Dinner Menu Week Twenty-Six

There are now 6 months worth of meal plans on here to help get you out of that dinner rut. We’ve had to readjust our dinner thinking a bit with the new summer schedule to accommodate everyone getting home later. But before we know it we’ll be back into the fall schedule.

THIS IS HOW WE DO IT:

Bowtie Pasta Primavera – Saute some squash, zucchini, carrots, onion, mushrooms and garlic in butter and/or olive oil. Toss with some bowtie pasta, a little jar alfredo sauce, and some Parmesan cheese.

Chili Verde Eggs Benedict – We still had some pork left over from last week, which was just cooked in a crockpot with some green salsa. Layer english muffin, pork, poached egg, avocado, salsa, sour cream, shredded cheese (or melted cheese sauce… or the leftover alfredo from the Primavera would be good too).

Island Soyaki Pork over Rice w/Veggies – Yes, yes, I know… more pork.  It’s just the most budget friendly option right now.  You could also substitute chicken or beef. I’m going to cook the pork roast in the crockpot with Trader Joe’s Island Soyaki Sauce. Shred and serve over rice with a side of veggies of your choice. We’ll be using the leftover veggies from the Primavera.

Cilantro Lime Shrimp Tacos – Trader Joe’s has a Cilantro Lime dressing in the produce section, cook your shrimp in that over medium heat in a pan. Top with a little bit of shredded lettuce, cotija cheese, and a squeeze of lime.

Grilled Veggie Flatbread – Mix in a couple tablespoons of mayo with 8oz sour cream. Spread over some naan bread. Top with veggies of your choice (again, we’ll use the leftovers from the Primavera because you have to buy massive amounts of produce at a time). Sprinkle with shredded (not grated) Parmesan cheese. Bake at 375 for about 15 minutes.

Italian Chopped Salad – We randomly have a lot of salami in the fridge, so we’ll dice that up. Dice up some provolone. Use chickpeas and/or kidney beans, black olives, pepperoncinis, and shredded mozzarella cheese. Chop everything up along with the lettuce, similar to the 10 Minute Asian Chicken Chopped Salad, stir your dressing in, and you’re good to go.

Grilled Chicken Sausage w/Sauteed Cabbage – I’m really digging good old Chicken Apple Sausage these days. Then if you get the bag of mixed super greens (shredded red and green cabbage along with some shredded brussels sprouts), saute that in some butter with salt and pepper. That’s all you really need! You could throw in a side of mashed potatoes if you wanted to.