Meal Prep Monday: Budget-Friendly Summer Family Dinners

Ingredients:

• 1 pound (16 ounces) of pasta (your choice, such as fusilli or penne)
• 4 cups fresh basil leaves
• 1 cup grated Parmesan cheese
• 1 cup pine nuts (you can also use walnuts or almonds)
• 4 cloves of garlic
• 1 cup extra virgin olive oil
• Juice of 2 lemons
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 2 cups fresh mozzarella pearls
• Optional: additional basil leaves for garnish

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside to cool.
2. In a food processor or blender, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, garlic cloves, and lemon juice. Pulse until everything is finely chopped.
3. While the food processor is still running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Season with salt and pepper to taste.
4. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, and fresh mozzarella pearls.
5. Pour the prepared pesto sauce over the pasta mixture and toss everything together until well coated.
6. Give it a taste and adjust the seasoning if needed. If you prefer a creamier consistency, you can add a little more olive oil or lemon juice.
7. For some extra flair, garnish with a few additional basil leaves on top.
8. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together.
9. Serve chilled and enjoy this refreshing and flavorful Fresh Pesto Pasta Salad as a side dish or a main course. It's perfect for picnics, potlucks, or any summer gathering with a hungry crowd!

This recipe serves 6 people, making it perfect for larger gatherings. Bon appétit!

Get ready for some seriously delicious grilled chicken skewers and grilled vegetable skewers that will take your summer barbecue game to the next level! Here are the recipes for both, saving time and money by using store-bought salad dressing as a marinade. I highly recommend not combining your veggies and chicken on one skewer as cook times can vary greatly and under/over cooked chicken is not good at all!

Grilled Chicken Skewers

Ingredients:

• 3 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
• 1 bottle (12 ounces) of your favorite oil/vinegar based store-bought salad dressing (such as Italian, balsamic vinaigrette, or lemon herb)
• Wooden or metal skewers

Instructions:

1. Place the chicken cubes in a mixing bowl or a large resealable plastic bag.
2. Pour the entire bottle of your salad dressing over the chicken, ensuring all the pieces are well coated. Let the chicken marinate in the fridge for at least 30 minutes (or up to 4 hours) to infuse the flavors.
3. If using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill.
4. Preheat your grill to medium-high heat.
5. Thread the marinated chicken cubes onto the skewers, leaving a little space between each piece.
6. Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
7. Once the chicken is done, remove the skewers from the grill and let them rest for a few minutes before serving. This will help the juices redistribute and keep the chicken moist.
8. Serve with grilled vegetable skewers.

Grilled Vegetable Skewers

Ingredients:

• Assorted vegetables of your choice (such as bell peppers, zucchini, mushrooms, cherry tomatoes, red onions, bell peppers, eggplant), cut into bite-sized pieces
• 1 bottle (12 ounces) of your favorite oil/vinegar based store-bought salad dressing (such as Italian, balsamic vinaigrette, or Greek dressing)
• Wooden or metal skewers

Instructions:

1. Place the cut vegetables in a mixing bowl or a large resealable plastic bag.
2. Pour the entire bottle of your salad dressing over the vegetables, ensuring all the pieces are well coated. Let them marinate for about 15-20 minutes to enhance the flavors.
3. If using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill.
4. Preheat your grill to medium-high heat.
5. Thread the marinated vegetables onto the skewers, alternating between different vegetables for a colorful presentation.
6. Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred. Cook time can be more for some vegetables than others. Cook until your personal desired doneness!
7. Once the vegetables are done, remove the skewers from the grill and let them cool for a few minutes.
8. Serve as the main dish or alongside chicken skewers.

Serves 6 when made together. If omitting the chicken skewers, increase the amount of vegetable skewers you make. Enjoy!

Ingredients:

• 6 bunches (approximately 1 1/2 pounds) fresh kale leaves, washed and dried
• 3 cups cooked chicken breast, diced
• 1/2 cup slivered almonds
• 1/2 cup golden raisins
• 1/2 cup crumbled feta cheese
• 1/2 cup red onion, thinly sliced
• 1/2 cup poppy seed dressing

Instructions:

1. Remove the stems from the kale leaves and tear the leaves into bite-sized pieces. Place them in a large salad bowl.
2. Add the diced chicken, slivered almonds, golden raisins, crumbled feta cheese, and red onion slices to the bowl with the kale.
3. Drizzle the packaged poppy seed dressing over the salad. Adjust the amount of dressing to your preference.
4. Gently toss the ingredients to ensure they are well coated with the dressing and evenly distributed.
5. Serve the immediately and enjoy!

Serves 6. Feel free to adjust the quantities of the other ingredients based on your preference. Can't find poppy seed dressing? Any sweet dressing will do!

Ingredients:

• 4 medium zucchinis
• 1 pound ground sausage (such as Italian sausage or breakfast sausage)
• 1 cup chopped mushrooms
• 1 cup diced tomatoes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat your grill to medium heat.
2. Cut the zucchinis in half lengthwise. Using a spoon, scoop out the flesh from the center of each zucchini half, creating a hollow "boat" shape. Set aside the scooped out flesh for later use.
3. Brush the zucchini boats with olive oil on both sides and season with salt and pepper.
4. Place the zucchini boats on the grill and cook for approximately 15-20 minutes.
5. In a skillet, cook the ground sausage over medium heat until browned and cooked through. Break it up into smaller pieces as it cooks.
6. Add the chopped mushrooms to the skillet with the cooked sausage. Sauté for about 5 minutes until the mushrooms are tender and slightly browned.
7. Stir in the diced tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat.
8. Spoon the sausage and vegetable mixture into the hollowed-out zucchini boats, dividing it evenly among them.
9. Place the stuffed zucchini boats back on the grill and cook for another 10 minutes, or until the zucchini is tender and the filling is heated through.
10. Remove the zucchini boats from the grill and let them cool for a few minutes before serving.

Serves 4 alone, 6 if served with an additional side dish.

Ingredients:

• 6 bell peppers (any color)
• 1 pound ground beef
• 1 cup cooked rice
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 1/2 cup diced zucchini
• 1/2 cup diced mushrooms
• 1/2 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. In a large mixing bowl, combine the cooked ground beef, cooked rice, diced onion, diced tomatoes, diced zucchini, diced mushrooms, shredded cheddar cheese, garlic powder, paprika, dried oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
5. Stuff each bell pepper with the beef and rice mixture, filling them to the top.
6. Place the stuffed peppers upright in a baking dish. Drizzle a little olive oil over the top of each pepper.
7. Cover the baking dish with foil and bake for 25-30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
9. Remove from the oven and let the stuffed peppers cool for a few minutes before serving.
10. Serve the stuffed peppers.

These serve 6 and are great as a complete meal or with a side. Feel free to customize the recipe by adding your favorite herbs or spices. Enjoy!

Ingredients:

• 1.5 pounds ground beef
• 2 large bell peppers, diced
• 2 large onions, diced
• 4-5 medium fresh tomatoes, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 teaspoons paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon sugar
• Salt and pepper to taste
• 3 cups elbow macaroni, uncooked
• 3 cups beef broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
2. Add the diced bell peppers, onions, and minced garlic to the pot with the ground beef. Sauté for 5-7 minutes, or until the vegetables are slightly softened.
3. Stir in the diced tomatoes, tomato paste, paprika, Italian seasoning, sugar, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
4. Add the uncooked elbow macaroni and beef broth to the pot. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 10-12 minutes, or until the macaroni is cooked al dente.
6. Remove the pot from the heat and let the goulash sit for a few minutes to thicken.
7. Serve the summer goulash hot, garnished with fresh chopped parsley.

This recipe serves 6. Enjoy!

Ingredients:

For the Salad:

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups shredded lettuce
• 1 cup diced tomatoes
• 1 cup canned black beans, rinsed and drained
• 1 cup shredded cheddar cheese
• Fresh cilantro, for garnish

For the Dressing:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1/4 cup salsa (choose your preferred heat level)

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. Add the ground turkey to the skillet and cook until browned. Break it up into crumbles as it cooks. Drain any excess fat.
3. In a small bowl, combine the sour cream, mayonnaise, lime juice, and salsa. Stir well to combine and set aside.
4. In a large salad bowl, layer the shredded lettuce as the base. Arrange the cooked ground turkey, diced tomatoes, black beans, and shredded cheddar cheese on top of the lettuce.
5. Drizzle the salsa dressing over the salad or serve it on the side.
6. Garnish the salad with fresh cilantro.
7. Toss the salad gently to combine all the ingredients and evenly distribute the dressing.
8. Serve the Taco Salad immediately.

Feel free to customize the salad further by adding additional toppings such as sliced avocado, corn kernels, or sliced jalapeños. You can replace the dressing with any creamy dressing of your choice. Enjoy!