8/15/16 – 8/27/15

Monday 15^th – Chicken Salad Sandwiches– Fresh Fruit

Tuesday 16^th – Beef Enchiladas

Wednesday 17^th – Asian Chicken Thighs , baked Potato,   Salad

Thursday 18^th –  Teriyaki Shrimp Stir Fry (Cook Smarts)​

Friday 19^th – Crispy Fish Sandwiches with Creamy Sauce (Cook Smarts)

Saturday 20^th – Chicken and Potatoes with Garlic Parmesan Cream Sauce – Salad

Sunday 21^st – Rib Dinner

 

Monday 22^nd – Baked Teriyaki Chicken, Mac and Cheese and Corn

Tuesday 23^rd –  ​Best Pork Chops​- Pasta Salad

Marinade: (2 hours)
1/2 cup water
1/3 cup Soy Sauce
1/4 cup Worchestershire Sauce
1/3 cup EV Olive Oil
1 heaping tablespoon of chopped garlic
’bout 10 Basil leaves chopped into ribbons
Saturday
Oil the grill with some olive oil, then crank it so it hits like 450-500 degrees. (You don’t have to, but I threw on a cedar plank and got it smoking during this time before I put the chops on) Put the chops on and turn down the grill so it stays around 350 for the rest of the time. Close lid. (On our grill this means turn it down to about half-power for all of the burners) Grill 2 minutes, then turn (not flip, just turn), them a quarter turn and grill 2 more minutes on the same side. Close lid. Then flip and grill 2 minutes, (close lid) and then turn them a quarter turn and grill for 2 more minutes. Close lid… (8 minutes total, 4-minutes each side). Remove to a plate, wrap it all up with foil and let them rest for 5 minutes. There you go.

Wednesday 24^th –  ​French Toast – Scrambled Eggs  ​

Thursday 25^th – ​ Summer Deli Cobb Salad with Creamy with creamy  herb dressing Cook Smarts – 8/1/16​

Friday 26th – Crunchy Beef and Bean Tacos – Emeals 492 / Salad

Saturday 27^th –  ​ Beef Stroganoff ​

 

Wishing you a wonderful week!!