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You are here: Home / COOK / Menu Plans / Weekly Menu Plan – July 15-21

July 14, 2019 By Cyn Gagen 1 Comment

Weekly Menu Plan – July 15-21

Filed Under: COOK, Menu Plans

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Well, things sure have been busy around here! My son in law turned 30 recently so we had a big family backyard BBQ for him and then a second party with some of his friends. It was a lot of fun and we kept things pretty low-key so we could all just enjoy ourselves.

How has your summer been going? It feels like it’s flying by so fast but I’m determined to grab onto every bit of it I can. So, you’ll see that there are plenty of grilling and summertime salad options on the menu plan below. Yum!

YOUR GUIDE TO THE MEALS IN MY MEAL PLANS:

FF = FREEZER FRIENDLY

SC = SLOW COOKER

MF = MEAT FREE

PLO = PLANNED LEFTOVERS

MA – MAKE AHEAD

BBQ – GRILLED FOOD

I’m normally also planning extra simple meals on Saturdays and Sundays so that we truly can take a Sabbath and spend some time focusing on family and fun! 

Weekly Meal Plan

You will find that most of these meals are under $10 based on prices (sale prices where possible) in London, Ontario, Canada. We are feeding a family of 4 – 3 adults and 1 toddler, all with healthy appetites. We generally have some leftovers from our meals and if these aren’t being used as part of another meal, they are used for lunches throughout the week.

Prices are based mostly on those at No Frills and FreshCo, the two grocery stores we frequent most often with an occasional shop at Loblaws for some of the more gourmet items (and because it’s just my favorite store – it even has a Starbucks!). I’m always sure to search the FLIPP app for the best deals!

Monday

Beercan Chicken, (BBQ) (PLO), grilled vegetables (zucchini, yellow squash, eggplant, onion in large chunks or cut in half. Brush with Italian dressing before grilling. Make extra) (BBQ)(PLO) Grilled garlic bread.

Tuesday 

Grilled Kolbassa sausage (make extra) (BBQ) (PLO), sweet potato pierogies, bean salad.

Wednesday

(Using leftover chicken and veggies from Monday) – cut up and combine with cooked pasta. Top with lemon juice, a drizzle of olive oil, ricotta cheese, and grated Parmesan. (SS)

Thursday 

Leftover Kolbassa with sauerkraut in buns, oven fries, raw vegetables with Ranch dip (SS)

Friday

Pizza made on the grill – we each put our own preferred toppings on, tossed green salad

Saturday

Dr. Pepper Pulled Pork on buns with coleslaw, macaroni salad, leftover vegetables and dip, fruit salad

Sunday 

Teriyaki steak skewers with sweet peppers and onions, grilled potatoes, corn on the cob

Breakfasts and Lunches

Leftovers

Canned soups. Frozen soups and chili.

Eggs

Pancakes or waffles (we always have mix on hand)

Oatmeal

Cold cereal

Yogurt and bran cereal parfaits

Toast with jam and goat cheese or peanut butter

Sandwiches – lunch meat or chicken or cheese or cucumber and onions, selection depending on what’s on hand and on sale that week. This week we are having some egg salad wraps since both eggs and tortillas were on sale.

Salads – chef’s salad with hard boiled eggs, ham, and cheese added, Waldorf salad, Cobb salad

What is on your menu for this week?

Looking for some super quick and easy meals? Check out these delicious 15 minute main dish recipes.

Save time and effort with 20 Easy Meals Using Rotisserie Chicken

Here’s a full 30 days worth of quick, easy, and inexpensive main dish ideas here.

You can find more of my menu plans here.

And check out more meal plan ideas over on Menu Plan Monday at Orgjunkie.com

What’s on your menu plan this week?

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Comments

  1. Melissa says

    August 5, 2019 at 10:16 am

    These are some great options – especially using leftovers in the middle of the week. Going to use these for sure.

    Reply

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