Simple Summer Eating

Aug3With as many mouths in the house as I have, “Easy Summer Eating” becomes overwhelming.  I stand in front of all the raw veggies in my refrigerator and my mind goes blank. I try to plan meals.  No other planner follows the same method of my madness, though.  My eating pattern is very light at the beginning of the week and then relaxes into the weekend.

The pin I chose to work on today was meal planning, pinned from Tatertots and Jello, but with my own planner.  The recipes below are all from summer magazine issues and feature fresh yummy fruits and veggies.

Monday Menu (vegan, no sugar, no dairy, no meat, low carb)

Shaved Fennel, Zucchini, and Celery Salad from Martha Stewart ( I may sub in cucumber for the zucchini), and Corn on the Cob.

Tuesday Menu (vegan, no sugar, no dairy, no meat, high protein carb)

Plum Spritzer from Diner Journal
Tomato, Radicchio and Grilled Peach Salad with Basil Oil from Food & Wine
Big Bowl unshelled peanuts

Wednesday Menu (no sugar, no meat, high protein carb or nuts)

Mixed Pepper Pasta from Food & Wine
(I will be using half whole wheat and half white pasta for this. Cook whole wheat for the first few minutes, then add the white and cook until finished.)
Raw Asparagus Salad with Tomatoes and Hard-Boiled Eggs from Food & Wine
( I will be subbing in vinegar and Kalamata olives for the anchovies)

Thursday Menu (no red meat, lower carb)

Watermelon Slushie from Martha Stewart
Chicken, Artichoke & Orzo Lettuce Cups from Martha Stewart
Roasted Brussel Sprouts

Friday Menu (no red meat, low carb)

Iceberg Lettuce w/ Roasted Tomato Dressing Food & Wine
Picnic Basket Dinner from Portland Monthly Magazine

Saturday Menu (no restrictions)

Sausages & Onions Food & Wine
Lime & Blackberry Italian Meringue Pie Bon Appetit

Sunday Menu (no restrictions)

Grilled Chicken w/ lemon & Coucous from Bon Appetit
(subbing in bell peppers, carrots, sugar snap peas, shallots, zuchini, and peaches)
Apple Tart Poilane

Just click on the links and print the recipes.  Write the day on the top of each menu, staple the stack together for this week, and you are ready to go!

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