• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Little And A Lot logo

  • Recipes
  • RV Life
  • About Rebecca
    • Work With Me
  • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Full Time RV Living
  • About Rebecca
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Weekly Meal Plans

    Dinner Recipes, Summer Meal Plan #3

    Published: Sep 2, 2019 · Modified: Feb 7, 2023 by RebeccaBlackwell · This post may contain affiliate links · Leave a Comment

    17 shares
    • Share
    • Tweet

    What to cook for dinner this week:

    5- Day Summer Meal Plan

    1.) [sg_popup id="5678" event="click"]Southwest Summer Corn Chowder[/sg_popup] 2.) [sg_popup id="5681" event="click"]Skillet Cod with Blackened Corn Relish[/sg_popup] and [sg_popup id="5684" event="click"]Tomato Bacon Salad[/sg_popup] 3.) [sg_popup id="5688" event="click"]Stuffed Poblano Peppers[/sg_popup] and [sg_popup id="5690" event="click"]Watermelon Salad[/sg_popup] 4.) [sg_popup id="5694" event="click"]Paprika Chicken with Bell Peppers, & Yogurt Sauce[/sg_popup] 5.) [sg_popup id="5697" event="click"]Black Bean Tostadas with Corn Salsa and Enchilada Cream[/sg_popup] 6.) Cocktail: Watermelon Tequila Spritzers

    If you’re not familiar with this blog, here’s the basic idea:

    Using some of the same ingredients in multiple dishes throughout the week is the key to getting delicious, wholesome, good for you, home cooked meals on the table several nights of the week. The recipes in each 5-day meal plan include some prep-work for another meal later in the week.

    Like every other meal plan on this blog, this week’s recipes are designed to make healthy, delicious, home cooked meals every night of the week much easier with each meal building on the previous night’s efforts. A little = a lot.

    If you’d rather cook three meals instead of five this week…

    If two or three home cooked meals is more your style this week, Days #2, # 3, and #5 – OR – #1, and #4 work well together. Please note that the grocery list at the bottom of this page is for all 5 meals.

    Meal Prep, Day by Day

    Day #1

    What’s for Dinner Tonight: [sg_popup id="5678" event="inherit"]Southwest Summer Corn Chowder[/sg_popup]A bowl of southwest summer corn chowder with potatoes and peppers.

    Making dinner tonight will be a double-whammy combination of cooking super-yummy Southwest Summer Corn Chowder and getting a bunch of ingredients prepped for the rest of the week at the same time.

    • Enchilada Sauce: The recipe for tonight's chowder offers the option of using prepared enchilada sauce or making a batch "from scratch" - a process that only requires about 10 minutes of hands on time and produces a sauce far superior to anything you'll find in a can. Since you'll be using enchilada sauce later this week in Stuffed Poblano Peppers AND Black Bean Tostadas with Enchilada Cream, I encourage you to make a batch. It's really easy and sooooo good. To make the sauce, follow the instructions in this Enchilada Sauce Recipe.
    • Roasted Poblano Peppers: Follow the Corn Chowder recipe instructions to roast a total of 14 poblano peppers. Peel and seed all the roasted peppers. Reserve 8 of the peppers for Stuffed Poblano Peppers on Day #3. Chop the remaining peppers and add ⅔ of the chopped peppers to the chowder. Reserve the remaining ⅓ of the chopped peppers for corn salsa on Day #5.
    • Sweet Corn: You'll need a total of 14 ears of sweet corn for this week's meal plan. Shuck all the corn and slice the kernels off the cob. Follow the instructions in the recipe for Corn Chowder to sauté all the corn kernels to "blacken" it. Reserve 3 cups of kernels for the corn relish on Day #2 and 3 cups for corn salsa on Day #5. Use the remaining corn for tonight's chowder.
    • Potatoes: Optional - if you want to serve Smashed Potatoes with Paprika Chicken on Day #4, cook a double batch of potatoes (48 oz total) in a large pan of boiling water instead of cooking the potatoes for tonight's chowder in the broth. Add 1 tablespoon of salt and the potatoes to a pan of cold water and set it over high heat.  Reduce heat to medium once it begins to boil and cook the potatoes them until they are about 75% of the way done. You should be able to poke a fork into them, but will be able to tell that they aren't quite soft enough to eat. Drain the potatoes and add half to the chowder to allow to cook completely. Reserve the other half of the partially cooked potatoes in an airtight container in your refrigerator for Smashed Potatoes.
    • Bacon: Follow the Corn Chowder recipe instruction to cook a total of 16 oz of bacon. Use 12 oz of the bacon in the chowder and reserve the remaining 4 oz for Fresh Tomato Salad with Bacon Vinaigrette on Day #2. Either reserve 1 tablespoon of rendered bacon fat in the refrigerator to make the Bacon Vinaigrette on Day #2, or just go ahead and make the Vinaigrette now, storing it in an airtight container in the refrigerator.

    To get an even bigger jump on the week:

    • Follow this recipe to get a batch of black beans going in the slow cooker. Or, cook them in the Instant Pot. Once tender, scoop the beans along with some of their cooking liquid into an air-tight container and reserve in the refrigerator. You'll use them in Stuffed Poblano Peppers on Day #3, and in Black Bean Tostadas on Day #5. (You can also use canned black beans for both of these recipes. But, slow cooker black beans are much tastier and only take about 5 minutes of hands on work.)

    Day #2

    What’s for Dinner Tonight: [sg_popup id="5681" event="click"]Skillet Cod with Blackened Corn Relish[/sg_popup] and [sg_popup id="5684" event="click"]Fresh Tomato Salad with Bacon Vinaigrette[/sg_popup]Skillet Cod with Creamy Blackened Corn Relish

    How much do I love tonight's meal? If you could see me right now, you'd see me spreading my arms as wide as I can and yelling, "THIS much!" Tonight's dinner is my definition of the perfect summer meal. Quick, easy, full of summer produce, and packed with flavor. I could seriously eat this every week. Perhaps I will.

    • Use the blackened corn that you reserved on Day #1 to make quick work of the Creamy Corn Relish. Refrigerate until ready to serve.
    • If you didn't make the [sg_popup id="5684" event="click"]Bacon Vinaigrett[/sg_popup]e on Day #1, make that before you cook the cod. The cod only takes a few minutes, so have the corn relish, salad and dressing ready to go before you lay the fillets in the skillet.

    Day #3

    What’s for Dinner Tonight: [sg_popup id="5688" event="click"]Stuffed Poblano Peppers[/sg_popup] with Tortillas and [sg_popup id="5690" event="click"]Savory Watermelon Salad with Chili and Lime[/sg_popup]A stuffed poblano pepper with enchilada sauce.

    • Stuffed Poblano Peppers is a favorite dish at my house and gets made year round. The most tedious part of making these is roasting the peppers and removing their skin. Since you already did that on Day #1, you're already ahead of the game.
    • If you didn't make a batch of slow cooker or instant pot black beans on Day #1, get those going at least 4 hours before you want to make the stuffed peppers. You can also just use 2 cups of canned black beans, drained and rinsed.
    • If you've never made homemade flour tortillas, this meal is the perfect excuse to give them a try. They are much easier than you might think and so much better than store bought you'll probably never purchase them again. I suggest making the dough before starting on the stuffed peppers. The dough need a few minutes to rest, giving you time to make the stuffed peppers. Then, roll out and cook the tortillas while the stuffed peppers bake.
    • If you've never had a savory melon salad, you might think that watermelon salad with chili, salt and cilantro is not the kind of thing you want to eat. Trust me - this will change with the very first bite. The flavors go together beautifully and are positively addicting.

    Day #4

    What’s for Dinner Tonight: [sg_popup id="5694" event="click"]Paprika Chicken with Bell Peppers and Herbed Yogurt Sauce[/sg_popup] and Smashed PotatoesPaprika Chicken with Marinated Peppers on arugula salad.

    • In the recipe instructions for tonight's meal, you'll see an option for brining the chicken in buttermilk for a few hours - up to 24 hours. This is optional, but does make the chicken extra juicy and flavorful.
    • The recipe includes instructions for grilling or roasting the chicken. Both methods are delicious so do whichever works for you.
    • Because you already boiled the potatoes on Day #1 for Smashed Potatoes, this side dish will take a fraction of the time. Simply begin the recipe at step # 2.

    Day #5

    What’s for Dinner Tonight: Black Bean Tostadas with Corn Salsa and Enchilada CreamBlack Bean Tostadas with Corn Salsa and Enchilada Cream.

    • Because of all the meal prepping you've done throughout the week, half of tonight's meal is already cooked, prepped and ready. In your refrigerator, you should already have a few cups of slow simmered black beans, a bowl of homemade enchilada sauce, a few cups of blackened corn, and some roasted and diced poblano peppers. Get them out - tonight's dinner will be on the table in no time.
    • Tostadas are a great way to use up all sorts of leftovers. If you have any leftover Paprika Chicken in your refrigerator, consider shredding it and adding it as a topping along with everything else.

    This Week’s Featured Cocktail: Watermelon Tequila Spritzer

    Watermelon Tequila Spritzer

    Suggested Recipes for the Baker:

    Baking recipes to go with this week's meal plan.

    • Peach Cobbler with Brown Sugar Cookie Topping
    • Fresh Peach Pie
    • Butterscotch Bourbon Praline Ice Cream
    • Mixed Berry Plum Pie

    Useful Equipment:

    Dutch oven and skillet

    • Enameled Cast Iron Dutch Oven
    • Cuisinart nonstick skillet

    Shopping List, Weekly Summer Meal Plan #3

    Save Print

    *Does not include ingredients for suggested baked goods.

    • 7 limes
    • 1 - 2 lemons (3 tablespoon juice)
    • 3 lb fresh seedless watermelon
    • 14 poblano peppers
    • 4 red bell peppers (or any color bell pepper)
    • 14 ears of corn
    • 1 large yellow onion
    • 2 small red onions
    • 1 large tomato
    • 2 shallots
    • 2 red bell peppers
    • 48 oz (3 lbs) small new potatoes
    • 3 ½ cups fresh cilantro
    • ¾ cup fresh oregano
    • 4 large tomatoes
    • 4 cups of summer greens – for bacon and tomato salad. I prefer spinach, frisée, or endive
    • 3 cups of arugula or other tender greens (for serving with paprika chicken)
    • 9 cloves garlic
    • 2 pounds of cod fillets
    • 16 oz thick cut bacon
    • 4 lbs chicken pieces, bone-in, skin-on (Use a whole cut-up chicken, or any combination of pieces.)
    • 2 teaspoon dried oregano
    • 4 tablespoon (¼ cup) paprika
    • 2 teaspoon cumin
    • Dash of ground cayenne pepper (optional, Paprika Chicken)
    • 4 teaspoon Tajin Seasoning
    • 1 teaspoon granulated sugar
    • ½ cup all-purpose flour
    • 5 cups chicken or vegetable broth
    • 16 oz diced fresh or canned tomatoes
    • 1 cup cooked rice
    • ½ cup mayonnaise
    • 2 tablespoon red wine vinegar
    • ¼ cup white wine vinegar
    • 1 tablespoon dijon mustard
    • 2 tablespoon honey
    • 2 teaspoon granulated sugar
    • 1 teaspoon dark brown sugar
    • 8 fresh corn tortillas – OR – prepared tostada shells
    • ½ – 1 cup cream (for corn chowder)
    • Sour cream (optional - for serving with stuffed poblano peppers)
    • ¾ cup Crema Mexicana (Mexican Sour Cream) - OR sour cream (for tostadas)
    • 2 cups buttermilk
    • 1 cup plain, unsweetened greek yogurt
    • 1–2 cups of Cotija cheese - or Monterey Jack (For black bean tostadas)
    • 1 tablespoon butter
    • Salt (table salt and kosher salt) and pepper
    • Flaky sea salt (for sprinkling over watermelon salad)
    • 1 cup extra virgin olive oil
    • 2 cups of corn oil (For frying the fresh corn tortillas. If using prepared tostada shells, disregard.)

    You’ll need a total of 2 cups of enchilada sauce for this week’s meal plan. Homemade enchilada sauce is super easy and delicious. To make it from scratch, you’ll need the following ingredients. If you’d rather not make it from scratch, purchase 2 cups of canned enchilada sauce.

    • 2 teaspoon minced garlic
    • ½ teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1 teaspoon onion powder
    • 3 teaspoon granulated sugar
    • ½ teaspoon salt
    • 3 tbs butter
    • 3 tablespoon unbleached, all-purpose flour
    • 24 oz red chili paste (I use one 24 oz bag mild and one 24 oz bag hot)
    • 1 ½ cups chicken broth or water
    • 2 teaspoon Worcestershire sauce

    You’ll need a total of 6 cups black beans for this week’s meal plan. Either use the ingredients list below for slow cooker black beans (which only takes about 5 minutes of hands on time) OR - purchase 6 cups of canned black beans.

    • 16 oz. (1 lb) dried black beans
    • 8 cups water – or chicken or vegetable broth
    • 1 tablespoon minced garlic
    • 1 tablespoon salt
    • 1 teaspoon black pepper
    • ¼ teaspoon cayenne pepper
    • 1 tablespoon ground cumin
    • 1 tablespoon oregano
    • 1 tablespoon onion powder
    • 1 teaspoon smoked paprika
    • 1 or 2 limes
    • 1 bunch fresh cilantro, chopped (optional)
    • 2 tablespoon chopped green onions (optional)

    For Homemade Flour Tortillas (Optional, to serve with Stuffed Poblano Peppers):

    • 4½ cups unbleached all-purpose flour
    • 2 teaspoon salt
    • 1½ teaspoon baking powder
    • 1¼ cup water
    • ⅔ cup corn oil

    For Watermelon Tequila Spritzers (recipe makes 8 drinks):

    • 16 oz tequila
    • 16 oz Sanpellegrino (Use any flavor, but I prefer the Pomegranate and Orange variety.)

    5- Day Summer Meal Plan

    1

    More Weekly Meal Plans

    • This summer meal plan includes grilled hummus and veggie sandwiches, Shrimp, rice, and shiitake mushroom soup, French omelettes, Indian butter chicken, and Roast chicken salad with mango lime dressing.
      Dinner Recipes, Summer Meal Plan #1
    • Weekly Winter Meal Plan #9
      Dinner Recipes, Spring Meal Plan #2
    • Spring weekly meal plan #1
      Dinner Recipes, Spring Meal Plan #1
    • Weekly Winter Meal Plan #9
      Winter Meal Plan #9

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Rebecca Blackwell

    Hi! I’m Rebecca, a recipe developer, food photographer, and full time RV nomad.

    My husband Steve and I are digital nomads living in a 43-foot 5th wheel. Favorite things include hanging out with our daughters, motorcycle riding, being close to the water, and anything that includes chilies or custard.

    More about me →

    as seen in

    Logos of all the publications that have featured recipes created by Rebecca Blackwell.

    Sign up for email updates

    * indicates required

    Favorite Summer Recipes

    • Two glasses on a wood serving board filled with ice and pomegranate margaritas and garnished with orange slices.
      Pomegranate Margaritas
    • A wood tray with three glasses filled with Aperol Spritz. Fresh oranges surround the glasses.
      Aperol Spritz Cocktail (Spritz Veneziano)
    • A bowl of Israeli Salad topped with roasted nuts and seeds.
      Israeli Salad with Pomegranate Vinaigrette and Roasted Nuts
    • Three dirty Shirley cocktails in wine glasses on a table surrounded by cherries and limes.
      Dirty Shirley Drink Recipe
    • Someone squeezing lime juice over a plate of adobo fish.
      Adobo Fish Tacos with Citrus and Crispy Fried Onions
    • A bowl on a wood serving platter filled with jicama salad with apples.
      Jicama Salad with Apples and Honey Lime Dressing
    • Marinated Grilled Lemon Rosemary chicken
      Grilled Lemon Rosemary Chicken in a Sugar and Salt Brine
    • Tahini Grilled Chicken with Couscous on a plate with tomato and cucumber salad.
      Tahini Marinated Grilled Chicken
    • A bowl of southwest summer corn chowder with potatoes and peppers.
      Southwest Summer Corn Chowder
    • A tray of roasted tomatoes and garlic.
      Roasted Tomato Sauce with Ripe Summer Tomatoes
    • A plate with two Vegan Cauliflower Tacos with avocados, cabbage slaw, and vegan sour cream.
      Tequila Lime Vegan Cauliflower Tacos with Cabbage Slaw
    • A stuffed poblano pepper with enchilada sauce.
      Vegan Stuffed Poblano Peppers

    Trending

    • Someone using a spoon to lift a meatball from a saucepan of marinara.
      Homemade Italian Meatballs in Marinara Sauce
    • Latvian Stew {from A Gentleman in Moscow}
    • Szechuan Tofu Stir-Fry
    • Someone lifting a forkful of pork carnitas from a serving tray.
      Pork Carnitas Recipe ~ Instant Pot or Slow Cooker
    • A bowl of simple oven roasted corn
      Roasted Corn
    • Slices of a whole roasted celery root on a cutting board.
      Recipes that Use Whole Roasted Celery Root {Celeriac}
    • A wood bowl filled with za'atar labneh with crispy garlic sitting next to a stack of buttered naan.
      Za'atar Labneh with Crispy Garlic
    • Beans cooked in a slow cooker
      How to Cook Any Kind of Beans in a Slow Cooker {Crock Pot}
    • A wood bowl filled to overflowing with Indian Rice with peas.
      Indian Rice
    • Someone using a fork to cut a bite of crispy chili relleno.
      Crispy Chile Rellenos ~ Fast, Easy, Extra Crispy Method
    • Someone using a wood spoon to stir a large pot of simmering homemade green chili with pork.
      The BEST Green Chili with Pork Ribs and Hatch Chile
    • A bowl of Spanish Potato Soup with pork carnitas.
      Spanish Potato Soup

    Let's Get Lost

    • Looking out the front door of our 5th wheel RV while we were camped on the sand of Crystal Beach in Texas.
      Camping on Crystal Beach, Bolivar Peninsula, Texas
    • Looking out the kitchen window of my 5th wheel RV at Crystal Beach in Texas.
      Let's Get Lost, January 2023
    • Our truck and RV covered in snow while parked in a Colorado campground.
      Winter RV Living ~ Tips for Cold Weather Camping
    • Steve and Rebecca Blackwell standing near the water at the Flaming Gorge reservoir.
      RV Living FAQs
    • Our 5th wheel RV parked in a wooded spot at Indiana Dunes State Park.
      RVing Across America: RV Road Trip Bucket List
    • Our 5th wheel RV parked next to Lake Ogallala in Nebraska.
      RV Trip Planning One Year at a Time
    • Our RV, truck, and motorcycle parked in Big Bear's RV Park in Bryson City, North Carolina.
      2023 Travel Schedule
    • A road in North Carolina with trees on both sides displaying multi colored fall leaves.
      Things to Do in Bryson City and Great Smoky Mountains National Park

    New Recipes

    • Someone using a gold fork to take a bite of jackfruit curry and noodles.
      Jackfruit Curry Bowls
    • Someone lifting a spoonful of pearl couscous salad from a white bowl.
      Vegan Pearl Couscous Salad {Packed with Fresh Veggies}
    • A plate containing chicken adobo with coconut milk served with vegetables over rice.
      Chicken Adobo with Coconut Milk {Filipino Style}
    • Four shredded pork tacos with orange slices, pico de gallo, and crumbled queso fresco on a tin plate.
      Camping Tacos {Shredded Pork with Pico de Gallo}
    • Someone lifting a hard shell taco filled with vegan taco meat and vegan nacho cheese sauce from a plate of tacos.
      Vegan Taco Meat {Tempeh + Veggies}
    • Someone using a gold spoon to pour vegan nacho cheese sauce over a plate full of tortilla chips.
      Vegan Nacho Cheese Sauce Without Cashews
    • Someone using a gold spoon to fill the center of a roasted acorn squash with cooked quinoa, roasted nuts, and dried fruit.
      Quinoa Stuffed Acorn Squash
    • A collage of 9 of the top recipes of 2022.
      Top 22 Recipes of 2022

    Lasagna

    • A plate of homemade classic lasagna with sausage and marinara.
      The Ultimate Cheesy Lasagna with Sausage and Homemade Marinara
    • A plate with a serving of lasagna bolognese on it.
      Lasagna Bolognese with Parmesan Béchamel
    • Someone using a spatula to serve a piece of white mushroom lasagna.
      Lasagna Béchamel with Mushroom Ragù {Meatless}
    • Asian Short Rib Lasagna with Béchamel Sauce
      Asian Short Rib Lasagna

    Enchiladas

    • A tin plate sitting on a white table. The plate is filled with a serving of cheese enchilada casserole.
      Enchilada Sauce {Easy & Made with Real Red Chili}
    • A plate of Chicken Enchiladas Verdes topped with fresh tomatoes and green onions.
      Chicken Enchiladas Verdes {Quick, Easy, and Cheesy}
    • A plate filled with black bean enchiladas.
      Black Bean Enchiladas with Creamy Tomatillo Sauce
    • A tin plate sitting on a white table. The plate is filled with a serving of cheese enchilada casserole.
      Cheese Enchilada Casserole {Best Red Chili Sauce}

    Camping Recipes

    • A bowl containing Greek meatballs and tzatziki sauce, and tomato and cucumber salad.
      Sheet Pan Greek Meatballs with Tzatziki Sauce
    • Someone using a gold serving spoon to lift a serving of biscuit-topped turkey pot pie from a dutch oven.
      Dutch Oven Pot Pie with Chicken or Turkey and Cheddar Biscuits
    • Someone dipping a toasted slice of bread into a cast iron skillet filled with cheesy hot mushroom dip.
      Cheesy Stuffed Mushroom Dip
    • A white plate filled with white rice topped with Mexican Adobo Chicken, fried potatoes, and a flour tortilla.
      Mexican Adobo Chicken

    Cocktail Recipes

    • Pepper Blossom Cocktail
      Pepper Blossom Cocktail ~ Citrus and Jalapeño
    • A Boulevardier cocktail, served in a cocktail glass over ice and garnished with an orange twist.
      Boulevardier Cocktail Recipe {Whiskey Negroni}
    • A wood tray with three glasses filled with Aperol Spritz. Fresh oranges surround the glasses.
      Aperol Spritz Cocktail (Spritz Veneziano)
    • French Pear Martini
      French Pear Martini

    Footer

    ↑ back to top

    A Little and A Lot

    • Privacy Policy
    • About Rebecca
    • RV Life
    • Recipes

    Recipes

    • Quick and Easy
    • Weekend Cooking
    • Soups and Stews
    • Dinner Recipes
    • Lunch Recipes

    Sign Up for Email Updates

    * indicates required

    As an Amazon Associate I earn from qualifying purchases.

    © A Little and A Lot. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and link back to this post as the original recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Little and A Lot!

    17 shares