The Meal Plan and Grocery List 8/8 -8/14

Hello friends! After a summer of sporadic meal planning, it's time to return to this organizational tool that ensures that the grocery shopping is done regularly, I have the ingredients to make meals at the ready, and that my little family sits down together whenever possible for home-cooked, healthy meals. I spent this weekend getting organized because as I printed off my daughter's school supply list last week, I realized that the first day school is just around the corner! In the coming days, we'll gradually work our way back to our fall routine. You know, the one that involves regular mealtimes and earlier bedtimes. I realize that the word "routine" and the mention of fall is a bit of a buzz kill. Why oh why does the carefree summer seem to fly by so fast when the winter months just drag on and on? I'm not kissing the summer goodbye just yet, though. We're going to milk each sunny summer day for the last drop- we just have to come in a little earlier for dinner this week.

I developed this meal plan with our garden in mind. Right now, we're loving the fresh tomatoes, green beans, zucchini, cucumbers, lettuce, peppers, and radishes. Everyday there's something new that's ripe for the picking. It's been fun to try out new recipes with all of this "free" produce.

Monday August 8th

Fried Green Tomatoes and Beer Battered Green Beans

Tuesday August 9th

Chicken and Tortellini Salad

Wednesday August 10th

Crock Pot Rosemary Roast

Thursday August 11th

Grilled Vegetable Sandwiches

Friday August 12th

Grilling out
Burgers and Brats
Salad
Banana Bars or No Bake Strawberry Cheesecake

Saturday August 13th

Not sure yet. We will have guests staying with us from out-of-town. We may take them out to dinner.

Sunday August 14th

Leftovers

Grocery List

Produce

4 large green tomatoes
1 lb. green beans
garlic
red bell pepper
green bell pepper
2 red onions
celery
1 yellow onion
carrots
baby red potatoes
zucchini
lemon

Meat

2 boneless, skinless chicken breast halves
3-4 lb. beef roast

Dairy

sour cream
grated Parmesan
10 oz. fresh cheese tortellini
2 oz. crumbled feta (I used a tomato-basil feta crumble)

Dry Goods

cornmeal
sugar
cayenne pepper
flour
basil
parsley
garlic powder
onion soup mix
ranch dressing mix envelope
brown sugar
thyme
rosemary
basil
oregano
bay leaf
4 ciabatta rolls

Canned Goods

olive oil
cider vinegar
Dijon vinegar
honey
vegetable or canola oil for frying
light beer
cream of mushroom soup
beef broth
1 can whole tomatoes
balsamic vinegar