I love summer. There's just so much going on. Summer concerts in the park. Hikes and bike rides. Barbecues with friends. Trips to the ice cream stand.

What I don't love, though, is the hit my bank account seems to take right about now. Rather than cutting back on summer fun, I put my grocery budget on a financial diet. All these recipes clock in at $3 or less per serving, so I can spend more money on those fun summer activities. Added bonus? Not a one takes more than 30 minutes to get on the table, so we can play outside to our hearts' content.

Here's what's on my menu this week:

Monday: Mozzarella, Basil & Zucchini Frittata
Serve with a tossed salad and a slice of olive oil-drizzled crusty baguette
This vegetable-studded frittata recipe is one of the quickest meals you can make. Leftovers are great for breakfast or lunch.

Tuesday: Pork & Broccoli Thai Noodle Salad
Serve with a glass of Riesling and sliced mangoes.
Crunchy broccoli slaw-available in most supermarkets near the other coleslaw mixes-is the secret to making this Thai noodle recipe super-fast. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater. Making the pork patties while the water for the noodles comes to a boil ensures the pork and noodles will be done at the same time.

Wednesday: Southwestern Beef & Bean Burger Wraps
Serve with coleslaw mix tossed with lime juice, rice vinegar and canola oil and an ice-cold beer.
Kids and adults alike will love these quick, zippy burgers. The beans make the burgers a little fragile, so be careful when taking them off the broiler pan.

Thursday: Seared Chicken with Lemon-Herb Cream Sauce
Serve with roasted green beans and lemony rice.
In this healthy chicken recipe, chicken breasts are quickly pan-seared and then topped with a lemon-herb cream sauce. The healthy cream sauce recipe uses yogurt and actually contains no cream at all. The cream sauce also pairs well with seasoned pan-seared cod or salmon.

Friday: Greek Pasta Salad
Serve with pita chips and fresh berries.
This quick, healthy Greek pasta salad recipe is tossed with all the elements of a Greek salad-plus chickpeas for added protein. This pasta salad holds well in the refrigerator or a cooler and tastes even better as the pasta absorbs the tomato-infused vinaigrette.