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Category Archives: FULL Dinner Menus

Summer Menu: August Week 2

Tonight’s bonus recipe is Key Lime Pie Gelato (click here)

The second week of August and many kids are heading back to school next week. For me, summer doesn’t end until the leaves turn.

Thank the stars JeffreyW has photos to match with just about every menu this week. Here’s his salsa.

This week, Tuesday features Fresh Garden Salsa to top some souped up Nachos. 

Click here for the PDF of all this week’s menus: August Week 2 Menus

….and his Bruschetta

Thursday features a fresh garden Pasta with Marinated Vegetables and Bruschetta.  And Friday has a ground lamb or turkey Curry Burger. 

Spicy Lamb Burgers by JeffreyW

For the detailed and color-coordinated shopping list, click here: August Week 2 Shopping List.

That’s it for this week.  Hit the comments with any questions. – TaMara



 

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Summer Menus: August Week 1

Tuesday’s recipe calls for Green Beans and Red Peppers, but if you’ve got an plethora of tomatoes, switch things up, as JeffreyW does in this yummy photo.

I love this time of year because of the abundance of fresh ingredients. This week’s menus rely heavily on farm stand fresh items. In addition to green beans, Tuesday has a quick and easy Pasta w/Fresh Basil.

JeffreyW’s tempting pasta

For a PDF of all this week’s menus, click here: August Week 1 Menus

Wednesday pairs up Grilled Steak and Collard Greens w/Bacon, finishing up with a perfect Apple/Blackberry Crisp.

Full shopping lists can be found here: August Week 1 Shopping List – don’t forget you can use the color coordinated list to customize it.

The week ends with Cheesy Burgers and Sweet Potato Fries.

That’s it for it this week. If you have any recipe questions, hit me up in the comments. – TaMara

 

Summer Menus: July Week 4

A little late, but luckily August has 5 weeks and I only have 4 weeks of menus, so this will bridge the gap.

I was traveling last week and have my niece for the next week and a half. We are off to have an adventure today, despite a cloudy day. Tomorrow is the county fair and Tuesday we’re on a moose hunt.

But my guess is what she’ll remember most is the duck rescue. Here is an update on the Duck rescue mission.

This week’s menus (printable PDF) can be found here: July Week 4 Menu

Monday features Grilled Beef Kebabs and Asian Coleslaw 

Personally, we’ve been adding corn on the cob to every meal. Also, fresh peaches are everywhere, so if you’re inspired, click here for Peach Week, a bunch of yummy peach recipes in case you might actually have any leftover.

The weekly shopping list can be found here: July Week 4 Shopping List – it’s color coordinated with the recipes, so it’s easy to skip any items you won’t be using.

Thursday spotlights one of my favorite slow-cooker recipes, Portuguese Beef and Friday features Bacon Grilled Cheese.

 

And since Wednesday’s ingredients include grilled shrimp, this is a must, an oldie but a goody (watch with Captions ON, trust me):

Enjoy!

Summer Menus: July Week Two

JeffreyW is the pizza king.

I’ve been busy in the yard today, so this will be short and sweet. For the menus, click here: July Week Two Menus

Tuesday features Adobo Sirloin and Garlic Roasted potatoes.

JeffreyW grills up some garlic potato wedges and steak.

Wednesday serves up a sweet Oatmeal Apple Cookie, along with an easy Tuna Macaroni Salad.

And Friday offers up two quick pizza dough recipes for a family night of Fresh Pizza built with your favorite toppings.

Shopping list is here: July Week Two Shopping List and remember it’s color coordinated so you can easily skip ingredients from the recipes you’re not using.

As always, you can substitute ingredients to suit your own tastes – skip the tuna in the macaroni salad and add a variety of fresh garden vegetables for a quick and easy vegetarian dinner. Choose your favorite cut of steak or bone-in chicken instead of boneless breasts and substitute favorite vegetables for any of the suggested ones.

And finally, a bonus recipe, since peaches are starting to show up at the local farm stands:

Spicy Peach Dressing

  • 2 large peaches, peeled, pitted and quartered
  • 1/2 cup red wine vinegar
  • 2 tablespoons chopped cilantro
  • salt and pepper to taste
  • 1 jalapeño or other hot pepper, halved and seeded
  • 1/2 cup olive oil

Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.

Spinach Chicken Salad

  • 3 boneless, skinless chicken breast halves
  • 1/2 small sweet yellow onion, thinly sliced
  • 1 lb cleaned baby spinach leaves
  • 1 cup chopped, toasted walnuts
  • 1 peach, peeled, pitted and thinly sliced
  • 3 ounces crumbled bleu cheese or chevre

Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (170 degrees at center).

Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

Serving: 4 to 6

Enjoy! – TaMara



 

Summer Menus: June Week Four

All this week’s photos are from JeffreyW’s library

This week, at the bottom of the menus is a list of substitutions and ideas, save that for future weeks.

As we finish up June, there are more grilling recipes and a couple of quick and simple meals for those busy days when being in the kitchen needs to be kept to the minimum.

Here are June’s menus and recipes: June Week Four Menu (click for printable PDF)

Monday features Chicken Carbonara.  Along with a Sautéed Mushroom Salad

Thursday, Toasted Tuna Sandwiches are paired with a tasty chilled Wild Rice Salad, that can be prepared ahead of time for an easy dinner.

And Friday’s Kid Friendly recipes include Quesadillas and a sweet summer salad.

Click here for the shopping lists: June Week Four Shopping List. Remember they are color coordinated to the menus, so easy to eliminate any ingredients when you skip a recipe. (You skipped a recipe?!? 🙂 )

What’s on your menu this week? Let me know in the comments if you have a question about any of the meals.

Enjoy!



Summer Menus: June Week Three

We’re partying there tonight. Bixby turned three.

Here are the menus for week three: June Menu Week Three

Highlights: Grilled Salmon with Orange Glaze (Thursday) Greek Grilled Potatoes (Monday) and a yummy Chocolate Orange-Cream ice cream treat (Friday).

Here are the shopping lists – remember they are color coordinated so you can easily eliminate any recipe ingredients you aren’t going to use.  June Week Three Shopping List

If you have any questions on any of the recipes, hit the comments and I’ll do my best to answer. What’s on your plate this weekend?

Have a great weekend!



 

Weekly Menu: June Week Two

Wednesday is Tomato-Pasta Salad

Sorry for the delay, as you can see here I had a big project yesterday. Continuing with our summer menu project, here are this week’s menus, recipes and shopping lists. Lots of garden fresh ingredients and grilling as summer kicks into gear.

JeffreyW has a great blueberry harvest. Perfect for Wednesday’s Blueberry-Lemon Parfait

For  the PDF of week two menus and recipes, click here: June Week Two Menus

Shopping lists are here: June Week Two Shopping List

Don’t forget the staples, here.

Monday is Cranberry Grilled Chicken and Minted Cucumbers

That’s it for this week’s menus. You can find last week’s menu, recipes and shopping list here.

What’s on your menu this week?



 

Something New For Summer: Weekly Menus

Shrimp and Pasta by JeffreyW

Wednesday’s recipe: Shrimp and Pasta

So a long time ago, before I started this blog, I ran a little business creating weekly menus for subscribers, called…you guessed it…What’s 4 Dinner Solutions. It included 30-minute recipes and complete shopping lists for weekday dinners. I found as life got busier the past few months, I began relying on my library of menus and recipes.

With that in mind, I decided that I should begin sharing them with you.

Click here for the menu and recipes for the the first week:  June Menu Week One

Jeffrey W makes the most delicious sandwiches.

Friday’s recipe: Spicy Club Sandwiches

I’ll post on Fridays so if you want to use them, you’ll have them for the weekend shopping excursions. The shopping lists are actually color coordinated with the menus so if you don’t use a menu, just cross out anything that is the same color.

Click here for the shopping lists: June Week One Shopping List

Both the menus and shopping lists are PDFs you should be able to print out easily.

The shopping lists do not include pantry staples, those are here:

 

Hit the comments with any questions you might have.  I hope you enjoy! – TaMara

Valentine’s Day Cornish Game Hen Dinner Menu

Raspberry Cake 1 1

I think going out for dinner on Valentine’s Day is a fool’s errand. Better a quiet dinner at home. This is surprisingly quick and easy for a weeknight holiday. Flourless Chocolate Torte (above and recipe here) is on the actual menu tonight.

In case you’re feeling really ambitious, click here for JeffreyW’s wonderful stuffing recipe.  And if you’re looking for a more elegant dessert for Valentine’s Day try this recipe for Raspberry-Chocolate Cupcakes in Raspberry Sauce.

On the board tonight:

  1. Cornish Game Hens w/Stuffing
  2. Buttered Peas and Carrots
  3. Tossed Salad
  4. Peanut Butter Kiss Cookies

Cornish Game Hens

  • 2 pkgs. stuffing mix
  • 2 tbsp butter, melted
  • ½ cup boiling water or chicken broth
  • 4 Cornish game hens, cut in half *
  • ¼ cup butter
  • 1 tsp crushed rosemary
  • 2 tsp sage
  • 1 tsp crushed garlic
  • 1 tsp salt
  • ½ tsp pepper

9×13 glass baking dish

Add stuffing mix, 2 tbsp melted butter and boiling water to baking dish, stir & spread evenly over bottom of baking dish. Lay hens cut side down over stuffing (it’s a tight fit, but you should be able to get all 8 halves in the 13×9 pan). Melt remaining butter, add spices and mix well. Brush some over hens and continue to baste every 10-15 minutes while baking. Bake at 350 to 375° until internal temperature is 175 ° about 45 minutes. Remove, cover loosely with foil and let sit for 10 minutes before serving.  Serves 4

*Hens will have to thawed completely and you’ll need a sharp knife to cut them in half. You can check with your butcher to see if they’ll cut them for you. If you don’t want to cut them in half, cook them whole and allow 1 hour 10 minutes cooking time.

Peanut Butter Kiss Cookies

Preheat oven to 375°

  • ¾ cup chunky peanut butter
  • ½ cup butter (1 stick)
  • 1 ¼ cup packed brown sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • 1 ¾ cup flour
  • ¾ tsp salt
  • ¾ tsp baking soda
  • 13-16 oz bag Hershey’s Kisses

2 bowls and baking sheet

Combine peanut butter, butter, sugar, milk and vanilla in bowl. Beat with mixer on medium speed until well blended. Add egg, beat until blended. In small bowl, combine flour, salt & soda. Add to creamed mixture at low-speed until just blended (don’t over mix). Scrape sides and bottom and make sure all flour is mixed. Drop by heaping teaspoon full onto baking sheet, unwrap kisses and press 1 into each cookie. Bake for 7-8 minutes. Remove to racks and cool.

Shopping List:

  • 2 pkgs. stuffing mix
  • 2 sticks butter
  • 4 Cornish game hens, cut in half if possible
  • chunky peanut butter
  • 1 ¼ cup packed brown sugar
  • 13-16 oz bag Hershey’s Kisses
  • 1 egg
  • 16 oz bag frozen peas and carrots
  • Tossed salad ingredients

Also: rosemary, sage, crushed garlic, salt, pepper, milk, flour, baking soda, chicken broth

Dinner Menu: Pork Roast and Tangy Lemon Pie

Reposting by request. I hear the Girl Scout Lemon Cookies make great crust.

Lemon Pie plates_Snapseed1

When things get hectic, as they can be during the week, stir frying can be the quickest way to get dinner on the table. What I love about stir frying, along with the speed, is the freshness of the vegetables. Done properly, they are crisp and full of flavor. You can substitute chicken breast or tofu for the pork in this recipe if you desire.

And for dessert, a quick and easy lemon pie with a secret ingredient to make it extra tangy.

On the board tonight:

  1. Pork Bowl
  2. Tossed Salad
  3. Tangy Lemon Pie

Pork Bowl

  • 5 ounces rice sticks or noodles
  • 12 ounces boneless lean pork
  • 2 tbsp fish sauce
  • 1 tsp dried lemongrass or 1 tbsp fresh lemon zest
  • 1 ½ tsp toasted sesame oil (or olive oil)
  • ½ to 1 tsp crushed red pepper
  • 1 tsp crushed garlic
  • 3 cups chicken broth
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 to 2 tbsp olive oil
  • 8 green onions
  • ½ ea red and yellow sweet pepper, cut into thin strips
  • 2 to 4 ounces snow peas, washed
  • 1 medium orange, peeled and thinly sliced

3 bowls, wok or large skillet

Prep rice sticks or noodles according to package directions.  Slice pork into thin strips.  In a bowl, combine pork with fish sauce, lemon grass, sesame oil, crushed red pepper and garlic. In a separate bowl, stir together broth, soy sauce and cornstarch, set aside. Heat olive oil in wok over medium heat, cook onions, pepper strips and snow peas for 2 minutes, until vegetables are tender-crisp.  Remove from wok.

Add more oil if necessary and add meat mixture and stir-fry for 2-3 minutes, until pork is no longer pink.  Push to sides of the wok, add soy sauce mixture, bring to a boil, stirring until thickened. Stir in pork and onion mixture. Drain noodles and add to meat mixture, toss until well coated. Add orange slices and serve immediately.

Tangy Lemon Pie

  • 12 oz sweetened condensed milk
  • 4 egg yolks
  • 6 tbsp lemon juice
  • 9 inch graham cracker pie crust (or Lemony Crust, recipe below)
  • 4 oz whipped cream (whip your own or use a pre-made real cream whipped cream)

Combine milk, yolks with mixer or blender until well mixed. Add 6 tbsp lemon juice, mix well. Pour into pie shell. Bake at 250° for 20 minutes. When pie is cool, top with whipped cream and refrigerate. Decorate with lemon slices if you like and serve.

If you have time, I made a perfect crust to go with it that really enhanced the lemon flavor and was a big favorite with everyone.

Lemony Crust

  • 2 cups of crushed lemon sandwich cookies ( I actually used a mix of lemon sandwich cookies and frosted lemon cookies)
  • 1/4 cup butter, melted
  • 9-inch pie plate

It took about 1/2 package of the sandwich cookies and a handful of the lemon frosted cookies to make 2 cups of crumbs.  Combine with butter, mix well and press into and up the sides of a 9-inch pie plate. Bake in a 300 degree oven for 10 minutes and let cool thoroughly before adding pie filling.  Bake as directed above.

Note: You can use bottled lemon juice, but I found the taste was better with freshly squeezed lemon; it takes approx. 2 lemons for 7 tbsp of juice.

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2014 Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition