Menu July 23-27

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