Meal Plan: Summer Heat

It looks like we have one last (hopefully!) heat wave headed our way this week, so I kept our meal plan light – lots of meals that can be cooked ahead of time and frozen to reheat, a new experiment with a no cook vegetable dinner, and a light summer salad to throw in our lunchboxes.

I also discovered a new tool that’s made my geeky little heart giddy – a meal planning app that syncs across my laptop, iPad, and iPhone! It’s called Paprika, and it’s super cool. It’s not a free app on any platform, but has a lot of features that are worth the price. You can build up your virtual pantry with ingredients you always have on hand, import recipes from any website, build them into meal plans, add in notes to represent meals and side dishes without recipes, and then send the whole meal plan to a grocery list – minus the items it knows you have in your pantry! Then I copied that grocery list into Peapod, and all my ingredients are going to be delivered to my kitchen table tomorrow morning. Easy peasy!

It’s easy to get caught up in “If it’s free, it’s for me” when so much information is available online, but I’ve learned (especially since having PJ!) that more often than not, tracking down the free resources and working around the limitations costs me more time than anything else. So when things like Paprika and Peapod come along that make a weekly chore a little less, well, chore-y, I consider it money well spent!

Here’s what I’m making this week (don’t forget, the recipes are also on my On The Menu board on Pinterest, with #HFPmenu0831):

Breakfasts:

Cranberry Pumpkin Pecan Oatmeal, served with turkey sausage links

Zucchini Bread Oatmeal, served with hard boiled eggs

Lunch:

Chicken Caesar Pasta Salad

Snacks:

Banana chips with peanut butter for dipping and mini chocolate chips for fun

Chocolate Peanut Butter Oatmeal Cookie Shakelogy (almond milk, peanut butter powder, quick oats, and a teaspoon of vanilla)

Greenberry “Mock Mint Chip Blizzard” Shakeology (almond milk, peanut butter powder, a tablespoon of mini chocolate chips and a 1/4 teaspoon of peppermint extract)

Popcorn w/ Herbes de Provence & Sea Salt – this one is ALWAYS a hit

Roasted Chickpeas (still debating whether to do spicy or sweet!)

Yogurt with fresh peaches and honey

Dinners:

Baked Chicken Penne with Sun-Dried Tomatoes, served with Roasted Parmesan Green Beans

Chicken & Lentil Soup (I’ll make this in the slow cooker and add some spinach for more veggie power)

Meatball Sandwiches – no need to heat up the big oven, I’ll just pop these in the toaster and make a few extra to freeze for future lunches

Raw Carrot Pasta Salad w/ Ginger Lime Sauce

Slow Cook 5-Spice Chicken, served with brown rice and steamed broccoli

Gallery of What I Hope These Recipes End Up Looking Like:

Weekend Prep Suggestions:

Stovetop:

1 РCook Zucchini Bread Oatmeal, freeze flat in quart sized bags
2 – Hard boil eggs
3 – Make pot of brown rice, freeze flat in quart sized bags

4 – Cook rotini pasta for chicken Caesar salads

Oven:

1 – Roast chickpeas
2 – Roast chicken breasts for Caesar salads

Pantry:

1 – Assemble Cranberry Pumpkin Pecan Oatmeal dry ingredient bags
2 – Assemble Caesar Salads jars
3 – Portion banana chips & PB dippers
4 – Pop & season popcorn
5 – Portion dry Shakeology ingredients
6 – Assemble dry rub ingredients for Slow Cooker 5 Spice Chicken

Don’t forget to follow me on Pinterest – each week’s menu recipes are added to the
On The Menu board!

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