It's HOT out there! We're really enjoying these long, summer days. The challenge for dinner is to use all the great fruits and veggies of summer without heating up the kitchen. My plan for staying cool at the end of the week is to stretch a rotisserie chicken into three meals and bake one double batch of dinner rolls for use with two dinners. Here are my ideas for the week.
Day Two
Salmon with herb crust from Everyday Food Magazine
with spinach salad and blueberries
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| Photo and recipe from MarthaStewart.com |
Day Three
Baked couscous with summer squash & herbs from Cooking Light Magazine
with watermelon & coleslaw
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| Photo and recipe from MyRecipes.com |
Day Four
Rotisseri chicken & cheese quesadillas with pineapple
and zucchini and yellow squash gratin from Everyday Food Magazine
Use some of the chicken tonight and leave the rest for sandwiches tomorrow.
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| Photo and recipe from MarthaStewart.com |
Day Five
Pulled chicken sandwiches with cucumber-apple slaw from Everyday Food Magazine,
whole wheat rolls from Finding Joy in My Kitchen,
grapes and carrot sticks
Tonight, use the chicken bones to make stock for tomorrow's soup.
The rolls are fantastic--truly worthy of a double batch
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| Photo and recipe from MarthaStewart.com |
Day Five
Corn chowder from Food & Wine Magazine
with whole wheat rolls from Finding Joy in My Kitchen
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| Photo and recipe from FoodandWine.com |
Blessings on your kitchen!
1 comment:
I'm so happy your family enjoys the whole wheat roll! We've recently started making a double batch and keeping them (made into hot dog and hamburger buns) in the freezer. They are perfect for that last minute BBQ!
We'll have to try the zucchini/summer squash gratin. Yum.
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