Specialty: Grilling Mini June 2012 Menu
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You know what Summer needs? Summer needs easy meals. Summer needs grilling late after an afternoon spent at the park or pool. Summer needs quick and easy, but filling and delicious. Summer needs less time in the kitchen and more time enjoying the season. Summer needs a GRILLING MENU.
So we created a grilling menu.
This simple to throw together menu is designed for you to spend little time in the kitchen. Throw together the recipes, freeze them. When you need them pull them out, thaw them and grill, grill, grill. Add a fresh salad or side and you are ready for dinner. Nothing better than not turning the oven on when it is hot and humid, right?
What are Mini Menus? Mini menus are a fraction of the meals you would see on a normal menu and can be completed quickly and efficiently in a few short hours, in the evenings when you are preparing the meal for dinner or during small bursts of times like naps. Mini meal plans are designed for the busy family who wants freezer meals in their freezer but doesn’t have time to do a full months worth of meals. If you are new and not sure how to get started we have a wonderful series starting with 5 easy steps to get you on your way to once a month cooking. Good luck!
**Don’t forget to check out the 5 Day Mini Menu that debuted on the 5th of June or the 10 Day Whole Foods menu that debuted the 10th of June, you might enjoy that one as well.
Pineapple Ginger Flank SteakPineapple-Ginger Flank Steak
Dinners
- Greek Turkey Sliders
- Grilled Pork Kebobs
- Bacon Burgers with Onion Jam
- Pineapple-Ginger Flank Steak
- Southwestern Grilled Chicken with Mexican Rice
Sides
**Indicates meals that require NO COOKING on your OAMC BIG DAY aka “throw and go” meals, perfect for the family who needs to adjust to just do the quick meals!
Recipe Cards
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Balsamic Vegetables
Grocery List
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Instructions
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Labels
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Pinterest:
Are you a person that likes to see the menus visually? Perhaps you should check out the Grilling June 2012 10 Day Mini Menu via Pinterest to see the yummy goodness you will be cooking up on this menu. Not sure what Pinterest is all about, check out what Once A Month Mom has to say about it.
Test Cooks
Each month we have some wonderful volunteers who “test” out the menu prior to publication. They do an amazing job of helping to eliminate confusion and mistakes. They may not catch everything but they sure do catch A LOT! If you are interested in test cook, feel free to volunteer. Here is a little bit about this month’s test cooks:
- Caroline Asebrook - I’m a stay-at-home mom to three boys, two are teenagers and one is six years old. I enjoy cooking very much, gardening, and feeding birds. (I’m a total bore – that’s why I don’t have a Facebook page!!).
Get Started
Are you new to Once A Month Mom or once a month cooking (oamc) in general? If so, you might want to spend a few minutes (or hours) on the Get Started Series. If you are in a real hurry to catch on we have written some simple steps for getting started. Welcome!
If you are feeling abundantly blessed and generous feel free to donate. 
And here I was already to do the 10 day mini menu when I see this awesome menu today! My husband is going to be excited to grill so much! :)
I’m really excited to give this 10 day menu a shot. I do have one question though… My husband doesn’t eat mayo… any advice on what I can do instead of mayo in the pasta salad? Will a vinaigrette freeze okay?
I would try yogurt or an oil if you would like. Yes a vinaigrette freezes well.
Fab— Thanks so much. We just finished grocery shopping and I’m about to start– this is our first time and my husband is also wicked pumped for how this all works..
I am excited to hear your results and LOVE that your husband is on board too.
Right now I’m working on this menu and I’m having some issues with the chopping amount and the recipe (serving amount is for two people). Looking at the chopping list it says 2 cups of broccoli, but the recipe calls for only .67 cups. Same for cauliflower… 3 cups (sweet broccoli pasta salad) recipe calls for 1 cup. Then for the rosemary balsamic vegetables the recipe card calls for the same amount of green and red peppers, but the chopping amount varies (.75 cups green peppers and 0.375 cups for red). Finally the bacon chopping amount states 2 cups to prep. Bacon should only be prepped for the sweet bacon salad because the bacon burgers with onion jam requires some of the bacon grease, therefore it should be done the day of. I hope you understand this because I’m cooking as we speak so I’m doing this very quickly. Please let me know if there are issues with the recipe cards or with me. Thanks
dana
First of all, I do like to say that we send these menus through a rigorous process (http://onceamonthmom.com/get-started-the-life-of-a-once-a-month-mom-menu/) but even with that there are things that slip through the cracks at times. :( It sounds like you would be perfect for volunteering to test cook if you haven’t already and are interested (http://onceamonthmom.com/become-a-once-a-month-mom-test-kitchen/).
Okay, I took a look at all of these. you are write on the broccoli and cauliflower, fixed those. On the peppers there was an error in an equation, amazing how one missing letter changes everything. And we changed the directions for cooking bacon so that you do it all the night before and just save the grease.
I’m sorry for your inconvenience but thank you for giving us a heads up so we could change things for others.
I’m just wondering if anyone else had a terrible time grilling the turkey burgers? My meat mixture was so wet, they really stuck to the grill, and I did spray the grates with Pam. They even sort of sunk between the grates. I was thinking 4 eggs was alot of eggs (I made it for 4). Next time, I will probably use my indoor grill pan.
I had the same issue with them, I added more bread crumbs, which helped some. I ended up pan frying them and they were good (even hubby who is not a veggie fan seemed to like them. It reminded me more of a meatloaf recipe.
You don’t need the cheese dip until the day of, but I don’t remember my shopping list showing that. It might need to be fixed so you are not left with so much cheese dip in your fridge. I don’t think it can be frozen, anyone know?
Thanks, we will look at that. It can be but might not be the best consistency.
Tracy, did you use the correct amount of turkey, bread and breadcrumbs? For four servings, it should be 2.5 pounds of ground turkey, 4 slices of bread and .5 cup breadcrumbs. If the mixture is too wet and won’t come together, you can add more breadcrumbs to be able to form the burgers.