It’s hot. Right next to the sun hot. We normally only get up to 30 Celsius occasionally, and usually only for a few days at a time. Right now, it is 32 C, heading for 34 C. Yesterday, we hit 35 C (about 100 F). A town in British Columbia yesterday broke an all time record and hit a whopping 47.5 C. In Canada, we are accustomed to breaking cold temperature records, but hot temperature? Not so much.
Needless to say, not a lot of in-house cooking is getting done. People are barbequing or eating cold food. I opted for cold food….our barbeque is in the sun in the evening until about 10 pm – kind of late to eat for us.
I’ve been not cooking for something like 4 days now. I’ve been putting off doing laundry, also. The cats think I’m trying to bake them in the house oven (and we have a portable air conditioner as well as fans everywhere). Loki has taken to sleeping on the top of our chest freezer, and Tali sleeps on her kitty perch in the room with the air conditioner. They have a tough life.
Salad is a big seller in our house right now, along with cold water, insulated water bottles, very little activity and, frankly, whining about how hot it is. We are geared for cold weather – we know how to add clothes on and cuddle under blankets with the fireplace going, but this is something we don’t compute.
I’m kind of reaching desperately for recipes that don’t heat up the house, so this is one of them.
- 2 cups of chicken, shredded (I used a 354g can of chicken from Costco)
- 5-6 cups of chopped romaine lettuce (make those pieces bite-sized)
- ½ cup of Caesar dressing (your mixture shouldn’t be soupy, but everything should have a bit of dressing on it)
- ¼ cup of Parmesan (you can omit this if you don’t have any – it’s a nice touch and adds flavour, but isn’t absolutely necessary)
- 6-10 tortillas (wraps)
Mix the chicken, romaine, dressing and Parmesan (if using) in a medium bowl. Don’t mix too hard, though, you don’t want the chicken to turn to paste – it’ll still taste good, but it won’t be pretty.
Set out your wraps and fill them somewhat evenly. I used a mixture of 10” wraps and 8” low carb, high protein wraps.
You can also skip the wraps entirely and just eat this as chicken Caesar bowls….even less effort on a hot day.
These actually keep in the fridge fairly well. We had a few leftover and 3 days later, the one that is left is damp but not mushy, if that makes sense. If you don’t roll all your wraps, you could certainly keep the filling in the fridge for 4 or 5 days and just roll when you want a wrap – meal prep your lunch on the weekend and be good for lunches all week.
These are keto and low carb without the wraps and if you use cauliflower wraps or something like that, they’ll probably fit your macros if you’re careful.
If you don’t have any chicken leftover or canned and need to cook some but don’t want to heat up the kitchen – if you have an Instant Pot or some other brand of electric pressure cooker (Ninja, etc), toss a bunch of frozen chicken breasts and/or thighs in with a cup of water, close the top, close the vent and set the pressure cook for 15 minutes. Once the 15 minutes is up, leave it to release naturally for at least 20 minutes. They will be cooked and juicy and your house won’t be stupid hot….or at least it won’t be any hotter than when you started.
I got my Instant Pot from a guy, in a parking lot (I took my son with me) for $40 less than retail. They got it as a gift and used it twice and didn’t feel they would use it. Their loss – my gain. I love it. I don’t cook everything in it just because I can – I feel some things aren’t done any favours by being cooked fast (broth particularly) – but I do use it quite a bit. I have more than gotten my money’s worth out of it and would absolutely buy another if this one died or I had room for a second one.