What’s For Dinner?

It’s a green smoothie kind of week around here for breakfast. The weather is supposed to be in the high 70s/low 80s all week so for the rest of the meal planning, I am pretty committed to cool refreshment, grilling and enjoying of eating green things outdoors.


Just a quick note, I’m linking to a lot of “inspired by” recipes. I’m adapting most of them to make them Paleo (leaving out croutons, substituting sweet potatoes for regular potatoes, etc) but I just wanted to clarify that. I actually find a lot of Paleo cooking inspiration from completely un-Paleo cookbooks. My current favorite: Tyler Florence Family Meal. I’ve been flipping through it all week with excitement! Don’t let non-paleo recipes bum you out — let them inspire your cooking.

Ok, random sidebar over. Let’s talk about what’s going on the table:

Lunch: Taco Salad, obviously.
Dinner: Grilled Flank Steak + Steamed Broccoli, Brussels Sprouts Salad

Lunch: Grilled Flank Steak Salad
Dinner: Spicy Grilled Turkey Burgers with Snappy Crunchy Coleslaw (mayo free!) and Sliced Cucumbers with Lemon Pepper

Lunch: Chicken Chorizo with Sauteed Zucchini
Dinner: Grilled Chicken BLT Salads with Avocado

Lunch: Greek Salads
Dinner: Curried Ground Turkey with Sweet Potatoes served over Sauteed Rainbow Chard

Lunch: Chipotle Salads
Dinner: Grilled Honey Chipotle Chicken + Veggie Must Go

Lunch: Brunch!
Dinner: Wild Card.



What’s cooking in your neck of the woods?

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11 Responses to What’s For Dinner?

  1. Have you made the Brussels sprouts salad? I did it last Sunday night and it was AWESOME — note: 24 sprouts shredded is a LOT of salad (4 veggie loving adults still had tons of leftovers) and I felt I needed a little more dressing….next time I make it, I’m totally going to increase the dressing by 50%…..so yummy though….loved it!

    • Holly says:

      I made it a couple weeks ago (or a version of it) and I just eyeballed everything. I’ll keep that in mind this week that it makes so much! thanks.

  2. PinkieBling says:

    What do you eat on Sunday/shop-day?

    • Holly says:

      Generally on Sundays I shop in the mornings and I usually pick up something impulsive to cook for Sunday dinner. People always say “Don’t you get bored knowing what you are eating for every meal all week?” but the Sunday shop day let’s me still keep the menu spontaneous. We’ll usually have brunch stuff or leftovers for breakfast/lunch and then I’ll either cook something time consuming sunday afternoon or we’ll make something we’ve been craving all week, or a recipe I come across that I want to try or whatever.

  3. sizzle says:

    I’m making dijon lime cilantro chicken with coconut cauliflower “rice” and roasted broccoli tonight. I’m kind of totally excited about this.

  4. bethanyrx says:

    MON: harissa tri-tip + mashed cauli + grilled romaine

    TUE: grilled pork chops + sauteed squash

    WED: cinnamon chipotle sliders + salad

    THU: yakitori chicken thighs + scallions + peppers

    FRI: Health-Bent’s “reuben-in-a-bowl”

    • Holly says:

      Oh Bethany, you’re just THE BEST for recipe inspiration. I have a metric ton of kraut that needs to be put to good use…I’m thinking reuben in a bowl is the perfect excuse for that. I must remember this!

      And harissa tri-tip????? Recipe please!

      Have you made those cinnamon chipotle sliders yet or is this your first time? They look amazing and I’m dying to know how they are. Of course, I could actually cook them, but I like to live vicariously through others. 🙂