Weekly Menus August 2014

Below please find your weekly menus for mid-August to mid-September. Soon we will be saying goodbye to summer and the weather will start cooling down. This will give us an opportunity to start enjoying soups again. Personally, I love soups and although I only included one in this month’s menu feel free to visit our soup collection and take your pick if you want to substitute any of these dishes.

As always, I have tried to create easy and convenient menus for you. By now we have an excess of a thousand recipes on this website so please, if you do not like something, feel free to search for your recipe of preference.

Curry Chicken Salad on a Garden Salad or in a Sandwich
Lentil Salad with Mustard Vinaigrette
Pork Loin with Pineapple and Bell Peppers
Pasta Salad with Balsamic Vinaigrette
Chipotle Shrimp Tacos

Monday’s chicken salad recipe is extremely easy and delicious. You will need shredded chicken for this and it can be rotisserie or left over chicken if you have any. I used thighs and legs but if you prefer breast meat that is absolutely fine. You can make this salad on Sunday so it is ready for you. It will be perfectly fine. Serve it in a sandwich or on top of a garden salad with your dressing of choice.

Tuesday’s lentil salad is loaded in flavor and nutrients. It is ultra easy to make and can definitely be made in advance. Make some extra dressing in case it dries up so you can doctor it. The mustard vinaigrette keeps beautifully and is delicious on any salad of your choice.

Wednesday’s pork and pineapple meal is also very easy to make. All you need is some prepping and it will be ready fairly quickly. This is meal is delicious. Serve it with some rice.

Thursday’s pasta salad is also very easy to make. You can make it in advance but the noodles will probably absorb the dressing. Simply make a little more and doctor it if necessary. This is a great salad to send in lunch boxes to school or the office.

Friday’s tacos are a show stopper. They are loaded with juicy shrimp that is cooked in garlic and served with a special sauce and a cabbage salad. You can make the sauce and cabbage salad a day ahead of time. The shrimp will cook very quickly so no worries there. Absolutely delicious.

Beef Fajitas
Honey Lime Glazed Chicken Wings
Tomato Tart with a side Salad
Cobb Burger
Baked Fish with Cherry Tomatoes

Monday’s fajitas are easy to make but need some prepping. You can go ahead and slice the onions and peppers the day before. The meat needs to marinate over night so that will be ready to use as well. Once you start making this meal it will cook very quickly for you.

Tuesday’s chicken wings are baked and then glazed. They are super easy to make and absolutely delish to eat. You can serve them with a red potato salad or a green salad.

Wednesday’s tomato tart is made with store bought puff pastry dough. The tomatoes can be roasted a day ahead which makes things easier at meal time. This is a delicious tart that can be enjoyed with a garden salad.

Thursday’s Cobb burger’s patties can be made days ahead and frozen. You will be pan frying them and assembling them with bacon. avocado and blue cheese dressing. The dressing can be made at home or bought. Whatever you want.

Friday’s baked fish can be made with any fish you like. You can use salmon, trout, tilapia, basa or any fish of your preference. This is an easy meal that is loaded in flavor. The cherry tomatoes roast with the fish and add a lot to it. Serve this with rice is you like.

Tamale Pie
Chicken Vegetable Stir-Fry
Thai Noodles with Shrimp and Broccoli
Sweet Potato and Quinoa Patties
Baked Pork Chops

Monday’s tamale pie can be made a day ahead and refrigerated. Simply throw it in the oven about an hour before dinner or go ahead and bake it a day ahead and then reheat it in the oven. This meal is delicious and can be sent to school or the office in a lunch box the next day if you have any left over.

Tuesday’s dinner will cook very quickly once you have all the ingredients prepped. You could have all the veggies and the chicken all cut up the day before. You absolutely have to have everything ready before you start this for you will not have time to go and get stuff once you start. This is a low calorie, super easy meal to make that is exquisite.

Wednesday’s dinner is also quite easy to make. It cooks very quickly once you have all your ingredients. Be sure to use cleaned shrimp with no black veins on the back or you will ruin your meal. The longest part of this recipe is soaking the noodles and that isn’t all that long.

Thursday’s quinoa patties can be made in advance and kept in the fridge. In fact, the colder they are the easier they will be to handle. These are delicious with salsa on top. Use homemade or store bought if you like.

Friday’s pork chops cook low and slow so you might want to make these on the weekend. If you have time these are super easy to assemble. You just need patience so that the meat gets tender. You could also brown these, slather them in the sauce and place them in a crock pot so they are ready when you get home.

Dry Brine Roasted Chicken with BBQ Sauce
Garbanzo Sausage Stew
Thai Fish Cakes
Cuban Black Bean Soup
Italian Meatballs with Rigattoni

Maonday’s chicken needs to be brined the night before and then allowed to dry for about an hour. This is a chicken you can make during the weekend. Go ahead and cook it on Sunday bbq sauce and all and heat it up on Monday for dinner. You can make your own bbq sauce if you like or buy store bought. The homemade one will last you for months in closed container in the fridge.

Tuesday’s dinner can be made ahead and frozen without any problem. Simply thaw it in the fridge the night before. If you use canned garbanzo beans this does not take long to cook at all.

Wednesday’s fish cakes can be made a day ahead and fried before dinner. These are spectacularly delicious and very easy to make.

Thursday’s soup can be made in a slow cooker. Simply add all the ingredients and come home to a heavenly aroma and a fantastic and satisfying soup.

Friday’s meatballs can be made way ahead of time and frozen. Make two batches so you have them ready for making other things like Italian Wedding Soup. Serve this meal with some garlic bread and enjoy.

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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