Weekly Menu 6-16-2025
Last week, my planned menu was all over the place. Life happens and throws a monkey wrench in the plans, but thankfully, they are meant more as a guide and not set in stone. Some of the meals were outstanding, like the Cajun Honey Butter Salmon, which I ended up serving with Mashed Cauliflower and Blueberry Cucumber Salad.
Thank you to Barbara, our neighbor, and her love for gardening. We were blessed with cucumbers and zucchini – yum!
I made Healthy Quiche Lorraine with Hash Brown Crust for Hubby’s Father’s Day brunch. I paired the meal with Zucchini Muffins (from the freezer) and orange slices. This quiche would be equally delicious for dinner or a light lunch with a garden salad. You can find the recipe here at Kim’s Cravings.
Monday
Speaking of summer’s bounty, bell peppers are plentiful! From How Sweet Eats, Jessica has found the perfect combination of goodness with fresh bell peppers stuffed with risotto, zucchini, and corn! The peppers are nestled in Marinara sauce and topped with Parmesan and breadcrumbs to roast. They are so good and good for you!
Summer Risotto Stuffed Peppers
Garden Salad w/ Italian Dressing
Tuesday
Summer’s bounty continues with more veggies from Barbara’s garden; this time, we’re talking sides. First is macaroni salad, which includes grape tomatoes and zucchini. Does it get any better? From Skinny Taste, Gina tosses this salad with a creamy dressing. It’s not your typical macaroni salad, and I’m anxious to try it. Cucumbers are abundant, and recently I sliced some up with red onion and dressed them with Zesty Italian Dressing – goodness in a bowl. This time, they will be dressed in a creamy, oh-so-good dressing!
Grilled Sausages
Summer Macaroni Salad with Tomatoes and Zucchini
Creamy Cucumber Salad
Wednesday
Sliders are so easy to make, and the fillings are versatile! Tonight, from Half Baked Harvest, we’re making Jalapeño Pepper Jack Cheeseburger Sliders. Jalapenos, pepper jack, and burgers in an easy Hawaiian-type roll—oh yes, count me in! But it’s so much more than those three ingredients. The ground beef is cooked with spices and seasonings. Then it’s layered atop cream cheese spread over the rolls and topped with cheese. Perfection!
Jalapeño Pepper Jack Cheeseburger Sliders
Leftover Summer Macaroni Salad with Tomatoes and Zucchini
Thursday
Delicate bowtie pasta is my favorite! Combine that with lemon and asparagus, and it’s dinner in a bowl! This creamy pasta dish from The View From Great Island includes Parmesan, butter, and heavy cream for a delicate but satisfying meal that only needs fresh tomatoes!
Creamy Lemon and Asparagus Pasta
Fresh Sliced Tomato
Friday
While the chicken is the show’s star, the hedgehog-roasted rosemary potatoes make me jump for joy. Cut crisscross slices almost through the potato, then dredge in melted butter, olive oil, rosemary, and seasoning before roasting. This is one side dish I can wrap my head around from Sprinkles and Sprouts!
Cheesy Chicken Schnitzel
Hedgehog Roasted Rosemary Potatoes
Garden Salad w/ Italian Dressing
Saturday
Our patio is ready for company, and I have in mind a neighborhood gathering—something easy and fun! We poured the concrete in April, and the pergola was built and erected by the end of April. It wasn’t until recently that we had the concrete sealed and furniture so we could enjoy our patio. With warmer (hotter) temps, it’s time to catch up and grill burgers. While I have burgers with bourbon bacon jam on the menu, I imagine everyone can fix their burgers as they see fit! But the jam is to die for! From The Chunky Chef, these burgers are the bestest!
Cheeseburgers with Bourbon Bacon Jam
Variety of Sides
