Weekly Menu 5/25+

Saturday		cuban chicken rice squash
Sunday		chicken & zucchini enchiladas tomato/avocado salad
Monday		BBQ ribs potato salad apple turnovers
Tuesday		summer stir fry garlic bread cherries
Wednesday		salisbury steak mashed potatoes peas
Thursday		beanie weenies carrots
Friday		spaghetti salad

This summer I’m going to do different marinades each week so we can take advantage of the grilling season and a lower calorie meal, because after all if you cook the food over open flame it burns all the bad calories out.  If you have a favorite you’d like to share with the group, please feel free to send it over.

Saturday

--Cook extra chicken for Sunday’s enchiladas

--This chicken needs to marinate so start early

Cuban Chicken

6 cloves garlic

½ c lime juice

1T honey

1 tsp salt

2 tsp vinegar

½ tsp pepper

1 tsp oregano

½ tsp cumin

Combine all ingredients and add chicken pieces to marinate.  This works best with skin-on pieces, but work with what you like.  Allow to marinate at least one hour and is best overnight.  Cook on the grill, or bake in the oven.

Rice

Squash

Sunday

Chicken & Zucchini Enchiladas (Woman’s Day)

16 oz mild green salsa

2 c cilantro

½ c sour cream

1T olive oil

2 cloves garlic, finely chopped

12 oz zucchini cut into ½” pieces

1 tsp ground coriander

½ tsp chili powder

Salt

2 c cooked chicken

4 oz Muenster (or Monster) cheese, grated

8 corn tortillas

Heat oven to 400. In a food processor, purée the salsa and cilantro until smooth.  Add sour cream and pulse to combine.  Spread 1c in a 9x13 pan.  Heat oil in skillet add garlic and zucchini, tossing for ~2min.  Stir in coriander, chili powder and 1tsp salt.  Add chicken and ¾ c of cheese.  Heat tortillas in microwave or in a hot skillet.  Fill with ½ c of the filling, roll up and place seam side down in baking dish.  Repeat with remaining tortillas.  Spoon remaining salsa mixture over enchiladas.  Sprinkling remaining cheese on top and bake 12-15 minutes.  Serve with chopped onion.

Tomato/Avocado Salad

Monday—Memorial Day

BBQ ribs

Potato Salad

Apple Turnovers

Watermelon

Tuesday

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

Cherries

Wednesday

Salisbury Steak

Mashed Potatoes

Peas

Thursday

Beanie Weenies

Carrots

Friday

Spaghetti

Salad