Weekly Menu Plan Week 71 contains a wide variety of flavors to suit any lifestyle, making use of vibrant summer vegetables, in season Hatch chiles, a couple of speedy Instant Pot recipes, and much more!
Hey there, Friends! Boy, have I missed you! For as much as I think I’m going to relax over the summer, it seems to be the busiest time of the year. Living in a resort town and having nearly non-stop visitors will do that to a person. I wouldn’t change a thing, other than to make more time to hang out here with YOU! You can always pop by my Instagram Stories if you want to know what I’m up to in the moment.
Only two more weeks of summer, and then I promise that I’ll be around much, much more. Please be here too! We have SO much to catch up on! Until then, how about taking a gander at this week’s Weekly Menu Plan Week 71?
I’m kicking off the week with a summertime favorite–my Summer Vegetable Gratin Casserole! It’s great for using up homegrown veggies, or if you’re like me, the overabundance of vegetables purchased from the farmer’s market. Use just about any vegetables that you want, just be sure not to skimp on the cheese! It is a main dish after all, and I don’t want you to be short of protein to keep you full and satisfied.
Follow it up with Jenni/Pastry Chef Online’s Mexican Style Keto Instant Pot Crack Chicken the next night. This Keto Instant Pot Crack Chicken recipe is a bit spicy and smoky with Mexican flavors and contains 6 grams net carbs per serving, so it’s very macro-friendly. If you’re into that sort of thing. 😉
As our resident Texan, Erin/The Speckled Palate knows her barbecue! Her Pear BBQ Pulled Pork with Pear Slaw is ridiculously delicious! This pulled pork cooks in a jiffy in the Instant Pot and serves a crowd. The homemade PEAR barbecue sauce is a fun twist on an old favorite dish.
I don’t know about you, but I’m a firm believer that Hatch Chiles make everything better, including this incredibly simple Hatch Chile and Chicken Skillet Dinner from Sara/My Imperfect Kitchen. I have to get my BFFs to send me Hatch Chiles because they just don’t grow well here in northern Michigan. But if you can find them, they’re in season and are a fabulous compliment to this weeknight chicken recipe!
Cheryl/Pook’s Pantry brings all of the flavors and comfort of a classic soup in no time with her Instant Pot Split Pea Soup with Ham. It’s a classic version of this hearty soup on fast forward. All the flavors of classic split pea soup with a fraction of the cooking time, thanks to the Instant Pot. Don’t have an Instant Pot? Well, you really should! I use mine all the dang time to get dinner on the table in a hurry.
I’m excited to have a lazy Sunday morning with Jenni’s Hawaiian Roll French Toast Muffins. Hawaiian They’re super easy because they use prepared Hawaiian rolls. The apple cider syrup and streusel topper is just an added bonus!
Speaking of bonus, how about a weekend cocktail? We can thank Mad Men for bringing classic cocktails like a Moscow Mule back to the mainstream, and we’ll thank Erin/The Speckled Palate for the summery twist of her Peach Moscow Mule! Fresh peach puree serves as the base for this cocktail. Add a little ginger beer, vodka, a squeeze of lime and cinnamon simple syrup. This sipper is sweet, but not too sweet! This fun twist on a classic Moscow Mule tastes like a slice of peach pie on a hot day. If you really want to Mad-Men-it-up, serve my Cheesy Asparagus Spirals along with for an easy appetizer for cocktail hour.
Enjoy the Weekly Menu Plan Week 71!
Then be sure to come back and tell me what your favorite recipe was this week!