Menu Plan by Laurie
Summer is flying by, and I am making the most of the last few weeks of my summer vacation. In other words, I am canning like a fool these days. Rain and cold will soon be upon us, and my little people sure do light up when we open a jar of home-canned fruit (see our Canning Guides for more!) on a long gray day.
What does all this mean? In a nutshell, between the sunny hot August days and a stove full of boiling jars my house is much warmer than I prefer. So my solution is to use the kitchen as little as possible while still preparing good food highlighting the bounty that Pacific Northwest summers bring to us.
Here’s what’s for dinner at my house this week:
Monday — Grilled Chicken Sausages, Grilled Corn on the Cob, Amish-Slaw, Fresh Fruit Salad
Tuesday — Marinated Grilled Chicken (I cut way back on the soy sauce, used balsamic vinegar and added a bunch of herbs de provence), quinoa from the freezer, Broccoli and Bacon Salad, Local Cantaloupe
Wednesday — Barbeque Beans and Weenies (my secret trick? Use an outlet in the garage to plug in the crockpot…and use good hot dogs.) Grilled Corn on the Cob (can’t get enough of this when it is in season), Potato Chips, Orange Julius (We prefer not to add sugar)
Thursday — Blackbean and Sweet Corn Salad with Lime Cilantro Vinaigrette, Tortilla Chips and Salsa, Watermelon, Home Made Ice Cream with Fresh Berries
Saturday — Fajitas, Mexican Blackbeans, Tortilla Chips and Salsa (We consume what might be considered inordinate amounts of tortilla chips in our house. Anyone else?)
Sunday — Leftovers Buffet (clean out the fridge day)
What are you making for dinner this week? Be sure to leave a link to any recipes in the comments!
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