Happy Memorial Day weekend. I hope you’re enjoying yourself with friends and loved ones, taking time to reflect on the sacrifices and triumphs of our brave and strong military. If you get a chance this weekend, please thank a soldier or veteran for their service. This week, we’ve whipped up a tasty, delicious 5-Star worthy Memorial Day menu plan. With cooking out on the grill being a tradition for Memorial Day, I’ve pulled some of our finest cookout recipes for Monday. We sure hope you enjoy them! The rest of the week, I’m focusing on fast meals, because I know a lot of parents are scrambling this week with end of school activities and maybe even graduations! Congratulations! We want you to enjoy those moments with your family, not in the kitchen :)

Monday: Southwest Turkey Burgers

Parsnip Fries with Horseradish Rosemary Mayo

Watermelon, Feta & Blueberry Salad

Watermelon Cooler

 Tuesday: Spanish Style Quinoa

Wednesday: Tarragon Chicken Salad

Thursday: {Slow Cooker} Spicy Pulled Pork Tostadas with Lime Cumin Slaw

Friday: Go out to dinner!

Saturday: Crock Pot Curry Chicken with a Coconut Twist

Sunday: Beef Chili with Pinto Beans

Memorial Day Menu Plan Grocery List

Southwest Turkey Burger

1 pound 93/7 ground turkey

1 egg

1/2 cup panko bread crumbs

1/2 lime, juice and zest

1 medium onion, grated (make sure to get all the onion juice too!)

1/2 Tbs cumin

1/2 Tbs garlic powlder

1 tsp chipotle chili powder

Parsnip Fries with Horseradish Rosemary Mayo

2 large parsnips, peeled and cut into matchsticks

1 1/2 tablespoons olive oil

1/4 teaspoon salt

freshly ground pepper

1/2 teaspoon dried rosemary

!For the Horseradish Rosemary Mayo

1/3 cup olive oil mayonnaise

2 teaspoons prepared horseradish

1 teaspoon dried rosemary

freshly ground pepper

Watermelon, Feta & Blueberry Salad

4 cups mixed greens

2 cups cubed watermelon

1 cup blueberries

1 ounce feta, crumbled

2 Tablespoons olive oil

2 Tablespoons balsamic vinegar

freshly ground pepper

Watermelon Cooler

4 cups watermelon, cubed

2 cups water

juice of one lime

1 tablespoon honey

mint leaves, lime wedges

(You can add a shot of vodka to each drink for another 65 calories, or a shot of tequila for 70. Just saying.)

Spanish Style Quinoa

1 cup quinoa

1 pound ground turkey

6 oz tomato paste

12 oz water

2 teaspoon black pepper

½ teaspoon salt

1 teaspoon garlic powder

1 teaspoon cumin

2 medium diced tomatoes

1 yellow onion diced

1 green pepper or Anaheim pepper diced

1 jalapeno pepper diced (optional)

Tarragon Chicken Salad

2 cups cubed chicken breast – you can poach your own, or take a shortcut and use rotisserie chicken

1/3 cup light mayonnaise

2/3 cup fat free greek yogurt

2 tablespoons lemon juice

3 celery stalks, sliced

2 tablespoons chopped fresh tarragon

1 green onion, chopped

1/2 cup green grapes, sliced lengthwise

1/4 cup dry roasted almonds, chopped

1 crisp red apple (I like gala or braeburn)

salt and freshly ground pepper to taste

{Slow Cooker} Spicy Pulled Pork Tostadas with Lime Cumin Slaw

1 – 2 lb pork shoulder

1 onion, quartered

3 garlic cloves, smashed

1/8 teaspoon ground cinnamon

2 teaspoon cumin

1 teaspoon dried oregano

1/8 cup brown sugar

1/2 teaspoon chili flake

1/2 bottle beer

16 small corn tortillas

For the Slaw

1 head napa cabbage, chopped

1 red bell pepper, diced

1/4 cup sweet corn (from the cob or frozen)

1/4 cup chopped cilantro

1 tablespoon jalapeño pepper (seeds removed if you’re sensitive to heat)

1 teaspoon cumin

juice of 1 lime

1 tablespoon olive oil

1 teaspoon honey

2 tablespoon fat free plain yogurt

1/2 teaspoon salt

1/4 teaspoon black pepper

Crock Pot Curry Chicken with a Coconut Twist

4-5 boneless, skinless chicken breast halves, cut into bite size cubes

6 carrots, peeled and chopped

1 sweet yellow onion, quartered

4 cloves garlic

1 red bell pepper, seeded and quartered

1 5-oz can tomato paste

14 oz unsweetened coconut milk

2 teaspoons salt

1 1/2 tablespoons curry powder

2 tablespoons water

1 1/2 tablespoons cornstarch

Beef Chili with Pinto Beans

1 pound lean ground beef (I used 90% ground sirloin)

1 Tbsp. oil

1 medium onion, diced

1 sweet bell pepper, diced (red, yellow or orange)

1 jalapeno, seeded and chopped

1 7 ounce can mild diced green chilies or 1 cup roasted Hatch green chilies, diced

1 12 ounce can or bottle of beer (lager, pilsner or pale ale)

1 to 2 tsp. cumin

1 tsp. coriander

1 ½ to 2 Tbsp. chili powder

¼ tsp. chipotle chili powder (I use this instead of black pepper)

1 ½ tsp. salt

1 14 ounce can of diced tomatoes

1 8 ounce can of tomato sauce

2 cups low sodium chicken stock

1 can pinto beans, drained and rinsed


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