Summer Squash and Eggplant Saute

Ingredients:

1 tblsp. Butter

2 Summer Squash halved and sliced

1 medium sized Eggplant halved and sliced

1/4c. onion(any kind) diced

Granulated Garlic, salt, pepper, and Thyme to taste

1/4c. White wine

1/2c. Shredded parmesan cheese

Make It:

Melt butter in a medium size saucepan, add onion, squash, and eggplant. Saute until softened. Add seasoning and wine let simmer 5 minutes. Add parmesan let melt and serve. Enjoy!

Black Beans

Ingredients:

1 can Black Beans, drained and rinsed

1/2c. Salsa (any kind you like)

Chopped Cilantro to taste

Make It:

In a saucepan add all ingredients, simmer over med-low heat for 20 minutes. Enjoy!

Menu for August 31st-September 6th

Monday- Cheeseburgers, Green Salad, Watermelon

Tuesday- Chicken tacos, Black Beans, Grapes

Wednesday- New York Steaks, Summer Squash and Eggplant Saute

Thursday- Pork Chops, Mashed Potatoes, Green Beans

Friday- Shredded Beef Quesadilla, Red pepper strips

Saturday- Spaghetti, Butter Carrots

Sunday- BBQ Chicken, Cheese Bread, Green Salad

Weekly Dessert: Peach Pie

Turtle Brownies

Ingredients:

1 box brownie mix or 1 batch homemade brownies

1/2 bag packaged caramel candies

1c. chopped pecans

Make It:

Preheat oven to 350. Unwrap caramels and put in a small saucepan add 1tblsp. water and cook over med-low heat stirring constantly until melted. Prepare brownies, add pecans, pour into greased 13 x 9 casserole dish. Pour caramel in strips onto brownie mix, use a butter knife and drag back and forth to swirl caramel throughout. Bake at 350 for 28 minutes or until a toothpick inserted in middle comes out almost clean. Enjoy!

Chinese String Beans

These I get at the farmers market they are longer and a little bit thinner than normal green beans. I cut them into 2 to 3 inch pieces and blanch(cook in boiling water until just tender) them. Then stir fry in a little sesame oil and serve with a little soy sauce on top. They also great added to any stir fry you do. They are kili's favorite I make them every week for her!

Chicken Pot Pie

I have a few different ways I do pot pies, they are a favorite in our house, you will see the ingredients change as the seasons do! Also I like to buy chicken when it's on sale and bake it then chop it up and freeze in 3 cup portions. This makes creating casseroles throughout the week easier and faster.

Ingredients:

3c. cooked chicken

1 white or yellow onion diced

1c frozen peas

2c precooked red potatoes diced

2 pie crusts(homemade or store bought)

2tblsp. butter

2tblsp. flour

10-16oz. chicken broth

1tblsp. dijon mustard

Make It:

Preheat oven to 375. In a medium saucepan saute onions in a little pam until softened. Add chicken and potatoes stir to combine. In a separate saucepan melt butter, add flour whisk to combine. Add chicken broth slowly whisking constantly till combined. Cook until bubbly and thickened. Add mustard and peas stir to combine. Place one pie crust on bottom of pie plate pour in chicken combination, pour sauce over chicken. Place second crust on top, crimp edges to seal. Cut a few small slits in the top to vent. Put foil around edges for first 20 minutes of baking to prevent over browning edges. Bake 30 to 45 minutes until golden brown and bubbly. Enjoy!

Menu for August 24th-30th

Monday- Cheesy Chicken Alfredo(from Costco), Green Salad

Tuesday- Beef & Bean Burrito Skillet, Fruit Salad

Wednesday- Chicken Pot Pie, Tomato Slices

Thursday- BBQ Tri-Tip, Mashed Potatoes, Corn

Friday- BLT Sandwiches, Red Bell Pepper Strips

Saturday- Rigatoni with Meat Sauce, Green Salad

Sunday- Teriyaki Flank Steak, White Rice, Chinese String Beans

Weekly Dessert: Turtle Brownies