Weekly Meal Plan for July 11 - July 17

Weekly Meal Plan

Weekly Meal Plan for July 11 - July 17

fairy 03.30 Komentar

10 great bloggers bringing you a full week of recipes 

including dinner, sides dishes, and desserts!

Welcome to the weekend, my friends. I am ready for some downtime and hopefully a bit of rest before gearing up for our giant family camping trip next week. (If you've been reading this blog for long, you may remember a few past camping trips.) With 7 siblings and all of our combined families, we make for a heck of a crowd these days. It's pure controlled chaos and it's always fun!

Today's Little Things Newsletter should already be in your inbox. (Here's the link for the super easy sign up, if you aren't already getting my emails. I don't want you to miss out!) If you're on Snapchat, please come say "hi" this week. I love connecting with you there.

This week's meal plan features recipes for Jalapeno Cheeseburger Party Buns, Bruschetta Stuffed Balsamic Chicken, Greek Style Shrimp Scampi, Reuben Hot Dogs, Perfect Grilled Steak, Grilled Chicken Strips, Grape Salad with Vanilla Bean Sweet Cream, Shaved Asparagus and Bacon Salad, Mini Nutella Cheesecakes, and Toasted Coconut No Churn Ice Cream.

I hope that these recipes inspire you, as you answer the never-ending question, "What's for Dinner?" I would love to know if you try a new recipe this week!

Jalapeno Cheeseburger Party Buns - Wishes & Dishes

 


  Bruschetta Stuffed Balsamic Chicken - Diethood


  Greek Style Shrimp Scampi - Lemons for Lulu  
  Reuben Hot Dogs - Girl Carnivore      
Kitchen Closed - Enjoy a night off!

 
  Perfect Grilled Steak- Dinners, Dishes, and Desserts  
Grilled Chicken Strips - Sweet C's
    
  Grape Salad with Vanilla Bean Sweet Cream - Barefeet in the Kitchen  

  Shaved Asparagus and Bacon Salad - Foodie with Family    
  Mini Nutella Cheesecakes - The Cookie Rookie  

  Toasted Coconut No Churn Ice Cream - Yellow Bliss Road  

This week's meal plan was brought you to by:

Dinners, Dishes, and Desserts| Barefeet in the Kitchen | Foodie with Family | 

Wishes and Dishes | Pass the Sushi | Lemons for Lulu | Sweet C's Designs | 

The Cookie Rookie | Yellow Bliss Road | Diethood

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Cheddar Vegetable Stuffed BBQ Pork Tenderloin

Grilling Pork

Cheddar Vegetable Stuffed BBQ Pork Tenderloin

fairy 03.30 Komentar

This pork tenderloin is stuffed with four kinds of cheddar cheese, broccoli, tomatoes, and corn before being rolled up, slathered with sweet and tangy barbecue sauce, and grilled until the sauce has caramelized. When I tell you that this recipe turned out even better than I'd hoped, that might be the understatement of the year. My entire family gave this Cheddar Vegetable Stuffed BBQ Pork Tenderloin two thumbs up and they've already asked when we can make it again.

The best part about this recipe is how surprisingly easy it is to make! I've partnered with Sargento® to tell you about their new varieties of shredded cheese. I used the 4 State blend of shredded cheddar in this recipe and the flavors from all the different cheddars were fantastic together.

COOK'S NOTE: If you're unfamiliar with using kitchen twine, here's a quick video demonstrating how I tie a roast to hold it's shape while cooking. The same method works perfectly for tying a rolled pork tenderloin.

Cheddar Vegetable Stuffed BBQ Pork Tenderloin
Yield: 4-5 servings
(printable recipe)

2 pound pork tenderloin
1 cup fresh broccoli florets, cut into 1/2-inch pieces
1/2 cup frozen corn, fire roasted if possible
1/2 cup grape tomatoes, diced small
1 cup Sargento Chef Blends Shredded 4 State Cheddar
2 cups sweet and tangy barbecue sauce, or your favorite store-bought sauce

Kitchen twine

Heat the grill to medium high heat on one side, leaving the other side at lower heat for indirect cooking. Butterfly the tenderloin, slicing it lengthwise down the center, stopping about 1/2-inch from the edge of the tenderloin, leaving the two halves attached. Spread the tenderloin out flat and cover with plastic wrap. Use a meat mallet or a rolling pin to pound it to approximately 1/2-inch thickness.

Place the broccoli and the corn in a medium size glass bowl, along with 2 tablespoons of water. Cook in the microwave for about 3 minutes until the broccoli is bright green and slightly tender. Alternatively, you can steam the broccoli and corn to soften it. Add the tomatoes and the cheese to the bowl with the broccoli and stir to combine.

Use a spoon to spread about 1/3 cup of barbecue sauce over the flattened meat. Scoop the broccoli mixture over the tenderloin, creating a pile of fillings in a straight line down the center. Fold the edge of the tenderloin up over the filling and then roll as tightly as possible, trying not to squeeze out any of the filling. Use kitchen twine to wrap the tenderloin to hold it together while grilling.

Spray or brush the grill grates with oil. Place the tenderloin over the direct heat and grill for about 15 minutes, turning it 2-3 times, as grill marks develop. Move the tenderloin to the other side of the grill, over indirect heat. Brush generously with barbecue sauce. Cook an additional 3-4 minutes on each side, coating with sauce each time the meat is turned. When the pork reaches 145°F, remove to a tray and let rest 5 minutes before removing the twine and slicing. Serve with additional barbecue sauce, if desired. Enjoy!

For this recipe, Sargento challenged me to create a Chopped style dish using their new cheese blend, pork tenderloin, broccoli, and tomatoes. YOU are invited to create a dish as well and submit your recipe to Food Network's Chopped Challenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize!

Disclosure: I've partnered with Sargento to share this recipe with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts and opinions are my own.

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Cheesy Bacon Tater Tots

Appetizers Potatoes Side Dishes

Cheesy Bacon Tater Tots

fairy 03.30 Komentar

Crispy hot tater tots topped with bacon are covered in melting cheese and then served with the toppings of your choice to make these irresistible Cheesy Bacon Tater Tots. We dipped the tots into our favorite barbecue sauce and my whole family couldn't stop eating them.

As soon as I saw this recipe in my friend Phi's new cookbook, I thought of our favorite Crispy Cheese and Bacon Potatoes. I knew that my family would love these Loaded Tater Tots. The fact that it's a fast and easy shortcut to that irresistible flavor combination that we love makes it an instant family favorite.

Also, if you're with me on Snapchat, you may have caught a sneak peek into the book yesterday. My husband and kids have already marked a bunch of great recipes to try. Fast and Easy Five Ingredient Recipes releases on July 19, but you can pre-order the cookbook now at HALF price!

Cheesy Bacon Tater Tots
recipe from Fast and Easy Five Ingredient Recipes: A Cookbook for Busy People
Yield: 8-10 servings
(printable recipe)

1 32-ounce package frozen tater tots
8 ounces bacon, cut into 1/2-inch pieces
2 cups Mexican-blend shredded cheese
Optional sides: barbecue sauce, sour cream, ketchup, or salsa

Preheat the oven to 400°F. Grease a baking sheet with oil or cooking spray. Spread the tater tots across the sheet and top with bacon pieces. Bake for 25 minutes, gently stir and flip the tater tots and bacon. Bake an additional 5-10 minutes until browned and crispy. Sprinkle generously with cheese and bake 2-3 minutes more, just until the cheese has melted.

Remove from the oven and serve with the sides of your choice. Enjoy!

Here are some more potato recipes you might like:
Crispy Oven Baked Potato Skins by Spend with Pennies
Loaded Baked Potato Nachos by Center Cut Cook
Crispy Cheese and Bacon Potatoes by Barefeet In The Kitchen
Garlic Roasted Potatoes with Pancetta by Foodness Gracious
Guaranteed Crispy BAKED Sweet Potato Fries by Foodie with Family

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Weekly Meal Plan for July 4 - July 10 {plus a giveaway for $500 CASH!}

Weekly Meal Plan

Weekly Meal Plan for July 4 - July 10 {plus a giveaway for $500 CASH!}

fairy 03.30 Komentar

10 great bloggers bringing you a full week of recipes 

including dinner, sides dishes, and desserts!

Welcome to the weekend, friends! We spent the past week with family in Telluride, CO and we had so much fun exploring the small town. Everywhere we turned there was another breathtaking view. The cooler temps were a wonderfully refreshing break from the oven that we call Phoenix, AZ in July!

Today's Little Things Newsletter should already be in your inbox. (Here's the link for the super easy sign up, if you aren't already getting my emails. I don't want you to miss out!) If you're on Snapchat, come say "hi" this week. I love connecting with you there.

This week's meal plan includes recipes for Spinach and Artichoke Dip Quesadillas, Pork Chops with Carrot Chimichurri, Ginger Pulled Pork, Persian Herb Frittata, Asian Steak Bites, Slow Cooker Kahlua Pork, Jicama and Watermelon Salad, Broccoli Salad, Dirty Cherry Coke, and No Bake Chocolate Chip Cookie Dough Bars!

DON'T MISS OUT on your chance to win $500 CASH for summer fun! Scroll down to the bottom of this post to enter the giveaway.

I hope that these recipes inspire you, as you answer the never-ending question, "What's for Dinner?" I would love to know if you try a new recipe this week!

Spinach & Artichoke Dip Quesadillas - Diethood

   
  Pork Chops with Carrot Top Chimichurri - Sweet C's
  Ginger Pulled Pork - The Cookie Rookie
  Persian Herb Frittata (Kookoo Sabzi)- Foodie with Family      
  Kitchen Closed - Enjoy a night off!

 
  Asian Steak Bites - Barefeet in the Kitchen
Slow Cooker Kalua Pork - Yellow Bliss Road    
  Jicama & Watermelon Salad - Dinners, Dishes, and Desserts  

  Broccoli Salad - Pass the Sushi
 
  Dirty Cherry Coke - Lemons for Lulu  
  No Bake Chocolate Chip Cookie Dough Bars - Wishes & Dishes  

This week's meal plan was brought you to by:

Dinners, Dishes, and Desserts| Barefeet in the Kitchen | Foodie with Family | 

Wishes and Dishes | Pass the Sushi | Lemons for Lulu | Sweet C's Designs | 

The Cookie Rookie | Yellow Bliss Road | Diethood

ENTER TO WIN $500 CASH! Giveaway ends on Monday, July 11th at 11:59pm EST. No purchase necessary. Must be 18 years of age or older and a resident of the U.S to enter.

a Rafflecopter giveaway

This giveaway is brought to you by: 

A Dash of Sanity, Sweet C's Designs, 365 Days of Baking & More, 

The Recipe Critic, Real Housemoms, Love Bakes Good Cakes, Diethood, 

Barefeet In The Kitchen, Foodie with Family, Dinner, Dishes & Desserts.

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Steak Queso Dip

Appetizers Beef Dips

Steak Queso Dip

fairy 07.05 Komentar

Steak Queso Dip is creamy, spicy, smooth, cheesy and fully loaded with tender bites of steak. This queso is better than anything they're serving at your favorite Mexican restaurant. We devoured this cheesy dip with tortilla chips the first time we made it and I couldn't resist making it again a few nights later and pouring it over nachos.

There is just enough heat in this Steak Queso Dip to keep you coming back for one more bite. If you like it extra hot, I recommend doubling up on the jalapeños.

This is a very hearty queso that can easily be a meal along with some chips on the side. Next time you're grilling, set aside an extra steak so that you can make this Steak Queso Dip. You will not regret it.

COOK'S NOTE: The recipe is made with simple white American cheese (not to be confused with another cheese product that is shelf stable). You should be able to find plain white American cheese in the deli at any grocery store.

I recommend grilling the steak to medium rare or medium. The more tender the steak, the better it will work in the queso.

Steak Queso Dip

recipe adapted from this one
Yield: 2 cups

(printable recipe)

1/2 pound sliced white American cheese, roughly torn or chopped into 1" pieces
2 tablespoons chopped green chiles, frozen or canned will work fine
1 tablespoon pickled jalapeño slices, diced fine
1 tablespoon juice from the pickled jalapeños
1/3 cup milk
1/4 cup water
1/8 teaspoon cumin

8-12 ounces grilled steak, warm or room temperature

Combine the cheese, green chiles, jalapeños, jalapeño juice, milk, water, and cumin in a medium size glass bowl. Microwave for five minutes, pausing to stir after every minute. The dip will be very watery at first, but it will thicken as it finishes cooking.

While the dip is cooking, slice the steak as thinly as possible and then cut into bite-size pieces. Add the steak to the queso when it finishes cooking. Stir to combine and let rest 3-5 minutes before serving. Serve hot with chips for dipping. Enjoy!

Here are some more warm dip recipes you might like:
Elote {Hot Mexican Corn Dip} by Barefeet In The Kitchen
Hot Bacon and Cheddar Dip by Spend with Pennies
Creamy Hot Reuben Party Dip by I Wash You Dry
Cheesy Sriracha Chicken Dip by Barefeet In The Kitchen
Hot Caprese Dip by Rachel Cooks
Black Bean Fiesta Dip by Aggie's Kitchen

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{No Bake} Berry Pretzel Dessert

Berries Desserts No-Bake

{No Bake} Berry Pretzel Dessert

fairy 03.30 Komentar

Crunchy pretzels and a creamy filling are topped with piles of strawberries and blueberries making this Berry Pretzel Dessert our favorite dessert for summer!

Several years ago, my aunt introduced me to the ever-popular Strawberry Pretzel Salad. (If you aren’t familiar with it, just google it and you’ll see it is well-known and well-loved.) I’d never even heard of it before and I fell in love with it from the very first bite. I think I may have eaten 3 servings that day, including choosing it over pie for dessert!

Strawberry Pretzel “Salad” isn’t a salad at all. It’s a layered dessert that starts with a pretzel crust, then a sweet cream cheese and cool whip layer, and it’s topped with a strawberry jello layer. It is absolutely delicious and no one can ever resist a slice of it.

This Berry Pretzel Dessert is my twist on that recipe. Made without cool whip or jello, this dessert is a much less sweet, but still completely irresistible cousin to the original. It starts with a pretzel crust that is layered with a lightly sweetened creamy filling. Topped with an abundance of fresh berries, I found myself going back for sliver after sliver all night long.

COOK'S NOTE: I loved the crumbling crust with bits of crunchy pretzels throughout, but if you prefer a more traditional crumb crust (that will also be more easily sliced) be sure to grind every bit of the pretzels into fine crumbs.

{No-Bake} Berry Pretzel Dessert

Yield: 9-12 servings

(printable recipe)

Crust Ingredients:

3 cups miniature pretzel twists

1/3 cup melted butter

1/4 cup light brown sugar

Filling Ingredients:

16 ounces cream cheese

1/2 cup sugar

3/4 heavy cream

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

Topping Ingredients:

2 1/2 cups chopped fresh strawberries

1 1/2 cups fresh blueberries

Finely crush the pretzels in a food processor, blender, or with a rolling pin in a heavy zip-close bag. Place the crumbs in a medium-size mixing bowl. Add the melted butter and brown sugar and stir to combine. Press the crust mixture into the bottom of an 8x8 pan.

In a large mixing bowl, combine the cream cheese and sugar. Beat until combined, about 2 minutes. Add the heavy cream, vanilla extract, and salt. Beat until smooth and fluffy, about 4 minutes. Pour over the crust and smooth with a spatula.

Top generously with berries. Refrigerate at least 2 hours before serving. Enjoy!

Here are some more berry desserts you might like:

Berry Hand Pies by Saving Dessert

Blackberry Coconut Crisp by Barefeet In The Kitchen

White Chocolate Chip Berrylicious Cheesecake Dip by Carlsbad Cravings

No Bake Berry Almond Tart by Recipe Girl

Red White and Blue Berry Delight by 365 Days of Baking

Simple Berry Sauce by Barefeet In The Kitchen

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