Ginevra Posted June 11, 2013 Share Posted June 11, 2013 What in the world is wrong with me? I need to come up with some good summer menus, but right now I just seem frozen with indecision. I'm soooo tired of the meals we ate all winter. My summer produce will be great, but we're not there yet and all I've got is a bit of lettuce and radishes that barely grew. I want to make some lean, very healthy, low-on-the-meat meals, but I can't seem to get my head out of my hiney and make a plan. Suggestions? Quote Link to comment Share on other sites More sharing options...
UmMusa Posted June 11, 2013 Share Posted June 11, 2013 Taco Salad ( you can control how much or little meat goes in there) Quinoa Tabbouleh Cold tomato soup (Gazpacho) Grilled chicken on salad (I just stir fry strips from the skinless boneless chk breast in my cast iron skillet) Brown rice with tuna and avocado Cold Chicken Salad you can eat with crackers or in a sandwich Pimiento cheese sandwiches Rice and Beans Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted June 11, 2013 Share Posted June 11, 2013 I made this as a side once and my kids loved it so much they all chose to forego the main part of the meal and eat this exclusively. http://www.momswhothink.com/salad-recipes/ramen-noodle-salad.html You could add chicken or pea pods or red peppers etc if desired. The noodles get soggy after a while so make this just before serving and don't make a ton for leftovers (like I normally do so I don't have to cook so often). Otherwise you could just sprinkle the noodles on individual servings as they are dished up. Quote Link to comment Share on other sites More sharing options...
Crafty Mathy Mom Posted June 11, 2013 Share Posted June 11, 2013 I made this for tonight. http://inspiringhealthyliving.wordpress.com/2012/04/30/meatless-monday-sweet-corn-black-bean-salad/ Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted June 11, 2013 Share Posted June 11, 2013 I hope this thread inspires. Counting on you, but no pressure. ;) Quote Link to comment Share on other sites More sharing options...
Guest Posted June 11, 2013 Share Posted June 11, 2013 Thank you! Keep 'em coming! I LOVE the looks of the bean/corn salad. I even have bunches of cilantro growing right out the door! I'm making Grilled Chicken over salad for tonight. :drool: Quote Link to comment Share on other sites More sharing options...
Ali in OR Posted June 11, 2013 Share Posted June 11, 2013 Here's a salad I copied from a local restaurant. These are the amounts I use for one serving when I make my own lunch, or I make two side by side for dh and I. I assemble it in a wide bowl on the scale to get the right amounts--makes it easy to track on myfitnesspal. Very tasty and I feel like I'm getting some real nutrition. Zappatista Salad for one Layer in a wide bowl in order: 3/4 ounce tortilla chips (I like Garden of Eatin' mini rounds ordered in bulk from Amazon) 1/2 cup black beans (I use canned and heat them up first) 1/2 ounce grated jack cheese A bunch of torn lettuce (I like Romaine hearts) Some pico de gallo ~1/4 cup (diced tomatoes, a little sweet onion, juice from 1/2 lime, chopped cilantro) Avocado-Lime dressing (In blender whir together 1/2 c. water, juice from the other 1/2 lime, 1/4 tsp salt, 1 minced garlic clove, 1 mashed avocado--refrigerate the extra) Quote Link to comment Share on other sites More sharing options...
Guest Posted June 11, 2013 Share Posted June 11, 2013 That looks awesome Ali! Quote Link to comment Share on other sites More sharing options...
Joyofsixreboot Posted June 12, 2013 Share Posted June 12, 2013 Don't underestimate the BLT. Also grilled veggie subs. Yum. Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted June 12, 2013 Share Posted June 12, 2013 Whatever fresh vegetables you wish to use. Choose your own assortment! Cut vegetables into small-ish pieces and simmer them in chicken stock along with Japanese udon noodles. Garnish, or not, according to whim. (sesame seeds, black sesame seeds, grated Romano NOT-from-can, hot pepper flakes, whatever) Quote Link to comment Share on other sites More sharing options...
Guest Posted June 12, 2013 Share Posted June 12, 2013 Don't underestimate the BLT. Also grilled veggie subs. Yum. Oh, we LOVE BLTs and eat the heck out of them. But we are tomato snobs. Until they can be plucked from the garden, it could only be BLs. Or BLCs. (Cucumbers). :laugh: Quote Link to comment Share on other sites More sharing options...
Guest Posted June 12, 2013 Share Posted June 12, 2013 Whatever fresh vegetables you wish to use. Choose your own assortment! Cut vegetables into small-ish pieces and simmer them in chicken stock along with Japanese udon noodles. Garnish, or not, according to whim. (sesame seeds, black sesame seeds, grated Romano NOT-from-can, hot pepper flakes, whatever) Yum. Another good idea to use. Quote Link to comment Share on other sites More sharing options...
Lizzie in Ma Posted June 12, 2013 Share Posted June 12, 2013 I make a lot of pasta and quinoa salads when it is hot out. Quote Link to comment Share on other sites More sharing options...
PrairieSong Posted June 12, 2013 Share Posted June 12, 2013 Allrecipes.com is a wonderful site. You can just peruse, or join for free and save your faviorites in your recipe box. Here are some summer ideas from there: http://allrecipes.com/recipes/everyday-cooking/seasonal/summer/ Quote Link to comment Share on other sites More sharing options...
Mom in High Heels Posted June 12, 2013 Share Posted June 12, 2013 One of my favorite summer salads is so simple! Dark green lettuce Sliced strawberries Blueberries Mandarin oranges Sliced toasted almonds Dried cranberries Strawberry vinaigrette (you can make your own) Place all ingredients on top of the lettuce in any quantity you like and pour on dressing (not too much or it will overwhelm the salad). Weird as it sounds, it does need a bit of salt. Another SUPER simple salad is a mango/lettuce salad. Dark green lettuce Jarred mango slices, drained and cut into chunks We usually just eat a large version of these salads with warm bread and cheese. Caprese grilled cheese Thick sliced bread (French bread works well, cut into 1" slices) Buffalo mozzarella cut into 1/4" slices Basil leaves (fresh work best) Fresh tomatoes cut into slices Salt and pepper Place cheese, tomatoes and basil between slices of bread (salt and pepper the tomatoes to taste), place a small amount of butter on outsides of bread and grill in frying pan ^^^BEST.SANDWICH.EVER. Dressing 1 part rice vinegar 2 parts canola oil Place mangoes on top of lettuce and drizzle with dressing. This also needs a touch of salt. Quote Link to comment Share on other sites More sharing options...
Guest Posted June 12, 2013 Share Posted June 12, 2013 I'm so thankful for this site and for you helpful ladies! Quote Link to comment Share on other sites More sharing options...
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