3 Perfect Summer Meals

As this past semester came to a close, I found myself consumed by the many responsibilities and events that called my attention. I hope you didn’t think that I had given up, because I am far from it! Certain goals of mine needed some extra TLC these last few weeks, and the results have been very rewarding. For example, for the first time in my 15 years of education, I finally achieved a 4.0 semester GPA! (!!!!)

Anyways, I decided to compile a day’s worth of meals that I found to be perfect for summer. Each of these was enjoyed in Sunny Arizona, so for all the AZ natives, I recommend trying these!

Breakfast:
Veggie Scramble ($8.50)
Via The Good Egg

This meal was a mixture of scrambled eggs cheese and potatoes with a great variety of green veggies. Those included were spinach, broccoli, and zucchini. It also included mushroom (which I asked them to leave off), onion, a sprinkle of cheese, and avocado slices (that I had added onto it). The English muffin and strawberry jam on the side was like a sweet treat that complemented the taste of the veggies.

This meal left me satisfied, but not stuffed to the point where I felt grossly full. Exactly what I want in a summer meal. The last thing I want before heading out for some fun in the sun is to feel stuffed and laggish from breakfast!

Lunch:
Chicken Chopped Salad ($13.50)
Via True Food Kitchen

​If you have never eaten here, YOU MUST! They have locations outside of Arizona too, so definitely check them out. Everything I’ve ever had here has been both healthy and delicious.

This salad included a lot of ingredients that I had never heard of before, but wow. Hands down my favorite salad. Here’s what you get:

  • Greens
  • Chicken
  • Cranberries
  • Dates
  • Jicama
  • Manchego
  • Farro
  • Almond
  • Champagne Vinaigrette

 This one is absolutely perfect for summer because it is both sweet and savory, and I felt fresh and energized after eating.

Dinner:
Steak, roasted potatoes, asparagus
Homemade

Dinner was homemade by Kyle, and I helped a little 😉
He began by marinating the steaks for about 2 hours in a mesquite marinade. After those 2 hours were up, I began things by prepping the potatoes.
Ingredients:
1 large russet potato
2 tbs vegetable oil
1 tbs melted butter
Chopped basil
Garlic powder
Salt & pepper

Steps:

  1. Preheat the oven to 400°F
  2. Wash the potato well, scrub the skin but do not peel
  3. Chop the potato into smaller pieces, use the picture above as a guide
  4. In a bowl, mix in all the above ingredients. Salt & pepper generously and sprinkle enough chopped basil and garlic powder.
  5. Spread seasoned potatoes out on a baking sheet and place into the oven for 10 minutes. At 10 minutes, flip the potatoes and add another 10 minutes. Repeat this step for a total of 30 minutes cooking time.
  6. Once the potatoes are soft, they are done!


Once I first put the potatoes in the oven, Kyle threw the steaks and asparagus on the grill. He drizzled some garlic butter on the asparagus, wrapped them in foil, and placed them on the grill. The steaks cooked for about 25-30 minutes and the asparagus for about 15.

Nice weather and grilling go hand-in-hand, which is why I foresee a lot of it coming up! We enjoyed our homemade steak dinner with a couple Silver Bullets and an early night! A filling meal at the end of a lazy Sunday was enough to induce 2 very happy food comas.

I hope you get to enjoy each of these delicious meals this summer! With each meal, include eating with a friend or loved one for an even better dining experience. Happy Summer!

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