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.