August: Meal Plan on a Budget!
According to Canada’s Food Price Report for 2026, a family of 4 will spend $17,571.79 on groceries this year — that’s up $994.63 from 2025!
That’s $1464.32 a month.
That’s roughly $366 a week.
NEW CHALLENGE!!!
Let’s feed me, my husband, our 17 year old and our 13 year old for about HALF that and make a week long menu plan for under $183!
Ninja and I keep a running tab of all our grocery expenditures. This is our spending for July! We spent $493.44 and used $0 in points, leaving our monthly spending at $493.44, clearly keeping to our budget and actually came in $241.56 under for the month, and we were under budget by $508.97 for the year!
Here is the August weekly meal plan staying close to my budget of $183! 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: BBQ Salmon with Jasmine Rice and Broccoli
Monday: Cacio e Pepe with Arugula & Lemon
Tuesday: Thai Style Hot Dogs
Wednesday: Cilantro-Lime Chicken Bowls with Peach Salsa
Thursday: Cheesy Egg Toast
Friday: Pesto Zucchini Orzo with Charred Sweet Corn
Saturday: Grilled Rosemary Pork Chops with Mashed Potatoes and Garden Salad
STAPLE ITEMS:
5 tablespoon olive oil
1/2 cup + 1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
1 lb linguini pasta
1 3/4 cups parmesan cheese
couple handfuls arugula
1/4 teaspoon sesame oil
1/8 teaspoon sugar
2 tablespoons peanut butter
3/4 cup + 1 tablespoon soy sauce
1 1/2 tablespoon rice vinegar
1 1/2 tablespoon Thai sweet red chili sauce
1 tablespoon vegetable oil
4 hot dogs
½ bunch cilantro
4 tablespoons lime juice
1 ¼ teaspoon chili powder
3-4 chicken breasts
1 ½ teaspoon smoked paprika
2 tablespoons honey
8 slices bread
8 eggs
1 cup cheese
2 teaspoons fresh herbs (thyme or rosemary)
1 teaspoon hot sauce
4 cloves garlic
1 lb uncooked orzo pasta
4-1/2 cups vegetable broth
2 tablespoons fresh basil
1/2 cup water
2 tablespoons fresh rosemary
3-4 pork chops
2 cups Jasmine rice, cooked
Broccoli
Mashed Potatoes
Italian Garden Salad
NEED TO BUY ITEMS:
100 g deli ham
100 g deli turkey
3 ears corn
2 zucchinis
1 shallot
1/2 cup heavy cream
1/2 cup basil pesto
4 hot dog buns
3 yellow peaches
¼ cup red onion
3 green onions
1 cup coleslaw
1/2 cup cucumber
2 red bell peppers
3-4 salmon fillets
9 tablespoons butter
1 lemon
Garnish: peanuts, cilantro, fresh basil, lemon zest, and lime slices
SUNDAY: BBQ Salmon with Rice and Broccoli
I am not a huge fan of salmon but Ninja and HBear love “pink steak” as HBear called it when she was a little girl. We made it with Jasmine Rice and steamed Broccoli because it was the only produce from Canada on the shelves that day. However, like always, customize the sides to your family’s tastes and whatever is in season where you live. This was CRAZY easy and Ninja and HBear LOVED it saying it could be served at a restaurant.
BBQ Salmon
4
servings15
minutes15
minutesIngredients
3-4 salmon fillets
1 tablespoon olive oil
½ tablespoon butter (per fillet)
1 fresh lemon
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
Directions
Pat the salmon fillets completely dry with paper towels.
In a small bowl, combine brown sugar, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne pepper.
Lightly brush or rub about 1 tablespoon of olive oil all over both sides of each salmon fillet. Gently rub the prepared spice mixture onto the top, bottom, and sides of each fillet.
Preheat the BBQ to medium-high heat and lightly oil the grill.
Place the salmon fillets on the grate and grill for about 4-6 minutes, carefully flip and grill for another 3-5 minutes or until the salmon is cooked through and easily flakes with a fork.
Once the salmon is cooked, place a small pat of butter on top of each piece and drizzle lemon juice over each fillet.
MONDAY: Cacio e Pepe with Arugula & Lemon
We still have arugula growing in our small garden so we are using it up. One of favourite pastas is fresh noodles in a simple sauce and this Cacio e Pepe with Arugula & Lemon used our fresh supply of greens, was ridiculously easy to make AND tasted like a restaurant quality dish.
Cacio e Pepe with Arugula & Lemon
4
servings10
minutes15
minutesIngredients
1 lb linguini pasta
4 tablespoons butter
1 1/2 teaspoons pepper
1 1/2 cups parmesan cheese, grated
couple handfuls arugula
Garnish: fresh basil and lemon zest
Directions
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the pepper and cook 30 second to 1 minute, until toasted.
Add the reserved pasta water and bring to a simmer over medium heat. Add the pasta and remaining butter. Reduce the heat to low and add the parmesan, tossing until melted. Remove from the heat, add the arugula, toss until the greens are wilted and the sauce coats the pasta. Serve topped with fresh basil and lemon zest.
TUESDAY: Thai Style Hot Dogs
SBean loves hotdogs, plain. No ketchup or anything! Actually she doesn’t mind 1 horizontal line of mustard in the centre on the dog but that is pushing it. We are always trying to push her out of her comfort zone with dishes that feel familiar but taste a little different. Just like these Thai Style Hot Dogs which have a delicious peanut sauce and fresh and yummy slaw to give it a gourmet twist that was a perfect weekday dinner.
Thai Style Hot Dogs
4
servings15
minutes10
minutesIngredients
4 hot dogs
- Slaw
1 tablespoon rice vinegar
1 tablespoon Thai sweet red chili sauce
1/4 teaspoon sesame oil
1/8 teaspoon sugar
salt and pepper, to taste
1 cup coleslaw
1/2 cup cucumber, diced
- Peanut Sauce
2 tablespoons peanut butter
1 tablespoon soy sauce
1/2 tablespoon rice vinegar
1/2 tablespoon Thai sweet red chili sauce
1 tablespoon vegetable oil
Garnish: peanuts & cilantro, chopped
Directions
In a bowl, combine the rice vinegar, Thai sweet red chili sauce, sesame oil, and sugar. Season to taste with salt and pepper.
Stir in the chopped coleslaw and cucumber. Let the mixture sit for a few minutes.
In a small bowl, combine the peanut butter, soy sauce, rice vinegar and Thai sweet red chili sauce. Whisk in the vegetable oil until smooth.
Grill the hot dogs. Place a hot dog on each bun, then top with some of the slaw mixture. Drizzle on the peanut sauce, then top with chopped peanuts and cilantro.
WEDNESDAY: Cilantro-Lime Chicken Bowls with Peach Salsa
This Cilantro-Lime Chicken Bowls with Peach Salsa was my favourite dish of the week. Actually, it might me my favourite dinner of the summer so far! I loved the chicken and this peach salsa was EVERYTHING. If you’ve been here a while, you know that I am a freak for the Peach Mango Salsa that Costco used to carry and have been trying to find a replacement for years! This is not the same. This was better! It was a party of flavour in my mouth and I ate the leftover salsa with tortilla chips the next day for lunch. SO good!
Cilantro-Lime Chicken Bowls with Peach Salsa
4
servings20
minutes15
minutesIngredients
3 yellow peaches, diced
1 red bell pepper, diced
¼ cup red onion, diced
3 green onions, finely chopped
½ bunch cilantro, chopped
2 tablespoons lime juice
¼ teaspoon chili powder, to taste
¼ teaspoon salt, to taste
3-4 chicken breasts, sliced
½ teaspoon smoked paprika
1 teaspoon chili powder
¼ teaspoon salt, to taste
pepper, to taste
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons butter
2 cups Jasmine rice, cooked
Garnish: cilantro, chopped
Directions
In a bowl, combine diced peaches, red bell pepper, red onion, green onions, cilantro, lime juice, chili powder, and salt. Mix gently.
Season chicken with smoked paprika, chili powder, salt, and pepper.
Heat oil in a skillet over medium heat. Add the seasoned chicken to the skillet and cook until no longer pink and lightly browned.
Pour lime juice, honey, and salted butter over the chicken and stir, letting the butter melt and coat the chicken. Once the chicken is cooked through and coated in the sauce, remove from heat.
Place cooked rice into serving bowls. Top the rice with the cilantro‑lime honey chicken. Spoon the peach salsa over the chicken and rice. Garnish with cilantro.
THURSDAY: Cheesy Egg Toast
Do you have leftover meat in the fridge? Veggies? This Cheesy Egg Toast is the PERFECT dish to help you get rid of the odds and ends in your refrigerator drawers. Toast, eggs and deli meat are what we used to make this yummy breakfast for dinner dish but feel free to use the deli meat you like and any veggies that you have on hand.
Cheesy Egg Toast
4
servings10
minutes10-12
minutesIngredients
8 slices bread
8 eggs
100g deli ham, chopped
100g deli turkey, chopped
1 cup cheese, grated
2 teaspoons fresh herbs, finely chopped (thyme or rosemary)
1 teaspoon hot sauce, to taste
salt and pepper, to taste
Directions
Lightly toast the bread and then place on a baking sheet.
Preheat the oven to 400°F.
Crack the eggs into a bowl, add hot sauce and beat with a fork until fully combined.
Mix in the cheese and fresh herbs. Add salt and pepper to taste.
Spread the deli meat over each pice of toast then pour egg and cheese mixture over the meat and bread, covering it all the way to the crusts.
Bake for about 10 to 12 minutes, flipping in the middle, until the egg and cheese mixture is puffed, bubbly, and starting to brown.
FRIDAY: Pesto Zucchini Orzo with Charred Sweet Corn
We live in Penticton, but the best corn in BC is grown in Chilliwack, just outside of Vancouver. There’s a man that lives in Chilliwack that drives his truck to the valley and sells Chilliwack corn to us, fresh off the stalks. My Dad loves the stuff. It’s funny because when I was a kid, my Granny and Grandpa would drive out to the Hutterite Colony and buy bags of fresh corn and leave us dozens on our front porch. Now, my Dad buys corn and leaves a bag of cobs in our mailbox lol. The cycle continues! Ha ha ha. When I find corn in my mailbox, we roast it right away and then cut the kernels off the cob and put it directly into the freezer, we have fresh roasted corn in our soups all winter long! It’s seriously the best. I know I said that the chicken was my favourite dish this week, but this Pesto Zucchini Orzo with Charred Sweet Corn was actually my favourite dish of the week. Or at least a close second! This orzo dinner combined 3 of my favourites, roasted corn, roasted zucchini and homemade Arugula Pesto. This was like gourmet macaroni and cheese. Roasting the vegetables added a touch of sweetness that made this dish absolutely freaking delicious! I called all the leftovers and I ate every last bite!
Pesto Zucchini Orzo with Charred Sweet Corn
4
servings20
minutes20
minutesIngredients
3 ears corn, husk and silk removed
1-2 zucchinis, halved width-wise
2 tablespoons olive oil
1 tablespoon butter
1 shallot, minced
2 cloves garlic, minced
1 lb uncooked orzo pasta
4-1/2 cups vegetable broth
1/2 cup heavy cream
1/2 cup pesto
1/4 cup Parmesan cheese, grated, plus more for serving
2 tablespoons basil, minced, plus more for serving
salt and pepper, to taste
Directions
Rub corn and zucchini lightly all over with oil. Grill over medium-high heat turning occasionally until zucchini and corn is lightly charred all over.
Transfer zucchini and corn to a cutting board and when cool enough to handle, cut kernels off of cobs and cut zucchini into 1/2-in cubes.
Heat a large skillet over medium heat. Add butter and swirl to coat pan. Add shallot and saute several minutes until softened. Add garlic and orzo and cook 1-2 minutes until orzo is lightly toasted.
Add broth to skillet and stir until evenly combined. Bring to a simmer over medium heat, then reduce heat to medium-low and allow to simmer 15-20 minutes until most of the liquid is reduced and orzo is tender, stirring occasionally.
Remove orzo from heat and stir in corn, zucchini, heavy cream, pesto, Parmesan, and basil until evenly combined. Season with salt and pepper to taste and serve with additional Parmesan and basil sprinkled on top.
SATURDAY: Grilled Rosemary Pork Chops with Mashed Potatoes & Garden Salad
Sometimes dinners aren’t made in one pot. Sometimes dinners are made up of grilled meat, potatoes, and a vegetable. That’s how I grew up and every once in a while, Ninja and I crave a meat/vegetable/starch dinner. This Grilled Rosemary Pork Chops with Mashed Potatoes and Garden Salad fulfilled our nostalgic craving perfectly. We have a ton of fresh rosemary in our garden and I want to use it all before the weather changes. Ninja made his famous Mashed Potatoes with this easy grilled pork chop dinner and he cut up all of the leftover vegetables in the fridge and tossed them with an Italian vinaigrette that he whipped up and this dinner was summer on a plate. This was a crazy easy dinner to prepare, yummy to eat, and left everyone feeling happy and satisfied.
Grilled Rosemary Pork Chops
4
servings3-24
hours15
minutes5
minutesIngredients
3/4 cup soy sauce
1/2 cup water
1/2 cup brown sugar, packed firmly
2 tablespoons rosemary, finely chopped
2 cloves garlic, minced
1/2 teaspoon pepper
3-4 bone-in pork chops
Directions
In a bowl, combine the soy sauce, water, and brown sugar, stirring until the sugar dissolves completely. Stir in the garlic, rosemary, and pepper.
Reserve half of the marinade in a separate container and refrigerate it. Place the pork chops in a resealable bag and pour the remaining half of the marinade over them. Refrigerate for at least 3 hours, or up to overnight.
Preheat your grill to medium heat. Remove the pork chops from the marinade (discard the used marinade) and place them directly on lightly oiled grill. Grill for 4 to 5 minutes on the first side without moving them. Flip the chops and grill the other side for another 4 to 5 minutes. During the last 2-3 minutes of cooking, begin basting with the reserved marinade, brushing it onto the chops several times.
Continue grilling and basting until the internal temperature of the thickest part of each chop reaches 145°F. Once done, remove the pork chops from the grill and let them rest for 5 minutes before serving.
Check out How Was Your Week, Honey? Episode #460 Panic! This week, we get together amidst the smoke of summer fires.
Thank you to Grandma’s House We Go, Crazy Little Lovebirds, At Home A lot, Grace Filled Moments for featuring my YA Books & BBQ Side Dish post at their To Grandma’s House We Go, Crazy Little Lovebirds, Book Worms Monthly & Sweet Tea & Friends Linky Party last week.
The smoke and heat took me out the majority of the week, but Ninja and the Kids spent time with my SIL who’s visiting with JQ and they are doing ALL the fun summer stuff. SBean also performed in a musical theatre camp, Legally Blonde, she played Brooke, and they were amazing! Despite the heat and the smoke, we have made the most of the past week with bowling at Rock N Stones, drinks on the patio at Dragonboat Pub, ice cream at Tickleberry’s, brunch at 15 Park Bistro, fun at Rattlesnake Canyon, wine tasting at Hester Creek, the new Spider-Man movie, and the Night Market!
