High-Cost Five Day Meal Plan - Summer Seasonal Family Recipes

Sep 27, 2026

Uploaded by Margaret

High-Cost Five Day Meal Plan provides a shopping guide and step-by-step recipes for a family of four, organized around summer produce from June through August. It lists market and grocery items, then lays out five dinner menus, including Vegetable Beef Stew with Berry Salad, Stuffed Green Peppers with Cabbage Salad, Southwest Casserole, Spinach Hamburger Stroganoff, and Ratatouille with Peach Crisp. It also includes USDA-SNAP nutrition assistance notices and serving, prep, time, equipment, ingredients, and directions for recipes.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages6

Reading Time15 min

AccessFree to download

Market Purchases

Grocery Store Purchases

Dinner Menu

Dinner 1 - Vegetable Beef Stew & Berry Salad

Dinner 2 - Stuffed Green Peppers & Cabbage Salad

Dinner 3 - Southwest Casserole & Roasted Tomatoes and Squash

Dinner 4 - Spinach Hamburger Stroganoff & Roasted Asparagus

Dinner 5 - Ratatouille & Simple Peach Crisp

Hearty Beef and Vegetable Soup with Berry Salad

Stuffed Bell Peppers with Cabbage Salad

High-Cost Five Day Meal Plan Shopping guide and recipes designed for a family of four. Food purchased and recipes prepared are based on the Summer season (June, July, and August). Market Purchases 4 pounds lean ground beef 6 onions 3 potatoes 5 carrots 10 tomatoes 2 cups green beans 8 medium green bell peppers 2 cartons berries (any kind, or a mix) 1 small head cabbage 2 eggplants 4 zucchini 4 cloves garlic 2 ears corn 3 yellow squash 1 bunch spinach 2 bunches asparagus Few sprigs thyme Grocery Store Purchases ½ cup instant brown rice, uncooked ¼ cup vinegar 2 tablespoons brown sugar Olive oil 1 cup shredded reduced fat cheddar cheese 1 cup low-fat milk ½ cup cornmeal Chili powder 1 box whole-wheat spaghetti All-purpose flour 1 cup granola 1 cup low-fat buttermilk Dinner 1 – Vegetable Beef Stew & Berry Salad Dinner 2 – Stuffed Green Peppers & Cabbage Salad Dinner 3 – Southwest Casserole & Roasted Tomatoes and Squash Dinner 4 – Spinach Hamburger Stroganoff & Roasted Asparagus Dinner 5 – Ratatouille & Simple Peach Crisp For nutritious tips and tricks, pick up the phone and call 1-888-814-7627 For more recipes, please visit: [www.facebook.com/VaFNP](www.facebook.com/VaFNP) The U.S. Department of Agriculture (USDA) is an equal opportunity provider and employer. This material is partially funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact your county or city Department of Social Services or to locate your county office call toll-free: 1-800-552-3431 (M-F 8:15-5:00, except holidays) . By calling your local DSS office, you can get other useful information about services. This material was partially funded by the Expanded Food Nutrition Education Program, USDA, NIFA. 2013 VCEP-5NP Virginia Cooperative Extension programs and employment are open to all, regardless of race, color, national origin, sex, religion, age, disability, political beliefs, sexual orientation, genetic information, marital, family, or veteran status, or any other basis protected by law. An equal opportunity/affirmative action employer. Issued in furtherance of Cooperative Extension work, VPI & SU, VSU, and the U.S. D.A. cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; Jewel E. Hairston, Administrator, 1890 Extension Program, Virginia State, Petersburg. Hearty Beef and Vegetable Soup with Berry Salad Number of Servings: 6 Prep Time: 20 minutes Total Time: 1 hour Equipment: Stock pot with lid Spatula Cutting board Knife Mixing spoon Colander Ingredients: 1 pound ground beef 1 onion, chopped 3 white potatoes, cubed 4 carrots, thinly sliced 3 tomatoes, chopped 2 cups green beans 3 cups berries, any kinds 1 tablespoon ground paprika Salt and pepper to taste Directions: 1. Heat stock pot to medium. Place ground beef in stock pot and use spatula to break into small pieces as it browns. Keep on stirring until no longer pink. 2. Add onions, carrots, tomatoes, potatoes, and paprika to pot. Add enough water to cover. 3. Snap green beans and rinse in colander, removing all dirt. Add snapped green beans to stock pot. 4. Bring water to a boil and reduce heat to simmer. Cook until tender, about 30-40 minutes. 5. Rinse berries. Mix together in small bowl and serve with soup. The U.S. Department of Agriculture (USDA) is an equal opportunity provider and employer. This material is partially funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact your county or city Department of Social Services or to locate your

FAQs

How is the meal plan organized, and for what season is it intended?

The plan is designed as a five-day meal structure and is based on the Summer season, covering June, July, and August.

What kind of shopping information does the plan include?

It provides a Market Purchases list and a Grocery Store Purchases list with quantities for items such as lean ground beef, onions, potatoes, vegetables, dairy, and pantry ingredients.

Are there instructions and recipe details beyond just dinner titles?

Yes. The document includes recipe sections with number of servings, prep time, total time, equipment, ingredient lists, and numbered cooking directions for items like Hearty Beef and Vegetable Soup with Berry Salad and Stuffed Bell Peppers with Cabbage Salad.

Sep 27, 2026

Uploaded by Margaret