LAUREN GREUTMAN 20 GRILLING MEALS. for $155 at ALDI

LAUREN GREUTMAN 20 GRILLING MEALS for $155 at ALDI

20 GRILLING MEALS FOR $155 AT ALDI by Lauren Greutman From iamthatlady.com Please note that the prices contained in this guide were current as of May 11, 2015 in Central New York ALDI locations. Prices at other locations and at different times will vary. Additionally, meats are sold by weight, and although this guide assumes reasonably sized packages, your local store may not carry that specific weight. As such, I cannot guarantee that your grocery shopping trip will cost less than $155; it might be less, it might be more. I am not responsible for the outcome of any recipe you try from this. I ve made each recipe personally and find them quite good, but you may not. You may not always achieve the results desired due to variations in ingredients, cooking temperatures, typos, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, beef, chicken or fish. No part of this publication shall be reproduced, transmitted, or sold in whole or in part in any form, without the prior written consent of the author. All trademarks, registered trademarks and images of appearing in this guide are the property of their respective owners. All rights reserved. This guide or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review. Copyright 2015 THAT Lady Media, LLC. 2 IAMTHATLADY.COM

Get out your grill and prepare for a fun season of outdoor cooking with this grilling meal plan! We have included a few worksheets for you in this meal plan to help make it easier than ever. Here is what is included in this printable pack: 1. Printable Shopping Lists This shopping list has the specifics of what you will need to purchase at ALDI. It lists the section of the store you can find the items and a box to check off each item. This should make your shopping trip as quick and easy as possible (even with kids along). There are also week 1, 2 and 3 shopping lists. The reason for shopping lists for week 2 and 3 is to purchase those fresh vegetables that won t last longer than a week. 2. Pantry List ALDI does not sell everything, but they do sell most things. We took a look through our pantry and made a list of all the things most people have in their pantry that way they don t have to buy it again. ALDI sells inexpensive spices, so if you don t have all of the spices and other items listed you can usually find them at ALDI for an additional cost. 3. Detailed Preparation Instructions Freezer cooking works best when you can devote one afternoon or evening to prepare almost a month s worth of meals. We ve gone through and figured out the best way to get it all done ahead of time so just follow our instructions and you will be all set! I would set aside 3 hours of prep time for this plan. 4. Suggested Recipe order and Blank Calendar We have carefully pieced together a calendar and order to prepare the meals. This will allow the produce to stay fresh, and works with the weeks 2 and 3 shopping lists. 5. Recipe cards for all recipes (including sides) All of the recipes are organized and numbered, that way you don t have to flip back and forth between recipes. Each side also has a number which corresponds to the number of the main dish. Make sure you check out our other ALDI meal plans over at iamthatlady.com and as always you can email me any questions that you have at lauren@iamthatlady.com. Have a great day! Lauren Greutman (aka THAT Lady ) 3 IAMTHATLADY.COM

WEEK 1 SHOPPING LIST Quantity Product Price Area q 1 Tuscan Garden Italian Dressing, 16 oz $1.29 each Aisle 1 q 1 Tuscan Garden Large Pitted Olives, 12 oz $0.99 each Aisle 1 q 1 Casa Mamita Salsa, 24 oz $1.69 each Aisle 1 q 1 Fusia Soy Sauce, 15 oz $1.19 each Aisle 1 q 2 Happy Farms Cheddar Cheese, 8 oz $1.79 each Dairy q 1 Happy Farms Feta Cheese, 0.25 lb $1.99 each Dairy q 2 Priano Fresh Mozzerella Cheese, 8 oz ball $3.29 each Dairy q 1 Asparagus $2.99 each Produce q 1 Corn on the Cob, 4 pk $1.49 each Produce q 1 Grape Tomatoes, 10 oz package $1.99 each Produce q 1 Green Onions, 6 oz $0.89 each Produce q 1 Lemons, 5 pk $1.99 each Produce q 1 Multi-Colored Peppers, 3 pk $3.69 each Produce q 1 Mushrooms, Baby Bella 8 oz pkage $1.69 each Produce q 1 Onions, bag of 7-8 $1.99 each Produce q 1 Red Potatoes, 5 lb bag $2.89 each Produce q 1 Romaine Lettuce, 3 pk $1.99 each Produce q 1 Sweet Potatoes, bag $2.49 each Produce q 2 Kirkwood Chicken, fresh 2.5 lb package $6.98 each Meat q 1 Chicken Drumsticks, 2.5 lb package $2.98 each Meat q 1 Chicken Thighs, 4 lb package $4.76 each Meat q 2 Fit & Active Ground Turkey, 1.2 lb package $2.99 each Meat q 4 Top Round Steak, 1.2 lb package $7.43 each Meat q 1 Pork Loin, 4 lb each $9.96 each Meat q 1 Top Sirloin Steak - 2 lb package $11.98 each Meat q 2 Dakota Pride Black Beans, 15 oz can $0.59 each Aisle 3 q 2 Happy Harvest Corn, 15.25 oz can $0.49 each Aisle 3 q 1 Benita Flour Tortillas, 20 ct $1.49 each Aisle 3 q 2 Dakota Pride Garbanzo Beans, 15 oz can $0.59 each Aisle 3 q 1 Happy Harvest Sliced Pineapple, 20 oz can $0.89 each Aisle 3 q 1 Steak Sauce $0.95 each Aisle 3 q 1 Season's Choice Frozen Green Beans, 16 oz $1.69 each Frozen q 1 Sea Queen Salmon Filets, 2 lb $7.49 each Frozen q 1 Sea Queen Tilapia Filets, 2 lb $5.49 each Frozen q 1 Priano Alla Genovese Basil Pesto, 6.7 oz $1.69 each Aisle 4 q 2 L'oven Fresh Hamburger Buns $0.89 each Bread 4 IAMTHATLADY.COM

WEEK 2 SHOPPING LIST Quantity Product Price Area q 1 Corn on the Cob, 4 pk $1.49 each Produce q 1 Grape Tomatoes, 10 oz package $1.99 each Produce q 1 Green Peppers, 3 pk $1.99 each Produce q 1 Lemons, 5 pack $1.99 each Produce q 1 Multi-Colored Peppers, 3 pk $3.69 each Produce q 1 Mushrooms, Baby Bella 8 oz package $1.69 each Produce q 1 Red Potatoes, 5 lb bag $2.89 each Produce q 1 Romaine Lettuce, 3 pk $2.89 each Produce q 2 Summer Squash Local Prices Produce WEEK 3 SHOPPING LIST Quantity Product Price Area q 1 Grape Tomatoes, 10 oz package $1.99 each Produce Grape Tomatoes accuracy dependant on calendar of meals. 5 IAMTHATLADY.COM

PANTRY ITEMS There are ingredients in the recipes not included in the shopping list because they are probably in your kitchen s pantry but you might not have all of them. If you are missing any of these items, your cost at the store will be slightly higher. So before you head out to the grocery store take a look at your pantry to make sure that you have the following: Spices: Black pepper Chili powder Cumin Dried oregano Dried thyme Dry mustard Garlic powder Ground cinnamon Ground ginger Poultry seasoning Salt Other ingredients: Apple cider vinegar Balsamic vinegar Brown mustard Brown sugar Butter Honey Lime juice Mayonnaise Olive oil Red wine vinegar Sugar Make sure to also buy: Gallon-size Freezer bags (you will need 16) Heavy Duty Aluminum foil (just for a few of the recipes) Vegetable Grilling Tray Summer Squash (not available at most ALDI, but very inexpensive) 2 cedar planks (wrapping in heavy duty aluminum foil will work too) Skewers Wax or parchment paper 6 IAMTHATLADY.COM

TASKS & INSTRUCTIONS Step Task Instructions Recipes Used STEP 1 STEP 2 Label bags Get Everything Out Label 16 gallon-sized freezer bags as follows: Label 2 bags 1. Greek Chicken Label 2 bags 3. Turkey Burgers Label 2 bags 4. Chicken Legs/Thighs Label 2 bags 5. Chicken Fajitas Label 2 bags 6. Honey Mustard Pork Loin Label 2 bags 7. Teriyaki Steak Label 2 bags 8. Beef Kabobs Label 2 bags 10. London Broil Make sure your kitchen is clean and ready to go. Get out all items from the pantry list (except for balsamic vinegar, butter, mayonnaise and red wine vinegar) and place them on part of your counter or table. STEP 3 Prepare Chicken Breast Remove all boneless skinless chicken breast from packaging. Trim any fat pieces. Pound chicken to about 1/2 inch thickness, and then cut each breast into halves or thirds. Divide Chicken into 4 equal portions. Place 2 portions into bags 1, and place the other 2 portions on a cutting board. Using the chicken on the cutting board, follow the preparation instructions for Recipe 5 (Chicken Fajitas). 1, 5 STEP 4 Prepare Chicken Legs and Thighs Remove chicken from packaging and trim excess fat (but leave the skin on). Divide chicken, placing half of the chicken legs and thighs in each of Bag 4 (Chicken Legs/Thighs). 4 STEP 5 Prepare Top Round Steaks Remove Top Round steaks from packaging and trim any excess fat. Place one steak in each of Bags 7 (Teriyaki Steak) and Bags 10 (London Broil). 7, 10 STEP 6 Prepare Top Sirloin Steak Cut Top Sirloin in half, and then cube each half into 1/2-1 pieces. Season lightly with salt and pepper. Place each half of cubed steak into Bags 8 (Beef Kabobs). 8 STEP 7 Prepare Loin Pork Cut Pork Loin in half. Place each half in Bags 6 (Honey Mustard Pork Loin) 6 STEP 8 Prepare Turkey Burger Patties Open packages of ground turkey and follow instructions for Recipe 3. Place pattties in Bags 3 (Turkey Burgers), half in each. 3 Prepare recipes 1, 4, 5, 6, 7, 8 and 10 by using the Preparation Instructions on each recipe found on pages 10-19. Then place all freezer bags in the freezer. NOTE: Do not prep recipes 2 and 9 at this time. The frozen fish should only be thawed on the day that they are to be cooked. 7 IAMTHATLADY.COM

SUGGESTED ORDER Main Dish Side Dish Day 1 Greek Marinated Chicken Breast Greek Salad Day 2 Grilled Tilapia wth Lemon Red Potato Salad Day 3 Turkey Burgers with Pinapple Grilled Corn on the Cob Day 4 Marinated Chicken Legs & Thighs Caprisi Salad Day 5 Grilled Chicken Fajitas Summer Bean Salad Day 6 Honey Mustard Grilled Pork Loin Grilled Sweet Potato Day 7 Steak Teriyaki with Grilled pinapple Grilled Green Beans Day 8 Marinated Beef Kabobs Grilled Red Potatoes Day 9 Grilled Salmon Grilled Summer Squash Day 10 Marinated London Broil Grilled Red Potatoes with Peppers and Onions Day 11 Greek Marinated Chicken Breast Greek Salad Day 12 Grilled Tilapia wth Lemon Red Potato Salad Day 13 Turkey Burgers with Pinapple Grilled Corn on the Cob Day 14 Marinated Chicken Legs & Thighs Caprisi Salad Day 15 Grilled Chicken Fajitas Summer Bean Salad Day 16 Honey Mustard Grilled Pork Loin Grilled Sweet Potato Day 17 Steak Teriyaki with Grilled pinapple Grilled Green Beans Day 18 Marinated Beef Kabobs Grilled Red Potatoes Day 19 Grilled Salmon Grilled Summer Squash Day 20 Marinated London Broil Grilled Red Potatoes with Peppers and Onions 8 IAMTHATLADY.COM

CALENDAR 9 IAMTHATLADY.COM

RECIPE 1 GREEK MARINATED CHICKEN (DOUBLE RECIPE) 2.5 lbs chicken breast 1/2 cup freshly squeezed lemon juice 2 tsp fresh lemon zest 1 tsp salt 1 tsp poultry seaoning 2 tsp dried oregano 1/2 tsp black pepper PREPARATION 1. Combine lemon juice, zest and spices in a mixing bowl and mix well. 2. Divide the marinade and add half to each freezer bag 1. 3. Zip the bags closed and freeze. TO COOK: 1. Thaw in the refrigerator the night before or the morning you plan to cook. 2. After it thaws, preheat grill on high. 3. Place chicken on grill and cook until done (should take between 5 and 10 minutes), flipping at least once. Serve with Greek Salad. 10 IAMTHATLADY.COM

RECIPE 2 GRILLED TILAPIA WITH LEMON (SINGLE RECIPE, DO THIS TWICE) 4-5 tilapia filets (about half a bag of Aldi Sea Queen Tilapia, frozen), thawed 1/2 package of asparagus 1 lemon, thinly sliced 1/4 onion, finely diced 4 Tbsp butter 1/2 tsp dried thyme salt pepper PREPARATION 1. Prepare a piece of foil for each piece of fish. Make them large enough to place fish in and fold over to cover. Place a piece of fish in the center of each foil. 2. Melt butter in microwave and brush on both sides of the fish. 3. Season each with thyme, salt and pepper. 4. Evenly top each fish with lemon slices, onion and asparagus. 5. Fold up the foil to seal. TO COOK: 1. Preheat grill to medium/high. 2. Turn off one side of the grill (or if using charcoal, push coals to one side). 3. Place foil packs on the cool side of the grill. 4. Close lid and cook for 10-15 minutes. 5. Remove from grill and serve. Serve with red potato salad. 11 IAMTHATLADY.COM

RECIPE 3 PINEAPPLE TURKEY BURGERS (DOUBLE RECIPE) 2 (1.2 lb) ground turkey 1 can (10 oz.) sliced pineapple (1/2 can for each single recipe) sliced cheddar romaine lettuce hamburger buns 2 Tbsp soy sauce salt pepper 1. In a large mixing bowl, combine the ground turkey with the soy sauce; mix well. 2. Form into patties as small or big as you like. 3. Stack the patties using wax or parchment paper in between each. 4. Divide the patties and add half to each freezer bag 3. 5. Zip the bags closed and freeze. TO COOK: 1. Thaw in refrigerator the morning you plan to cook (or they can be cooked from frozen; they will just take a few more minutes on the grill). 2. Preheat grill to medium high. 3. Season each patty with a dusting of salt and pepper on each side. You can do this while they re on the grill if it s easier. 4. Place each burger on the grill. 5. Flip each burger after 4-5 minutes (could be longer or shorter depending on the thickness or if you re cooking from frozen) and add cheese to the cooked side. Note: ground turkey is done when the thickest part of the meat has reached 165 degrees. 6. Place the slice of pineapple on the gril and flip after a couple minutes. 7. Once the burgers are done and the cheese is melted, place directly on the bottom of a bun and top with a slice of pineapple. 8. Top with additional toppings/condiments as desired. Serve with grilled corn on the cob. 12 IAMTHATLADY.COM

RECIPE 4 MARINATED CHICKEN LEGS & THIGHS (DOUBLE RECIPE) 1 package of chicken drumsticks (1/2 package in each freezer bag 4) 1 package of chicken thighs (1/2 package in each freezer bag 4) 1 bottle Italian dressing 4 Tbsp lemon juice (or the juice from 1 lemon) 2 tsp salt 1 tsp black pepper 1. Combine all ingredients except chicken in a bowl and mix. 2. Divide the marinade and add half to each freezer bag 4. 3. Zip the bags closed and freeze. TO COOK: 1. Thaw in refrigerator the night before or the morning you plan to cook. 2. After it thaws, preheat grill on medium. 3. Grill over low-medium heat for 30-45 minutes, flipping often, until done. Serve with Caprisi Salad. 13 IAMTHATLADY.COM

RECIPE 5 GRILLED CHICKEN FAJITAS (DOUBLE RECIPE) 2.5 lbs boneless skinless chicken breast 2 medium onions, sliced (only 1 onion per single recipe) 1 yellow, 1 red, 1 orange pepper (only 1/2 of each pepper per single recipe) shredded cheddar cheese flour torillas salsa 3 tsp cumin 2 tsp chili powder 1 tsp garlic powder 2 tsp black pepper 2 tsp salt 2 Tbsp olive oil 2 tsp lime juice additional salt and pepper (for the vegetables) additional olive oil (for the vegetables) PREPARATION 1. Combine all the spices in a small bowl and mix them well. 2. Add the lime juice and about 1 Tbsp of olive oil to the spices and then rub it into the chicken. 3. Divide the chicken and add half to each freezer bag 5. 4. Zip the bags closed and freeze. TO COOK: 1. Thaw in refrigerator the night before or the morning you plan to cook. 2. After it thaws, preheat grill on high. 3. Thinly slice peppers and onions (1 onion, and 1/2 of each bell pepper). 4. In a large mixing bowl, toss the veggies with 1-2 Tbsp olive oil and some salt and pepper. 5. Add vegetables to a grill tray and cook until soft and just a little charred, stirring often. 6. Add the chicken to the grill and cook until done, flipping at least once. 7. Remove meat and veggies from the grill. 8. Grill flour tortillas for just a few minutes on each side being careful not to burn them. 9. Slice the chicken into strips. Serve with shredded cheddar, salsa and Summer Bean Salad (Side 5). 14 IAMTHATLADY.COM

RECIPE 6 HONEY MUSTARD GRILLED PORK LOIN (DOUBLE RECIPE) 4 lb pork loin (cut in half) 1/2 cup honey 1/4 cup brown mustard 2 Tbsp of apple cider vinegar 1. Combine the honey, spicy mustard, and apple cider vinegar in a small bowl. 2. Divide the marinade and add half to each freezer bag 6. 3. Zip the bags closed and freeze. TO COOK: 1. If frozen, take out of freezer 2 days before you plan to cook and thaw in the refrigerator. 2. Preheat your grill over medium heat or get your coals hot. 3. Remove from the refrigerator and cook over medium hot coals. 4. You can turn the pork loin once during cooking to get a nice crust on all sides. Close the lid when you re not turning the meat. 5. Remove when meat reaches an internal temperature of 145 degrees. (No, it doesn t actually have to get up to 160 degrees. That s for other types of pork. The USDA says that 145 degrees is the perfect temperature for pork loin.) Cooking times will vary based on your grill so always go by a good internal temperature to gauge doneness. 6. Remove and let the pork loin rest for 5 minutes. 7. Slice and enjoy! Serve with grilled sweet potatoes. 15 IAMTHATLADY.COM

RECIPE 7 TERIYAKI STEAK WITH GRILLED PINEAPPLE (DOUBLE RECIPE) 2 (1.2 lb) top round steaks 1 can (20 oz.) pineapple 1/2 cup soy sauce 4 Tbsp pineapple juice from can 1 tsp ground ginger 2 tsp dry mustard 1 tsp garlic powder 1. In a medium bowl, combine the soy sauce, pineapple juice, ginger, dry mustard and garlic powder; wisk. Note: You will need to open one can of pineapple to get the juice. After opening and using the juice for the marinade, be sure to remove the pineapple from the can and refrigerate in a sealed container until needed. 2. Divide marinade and add half to each freezer bag 7. 3. Zip the bags closed and freeze. TO COOK: 1. Thaw in refrigerator the night before or the morning you plan to cook. 2. Once thawed, heat grill on high heat. 3. Cook steak to desired temperature, making sure to flip at least once. 4. When steak is almost done, cook pineapple on the grill for 5 minutes, flipping halfway through. 16 IAMTHATLADY.COM

RECIPE 8 MARINATED BEEF KABOBS (DOUBLE RECIPE) 1 lb. top sirloin steak 1 package grape tomatoes (only 1/2 package per single recipe) 1 package mushrooms (only 1/2 package per single recipe) 1 yellow, 1 red, 1 orange pepper (only 1/2 of each pepper per single recipe) 1 bottle steak sauce 4 Tbsp soy sauce 2/3 cup brown sugar 4 Tbsp brown mustard 2 tsp garlic powder salt pepper 1. Whisk together steak sauce, soy sauce, brown sugar, brown mustard and garlic powder in a bowl; wisk. 2. Divide evenly and add half to each freezer bag 8. 3. Zip the bags closed and freeze. TO COOK: 1. Thaw in refrigerator the day before of the morning you plan to cook. 2. Cut peppers and mushrooms into 1-2 chunks. Add salt and pepper to the chopped vegetables. 3. Place the peppers, mushrooms, tomatoes and meat on skewers as desired. 4. Cook on a hot grill for 8-12 minutes (depending on desired level of doneness), flipping often. Serve with Grilled Red Potatoes (Side 8). 17 IAMTHATLADY.COM

RECIPE 9 GRILLED SALMON (SINGLE RECIPE, DO THIS TWICE) 4 portions of salmon (about half a bag of Aldi Wild Salmon, frozen) 1/2 onion Olive oil Salt and pepper to taste 1. What to do the night before Remove the salmon from their individual packaging. Place in a glass bowl and cover and thaw overnight in the refrigerator. Soak the planks overnight in water. I place a pan on top to keep them completely submerged. If you forget to soak the planks overnight, you should soak them in water at least one hour before use. TO COOK: 1. Heat your coals to medium hot. 2. Slice the onion into 1/4 inch thick slices. 3. Place the onion on the planks. 4. Arrange the salmon on top of the onion with the skin side down. 5. Drizzle with oil and then sprinkle with a little salt and pepper. 6. Place the planks on the grill and close the lid. 7. Salmon will cook more quickly than you think. It s done when the fish flakes easily with a fork. 8. You could also measure the internal temperature of the thickest portion of the filet. When it reaches 145 degrees you re ready to go! 9. Serve immediately. Serve with Summer Squash Foil Packet (Side 9). 18 IAMTHATLADY.COM

RECIPE 10 MARINATED LONDON BROIL (DOUBLED RECIPE) 2 (1-1.5 lb) top round steaks 1/3 cup soy sauce 2 Tbsp brown sugar 2 Tbsp brown mustard 2 Tbsp water 2 Tbsp oil 1/2 tsp garlic powder 1. Combine all ingredients (except the steak) in a bowl; wisk. 2. Divide evenly and add half to each freezer bag 10. 3. Zip the bags closed and freeze. TO COOK: 4. Thaw in the refrigerator the day before or the morning you plan to cook. 5. Preheat grill on high. 6. Add the meat and cook until it has reached the desired temperature (flipping at least once). 7. Let the meat rest for at least 5 minutes, then slice against the grain to serve. Serve with Grilled Potatoes with Peppers and Onions (Side 10). 19 IAMTHATLADY.COM

SIDE 1 GREEK SALAD (SINGLE RECIPE, DO THIS TWICE) 1 bunch romaine lettuce 1/4 package of grape tomatoes, quartered 1/2 package of feta cheese 1/2 12 oz. can of olives, halved juice from 1 lemon 3 Tbsp olive oil 1/2 tsp of dried oregano 1/4 tsp salt 1/4 tsp black pepper 1. Tear lettuce into bite-sized pieces and rinse. 2. Combine oil, lemon juice and spices in a small bowl and wisk. 3. Pour over lettuce and mix well, coating the lettuce evenly. 4. Top with tomatoes, olives and feta cheese. 20 IAMTHATLADY.COM

SIDE 2 RED POTATO SALAD (SINGLE RECIPE, DO THIS TWICE) 3-4 large red potaoes (about 1/4 of the 5 lb bag) 1/4 cup onion, finely diced 3 green onions, diced 1 tsp brown mustard 1 Tbsp red wine vinegar 3 Tbsp mayonnaise 1/4 tsp salt A pinch of pepper 1. Cut potatoes into 1/2 cubes. 2. Boil for about 10 minutes or until tender all the way through. 3. While the potatoes are boiling, combine all ingredients except the green onion in a large bowl and wisk to combine. 4. Drain potatoes and rinse in cold water. 5. Add potatoes to the large bowl and coat the potaotes evenly with the mayonnaise mixture. 6. Top with green onions and serve immediately or refrigerate to serve later. 21 IAMTHATLADY.COM

SIDE 3 GRILLED CORN ON THE COB (SINGLE RECIPE, DO THIS TWICE) 4 pack of corn on the cob 4 Tbsp butter salt pepper 1. Preheat grill on high. 2. Prepare 4 pieces of aluminum foil, large enough to wrap around each ear of corn. 3. Place each ear of corn in the center of each piece of foil. 4. Add 1 Tbsp of butter on each ear of corn, followed by a sprinkle of salt and pepper. 5. Wrap each ear of corn tightly in the foil. 6. Cook on grill for about 20 minutes, turning occasionally. 22 IAMTHATLADY.COM

SIDE 4 CAPRISI SALAD (SINGLE RECIPE, DO THIS TWICE) 1 (8 oz. package) of fresh mozzarella 1/2 (10 oz. package) of grape tomatoes 4-5 Tbsp basil pesto Balsamic vinegar 1. Slice cheese and tomatoes. 2. Layer cheese and tomatoes on a plate. 3. Top with basil pesto and balsamic vinegar. 23 IAMTHATLADY.COM

SIDE 5 SUMMER BEAN SALAD (SINGLE RECIPE, DO THIS TWICE) 1 can black beans 1 can corn 1 can garbanzo beans 1/2 cup chopped onion 4 grape tomatoes, quartered 1/4 cup balsamic vinegar 2 TBSP olive oil 1/2 tsp sugar 1/2 tsp salt 1/2 tsp pepper 1/2 tsp chili powder 1/2 tsp cumin 1. Pour the beans and corn into a collander and rinse well and let them drain. 2. In a small bowl, combine vinegar, oil and spices; blend with a wire wisk. 3. Transfer beans to a large salad bowl and add the onion and tomatoes. 4. Pour the dressing on the salad and mix well to coat evenly. 24 IAMTHATLADY.COM

SIDE 6 GRILLED SWEET POTATOES (SINGLE RECIPE, DO THIS TWICE) 1 large sweet potato (about 3/4 pound) 2 Tbsp butter 2 Tbsp honey 1 tsp ground cinnamon 1. Create a foil packet of heavy duty aluminum foil. 2. Peel and dice the sweet potato into 1 inch chunks. 3. Pile the potato cubes in the center of the foil. 4. Top with butter, honey, and cinnamon. 5. Seal the foil tight to trap all the steam. 6. Place on a medium hot grill and turn once to make sure they cook evenly. 7. Remove from grill when the potatoes are fork tender. 25 IAMTHATLADY.COM

SIDE 7 GRILLED GREEN BEANS (SINGLE RECIPE, DO THIS TWICE) 1/2 package of frozen green beans 1 Tbsp olive oil salt pepper 1. Preheat grill on medium high. 2. In a medium bowl, add olive oil, salt and pepper to frozen green beans; coat evenly. 3. Place in a vegetable grilling tray and grill for 10-15 minutes, stirring often. 26 IAMTHATLADY.COM

SIDE 8 GRILLED RED POTATOES (SINGLE RECIPE, DO THIS TWICE) 3-4 large red potaoes (about 1/4 of the 5 lb. bag) 3 Tbsp olive oil salt pepper 1. Microwave potatoes - 4 minutes for small, 7 minutes for large. Let them cool for 5 minutes. 2. Slice into medallions, about 3/8 thick. 3. Coat with olive oil. 4. Add salt and pepper to both sides to your liking. 5. Preheat grill on high. 6. Grill potatoes, about 4 minutes per side. 27 IAMTHATLADY.COM

SIDE 9 GRILLED SUMMER SQUASH (SINGLE RECIPE, DO THIS TWICE) 2 small summer squash, cut in 1/2 inch slices 1/2 bell pepper (any color) olive oil salt and pepper to taste 1. Pile the squash and bell pepper in the middle of a large piece of heavy duty aluminum foil. 2. Drizzle with olive oil. Sprinkle salt and pepper to your tastes. 3. Fold up the foil to form a packet. Make sure to seal the packet to trap all the steam - that s how the veggies will cook. 4. Place the foil packet directly on the grill over direct or indirect heat. 5. The veggies will be tender and ready to serve in about 5-10 minutes. 6. Remove from the heat and serve immediately. 28 IAMTHATLADY.COM

SIDE 10 GRILLED POTATOES WITH PEPPERS AND ONIONS (SINGLE RECIPE, DO THIS TWICE) 3-4 large red potaoes (about 1/4 of the 5 lb bag) 1 onion, sliced 1 bell pepper (any color), sliced 2 Tbsp olive oil salt pepper 1. Preheat grill medium high 2. Cut potatoes into 1/2 chunks and combine into a bowl with onion and pepper. 3. Pour olive oil and season liberally with salt and pepper. 4. Pour the potatoes and vegetables into a grilling tray and place on the grill grates. 5. Stirring often (being careful not to burn anything), grill for about 20 minutes or until the potatoes are done. 6. Add additional salt as needed. 29 IAMTHATLADY.COM

NOTES 30 IAMTHATLADY.COM

NOTES 31 IAMTHATLADY.COM