Weekly Menus June 2014

Corn Shrimp Chowder 2

Below please find your weekly menus for mid-June to mid-July. I have compiled a variety of easy and quick meals for you. I am basing this menu for the Northern Hemisphere where it is the beginning of summer and things are getting warm. If you do not like some of these meals please go through the categories on the main page and pick what you prefer. Bon apettit!

Steak and Pepper Sandwiches
Chicken in Coconut Milk with Rice or Pasta
Trout in Citrus Butter
Chickpea Salad with Soy Ginger Vinaigrette
Chicken and Shrimp Skewers

Monday’s sandwich is really easy to make. All you need to do is cut your steak, onions and bell peppers for this. You will have dinner on the table in no time. If you would like you could serve these with a small side salad.

Tuesday’s dinner is very easy as well. Although I used chicken breast for this recipe you can use skinless, boneless thighs as well. This meal is extremely flavorful. Make it as spicy as you would like. You can omit the chili pepper completely if you want. Serve this with rice or thin spaghetti.

The trout for Wednesday can be substituted with basically any fish of your preference. This too is an extremely easy dish to make. You can serve this with your favorite side. Keep it clean and eat it with steamed veggies.

Thursday’s salad can be made with canned chickpeas and kidney beans which will speed up the process for you. Please make sure to drain and rinse the beans before you add them to your salad. The dressing can me made way in advance as it will last in the fridge, in a closed container, for weeks. In fact, make a double batch so that you have it ready for next weeks Chinese chicken salad. It is delicious but if you prefer to just purchase a ready made Asian dressing go ahead. This is one of those salads that you can keep for a few days. It packs beautifully in lunchboxes and is very healthy.

Friday’s chicken and shrimp skewers can be cooked on a grill or in a skillet. The chicken will need some time to marinate — about 30 minutes — so please allot that time for yourself. If you are grilling these and using bamboo skewers you have to soak those in water for at least 20 minutes or they will burn. Also, make sure that the shrimp you are using is deveined as shrimp poop is not very pleasant to eat. Finally, don;t cube your chicken too large because the shrimp cooks very fast and you want it all to cook evenly. These are delectable.

Chinese Chicken Salad
Couscous Salad with Marinated Beef and Caramelized Onions
Catfish with Tomatoes, Capers and Olives
Lentil Curry with Rice
Tacos al Pastor

Monday’s dinner takes a little work but you can get ahead of yourself by marinating the chicken a day ahead and chopping all your veggies and keeping them in a sealed bag the day before. The won-ton strips will get soggy so you have to make those right before serving. The dressing for this salad is the same one you used last week in the garbanzo and bean one. So, if you made a large batch you should be set. However, you can also use store bought Asian style salad dressing for this without any problem.

Couscous is very easy to make and you can make it a day ahead for your Tuesday salad. You can also go ahead and marinate the beef overnight if you like. The onions can be caramelized the day before as well. This salad is delicious and very satisfying. Go ahead and pack any left overs in lunch boxes for work.

Wednesday’s fish can be made very quickly and easily. You can use tilapia or basa for this recipe if you like. Serve this with little boiled potatoes and a veggie on the side. Delish.

Thursday’s lentils can be made over the previous weekend and frozen. Simply take them out of the freezer the night before and let them thaw in the fridge. Serve these with white or brown rice.

Friday’s tacos are a treat to eat but require special Mexican chilies and need to marinate overnight. These are a sort of bbq taco that is delicious. If you feel like it is too much work and don’t have the time to make these then go ahead and substitute them for ground beef tacos that everyone loves and are infinitely easier to make. Or maybe you have leftovers from the week and you can enjoy these on the weekend.

Spaghettini and Vegetable Salad
Honey Sesame Chicken Tenders
Pulled Pork Sandwiches
Corn Chowder with Shrimp and Bacon
Turkish Koftas

Monday’s pasta salad can be made on the weekend. It is easy to make and really good. You could make the dressing and simply not toss it until you are ready to serve. That way the noodles don’t absorb it all dry up. This is also great for taking to work in a lunch box.

Tuesday’s chicken fingers are easy to make and delightful. Everybody loves these. Serve them with your side of preference. Some oven sweet potato fries would complement these nicely.

Wednesday’s pork will cook itself in a slow cooker. This is absolutely delicious and easy to make. If you have any leftovers go ahead and freeze them for future use. Serve your sandwiches with pickles and Cole slaw. Yum.

By now you should be seeing a great amount of sweet tender corn at the market. The soup you will make on Thursday is an absolute winner. It is satisfying and exquisite.

Friday’s Koftas can be cooked on a grill or in a skillet. The thing that takes the longest here is the kneading of the meat. You can certainly prep these in advance and freeze them. Go nuts and make a double batch so you have them ready for future use. You will love these tasty treats. They are out of this world. Serve them in pita pockets with your sauce and chopped vegetables.

Tomato Basil Pasta
White Fish Ceviche
Tri-Color Pasta Salad with Poppy Seed Dressing
Chicken Lettuce Wraps
Beef Fajitas

Monday’s pasta is so easy it hardly qualifies as a recipe! You can have the pasta cooked and ready in a sealed bag in the fridge if you want. This is an ultra refreshing meal. Great for hot nights.

Tuesday’s fish ceviche is ‘cooked’ in citrus. This is a very popular South American dish that is low in calories and carbs and extremely satisfying and delicious. You can make this the day before and enjoy it with some boiled sweet potato and corn if you like. Ceviche will get bitter if it is too old so try and eat it within two days.

Wednesday’s salad can be made ahead of time and stored in a sealed bag without the dressing. You can make your own poppy seed dressing if you like but store bought is perfectly fine. This salad will last you a few day in a closed container in the fridge. The noodles will absorb the dressing so simply doctor it up before serving.

Thursday’s chicken lettuce wraps are healthy and fun to eat. You will be stir frying this so make sure you have all of your ingredients prepped before you start. You will not have time to do anything once you start cooking this in a very hot wok or skillet.

Friday’s beef fajitas require marinating and would be at their best if you did this overnight. This will tenderize the flank steak and make it even more flavorful. Fajitas are delicious and easy to make. Serve them with Mexican rice and re-fried beans if you like. Or with nothing at all. They are quite satisfying on their own.

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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