Weekly Menu Plan 103 ushers in the grilling season with chicken kabobs, blackened shrimp, a fab ham fit for company, and so much more!
Yesterday was a glorious day, Friends. Mostly sunny, slightly breezy, and a balmy 60 degrees F. Spring has arrived in northern Michigan! Well, for the day anyway. We have a snow/ice warning today, so we shall see. I think March and April like to keep us guessing on how to dress for the day. One thing we don’t have to speculate on is what to have for dinner this week. The Weekly Menu Plan 103 addresses the many moods of springtime with grilled favorites and oven roasted comfort. Take a look:
I’m kicking off grilling season with with my Soy Ginger Chicken Kabobs. Sweetly marinated chicken with just enough of a gingery kick to keep it interesting. Grilling the chicken and veggies independently of each other keeps the chicken juicy and the veggies crisp, yet tender without being overcooked.
One thing that is well done is Jenni/Pastry Chef Online’s Southern Style Mac and Cheese. She fashions this macaroni and cheese with the Southern staple–pimento cheese! Pair it with a simple salad and call it dinner. Oh, and bacon is a factor! Run, don’t walk, Friends.
Also worth running for are these Blackened Shrimp Tacos from Erin/The Speckled Palate. Buttery, spicy shrimp is ready in a flash! Serve them on my homemade flour tortillas, and favorite guacamole and you’ll be glad that you did.
You family will be glad when you serve this holiday-worthy Chipotle Mustard Glazed Ham. Just look at that crust on top! I suggest pairing this ham with simple garlic green beans and maybe a pile of slow cooker scalloped potatoes for a holiday style meal during the week.
Take it easy on Friday with my Chef Salad in a Jar. The recipe comes together in a jiffy and keeps well for days. Making the salads ahead of time solves the problem of trying to think of what to cook on a Friday when you’re dog-tired from the week. Simply come home, give the jar a shake, dump it on a plate! Heck, eat it straight out of the jar and avoid the extra dishes.
Jenni saves the weekend with a Bonus Meal of Bucatini Pie. Think spaghetti pie but with tiny bucatini pasta instead. Talk about weekend comfort!
No weekly menu plan is complete without a little dessert, and the Weekly Menu Plan 103 is no exception. Erin shows us how to whip up a simple Carrot Cake Dip to add a little sweetness the end of the week. Dredge sugary cinnamon tortilla crisps through this dip or perhaps a few graham crackers.
What’s YOUR favorite recipe from the Weekly Menu Plan 103?
Is Spring in full force in your neck of the woods, or are you experiencing the crazy temperature fluctuations like we are here Up North?