Weekly Menus June 2015

Orzo Salad 3

Your weekly menus June 2015 as always include delicious, easy and frugal recipes. You will find vegan, vegetarian, gluten free, beef, pork, chicken and fish recipes and suggestions. If there is something you do not like please make sure to visit the website and pick what you want from over 1200 recipes.

Seared Scallops with Pasta
Vegetarian Quesadillas
Balsamic Glazed Shrimp with Salad
Chicken Vegetable Stir Fry with Rice
Smothered Pork Chops

Monday’s meal is very simple to make and can be on the table in under 30 minutes. You can make the sauce while the pasta cooks and then simply mix it all together. Please make sure to dry the scallops very well before you sear them. This will render you deliciously browned morsels of perfection.

Tuesday’s quesadillas can be made in a skillet or in the oven. The beautiful sautéed veggies can be placed in between the tortillas or on top. I prefer the latter. This filling can also be used as a fajita rolled inside a tortilla to keep the meal vegan.

Wednesday’s meal is also very easy. It will take you no time to cook the shrimp so make sure you have your salad ready before you start. This is a healthy meal that is very satisfying. All I can recommend is that you do not overcook the shrimp as it will make it rubbery. Actually, I would also like you to make sure the shrimp has been deveined and cleaned well.

Thursday’s stir-fry will be ready in a snap once you start cooking it so be absolutely ready for it. The longest you are going to spend making this is chopping your ingredients. You will not have any time to get ingredients once you start cooking this. Serve it with some steamed rice for a complete and wonderful dinner.

Friday’s pork chops cook for three hours in a very low oven. You can make these a day ahead and simply heat them if you like. These chops are extremely tender and flavorful. Serve them with some mashed potatoes or sweet potato fries.

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Ham, Mushroom and Spinach Quiche
Orzo Salad
Marinated Beef on a Garden Salad
Stewed Chicken with Chipotle with Turmeric Rice
Baked Fish with Blue Cheese Sauce

Monday’s quiche is quite easy to make. You can go ahead and use store bought pie dough if you would like to expedite things. Once you have that making the filling is really not all that complicated. We are going to use ham, mushrooms and spinach in our eggs but you can pretty much use any other vegetable that you prefer such as zucchini, broccoli, cauliflower or asparagus.

Tuesday’s orzo salad can be made with any type of small pasta that you like. You can also add some chicken or beef pieces to this if you do not want it to be vegetarian. Go ahead and chop your veggies while the pasta cooks. If you have any left overs this packs beautifully in lunch boxes for school or work. You might have to doctor it with a little more dressing.

Wednesday’s meal requires some planning ahead as you will have to marinate the beef. This can be done in as little as 30 minutes but can also be done overnight. If you do it overnight your beef will be more tender and flavorful. It will also make prepping dinner a snap as all you will have to do is cook it and make your salad. This is a delicious low carb and low calorie meal that will satisfy everyone.

Thursday’s stew can be frozen so you can make it a few days ahead and simply thaw it. The rice is pretty simple to make as well. You can definitely make it the day before.

Friday’s fish will be ready within 30 minutes. It is a classic dish that delivers tons of flavor. The fish will be baked in the oven and the sauce made in a small pot. All you need to do is pour it over the fish and serve. You can use trout or salmon for this.

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Chipotle Turkey Burgers
Shrimp Skewers with a salad
Grilled Cheese with Caramelized Onions, Spinach and Tomatoes
Beef Fajitas
Tomato and Garlic Pizza

Monday’s burgers can be made in advance and frozen. They can also be made with plain ground beef or chicken. These burgers are incredibly flavorful and can be served on a salad or as a sandwich with lettuce, tomato, red onion and pickles. Whatever you like.

Tuesday’s skewers can be cooked on a grill or in a skillet. We are going to skewer the peeled and deveined shrimp and then prepare the marinade. The marinade will be poured over the shrimp which will then be refrigerated for about 30 minutes. Shrimp cooks very quickly so once it is ready to cook your meal will be on the table in minutes.

Wednesday’s grilled cheese sandwiches are delightful. The longest that you will take is caramelizing the onion which can be done the day before and stored in the fridge in a closed container. Once that is ready the sandwich will be ready very quickly. This is a vegetarian sandwich that is very satisfying.

Thursday’s beef fajitas also require marinating. Go ahead and marinate the beef the night before. Frankly, this is the longest process in this recipe. Once it is ready the fajita will come together very quickly. You can serve these fajitas with Mexican rice and refried beans if you like.

Friday’s pizza can be made with homemade dough or store bought. This is a very simple pizza but it is truly delicious. The tomatoes and garlic will turn sweet as they cook at high temperature. This pizza does not have cheese but you can certainly add some if you prefer. As a matter of fact if you want to add meat to this that will be perfect as well.

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Linguini and Clams in Creamy White Wine Sauce
Chinese Chicken Salad
Pita Bread Pizzas with Portobello Mushrooms
Peanut Marinated Chicken Wings with Asian Cole Slaw
Cobb Burger

Monday’s linguine is very easy to make. It is certainly not health food but it is a meal that adults and kids love. You can use canned clams for this recipe is you like.

Tuesday’s Chinese chicken salad can be made with rotisserie chicken pieces in order to save time. The wonton strips can be substituted with crispy chow Mein noodles. Those are the two things that take the longest in this recipe. The rest requires chopping and making your dressing. This salad is fantastic.

Wednesday’s pizzas require some marinating of the mushroom. You can marinate as little as 20 minutes or up to overnight. This is a super easy meal that is light and delicious. Use store bought pita bread for this.

Thursday’s wings need to be in the fridge overnight. One thing I have to recommend is that you be generous with the salt when prepping the peanut sauce. Once you have them all flavored all you have to do is remove them from the marinade and bake them. These go beautifully with Asian Cole slaw which you can make a couple of days ahead.

Friday’s burgers can be grilled or fried. You will need cooked bacon for this and avocados. Talk about a delicious and perfect burger.

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