We are looking forward to another jam packed summer weekend! Enjoying every minute of freedom before school and soccer season resume.
Tonight we are starting with my 10yo having 3 friends coming over for a sleepover. I have to admit to not being a fan of these group sleepovers. They stay up too late and up too early. I don’t know how I got tricked into this. Clearly she caught me in a moment of weakness when she asked. Ugh… So, that actually results in a kind of low key evening for the husband and I since they will entertain themselves and my 13yo is going to a friend’s house. Pizza for the littles and the husband and leftover Paleo Turkey Meatloaf for me and some grilled zucchini in the grill basket.
Saturday we have good friends visiting and Sunday I have family coming overnight. Far more cooking going on this weekend than normal!
Saturday: Grilled beef tenderloin steaks from Walden Local Meat and grilled fish (TBD), Corn, Tomatoes & Greens (NEW) and grilled potatoes & red onions (simply cubed red potatoes, diced red onion, tossed with olive oil, salt, pepper and garlic and grilled in a grill basket) and I’d also like to try this Peanut Butter Banana “Ice Cream” (NEW).
Sunday: Grilled Teriyaki Chicken (prepared from Whole Foods), grilled pineapple, tomato & cucumber salad, corn muffins
Monday: Mexican Chicken & Black Bean “taco” salad or quesadillas: I have a whole chicken from my monthly meat delivery from Walden Local Meat. I’ll cook it during the day in the slow cooker and then use the meat for the Mexican mixture (chicken, black beans and Green Mountain Gringo Salsa). It can either be served over greens as salad, wilted greens or in a tortilla as a quesadilla.
Tuesday: Roasted BBQ Drumsticks & Cowboy Beans (NEW)
Wednesday: It’s the husband’s birthday and we’ll be going out to dinner to celebrate.
Thursday: Leftovers and Farmer’s Market night
*If a recipe name isn’t followed by “(NEW)”, that means we’ve tried before and it’s so good we are making it again!