A Week At A Time – Meal Ideas!

I think I spoke too soon when I said we were getting fall-like temperatures. It’s been brutally hot here in Southern California and all I can think about is not cooking. However, we must eat — and there are so many delicious easy recipes to put together without heating up the kitchen.

Using a slow-cooker or electric pressure cooker is always a great idea when the temperatures soar. It also makes sense to utilize those electric devices during this time of the year when families are juggling kids to school, jobs and other outside activities. There are also many no-cook recipes that work best when it’s too warm to cook — salads and toasts are great options. Don’t forget that stove top meals are always a simple way to prepare dinner quickly with virtually no additional heat in the kitchen.

Monday is another scorcher, so I’m definitely making this Fall Chicken Salad to enjoy for lunch or dinner this week. You can make it with rostisserie chicken or leftover chicken from another recipe, and it’s so tasty over spinach or mixed greens. Tuesday is taco night and these Slow-Cooker Pulled Pork Tacos with Barbecue Chipotle Crema are loaded with Mexican flavors and are so simple to make. Wednesday is meatball night — one of my favorites — Turkey Meatballs with Creamy Arugula Pesto. It’s a fast cooking recipe and the sauce is a quick puree in the blender. I love the fresh flavors and the little zestiness from the arugula. Thursday night we are going vegan with the Coconut Tamarind Vegan Curry. It’s a one-pot wonder that is packed with tangy flavors. The tamarind paste really packs a punch and I promise — you won’t miss the meat. Friday means cocktail time — a Pear Martini — smooth and delicious with autumnal flavors. Saturday is for baking and I think by next week the weather will be normal — so turn on that oven and make these Individual Brown Butter Apple Crisps. Eat one now and save one for later — as someone said. Have a tasty week.

Monday