This post contains affiliate links. The older I get, the more I detest the 100+ degree days in Arizona. Unfortunately, there are a lot of 100+ degree days, 108 of them in 2020. That’s 30% of the year! Yikes!
Sure, I try to hide out in my house all day long, enjoying the air conditioning, but cooking and heating up my kitchen puts me over the edge. My mom always tells me to just serve cool food during the summer. That’s what I used to do when we lived in Chicago and the heat and humidity got high, but it’s just not possible in Tucson because we have 90 degree or hotter days anywhere from March into November and consistently from April to late October.
Case in point, our weather forecast for the next 10 days:
So, this year, I set an ambitious goal to make 80 freezer meals for the summer. I didn’t achieve that goal, in part because we went on vacation for several weeks in February when it was cool, but I was able to make quite a few meals, so I’m happy with that.
38 Freezer Meals for a Tucson Summer
I ended up with 38 meals. Here’s what I made:
Stuffed Pepper Soup, (x2)
One Skillet Paleo Meal, (x2)
Vegetarian Chili & Cornbread, (x2)
Paleo Taco Soup,
Chicken Fajitas (x2) (I just froze the filling)
Honey Mustard Chicken, (x3)
Cilantro Lime Chicken, (x3)
Greek Lemon Chicken,
Stuffed Peppers (we added rice),
Beef & Black Bean Taco Meat (x2 from MyFreezEasy)
Korean Beef (x2 from MyFreezEasy)
Healthy Meatloaf (x4)
Cod Fish Cakes,
Sloppy Joes (x2)
Indian Lentil Curry
In addition, I made 2 sides of Mexican Rice.
There aren’t enough meals here to get me through even 1/3 of our 108 days over 100 degrees, but it’s still better than nothing. I’ll be happy to pull a meal out on a hot summer’s day. I may also save some to use if we travel to Michigan this summer.
How do you handle summer cooking in the heat?