Can you believe it's August already? This is the very hottest month of the year here in North Carolina so I have selected menus that will keep prep time and cook time to a minimum - much better to be in a cool spot with a cool drink than cooking in a hot kitchen!
I have also included two vegetarian meals this week. During the hot summer months, I enjoy eating the lighter vegetarian meals rather than a constant diet of 'meat meals'. Since this is also good for my waist during swimsuit season, I am a double winner and you can be, too!
Do you have a party in your plans? If so, check out the latest feature on my website - 'Party in a Bag'! The Bags are designed to help you pull your party together in 30 minutes - flat! I love to entertain but don't often have the time required to pull off a big, fancy 'do', so, over the years, I have learned a few short-cuts; I will share them with you.
If you are planning a dinner party or family gathering, take a look at the Holiday and Special '30-Minute Complete Menu Plans' on my website. You will find menu ideas to help with your celebration or 'do'.
The Family Meals '30-Minute Complete Menu Plans' are developed to help with both weeknight and special dinner prep. I create Complete Menu Plans using the 30-minute menus from this blog:
- The Complete Menu Plans give you recipes and step-by-step instructions for preparing the complete meal (not just the entree as most meal plans do) in 30 minutes - flat! I even include a grocery list to save unnecessary trips to the grocery store.
- These are eComplete Menu Plans so you can purchase the menu plan now and use it for dinner tonight!
- You won't have to spend your precious time thinking of menu ideas and then looking up the recipes - I will send it all directly to you!
- You can purchase a Complete Menu Plan for the introductory price of .25 each.
- You can purchase a Complete Menu Plan for the introductory price of .25 each. If you have found my 30-minute menus helpful, then you must check out the 30-Minute Complete Menu Plans!
You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.
I hope you have a great week!
Sunday:
Chicken Veronique (boneless, skinless chicken breasts and sliced mushrooms)
Rice or Pasta
Yellow Squash
Tomato and Avocado Salad
Double Chocolate Torte (purchased pound cake and chocolate frosting; save some pound cake for Friday)
Monday:
Broiled Tilapia
Fettuccine with Green Peas (boxed pasta, frozen peas; buy extra peas for Thursday)
Broiled Tomatoes (grated Parmesan cheese)
Heavenly Cherries Jubilee (purchased angel food cake, canned cherry pie filling)
Tuesday:
Pork Fried Rice (instant brown rice, sliced mushrooms; use a pork tenderloin and save some for Thursday)
Asian Veggie Wraps (flour tortillas, broccoli slaw mix)
Fruit Pizza Cookies (purchased sugar cookies, canned fruit, apricot jam)
Wednesday:
Baby Blue Salad (vegetarian; bagged salad greens, bottled vinaigrette)
Crusty Bread
Sorbet / Ginger Cookie Sandwiches (purchased sorbet of choice and ginger cookies)
Thursday:
Pork Curry (Pork from Tuesday; frozen peas)
Lo Mein Noodles (packaged noodles)
Pear Salad (canned pears)
Coconut-Pecan Fingers with Strawberries (purchased lady finger sponge cookies, condensed milk)
Friday:
Mushroom Fritters with Vindaloo Sauce (vegetarian; sliced mushrooms, jarred Vindaloo sauce)
French Bread
Fresh Fruit Salad
Toasted Pound Cake with Ice Cream (pound cake from Sunday; purchased ice cream)
Saturday:
Beef Burgundy (sliced mushrooms; any leftovers make a fine soup base)
Wide Egg Noodles
Marinated Broccoli and Red Pepper Salad (jarred herb vinaigrette)
Warm French Rolls, Butter
Peach Sundaes (purchased ice cream and jarred peach preserves)
Get inspired for your weekly menus at OrgJunkie!
I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family
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