July Menu Plan

Here it is!  My monthly menu plan for July!  Now I just need to figure out when I am going to get to the store for my big shopping day!  No need to buy many veggies this month!  The garden is looking like it will have lots of delicious produce for us to eat very soon!  Tonight we are having our first salad greens from the garden!

1st:  My Very Favorite Homemade Pizza Crust & Assorted Toppings
2nd:  Gone

3rd:  Mustard Roasted Potatoes & Whisky Grilled Baby Back Ribs, Jalapeno Poppers
4th: Grill Steaks, Corn on the Cob, Cheesy Au Gratin Potatoes, & Cheesy Garlic-Herb Bread
5th  : Pork Sandwiches with Cilantro Jalapeno Slaw
6th:  Baked Buffalo Chicken Pasta
7th:  Tuna Melts Green Bean Bacon Bundles
8th:  Creamy Chicken Taquitos & Refried Beans
9th:  In & Out Burgers

10th:  Smothered Pork Chops
11th:  Chicken Lo Mein
12th:  Zucchini & Maple Sausage Pie
13th:  Summer Corn Fettuccine
14th:  BBQ Grilled Shrimp, Ultimate Cheddar Bay Biscuits, Rice Pilaf & Steamed Mixed Veggies
15th:  My Very Favorite Homemade Pizza Crust & Assorted Toppings
16th:  Brats, Sauerkraut, & Potato Salad

17th:  Cobb Salad Sandwich
18th:  Sweet & Spicy Bacon Chicken, Roasted Potato Wedges
19th:  Baked Ham Penne Pasta
20th:  Spiral Stuffed Rolls
21st:  Kade's birthday!  His choice!
22nd:  Brats, Buns, Sauerkraut,
23rd:  Cafe Rio Pork, Cilantro Lime Rice, Pico de Gillo, Tomatillo Dressing

24th:  Borscht Soup
25th:  BBQ Chicken Kebabs, Toasted Garlic Bread
26th:  Sloppy Joes
27th:  Tomato Basil Pasta Cream Sauce with Kielbasa Sausage & Mushrooms
28th:  Bacon-Wrapped Hamburgers
29th:  My Very Favorite Homemade Pizza Crust & Assorted Toppings
30th:  Rosemary Ranch Chicken Kabobs, Calico Beans, & Veggie

31st:  Buffalo Chicken Nachoes

Breakfast:
Simply Sinful Cinnamon Muffins
Buttermilk Biscuits & Sausage Gravy
Sausage & Egg Breakfast Burritos

Snacks/Desserts:

Strawberry Shortcake Cake
Homemade Funfetti Cupcakes
Turtle Brownies
Ooey Gooey Peanut Butter Chocolate Brownies
S'mores Cookies

The Best Potato Salad

Potato Salad.  Everyone has a recipe, right?  When I saw this particular one, I was intrigued.  It has a very odd ingredient combination.  I went back and forth about trying it and I almost stuck with one of my more safe recipes.  Well, you know me, I can't resist trying out something new so I went for it.  You know what?  The weird combo works!  It really does!  My husband is not a big fan of potato salad, and even he commented on how good it was.  I know adding pepperoncini's seems weird, but it is absolutely essential.  It really gives the potato salad the extra something that is usually missing.  The black olives I could take or leave.  If you are a fan, add them.  

The Best Potato Salad

6 eggs

10 red potatoes

1 cup mayonnaise

1/2 cup ranch dressing

1/3 cup dill pickle relish

2 tablespoons prepared yellow mustard

1 1/2 teaspoons salt 

1/4 teaspoon ground black pepper

1/8 teaspoon paprika

1/8 teaspoon celery seed

1 onion, chopped

1/4 cup pepperoncini 

1/4 cup sliced black olives (optional)

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.

Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.

Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Source:  Allrecipes

Gorgonzola Steak Rolls

These Gorgonzola steak rolls were an awesome weeknight meal.  I saw them on Life as a Lofthouse a few months back and I found them intriguing.  The flavors were certainly out of the ordinary, but something both my husband and I really loved.  The kids liked the actual steak rolls, but did not really care for the Gorgonzola cream sauce.  It had quite a bit of pepper which gave it a kick that was perfect for my husband and I, but a little too much for them.  Let me just add, the steak had AWESOME flavor. 

Gorgonzola Steak Rolls

Makes 8 rolls (4 servings)

1 (8 count) Jumbo can of Refrigerated Biscuits ( I used the 'butter-lovin' biscuits)

2 tablespoons Olive Oil

1/4 cup Onion, chopped

2 cloves Garlic, minced

1/4 pound Steak, sliced thin ( I used Sirloin Tip thin steak)

1 tablespoon Balsamic Vinegar

2 tablespoons Worcestershire Sauce

3 tablespoons Gorgonzola Crumbles

3/4 cups Fresh Mozzarella

Gorgonzola Cream Sauce:

2 tablespoons Butter

1 1/2 tablespoons Flour

1 1/2 cups Milk

1/3 cup Gorgonzola Crumbles

2 teaspoons Pepper

1 teaspoon Salt

1/2 teaspoon Crushed Red Pepper Flakes

 Preheat oven to 350 degrees. In a large skillet, over medium-high heat, drizzle olive oil. Add chopped onion and cook for 2-3 minutes or until onion starts to become translucent.

Add in garlic. Stir well. Add steak and then cook for 5 minutes or until no longer pink.

Turn heat down to medium-low and pour in balsamic vinegar and Worcestershire sauce. Stir, and let simmer 2 minutes.

Add in Gorgonzola crumbles and turn off heat.

Flatten each biscuit until doubled in size. Place in the center of biscuit, 1 tablespoon of fresh mozzarella and then 1 tablespoon meat mixture.

Bring each side up and seal the top over filling. Place on a cookie sheet, seam side down.

Repeat with all remaining biscuits. Bake for 14-16 minutes, or until golden brown.

Remove from oven, and let cool a few minutes before eating.

While steak rolls are baking, make your cream sauce.

In a medium saucepan, melt the butter over medium-high heat. Then add in flour, milk and Gorgonzola crumbles. Whisk until crumbles melt. Add in salt, pepper and crushed red pepper. Stir well, until it starts to boil. Turn down heat to low and let simmer 1 minute. Remove from heat. Let stand a couple minutes to thicken.

Source: Life as a Lofthouse

Menu Plan Monday June 27

Monday: Baked Scallops (with some changes from last time) over Pasta

Tuesday:  MM Sandwich PW Style

Wednesday:  Homemade Shake and Bake Pork Chops, Mashed Potatoes, Veggie

Thursday:   Egg Salad Meet's the BLT

Friday: Out of Town

Saturday:  Wedding

Sunday: Jalapeno Poppers Grill Steaks, Green Bean Bacon Bundles, Cheesy Au Gratin Potatoes, & Cheesy Garlic-Herb Bread

Chicken Pillows {A.K.A. Chicken Baseballs or Chicken Crescent Rolls}

I have been making something called Chicken Baseballs for years.  I have modified my recipe several times and shared it with many, many friends.  I think I originally got the recipe off of the Weight Watchers online recipe exchange after I had my 2nd child.  It is one of the few recipes that has stood the test of time, because they are quick, tasty, and kid-friendly!  

A few weeks ago I saw a very similar recipe on The Girl Who Ate Everything, one of my favorite foodie blogs.  Her version took the Chicken Baseballs that I knew and loved to the next level, something I would even be proud to serve up to company!  The secret is, they are still EASY!  It is a win-win!  Give them a try, I bet your whole family will love them too!

Ingredients Needed...plus chicken.  I guess I forgot to put the chicken in the shot.  Please note the beautiful chives!  These are from my herb garden!  My herbs are finally big enough to start using!

Chicken Pillows

Mix together with mixer (or by hand if your cream cheese is soft enough):

8 ounces cream cheese, softened

½ cup sour cream

Stir in:

½ teaspoon salt

¼ teaspoon pepper

1 ½ Tablespoons dried chives

1 ½ Tablespoons fresh onion minced

3 chicken breasts, cooked and diced (around 3 cups)

Assemble Pillows:

2 (8 ounce) cans Pillsbury crescent rolls

1/4 cup melted butter

Italian bread crumbs (around 2 cups)

Gravy:

1 (14.5 ounce) can cream of chicken soup

1 (0.87) package chicken gravy mix

Preheat oven to 350 degrees. 

Using a hand mixer, beat cream cheese and sour cream until well combined. You can do this by hand if your cream cheese is soft enough. Stir in salt, pepper, onion, chives, and diced chicken.

Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.

 Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off.  {My pillows started to fall apart when I did it this way.  Here is what I did instead: Place pillows on a greased baking sheet.  Using a basting brush, coat the pillows with the melted butter.  Liberally sprinkle with bread crumbs.} Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.

Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.

Source: The Girl Who Ate Everything

Shrimp Enchiladas

We are back from vacation at the my in-laws and I am sporting  many, many bruises.  My in-laws live in the woods of MN and one of our favorite things to do there is paintball.  I have discovered a whole new side of myself through paintballing.  We create random teams by drawing paintballs and complete missions.  The two games we played this weekend were capture the flag and protect the fort.  I did not enjoy protecting the fort.  You are like a sitting duck in there!  My hubby had a German friend there to visit from his high school days living on base in Germany.  It was a good time!

Back to the food!

Here are some exceptionally good shrimp enchiladas that I made before we left.  Writing up this blog post I am finding myself salivating while looking at the pictures.  I want them again!  Living in ND we don't have are good options for good, authentic Mexican food.  I can say that these were better than any I've ever had, I wouldn't know if they are authentic though!  Try them!

Shrimp Enchiladas

Cheese Sauce:

½ cup sweet red pepper, chopped

½ cup onion, minced

½ cup green pepper, chopped (I used yellow instead)

1/4 cup butter

½ teaspoon oregano

½ teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1 tablespoon all-purpose flour

3/4 cup whipping cream

1 ½ cups Monterey Jack cheese or Pepper Jack cheese

½ cup sour cream

Shrimp Mixture:

2 tablespoons butter

1 ½ pounds shrimp, peeled, deveined and chopped into bite-size pieces

½ cup onion, chopped

2 cups ripe tomatoes, chopped

1 ½ cups Monterey Jack cheese or Pepper Jack cheese

8 (9-inch) flour tortillas

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream and continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink (don’t overcook or the shrimp will be tough). Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes.

Source: Siggy Spice & Mel's Kitchen Cafe 

Menu Plan Monday

Monday:

Tuesday:  Chicken Pillows & Sichuan Green Bean

Wednesday:  Gorgonzola Steak Rolls & Spring Peas with Pancetta

Thursday:  Crab Legs, Ultimate Cheddar Bay Biscuits, Rice Pilaf & Steamed Mixed Veggies

Friday:  Creamy Chicken Taquitos & Refried Beans

Saturday:  Mini Mac Sliders & Fries & Homemade Hamburger Buns

Sunday: Brats, Buns, Sauerkraut & Potato Salad

{Easy & Delicious} Grilled Salmon

Salmon is one of my families favorite types of fish to eat.  I have tried countless recipes {hey, I get bored easily}.  This is one I keep coming back to.  It doesn't sound very impressive judging from the ingredient list, but is better than many of the far "fancier" recipes that I have tried.  Please, give it a try!  It is a perfect recipe for an easy weeknight meal for summer!  

{Easy & Delicious} Grilled Salmon

1 1/2 pounds salmon fillets

lemon pepper to taste

garlic powder to taste

salt to taste

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Lightly oil grill grate.  Preheat grill for medium heat.

 Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Source:  Allrecipes

Knock You Naked Brownies

Need an over-the-top fantastic sweet recipe to take somewhere?  PLEASE, try these!  You won't regret it!  They are so rich and fantastic, they beg to be shared.  This is my new favorite brownie recipe, hand down!  I apologize for the poor picture!  It was late, dark, and you can see the hand of my 2 youngest battling for "who gets the first brownie after mom takes her picture".  Oh, the joys of sibling rivalry!   

Knock You Naked Brownies

1 box (18.5 Ounce) German Chocolate Cake Mix

1 cup Finely Chopped Pecans

⅓ cups Evaporated Milk

½ cups Evaporated Milk (additional)

½ cups Butter, Melted

60 whole Caramels, Unwrapped {one 14 oz. package}

⅓ cups Semi-Sweet Chocolate Chips

¼ cups Powdered Sugar

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Source: The Pioneer Woman

Homemade Soft Pretzels

My kids L~O~V~E pretzels.  OK, so do I {especially jalapeño ones like the one pictured below}.  I have been meaning to come up with a recipe we really like for a long time.  Why have I waited so long???  They really are not that complicated and they are SO worth it!  They are actually kind of fun to make!  Get creative and personalize them according to what YOU like!  What would you get yourself if you were actually at the pretzel shop?  Once you have the basic recipe down, it is so easy to do!  

Homemade Soft Pretzels

makes 12 pretzels

4 teaspoons active dry yeast

1 teaspoon white sugar

1 1/4 cups warm water (110 degrees F/45 degrees C)

5 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons salt

1 tablespoon vegetable oil

1/2 cup baking soda

4 cups hot water

4 Tbsp melted butter, for topping

Kosher salt, for topping

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough {I use my kitchen aide bread hook which makes my life very easy}. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. 

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. {I can never find a good place for dough to rise around here, so I warm the oven to 120-170 degrees, then turn it off.  It is then a perfect environment for dough to rise}.

Preheat oven to 450 degrees F (230 degrees C).

When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope {about 24" long} and twist into a pretzel shape.

 Bring baking soda and water to a boil in a large skillet.  Place pretzels in the boiling solution 2 at a time for about 15-20 seconds.  Remove with a large spatula to a kitchen towel or paper towels to dry the excess water {to prevent the bottoms from burning}.  Place the pretzels on a greased baking sheet. 

Bake in preheated oven for 8 minutes, until browned.

Melt 4 Tbsp. of butter.  As soon as you remove the pretzels from the oven, lightly brush them with butter using a pastry brush.  Immediately sprinkle them with kosher salt.

Enjoy plain or with a dipping sauce of your choice!  Our favorite is cheese sauce!

Variation: Add 1/4-1/3 c. of Jalapenos to the dough for spicy Jalapeno Pretzels!  This is a favorite of mine!  That is what you see in many of the pictures above!  You can get creative and add just about anything your heart desires to the dough!  Don't be afraid to experiment with other toppings too!  Parmesan cheese is a delicious coating instead of the kosher salt!

Beef Noodle Salad Bowls

Finally!  I new recipe!  I have still been cooking and have lots of new recipes to share, I just haven't gotten around to blogging much lately.  It has been a difficult spring.  Our family has lost 2 very close family members and our town has been experiencing some major flooding {and still is}.  We have also been very busy with our kids' activities, as always. 

This recipe for Beef Salad Bowls was a perfect summertime meal.  I made it early in the day and threw it in the fridge.  When we got back home {late} from baseball it was ready to be eaten!  It is meant to be eaten cold {which would be perfect on a hot summer day}.  Unfortunately, we haven't really had any of those yet.  The day we ate this ended up being very cool, therefore I wasn't really in the mood for a a cold meal so I heated mine up.  This is also excellent warm.  My husband did eat his cold and loved it that way too.  I know we will be having this again!  It would also be a fun and different salad to bring to a gathering to share!

Beef Noodle Salad Bowls

1 whole Sirloin Steak, 1 Pound

Kosher Salt To Taste

1 1/8 cups Ponzo Or Regular Soy Sauce

4 1/4 Tablespoons Pure Sesame Oil

3 1/2 Tablespoons Olive Oil

3 1/2 Tablespoons Rice Wine Vinegar

1 1/2 teaspoon Hot Chili Oil--I couldn't find this anywhere, so I used Sriracha Sauce which worked well

3 cloves Garlic, Peeled And Minced Finely

1 Tbsp. Minced Fresh Ginger

3 Tablespoons Packed Brown Sugar

3/4 cups Sliced Green Onion

1 lb. Thin Spaghetti

Cilantro Leaves

Season both sides of the sirloin with salt. Grill on an outdoor grill or indoor grill pan until medium rare. Remove from heat and set aside.

In a bowl, combine ponzu (or soy), sesame oil, olive oil, rice wine vinegar, hot chili oil, garlic, ginger, and brown sugar. Mix to combine, then taste and adjust flavors/seasonings to your taste.

When steak is cool enough, place in a large plastic storage bag. Add 3 tablespoons of dressing. Seal bag tightly and place in fridge until needed.

Cook pasta according to package directions. Drain and place in a bowl. Pour remaining dressing over the top and toss to combine. Finally, toss in green onions. Cover bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the steak and noodles well in advance of when you want to serve.

To serve, remove steak from storage bag and slice against the grain into thin strips. Drizzle a little ponzu (or soy) over noodles just to give it a little flavor boost, throw in plenty of cilantro leaves, and toss to combine. Serve strips of beef over mound of noodles, or throw it all into a bowl together. Serve with chopsticks if you have them.

Delicious!

Source:  Adapted from The Pioneer Woman

Menu Plan Monday

Monday:

Tuesday:  Baked Buffalo Chicken Pasta

Wednesday:  Shrimp Enchiladas & Mexican Rice

Thursday:  Mouthwatering Beef Dip Sandwiches

Friday

Saturday:

Sunday:

BBQ Pulled Pork Nachos

Hello!  So sorry for the extended absence, I hope you didn't die from missing me!  Things have been crazy around here on many fronts.  It was the end of the school year for my 3 kids, which meant all kinds of craziness, followed by establishing a new summer routine and the start of summer activities.  My oven has also been broken for several weeks, which kind of sapped my joy in the kitchen and made me crave baked goods more than ever.  I did learn how to make chocolate cake in 3 minutes in the microwave though!  Not the same, but will do in a chocolate-craving pinch (of which I have many).

Last, but not least, we have been experiencing flooding here in Bismarck, ND.  The Missouri River has exceeded flood stage and is expected to keep getting worse and stay above flood stage for most all of the summer.  This has resulted in a city-wide sandbagging effort to (hopefully) save the hundreds and hundreds of homes that are expected (and have already been) affected.  The National Guard has been in town building Levey's and dikes to protect many areas of town.  It has been surreal.  If you think of us here, we could certainly use your prayers.

Here is a recipe that I made a few weeks back.  Everyone in my family really enjoyed this unique twist on nachos.  It made for a perfect easy meal after getting home late from the boys' baseball games.  I do think it would be better with my own homemade shredded pork, but I didn't have any on hand.    I plan to freeze a bit next time I make it though with this recipe in mind!  We did individual plates, which worked out well because everyone could build their plates how they wanted.

BBQ Pulled Pork Nachos

1 bag (around 12 oz.) triangle-shaped corn tortilla chips

3 cups shredded Cheddar cheese

1 can (16 oz) chili beans in medium sauce, undrained (I used Bush’s)

1 container (18 oz) refrigerated seasoned shredded pork in original BBQ sauce (I used Curley’s) or about 2 1/4 cup leftover bbq shredded pork

1 lb.creamy-style deli coleslaw, drained or leftover creamy coleslaw, drained (I made my favorite recipe)

2 medium green onions, sliced (2 tablespoons)

Oven Method (party style)

Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips.

In medium bowl, mix together chili beans and pork. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.

Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.

Microwave Method (individual plates)

Divide chips between about 5 to 6 plates. Top each plate of chips with about 1/2 cup cheese.

In medium sauce pan, mix together chili beans and pork. Heat over medium heat until heated through.

Microwave each place of chips for about 30 second to 1 minute until cheese is melted.

Top each plate of nachos with about 1/2 cup of the meat/bean mixture followed with some of the coleslaw and green onions. Serve immediately.

Source: Real Mom Kitchen

Menu Plan Monday

Things are still crazy around here.  Hopefully I will get time to start posting recipes again very soon.  I had to modify my menu plan because I am STILL without a working oven!  We decided to try to fix mine since it is only 5 years old and it is still broken after part #1 was installed and we are now waiting on part #2.  At least I have the option of grilling now with the nice weather!

Monday:  Mongolian Beef, Rice, & Egg Rolls

Tuesday: Slow Cooker Country Scalloped Potatoes & Ham & Salad

Wednesday:

Thursday: Beef Noodle Salad Bowls

Friday:  The Best Taco Meat & Homemade Shells

Saturday:  California BLT's

Sunday:  Hawaiian Kabobs & Rice