End-of-Summer Meal Plan
Posted: | Categories: Substack Archives | Tags:substackWith school starting, we have to be realistic about what to make for dinner. Easy weeknight meals are your secret weapon to make things run smoothly. I’ve already shared my tips for cleaning out the kitchen, restocking your pantry, and back-to-the-grind lunches. Here’s your final step to start off strong. (And I’m unlocking it for everyone today!! We’re in this together.)
These recipes include some of my favorite end-of-summer produce: Sungold tomatoes, zucchini, and green beans. We eat out of the freezer at least once a week and order in one night, too, so it’s a plan that works for two busy parents and two equally busy kids. No matter how many people you’re cooking for, make the creamy garden pasta. It’s a hit.
Thank you to everyone who shared your favorite summer memories last week. They were so fun to read. 💕 The winners of the Shutterfly giveaway are Maria Klepetar, Sharon Lebewohl, and Hillary Dixler Canavan. Our team will reach out soon with details, congrats!
Here’s what’s on the meal plan this week:
Lunches:
Mediterranean Chopped Salad on Toast
Leftover Chicken with Cukes & Beans
Quick Cobb Salad
Salmon Bowls
Dinners:
Summer Chicken & String Beans
Creamy Garden Pasta
Salmon, Broccoli, & Rice
-
Freezer Meatballs & Spaghetti
I’m partnering with If You Care for a back-to-the grind giveaway!! They created a bundle of my favorite products and we’re sending it to one lucky subscriber. I’m so excited for this one.
The bundle includes everything you need—parchment paper sheets, mini baking cups, parchment rounds, reusable paper towels, paper cake & pie pans, and sandwich bags. All you need to do is comment below for a chance to win. (Open to all US-based subscribers, winner will be announced next week.)
If you don’t want to wait for the giveaway, the bundle is discounted from $50 to $35 for a limited time!! Now let’s get cooking.
Lunch: Mediterranean Chopped Salad on Toast
Our go-to lunch when we’re working from home. If you want to pack it, take it with a pita and some hummus or a hard-boiled egg for protein.
Dinner: Summer Chicken & String Beans
You know how much I love one-pot chickens, and this one is a winner. Pair it with easy string beans for a filling, easy, seasonal meal.
Lunch: Leftover Chicken with Cukes & Beans
This lunch lets you use up the leftovers from last night in a new way (leftover string beans are the perfect ingredient—they’re incredible cold). If you have Green Goddess on hand, add it to the chicken. Yum.
Dinner: Creamy Garden Pasta
This is maybe one of the best pastas I’ve ever made. It’s packed with flavor and summer veggies and comes together so easily.
Lunch: Quick Cobb Salad
I made this with ingredients I keep stocked in my fridge and it was so good. You can use any protein you have (I used sliced turkey, cheese, and hard-boiled eggs), but it’s a great way to empty out your fridge—think chopped veggies (yes, even the string beans if you still have them), broccoli, corn, tomatoes; leftover chicken; and if you only have your kids’ string cheese, use that.
Dinner: Salmon, Broccoli, & Rice
The #1 meal in our rotation for a reason!! We all love it and it is SO. EASY. Can’t beat that.
Lunch: Salmon Bowls
Add all the greens in your fridge: chopped cucumber, edamame, leftover broccoli, etc. Use leftover rice from the night before or make a small batch. Drizzle with tamari, soy sauce, or (if you aren’t afraid of it), chili crisp.
Dinner: Freezer Meatballs & Spaghetti
These dinners are designed to get easier throughout the week, and there’s nothing easier for us than heating up already-made meatballs and magic sauce. Make them over the weekend, then freeze so they’re ready later on. Tip: These are also great for meatball sandwiches!!
More Meal Plans You’ll Love
