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Megan
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The Healthy Homesteader Kitchen Club
June 2026  |  Issue No. 01
June + July 2026 | Issue No. 01 and 02
Summer at the
Family Table.
Hey friend! Welcome back to your Kitchen Club. This is going to be such a good summer in the kitchen. Fresh flavors, no oven required dinners, sizzling Blackstone nights, slow cooker magic and recipes the whole family is going to absolutely love. I do all the deciding. You just cook.
Megan
Megan
June + July
9-Week Summer Meal Plan with Breakfast, Lunch and Dinner every single week
Grocery Lists
Weekly Lists Organized by Store Section, Ready to Print
Featured This Summer
Birria Tacos, Blackstone Philly Cheesesteak, Big Mac Salad, Baby Back Ribs, Mississippi Pot Roast Hoagies, Pepper Steak, Sausage and Mac and Cheese and so much more
Monthly Staples
Homemade Ranch Seasoning and Homemade Burger Seasoning Blend
Bonus Recipes
Homemade Guacamole, Street Corn Dip, Fresh Salsa and 4 Flavors of Honey Ice Cream
Download June Recipe Booklet Download July Recipe Booklet
Print-ready PDFs — every dinner from each issue
No Oven Required
July is all about keeping it cool. Blackstone nights, grilled pizza, cold pasta salads and crockpot meals that cook all day while you live your life.
Steak and Sausage All Summer
Baby back ribs, Mississippi pot roast hoagies, pepper steak, steak fajitas, brisket sliders and sausage nights. July is packed with the hearty real food your family craves.
Fresh Summer Flavors
Summer pasta salads, fresh fruit, bright citrus and real food. This month is packed with the kind of meals that feel like summer should actually feel.
Your July Password
summer2026
Save this somewhere easy to find. You will need it each time you log in.
June + July 2026 | Family Meal Plan
9-Week Summer Plan
Light, Fresh, Real Food Your Family Will Actually Eat
Breakfast, lunch piggybacks and dinner every week
Thaw It Tonight Reminders Sunday May 31 move pork shoulder to the fridge. Wednesday night pull ground beef from the freezer for Thursday tacos. Thursday night pull steaks from the freezer for Friday grill night.
Mon
1
Tue
2
Wed
3
Thu
4
Fri
5
Sat
6
Sun
7
Breakfast
Overnight Oats
Strawberry and honey
Prep Sunday
Scrambled Eggs
Butter and sourdough toast
Overnight Oats
Peanut butter and banana
Prep Tuesday
Yogurt Parfait
Granola, berries, honey
5 min
Fried Eggs
Avocado toast
Sourdough Pancakes
Maple syrup and fresh berries
Breakfast for Dinner
Fluffy Buttermilk Pancakes, crispy bacon, scrambled eggs
Sunday Tradition
Lunch
Deli Sandwiches
Quick and easy, no cook
No Cook
Pulled Pork Quesadillas
Monday dinner piggyback
Piggyback
Pulled Pork Nachos
Monday dinner piggyback day 2
Piggyback
Smash Burger Sliders
Wednesday dinner piggyback
Piggyback
Taco Salad Bowls
Thursday taco meat piggyback
Piggyback
Steak and Eggs
Friday steak piggyback
Piggyback
Sausage Burritos
Saturday sausage dog piggyback
Piggyback
Dinner
Slow Cooker Pulled Pork → Recipe
Brioche buns, bagged slaw
Slow Cooker
BBQ Chicken Thighs → Recipe
Oven baked, corn on the cob
30 min
Blackstone Smash Burgers → Recipe
Special sauce, all the toppings
Blackstone
Ground Beef Tacos → Recipe
Homemade seasoning, toppings bar, make extra
30 min
Traeger Reverse Sear Steak → Recipe
Garlic herb butter, green beans
Traeger
Traeger Smoked Sausage Dogs → Recipe
Potato salad, chips
Traeger
Fluffy Buttermilk Pancakes → Recipe
Crispy bacon and scrambled eggs
Sunday Tradition
Thaw It Tonight Reminders Sunday June 7 move chuck roast to the fridge for Monday French Dip. Tuesday night pull chicken thighs from the freezer. Thursday night pull salmon or chicken for Friday.
Mon
8
Tue
9
Wed
10
Thu
11
Fri
12
Sat
13
Sun
14
Breakfast
Overnight Oats
Blueberry lemon
Prep Sunday
Scrambled Eggs
Butter and sourdough toast
Overnight Oats
Peach and cream
Prep Tuesday
Yogurt Parfait
Granola, honey, fresh fruit
5 min
Fried Eggs
Avocado toast
Smoothie
Frozen berries, banana, yogurt
5 min
Breakfast for Dinner
Classic French Toast, maple syrup, sausage links
Sunday Tradition
Lunch
Quesadillas
Cheese and whatever is in the fridge
10 min
French Dip Open-Faced
Monday dinner piggyback, au jus for dipping
Piggyback
BBQ Chicken Wraps
Tuesday dinner piggyback
Piggyback
Spaghetti Leftovers
Wednesday dinner piggyback
Piggyback
Salmon or Chicken Wraps
Thursday dinner piggyback
Piggyback
Pork Tenderloin Rice Bowls
Friday dinner piggyback sliced over rice
Piggyback
Pizza Leftovers
Saturday dinner piggyback
Piggyback
Dinner
Slow Cooker French Dip → Recipe
Chuck roast, au jus, provolone, hoagie rolls
Slow Cooker
BBQ Baked Chicken Thighs → Recipe
Oven baked, corn on the cob, coleslaw
30 min
Homemade Spaghetti → Recipe
Ground beef meat sauce, garlic bread
30 min
Garlic Butter Salmon → Recipe
Swap for chicken thighs, rice, green beans
20 min
Garlic Herb Pork Tenderloin → Recipe
Roasted vegetables, oven or Traeger
30 min
Homemade Pizza Night → Recipe
Homemade dough, everyone builds their own
Family Fave
Classic French Toast → Recipe
Sausage links, fresh berries, maple syrup
Sunday Tradition
Thaw It Tonight Reminders Sunday June 14 move chicken to the fridge for Monday slow cooker. Tuesday night pull shrimp from the freezer. Thursday night pull ground beef for Sloppy Joes. Friday night pull steaks for Saturday.
Mon
15
Tue
16
Wed
17
Thu
18
Fri
19
Sat
20
Sun
21
Breakfast
Overnight Oats
Mixed berry
Prep Sunday
Scrambled Eggs
Cheese and toast
Yogurt Parfait
Granola, honey, berries
5 min
Egg Muffins
Make Wednesday night, grab and go
Make Ahead
Egg Muffins
Grab from the fridge
No Cook
Smoothie
Frozen berries, banana, yogurt
5 min
Breakfast for Dinner
Homemade Waffles, strawberry compote, sausage patties
Sunday Tradition
Lunch
Pizza Leftovers
Carried over from last week Saturday
Piggyback
Pulled Chicken Sandwiches
Monday dinner piggyback
Piggyback
Shrimp Stir Fry Bowls
Tuesday dinner piggyback over rice
Piggyback
Mac and Cheese
Wednesday Instant Pot piggyback reheated
Piggyback
Sloppy Joe Sliders
Thursday dinner piggyback on mini buns
Piggyback
Smash Burger Sliders
Friday dinner piggyback
Piggyback
Steak Bites Rice Bowls
Saturday dinner piggyback
Piggyback
Dinner
Slow Cooker Pulled Chicken Sandwiches → Recipe
Brioche buns, BBQ sauce, coleslaw
Slow Cooker
Shrimp Stir Fry → Recipe
Colorful veggies, soy ginger sauce, over rice
20 min
Instant Pot Mac and Cheese → Recipe
Creamy homemade mac, smoked sausage
Instant Pot
Ground Beef Sloppy Joes → Recipe
Homemade sauce, toasted brioche buns
30 min
Blackstone Smash Burgers → Recipe
Special sauce, all the toppings
Blackstone
Garlic Butter Steak Bites → Recipe
Over mashed potatoes or rice
20 min
Homemade Waffles → Recipe
Strawberry compote, sausage patties
Sunday Tradition
Thaw It Tonight Reminders Sunday June 21 move beef to the fridge for Monday slow cooker. Tuesday night pull chicken drumsticks from the freezer. Wednesday night pull ground beef for tacos, make EXTRA for Friday. Thursday night pull shrimp from the freezer.
Mon
22
Tue
23
Wed
24
Thu
25
Fri
26
Sat
27
Sun
28
Breakfast
Overnight Oats
Maple pecan
Prep Sunday
Eggs and Toast
Sunny side up, sourdough
Overnight Oats
Strawberry vanilla
Prep Tuesday
Smoothie
Frozen berries, banana, yogurt
5 min
Scrambled Eggs
Cheese and chives, toast
Yogurt Parfait
Granola, honey, fresh berries
5 min
Breakfast for Dinner
German Pancakes, powdered sugar, lemon, German sausage
Sunday Tradition
Lunch
Steak Bites Bowls
Carried over from last week Saturday
Piggyback
Beef and Broccoli Rice Bowls
Monday dinner piggyback
Piggyback
BBQ Chicken Wraps
Tuesday drumstick piggyback
Piggyback
Taco Salad Bowls
Wednesday taco meat piggyback
Piggyback
Shrimp Pasta Bowls
Thursday dinner piggyback cold or reheated
Piggyback
Loaded Baked Potato Bar
With leftover taco meat from Wednesday dinner
Piggyback
Tuscan Chicken Wraps
Saturday dinner piggyback in a flour tortilla
Piggyback
Dinner
Slow Cooker Beef and Broccoli → Recipe
Over white rice, tastes like takeout
Slow Cooker
BBQ Baked Chicken Drumsticks → Recipe
Crispy, corn on the cob, coleslaw
35 min
Ground Beef Tacos → Recipe
Homemade seasoning, make EXTRA for Friday
30 min
Garlic Butter Shrimp Pasta → Recipe
One pan, crusty bread, 20 minutes
20 min
Loaded Baked Potato Bar → Recipe
Butter, cheese, bacon, sour cream, leftover taco meat
Easy Night
One Pan Creamy Tuscan Chicken → Recipe
Sun dried tomatoes, spinach, cream sauce
30 min
German Pancakes → Recipe
Powdered sugar, fresh lemon, summer sausage
Sunday Tradition
Thaw It Tonight Reminders Sunday June 28 move beef stew meat to the fridge for Monday crockpot. Tuesday night pull chicken thighs from the freezer for July crockpot weeks ahead. Wednesday night pull ground beef for street tacos.
Mon
Jun 29
Tue
Jun 30
Wed
Jul 1
Thu
Jul 2
Fri
Jul 3
Sat
Jul 4
Sun
Jul 5
Breakfast
Overnight Oats
Fresh peaches and honey
Prep Sunday
Scrambled Eggs
Butter toast and fresh fruit
Yogurt Parfait
Granola, berries, honey
5 min
Overnight Oats
Strawberry and cream
Prep Wednesday
Fried Eggs
Avocado toast
Smoothie Bowl
Frozen fruit, granola, honey
5 min
Breakfast for Dinner
Fluffy Buttermilk Pancakes, crispy bacon, scrambled eggs
Sunday Tradition
Lunch
Tuscan Chicken Wraps
Carried over from last week Saturday
Piggyback
Beef Tips Egg Noodle Bowls
Monday dinner piggyback
Piggyback
Street Taco Bowls
Tuesday taco meat over rice
Piggyback
Honey Garlic Chicken Bowls
Wednesday crockpot chicken over rice
Piggyback
Carne Asada Wraps
Thursday leftover steak in warm tortillas
Piggyback
Shrimp Taco Bowls
Friday shrimp over rice
Piggyback
Burger Bowls
Saturday smash burger over lettuce
Piggyback
Dinner
Crockpot Beef Tips and Gravy → Recipe
Over egg noodles, hearty and zero oven
Slow Cooker
Ground Beef Street Tacos → Recipe
Homemade seasoning, fresh toppings
30 min
Crockpot Honey Garlic Chicken → Recipe
Over white rice with steamed broccoli
Slow Cooker
Big Mac Salad → Recipe
Kids option in a flour tortilla wrap, 15 minutes
15 min
Baby Back Ribs → Recipe
Traeger or oven, dry rub, fall off the bone
Traeger
Blackstone Sausage Dogs → Recipe
Grilled sausage links, all the toppings, Fourth of July
Blackstone
Fluffy Buttermilk Pancakes → Recipe
Crispy bacon and scrambled eggs
Sunday Tradition
Thaw It Tonight Reminders Sunday July 5 move chicken thighs to the fridge for Monday crockpot. Wednesday night pull ground beef from the freezer for burger bowls. Friday night pull ribeye or skirt steak for Saturday steak bites.
Mon
Jul 6
Tue
Jul 7
Wed
Jul 8
Thu
Jul 9
Fri
Jul 10
Sat
Jul 11
Sun
Jul 12
Breakfast
Overnight Oats
Blueberry and lemon
Prep Sunday
Scrambled Eggs
Cheddar and sourdough toast
Smoothie
Frozen mango, coconut milk, honey
5 min
Overnight Oats
Peach and cream
Prep Wednesday
Fried Eggs
Butter toast and fresh fruit
Yogurt Parfait
Granola, fresh berries, honey
5 min
Breakfast for Dinner
Classic French Toast, sausage links, fresh berries
Sunday Tradition
Lunch
Deli Sandwiches
Quick and easy, no cook
No Cook
BBQ Chicken Wraps
Monday pulled chicken in flour tortillas
Piggyback
Steak Taco Bowls
Tuesday steak in rice bowls with toppings
Piggyback
Smash Burger Wraps
Wednesday burger bowl in a wrap
Piggyback
Salmon Rice Bowls
Thursday honey garlic salmon over rice
Piggyback
Carne Asada Tacos
Friday steak bites in warm tortillas
Piggyback
Pizza Leftovers
Saturday pizza night leftovers
Piggyback
Dinner
Crockpot Creamy Italian Chicken → Recipe
Over penne pasta, sun dried tomatoes, parmesan
Slow Cooker
Blackstone Steak Tacos → Recipe
Skirt steak, fresh toppings, cast iron option included
Blackstone
Sausage and Homemade Mac and Cheese → Recipe
Creamy homemade mac, smoked sausage, comfort food
20 min
Honey Garlic Salmon → Recipe
Over white rice with cucumber salad
20 min
Carne Asada Steak Bites with Chimichurri → Recipe
Blackstone, warm tortillas or over rice
Blackstone
Grilled Pizza Night → Recipe
Grill the dough outside, no oven needed
Family Night
Classic French Toast → Recipe
Sausage links, fresh berries, maple syrup
Sunday Tradition
Thaw It Tonight Reminders Sunday July 12 move chuck roast or stew beef to the fridge for Monday crockpot tacos. Wednesday night pull ground beef from the freezer for Korean bowls. Friday night pull brisket from the freezer for slider night.
Mon
Jul 13
Tue
Jul 14
Wed
Jul 15
Thu
Jul 16
Fri
Jul 17
Sat
Jul 18
Sun
Jul 19
Breakfast
Overnight Oats
Strawberry and coconut
Prep Sunday
Scrambled Eggs
Fresh salsa and avocado
Smoothie Bowl
Frozen berries, banana, granola
5 min
Overnight Oats
Banana and honey
Prep Wednesday
Fried Eggs
Butter toast
Yogurt Parfait
Fresh peaches, granola, honey
5 min
Breakfast for Dinner
Homemade Waffles, honey butter, fresh strawberries
Sunday Tradition
Lunch
Deli Sandwiches
Quick and easy, no cook
No Cook
Honey Mustard Chicken Bowls
Monday crockpot chicken over rice
Piggyback
Shrimp Taco Bowls
Tuesday shrimp taco leftovers over rice
Piggyback
Korean Beef Lettuce Wraps
Wednesday ground beef in butter lettuce
Piggyback
Shrimp and Corn Quesadillas
Thursday shrimp skillet piggyback
Piggyback
Brisket Sliders
Friday slider night leftovers
Piggyback
BLT Pasta Salad
Saturday pasta salad leftovers
Piggyback
Dinner
Crockpot Honey Mustard Chicken → Recipe
Over mashed potatoes or rice, family favorite
Slow Cooker
Shrimp Tacos → Recipe
Cabbage slaw, avocado crema, lime, stovetop friendly
20 min
Slow Cooker Pepper Steak → Recipe
Bell peppers, onions, rich gravy, served over rice
Slow Cooker
Garlic Butter Shrimp and Corn Skillet → Recipe
Fresh summer corn, cherry tomatoes, one pan
20 min
Traeger Smoked Brisket Sliders → Recipe
Brioche buns, pickles, onions, BBQ sauce
Low and Slow
BLT Pasta Salad → Recipe
Bacon, romaine, cherry tomatoes, ranch, served cold
No Cook
Homemade Waffles → Recipe
Honey butter, fresh strawberries, sausage patties
Sunday Tradition
Thaw It Tonight Reminders Sunday July 19 move chicken thighs to the fridge for Monday crockpot. Tuesday night pull beef chuck from the freezer for Wednesday Birria. Friday night pull ribeye from the freezer for Blackstone Philly night.
Mon
Jul 20
Tue
Jul 21
Wed
Jul 22
Thu
Jul 23
Fri
Jul 24
Sat
Jul 25
Sun
Jul 26
Breakfast
Overnight Oats
Mango and coconut
Prep Sunday
Scrambled Eggs
Cheddar and fresh salsa
Smoothie
Frozen peach, honey, greek yogurt
5 min
Overnight Oats
Blueberry lemon
Prep Wednesday
Fried Eggs
Avocado toast and everything bagel seasoning
Yogurt Parfait
Honey, granola, mixed berries
5 min
Breakfast for Dinner
German Pancakes, powdered sugar, fresh lemon
Sunday Tradition
Lunch
Deli Sandwiches
Quick and easy, no cook
No Cook
Salsa Verde Chicken Bowls
Monday chicken over rice
Piggyback
Birria Quesadillas
Leftover birria beef in a crispy quesadilla
Piggyback
Blackstone Quesadillas
Wednesday leftover beef and cheese
Piggyback
Coconut Lime Shrimp Bowls
Thursday shrimp over rice
Piggyback
Philly Cheesesteak Wraps
Friday ribeye in a flour tortilla
Piggyback
Caesar Wraps
Saturday grilled chicken caesar leftovers
Piggyback
Dinner
Mississippi Pot Roast Hoagies → Recipe
Chuck roast, ranch, pepperoncini, provolone, toasted hoagie
Slow Cooker
Birria Street Tacos → Recipe
Slow cooked beef, consomme for dipping
Worth It
Blackstone Quesadillas → Recipe
Seasoned beef and cheese, crispy and golden
Blackstone
Coconut Lime Shrimp → Recipe
Over jasmine rice with mango salsa
20 min
Blackstone Philly Cheesesteak → Recipe
Shaved ribeye, peppers, onions, provolone
Blackstone
Grilled Chicken Caesar Wraps → Recipe
No oven, fresh and light
20 min
German Pancakes → Recipe
Powdered sugar, fresh lemon, summer sausage
Sunday Tradition
Thaw It Tonight Reminders Sunday July 26 move chicken thighs to the fridge for Monday crockpot. Wednesday night pull ground beef from the freezer for Big Mac Salad. Thursday night pull shrimp from the freezer for Friday tacos.
Mon
Jul 27
Tue
Jul 28
Wed
Jul 29
Thu
Jul 30
Fri
Jul 31
Breakfast
Overnight Oats
Fresh peach and vanilla
Prep Sunday
Scrambled Eggs
Butter toast and avocado
Smoothie Bowl
Frozen berries, granola, honey
5 min
Yogurt Parfait
Granola, mixed berries, honey
5 min
Fried Eggs
Avocado toast
Lunch
Deli Sandwiches
Quick and easy, no cook
No Cook
Salsa Verde Chicken Bowls
Monday chicken over rice
Piggyback
Pulled Chicken Taco Bowls
Tuesday chicken taco meat over rice
Piggyback
BLT Pasta Salad
Wednesday pasta salad leftovers
Piggyback
Shrimp Taco Bowls
Thursday shrimp over rice
Piggyback
Dinner
Crockpot Honey Garlic Chicken → Recipe
Over white rice with steamed broccoli
Slow Cooker
Pulled Chicken Tacos → Recipe
Slow cooker chicken, fresh toppings, Taco Tuesday
Slow Cooker
BLT Pasta Salad → Recipe
Bacon, romaine, cherry tomatoes, ranch, served cold
No Cook
Skillet Summer Lasagna → Recipe
One pan stovetop, no oven needed, family favorite
30 min
Traeger Reverse Sear Steak → Recipe
Garlic herb butter, green beans, end of July treat
Traeger
June + July 2026 | Shopping Guide
Weekly Grocery Lists
Organized by store section
Check your freezer first every single week
The Healthy Homesteader Kitchen Club
Week One Shopping List
June 1 to 7 | Check your freezer and pantry before heading to the store
Meat and Protein
Pork shoulder
4 to 5 lbs
80/20 ground beef
3 lbs
Bone-in chicken thighs
6 to 8 pieces
Ribeye or NY strip steaks
4 to 6 steaks
Smoked sausage links
2 packages
Bacon
1 package
Farm eggs
2 dozen
Produce
Corn on the cob
6 ears
Green beans
1 lb
Russet potatoes
5 lbs
Strawberries
1 quart
Watermelon
1 whole
Bananas
1 bunch
Avocados
3
Romaine lettuce
2 heads
Tomatoes
4
Onions and garlic
as needed
Dairy
American cheese slices
1 package
Cheddar block
1 lb
Whole milk
half gallon
Plain whole yogurt
32 oz
Butter
1 lb
Sour cream
16 oz
Dry Goods and Canned
Rolled oats
2 lbs
Granola
1 bag
Tortilla chips
1 bag
Flour tortillas
2 packages
Black beans
2 cans
Canned diced tomatoes
2 cans
Bread and Buns
Brioche buns for pulled pork
1 package
Brioche burger buns
1 package
Sausage buns
1 package
Sourdough loaf
1 loaf
Pantry and Condiments
BBQ sauce
2 bottles
Bagged coleslaw mix
2 bags
Salsa
1 jar
Mayo for special sauce
1 jar
Taco seasoning, homemade from Staple page
make it
Maple syrup and honey
check stock
Freezer check first. Before heading to the store dig through your freezer for ground beef, chicken, and any proteins you already have. Everything you find is money saved. This list assumes starting fresh so adjust based on what you have got.
The Healthy Homesteader Kitchen Club
Week Two Shopping List
June 8 to 14 | French Dip Monday, Pizza Saturday, French Toast Sunday
Meat and Protein
Chuck roast for French Dip
3 to 4 lbs
Bone-in chicken thighs
6 to 8 pieces
80/20 ground beef for spaghetti
2 lbs
Salmon fillets or chicken thighs for swap
4 fillets or 6 thighs
Pork tenderloin
2 lbs
Breakfast sausage links
1 package
Farm eggs
1 dozen
Bacon
1 package
Produce
Corn on the cob
6 ears
Green beans
1 lb
Broccoli or asparagus for pork
1 head or bunch
Fresh garlic
1 head
Lemon for salmon
2
Romaine lettuce
1 head
Tomatoes
4
Bananas and mixed berries
for breakfasts
Peaches or seasonal fruit
4 to 6
Dairy
Provolone slices for French Dip
1 package
Parmesan cheese for spaghetti
block or shredded
Mozzarella for pizza
2 cups shredded
Whole milk
half gallon
Butter
check stock
Plain whole yogurt
32 oz
Eggs for French Toast
1 dozen
Dry Goods and Canned
Spaghetti pasta
1 lb
Canned crushed tomatoes for sauce
28 oz can
Beef broth for French Dip au jus
32 oz
Onion soup mix for French Dip
1 packet
All purpose flour for pizza dough
check stock
Active dry yeast for pizza dough
1 packet
White rice for salmon night
check stock
Rolled oats for overnight oats
check stock
Bread and Buns
Hoagie rolls for French Dip
4 to 6 rolls
Sourdough loaf
1 loaf
Brioche sandwich bread for French Toast
1 loaf
Pantry and Condiments
BBQ sauce for chicken
1 bottle
Worcestershire sauce for French Dip
check stock
Olive oil
check stock
Italian seasoning for spaghetti
check stock
Garlic powder and onion powder
check stock
Pizza toppings of your choice
pepperoni, veggies, etc
Maple syrup for French Toast
check stock
Honey
check stock
Pizza night tip. Make your dough in the morning and let it rise all day in the fridge. Pull it out an hour before dinner and it will be perfectly puffed and ready to stretch. Set out all the toppings and let the kids take over. Best Saturday night of the month.
The Healthy Homesteader Kitchen Club
Week Three Shopping List
June 15 to 21 | Shrimp Stir Fry, Instant Pot Mac, Smash Burgers, Waffle Sunday
Meat and Protein
Boneless skinless chicken thighs for slow cooker
3 lbs
Large shrimp peeled and deveined
1.5 lbs
80/20 ground beef for Sloppy Joes
2 lbs
Smoked sausage for mac and cheese
2 packages
80/20 ground beef for smash burgers
2 lbs
Ribeye or NY strip steak bites
2 lbs
Breakfast sausage patties
1 package
Farm eggs
2 dozen
Produce
Bell peppers for stir fry
3 assorted colors
Broccoli for stir fry
1 head
Snap peas for stir fry
1 bag
Garlic
1 head
Fresh ginger for stir fry
small piece
Russet potatoes for mashed
3 lbs
Romaine lettuce
1 head
Tomatoes
4
Strawberries for waffle compote
1 quart
Mixed berries for breakfasts
1 bag frozen
Dairy
American cheese slices for smash burgers
1 package
Sharp cheddar block for mac and cheese
1 lb
Whole milk for mac and cheese
check stock
Butter
check stock
Sour cream for Sloppy Joes
check stock
Plain whole yogurt
32 oz
Cream cheese for mac and cheese
4 oz
Dry Goods and Canned
Elbow macaroni for Instant Pot mac
1 lb
Soy sauce for stir fry
check stock
Sesame oil for stir fry
small bottle
Brown sugar for stir fry sauce
check stock
White rice for stir fry
check stock
Ketchup for Sloppy Joes
check stock
Worcestershire for Sloppy Joes
check stock
Chicken broth for slow cooker
32 oz
All purpose flour for waffles
check stock
Rolled oats for overnight oats
check stock
Bread and Buns
Brioche buns for Sloppy Joes
1 package
Brioche burger buns for smash burgers
1 package
Sourdough loaf
1 loaf
Pantry and Condiments
BBQ sauce for pulled chicken
1 bottle
Mayo for smash burger special sauce
check stock
Mustard for smash burger sauce
check stock
Pickle juice for smash burger sauce
check stock
Olive oil
check stock
Maple syrup for waffles
check stock
Powdered sugar for waffles
check stock
Vanilla extract
check stock
Stir fry tip. Prep all your vegetables before you start cooking. Once the pan is hot this dish comes together in under ten minutes so you want everything chopped and ready to go. The shrimp cooks in about two minutes per side so do not walk away from the pan.
The Healthy Homesteader Kitchen Club
Week Four Shopping List
June 22 to 28 | Make extra taco meat Wednesday for Friday Baked Potato Bar!
Meat and Protein
Chuck roast or beef stew meat for slow cooker
3 lbs
Chicken drumsticks
8 to 10 pieces
80/20 ground beef for tacos and potato bar
3 lbs make extra
Large shrimp peeled and deveined
1.5 lbs
Boneless skinless chicken breasts for Tuscan chicken
4 breasts
Bacon for potato bar
1 package
German sausage for Sunday
1 package
Farm eggs
1 dozen
Produce
Broccoli florets for beef and broccoli
2 heads
Corn on the cob
6 ears
Russet potatoes for potato bar
8 to 10 large
Fresh garlic
1 head
Sun dried tomatoes for Tuscan chicken
1 jar
Fresh spinach for Tuscan chicken
5 oz bag
Romaine lettuce for taco salad
1 head
Tomatoes
4
Lemons for German Pancakes
2
Mixed berries for breakfasts
1 bag frozen
Dairy
Heavy cream for Tuscan chicken sauce
1 cup
Parmesan for Tuscan chicken
block or shredded
Cheddar block for potato bar
1 lb
Sour cream for potato bar and tacos
16 oz
Butter
check stock
Whole milk
half gallon
Plain whole yogurt
32 oz
Dry Goods and Canned
Linguine or fettuccine for shrimp pasta
1 lb
Penne or rigatoni for Tuscan chicken
1 lb
Beef broth for slow cooker
32 oz
Soy sauce for beef and broccoli
check stock
Brown sugar for beef and broccoli
check stock
Cornstarch for beef and broccoli sauce
check stock
White rice
check stock
Taco seasoning homemade from Staple page
make it
All purpose flour for German Pancakes
check stock
Rolled oats for overnight oats
check stock
Bread and Buns
Flour tortillas for tacos
2 packages
Tortilla chips for taco salad
1 bag
Sourdough loaf
1 loaf
Crusty bread for shrimp pasta
1 loaf
Potato Bar Toppings
Shredded cheddar cheese
already on list
Sour cream
already on list
Bacon bits from bacon above
already on list
Leftover taco meat from Wednesday
make extra on purpose
Broccoli florets steamed
already on list
BBQ sauce for drumsticks
1 bottle
Salsa for tacos and potato bar
1 jar
Most important tip of the week. When you make tacos on Wednesday cook three pounds of ground beef instead of two. Season it all the same way. Refrigerate the extra. Friday night you reheat it in two minutes and pile it on your baked potato. Taco meat on a loaded baked potato is a Moos family favorite and it will become yours too.
The Healthy Homesteader Kitchen Club
Week Five Shopping List
June 29 to July 5 | Check your freezer and pantry before heading to the store
Meat and Protein
Beef stew meat or chuck, cubed
2.5 lbs
80/20 ground beef
4 lbs
Boneless skinless chicken thighs
3 lbs
Baby back ribs
2 racks
Smoked sausage links or brats
2 packages
Bacon
2 packages
Farm eggs
2 dozen
Produce
Romaine lettuce
2 heads
Cherry tomatoes
1 pint
Dill pickles
1 jar
Broccoli
2 crowns
White onion
2
Fresh cilantro
1 bunch
Limes
4
Avocados
3
Fresh berries and watermelon
for the week
Bananas
1 bunch
Onions and garlic
as needed
Dairy
American cheese slices
1 package
Cheddar block
1 lb
Whole milk and buttermilk
1 gallon + 1 quart
Butter
2 lbs
Sour cream
1 container
Pantry and Bread
Egg noodles
1 lb
Corn tortillas
2 packages
Hot dog or hoagie buns
1 package
Brioche buns
1 package
White rice
2 lbs
Honey
1 bottle
Soy sauce
1 bottle
BBQ sauce
1 bottle
Apple juice for rib wrap
small bottle
Brown sugar and smoked paprika
check pantry
Flour, baking powder, maple syrup
check pantry
Chips and potato salad fixings
for the 4th
Sesame seeds
check pantry
The Healthy Homesteader Kitchen Club
Week Six Shopping List
July 6 to 12 | Check your freezer and pantry before heading to the store
Meat and Protein
Boneless skinless chicken thighs
3 lbs
Skirt steak or flank steak
4 lbs (tacos + carne asada)
Smoked sausage links
2 packages
Salmon fillets (or chicken thighs swap)
2 lbs
Sausage links for breakfast
1 package
Farm eggs
2 dozen
Produce
Fresh cilantro
2 bunches
Limes
6
White onion
2
Avocados or guacamole fixings
4
Cucumber
2
Fresh parsley for chimichurri
1 bunch
Fresh spinach
3 oz
Fresh berries
for the week
Bananas
1 bunch
Onions and garlic
as needed
Dairy
Cream cheese
12 oz (Italian chicken + mac)
Parmesan, grated
1 cup
Sharp cheddar block
1 lb
Whole milk and heavy cream
1 gallon + 1 pint
Butter
1 lb
Mozzarella for pizza
2 cups
Pantry and Bread
Penne pasta
1 lb
Elbow macaroni
1 lb
Sun dried tomatoes in oil
1 jar
Corn tortillas
2 packages
Pizza dough fixings or store dough
2 balls
Pizza sauce
1 jar
White rice
check pantry
Honey and soy sauce
check pantry
Brioche or thick-cut bread for French toast
1 loaf
Maple syrup and vanilla
check pantry
Mustard powder
check pantry
The Healthy Homesteader Kitchen Club
Week Seven Shopping List
July 13 to 19 | Check your freezer and pantry before heading to the store
Meat and Protein
Boneless skinless chicken thighs
3 lbs
Large shrimp, peeled and deveined
3 lbs (tacos + skillet)
Flank or chuck steak for pepper steak
2.5 lbs
Brisket
4 to 5 lbs
Bacon
2 packages (BLT pasta + breakfast)
Sausage patties
1 package
Farm eggs
2 dozen
Produce
Green cabbage or slaw mix
1 bag
Avocados
3
Limes
5
Bell peppers
3
Corn on the cob
4 ears
Romaine lettuce
2 heads
Cherry tomatoes
2 pints
Fresh cilantro
1 bunch
Fresh strawberries
1 quart
Bananas
1 bunch
Onions and garlic
as needed
Dairy
Sour cream
1 container
Whole milk and buttermilk
1 gallon + 1 quart
Butter
1 lb
Cheddar block
1 lb
Pantry and Bread
Corn tortillas
1 package
Rotini pasta
1 lb
Ranch dressing
1 bottle
Mayo
check pantry
Dijon or whole grain mustard
1 jar
Honey
check pantry
Cornstarch
check pantry
Beef broth
1 carton
Soy sauce and Worcestershire
check pantry
Slider buns or brioche buns
2 packages
Pickles and BBQ sauce for sliders
check pantry
White rice
check pantry
Flour, baking powder, maple syrup for waffles
check pantry
The Healthy Homesteader Kitchen Club
Week Eight Shopping List
July 20 to 26 | Check your freezer and pantry before heading to the store
Meat and Protein
Chuck roast for Mississippi pot roast
3 to 4 lbs
Beef chuck for birria
3 lbs
80/20 ground beef for quesadillas
1.5 lbs
Large shrimp, peeled
1.5 lbs
Ribeye, shaved or sliced thin
2 lbs
Chicken breasts or thighs
2 lbs
Summer sausage or German sausage
1
Farm eggs
2 dozen
Produce
Pepperoncini peppers with juice
1 jar
Bell peppers
3
White onion
3
Fresh cilantro
1 bunch
Limes
6
Romaine lettuce
2 heads
Mango
2
Fresh lemon
2
Fresh berries
for the week
Bananas
1 bunch
Onions and garlic
as needed
Dairy
Provolone slices
2 packages (hoagies + philly)
Shredded Mexican cheese blend
3 cups
Butter
2 lbs (pot roast + German pancakes)
Whole milk
1 gallon
Sour cream
1 container
Parmesan, shaved
1 cup
Pantry and Bread
Ranch seasoning packet (or use your homemade staple)
1
Au jus or brown gravy packet
1
Hoagie rolls
8
Corn tortillas
2 packages
Large flour tortillas
2 packages
Jasmine rice
2 lbs
Coconut milk
1 can
Caesar dressing and croutons
1 each
Dried chiles or birria seasoning
for consomme
Beef broth
2 cartons
Flour and powdered sugar for German pancakes
check pantry
The Healthy Homesteader Kitchen Club
Week Nine Shopping List
July 27 to 31 | Check your freezer and pantry before heading to the store
Meat and Protein
Boneless skinless chicken thighs
6 lbs (honey garlic + pulled tacos)
Bacon
1 package
80/20 ground beef
1.5 lbs
Ribeye or NY strip steaks
4 steaks
Farm eggs
1 dozen
Produce
Broccoli
2 crowns
Romaine lettuce
2 heads
Cherry tomatoes
2 pints
Fresh basil or parsley
1 bunch
Limes
4
Avocados
2
Shredded lettuce and taco toppings
for Tuesday
Fresh fruit for the week
your choice
Onions and garlic
as needed
Dairy
Ricotta cheese
1 cup
Shredded mozzarella
1.5 cups
Shredded cheddar
1 cup
Sour cream
1 container
Butter
1 lb
Whole milk
1 gallon
Pantry and Bread
Lasagna noodles
8 noodles
Crushed tomatoes
28 oz can
Tomato paste
1 small can
Chicken broth
2 cartons
Rotini pasta
1 lb
Ranch dressing
check pantry
Corn or flour tortillas
1 package
Taco seasoning (or your homemade staple)
3 tbsp
Salsa
1 jar
Honey and soy sauce
check pantry
White rice
check pantry
June + July 2026 | Featured Recipes
This Month's Recipes
A full recipe for every dinner
Simple, family friendly, 30 minutes or less
Download June Recipe Booklet Download July Recipe Booklet
Print-ready PDFs — every dinner from each issue
Week 1 Monday Dinner
Slow Cooker Pulled Pork
Brioche Buns, Bagged Slaw, Done by Dinner
Prep
10 min
Cook
8 to 10 hrs
Serves
8 to 10
Difficulty
Super Easy
Put it in before the morning rush and walk away. That is it. By dinner time the whole house smells incredible and the pork falls apart with a fork. Pile it on brioche buns with bagged coleslaw. No shame in the store-bought slaw. That is the shortcut that keeps you sane.

The leftover pork is gold. It becomes quesadillas on Tuesday and nachos on Wednesday with zero cooking.
Slow Cooker10 Min PrepFeeds a Crowd3 Meals from 1 Cook
Ingredients
  • Pork shoulder, bone-in or boneless4 to 5 lbs
  • BBQ sauce1 cup plus more to serve
  • Brown sugar2 tbsp
  • Garlic powder1 tbsp
  • Onion powder1 tbsp
  • Smoked paprika1 tbsp
  • Salt and black peppergenerously
  • Apple cider vinegar2 tbsp
  • Brioche buns and bagged coleslawto serve
Instructions
1
The night before or morning of, mix the garlic powder, onion powder, smoked paprika, brown sugar, salt and pepper together. Rub it ALL over the pork shoulder, every surface.
2
Place the rubbed pork in your slow cooker. Pour the BBQ sauce and apple cider vinegar around it, not over it. Put the lid on. Cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours.
3
When it is done the pork will fall apart when you look at it. Pull it out onto a cutting board and shred with two forks.
4
Pour some of those slow cooker juices back over the shredded meat and stir in more BBQ sauce to taste. Season with salt if needed.
5
Pile high on brioche buns with coleslaw on top. Save ALL leftovers. Tuesday quesadillas and Wednesday nachos are completely handled.
Week 1 Tuesday Dinner
BBQ Chicken Thighs
Traeger or Oven, Corn on the Cob
Prep
5 min
Cook
45 to 60 min
Serves
4 to 6
Difficulty
Easy
Bone-in chicken thighs are the most forgiving cut of chicken you can cook. They stay juicy no matter what and the fat keeps them from drying out. On the Traeger they pick up incredible smoky flavor. In the oven they get perfectly caramelized. Either way dinner is handled with almost zero effort.

Traeger tip: Cook at 275F for 45 to 60 minutes. Pull at 175F internal temp. Thighs love a little extra heat.
Traeger or Oven45 MinKid Friendly
Ingredients
  • Bone-in chicken thighs6 to 8 pieces
  • BBQ sauce1 cup
  • Garlic powder1 tsp
  • Onion powder1 tsp
  • Smoked paprika1 tsp
  • Salt and black peppergenerously
  • Olive oil2 tbsp
Instructions
1
Pat chicken thighs completely dry with paper towels. This is the key to crispy skin. Season generously with garlic powder, onion powder, smoked paprika, salt and pepper. Drizzle with olive oil and rub it all in.
2
Traeger method: Preheat to 275F. Place thighs skin side up and cook 45 to 60 minutes until internal temp reaches 175F.
3
Oven method: Preheat to 400F. Place thighs skin side up on a rimmed baking sheet. Bake 35 to 45 minutes until internal temp reaches 175F.
4
Brush generously with BBQ sauce the last ten minutes of cooking. Let it caramelize and get sticky.
5
Rest five minutes before serving. Serve with corn on the cob and coleslaw. Leftover chicken pulls right off the bone for wraps the next day.
Week 1 Wednesday and Saturday Dinner
Blackstone Smash Burgers
with Special Sauce and All the Toppings
Prep
10 min
Cook
15 min
Serves
4 to 6
Difficulty
Easy
This is the dinner your kids will request every single week. The Blackstone gets ripping hot, you smash that ball of beef down hard, and those crispy lacy edges are everything. American cheese melts perfectly on the flat top and the special sauce takes about two minutes to make.

Blackstone tip: Preheat on high for a full ten minutes before cooking. You want that flat top screaming hot. That is what makes the crust happen.
Blackstone15 Min CookKid FavoritePiggyback Lunch
Ingredients
  • 80/20 ground beef2 lbs
  • American cheese slices8 slices
  • Brioche buns6 to 8
  • Salt and black peppergenerously
  • Butter for buns2 tbsp
  • Mayo for special saucehalf cup
  • Ketchup2 tbsp
  • Yellow mustard1 tbsp
  • Pickle juice1 tbsp
  • Garlic and onion powderquarter tsp each
  • Toppings: lettuce, tomato, onion, picklesas desired
Instructions
1
Mix all special sauce ingredients together and refrigerate. Divide ground beef into loose 2.5 to 3 oz balls. Do not pack them tight.
2
Preheat your Blackstone on HIGH for a full ten minutes. Butter the cut sides of your buns and toast them one to two minutes until golden. Remove and set aside.
3
Place beef balls on the hot Blackstone and immediately smash each one flat with a burger press or heavy spatula. Press HARD and hold for ten seconds. Season the top generously with salt and pepper.
4
Cook two minutes without touching. Watch the edges go brown and crispy. Scrape underneath and flip in one quick confident motion.
5
Immediately place one American cheese slice on each patty. Cook one more minute. Stack two patties per bun, add special sauce and toppings. Serve immediately.
Week 1 Thursday Dinner
Ground Beef Tacos
Homemade Seasoning and a Family Toppings Bar
Prep
5 min
Cook
20 min
Serves
4 to 8
Difficulty
Easy
Taco night is on the plan because your family will ask for it and you can make it in twenty minutes with your eyes closed. The homemade seasoning from the Staple page replaces the store-bought packet with more flavor and no mystery ingredients.

Set out all the toppings in little bowls and let everyone build their own. Make extra meat on purpose. The next day taco salad bowls take three minutes and zero cooking.
20 Min MealFamily Builds Their OwnTaco Salad PiggybackKids Love It
Ingredients
  • 80/20 ground beef2 lbs
  • Homemade taco seasoning from Staple page3 tbsp
  • Waterone third cup
  • Flour or corn tortillas12 to 16
  • Shredded cheddar cheese2 cups
  • Sour cream1 cup
  • Salsa or pico1 jar
  • Shredded lettuce2 cups
  • Diced tomatoes2
  • Avocado optional2
Instructions
1
Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain any excess fat.
2
Add the homemade taco seasoning and water. Stir to combine. Reduce heat to medium-low and simmer five minutes until the sauce thickens and coats the meat beautifully.
3
While the meat simmers, warm your tortillas. Thirty seconds per side in a dry skillet over medium heat. Stack them in a clean kitchen towel to keep warm.
4
Set out ALL the toppings in small bowls. Cheese, sour cream, salsa, lettuce, tomato, avocado. Let every single person build their own.
5
Make extra meat on purpose. Tomorrow's taco salad bowls are ground beef over romaine with cheese, sour cream, salsa and crushed chips on top. Three minutes and zero cooking.
Week 1 Friday Dinner
Traeger Reverse Sear Steak Night
Garlic Herb Butter, Green Beans
Prep
10 min
Cook
45 min
Serves
4 to 6
Difficulty
Medium
The reverse sear method on the Traeger gives you edge-to-edge perfect doneness every single time. No more grey rings around the outside. Just perfectly cooked steak all the way through with a beautiful crust on the outside.

Make the garlic herb butter ahead of time and keep it in the fridge. It takes five minutes and makes every steak taste like a restaurant.
TraegerReverse SearRestaurant Quality
Ingredients
  • Ribeye or NY strip steaks4 to 6 steaks
  • Salt and black peppergenerously
  • Olive oil2 tbsp
  • Butter, softened4 tbsp
  • Fresh garlic, minced3 cloves
  • Fresh rosemary or thyme1 tbsp chopped
  • Green beans1 lb
Instructions
1
Mix softened butter with minced garlic and fresh herbs. Roll into a log in plastic wrap and refrigerate. This is your garlic herb butter.
2
Season steaks generously with salt and pepper on both sides. Let them sit at room temperature for 30 minutes before cooking.
3
Preheat Traeger to 225F. Place steaks directly on the grates and cook until internal temp reaches 115F for medium-rare, about 25 to 35 minutes depending on thickness.
4
Crank Traeger to 450F or use a cast iron skillet on high heat. Sear steaks two minutes per side until you have a beautiful crust.
5
Rest five minutes before cutting. Top each steak with a slice of garlic herb butter and watch it melt. Serve with green beans sauteed in butter and garlic.
Week 1 Saturday Dinner
Traeger Smoked Sausage Dogs
Potato Salad, Chips
Prep
5 min
Cook
20 min
Serves
4 to 6
Difficulty
Easy
Smoked sausage on the Traeger is one of those dinners that requires almost zero effort and delivers incredible flavor. The smoke adds something a pan on the stove just cannot touch. Fire it up, put the sausages on, and walk away for twenty minutes.

No Traeger? No problem. Slice the sausage and cook it in a cast iron skillet on medium-high heat until caramelized on both sides.
Traeger20 MinFamily Favorite
Ingredients
  • Smoked sausage links2 packages
  • Sausage buns1 package
  • Your favorite condimentsmustard, ketchup, relish
  • Potato saladstore bought or homemade
  • Chips1 bag
Instructions
1
Preheat Traeger to 375F.
2
Place smoked sausage links directly on the grates. Cook 15 to 20 minutes turning once halfway through until heated through and slightly charred.
3
No Traeger method: Slice sausage into coins and cook in a cast iron skillet over medium-high heat 3 to 4 minutes per side until beautifully caramelized.
4
Toast the buns on the Traeger or in a dry skillet for sixty seconds.
5
Serve with potato salad and chips. Easiest dinner of the week and everyone cleans their plate.
Week 1 Sunday Dinner
Sheet Pan Sausage
Peppers, Onions, Potatoes, One Pan Cleanup
Prep
10 min
Cook
30 min
Serves
4 to 6
Difficulty
Easy
One pan, almost no prep, and the whole family eats it. Slice everything up, toss it on a sheet pan, roast until caramelized and serve. The potatoes get crispy on the outside and tender on the inside and the sausage juices season everything on the pan.

This is the meal you make when Sunday evening is winding down and you just want something easy and satisfying.
30 MinOne PanEasy Sunday
Ingredients
  • Smoked sausage, sliced into coins2 packages
  • Bell peppers, sliced3 assorted colors
  • Yellow onion, sliced1 large
  • Russet potatoes, cubed3 cups
  • Olive oil3 tbsp
  • Garlic powder1 tsp
  • Italian seasoning1 tsp
  • Salt and black peppergenerously
Instructions
1
Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper.
2
Add sliced sausage, peppers, onions and potatoes to the sheet pan. Drizzle with olive oil. Season with garlic powder, Italian seasoning, salt and pepper. Toss everything together to coat evenly.
3
Spread in a single layer. This is important. If everything is piled up it will steam instead of roast. Use two pans if needed.
4
Roast 25 to 30 minutes, stirring once halfway through, until potatoes are tender and everything has some caramelization.
5
Serve straight from the pan. Cleanup is one pan and done. Enjoy your Sunday evening.
Week 2 Monday Dinner
Slow Cooker French Dip
Chuck Roast, Au Jus, Provolone, Hoagie Rolls
Prep
10 min
Cook
8 to 10 hrs
Serves
6 to 8
Difficulty
Super Easy
This is the most impressive dinner on the entire June plan. Chuck roast slow cooked all day in beef broth until it falls apart, piled high on hoagie rolls with provolone cheese and dipped in the most incredible au jus you have ever tasted. Your family will think you spent all day cooking.

You did not. You spent ten minutes in the morning and walked away.
Slow Cooker10 Min PrepRestaurant WorthyBest of the Month
Ingredients
  • Chuck roast3 to 4 lbs
  • Beef broth32 oz
  • Onion soup mix1 packet
  • Worcestershire sauce2 tbsp
  • Garlic powder1 tsp
  • Salt and black peppergenerously
  • Provolone cheese slices6 to 8 slices
  • Hoagie rolls4 to 6 rolls
Instructions
1
Season the chuck roast generously with salt, pepper and garlic powder on all sides.
2
Place the roast in your slow cooker. Pour the beef broth and Worcestershire sauce around it. Sprinkle the onion soup mix over the top. Put the lid on.
3
Cook on LOW for 8 to 10 hours. Do not open the lid during cooking.
4
When done remove the roast and shred with two forks. It will fall apart effortlessly. Return the shredded beef to the slow cooker juices.
5
Toast the hoagie rolls in the oven or toaster. Pile the shredded beef on each roll. Top with provolone and broil 30 seconds to melt. Serve the slow cooker liquid as your au jus for dipping. Save every bit of leftover roast for tomorrow's open-faced sandwich lunch.
Week 2 Tuesday Dinner
BBQ Baked Chicken Thighs
Oven Baked, Corn on the Cob, Coleslaw
Prep
5 min
Cook
35 to 45 min
Serves
4 to 6
Difficulty
Easy
Oven baked BBQ chicken thighs are one of those reliable weeknight dinners that never fails. The oven does all the work, the BBQ sauce caramelizes into something incredible, and dinner is on the table in under 45 minutes with almost no effort from you.

Bone-in thighs stay juicier than any other cut. Do not substitute chicken breasts here.
Oven Baked35 MinKid Friendly
Ingredients
  • Bone-in chicken thighs6 to 8 pieces
  • BBQ sauce1 cup
  • Garlic powder1 tsp
  • Smoked paprika1 tsp
  • Salt and black peppergenerously
  • Olive oil2 tbsp
  • Corn on the cob6 ears
  • Bagged coleslaw mix1 bag
  • Mayo for slawhalf cup
  • Apple cider vinegar for slaw2 tbsp
  • Sugar for slaw1 tsp
Instructions
1
Preheat oven to 400F. Line a rimmed baking sheet with foil for easy cleanup.
2
Pat chicken thighs completely dry. Season with garlic powder, smoked paprika, salt and pepper. Drizzle with olive oil and rub it in. Place skin side up on the baking sheet.
3
Bake 25 minutes. Pull out and brush generously with BBQ sauce. Return to oven for another 10 to 15 minutes until internal temp reaches 175F and sauce is caramelized.
4
While chicken bakes, mix coleslaw: combine coleslaw mix with mayo, apple cider vinegar, sugar, salt and pepper. Toss and refrigerate.
5
Boil or grill corn on the cob. Serve everything together. Leftover chicken shreds beautifully for tomorrow's BBQ chicken wraps.
Week 2 Wednesday Dinner
Homemade Spaghetti with Meat Sauce
Ground Beef, Garlic Bread, Family Style
Prep
10 min
Cook
30 min
Serves
6 to 8
Difficulty
Easy
Homemade spaghetti meat sauce takes thirty minutes and tastes like it simmered all day. The secret is letting the sauce cook down at a good simmer so the flavors concentrate and deepen. Make a big batch because leftover spaghetti is one of the best lunches of the week.

Garlic bread is non-negotiable. Toast it until golden and serve it hot.
30 MinFamily StyleGreat Leftovers
Ingredients
  • 80/20 ground beef2 lbs
  • Crushed tomatoes28 oz can
  • Tomato paste2 tbsp
  • Onion, diced1 medium
  • Garlic, minced4 cloves
  • Italian seasoning2 tsp
  • Salt and black peppergenerously
  • Olive oil2 tbsp
  • Spaghetti pasta1 lb
  • Parmesan cheeseto serve
  • Sourdough or Italian bread for garlic bread1 loaf
  • Butter and garlic for breadto taste
Instructions
1
Cook spaghetti according to package directions in well-salted water. Reserve one cup of pasta water before draining.
2
Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook 3 minutes until soft. Add garlic and cook one more minute.
3
Add ground beef and cook, breaking it up, until browned. Drain excess fat.
4
Add crushed tomatoes, tomato paste and Italian seasoning. Season generously with salt and pepper. Simmer on medium-low for 15 to 20 minutes until sauce thickens. Add a splash of pasta water if needed.
5
Toss sauce with cooked spaghetti. Make garlic bread by mixing softened butter with minced garlic, spreading on sliced bread and broiling until golden. Serve everything family style with parmesan on the table.
Week 2 Thursday Dinner
Garlic Butter Salmon
Swap for Garlic Butter Chicken Thighs if Needed
Prep
5 min
Cook
15 to 20 min
Serves
4
Difficulty
Easy
Garlic butter salmon is the fastest dinner on the entire June plan. Twelve minutes in the oven and it is done. The garlic butter sauce takes two minutes to make and makes the whole dish taste elevated and special.

Not a fish family? No problem. Use boneless skinless chicken thighs instead and follow the exact same recipe. Same flavors, different protein, everyone wins.
20 MinSwap AvailableEasiest Dinner
Ingredients
  • Salmon fillets, or swap for boneless chicken thighs4 fillets or 6 thighs
  • Butter4 tbsp
  • Garlic, minced4 cloves
  • Lemon juice2 tbsp
  • Fresh parsley, chopped2 tbsp
  • Salt and black peppergenerously
  • Olive oil1 tbsp
  • White rice2 cups cooked
  • Green beans1 lb
Instructions
1
Preheat oven to 400F. Line a baking sheet with foil.
2
Make the garlic butter: melt butter in a small saucepan over medium heat. Add minced garlic and cook one minute until fragrant. Add lemon juice and parsley. Remove from heat.
3
Place salmon fillets or chicken thighs on the prepared baking sheet. Season with salt and pepper. Spoon the garlic butter generously over each piece.
4
Salmon: bake 12 to 15 minutes until it flakes easily with a fork. Chicken thighs: bake 25 to 30 minutes until internal temp reaches 165F.
5
While protein bakes, steam or saute green beans in butter with salt and garlic. Serve everything over white rice with extra garlic butter drizzled on top.
Week 2 Friday Dinner
Garlic Herb Pork Tenderloin
Oven or Traeger, Roasted Vegetables
Prep
10 min
Cook
25 to 30 min
Serves
4 to 6
Difficulty
Easy
Pork tenderloin is one of the most underrated weeknight proteins. It cooks fast, it is incredibly lean, and when seasoned properly it is absolutely delicious. The garlic herb crust makes it look and taste like you spent way more time on it than you did.

The most important thing is to not overcook it. Pull it at 145F and let it rest five minutes. It will be perfectly juicy every single time.
Traeger or Oven30 MinImpressive and Easy
Ingredients
  • Pork tenderloin2 lbs
  • Olive oil3 tbsp
  • Garlic, minced4 cloves
  • Fresh rosemary, chopped1 tbsp
  • Fresh thyme1 tbsp
  • Dijon mustard1 tbsp
  • Salt and black peppergenerously
  • Mixed vegetables for roasting3 cups
  • Olive oil for vegetables2 tbsp
Instructions
1
Mix olive oil, minced garlic, rosemary, thyme and Dijon mustard together. Season generously with salt and pepper. Rub all over the pork tenderloin.
2
Oven method: Preheat to 425F. Sear the tenderloin in an oven-safe skillet over high heat 2 minutes per side until browned all around. Transfer to oven and roast 20 to 25 minutes until internal temp reaches 145F.
3
Traeger method: Preheat to 375F. Place tenderloin directly on grates and cook 20 to 25 minutes until internal temp reaches 145F.
4
While pork cooks, toss vegetables with olive oil, salt and pepper on a sheet pan. Roast at 425F for 20 to 25 minutes until caramelized.
5
Rest the pork five minutes before slicing. This step is not optional. Slice into medallions and serve over the roasted vegetables. Leftover pork slices make incredible rice bowls for lunch tomorrow.
Week 2 Saturday Dinner
Homemade Pizza Night
Homemade Dough, Everyone Builds Their Own
Prep
20 min + rise
Cook
15 min
Serves
4 to 6
Difficulty
Fun
Homemade pizza night is the most fun dinner of the month. Make the dough in the morning, let it rise all day in the fridge, and pull it out an hour before dinner. Set out all the toppings and let everyone build their own. My kids get so excited for this night.

The dough recipe is simple and forgiving. You do not need any special equipment. Just your hands, a rolling pin, and a hot oven.
Family FaveKids Build Their OwnMake Dough Ahead
Ingredients
  • All purpose flour3 cups
  • Active dry yeast1 packet 2.25 tsp
  • Warm water1 cup
  • Olive oil2 tbsp
  • Sugar1 tsp
  • Salt1 tsp
  • Pizza sauce1 jar
  • Shredded mozzarella2 cups
  • Toppings of your choicepepperoni, veggies, sausage
Instructions
1
Make the dough: dissolve yeast and sugar in warm water. Let sit 5 minutes until foamy. Add flour, olive oil and salt. Mix until dough forms. Knead 5 minutes until smooth.
2
Place dough in an oiled bowl, cover and let rise 1 hour at room temperature OR refrigerate all day and pull out 1 hour before dinner. Cold rise makes the best dough.
3
Preheat oven to 500F or as high as it goes. Place a pizza stone or inverted baking sheet in the oven to preheat.
4
Divide dough into portions. Roll or stretch each one thin on a floured surface. Transfer to a piece of parchment paper.
5
Top with sauce, cheese and toppings. Slide onto the preheated stone or baking sheet using the parchment. Bake 10 to 12 minutes until crust is golden and cheese is bubbly. Serve immediately and let everyone eat the pizza they built themselves.
Week 2 Sunday Breakfast for Dinner
Classic French Toast
Maple Syrup, Sausage Links, Sunday Tradition
Prep
5 min
Cook
20 min
Serves
4 to 6
Difficulty
Easy
Sunday night is always breakfast for dinner in the Moos house. This week it is classic French Toast. Thick slices of brioche soaked in a vanilla custard and cooked until golden and puffy. The kids go absolutely crazy for it and it takes twenty minutes from start to finish.

The secret to great French Toast is using thick bread that has gone slightly stale. Day-old brioche is absolutely perfect.
Sunday Tradition20 MinKids Love It
Ingredients
  • Brioche or thick bread, day-old is best8 to 10 slices
  • Eggs4 large
  • Whole milkhalf cup
  • Heavy creamquarter cup
  • Vanilla extract1 tsp
  • Cinnamonhalf tsp
  • Butter for the pan2 tbsp
  • Maple syrupto serve
  • Breakfast sausage links1 package
  • Powdered sugar for dustingoptional
Instructions
1
Whisk together eggs, milk, cream, vanilla and cinnamon in a shallow bowl until well combined.
2
Cook sausage links in a skillet over medium heat according to package directions. Keep warm in a low oven while you make the French Toast.
3
Heat a large skillet or griddle over medium heat. Add butter and let it melt and foam.
4
Dip each slice of bread in the egg mixture, letting it soak for 15 to 20 seconds per side. Do not rush this step.
5
Cook dipped bread 2 to 3 minutes per side until deep golden brown. Work in batches and keep finished pieces warm in a 200F oven. Serve with maple syrup, a dusting of powdered sugar and sausage links on the side.
Week 3 Monday Dinner
Slow Cooker Pulled Chicken Sandwiches
Brioche Buns, BBQ Sauce, Bagged Coleslaw
Prep
10 min
Cook
6 to 8 hrs
Serves
6 to 8
Difficulty
Super Easy
Pulled chicken sandwiches are everything you love about pulled pork but lighter and faster. Boneless chicken thighs go in the slow cooker in the morning with a handful of simple ingredients and by dinner time you have the most tender juicy chicken that shreds effortlessly.

Do not use chicken breasts here. Thighs stay moist and tender through the long cook. Breasts will dry out.
Slow Cooker10 Min PrepFeeds a Crowd
Ingredients
  • Boneless skinless chicken thighs3 lbs
  • BBQ sauce1 cup
  • Chicken brothhalf cup
  • Brown sugar2 tbsp
  • Garlic powder1 tsp
  • Onion powder1 tsp
  • Smoked paprika1 tsp
  • Salt and black peppergenerously
  • Brioche buns1 package
  • Bagged coleslaw mix1 bag
  • Mayo, vinegar, sugar for slaw dressingto taste
Instructions
1
Season chicken thighs with garlic powder, onion powder, smoked paprika, salt and pepper.
2
Place seasoned chicken in the slow cooker. Pour BBQ sauce, chicken broth and brown sugar over the top. Put the lid on.
3
Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
4
Remove chicken and shred with two forks on a cutting board. Return shredded chicken to the slow cooker juices and stir to combine. Add more BBQ sauce to taste.
5
Make simple coleslaw by tossing coleslaw mix with mayo, a splash of apple cider vinegar, pinch of sugar, salt and pepper. Pile chicken high on brioche buns with coleslaw on top. Save leftovers for Tuesday wraps.
Week 3 Tuesday Dinner
Shrimp Stir Fry
Colorful Vegetables, Soy Ginger Sauce, Serve Over Rice
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Shrimp stir fry is the dinner that surprises everyone because it looks and tastes like something from a restaurant but comes together in under thirty minutes. The key is having everything chopped and ready before you turn on the heat because once the pan is hot this dish moves fast.

Shrimp cooks in about two minutes per side. Do not walk away from the pan.
30 Min TotalRestaurant WorthyColorful and Fresh
Ingredients
  • Large shrimp, peeled and deveined1.5 lbs
  • Bell peppers, sliced3 assorted colors
  • Broccoli florets2 cups
  • Snap peas1 cup
  • Garlic, minced3 cloves
  • Fresh ginger, grated1 tbsp
  • Soy saucequarter cup
  • Sesame oil1 tbsp
  • Brown sugar1 tbsp
  • Cornstarch1 tsp
  • Olive oil or vegetable oil2 tbsp
  • White rice2 cups cooked
  • Sesame seeds and green onions to garnishoptional
Instructions
1
Make the sauce: whisk together soy sauce, sesame oil, brown sugar and cornstarch. Set aside. Cook rice according to package directions.
2
Chop all vegetables before you start cooking. Once the pan is hot there is no time to prep.
3
Heat oil in a large wok or skillet over high heat until smoking. Add peppers and broccoli. Stir fry 3 to 4 minutes until slightly tender but still crisp.
4
Add snap peas, garlic and ginger. Stir fry one more minute.
5
Push vegetables to the side. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and cooked through. Add the sauce and toss everything together until coated and glossy. Serve immediately over white rice.
Week 3 Wednesday Dinner
Instant Pot Mac and Cheese
with Smoked Sausage on the Side
Prep
5 min
Cook
20 min
Serves
6
Difficulty
Easy
This is the most requested dinner by kids everywhere and the Instant Pot version is the creamiest mac and cheese you will ever make. No draining, no roux, no complicated steps. Just dump it in, pressure cook, stir in the cheese and dinner is done.

The smoked sausage on the side rounds it out and keeps the adults happy too.
Instant PotKids Go Crazy20 Min
Ingredients
  • Elbow macaroni1 lb
  • Water or chicken broth4 cups
  • Butter2 tbsp
  • Salt1 tsp
  • Sharp cheddar, freshly shredded2 cups
  • Cream cheese4 oz
  • Whole milk or evaporated milkhalf cup
  • Mustard powderquarter tsp
  • Black pepperto taste
  • Smoked sausage links2 packages
Instructions
1
Add macaroni, water or broth, butter and salt to the Instant Pot. Make sure the pasta is submerged.
2
Seal the lid and set to pressure cook on HIGH for 4 minutes. It will take about 10 minutes to come to pressure.
3
While the pasta cooks, slice and brown smoked sausage in a skillet over medium heat until caramelized on both sides. Keep warm.
4
When the Instant Pot beeps do a quick release. Stir immediately. Add cream cheese in chunks and stir until melted.
5
Add shredded cheddar gradually, stirring after each addition. Add milk, mustard powder and black pepper. Stir until creamy and smooth. If too thick add a splash more milk. Serve immediately with smoked sausage on the side.
Week 3 Thursday Dinner
Homemade Sloppy Joes
Toasted Brioche Buns, Coleslaw or Fries
Prep
5 min
Cook
25 min
Serves
6
Difficulty
Easy
Homemade Sloppy Joes take ten minutes longer than opening a can and taste ten times better. The sauce is rich, slightly sweet, slightly tangy, and the whole family will be asking for seconds. This is one of those dinners that kids get genuinely excited about when you announce what is for dinner.

Toast the brioche buns. It makes a real difference.
30 MinFamily FavoriteKids Love It
Ingredients
  • 80/20 ground beef2 lbs
  • Onion, diced1 medium
  • Bell pepper, diced1
  • Garlic, minced3 cloves
  • Ketchupthree quarter cup
  • Tomato paste2 tbsp
  • Brown sugar2 tbsp
  • Worcestershire sauce1 tbsp
  • Yellow mustard1 tbsp
  • Apple cider vinegar1 tbsp
  • Salt and black peppergenerously
  • Brioche buns1 package
Instructions
1
Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat but leave a little for flavor.
2
Add diced onion and bell pepper to the skillet. Cook 3 to 4 minutes until softened. Add garlic and cook one more minute.
3
Add ketchup, tomato paste, brown sugar, Worcestershire sauce, mustard and apple cider vinegar. Stir to combine everything.
4
Reduce heat to medium-low and simmer 10 to 15 minutes until sauce thickens and coats the meat. Season with salt and pepper. Taste and adjust.
5
Toast brioche buns in a dry skillet or toaster until golden. Pile the Sloppy Joe mixture generously on the bottom bun and close it up. Serve with coleslaw or fries on the side.
Week 3 Friday Dinner
Blackstone Smash Burgers
Special Sauce, All the Toppings, Kids Pick Their Own
Prep
10 min
Cook
15 min
Serves
4 to 6
Difficulty
Easy
Same smash burger magic as week one but this time it is kids pick their own toppings night. Set out every topping you have in little bowls and step back. They love it and you love not having to customize every single burger yourself.

No Blackstone? Use a cast iron skillet on your highest heat setting. It works beautifully.
Blackstone or Cast Iron15 MinKids Pick Their Own
Ingredients
  • 80/20 ground beef2 lbs
  • American cheese slices8 slices
  • Brioche buns6 to 8
  • Salt and black peppergenerously
  • Butter for buns2 tbsp
  • Mayo, ketchup, mustard, pickle juice for saucesee week 1 recipe
  • All the toppings your family loveslettuce, tomato, onion, pickles, bacon, avocado
Instructions
1
Mix your special sauce and refrigerate. Divide ground beef into loose 2.5 oz balls.
2
Preheat Blackstone on HIGH for ten minutes or cast iron skillet until smoking.
3
Butter and toast buns until golden. Set aside.
4
Smash beef balls flat immediately on the hot surface. Season with salt and pepper. Cook two minutes without touching.
5
Flip, add cheese, cook one more minute. Serve immediately with all toppings set out in bowls so everyone can build their own exactly how they like it.
Week 3 Saturday Dinner
Garlic Butter Steak Bites
Serve Over Mashed Potatoes or Rice
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Garlic butter steak bites are one of those dinners that feels completely impressive but takes about fifteen minutes from start to finish. Cut your steak into bite-sized pieces, sear them in a screaming hot cast iron skillet, toss with garlic butter and serve over mashed potatoes. Restaurant quality dinner on a Tuesday budget.

The key is not overcrowding the pan. Cook in batches if needed.
20 MinFeels FancyCast Iron
Ingredients
  • Ribeye or sirloin steak, cut into 1 inch pieces2 lbs
  • Butter4 tbsp
  • Garlic, minced4 cloves
  • Fresh rosemary or thyme1 tbsp
  • Salt and black peppergenerously
  • Olive oil1 tbsp
  • Russet potatoes for mashing3 lbs
  • Butter and cream for mashed potatoesto taste
  • Fresh parsley to garnishoptional
Instructions
1
Make mashed potatoes: boil cubed potatoes until fork tender, drain and mash with butter, warm cream, salt and pepper until smooth and creamy. Keep warm.
2
Pat steak pieces completely dry and season generously with salt and pepper. Dry meat browns, wet meat steams.
3
Heat a large cast iron skillet over HIGH heat until smoking. Add olive oil and then steak pieces in a single layer. Do not overcrowd. Cook in batches if needed.
4
Sear without moving 1 to 2 minutes per side until deeply browned on all sides. Remove from pan.
5
Reduce heat to medium. Add butter, garlic and herbs to the pan. Cook one minute until garlic is fragrant. Return steak bites to pan and toss to coat in the garlic butter. Serve immediately over mashed potatoes.
Week 3 Sunday Breakfast for Dinner
Homemade Waffles
Strawberry Compote, Sausage Patties, Fried Eggs
Prep
10 min
Cook
20 min
Serves
4 to 6
Difficulty
Easy
Sunday night is always breakfast for dinner in the Moos house. This week it is homemade waffles. Crispy on the outside, fluffy on the inside, and topped with a quick fresh strawberry compote that tastes like summer in a bowl.

Make the compote while the waffles cook. It takes five minutes and completely elevates the whole meal.
Sunday TraditionFamily FaveFresh and Seasonal
Ingredients
  • All purpose flour2 cups
  • Baking powder1 tbsp
  • Sugar2 tbsp
  • Salthalf tsp
  • Eggs, separated2 large
  • Whole milk1.75 cups
  • Butter, meltedhalf cup
  • Vanilla extract1 tsp
  • Fresh strawberries for compote1 quart
  • Sugar for compote2 tbsp
  • Breakfast sausage patties1 package
  • Farm eggs for frying4 to 6
Instructions
1
Make strawberry compote: combine sliced strawberries and sugar in a small saucepan over medium heat. Cook 5 to 8 minutes until berries break down and sauce thickens slightly. Set aside.
2
Make waffle batter: whisk together flour, baking powder, sugar and salt. Whisk together milk, melted butter, egg yolks and vanilla. Combine wet and dry ingredients until just mixed.
3
Beat egg whites to stiff peaks. Gently fold into the batter. This is what makes the waffles light and crispy.
4
Cook sausage patties in a skillet until cooked through. Keep warm in a 200F oven.
5
Cook waffles in a preheated waffle iron according to manufacturer directions until golden and crispy. While waffles cook, fry eggs in butter to your family's preference. Serve everything together with strawberry compote on the table.
Week 4 Monday Dinner
Slow Cooker Beef and Broccoli
Serve Over White Rice, Tastes Like Takeout
Prep
10 min
Cook
6 to 8 hrs
Serves
6
Difficulty
Easy
Slow cooker beef and broccoli tastes exactly like your favorite Chinese takeout but better, cheaper, and made with ingredients you can actually pronounce. The beef becomes melt-in-your-mouth tender and the sauce is rich, savory and slightly sweet.

Add the broccoli in the last 30 minutes only. If you add it at the start it will turn to mush.
Slow CookerTastes Like Takeout10 Min Prep
Ingredients
  • Chuck roast or beef stew meat, sliced thin3 lbs
  • Beef brothhalf cup
  • Soy saucehalf cup
  • Brown sugarquarter cup
  • Sesame oil1 tbsp
  • Garlic, minced4 cloves
  • Fresh ginger, grated1 tbsp
  • Cornstarch3 tbsp
  • Broccoli florets3 cups
  • White rice2 cups
  • Sesame seeds to garnishoptional
Instructions
1
Whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic and ginger. Pour into slow cooker.
2
Add sliced beef to the slow cooker and toss to coat. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
3
About 30 minutes before serving add the broccoli florets on top. Replace lid and cook until broccoli is bright green and tender.
4
Mix cornstarch with a splash of cold water. Stir into the slow cooker to thicken the sauce. Replace lid for 10 minutes.
5
Cook white rice according to package directions. Serve beef and broccoli over rice and garnish with sesame seeds. Save leftovers for tomorrow's rice bowls.
Week 4 Tuesday Dinner
BBQ Baked Chicken Drumsticks
Crispy Oven Baked, Corn on the Cob, Coleslaw
Prep
5 min
Cook
45 to 55 min
Serves
4 to 6
Difficulty
Easy
Chicken drumsticks are one of the best kept secrets of weeknight cooking. They are cheap, incredibly flavorful, and kids eat them without complaint every single time. Baked in the oven with a simple seasoning and finished with BBQ sauce they come out crispy and caramelized with almost zero effort.

The key to crispy skin is patting them completely dry before seasoning.
Oven BakedFamily FavoriteBudget Friendly
Ingredients
  • Chicken drumsticks8 to 10 pieces
  • BBQ sauce1 cup
  • Garlic powder1 tsp
  • Smoked paprika1 tsp
  • Onion powderhalf tsp
  • Salt and black peppergenerously
  • Olive oil2 tbsp
  • Corn on the cob6 ears
  • Bagged coleslaw mix1 bag
Instructions
1
Preheat oven to 400F. Line a large rimmed baking sheet with foil and place a wire rack on top if you have one. This allows air circulation for crispier skin.
2
Pat drumsticks completely dry with paper towels. Season with garlic powder, smoked paprika, onion powder, salt and pepper. Drizzle with olive oil and rub it in.
3
Arrange drumsticks on the prepared baking sheet. Bake 35 to 40 minutes until skin is crispy.
4
Brush generously with BBQ sauce. Return to oven for 10 to 15 more minutes until sauce is caramelized and internal temp reaches 175F.
5
While chicken bakes, boil or grill corn. Make a quick coleslaw with the bagged mix, mayo, apple cider vinegar, salt, pepper and a pinch of sugar. Leftover drumstick meat pulls right off the bone for BBQ chicken wraps tomorrow.
Week 4 Wednesday Dinner
Ground Beef Tacos
Make Extra for Friday Baked Potato Bar
Prep
5 min
Cook
20 min
Serves
4 to 8
Difficulty
Easy
Taco night again because your family will absolutely ask for it and it is on the table in twenty minutes. This time there is a very important tip from Megan: make three pounds of meat instead of two. You are going to thank yourself on Friday when that leftover taco meat goes on top of a loaded baked potato and it becomes the best dinner of the month.

Extra taco meat refrigerates perfectly for up to four days.
20 Min MealMake Extra for FridayFamily Builds Their Own
Ingredients
  • 80/20 ground beef, make THREE pounds tonight3 lbs
  • Homemade taco seasoning from Staple page4 tbsp
  • Waterhalf cup
  • Flour or corn tortillas12 to 16
  • Shredded cheddar cheese2 cups
  • Sour cream1 cup
  • Salsa or pico1 jar
  • Shredded lettuce2 cups
  • Diced tomatoes2
  • Avocado optional2
Instructions
1
Brown all three pounds of ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat.
2
Add homemade taco seasoning and water. Stir to combine. Reduce heat to medium-low and simmer five minutes until sauce thickens.
3
Set aside one third of the seasoned meat in a container for Friday. Refrigerate immediately.
4
Warm your tortillas in a dry skillet 30 seconds per side. Set out all toppings in small bowls.
5
Serve tacos family style and let everyone build their own. The leftover taco meat in the fridge is already making Friday's Baked Potato Bar one of the easiest dinners of the month.
Week 4 Thursday Dinner
Garlic Butter Shrimp Pasta
One Pan, Crusty Bread, 20 Minutes
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
Garlic butter shrimp pasta is the kind of dinner that makes everyone think you put in way more effort than you did. The sauce is just butter, garlic, white wine or broth, and a squeeze of lemon. It takes five minutes to make and tastes absolutely incredible.

Do not overcook the shrimp. They are done when they turn pink and curl into a C shape. Overcooked shrimp curl into an O shape and turn rubbery.
20 MinOne Pan SauceFeels Fancy
Ingredients
  • Large shrimp, peeled and deveined1.5 lbs
  • Linguine or fettuccine pasta1 lb
  • Butter6 tbsp
  • Garlic, minced5 cloves
  • White wine or chicken brothhalf cup
  • Lemon juice3 tbsp
  • Fresh parsley, choppedquarter cup
  • Red pepper flakes optionalquarter tsp
  • Salt and black peppergenerously
  • Olive oil2 tbsp
  • Crusty bread for serving1 loaf
  • Parmesan for servingoptional
Instructions
1
Cook pasta in generously salted boiling water until al dente. Reserve one cup of pasta water before draining.
2
While pasta cooks, pat shrimp dry and season with salt, pepper and red pepper flakes if using.
3
Heat olive oil in a large skillet over high heat. Add shrimp in a single layer. Cook 1 to 2 minutes per side until pink and cooked through. Remove and set aside.
4
In the same skillet melt butter over medium heat. Add garlic and cook one minute until fragrant. Add white wine or broth and lemon juice. Simmer 2 minutes.
5
Add cooked pasta to the skillet and toss to coat, adding pasta water as needed to loosen the sauce. Return shrimp to the pan. Add fresh parsley and toss. Taste and adjust seasoning. Serve immediately with crusty bread for soaking up every drop of that garlic butter sauce.
Week 4 Friday Dinner
Loaded Baked Potato Bar
With Leftover Taco Meat from Wednesday
Prep
5 min
Cook
60 min
Serves
4 to 6
Difficulty
Easy
The Baked Potato Bar is the most intentionally easy dinner of the entire month and it is Megan's personal favorite way to end a busy week. You barely cook. You set out toppings. Everyone builds their own. And the leftover taco meat from Wednesday makes this the most delicious potato bar you have ever had.

This dinner is your reward for planning ahead all month long.
Easy FridayTaco Meat PiggybackEveryone Builds Their Own
Ingredients
  • Large russet potatoes8 to 10
  • Olive oilfor rubbing
  • Saltfor skin
  • Leftover taco meat from Wednesdayreheat it
  • Shredded cheddar cheese2 cups
  • Sour cream16 oz
  • Bacon, cooked and crumbled1 package
  • Broccoli florets, steamed2 cups
  • Butteron the table
  • Salsaon the table
  • Chives or green onionsoptional
Instructions
1
Preheat oven to 400F. Scrub potatoes clean and pat dry.
2
Rub each potato with olive oil and sprinkle with salt all over the skin. Place directly on the oven rack.
3
Bake 55 to 65 minutes until a fork slides in easily and the skin is crispy. Do not wrap in foil. Foil makes the skin steam instead of crisp.
4
While potatoes bake, reheat leftover taco meat in a skillet over medium heat with a splash of water. Cook bacon if you have not already.
5
Set out ALL the toppings in bowls. Butter, sour cream, cheddar, bacon, broccoli, taco meat, salsa, chives. Slice open each potato and let everyone build their own exactly how they like it. This dinner is your reward for planning all month. You have earned it.
Week 4 Saturday Dinner
One Pan Creamy Tuscan Chicken
Sun Dried Tomatoes, Spinach, Cream Sauce
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Medium
Creamy Tuscan Chicken looks and tastes like something from an Italian restaurant but comes together in one pan in thirty minutes. The sun dried tomatoes give it an incredible depth of flavor and the cream sauce is rich without being heavy.

This is the dinner that will make your family think you have been secretly taking cooking classes.
30 MinOne PanRestaurant Worthy
Ingredients
  • Boneless skinless chicken breasts4 large
  • Olive oil2 tbsp
  • Garlic, minced4 cloves
  • Sun dried tomatoes in oil, drainedhalf cup
  • Fresh spinach5 oz bag
  • Heavy cream1 cup
  • Chicken brothhalf cup
  • Parmesan cheese, gratedhalf cup
  • Italian seasoning1 tsp
  • Salt and black peppergenerously
  • Penne or rigatoni pasta1 lb cooked
  • Fresh basil to garnishoptional
Instructions
1
Season chicken breasts generously with salt, pepper and Italian seasoning on both sides.
2
Heat olive oil in a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until golden and cooked through. Remove and set aside.
3
In the same skillet add garlic and sun dried tomatoes. Cook one minute until fragrant.
4
Add chicken broth and heavy cream. Stir to combine and bring to a simmer. Add parmesan and stir until melted and sauce is smooth.
5
Add fresh spinach and stir until wilted. Return chicken to the pan and simmer 2 minutes. Serve over cooked pasta and garnish with fresh basil. The sauce is incredible soaked into the pasta.
Week 4 Sunday Breakfast for Dinner
German Pancakes
Powdered Sugar, Lemon, German Sausage, Sunday Tradition
Prep
5 min
Cook
20 min
Serves
4 to 6
Difficulty
Easy
German pancakes also called Dutch Baby pancakes are the most impressive breakfast for dinner you can make with the least amount of effort. You mix everything in a blender, pour it into a hot cast iron skillet, and watch it puff up dramatically in the oven. The kids go absolutely wild every single time.

The key is a screaming hot skillet and not opening the oven door while they bake.
Sunday TraditionDramatic and FunBlender Easy
Ingredients
  • Farm eggs6 large
  • Whole milk1 cup
  • All purpose flour1 cup
  • Butter4 tbsp
  • Vanilla extract1 tsp
  • Saltquarter tsp
  • Powdered sugar for servinggenerous amount
  • Lemon wedges for serving2 lemons
  • German sausage links1 to 2 packages
  • Maple syrup optionalon the table
Instructions
1
Preheat oven to 425F. Place a large cast iron skillet in the oven while it preheats. The hot skillet is essential.
2
Blend eggs, milk, flour, vanilla and salt in a blender until completely smooth. Let rest 5 minutes while oven preheats.
3
Cook German sausage in a separate skillet over medium heat until heated through and slightly caramelized.
4
Carefully remove the hot cast iron from the oven. Add butter and swirl until melted and coating the entire pan.
5
Immediately pour the batter into the hot buttered skillet and return to the oven. Bake 18 to 22 minutes until dramatically puffed and golden brown around the edges. Do not open the oven door during baking. Serve immediately dusted with powdered sugar and a big squeeze of fresh lemon. It will deflate as it cools which is completely normal and still delicious. Serve with German sausage on the side.
Week 5 Friday Dinner
Blackstone Steak Fajitas
Skirt Steak | Peppers and Onions | Warm Tortillas | Fourth of July
Prep
15 min
Cook
20 min
Serves
4-6
Level
Easy
Megan's TipSlice the steak against the grain and let it rest 5 minutes before cutting. This is the single most important thing for tender juicy fajita meat. Cutting with the grain will make it chewy no matter what.
Ingredients
• Skirt steak or flank steak
2 lbs
• Lime juice
3 tbsp
• Olive oil
3 tbsp
• Garlic, minced
4 cloves
• Cumin
1 tsp
• Chili powder
1 tsp
• Smoked paprika
1 tsp
• Salt and black pepper
generously
• Bell peppers assorted, sliced
3
• White onion, sliced thin
2
• Flour tortillas, warmed
12-16
• Sour cream, guacamole, salsa, shredded cheese
to serve
Instructions
1
Mix lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt and pepper. Marinate steak at least 30 minutes or overnight in the fridge.
2
Preheat Blackstone to HIGH. Let it get screaming hot before anything goes on it.
3
Cook peppers and onions with a little butter or oil on one side of the Blackstone 5-7 minutes until caramelized and slightly charred. Season with salt and pepper.
4
Cook steak on the other side of the Blackstone 3-4 minutes per side for medium. Remove and rest 5 minutes.
5
Slice steak very thin against the grain. Warm tortillas directly on the Blackstone 30 seconds per side. Set out all toppings and let everyone build their own.
Week 6 Monday Dinner
Crockpot Creamy Italian Chicken
Over Penne Pasta | Sun Dried Tomatoes | Parmesan | Set It and Forget It
Prep
10 min
Cook
6-8 hrs
Serves
6
Level
Easy
Megan's TipAdd the cream cheese in the last 30 minutes not at the beginning. If you add it too early it can break and go grainy. Last 30 minutes and it melts into the most silky incredible sauce.
Ingredients
• Boneless skinless chicken thighs
3 lbs
• Chicken broth
1 cup
• Italian seasoning
2 tsp
• Garlic powder
1 tsp
• Onion powder
1 tsp
• Salt and black pepper
generously
• Sun dried tomatoes in oil, drained
1/2 cup
• Cream cheese, cubed
8 oz
• Parmesan, grated
1/2 cup
• Fresh spinach
3 oz
• Penne pasta, cooked
1 lb
Instructions
1
Season chicken thighs with Italian seasoning, garlic powder, onion powder, salt and pepper.
2
Place chicken in slow cooker. Add broth and sun dried tomatoes. Cook on LOW 6-8 hours or HIGH 3-4 hours.
3
In the last 30 minutes add cream cheese cubes and parmesan. Stir to combine as it melts.
4
Shred chicken directly in the slow cooker. Add fresh spinach and stir until wilted.
5
Cook penne per package directions. Serve chicken and sauce over pasta. Top with extra parmesan.
Week 7 Wednesday Dinner
Cold Summer Pasta Salad with Grilled Chicken
Fresh Basil | Cherry Tomatoes | Mozzarella | Lemon | No Oven
Prep
15 min
Cook
20 min
Serves
6
Level
Easy
Megan's TipMake this in the morning and refrigerate all day. The pasta soaks up the lemon dressing and the flavors get even better by dinnertime. This is the best no effort summer dinner you will make all month.
Ingredients
• Boneless chicken breasts or thighs
2 lbs
• Rotini or penne pasta
1 lb
• Cherry tomatoes, halved
1 pint
• Fresh mozzarella balls or cubed
8 oz
• Fresh basil, torn
1/2 cup
• Cucumber, diced
1 large
• Lemon juice
4 tbsp
• Olive oil
1/3 cup
• Garlic powder
1/2 tsp
• Salt and black pepper
generously
• Parmesan grated, optional
1/4 cup
Instructions
1
Season chicken with olive oil, salt, pepper and garlic powder. Grill over medium-high 5-7 minutes per side until 165F. Rest and slice thin.
2
Cook pasta in salted water until al dente. Drain and rinse under cold water immediately. Toss with a drizzle of olive oil so it does not stick.
3
Whisk lemon juice, olive oil, garlic powder, salt and pepper for the dressing.
4
Combine cooled pasta, sliced chicken, cherry tomatoes, mozzarella, cucumber and basil in a large bowl.
5
Pour dressing over everything and toss gently. Refrigerate at least 2 hours before serving. Top with parmesan and extra basil.
Week 6 Tuesday Dinner
Blackstone Steak Tacos
Skirt Steak | Fresh Toppings | Cast Iron Option Included | Taco Tuesday
Prep
10 min
Cook
15 min
Serves
4-6
Level
Easy
Megan's TipNo Blackstone? No problem. A screaming hot cast iron skillet works just as well. Get it ripping hot over high heat, cook the steak 3-4 minutes per side and you will get a beautiful crust every time.
Ingredients
• Skirt steak or flank steak
2 lbs
• Lime juice
3 tbsp
• Olive oil
2 tbsp
• Garlic, minced
3 cloves
• Cumin
1 tsp
• Chili powder
1 tsp
• Salt and black pepper
generously
• Corn tortillas, warmed
12-16
• Fresh cilantro, white onion, diced
to serve
• Limes for serving
4
• Avocado or guacamole
to serve
• Salsa of your choice
to serve
Instructions
1
Mix lime juice, olive oil, garlic, cumin, chili powder, salt and pepper. Marinate steak at least 30 minutes or overnight in the fridge.
2
Blackstone: preheat on HIGH 10 minutes until smoking. Cast iron option: heat a large cast iron skillet over HIGH until smoking hot.
3
Cook steak 3-4 minutes per side for medium. Do not move it while cooking. Let it develop a beautiful crust.
4
Rest steak 5 minutes. Slice very thin against the grain. This step is everything for tender steak tacos.
5
Warm corn tortillas directly on the Blackstone or in a dry skillet 30 seconds per side. Fill with steak, cilantro, diced white onion, avocado and a big squeeze of fresh lime.
Week 7 Monday Dinner
Crockpot Honey Mustard Chicken
Over Mashed Potatoes or Rice | Set It and Forget It | Family Favorite
Prep
5 min
Cook
6-8 hrs
Serves
6
Level
Easy
Megan's TipUse whole grain mustard if you have it. It adds little pops of texture and flavor that make this dish feel really elevated without any extra effort. Dijon works perfectly too.
Ingredients
• Boneless skinless chicken thighs
3 lbs
• Honey
1/3 cup
• Dijon or whole grain mustard
3 tbsp
• Chicken broth
1/4 cup
• Garlic, minced
3 cloves
• Apple cider vinegar
1 tbsp
• Salt and black pepper
generously
• Cornstarch
2 tbsp
• Russet potatoes for mashing or white rice
3 lbs or 2 cups
• Fresh parsley for serving
optional
Instructions
1
Whisk honey, mustard, broth, garlic and apple cider vinegar together. Season chicken with salt and pepper.
2
Place chicken in slow cooker. Pour honey mustard sauce over the top.
3
Cook on LOW 6-8 hours or HIGH 3-4 hours until chicken is tender and cooked through.
4
Mix cornstarch with cold water. Stir into the slow cooker sauce to thicken. Replace lid 10 minutes.
5
Serve over mashed potatoes or white rice with sauce spooned generously over everything. Garnish with fresh parsley if desired.
Week 7 Tuesday Dinner
Shrimp Tacos
Cabbage Slaw | Avocado Crema | Fresh Lime | Stovetop Friendly | Taco Tuesday
Prep
10 min
Cook
10 min
Serves
4
Level
Easy
Megan's TipShrimp is done in two minutes per side. Watch for it to turn pink and curl into a C shape. If it curls into a tight O it is overcooked. Pull it fast and it will be perfect every time.
Ingredients
• Large shrimp, peeled and deveined
1.5 lbs
• Chili powder
1 tsp
• Cumin
1/2 tsp
• Garlic powder
1/2 tsp
• Salt and black pepper
generously
• Butter or olive oil
2 tbsp
• Corn tortillas
12
• Green cabbage, shredded
2 cups
• Avocado, ripe
2
• Sour cream
1/4 cup
• Lime juice
3 tbsp
• Fresh cilantro and limes to serve
to serve
Instructions
1
Make avocado crema: blend avocado, sour cream, lime juice and a pinch of salt until smooth. Refrigerate until ready to serve.
2
Pat shrimp completely dry. Toss with chili powder, cumin, garlic powder, salt and pepper.
3
Heat butter or olive oil in a large skillet over HIGH heat until shimmering. Add shrimp in a single layer. Do not crowd the pan.
4
Cook 1-2 minutes per side until pink and cooked through. Remove immediately from heat.
5
Warm corn tortillas in a dry skillet 30 seconds per side. Fill with shrimp, shredded cabbage and avocado crema. Finish with a big squeeze of fresh lime and fresh cilantro.
Week 9 Tuesday Dinner
Slow Cooker Pulled Chicken Tacos
Tender Slow Cooked Chicken | Fresh Toppings Bar | Taco Tuesday to Close Out July
Prep
5 min
Cook
6-8 hrs
Serves
6-8
Level
Easy
Megan's TipShred the chicken right in the slow cooker with two forks and let it soak up all those juices for 10 more minutes before serving. That extra soak makes the most flavorful pulled chicken you have ever put in a taco.
Ingredients
• Boneless skinless chicken thighs
3 lbs
• Chicken broth
1/2 cup
• Taco seasoning
3 tbsp
• Garlic, minced
3 cloves
• Lime juice
2 tbsp
• Salsa
1/2 cup
• Corn or flour tortillas, warmed
12-16
• Shredded cheddar, sour cream, salsa
to serve
• Shredded lettuce, diced tomatoes, avocado
to serve
• Fresh limes
to serve
Instructions
1
Place chicken thighs in slow cooker. Season with taco seasoning on both sides.
2
Add broth, garlic, lime juice and salsa. Stir to combine around the chicken.
3
Cook on LOW 6-8 hours or HIGH 3-4 hours until chicken shreds easily with a fork.
4
Shred chicken directly in the slow cooker with two forks. Let soak in the juices 10 more minutes.
5
Warm tortillas. Set out all toppings in small bowls. Let everyone build their own and close out July in the best possible way.
Week 5 Friday and Week 6 Saturday Dinner
Baby Back Ribs
Traeger or Oven | Dry Rub | Fall Off the Bone | Summer Classic
Prep
15 min
Cook
3-4 hrs
Serves
4-6
Level
Easy
Megan's TipThe 3-2-1 method is your best friend. 3 hours smoke, 2 hours wrapped in foil with a little apple juice, 1 hour unwrapped to set the bark. Fall off the bone every single time and it works in both the Traeger and the oven.
Ingredients
• Baby back ribs, membrane removed
2 racks
• Brown sugar
3 tbsp
• Smoked paprika
2 tbsp
• Garlic powder
1 tbsp
• Onion powder
1 tbsp
• Salt
1 tbsp
• Black pepper
2 tsp
• Cayenne pepper optional
1/4 tsp
• Apple juice for wrapping
1/4 cup
• BBQ sauce for finishing
1 cup
Instructions
1
Remove the membrane from the back of the ribs. Mix all dry rub ingredients. Coat ribs generously on all sides. Let sit at room temperature 30 minutes or refrigerate overnight.
2
Traeger: preheat to 225F. Place ribs bone side down. Smoke 3 hours. Oven: preheat to 275F. Place on a foil-lined baking sheet bone side down. Cook 2 hours uncovered.
3
Wrap ribs tightly in foil with apple juice. Traeger: return to 225F for 2 more hours. Oven: return to 275F for 1.5 more hours.
4
Unwrap and brush generously with BBQ sauce. Traeger: 350F for 30-45 minutes until sauce caramelizes. Oven: broil 5-10 minutes watching closely.
5
Rest 10 minutes before slicing. Serve with extra BBQ sauce, coleslaw and corn on the cob.
Week 5 Saturday July 4 Dinner
Blackstone Sausage Dogs
Grilled Sausage Links | All the Toppings | Fourth of July Tradition
Prep
5 min
Cook
15 min
Serves
4-6
Level
Easy
Megan's TipScore the sausages with a sharp knife before they hit the Blackstone. Three or four shallow cuts on each side. This lets the heat get inside faster and gives you those gorgeous caramelized grill marks all the way through.
Ingredients
• Smoked sausage links or brats
2 packages
• Hot dog or hoagie buns
1 package
• Butter for buns
2 tbsp
• Yellow mustard, ketchup, relish
to serve
• Diced white onion
1
• Sauerkraut optional
1 can
• Shredded cheddar optional
1 cup
• Chips and potato salad for sides
to serve
Instructions
1
Score sausages with a sharp knife, 3-4 shallow cuts per side. This speeds cooking and creates better caramelization.
2
Preheat Blackstone or grill to medium-high. No Blackstone? Use a cast iron grill pan or your outdoor grill.
3
Cook sausages 12-15 minutes turning every few minutes until deeply caramelized and heated through.
4
Toast buttered buns directly on the Blackstone 60 seconds until golden.
5
Set out all toppings in little bowls. Let everyone build their own. Serve with chips, potato salad and all the summer sides.
Week 6 Wednesday July 8 Dinner
Sausage and Homemade Mac and Cheese
Creamy Homemade Mac | Smoked Sausage | Kids Go Crazy | 20 Minutes
Prep
5 min
Cook
20 min
Serves
6
Level
Easy
Megan's TipShred your own cheddar from a block. Pre-shredded cheese has anti-caking agents that make the sauce grainy. A block of sharp cheddar and a box grater is the difference between good mac and cheese and absolutely incredible mac and cheese.
Ingredients
• Elbow macaroni
1 lb
• Butter
4 tbsp
• All purpose flour
3 tbsp
• Whole milk
2 cups
• Heavy cream
1 cup
• Sharp cheddar, freshly shredded
2.5 cups
• Cream cheese, cubed
4 oz
• Mustard powder
1/4 tsp
• Salt and black pepper
generously
• Smoked sausage links
2 packages
Instructions
1
Cook pasta in well salted water until al dente. Reserve 1 cup pasta water. Drain and set aside.
2
Slice sausage into coins. Cook in a skillet over medium-high until caramelized on both sides. Set aside and keep warm.
3
In a large pot melt butter over medium. Whisk in flour and cook 2 minutes. Slowly whisk in milk and cream until smooth. Bring to a gentle simmer.
4
Add cream cheese and stir until melted. Remove from heat. Add shredded cheddar gradually stirring after each addition. Add mustard powder, salt and pepper.
5
Fold in cooked pasta and toss to coat. Add a splash of pasta water if needed to loosen. Top with caramelized sausage slices and serve immediately.
Week 7 Wednesday July 15 Dinner
Slow Cooker Pepper Steak
Bell Peppers and Onions | Rich Savory Gravy | Over White Rice | Family Favorite
Prep
10 min
Cook
6-8 hrs
Serves
6
Level
Easy
Megan's TipAdd the bell peppers in the last hour only. If you add them at the beginning they turn mushy and lose all their color. Last hour keeps them tender with a little bite and bright and beautiful on the plate.
Ingredients
• Flank steak or chuck steak, sliced thin
2.5 lbs
• Beef broth
1 cup
• Soy sauce
3 tbsp
• Worcestershire sauce
1 tbsp
• Garlic, minced
4 cloves
• Onion, sliced
1 large
• Bell peppers assorted, sliced
3
• Tomato paste
2 tbsp
• Cornstarch
3 tbsp
• Salt and black pepper
generously
• White rice, cooked
2 cups
Instructions
1
Season sliced steak generously with salt and pepper. Place in slow cooker with onions.
2
Whisk beef broth, soy sauce, Worcestershire, garlic and tomato paste. Pour over steak.
3
Cook on LOW 6-8 hours or HIGH 3-4 hours.
4
In the last hour add sliced bell peppers. Replace lid and cook until tender but still slightly crisp.
5
Mix cornstarch with cold water. Stir into slow cooker to thicken the gravy. Cook 15 more minutes. Serve over white rice with extra gravy spooned over everything.
Week 8 Monday July 20 Dinner
Mississippi Pot Roast Hoagies
Chuck Roast | Ranch | Pepperoncini | Provolone | Toasted Hoagie Roll
Prep
5 min
Cook
8-10 hrs
Serves
6-8
Level
Easy
Megan's TipDo not add any liquid. I know it feels wrong but trust the process. The butter, ranch packet and pepperoncini juice create the most incredible au jus on their own. It is the most asked about slow cooker recipe for a reason.
Ingredients
• Chuck roast
3-4 lbs
• Ranch seasoning packet or homemade
1 packet
• Au jus or brown gravy packet
1 packet
• Butter
1 stick
• Pepperoncini peppers with juice
8-10 peppers plus 1/4 cup juice
• Hoagie rolls
6-8 rolls
• Provolone cheese slices
8-10 slices
• Butter for toasting rolls
2 tbsp
Instructions
1
Place chuck roast in slow cooker. Sprinkle ranch packet and au jus packet over the top.
2
Place butter stick on top of the roast. Add pepperoncini peppers and juice around the roast.
3
Do not add any other liquid. Cook on LOW 8-10 hours. Do not open the lid.
4
Shred the beef directly in the slow cooker with two forks. It will fall apart completely. Stir everything together.
5
Butter and toast hoagie rolls in a skillet or under the broiler. Pile high with shredded beef. Add provolone and broil 1 minute until melted. Drizzle slow cooker juices over the top before serving.
Week 9 Thursday July 30 Dinner
Skillet Summer Lasagna
One Pan Stovetop | No Oven Required | Ground Beef | Family Favorite
Prep
10 min
Cook
25 min
Serves
6
Level
Easy
Megan's TipBreak the lasagna noodles into thirds before adding them to the skillet. They cook right in the sauce and soak up all that flavor. You get all the taste of lasagna in half the time with zero baking dishes to scrub.
Ingredients
• 80/20 ground beef
1.5 lbs
• Lasagna noodles, broken into thirds
8 noodles
• Crushed tomatoes
28 oz can
• Chicken or beef broth
2 cups
• Tomato paste
2 tbsp
• Garlic, minced
4 cloves
• Italian seasoning
2 tsp
• Ricotta cheese
1 cup
• Shredded mozzarella
1.5 cups
• Salt and black pepper
generously
• Fresh basil or parsley
to serve
Instructions
1
Brown ground beef in a large deep skillet over medium-high, breaking it up. Drain excess fat. Add garlic and cook 1 minute.
2
Add crushed tomatoes, tomato paste, broth and Italian seasoning. Stir to combine. Season generously with salt and pepper.
3
Bring to a boil. Add broken lasagna noodles and stir to submerge. Reduce heat to medium-low.
4
Cover and cook 15-18 minutes stirring occasionally until noodles are tender and sauce has thickened. Add a splash more broth if needed.
5
Drop spoonfuls of ricotta over the top. Sprinkle mozzarella over everything. Cover and cook 3-4 more minutes until cheese melts. Serve straight from the skillet garnished with fresh basil.
July Monthly Staple | Ditch the Store Bought
Homemade Ranch Seasoning
Five minutes, one jar and you will never buy a packet again. This batch makes enough for the entire month. Sprinkle it on grilled chicken, mix it into pasta salad dressing, stir it into sour cream for a dip and use it anywhere ranch flavor belongs. No weird additives, no fillers. Just real spices you already have in your pantry.
Why Make Your Own
Store bought ranch packets are loaded with MSG, anti-caking agents and ingredients you cannot pronounce. Homemade takes five minutes and tastes so much better. Once you make it you will put it on everything.
Ingredients
Dried dill weed
2 tbsp
Dried parsley
2 tbsp
Garlic powder
1 tbsp
Onion powder
1 tbsp
Dried chives
1 tbsp
Salt
1 tsp
Black pepper
1/2 tsp
Instructions
1
Combine all ingredients in a small bowl and whisk to combine.
2
Transfer to a small jar with a lid. Store in a cool dry place up to 3 months.
3
To make ranch dressing: mix 1 tbsp seasoning with 1/2 cup mayo and 1/2 cup buttermilk or sour cream. Shake and refrigerate 30 minutes before serving.
4
To make ranch dip: mix 1 tbsp seasoning with 1 cup sour cream. Stir and refrigerate 1 hour. Perfect for veggies, chips and everything in between.
Megan's Tip Double the batch and keep one jar in the pantry and one in the fridge already mixed into sour cream as a dip. You will reach for it constantly all summer long.
July Monthly Staple | Blackstone Essential
Homemade Burger Seasoning Blend
This is the blend that goes on every smash burger, every steak bite and every Blackstone night all summer long. Mix it once, keep it by the grill and reach for it every single time. Simple, smoky and perfectly balanced.
Why Make Your Own
Store bought burger seasoning is mostly salt with a little paprika. This blend has depth, smokiness and a little heat that makes every burger taste like it came from a restaurant.
Ingredients
Smoked paprika
2 tbsp
Garlic powder
1 tbsp
Onion powder
1 tbsp
Brown sugar
1 tbsp
Salt
1 tbsp
Black pepper
2 tsp
Cayenne pepper optional
1/4 tsp
Instructions
1
Combine all ingredients in a small bowl and whisk well until the brown sugar is fully incorporated.
2
Transfer to a small jar with a lid. Keep by the Blackstone or Traeger all summer long.
3
Use on smash burgers, steak bites, grilled chicken, roasted vegetables or anything that needs a little seasoning magic.
Megan's Tip Season your smash burger patties right before they hit the Blackstone not beforehand. Seasoning too early draws out moisture and you lose that beautiful crust. Season hot and smash immediately.
June + July 2026 | Member Resource
Pantry and Kitchen Tips
Save money, reduce waste
Feel prepared and stress less
Freeze It This Month
These are the meals built specifically for the freezer this month. Double the batch while you are already cooking and bank a future free dinner.
  • ·Week 2 ground beef chili. Freeze half in zip bags laid flat so they stack well.
  • ·Week 2 ground beef pasta bake. Freeze the second pan before baking and pull it Week 4.
  • ·Cooked ground beef. Brown three pounds at once and freeze in one pound portions.
  • ·Pulled pork. Freeze extra in zip bags with a little au jus to keep it moist.
  • ·Leftover steak. Slice thin and freeze flat for future quesadillas.
Traeger and Blackstone Tips
Get the most out of both this month with these tips that make the real difference.
  • ·Traeger reverse sear for steaks. Cook at 225F until the internal temp hits 115, then crank to 450 for the sear.
  • ·Blackstone smash burgers. Preheat on HIGH for a full ten minutes. No shortcuts on this one.
  • ·Traeger ribs. 3-2-1 method. Three hours at 225F, two hours wrapped in foil, one hour back on with sauce.
  • ·Traeger chicken thighs. Cook at 275F for 45 to 60 minutes. Pull at 175F internal temp.
  • ·Blackstone is perfect for toasting buns. Butter and sixty seconds on medium heat.
Budget Stretchers
Small habits that add up to real savings by the end of June.
  • ·Check your freezer every Sunday before writing your grocery list. Every time.
  • ·Buy 80/20 ground beef in the big family pack and freeze it in one pound portions.
  • ·Block cheddar versus pre-shredded saves two to three dollars every single purchase.
  • ·Bagged coleslaw mix is a completely legitimate shortcut. Use it without any guilt.
  • ·One pulled pork cook gives you dinner plus two lunches. Three meals from one protein.
  • ·Rotisserie chicken is fair game for pasta salad. It is a real shortcut and it works great.
Stock Once, Use All Month
Buy these at the start of June and you will not need to restock mid-month.
  • ·Farm eggs. Three dozen covers the whole month for breakfasts and baking.
  • ·Homemade taco seasoning. Make the big batch Week 1 and you are set.
  • ·BBQ sauce. Two bottles handles every Traeger night this month.
  • ·Flour tortillas. Used for tacos, quesadillas and wraps every single week.
  • ·Rolled oats. Overnight oats for breakfast every week all month long.
  • ·Canned black beans. Chili, tacos and nachos all month long covered.
Megan's Monthly Reminder
The 5pm Survival Plan
For the days when camp ran late, the game went into overtime, and everyone is hungry and you have nothing left. These are not failures. They are already in the plan. You are being smart, not lazy.
  • ·Quesadillas. Tortilla plus cheese plus whatever protein is in the fridge. Ten minutes and done.
  • ·Pull from the freezer. Chili, pasta bake or pulled pork you already made weeks ago.
  • ·Taco salad bar. Leftover taco meat over chips and lettuce. Three minutes, no cooking.
  • ·Smash burgers on the Blackstone. Fifteen minutes start to finish and everyone is happy.
  • ·Scrambled eggs and sourdough toast. Real food, fast, and the kids eat it every single time.
June + July 2026 | Member Bonus
Summer Bonus Recipes
Fresh dips, homemade ice cream and summer favorites
Simple ingredients your whole family will love
Bonus Recipe | Summer 2026
Homemade Guacamole
Fresh avocados, lime, cilantro and a little heat. This is the guacamole that disappears in five minutes every single time. Make it right before you serve it and it will be perfect.
Ingredients
  • Ripe avocados4
  • Lime juice, fresh3 tbsp
  • White onion, diced fine1/4 cup
  • Fresh cilantro, chopped1/4 cup
  • Jalapeño, minced optional1
  • Garlic, minced1 clove
  • Salt1 tsp
Instructions
  1. Cut avocados in half and remove the pit. Scoop into a bowl.
  2. Mash with a fork to your preferred texture. Some lumps are perfect.
  3. Add lime juice, onion, cilantro, jalapeño, garlic and salt. Stir to combine.
  4. Taste and adjust lime and salt. Serve immediately with chips or alongside any taco night.
Megan's Tip Press plastic wrap directly onto the surface of the guacamole to store it. The plastic touching the surface prevents browning.
Bonus Recipe | Summer 2026
Street Corn Dip
All the flavors of Mexican street corn in a scoopable dip. This one is always the first thing gone at any summer gathering. Make a big bowl and watch it disappear.
Ingredients
  • Corn on the cob or frozen corn4 ears or 3 cups
  • Mayo1/3 cup
  • Sour cream1/4 cup
  • Cotija or feta cheese, crumbled1/2 cup
  • Lime juice2 tbsp
  • Chili powder1 tsp
  • Smoked paprika1/2 tsp
  • Fresh cilantro, chopped1/4 cup
  • Garlic powder1/2 tsp
  • Salt and black pepperto taste
Instructions
  1. Grill corn on the Blackstone or grill until slightly charred. Cut kernels off the cob. Or use frozen corn thawed and pan roasted until golden.
  2. Mix mayo, sour cream, lime juice, chili powder, smoked paprika and garlic powder in a large bowl.
  3. Add corn, half the cotija and half the cilantro. Stir to combine.
  4. Transfer to a serving bowl. Top with remaining cotija, cilantro and a sprinkle of chili powder. Serve with tortilla chips.
Megan's Tip Char the corn first. That smoky caramelized flavor is what takes this from good to absolutely incredible. Do not skip this step.
Bonus Recipe | Summer 2026
Homemade Fresh Salsa
Fresh tomatoes, onion, cilantro and lime. No cooking required. Five minutes and you have the best salsa you have ever tasted. Use it on tacos, with chips or on anything that needs a little brightness.
Ingredients
  • Roma tomatoes, diced fine6
  • White onion, diced fine1/2
  • Fresh cilantro, chopped1/2 cup
  • Jalapeño, minced1-2
  • Lime juice3 tbsp
  • Garlic, minced2 cloves
  • Salt1 tsp
Instructions
  1. Dice tomatoes and place in a strainer over a bowl for 5 minutes to drain excess liquid.
  2. Combine drained tomatoes, onion, cilantro, jalapeño, garlic and lime juice in a bowl.
  3. Season with salt. Stir to combine.
  4. Let sit at room temperature 15 minutes before serving so the flavors come together. Store refrigerated up to 3 days.
Megan's Tip Draining the tomatoes first is the secret to salsa that is fresh and bright instead of watery. Take the extra five minutes and it makes all the difference.
Bonus Recipe | Summer 2026
Honey Vanilla Ice Cream
Real cream, real honey and real vanilla. No ice cream maker needed. Just mix, freeze and scoop. The honey gives it a floral sweetness that is completely different from any store bought ice cream your family has ever had.
Ingredients
  • Heavy whipping cream2 cups
  • Sweetened condensed milk14 oz can
  • Honey3 tbsp
  • Pure vanilla extract2 tsp
  • Pinch of salt1 pinch
Instructions
  1. Beat heavy cream with a hand mixer or stand mixer until stiff peaks form, about 3-4 minutes.
  2. In a separate bowl whisk together condensed milk, honey, vanilla and salt.
  3. Gently fold the condensed milk mixture into the whipped cream until just combined. Do not overmix or you will deflate it.
  4. Pour into a freezer-safe container. Cover surface with plastic wrap. Freeze at least 6 hours or overnight. Scoop and serve.
Megan's Tip For strawberry honey ice cream fold in 1 cup of mashed fresh strawberries. For chocolate add 3 tbsp cocoa powder to the condensed milk mixture. For peach fold in 1 cup diced fresh peaches. Same base recipe every time.