Summer is just flying by! It’s hard to believe a whole month has already passed since I shared the July meal plans. Before we know it, leaves will be falling off the trees and the temperature will be cooling down. Something I’m not too sad about, haha. Fall is probably my favorite season, after all.
Though this summer in particular has been one I’ll hate to see go. Getting to go to my dream culinary school has truly been a once in a lifetime experience, and I’m trying really hard not to look at the dwindling days on the calendar. 🙈
I’ll be getting back home just in time for the kids to start back up with school, so I know there’s bound to be quite a bit of hecticness. Which brings me to this month’s meal plans! I just know these 4 weeks of meals are going to be such a huge relief when it comes to readjusting to non-culinary school life and getting back into the swing of the kids’ school routines.
Depending on the amount of people you’re feeding, you will likely need to make a double batch.
Try it in this Enchilada Pasta or these BBQ Chicken Tacos with Slaw.
For a look at the full grocery list, along with some quick recipe overviews, click below to download the pdf.
Cook the bacon for the Caprese Pasta Salad.
Make the dressings for the Caprese Pasta Salad, Chicken Salad, and BBQ Chicken Bowls.
Toast and chop the pecans for the Chicken Salad.
Cook the rice for the Hawaiian Haystacks and BBQ Chicken Bowls.
Shred the Cheddar cheese and prep the toppings for the Hawaiian Haystacks.
Make the pickled onions and chop the sweet potatoes for the BBQ Chicken Bowls.
Toss some of the chicken with BBQ sauce for the BBQ Chicken Bowls.
Portion the shredded chicken before refrigerating or freezing so it’s easy to grab exactly what you need for each recipe.
Drain the excess oil from the sun-dried tomatoes before adding them to the wraps to keep them from becoming soggy.
If possible, make the chicken salad a few hours ahead of time. The flavors meld together and taste even better after chilling.
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