End of summer menu planning
This is actually our menu from last week and I’m finally sharing it because it’s still summer! And I kind of loved our menu last week. We didn’t break the bank with grocery purchases, we tried at least one new recipe, and – again – it’s end of summer. We’re getting ready to start back with the soups and chili recipes. Bring. it. on.
Sunday – Pasta a la Caprese – this was a last minute add. We had over a dozen tomatoes and desperately need to eat them before they all go bad. I whipped this up before I left for most of the afternoon and it was pretty awesome. We have plenty for leftovers now.
Monday – Cooked out. We grilled burgers, and my mom brought over a pasta salad.
Tuesday – Taco Chili in the slow cooker. This one was new for us. It sounded delicious and like something the kids would enjoy. My goal is to now perfect the recipe so our kids actually like it (my son ate the chips. My daughter picked the corn out and ate just that.) I’d love to make it as a freezer meal in the near future.
Wednesday – Chicken Spiedies. We have a good amount of spiedie sauce left from our New York trip in June and this being a grilled specialty, we wanted to take advantage of the weather. (Spiedies instructions: Cut chicken breasts into smaller pieces, marinate in spiedie sauce for a few hours or the day, put on skewers and grill. Easy peasy.)
Thursday – leftovers
Friday – Slow Cooker Rotisserie Chicken
And coming up this week we have a southwest chicken recipe we’re trying out, grilling hamburgers another night, regular chili, Cheeseburger Soup (new to us) and a salad from the Tupelo Honey cookbook. (If you ever buy a restaurant’s cookbook, or if you crave the old Tupelo Honey recipes, that cookbook is what you need. We’ve had it for several years and use it often.)
What are you making for dinner this week?
