Menus with Meredith Spring/Summer, Week 3

Hello, sweet friends!  

Meredith Lewis is back with week 3 of her delicious menus! 
Are these helping your family??  I'd love to hear your feedback in the comments!  Make sure you print them off, Pin them to your Recipe Folder on Pinterest, and share this with your friends! 

(so sorry for posting this late!  My family and I were rear ended in a car accident and out of commission the past few days.  We are doing okay.  Definitely sore!!  Watching my little ones closely and resting our heads a bit).  These menus will definitely come in handy this week... no thinking involved.  Meredith has taken the guess work out of it! 
Thank you, sweet Meredith!





Spring/Summer 2018 Menu 
Week 3

Monday- fish, roasted potatoes, artichoke (or any other green vegetable), French bread
Tuesday- Taco Casserole
Wednesday- Tomato, Ham and Basil Pasta
Thursday- Lasagna (in the crock pot)
Friday- Nachos for Family movie Night
Saturday- Go Out or Take Out
Sunday- easy, fun dinner… Cheese Plate (hummus and veggies, cheese and crackers, olives and apple slices), or Cheese Fondue (fondue cheese is sometimes sold in the deli section, along with bread, vegetables and apples). This would also be a fun night for burgers on the grill or to roast hot dogs over the fire.
Breakfasts- Boiled eggs, English Muffins (or homemade muffins or bread) and fruit; Yogurt, fruit, granola;  Eggs and Bacon

Groceries:
Produce-
Baby Red Potatoes (fish and veggies)
Artichokes (or any other green vegetable that looks good)
8 Roma tomatoes (3 for taco casserole, 3 for Pasta, 2 for Nachos)
Cilantro (optional for taco casserole and nachos- half my family loves it and the other half can’t stand it)
1 yellow onion
1 green bell pepper
1 pkg Baby Spinach (Pasta)
Fresh Basil (Pasta)
Fresh Parsley (Pasta)
1 Bagged Salad (Lasagna)
Avocado (Nachos)
Broccoli, Carrots, Apples, Pears (fondue or cheese plate)
1 Lemon (Vinaigrette for Pasta)
Garlic

Bakery
French Bread (fish and another loaf if making fondue)
English muffins (breakfasts)

Meat-
Fish (Salmon is always a favorite but get whatever looks good to you. If you’d prefer something besides fish, this would be a good time to substitute a pork tenderloin or your favorite baked chicken recipe.)
4 oz. Country Ham or Prosciutto (pasta)
3 lb. Ground Beef (taco casserole and lasagna)
Bacon (breakfasts)

Staples-
2 cans black beans (taco casserole)
1 can of corn (taco casserole)
2 T. or 1 package of Taco Seasoning (taco casserole)
2 cans sliced Black Olives (taco casserole and nachos)
1 bag of Tortilla Chips (taco casserole)
1 bag Scoops Tortilla Chips (nachos)
1 box Spiral Pasta (Pasta)
1 box Lasagna Noodles (lasagna)
1 jar Spaghetti Sauce (lasagna)
1 jar Crushed Red Pepper (pasta)
1 box Granola (breakfast)
1 jar Mayonnaise (optional for artichokes)

Dairy-
Butter (optional for artichokes)
2 bags shredded mozzarella cheese (taco casserole)
8 oz. crumbled goat cheese (pasta)
1 16 oz. container ricotta cheese
5 c. shredded Italian-blend cheese
1 bag shredded sharp cheddar cheese (nachos)
1/2 c. shredded Parmesan 
Variety of Cheeses for a cheese plate or for Fondue
Yogurt (breakfasts)
2 dozen eggs (1 dozen to boil and 1 to use however for breakfasts)





Salmon, roasted potatoes and steamed artichokes


Salmon- rinse and place on foil lined baking sheet. Drizzle with olive oil and Salmon Seasoning. Bake with potatoes at 400 for 25-30 minutes. (You could substitute salmon for any easy to cook fish or meat.)

Wash and quarter potatoes. Put in large ziplock bag with olive oil and garlic salt. Seal and squish until all potatoes are coated. Bake at 400 for approximately 35 minutes with salmon. 

My family loves artichokes for a treat, but feel free to use any other green vegetable your family prefers. If cooking artichokes, put a strainer in the bottom of a large pot, fill pot with water until you cover the strainer and bring water to a boil. While water is heating, cut off the artichokes’ bottom stems so that they can sit flat. Snip sharp points off of the leaves. Place artichokes into large pot of boiling/steaming water and cook for 25-30 minutes… until you can easily pull off one of the leaves. Serve with a small dish of melted butter or mayonnaise, whichever you prefer.


Taco Casserole
2 lbs. ground beef
1 diced yellow onion
1 diced green pepper
3 chopped tomatoes 
1 can black beans
1 can corn
1 package or 2 T. taco seasoning
1 can sliced olives
1 package crushed tortilla chips
1 package shredded cheddar

Preheat oven to 350. Brown ground beef and add diced onions and peppers and cook until soft. Then add diced tomaotes, black beans, corn and taco seasoning. Mix together and simmer for 5 minutes while you crush tortilla chips and sprinkle on the bottom of a greased or foil lined casserole dish (9x13). Then spoon half meat/bean mixture evenly on top of chips and then sprinkle with cheese. Then repeat… crushed chips, meat mixture, cheese. Sprinkle olives on top and bake for 30 minutes at 350. Serve with whatever toppings your family likes… sour cream, guacamole, cilantro. 

Tomato, Basil and Ham Pasta

Spiral Pasta
Olive Oil
Cooked country ham, chopped (prosciutto or crispy bacon would work as well) 
3 chopped Roma tomatoes
1/2 package spinach
1 c. goat cheese
15 basil leaves, chopped
3 T. fresh parsley, chopped
1/2 t. crushed red pepper

While pasta is boiling, make vinaigrette (you could always purchase a bottle of herb vinaigrette if pressed for time.) In a food processor, blend together 2 T. red wine vinegar, 1 T. lemon juice, 4 garlic cloves, 1/2 c. Canola oil, 12 basil leaves, 1/2 c. fresh parsley, 1/2 c. shredded Parmesan cheese, salt and pepper. Blend together. 

Drain and rinse pasta, and mix all ingredients into the pasta, including vinaigrette. So good!

Lasagna (in the crock pot)
Sounds strange but it works.

1 lb. ground beef
1 jar favorite spaghetti sauce
1 box lasagna pasta
1 16 oz ricotta cheese
5 c. shredded Italian blend cheese (or mozzarella)
1/2 package spinach (chopped)

Brown ground beef and then add sauce, spinach and simmer. Layer ingredients just like you would in a regular casserole dish… put 1/2 c. meat sauce in bottom of crock pot and spread around. Then layer pasta (break to fit), ricotta, meat sauce, mozzarella. Repeat until you’ve used all the ingredients. Fill the empty sauce jar with 1/4 c. of water and pour over entire dish. Cook on low for 8 hours or high for 4 hours. Check on it before serving and make sure all of the noodles are pressed down into the liquid and are getting cooked. Serve with a salad and enjoy!



Nachos for Family Movie Night

Line 2 cookie sheets with Scoops chips and sprinkle with cheddar cheese. Warm in 350 degree oven for 5 minutes. While they’re warming, cook 2 cans black beans with about 2 T. taco seasoning in a pot. Remove chips from oven, and sprinkle with black beans (use a slotted spoon so they don’t drip too much), chopped tomatoes, avocado, cilantro, black olives and sour cream. Enjoy with a movie and have a great weekend!

Sunday Night

Sunday nights are usually very low key and we’ll have a fun, easy dinner. Sundays would be a great time to put some burgers on the grill or let the family roast their own hot dogs over the grill or an outdoor fire. S’mores would be a great dessert! We also will sometimes make a cheese plate with our favorite cheeses (Manchego, Gruyere, Brie), along with crackers and hummus and vegetables. Sometimes, I’ll make fondue, with bread, broccoli, carrots and apples. We’ve also been known to have “Brinner” on Sunday nights, which is just breakfast for dinner… pancakes and bacon, or eggs and toast. I try to keep Sundays as relaxed as possible, which is much easier to do in the summer!






Thank you, Meredith, for sharing your menus with us!  If you aren't already following along with her on Instagram, click HERE!

xo,
Emily
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2 comments:

  1. I live for these menus now! I made the first menu last week and about to begin #2. Everything was delicious and easily achievable! Please continue this. The two of you make life more beautiful.

    ReplyDelete
    Replies
    1. You are too sweet! So happy you are enjoying! Now that week four is published, rotate them this summer! xx, Emily

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