Weekly Menu~ 6/18/18

Happy Monday!! It’s hard to believe that we are over half way through June! As I am planning for this upcoming week, I am getting ready for a really fun adventure (you’ll see that our menu this week stops after Friday). You will have to stay tuned for the details, but I know it is going to be amazing and I can’t wait to share it.

I found a quote that I REALLY love & thought I would share it~

Always be kinder than necessary. What goes around comes around.

No one has ever made themselves strong by showing how small someone else is. ~ marcandangel

Monday:

Hamburgers & asparagus

Burgers are quick and easy when I pan fry them!! Then for the asparagus I trim off the ends, put them in a large baggie and add olive oil, salt & pepper and make sure the asparagus gets coated with the oil. Then I put it on a baking sheet and roast at 425 for about 10 minutes.

Tuesday:

Cool Ranch Tacos (I make a few edits to her recipe)

These are super, super easy & here is what you need~

Crockpot

Chicken Thighs

3 Tablespoons of Olive Oil

2 Tablespoons of Red Wine Vinegar

1 Taco seasoning packet (or click here for a homemade version)

1 Ranch seasoning packet (or use a homemade version-1T dried parsley, 1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, 3/4tsp dill, 1/2tsp pepper, and 1/2 tsp salt)

*Throw everything in the crockpot, Cook on low all day, at least 8 hours

Holy Cow- it doesn’t get much easier than that!!

A great way to store leftovers!!

Wednesday:

Cobb Salad~

Start with lettuce then add your favorites:

• Hard boiled eggs
• Turkey
• Ham
• Bacon
• Cucumbers
• Cheese
• Artichoke hearts
• Frozen peas

Thursday:

Shrimp, Sausage & Grits

• 1 lb shrimp (I personally like getting the pre cooked, deveined you can find behind the meat counter)
• 1 tsp Old Bay Seasoning
• 1 package of Smoked sausage precooked then cut into thick slices (I use the one that is the big giant link that is shaped like a big U)
• 2 cloves of garlic minced
• 1/4 cup of water
• salt and pepper to taste
• 1 T butter

1. Heat skillet with butter. Saute garlic for a few minutes. Add shrimp and Old Bay seasoning. Shrimp cook FAST & if you have the precooked ones then you are really just warming them quickly. Remove from the pan but keep them warm.
2. Add more butter to pan, then add the cut up sausage. Just lightly brown it. Then add back in your shrimp that you have been keeping warm. After cooking that all together for about 1 minute, add the 1/4 cup of water and cook for 30 seconds. Make sure you scrap the pan to loosen the little brown bits.

Cheese grits

• 3 cups water
• 1 cup uncooked quick cook grits
• 1 cup of milk
• salt and pepper to taste
• 1/2 tsp Worcestershire sauce
• dash of hot sauce
• 1/2 cup parmesan cheese

1. Bring water to a boil
2. Stir in grits- cover & simmer for about 5 minutes
3. Stir in the milk then remove from heat
4. Add the rest of the ingredients

Add some cheese grits to your plate, then put the shrimp and sausage mixture over the grits- enjoy!!!

Friday:

Leftovers

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Thanks for stopping by!

Faith ♥