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!
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!
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
Tuesday: Chicken Alfredo with Broccoli (a favorite of my husband and our son; must be made with butter), salad
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
RECIPE FOR CHEESE SPATZLE
- 1 bag Deutsche Kuche Spatzle, 17.6 ounce bag (skinny egg noodles from Aldi)
- 7 ounces grated Swiss Cheese
- 1-2 cups chopped onions (These are a must! The browned onions give this recipe a wonderful flavor!)
- 1 tablespoon butter
- 2 tablespoons milk (optional – this is not in the recipe but I would add a little milk next time to make it less dry)
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.)
Thursday: Salmon patties, corn, salad
Friday: Green Chili Chicken Enchilada Casserole, black beans, fresh-made guacamole