This week’s meal plan has three salads and two amazing pasta dishes, I hope you enjoy it as much as we did! Click here for this week’s grocery shopping list.
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Ingredients: olive oil, yellow onion, celery, carrots, garlic, dried basil, dried thyme, ground beef, cabernet sauvignon, whole milk canned crushed tomatoes, salt and pepper, spaghetti, parmesan cheese and basil.
I had my iron levels tested again this week and I’m a little low so I’m trying to incorporate a little more red meat into my diet (which I’m not normally drawn to.) This sauce was amazingly delicious and I will definitely be making it again. It had amazing flavor and made great leftovers too. I used a nice red wine and froze the leftover wine in ice cube trays to use next a recipe calls for red wine. It was great with lots of parmesan and basil.
Prep Time: 15 minutes Total Time: 15 minutes
Ingredients: corn, peaches, balsamic vinegar, maple syrup, olive oil, mixed greens, sliced almonds, goat cheese.
You can’t go wrong with this summer salad, just be sure to use fresh corn and a ripe peach. Yum. A friend of mine dropped off some delicious freshly picked and extremely ripe peaches this week and they were amazing in this salad.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Ingredients: butter lettuce, arugula, grape tomatoes, bacon, sweet corn, avocado, feta, olive oil, lime, salt, pepper.
BLT in a salad? Yes please. There are so many great flavors going on within the salad that the really simple olive oil and lime dressing totally works. I baked and crumbled my bacon and it turned out delicious. I think this salad would also be great with blue cheese substituted for feta for blue-cheese lovers.
Prep Time: 10 minutes Total Time: 10 minutes
Ingredients: grape or cherry tomatoes, cucumber, mozzarella, basil, olive oil, balsamic vinegar, garlic clove, salt, pepper, sugar.
My cucumber plant is out of control and keeps growing big, beautiful cukes. This salad was a delicious twist on a caprese salad and I loved the added crunch that the cucumbers provide. I used white balsamic and omitted the sugar. The salad made great leftovers the next day too.
Prep Time: 15 minutes Cook Time: 1 hour 20 minutes Total Time: 1 hour 35 minutes
Ingredients: Olive Oil, Eggplant, Zucchini, Salt, Plum Tomatoes, Garlic, No-Boil Lasagna Noodles. Ricotta, Dried Oregano, Fontina, Parmesan.
This is my favorite lasagna recipe ever! Or at least my favorite summer lasagna… I used eggplant, zucchini and oregano from my garden and added a little extra fontina.
Last week’s meal plan:
Two week’s ago: