A little late, but luckily August has 5 weeks and I only have 4 weeks of menus, so this will bridge the gap.
I was traveling last week and have my niece for the next week and a half. We had a hiking adventure today, despite a cloudy day. Tomorrow is the county fair and Tuesday we’re on a moose hunt.
But my guess is what she’ll remember most is the duck rescue. Here is an update on the Duck rescue mission.
This week’s menus (printable PDF) can be found here: July Week 4 Menu
Monday features Grilled Beef Kebabs and Asian Coleslaw
Personally, we’ve been adding corn on the cob to every meal. Also, fresh peaches are everywhere, so if you’re inspired, click here for Peach Week, a bunch of yummy peach recipes in case you might actually have any leftover.
The weekly shopping list can be found here: July Week 4 Shopping List – it’s color coordinated with the recipes, so it’s easy to skip any items you won’t be using.
Thursday spotlights one of my favorite slow-cooker recipes, Portuguese Beef and Friday features Bacon Grilled Cheese.
And since Wednesday’s ingredients include grilled shrimp, this is a must, an oldie but a goody (watch with Captions ON, trust me):
Enjoy!
Bonus recipe:
The dressing will easily last a week in the refrigerator. And you can grill then refrigerate the chicken a night or two before when grilling another meal.
Spicy Peach Dressing
- 2 large peaches, peeled, pitted and quartered
- 1/2 cup red wine vinegar
- 2 tablespoons chopped cilantro (or Italian parsley)
- salt and pepper to taste
- 1 jalapeño or other hot pepper, halved and seeded
- 1/2 cup olive oil
Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate. Shake well before serving.
Spinach Chicken Salad
- 3 boneless, skinless chicken breast halves
- 1/2 small sweet yellow onion, thinly sliced
- 1 lb cleaned baby spinach leaves
- 1 cup chopped, toasted walnuts
- 1 peach, peeled, pitted and thinly sliced
- 3 ounces crumbled bleu cheese or chevre
Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (170 degrees at center).
Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
Serving: 4 to 6
What’s on your plate this week?