Father’s Day Lunch

What a beautiful day it ended up being for Father’s Day! Just like Mother’s Day Brunch, my husband and I hosted our families to celebrate our dads! This time we had 9 guests: my parents, two brothers, grandparents, uncle, and my mother and father in-law! Unfortunately, the early afternoon was super humid, so we all stayed inside, but it ended up working out nicely. We fit some extra chairs around our kitchen table and set the food up like a buffet.  Everyone served themselves! Here’s the menu.

Appetizers

  • Greek dip – This was a big hit!
  • Pineapple salsa
  • Pepperoni and broccoli bread- My Nannie makes the best stuffed bread! I’ve never attempted to make broccoli bread before, but I can make pepperoni bread. Of course, it never comes out as good as hers!
  • Ingredients for Pepperoni Bread
    • Store-prepared pizza dough
    • 1 package of thinly sliced pepperoni
    • Shredded mozzarella cheese

Steps:

  1. Preheat the oven to 350 degrees
  2. Roll out dough on a sprayed cookie sheet
  3. When preparing, deal with the dough in thirds. Lay sliced pepperoni and cheese down on the top 1/3 of the dough, leaving enough dough to fold over the pepperoni and cheese
  4. Roll dough over the pepperoni and cheese and top with another layer. Now fold over the remaining dough on top of the second layer. Tuck excess dough in to seal pepperoni and cheese inside
  5. Bake for 30 minutes

 

 

Main dish

  • Pulled pork – My amazing hubby got up at 5:30 a.m. to put this in the crock pot! What a keeper!
  • Cornbread
  • Baked beans
  • Coleslaw – I was going to make the McCarrick Family Coleslaw (It’s amazing, my family loves it!), but my mom offered to buy coleslaw from a local restaurant-Shady Glen. When someone offers to bring you coleslaw from there, you don’t say no!
  • Baked squash and zucchini – We originally planned to grill them, but since it was supposed to rain, we decided to cook them in the oven.
    • For the veggies, we sliced them about an inch thick, layed them on a baking dish, drizzeled them with olive oil, seasoned with salt and pepper and baked at 350 degrees for 40 minutes

 

Dessert

 

  
I love when our families get together. We had a great day and some delicious food!

Week of June 21st

This was my third week doing a CSA. This week I recieved arugula, romaine lettuce, sugar snap peas, bok choy, and cherries.  Click here to see everything I made with these items. 

MondaySoup with asian noodles, steak, mushrooms, and bok choy. My second time cooking with bok choy, and this recipe did not disappoint. I don’t normally make soup in the summer, but I made an exception for this. The flavors blended great together! And there was enough left over to enjoy another night! See wha else I made with bok choy. Click here! 

TuesdayTurkey burgers stuffed with gorgonzola cheese, topped off with mushrooms. The cheese made every bite good! We had left over mushrooms in the fridge from Monday night’s dinner, so I sautéed them on the stove and added them to the burger.

WednesdayGround turkey tacos with black bean and corn salsa. I used the leftover ears from last week’s friends BBQ. I cut them off the cob, added black beans, avocado, fresh cilantro, and tomatoes. Seasoned with olive oil, lime juice, and salt. I made the salad up in advance on Sunday but didn’t add the avocado until I was ready to serve it.

Black Bean and corn salsa

  • 3/4 can black beans, rinsed and drained
  • Two ears cooked corn, corn cut off cobb
  • 1-2 large tomatoes, seeded and diced
  • 2-3 pieces green onion
  • Fresh cilantro, chopped
  • 1 avocado, diced
  • Lime juice to taste
  • Olive oil to taste
  • Salt

Mix all ingredients in a large bowl, stir until blended, serve immediately. (If making in advance, don’t add the avocado until ready to be served).  

Thursday– Left over bok choy soup! Sorry no new idea tonight! Sometimes ya just gotta go with the leftovers!

FridayBlueberry chicken with side of grilled snap peas. Another one of those Say What Meals?!?!?! I had to convince my husband to give it a shot. The broken down blueberries makes for a nice summery dinner dish! 

  

The next two weeks will be very busy! I’m celebrating my one-year wedding anniversary, welcoming my sister home from Australia, and going on vacation! So I’m taking the next two weeks off from blogging about my meal plans. But be sure to follow me on Instagram at megsmealplanning to view pictures of my food adventures for the next two weeks! See you all again on July 12th! 

CSA week 3

Third week! I’m really loving getting fresh garden items every week!  This week I received arugula, romaine lettuce, sugar snap peas, bok choy, and cherries.  Click here to read about my CSA week 1 and week 2.  

  
Arugula

  • Lunch- I combined arugula and the romaine lettuce for a salad. I topped it with left over BBQ chicken that I cut off the bone from last week’s friends BBQ. Click here to read about the menu!  I also added red peppers and carrots. 

Romaine Lettuce

  • Lunch- See the salad above
  • Dinner- Used the lettuce on turkey burgers
  • Dinner- Served with tacos

Sugar snap peas

  • Dinner- Grilled snap peas as a side with blueberry chicken 

Bok Choy

  • Dinner- Asian soup with beef, mushrooms, and bok choy

Cherries

  • Late night snack! 

Click here to read about all my dinners from the week of June 21st! 

Friday summer BBQ

Last Friday night we had friends over after work for dinner. It was a perfect summer night to sit out on the deck and grill. The menu incorporated a lot of items I made the week earlier using ingredients from my CSA. I didn’t mind re-using the same recipes because I was familiar with them and knew they would turn out great!

  
 The menu included:

   

We planned to cook more chicken than needed. Being half Italian, I think my biggest worry is running out of food, so I always cook more than needed. In this case we had four left over chicken pieces and pasta salad, which was perfect to re-heat Sunday night for dinner. After a busy weekend traveling and getting home late Sunday night, dinner was hassle free!
We also had two left over ears of corn. Instead of reheating them, I cut them off the husk and made a black bean and corn salad to serve later in the week with tacos. There’s nothing like fresh corn! For those Master Chef fans out there, who else can’t believe the guy last week used canned corn over fresh corn!?!? What was he thinking?! I fully supported the judges decision to send him home!

Good company and good food!

Pesto Pizza

This was an easy week night recipe, especially since I already had the pesto made up. If you don’t, no worries, it’s still simple to make. I used the pesto I made from sorrel. Click here for the pesto recipe. And I used store bought dough.

I LOVE fresh basil!!

 

Spray pizza stone and roll out dough, use flour if needed

 

Spread pesto on top


Ingredients

  • 1 package of store bought dough
  • Fresh pesto, click here for pesto recipe 
  • Mozzarella cheese, shredded
  • 1-2 tomatoes, slicked
  • 5-6 basil leaves, sliced

Steps

1. Preheat oven to 400 degrees

2. Spray a cookie sheet or pizza stone and roll your dough out. Use flour if sticking to rolling pin

3. Spread pesto over dough

4. Add shredded cheese

5. Add slicedtomato

6. Bake for 12-15 minutes

7. Add basil slices

Week of June 14th

Week two with my CSA farm box. This week I received sage, asparagus, lettuce, snap peas, spinach, bok choy, and arugula (But I gave the arugula to my mom).  I again tried to plan my meals around what I got in the CSA.  The bok choy, asparagus, snap peas, lettuce, and spinach were pretty easy to use, but MORE sage!! Both weeks I got a large bunch of sage, so I froze a lot of it this time around. Click here to see everything I made with the items form week two. 

Monday– Pulled pork sandwiches with baked beans and lettuce.  I have to admit I didn’t make the pulled pork or the baked beans.  I stopped by my parents house after picking up the farm box and my parents insisted I take some of their leftovers home…ok fine twist my arm!  But I did add the fresh lettuce for a healthy side, topped it off with carrots and red peppers.

TuesdayChicken breast stuffed with sage, dried cranberries, and gorgonzola  with a side of grilled snap peas. This recipe is unbelieveable! It tasted like something I would order in a restaurant!  The original recipe calls for dried apricots and goat cheese, neither which I have, so I substituted for what I had in stock.

WednesdaySteak and bok choy stir fry. I have never cooked with bok choy before, but it was pretty easy and this recipe was a one pot meal!

ThursdayHomemade pizza with pesto, fresh mozzarella, and tomato. I used the sorrel pesto I made last week.  I followed this recipe, but used shredded mozzarella instead. Click here for the pesto recipe. 

Friday– Dinner party!  We had a few friends over for a Friday night bbq. Since I enjoyed many of the recipes I made last week, I made them again tonight.  This way I was familiar with recipes instead of trying something new for the first time.  The menu for dinner tonight was BBQ chicken with sage/cheddar biscuits, summer pasta salad, and corn on the cobb.  For dessert I made lemon shandy bars that were oh so ooey and gooey!

  

CSA week 2

This week I received- sage, bok choy, spinach, lettuce, asparagus, and snap peas.  Trying to come up with meal ideas last minute is petty hard! But I look ahead over the weekend to see what’s on sale at the food stores, then wait to see what comes in the CSA and plan my meals Monday night instead of Sunday.  Getting more sage this week was a challenge to come up with more recipes; I loved the chicken dish form Tuesday night, but ended up freezing a lot of it.  To see my weekly meal plan ideas with these ingredients, click here for the week of June 14th. 

  


Sage

Bok Choy

Spinach

  • Breakfast- Shake with spinach, mango, blueberries, banana, ground flaxseed, and almond milk
  • Breakfast- Eggs and spinach omelette 
  • Lunch- Turkey sandwiches with spinach and tomato 
  • Lunch- Spinach salad with blueberries and sliced almonds

Lettuce

  • Side of lettuce with pulled pork dinner and pizza dinner

Asparagus

Snap peas