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August is here and I can feel fall in the air! We have a few rollovers from last month that I didn’t quite get around to, but they’re just too good to just ditch for a whole new plan! We’ve been getting take out (and gas station food😬) way more than I like this past month so here’s to a fresh start! I keep everything organized in my monthly meal plan printable (50% off until 8/22/26) and I enter it all on my Cozyla calendar.
Here’s what we’re having at our house this month!
Breakfast
Double Chocolate Muffins (recipe found at the bottom of this post)
Pancakes, Bacon + Sausage
Overnight Eggnog Brioche Cinnamon Rolls
Strawberry Fritters
Dinner
Tandoori Chicken
Steak + Asparagus (fresh asparagus sauteed in butter, garlic, salt and pepper)
Just Bare Chicken Nuggets + Fries
Beef Enchiladas
Summer Vegetable Stew
Sheet Pan Shrimp Boil (our absolute favorite!)
Spaghetti
Pulled Pork (I use this general recipe, replacing the rub with this recipe)
Snacks
Chex Mix
Copycat Lil Bites Muffins
Dessert
Coconut Cream Lush
Apple Pie (recipe below!)
Cream Horns
M+M Cookies
Blackberry Lavender Naked Cake
I typically only cook breakfast on Sunday mornings. Lunches are usually something easy for the kids or leftovers. I like to keep things like freezer pizzas, pasta and sauce for spaghetti, Just Bare chicken nuggets (so good!) and Costco frozen panko shrimp on hand for emergency meals when I don’t feel up to cooking or if we manage to go through the entire meal plan.
Apple Pie
I have had this recipe for as long as I can remember and no idea where it came from! I like to cheat on my pies and use premade pie dough!
6-7 medium baking apples, peeled and sliced
1/3 cup brown sugar
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoons flour
1 teaspoon flour
1 tablespoon butter
1/8 teaspoon nutmeg
2 refrigerated pie crusts
Preheat oven to 450 F.
After 5 minutes of preheating, pre-bake bottom pie crust 1-2 minutes.
In a small bowl, mix sugars, spices and 2 tablespoons of flour. Reserve 2-3 tablespoons of mixture in a separate bowl.
Toss apples in sugar mixture and arrange in a dome shape in the pie pan. Sprinkle with 1 teaspoon flour and reserved sugar mixture. Dot with butter and cover with second crust – seal edges and vent.
Bake 10 minutes; rotate pie, reduce oven temperature to 350 and bake 35 minutes or until apples are tender and crust is golden brown.
