Cooking: Menu Week Ending June 20th

This week is all about leftovers. Our Fourth of July party is gearing up. Invitations go out this week and I need to spend time planning food, fun and decorations. We are helping our daughter move some of her furniture and the painting needs to get finished in the condo this week. We are days away from our first summer tomato and very excited. I will be in the garden all week.

One of the most important chores I need to do this week is to clean out the freezer and use up the rest of the blueberries, blackberries and anything else that needs to be used. In several weeks, the freezer will be stocked with fresh produce.


Monday: Teriyaki Pork Chops

4 boneless pork chops
1/4 cup teriyaki marinade
1 tablespoon sugar
2 tablespoons pineapple juice

Combine teriyaki, sugar and pineapple juice in a large resealable bag. Mix well. Add pork chops. Put in refrigerator and let marinate for 4-6 hours, turning occasionally. Grill for 7 minutes on each side

Crash Potatoes
Salad

Tuesday: Out

Wednesday: Spinach Frittata

• 9 oz frozen package of spinach, thawed and drained, thoroughly
  
• 1 Tbsp olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 large clove garlic, minced
• 9 large eggs
• 2 Tbsp milk
• 1/3 cup grated Parmesan cheese
• Sun-dried tomatoes, about 2 Tbsp chopped
• Salt and freshly ground pepper to taste
• 3 oz goat cheese

Serves four

Directions

1 Preheat oven to 400°F.
2 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
3 Sauté onions in olive oil, until translucent. Use a pan that you can put in the oven. Add garlic and cook a minute further. Add thawed and drained spinach and mix in with onions and garlic.
4 Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Lift the spinach mixture along the sides of the pan to let egg mixture flow underneath.
5 Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about halfway cooked, set the pan in the oven and bake for 13-15 minutes. The frittata will be puffy and golden.

Thursday: Turkey, Ham Bagel Melt

Mix: ¼ c. butter at room temperature

1 T. mustard

1 t. honey

Spread onto four plain bagels

Broil one minute until golden brown.

Layer: For each sandwich, layer it with a slice of each turkey, ham, tomato and American cheese. Broil another minute. Cover with Bagel top and Serve

Friday: BBQ Chicken Pizza

Saturday: Tuna Pasta Salad

Sunday: Grilled Chicken and peaches

Corn on the Cob
Tomato and Mozzarella Salad