Menu: July 23-29

So, we've been experiencing internet issues ever since getting back from vacation, which is why this post is  so incredibly late. We had a service tech out this afternoon and he got things back up and running. :o)
Just a heads up, I am going to attempt a month of menus for August, but in the mean time here is this week's menu.

• Grilled chicken salad bar and fresh bread (Jared's request)
• Pretzel-coated walleye, roasted baby red potatoes, mixed veggies, garlic herb parmesan French bread, and dark chocolate cream cheese brownies - we had my FIL over for a birthday dinner.
• Spaghetti, mixed veggies, side salad, and fresh bread (Miss E's request was for "you know, the noodles that you swirl around your fork")
• Grilled ham and cheese sandwiches, and tomato soup (Mr. R's request)
• Tacos (pretty much everyone's favorite)

Honey Oat Bread

We love breads! I'm sure this comes as no surprise considering that there is some form of bread on the  menu at least once or twice a week. So I've been experimenting on different kinds of yeast breads over the last couple of months and this is one of my favorites.

• 2 cups warm water
• 1 teaspoon salt
• 2 tablespoons oil
• 1/4 cup honey
• 1 tablespoon instant yeast
• 1 1/2 cups old-fashioned rolled oats
• 4 cups all purpose flour

Directions
This is where I deviate from most bread recipes. With there being a time factor in my house, I use my bread machine to do all the mixing and the first rising. So...

1. In the bottom of your bread pan, combine water, oil, honey, and yeast. Top with flour and oat, then add salt. Set your bread machine for dough and press 'Start'.
2. Allow the dough to go through the first rise and deflate cycle. Then empty dough out onto a floured surface, knead, and divide into two equal pieces forming into loaves.
3. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. 
4. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 30-40 minutes, or until bottoms of the loaves sound hollow when tapped. Remove from pans, brush with butter or coconut oil, and allow to cool on a wire rack.

Menu: July 2-15

My littlest, Miss S, turns the big "1" today, but we aren't celebrating till Tuesday. It's also America's birthday so we will be celebrating 2 days in a row. :o) I've decided to do a 2-week menu as things are going to be a bit hectic with several fittings and 3 wedding pickups in these next 2 weeks.

Week 1 (July 2-8)

• Penne rosa with chicken sausage, baby carrots, side salad, and dinner rolls
• Grilled cheese sandwiches with variety of "extras" (pepperoni, ham, bacon, tomato slices, etc.), potato wedges, baked sweet potatoes, fruit & jello salad, and birthday cake ala mode
• Independence Day - Burgers, fruit salad, and corn on the cob
• Layered Torellini Pesto Chicken Salad
• Subs and fresh fruit

Week 1 (July 9-15) - only 4 meals this week as it's just me and the kids most of the week so we'll be doing leftovers more often.

• Pasta Primavera, side salad, and French bread 
• Grilled chicken bruschetta over pasta with steamed broccoli
• Pepperoni pizza rolls, salad, and fresh fruit
• Spiedini Hoagies with Caprese Relish (this is at the request of Jared), veggie tray, and  squash chips

I won't be planning a menu next week as I will be taking a menu-planning vacation to spend some time with my family, which is much needed after the craziness of the last few weeks. For some ideas, you can always check out the master list. 

Your turn: What are some quick, simple summer recipes that your family enjoys during these hot summer days?