September 2016 Meal Plan

As we’ve gotten back into the swing of school and sports schedules, I made a pact with myself to make a September Meal Plan and one for upcoming months as well.

It might sound overwhelming at first, but I plan my meals (dinners mostly) for a month at a time.

Bear with me, I know that sounds like a lot, but I plan my dinner for a month at a time for 2 main reasons:

FIRST – it saves me time.

I only have to do it once a month. Here’s what I do:

Meal Planning Step 1

Meal Planning Step 1: Getting Ready to Plan

Meal Planning Step 2: Make a Calendar


SECOND, it saves me money.

Since I use my buyers club, Azure Standard and Thrive for most of my food-buying, when I can plan things for a month ahead of time I don’t over-purchase or have a bunch of impulse-buying.

Our September Meal Plan starts after Labor Day as we were up at our family’s cottage that weekend. You’ll notice for some of the sides it just says “veggies”. Sometimes I’ll just use whatever is going crazy in the garden or whatever I have that is fresh from the store. A few nights we have things going on or have a dinner at our church for Wed night activities, so those are nights I don’t have to cook (yay!). In those instances for you, it’s a great opportunity to eat leftovers or things from your freezer.

TIP #1: many times when making soup or other easily-freezable meals, I double them and stick part of it in freezer for busy nights.

TIP #2: For any linked recipes that are not my own, I just sub “real food” alternatives to the junky-ingredient ones. You can find real food, junk-free options for most any ingredient and it will turn out just as yummy! (example: sub sucanat/rapadura for brown sugar. Sub coconut oil or olive oil for “vegetable oil”)

I’m trying to incorporate more meatless meals when possible, but I’m finding that to be a challenge. I’ll work on that more next month!

September 2016 Meal Plan

9/5 = Salmon Melts, Zesty Roasted Potatoes, veggies

9/6 = Tacos, refried beans in the crockpot (freeze some for another meal)

9/7 = Quinoa & Cheese (w/ steamed broccoli added in)

9/8 = Sausage Potato Bake, salad, fruit

9/9 = Egg casserole w/potato bottom, fruit

9/10 = Harvest Minestrone w/ Quinoa and Kale

9/11 = Homemade Pizza, veggies

9/12 = Chicken Curry over rice, broccoli (this recipe makes a lot, so you can freeze some)

9/13 = Spaghetti, veggie, salad

9/14 = Church block party, free night! (sub leftovers/freezer)

9/15 = Work dinner (sub leftovers/freezer)

9/16 = Pork Carnitas w/ toppings of choice, fruit

9/17 = Stirfry

9/18 = Homemade Pizza, veggies

9/19 = Turkey Burgers on Little Rooster buns, “healthy” chips (I get mine from Thrive Market), fresh veggies

9/20 = Korean Beef over Rice , steamed broccoli I double this and use sucanat in place of brown sugar.

9/21 = Church Dinner

9/22 = Roasted chicken, mashed potatoes, veggie

9/23 = Chicken Enchiladas (using leftover chicken from night before) *recipe coming soon

9/24 = Baked Salmon, rice/couscous, veggie

9/25 = Homemade Pizza, veggies

9/26 = Lasagna Soup, breadsticks

9/27 = Honey Bourbon Chicken in the crockpot

9/28 = Church Dinner (sub leftovers/freezer)

9/29 = Crockpot Meatball & Veggie Soup

9/30 = Falafel, veggies w/ hummus, fruit


If you try any of these as “new to you” recipes, come back and share which was your favorite!




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