The Meal Plan for the Week of July 11, 2022

Budget and Plan a Week of Dinners

Whether you have your own garden in the backyard, visit the farmer’s market in town, or focus on buying seasonal produce from the grocery store, using fresh ingredients in recipes makes a big difference. It can also save you money! Check out the recipes below that make July produce the star of the show.


Taco Stuffed Zucchini Boats

Zucchini is a summer squash, so take advantage of their freshness during this season! You can put lots of different types of fillings inside zucchini boats, but who doesn’t love a taco-style stuffing! You can make these a day ahead and store in the fridge until you’re ready to cook, and leftovers will keep for about 4 days if you want to take it as lunch during the week.


Couscous with Zucchini, Eggplant, Chickpeas, and Tomatoes

This recipe is a whole garden party in your mouth! Ready in about 20 minutes, this dish can be served as an entrée or as a side dish paired with a lean protein, like grilled chicken, if desired.


Thai Blackberry Basil Chicken

This recipe may sound gourmet, but it can be prepped, cooked, and served in about 20 minutes! While it may feel strange to mix Thai flavors with blackberries, the sweet and savory combination is a winner. It’s a great way to utilize fresh blackberries and basil from the garden!


Tomato Watermelon Salad

Watermelon and tomatoes are the produce mascots of summer! Use fresh tomatoes and mint from the garden, farmer’s market, or grocery store for a perfect taste of summer. This recipe would be a great side dish for grilled or baked meat, like chicken, fish, or shrimp!


Philly Cheesesteak Stuffed Peppers

My mouth is watering just thinking about this recipe! It’s a great way to use up any bell peppers you have in the fridge and stuffing them with juicy beef and cheese makes this recipe a crowd pleaser. Purchase lean ground beef or lean, affordable cuts of beef and reduced-fat cheese to keep saturated fat in check.

About the dietitian

One of the Health Coaches at CHP, Lizzie completed her Dietetic Certificate and Internship at Lipscomb University in Nashville, TN and is a Certified Exercise Physiologist and Personal Trainer through the American College of Sports Medicine. Her interest in nutrition and exercise field comes from a passion for helping people meet their goals. Being a part of someone’s health journey by listening, providing them with accountability, and encouraging them every step of the way has been the source of her coaching success.

Lizzie Waldo

Corporate Health Partners