2 Table of Contents Baked Eggs and Summer Squash Chicken Salad Sandwiches Hamburgers and Coleslaw Zucchini Pasta Chicken Ranch Wraps Caesar Salads Loaded Nachos Simple Stuffed Peppers Breakfast for Supper Asian Chicken & Pineapple Quesadillas Fancy Grilled Cheeses Beef Macaroni Skillet Beef Kabobs Chef Salads BBQ Chicken Sandwiches Mexican Zucchini Stir Fry Summer Vegetable Soup Hamburgers and Macaroni Salad Easy Mac and Cheese Brown Sugar Chicken Drumsticks Summer Foil Pouches Zucchini Lasagna July Seasonal Foods List Printable Calendar Printable, prefilled Grocery List
3 Baked Eggs and Summer Squash 2 cups crookneck or yellow squash, cut into 1/2-inch pieces 2 cups zucchini, cut into 1/2-inch pieces 2/3 cup chopped tomatoes 1/2 teaspoon salt 1/2 teaspoon black pepper 1/3 cup fresh mozzarella cut into 1/2-inch pieces 4 large fresh basil leaves, chiffonaded & divided (optional) 8 eggs 1/4 cup freshly grated Parmesan cheese Preheat the oven to 400 degrees F. In a frying fan, sauté the squash, zucchini, and tomatoes. Season with salt and pepper and sauté for another few minutes or until tender. Remove the skillet from the heat and stir in 4 large fresh basil leaves and fresh mozzarella. Divide the mixture between 4 ramekins. Crack 2 eggs into each ramekin, don t stir or break the yolks. Place the ramekins on a baking sheet and place in the oven. Bake until the whites are almost cooked or about 7-8 minutes. Sprinkle each serving with 2 tablespoons freshly grated Parmesan cheese. Bake for 2 additional minutes. Chicken Salad Sandwiches 1/4 cup onion, finely chopped 1/4 cup celery, finely chopped 2 cups cooked chicken breast, cubed 1 teaspoon Sugar 2/3 cup Mayonnaise 1 cup chopped Grapes Salt and Pepper (to taste) Mix all ingredients together. Place on sandwich bread or inside washed lettuce leaves for an unwich. Homemade Coleslaw ½ head of cabbage, grated 1 large carrot, shredded ½ small onion, diced into small pieces ½ c. mayonnaise ½ c. white vinegar Salt & pepper to taste Mix all ingredients together. Refrigerate for several hours or overnight.
4 Zucchini Pasta 6 zucchini 2 tablespoons butter Pasta sauce Wash the zucchini and julienne them to make noodles. Add 2 tablespoons of butter to a frying pan and cook on a low heat until zucchini is cooked through. Add a little salt and pepper to taste. Serve with pasta sauce a little fresh grated cheese if desired. Ranch Chicken Wraps 2-3 cups shredded cooked chicken, chopped 1 cup ranch dressing 1/2 cup salsa flour tortillas lettuce, shredded cheddar cheese, shredded red pepper, sliced Mix the chopped cooked chicken with ranch dressing and salsa. Serve warm or cold in a flour tortilla and stuff the tortillas with other fresh ingredients such as chopped red pepper, shredded lettuce, and cheddar cheese. Caesar Salads 3 tablespoons grated Parmesan cheese 1 ½ tablespoons mayonnaise 1 lemon, juiced 1 garlic clove, finely chopped 1 teaspoon Dijon mustard 1 dash Worcestershire sauce ¼ cup olive oil Lettuce, washed and roughly chopped 2 grilled or cooked chicken breasts, thinly sliced ½ cup grape tomatoes, halved For the sauce, mix together the parmesan cheese, mayo, lemon juice, garlic clove, mustard, Worcestershire sauce, and olive oil. Toss together the lettuce, chicken breasts, and grape tomatoes. Serve with dressing poured on top of salad.
5 Loaded Summer Nachos 2 cloves garlic, crushed 6 green onions, chopped 3 tablespoons oil 1 shredded, cooked, whole chicken breast salt and pepper to taste 1 cup salsa Tortilla chips 8 ozs shredded Cheddar Cheese 1/2 large tomato, diced Heat oven to 350 degrees F. In a frying pan, cook the garlic, onions, and oil together for a few minutes. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa. Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with cheese and tomato. Bake in oven for 10 minutes, or until cheese has melted. Can serve with sour cream and more salsa. Simple Stuffed Peppers 1 1/4 pounds ground beef 3 cloves garlic, minced 1 onion, diced 2 cups diced tomatoes 1 cup shredded Cheddar cheese 1 1/2 cups chicken broth 6 red bell peppers Preheat oven to 350 degrees F. Brown the ground beef, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften. (3 minutes) Stir the cheese into the mixture, and set aside. Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin to hold upright in the oven, and replace the tops. Bake for 30 minutes.
6 Asian Chicken and Pineapple Quesadillas 1/4 cup soy sauce 1/4 cup hoisin sauce 2 tablespoons grated ginger 2 garlic cloves, minced 2 boneless, skinless chicken breast halves 8, 6-inch flour tortillas 1/2 cup grated pepper Jack cheese 1/2 cup grated cheddar cheese 1 green onion, chopped 1/2 pineapple, peeled, cored, and diced Combine soy sauce, hoisin sauce, ginger, and garlic in a bowl. Place chicken in sauce to marinate. Cover and place in refrigerator for at least 30 minutes or even overnight. Remove chicken from marinade and discard marinade. Place chicken on grill and cook 6 to 7 minutes per side or until chicken is fully cooked through. Remove chicken, let cool, and chop into cubes. Place tortillas on your countertop and top with chicken and remaining ingredients. Top with a second tortilla and put quesadillas on the grill. Cook another 7 to 8 minutes per side or until cheese melts. Fancy Grilled Cheeses ¼ cup mayonnaise 2 cups fresh baby spinach 1 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon pepper 8 pieces of bread 2 tablespoons olive oil or butter 4 pieces of fresh mozzarella cheese 1 zucchini, thinly sliced lengthwise 1 tomato, sliced In a food processor combine the mayonnaise, 1 cup of the spinach, the garlic, salt, and pepper, set aside. Brush one side of 4 slices of bread with oil or butter. Place a piece of fresh cheese, a layer of zucchini, tomato, and remaining spinach on top. Spread some of the spinach mayonnaise on remaining slices, and place another slice of bread (with the opposite side buttered or oiled) on top. Cook sandwiches in a preheated frying pan until cheese is melted.
7 Beef Macaroni Skillet 1lb ground beef 1 onion, chopped 3 c. tomato juice 1 tablespoon Worcestershire Sauce 1 tablespoon vinegar 1 tablespoon brown sugar 1 teaspoon salt Pepper to taste 1 c. uncooked macaroni pasta 2/3 c. grated cheese Brown the ground beef with the onion until cooked through. Add in all other ingredients (besides the cheese) and cover and cook until macaroni is tender. Stir occasionally. Sprinkle the cheese over the top just before serving. Beef Kebobs 1 pound beef top sirloin 1 medium onion, in large pieces 1 green pepper, in large pieces 1/2 cup vegetable oil 1/3 cup soy sauce 1/4 cup brown sugar Cube beef. In a bowl or container, mix together the oil, soy sauce, and brown sugar. Marinate the beef cubes for at least and hour or 2. Thread sirloin, peppers and onions onto skewers. Grill over high heat for about 8 minutes, turning occasionally until meat is cooked through and vegetables are cooked to your taste. Chef Salads Various Leaf or Shredded Lettuces Diced or shredded Meats Shredded Cheddar Cheese Veggies (Chopped Bell Pepper, Avocado, Cooked Peas, ect) Fruits (Mandarin Oranges, Strawberries, Pears, ect) Hard Boiled Eggs Nuts or Seeds Dressing Anything else that sounds good to you! Mix together as desired! Place different toppings buffet style in your kitchen and let your family design their own special salad.
8 BBQ Chicken Sandwiches 5 c. cooked, shredded chicken meat 1 to 1 1/2 cups barbecue sauce In a bowl, combine the chicken and barbecue sauce. Serve on buns, or gluten free buns, or even in lettuce leaves. Mexican Style Zucchini Stir Fry ¼ c. butter 4 c. thinly sliced zucchini 1 c. carrots, shredded 1 c. onion, chopped ½ c. diced celery 1/3 c. green pepper, chopped 2 medium tomatoes, diced 1/3 c. taco sauce ½ teaspoon garlic salt ¼ teaspoon dried basil Pepper and salt to taste 1 c. cheddar cheese, shredded Melt the butter in a frying pan, add in the zucchini, carrots, onion, celery, and green pepper. Cover and cook for 4 to 5 minutes, stirring occasionally. Add in the tomatoes. In a small bowl, mix together the taco sauce, salt, and basil. Add to the frying pan. Remove from heat and sprinkle cheese over the top, add salt and pepper as needed. Summer Vegetable Soup 4 ears corn, husks and silks removed 2 tablespoons olive oil 1 medium onion, chopped Salt & Pepper to taste 4 cups of vegetable or chicken broth 2 large zucchini, halved lengthwise and thinly sliced 1 cup green beans, stem ends removed, cut into thirds 1 can (14.5 ounces) diced tomatoes in juice 1/2 cup orzo De-kernal the corn. In a large saucepan, heat the oil. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is cooked through. Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, about 8 to 11 minutes. Season with salt and pepper as desired. (This meal also freezes well or you could even can it!)
9 Easy Macaroni Salad 16 oz macaroni noodles, cooked and rinsed under cold water 1 cup mayonnaise 1/4 cup white vinegar 1/3 cup sugar 2 tablespoons regular mustard 1 1/2 teaspoons salt 1/2 teaspoon (or more) pepper 1/2 onion, grated Cook pasta until al dente. Mix pasta together with all other ingredients. Refrigerate for at least 2 hours before serving. Easy Mac N Cheese What You Need 1 package (16 ounces) Elbow Pasta (Can be Gluten Free) ¼ c. heavy Cream or Half N Half or Milk 1 ½ c. shredded sharp Cheddar Cheese Cook the pasta until al dente. Add in the cheese and milk and stir until blended and cheese is melted. Enjoy immediately. Brown Sugar BBQ Chicken Drumsticks 2 cups ketchup 1 cup packed brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons apple cider vinegar Salt & Pepper to taste 6lbs chicken drumsticks In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken. Heat oven to 450 degrees F. Divide drumsticks between baking sheets, and toss with reserved 1 cup sauce. Bake chicken for 30 to 35 minutes, rotating sheets and turning chicken halfway through. Serve with remaining sauce poured over the top.
10 Summer Foil Pouches Vegetables of your choice: summer squash, zucchini, onion, peppers, ect. Nitrate free sausage or hot dogs Chop vegetables and create foil pockets out of aluminum foil. Put your veggies and meat into the foil pouches. Bake on the grill until veggies are cooked and sausage is cooked thoroughly. Zucchini Lasagna 1 lb lean ground beef 3 cloves garlic 1/2 onion salt and pepper 28 oz can crushed tomatoes 2 tablespoons chopped fresh basil 3 medium zucchini, sliced 1/8" thick 15 oz ricotta 16 oz mozzarella cheese, shredded 1/4 cup parmesan cheese 1 large egg Brown the hamburger. Add garlic and onions about 2 minutes. Add tomatoes (drained), basil, salt and pepper. Simmer on low until flavors combine. Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside for 10 minutes. After 10 minutes, blot excess moisture with a paper towel. Heat a frying pan and grill each side of the zucchini for 2 minutes. Place on paper towels to soak any excess moisture. In a bowl, mix ricotta cheese, parmesan cheese and egg. In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover. Bake 45 minutes covered at 375, then uncovered 15 minutes. Let stand about 5-10 minutes before serving.
11 July Seasonal Foods You can often find great deals on in-season produce, depending on where you live and how easy it is to ship or grow produce there. When planning your grocery shopping trip for the month, make sure to look through this list to add these fruits and veggies to supplement your suppers and create lunches and Apricots Blueberries Cantaloupes Cherries Corn Cucumbers Green beans Figs Nectarines Peaches Plums Strawberries Tomatoes Watermelons Yellow squash Zucchini
13 My Shopping List Grocery Item Amounts for Serving 4 People Yellow Squash (large) 1 squash Zucchini (large) 15 zucchini Fresh Tomatoes 6 to 7 large Canned Tomatoes 2 cans Fresh Mozarella 1 package Fresh Basil 6 leaves Eggs 9 eggs Parmesan Cheese 1/2 c. + 3 tablespoons Cabbage 1 head Carrots (Large) 4 carrots Onion 7 onions Pasta Sauce 1 jar Lemon 1 lemon Garlic Cloves 12 cloves Lettuce Enough for one meal (see recipes) + Chicken Breast 9 to 10 cups cooked Grape Tomatoes 1/2 c. Celery 1/4 c. Grapes 1 c. Ground Beef 3 1/4 lb. Cheddar Cheese 5 2/3 c. Chicken Broth 5 1/2 c. Red Bell Peppers 7 peppers Salsa 1 1/2 c. Flour Tortillas 12 tortillas Veggies and Meat for Foil Pouches For One Meal (See recipes) Green Onions 7 onions Tortilla Chips Enough for one meal (see recipes) + Pepper Jack Cheese 1/2 c. Pineapple 1 pineapple Top Sirloin Steak 1 lb. Green Bell Pepper 2 peppers Spinach 2 c. Bread 8 slices Tomato Juice 3 c. Macaroni Pasta 32 oz + Taco Sauce 1/3 c. BBQ Sauce 1 c. Items for Chef Salads For One Meal Ketchup 2 c. Chicken Drumsticks 6 pounds Corn on the Cob 4 ears Green Beans 1 c. Orzo Pasta 1/2 c. Ricotta Cheese 15 oz Mozzarella Cheese 16 oz Milk 1/4 c.
14 My Shopping List Grocery Item Amount Pepper Apple Cider Vinegar Brown Sugar Butter Dried Basil Garlic Salt Giner Hoisen Sauce Mayonaise Mustard Oil Ranch Dressing Soy Sauce White Vinegar Worcestershire Sauce
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