Weekly Menu 7-28-25
Our neighbor, Barbara, is a jewel! She loves gardening, and you should see her backyard. Gorgeous with lots of flowers, trees, shrubs, and sitting areas. You feel like you’ve stepped into a paradise and want to stay for a while to soak up the beauty.
She also has a lovely vegetable garden. And, she enjoys sharing the harvest with neighbors and the elderly (I won’t mention here that I’m one of the elderly). LOL. This year she grew plenty of tomatoes, from heirloom, beefsteak, yellow, and sauce tomatoes. After making spaghetti sauce using her tomatoes, we were treated to a container of homemade sauce to enjoy. Thank you, Barbara!
Monday
Thin chicken cutlets are seasoned, dipped in beaten egg, and then dredged in breadcrumbs and Parmesan cheese before frying. These crispy cutlets recipe from How Sweet Eats are served with an avocado and cucumber salad, accompanied by herb aioli. Can you say yum…
Served with a simple side of steamed green beans. To sweeten the deal, a dessert recipe from iheartnaptime for baked peaches with a sweet cinnamon sugar topping.
| Crispy Chicken with Avocado Salad Steamed Green Beans with Toasted Almonds Easy Baked Peaches with Cinnamon Sugar Topping |
Tuesday
Chicken again – you bet, another delicious recipe from How Sweet Eats! The chicken cubes are grilled on skewers with mushrooms, bell pepper, onion, and zucchini. I can’t wait to make the basil vinaigrette from my herb garden to brush over the chicken skewers.
This recipe includes making couscous, but we’re doing steamed rice and adding some of the basil vinaigrette to the cooked rice. We’re adding a side of creamy coleslaw to complete the meal.
| Summer Chicken Skewers with Basil Couscous (Rice) Creamy Coleslaw |
Wednesday
We’re planning another, what seems to be a monthly excursion, with our neighbor. This time, we’re visiting Little Switzerland for a fun-filled day of lunch out, shopping, and more shopping. This evening, I doubt we’ll be hungry enough for a full meal after a big lunch, so we’re having an appetizer. This recipe comes from the Food Network, where diced peaches are mixed with fresh basil and EVOO. Toasted baguette slices are spread with goat cheese, topped with the peaches, and drizzled with a honey sauce.
Nothing beats a nice app than having a glass of wine.
| Peach Bruschetta Red or White Wine |
Thursday
I have a writing workshop tonight that runs from 5:00 to 7:00, and I’m sure it will continue beyond that time. While I’m working, I figure Subway sandwiches are the perfect choice. I’ll have the veggie, and my hubby will have the tuna. Add in some chips – and YES, those white chocolate macadamia cookies, and I’m in heaven.
| Subway Sandwiches Chips |
Friday
The taco sandwich is one recipe I’ve made countless times when I need a quick meal that satisfies my hunger, from a Betty Crocker cookbook. Top it with plenty of shredded lettuce and cheddar cheese, along with diced fresh tomatoes, for a meal that’s easy and delicious.
We’re serving this meal with Mexican rice – the recipe comes from Nums The Word, where the rice is sautéed in oil along with garlic before adding broth and tomato sauce.
| Baked Taco Sandwich Authentic Mexican Rice |
Saturday
Another easy recipe since it’s going to be a busy day. Tonight, it’s roasted salmon from We Olive that sounds so good, I can’t pass it up. The salmon is marinated in a mixture of blood orange EVOO, brown sugar, garlic, and ginger – some of my favorites! It’s then baked – couldn’t get easier.
Serve the salmon over a fresh salad of spring mix, dressed in a maple vinaigrette, and accompany it with dinner rolls to complete the meal.
| Blood Orange & Brown Sugar Roasted Salmon Served over Spring Mix Dinner Rolls |
