Weekly Menu Plan Week 6 features picnic comfort foods with stacked burgers, kickin’ potato salad, savory burrito bowls, herbaceous shrimp rolls, and two seasonal desserts that are bound to make you smile.
Happy Friday, Friends! The Weekly Menu Plan Week 6 is specially tailored for kicking off summer vibes after the holiday weekend. In it, you’ll find all sorts of crowd-favored comfort food that is as delicious as it is easy to prepare. Let’s take a gander at what’s on tap for this week:
Monday starts out with a much needed veggie infusion to balance out the inevitable gluttony that comes on the heels of a holiday weekend. Sarah/Chef Next Door makes use of a rotisserie chicken leftover rice to make these delectable Skillet Chicken Burrito Bowls in under 30 minutes! That’s my kind of recovery dinner!
Tuesday brings All the Fresh Herbs into play in a spin on a coastal favorite–Green Goddess Shrimp Rolls. These rolls may look decadent, but Susan/Girl in the Little Red Kitchen lightens up the whole affair by using creamy avocado to add healthy fats instead of the saturated fat laden alternatives. Talk about guilt-free comfort food!
Hump Day is always an exciting mid-week milestone in that we’re that much closer to the weekend. Add Jenni/Pastry Chef Online’s Fried Green Tomato Burgers with Chevre and Balsamic, and I’m almost looking forward to Wednesday as much as I am Friday. I first tried fried green tomatoes a few years ago, when my garden went bust and a sweet new neighbor moved up north from the south. Coincidentally, her name is also Jenny. I was lamenting my lack of gardening prowess (read: I planted far too late to expect a decent yield of anything) and she suggested frying my green tomatoes. So I did and oh. my. Where have fried green tomatoes been all my life?! Now, Neighbor Jenny insists on using Tony Chachere’s Creole Seasoning in the breading. Friendly Chef Jenni uses Old Bay Seasoning. I compromise and use a little of both!
Ah, Thursday–or as I like to call it–faux Friday. Thursday is the day in which I often wake up thinking it’s Friday, only to realize my error. Not that a day makes much difference to me because I have to feed my family 3+ meals/day regardless of the day of the week. I think it’s the mental relief of sliding into a weekend that makes the difference. Do you feel it too? Just me? HA! Pardon me while I get all philosophical in the middle of a menu post. 😉
Philosophy aside, nothing cheers up the week faster than a really great burger that’s loaded with tasty toppings. My Cowboy Tumbleweed Burgers fit the bill with crisp bacon, caramelized onions and pickled jalapenos to add a little kick to carry me into the “real” Friday.
On to the real Friday! My girl Cheryl/Pook’s Pantry doesn’t mess around when it comes to Fridays. She celebrates the end of the work week with her Pimento Cheese Potato Salad, Fried Chicken Tenders, and dill-infused Potato Biscuits. Then she goes and shows us how to package it up for a picnic lunch. Holy WOW! Did you know that girlfriend is a personal chef? Well she is, and I envy her clients having her cook up fab meals like this on a regular basis. If you live in south Florida, she’s your girl. If not, then you can sample her food at home with the recipes.
We have two great dessert choices this week, starting off with Jenni’s No Churn Andes Mint Chip Ice Cream. “No churn” means that you don’t need an ice cream maker to make perfectly creamy, scoop-able ice cream at home. All you need is a whisk and 10 minutes to have this ice cream ready for the freezer. The addition of crushed Andes chocolate mints makes this extra refreshing on a hot day.
Sometimes you need a little sass to end the work week, and Susan brings just that with her Bourbon Blackberry Jam Bars. Crunchy shortbread layered with sweet blackberry jam spiked with a touch of bourbon and topped with fresh blackberries make this one a new summer favorite. Plus, jam + fruit = breakfast, right? So really, it’s like getting an extra meal out of the Weekly Menu Plan Week 6!
What are you planning to cook from the Weekly Meal Plan Week 6?
What type of recipes would you like to see this summer on the weekly menu plans?