August Menu for a Five Week Month Emperor Kings Colleges Universidad Fernando Noveno Caliwoodstock Film Festival FIX University @ Cali.com
Week 1: Fresh & Fast Summer Starts
- Day 1
- Breakfast: Greek yogurt with fresh blueberries and honey
- Lunch: Deviled egg macaroni salad with a side of carrot sticks
- Dinner: Grilled chicken breasts with sliced garden tomatoes
- Snack: Watermelon wedges
- Day 2
- Breakfast: Avocado toast on whole wheat bread with a fried egg
- Lunch: Turkey and swiss cheese wrap with lettuce and mustard
- Dinner: Sheet pan sausage with bell peppers and onions
- Snack: Handful of almonds
- Day 3
- Breakfast: Oatmeal cooked with cinnamon and topped with sliced peaches
- Lunch: Leftover sheet pan sausage and peppers
- Dinner: Pasta salad bar with rotini, cherry tomatoes, cucumbers, and Italian dressing
- Snack: Hummus and cucumber slices
- Day 4
- Breakfast: Scrambled eggs with spinach and feta cheese
- Lunch: Leftover pasta salad with diced grilled chicken
- Dinner: Baked salmon with a squeeze of lemon and roasted zucchini
- Snack: Celery sticks with peanut butter
- Day 5
- Breakfast: Banana smoothie blended with milk and peanut butter
- Lunch: Tuna salad sandwich on toasted bread
- Dinner: Ground beef tacos with shredded lettuce and salsa
- Snack: String cheese
- Day 6
- Breakfast: Whole wheat pancakes topped with fresh strawberries
- Lunch: Leftover taco meat over a bed of greens as a taco salad
- Dinner: Grilled shrimp skewers with a corn on the cob side
- Snack: Mixed berries
- Day 7
- Breakfast: Veggie omelet with bell peppers, onions, and cheddar
- Lunch: Tomato, mozzarella, and pesto panini
- Dinner: Slow cooker pulled pork sliders with coleslaw
- Snack: Hard-boiled egg with paprika
Week 2: Light & Crisp August Favorites
- Day 8
- Breakfast: Cottage cheese topped with sliced pineapple
- Lunch: Leftover pulled pork sliders
- Dinner: Cold chicken Caesar salad wrap
- Snack: Sliced bell peppers with guacamole
- Day 9
- Breakfast: Breakfast burrito with scrambled eggs, black beans, and salsa
- Lunch: Mediterranean chickpea salad with cucumbers, tomatoes, and feta
- Dinner: Grilled turkey burgers on whole wheat buns
- Snack: Grapes
- Day 10
- Breakfast: Chia seed pudding made with almond milk and mango
- Lunch: Leftover turkey burgers
- Dinner: Beef and broccoli stir-fry served over brown rice
- Snack: Edamame with sea salt
- Day 11
- Breakfast: Toast with almond butter and sliced banana
- Lunch: Leftover beef and broccoli stir-fry
- Dinner: Lemon herb grilled pork chops with a green side salad
- Snack: Popcorn
- Day 12
- Breakfast: French toast with a light dust of powdered sugar and blackberries
- Lunch: Egg salad lettuce wraps
- Dinner: Margherita flatbread pizza with fresh basil
- Snack: Carrot sticks with ranch
- Day 13
- Breakfast: Green smoothie with spinach, green apple, ginger, and protein powder
- Lunch: Leftover flatbread pizza
- Dinner: Grilled steak with roasted asparagus
- Snack: Walnuts
- Day 14
- Breakfast: Fried eggs with a side of turkey bacon and sliced melon
- Lunch: Quinoa salad with black beans, corn, and cilantro lime dressing
- Dinner: BBQ chicken breast with baked sweet potato fries
- Snack: Apple slices
Week 3: Easy No-Cook & Low-Heat Meals
- Day 15
- Breakfast: Greek yogurt with granola and sliced kiwi
- Lunch: Leftover BBQ chicken and sweet potato fries
- Dinner: Cold sesame peanut noodles with shredded carrots and cucumber
- Snack: Sunflower seeds
- Day 16
- Breakfast: Overnight oats with chia seeds and raspberries
- Lunch: Cold sesame peanut noodles with added tofu or chicken
- Dinner: Stuffed bell peppers with ground turkey and rice
- Snack: Cottage cheese
- Day 17
- Breakfast: Scrambled eggs with diced ham and swiss cheese
- Lunch: Leftover stuffed bell peppers
- Dinner: Shrimp scampi with zucchini noodles
- Snack: Cherry tomatoes and mozzarella pearls
- Day 18
- Breakfast: English muffin with cream cheese and sliced smoked salmon
- Lunch: Chicken salad pockets in pita bread
- Dinner: Grilled chicken fajitas with sautéed peppers and onions
- Snack: Peach slices
- Day 19
- Breakfast: Smoothie bowl topped with coconut flakes, chia seeds, and sliced bananas
- Lunch: Leftover chicken fajitas
- Dinner: Baked cod with a tomato-caper relish and steamed green beans
- Snack: Roasted chickpeas
- Day 20
- Breakfast: Waffles topped with a warm blueberry compote
- Lunch: BLT sandwich on whole grain toast
- Dinner: Ground beef sloppy joes on hamburger buns
- Snack: Sliced plums
- Day 21
- Breakfast: Omelet with mushrooms, spinach, and goat cheese
- Lunch: Leftover sloppy joes
- Dinner: Chicken stir-fry with snap peas and carrots over quinoa
- Snack: Hard-boiled egg
Week 4: Vibrant Late-Summer Staples
- Day 22
- Breakfast: Greek yogurt with honey and chopped walnuts
- Lunch: Leftover chicken stir-fry
- Dinner: Caprese salad pasta (warm or cold) with cherry tomatoes and fresh mozzarella
- Snack: Watermelon cubes
- Day 23
- Breakfast: Avocado toast topped with everything bagel seasoning and a poached egg
- Lunch: Ham and cheddar cheese wrap
- Dinner: Grilled flank steak with Chimichurri sauce and grilled zucchini
- Snack: Pumpkin seeds
- Day 24
- Breakfast: Oatmeal cooked with shredded apples and raisins
- Lunch: Leftover flank steak salad
- Dinner: Greek chicken bowls with tzatziki, cucumbers, and kalamata olives
- Snack: Hummus with pita chips
- Day 25
- Breakfast: Scrambled eggs, black beans, and diced avocado
- Lunch: Leftover Greek chicken bowls
- Dinner: Baked chicken thighs with roasted broccoli
- Snack: Pear slices
- Day 26
- Breakfast: Berry protein shake
- Lunch: Salmon salad sandwich made with canned salmon and mayo
- Dinner: Vegetarian chili topped with diced avocado
- Snack: Tortilla chips and salsa
- Day 27
- Breakfast: Breakfast casserole slice with eggs, sausage, and potatoes
- Lunch: Leftover vegetarian chili
- Dinner: Grilled kabobs with beef, onions, mushrooms, and bell peppers
- Snack: Orange slices
- Day 28
- Breakfast: Leftover breakfast casserole slice
- Lunch: Turkey, avocado, and bacon sandwich
- Dinner: Lemon garlic butter shrimp with a side of wild rice
- Snack: Celery with almond butter
Week 5: Prepping for Fall Transitions
- Day 29
- Breakfast: Cottage cheese with fresh raspberries
- Lunch: Leftover lemon garlic butter shrimp and rice
- Dinner: Rotisserie chicken with a side of roasted root vegetables
- Snack: Mixed nuts
- Day 30
- Breakfast: Pumpkin spice oatmeal with a splash of maple syrup
- Lunch: Chicken salad made from leftover rotisserie chicken
- Dinner: Ground beef meatballs with marinara sauce over spaghetti squash
- Snack: Sliced cucumber with salt and pepper
- Day 31
- Breakfast: Scrambled eggs with cheddar cheese and a side of fresh fruit
- Lunch: Leftover meatballs and spaghetti squash
- Dinner: Pork tenderloin with apples and onions
- Snack: String cheese
- Day 32
- Breakfast: Sweet potato hash with fried eggs on top
- Lunch: Leftover pork tenderloin
- Dinner: Sheet pan chicken fajitas
- Snack: Dried apricots
- Day 33
- Breakfast: Smoothie with protein powder, mixed berries, and oat milk
- Lunch: Leftover sheet pan chicken fajitas
- Dinner: Baked ziti with a side spinach salad
- Snack: Apple slices with peanut butter
- Day 34
- Breakfast: French toast casserole slice
- Lunch: Leftover baked ziti
- Dinner: Beef tacos on soft corn tortillas
- Snack: Guacamole with baby carrots
- Day 35
- Breakfast: Leftover French toast casserole slice
- Lunch: Leftover beef tacos
- Dinner: Grilled cheese sandwich with a cup of tomato soup
- Snack: Grapes
- Day 36
- Breakfast: Eggs benedict on an English muffin with ham and hollandaise sauce
- Lunch: Leftover tomato soup with a side salad
- Dinner: Celebration steak dinner with baked potatoes and asparagus
- Snack: Dark chocolate pieces
Your $1.62 Daily Survival Plan
🍳 Breakfast: Two Scrambled Eggs ($0.40)
- The Meal: Two whole eggs scrambled with a splash of water to bulk them up. Cook in a tiny dab of vegetable oil with salt and pepper.
- Why it works: Gives you high-quality protein first thing in the morning to keep your strength up.
🐟 Lunch: Creamy Tuna Pasta Salad ($0.70)
- The Meal: Drain one serving of your fridge-cooked spaghetti. Mix in half a can of drained tuna, one large spoonful of mayonnaise, salt, and plenty of black pepper.
- Why it works: It requires 100% zero heat, tastes rich and comforting, and uses only half a can of tuna to save the rest for tomorrow.
🫘 Dinner: Savory Lentils & Spaghetti ($0.32)
- The Meal: Boil a batch of dry lentils with salt, pepper, and garlic powder until soft. Toss the savory lentils directly over a fresh batch of your drained, cold-soaked spaghetti.
- Why it works: Lentils and pasta create a highly filling, iron-rich dish that digests easily and costs pennies.
🥚 Snack: One Hard-Boiled Egg ($0.20)
- The Meal: One hard-boiled egg with a pinch of salt when you feel a dip in energy between meals.
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