Welcome to summer! Our garden is growing, Farmer’s Markets are carrying more than last year’s root vegetables and spring green onions, and hello strawberries… enough said, right?
I am so excited for summer produce. I can’t get enough. Roasted, grilled, steamed, fresh, yum, yum, yum!
We scored some portabella mushrooms last week, and so this week, we’re having two of my favorite portabella meals this week. We’ll slice up some for our grilled pizza, which will also have some grilled bell peppers and zucchini.
Sunday
Leftover Penne with Broccoli and Sausage in a White Bean Sauce
Monday
Lasagna-Stuffed Portabella Mushrooms, Salad, Steamed Veggies
To do: Make granola, raspberry rhubarb crisp, and hamburger buns (x2)
Tuesday
Portabello Mushroom Burgers and Grilled Potato Fries & Steamed Veggies
Wednesday
Grilled Pizza
To do: Thaw chicken, prep packets
Thursday – Dinner with Friends
Potluck Style – bringing either Garlic Balsamic Crusted Chicken with Wild Rice Pepper Salad or Grilled Pineapple Chicken Kebab’s Packets {new}
Friday
Lunch - Chicken Pesto Sandwiches or BLTs
Long Weekend Grilled Salad {new}, Grilled Chicken
To do: Thaw chicken
Saturday
Lunch - Crockpot Fajitas {new} or Crockpot Italian Chicken Sandwiches
Grilled Steaks, Green Bean & Potato Salad
Dessert – Sweet & Salty Rhubarb Cheesecake {new}
Find more great menus at OrgJunkie’s Menu Plan Monday!
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