Menu Plan 7/19

Welcome to another week of menu planning.  This week scorching hot temperatures are hitting much of the country, but somehow we are being blessed in Upstate NY with pretty good weather.  I’m not saying I enjoy high 80’s to low 90’s and muggy, but hey-it’s better than 102!  Plus we cool down at night into the mid to high 60’s, so with a window open we can actually sleep.

But on to the week.  Here is what I have to think about:

1.  Yankee Bill is gone all week for drill with the New York Guard.  He’ll be home on Friday night (yay!  I miss him when he’s gone).

2. The kids had a BBQ/Birthday party on Monday night.

3. I’m out of town on Tuesday-so a babysitter will be doing the dinner thing.  Frozen is best.

4. The kids have evening activities on Wednesday and Thursday night.  This isn’t quite as much of a problem as it is during the school year since bedtime has been bumped back a bit.  Still-quick and easy is best since I’ll be out of the house for an hour right around suppertime.

5.  I’m expecting a shipment of the new Johnsonville Bratwurst Burgers sometime soon for a review-so when they arrive it’s going to be BBQ time.  Of course, I’m not quite sure when they are arriving. . .

6.  The garden is starting to go nuts.  I’ve got Daikon radish ready to pick, Lettuce taking off, Giant Indian Red Mustard that started to bolt (I picked & sauteed then froze it-need to eat it soon), green beans in full production, Zucchini and Zuchetta Trombochino summer squashes in full swing and Cucumbers going nuts.  The tomato plants have green fruit as well.  I need to eat what I have!

7.  I need one fish, one venison and one meatless meal for the week.

Taking all that into account here is my game plan:

Monday: BBQ

We’ll be eating at the birthday party, so no worries or work there!

Tuesday: Individual Chicken Pot Pies with Garden Green Beans

I bought frozen pot pies from Aldi’s for the babysitter and I’ve got garden beans already cooked and cooled in the fridge-the whole meal can be warmed up in the microwave.  (I don’t like babysitters having to cook).

Wednesday: Tuscan Linguine with Salad

This Tuscan Linguine recipe is a much lighter alternative than your classic red sauce~it’s made with canned tuna in oil and Cannellini beans.  A green salad made with the lettuce, chard, mizuna and other green goodness from our garden will be a nice side.  This is my fish meal for the week.

Thursday: Giant Submarine Sandwich with German Cucumber Salad

This is supposed to be the hottest day of the week with a high of 96.  I am NOT going to feel like cooking in my un-air-conditioned kitchen.  It’s also a day I’ve got to have the kids over at the pool so I’m going to be running around in the evening. In the morning I’ll put together the Gurkensalat (German Cucumber Salad), then in the afternoon  I’ll make a giant sub-sandwich out of a loaf of Italian bread.  That’s WAY more fun than making a bunch of small ones.

Friday: Pizza on the Grill with Salad

Yes, you can make pizza on the grill!  I’ll take some pictures and do a tutorial 🙂  Of course I’ll be using the Pizza Hut Crust Clone recipe for the dough. . . don’t I always?

Saturday: Homemade Grilled Bean Burgers on Buns, Grilled Zucchinni and Fresh Beans with dip.

I am on a quest this summer to find a great tasting bean burger that doesn’t fall apart when I grill it.  I’m trying another  new recipe~when I find “The One”, I’ll post it 🙂  I’m pairing my experiment with my favorite way to cook zucchini-slices tossed with oil & chili oil and then grilled until all soft and squishy and amazing on the grill.  I’ll toss some freshly picked green beans on the table with ranch dressing for dip.  The kids love the crunch!   This is my meatless meal for the week.

Sunday: Leftover Buffet

You’ve always got to program in some time to use up all those bits and pieces in the fridge 🙂  If there isn’t enough (sometimes in the summer the kids eat all the leftovers for lunch)

Hmmm. Didn’t seem to work in any Venison this week.  Oh well-there is always next week.

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Are you interested in learning more about menu planning? Check out my post “Why Plan a Weekly Menu”  & “How I plan a Weekly Menu”