Menus with Meredith Spring/Summer, Week 2

Welcome back to Week 2 of 
Menus with Meredith!

If you missed last week, you will find it HERE.
We have so enjoyed all of the feedback both here and on Instagram.  Be sure and print the menu, grocery list, and recipes off to put in your binder!  You don't want to be left wondering What's for dinner?


Spring/Summer 2018 Menu
Week 2

Monday- fish of your choice (we usually get salmon) or a pork roast in the crock pot, roasted potatoes, Brussel sprouts and French bread
Tuesday- Tacos
Wednesday- Tomato and Basil Pasta 
Thursday- Stir Fry
Friday- Nachos for Family Movie Night
Saturday- Go out or Take Out
Sunday- easy dinner… fondue, cheese plate, breakfast for dinner, etc…
Breakfasts- eggs and bacon, fruit/yogurt/granola, cereal, boiled eggs and muffins

Groceries:
Produce-
Red potatoes (fish, potatoes, brussel sprouts)
Brussel sprouts (fish, potatoes, brussel sprouts)
Shredded iceberg lettuce (taco night)
3 Roma tomato (taco night and nacho night)
1 container cherry tomatoes (tomato basil pasta)
1 pack fresh basil (tomato basil Pasta)
1 bag of baby spinach (tomato basil pasta)
1 bag of stir fry vegetables (or 2 bags, depending on how many people) (stir fry)
1 bunch cilantro (nacho night)
Celery (cheese plate or fondue night)
Carrots (cheese plate or fondue night)
Apples (cheese plate or fondue night)
Sugar peas (cheese plate or fondue night)
Fruit for breakfasts and snacks

Bakery
2 loaf of French Bread (fish and veggies night, and tomato and basil pasta)

Meat
Salmon or other fish (1/2 per person) or pork tenderloin
1 lb. ground beef (tacos)
chicken breasts (stir fry)
Bacon (breakfast)

Staples-
Olive oil, garlic salt, garlic and salmon seasoning, taco seasoning (if you don’t already have these from week 1)
Taco shells (taco night)
2 cans sliced black olives (tacos and nachos)
Spiral pasta (Tomato basil pasta)
Kalamata Olives, pitted (“)
Brown rice (stir fry)
Cereal
Granola
Muffin mix (or ingredients for homemade muffins)

Dairy-
2 bags shredded sharp cheddar cheese (tacos and nachos)
1 container fresh mozzarella, smallest pieces you can find, otherwise, buy one large ball cut into small pieces (tomato basil pasta)
Eggs
cheese for cheese plate or fondue
Sour Cream, squeeze container (tacos and nachos)




Salmon, Roasted Potatoes, and Brussel Sprouts

Salmon (or any other fish or pork tenderloin)- if making salmon, rinse and place on a foil lined baking sheet. Drizzle with olive oil and salmon seasoning. Bake with potatoes and Brussel sprouts for 25-30. 

Potatoes- Wash and quarter potatoes. Put in large ziplock with olive oil and garlic salt. Seal and squish until all potatoes are coated. Bake at 400 with fish and Brussel sprouts for 45 minutes.

Brussel sprouts- Wash, cut off ends and cut in one half. Put them in the same ziplock bag and coat with olive oil, just like you did for the potatoes. Spread out on a baking sheet and salt/pepper and bake at 400 for 45 minutes.



Tacos

Cook ground beef, and once browned, add about 2T. Taco seasoning to meat. Warm taco shells in the oven, according to the package. Set up assembly line with shredded lettuce, shredded cheddar, diced tomatoes, sliced olives and sour cream. Let family assemble their own tacos. Always buy more tacos than you think you’ll need because… tacos.



Tomato and Basil Pasta
(My family’s all time favorite dinner! I’ve been making this since they were toddlers and it’s still their favorite!)

Boil corkscrew pasta according to package. Meanwhile, rinse and half cherry tomatoes. Drain mozzarella and Kalamata olives. Chop 1 bunch fresh basil. (If you would like to sneak in an extra vegetable, dice a handful or 2 fresh, chopped spinach. Drain and rinse pasta. Place in bowl and add about 1/4 c. Balsamic vinegar (first), then add about 1/4 c. olive oil, salt and pepper and mix well. Then add olives, cheese, basil and tomatoes and mix well. Serve!


Stir Fry

Put chicken breasts in crock pot and cook on low for 6 hours or High for 3 1/2-4 hours. (This is what I do. Just cook the chicken anyway that’s easiest for you.) Cook enough brown rice for your family. (I want to recommend purchasing a rice cooker. Sounds crazy, but they’re inexpensive at Walmart, and you just put your rice and water in it and you’re done. After it’s cooked, it will keep the rice warm for hours too. I can scorch rice in a blink because I’ll get side tracked for just a minute, and then it’s too late. I’ve done that more times than you can count, so I love the rice cooker. It’s fool proof!) In your largest frying pan, sauté a bag of stir fry veggies (or 2) in a little olive oil. Add soy sauce to taste. Once veggies are cooked until bright green, add chicken and rice to the pan and mix everything together. You’ll probably want to add more soy sauce. 

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




I usually don’t cook on the weekends, if I can help it, but we are all usually home on Sunday nights and so I’ll plan a fun, easy dinner. I will usually either make a cheese plate (like pictured above) with our favorite cheeses (Manchego, Gruyere, Brie), along with crackers and hummus and vegetables. Sometimes, I’ll find fondue cheese in the deli section of my grocery store, so I’ll make fondue!


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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Menus with Meredith Spring/Summer, Week 1

I am so excited to introduce to you a new weekly series here on Eleven Gables written by my dear friend Meredith Lewis.  Meredith is a wife, busy mom of three, gardener, shop owner, and Instagrammer.  I actually met Meredith through Instagram.  You can follow her too at @meredithlewis05.
Meredith has a knack for putting together menus that are simple and straightforward....not a lot of prep or ingredients.  When we were talking about cooking for our families, she told me about her menus.  I immediately thought of "Menus with Meredith" and asked her if she would do a weekly series on my blog.  I am thrilled she said, "Yes!"

Without further ado, I give you Meredith:



I know that every family is different, but one thing we all have in common is the need to feed our family dinner every night. When my husband and I first married and began our family over 20 years ago, I realized early on that I can’t reinvent the wheel every single night and start thinking about what to cook around 5pm. I needed to plan. That’s when I started making a simple list of dinners for the week, along with my grocery list. I made a “menu” for each week of the month, and then just used it again the next month.  I had a one month menu for the spring/summer months, and one for the fall/winter months. My recipes are extremely easy. This is just not the season of my life for complicated cooking. I make yummy, fast and healthy dinners, and I try to buy organic, if possible. I also keep my family’s health needs in mind. For instance, I try to make healthy dinners so my husband's cholesterol stays low. I keep in mind that I have growing children who play sports year round, and try to incorporate lots of protein and calcium for their growing bodies. Also, I cook with red meat, beans and spinach for iron, since my daughters and I can run a little anemic. I do as much prep work while the children are at school, including setting the table, so I am as ready as possible once they’re home. I want to be available to them when they’re here, and not busy in the kitchen. I hope you can use my menus and tailor them to your family and your schedule. I’d love for these menus to help your days and weeks run more smoothly and allow you to enjoy a more peaceful dinnertime with your family.


Spring/Summer 2018 Menu
Week 1

Monday- Salmon, corn on the cob, roasted potatoes, steamed asparagus
Tuesday- Pesto Pasta and french bread
Wednesday- BBQ chicken sandwiches (in the crockpot) and bagged salad
Thursday- Spaghetti Pie and salad (use remaining bagged salad and spinach)
Friday- Nachos for Family Movie Night
Saturday- go out or take out
Sunday- Cheese plate (hummus and veggies, cheese and crackers, olives, apple slices)
or Cheese Fondue with bread, veggies and apple slices.
Breakfasts- Boiled eggs, english muffins and fruit;  yogurt, fruit, granola;  eggs and bacon

Groceries:

Produce-
Corn on the cob (Salmon and veggies)
Bag of red potatoes (salmon and veggies)
Asparagus (Salmon and veggies)
Fresh basil (pesto)
Bag of Spinach (pesto)
2 Roma tomatoes (nachos)
Avocado (nachos)
Cilantro (nachos)
Baby carrots (fondue)
Green peppers (fondue)
Broccoli (fondue)
Bagged salad (BBQ chicken sandwiches)
Apples (fondue)
berries (for breakfast)
Garlic (Pesto)
Lemon (asparagus and salmon)
Yellow onion (Spaghetti Pie)
Green pepper (Spaghetti Pie)

Bakery-
2 french bread (pesto night and fondue) 
English muffins (breakfast)
hamburger buns (BBQ chicken)

Meat-
Salmon (half pound per person)
Package boneless chicken thighs (BBQ chicken)
Bacon (breakfast)
1 lb. Ground beef (spaghetti pie)

Staples-
olive oil (Salmon and Pesto)
garlic salt (potatoes)
salmon seasoning (Chef Paul Prudhomme’s Magic Salmon Seasoning)
Taco seasoning (Nachos)
1 box protein enriched bowtie pasta (Pesto)
1 box protein enriched spaghetti or rotini, whichever you prefer (Spaghetti pie)
2 jars favorite spaghetti sauce (Spaghetti pie)
1 can black beans (Nachos)
1 can sliced black olives (Nachos)
Large bag Scoops tortilla chips (Nachos)
Granola (breakfast)
BBQ sauce (BBQ chicken)

Dairy-
2 5 oz. bags shedded parmesan (Pesto)
1 8 oz. bag shredded sharp cheddar (nachos)
2 8 oz. bags shredded mozzarella cheese (spaghetti pie)
1 small container ricotta cheese (spaghetti pie)
2 dozen eggs (1 to boil and 1 to use however)
Sour cream, (I buy it in the squeeze bag for the nachos)

Salmon, roasted potatoes, corn on the cob and steamed asparagus


Salmon- rinse salmon 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. 

Cook/steam corn and asparagus. I cook my corn in the microwave for 1.5 minutes per ear. I cook the asparagus in a frying pan in shallow water with garlic and lemon juice until it turns bright green… usually 5 minutes or so. I like to put lemon juice of the fish and asparagus.


Pesto Pasta and French Bread

Cook bowtie pasta according to directions.

For pesto sauce, mix together in a food processor
2 c. fresh, washed basil
10 cloves garlic (or I use jarred garlic)
3/4 c. olive oil
1 c. grated Parmesan cheese
1 t. salt
1 t. pepper
(Optional- I sneak 2 cups fresh spinach for extra veggies. Can’t tell the difference!)

Stir pesto sauce into cooked, drained and rinsed pasta. Serve with warm French bread. This is one of my children’s favorite dinners, by far.

(Typically pesto sauce is made with pine nuts, which I do not use, because of a nut allergy in our family.  You will never miss it.) 

BBQ Chicken Sandwiches and Salad


Rinse chicken thighs, place in crockpot, and cover with your favorite BBQ sauce. No need to add water. Cook on High for 4 hours, or on low 6-8 hours. Chicken will shred apart when done. Put on warm hamburger buns and serve with your favorite bagged salad.


Spaghetti Pie with Salad

Cook pasta (either spaghetti or rotini) according to the package. Brown 1 lb. of ground beef. Once it’s almost cooked, add 1 chopped onion and 1 chopped pepper and cook until soft. Add 2 jars of spaghetti sauce, ricotta cheese and 1 bag of mozzarella cheese and mix well. Mix in cooked pasta. Spread pasta and sauce mixture into baking dish, top with 1 bag of mozzarella and bake for 20-30 minutes at 350.  Serve with a salad.

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

I usually don’t cook on the weekends, if I can help it, but we are all usually home on Sunday nights and so I’ll plan a fun, easy dinner. I will usually either make a cheese plate with our favorite cheeses (Manchego, Gruyere, Brie), along with crackers and hummus and vegetables. Sometimes, I’ll find fondue cheese in the deli section of my grocery store, and 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. Sunday dinners are usually very low key, as we are all finishing up homework, working on our calendars and gearing up for the week ahead. 


Thank you, Meredith, for sharing your menus with us!

xo,
Emily
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