Monthly Menu: June

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Did you catch yesterday’s blog post? Today I’m sharing my menu plan for the month of June. I hope you will use it as inspiration for creating your own plan. You can download a blank June monthly menu HERE. Below I have linked many of the recipes written above. I’ve noted which recipes are meat free, gluten free or especially quick and easy to prepare. Most of these recipes are tested and approved favorites from summers’ past, but I did throw in three new recipes(*) that I’ll be trying for the first time this month. Bookmark this page or follow my Pinterest Spring & Summer Recipes page to easily link to any of the recipes below.

Week #1

Linguine and Asparugus and Pinenuts: Meat Free

Taco Salad: Gluten Free Note: I add corn to this recipe

Summer Squash Pasta with Mint and Pecorino: Meat Free

Hawaiian BBQ Chicken Wraps

Hamburgers and Potato Wedges: For Potato Wedges: Preheat oven to 450 degrees. Cut 3 unpeeled russet potato in half, then lengthwise into 8 wedges. Spray a rimmed tray with non-stick cooking spray. Toss potatoes with 2 tsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 25 minutes or until fork-tender and beginning to brown, stirring once halfway through roasting

Grilled Chicken and Corn Salad: Gluten Free

Week #2

Spaghetti with Lemon and Basil: Meat Free

Chicken Tostadas: Quick & Easy

Margherita Flatbread Pizza: Meat Free, Quick & Easy Note: I use the frozen Trader Joe’s Naan for the flatbread

Grilled Basil Chicken with Zucchini and Rice: Gluten Free

Grilled Lime Salmon with Avocado Mango Salsa and Coconut Rice: Gluten Free

Grilled Chicken Sandwich: I making this recipe for The Best Grilled Chicken* and serving it on a toasted bun with cheese

Summer Farro Salad with Grilled Steak

Week #3

Greek Chicken Pasta Salad: Tip: serve with Trader Joes’s Garlic Naan

Black Bean Burger and Sweet Potato Fries: Quick & Easy, Meat Free Note: I use the Trader Joes Quinoa Cowboy Veggie Burgers. I serve it on a toasted bun with cheddar cheese, lettuce, tomato and sliced avocado

Avocado Caprese Chicken*

French Toast: My go-to recipe for the BEST French toast is from the New Best Recipe cookbook from the editors of Cooks Illustrated. My bread of choice is the Trader Joe’s Brioche.

Steak Kebabs: Gluten Free

Juciest Chicken, Lemon Cous Cous and Green Beans

Week #4

Summer Pasta Primavera*

Crispy Tacos: This is a childhood favorite of both my husband and mine. Fry corn tortillas in a little bit of vegetable oil, fold in half and place on paper towel lined plate. Brown ground beef and once fully cooked add a jar of salsa, and let simmer for 5 minutes. Build your own taco and top with shredded lettuce, chopped tomatoes and cheese.

Orange Chicken with Rice and Broccoli: Quick and Easy Note: I use the Trader Joe’s frozen Mandarin Orange Chicken and Trader Joe’s Microwave in 3 minute Organic Brown Rice

Turkey Avocado Club Wraps: Quick & Easy Note: I am not a fan of ranch dressing so I use a little hummus instead to add creaminess. Tip: Cook bacon on a foil lined tray in the oven for 15 minutes at 400 degrees to avoid a messy stovetop

Sliders with Corn on the Cob: Tip: Hawaiian sweet rolls are a great option to use as a bun for sliders Note: Save any leftover corn for the Peach Salad and Grilled Chicken Recipe later in the week.

Grilled Halibut with Tomato and Avocado Salsa: Gluten Free Note: Add tortillas and you have a delicious fish taco recipe

Peach Salad with Grilled Chicken: Gluten Free Note: I substitute gorgonzola or feta for the goat cheese.

Did you find today’s blog post helpful? Would you like me to share my upcoming monthly meal plan at the end of each month? Have a happy Memorial Day weekend friends!

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