Try to pick a day of the week to do most of heavy cooking

The waning summer days instinctively signal a time for organization and renewed focus. That might mean cleaning out your closet, buying new pens or cracking a new book. But for the kitchen-obsessed among us, it’s time to get into a new meal routine.

It’s just our luck that in Texas, the end of summer also brings some of the hottest days of the year. When the rest of the world is readying for sweater weather, we’re searching for shade and an ice-cold Topo Chico.

So how do you prepare a week of delicious and nutritious meals without boiling over? The best tip is to simply cook less, but that doesn’t mean ordering in or eating cereal for dinner.

What “cook less” means is to try to pick one day to do most of your heavy cooking so that it’s out of the way for the rest of the week, leaving you with quick reheats.

Grilled chickens are a summer workhorse, because they cook relatively quickly (about 45 minutes), they’re versatile, which means you won’t get bored, and you can use the meat for several lunches or dinners, like cold noodle bowls, salads and burritos. Bone-in meat will stay tender and juicy for longer in the fridge, so consider cooking whole butterflied chickens or leg quarters.

While you’ve got a hot grill going, consider throwing on some skewered vegetables like onion, pepper zucchini, and mushrooms. You can marinate them if you like, but even just seasoned with salt and pepper, you can use them to supplement any meal. Put them in a container with some shredded chicken and a few dashes of hot sauce for lunch, tuck them into tortillas with black beans for a quick veggie taco or toss them with prepared tomato sauce for an easy primavera.

And don’t forget your grains, which are not only an important part of your diet, but also the perfect prep opportunity. Quinoa, barley, spelt, wheat berries, rice and tons of others are a great base for a simple bowl with veggies, prepared sauces and beans or meat.

You can add them to ground beef to make a burger, stuff them into those chicken burritos or mix them with grilled veggies, nuts and lemon juice for an easy side. The best part, though, is that grains can be cooked, cooled and frozen in small zip-top bags. In the morning, take out enough for dinner and they will be defrosted by the time you get home.

Justin Ward is an assistant professor of culinary arts at the Culinary Institute of America-San Antonio.

Courtesy Francesco Tonelli Marinated grilled vegetables can be used to supplement meals.

Emily Spicer / Staff The Watermelon St. Rita (left) and the Sandia Southern Porch Swing cocktails are both made with watermelon.