If it’s as hot where you are as it is where I am, you’ll appreciate this week’s easy and refreshing menu. Take advantage of summer tomatoes in both the gazpacho and Caprese salad. The heat may curb your appetite, but it’s still important to get your fruits and veggies! Packed with fiber, they’ll fill you up without weighing you down.

Save the enchiladas for a Friday night get-together with friends—they can be prepared earlier in the day and stashed in the fridge, so all you have to do is pop them in the oven when the time arrives! And don’t forget the chips and margaritas!

Grocery list:
1 cucumber
4 large tomatoes
2 stalks celery
1 small red onion
5 cloves garlic
Fresh parsley
Fresh basil
1 can tomato juice (I use the spicy kind for an added kick!)
Extra-virgin olive oil
Balsamic vinegar
1 lemon
1 red bell pepper
1 large ball buffalo mozzarella
1 1/4 pounds boneless, skinless chicken breast
1 can diced green chilies
2 large cans red enchilada sauce
1 package Mexican cheese
1 yellow onion
Flour tortillas
Cayenne pepper
Vegetable oil