Simply marinated chicken breasts, tips, skirt steaks, turkey burgers, fish filets etc. are easy to throw on the grill and keep well during the week. Meatloaf muffins, mini meatballs (with minced or pureed veggies blended in) and veggie burgers are easy one-bowl meals that take under 30 min to make.
Add layers of flavor and texture with dressings, dips, salsas, slaws and your side salads to accompany them. Prep grill items ahead, like Asian Chicken Sliders or Fruit and Veggie Skewers and have them ready to go.
Chef’s Tip: Easy Asian Chicken Sliders
Mince fresh ginger, garlic, 1-2 scallions, 2-3 T Tamari soy sauce (or Bragg’s aminos), 1 T sesame oil in a mini food processor.
Mix with 1 lb ground chicken or turkey.
Form into burger or slider size patties and keep refrigerated until ready to grill.
My go-to amino seasoning is Coconut Aminos since it contains a lot less sodium than soy aminos and I love the flavor. Mushroom Beef Burgers.
Watching your cholesterol?
Try replacing half your ground beef with finely diced mushrooms, onion and garlic and you have a healthier alternative without giving up the beef flavor you like. Everything in moderation!
Make Now, Dress Later. Make your salads and dressings ahead and keep in airtight containers both for the week or to bring to a BBQ. Composed salads have a little wow factor and can easily be tossed or dressed just before serving. Even better, picky eaters can easily choose what they like.
For green salads with grains (like the Strawberry Arugula Salad here) you can lightly dress the grain only and toss in the salad, then add more dressing when serving.