
How to Make It:
Preheat oven to 350 degrees.
Place the sliced sweet potatoes on a cookie sheet in a single layer.
Drizzle with the olive oil.
Sprinkle with the salt.
Bake 10 minutes, flip and continue baking another 2 minutes or until a light golden brown.
The salt on these chips is optional. If you prefer a little sweeter taste, sprinkle them with a little cinnamon before baking.
I love the Summer months however it is tuff on my Menu Plans. This week we have games 3 nights. I do not cook big meals on game nights. For more Menu Plans visit I’m an Organizing Junkie.
Monday: Veggie Roll-ups
Tuesday: Crockpot Chipotle Beef Dip
Wednesday: Zaxby’s kids eat free with purchase of an adult Meal!
Thursday: Taco’s
Friday: Salad Breadwiches
Saturday: Grilled Steak, Baked Potatoes, Salad, and Dinner Rolls
What You Need:
2 C vanilla ice cream
2 C apple cider
2 TBSP honey
½ tsp. ground cinnamon
¼ tsp. nutmeg
Food coloring
How to Make It:
Put the ice cream in the blender.
Add the apple cider, hone, cinnamon and nutmeg.
Blend until smooth.
Add any color of food coloring you desire.
Blend in short spurts until drink has reached the desired color.
Serve immediately.
The idea of changing the color gives them an added bit of excitement to a child’s drink. It can also be great for something special on a holiday morning such as red for Valentines Day, green for St. Patrick’s Day or even orange for Halloween.
What You Need:
1 3/4 lbs lamb, cut in 1 inch cubes
3 zucchini, cut in 1/4 inch rounds
Olive oil
4 small tomatoes, cut into quarters
1 TBSP parsley
Metal skewers
How to Make It:
Brush each piece of lamb with some olive oil.
Brush each piece of zucchini with olive oil.
Place a piece of tomato on the skewer.
Follow with a piece of lamb and then a piece of zucchini.
Continue to alternate ending with a piece of lamb.
Heat grill to medium high.
Grill kabobs 12 minutes turning often.
Sprinkle with parsley before serving.
When using lamb in shish kabobs the best meat to use is from the shoulder joint. Be sure to cut away any fat. This will ensure less flare ups while the meat is cooking.
What You Need:
2 soft flour tortillas
2 TBS cream cheese, softened
1 carrot, grated
1 sweet red pepper, chopped fine
How to Make It:
Place tortillas in the microwave about 10 seconds to warm.
Lay each tortilla flat and spread with 1 TBSP of cream cheese.
Place the carrot and pepper on top of the cream cheese.
Roll tortilla around vegetables.
Spinach leaves also work well in these roll ups. For a little change of pace use a cream cheese that is flavored with herbs.
What You Need:
1 C vanilla ice cream
½ C applesauce
1 tsp. lemon juice
½ tsp. apple pie spice
2 ice cubes
How to Make It:
Place the ice cream in the blender.
Add the applesauce, lemon juice, apple pie spice and the ice cubes.
Blend until the mixture become creamy.
Serve immediately.
This is a great drink for kids in the summertime. The ice cream, applesauce and apple pie spice makes this drink taste just like Mom’s homemade apple pie.
What You Need:
6 TBSP olive oil
Juice of a fresh lemon
Zest of a fresh lemon, grated
1 TBSP fennel seed, crushed
2 TBSP fennel, chopped
2 cloves of garlic, minced
1 tsp salt
1/4 tsp pepper
2 (2 lbs each) bass
2 fennel bulbs, sliced
1 TBSP brandy, optional
How to Make It:
Stir together in a large mixing bowl the oil, lemon juice, lemon zest, fennel seed, fennel and garlic.
Place the fish in a shallow container that has a lid.
Score the fish four times on both sides.
Pour the lemon mixture over the top of the fish.
Cover and refrigerate at least 4 hours or overnight.
Remove the fish from the marinade and discard the marinade.
Mix the salt and pepper together in a small bowl.
Sprinkle each piece of fish with the salt and pepper mixture.
Place a slice of fennel bulb in each scored area on the fish.
Heat the grill to high.
Grill the fish 12 minutes turning after 7 minutes.
Remove the fish and place on a heatproof dish.
Pour the brandy over the fish.
Light the brandy and allow it burn out.
Serve with fresh lemon slices.
This dish not only tastes good but is fun to cook. Lighting the brandy removes the alcohol content and gives your dish a flare.
What You Need:
1 C fat free refried beans
2/3 C salsa
1 bag of baked potato chips
How to Make It:
Place the beans in a mixing bowl.
Add the salsa and stir to combine.
Serve with baked chips.
Kids love dips of any kind and this one is no exception. When they hear it’s taco beans and salsa they go crazy. Use baked tortilla chips or regular baked chips. They love them both.
