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Menus with Meredith, week 4

It's the final week for our Spring/Summer Menus!
Now, just print them off and put them on rotation.
A big THANK YOU to Meredith Lewis for contributing her family's tried and true menus  to our Eleven Gables community. 
Make sure you are following Meredith on Instagram HERE.
She is a doll and a dear friend.

Have you enjoyed these menus? Is this something you would like to see again in the fall?  Let us know in the comments!

Spring/Summer 2018 Menu
Week 4

Monday- Fish (or other meat), potatoes, sliced tomatoes and cucumbers, (or any green vegetable…you can mix things up based on what is in season, or use your family’s favorite potato recipe… but the formula is the same.
Tuesday- Swan Salad  
Wednesday- Presto Pasta
Thursday- BBQ Pork tenderloin (in the crock pot), Cole slaw, Corn bread
Friday- Nachos for family movie night
Saturday- Go out or take out
Sunday- Easy dinner- cheese plate, or fondue, or grill out… fun dinner!
Breakfasts- eggs and bacon, fruit/yogurt/granola, cereal, boiled eggs and muffins


2 Large Tomatoes (fish night and nachos)
1 Cucumber (fish)
Baby Potatoes (corn would also be good instead of potatoes)
Bag of chopped Romaine lettuce (salad)
1 bunch Green Onions (salad)
1 Granny Smith Apple (salad)
1 Green, 1 Yellow, 1 Red Bell Pepper (pasta)
1 Bag Shredded Cabbage (cole slaw)
Avocado (nachos)
Cilantro (nachos)
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

French or Italian bread (fish night and salad night)

Fish (we get salmon mostly, but any fish will do, or if you have a baked chicken recipe you love, you could substitute that here)
1 Rotisserie chicken (or chicken breasts that you cook at home)
1 package Chicken and Apple Sausage 
1 Large or 2 Small Pork Tenderloin
Bacon (breakfast)

Olive oil, coconut oil, balsamic vinegar, apple cider vinegar, oregano, garlic salt, garlic, salmon seasoning, taco seasoning 
Dried Cranberries (salad)
Roasted sliced almonds (roasted sunflower seeds would work just as well) (salad)
Penne Pasta (Presto Pasta)
Kalamata Olives (Presto Pasta)
Mayonnaise (BBQ and cole slaw)
Corn Bread Muffin mix or Cornmeal for homemade cornbread (BBQ pork tenderloin)
Muffin mix (or ingredients for homemade muffins)
Scoops Tortilla Chips

1 container Crumbled Blue Cheese (salad)
1 container Crumbled Feta (Pasta)
1 bag Shredded Sharp Cheddar (nachos)
Sour Cream (squeeze container) (nachos)
Assorted Cheeses for cheese board or fondue cheese for Sunday 
Yogurt (breakfast)

Salmon, Roasted Potatoes, and Tomatoes and Cucumbers

Fish- if making salmon, rinse and place on a foil lined baking sheet. Drizzle with olive oil and salmon seasoning. Bake with potatoes 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 for 45 minutes.

Tomatoes and Cucumbers- Slice and drizzle with Balsamic vinegar. Serve dinner with french bread.

Swan Salad
(If you have been to our house for a luncheon, I can almost guarantee you have had this salad! It is my absolute favorite and I have been serving it for over 15 years.)

Chop cooked chicken, Granny Smith apple and green onions, (or you could pick a rotisserie chicken.) Put Romaine lettuce in a salad bowl. Layer on the chicken, apple, green onions, package of blue cheese, 1/2 package of dried cranberries and about 1/4 cup of almonds or sunflower seeds. For the vinaigrette, in a small mason jar, mix together 1/2 c. olive oil, 1/4 c. balsamic oil, 1 t. sugar, 1 T. lemon juice, salt and pepper. Shake and pour over the salad when ready to serve. Toss and serve with bread. 

Presto Pasta
1 box penne pasta
2 t. coconut oil
1 green, 1 yellow, and 1 red bell peppers, chopped into medium sized pieces
1 package chicken apple sausage, sliced
2 t. dried oregano
2 garlic cloves, minced
1 small container of crumbled feta
1 jar pitted Kalamata olives
salt and pepper

Cook 1 package of penne pasta. While that’s cooking, slice peppers and sausage. Sauté peppers in the coconut oil for 2 minutes, and then add sausage, oregano, salt and pepper, and garlic. Drain pasta and add peppers and sausage, olives, feta and a little more salt and pepper and mix all together. Enjoy! 

BBQ Pork, Cole Slaw and Cornbread
Put 2 unseasoned pork tenderloins in the crockpot with about 1 cup of your favorite BBQ sauce. Cook on low for 6-8 hours or on High for 4. It will easily shred once cooked, and mix well with sauce. Mix bag of chopped cabbage (or Cole slaw mix) with about 1/4 cup of mayonnaise and 1/4 cup of apple cider vinegar. That’s it. Make cornbread either from scratch or from a box mix. This is a perfect dinner for a busy night! 

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! 
*Sometimes, the chips just have too much salt for me (ie, my rings don’t fit the next day!) so I’ll put these toppings on chopped lettuce for my dinner.

Sunday Night

Sunday nights in the summer are so much more relaxed than during the school year. We’ve usually spent the day outside at the beach or on the boat, so a quick, fun dinner is a great way to end the weekend. We might grill out burgers, let the children roast hotdogs, have cheese and crackers with hummus and veggies or fondue. Sunday nights are fun dinners! 

This is Meredith's gorgeous kitchen where she prepares lovely meals for family and friends.

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

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  1. Yes!! More menus in the fall!! love this!!!

  2. Yes you guys are fabulous!! All the ingredients are easily available. You are both so lovely and positive!! God is good and he brought us to y'all on the internet. Thank you!!

  3. I do similar menu planning and am always looking for inspiration! I hope you will continue the series. I also love following you and Meredith on Instagram. Not only are your pictures so beautiful, but you are both so gracious when you comment. And thank you for your continued references to scripture and encouragement as Christians. Best wishes to both of you and your families!

  4. Thank you Meredith and Emily for sharing these great ideas! Trying to come up with meals that everyone likes is so exhausting sometimes....I'm looking forward to trying your meal rotation!

  5. Love all of the recipes and will be using them. Cooking for a full house this summer and looking for new recipes to try!

  6. Please continue this. I have loved it! Thank you so much Meredith and Emily!!

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I enjoy hearing from you! I read each comment and will answer any questions you might have. Thank you for stopping by!!