Weekly Meal Plan: 7/25 – 7/31

grilled corn

I just typed that this meal plan takes us to the last day in July and got a little sad.  I love, love, love summer and it goes by in a flash.  Sniff… This means I have to double my efforts to soak every bit of fun and frolic out of every moment remaining.  To that end, this weekend we are hosting a barbecue with friends Friday and attending a barbecue on Sunday.  In between we are watching my nieces over night who are 1 and 4 years old.

Not a lot of cooking per se since I’m cleaning out the freezer mid-week!

Friday: We are having some good friends over for dinner.  We will start with our favorite family friendly, simple appetizer of Food Should Taste Good Chips paired with mango salsa and guacamole from Whole Foods. For dinner we will grill some chicken teriyaki, rib eye steaks (from my monthly meat delivery from Walden Local Meat) and corn (from Tangerini’s Farm in Millis, MA).  Have you tried grilling corn?  I just started this summer and I’m now convinced it’s the way to go.  I have added instructions at the bottom of this post so you can give it a try.  I’m also serving Tomato Pesto Summer Casserole.  I made this recipe for the first time last Friday and made a second pan to freeze.

Saturday: Pizza night with the nieces!

Sunday: I’m bringing a salad to the barbecue we are heading to that will feature lots of fun things like golden beets and artichoke hearts and my homemade balsamic vinaigrette.

Monday: I’m taking a pan of Tex-Mex Summer Squash Casserole out of the freezer.

Tuesday: Second night of easy cooking via defrosting. :) I’m heating up some left over pasta sauce from this Crock Pot Chicken Spaghetti recipe (see my modifications in comments below the photo in the link).  I’ll have mine over spaghetti squash.

Wednesday: The husband will be playing soccer and the girls and I will be enjoying left overs or one of our simple go-to dinners.

Thursday:  Dinner at Debra’s!!!  This last happened WAY back on June 19th.  I can’t wait for to enjoy both Debra’s cooking and company. :)


Instructions for grilling corn:
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water for at least 10 minutes.

Remove corn from water and shake off excess. Place the corn on the grill set to medium heat, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.

Dual Use Recipe for Your Summer Squash


It’s the time of year for squash!  I’m sure you have a few tried and true recipes (please share!), but here is a new one you can try.  Last night I made: Tomato Pesto Summer Casserole.  It went really well with grilled steak and fish.  I made the pesto the night prior to save some time and you can caramelize the onions earlier in the day too.  I also suggest slicing the potatoes and squash very thin.

Not only was the recipe great with dinner, but I used the left overs in scrambled eggs for breakfast which was also great!  I removed the potatoes, chopped the squash into smaller pieces, reheated in a skillet and added beaten eggs.  Very good!

Weekly Meal Plan: 7/18 – 7/24

Chix Tom Basil Broth

No traveling for us this weekend!  We are home and entertaining.  That means I have to do some cooking!  Of course I don’t want to spend the whole weekend in the kitchen either.  So, as always, I’ll be serving non-complicated, easy and healthy food. :)

Friday: The girls are both having sleepovers which means Friday night pizza is back in session!  I will pick up something more healthful for myself while shopping at Whole Foods.

Saturday: Do you like figs?  Well, I do!  They are a great addition to a summer salad.  I saw a recipe for Grilled Figs with Balsamic Glaze that looks great.  I thought this would be a fun appetizer to try with our guests along with some fresh mango salsa that I love from Whole Foods with Food Should Taste Good multigrain chips. For dinner we will have grilled steak, fish (TBD), grilled corn and I’m also risking a new recipe on guests: Tomato Pesto Summer Casserole.

Sunday: My mom and dad will be visiting over night.  They aren’t big grillers on their own, but they do enjoy a couple of things I’ve grilled for them in the past.  My mom requested grilled pork tenderloin and grilled asparagus.  I’ll also be trying out Zucchini Fritter Cups (Paleo & GF).

Monday: We are trying a new recipe: Chicken in Tomato-Basil Broth.

Tuesday: I’m going out on a limb on this one: Cauliflower Lentil Salad!  I’m sure I will love it, but will the rest of the family buy into it???  Well, we’ll see… I’m going to serve it over chopped romaine and also get some tortillas for wrapping.

Wednesday & Thursday:  The husband is playing soccer both nights over the summer.  That means one night of left overs for the girls and I think I will pick up some fish for us on Thursday from our weekly Farmer’s Market.  The husband isn’t fond of fish, but the girls like basic white fish and have been dabbling in some other kinds lately too.  We need to keep that ball rolling! :)

New Recipe: Mustard & Almond Crusted Chicken

almond chicken

Tonight I revised a recipe that called for panko crumbs to be gluten free by using toasted almond flour.  It was a big hit!  The husband particularly enjoyed the flavor of the mustard.  I made a few other modifications as well.  I recommend you give this recipe a try!  We also enjoyed grilled corn which is a new found favorite and a grilled vegetable mix (eggplant, red pepper, red onion and fresh thyme).

It was a bummer when it started raining just before I began grilling, but I persevered! ;)

Weekly Meal Plan: 7/11 – 7/17

White Bean & Roasted Chix Salad

We are headed to Lake Winnipesaukee for a couple of days, but return late Saturday.  We will be home for the upcoming week with the girls attending a local soccer camp during the week.  So, back to cooking this week!

Sunday: When we are home in the summer we like to hang out by the pool on Sunday afternoons.  Sometimes our local family swings by too.  I’m planning to make some burgers from the ground beef in our monthly meat delivery from Walden Local Meat.  I’ll also slice and grill regular and sweet potatoes along with some other vegetables (eggplant, sweet red pepper, red onion).

Monday: I am planning to try this new recipe: Mustard-Herb Crusted Chicken.  I am going to substitute almond flour for the panko crumbs.  I’ll also serve corn and another vegetable.

Tuesday: Teriyaki Chicken & Spinach Salad I had planned to make this salad and the one I’m making Thursday a couple of weeks ago, but some scheduling got in the way and we didn’t end up having it.  I still have the ginger root waiting to be used. :)

Wednesday: Left over night for the girls and I.  The husband goes directly from work to soccer.

Thursday: White Bean & Roasted Chicken Salad

Do you have any great summer salads you enjoy?  Please share!

Weekly Meal Plan: 7/4 – 7/10


We are headed up to Vermont on Thursday for the long holiday weekend.  We aren’t staying at our family house, but rather joining a few other families in the Mount Snow area.  There is a commercial sized kitchen where we are staying.  We are all bringing supplies for breakfast and lunch, but partaking in the many area festivities going on in the evenings.  So, not much cooking for me until we come home and really not much once we return either.  Summers are good like that! ;)

Monday: I am making a great entree salad we enjoy in the summer: Lemony Orzo Salad with Chicken.  The lemon rind and juice combined with the cucumber makes it extra fresh and healthy tasting.  The recipe calls for rotisserie chicken, but instead I am planning to cook the two “small” whole chickens I got in my monthly meat delivery from Walden Local Meat.  When you receive a whole chicken that has been raised humanely on an actual farm and see the size, you have a new appreciation for the weird science going on behind the scenes with the chickens we have grown accustomed to buying in the store.  I will prepare them following this recipe.

Tuesday: I’m making Tex Mex Summer Squash Casserole. This is a great recipe to make use of fresh produce from your local Farmer’s Market this time of year.

Wednesday: The husband is playing soccer on Wednesdays through most of the summer.  So the girls and I are on our own.  We will partake in leftovers or come up with something else on the fly. :)

Thursday: Headed to Lake Winnipesaukee!


Stuffed Sweet Bell Peppers


We tried this new recipe tonight and it was a big hit.  My 12 yo got up from the table and said “That was a great dinner.  Thanks, Mom!”  I nearly fell out of my chair.  Similar words may have never passed her lips before.  HA!  It was also very, very easy to prepare – a mid-week bonus!

*Gluten and dairy free too!


1 – 1.5 lbs. of ground beef or turkey
2 cups of your favorite organic marinara sauce
1 cup of cooked brown rice
1/2 cup of chopped fresh basil
1 TBSP garlic powder
4 red bell peppers
salt and pepper to taste


  1. Preheat oven to 400
  2. Cook the brown rice per package instructions
  3. Cook the ground meat
  4. Add the marinara, garlic powder, basil, rice and salt/pepper to meat and mix together
  5. Take the tops of the peppers, slice in half and de-seed
  6. Scoop the meat mixture into each pepper half
  7. Place the stuffed peppers in a 13×9 baking dish
  8. Cook for 30 minutes