Weekly Menu Plan 106 is gearing up for easy dinners that are suitable for company, if you so desire. We also include a couple of fruity extras!
I don’t know about you, but as soon as the weather even hints of warmer days, I want to do All of Outdoor Things–like now! All of the Yard Cleanup. Then All of the Gardening. Followed by All of the Preparing the Porches and Patio for Lounging. You get the idea. The Weekly Menu Plan 106 follows this very yearning for being outdoors enjoying summer breezes and casual dinners. Take a look:
The al fresco vibe begins on Monday with Erin/The Speckled Palate’s Chipotle Lime Spicy Beer Can Chicken. This tender, juicy chicken has a kick–in the very best way. Try it alongside my simple black bean and corn salad.
The flavors of the sea–Mediterranean Sea region, that is–come together on Tuesday with Cheryl/Pook’s Pantry’s Mediterranean Lamb Meatballs. I love everything about these meatballs. I’d love them even more with a side of fresh tzatziki sauce.
I bring on the sweetness and the heat-ness on Wednesday with my Sweet Heat Burgers. A plump, juicy burger is the perfect base for the addition of spicy candied maple bacon, sweet and spicy pickles, and fresh condiments. This is my favorite go-to hamburger recipe because it’s simply perfect.
Thursday is easy as can be with Jenni/Pastry Chef Online’s Penne with Vodka Sauce. Pasta night is always a hit around here with the fam. I love the ease doctoring up a jar of sauce to make it taste like a restaurant quality meal in a flash. Jenni gives great instructions on how to do just that!
Friday is the perfect day to take it easy and nibble on a few appetizers for dinner. Erin’s Roasted Grape Crostini with Whipped Feta is the perfect munchie at the end of a long week. If you want a more substantial dinner, add a chicken Greek salad alongside it to round out the meal.
If there’s one thing my girl Cheryl is good at, it’s using fresh ingredients to make delicious cocktails. Her Blueberry Spritzer is no exception. Fresh blueberries and a touch of mint make this sipper extra refreshing. If you offered me a mini blueberry shortbread pie to go along with it, we’d be friends for life!
Since I like a little something sweet on the weekends, I’m serving up this Vanilla Cream Pudding Pie. The egg free filling is light and creamy, and the perfect compliment to All the Fresh Berries on top.
Tell me, Friends: what’s your favorite recipe from the Weekly Menu Plan 106?
What type of recipes would you like to see on future weekly menu plans?