Family · Food

Menu Monday 5/22/17

What’s that old saying?  Something like, “School’s out, school’s out, teacher let the fools out!”  Anyway school is out for the summer and finding time to blog just got a whole lot harder.  Although I am hoping to get the girls to author a few posts during their break.  So here I am on Monday afternoon finally deciding on a menu for the week.  The girls have Art Camp every afternoon this week so I should have time for a quick post while they’re gone.

Monday:  Lemon-pepper pork tenderloin roast with green beans and oven-roasted baby potatoes.  I bought the pre-seasoned pork roast on sale last week, so we’ll just throw it on the grill.  We’ll steam some green beans and toss them in butter and lemon-pepper to compliment the pork.  Then we’ll toss the potatoes in olive oil, salt, and pepper and bake at 400 degrees until the skins are crispy and the insides are soft and creamy (about 30 minutes).

Tuesday:  Cuban sandwiches on ciabatta bread, homemade potato chips, and corn on the cob.  We’ll layer leftover sliced pork, ham, Swiss cheese, and pickle slices on ciabatta bread spread with yellow mustard.  Then press and “grill” it in a greased pan.  Yummy!  We have this strange plastic rack that goes in the microwave for making potato chips.  We just slice the potatoes thinly on a mandolin, season with salt, french fry seasoning, or salt and vinegar seasoning and stack them in the rack and microwave until crisp.  The technique uses no oil so it’s pretty healthy and delicious.

Wednesday:  Cuban Sandwich Chef Salads.  I’m going to top romaine lettuce, carrots, cucumbers, mushrooms, onion, and tomatoes with leftover, pork, ham, and Swiss cheese.  I’ll add boiled eggs and hopefully we’ll have some homemade chips left to use instead of croutons (or maybe I’ll make ciabatta bread croutons).  I’m thinking a mustard vinaigrette will taste great with this salad.

Thursday:  Beef tacos with all the toppings.  I’m in the mood for tacos so I’ll brown up some ground beef, add taco seasoning, and serve it up in corn taco shells.  We’ll top them with cheese, lettuce, minced onion, tomatoes, avocado, salsa, and sour cream. It sounds like there should be something there to please the whole family.

Friday:  “Homemade” Pizza and Antipasto skewers.  We bought some Little Caesar’s pizza kits from a local school group and still have one left in the freezer.  We’ll put it together and throw it in the oven.  While we’re waiting for it to bake we’ll snack on skewers of pepperoni, mozzarella cheese balls, pickled vegetables, olives, and pepperoncini.Screen Shot 2017-05-22 at 12.57.49 PM.png

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