Farmer's Market Fresh Vegetables & Menu Plan #13

Our Menu Plan #13 is about the 4th of July, Farmer’s Market fresh vegetables and pasta salad. We are in full summer menu mode at our house. How about you?

It’s 4th of July weekend in America which means we’ll be enjoying grilling out all weekend long!

Grilled Pimento Cheese Burgers, hot dogs and Homestyle Oven Baked fries for Sunday dinner!

I’m cooking 10 lbs. of these 3 Ingredient BBQ Wings this year!

Our menu plan will also include homemade Cole slaw, BBQ Baked Beans and Potato Salad.

It’s time for some leftovers! We will make sure to keep enough from our feast on Monday so we don’t have to cook on Tuesday!

We want some fresh vegetables for our menu plan this week so a trip to our Farmer’s Market is in order! A good summer supper of fresh cooked vegetable’s today will be; Basil Grilled tomatoes and Steamed Stewed Squash and Onions served with some Waffle Iron Corn Bread.

Pork Chop Casserole is an easy One Dish Dinner with easy clean up. It’s one of my Mom’s recipes which has been enjoyed by our family for many years.

Easy Veggie Shepard’s Pie

Grab my easy recipe for Broccoli & Cherry Tomato Parmesan Pasta Salad.

I will also set out some tuna and bacon to go with it.

It may not look perfect but it sure is delicious! 2 boxes of white cake mix. I used Pillsbury. 1/2 box cherry jello 1/2 box Berryblue jello Follow package directions for cake mix. Divide batter equally into 3 bowls (about 2.5 cups each) Add cherry jello to one, blend well. Then do the same with the Berryblue jello. TIP: I found the jello blends better if you stir then let it sit a few minutes, stir again and it’s ready to bake. Bake according to package directions. Frost with your favorite frosting. I used cream cheese. Yum! #4thofjuly #patrioticfood #redwhiteandblue #cakeandcoffee #cake #dessert #jello #inthekitchen #instafood #yum

A photo posted by Shirley Cumbie Wood (@intelligent_domestications) on Jul 1, 2016 at 6:08am PDT