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.