With nice weather finally arriving I can’t wait to grill out more. The Greek kabobs (see Sunday’s meal) reminded me how wonderful it is to grill out and eat in your backyard. Food just tastes better outside, if the weather is nice. I hope you find some new recipes to try out in this weekly meal plan.
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I wasn’t sure I was going to like these meatless quesadillas but they turned out amazing! Give sweet potato and black bean quesadillas a shot, you might surprise yourself. The recipe was enjoyed by everyone in my family.
Please note, I didn’t use coriander nor cayenne pepper when I made the quesadillas. Also, instead of olive oil, I always spray my tortillas with non-stick cooking spray.
We like to have meatloaf once every couple of months but I’ve never tried to make it in the slow cooker before. Slow cooker meatloaf is super easy but next time my husband said to try to reduce the saltiness in the taste. I did only use one pound of beef and I thought it was plenty.
My latest recipe creation is spinach and mushroom quiche. I’m a big fan. I sneak my veggies in with crumbled goat cheese in a pre-made pie crust to make this breakfast for dinner entree simple.
I have been making these little ham and cheese rolls for years. I have cut the recipe in half on the grocery list but if you have teenagers or more than two adults that you’re feeding you might want to increase the ingredients to their original amounts. Furthermore, I’ve found that half a slice of swiss cheese per slider is plenty.
I cook the asparagus at the same temperature and at the same time as the ham and cheese sliders. First, I drizzle a little olive oil in a 9×9 pan. Then I lay out the asparagus on top of the oil and sprinkle with salt, pepper, and lemon juice. Finally, I add shredded parmesan cheese to the top of the asparagus (because I am from Wisconsin and we put cheese on everything!) but this step is obviously optional.
Yum! I used the marinade for the chicken from this greek chicken kabobs recipe and then added red pepper and mushrooms to the skewers as well. I served the meal with greek orzo salad which I liked even more than the kabobs.
For the grocery list, I cut the orzo salad ingredient amounts in half because we had leftovers for days. But if you have a large family or are taking this dish to a party keep the original amounts.
The classic recipe for snickerdoodles is a staple in our household. We make these cookies a lot because I always have the ingredients on hand, unlike many other types of cookies.
Are you in need of more dinner recipes? Check out my Weekly Meal Plan #7!
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