Dinner bell

Monday:
Summer minestrone, fresh bread

Tuesday:

Grilled chicken tenders, carrot salad

Wednesday: Quinoa Tabouli, hot dogs on the grill

3/4 cup of quinoa

3 cups tomatoes

1 cup cucumber 

4 scallions

Leaves from a large bunch of flat-leaf parsley

Leaves from a small bunch of fresh mint

Dressing

1/4 cup of freshly squeezed lemon juice

1 tsp sea salt

1/4 cup olive oil

To make the dressing combine the salt and lemon juice in a small bowl. When the salt has dissolved whisk in the olive oil and set aside. 

Put the quinoa in a sauce pan and add two cups of cold water. Set over high heat and bring to a boil.  Reduce the heat to a low and simmer for about 5 minutes. Rinse under cold water and drain well. Set aside. 

Cut the tomatoes in half, squeeze out as many seeds as possible and cut the flesh into a small dice. Cut the cucumber in half lengthwise, school out the seeds, and cut the flesh into small dice. Combine the quinoa, tomatoes, cucumber, scallions, mint, parsley, and dressing.

Serve immediately.

Serves 4

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Thursday:

Skirt steak with southwestern creamed corn

1 1/2 pounds skirt steak
Salt and pepper
1 TBSP olive oil
1 large onion, chopped
4 cups fresh corn kernels
3/4 cup sour cream
1/4 cup jalapeño, chopped (if desired)
1/2 cup fresh cilantro, chopped

Broil the steak for 3-5 minutes per side. Let rest at least 5 minutes before slicing
Meanwhile heat the oil in a large skillet, over medium heat. Add the onion, salt and pepper, and cook, stirring occasionally, until tender, 6-8 minutes.
Add the corn and cook, stirring often, 3-4 minutes. Remove from heat and stir in sour cream.
Fold in the jalapeño and cilantro.
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Friday:

Steak tips on the grill, potato salad, green salad

Saturday:

Swordfish on the grill, cole slaw, berry salad,

Sunday:

Roast chicken with lemon and dill, fresh peas, orzo pasta

Meal plan Monday