Meal Prep for Week of 7.7.2019

Y’all. It’s hot in Virginia.
Like, surface of the sun, hot. Gimmie all the salads, hot. Too hot for cooking, hot. Maybe we should grill a burger or piece of chicken? Keep that heat outside of the house.

Breakfast:
Noatmeal – I make two-serving packets and store them in the fridge. Add hot water and whatever toppings you like! Toppings: Strawberries, Walnuts, Unsweetened Coconut, Lily’s Chocolate Chips, Peanut Butter
https://www.healthysweeteats.com/my-favorite-noatmeal-aka-low-carb-oat-free-porridge-the-basic-recipe-and-6-variations/?cn-reloaded=1

Lunch:
Keto Cobb Salad
https://www.ketoconnect.net/keto-salad/
We make Pioneer Woman’s dill dressing and substitute 1 T. Honey for the sugar. This adds a few more carbs than using stevia, but it’s worth it!
https://thepioneerwoman.com/cooking/layered-salad/

Greek Salad – We never tire of this one!
https://www.spendwithpennies.com/greek-salad/

Dinner:

Grilled Burgers on Lettuce Buns – We stopped at Five Guys on the way back from the beach and had their cheeseburger in a lettuce wrap. So good! I’m trying to recreate that at home.

Skinny BLT Avocado Wraps – New Recipe! I meant to sub in cucumber slices because hubby doesn’t care for avocado, but I forgot. Oops. These were delicious. And messy to eat!
https://cleanfoodcrush.com/clean-eating-skinny-blt-avocado-wrap/

Cheeseburger Salad Bowls – Tried and true!
https://cleanfoodcrush.com/cheeseburger-salad-bowls-healthy-recipe/

Strawberry Chicken Salad – New Recipe! Don’t let the garlic in the dressing scare you away; you won’t get dragon breath. My avocado was a little green, and I think the dressing would have been creamier with a ripe avocado. Maybe you can catch your avocado during the fifteen minute window of time between unripe and rotten?!
https://cleanfoodcrush.com/clean-eating-strawberry-chicken-salad/

Dilled Tuna-Stuffed Tomatoes – New Recipe! My cousin made this delicious tuna salad and shared the recipe with me. Thanks, Ruby! I’ve made it twice three times in the last week. I might be just a little obsessed.

Dilled Tuna-Stuffed Tomatoes
adapted from The Supermarket Diet Cookbook
Prep: 25 minutes
Makes: 4 servings
2 cans (6 ounces each) solid white tuna in water, drained and flaked
5 T. mayonnaise – I like Sir Kensington‘s
2 medium cucumbers, unpeeled, cut into 1/4 inch pieces – or one English cucumber
1/4 cup loosely packed fresh dill, finely chopped
2 T. capers, drained and finely chopped
2 T. fresh lemon juice
1 T. Dijon mustard
1/4 tsp. freshly ground black pepper
4 large, ripe tomatoes (12 ounces each)

1) In medium bowl combine tuna, mayonnaise, cucumbers, dill, capers, lemon juice, mustard and pepper.
2) Cut each tomato, from blossom end, into 6 attached wedges, being careful not to cut all the way through. Spoon one-fourth of tuna mixture into center of each tomato.

Snacks:
I’ve found that I’m not really hungry between meals on keto.
See also: too hot to cook.
Delicious carb snacks for hubby: Watermelon, Cherries (Oh my gosh, the cherries are beautiful this year), Tiny But Mighty Popcorn

Treat:
Strawberries and Fresh Whipped Cream

Happy Salad Week! Stay cool, everyone!

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