Meal Planning: End of Summer, Cookbook Edits, & a Produce Box

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

This week marks the end of our summer. We start school the day after Labor Day. At the time I was building our school calendar, I had no real reason for picking that date. But, God did. He knew that my cookbook would be coming back for edits this weekend, even though I didn’t know. It fits perfectly that I’ll finish those up, sleep all of Labor Day, and start school the next day. Yeah, God!

That said, it’s going to be a busy week for me with less cooking and more time at the computer. Last week I battened down the hatches by stocking the pantry and prepping a lot of meals for the freezer. While it’s not all cooked, a lot of it is ready to go into the oven, in the crockpot, or on the grill.

Lots of Fresh Produce!

In other meal planning news, we’re going into our second week of membership to an organic produce coop. Last week’s haul was pretty good and I was so glad that I had time to get stuff processed for the freezer. Now, we have corn and green beans — on ice — that I can add to meals for quick side dishes in the coming weeks. I see Garlic Green Beans and Corn Salad in our future.

One of the things that I LOVE about this produce co-op is that they give a lot of advance notice about what’s coming in the box. As early as Friday, I knew what I was going to be getting this week, so that helped me immensely in my meal planning. This week’s box includes: green beans, lettuce, tomatoes and cherry tomatoes, slicing cucumbers, corn, melon, grapes, squash, basil, hot peppers, asian pears, eggplant, and seasonal fruit.

I am planning on processing the green beans and corn again this week like I did last week as well as making roasted peppers to freeze. That’s a few fewer items to worry about spoiling before we use them up. And then I can serve them at my leisure.

Here’s our meal plan for the week:

Baked Oatmeal


served with fresh fruit, probably grapes, melon, and pears

Smoothies and Muffins
Baked Oatmeal — with Blueberries (experimenting as a freezer meal)
Scrambled Eggs and Toast
Yogurt and Toppings (like honey, maple syrup, granola, nuts, or fruit)
Rice or Oatmeal with Toppings
Cinnamon Zucchini Waffles
Maple Granola


served with fruit and veggies

Sunbutter or Turkey Sandwiches
Cheese and Crackers
DIY Pasta Salad
Beans and Rice
Salads for me

Cilantro Shrimp Pasta


served with green salad and seasonal vegetables from our new produce co-op 

Cilantro Shrimp Pasta
Grilled Fish and Quinoa Pilaf
Poblano Pork and Beans – new freezer friendly recipe
Hamburgers on homemade buns
Pasta with Meat Sauce – new freezer friendly recipe
Roast Chicken and Potatoes – didn’t get to it last week
Pizza Night
take-out  – let’s be real

Zucchini Bread


White Chocolate Cookies (no nuts) — from the freezer
Veggies and Trader Joe’s Hummus (yes, I know I could make homemade)
Crackers and Cheese
Sunbutter and Rice Cakes
Chocolate Zucchini Cupcakes
Zuccchini Bread
whatever else comes in our produce box this week

PS. Last week I shared my Weekly Meal Planning checklist. Per a reader’s suggestion, I’ve created a completely blank form as well. Head here for the details and to download one or both sheets. Both are perfect compliments to your rocking personal planner. You made one, right?

What do YOU got cooking this week?

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

Read Newer Post
Read Older Post


  1. That cilantro shrimp pasta looks fab! Link up your weekly menu plan here:

  2. Your CSA box looks better than the ones that they have by us. I didn’t get one this year because it was just OK, I preferred to just buy what I want from the farmer’s market.

    Here’s my menu for the week, I’m looking forward to getting back to my winter recipes – not that I want summer to end!


    • Jessica Fisher says

      Technically, it’s not a CSA, because it’s not truly “local.” They drive it in from a couple hours away. But, still, it’s farm fresh, organic, and at least within my own state. I figure this is a good compromise. And the amounts are “abundant.”

  3. Question about your zucchini waffles. Do you think I could use bisquick for the dry ingredients? I’m horribly lazy!

    • Jessica Fisher says

      I don’t know. I haven’t bought a mix in quite a few years. Anybody know?

  4. Your meals always look so good. Mine are not as fancy, but my younger kids are picky eaters. I have been trying to trim the budget and have been enjoying your blog.

    • Jessica Fisher says

      Believe me, I have picky eaters, too. I would never want to post a picture of one of their plates! Boring. But, we’re working on it.

  5. Since you ‘ve been making zucchini bread lately I thought I’d share this recipe, very freezer friendly-
    Buttermilk Cinnamon Zucchini Bread

    4 c. flour (2 c. allpurpose, 2 c. whole wheat pastry)
    2 tsp. baking soda
    1 tsp. salt
    ½ c. oil
    2 ½ c. sugar, divided
    2 c. buttermilk
    1 to 1 1/2 c. shredded zucchini
    2 eggs
    1 tbsp. ground cinnamon
    1-2 tbsp. finely chopped walnuts (optional)

    In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1 ½ c. sugar. Add buttermilk, zucchini, and eggs, mix well. Stir into dry ingredients until just moistened. Fill two greased or five mini loaf pans about one-third full. Combine cinnamon and remaining sugar, sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350 for 45-55 minutes or until a toothpick comes out clean. Cool in pans 10 minutes before removing to a wire rack.

Thanks so much for participating in this conversation about "a mom's life."

This is a place where moms can be themselves. Remember that each mother's path looks a little different. Please keep your comments respectful and kind. Reasonable minds will disagree in a nice way.

So let's talk about it, using "our big girl words."

Share Your Thoughts