I've talked about the joys of making a plan and the elation of making a list. But I have to admit, summer meal plans are tricky for me, even though concocting a weekly meal plan is usually one of my favorite games! In general, I think that it's beneficial and makes sense to take an inventory of your pantry and freezer towards the end of a week, make a general plan, and have the supplies and plan ready to go by Sunday or Monday.But summer is so hot. And normal routines and schedules are put on the back burner (where my mashed potatoes should be!). There are baseball games to go to and pools to stay in until sunset. Who wants to call everyone away from the fun at 5:30 to pull a meal together?
Meatballs subs (I made this recipe and served it over vermicelli a couple of weeks ago. The rest went in the freezer to have subs. Homemade meatball subs make me so happy. It's almost too hot for a hot sandwich, but I'll sacrifice just this once. I guess this qualifies as "Make Use of Ingredients" night.)
Traditional tacos. I'm taking the easy uninteresting way out this week. I'll get fancy next week.
Steak sandwiches with a spinach salad to use up the rest of the sub rolls and that gorgeous steak from last night. (Another Make Use of Ingredients night).
Spinach and bacon quiche. (Form of breakfast).
Nacho night! This should be a form of pizza night, and usually Fridays are. But when we have traditional ol' regular tacos, I usually have enough left over to make a tray of loaded nachos (or a taco salad if you want to take a healthier route. I choose nachos.)I still have Form of Pizza and Silly Grilling to consider for my 7th night! Oh, it does feel good to not have to think about dinner anymore this week.
Happy heat of the summer cooking!