August 4th Menu

Ok so I wasn’t very good about taking pictures this week.  You are only getting one.  It was however, the best meal of the week so I am glad that I at least remembered for that one.  The roasted chicken with cherries and kale was definitely a different meal for us.  I love kale, and combined with the cherries and balsamic, I probably would have eaten this all week.  Greg was a little hesitant with the cherries, but even he commented on how much he liked it and thought for sure the cherries would have been too sweet.  The chicken thighs were also a must for this recipe.  The original recipe called for boneless, skinless chicken breasts, and I can tell you right now they would have been way to dry.  These stayed juicy and you can easily take the skin off if you are trying to be health conscious.  


The lamb kofta kebabs are inspired by our trip to Greece.  Greg got this amazing platter with lamb patties, pita bread, tzatziki, and rice.  It was a little over the top, but SO delicious.  I paired it down a little bit, but you could easily pick up some tzatziki from the grocery store (near the hummus) or make your own.  All you need is about a cup of greek yogurt, 1/2 cup shredded cucumber squeezed dry with a paper towel, a clove of garlic minced, a touch of lemon juice, and some dill and mint to taste.  This is definitely something that people either like to have a strong flavor, or a more mild flavor, so adjust the seasonings according to your taste.  You really can’t screw it up though.  

The Soy-Sesame Grilled Mahi Mahi is an easy go-to summer meal.  It is so easy to throw the marinade together and let it do it’s thing while you are at work, running errands, etc.  Then it is just a matter of throwing it on the grill and serving it up!  You could always double the rice pilaf recipe from Tuesday and serve it with that as well.  

Happy August and Have a great weekend!

Menu 8-4


July 28th Menu

This week’s meals were all relatively quick to prepare.  There are a few short cuts that I took that made things even easier.  

Sunday features one of my favorite meals from when we were in Italy.  In Venice, I had an amazing spaghetti with clams and mussels dish.  Since I knew I wouldn’t be able to get mussels as fresh as they have there, I skipped them and just opted for the clams.  If you wanted, you could always do a combination. The longest part for this meal was waiting for the pasta water to come to a boil.  I recommend that while you are waiting for this, you chop all of your other ingredients and scrub the outside of the clams.  This way you are all set and ready to go once your water comes to a boil.  At this point, the dish comes together in about ten minutes.  


Another tip, allow your clams to soak in a bowl of cold water for about 20 minutes before you are going to cook them.  The sand will filter out and fall to the bottom of the bowl.  Then you can just pull them out, scrub them and they won’t have any gross sand in them.

Next I made Rosemary Steak, red potato, and portobello kebabs.  These were delicious and again, very easy to make.  I highly recommend separating the steak from the mushrooms and potatoes.  Otherwise you will end up with overcooked steak and undercooked potatoes.  


Finally, I made a loaded veggie fried rice.  I used brown rice and loaded it up with so many veggies that I could just feel myself getting healthier.  It does call for a bit of oil, but you really do need it to prevent everything from sticking.  Plus, no matter how you look at it, it is way healthier than whatever you would get from your favorite Chinese food restaurant. You could really add or omit any veggies you like in this recipe as well.  

I found the slow cooker Kielbasa recipe on Pinterest and even though it is not technically a “quick fix”, it sounded too good to not include in the menu this week.  It has so few ingredients and would be great for cook-outs, busy weekends where you are at sports tournaments all day, or it would be GREAT for football Sundays in the fall.  

We are coming up on the one year anniversary of the blog.  After I have compiled a full year’s worth of menus for you all, I will start adding a few recipes per week, but no longer continue with a full menu.  ( A girl can only go so long before she wants to make something again!) I have added a new page entitled “All Menus” at the top of the home screen that you can click to find all of the menus, arranged by season.  The new posts will have more detailed step by step instructions about how to prepare certain dishes and will give me a little more freedom to add desserts, cocktail recipes and the other things that never seem to make it into the weekly menus.  You will also be able to go to the blank menu planner to add recipes and ingredients to create your own menus. 

Have a great weekend everyone!

Menu 7-28

July 21st Menu

We made it back!  It seems like we were gone longer than two weeks.  We came back just in time for this ridiculous heat wave we have going on right now.  This week’s menu takes full advantage of the grill and requires no cooking indoors (although outdoors really isn’t much better).  Either way, the recipes are refreshing and light since it’s too hot to eat anything else.

First up, was a new take on Turkey Burgers.  Bobby Flay has a recipe similar but he calls for Meyer Lemons instead of regular lemons.  Well, a lot of stores don’t carry Meyer Lemons, so we just used regular lemon juice.  They were still yummy and delicious.  I served mine with a chickpea, tomato, and arugula salad since I knew I wouldn’t be using all of the arugula I bought.  Just toss with a little olive oil, lemon juice, red wine vinegar and garlic!  

Next was a Caribbean Jerk Pork Tenderloin with a Watermelon and Tomato Salad.  I know the Watermelon Salad sounds weird, but it was really good.  It was a nice refreshing bite to eat after the spicy pork.  I will definitely be making this again and perhaps forcing my friends to try it.


Finally, I made a Zucchini and Chicken Salad.  Again, this one only requires you to grill the chicken. The rest is chopping, marinating, and sprinkling!  Make sure you slice the zucchini VERY thin since it doesn’t get cooked…I know, a little weird again!  I liked this salad so much, I had leftovers for lunch the next day. 


Quick tip- grill up extra chicken when you are making this recipe.  Slice it and store it in a tupperware in the fridge to pull out for salads, wraps, or sandwiches during the week.  

Menu 7-21


June 30th Menu

Well, this is it everyone. Ok, so only for two weeks, but I am SO in vacation mode right now.  My bags are packed and I am ready for Italy and Greece!  If I didn’t have the menu sitting in front of me, I might not even remember what I ate earlier this week, I am so excited.  P.S. It is only Tuesday!  

I know this post is early, but tomorrow I will be running around like a crazy person trying to make sure I have everything ready for our trip.  

To start the week, I made a cold tortellini antipasto salad.  It was a breeze to throw together and was great for all of this hot weather we have been getting.  


Later in the week I made pork and black bean tacos.  Nothing too original (my mind was on a million other things this week) but a slight twist on the classic beef taco.  The black beans added to the pork allow you to stretch this meal to hit closer to 6 servings (2 tacos each).  Sometimes you just need a good taco.


Finally, I made a Greek Salad with grilled chicken.  I realize that I will soon be in Greece eating Greek salad till my heart’s content, however I was getting in the spirit!  I love Greek salad and could probably eat it every day. 

I accidentally threw another salad recipe into the Quick Fix section…oops.  With the weather being this hot, who wants to eat hot food anyways?  

Best of luck to those of you who decide to try and meal plan on your own for the next two weeks!  Maybe I will post some pictures of yummy food while I am away!

Menu 6-30

June 23rd Menu

I apologize for the delay on the post this week.  It was our last week of school and somehow the week just got away from me.  

Fresh corn is back in supermarkets, so I used it twice this week. First, I made a marinated, grilled chicken over a chilled farro corn salad.  It was a nice fresh tasting meal, perfect for the heat we are starting to get.  


Next, was a twist on buffalo chicken.  Greg could probably eat some sort of buffalo chicken once a week.  This time, I skipped the breading, marinated the chicken in the buffalo sauce, and then grilled it to put on sandwiches.  Then I made a celery and carrot slaw to put on top.  Buy yourself the pre-shredded carrots and save yourself some time!  They were delicious!  


To round out the week, I went for another light meal.  Tilapia foil packets with a corn relish.  The relish calls for jalapeno, so like always, if you aren’t a fan of spicy foods, you may want to skip it.  This could also be made with another white fish of your choice.  I am sure Grouper would be great.  

We are starting to get ready for our big trip to Italy and Greece.  Next week’s post will be the last until we get back Mid-July.  I am sure I will come back with tons of new ideas and recipes so hopefully the wait will be worth it! 

Menu 6-23

June 16th Menu

Father’s Day is this weekend and most dads love the grill.  I started the week with a grilled, Whiskey Glazed Flat Iron Steak recipe that I found from Food Network.  My dad also happens to be a fan of Jack Daniel’s so this seemed a perfect combination. You may have to ask your butcher for flat iron steaks, but they should have it.  They are super tender.  If not, you could always substitute your favorite cut of beef instead.  This would be great with grilled asparagus, a potato, or even a pasta salad.  

Midweek I made Pasta Bolognese.  This one takes a little time and I actually suggest making the sauce the night before so that the flavors can really develop.  This recipe calls for some veggies pureed into the sauce so you may be able to pull one over on your picky eaters.  This was a really hearty meal, perfect for all of this rainy weather we have been getting.


Finally, I found another recipe from Food Network that I wanted to try.  I modified the Turkey Burgers with Orange Glaze recipe quite a bit.  It called for way too much oil initially and it also called for a whole jalapeno, seeds and all.  I would not suggest this.  If you like things spicy, you may want to add HALF of the seeds.  This was probably my favorite recipe of the week.  It was very easy to throw together and gave the turkey burger a new twist.  


Happy Father’s Day to all of the dads out there! 

Menu 6-16

June 9th Menu

This week started off HOT!  I decided to make one of my favorite summer time dishes…a shrimp and sausage boil.  It couldn’t be easier.  You literally just add things to a boiling pot of water seasoned with Old Bay.  There is a lot of wiggle room here so if you don’t like shrimp or sausage, you could certainly omit or add something in place of one of them.  Chicken or turkey sausage is a great alternative to pork sausage.


My favorite dish of the week was Chicken Riggies.  If you are not from upstate New York, you may have never had this before.  There is a restaurant in Syracuse called Pastabilities.  They were featured on Diners, Drive Ins and Dives and one of the dishes they showed how to make was their “Wicked Chicken Riggies”.  This is a healthier version, made with Greek yogurt (and a little heavy cream).  We used a teaspoon each of cayenne and red pepper flakes, but it was REALLY spicy!  I would recommend half a teaspoon of each, and maybe tossing in a little bit more at the end.


The Mexican Pizza was a quick dish that really just tasted like tacos, but looked a whole lot fancier.  If you like Mexican food and get sick of tacos, this is a great alternative. You could also add any other veggies you like to this such as corn, avocado, or peppers.  

Have a great weekend!

Menu 6-9