Summer has unofficially started so I am in the mood for some lighter recipes! We love to grill and eat a lot of salad in the warmer months.
This month I will not be making anything that requires the oven. We do not have air conditioning and so the oven just makes our house sweltering. If I use my crock pot or Instant Pot in the warmer months I put them in the garage so no extra heat gets in the house.
For the month of June, I will be using three different cookbooks, as well as some online recipes. The cookbooks I’ll be using are the Trim Healthy Mama Cookbook, Trim Healthy Table and Everyday Ketogenic Kitchen by Carolyn Ketchum.
I’m excited to be trying a few new meals this month! I hope you all like them too! I had to get a little creative with the recipes I chose this month due to not using the oven at all. As always, a shopping list is included with these dinner meal plans.
In addition to this month of dinner meals, each Monday I come out with a full meal plan for the week. By full meal plan, I mean that I plan out all meals, snacks and drinks. I try to make life on Trim Healthy Mama as simple as possible for my readers.
I get a lot of questions each month about what my monthly grocery budget is. I spend right around $450 per month for my family of 7. That is for all our meals, snacks and drinks, NOT just on this dinner menu. If you’re curious about how I do that you can read this article I wrote that goes into all the details.
All of these meal plans are FREE, printable and come with a printable shopping list too. If you’d like to see some samples of my full meal plans, you can find them here. To ensure that you never miss a post you can sign-up to be on my e-mail subscriber list too. See the picture below on how to find out where to subscribe.
This meal plan covers five weeks. I find that it helps me to have five full weeks planned out, that way if I don’t get my meal plan done before the first of the month I have a couple of days of leeway in there. Although having a blog is usually the motivation I need to get it done on time. 😉
***I have a family of 7 so these meals all serve at least 7. Many of the meals leave leftovers even for my size family.***
Here’s what’s on the menu for June:
Week #1: June 2-8
S – Black Pepper Chicken over brown rice (E) pg. 68 in Trim Healthy Table
M – Spaghetti over Zoodles with a side salad (S) ***My family will eat their’s over regular pasta. That is NOT reflected on the shopping list.
Tue – Southwestern Chicken Chopped Salad (S) pg. 202 in Everyday Ketogenic Kitchen ***I’m doubling this recipe for my family of 7.
W – Chicken Fried Double Rice (E) pg. 53 in Trim Healthy Table
Th – Egg Roll in a Bowl (S) pg. 62 in the THM Cookbook
F – Black Bean Burrito Bowls (black beans, salsa and lettuce) on top of Spanish Rice (E)
Sat – Fathead Pizza (S) ***I double the recipe for my family to make 2 pizzas. I use pepperoni, mozzarella, onion and green pepper for the toppings.
Week #2: June 9-15
S – Trim Mac Salad (S) pg. 181 in THM Cookbook ***I do NOT fully assemble this salad so when I eat the leftovers for lunch the other day the lettuce is still crisp.
M – Fiesta Quinoa Chicken Skillet (E)
Tue – Cabb & Saus Skillet (S) pg. 58 in the THM Cookbook
W – Crockpot Buffalo Chicken in a lettuce wrap (S) pg. 92 in Trim Healthy Table
Th – Taco Salad – ground beef over lettuce and topped with cheddar cheese, salsa and sour cream (S)
F – Sweet & Spicy Stir-fry (E)
Sat – Fathead Pizza (S) ***I double the recipe for my family to make 2 pizzas. I use pepperoni, mozzarella, onion and green pepper for the toppings.
Week #3: June 16-22
S – Beef & Veggie Kebobs with green beans and broccoli on the side (S) pg. 212 in Everday Ketogenic Kitchen ***I will not be making the chimichurri sauce. If you would like to do that you’ll need to add the ingredients to the shopping list.
M – Colorful Lentil Salad with added chicken breasts (E)
Tue – World’s Laziest Lasagna Skillet with steamed broccoli on the side (S) pg. 69 in Trim Healthy Table
W – Ranch Hand Taco Salad (S) pg. 200 in Trim Healthy Table ***I do NOT fully assemble this salad so when I eat the leftovers for lunch the other day the lettuce is still crisp.
Th – Black Pepper Chicken over brown rice (E) pg. 68 in Trim Healthy Table
F – Southwestern Chicken Chopped Salad (S) pg. 202 in Everyday Ketogenic Kitchen ***I’m doubling this recipe for my family of 7.
Sat – Fathead Pizza (S) ***I double the recipe for my family to make 2 pizzas. I use pepperoni, mozzarella, onion and green pepper for the toppings.
Week #4: June 23-29
S – Sweet & Spicy Stir-fry (E)
M – Crockpot Buffalo Chicken in a lettuce wrap (S) pg. 92 in Trim Healthy Table
Tue – Taco Salad – ground beef over lettuce and topped with cheddar cheese, salsa and sour cream (S)
W – Chicken Fried Double Rice (E) pg. 53 in Trim Healthy Table
Th – Smoked Sausage Salad (S) pg. 203 in Trim Healthy Table
F – Fiesta Quinoa Chicken Skillet (E)
Sat – Fathead Pizza (S) ***I double the recipe for my family to make 2 pizzas. I use pepperoni, mozzarella, onion and green pepper for the toppings.
Week #5: June 30 – July 6
S – Ranch Hand Taco Salad (S) pg. 200 in Trim Healthy Table ***I do NOT fully assemble this salad so when I eat the leftovers for lunch the other day the lettuce is still crisp.
M – Grilled chicken breasts over brown rice with steamed broccoli on the side (E)
Tue – Cabb & Saus Skillet (S) pg. 58 in the THM Cookbook
W – Black Bean Burrito Bowls (black beans, salsa and lettuce) on top of Spanish Rice (E)
Th – Trim Mac Salad (S) pg. 181 in THM Cookbook ***I do NOT fully assemble this salad so when I eat the leftovers for lunch the other day the lettuce is still crisp.
F – Colorful Lentil Salad with added chicken breasts (E)
Sat – Fathead Pizza (S) ***I double the recipe for my family to make 2 pizzas. I use pepperoni, mozzarella, onion and green pepper for the toppings.
My family loves our weekly homemade pizza night, but in the summer I don’t make it as much because the oven is too hot 🙁 Do you grill your fathead pizza outside? Thank you for this menu plan! It is appreciated!
The fathead pizza seems to be a regular in your routine. Do you use the almond or coconut flour version. Do you use pre grated package cheese or grate your own and lastly do you roll out between parchment paper? I’m struggling to perfect it. Thank you in advance.
I always use almond flour. It seems to hold better for me. I shred my own cheese but I feel like prepackaged should work just fine. I have two silicone baking mats that I roll my dough out in between them. It works wonderfully. I got them off Amazon.