Weekly Menu 6/18 – 6/24

I have slacked on the last two weeks of menus because we have been busy with school ending and overcoming illnesses in our house.  Now that we are all healthy again, it’s time to get back in the swing of dinner planning.  I hope never to take a break from doing this again because I have already changed the meal for tonight.

Also, this morning when I was trying to plan the menu, I had just finished eating left over pizza and was kind of stuffed so nothing sounded good.  So they say not to go to the store on an empty stomach, don’t try and plan 3 weeks of meals on a full stomach.  It’s really hard.

Monday – Crab Cakes w/ Salad – They usually have some snow crab legs in the meat department for about $10 a pound and I was going to splurge a bit and make the crab cakes with fresh crab instead of the canned stuff.  Well, for one, they didn’t have any in the display and the canned stuff was $4.50/can and I needed 4 cans.  So, I’m replacing the crab in the recipe with tuna.  I’m not too excited about the swap, but it’s $20 cheaper this way.

Tuesday – Skirt Steak W/ Lemon & Chili Roasted Potatoes – I bought a flank steak instead of skirt steak, but I think they are the same thing.

Wednesday – Curried Chicken Salad – I love chicken salad, but until now, I was never satisfied with making it at home.  This recipe changed that.  This is an excellent chicken salad.  I intend on serving it over a bed of lettuce instead of on bread.

Thursday – Peanut Butter & Banana Sandwiches – We’re going to go see an Elvis Tribute band on Thursday and what better way to celebrate The King than with his favorite sandwich?

Friday – I’m heading out of town for the night so Ryan will have to come up with something.

Saturday – Parmesan Pasta w/ Chicken & Rosemary – This looks really easy to make and I doubt I’ll be too excited about making something, I’m hoping this prevents me from ordering something or going out.

Sunday – Salmon w/ Lemon Cilantro Vinaigrette – They had sockeye salmon on sale at the store so I had to get it.

Happy eating!

Weekly Menu 5/21 – 5/27

The weather is definitely heating up so I’m trying to avoid using the oven too much.  That ends up being one of my biggest obstacles as the summer wears on.  I hate eating a heavy meal when it’s hot outside – it makes me feel gross.

Monday – Carnitas – This is from the left over pork shoulder that I made on Saturday.  The recipe is for carnitas, but it’s good for any kind of pork meal you want.  There isn’t a distinct Mexican flavor to it so it’s really versatile.

Tuesday – Marinated Grilled Shrimp w/ Quinoa Tabbouleh – I don’t believe that you necessarily have to have a themed night.  I’m mixing Thai tasting shrimp with an Arabian (I had to look up where it’s from) salad.

Wednesday – Crab Cakes – I have tried making crab cakes numerous times and they have been hit or miss – mostly miss.  I think this is one of the “hits”.  I normally used the cheap crab meat in the can, but the last time I was at Costco I saw they had packages of lump crab meat for about $12 so I’m going to use that this time.

Thursday – BLT’s – We really like bacon at our house.  I make all of my bacon in the microwave (A little tip I learned from Sara).  I lay two paper towels on a microwave safe plate, place a layer of bacon on top and then cover with another paper towel.  Depending on the thickness of your bacon, microwave it for 5 to 7 minutes.  The plate will be hotter than hell when you take it out, but the bacon is always crispy and not greasy.  I’m convinced I can eat as much bacon as I want when I make it this way because all the fat is sucked up in the paper towels.

Friday – Chicken Cordon Bleu – This is a family favorite and easy to make.  Friday is supposed to be the coolest day of the week and the only day I’ll be using the oven.

Saturday – We have a party to go to.

Sunday – We have another party to go to.

I had another $75 trip to the grocery store today!  I don’t have my lump crab meat yet so tack on another $12, but under $100 for a family of 4 isn’t too shabby!