This week I'm wrapping up another month of menus. In another 10 days or so I'll be starting fresh, stocking up the pantry and freezers and I'm so happy to be receiving ideas, motivation and inspiration from Laura's Menu Plan Monday (I'll belinking up over at OrgJunkie.com)
You'll again see squash on the menu this week. Luke cooked it up on the grill a couple of weeks ago. Delish! Just slice lengthwise, brush lightly with olive oil, sprinkle with seasoned salt and lemon pepper. Toss onto hot grill, cook a couple minutes on each side and Voila! Perfect side dish for the backyard barbeque.
Last week I was pleased with how the zucchini boats turned out. Some in the family were a bit skeptical, and a few did not fully appreciate the culinary sublimity (is that a word? it is now!). I thought they were great, and enjoyed the leftovers next day for lunch! I hollowed out a bit down the center, sauteed up whatever fresh veggies I had on hand (onion, carrot, peppers, broccoli, cauli, celery) and filled in the hollow. Place on cookie sheet and bake at 375 for 10-15 minutes.
Another common theme you'll notice is that many days I'm using an ingredient or portion of the meal that was prepped on my Big Cooking Day prior to the beginning of the month. This makes menu planning and meal prep fast and easy. Saves on physical labor, time in the kitchen and brain work.