Well it appears this week will be the first hot one in the books for my little town.
Followed by many more, I’m sure, so instead of complaining I’m going to use this as an excuse to get some sun on my legs and enjoy some simple warm weather pleasures:
*drinking lots of water spiked with lemon juice (which is my new favorite thing EVER — juice a whole lemon into 36 oz of water, refrigerate and enjooooooooooy the refreshment)
*wearing skirts and dresse
*grilling in the backyard
*squeezing in some ultra-sweaty wods in the early evening
*and perhaps staying up a little bit too late since nothing beats a hot summer night (in the spring!)
Breakfast this week is made to order green smoothies (for her…since Garrett hates them) or chicken apple sausage, baby carrots and hard boiled eggs (for him, already prepacked in the fridge, ready to go!)
Shall we talk about the rest of the menu?
Lunch: Salad topped with my favorite Citrus Carnitas (I bought a new mango vinaigrette at Whole Foods that I might try with this. It could be awesome, or awful.)
Dinner: Joe’s Special and Shredded Brussels Sprouts Salad
Lunch: Grilled Honey Chipotle Chicken + Cucumber/Tomato/Feta Salads
Dinner: Breakfast for Dinner! Sweet Potato Hash with Poached Eggs + Ham
Lunch: Chicken Chorizo with Steamed Garlic Broccoli + Caprese Salad
Dinner: Cobb Salads (OHMYGOD I LOVE COBB SALADS!)
Lunch: Taco Salad (you didn’t think a week would go by without it, did you?)
Dinner: Mid week BBQ! Grilled Chicken Sausages + Veggie Skewers (Zucs, Summer Squash + Peppers)
Lunch: Grilled Blackened Mahi Mahi + Salad + Veggie Leftovers
Dinner: Spicy Turkey Burgers + Sweet Potato Fries + Salad
Lunch: Wild Card — we may go on a picnic.
Dinner: Grilled Italian Pub Burgers stuffed with spinach + Caprese Salad + sauteed zucchini
What’s cooking in your neck of the woods?
looks super yum! PS–the cinnamon chipotle sliders we made last week were DELICIOUSSSSSSS!
Oh good. It will make my menu one of these days. Lately I’m just in a slump on Sunday so I’m reaching back to some tried and true recipes. Maybe next week…
Oh ya, so. I made a cilantro dressing last week to use on my version of a taco salad (more like a chicken taco salad) – and I used the Dill Dressing (with the Beau Monde seasoning!) as a base recipe, but used lots of fresh cilantro instead of the dill! It worked out pretty good! Used the Bullet to blend equal parts mayo and sour cream (or whatever), some beau monde seasoning, green onions, and cilantro (didn’t have any parsley), garlic and then thinned a bit with some milk. I was proud of how it turned out!
Ooooooh, that sounds delicious! Must try.