Simply Recipes 2019 Meal Plan: June Week 2

This week's meal plan is about keeping it simple and easy, and inviting friends over! Indulge in a New England clambake or a juicy bison burger. Every recipe is easy to scale up or down.

This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and wife to a newly-retired soldier!

Summer vacation has barely started and I’m already on the verge of losing my sanity. With no schoolwork to keep the kids’ minds occupied, we’re in the kitchen learning life skills and getting meals knocked out in one fell swoop.

Light and easy dinners are popular in my Central Texan home. Cutting down on oven use, which heats up the house unbearably, is important to maintaining everyone’s good attitude. Heat = irritability.

I’m also doing my best to introduce new cuisines and types of food, like Vietnamese-Style Noodles, while keeping favorites, such as Chicken Piccata, close at hand.

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Summer Squash Stir Fry

Cut down on the prep time of this recipe by picking up sliced veggies from your grocer’s salad bar. The fact that it’s a quick stir fry means you’re done cooking before the stove heats up your kitchen! Serve with steamed rice.

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Grilled Italian Sausage with Peppers, Onions, and Arugula

Take the heat outside and fire up the grill for these honey balsamic glazed sausages. I’m honing the twins’ knife skills by letting them prep the veggies for this meal.

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Bison Burger

Buffalo is leaner than beef, so you get your favorite burger with less fat. If your family is sketchy about trying new foods, just tell them it’s a “burger.” Serve these with fries, chips, or just as a patty.

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Chicken Piccata

My family loves chicken piccata, and since it’s easy to make, we are all in the kitchen working on its prep. Salad and pasta are the sides we prefer to enjoy it with.

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Clambake recipe

Don’t be intimidated with the thought of a clambake during the week. Enlist your fishmonger to clean your shellfish. The meal is ready to eat in less than an hour. Throw everything into one pot and set a table outside for an al fresco dinner with the family. Because this recipe is easily scaled up, consider inviting the neighbors to join you!

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Marta Rivera

Marta Rivera is trained chef with over 20 years in the culinary field and the blogger behind Sense & Edibility. She graduated from the Baltimore International Culinary College with degrees in Culinary Arts and Classical Pastries. Her cookbook is Taste and See Cooks.

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