July 17, 2011

• Menu Plan Monday – July 18th

  

  Week # 1: 7/17/11 – 7/31/11

  It’s Monday……Menu Plan Monday! My hubby and the family are ready to be grilling!! This two week menu is heavy on summer fare and grilling!  I have the meat already marinading in the freezer!   It makes for a quick supper during the week.  It is a tad hot this week in Minnesota, so I planned meals that are grilled or stovetop in nature.  If I have to bake something, I simple set up the roaster oven on our deck and bake in there!  Sure helps to keep the house cool on this hot and sticky days!! 

  17th – (Saturday) Apricot Pork Ribs / Corn / Seasoned Tater Tots

  18th – Sticky Asian BBQ Chicken (new) – Chinese Cabbage Salad

  Marinade (makes 1 cup)

  In a small bowl, whisk 1/2 cup sweet & Sour sauce, 1/4 cup hoisin sauce, 2 TBSP ponzo or soy sauce, 2 tsp grated ginger, and 1 tsp minced garlic. 

  19th – BLT’s and potato salad

  20th – Chicken Caesar Salad

  21st – Make Your Own Sandwhich Night - Chips
  

  22nd – Ham Sandwiches – (2/16 – pg 60) ( bake at 350 for 20 minutes)/  Old fashioned Pea Salad/ Cucumber Salad

  Ham Sandwiches

  1/2 cup stick butter, softened
  8 onion rolls, split
  1 small onion, chopped
  2 TBSP poppy seeds
  1 tsp dry mustard
  1 pound shaved ham
  8 ounces sliced Swiss Cheese

  Spread butter on cut side of rolls and reserve 1 TBSP butter.  Saute onion in remaining butter in skillet until soft, about 5 minutes.  Add poppy seeds and dry mustard.  Mix Well.  Layer Ham, cheese slices and some of the onion mixture on bottom half of each roll.  Replace roll tops and wrap in foil.  Place on baking sheet and bake at 350 for 20 minutes. 

  Pea Salad

  160z Frozen Peas, Blanched
  1-3/4 c mild cheddar Cheese, diced
  3 hard boiled eggs, peeled and diced
  1/2 cup celery, diced
  1/8 c. green pepper, diced
  1-1/2 T. onion, minced
  salt and pepper to taste
  2 to 4 T. mayo

  Gently combine all ingredients; cover and chill until serving. makes 4 to 6 servings. 

  23rd – Marinated Grilled Steak (new)  (7/4 cookbook – pg 200) Country Fried Mushrooms, Vermicelli with Garlic (second marinade used for steak – Grilled Marinated Flank Steak with grilling directions)  – Both Marinades were good – add to online cookbook

  1 Lemon
  1/2 cup soy sauce
  3 Tablespoons Oil
  2 TBSP Worcestershire Sauce
  1 Clove garlic, minced
  Chopped Green Onion
  2 lb Flank Steak

  Squeeze juice from lemon.  Mix all ingredients except steak with pepper with taste.  Marinate steak, turning occasionally, for 4 to 12 hours in refrigerator.  Broil meat over hot coals as desired. 

  Country Fried Mushrooms – Good add to site.

  1 pound mushrooms
  3 eggs
  1-1 1/2 cups flour
  1/3 cup butter

  Wash mushrooms.  Gently pull stems from caps.  Dry on towel.  Beat eggs in a small bowl.  Dip mushrooms and stems in egg.  Roll in flour.  Fry slowly in melted butter and stir gently.  Salt and pepper to taste.  Brown on both sides, put lid on loosely and turn down heat.  Cook until mushrooms are done, about 20 minutes.   

  24th – Marinated Pork Chops (new) (Honey Mustard Rosemary)/ Macaroni and Ham Salad /Green Beans
  makes 1 cup of marinade. (very good marinade add to site!!)

  In a small bowl, whisk 1/4 cup olive oil, 1/3 cup creamy Dijon mustard, 2 TBSP honey, 2 TBSP apple cider vinegar, 2 TBSP minced shallots, 1 TBSP chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper. 

  25th – (Monday – off) Grilled Tuna w/ Mediterranean Salsa  (new) (July 19th – pg 215) - Broccoli Salad

  Grilled Tuna w/ Mediterranean Salsa

  6 (1-inch) thick tuna steaks
  1/2 tsp minced garlic

  Mediterranean Salsa:
  1 (4 ounces) can chopped ripe olives, drained
  1 tomato, chopped
  1/3 cup olive oil
  1/3 cup feta cheese
  1 tsp dried basil

  Sprinkle tuna steaks with minced garlic and 1/2 tsp each of salt and pepper.  In small bowl, combine ripe olives, tomato, oil, feta cheese and basil.  Brush Salsa mixture over tuna steaks and refrigerate any leftover mixture.  Grill tuna steaks over medium-high heat about 3 to 5 minutes.  Gently turn tuna steaks and continue grilling 3 to 5 minutes.  When serving, top each steak with remaining salsa.   

  26th – Pancakes / Sausage / Scrambled Eggs

  27th – Taco Salad

  28th – Book Group – Brats with chips

  29th – Hamburger -Fries

  30th – (Jakes Grad party) – Soup and Grilled Cheese Sandwiches

  31st – Chicken Burritos and Mexican Salad

  For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday.

  Wishing you all a wonderful week!!!

  Happy Grilling!!

  

  • 1:32 pm
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