August Meal Plan
August: Meal Plan on a Budget!
It’s August!
According to Canada’s Food Price Report for 2025, a family of 4 will spend $16,833.67 on food this year — that’s up $801.56 from 2024!
That’s $1402.81 a month.
That’s roughly $350.71 a week.
NEW CHALLENGE!!!
Let’s feed me, my husband, our 16 year old and our 12 year old for about HALF that and make a week long menu plan for under $175.00!
Ninja and I keep a running tab of all our grocery expenditures. This is our spending for August.
We spent $793.95 but used $60 of points leaving our monthly spending at $733.95, going OVER our monthly budget for the first time this year, coming in $33.95 over for the month, but so far we are under budget by $710.06 for the year! Ninja and I find that every three months we spend a bit more restocking our pantry, meat, and Costco trips. We also spend more in birthday months on baking ingredients, treats, and special ingredients for big meals.
Here is the August weekly meal plan staying close to my budget of $175.00! I want you to have all the tools to be able to feed your family 7 healthy(ish) meals, while not putting yourself into the poorhouse! I hope you enjoy and please let me know if you follow this weekly plan and if you were able to stick to the budget! Click on the recipe listed in the MENU below and it will take you directly to the recipe!!
MENU
Sunday: Creamy Corn Pasta with Bacon
Monday: Tex-Mex Migas Breakfast Tacos
Tuesday: Homemade Chicken Burgers with Fries
Wednesday: Crispy Gnocchi with Zucchini, Sweet Corn and Basil
Thursday: Smoked Sausage with Grilled Potatoes and Italian Vegetable Salad
Friday: Poutine Baked Potatoes
Saturday: Salmon with Basil Sauce, Jasmine Rice and Sautéed Veggies
Staple Items
These items are ALWAYS in my pantry or fridge. This tip bares repeating… As soon as I see an item running out it goes on the my shopping list. If they come up on my PC Points list or go on sale, I buy them. We have a second fridge in the garage, so I always have eggs, mayo, soy sauce, etc. on hand. It may take you a while and some money to get this system going but once you do… your wallet will thank you. Things I need for this week’s menu that I already have in my kitchen (my staple items) are listed below on the left. The items that I need to buy are listed on the right.
SHOPPING LIST:
STAPLE ITEMS:
1 cup Parmesan cheese
1 teaspoon smoked paprika
2/3 cup + 6 tablespoons olive oil
salt and pepper to taste
1 teaspoon chili powder
8 strips bacon
1 cup crushed up tortilla chips
1 onion
8 eggs
3 teaspoons onion powder
2 teaspoons garlic powder
⅛ cup flour
4 tablespoon vegetable oil
2 tablespoons butter
3 garlic cloves
7-8 russet potatoes
1/4 cup white wine vinegar
2 teaspoons honey
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon red crushed pepper
1 teaspoon paprika
1 teaspoon sugar
3/4 cup basil
1 small bunch chives
1 teaspoon dried oregano
1–2 tablespoons lemon juice
NEED TO BUY ITEMS:
1 package farfalle pasta
6 corn ears
1 1/4 cup heavy cream
1 jalapeño
1 cup Mexican cheese blend
2 tablespoons cilantro
4 flour tortillas
1 lb ground chicken
1 cup seasoned breadcrumbs
6 hamburger buns
1 package gnocchi
1 zucchini
1 package cheese curds
1 package poutine gravy
1 package smoked sausage links
1 lb. salmon filet
1 cup broccoli
1 cup cherry tomatoes
1 cup cauliflower
2 carrots
4 green onions
1 bell pepper
French fries
GARNISH: fresh herbs thyme, rosemary, or basil, salsa, pickled onions, mayonnaise, lettuce, chives, cilantro, sesame seeds
SUNDAY: Creamy Corn Pasta with Bacon
Ever since I had ravioli in a corn sauce at a Wolf Gang Puck restaurant in Las Vegas, I have been searching for that creamy smooth flavour. This wasn’t it lol. BUT, this WAS super yum! The salty bacon and sweet corn mixed perfectly with the creamy sauce. This felt light and satisfying during the hot summer month.
Creamy Corn Pasta with Bacon
4
servings10
minutes20
minutesIngredients
1 package bow-tie pasta
½ cup Parmesan cheese
1 tablespoon olive oil
salt and pepper, to taste
2 cups corn kernels, cooked (4 corn ears)
1 teaspoon smoked paprika
1 teaspoon chili powder
1 cup heavy cream
8 strips bacon cooked
fresh herbs thyme, rosemary, or basil (for garnish)
Directions
Bring a large pot of water to a boil. Cook pasta according to package instructions (usually about 10 or 12 minutes). Drain when the pasta is done.
To the same skillet you cooked the bacon, add cooked corn, 1 tablespoon of olive oil, salt and pepper, 1 teaspoon smoked paprika, and 1 teaspoon chili powder. Stir and cook in chicken juices on low heat for about 3 minutes.
Remove half of the corn kernels to a plate.
Add 1 cup of heavy cream to the skillet with the remaining half of corn kernels. Bring to a gentle boil and simmer.
Add ½ cup of shredded Parmesan cheese. Stir on low heat until the cheese melts.
Add cooked and drained pasta to the sauce. Top with chopped cooked bacon and the remaining half of the corn kernels. Top with fresh herbs.
MONDAY: Tex-Mex Migas Breakfast Tacos
This was another new take on our basic breakfast for dinner and we LOVED it. To be honest, if you throw pickled onions on anything I would probably devour it lol. This was a super easy, super yummy weeknight dinner for the whole family.
Tex-Mex Migas Breakfast Tacos
4
servings10
minutes15
minutesIngredients
1 cup tortilla chips, crushed up
2 tablespoons oil
½ cup onions, chopped
1 jalapeño, deseeded and minced
6 eggs
salt and pepper, to taste
1 cup Mexican cheese blend, shredded
2 tablespoons cilantro, chopped
4-6 flour tortillas
pickled onions, for serving
Directions
Add 2 tablespoons of oil to a nonstick skillet over medium heat. Add the onions and jalapeños and sauté for 2-3 minutes or until tender and translucent.
Beat the eggs in a bowl and season lightly with a small pinch of salt and pepper. Lower the heat to low and slowly pour in the eggs pushing them around the pan with a spatula every 5-7 seconds until they’re half set.
Add the tortilla chips; mix them in lightly. Then add the cheese, mix and top with cilantro. Turn off the heat and cover the skillet to allow the cheese to melt quickly.
Stuff the warm tortillas with the egg mixture. Top with pickled onions.
TUESDAY: Homemade Chicken Burgers with French Fries
Ninja and I love chicken burgers. I used to work at McDonalds when I was a kid and my regular order was “a bird with extra sauce”. Sometimes I buy a box of cardboard chicken burgers and we are left, sad. No more! This was an easy recipe that provided a BIG return! These were so freaking good. Just like a breaded chicken burger at the pub.
Homemade Chicken Burgers
4-6
servings10
minutes10
minutesIngredients
1 lb ground chicken
1 egg
½ cup seasoned breadcrumbs
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
4-6 hamburger buns
- Breading
⅛ cup flour
1 egg, beaten
½ cup seasoned breadcrumbs
4 tablespoon vegetable oil
Directions
Mix chicken, egg, salt, pepper, onion powder, garlic powder together.
Mix in bread crumbs.
Using ⅓ cup, form into patties.
Coat with flour, egg, then breadcrumbs.
Panfry in 4 tablespoons of oil for 4 minutes on each side or until they reach an internal temperature of 165°F.
Cut buns and place lettuce on the bottom half. Top with breaded chicken patty. Garnish with your favourite toppings. We like lettuce, Thai chili sauce and mayo.
WEDNESDAY: Crispy Gnocchi with Zucchini, Sweet Corn and Basil
This is late summer on a plate. We REALLY liked the gnocchi sauce and kind of crispy like a fried pierogi. We have an abundance of basil (thanks to Ninja), zucchini is being given to us by all our clients and neighbours and the guy from Chilliwack with the good corn is back. This meal was summer comfort food.
Crispy Gnocchi with Zucchini, Sweet Corn and Basil
4
servings5
minutes15
minutesIngredients
2 tablespoons olive oil
1 package gnocchi
2 tablespoons butter
1 zucchini, chopped
2 corn cobs, cooked and cut off cob
1/4 onion, chopped
salt and pepper
2 garlic cloves, minced
8 leaves basil, chopped and divided
1/4 cup heavy cream
2 tablespoons Parmesan cheese, grated
Directions
Heat oil in a large skillet over medium-high heat. Add gnocchi then spread in an even layer and saute undisturbed for 3-4 minutes, or until golden brown on the bottoms. Toss then continue to saute for 3-4 more minutes or until gnocchi are golden brown on all sides and tender in the center. Remove skillet from heat then set aside.
Heat butter in another large skillet and add zucchini, corn, and onion, then season with salt and pepper. Saute until vegetables are tender, 3-4 minutes, then add garlic and half the basil and saute for 30 more seconds.
Remove skillet from heat then add the heavy cream and Parmesan cheese and stir to combine. Pour mixture into skillet with gnocchi then toss to combine. Season with more salt and pepper if necessary then serve topped with remaining chopped basil.
THURSDAY: Smoked Sausage with Grilled Potatoes and Italian Vegetable Salad
Some times you just want a sausage. That was this time. We haven’t had a nice easy BBQ dinner in a while so we grilled some sausage and made a Grilled Potato Packet. We also had this refreshing Italian Salad. My Mom used to make this salad for lunches and I forgot how good it is. A new slide dish remembered!
Italian Vegetable Salad
4
servings15
minutes4
hoursIngredients
1 cup broccoli, roughly chopped
1 cup cauliflower, roughly chopped
1 bell pepper, chopped
1 cup cherry tomatoes, halved
4 green onions, chopped
2 carrots, diced
2/3 cup olive oil
1/4 cup white wine vinegar
2 tablespoons water
2 teaspoons honey
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/2 teaspoon salt
Directions
Add the olive oil, white wine vinegar, water, honey, garlic and onion powder, dried, parsley, basil, thyme, salt, and pepper into a jar with a tight-fitting lid and shake until well blended.
In a large bowl combine broccoli, cauliflower, tomatoes, bell peppers, green onions, and carrots.
Pour the dressing over top and toss so that all the vegetables are coated.
Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.
FRIDAY: Poutine Baked Potatoes
SBean is going to turn into poutine soon. Seriously, she loves poutine. She also loves baked potatoes. Like she will cook herself up a potato with butter and shredded cheddar cheese, for a SNACK! So I combined her 2 favourite things and BAM this mouthwatering dinner was born!
Poutine Baked Potatoes
4
servings5
minutes60
minutesIngredients
4 Russet Potatoes
1 package Cheese Curds
1 package poutine gravy, prepared
Oil
2 tablespoons chives, chopped
salt and pepper
Directions
Preheat oven to 400 F.
Scrub the russet and pat it dry. Poke the potato several times with a fork.
Place the pierced potato on a baking sheet and drizzle it generously with olive oil. Season heavily with salt and pepper.
BBQ for 30 mins, flip, and finish baking for 30 + minutes until a fork pierces easily.
With 10 minutes to spare, prepare your gravy according to package directions. Once heated and thickened, set to low and leave covered.
Slice the russet open lengthwise and carefully press it open at both edges. Take a fork to the flesh to break it up before stuffing it with your desired amount of curds. Pour over your gravy and garnish with fresh chives.
SATURDAY: Salmon with Basil Sauce, Jasmine Rice and Sautéed Veggies
Ninja and HBear love salmon so sometimes I add it to the menu for them. This sauce was SO good!! We added Jasmine rice and we just cut up any veggies that were left in the fridge from the week and sautéed them in a bit of oil and seasoned with salt and pepper.
Salmon with Basil Sauce
4
servings10
minutes12
minutesIngredients
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon olive oil
1 lb. salmon filet, cut into 2–3 pieces
1/2 cup basil
1 small bunch of fresh chives
1 teaspoon dried oregano
1 clove garlic, minced
1/2 cup mayo
1/4 cup Parmesan cheese, grated
1–2 tablespoons lemon juice
salt, to taste
Directions
Blend the basil sauce ingredients until almost completely smooth, with just a few flecks remaining.
Preheat the BBQ to 425 degrees. Mix the spices in a small bowl and stir in the olive oil. Coat the salmon with the spice paste.
Bake on a piece of foil for 9-12 minutes, or until 135 degrees in the thickest part.
Drizzle with Basil Sauce.
Thank you to Miz Helen’s Country Cottage for featuring my Summer Cookies post at the Full Plate Thursday Link Party and to Fiesta Friday for featuring my Thai Peach Chicken dish at her Fiesta Friday 602 Link Party last week.
This week was pretty quiet after our big Peachfest adventures last week. SBean was in Gymnastics camp, HBear worked, Ninja worked, heck even I worked this week lol. HBear had a job interview for a different position at the library AND she was asked to fill in for the drummer of a jazz trio called the Poodle Noodles at a gig at Observatory Wines. Very cool! Mostly we all chilled out though and got ready for our trip next week.
2 thoughts on “August: 7 Day Meal Plan”
This is an awesome layout and lots of yummy recipes to try out.
Thank you for linking to SSPS 374. See you again Monday
Thank you Esme! See you next week!