The Healthy Homesteader Kitchen Club

June 2026 | Family Meal Plan

4-Week Summer Plan

Simple, Crowd-Pleasing, Family Friendly
Lunch piggybacks built into every week

Thaw It Tonight Reminders Sunday night move pork shoulder to the fridge for Monday. Wednesday night pull ground beef from the freezer for Thursday tacos. Thursday night pull steaks from the freezer for Friday grill night.

Mon

Tue

Wed

Thu

Fri

Sat

Sun

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

Smash Burgers → Recipe

Blackstone or skillet, special sauce, fries

Blackstone

Ground Beef Tacos → Recipe

Homemade seasoning, toppings bar

30 min

Steak Night → Recipe

Traeger reverse sear, garlic butter, green beans

Traeger

Traeger Sausage Dogs → Recipe

Smoked sausage links, potato salad

Traeger

Sheet Pan Sausage → Recipe

Peppers, onions, potatoes

30 min

Piggyback

No piggyback today

Fresh start to the week

Tue and Wed lunches

Pulled pork quesadillas and nachos

Thu lunch

Smash burger sliders

Fri lunch

Taco salad bowls

Sat lunch

Steak and eggs

Sun lunch

Sausage burritos

Mon lunch next week

Sheet pan sausage burritos

Megan's Tip Set that pork shoulder in the slow cooker before the morning rush and dinner is handled before you have had your coffee. Make a double batch of taco meat on Thursday and Friday lunch taco salads are completely free. Smash burger night is the easiest crowd-pleaser you will make all month.

Thaw It Tonight Reminders Sunday night move the chuck roast to the fridge for Monday French Dip. Tuesday night pull chicken thighs from the freezer for BBQ chicken. Thursday night pull salmon or chicken for Friday garlic butter night.

Mon

Tue

Wed

Thu

Fri

Sat

Sun

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, milk

5 min

Breakfast for Dinner

Classic French Toast, maple syrup, sausage links, fried eggs

Sunday Tradition

Lunch

Quesadillas

Cheese and whatever is in the fridge from last week

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, reheat with garlic bread

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, cold or reheated

Piggyback

Dinner

Slow Cooker French Dip → Recipe

Chuck roast, au jus, provolone, hoagie rolls

Slow Cooker

BBQ Chicken Thighs → Recipe

Oven baked, corn on the cob, coleslaw

30 min

Homemade Spaghetti → Recipe

Ground beef meat sauce, garlic bread, salad

30 min

Garlic Butter Salmon → Recipe

Swap for garlic butter chicken thighs, rice, green beans

20 min

Pork Tenderloin → Recipe

Garlic herb rub, roasted vegetables, oven or Traeger

30 min

Homemade Pizza Night → Recipe

Homemade dough, everyone builds their own toppings

Family Fave

Breakfast for Dinner

Classic French Toast, maple syrup, sausage links, fried eggs

Sunday Tradition

Piggyback

No piggyback today

Fresh start to week 2

Tue lunch

French dip open-faced with au jus

Wed lunch

BBQ chicken wraps

Thu lunch

Spaghetti leftovers reheated

Fri lunch

Salmon or chicken wraps

Sat lunch

Pork tenderloin rice bowls

Sun lunch

Pizza leftovers cold or reheated

Megan's Tip The French Dip on Monday is a showstopper. Four ingredients in the slow cooker and dinner tastes like a restaurant. Make the spaghetti meat sauce in a big batch Wednesday and freeze half for a future week. Pizza night Saturday is the most fun dinner of the month. Make the dough earlier in the day and let the kids take over the toppings.

Thaw It Tonight Reminders Sunday night move chicken to the fridge for Monday slow cooker. Tuesday night pull shrimp from the freezer for Wednesday stir fry. Thursday night pull ground beef for Sloppy Joes. Friday night pull steaks for Saturday garlic butter steak bites.

Mon

Tue

Wed

Thu

Fri

Sat

Sun

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, fried eggs

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 over rice

Piggyback

Dinner

Slow Cooker Pulled Chicken Sandwiches → Recipe

Brioche buns, bagged coleslaw, BBQ sauce

Slow Cooker

Shrimp Stir Fry → Recipe

Colorful veggies, soy ginger sauce, serve over rice

20 min

Instant Pot Mac and Cheese → Recipe

Creamy homemade mac, smoked sausage on the side

Instant Pot

Ground Beef Sloppy Joes → Recipe

Homemade sauce, toasted brioche buns, coleslaw

30 min

Smash Burgers → Recipe

Blackstone or skillet, special sauce, all the toppings

Blackstone

Garlic Butter Steak Bites → Recipe

Skillet meal, serve over mashed potatoes or rice

20 min

Breakfast for Dinner

Homemade Waffles, strawberry compote, sausage patties, fried eggs

Sunday Tradition

Piggyback

No piggyback today

Fresh start to week 3

Tue lunch

Pulled chicken sandwiches

Wed lunch

Shrimp stir fry bowls over rice

Thu lunch

Mac and cheese reheated

Fri lunch

Sloppy Joe sliders on mini buns

Sat lunch

Smash burger sliders

Sun lunch

Steak bites rice bowls

Megan's Tip Make the egg muffins Wednesday evening so Thursday and Friday mornings run completely smoothly. The Instant Pot mac and cheese is the most requested meal of the month by kids everywhere. Make the Sloppy Joe sauce from scratch because it takes ten minutes and tastes ten times better than the can. Garlic butter steak bites on Saturday feel fancy but come together faster than anything else on the plan.

Thaw It Tonight Reminders Sunday night move beef to the fridge for Monday slow cooker. Tuesday night pull chicken drumsticks from the freezer. Wednesday night pull ground beef for tacos and make EXTRA for Friday Baked Potato Bar. Thursday night pull shrimp from the freezer for Garlic Butter Shrimp Pasta.

Mon

Tue

Wed

Thu

Fri

Sat

Sun

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, sunny side up eggs

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 → Recipe

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

Serve over white rice, tastes like takeout but better

Slow Cooker

BBQ Baked Chicken Drumsticks → Recipe

Oven baked, crispy, corn on the cob and coleslaw

35 min

Ground Beef Tacos → Recipe

Homemade seasoning, family toppings bar. Make extra for Friday!

30 min

Garlic Butter Shrimp Pasta → Recipe

One pan, crusty bread, 20 minutes start to finish

20 min

Loaded Baked Potato Bar → Recipe

Butter, cheese, bacon, sour cream and leftover taco meat from Wednesday

Easy Night

One Pan Creamy Tuscan Chicken → Recipe

Sun dried tomatoes, spinach, cream sauce, serve over pasta or rice

30 min

Breakfast for Dinner

German Pancakes, powdered sugar, lemon, German sausage, sunny side up eggs

Sunday Tradition

Piggyback

No piggyback today

Fresh start to week 4

Tue lunch

Beef and broccoli rice bowls

Wed lunch

BBQ chicken wraps

Thu lunch

Taco salad bowls

Fri lunch

Shrimp pasta bowls

Sat lunch

Loaded baked potato bar with taco meat

Sun lunch

Tuscan chicken wraps

Megan's Tip This is the week that rewards your planning all month long. The most important tip is on Wednesday when you make tacos. Cook double the ground beef on purpose because Friday night Baked Potato Bar is so much better with leftover taco meat on top. Garlic Butter Shrimp Pasta on Thursday is the fastest dinner of the entire month. German Pancakes on Sunday are a Moos family tradition and once your family tries them they will request them every single week.

June 2026 | Featured Recipes

This Month's Recipes

A full recipe for every dinner
Simple, family friendly, 30 minutes or less

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

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.

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.

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.

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.

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

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.

Traeger method: Preheat to 275F. Place thighs skin side up and cook 45 to 60 minutes until internal temp reaches 175F.

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.

Brush generously with BBQ sauce the last ten minutes of cooking. Let it caramelize and get sticky.

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

Mix all special sauce ingredients together and refrigerate. Divide ground beef into loose 2.5 to 3 oz balls. Do not pack them tight.

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.

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.

Cook two minutes without touching. Watch the edges go brown and crispy. Scrape underneath and flip in one quick confident motion.

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

Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain any excess fat.

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.

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.

Set out ALL the toppings in small bowls. Cheese, sour cream, salsa, lettuce, tomato, avocado. Let every single person build their own.

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

Mix softened butter with minced garlic and fresh herbs. Roll into a log in plastic wrap and refrigerate. This is your garlic herb butter.

Season steaks generously with salt and pepper on both sides. Let them sit at room temperature for 30 minutes before cooking.

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.

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.

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

Preheat Traeger to 375F.

Place smoked sausage links directly on the grates. Cook 15 to 20 minutes turning once halfway through until heated through and slightly charred.

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.

Toast the buns on the Traeger or in a dry skillet for sixty seconds.

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

Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper.

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.

Spread in a single layer. This is important. If everything is piled up it will steam instead of roast. Use two pans if needed.

Roast 25 to 30 minutes, stirring once halfway through, until potatoes are tender and everything has some caramelization.

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

Season the chuck roast generously with salt, pepper and garlic powder on all sides.

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.

Cook on LOW for 8 to 10 hours. Do not open the lid during cooking.

When done remove the roast and shred with two forks. It will fall apart effortlessly. Return the shredded beef to the slow cooker juices.

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

Preheat oven to 400F. Line a rimmed baking sheet with foil for easy cleanup.

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.

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.

While chicken bakes, mix coleslaw: combine coleslaw mix with mayo, apple cider vinegar, sugar, salt and pepper. Toss and refrigerate.

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

Cook spaghetti according to package directions in well-salted water. Reserve one cup of pasta water before draining.

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.

Add ground beef and cook, breaking it up, until browned. Drain excess fat.

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.

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

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

Preheat oven to 400F. Line a baking sheet with foil.

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.

Place salmon fillets or chicken thighs on the prepared baking sheet. Season with salt and pepper. Spoon the garlic butter generously over each piece.

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.

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

Mix olive oil, minced garlic, rosemary, thyme and Dijon mustard together. Season generously with salt and pepper. Rub all over the pork tenderloin.

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.

Traeger method: Preheat to 375F. Place tenderloin directly on grates and cook 20 to 25 minutes until internal temp reaches 145F.

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.

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

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.

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.

Preheat oven to 500F or as high as it goes. Place a pizza stone or inverted baking sheet in the oven to preheat.

Divide dough into portions. Roll or stretch each one thin on a floured surface. Transfer to a piece of parchment paper.

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

Whisk together eggs, milk, cream, vanilla and cinnamon in a shallow bowl until well combined.

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.

Heat a large skillet or griddle over medium heat. Add butter and let it melt and foam.

Dip each slice of bread in the egg mixture, letting it soak for 15 to 20 seconds per side. Do not rush this step.

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

Season chicken thighs with garlic powder, onion powder, smoked paprika, salt and pepper.

Place seasoned chicken in the slow cooker. Pour BBQ sauce, chicken broth and brown sugar over the top. Put the lid on.

Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.

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.

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

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

Make the sauce: whisk together soy sauce, sesame oil, brown sugar and cornstarch. Set aside. Cook rice according to package directions.

Chop all vegetables before you start cooking. Once the pan is hot there is no time to prep.

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.

Add snap peas, garlic and ginger. Stir fry one more minute.

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

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

Add macaroni, water or broth, butter and salt to the Instant Pot. Make sure the pasta is submerged.

Seal the lid and set to pressure cook on HIGH for 4 minutes. It will take about 10 minutes to come to pressure.

While the pasta cooks, slice and brown smoked sausage in a skillet over medium heat until caramelized on both sides. Keep warm.

When the Instant Pot beeps do a quick release. Stir immediately. Add cream cheese in chunks and stir until melted.

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

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

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.

Add diced onion and bell pepper to the skillet. Cook 3 to 4 minutes until softened. Add garlic and cook one more minute.

Add ketchup, tomato paste, brown sugar, Worcestershire sauce, mustard and apple cider vinegar. Stir to combine everything.

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.

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

Mix your special sauce and refrigerate. Divide ground beef into loose 2.5 oz balls.

Preheat Blackstone on HIGH for ten minutes or cast iron skillet until smoking.

Butter and toast buns until golden. Set aside.

Smash beef balls flat immediately on the hot surface. Season with salt and pepper. Cook two minutes without touching.

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

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

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.

Pat steak pieces completely dry and season generously with salt and pepper. Dry meat browns, wet meat steams.

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.

Sear without moving 1 to 2 minutes per side until deeply browned on all sides. Remove from pan.

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

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.

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.

Beat egg whites to stiff peaks. Gently fold into the batter. This is what makes the waffles light and crispy.

Cook sausage patties in a skillet until cooked through. Keep warm in a 200F oven.

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

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

Whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic and ginger. Pour into slow cooker.

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.

About 30 minutes before serving add the broccoli florets on top. Replace lid and cook until broccoli is bright green and tender.

Mix cornstarch with a splash of cold water. Stir into the slow cooker to thicken the sauce. Replace lid for 10 minutes.

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

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.

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.

Arrange drumsticks on the prepared baking sheet. Bake 35 to 40 minutes until skin is crispy.

Brush generously with BBQ sauce. Return to oven for 10 to 15 more minutes until sauce is caramelized and internal temp reaches 175F.

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

Brown all three pounds of ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat.

Add homemade taco seasoning and water. Stir to combine. Reduce heat to medium-low and simmer five minutes until sauce thickens.

Set aside one third of the seasoned meat in a container for Friday. Refrigerate immediately.

Warm your tortillas in a dry skillet 30 seconds per side. Set out all toppings in small bowls.

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

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

Cook pasta in generously salted boiling water until al dente. Reserve one cup of pasta water before draining.

While pasta cooks, pat shrimp dry and season with salt, pepper and red pepper flakes if using.

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.

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.

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

Preheat oven to 400F. Scrub potatoes clean and pat dry.

Rub each potato with olive oil and sprinkle with salt all over the skin. Place directly on the oven rack.

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.

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.

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

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

Season chicken breasts generously with salt, pepper and Italian seasoning on both sides.

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.

In the same skillet add garlic and sun dried tomatoes. Cook one minute until fragrant.

Add chicken broth and heavy cream. Stir to combine and bring to a simmer. Add parmesan and stir until melted and sauce is smooth.

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

Preheat oven to 425F. Place a large cast iron skillet in the oven while it preheats. The hot skillet is essential.

Blend eggs, milk, flour, vanilla and salt in a blender until completely smooth. Let rest 5 minutes while oven preheats.

Cook German sausage in a separate skillet over medium heat until heated through and slightly caramelized.

Carefully remove the hot cast iron from the oven. Add butter and swirl until melted and coating the entire pan.

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.