Friday, July 12, 2013

Menu for July 14, 2013 through July 20, 2013

Did you know it's national ice cream month?  If any month deserves that title it's July because it is SO HOT!  A couple of ice creams on my mind....

1)  I've been experimenting with this peanut butter and chocolate chunk ice cream recipe.  The recipe uses coconut milk to make it vegan so the first time I made it I tried it that way.  I thought it was very good, but Mark's not a big fan of coconut and he felt that you could taste the coconut too strongly.  If you don't mind coconut you should definitely try that recipe because it's delicious!  But since we don't have to make it vegan, I started trying to turn it into a frozen yogurt recipe.  I made one trial of that which turned out pretty well.  It's not too sweet and tastes like frozen yogurt as opposed to ice cream, but there are so many peanut butter and chocolate chunks that it's definitely a pretty hefty dessert.  The only problem is it turns rock hard in the freezer and becomes hard to scoop.  I know one method for dealing with this is adding some alcohol to the mixture, so I will try that next time. (I would have tried it this time but we only had some tequila which didn't seem like the right sort of flavor!).

2)  Another ice cream recipe that I strongly recommend is this mocha madness ice cream.  You can make it with half and half and 2% milk instead of the heavy cream if you want.  It's less rich (obviously), but I think still very good.  Plus it allows you to not feel as bad about having it multiple days in a row!

But we probably shouldn't live off of ice cream.... so let's discuss dinners.  Once again- no oven required for dinners this week.  You will heat up the stove and the grill, but that's not quite as bad as the whole oven.   On the menu is the pesto salmon and grilled pizza I recently posted about.  Also a roasted mushroom and quinoa spinach salad and veggie burrito bowls.   Lots of good food to look forward to!  And don't forget the ice cream for dessert. :)

Dinners for the Week

Sunday:  Roasted Mushroom and Quinoa Spinach Salad  (To avoid using the oven, use portobellos and grill them instead of roasting them in the oven!)
  • Make the full recipe and eat half tonight, have leftovers on Tuesday.  

Monday: Vegetarian Fajita Burrito Bowls (to avoid using the oven use store bought tortilla chips!)
  • Make the full recipe and eat half tonight, have leftovers on Wednesday.

Tuesday:  Leftover Roasted Mushroom and Quinoa Spinach Salad

Wednesday:  Leftover Vegetarian Fajita Burrito Bowls

Thursday: Pesto Salmon with salad/other veggies and bread on the side
  • The recipe serves 2.  If you will want leftovers on Saturday then double it.  If you won't need the leftovers then don't double it.

Friday: Grilled Pizza-- use the toppings I suggest or feel free to experiment with your own!  Have extra veggies on the side.
  • Make the full recipe and have any leftovers for weekend lunches.

Saturday: Leftover Pesto Salmon

Have a wonderful week and stay cool!

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