{"id":65503,"date":"2023-08-14T06:50:58","date_gmt":"2023-08-14T10:50:58","guid":{"rendered":"https:\/\/www.ahealthysliceoflife.com\/?p=65503"},"modified":"2023-08-14T06:51:05","modified_gmt":"2023-08-14T10:51:05","slug":"august-weekly-meal-plan-2","status":"publish","type":"post","link":"https:\/\/www.ahealthysliceoflife.com\/august-weekly-meal-plan-2\/","title":{"rendered":"August Weekly Meal Plan #2"},"content":{"rendered":"\n

Good mid-August Monday morning! I know it’s back to school for a lot of my local friends so good luck to everyone kicking off a new beginning!<\/p>\n\n\n\n

How was your weekend? We had a nice one. Friday was pizza and movie night. We watched Tomorrowland, which I would not recommend. Saturday we did chores: David painted the boards for the pantry upgrade, Hailey cut the grass, Kaitlyn picked up sticks and helped David paint, and I finally cleared all the random piles of holiday decor, extra homeschool books, delivery boxes and more than had been driving me crazy. We got a last minute boat through our boat club and took the girls tubing in the afternoon. They had such a blast! That evening we played Catan<\/a> and sipped magnesium and cherry juice mocktails<\/a>.<\/p>\n\n\n\n

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Sunday we went to church then to Floor, Decor, and More and then Lowe’s, comparing countertop pricing, install timelines, sink choices, and more. Interior design is not my thing and I find it all a little stressful, but it feels good to start chipping away at the decisions. Now, a look at our meals of the week!<\/p>\n\n\n\n

Monday<\/h2>\n\n\n\n

I made Greek meatballs<\/a> (which beef instead of lamb it’s versatile)and served it over rice with my favorite Greek salad<\/a>, tzatziki, harissa, and fresh oregano. <\/p>\n\n\n\n

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Tuesday<\/h2>\n\n\n\n

I always want an easy meal on Tuesdays- something about the energy and demands of the day. These oven baked bean burritos<\/a> are SO easy to make and everyone likes them. <\/p>\n\n\n\n

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Wednesday<\/h2>\n\n\n\n

I put together this easy lasagna recipe<\/a> while the kids were working on math in the morning and I felt like dinner was made for me by the time evening rolled around. Served with the Costco-sized Caesar salad kit.<\/p>\n\n\n\n

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Thursday<\/h2>\n\n\n\n

I pulled this dinner off by crawling over the finish line. I threw chicken breasts into a ziplock, pounded it even, and added a half bottle of Bragg’s vinaigrette to it as a marinade. I pulled whatever veggies were left in the fridge and chopped them up. Viola! Grilled chicken salad.<\/p>\n\n\n\n

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Friday<\/h2>\n\n\n\n

Gosh I was happy when Friday rolled around. It had been a super full week and we’d been all over the map, so bread machine pizza dough<\/a> and our go-to onion, mushroom, pepper, pepperoni, and mozzarella combo hit the spot.<\/p>\n\n\n\n

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Saturday<\/h2>\n\n\n\n

Chicken and beans. I baked chicken wings (425 degrees for about 30 minutes), David grilled drumsticks, and I made a quick version of our favorite easy green beans<\/a>. Kaitlyn made Annie’s mac n cheese to round it out.<\/p>\n\n\n\n

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Sunday<\/h2>\n\n\n\n

I’m having a moment with Butcher Box<\/a>‘s sirloins lately; so delicious. David grilled them up while I baked potatoes (russets, olive oil and salt, 425 degrees for 60 minutes) and made simple kale salad<\/a> (with olive oil and pecans instead of waluts). I can’t believe I’d forgotten about the method\/recipe. K opted for raw carrots as her veggie, but H and I devoured this salad.<\/p>\n\n\n\n

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Resources<\/h2>\n\n\n\n