Holy moly it’s July already! And today is the 4th! I’m so not used to being home over this holiday, we are normally camping but we unfortunately were not able to go this year for several reasons. It’s very sad but life will go on. I may have a few camping specialty recipes I’ll be throwing into my meal plan over the next few weeks as a tribute. LOL!
Monday – Spaghetti with meat sauce, because I’m lazy and I happen to have everything in the house to make it and even though I want to grill, that would entail cleaning the grill.
Tuesday – Tater Tot Pie, this is pretty amazing and super easy to make. I love all of the veggies that go into it and that it’s not made with a cream based soup. (I’m slowly re-introducing dairy into my diet).
Wednesday – Leftovers
Thursday – Beef & Broccoli with Noodles but I think I’m going to substitute chicken for the beef since we are eating beef all week long.
Friday – Pork Tenderloin Sliders, served with homemade spicy pickled onions.
Saturday – Sesame Noodles
Sunday – Leftovers
For lunches this week I’m going to do sort of a Cobb Salad – romaine lettuce, black olives, tomatoes, avocados, ham, chicken, bacon, and hard boiled eggs. I’m going to leave out the cheese for now. For the dressing, I’ll make it from scratch. I’m going to try it using these ingredients below.
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
salt and pepper to taste