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I know many of you have kids that will be going back to school, us included! (Our daughter will be starting Kindergarten this year – I can hardly believe it!) So keep in mind that you may want to adapt your dinners so you can turn them into a lunch for the next day (like the Pot Roast on Saturday that I’ll be using to make BBQ beef sandwiches for lunch on Sunday). As the summer seems to get hotter instead of cooler as it nears its end, anytime you can cook once and eat off it twice is a big help!
UPDATE: I also just found this list of a month’s worth of No-Cook meals from Food Network in our continuing effort to keep our kitchen’s cool!
| Week of 8/10 | BREAKFAST | LUNCH | DINNER | ||
| Monday | Cereal with blueberries | Salad trio: Egg salad, tuna salad and chicken salad on a bed of lettuce | Balsamic Chicken with baby spinach and couscous | ||
| Tuesday | Fruit & Yogurt Smoothies | PB&J, chips & fruit | Chili with cornbread | ||
| Wednesday | Oatmeal with raisins & honey | BLT sandwiches and grapes | Parmesean Crusted Baked Tilapia with rice pilaf and broccoli | ||
| Thursday | Cereal and applesauce | Dill Chicken Salad on crackers, pears | Scrambled hamburgers, oven fries | ||
| Friday | Eggs with toast & cheese grits | sandwiches, nuts and fruit snacks | Quick Chicken Enchiladas, yellow rice | ||
| Saturday | Breakfast Sandwich | Pot roast, carrots, mashed potatoes | Leftovers | ||
| Sunday | Fruit Oatmeal | BBQ Beef sandwiches & baked beans | Southern Chicken Tender Salad with fresh rolls |
