So we deviated a little bit from the Weekly Menu this week. Something about 1/2 days and entire days off work, and invites to holiday cookouts!
Wednesday we didn’t make the Kielbasa, Bacon, and Brussels Bowl as originally planned. We accepted an invite to a beach birthday party and one-day-early holiday cookout. Not everything was Paleo-ish, but we made it work for us with some Angry Orchard Ciders and the spread of grilled chicken, salad, and fresh fruit. Of course we had to pass on the birthday cupcakes!
Thursday was an all-American cookout at Jay’s parent’s house. Grilled burgers, brats, and hot dogs make a Paleo-ish meal easy! We took sides of our Greek Chicken Quinoa Salad and Chicken, Charred Tomato, and Broccoli Salad. Both were big hits for all the friends and family, even the people who ate their hamburger and hot dog buns.
Friday we partially got back to the menu and had our 24-hour marinated steaks. Instead of the Sweet Potato Fries, Elle’s creative side came out and she invented a lettuce wrap for us. Romaine Hearts for the wrap, stuffed with sliced-deli-chicken, shredded cheese, fresh tomatoes, fresh avocados, and of course, BACON. No dressing required, the tomatoes and avocados were perfect together.
Today we stayed partially on course for the menu as we ate our leftovers from the cookout for lunch, so we did eat our Greek Chicken Quinoa Salad as scheduled — but we’re not making the Paleo Meatballs tonight because we got invited out for a steak dinner to celebrate a friend’s new job. Since we already had the ingredients for the meatballs, they’ll be on next week’s menu instead.
Happy 4th of July to you and yours. Thank a veteran if you know one. Thank you if you are one. And happy eating!