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Weekly Meal Plan: Sweaty Days, Satisfying Dinners
- Jul 2, 2025
- 4 min read
Well… it’s officially been the hottest week of the year. Between the heat warnings, blazing sun, and air so thick it feels like soup (not the good kind), I’ve been more or less trapped indoors. My poor dog is losing it without her usual walks — giving me those classic “why have you betrayed me” eyes every time I walk past the leash. So we’ve been embracing the A/C and leaning into some cozy cooking, even if it doesn’t technically make sense in this weather.
This week’s recipes are full of flavor, fresh summer produce (hello, zucchini), and a little bit of whimsy. Some are light and fast; others are pure comfort food...and yes, I unapologetically included a soup. I can’t help myself! I eat soup year-round, and I truly believe that a good chowder has a place in summer, especially when it’s dairy-free and packed with flavor. You’ll also see zucchini popping up in multiple meals — it’s cheap, abundant, and super versatile this time of year. Consider it the unofficial star of the week.
Here’s what’s cooking:
A one-pan wonder that delivers big on flavor and convenience. The vegetarian sausage makes it hearty and satisfying — I didn’t miss the meat for a second! It’s loaded with summer veggies (including, of course, zucchini), and the orzo soaks up all the seasoning beautifully.
⏲️ Total Time: 35 minutes
🧀 Flavor Boost: Leftovers reheat beautifully and are great for lunch the next day — top with a little fresh feta and basil for a refresh!
This is my dream soup: creamy, rich, and comforting without the dairy. Made with coconut milk, it still has that classic New England flavor and makes a perfect light dinner or satisfying lunch. Yes, it’s hot out — but that hasn’t stopped me from making this more than once already.
⏲️ Total Time: 40 minutes
🍋 Hot Tip: A squeeze of lemon and a sprinkle of fresh herbs on top really brightens the whole bowl.
Who needs a bun when you’ve got golden, oven-crisped potato wedges and all the best burger toppings in one bowl? This was so fun to make and even more fun to eat. Perfect for summer nights when you want the vibe of a backyard cookout without standing over a grill.
⏲️ Total Time: 50 minutes (only 15 if you skip the fries!)
🎯 Kitchen Shortcut: You can totally customize the toppings — I love mine with pickles, spicy mayo, and cherry tomatoes.
Fast, flavorful, and full of texture — these bowls are on repeat in my kitchen. The creamy peanut Thai sauce is addictive, and the halloumi gets that perfect golden crisp in just minutes. With protein from the cheese, peanut butter, and nuts, it’s a fully satisfying vegetarian meal.
⏲️ Total Time: 20 minutes
🌿 Finishing Touch: Garnish with sesame seeds and a big handful of fresh cilantro to take it over the top.
This one is a total sleeper hit — simple ingredients, big flavor, and it makes a ton of food. Packed with veggies like zucchini, bell pepper, and corn, plus hearty black beans and rice, it’s a nourishing dish that keeps well in the fridge.
⏲️ Total Time: 50 minutes
💰 Cost: $17.70 total/$2.95 per serving
🛒 Grocery List
Produce
2 medium russet potatoes
3 celery stalks
2 yellow onions
2 zucchinis
2 bell peppers
3 carrots (or about ¼ pound)
1 large sweet potato
3 cloves garlic
Fresh basil
Fresh cilantro
Cherry tomatoes
Shredded lettuce
Dill pickles
Red onion
Pantry
1 tablespoon + 2 teaspoons garlic powder
1 teaspoon chili powder
1 tablespoon of your favorite burger seasoning
1 tablespoon Tony’s seasoning
1 tablespoon + 1 teaspoon dried oregano
1 tablespoon dried thyme
2 teaspoons cumin
2 teaspoons Italian seasoning
1 teaspoon paprika
Pinch of red pepper flakes
2 bay leaves
½ cup mayonnaise
1 tablespoon ketchup
1 teaspoon sriracha
1 teaspoon lemon juice
2 cups whole wheat orzo
½ cup dry white wine
2½ cups vegetable stock
½ cup frozen corn
1 tablespoon butter (use dairy free, if needed)
3 tablespoons flour
1 (13.5 oz) can coconut milk
8 ounces pad Thai rice noodles
⅓ cup low-sodium soy sauce
½ cup creamy peanut butter
2 heaping tablespoons Thai curry paste
1 teaspoon lemon juice
Sesame seeds
Cashews
2 cups Minute brown rice
1 cup frozen corn
1 can (15 ounces) black beans
1 cup enchilada sauce
Dairy & Protein
1 pound steak (such as flank or sirloin)
4 links plant-based sausage
Feta cheese, for topping
16 oz chunk-style imitation crab
1 block halloumi cheese
1 pound ground chicken
1½ cups shredded Mexican cheese
Optional: Guacamole (for Mexican casserole)
Other
Olive oil
Salt, pepper
Stay cool, cook something fun, and don’t forget to sneak a zucchini into everything — it’s your summer superpower. 🌞🥒💚
🌿 In Good Thyme
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