
The summer is flying by! Here it is time to do another menu for the week. One thing we do want to have is a repeat of last week’s fresh vegetables with a fried okra, squash, & onion medley. I made a big skillet full last week, and there were no leftovers. This time, though, I think I’ll use yellow squash and zucchini. My mouth is watering just thinking about it!
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I just remembered something! We bought some egg noodles imported from Germany at Aldi’s today. They have a recipe on the package that sounds so yummy. Our son especially liked the sound of it, and you moms know how it is when your children are home from college for the summer. I fix his favorites when I can!
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Monday: Skillet grilled chicken, Fried Veggie Medley (fresh okra, squash, zucchini, & onion in a light cornmeal batter fried in olive oil just until barely done), salad
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Tuesday: Chicken Alfredo with Broccoli (a favorite of my husband and our son; must be made with butter), salad
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Wednesday: “Cheese Spatzle” recipe on package of Aldi’s Spatzle Swabian Egg Noodles~Homemade (with Swiss Cheese, chopped onions and a little butter) with added chicken, salad
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RECIPE FOR CHEESE SPATZLE
INGREDIENTS:
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Cook the noodles according to directions on the bag. Drain and put in casserole dish. Layer noodles with cheese and butter. Bake at 375 degrees for 5 minutes or until browned. While noodles are baking, saute onions in olive oil until browned a little. Add to the top of the noodles after they come out of the oven. Serve with salad. Enjoy! (This recipe was a hit with my husband and our son.)
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Thursday: Salmon patties, corn, salad
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Friday: Green Chili Chicken Enchilada Casserole, black beans, fresh-made guacamole