Happy Monday and welcome to my new blogging schedule! All my life I’ve loved to help people so when Beckett and I were talking about how best to serve you this summer, we landed on the idea of helping you gals with inexpensive meal ideas that are healthful and yummy, but also budget-friendly and pretty. But there’s a catch — I am not that super-mom type of a cook. I’m your average, everyday girl who can follow a recipe and have it turn out… but let’s be honest, I’d rather have takeout.
The images of the meal plan and the grocery list are printable, so save them to your phone or computer to print off and so you can make your meals or get your groceries easier (if you still actually go to the grocery store in 2018 — hello Walmart pickup).
Printable meal plan: click to save
Printable grocery list: click to save
Recipes & Descriptions:
- Lunch: Use a panini press or make the sandwiches and then heat them over the stove on a skillet. Put meat, cheese, and sautéed onion and garlic in the bread. Butter the outside of the bread before “grilling” it.
- Fruit salad: Wash & chop 3 apples, all grapes, & most of the melon. Eat a portion of this and save the rest.
- Supper: Follow this recipe from Gimmie Delicious (with rice, chicken and broccoli) OR do what I did and loosely follow this recipe by Chelsea’s Messy Apron & throw broccoli, frozen chicken breast, potatoes, onions into a pan lined with tin foil. Top with a mixture of oil, garlic, and lemon juice. Then wrap it up together and bake in the oven at 375 degrees F until the chicken is fully cooked. Check the chicken with a meat thermometer to ensure that it’s done.
- Lunch: Grilled cheese… you know what to do! Cut chunks off of the block of cheese and put it inside the bread, along with some garlic or onions to taste. Then fry in the frying pan or press with a panini press. Heat soup and serve.
- Supper: Follow directions to heat burgers, top with avocado, sliced tomato, and onions. Use your favorite condiments to spice things up.
- Make homemade potato fries by following this recipe from Veganosity. I’m skipping the spices, but feel free to add that back in if you want!
- Lunch: Make this easy corn and bean salad from KitchMe. Eat them with cucumber and butter sandwiches and perhaps a little fruit salad if you are so inclined.
- While prepping for lunch, start a crockpot with a few chicken breasts in it so it will be done by suppertime. You will use this chicken for the stuffed peppers tonight, the taco salad tomorrow night, and the chicken salad on Friday.
- Supper: Make stuffed bell peppers with this tasty recipe from Kalyn’s Kitchen, but sub out the sausage for chicken. Prepare the chicken first in a crockpot, then chop it up and add it in. Pair it with a salad.
- Lunch: Try this egg bake recipe from Kitchn. I’m going to skip the carrots, but if you have some on hand and want to try it, let me know how it tasted!
- Supper: taco salad with chips, salsa, taco spiced chicken, sour cream, and diced onions.
- Lunch: Use the remaining chicken you made in the crockpot Wednesday for a salad, complete with walnuts, mandarin oranges, and cheese. top with your favorite dressing.
- Supper: Homemade pizza topped with sauce, cheese, eggs, spinach, and onions. Try this recipe from AllRecipes.com for the crust, or do what I like to do and buy a ready-made crust in a tube at the grocery store!
- Lunch: pb&j picnic with apple slices for a quick meal while on the go.
- Supper: Home made “Chicken Littles” like the ones you used to get from KFC! Make the chicken strips according to the directions on the package, then make a sandwich with burger buns, the chicken strips, pickles, mayonnaise, and I like to add an optional slice of tomato, and lettuce for flavor.
- Lunch: Make blueberry muffins from the mix and reheat the egg bake leftovers from Thursday.
- Supper: Homemade mac’n cheese with broccoli. Use my special recipe below:
- cook a box of noodles (you can have leftovers for a lunch next week if it’s too much for your fam).
- while still on the heat, add a cup of shredded mozzarella, a 1/4th cup of parmesan, 2 cups frozen broccoli, a table spoon of garlic, a 1/2 to 1 cup of milk, and 1/2 stick of butter. Stir over heat until the broccoli is sufficiently heated and cheese is melted. I also sometimes only do a half cup of mozzarella and also add a 1/2 cup of velveeta.
I hope you find this helpful!!! I know it will make my week a lot easier now that I have everything planned out in detail! If you are using this meal plan, please comment below so I know whether or not to continue this format. Also, if you are reading this post on your email and something isn’t saving or viewing correctly, you may want to open the post in your browser so you can view it real-time.
I hope you have a happy Monday!