Your Summer Meal Plan

Ingredients

• 12-16 chicken drumsticks
• 1 cup BBQ sauce
• 4 ears of fresh corn
• 1 can (19 oz) black beans
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/2 cup chopped cilantro
• 1/3 cup olive oil
• Juice of 1 large lime
• 1/2 tsp cumin, 1/2 tsp chili powder

Instructions

1. Preheat BBQ to medium-high heat (400°F / 200°C).
2. Make Dressing: Whisk olive oil, lime juice, cumin, chili powder, salt, and pepper.
3. Grill Corn for 10-15 mins, turning occasionally, until tender with light char marks.
4. Grill Chicken for 20-25 mins, turning every 5-7 mins.
5. Assemble Salad: Slice kernels off cooled corn. Combine with rinsed beans, pepper, onion, and cilantro. Toss with dressing.
6. Sauce Chicken: During the last 5 mins of cooking, brush generously with BBQ sauce.
7. Serve & Store: Serve hot chicken with salad. Let leftovers cool completely before storing for Monday.

Ingredients

• 2 blocks extra-firm tofu
• 1/2 cup BBQ sauce
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 8 sandwich buns & toppings
• 4 ears of corn

Instructions

1. Press Tofu: Drain, wrap in towels, and press under something heavy for at least 30 mins.
2. Marinate: Whisk marinade ingredients. Slice pressed tofu into "steaks" and marinate for at least 30 mins.
3. Preheat BBQ to medium-high and oil the grates.
4. Grill tofu steaks for 5-7 mins per side until charred. Grill corn alongside.
5. Serve & Store: Serve hot on buns with toppings. Cool and refrigerate leftovers for Wednesday.

Ingredients

• 1 package (250g) halloumi
• 1 zucchini
• 1 red bell pepper
• 1 pint cherry tomatoes
• 1 red onion
• 3 tbsp olive oil, 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 cup dry quinoa

Instructions

1. Prep: If using wooden skewers, soak in water for 30 mins. Cook quinoa.
2. Assemble Skewers: Cube halloumi and chunk veggies. Thread onto skewers, alternating.
3. Make Marinade & Preheat: Whisk oil, lemon juice, and oregano. Preheat BBQ to medium-high.
4. Grill: Brush marinade over skewers. Grill for 8-10 mins total, turning every 2-3 mins.
5. Serve hot skewers immediately over a bed of quinoa.

Ingredients

• 2-4 steaks
• Olive oil, salt, pepper
• 1 container (5 oz) mixed greens
• 1 cup mixed fresh berries
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts or pecans
• Balsamic vinaigrette

Instructions

1. Prep Steak & Preheat: Take steaks out of fridge 20 mins prior. Pat dry, rub with oil, season. Preheat BBQ to high.
2. Assemble Salad: Combine greens, berries, goat cheese, and walnuts. Dress just before serving.
3. Grill Steak: For a 1-inch steak, grill 4-5 mins per side for medium-rare.
4. Rest Steak: Let rest on a cutting board for 5-10 mins before slicing.
5. Serve sliced steak against the grain alongside the salad.

Ingredients

• 1.5 lbs minced beef
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper
• 4-5 burger buns & toppings
• 1 lb baby potatoes

Instructions

1. Prep Potatoes: Wash and cut into wedges. Toss with oil and seasoning.
2. Prep Burgers: Gently mix beef with seasonings. Form into patties, making a dimple in the center.
3. Preheat BBQ to medium-high.
4. Cook Potatoes: Cook in a grill-safe pan or foil packet for 20-25 mins until tender.
5. Cook Burgers: Grill patties for 4-6 mins per side until cooked through.
6. Serve assembled burgers with potato wedges.