Weekend Recap & What is on the Menu this week - Vol. 7
Lacrosse, lobster rolls, and what we're eating this week
Hi friends!
We are in deep summer lacrosse mode over here — Little B had a tournament in Rhode Island this weekend, so you could find me on the sidelines with my iced coffee, sunscreen, and working to keep the little ones busy. As much as I complain about these weekend tournaments, watching Brian play his heart out and be part of a team makes me so proud.
Since we were in Rhode Island (Newport area), we snuck to the ocean for a quick dip, and it was amazing. Then we stopped for Lobster Rolls on the drive home today, couldn’t resist!!
Now that the kids are out of school and summer’s officially here, I’m easing into the rhythm of simpler dinners. Nothing fancy, but I threw a few of our easy go-to meals into this week’s post in case you need a little kitchen inspiration too.
Hope you had an amazing weekend!!
xx,
Liz
Monday: Mexican Street Corn Pasta Salad
A fresh, summery dinner that’s easy to throw together and makes great leftovers.
Ingredients:
Cooked rotini pasta
Grilled corn (cut off the cob)
Cherry tomatoes, halved
Yellow bell pepper
Red bell pepper
Chickpeas
Red onion
Celery
Cilantro
Cotija or parmesan cheese
For the dressing:
Mayo
Lime juice
Chili powder
A little garlic
Salt + pepper
How to make it:
Toss the cooked pasta and chopped veggies together in a big bowl. Whisk the dressing ingredients until smooth, then fold it into the salad. Top with cheese and chill for 20–30 minutes before serving.
Tuesday: Sheet Pan Chicken Fajitas
One pan, minimal cleanup, and full of flavor.
Ingredients:
1.5 lbs boneless skinless chicken breasts, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
2 tbsp olive oil
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
Salt + pepper
Tortillas, salsa, sour cream, guac for serving
How to make it:
Preheat oven to 400°F. Toss the chicken and veggies with oil and spices directly on a sheet pan. Roast for 25–30 minutes, flipping halfway through. Serve with warm tortillas and all the toppings family-style.
Wednesday: Cheese Burgers & Fries
A classic summer dinner that’s always a crowd-pleaser.
Ingredients:
1.5–2 lbs ground beef (or turkey or veggie patties)
Burger buns
Sliced cheddar or American cheese
Lettuce, tomato, red onion, pickles
Ketchup, mustard, mayo
For the fries:
Frozen shoestring or steak fries
Olive oil
Salt
How to make it:
Form ground beef into patties and season with salt and pepper. Grill over medium-high heat for about 4 minutes per side, adding cheese during the last minute if desired. Toast the buns on the grill, then assemble with your favorite toppings.
For the fries, toss with a little olive oil and salt, and bake according to package instructions until crispy. Serve it all up with a cold drink and call it a night.
Thursday: Grilled Corn, Tomato & Basil Salad with Brian’s Grilled Chicken
Light, summery, and so satisfying.
For the salad:
4 ears of fresh sweet corn
1 pint heirloom tomatoes, halved
1/4 red onion, sliced thin
3 handfuls of fresh basil
Juice of one lime
2 tbsp extra virgin olive oil
A little salt
1/2 cup goat cheese
For the chicken marinade:
1.5–2 lbs boneless skinless chicken breasts
Juice of 1 lemon
2–3 tbsp olive oil
Salt + pepper
How to make it:
Grill the corn and slice off the kernels. Mix everything together in a big bowl, crumble the goat cheese on top, and serve cold or room temp. You can sub arugula for basil if that’s what you have!
Filet chicken breasts or use thin-cut. Toss in a Ziploc with marinade and let sit for 20+ minutes. Grill over medium-high heat, about 3–4 minutes per side, until cooked through and lightly charred. Serve with the corn salad and maybe a little crusty bread on the side.