Summer is a time for root beer floats, light meals, and hot dogs (but improved when wrapped in pretzel dough!). I hope you and your family enjoy my new weekly meal plan of five dinners and one dessert.
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I had never made ratatouille before this week and I was nervous because I’m not usually a huge fan of vegetables. I loved it! The spices and sauce made everything delicious especially when I ate it with the rice/quinoa mixture.
There was no way I was going to find Herbs de Provence – I haven’t stepped inside a grocery store since early March thanks to COVID. Instead, I used the recommended substitute of 1/4 tsp rosemary, 1/4 tsp, oregano, and 1/4 tsp thyme.
I also did generously sprinkle on parmesan after the dish came out of the oven because I always have parmesan on hand.
I know gyros are usually made with lamb but with grocery pick-up these days it’s best to order meat you know will be available. These chicken gyros are super easy to make in a slow cooker.
I used a boxed pasta salad mix to save time but added cucumber and cherry tomatoes. You can certainly add more mix-ins as well just don’t forget to add them to the grocery list!
For the bread, I use Texas Toast because it is nice and thick. I triple this easy French Toast recipe to make 12 slices.
Tip: I stir with a whisk before dipping each bread slice otherwise the first slices will have a ton of cinnamon and the last slices won’t have any. Also, whipped cream is always an optional topping!
I’ll admit the first time I made these pretzel dogs it went a little rough but each time I make them the food gets better and better.
I always get nacho cheese to dip the pretzel dogs in. Also, if we don’t have beer in the refrigerator I just use milk.
This is a tasty slow cooker jambalaya recipe but I didn’t add any jalapenos because I am a complete wimp. Please add 2 or 3 to the grocery list if you can handle it.
Cornbread Recipe
My mom passed this recipe onto me. I don’t know where it comes from to give credit but it is so simple. Mix all the ingredients together in one bowl and bake in a greased 8×8 pan at 375 for 30 minutes.
A dessert that everyone in your family will love doesn’t get easier than this. Fill each glass with scoops of vanilla ice cream and pour root beer over the ice cream. Don’t forget to go slow!
Are you in need of more dinner recipes? Check out my Weekly Meal Plan #9!
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