It’s no secret that I love meal planning. I’d like to get back to showcasing more of our detailed weekly meal plans but this past week and honestly the next month are a little crazy as far as our schedule goes. I find myself planning 3-4 meals and winging it for the rest, which sometimes leaves pretty unexciting meals to share as part of a meal plan. I mean, how often do you guys really care to see another fajita night?
Still, we have been eating some tasty dinners this summer that are worth sharing. I’m so glad I have this dinner ideas section now to help me keep track of them. I like snapping pictures and compiling them into these posts for my future meal planning reference, especially when a rut hits! So if you’re looking for some ways to shake up your dinner menu, maybe these can help get the creative juices flowing.
Fish Tacos – I posted these on instagram and had people asking for a recipe, but the truth is I don’t really follow one. Usually a buy a firm white fish, mahi is a favorite, then dust it with blackening seasoning and cook it stove top until it flakes. It you really want to keep it simple but tasty, buy some fresh mango salsa from the grocery’s prepped section, cut up some purple cabbage, and top with sour cream and lime. So delicious! Though next time I might try and make Pinch of Yum’s Fish Taco Bowl, as it seems to have good reviews.
Beef Short Ribs– We are slowly but surely making our way through our cow share, so I pulled these out the other day to see how they’d do. We grilled them but they stayed a little tough for my liking. Next time I’m going to braise them using this recipe instead to make them fall-off-the-bone tender.
Roasted Brussels, boiled corn, and tomatoes with balsamic glaze and basil on the side.
Lemon Dill Salmon -which I realize didn’t turn out looking the prettiest, but tastes so summery and light! Paired with a massaged kale salad with goat cheese crumbled, blueberries, and balsamic dressing. We’ve also been on a roasted Yukon Gold potato kick (just salt and garlic powder) because they taste like French fries!
Lobster Linguine with a White Wine Butter Sauce – gosh it sounds so much fancier than it is. I made linguine and defrosted frozen Langostino lobster tails. I mixed it all up with this simple sauce and served it with asparagus. Pasta craving fixed!
CBTAs – This was such a last minute toss-together dinner, thus why one is a wrap and one is on toast, but during the summer any combination of cheese, bacon, tomato, and avocado is a winner in my book. Picking up some fresh sourdough from the farmers market is next on my list so I can make a really delicious sandwich with tomatoes from the garden!
Grilled Sirloin with Sauteed Onions and Mushrooms – with roasted sweet potatoes and tomatoes and balsamic glaze. This meal hit the spot and was DELICIOUS! I cooked the steak in the oven using this method from the Kitchn and go figure, it turned out perfect. Like restaurant quality perfect, so try it!
Harissa Spiced Chicken Kabobs with Tzatziki – The spicy chili pepper spiced chicken kabobs were good, but pairing it with the tzatziki really complimented it by cooling it off and making the whole dish quite tasty. I ended up dipping the potatoes and green beans in the tzatziki too, so if you try it be sure to make (or buy) plenty of dip!
Chicken Fajita Salads – Because you know I couldn’t leave off my favorite- Mexican night! I marinate the chicken in a cilantro and lime marinade, then put it over chopped romaine hearts, veggies sauteed with cumin and chili powder, then topped it with guacamole, sour cream, diced pickled jalapenos, and cilantro. A little post-picture salsa and this meal is utter perfection.
Share with me-
what’s been your favorite dinner of late?
Carla says
I think fish tacos would be such a hit here – – but for some reason I had convinced myself I was entirely incapable of making them. It’s time to try 🙂
Jess says
Our go to fish taco recipe is from Peas and Crayons (http://peasandcrayons.com/2012/11/seared-salmon-tacos-with-honey-lime-slaw-sriracha-ranch.html). We eat it ALL THE TIME (including last night, where for the first time we subbed in tilapia for salmon, still delicious). I’m not a huge seafood fan so I love fish tacos as a way to ensure we’re all getting our omega 3s, and that my kids are eating fish regularly (so maybe they’ll like it more than I do one day!). Thanks for the post!
Brittany Dixon says
Oh thank you so much for sharing the link Jess! I love Jenn’s recipes and will definitely add this one to my must-make list. YUM!
Maria del mar says
Are these really your plates? They are so perfect and they seem to be exactly on the alley of things I enjoy making! yummy post!
Brittany Dixon says
Oh you’re so sweet! Not all my meals look pretty but I put a little effort in when I know I’ll be snapping a pic 😉
Alyssa @ renaissancerunnergirl says
That lemon salmon with the “fries” looks really similar to my go to easy summer meal lately! Salmon and potatoes is always a delicious combo.
Brynn says
Fish tacos, fiesta bowls, bbq chicken and salmon have been favorites. I bookmarked the sirloin recipe – hoping to impress my husband!
Brittany Dixon says
Let me know what you think when you try it- it was so easy and perfectly cooked for us!
Erin @ Her Heartland Soul says
Chicken kabobs are my jam in the summer!
Jeannie says
I love all your meals and love the dinner section. I made mahi fish tacos the other day but cheated with the Costco frozen seasoned mahi and threw it in the oven go bake so good with bagged shedded cabbage lime and avocado so good. Buying a Costco chicken roaster is always easy too.
How do u make your Brussel sprouts how long and what temp in oven? And seasoning. Mine never tastes so good.
Brittany Dixon says
THe Brussels are so simple! Trim, cut in half, toss with about 1 Tbsp of olive oil then spread on a baking sheet. Sprinkle with salt and garlic powder then roast at 375 for 25ish minutes (I just watch them until they are as roasted as I want them to be. The whole fam loves them like this 🙂
Liz T says
So how do you do your Yukons? I have the hardest time roasting potatoes and getting them crispy like yours look! Are they in the oven or stovetop? Do you parboil them first?
Brittany Dixon says
I don’t do the boil mostly because I’m lazy/don’t have the time. I think the secret for me is slicing them thin enough so they get crispy. I slice, toss in olive oil, spread on a baking sheet and sprinkle with salt and garlic powder then roast them between 375 and 400 under browned (tossing half way through). Hope this helps!
Julia @ Drops of Jules says
I feel like ti’s been ages since I’ve actually commented on your blog, so I feel like I’ve missed out! I still have 6-7 blog posts from when I was abroad that I still need to get around to, but I wanted to pop in and say hello before I go back through all of the old ones. 🙂
We are actually having BLATS for dinner tonight, so I’m happy to see it’s on your list too! Always with fresh sourdough too- it’s a must for a really good savory sandwich.
gena says
I’m all about pork chops this summer. We have been getting them from a local farmer at the farmers market and I’m not sure what I’ll do when that ends. So delicious!
Amy says
Wow I have been in a total salad and sandwich rut. Making tacos tonight