August Dinner Menu Ideas
Use the seasonal August Dinner Menu Ideas here as inspiration and a starting point for your own family menus.
Check out all the great reasons to meal plan here!
August is full-on summertime here in the Pacific Northwest – school doesn’t start back until Labor Day and the weather is usually reliably sunny and warm (although you never know here, really…).
Our grill sees the most action now – our family is pretty much in agreement that the garden vegetables taste best grilled, so it’s not unusual for us to eat them every other day.
In between we’re making salads, quick stir-fries, or easy frittatas that only use the stovetop or broiler. The only time I use the oven is in the mornings to make bread – because when the tomatoes are coming on, you’ve got to have grilled Easy Artisan Bread or Sourdough Artisan Bread to eat them with. SO good.
Below are four weeks of August dinner menu ideas that take advantage of seasonal produce, yet are quick and easy to prepare. These meals are really what our family eats and enjoys, so I hope you will find some ideas for your family here, too!
August Dinner Menu Ideas
Week 1
Rotisserie chicken (store bought or slow cooker spiced whole chicken), Easy Homemade Pita Bread, Easy Homemade Hummus, Authentic Greek Salad
Tostadas made with Homemade Refried Beans, leftover rotisserie chicken, lettuce, cheese, onion, etc., served with homemade Pico de Gallo and/or Salsa Cruda (or any garden salsa you may have left from canning).
Chicken Caesar Wraps (using the last of rotisserie chicken), Heirloom Tomato & Feta Salad
Mediterranean Pita Tuna Patties Board (Quick & Easy Meal Idea) (use leftover pita bread)
Smashed Garlic Burgers with JalapeƱos, chips, pickles & carrots
Week 2
Grilled chicken-zucchini skewers (sprinkled with Basic Spice Rub & served with Tomato Chutney), Easy Grilled Potato Planks, Green Beans with Caramelized Onions and Tomatoes
Grilled pork chops with Rhubarb Chutney, Caesar Slaw, Grilled Artisan Bread & fresh tomato slices
Soft tacos make with ground turkey, chicken or beef (whateverās on sale), Spicy Cumin Lime Coleslaw
Slow cooker/Instant Pot ribs finished on grill with Chipotle BBQ sauce, Zucchini, Corn, and Tomato Saute, Tuscan White Bean Salad
Easy Grilled Vegetables, Swiss Chard and Sausage Frittata, Tomato and Feta Salad
Week 3
Thai Grilled Pork and Vegetable Salad with Spicy Peanut Dressing
Summer Pasta Salad with Tomatoes and Green Beans, grilled chicken, Zucchini and Feta Fritters (can make early and reheat on the grill)
Greek Tuna and Tomato Salad, Grilled Garlic Green Beans, and grilled Easy Sourdough Artisan Bread
Summer Corn and Sausage Tart (made with a super easy press-in-the-pan crust), grill leftover artisan bread served with Fresh Tomato Bruschetta Topping
Greek Style Grilled Beef Lettuce Wraps, Pita (homemade if you have time), Hummus
Week 4
Grilled Shrimp and Vegetable Tacos with Chipotle-Yogurt Sauce, chips & pico de gallo
Grilled salmon, grilled garden vegetables
Sausage & Corn Stuffed Zucchini, sliced tomatoes on chopped lettuce with Balsamic Vinaigrette
Italian Sausage Pasta Primavera (using seasonal green beans, red peppers, zucchini & onion)
Garden Stir-fry with pork (green beans, zucchini, peppers & onions), rice
August Dessert Idea
Use the bounty of summer’s berries in these moist Whole Wheat Blackberry Crumb Bars – for snacks and dessert.
What about Saturdays & Sundays?
To make meal planning easier, we have two set menus for weekends (I encourage you to think of something like this to make your weekends no-brainer when it comes to meal planning!):
- Saturdays alternate betweenĀ burgers on homemade bunsĀ (orĀ pigs-in-blankets) & fries andĀ homemade pizza, or my favorite Greek-style chicken pizza. Both are served with cut veggies and any dip we have.
- Sundays are what I call “OYO” = on your own. We choose from leftovers or make salads, sandwiches, quesadillas, or simple charcuterie plates and everyone is in charge of it themselves (for the most part).
For more ideas for easy menu planning, check out these articles:
- Menu Planning 101 – 5 steps to easy meal planning
- Seasonal cooking through the year
- Monthly dinner menus
I hope you enjoy and are able to use some of these favorite family meals of ours. You can follow me on Pinterest for even more simple, seasonal and from scratch dinner ideas!
I stumbled across your blog looking for weight loss solutions and eating real and whole foods. I’m so glad I did! I like what I’ve read so far. I have a question about the portions size, you say you just cut your portions in half. Is this from what you typically ate or from what is recommended ? Because that can make a big difference. Also when reading through your recipes, which sound delicious and easy by the way, you list the serving amount, but how many are your serving? What would a serving for just an individual? For instance your Caesar wraps, makes 8 servings, are 2 a serving for one person?
Thanks for sharing your weight loss story, it all seems so practical and commonsense. Off to read more of your menus and recipes!!
Thank you, Paula, I sure hope my story and tips are useful to you! I’ve answered this before, too, so I think I need to add it to our next ebook that’s coming out. š I cut MY portions in half – whatever I was eating previously. Since I knew the weight I maintained at those portions, it made sense to me that cutting those in half would help me lose some pounds. And it did. š
The ‘servings’ that are listed in recipes and on packages are just guidelines – there’s not a one-size-fits-all serving size. For instance, my 6-ft, 190 lb. husband eats 3 times what I eat – and he’s lean and muscled. And I’ve found that for most recipes, the “servings” are simply a guide to either 1) the number it produces or 2) what a group might eat. So if it said serves 4 and I needed 6, I’d know double it (even though I didn’t need 8, just to be sure there was enough).
In your example of the wraps, they make 8 wraps. Which I should clarify on the recipe – wraps, not servings, so thank you. š
Hi Jami from another Oregon gardener and writer. I was intrigued by the possibility of sending in a post to one site and having it propagate to four others! Now that is what I call good gardening. My primary goal with my site is as a home for all creative endeavors including–I hope–a second book. However, as I continue to work on that, I get a huge amount of pleasure from my garden. And what a summer we’ve had, eh? A little bit too hot for my taste, but the tomatoes and the squash sure are happy. The Dahlias too. Please add my link to your grouping. Many thanks Jami! With much appreciation, Susie T. in Portland, Ore. http://www.life-change-compost.com/summer-pleasures/
Nice to meet you, Susie! Yes, the garden is going crazy and it’s all happening weeks earlier than I’m used to – we’re already swimming in tomatoes and the gravenstine apples are all ready and the plums are looking like they’re ready. Whew. What fun to have you link up! The party is open to links Tuesday-Thursday and then we pick some for the features, etc., so be sure to link within that time frame so we can see your garden. š