Weekly Menu Plan Week 17 has so much summery goodness with glazed steak, guacamole chicken, cheesy vegetable casserole, and much more!
Oh, man! What a week, Friends! This week has been such a potpourri of activity that I can hardly believe we’ve done it all. Our freezer had a minor-ish meltdown. Read: someone left the door open overnight on an 85 degree day, so it iced up and we lost all of the contents. I say someone because no one seems to know how it may have happened. Let me just say that the ice cream is kept in the extra freezer, so I’m guessing that at least one of the Sons had some sort of involvement. After cleaning up the mess, we started plotting and gathering supplies to build an American Ninja Warrior style obstacle course in the yard. Oh, then I had to get an x-ray see if I maybe broke a rib from a fall while playing soccer. (I didn’t.) Later, my mom flew into town from out of state for a visit. Right about that time, Son #1’s varsity soccer practices started for the season.
Never a dull moment around here, I tell ya!
And just like that…it feels like our summer is over. It’s a good thing that the Weekly Menu Plan Week 17 didn’t get that memo.
Summer flavors are in full force this week. I’m super excited for this week’s menu! We have so much fresh variety going on that there is no room for boredom.
Cheryl/Pook’s Pantry is not messing around this week! She starts off the week with an Espresso Bourbon Steak and Grilled Sweet Potatoes. I’m looking forward to this recipe, like whoa. It’s like a company-for-dinner-diner on a regular ol’ Monday. Tender steak brushed with a light glaze and caramelized on the grill, served with a big pile of sweet potato fries. Yes, please!
I lighten things up with this super fresh Summer Vegetable Gratin Casserole. Farm fresh zucchini, onion, summer squash, tomatoes, and asparagus topped with just enough cheese to make it feel way more decadent than it is. I swear that I could eat this casserole every day all summer long and be happy.
Jenni/Pastry Chef Online brings the flavor to hump day with her Spicy Chicken and Guacamole Sandwiches. The cool thing about this recipe is that it can be made with full size sandwiches for the family OR mini sliders to feed a crowd. Gotta love that mid-week versatility!
Susan/Girl in the Little Red Kitchen brings her fresh and fruity Pork and Apricot Kebobs to the table on Thursday. The grilled apricots caramelize with the onions for the perfect complement to the little bites of pork. Simple, elegant, and delicious!
Sarah/The Chef Next Door makes use of seasonal sweet bell peppers with her Mexican Stuffed Peppers. She lightens up the affair with seasoned ground turkey topped with a blend of Mexican cheeses and a touch of marinara. In addition to being super tasty, this dinner can be assembled a day or two in advance and popped into the oven on a busy week night.
Susan is back and blending two of my favorite flavors together in her Roasted Strawberry Basil Ice Cream. For as much as I loves me some strawberry basil jam smeared on honey wheat english muffin bread, I’m sure that the flavor combo is even more wonderful in ice cream! Talk about taking a bite out of summer!
And because all of my favorite weeks end with TWO desserts, we have Jenni’s Sparkly Double Cinnamon Raisin Muffins. The muffins pack in double the cinnamon-y goodness with both the ground spice and cinnamon chips. The coarse sugar topping gives the muffins their sparkle. I don’t know about you, but I can always use a little extra sparkle in my life!
We hope that you find a few new favorites in the Weekly Menu Plan Week 17!
Tell us–what recipes are you craving for future weekly menu plans?
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