After taking a couple of weeks off while we were on vacation, it feels so good to be back to our regular routine with Menu Planning 6/28-7/11/26. As much as we enjoyed trying local restaurants and indulging in plenty of vacation treats (and yes, quite a few fried foods), I’m ready for lots of fresh fruits, vegetables, and home-cooked meals over the next two weeks. Vacation was absolutely worth every bite, though, and it even gave me a little inspiration in the kitchen.
A few of the recipes on this menu were inspired by things we enjoyed during our trip, while others are recipes we’ve made since getting home or carried over from my last menu plan. Claire discovered a delicious cake on vacation that she’s been wanting to recreate, and Matt and I fell in love with a lemon berry mascarpone cake that’s making its way onto this menu. I’m excited to get back into cooking and try a few new recipes along the way.
- 6/28- 7/4
- Breakfast Pizza Casserole
- Shrimp Salad (double the recipe of shrimp)
- Shrimp Tacos (with additional shrimp)
- Hawaiian sliders
- Banana Bars with Salted Caramel Frosting*
- 7/5-7/11
- Lime Chicken and Summer Berry Salad
- Chimichurri Grilled Chicken with Garlic Sauce*
- Ground Beef Shawarma Bowls*
- Honey Mustard Pork Chops (1:1 mixture of spicy mustard and honey and spread on pork chops. Grill.)
- Lemon Berry Mascarpone Cake*
Let’s Discuss!
Getting back into meal planning has reminded me how much I enjoy trying new recipes alongside our family favorites. Even after a vacation full of wonderful meals, it’s nice to be back in the kitchen experimenting with dishes we can add to our regular rotation. One of my favorite parts of traveling is bringing home new food ideas, and this menu definitely reflects that.
- Dubai Chocolate Cake– Claire had a similar cake on vacation and loved it so we found this recipe for her to make. It’s pretty similar!
- Southwest Corn– We love fresh corn, but Claire has braces so it’s easiest to eat off the cob. I made this up quickly and we loved the bit of spice!
- Raspberry Brownies– These were easy since they use a brownie mix as the base. We all loved the raspberry flavor. I’ll definitely make again.
- Stammpot (Dutch dish of carrot and potato stew)– This came together pretty easily and tasted amazing. We all enjoyed it. I did swap out onions and used leeks instead to achieve the flavor I remember as a kid. The leeks added some nice color, too.
- Starbucks Lime Frosted Coconut Bars– I haven’t been able to find lime extract yet so I need to wait until I get it to make these.
I hope Menu Planning 6/28-7/11/26 gives you a few new ideas to add to your own meal plan. If you try one of these recipes, I’d love to hear what you think!
