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Sunday, July 5, 2020

Week 682 Weekly Menu

Happy holiday weekend! I hope you are all having a safe, happy time with loved ones.

Week 682 Weekly Dinner Menu: Monday - Baked Potatoes; Tuesday - Salad with Grilled Chicken; Wednesday - Sweet Potato & Black Bean Rice Bowls; Thursday - Leftovers; Friday - Grilled Salmon; Saturday - Local Takeout; Sunday - Chicken Fried Rice

I stole a bunch of ideas from Kim from PA’s menu last week…had to give a shout out since Kim basically did all of my thinking for me this week. Kim, your menu fit what I have in my freezer and cupboard perfectly, so my shopping list is short this week. Woohoo!

MONDAY:

  • Baked Potato Bar

TUESDAY:

  • Salad with grilled chicken, hot & sweet pecans from TJ’s, goat cheese

WEDNESDAY:

THURSDAY:

  • Leftovers

FRIDAY:

SATURDAY:

  • Local Takeout

SUNDAY:

Share your menus below! Also, last week I totally left this last line as “Orange Text. Black Text.” So thank you all who posted your menus last week for just knowing what to do. I guess I got caught up in making my grocery list and forgot to finish the post! Have a great week everyone!


13 Comments »

  1. 1
    Greg H.

    Sun: Duck leg cassoulet
    Mon: Chicken wings in the air fryer, sautéed rice noodle rolls, braised long string beans (Yay — we finally decided to buy an air fryer!)
    Tues: Dan-Dan noodles, steamed artichokes
    Wed: Hamburgers, air fryer french fries, fried zucchini and fried dill pickles
    Thurs: Ground lamb and okra stew, Lebanese potatoes (batata harra) [maybe pull out the air fryer again]
    Fri: matzo ball soup (soft diet — getting dental work done today)
    Sat: leftovers

  2. Sunday: Steak and corn on the grill
    Monday: Italian Beef in the Slow cooker
    Tuesday: Shrimp and coconut rice
    Wednesday: Chicken and white bean stew (America’s Test Kitchen Instant Pot recipe)
    Thursday: Frittata
    Friday: Pizzas
    Saturday: Takeout

  3. 3
    Vicki

    Monday: Pea Falafel with Harissa Yogurt, Greek Salad and Pitas

    Tuesday: Chicken Pho and Cucumber Salad

    Wednesday: Curried Tomato Lentils with Gingery Yogurt and Rice Pilaf

    Thursday: Roasted Potato and Cauliflower Burritos with Special Sauce

    Friday: Chicken Pozole with Mexican Street Corn

    Saturday: Steak Tacos with Radish and Pickled Onions

    Sunday: Steamed Cheeseburgers and Salad

  4. 4
    Tracey

    Monday – Rotisserie Chicken, Baked Potatoes, Salad
    Tuesday – Chicken Salad
    Wednesday – Sloppy Joes, French Fries, Salad
    Thursday – Sweet Pork Quesadillas, Avocados, Watermelon
    Friday – Take OUt
    Saturday – Grilled Steak w/Mushrooms & Onions, Salad
    Sunday – Ravioli, Meatballs, Garlic Bread, Salad

  5. Sunday: Mexican beans and rice
    Monday: Split pea soup
    Tuesday: Mexican beans and rice
    Wednesday: Split pea soup
    Thursday: Black bean and sweet potato quesadillas
    Friday: Beef and cheddar ranch potatoes
    Saturday: Leftovers/TBD

  6. 6
    Nancy

    Sunday – Lamb Pasties with French fries and cucumber salad
    Monday – Celebrating my husband’s birthday! Connecticut Style Lobster Rolls, Cole slaw, French fries, arugula, watermelon and feta salad and sooo much cake! (Lemon curd cake and no bake cheesecake!)
    Tuesday – Salmon, rice and asparagus
    Wednesday- Frozen pizza after watching the grandkids all day!
    Thursday- Chicken on the grill
    Friday – Burgers on the grill
    Saturday – grandkids sleeping over so a kid friendly dinner tbd

  7. 7
    Amy

    Could you post “directions” for the baked potato bar? I’ve wanted to serve it for supper (or rather, have them serve themselves for a change), but I get stick in the details: what to include/must-haves; how much of each topping to put out; etc…

    I guess it would be helpful to have guidance and maybe some dress-ups for the baked potato bar. It’s not a tried-and-true go-to recipe for me.

    Thanks for the meal plan! Obviously it looks good if I’m ready to try it.

    PS: My daughter is making fried rice for supper tonight. It’s one of our favorites, and one of her specialties. She likes to cook all the vegetables fresh (green beans, carrots, zucchini, broccoli (that’s what we tend to have handy) and then she’ll use whatever meat (she wants ham (leftover from Sunday dinner), but I’m going to try to get her to use leftover beef from an eye round roast that I made).

    Thanks again!

    • My 12yo anna is getting very interested in cooking…she also made us fried rice recently and was so excited to make it. I’m going to task her with it this week! 🙂

      Baked potato bar is so boring around here…I always have shredded cheese, chopped green onions, sour cream, chopped bacon, chopped broccoli. Super simple! I don’t really do measurements, just play it by ear! I also like to have a salad on the side. Oh, and roasted asparagus is a nice topping, too!

  8. 8
    Kim from PA

    Sun: Leftovers
    Mon: Sandwiches….didn’t shop for groceries yet.
    Tue: Chicken fried rice
    Wed: Shrimp, black bean, and corn enchiladas
    Thu: Halibut wrapped in swiss chard & lemons
    Fri: Shrimp Clemenceau
    Sat: Chicken cheeseburgers, watermelon

  9. you guys rock! thank you!!!

  10. 10
    Sarah

    We made this beans and rice recipe this week:

    https://cozypeachkitchen.com/instant-pot-brown-rice-and-black-beans

    We like to eat it warm the first time and then as a cold rice salad.

    This recipe is also good:

    https://www.365daysofcrockpot.com/slow-cooker-santa-fe-beans-and-rice/#tasty-recipes-11505

    We use our Instant Pot like it’s going out of style!

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