Menu Plan: Week of Aug 1 – Aug 5

photo courtesy of dreamstime.com

Yep, it’s that hot in Dallas this week. It’s been hot for a while. We have had 30 days in a row of 100+ degree weather. Today will be the 31st. No relief in sight, according to the weather forecast:

Yikes. Needless to say, there will not be any turning on of my oven for a few days. Dinners will be prepared on the stove, the grill, and in the crockpot. So even though we’re eating chili in August, I figure it works, since the crockpot puts out virtually no heat. (And chili is delicious any time of year!) Every little bit helps.

Monday:

Breakfast: egg “muffins” – chopped zucchini and turkey chorizo with scrambled eggs, baked in a muffin tin (made these this weekend when the sun went down, so the house wasn’t too hot); steamed kale

Lunch: garden salad with leftover grilled chicken

Dinner: crockpot chili, spinach, slice of rosemary olive oil bread (from Life As A Plate - more info on this soon, as I’ve adopted AndreAnna this month for Adopt-A-Gluten-Free-Blogger!)

Snacks: bites of leftover grilled chicken, handful of hazelnuts

Tuesday:

Breakfast: egg “muffins”, sauteed spinach

Lunch: crockpot chili, rosemary olive oil bread

Dinner: garden salad with grilled chicken (or alternatively, dinner out. I have a soccer game at 5:30. It’s indoor, thankfully.)

Snacks: homemade beef jerky, baby carrots

Wednesday:

Breakfast: egg “muffins”, rosemary olive oil bread, sauteed spinach

Lunch: salad with grilled chicken or steak slices

Dinner: liver and onions, steamed spaghetti squash, steamed broccoli

Snacks: celery with almond butter, beef jerky

Thursday:

Breakfast: egg “muffins” and spinach

Lunch: leftover liver and onions and broccoli, or if no leftovers, tuna salad with celery sticks and baby carrots

Dinner: picadillo (making this again – gotta share this recipe soon!), guacamole, fresh homemade salsa, spaghetti squash

Snack: handful of hazelnuts, baby carrots

Friday:

Breakfast: egg “muffins”, spinach or yellow squash

Lunch: leftover picadillo and guacamole

Dinner: paleo chicken strips (from Everyday Paleo - cooked in skillet), roasted potatoes, sauteed okra

Snacks: celery with almond butter

Comments

  1. says

    Oh my gosh, I can’t even imagine temps that hot day after day! Love the photo of the egg being fried on the cement. I guess that says it all. BTW, your chopped zucchini, turkey chorizo and scrambled egg “muffins” sound amazing! I’m surprised you can even think of what to make for the week when it’s that hot. Yikes! Jump in the nearest swimming pool! =)

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