We have been quite busy. Triathloning the training that goes with it! Plus trying to choose meals that satisfy that aren't going to kill us!!! We like to eat a variety of food and some of the best food for training isn't the best summer food--spaghetti, casseroles etc. Also, when the past few days have gotten near 100 degrees it is difficult to even have an appetite!
Here is what we are having at our house this week:
Monday: chicken bacon ranch sandwiches with sweet potato fries
Tuesday: Pork Roast with potatoes and fresh green beans
Wednesday; "Mediterranean Platter"
Thursday: hot dogs, brats and chips ( and whatever you like with cook out type food)
Friday; steak night
Shopping list:
Produce: red potatoes, fresh green beans, lettuce,tomato, red onion a variety of fruits and veggies.
Meat: pork roast, bacon, chicken breasts, hot dogs and brats, (deli area for a variety of cheese, meat, etc.), steak
frozen: sweet potato fries (or you could make them yourself)
General grocery: hot dog buns, ciabatta bread, chips, provolone cheese
Monday:
Prepare the sweet potato fries according to package directions. Meanwhile.....
Chicken bacon ranch sandwiches: Grill one chicken breast for every two people. Fry the bacon. While the meats are cooking prepare the ciabatta buns by spreading the top with ranch dressing, slice a tomato, and red onion (omit if you aren't an onion fan) and prepare lettuce. Arrange the tomato, lettuce and onion on the buns. When the bacon in finished, put one- two slices on each prepared sandwich and add the provolone cheese to the bun so when it hits the hot chicken it will melt. When the chicken breasts are ready cut them in half so that in the cooking terms you are BUTTERFLYING the chicken breast but the end result is two pieces that look like really flat chicken breasts. Put one half each on the prepared sandwich and enjoy.
Tuesday: Grill up some pork tenderloin according to package directions (I use either farmland or Hormel when I don't have farm fresh) cook up some baby red and fresh green beans.
Wednesday "Mediterranean Platter" this simply is going to be a couple platters of meat and cheese--we got some havarti, fresh mozzarella, prosciuto (the nicer stuff from the deli if you can manage it, if not just regular cold cuts and cheese is fine) and a platter of fresh fruits like, peaches, nectarines, cherries, watermelon, blackberries--(whatever turns your wagon wheel) and a plate with some olives, pickles and veggies. This is a good time to serve up any leftover ciabatta if you have it.
Thursday: Self explanatory
Friday: steak night. Prepare how you like. We usually make homemade hash-browns with ours and serve up a nice green salad
Tuesday, July 24, 2012
Thursday, July 12, 2012
Ahh summer! It has been so beautiful this week. sorry I didn't post the week it was 150 degrees outside (ha ha) lots of salad and grilling out here! One thing we like to do in the summer is stock up on fresh crunchy veggies and we ALWAYS have a veggie tray with ranch dip (I make mine from greek yogurt and Hidden Valley) handy in the fridge and bring it out at almost every meal. The kids love fresh veggies because of this and quite often they skip the dip part and just eat the yummy organic carrots, green onions, cucumber, etc.
So here it is Menu Ideas for the week!
Monday-- Fish Fry (beer battered) and beet salad
Tuesday--grilled burgers and cantaloupe
Wednesday--Pasta Salad
Thursday--Ribs and hash browns
Friday--Chef Salad (or have your MIL cook that is honestly what I am doing)
SHOPPING LIST:
Produce: salad makins', cantaloupe, onion (one red one white) beets with greens still attached, bell pepper
Meat: already prepared ribs (for example Lloyds or Farmland) fish--if you don't catch them yerself, hard salami, pillow of pepperoni, hamburger
General--good seasons Italian dressing packet, dry onion soup mix, pasta (such as spirals or penne), olives
black and/or green
Frozen--hash browns,
MONDAY-- take about 1 1/2 cup flour and mix it with beer to the consistency you like for batter. Then take about 1 cup flour and mix in salt, pepper and ground garlic to taste. Batter up the fish in the wet (beer batter mix) the dredge it in the dry and drop into the preheated oil (this is so light and flaky and wonderful!!!!!) We do our oil in a cast iron dutch oven on the burner or our grill outside. I'd say depending on the size of your fish fillets about 4 minutes or until golden brown and delicious.
Beet salad--I went out on a limb here but it was SO YUMMY!!!! if you are not a beet fan, I don't know many, at least try this recipe Trim the greens off and keep them and also trim the bottom off. Wrap the beets in aluminum foil and bake at 350 for an hour or until knife tender. Meanwhile, rip the greens (removing the rib) as though you are preparing a salad. I ripped mine and then washed them in the salad spinner.
Make a balsamic vinaigrette dressing.
While your roasted beets are cooling to the point where you can handle them, saute about 2 cloves minced garlic and one sliced (small) red onion. When the onions are caramelized add in the beet greens and cook them til they are wilted. While they are wilting--cut your beets into bite-sized pieces. When the greens are wilted add in the beets, toss and add a couple splashes of balsamic vinegar (not the dressing yet). Remove from heat and let cool about 10-15 minutes. The toss with the vinaigrette dressing.
TUESDAY--Grilled burgers--here is where the onion soup mix comes in. I use one packet per 2 lbs of hamburger, if you are only making 1 lb use half a packet. Mix dry mix into the hamburger with a little water Not much you can add more if needed, mix with your hands and patty up the burgers. Very moist and flavorful burgers!!!!!!!
Cantaloupe as a side dish.
WEDNESDAY--Pasta Salad--I cook my pasta according to package directions
Meanwhile I chop up red onion, bell pepper, open a small can of sliced black olives, slice up some green olives, chop up some cucumber, a few radishes (if I have them), I take a stack of about 12 pepperoni and quarter them. I also take about 4-5 hard salami slices and cut them into eighths. (Another thing you can toss in that is excellent is the faux crab) I then toss this all with the prepared (drained and rinsed cool) pasta and use the Good Seasons Italian dressing that I have prepared--to me this dressing is the best on the salad in my opinion.
THURSDAY--grill up the ribs according the package directions (I am lazy and not really a huge rib fan so I let the grocery store do the work for me here).
I make my hash browns with diced bell pepper and onion, so i guess technically they are a potatoes o'brien.
FRIDAY--Chef Salad--your way!
So here it is Menu Ideas for the week!
Monday-- Fish Fry (beer battered) and beet salad
Tuesday--grilled burgers and cantaloupe
Wednesday--Pasta Salad
Thursday--Ribs and hash browns
Friday--Chef Salad (or have your MIL cook that is honestly what I am doing)
SHOPPING LIST:
Produce: salad makins', cantaloupe, onion (one red one white) beets with greens still attached, bell pepper
Meat: already prepared ribs (for example Lloyds or Farmland) fish--if you don't catch them yerself, hard salami, pillow of pepperoni, hamburger
General--good seasons Italian dressing packet, dry onion soup mix, pasta (such as spirals or penne), olives
black and/or green
Frozen--hash browns,
MONDAY-- take about 1 1/2 cup flour and mix it with beer to the consistency you like for batter. Then take about 1 cup flour and mix in salt, pepper and ground garlic to taste. Batter up the fish in the wet (beer batter mix) the dredge it in the dry and drop into the preheated oil (this is so light and flaky and wonderful!!!!!) We do our oil in a cast iron dutch oven on the burner or our grill outside. I'd say depending on the size of your fish fillets about 4 minutes or until golden brown and delicious.
Beet salad--I went out on a limb here but it was SO YUMMY!!!! if you are not a beet fan, I don't know many, at least try this recipe Trim the greens off and keep them and also trim the bottom off. Wrap the beets in aluminum foil and bake at 350 for an hour or until knife tender. Meanwhile, rip the greens (removing the rib) as though you are preparing a salad. I ripped mine and then washed them in the salad spinner.
Make a balsamic vinaigrette dressing.
While your roasted beets are cooling to the point where you can handle them, saute about 2 cloves minced garlic and one sliced (small) red onion. When the onions are caramelized add in the beet greens and cook them til they are wilted. While they are wilting--cut your beets into bite-sized pieces. When the greens are wilted add in the beets, toss and add a couple splashes of balsamic vinegar (not the dressing yet). Remove from heat and let cool about 10-15 minutes. The toss with the vinaigrette dressing.
TUESDAY--Grilled burgers--here is where the onion soup mix comes in. I use one packet per 2 lbs of hamburger, if you are only making 1 lb use half a packet. Mix dry mix into the hamburger with a little water Not much you can add more if needed, mix with your hands and patty up the burgers. Very moist and flavorful burgers!!!!!!!
Cantaloupe as a side dish.
WEDNESDAY--Pasta Salad--I cook my pasta according to package directions
Meanwhile I chop up red onion, bell pepper, open a small can of sliced black olives, slice up some green olives, chop up some cucumber, a few radishes (if I have them), I take a stack of about 12 pepperoni and quarter them. I also take about 4-5 hard salami slices and cut them into eighths. (Another thing you can toss in that is excellent is the faux crab) I then toss this all with the prepared (drained and rinsed cool) pasta and use the Good Seasons Italian dressing that I have prepared--to me this dressing is the best on the salad in my opinion.
THURSDAY--grill up the ribs according the package directions (I am lazy and not really a huge rib fan so I let the grocery store do the work for me here).
I make my hash browns with diced bell pepper and onion, so i guess technically they are a potatoes o'brien.
FRIDAY--Chef Salad--your way!
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