Happy Summer!

I have two weeks of meal plans for you this week. You can find pics and recipes of what we made last week and some easy, no-cook meals for this week.

Last week:

CSA Spring Vegetable Frittata: I couldn’t believe how fast Baby G and Manatee devoured this. You can find the recipe here.

csa frittata

CSA Frittata

Chicken, Asparagus, and Broccoli with Peanut Dipping Sauce. This recipe is actually what made me buy the book Sheet Pan Suppers. I have to say it was not my favorite recipe in the book. You make a tasty peanut sauce and then broil chicken tenders with broccolini and I added asparagus. The sauce was pretty rich. I made extra veggies and extra chicken so we could use it for salads for Thai Chicken Tacos.

 

thai chicken tacos

Thai Chicken Tacos

Tacos are my new favorite medium for lunch. I love throwing a protein or veggie burger in a corn tortilla with a sauce and then topping it with shredded red cabbage, carrots, and radishes. Yum!

Indian Packets with Naan and Microwave Brown Rice: I am totally in love with Indian food packets. I keep frozen naan bread in the freezer and with some minute brown rice packets, we can have dinner in about 10 minutes. Manatee and I eat them over big bowls of greens and top them with shredded lettuce. Baby G is a dipper, she dips the naan bread in Greek yogurt and the Indian food. She also loves bites of rice from my bowl. It’s such an easy, fast dinner.

Salads for the week:

As I mentioned in my last post, I am trying to keep the fridge stocked with salads. Here were the salads I made last week:

 

Broccoli Salad

Broccoli Salad

texas caviar

Texas Caviar

chickpea spread

Chickpea Spread

 

This Week’s Plan:

The goal for this week is minimal cooking, maximum flavor. For me, summer = BLT’s and Corn on the Cob.

BLT Salad with Corn on the Cob: We started the week with a variation of this salad.

BLT salad

BLT salad

 

Essentially, it’s 6 pieces of turkey bacon cooked and chopped, romaine lettuce mixed with shredded iceberg lettuce, cherry tomatoes halved, and a handful of green onions chopped. I mixed together 2 healthy scoops of reduced fat mayonnaise with 1 scoop of Dijon mustard, a healthy splash of apple cider vinegar, a pinch of sugar, and ground black pepper to taste, to make the dressing. It’s pretty much our favorite summer salad. No pictures because it was too good and we were too hungry.

Rotisserie Chicken Salad: I bought a rotisserie chicken from the store. I shredded it and tossed it with BBQ sauce, ranch, romaine, spinach, shredded lettuce, shredded red cabbage, shredded carrots, Texas caviar, and leftover chopped green onions. It was amazing.

Salads for the Week:

Texas Caviar: I can’t get enough of this.

A variation of Pesto Gnocchi Caprese Salad. I didn’t add additional basil and I swapped shredded carrots for the pine nuts.

 

So, that’s what we have been eating this week. We are going to be out of town for a long weekend, so we will be back next week.

What are some of your favorite no-cook summer meals?

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