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Menu Plan Monday: June 29th~July 4th


It's Monday again! Time to do a little pantry inventory and plan those meals. How did your week go last week--kitchenwise? It was pretty on-track here, with just a couple of changes.


Also, I just noticed that I never shared a couple of recipes that I promised you last week. So here you are (both are yummy!):

Maple Teriyaki Salmon Fillets
(Taste of Home)
1/3 cup apple juice
1/3 cup maple syrup
3 Tbls. soy sauce
2 Tbls. finely choped onion
2 garlic cloves, minced
4 salmon fillets (about 2 lbs)
*****
In a bowl, combine first five ingredients. Reserve 1/2 cup for basting; pour remaining marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 1-3 hours. Drain & discard marinade. Broil or grill salmon, basting with the reserved marinade. Salmon is done when it easily flakes with a fork. Serves 4.


Skewered New Potatoes & Fennel
(The Summer Book, Susan Branch)
2 lb. new potatoes
2 lb. fennel
1/4 cup olive oil
1 Tbls. minced fresh parsley
1 tsp. dried thyme leaves
1 tsp. salt
lots of freshly ground pepper
*****
Halve potatoes & boil until just tender, drain. Remove leaves from fennel bulbs. Cut in half & then around stalk diagonally into chunks about the size of potato halves--hold the chunks together in one piece by piercing them thru with toothpicks. Drop them into boiling water, cook until tender, drain. Combine remaining ingredients, except pepper, in a small bowl. Thread potatoes & fennel (remove toothpicks) onto skewers & put them on a cookie sheet. (If you are using wooden skewers, they should be soaked beforehand). Brush oil mixture over skewers, turning as you go. Grind pepper over. Grill over high heat till edges brown & char slightly--15-20 min. You can also cook them in a preheated 475F oven.


Here's what's cookin' at my house this week:


Monday: a roast dinner at my folks (a night off! woot!)
Tuesday: grilled burgers w/fries and bbq butter beans
Wednesday: chicken strips & veggies
Thursday: macaroni & cheese & veggies
Friday: homemade pizza
Saturday: Independence Day menu TBA


I'm so late getting this planned today that you're probably already done, too. But if you need inspiration you can visit Laura's place, I'm an Organizing Junkie.

Comments

Kayren said…
Those chicken strips are a lot like the ones I make. I got the recipe out of a magazine. I still have the tear-out page stuck in my recipe file/page protector binder. Guess I could look and tell you what magazine, but it's not really that important.

What is funny is that when I popped over and read about PW's husband and how he swoons over her chicken strips, I completely get it! The was I say it is that my Hubby would marry me all over again just for these. And they are so much better than store bought, just like PW said.

So you should have one happy husband this week, just for chicken strips alone!!!
Yes, happy hubby AND happy kiddos! :) I make chicken strips very similar also, but I thought I would try PW's batter method. I ususally *double dip* mine: milk, batter, more milk, more batter. I thought it was interesting how she actually pours the milk into the dry to make those little clumps. We'll see how it turns out for me!
Kari said…
Did you and Mom get the plans made for the 4th?
Yes, we talked this morning. I'll call you!

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