The weeks are getting crazier with the school year wrapping up and while I am constantly thinking that there are not enough hours in the day for all that I have to get done, I can always count on the fact that I have dinner prepped and ready to go and I don’t have to think about that during the day. I have always said, the key to a successful week of dinners is planning and prepping. Take a little time over the weekend and think about the nights ahead- what is your work schedule, the weather (you may not want to be grilling in the rain), the kids sports schedules and then plan accordingly. It is a rare week that I get every dinner I planned made and on the table, but that doesn’t mean I don’t try my hardest. Saturday night we are hosting a BBQ for Memorial Day Weekend…Fingers crossed for a little sunshine coming our way!
Burgers and hot dogs (We LOVE Bubba burgers)
grilled veggies (mushrooms, onions, peppers)
Caprese pasta salad (try this one)
Crab cakes over mixed greens salad
Pasta Primavera with italian dressing marinated grilled chicken
Breakfast for dinner! Waffles, bacon and fruit salad
Make your own pizza
BBQ Chicken (this is my favorite recipe)
Baked Beans (see my easy recipe here)
Corn on the cob
Mac ‘n Cheese (This is the BEST EVER MAC N CHEESE!)
Ice Cream sandwiches (these are my specialty and a crowd favorite!)
Ravioli with pesto, peas and grilled chicken Salad
These crab cakes are packed with lump crab meat and flavor. Easy and quick makes these a great weeknight meal!
- 1 lb crab meat
- 1/2 cup panko crumbs
- 5 Tbsp mayonaise
- 1 Tbsp parsley minced
- 5 Tbsp green onions minced
- 2 Tbsp worcestershire sauce
- 2 Tsp dry mustard
- 1 Tbsp butter
- 1 Tbsp olive oil
Mix all the ingredients together.
Melt butter and olive oil in a pan until hot. Brown crab cakes for 3 minutes per side or until heated through.
Serve this as a side dish or top it with chicken for a full meal. Either way, this is a great way to use up any vegetables you have on hand!
- asparagus cut into 1 inch pieces
- 1/2 lb zucchini sliced
- 1/2 cup peas frozen or fresh
- 1 cup broccoli florets
- 1 pint cherry tomatoes halved
- 1 box spiral pasta cooked and drained
- 3 Tbsp fresh parsley chopped
- 1/4 cup fresh basil chopped
- 1 1/2 cup mayonaise
- 2 Tsp garlic minced
- 2 Tbsp white wine vinegar
- salt and pepper
Cook asparagus, broccoli and zucchini in boiling water for 3 minutes. Drain and plunge in cold water to stop cooking, drain and set aside.
Combine cooked veggies and tomatoes in a large bowl.
Add cooked pasta to the veggies, along with the basil and parsley. Toss to combine.
Combine mayo, garlic, vinegar and salt and pepper in a small bowl.
Add mayo mixture to the pasta/veggie mix. Toss to combine.
Serve cold or at room temperature.
2 pints grape tomatoes
mini mozzarella balls
1 lb crab meat
panko bread crumbs
salad mix (2)
chicken- boneless breasts (2)
white wine vinegar
bacon (3 packs)
fruit salad (store bought or homemade)
Pizza toppings of your choice
11⁄2 cups grated sharp white cheddar cheese
1⁄2 cup grated fontina cheese
1⁄2 cup grated Parmigiano-Reggiano cheese
3 tbsp truffle oil
Chicken (bone in breasts)
28 oz Campbell’s Pork and Beans (2)
Pesto (homemade or store bought)