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Wednesday, August 8, 2012

Weekly Menu 8/11+

Saturday

steak
baked potatoes
salad
cantaloupe
Sunday

pulled pork sliders
pickles
corn on the cob
peaches
Monday

summer stir fry
garlic bread
watermelon
Tuesday

tater tot hot dog casserole
broccoli
Wednesday

squash casserole
 salad
Thursday

turkey pesto panini
avocado & lettuce salad
Friday

fajita quesadillas
black bean corn salad



Saturday
Steak
Baked Potatoes
Salad
Cantaloupe

Sunday
Pulled Pork Sliders
Pickles
Corn on the cob
Peaches

Monday
Summer Veggie Stir-Fry (Pioneer Woman)
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
2 whole Zucchini, Sliced On A Slight Diagonal
2 ears Corn, Kernels Sliced Off
½ cups Grape Tomatoes, Sliced In Half Lengthwise
Salt And Freshly Ground Pepper, To Taste
Chopped Fresh Herbs, If Desired
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.

Garlic Bread
Watermelon

Tuesday
J went to Nana camp this week and she made this for him, P & T.  It was the first thing I heard about this morning when he woke up.  It was good, but it’s no ox tail soup J, which I was convinced was the very best thing I had ever eaten and Nana had done the cooking then too.  When we got home we made this for lunch today.   

Tater Tot Hot Dog Casserole (Cooks.com)
6 hot dogs, diagonally cut into 1/2-inch thick
1 (16 oz can) baked beans
1 (11 oz can) Mexicorn, drained (or frozen corn)
1 cup salsa
1 cup shredded cheddar cheese
3 cups frozen tater-tots, (from a 32 oz pkg.)
Preheat oven to 400°F.
Coat a 2-quart baking dish w/ cooking spray. In baking dish, combine hot dogs, beans, Mexicorn, salsa and 1/2 cup cheddar cheese. Top with tater-tops in single layer.

Bake for 30 minutes. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, 3-5 minutes.

Wednesday
Squash Casserole (Texas Co-op)
1T butter
1lb bulk Italian sausage, browned
1 lb yellow squash
½ c mayo
½ c chopped onion
 ¼ c chopped bell pepper
½ c pecan pieces
½ c shredded cheddar
1 large egg
Parmesan cheese
Preheat oven to 350 degrees.  Grease bottom and sides of a 1 ½ qt casserole dish with butter.  Slice squash and brown sausage.  Mix together mayo, onion, pepper, pecans, cheese and egg.  Add squash and sausage. Put mixture in casserole.  Top with Parmesan cheese.  Bake 40-50 minutes. 
Salad

Thursday
Turkey Pesto Panini’s
Sourdough bread
Jarred or fresh pesto
Mayo (generically speaking, I’ll be using Miracle Whip)
Turkey
Provolone or Monster (muenster) cheese
Tomato Slices
Spread pesto and mayo on bread slices then layer on turkey, cheese and tomato.  Place some butter in a hot skillet then the sandwich. Top with another heavy skillet or pan with a few canned goods inside to press the sandwich down. 

Avocado & Lettuce Salad

Friday
Hopefully you put aside some cooked fajita meat from last week so these will be a snap to prepare.

Fajita Quesadillas
Black Bean Salad
¾ c cooked black beans, drained and rinsed if from a can
1 diced tomato
¾ frozen corn, thawed
½ tsp basil
dash pepper
2T balsamic vinegar
1 tsp olive oil
½ tsp sugar
1/3 c grated mozzarella (optional, if you didn’t get enough cheese in the quesadillas)
Mix all ingredients, except cheese in a medium sized bowl. Top with cheese and chill.



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