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Sunday, June 29, 2008

Week 75 Menu

I am loving this summer so far. Now that I have a blender that works (smoothies, smoothies, smoothies!) and I have all your great summertime meal ideas, I’m set! I’m going to start trying all your ideas this week. Thank you! And if you have more summertime meal ideas, please go post them here!

– Grilled pork loin (I think we’ll cut it into chops?)
– Fresh zucchini
– Rice

Asian Spinach & Pasta Salad
– Good crusty bread or some kind of chinese food side dish (perhaps from the freezer section at the store, or maybe just from the local chinese food spot!)

– Taco Salad (click here and see Julie B’s comment)
– Guacamole

– Leftovers

– 4th of July! Who knows?!? Between pancake breakfasts, town parades, rodeos and fireworks as activities to choose from, we’ll just see where the day takes us…

– Eat out

– Pasta Salad a la Kristy Tayler (click here and see Valerie’s comment)
– Good crusty bread

I can’t wait to try the rest of the recipes you shared…but only so many days in a week! Thanks again everyone, and I’m excited to see what YOU are eating this week!


  1. 1

    Monday: Alfredo shrimp angel hair pasta, steamed green beans, fresh fruit

    Tuesday: Chicken & cheese quesadillas, carrot & celery sticks, fruit smoothies

    Wednesday: Grilled steak (marinated for 24 hours), corn on the cob, brussel sprouts

    Thursday: Fajitas (using leftover steak)

    Friday: 4th of July BBQ! Hamburgers on the grill, chips, seven layer salad, watermelon and ice cream

    Saturday: Wraps (Have you tried the uncooked tortillas at Costco? You cook them to perfection at home.)

    Sunday: Honey Soy Glazed Chicken, pasta salad (not sure which), fruit salad topped with yogurt

  2. 2
    Jane Maynard

    I had the costco tortillas a few weeks ago for the first time…they were awesome! I tried to find them at my costco but had trouble…what brand are they or what section of the store are they in?

  3. 3

    -Herbed Spaghetti

    -Vegetable Enchiladas
    -Spicy Black Beans

    -Cornmeal Crusted Fish
    -Veggie Brown Rice

    -Beef Stroganoff with Peas & Carrots

  4. 4

    My grad student husband’s funding has trickled down to almost nothing this summer. So we’re living off our food storage and our credit card until the end of August. Thank goodness for the freezer in the garage! That’s why you’ll be seeing a lot of potato and rice dishes from me for a while.

    Mon: Rotisserie chicken, mashed potatoes, broccoli

    Tues: Turkey & avocado wraps, fresh fruit.

    Wed: Clam linguine, steamed veggies

    Thur: Veggies & chicken with yellow curry and rice

    Fri: Something on the grill…maybe burgers?

    Sat: Pizzadillas, fruit, carrot sticks

  5. 5

    Okay, for some reason I’m feeling SUPER lazy. Last week I didn’t even manage to make anything from my menu! I’m feeling rather pathetic. Here goes, I’m hoping for a little more motivation this week.

    -Roasted veggies
    -Good crusty bread

    -Tri-tip steak
    -Broccoli salad

    Ikea meatballs

    -Asian lettuce wraps

    -Uncle Tom’s Barbecue?? (the best bbq in the peninsula)

    -Leftovers or going out

    -Italian Crock pot Chicken or something that takes ZERO energy on my behalf.

  6. 6
    Jane Maynard

    where is uncle tom’s melissa? nate and I want a good bbq place to go to around here!

  7. 7

    I actually have my menu together early this week!

    Mon- Grilled Chicken, Baked Beans, Corn on the Cob.

    Tues- Spaghetti Bolognese with Garlic Bread and Green Salad

    Weds- Hot Dogs, Watermelon, Chips

    Thurs- Taco Salad

    Fri- BBQ with friends

    Sat- leftovers

  8. 8
    kim & co.

    Mmm. . .Some of the dinners sound REALLY good–makes me want to switch mine (and Becca, you are eating better than we do out of your food storage–pretty impressive!)

    I think this is the first week since we moved (a month ago) that I’ve actually planned food for the whole week ahead of time:

    Mon: black bean couscous salad, steamed green beans

    Tues: Chef’s Salad, toasted ciabatta, and corn on the cob

    Wed: Turkey Wraps, Fruit Salad

    Thurs: Tacos, some type of fruit or vege

    Fri: ? Whatever activity we end up doing

    Sat: Hamburgers and hotdogs, potato salad (unless we’re burnt out from the day before)

  9. 9
    kim & co.

    Oh, and I meant to say–I was so sad to find out that the Costco’s out east don’t have the tortillas (Jane, they’re in the refrigerator section near Costco’s cheese and the lunchmeats or eggs)–those tortillas are by far our favorite! At least we have TJ’s here and there’s are a good second.

  10. 10

    The tortillas are called Tortillaland. There are 44 to a package and they are in the refrigerated section at Costco.

  11. 11

    You are so cruel to tempt me with such food porn when I just finished off my daughter’s tasteless “bunny” mac n cheese for dinner.

  12. 12

    Mon: Green Curry and coconut milk/chicken soup

    Tues: Grilled Flank Steak and seasoned/baked steak fries

    Wed: Creamy Enchiladas

    Thurs: BBQ and Hot Wings with homemade ranch, celery and carrots

    Fri: Hot dotgs for lunch… it’s the 4th! Homemade yummy Mac n Cheese for dinner… and American Favorite.

    Sat: Stuffed Shells and Olive bread

  13. 13
    Julie B

    I hope you enjoy the taco salad, Jane!

    Monday: We at at the most fantastic restaurant in Paso Robles, Artisan. Wow!

    Tuesay: Taco salad

    Wednesday: Something on the BBQ, probably steak with potatoes and corn

    Thursday: Pizza

    Friday: 4th of July party at our house – BBQ’d ribs and tri tip, blue cheese potato salad, corn on the cob (BBQ’d), watermelon, and berry cobbler with homemade ice cream. Yummm!

    Saturday: recover, clean up and eat leftovers from the party.

  14. 14

    Kind of a long recipe, but it’s the only exciting thing we’re making this week (for the Fourth).

    Stuffed Caprese Sirloin Burgers with Roasted Garlic Aioli

    Side dish: Roasted Summer Veggies


    Burgers (makes six)
    3 pounds ground sirloin (80:20 meat-to-fat ratio)
    2 tsp. sea salt
    1 1/2 teaspoons freshly ground pepper
    2 tsps. each, chopped fresh oregano and basil (buy a full bunch of basil and reserve at least 12 remaining full leaves to top the burgers ”” two for each burger)
    3 cloves garlic, minced
    1/2 cup finely diced white onion
    3 ounces thinly sliced fresh mozzarella
    2 medium-sized Campari tomatoes, sliced
    Olive oil, for brushing

    6 Focaccia burger buns

    Roasted Garlic Aioli
    1 large head garlic
    2 tablespoons extra virgin olive oil
    2 egg yolks
    1 raw clove garlic, minced
    Juice of 1 small lemon
    1/4 cup water
    1/4 teaspoon salt
    Pinch of ground cayenne pepper
    1-1/2 cups extra virgin olive oil


    Making the burgers
    Combine all burger ingredients except cheese and tomato slices in large bowl. Mix thoroughly, then shape into 6 thin patties. Put 1/2 ounce mozzarella on three patties. Top with remaining patties and press edges to tightly seal. If a bit misshapen, gently flatten until patties are about 4 1/2 inches in diameter. Refrigerate, covered, until cold, about one hour.

    Making the aioli
    To roast the garlic, preheat the oven to 300 F. Cut a thin slice off the very top of the head to expose the cloves. Set the garlic head in a shallow baking dish and pour the oil slowly over and into the head. Season with the salt and pepper. Cover the pan with aluminum foil and bake for 1-3/4 hours, until the garlic is very soft and tender. Don’t rush; older garlic may take longer. Drain and reserve the oil, and set the garlic aside.

    After the garlic is cool enough to handle, squeeze the pulp into a food processor or blender and add the egg yolks, minced raw garlic clove, lemon juice, water, salt, and cayenne pepper. Purée until smooth. With the motor running, add the reserved roasting oil and the additional 1-1/2 cups oil in a slow, steady stream and continue processing until emulsified. Refrigerate until needed.

    Grilling the burgers
    Preheat a gas grill to medium-high or prepare a charcoal grill. Brush burgers with olive oil and grill to desired doneness, flipping only once, about 3 to 4 minutes per side for medium-rare. To test for doneness, insert an instant-read meat thermometer through the side of a burger into the center. The internal temperature for medium rare is 145 F; 160 F for medium and 170 F for well done.

    Serve burgers on buns with aioli, tomato slices and reserved basil leaves.

    Roasted Summer Veggies

    1 cup thinly sliced yellow squash
    1 cup thinly sliced zucchini
    1 cup thinly sliced red and yellow peppers
    1 Tbsp. olive oil
    1/2 teaspoon paprika
    1/2 teaspoon coarse sea salt
    1/2 Tbsp. garlic powder
    1/2 teaspoon ground cayenne pepper
    Cooking Spray

    Preheat oven to 450 F.

    Combine first 8 ingredients in a large, zip-top plastic bag. Seal bag; shake to coat squash.
    Place squash on baking sheet coated with cooking spray. Bake for 20 minutes; turning after 10 minutes.

    Serve alongside Stuffed Caprese Sirloin Burgers with Roasted Garlic Aioli.

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