MMC 30-Minute Menus for August 17

One of my favorite cooking techniques is bake once - eat twice (or three times)! The recipes this week give you some ideas on how I pull it all together. I really get excited when I find a rotisserie chicken on sale at the grocery store - I have meals for 2 - 3 days! An unexpected sale find on ham, beef roast, or pork tenderloin puts a smile on my face every time!

I believe the trick to successfully using with this cooking method is to make each re-do completely different from its predecessor so your family is coming to the table with a totally different meal each night of the week. You come out cool, calm, and collected because you are not spending every night in the hot kitchen! That can save the day on these hot August days.

Sunday:
Turkey Breast with French Country Gravy (crock pot cooked turkey, jarred gravy)
Long Grain and Wild Rice
Sauteed Brussel Sprouts (cook bacon in pan, saute halved Brussel sprouts in bacon grease, sprinkle crumbled bacon over cooked and drained Brussel sprouts)
Pound Cake Torte (purchased pound cake, but into thirds lengthwise with purchased frosting between layers and outside of cake)

Monday:
London Broil
Baked Potatoes (microwave potatoes 3 minutes then bake 20 minutes)
Tomato, Corn, Avocado Salad (toss avocado in lime juice, sprinkle olive oil and spices over combined salad)
Cherry Fondue (canned cherry pie filling and brandy in fondue pot with cubed angel food cake)

Tuesday:
Shrimp Scampi (deveined and shelled shrimp broiled in olive oil, butter, shallot, parsley, lemon juice, and garlic mixture)
Angel Hair Pasta
Asparagus
Mandarin Orange Salad (Mandarin orange sections, celery, green onions, and almonds over bed of lettuce with oriental salad dressing)
Fruit Parfaits (pineapple or pina colada yogurt with added sugar and pumpkin pie spice poured over fresh fruit)

Wednesday:
Turkey Tetrazzini (turkey from Sunday with pasta, mushroom, pearl onions, and peas in Parmesan sauce)
Broccoli
Ice Cream with Pecan Shortbread Cookies (purchased ice cream and cookies)

Thursday:
Beef & Broccoli Stir Fry (stir fry beef from Tuesday, broccoli, mushrooms, onions then add ginger root, soy sauce, oyster sauce, and white pepper sauce)
Rice
Pear Salad (canned pear halves with mayonnaise and shredded Parmesan cheese over bed of lettuce)
Almond Blueberry Cookies (sugar cookie dough with blueberry jam, white chocolate morsels, and sliced almonds over top and baked)

Friday:
Warm Turkey Citrus Salad (turkey from Sunday, citrus sections, kidney beans, scallions over bed of lettuce with warm vinaigrette dressing)
Corn & Potato Chowder (cream of potato soup with canned corn and seasonings)
Rolls, Butter
Pecan Pie with Whipped Cream (purchased pecan pie)

Saturday:
Chris' Crab Cakes (crab cakes with scallions, red and yellow bell pepper, and Parmesan cheese rolled in Panko bread crumbs and pan fried)
New Potatoes
Corn on the Cob
Strawberries dipped in Chocolate Sauce

Get inspired for your weekly menus at Org Junkie! I sincerely hope you have fun with your meal planning and preparation, Elizabeth Randall and Family