Sunday, June 28, 2009

Cooking: Menu Planning Week ending July 4th

Oh my goodness, I have a busy week this week. As we are having 50 people for the Fourth of July and several house guests... I need a fantastically tasty and simple menu. Plus hubby will be home and needs some home cooked meals and my daughter's boyfriend is getting off his Navy ship for the first time in a month.... so Ladies, the pressure is on.

This week's menu plan:

Sunday: Shrimp and Grits
Monday: Nachos
Tuesday: Pasta Salad
Wednesday: Roasted Chicken Breasts with Rosemary New Potatoes
Thursday: Sausage with Peppers and Rice
Friday: Lobster Rolls
Saturday: Cinnamon Rolls
Hamburgers, Hot dogs and Bratwurst
Potato Salad

Grocery List Necessary:

Corn Tortilla chips
Cherry tomatoes
Broccoli
New potatoes
Lobster tails
Fancy hot dog rolls
Chuck Roast
Sirloin Steak
Hamburger Rolls
Hot dog Rolls
Carrots
Celery
Spaghetti noodles


Already have:

Grits
Velveeta cheese
Shrimp
Salami
Mozzarella Cheese
Balsamic vinegar
Lettuce
Tomatoes
Cheddar Cheese
Chicken Breasts
Olive oil
Rosemary
Sausage
Pepper
Rice
Potatoes

Pasta Salad

1 pound of cooked penne pasta, you can use any type of pasta
16 oz. mozzarella cubed
1 box of cherry tomatoes, halved
1 bunch of broccoli
16 oz. salami, quartered
Balsamic vinagrette

This pasta salad is light and refreshing. It is also a great way to empty out the fridge. We are having a ton of cucumbers and a couple of zucchini. I will add those in as well. My favorite way to think of this salad is like an antipasta salad.

2 comments:

  1. ... I forgot to mark down the time we are to be there! Chuckle! TTFN ~ Marydon

    ReplyDelete
  2. 50 people for the 4th???? You are accomplished lady! I'm looking forward to hearing more:)

    ReplyDelete

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Cynthia