Here comes the sun

This weekend was absolutely beautiful here in Seattle!  We don't like to advertise it, but every so often we get sun.  Sometimes we get sun, but no heat...this weekend we got sun AND heat.  It was just perfect.  When we get sun like this, we Western Washingtonians do a few things - break out the shorts (even at 50 degrees), head to the beach or mountains, and BBQ.  It's extremely helpful for dinner prep for the week...more grilled meat...and even better the hubby helps out with that part.  What's not to love?!  With that said, here's what's planned for our week:

Sunday - Turkey Burgers w/ baked beans
Turkey meat recipe - 2 lbs of turkey, 1 packet of onion soup mix, approx 1/2 C shredded Parmesan cheese, and salt / pepper - mix all ingredients together and form patties for grilling

Tips and tricks:  This recipe makes about 16 patties.  I like to use 1/2 for fresh burgers, then freeze the rest of the mixture.  Just take it out a day or even 2 before you grill and make fresh patties.  If too moist when you defrost, just add a bit of bread crumbs to absorb before making the new patties.

Monday - Balsamic Roast Beef Dips w/ fries and green salad

http://addapinch.com/cooking/balsamic-roast-beef-recipe/

Tips and tricks:  This is a new recipe for us, but I think will work perfectly for french dips.  Just a note on how we do french dips in our house.  We use the harder rolls (helps with soaking up the Au Jus).  So for dinner time, we make the fries (frozen package).  While the fries are baking, cut the bread and butter lightly.  At the end of the fries baking, put the bread on top under the broiler for just a few minutes until just starts to toast.  Take out and put a slice of Horseradish cheddar (we love this stuff!) on one side of the bread.  Put back in broiler just until cheese starts to melt.  The broiler makes the fries crunchy like we like and makes the bread so nummy.  Take out, put meat from crockpot and serve.  Use juice from crockpot for dipping.  I'm thinking we'll have lots of meat, so I plan on freezing the second 1/2.

Tuesday - Leftovers of french dip - because it's totally a 2 night meal!

Wednesday - Green Chilli and Chicken Lasagna

http://www.caciqueinc.com/blog/2015/05/green-chili-and-chicken-lasagna/?pp=0#.VWnJiJ5FDIV

Tips and Tricks:  This is a new recipe, too, but it looks delicious and I'm hoping just as easy.  I'll be putting this one together in the morning to have in the fridge ready to pop in the oven that evening.  We have some frozen cooked meat from last weekend's grilling.  It already has some mexican flavors, so should be perfect.  Fingers crossed!  I'll be serving with refried beans and tortilla chips.

Thursday - Leftovers - hoping there will be enough.

Friday - Grilled Chicken Salad and cheese sandwiches
Recipe - Mix together grilled chicken (about 3 breasts chopped), mayo (to your liking), green onion, onion salt, garlic powder, celery (chopped), and cashews (if you like).  Butter back side of 2 slices of bread, put butter sides together.  Put chicken salad mixture and slice of cheddar or provolone cheese on bread.  Put that piece of bread on grill, butter side down...add other piece of bread on top, butter side up.  Grill for a couple minutes, then flip.  continue to grill and flip until golden brown.

Tips and Tricks:  We grilled the chicken on Sunday when we were BBQ'ing, so it's ready to go.  I usually make the chicken salad just a day before we cook...or even morning of.  It's good on non-grilled sandwiches, too, but try it...you'll love it!

Hope you all have a great week.  Happy cooking!!!