July 12th - July 18th

Summer is well underway here in Florida!  The heat is on, and it has definitely changed my view on cooking! I haven't been sticking to my menus as religiously as I normally do, and the hubs has taken notice. He used to check the blog to see what was for dinner, but lately he feels it is all a farce! Poor guy. I am going to try to do better this week.  The menu is really shaping up to be great this week, so it shouldn't be too hard to stick with it - even in the heat.  

I am really enjoying having Madison home. Instead of cooking, we've been focusing our efforts on redecorating the living room.  Madison is taking the old furniture to school in the fall (thank goodness!), so I've been busy scouring furniture stores for all new stuff! I think we've decided on 2 sofas and a chair, but I am having a difficult time making the commitment.  It is such a big purchase, and I know I will have it for years to come, so I want to make sure I am making a good decision. Somehow, in my mind, thinking about it for weeks is supposed to make me more sure of my decision.... Anyhow, we did commit to some great pillows, lamps and a coffee table... it's a start

Cute Pillows and the fabric sample is what we are thinking for the new furniture

Another Cute Pillow

Lamps (still need an entry table on which to set them...)

Coffee Table

So that is what we've been working on lately instead of making dinner.  This week I want to look for some drapery panels and maybe finally get that furniture ordered!  I think I need to go look at it one more time...

Thursday - French Dip Sandwiches and French Fries (get the fries baked before making the sandwiches)

Roast Beef is on sale this week and these sandwiches are easy to make and really yummy.  You'll need 1lb rare roast beef, 1 can french onion soup, 4 onion kaiser rolls, 4 slices swiss, provolone, or whatever cheese you prefer.  Heat the french onion soup in a sauce pan with 1/2 a can of water. Add the roast beef and heat through. Meanwhile toast the rolls in the oven. When toasted top with roast beef and a spoonful of the soup. Add cheese on top of the meat and melt in the oven.  Serve with extra juice and french fries.

Friday - Grilled Lime Cilantro Ahi with Honey Glaze and rice pilaf

Saturday - Chicken Pot Pie  (Madison has a craving)

Sunday - Chicken Cordon Bleu with rice pilaf

Monday - Leftover night

Tuesday - Mushroom and Spinach Ravioli with Chive Butter Sauce

Wednesday - Leftover night

Shopping List

Bakery

4 Onion Kaiser Rolls

Deli

1 lb rare Roast Beef (Boars Head top round is on sale, but I prefer the Publix Bottom Round and it is more likely less expensive than the Boars Head)

4-6 Slices of your favorite ham (for the chicken cordon bleu)

Produce

Lime Juice

Garlic

Fresh Ginger (ginger is expensive so only buy a small piece - you can break off what you need. I suggest about a thumb sized piece)

Cilantro

a handful of slivered or sliced carrots (I usually buy them already slivered, but you can do your own with 1-2 carrots - however much you prefer)

Onion x2

Fresh parsley

Fresh Chives

Yukon Gold Potatoes

Celery

1 (8oz) pack of sliced fresh mushrooms (baby bellos are on sale at Publix for $1.69)

Bag of Baby Spinach (I'll use fresh spinach in the ravioli, but you can buy frozen if you prefer)

Dairy

Butter

4 Slices Swiss Cheese (you can also use provolone or whatever your fave is for the French Dip sandwiches)

4-6 Slices Swiss Cheese (for the chicken cordon bleu)

Milk

Eggs

Cream Cheese (at least 4 ounces)

Shaved Parmesan Cheese (at least 1/3 cup)

Mozzarella Cheese shredded (at least 1/2 cup)

Heavy Whipping Cream (at least 1 cup)

Extras

Extra Virgin Olive Oil - First cold pressed (I like Lucini Brand)

Balsamic Vinegar

Honey

White rice (at least 1.5 uncooked)

Chicken broth (at least 5 cups or you can use water and chicken base - you'll need 5 teaspoons chicken base)

Chicken Bouillon (you'll need 1 tsp or you can use 1 tsp chicken base)

1 can French Onion Soup

2 (9") unbaked pie crusts

1/2 Cup Dry White Wine

Spices

Salt

Pepper

Sugar

Garlic Powder

All-purpose Flour

Celery Seed

Cayenne Pepper

Paprika

Cornstarch

Frozen

Bag of Green Peas

Meat

1 lb boneless, skinless chicken breasts (On sale for 1.99/lb at Publix)

4-6 boneless, skinless chicken breasts (On sale for 1.99/lb at Publix)

Fish

1 lb Yellowfin Tuna Fillets (on sale for $9.99/lb this week at Publix - this will feed 4)

NOTE:  I should have known $9.99/lb was too good to be true for the Ahi Tuna! I got to the fish counter and saw it is actually $9.99/each!  This is still a decent price, but I decided to use the frozen Tuna I picked up for $6.99 - bag of 2 steaks.  I figure with the delicious glaze this is still going to be yummy, and I can keep it cost effective as well. 

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