This week I tried to class it up a bit while still keeping it simple. As I mentioned last week, dinner time is especially tough in the summer, so it’s easy to get stuck in the unhealthy pre-packaged downward spiral. Don’t get me wrong, that’s totally necessary at times. But I want to try a few new things this week.
THIS IS HOW WE DO IT:
Charcuterie and Caprese – I got some really good salami from work a couple weeks ago. We’ll just slice some of that up, slice up a French baguette, and make a simple caprese salad.
Avocado Pesto Pasta w/Sweet Corn – I don’t know how I hadn’t stumbled across this website before, but Delish has some awesome recipes that are easy and unique. This Avocado Pesto Pasta looks and sounds amazing, so we’ll give it a try!
Grilled Fontina, Avocado, Tomato, Bacon Sandie – Layer sliced fontina cheese, avocado, tomato, and bacon in between two slices of bread. Grill on the George Foreman grill.
Beef and Broccoli Lo Mein – We had a little bit of Soyaki from Trader Joe’s left over from last week (if you couldn’t guess, it’s basically soy sauce and teriyaki… mixed with some sesame seeds), so we’ll saute some sliced sirloin and par steamed broccoli in that. Meanwhile boil up some spaghetti. Mix it all together and voila.
Pulled Pork Sandwiches w/Coleslaw – I usually do this in the crock pot. Just throw a pork butt in there with a jar of bbq sauce. Head off to work, and when you get home shred it up with a couple of forks. Let it sit in the sauce for a few more minutes. Serve on a bun topped with this quick and easy coleslaw
Crispy Sausage and Burrata Salad – This is another new one I’m excited about from Delish. I can only imagine that combining crumbled sausage with burrata (a type of cheese) is quite tasty. I’m using this recipe.
Philly Cheese Steak – Take thinly sliced sirloin and cook in a pan over medium high heat with some onions and mushrooms. Lay a few pieces of American cheese in the bottom of a pretzel hoagie roll, or any hoagie roll for that matter, then pile the cooked meat on high.