A Week At A Time – Meal Ideas!

Happy Sunday! I woke up to cooler weather and it sure feels good. It’s been a hot summer here, and just a slight drop in temperature feel like a little relief, not to mention a great day to cook and bake.

It’s still summer and will be for another month, so let’s not skip out on all the lovely produce that’s available. On Monday, a big Grilled Eggplant Salad is all you need to feed the family and treasure what’s available at most farmer’s markets. It makes a good main dish or it can be served with burgers, chicken or seared tofu. Tuesday is taco night and if you haven’t tried these Turkey Tacos Dorados — you don’t know what you’re missing. The shell is crispy – baked in the oven and filled with ground turkey and Mexican spices. Wednesday night needs something fast and fresh because school has started for many people and this 10-Minute Mushroom and Spinach Risotto means mealtime doesn’t get any quicker or tastier than this dish. Thursday is a simple yet delightful meal of Crispy Chicken with Marinated Tomatoes and Basil. The tomatoes are outstanding right now, and I like to utilize this bounty for as long as I can, and I hope you will too. Friday means it’s time for a cocktail and a Blackberry Basil Mojito is so refreshingly good this time of year, and pairs nicely with a good summertime dip. Saturday’s are for baking, but this no-bake Yogurt Panna Cotta with Raspberry Sauce will surely appeal to anyone after a delicious meal and keep the kitchen cool. Have a nice and tasty week.

Monday