Happy summer friends! I hope this week’s meal plan finds many of you on vacation. In our house, summer vacation still means we are cooking for family and friends so I’m still making a loose plan of the dinners ahead. As time slows down here at the beach house, it’s a fun opportunity to try some new recipes. All the magazine reading at the beach pays off in the kitchen!
You will see a little less content around here this month as we spend time as a family at the beach. It’s hard to find time to sit at a computer when the sand is just a few steps away. Follow along our summer adventure over on Instagram.
On the menu…
Sunday~ Lobsters and Steak. A perfect summer dinner. Plus lots of fresh greens and veggies from my Dad and stepmom’s garden. We never leave hungry from their house.
Monday~ Buffalo Chicken Cobb Salad. I found this recipe in my Instagram feed this week and can’t wait to make it. Large platter salads are generally a win with the kids since they get to control what they pick out. We “gently” encourage them to put everything on their plate, even if they don’t eat it. It’s a great chance to give everyone exposure to the rainbow.
Tuesday~ Hamburgers, oven fries and corn on the cob. Super simple…but a little extra special with lime juice for the corn instead of butter.
Wednesday~ Dinner out in Gloucester. So many choices…
Thursday~ Oven to Grill Baby Back Ribs and coleslaw. The inspiration for this recipe is here, but I may tweak it and cook it in the foil packets in the crock pot instead. No need to introduce more heat in the house!
Friday~Hot dog dinner post beach and then off to see the fireworks!
Happy 4th of July!!
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.