It’s been a busy week, plus the heat has sucked the life out of everyone. It truly has been a long hot summer! Time to spend less time in the kitchen and more time staying cool. Let’s get to meal prepping, so we can get to it!
Menu Plan
Monday – Moroccan Lemon Chicken, Mediterranean Vegetables, Salad
Tuesday – Went to a friend’s for dinner
Wednesday – Skillet Chicken Cassoulet, Salad
Thursday – Thai Spiced Steak, Fried Caeser Cauliflowerettes
Friday – Shrimp Piccatta, Lemon Pepper Sauteed Mushrooms, Salad
Saturday – Went out to eat
Sunday – Grilled Burgers
Breakfast – Strawberry Smoothies, Maple Gingerbread Smoothies
Lunch – Leftovers
Snack – BBQ Spiced Nuts, Home Canned Tomato Salsa
Thawing
Chicken Breast – Moroccan Lemon Chicken
Smoked Sausage – Skillet Chicken Cassoulet
NY Strip Steak – Thai Spiced Steak
Chicken thighs – Skillet ChickenCassoulet
Shrimp – Shrimp Piccatta
Hamburger Patties – Burgers
Chopping
Onion – Moroccan Chicken
Shallot – Moroccan Lemon Chicken, Shrimp Piccatta
Mushrooms – Lemon Pepper Mushrooms
Carrots – Skillet Chicken Cassoulet
Slicing
Shallot – Skillet Chicken Cassoulet
Mushrooms – Shrimp Piccatta
Onion – Skillet Chicken Cassoulet
Preparing
Shell Shrimp and Soak in Milk– Shrimp Piccatta
Make Spice Mix Rub – Moroccan Lemon Chicken
Boil Linguine – Shrimp Piccata
Marinate Steak – Thai Spiced Steak
Making Ahead
Make Smoothies and freeze in Ninja Creami container
Tomato Salsa
BBQ Spiced Nuts
Food Preservation and Kitchen Tasks
Organized pantry
Cleaned out a refrigerator
Finished moving long-term storage from one area to another
Pitted and froze some cherries
Refilled olive oil bottle
Refilled brown sugar canister
Refilled egg tray
Refilled spice jars
