Meal Plan 119

Jul 31, 2026

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This family-friendly meal plan is designed for the hot, busy days of August. It features easy grilled dinners, a no-cook meal, seasonal produce, and recipes that make smart use of overlapping ingredients.

You will use summer staples like tomatoes, corn, cucumbers, and bell peppers throughout the week. Most importantly, you can keep oven use to a minimum.

Meal Plan 119

Just like all my weekly meal plans, this week's meal plan includes 7 delicious dinners, ideas for breakfast, lunch, and snacks, meal-prep ideas, and a shopping list. I truly want to help you make home-cooked meals easier!

Download the meal plan, complete with tips and a shopping list, here. Or simply find inspiration below.

Dinner Recipes

Sunday: Grilled Cilantro Lime Chicken with Grilled Corn on the Cob (or Instant Pot Corn on the Cob)
Monday: Chickpea Salad stuffed into Pita Bread with Raw Veggies and Homemade Tzatziki
Tuesday: Southwest Chicken Salad with leftover Grilled Cilantro Lime Chicken
Wednesday: Grilled BBQ Chicken Breasts with Corn and Tomato Salad
Thursday: BBQ Chicken Salad
Friday: Caprese Salad with a Loaf of Bread and Bread Dipping Oil (See notes for optional additions)
Saturday: Instant Pot Shrimp Boil (or Stovetop Shrimp Boil)

Breakfast Ideas

Lunch Ideas

Leftover cilantro lime chicken bowls with rice, corn, tomatoes, and avocado
Leftover Mediterranean chickpea salad stuffed into pita bread
Pita Bread Pizzas

Snack & Treats

Tips for this Week's Meal Plan

On Sunday: Marinate chicken breasts or thighs after lunch and grill off enough for dinner Sunday and to add to salad on Tuesday night. I also would recommend grilling off extra corn to make a corn and tomato salad later in the week and to add to Tuesday & Thursday's salads as well. You can prep the Tzatziki today as well, or wait until Monday, to enjoy with veggies and Mediterranean Wraps.
On Monday: Stuff the Mediterranean chickpea salad into pitas with shredded lettuce. Serve with Tzatziki and raw veggies. Use any leftover pita bread for lunches throughout the week.
On Tuesday: Use leftover grilled chicken and leftover grilled corn to make a quick Southwest Salad. Wash enough greens for Thursday night's salad as well.
On Wednesday: Use chicken breasts or thighs to make BBQ chicken. Grill enough for dinner tonight and a salad tomorrow night.
On Thursday: Make a quick BBQ chicken salad using leftover greens
On Friday: In the heat of the summer, a Caprese salad with a big loaf of bread and a glass of chilled wine is ideal for me. But if you want some added protein, try Grilled Shrimp (defrost some frozen shrimp you will have for the Shrimp Boil Saturday night).
On Saturday: Use frozen shrimp to make Instant Pot Shrimp Boil or fresh shrimp for the stovetop version. Add any leftover fresh corn to the boil as well.