A Week At A Time – Meal Ideas!

I love summertime, especially in the first few weeks when you’re just getting into the swing of things. Barbecuing, wear shorts on the daily, and sipping cold drinks all day are just a few things I enjoy about this time of the year. The 4th of July is this week, so many are taking the entire seven days off — good for you.

On Monday, we’re keeping it cool with a Blueberry, Radish and Spinach Salad with Creamy Vinaigrette. The greens mixed with bitter radishes and sweet blueberries are a mouthful of fun and there’s no cooking involved. Tuesday is usually taco night, but I’m in the mood for a Buffalo Chicken Quesadilla made on the stove top in a skillet. It’s super easy and you can use store-bought chicken or leftover chicken as the protein. Wednesday evening is hump day, so let’s go with Slow-Cooker Kalua Pork and pretend we’re in Hawaii. It’s a no-brainer to throw this together before your day begins and when it’s cooler outside, dinner is ready. Thursday is the 4th our Independence Day — so celebrate with Red Velvet Brownies and hopefully some amazing fireworks this year. Friday is already, well — Friyay and time to sip on Watermelon Mojitos. They’re super refreshing and fun to enjoy with some barbecue or grilled foods. Saturday’s are for baking, or making ice cream — Food Processor Peach Sherbet. It’s not technically ice cream, but pretty darn close. Enjoy your summer week.

Monday