Picnic Sandwiches and Menu Plan

In the summer, we spend a lot of time at local outdoor events.  One of our favorite summer activities in Music in the Park.  There are many that occur nearby.  We love going to these events, and sometimes go twice a week!  We sit in the park, drink wine and eat portable food.  This is what I made for our last evening at Music in the Park.

Roast Beef and Brie Sandwiches
4 croissants, sliced in half
12 slices roast beef
4 slices brie
8 pieces roasted red bell peppers (I use Mezzetta peppers when I don't have time to roast my own)
Mayonnaise
Spinach
salt and pepper to taste

Lightly spread croissants with mayonnaise.  Layer 2-3 slices roast beef on each croissant.  Top with spinach, bell peppers, and cheese.  Top with salt and pepper.  Wrap in parchment paper.  Enjoy these upscale sandwiches at your next picnic or other summer outing!

Dinners:
Sunday: Smoked Chicken and Cheddar Burritos with Spinach
Monday: Apple, Beet and Cheese Pizzettes
Tuesday: Tri-Tip with Feta and White Wine in the Crockpot
Wednesday: Leftovers
Thursday: Grilled Eggplant Sandwiches
Friday: Homemade Pizza with Homemade Marinara Sauce

Lunches:
Pasta Salad
Leftovers
Sandwiches

Breakfasts:
Homemade English Muffins with homemade jam
Cereal

Snacks:
Pretzel thins
Homemade Fruit Leather
Cheese crackers

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Greek Steak Gyros and Menu Plan

Last week, I didn't do a lot of cooking.  My husband and I were working on the house or out and about, so I didn't get a lot of time in the kitchen this past week!  I did make gyros, and they were delicious!  I thought I'd share the recipe.

Marinade:
1 skirt steak, cut into bite-sized strips
1beer (I used Blue Moon, but you can use whatever you have on hand)
juice of one lemon
1/4 cup cilantro, diced

Marinade skirt steak for 30 minutes, or over night.  When ready to eat, grill meat until tender and cooked to your preferences.  I did this on my panini press and it worked out very well!

Tzatziki Sauce (adapted from Alton John):
1 16 oz. container greek yogurt
1 medium cucumber, peeled and diced
Dash of salt and pepper
Juice of 1 lime
1 tablespoon white wine vinegar
1 tbsp cilantro, diced
4-6 mint leaves, diced


Mix all ingredients into a small bowl.  Taste and season as needed.


For sandwiches:
2 roma tomatoes, diced
4-5 lettuce leaves, cut into small pieces
whole wheat pitas, one for each person, tops sliced off


For assembly, layer pita with lettuce, tomato, meat, sauce, and repeat.
They were a hit!  

Menu Plan:
Monday: Macaroni and Cheese
Tuesday: Baked Chicken Parmesan 
Wednesday: Spiced Chicken and Rice
Thursday: veggie quesadillas
Friday: I'll pick something up on my way home from my son's baseball practice
Saturday: We may be at friend's house for dinner, but if not, we'll have homemade pizza

Breakfast:
cereal
homemade granola
homemade english muffins

Snacks:
hummus and chips
veggies

dessert:
lemon bundt cake

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits, What's on the Menu Wednesday, Full Plate Thursday, What's for Dinner? and This Week's Cooking

BBQ Joes and Menu Plan Monday

I have another recipe from my new favorite cookbook.  This one is a keeper, but all of the ones we've tried from this book are new favorites in our house!  I think the cookbook is just a keeper.  Easy, low clean-up, fresh and fast.  

BBQ Joes

1 tbsp canola oil or butter

1 onion, diced

2 cloves of garlic, diced (or more if you're in my kitchen, I used 4)

1 lb ground beef (I used ground turkey)

1 jar BBQ sauce (I always try to find one that doesn’t have high fructose corn syrup)

Hamburger buns (I made these, our family’s favorite)

Heat oil in the pan.  When oil is heated, add onion and garlic.  Cook until softened.

Add ground meat to the pan and heat until cooked through.  Add BBQ sauce and continue to cook until sauce is heated all the way through.  

Serve on hamburger buns.   We had caesar salad with homemade dressing and homemade croutons a side dish.

Breakfast:

waffle french toast

homemade donuts

cereal

Lunch:

leftovers

turkey sandwiches

wraps

Snacks:

fruit

veggies

crackers

mini bagels

multi-grain chips

Dinners:

Sunday-  I think after a house filled with 5, 6, and 7 year olds, we're going out! (Today is my son's birthday party)

Monday- Fettucine Alfredo with broccoli and chicken (for the boys)

Tuesday- Vegetable Enchiladas

Wednesday-  Turkey and spinach sandwiches and zucchini bites (We had these at the Nordstrom cafe over the weekend and I want to duplicate them)

Thursday- leftovers

Friday- Bagel Dogs with sweet potato fries

I hope you have a wonderful week!  What's on your menu?

I'll be linking to:

Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits, What's on the Menu Wednesday, Full Plate Thursday, What's for Dinner? and This Week's Cooking.

Raspberry Chipotle Steak Sandwiches

I can't believe its March already!  Where has the first 8 weeks of this year gone?

Before I get into our menu for the week, I thought I'd share a fun, easy recipe from last week.

1 bottle Raspberry Chipotle Marinade (I had a bottle from Pampered Chef that I bought a while back)
1 lb flank steak
1 herb sandwich loaf
2 cups spinach, washed and drained
1/2 red onion, thinly sliced
1 4 oz package goat cheese
olive oil

Pour marinade over flank steak and marinade for 30 minutes (or up to 24 hours)  Grill flank steak to desired doneness (we like medium)  I grilled the steak on my panini press and it was perfect!
While the meat is cooking...
Slice bread long-wise and drizzle both halves lightly with olive oil.  Spread goat cheese on one side of sandwich loaf.  Top with spinach and onions.  When meat is cooked, allow to rest for 5-10 minutes.  Slice meat thinly and place warm meat on top of spinach and onions.  Allow sandwich to sit for another 5-10 minutes.  Slice and serve!  Enjoy!



Here's our plan for the week:

Dinners:

Sunday: Slow cooked pork loin with red potatoes and onions
Monday: Chicken and Leek Pie
Tuesday: Navajo Tacos with Slow-cooker chili
Navajo Taco Recipe
Wednesday: Leftovers for the boys, I have a meeting
Thursday:  Pasta Primavera with homemade Foccacia
Friday: Beer Battered Pizza Crust pizza

Lunches:

Turkey, ham sandwiches

wontons

spinach salad

leftovers

Snacks:

Cuties

celery

pears

cheese crackers

For more meal planning ideas, go to www.orgjunkie.com

I also linked to Mouthwatering Mondays, and Tempt My Tummy Tuesdays

Farmer's Market Soup

Last night turned out to be one of those evenings where everything takes twice as long, and you stop and get dinner out! Thank goodness for Panera right down the street. We had dinner there and I brought home dinner to the older boys.

Tonight, I wanted to use up all the vegetables we got at the Farmer's Market, so I made the soup I had planned for last night. Since we all had BLTs for lunch today, and the weather got rather blustery and cold this afternoon, I got a craving for a yummy melty cheese sandwich. I went over to Whole Foods and grabbed some brie. Voila! Brie and heirloom tomato grilled sandwiches and Farmer's Market soup!

Here's what I added for our soup
2 boxes free range chicken broth
(32 oz. each)
1 zucchini cut into small pieces
3 leeks cleaned and sliced
1 head cauliflower cut into small pieces
1 large can stewed tomatoes (my favorite is muir glen)
2 bay leaves
1 sprig rosemary, leaves removed
pinch of salt
dash of pepper

4 handfuls cheese tortellini

Add all ingredients to the pot and allow to simmer for at least 30 minutes.

Before serving, add tortellini and cook for another 5 minutes.

This recipe made a ton of soup! We have enough for another meal next week. I meant to cook the tortellini in a separate pot and just add it when I served it, but I was busy at that point and just threw it in. When I defrost it for next week, I will have to add some more broth.