What to Cook for Dinner this Week

Here’s what’s cooking in my kitchen this week, friends, including my Fourth of July menu. I hope you find something here that suits you!

Monday: Roast Chicken (rotisserie is great if you need a Monday time saver) and Asparagus with Bacon, Shallots and Pine Nuts.

Tuesday: SPC’s Fish Sammie. With a slaw made of cabbage, shredded carrot, diced Granny Smith apple, and dried cranberries. Dressing: 1/2 cup nonfat Greek yogurt, 2 tablespoons apple cider vinegar, 1-2 tablespoons agave nectar, 1/2 teaspoon ground celery seed, pinch salt.

Wednesday: Huevos Rancheros. Usually eaten for breakfast, but never a mistake at dinner, either. Eggs any style you like. Best served in individual cast iron skillets if you own some.

Thursday: I’m going to try Deb’s Black Bean Tacos…and see if I can get away with a meatless dinner. I’m going with corn tortillas for me and L, whole wheat for E. I’ll use spicy black beans and some cabbage slaw. If these go over well, we might be looking at joining the Meatless Monday crowd (don’t tell E!).

Friday: Fourth of July Picnic. Burgers. Brats. Corn on the cob. My All-time Favorite Potato Salad. Fresh veggies and Greek yogurt dip. Watermelon. Strawberry Shortcake (tip: make the biscuits, whip the cream and macerate the berries the night before).

Saturday: Takeout Night (since Friday is the Fourth of July).

Sunday: Jenny’s Summer Stew with Corn, Chicken and Sausage. I think you could probably get away with doing this in the Crock-Pot for just a few hours.

Weekend Breakfast: I’m going to give these Breakfast Cookies a try. I may add a few dark chocolate chips.

Happy Fourth, everyone! Have a great week!

Tweet