I freakin’ love to cook. It’s true. But lately my weekly meal plan consists of pulling out the frozen pizza, serving bagged lettuce as a meal, and I’ve let my microwave serve as center stage in my kitchen. I’m going to blame it on the dog days of summer. Does that work for you?
In order to entice myself back into the kitchen, and you for that matter, I’m bringing out the big guns – a stash of recipes that I’ve been saving for company, friends and special occasions. Like the Grits Casserole I plan to make this weekend, and the great looking Veggie Fritters made from a big ol’ batch of orzo salad. Oooh, and the Beef Rendang? Can’t wait!
Yes, I think it’s time to get back in the kitchen.
Monday: Double Batch!
Corn and Zucchini Orzo Salad (this big-batch recipe makes 4 cups extra for use later on in the week), recipe from Everyday Food
Seafood Lasagna, recipe from Cooking Light
Mixed Green Salad
Wednesday – Grill Night, Optional Vegetarian
Portobello Mushroom Pizzas, recipe from Mom Favorites
Thursday – Make “Leftovers” Better!
Orzo Veggie Fritters, recipe from Everyday Food
Served with Bacon, Tomato Slices, and Avocado
Beef Rendang, recipe from Cooking Light
Roasted Yellow Beans with Peanut Sauce, recipe from Martha Stewart
Grilled Sausages (Brats, Polish Sausage, Chicken Sausage)
Bavarian Potato Cucumber Salad, recipe from Cooking Light
Skillet White Beans, recipe from BHG
Grits Casserole with Mushrooms, Proscuitto and Provolone, recipe from Cooking Light
Summer Quinoa Salad with Edamame, recipe from the Fit Girl’s Kitchen