July Menu 3

Hey y’all! I hope this week has been nice and productive for all of you πŸ™‚ And I hope this weekend has been relaxing and recharging (hey cleaning is somewhat recharging right??). It has been for us… Last night we went and picked blueberries. Our 3rd year to pick at a local organic farm. 20130714-184550.jpg
This time last year we were picking to make wedding favors (homemade blueberry jam!). But this year… All for us to use in baking and cooking… and sharing with others too πŸ˜‰ 20130714-184800.jpg
2 gallons πŸ™‚

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Can’t wait! And I got a surprise in the mail.


Danielle’s Against All Grain cookbook!

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I’ve already picked out the French Toast Casserole and the Zucchini Bread to try first. The zucchini bread is currently baking actually πŸ™‚

So meal plan time…

Monday
B- Zucchini bread and egg/bacon scramble
L- Turkey roll ups/salad
D- Paleo Lasagna (recipe link below!)
Tuesday
B- Z-bread with eggs/bacon
L- Turkey salads with avocado and roasted veggies
D- Leftover lasagna with small salad
Wednesday
B- Sweet potato hash with fried egg
L- Taco salads (David’s homemade salsa recipe below!)
D- Summertime chili with “cornbread”
Thursday
B- Sweet potato hash with fried egg
L- Chili leftovers
D- Salmon with roasted veggie salad
Friday
B- Eggs, bacon, and z-bread
L- Chili dogs
D- Paleo Pizza
The Weekend
B- French Toast Casserole from Against All Grain cookbook
L- Crispy chicken salads
D- “Spaghetti” and meatballs; Crispy chicken panini

Wondering about that lasagna?? Well I made something way back (here) and just happened across some eggplant and tomatoes this week. SO I decided to look for a paleo lasagna. Found one here from Big Eats… Tiny Kitchen πŸ™‚

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I roasted the eggplant… With Kasandrinos olive oil πŸ™‚

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Then layered it all up with that lovely meat sauce. And baked it!

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Served with fresh Italian parsley. Delicious. And will give us about 6 meals (3 each easily).

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Now for David’s salsa πŸ™‚

David’s Homemade Salsa
6 large tomatoes
1 small white onion
Juice from 2 small limes
6 cloves of garlic (minced)
4 small jalapeΓ±os (deveined, leaving roughly 1/4 of 1 jalapeΓ±o with the veins for spice)
1/2 teaspoon cumin
Roughly 1/2 teaspoon sea salt

How to:
1- Roughly chop everything and throw it in a blender.
2- Blend until it reaches a salsa look.
3- Strain the mixtures through a fine mesh strainer (with a bowl underneath, save that good stuff “salsa juice”).
4- Add a little splash of salsa juice back to your super chunky salsa until it is the desired texture. It might be perfect without the juice!
** Save extra “salsa juice” for the summertime chili πŸ˜‰ Recipe coming later!

So that’s all I have! We are wrapping up the cooking/prep marathon with some gummy snacks made with our fresh blueberries. So good πŸ˜‰

Have a wonderful week and I’ll be checking in at some point with a chili recipe!

4 thoughts on “July Menu 3

  1. That salsa sounds awesome! I’m always scared to make my own πŸ™‚

  2. […] Monday B- Eggs and bacon with David’s salsa L- Grilled chicken salad with veggies D- Salmon with kale and brussels sprouts Tuesday B- Leftover […]

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