It's Finally Time...

Time to start acting like I need to be organized again. I'm anticipating doing school-ish stuff all week, so I need to get my head wrapped around the idea of being planful with my food again. So, my first "transition back to school" menu...

Sunday

I did my long run today for my marathon training, and when I run long, the thing I crave the most after is protein. So Phil pulled some giant t-bones out of the freezer. Way more than I'll be able to eat, but I'm sure the leftovers will go to good use!

Grilled t-bone steaks with horseradish sauce

Grilled corn on the cob

Pan-sauteed zucchini (we are up to our EARS in zucchini right now -- the freezer's already full of diced and shredded -- ready for a winter of soup and bread -- and we still are eating it every day. Geesh.)

Delicious crispy whole grain bread

Monday

Craving seafood lately -- so we're going there a few times this week:

Clams with wine sauce: Saute some garlic, onion, and tomato. Add white wine and bring to an easy boil. Add clams, put lid on & turn heat down to a simmer, cook for 5 - 8 minutes until the clams open up. Pull them out and reduce the rest of the sauce a bit, then pour the sauce over the clams.

Crispy bread for dipping

And, let's face it, probably zucchini (or maybe green beans -- if we're feeling zesty)

Tuesday

Fajitas -- maybe with leftover t-bone, maybe with chicken breast, maybe with shrimp

Cook up some onion, garlic, red peppers, and zucchini. Add the protein and fajita spices (basically, anything orange in the spice cabinet -- chili powder, cayenne -- and I also add some cumin, and maybe some salt and pepper. Simmer it for a few minutes until sauce thickens.

Heat tortillas and put mixture in.

Top with yummy toppings: shredded cabbage, salsa, sour cream, chopped avocado, cheese

Wednesday

Horseradish crusted salmon (we're also up to our EARS in horseradish in our garden, so we're looking for ways to use it.)

Salad

Sauteed baby carrots

Maybe some zucchini :)

Thursday

Mini flatbread pizzas: Naan flatbread, pizza sauce, veggie toppings, some sliced chicken sausage, chopped fresh mozzarella. Cook on the grill with indirect heat (turn off the burners underneath -- use the other burners to heat and cook it, but that way it won't burn the bottom) until the cheese is a bit browned and delicious.

And just because I'm doing this -- it doesn't mean summer's over. I just wanted to put that in writing. It's NOT over yet. :)

Have a good week!