This week's Menu Monday Theme is "Summer Here We Come" as summer officially begins this week for the kids. This weekend I prepped many meals to match the busy days to come. Meats are marinating, the freezer is stocked with chopped and prepped meals awaiting defrosting and grilling or slow cooking and I even made homemade granola and a cake to round out the meals.
Monday
Rock Salt Roasted Chicken (Basically, you line a 13x9-inch pan with foil, pour rock salt (ice cream salt) into the pan using a 4-pound box. After removing chicken insides, you generously salt/pepper the inside and outside of chicken. Poke holes in a lemon and fill the cavity of the chicken with the poked lemon, 3-4 sprigs of parsley and 3 garlic cloves that have been peeled and sliced. Bake for 400 degrees F for 40 minutes then flip the chicken over and bake another 40 minutes until 165 degrees at the thickest part of the chicken breast.) This will be the moistest and tastiest chicken you have ever baked!
Steamed Broccoli
Watermelon
Tuesday
Slow-Cooker Steak Fajitas with Peppers and Onions (2 pounds flank steak cut in strips; 2-3 peppers, sliced; 1 onion, sliced; 1 can chopped tomatoes; 3 Tablespoons Wildtree Fajita Seasoning Blend; 1 Tablespoon Wildtree Garlic Galore Seasoning Blend). Cook on low 5-6 hours.
Guacamole, Fiesta Salsa and Chips (I cut up tortillas, brush with Grapeseed or olive oil, sprinkle with kosher salt and bake them at 400 degrees until they are golden brown for about 10 minutes)
Fresh Strawberries
Wednesday
Scampi Scallops and Linguine
Olive Bread
"The Biggest Loser Salad" (Made famous via Pinterest - 1 bunch fresh basil, 1 head lettuce, 2 tomatoes, 1 cucumber, 1/4 red onion - all chopped into bite sized chunks then coated with this dressing: 1/3 cup grapeseed or olive oil, 2 Tablespoons lemon juice, 1 teaspoon honey, salt and pepper to taste.)
Fresh Nectarines
Thursday
Greek Chicken Kabobs with red onion, mushrooms, peppers and olives and seasoned with Wildtree Opa Greek Seasoning
Mediterranean Orzo Salad
Homemade Pitas
Homemade Hummus - (1 can garbanzo beans, 4 Tablespoons Greek yogurt, 6 teaspoons Wildtree Guacamole Seasoning and 4 teaspoons water blended in a food processor or blender and refrigerated at least one hour before serving.)
Friday
Grilled Herb Crusted Tilapia
Crusty Sourdough Bread
Lemon Rosemary Zucchini
Saturday
No Cooking - Attending an Auction and Benefit Dinner
Sunday - Happy Father's Day Dinner BBQ
BBQ Short Ribs
Baked Beans - inspired by Picky Palate's recipe
State Fair Award-Winning Chive Biscuits
Everyone's Favorite Strawberry Spinach Salad
Quinoa Mango Avocado Salad inspired by this Skinny Taste recipe
My Mom's Strawberry Shortcake
Treats on Hand
Carrot Cake with Cream Cheese Frosting
Homemade Granola for Yogurt and Fruit Parfaits
Trying these - Outrageous Eskimo Bars (they have a layer of brownie, ice cream and homemade Magic Shell and are dipped in homemade caramel sauce) - Definitely a "special treat"!
