Monday Menu Plan

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After a little break from posting my menu plan (although I have been thinking about meal planning, just not as detailed) I am back.

Monday- BBQ Ribs (from M & M Meats), baked potatoes and corn on the cob.

Tuesday- BBQ steaks with bbqed vegetables.

Wednesday- stuffed pasta shells (I have some in the freezer because I make a whole box at a time and that is about 3 meals for us) with Caesar salad and garlic toast.

Thursday- BBQ chicken breasts with rice, corn on the cob and strawberry spinach salad.

Friday- leftover love

Saturday- appetizer night: honey garlic wings, crudites and dip, nachos

Sunday- crock pot honey, brown sugar and pineapple ham* with mashed potatoes, and vegetables.

**Crock pot honey, brown sugar and pineapple ham
1 picnic ham
1 can of pineapple ring slices
brown sugar
honey

Drain the pineapple juice from the can of pineapple rings into the crock pot. Keep the rings refrigerated for later use. Add brown sugar and stir (sorry I never measure but I would guess it is a cup or two) until the brown sugar all dissolves. Then add 1/2 to 1 cup of honey (again I never measure I just pour it in and stir until it gets thick). Add the ham. Cook on low heat for 3 hours or high for 1.5. If desired, each half hour, flip the ham and then spoon the brown sugar, honey, pineapple juice mixture over top the ham. (I actually use my turkey baster for this!)
After 3 hours cooking on low or 1.5 on high, take the ham out and use toothpicks to secure the pineapple rings to the ham. (Some people also use toothpicks to secure maraschino cherries to the centre of each pineapple ring). Put the ham and pineapple back into the crock pot for another hour, basting it now and then again flipping and basting at the half hour mark and again just before serving.

Picnic hams are already cured and cooked but I like to slow cook mine and for this length of time to let the meat absorb the flavour. I always serve this with mashed potatoes and often baby carrots. This is part of my Christmas Eve menu and I often make a bigger one, usually in my oven instead of my smallish crock pot, which allows me to have lots of ham to snack on. (with crackers and cheese Christmas day, with turkey leftovers on cold plates on boxing day, mixed in scrambled eggs or omelets on the 27th)

Bon Appetit! and have a tasty week!

Weekly Menu Plan June9-15

To see what other people have on their menus this week, get tasty recipes or share your weekly menu and recipes, visit Lara at I'm an Organizing Junkie.

Last week's menu worked pretty good for us. This week I am hoping to have as good of a week.

Monday- Take Out *today totally got away from me...

Tuesday- Taco Salad Bowls *carry over from last week

Wednesday- Stuffed Pasta Shells with garlic toast

Thursday- Lemon Dill Salmon** with Rice and Corn on the Cob

Friday- Kraft Dinner with Hotdogs

Saturday- BBQ chicken with grilled potatoes and veggies** and garlic toast

Sunday- *Father's Day* Caesar Salad, BBQ steaks, grilled potatoes and veggies**, garlic toast, apple pie with vanilla ice cream for desert

Most of what is on our menu is either already in our pantry/freezer or is on sale this week. YAY!

**Lemon Dill Salmon
Olive Oil

Lemon Pepper

Lemon

Fresh Dill

Salmon Steaks or Fillets

1. Make a lemon pepper dill paste by combining the lemon pepper, chopped fresh dill and olive oil in a small bowl. (Keep a few springs of the fresh dill for later.)

2. Coat the salmon steaks/fillets in the lemon pepper dill paste and put them on a pam sprayed, tin foil lined pan.

3. Cut the lemon into slices (thickness depends on how many slices you need). Place a slice or two on each steak/fillet and put a spring of the fresh dill on top. Take the end pieces of the lemon and squeeze the juice from the lemon over the steaks/fillets.

4. Bake at 350 for 25-30 minutes or until the paste looks crispy.

**Grilled Potatoes and Vegetables
Potatoes
Carrots
Broccoli
Bell Peppers
Mushrooms

1. Wash potatoes and slice them into 3/4 cm thick rounds (I use a fruit and vegetable slicer to make them even).
2. Peel and rinse carrots and slice them into 3/4 cm rounds.
3. Rinse broccoli and cut off florets. Slice the stalks into 3/4 cm thick rounds.
4. Rinse mushrooms and bell peppers. Cut peppers into 1-1.5 cm wide slivers. Cut the mushrooms into quarters.
5. Spread out a large sheet of tinfoil.
6. Arrange the cut vegetables all together in a line down the centre of the long sheet of tin foil.
7. Cut up 1-2 1/4lb blocks of butter/margarine and add to the vegetables in the tinfoil.
8. Add any seasonings you would like. We add seasoning salt and a garlic seasoning.
9. Wrap the vegetables in tinfoil. Bring the two long sides up to meet each other with the vegetables in the centre. Fold the long sides together and keep rolling down until you have folded the tin foil down to the height of the vegetables. Fold/roll up the short ends in the same manner.
10. Wrap the vegetables once more in tin foil using the same method but putting your rolled edges on the bottom of the second sheet of tin foil.
11. Cook on the top rack of a bbq over medium heat for 45-60 minutes.


Bon Appetit!