I feel obliged to post a menu this week even though I think most of you just want to continue reading about the Grand Canyon adventure. I’ll try to keep it short and sweet for those of you (all 2 of you, haha!) who rely on me for dinner inspiration. My garden produced its first vegetables of the season this week, 2 eggplants and a zucchini, so of course we’ll have to use those in our menu planning.
Monday: Grilled chicken leg quarters, couscous, and roasted zucchini, tomatoes, and onion in Italian seasonings. Hopefully the rain will hold off and we can cook the chicken and the veggies on the grill, otherwise we’ll have to shove everything in the oven.
Tuesday: Eggplant Parmesan over angel-hair pasta with salad and garlic toast. I’ll bread slices of Japanese eggplant in seasoned flour, egg, and a mixture of bread crumbs and cornmeal (for extra crunch). I’ll fry it up then top with fresh mozzarella and place it under the boiler until bubbly. Serve with angel-hair pasta and fresh tomato sauce.
Wednesday: Fish tacos on corn tortillas with lime dressed cabbage and avocado. Simple yet delicious. Pan fry the fish of your choice (I use tilapia) with your favorite seasoning (Cajun, for me). Shred cabbage and dress simply with lime juice and salt. Prepare tacos with fish, shredded cabbage, and a slice of avocado.
Friday: Swedish meatballs with buttered egg noodles and green beans. The girls have been begging for Swedish meatballs since our last trip to IKEA so I think this will be a great welcome home dinner.