Dinner: Caprese panzanella salad
Dessert: Cinnamon swirl crumb cake
Monday - Porterhouse steaks and corn on the grill, broccoli
Tuesday - Balsamic steak and grilled corn Gorgonzola salad (using leftover steak and corn). I'm featuring Aberdeen's Kitchen this week for her inspiration and also the photo credit for this beautiful salad. Click on the photo to go to the recipe.
Wednesday - Steak, broccoli and cheddar quiche (using up any leftovers)
Thursday - Sweet and spicy Asian chicken meatballs with brown rice and hibachi veggies (zucchini, mushroom, onions, broccoli and carrots)
Note: Freeze leftover meatballs
Friday - Teriyaki salmon bowls (using up leftover rice and veggies)
Saturday - Beef empanadas with side salad
Note: When I make homemade empanadas I make an extra large batch. It's one of those things that's easy to make but very time consuming between making the pastry, cooking the ingredients, stuffing, sealing, and then baking. It's easier to make a lot at the same time than to make small batches more often. They freeze well and make a perfect little lunch, snack, or grab out a couple per person for dinners.
I would love to hear what's on your menu, have a great week! :)