Summer is here and I'm so excited for this week's menu. I actually made the exact same menu last week and the entire family loved it, so I'm making it again. I don't usually make the same menu two weeks in a row, but why stop a good thing?
On Monday + Tuesday, we will be having chopped salad. This salad was inspired by my father-in-law's salad. It has chicken, bacon (need I say more?), feta, chickpeas, cucumbers and a whole host of other yummy ingredients. I've already gotten everything chopped up, so the only thing I have to do tomorrow is cook the bacon. I also cook my bacon in the oven, which is a mess-free, easy way to make it.
On Wednesday + Thursday, I'll be making veggie pasta. I've been making this pasta dish for years and I make it all summer long.
That's it for dinners this week. I think I'm going to continue trying to only make two meals during the work week, with pizza night included for Friday night. I hope everyone has a lovely week, look out for some fun posts throughout this week, including my favorite summer time iced tea!
This is enough salad to last you for two nights. I chop everything up the morning of, or the day before and put it all in separate containers.
1 rotisserie chicken cut up
2 cans of chickpeas, drained and rinsed
2 cucumbers peeled and sliced
2 bell peppers peeled and chopped
Feta Cheese (I buy the one in the brine, and cut it up right before I put it in the salad)
Cherry Tomatoes, chopped
2 heads of bibb lettuce chopped
1 container of butter lettuce chopped
2 avocados (one for each night, chopped up right before putting in the salad)
1 package of bacon ( I line a sheet of aluminum foil and parchment paper, cook at 425 degrees for about 15-20 minutes, depending on how crispy you like your bacon)
lime juice (1 Tbsp)
olive oil (2 Tbsp)
salt and pepper
red pepper flakes
In a large bowl, whisk the lime juice, olive oil, sugar, salt+pepper and red pepper flakes until emulsified. Add in all of the salad ingredients and toss to combine. Serve and enjoy!
4 cloves of garlic chopped
1 pint of cherry tomatoes chopped
2 zucchini diced
2 yellow squash diced
1 bunch of lacianto kale chopped finely
fresh herbs of your choice: basil, thyme, mint, oregano chopped finely
1 package of egg pasta-I love tagliatelle, but any long shaped pasta will do.
In a large sauté pan over medium-high heat, heat a few tbsp of olive oil. Once warm, add in the garlic and cook for one minute. Then add your tomatoes, zucchini, squash, salt and stir frequently for ten minutes until it forms into a nice sauce. Turn the heat down to medium. Meanwhile, cook your pasta according to the directions. Drain the pasta, and place in a large serving bowl. Drizzle with some olive oil. Next, add the kale to the veggie mix and sauté for about five minutes. Transfer the veggie mixture to the pasta bowl. Add in the fresh herbs, a tablespoon or two of butter, salt, and plenty of fresh parmesan. Toss and serve. Enjoy!