Our garden is off and running and we are finally getting fresh vegetables on a daily basis. Now the trick is figuring out how to use them all up in ways that the family doesn’t tire of eating them. I also decided that the girls need to work on their cooking skills. We don’t have any camps or any other obligations this week so I thought this would be a good time to start. They each got the opportunity to pick out a recipe that they wanted to make and will get to help prepare it for dinner one day this week. We’ll see how it goes.
Monday: Grilled vegetarian flautas (rolled tacos) with fresh pico de gallo & sour cream. I made some homemade “refried” beans with green chilies for this recipe but canned would be fine. I cooked dried pinto beans with garlic, salt, and bay leaves, then smashed in a can of chopped green chiles, and seasoned with chile powder, cumin, and salt. I’m going to slice up onion, peppers, squash, and eggplant into long strips (fajita-style) and saute them with taco seasoning. Spread beans on a flour tortilla, add sautéed veggies (Do NOT over fill!), then roll into tubes, brush with vegetable oil, grill until warmed through. Serve with fresh cojita cheese, homemade pico de gallo or salsa, and sour cream.
Tuesday: Crockpot Honey-mustard chicken with rice and green beans. Peyton found this recipe on the back of a mustard bottle while eating a hot dog for lunch. She can’t wait to try it out. Mix 3/4 cup yellow mustard with 1/2 cup honey and pour over 2 pounds of boneless skinless chicken thighs in a slow cooker. Cook on low for 6-7 hours. We’re going to serve ours with white rice and sautéed green beans fresh from our garden.
Wednesday: Buffalo Chicken Wings with carrots, celery, and zucchini fries dipped in blue cheese or Ranch dressing. I know it’s chicken 2 days in a row but we record AGT on Tuesday nights and then eat dinner while watching it on Wednesdays so we need finger food. And really the two meals couldn’t taste more different. Presley couldn’t come up with a recipe that she wanted to make so she’s going to help with this one since wings are one of her favorite meals.
Thursday: Lemon shrimp Pasta, salad, and garlic bread. I first posted this recipe in March, but we have been making it for some time now. It’s one of the family favorites especially when served with Dave’s “famous” garlic bread. I’ll probably slip in some sautéed squash or zucchini to up our vegetable intake (as well as use up some of our garden’s impressive production).
Friday: Grilled Hawaiian Pizzas. We figured out how to grill pizza a few weeks ago by placing a pizza stone in our grill (I know, we’re a few years behind the times, but our old grill didn’t get hot enough to even attempt this) and now the girls want pizza all the time. We’re going to use the leftover chicken and sauce from Tuesday. Chop up chicken and spread it and it’s sauce on a precooked pizza crust. Add diced pineapple, thinly sliced red onion, chopped ham, and bacon crumbles, then top with fresh mozzarella cheese. Place on preheated pizza stone and grill for 8-10 minutes. Yum!