Good morning, We-Plan-ners!
At the end of June, my mother-in-law (MIL) and stepfather-in-law (SFIL) will be visiting from Ontario. For their visits, I start earrrrrrrrrly planning things that I hope they will like to eat. I am not sure when they are arriving or leaving, but Josh has booked off June 24-July 4, so I planned the menu (breakast, lunch, dinner, snack, dessert, and beverage) for each of those days.
The beauty in planning ahead means that I can make ahead. When having guests (Tip Tuesday alert), it is best to do as much cooking as you can ahead of time in order to enjoy your company.
As I write this, I have several dishes freezing away in the deep freezer in preparation for their visit.
Also, Tip Tuesday aside, June and early July in northern Louisiana translates to one thing and one thing only: hot and humid. You almost pray for the 100 degree temps to burn away some of the humidity. The more heat and cook time that is saved, the better!
June 24
Lunch: La Madeleine’s Tomato-Basil Soup, crackers
Dessert: Margarita Cheesecake Pie (Kraft Recipes)
Dinner: Ranch Chicken Enchiladas (Life in the Lofthouse), Jumbo Pico Salad (Pioneer Woman), rice, beans
Snack: Churro Chex Mix (Six Sisters’ Stuff)
Beverages: Margaritas/Limeade (Flavored)
June 25
Breakfast: Donuts/Kolaches
Lunch: Meatball Subs and Chips (using the meatballs from The Slow Roasted Italian)
Dinner: Sweet Tea Fried Chicken (Growing Up Gabel), potatoes and gravy, macaroni and cheese, greens, biscuits, green beans
Snack: fruit tray
Beverage: sweet tea
Dessert: Red Velvet Sheet Cake
June 26
Breakfast: Sausage Gravy Biscuit Casserole, fruit
Lunch: lettuce wraps
Dinner: Red Beans and Rice, French bread, salad
Dessert: pralines
Snack: Crackers and Cream Cheese and Pepper Jelly
Beverage: Hurricanes and mock hurricanes (or daiquiris and slushies)
June 27
Breakfast: pancakes with toppings, sausage
Lunch: cold cut subs, veg sticks
Dinner: tacos, refried beans, guacamole
Dessert: Twinkie Strawberry Shortcakes
Snack: chips and pico de gallo and salsa (and guacamole)
Beverage: Sangria/Non Alky Sangria
June 28
Breakfast: cereal, toast, fruit, yogurt
Lunch: nachos/bean burritos
Dinner: Dr. Pepper Pork Chops (Debbiedoo’s), rice, broccoli
Dessert: mini cheesecakes
Snack: Boursin (homemade) and crackers
Beverage: Chick-Fil-A lemonade
June 29
Breakfast: Quiche, fruit
Lunch: picnic lunch (Cane’s/Chick Fil-A)
Dinner: Cannelloni (Land O’Lakes), salad, garlic bread
Dessert: Tiramisu (Top Secret Recipes)
Snack: Antipasto Plate
Beverage: Italian Cream Sodas
June 30
Breakfast: Big Breakfast (Josh’s responsibility!)
Lunch: cold cut subs, chips
Dinner: Pizza Rolls (Broke A Gourmet), corn, salad
Dessert and Beverage: “Float”/”Fizz” bar
Snack: Popcorn
July 1
Breakfast: cereal, fruit, yogurt
Lunch: Pasta Salad from Land O’Lakes, crackers
Dinner: Hot Dog Bar, chips
Dessert: Strawn’s-Style Strawberry Pie
Snack: veg sticks and dip
Beverage: Sweet Tea Bar
July 2
Breakfast: Baked Crock Pot Oatmeal (Lynn’s Kitchen Adventures), Bacon
Lunch: leftover hot dogs and chips
Dinner: Chicken and Dumplins, cornbread, salad (Pineapple Cheese Salad for me)
Dessert: Apple Pie Bake (Imgur)
Snack: Fruit and Yogurt Kebabs
Beverage: Arnold Palmers: Sweet Tea and Lemonade
July 3
Breakfast: Breakfast Burritos (the Denver Omelet ones from Tablespoon), fruit
Lunch: Big Salad
Dessert: Baked Ziti, rolls, salad
Dessert: Coconut Cream Cake
Snack: Cheese and Crackers
Beverage: Iced Coffee Drinks
July 4
Breakfast: Breakfast Sandwich Bar
Lunch: English muffin pizzas
Dinner: hamburger bar
Dessert: Ice Cream Sundae Bar
Snack: Veg Sticks and Dip
Beverage: Cran-Raspberry Ginger Ale Punch with Orange Slices
What are your tips for easy entertaining (food) while keeping cool in the summer?