Here are your weekly menus for July. I have tried to pick easy, healthy and frugal recipes for you. If you don’t like any of the choices go ahead and pick your favorites from our vast collection of delish recipes.
Monday’s dinner is very easy. The thing that will take the most will be the marinating of the chicken. Once you have that you can make these in minutes. If you don’t have time to wait I would suggest marinating the meat overnight and slicing the onions and peppers ahead of time. This is a great and delicious meal.
Tuesday’s salad takes a little chopping but you could also do that ahead of time. The dressing can be made a good week ahead of time. Simply keep it in a closed container in the fridge. I do not like mixing the chips with the veggies and meat because they get soggy so I serve them on the side.
Wednesday’s kabobs can be made a day ahead of time and cooked before dinner. You can either grill them or pan fry them. Whatever is easier for you. The basting sauce can also be made a day ahead but not longer as the tomato tends to ferment.
Thursday’s seviche can be made a day ahead but not before that. The fish will get bitter from the lemon juice. This is an excellent meal that is fresh and healthy.
Friday’s salad can definitely be made a few days in advance. If the noodles absorb the dressing go ahead and doctor it with some more oil and vinegar.
Go ahead and roast the garlic for your Monday’s pizza on Sunday if you want. Once you have that done this meal is made in minutes. It is delicious and easy.
Tuesday’s mango salsa can be made a day ahead of time. Everything else is very wimple and quick. Serve these with rice or potatoes.
You need to have day old rice for Wednesday’s fried rice so make sure you make some on Tuesday. This is important so that the rice can dry in the fridge and is not soggy.
Thursday’s scallops and pasta is salsa extremely easy to make. If you want you can go ahead and cook the pasta a day ahead of time. Drain it and coat it with some olive oil. Keep it in a sealed bag in the fridge.
Friday’s lentil salad can be made up to three days ahead of time. This is a very healthy and flavorful salad.
Go ahead and marinate the chicken for your Southwestern Chef Salad on Sunday. You can even cook it a day ahead. No problem. This is a delicious salad that is loaded with veggies and flavor.
Tuesday’s meal is super easy as well. I like placing all the ingredients in individual bowls and letting everyone assemble their own. Kids love this meal. It is fun to make.
Wednesday’s shrimp cocktail can be prepped on Tuesday. It is Mexican style, fresh and extremely delicious.
Thursday’s pasta can be on the table within minutes. If you want you can cook the pasta a day ahead of time. Drain it and coat it in olive oil. Keep it in a sealed bag in the fridge.
Friday’s burgers can also be made a day ahead of time. In fact, they cook better when they are nice and chilled. If you want you can serve this as a sandwich with condiments, lettuce, tomato and onion. I like serving it with a fresh cabbage salsa.
Monday’s pasta salad can be made over the weekend. If it dries up go ahead and doctor it with a little more dressing. This salad packs beautifully for school and the office.
You can also make the filling for your beef lettuce wraps a day early. Simply heat it and serve it in fresh lettuce leaves.
Wednesday’s fish sticks are very easy to make and are delicious. Go ahead and use any white, firm fleshed fish for this. Kids love this meal.
Thursday’s falafel can be prepped ahead but you have to fry it the day you serve it. Otherwise, it will get soggy.
If you have the cooked quinoa for Friday’s dinner you will be able to get it together fairly fast. Chopping the vegetables takes a little time but all you need to do after that is mix it and season it. Yum!