School is officially out, and we are welcoming summer with open arms. Here’s what we ate last week…

MONDAY //

Copycat PF Changs Lettuce Wraps
notes: this recipe has been a long-time favorite of ours. I usually double the recipe to feed our crew, and omit the water chestnuts. It’s awesome how quickly you can throw this together. The little kids like to eat the meat over rice, rather than in the lettuce.

On the Side : White Rice, Roast Broccoli

TUESDAY //

Ancho Chicken Tacos w/ Slaw + Avocado Crema
notes: this was another really easy recipe to throw together, which on a crazy week of end of the year school functions was just what I needed. The avocado crema was perfect, and with the slaw as a base, this made a very refreshing taco “bowl” too. We added some shredded cheddar and used flour tortillas for the kids.

On the Side : Roast Corn, Sliced Watermelon

WEDNESDAY //

 

Burgers in Best Marinade
notes: best marinade? Yes, quite possibly. I was running short on time, so the burgers probably only soaked for 30-40 minutes (I think the recipe recommends hours), but these were delicious regardless. Mixed the ingredients in a 9×13 dish and and let the burgers soak evenly on either side. Grill and serve as usual.

Little Gem Salad
notes: these wonderful little gem heads of lettuce came in my green grocer box last week, and I had been wanting to try this recipe. Used honey in the dressing for the sweetener and made everything else as is. This was so pretty on the plate (I halved the lettuce heads and arranged on a large plate. Topped with chopped heirloom tomatoes and the dressing). Yum.

On the Side : TJ’s handcut fries

THURSDAY //

Maple Grilled Chicken Sandwiches w/ Smoky Bacon Corn Slaw
notes: this wins the award for favorite recipe of the week! Halfbaked Harvest can go a little overboard with the ingredients, but honestly in this case, it was absolutely winning. Super simple marinade for the chicken which was DELICIOUS. I doubled up on the chicken and saved the extra for the weekend. And the SLAW. Oh goodness, it was so good! I made everything as-is, but omitted the avocado. That just felt like overkill on top of everything else. The kids had these as sandwiches, while James and I just had the chicken on a bed of the slaw with a dollop of the pesto yogurt sauce. Homemade sweet potato fries on the side and this was a perfect summer meal.

On the Side : Homemade Sweet Potato Fries

FRIDAY //

Date Night | Madelyn made soft pretzels and smoothies for the kids.

SATURDAY //

Dinner at the Pool

SUNDAY //

Chicken Brie & Peach Flatbread
notes: So far, every recipe I have made from Magnolia Magazine has hit it out of the park, and these flatbreads were no exception. Used the leftover maple chicken from Thursday, and these came together quickly, which was perfect for a Sunday afternoon. I used the Naan found in the frozen section of TJ’s for the bread base. Creamy brie, a little red onion, and the peaches and arugula from my green grocer box. These were delicious!

On the Side : Sliced Watermelon