Menu planning can feel so slack in the summer heat.  Not many feel like standing over a hot stove in the heat and here it is hot and humid.  I sure didn’t feel like cooking either, and felt like we were grilling a lot or having breakfast for dinner toward the end of June.

So, for July, I did a different way of menu planning than I ever have done before.  I took a piece of watercolor paper and divided it into four sections: breakfast, lunch, dinner, and snacks/desserts.  From there I just filled in recipes, and will choose from these dishes each week when I menu plan and grocery shop.

For breakfast, I have dishes to choose from such as:  tropical overnight oats, overnight oatmeal power bowl, black bean rancheros, veggie frittata, berry quinoa, or yogurt pancakes.

For lunch, I have mainly salad choices and bowls:  burrito bowl, bacon/egg/rice bowl, chicken and cucumber -tomato salad, kale caesar salad, slow cooker baked potatoes, or lime shrimp and avocado salad.

For dinner, I have grilled chicken and tomatillos, roasted tomatillo salmon, Cuban bison flank steak, slow cooker bean burritos, mojito pork,  and chili-spiced fish with roasted cabbage.

For desserts and snacks I have hard boiled eggs and raw veggies, zucchini banana flaxseed muffins, grilled bananas or crockpot chocolate molten cake.

Share with me what you are eating or planning to try in July!

Blessings,
Carrie