Menu Madness July 12-17

With the 4th of July Holiday this week, I have not added a weekly menu. We usually have a few BBQ's we hit, and we eat left-overs from those and salads to fill the bill on the rest of the week.
I will put next week's menu up for you to all prepare.

Things that are abundantly in season that we are going to enjoy:
Fresh corn on the cob
Watermelon
Peaches
Cherries
Cantaloupe
Zucchini from the garden
Cucumbers
cherry tomatoes are coming on
peppers

Monday:
Breakfast: Smoothie with spinach, coconut milk, frozen banana and frozen berries with a handful of almonds

Lunch:salad of cherry tomato's, basil, 2 cheese sticks cut into rounds and two small cucumbers chopped with balsamic vinaigrette

Dinner: lemon chicken (boneless chicken tenders, sauteed in 2T butter and 2T olive oil, generously sprinkled with lemon/herb seasoning.  Make a wild rice in the rice cooker and roast some broccoli as well (toss with olive oil and season with the same lemon/herb) roast on 350 until browned and tender.

Tuesday:
Breakfast: 2 egg scramble with chopped zucchini, tomato and onion. Sprinkle with a touch of cheese and salt and pepper. Fresh chopped peach and herb tea

Lunch: leftovers from the lemon chicken and broccoli with rice. (make sure you cook enough)

Dinner: Spaghetti with Homemade Meat sauce, romaine and cherry tomato salad, watermelon

 One pound hamburger, one chopped onion, 2 stalks of celery with leaves chopped, fresh basil and oregano, salt and pepper. saute until nice and brown. Add a large can of chopped tomatoes and can of tomato sauce and simmer for 30 minutes to blend flavors.

Wednesday:
Breakfast: chopped peach in yogurt with 1/2 cup granola and chia seeds

Lunch: Leftover spaghetti

Dinner: Chef salad with egg, julienne chicken, julienne red pepper,cherry tomatoes, cucumbers,  carrot and black olives over a bed of romaine lettuce.

Thursday:
Breakfast: Oatmeal with almond milk. Add fresh, chopped cherries and almonds

Lunch: Tuna salad roll ups in lettuce. Chop pickle, radish, onion, cilantro and celery and mix with a touch of mayo and salt an pepper, roll in lettuce leafs.  Watermelon

Dinner: Grilled Tilapia with a mango salsa:

Mango Salsa Recipe

1 mango, peeled and diced.
1/2 cup peeled, diced cucumber.
1 tablespoon finely chopped jalapeno.
1/3 cup diced red onion.
1 tablespoon lime juice.
1/3 cup roughly chopped cilantro leaves.
Salt and pepper.

Roasted Asparagus and red peppers (toss with olive oil and roast on the grill in tin foil
Put the Tilapia in another tin foil with 2 T butter, and cajun seasoning. Grill the packets until the fish flakes and the vegies are tender.

Add a fresh fruit salad with the fruit you still have around.

Friday:
Breakfast: granola and chopped apple, warm in microwave 30 second. add coconut milk and enjoy.

Lunch: Leftover fish and veggies

Dinner: Chicken Tacos: roast and shred chicken that was tossed with olive oil and sprinkled with sweet mesquite. Add you favorite fix in's to the table, enjoy.

Saturday: Banana pancakes:  smash a ripe banana and mix well with 1 T protein powder and 3 eggs, cook like regular pancakes and top with bananas and peaches chopped

Lunch: Tomato and cucumber and mozzarella sandwiches on whole wheat, watermelon and carrot sticks.

Dinner: Left over's from the week all put out on the table.  We call this Fridge Fun:)

Sunday:

Breakfast: German Pancakes and fresh peaches and yogurt parfaits

Lunch: hummus with pita chips and veggies to dip. Smoothie of leftover fruit and spinach mixed with coconut milk or almond milk

Dinner: country boneless ribs in the crockpot, cook all day in 2 cups bbq sauce, 1 cup water and the juice of 1/2 lemon.  Baked potatoes and fresh corn on the cob, watermelon