Weekly Menu 7-14-25
Soon, I plan to publish my recipe for Zucchini Stew. Loaded with zucchini, potatoes, onion, bell pepper, carrots, cabbage, tomatoes, and so much more. It’s hearty, it’s good, and it’s good for you!
This past week has been busy, and before the month is over, it’ll be busier than ever. I’m taking courses and webinars that are filling up the calendar quickly. The week after, there will be webinars, homework assignments, videos, and writing practices almost every single day of the week.
Thankfully, many of the home improvement projects and landscaping plans are slowing down as we tick off those items on our to-do list. Please keep our other fur baby, Marley, in your prayers. He will be going in for surgery this morning to remove a tumor from his chest.
Monday
While zucchinis are plentiful, now is a good time to try this creamy zucchini soup that looks delicious. It includes onion, garlic, broth, cannellini beans, heavy cream, Parmesan, and seasonings. So good, and good for you!
I can’t think of anything better than serving this soup with a pasta salad with fresh basil, juicy ripe tomatoes, and Mozzarella. This recipe can be found in my What’s for Dinner?: 365 Lean & Natural Dinners.
Zucchini Soup
Mozzarella, Basil, and Tomato Pasta Salad
Tuesday
All I can say is this shrimp is DELICIOUS! We recently had this, and dinner was devoured. The shrimp is marinated in a mixture of EVOO, red wine vinegar, garlic, lemon juice, soy sauce, Dijon, Worcestershire sauce, and lots of seasoning for a WOW factor!
I served the shrimp with grilled veggie kabobs and the meal sang – cherry tomatoes, whole mushrooms, zucchini, red pepper, and more, all snuggled in a marinade of EVOO, melted butter, garlic, lime juice, and plenty of spices and seasonings.
To complete the meal, the shrimp and veggies are served over a bed of steamed rice. Perfection!
Thee Best Grilled Shrimp
Grilled Vegetable Kabobs
Steamed Rice
Wednesday
Just the words piccata make me swoon! It usually always means plenty of butter, lemon, and oh, my goodness – capers! This recipe also includes broth and dry wine. The fish is dipped in egg whites and then dredged in bread crumbs before cooking to create a nice crisp coating. I’m drooling…
To accompany the flounder, I’m roasting new potatoes in the oven with EVOO, seasoning, a bit of butter, and plenty of fresh rosemary.
Finishing the meal with a simple salad of arugula, shaved Parm, and dressing it in a light lemon vinaigrette.
Flounder Piccata
Roasted New Potatoes w/ Rosemary
Arugula Salad w/ Lemon Vinaigrette
Thursday
Butterflied chicken is dredged in Parmesan cheese, dipped into beaten egg, and finished with a coating of Panko. That is enough for me to say; I’m in! Then it’s cooked until golden and cooked through. Served on a bed of lemon garlic pasta sends this dish to the next level. I’m talking a lemony, creamy pasta that makes the star of the show shine.
I only need a simple side, and with tomatoes aplenty, I feel baked tomatoes topped with Parmesan, bread crumbs, Italian seasoning, a dab of butter, and seasoning is just right.
Romano Chicken with Lemon Garlic Pasta
Baked Tomato Halves
Friday
It’s been a while since we last had pork tenderloin. I wasn’t much of a fajita eater until about two years ago when we were camping with our good friends, David and Joan, at Lake Cachuma in California. The lake is located near Solvang and Los Olivos, both areas known for their wine. David recommended a Mexican restaurant in the nearby town of Santa Ynez. We all ordered fajitas, which made me a believer in just how good they are.
Tonight, it’s pork fajitas that seem like a simple meal to fix, which I’ll serve with sour cream and guacamole in flour tortillas and a side of authentic Mexican rice. Maybe it’s time for a margarita, too!
Pork Fajitas w/ Sour Cream & Guacamole
Authentic Mexican Rice
Saturday
The patio is finished – landscaping mostly complete, and it’s time to grill. I still have jalapeno sausages in the freezer from picking up a pack at Sam’s Club, so we’re having those. They’re tasty and not too spicy hot.
To complete the meal, I’m making potato salad, and this recipe is so good! Yep, it has all the goodies in it, from bacon to ranch seasoning mix. I’ve made it before and it’s delicious.
To cool things down, the watermelon slices sound heavenly. I’m usually one for letting watermelon shine as is. It’s sweet and tasty on a hot day, but this recipe is calling my name. The melon is submerged in a syrup of rum, lime juice, and mint – rum is optional for the kiddos. It’s served with a sprinkling of lime zest and flaky salt.
Grilled Jalapeno Sausages
Loaded Ranch Potato Salad
Salted Mojito Watermelon Wedges
