The weekly menus for July 2015 are fresh, easy and delicious. We are going to include some meals in the crock pot as these practically cook themselves and do not heat up the kitchen. Dinner will be ready when you are without any fuss.
I am also including some grilled recipes. However, if you do not have a grill you can easily make these on a stove. So no worries.
I always try and give you a variety of meals every week. However, if you do not like any of these recipes please check out the categories on the navigation bar and pick what you like. There are over 1000 recipes on this site and I am sure you can find something you like.
Monday’s salad is extremely tasty. It is made with peaches, which are in season now. They are sweet and delicious. This salad also had candied walnuts and crumbled blue cheese. You can make your own candied walnuts or use store bought. This is a delicious and fresh salad that you can eat alone or with added meat. Rotisserie chicken goes beautifully with this.
Tuesday’s sandwiches are loaded in deliciousness. They are made with shredded chicken, chopped apples and walnuts. They contain a little bit of curry, which makes them very interesting. You can purchase a ready cooked chicken for this recipe if you like. Of course you can boil or roast your own if you prefer. If you happened to purchase a chicken for Monday this would be a great way to use the leftovers.
Wednesday’s lettuce wraps are extremely easy to make although they require that you marinate the beef preferably overnight. All you have to do is mix the marinating ingredients and pour them over the beef. No biggie. Once you have that done this dish cooks in minutes. It is super tasty and fresh. It is also quite healthy.
Thursday’s tacos are scrumptious. They are loaded in smoky chipotle flavor and are also very fresh. This is a meal that can be on the table under 20 minutes. Please make sure you are using cleaned shrimp which has been deveined and don’t over cook it. Yum!
Friday’s tomato basil pasta is one of the easiest and freshest meals you will ever make. It is made with cold cooked pasta (I like whole wheat spaghetti), chopped tomatoes and fresh basil leaves. It is seasoned with olive oil, salt and pepper. This is a great weeknight meal.
Monday’s seafood salad is made with cooked shrimp and artificial crab (Surimi). It is easy to make and can be made a day or two ahead of time. Keep it in the fridge in a closed container. All you need to do is scoop it up into halved, peeled avocados. If you do not like, have or can find avocados go ahead and scoop it onto a garden salad. You can also make it into a sandwich if you prefer.
Tuesday’s veggies will take a good 35 minutes to be ready. You want to caramelize the onions and this will take some time if done properly. The good news is you can make these a day ahead of time and simply add them to the skillet when you have cooked your steak. This is a simple and delicious sandwich that is not at all hard to make.
Wednesday’s chicken is very easy to make and can be on the table within 30 minutes. All you really need to do is season and cook the chicken and then pour a sauce that will take you minutes to prepare on top. This meal goes beautifully with rice.
Thursday’s gazpacho can be made a couple of days in advance. This is a wonderful cols tomato soup that is loaded with veggies. It is great for hot days and it is good for you as well. I thought you might want to serve it along side a Caesar salad. You can go ahead and make your own croutons and salad dressing if you like but you can also purchase these and make life easier for yourself.
Friday’s tacos are made with marinated pork. This is a Mexican barbecue style taco that has pineapple chunks in it. You will need specific Mexican spices for this recipe and you also need to allow the pork to marinate overnight. If you can get you hands on the chilies and have the time I promise you will love this. If you can’t find Mexican chili pods you might want to make some steak tostadas for dinner instead.
Monday’s egg salad sandwiches are wonderful with lettuce, tomatoes, red onion and pickles. The egg salad can be made a couple of days in advance and stored in a closed container in the fridge. These eggs are made with capers for extra flavor. Make sure not to overcook your eggs. Click here to watch a short video on how to do this properly.
Tuesday’s fish tacos can be made on a grill or in a skillet. Fish tacos are wonderful. They are easy to make, super fresh and very satisfying. The longest this will take is in the marinating of the fish. Fish tacos are one of my favorite things to eat.
Wednesday’s chicken pasta salad is loaded with veggies and shredded chicken. You can go ahead and purchase a Rotisserie chicken to make this if you want to save time. If you are vegetarian you can simply omit it. The salad will be great. You can dress this with whatever you like but I simple dressed it with olive oil, salt and pepper.
Thursday’s shrimp can be made in minutes. You can leave the skins on the shrimp but make sure that the black vein that runs down the back is removed. The potato salad can be made a day ahead of time so that you can have dinner on the table in no time.
Friday’s Koftas are a real pleasure to eat. You will need some time to prep the meat but once you have it ready you can cook it on the grill or in a skillet. These are served in open pita bread with a yogurt sauce and fresh veggies. Perfection.
Monday’s lentil salad is extremely clean and healthy. It is also loaded in flavor. You are going to need boiled, cold lentils for this, which we will mix with sun-dried tomatoes, scallions and cucumbers. The dressing is balsamic vinaigrette that complements all these ingredients beautifully. This is a great salad to take to work as well. It will last in the fridge for a couple of days and will get tastier as days go by.
Tuesday’s Italian subs are made with ham, salami, provolone cheese, veggies and pickles. The veggies are seasoned with olive oil, balsamic vinegar, garlic powder and oregano. This is a wonderful sandwich that will fill you without heating up the kitchen.
Wednesday’s chicken tostadas are made with prepped chicken, refried beans, lettuce, tomato, shredded cheese, sour cream, avocados and hot sauce on a crispy tostada. You can use rotisserie chicken for this and all you will need to do is chop the veggies. You can also use canned refried beans. This will make things easier for you. These are fun to assemble and eat. Kids absolutely love them.
Thursday’s shrimp pasta salad is made with marinated shrimp, pasta, fresh mozzarella cheese, tomatoes and fresh basil. It is then dressed in a lemon and olive oil dressing with lemon zest, which makes it very fresh. This is not only a very pretty salad it is absolutely delectable. If you have leftovers the pasta might dry up a bit. Simply make a little more dressing and doctor it.
Friday’s pulled pork sandwiches are made in a crock-pot. The pork is cooked in some red wine and then shredded. This delectable meal will cook itself while you are doing other things. When you are ready to eat all you need to do is shred the meat and mix it with some barbecue sauce. Make your sandwiches and you are ready for dinner. These go excellently with slaw or pickles.
Monday’s chicken wraps require some marinating of the chicken. This is an important step that will add a lot of flavor to this dish. You can go ahead and marinate these overnight if you like. The rest of the process requires only a litte chopping of the crisp toppings you will serve on the chicken inside a lettuce leaf. Delicious and easy.
Tuesday’s ceviche needs to ‘cook’ in citrus over night. It is really very easy to make and extremely fresh. This is an exquisite meal that is great for hot days. The most important thing when making ceviche is that the fish you use is very, very fresh. This is one of my favorite meals.
Wednesday’s beef kabobs are very easy to make as well. We are going to be skewering some beef cubes with bell pepper and onions. The skewers will be basted with a spicy tomato sauce while they cook. These kabobs can be made on a grill or on a flat skillet. They are perfect with salad.
Thursday’s quiche muffins are so easy to make dinner will be on the table in under 30 minutes. These muffins can be made ahead of time and served cold if you want. You can also make them vegetarian by substituting the bacon with mushrooms. Serve these with a side salad.
Friday’s skewers are made with shrimp, bacon and pineapple. They are amazingly delicious. You can cook them on the grill or a flat skillet. The shrimp will need to marinate for a couple of hours but believe me it is absolutely worth it. We are going to make a marinade with orange marmalade and other delish ingredients. Please make sure that it is completely cold before you add the shrimp, as you will cook it instead of marinating it.