Free Meal Plan: Open Faced Bacon & Egg Salad Sandwiches

Summer is (almost) here! We’re getting close to the summer solstice, which means long sunny evenings, and a struggle to get kids to bed when it doesn’t seem like bedtime. It also means plenty of opportunity to dine al fresco, in the back yard, and be silly as we wind up the school year and summer vacation is in sight. I still enjoy spending time in the sunny kitchen, so this week I’ll be using some of the first greens of the season. 


free meal plan Kitchen Sink fettucine recipeAs Brooke puts it, this pasta is absurd/colorful/chock full of good stuff. And it takes, like, half an episode of Sister Wives to make. It all goes into one skillet, which you can then set out on the table and have everyone dig into. My kinda dinner.

Kitchen Sink Fettuccine

Photo credit: Brooke of Cheeky Kitchen


free meal plan coq au vin recipeA simplified version of the classic French dish is made with chicken, red wine and veggies, all cooked down into a sultry sauce that’s then served over buttered egg noodles. It appeals to kids and grown-ups alike.

Simple Coq au Vin

Photo credit: Aimee of Simple Bites


free meal plan fish-cakes recipesHello – what says summer louder than fish cakes with lime and cilantro? Made with leftover rice (you may have some in your freezer?) and inexpensive whitefish, these are fancy and frugal.

Cilantro-Lime Fish Cakes with Sriracha Lime Mayo

Photo credit: Shaina of Food for My Family


free meal plan lemon ricotta pancakes recipesGetting close to summer holidays and the end of school makes me a little silly. I want to go have ice cream for dinner, or pancakes – these lemony ricotta pancakes are perfectly suitable, aren’t they? Made with ricotta cheese and topped with berries, they’re perfect summer fare – a step up from the usual stack of buttermilk pancakes with maple syrup. Not that there’s anything wrong with that.

Lemon Ricotta Pancakes

Photo credit: Gwendolyn of Patent and the Pantry


free meal plan openfaced bacon egg salad sandwich recipeIn summertime, there’s nothing like a real egg salad sandwich. I like making them for a meal we’ll be paying attention to, like dinner – it’s not ideal to tote along for a picnic on a hot day, anyway. This version is chunky and rustic, and the addition of crispy bacon makes it a play on the classic bacon and egg combo. On hearty bread, this open-faced sandwich is a knife and forker!

Open Faced Bacon and Egg Salad Sandwiches

About the Author:

Julie Van Rosendaal is the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One, the author of five best-selling cookbooks, with a sixth - Alice Eats, the Wonderland Cookbook having just been released in October. She's the food editor of Parents Canada magazine and a freelance writer, contributing to local, national and international publications including Swerve, Avenue, Western Living and Readers Digest. She is also co-host of It’s Just Food on the OWN television network, and writes and is the photographer for her award-winning food blog,, which documents real life in her home kitchen in Calgary, Alberta, Canada with her husband, Mike, and 8 year old son, Willem.

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