It’s been hot here where I live lately and we’ve been grilling out as much as possible! Here’s this week’s meal plan with some grilling and some oven baking intertwined.
Thursday 6/23: Whole Roasted Lemon Pepper Chicken (simply put olive oil, salt, pepper and lemon pepper on chicken then bake), peas & carrots + fruit bowl (garlic bread for my boys)
Friday 6/24: Grilled burgers (patty topped with grilled onions, avocado, cilantro and a fried egg), Salad + fruit (grilled hot dogs for my boys + corn)
Saturday 6/25: Salmon patties, deviled eggs with paleo mayo & steamed carrots with browned butter (milk solids removed)
No Fuss Salmon Cakes recipe comes from the book that started my Whole 30 journey “It Starts With Food” by Dallas & Melissa Hartwig (page 280).
Sunday 6/26: Lettuce Wrap Tacos (butter lettuce for wraps, ground beef, homemade taco seasoning, shredded lettuce, cilantro, salsa, avocado + fruit (taco shells & rice for my boys)
Monday 6/27: Crunchy Chicken Tenders, Sautéed Peppers & Onion, Steamed Carrots + Fruit Salad (BBQ beans for my boys)
Tuesday 6/28: Crock Pot Beef Roast (beef roast, garlic powder, salt, pepper, onion, garlic, no-sugar beef stock, tomato paste), Sautéed green beans with garlic & lemon zest + Fruit (rolls for my boys)
Wednesday 6/29: Sheet Pan Chicken Fajitas, Sautéed or grilled Peppers & Onion + Fruit salad (taco shells or tortillas + rice for my boys)