Our dinners are mainly made up of grilled chicken or fish and grilled, steamed or blanched vegetables. The vegetables change based on what is fresh. We tend to eat more salads in the summer if we can get good lettuce. I find in the hottest months that it's hard to find lettuce that isn't on the edge of going bad. At that point, I'll make things like potato salad in the early morning while it's still cool or caprese salad and we can have it as a side dish for a few meals. On the very hottest days, we will probably get take-out or eat in a restaurant.

We love tacos. Lots of lettuce and tomatoes with the warm meat. And then, I make taco salad for another meal a couple days later with the left overs. If it was chicken tacos, I leave the meat cold.

We also use our panini press a lot. Pizza sandwiches, ham and cheese, chicken and peppers. There are so many options and are all great with a side salad, pasta salad, or potato salad.

love pasta or tuna salads....dh just isn't a fresh veggie person but eats a salad every Friday..i do get ceasar salad mix and add a chunk of chicken breast on top....

We grill something the majority of nights, including veggies. Cold mixed green salads with lots of colorful veggies, chick peas, chopped egg and homemade dressing make a great meatless dinner....or add grilled chicken, salmon, or shrimp.

Tonight we're having chicken salad wraps, using left over chicken from last night, toasted almonds, sliced grapes, green onions, chopped chard in a whole wheat flour tortilla. It's already made and chilling out in the fridge.

Later this week we'll have grilled salmon probably with veggie kabobs and brown rice.

I like main course salads when it is really hot--taco salad, June pea and shrimp salad are 2 favorites. I also like to make a really nice hero sandwich or hoagie with homemade potato salad made earlier in the day so the flavors can mingle in the refrigerator in the afternoon. Fruit salad--chop up lots of fresh fruit and toss it with a little orange juice. Add sliced bananas if you like just before serving, and shredded coconut too.

Corn on the cob (fast, cool micro) and sliced tomatoes sometimes make a meal. The smaller the meal, the bigger the bowl of ice cream.

Certainly grilling, cold pasta salad, potato salad, and we like curried chicken salad with grapes, almonds , pineapple and anything you like. I also like cut up cucumbers and tomatoes tossed lightly with ranch dressing as a side "salad."

I cook the same meats, but less beef and more broiled fish and shrimp.
Potatoes are replaced with fruit, mainly mixed melons - or steamed corn on the cob.
Green vegs are steamed, as usual.

Green salads, pasta salads, potato salad, green bean salad, cottage cheese with tomatoes, cottage cheese with pineapple, "build your own" submarine sandwiches, grilled chicken or ribs with baked beans, hot dogs and/or hamburgers with pork and beans and whatever cold salad happens to be in the fridge.

I like to buy several of the rotisserie chickens that they mark down, strip the meat off and freeze it then I can use it for salads, tacos, fajitas, all kinds of great dishes with out having to cook a chicken. I use them for soups and stews etc in winter.
Lots of fresh vegetables from the farm store. We love grilled vegetables and corn on the cob. I have a grill basket I load up with sliced squash and zucchini, onions, bell pepper, mushrooms, what ever I have fresh from the farm, I add a pound or two of shrimp everything tossed in olive oil and seasoning, put it on the grill! Yum
I do a lot of blackened fish too because it cooks extremely fast.