Weekly Menu 7-21-25
Summer usually means being kicked back and relaxing, right? It sure hasn’t been that way this summer so far. I’ve enrolled in writing classes with webinars, Zoom meetings, and many facets that seem to be taking over my life – in a good way. That said, it’s playing hectic with my meal plans. I often find myself tired and too lazy to cook.
Of course, other factors come into play. The heat has been energy draining. And for the past couple of months, the backyard landscaping has been tedious and difficult since we’re doing it all ourselves. Add in other commitments, like re-editing my manuscript for the umpteenth time, and lastly, using up fresh veggies before they go bad, will often dictate what’s for dinner. Like the above photo, I had zucchini that I needed to use, and decided on this recipe from Half Baked Harvest!
The good part is having a yard and patio we can truly enjoy (once the heat lessens). In the meantime, I hope you enjoy a pic of the bird bath we recently put in. The butterfly seems to be enjoying it!
Monday
Bone-in pork chops are seasoned and grilled with fresh peach halves for a fun summer meal that will satisfy your peach cravings from Shared Appetite. The pork is served with a glaze of peach preserves, bourbon, cider vinegar, and seasoning that sends these chops to a whole new level. I can’t wait! All that’s needed to complete this meal is a simple side such as green beans.
| Peach Bourbon Glazed Pork Chops Steamed Green Beans |
Tuesday
We love fish tacos. I like that you can use a white fish of your choice, think flounder, tilapia, orange roughy, or even cod. What makes tacos so delicious, from Skinny Taste, is the toppings and seasonings. Tomatoes, jalapenos, garlic, lime juice, cilantro, cabbage, and avocado…
Tonight, we’re serving these tacos with Mexican rice, an excellent accompaniment for a Mexican-inspired meal.
Wednesday
Our neighbor has been gracious in giving away tomatoes, and tonight, I plan to try this recipe, which is a combination of a tart and a pizza. From The Kitchen is My Playground, this recipe uses Crescent rolls for the dough. After rolling it out, shredded mozzarella is sprinkled evenly over the dough, followed by sliced tomatoes, and a layer of mayo. It’s then baked until it’s golden brown and bubbly. Yum!
| Crescent Roll Tomato-Basil Squares Garden Salad with Blue Cheese Dressing |
Thursday
When zucchinis are plentiful, there are many things one can make with them, from desserts to side dishes. This enchilada recipe from Skinny Taste is delicious and one I’ve made before. It includes scrumptious ingredients: scallions, garlic, cilantro, Mexican cheese blend, and, of course, zucchini. The homemade enchilada sauce is one of the best recipes I’ve tried, and you can’t have enough sauce, seriously!
I like these vegetable enchiladas to stand on their own, so a good side dish that’s refreshing is a simple garden salad dressed in blue cheese dressing. Naturally, you need some warmed tortillas with slabs of butter. At least I do, LOL.
| Cheesy Zucchini Enchiladas Garden Salad with Blue Cheese Dressing Warmed Tortillas |
Friday
While this could be almost a meal in one from Woman’s Day, I’m using the recipe for the fish portion. A batter is whipped up using baking powder, flour, beer, and beaten egg. Capers are added to heated EVOO and fried until crisp – oh my, it sounds delicious to me. Then, the fish is dipped into the batter and fried to create a crispy and crunchy coating. While the capers are incorporated into the potato salad, I plan to add them to homemade tartar sauce. And don’t forget the lemon wedges – no decent fish should be served without plenty (or a lot) of lemon in my book.
Other great sides besides the roasted potato salad included with the recipe include a refreshing cucumber salad and green beans.
| Beer Battered Cod and Roasted Potato Salad (minus the potato salad) Creamy Cucumber Salad Steamed Green Beans with Toasted Almonds |
Saturday
Grilling during the summer is one of life’s little pleasures. And often, the simplest of ingredients is what makes the main dish shine brightest. In this case, the grilled chicken recipe from Skinny Taste shines best with a marinade of lime juice and zest, olive oil, cilantro, garlic, and seasoning. Just before serving, squeeze on reserved lime juice.
Serve with an all-time favorite, baked potatoes with the works (or your fav toppings). Finish the meal off with sides of coleslaw and garlic bread.
We had planned to host a neighborhood gathering after completing our patio and backyard landscaping, but the weather has been hot and muggy. Surely, not ideal for sitting around enjoying the outdoors. Keeping our fingers crossed, we can plan a semi-impromptu gathering for today!
| Cilantro Lime Chicken Breast (Grilled or Air Fryer) Baked Potatoes with Butter & Sour Cream Creamy Coleslaw Garlic Bread |
