Fourth of July Weekly Menu

Fourth of July Weekly Menu – Shop at HEB

The 4th of July is just around the corner, and that means it’s time to fire up the grill! HEB is at it again with lots of good deals this week. Check out their local ad from June 27 – July 3, 2018.

Before we get started on the food, make sure you head to HEB and stock up on Proctor & Gamble (P&G) products. Spend $30 on P&G products in one grip from June 27 – July 10, 2018, and get a $10 coupon for your next shopping trip of $30 or more.

Back to the menu for the week:

Monday

Beef, Bone-In Ribeye Steaks ($4.47/lb)
Baked Potatoes
Wedge Salad (Iceberg Lettuce, $.98 each) Core and cut a head of iceberg lettuce into 4-6 chunks. Drizzle each with blue cheese dressing and top with crumbled bacon, diced tomatoes, and fresh ground pepper.

Tuesday

Grilled Shrimp Salad (Wild Jumbo TX Gulf Shrimp, $6.97/lb; Organic Romaine Hearts, 3 pack, $2.98) If you’re looking for a healthy, delicious, 30-minute meal, try this Cilantro Lime Grilled Shrimp Salad Recipe from Stacy at Bake. Eat. Repeat.
Stuffed Jalapenos (HEB Simply Wrapped Bacon Wrapped Jalapenos with Seafood Stuffing, 9 oz. tray, $4 with in-store coupon)

Wednesday

Fourth of July – Hamburgers (buy HEB Fully Cooked 6 pack Burgers, get Whataburger 20 oz. Ketchup and a Read 3 Children’s Book FREE)
Grilled Corn on the Cob (7 ears/$1) (Simply shuck corn; place on foil; cover with butter; sprinkle with salt and pepper. Wrap foil around corn and grill over medium heat for 10-15 minutes.)

Thursday

Broiled Lobster Tails (North Atlantic Coldwater Lobster Tails, 3.5 oz. average, $4.97 each) Don’t be intimidated by cooking lobster tails. It’s quite simple and quick. Natasha at Natasha’s Kitchen has step by step directions and photos to make this delicious treat.
Sauteed Yellow Squash ($.98/lb), Zucchini ($.98/lb), Onions (Colossal Sweet Onions, $.50/lb) (make extra for Friday’s Ravioli)

Friday

Ravioli with Pesto and Summer Veggies (Save $1 with in-store coupon on HEB 24 oz Family Size Pasta)

Pesto is flavorful and so easy to make!

Pesto

Servings: 8
Time: 15 minutes
Difficulty: easy
Print

Add pesto to pasta. Spread it on French bread. Add a spoonful to tomato soup. There are so many ways to enjoy it!

Credit: Melissa Thomas

Ingredients

3 cups fresh basil leaves, packed
1 cup grated Pecorino Romano cheese (can substitute Parmesan cheese)
6 cloves garlic, peeled
3/4 cup olive oil
1/2 cup walnuts or 1/4 cup pine nuts (walnuts are less expensive and have many health benefits)

Directions

Place all ingredients into a food processor and blend until smooth.
Serve over pasta, on bread, or in soup
Store leftover pesto in an airtight container in the refrigerator for 2-3 days or freeze.

We hope you enjoy this weekly menu! Please use these menus as a guide and make changes and substitutions based on your families’ tastes and schedules. Share with your friends and let us know your recipe planning secrets!

For more meal ideas, check out our Recipe Page! Sign up for our weekly newsletter at CreativeContessaDesigns.com to get our menu and other weekly articles delivered to your inbox!

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