The Healthy Homesteader Kitchen Club

October 2026 | Issue No. 05

Back to the
Family Table.

Hey friend! Welcome back to your Kitchen Club. October is all about cozy comfort, slow cooker dinners, easy casseroles and football night food. There is a brand new SOS Dinners section for the nights nothing goes to plan, plus a whole tab of fall baking, and I did all the deciding so you can just cook.

Megan

October 2026

5-Week Meal Plan, Monday Slow Cooker, Tuesday Tacos, every single week

Grocery Lists

Weekly Lists Organized by Store Section, Ready to Print

Featured in October

Cozy slow cooker dinners, easy casseroles, football night food. Cheeseburger Soup, Mississippi Roast, Chicken Pot Pie Biscuit Bake and more

Monthly Staples

Homemade Chili Mix, Hot Cocoa Mix and Apple Cider

SOS Dinners

10 Real-Food Dinners Ready in 15 to 20 Minutes for the Nights You Cannot Plan For

Download September Recipe Booklet Download October Recipe Booklet

Print-ready PDFs — every dinner and bonus recipe from each issue

Slow Cooker Mondays, Taco Tuesdays

The two nights you never have to think about. Every Monday is a slow cooker dinner, every Tuesday is a taco night, all month long.

Cozy Casseroles and Football Night Food

Million Dollar Chicken Casserole, Ham and Cheese Stuffed Meatloaf, Crispy Oven Wings. The kind of dinners that make a house feel like fall has arrived.

New: SOS Dinners

10 real-food dinners ready in 15 to 20 minutes. Built for the nights practice runs long and the plan falls apart, no store run required.

Your October Password

october26

Save this somewhere easy to find. You will need it each time you log in.

October 2026 | Family Meal Plan

5-Week Cozy Fall Plan

Nearly every dinner is one pot or one pan
Breakfast, lunch piggybacks and dinner every week

Thaw It Tonight Reminders Check tomorrow's dinner each night and move anything frozen to the fridge. Slow cooker mornings need the earliest start, pull those the night before.

Thu

Fri

Sat

Sun

Breakfast

Overnight Oats → Recipe

Pumpkin spice, or swap for apple cinnamon

Prep Sunday

Scrambled Eggs

Butter toast and fruit

Yogurt Parfait → Recipe

Granola, apples, honey

5 min

Overnight Oats → Recipe

Maple pecan

Prep Wednesday

Lunch

Deli Sandwiches

Quick and easy, no cook

No Cook

Cheeseburger Soup Leftovers

Thursday dinner piggyback

Piggyback

Baked Ham and Cheese Sliders Leftovers

Friday dinner piggyback

Piggyback

Million Dollar Chicken Casserole Leftovers

Saturday dinner piggyback

Piggyback

Dinner

Cheeseburger Soup → Recipe

Everything cozy about a cheeseburger, spooned into a creamy ...

20 min

Baked Ham and Cheese Sliders → Recipe

Warm, buttery sliders fit Friday football and scale easily f...

Oven Bake

Million Dollar Chicken Casserole → Recipe

Creamy chicken with a buttery, crisp topping makes Saturday ...

Weekend Special

Baked Pumpkin French Toast Casserole → Recipe

A soft, warmly spiced breakfast-for-dinner bake that smells ...

Sunday Tradition

Thaw It Tonight Reminders Check tomorrow's dinner each night and move anything frozen to the fridge. Slow cooker mornings need the earliest start, pull those the night before.

Mon

Tue

Wed

Thu

Fri

Sat

Sun

Breakfast

Overnight Oats → Recipe

Pumpkin spice, or swap for apple cinnamon

Prep Sunday

Scrambled Eggs

Butter toast and fruit

Yogurt Parfait → Recipe

Granola, apples, honey

5 min

Overnight Oats → Recipe

Maple pecan

Prep Wednesday

Fried Eggs

Avocado toast

Smoothie

Frozen fruit, yogurt, honey

5 min

Overnight Oats → Recipe

Pumpkin spice, or swap for apple cinnamon

Prep Sunday

Lunch

Deli Sandwiches

Quick and easy, no cook

No Cook

Crockpot White Bean and Sausage Soup Leftovers

Monday dinner piggyback

Piggyback

Crispy Chicken and Cheese Tacos Leftovers

Tuesday dinner piggyback

Piggyback

One-Pot Beef Stroganoff Leftovers

Wednesday dinner piggyback

Piggyback

Crockpot French Dip Sandwiches Leftovers

Thursday dinner piggyback

Piggyback

BBQ Chicken Cornbread Skillet Leftovers

Friday dinner piggyback

Piggyback

Ham and Cheese Stuffed Meatloaf Leftovers

Saturday dinner piggyback

Piggyback

Dinner

Crockpot White Bean and Sausage Soup → Recipe

A hearty bean soup with sausage and vegetables, without spin...

Slow Cooker

Crispy Chicken and Cheese Tacos → Recipe

Quick chicken tacos with crisp tortillas and melty cheese ma...

20 min

One-Pot Beef Stroganoff → Recipe

Creamy beef and noodles, all cooked in one pot for a cozy mi...

One Pot

Crockpot French Dip Sandwiches → Recipe

Tender beef and melted provolone, with broth for dipping and...

Slow Cooker

BBQ Chicken Cornbread Skillet → Recipe

A hearty barbecue chicken filling under a golden cornbread t...

One Pot

Ham and Cheese Stuffed Meatloaf → Recipe

A familiar meatloaf with a ham-and-cheese center for a fun S...

Weekend Special

Homemade Drop Biscuits and Sausage Gravy → Recipe

Fluffy drop biscuits and peppery sausage gravy make a comfor...

Sunday Tradition

Thaw It Tonight Reminders Check tomorrow's dinner each night and move anything frozen to the fridge. Slow cooker mornings need the earliest start, pull those the night before.

Mon

Tue

Wed

Thu

Fri

Sat

Sun

Breakfast

Overnight Oats → Recipe

Pumpkin spice, or swap for apple cinnamon

Prep Sunday

Scrambled Eggs

Butter toast and fruit

Yogurt Parfait → Recipe

Granola, apples, honey

5 min

Overnight Oats → Recipe

Maple pecan

Prep Wednesday

Fried Eggs

Avocado toast

Smoothie

Frozen fruit, yogurt, honey

5 min

Overnight Oats → Recipe

Pumpkin spice, or swap for apple cinnamon

Prep Sunday

Lunch

Deli Sandwiches

Quick and easy, no cook

No Cook

Crockpot Ham and Cheesy Potatoes Leftovers

Monday dinner piggyback

Piggyback

Crockpot Beef Taco Soup Leftovers

Tuesday dinner piggyback

Piggyback

Mac and Cheese Bake with German Sausage Leftovers

Wednesday dinner piggyback

Piggyback

Chicken Pot Pie Biscuit Bake Leftovers

Thursday dinner piggyback

Piggyback

Chicken Bacon Ranch Flatbreads Leftovers

Friday dinner piggyback

Piggyback

Crockpot Ravioli Lasagna Leftovers

Saturday dinner piggyback

Piggyback

Dinner

Crockpot Ham and Cheesy Potatoes → Recipe

Tender potatoes and ham in a cheesy sauce make Monday dinner...

Slow Cooker

Crockpot Beef Taco Soup → Recipe

A hearty taco soup with beans and corn, ready for everyone’s...

Slow Cooker

Mac and Cheese Bake with German Sausage → Recipe

Creamy baked macaroni with browned German sausage is filling...

Oven Bake

Chicken Pot Pie Biscuit Bake → Recipe

A homemade chicken-and-vegetable filling with drop biscuits,...

Oven Bake

Chicken Bacon Ranch Flatbreads → Recipe

A quick Friday dinner with crisp bacon, creamy homemade ranc...

20 min

Crockpot Ravioli Lasagna → Recipe

Frozen ravioli does the layering work in this easy Saturday ...

Slow Cooker

Apple Cinnamon Pancakes → Recipe

Fluffy cinnamon pancakes with warm apples make a sweet, cozy...

Sunday Tradition

Thaw It Tonight Reminders Check tomorrow's dinner each night and move anything frozen to the fridge. Slow cooker mornings need the earliest start, pull those the night before.

Mon

Tue

Wed

Thu

Fri

Sat

Sun

Breakfast

Overnight Oats → Recipe

Pumpkin spice, or swap for apple cinnamon

Prep Sunday

Scrambled Eggs

Butter toast and fruit

Yogurt Parfait → Recipe

Granola, apples, honey

5 min

Overnight Oats → Recipe

Maple pecan

Prep Wednesday

Fried Eggs

Avocado toast

Smoothie

Frozen fruit, yogurt, honey

5 min

Overnight Oats → Recipe

Pumpkin spice, or swap for apple cinnamon

Prep Sunday

Lunch

Deli Sandwiches

Quick and easy, no cook

No Cook

Crockpot White Chicken Chili Leftovers

Monday dinner piggyback

Piggyback

Beef and Sweet Potato Tacos Leftovers

Tuesday dinner piggyback

Piggyback

Creamy Chicken and Rice Casserole Leftovers

Wednesday dinner piggyback

Piggyback

Crockpot Loaded Baked Potato Soup Leftovers

Thursday dinner piggyback

Piggyback

Crispy Oven Wings and Potato Wedges Leftovers

Friday dinner piggyback

Piggyback

Crockpot Mississippi Roast with Buttered Noodles Leftovers

Saturday dinner piggyback

Piggyback

Dinner

Crockpot White Chicken Chili → Recipe

A creamy white chili with corn, mild green chiles, and a lit...

Slow Cooker

Beef and Sweet Potato Tacos → Recipe

Roasted potatoes add a cozy fall twist to ground beef tacos.

20 min

Creamy Chicken and Rice Casserole → Recipe

Chicken and rice bake together under foil, then get a creamy...

20 min

Crockpot Loaded Baked Potato Soup → Recipe

A creamy potato soup finished with cheddar, sour cream, and ...

Slow Cooker

Crispy Oven Wings and Potato Wedges → Recipe

A football-night sheet-pan dinner with crispy wings and hear...

Oven Bake

Crockpot Mississippi Roast with Buttered Noodles → Recipe

Tender beef with pepperoncini and ranch seasoning, made with...

Slow Cooker

Giant Cinnamon Rolls → Recipe

Use the same Giant Cinnamon Rolls recipe from September so m...

Sunday Tradition

Thaw It Tonight Reminders Check tomorrow's dinner each night and move anything frozen to the fridge. Slow cooker mornings need the earliest start, pull those the night before.

Mon

Tue

Wed

Thu

Fri

Sat

Breakfast

Overnight Oats → Recipe

Pumpkin spice, or swap for apple cinnamon

Prep Sunday

Scrambled Eggs

Butter toast and fruit

Yogurt Parfait → Recipe

Granola, apples, honey

5 min

Overnight Oats → Recipe

Maple pecan

Prep Wednesday

Fried Eggs

Avocado toast

Smoothie

Frozen fruit, yogurt, honey

5 min

Lunch

Deli Sandwiches

Quick and easy, no cook

No Cook

Crockpot Chicken and Noodles Leftovers

Monday dinner piggyback

Piggyback

Regular Ground Beef Tacos Leftovers

Tuesday dinner piggyback

Piggyback

One-Pot Creamy Sausage Tomato Pasta Leftovers

Wednesday dinner piggyback

Piggyback

Crockpot Marry Me Chicken Leftovers

Thursday dinner piggyback

Piggyback

Baked Pizza Pockets Leftovers

Friday dinner piggyback

Piggyback

Dinner

Crockpot Chicken and Noodles → Recipe

Tender chicken, vegetables, and noodles in a cozy broth for ...

Slow Cooker

Regular Ground Beef Tacos → Recipe

A classic Taco Tuesday that keeps the final week simple.

20 min

One-Pot Creamy Sausage Tomato Pasta → Recipe

A creamy tomato pasta with sausage that feels comforting and...

One Pot

Crockpot Marry Me Chicken → Recipe

Creamy chicken with sun-dried tomatoes and Parmesan makes a ...

Slow Cooker

Baked Pizza Pockets → Recipe

Handheld pizza pockets make the night before Halloween fun a...

Oven Bake

Halloween Crockpot Chili and Cornbread → Recipe

A big pot of chili and a pan of cornbread make dinner easy a...

Slow Cooker

October 2026 | Shopping Guide

Weekly Grocery Lists

Organized by store section
Check your freezer first every single week

Download All 5 Weeks

One printable PDF with every week's grocery list

The Healthy Homesteader Kitchen Club

Week One Shopping List

October 1 to 4 | Check your freezer and pantry before heading to the store

Meat and Protein

ground beef

11/2 pounds

beef broth

4 cups

fully cooked sliced ham

11/4 pounds

boneless chicken breasts, sliced into 1/2- to 3/4-inch-thick cutlets

2 pounds

chicken broth

1/3 cup

Produce

onion, diced

carrots, diced

celery stalks, diced

garlic cloves, minced

Yukon Gold potatoes, cut into 1/2-inch cubes

2 pounds

black pepper

1/2 teaspoon

onion powder

1/2 teaspoon

Chopped parsley, optional

check pantry

Dairy

whole milk

1 cup

freshly shredded cheddar

2 cups

Swiss or cheddar, sliced

8 ounces

butter, melted

4 tablespoons

cream cheese, softened

8 ounces

sour cream

1/2 cup

shredded cheddar

1 cup

grated Parmesan

1/2 cup

butter, for pan

2 tablespoons

Pantry and Bread

kosher salt, plus more to taste

1 teaspoon

Dijon mustard

1 teaspoon

cornstarch

2 tablespoons

slider rolls

Worcestershire sauce

1 teaspoon

kosher salt

1 teaspoon

panko breadcrumbs

1 cup

sturdy bread cubes

10 cups

eggs

8 large

pumpkin purée

1 cup

pure maple syrup

1/3 cup

vanilla

2 teaspoons

cinnamon

2 teaspoons

ground ginger

1/2 teaspoon

nutmeg

1/4 teaspoon

ground cloves

1/8 teaspoon

fine salt

1/4 teaspoon

Maple syrup, for serving

check pantry

The Healthy Homesteader Kitchen Club

Week Two Shopping List

October 5 to 11 | Check your freezer and pantry before heading to the store

Meat and Protein

mild Italian sausage

1 pound

chicken broth

4 cups

boneless chicken thighs or breasts, finely diced

11/2 pounds

ground beef

11/2 pounds

beef broth, plus more as needed

4 cups

boneless chuck roast

3 pounds

beef broth

3 cups

boneless chicken, diced

11/2 pounds

85/15 ground beef

2 pounds

sliced fully cooked ham

6 ounces

breakfast sausage

1 pound

Produce

onion, diced

carrots, diced

celery stalks, diced

garlic cloves, minced

black pepper

1/2 teaspoon

lemon juice

1 tablespoon

garlic powder

1/2 teaspoon

Chopped parsley, optional

check pantry

onion, sliced

1 large

onion, finely diced

1/2 small

potatoes, cut into 1-inch pieces

2 pounds

carrots, cut into sticks

1 pound

Dairy

Parmesan and bread, for serving

check pantry

shredded Monterey Jack or cheddar

2 cups

Salsa and sour cream, for serving

check pantry

sour cream

3/4 cup

slices provolone

shredded cheddar

1 cup

milk

1 cup

melted butter

1/4 cup

Swiss or provolone

6 ounces

cold butter, cubed

6 tablespoons

buttermilk

11/4 cups

whole milk

3 cups

Pantry and Bread

(15 ounces each) white beans, drained and rinsed

3 cans

(141/2 ounces) diced tomatoes with juices

1 can

dried thyme

1 teaspoon

dried oregano

1/2 teaspoon

Kosher salt, to taste

check pantry

oil, divided

2 tablespoons

chili powder

1 teaspoon

ground cumin

1 teaspoon

kosher salt

1 teaspoon

smoked paprika

1/2 teaspoon

water

2 tablespoons

corn tortillas

mushrooms, sliced, optional

8 ounces

Worcestershire sauce

1 tablespoon

Dijon mustard

1 tablespoon

paprika

1/2 teaspoon

dry egg noodles

12 ounces

tamari or soy sauce

1 tablespoon

hoagie rolls

oil

1 tablespoon

corn

1 cup

(15 ounces) black beans, drained and rinsed

1 can

barbecue sauce

3/4 cup

cornmeal

1 cup

all-purpose flour

1 cup

baking powder

1 tablespoon

fine salt

1/2 teaspoon

egg

1 large

honey, optional

1 tablespoon

eggs

2 large

plain breadcrumbs

1 cup

ketchup

1/3 cup

maple syrup

1 teaspoon

kosher salt to taste

check pantry

The Healthy Homesteader Kitchen Club

Week Three Shopping List

October 12 to 18 | Check your freezer and pantry before heading to the store

Meat and Protein

fully cooked ham, diced

11/4 pounds

chicken broth

3/4 cup

ground beef

11/2 pounds

beef broth

3 cups

German sausage

11/4 pounds

boneless chicken, diced

2 pounds

slices bacon

Maple syrup, eggs, or bacon, for serving

check pantry

Produce

Yukon Gold potatoes, cut into 1/2-inch cubes

21/2 pounds

onion, diced

1 small

garlic powder

1/2 teaspoon

black pepper

1/2 teaspoon

bell pepper, diced

garlic cloves, minced

carrots, diced small

celery stalks, diced

onion powder

1/2 teaspoon

lemon juice

1 teaspoon

apples, peeled and diced

Dairy

cream cheese, softened and cubed

4 ounces

sour cream

1/2 cup

shredded cheddar

11/2 cups

Cheddar, sour cream, and tortilla chips, for serving

check pantry

butter

3 tablespoons

whole milk

3 cups

melted butter, for topping

2 tablespoons

milk

1/2 cup

cold butter

6 tablespoons

buttermilk

1 cup

shredded mozzarella or Monterey Jack

2 cups

packages (24 ounces each) frozen cheese ravioli

shredded mozzarella

2 cups

grated Parmesan

1/2 cup

melted butter, plus a little for the griddle

4 tablespoons

Pantry and Bread

Kosher salt, to taste

check pantry

(15 ounces) black beans, drained and rinsed

1 can

(15 ounces) pinto beans, drained and rinsed

1 can

(28 ounces) diced tomatoes with juices

1 can

corn

1 cup

chili powder

2 teaspoons

cumin

2 teaspoons

dried oregano

1 teaspoon

kosher salt, or to taste

1 teaspoon

smoked paprika

1/2 teaspoon

dry short pasta

12 ounces

all-purpose flour

3 tablespoons

Dijon mustard

1 teaspoon

breadcrumbs

1/2 cup

oil

1 tablespoon

frozen peas

1 cup

dried thyme

1 teaspoon

kosher salt

1 teaspoon

baking powder

1 tablespoon

fine salt

1/2 teaspoon

individual flatbreads

mayonnaise

1/4 cup

dried dill

1 teaspoon

pinch of salt

check pantry

jars (24 ounces each) marinara

ricotta

1 cup

Italian seasoning

1 teaspoon

sugar

2 tablespoons

cinnamon

2 teaspoons

eggs

2 large

vanilla

1 teaspoon

maple syrup

2 tablespoons

The Healthy Homesteader Kitchen Club

Week Four Shopping List

October 19 to 25 | Check your freezer and pantry before heading to the store

Meat and Protein

boneless chicken thighs

2 pounds

chicken broth

3 cups

ground beef

11/2 pounds

boneless chicken thighs, diced

2 pounds

chicken broth, plus a splash if needed

3 cups

slices bacon

chicken wings, separated into flats and drumettes

4 pounds

boneless chuck roast

3 pounds

beef broth

1/2 cup

Produce

onion, diced

garlic cloves, minced

lime juice

1 tablespoon

sweet potatoes OR Yukon Gold potatoes, cut into 1/2-inch cubes

1 pound

onion, finely diced

1 small

carrots, finely diced

black pepper

1/2 teaspoon

russet potatoes, peeled and cut into 1/2-inch cubes

21/2 pounds

Sliced green onions, for serving

check pantry

garlic powder

1 teaspoon

Yukon Gold potatoes, cut into wedges

2 pounds

kosher salt, for potatoes

3/4 teaspoon

garlic powder, for potatoes

1/2 teaspoon

onion, sliced

pepperoncini brine

1/4 cup

6–8 pepperoncini peppers

check pantry

Kosher salt and black pepper, to taste

check pantry

Dairy

cream cheese, softened and cubed

4 ounces

Cheddar, salsa, and sour cream, for serving

check pantry

butter, cut into pieces

2 tablespoons

shredded cheddar

1 cup

whole milk

1 cup

sour cream

1/2 cup

butter

2 tablespoons

butter, for noodles

1 tablespoon

softened butter

1/2 cup

plus 2 tablespoons softened butter

1/2 cup

cream cheese, softened

2 ounces

melted butter

3 tablespoons

2–3 tablespoons milk

check pantry

Pantry and Bread

(15 ounces each) white beans, drained and rinsed

2 cans

(4 ounces) mild diced green chiles

1 can

cumin

2 teaspoons

dried oregano

1 teaspoon

kosher salt, or to taste

1 teaspoon

corn

11/2 cups

oil, divided

2 tablespoons

kosher salt, divided

3/4 teaspoon

chili powder

2 teaspoons

smoked paprika

1/2 teaspoon

water

1/4 cup

corn tortillas

uncooked long-grain white rice

11/2 cups

dried thyme

1 teaspoon

kosher salt

1 teaspoon

Kosher salt, to taste

check pantry

aluminum-free baking powder, NOT baking soda

1 tablespoon

oil

2 tablespoons

Favorite dipping sauce, optional

check pantry

ranch seasoning

2 tablespoons

Worcestershire sauce

1 tablespoon

egg noodles

12 ounces

granulated sugar

1/2 cup

salt

1 teaspoon

instant yeast

1 tablespoon

eggs

2 large

all-purpose flour

6 cups

packed brown sugar

11/4 cups

cinnamon

11/2 tablespoons

powdered sugar

21/4 cups

vanilla

1 teaspoon

The Healthy Homesteader Kitchen Club

Week Five Shopping List

October 26 to 31 | Check your freezer and pantry before heading to the store

Meat and Protein

boneless chicken thighs

2 pounds

chicken broth, plus more if needed

4 cups

ground beef

11/2 pounds

mild bulk Italian sausage

11/4 pounds

chicken broth, plus more as needed

21/2 cups

chicken broth

1 cup

beef broth

1 cup

Produce

onion, diced

carrots, sliced

celery stalks, sliced

garlic cloves, minced

black pepper

1/2 teaspoon

pepperoni, chopped, optional

4 ounces

bell pepper, diced

Dairy

butter

2 tablespoons

Shredded cheese, lettuce, salsa, and sour cream, for serving

check pantry

heavy cream

3/4 cup

grated Parmesan

1/2 cup

shredded mozzarella

21/2 cups

buttermilk

1 cup

melted butter

1/4 cup

Cheddar and sour cream, optional toppings

check pantry

Pantry and Bread

dried thyme

1 teaspoon

kosher salt, or to taste

1 teaspoon

dry egg noodles

12 ounces

chili powder

2 teaspoons

cumin

11/2 teaspoons

paprika

1 teaspoon

dried oregano

1/2 teaspoon

water

1/2 cup

tortillas or taco shells

tomato paste

2 tablespoons

(141/2 ounces) diced tomatoes with juices

1 can

dry short pasta

12 ounces

Italian seasoning

1/2 teaspoon

Kosher salt, to taste

check pantry

oil-packed sun-dried tomatoes, drained and chopped

1/3 cup

kosher salt

1/2 teaspoon

cornstarch mixed with 1 tablespoon cold water

1 tablespoon

uncooked rice, for serving

11/2 cups

prepared pizza dough

2 pounds

thick marinara, divided

1 cup

egg, beaten

1 large

(15 ounces each) kidney or pinto beans, drained and rinsed

2 cans

(28 ounces) crushed tomatoes

1 can

(15 ounces) tomato sauce

1 can

smoked paprika

1 teaspoon

cornmeal

1 cup

all-purpose flour

1 cup

baking powder

1 tablespoon

fine salt

1/2 teaspoon

honey

2 tablespoons

egg

1 large

October 2026 | Featured Recipes

This Month's Recipes

A full recipe for every dinner
Slow cooker Mondays, taco Tuesdays, cozy all month

Download October Recipe Booklet

All 31 dinner recipes — print at home and keep forever

Thursday October 1 Dinner

Cheeseburger Soup

Everything cozy about a cheeseburger, spooned into a creamy potato soup.

Time

40 minutes

Serves

Level

Easy

Megan's TipShred the cheddar yourself so it melts smoothly. Add a splash of broth if the soup thickens as it sits.

Ingredients

• ground beef

11/2 pounds

• onion, diced

• carrots, diced

• celery stalks, diced

• garlic cloves, minced

• Yukon Gold potatoes, cut into 1/2-inch cubes

2 pounds

• beef broth

4 cups

• kosher salt, plus more to taste

1 teaspoon

• black pepper

1/2 teaspoon

• Dijon mustard

1 teaspoon

• whole milk

1 cup

• cornstarch

2 tablespoons

• freshly shredded cheddar

2 cups

Instructions

Brown beef in a large pot over medium heat for 6–8 minutes; drain excess fat.

Add onion, carrots, and celery. Cook 5 minutes, then stir in garlic for 30 seconds.

Add potatoes, broth, salt, pepper, and mustard. Bring to a boil, reduce heat, and simmer 15–20 minutes, until potatoes are tender.

Whisk milk and cornstarch, stir into soup, and simmer 2–3 minutes to thicken.

Remove from heat and stir in cheddar until melted. Taste for salt.

Breakfast Recipe

Overnight Oats

Prep the Night Before | Ready When You Wake Up | 5 Minutes

Prep

5 min

Cook

Overnight

Serves

Level

Easy

Megan's TipUse a mason jar so it is grab and go straight from the fridge. Double or triple the recipe on Sunday night and you have breakfast handled for several mornings at once.

Ingredients

• Old-fashioned oats

1/2 cup

• Milk of choice

1/2 cup

• Greek yogurt

1/4 cup

• Honey or maple syrup

1 tbsp

• Fresh fruit, chopped

1/4 cup

• Cinnamon

pinch

Instructions

Combine oats, milk, yogurt, honey and cinnamon in a jar or container with a lid.

Stir well until fully combined.

Cover and refrigerate overnight, at least 6 hours.

In the morning, stir and top with fresh fruit. Eat cold straight from the fridge, or warm 30 seconds if you prefer it warm.

October 2026 | Monthly Staples

Three Fall Pantry Staples

Skip the packets and the jugs
Real ingredients, made once, enjoyed all season

Staple 1 of 3 | Ditch the Seasoning Packet

Homemade Chili Mix

One batch seasons a full pot of chili, like the Halloween Crockpot Chili this month. Keep a jar in the pantry and chili night is just brown the meat, open a few cans, and stir.

Why Make Your Own

Store-bought chili packets lean on salt, flour, and anti-caking agents. This is just spices you already own, it costs pennies per pot, and you control the heat and the salt.

Ingredients (one pot of chili)

Chili powder

2 tbsp

Ground cumin

1 tbsp

Smoked paprika

1 tbsp

Garlic powder

2 tsp

Onion powder

2 tsp

Dried oregano

1 tsp

Salt

1 tsp

Cayenne, optional

1/4 tsp

Instructions

Whisk everything together in a small bowl until the color is even. One batch makes about 6 tablespoons.

Store in a jar with a tight lid in a cool, dry cupboard for up to 6 months.

To use, stir one batch into 2 pounds of browned ground beef along with your tomatoes, beans, and broth. For 1 pound of meat, use about 3 tablespoons. Taste near the end before adding more salt.

Making the Halloween Crockpot Chili? Use one batch in place of the chili powder, cumin, smoked paprika, and oregano, then season with salt at the end.

Megan's Tip Make four batches at once and keep it in a pint jar. That is four chili nights handled, and a scoop is great on roasted potatoes and taco meat too.

Staple 2 of 3 | Better Than the Box

Homemade Hot Cocoa Mix

A big jar of rich, creamy cocoa mix for cold mornings, after-school cups, and football nights on the couch. Scoop, stir, done.

Why Make Your Own

Boxed cocoa packets are mostly sugar, corn syrup solids, and thickeners, with very little real cocoa. This one tastes like actual chocolate and makes about 18 cups for the price of a single box.

Ingredients (about 18 cups of cocoa)

Powdered milk

2 1/2 cups

Powdered sugar

2 cups

Unsweetened cocoa powder

1 1/2 cups

Salt

1 tsp

Cinnamon, optional

1 tsp

Instructions

Sift or whisk everything together in a large bowl until there are no cocoa lumps left.

Spoon into a large jar or two quart jars with tight lids. Keeps up to 6 months in the pantry.

For one mug, stir 1/3 cup of mix into 1 cup of hot milk or water. Hot milk makes it extra rich.

Top with whipped cream, a marshmallow, or a sprinkle of cinnamon if you like.

Megan's Tip Want less refined sugar? Blend coconut sugar or maple sugar in a blender until powdery and use it in place of the powdered sugar. A pint jar tied with a tag that says "1/3 cup + 1 cup hot milk" makes the easiest teacher or neighbor gift.

Staple 3 of 3 | Straight From the Orchard

Homemade Apple Cider

Whole apples, an orange, and warm spices simmered low and slow until the whole house smells like fall. Serve it hot, keep it cold in the fridge, or use it in the Apple Cider Donut Cake in the Fall Baking tab.

Why Make Your Own

Most store cider is pasteurized, filtered, and often sweetened. Homemade is just fruit, spice, and water, you decide if it gets any sweetener at all, and it is a great way to use up a bag of bruised or extra apples.

Ingredients (about 10 cups, 6-quart slow cooker)

Apples, mixed varieties, quartered

10 to 12

Orange, quartered

Cinnamon sticks

Whole cloves

1 tsp

Whole allspice

1/2 tsp

Water

to cover

Maple syrup, optional

1/4 to 1/2 cup

Instructions

Place the apples and orange in the slow cooker, peels, cores and all. Add the cinnamon sticks, cloves, and allspice.

Pour in water until the fruit is covered by about an inch, leaving room at the top of the crock. Cover and cook on LOW 6 to 8 hours.

Mash the soft fruit well with a potato masher, then cover and cook 1 more hour.

Strain through a fine mesh strainer lined with cheesecloth, pressing on the fruit to get every drop. Discard the solids.

Taste, then stir in maple syrup only if it needs it. Serve warm, or refrigerate up to 1 week. Freezes well up to 3 months.

Megan's Tip No slow cooker free? Simmer it covered in a big stockpot on low for 2 to 3 hours instead, then mash and simmer 30 minutes more. Use a mix of sweet and tart apples, like Honeycrisp with Granny Smith, for the best flavor.

October 2026 | Member Resource

Pantry and Kitchen Tips

Cozy nights, easy mornings, real food
Feel prepared no matter what October throws at you

The Slow Cooker Pantry

Monday is slow cooker night all month long. Keep these on hand and it stays that simple every single week.

·Chuck roast and boneless chicken thighs, both freeze well and both go the distance in a long slow cook.
·Canned beans, diced tomatoes, and broth, the backbone of nearly every soup and chili this month.
·Onions, carrots, and celery, the classic base that starts almost every slow cooker dinner.
·A jar of your Homemade Chili Mix and a jar of taco seasoning, both do a lot of flavor work with almost no effort.

Mason Jar Gifts

The Chili Mix and Hot Cocoa Mix in this month's Monthly Staples tab double as the easiest homemade gifts of the season. One afternoon, a few jars, done.

·Wide-mouth pint jars fill fastest and look the prettiest on a shelf. Make a double batch so one stays in your pantry.
·Tie on a tag with the directions: "Stir into 2 lbs browned beef with tomatoes and beans" for chili, "1/3 cup + 1 cup hot milk" for cocoa.
·Perfect for teachers, neighbors, coaches, and anyone who brought you a meal this year.

Football Night Ready

Fridays and Saturdays lean into game day energy this month. A few things make hosting or just feeding your own crew easier.

·Sliders, wings, and flatbreads all hold up well on a table for a couple hours, perfect for a house with the game on.
·Prep dips and toppings ahead of time so the only thing happening during kickoff is reheating, not cooking.
·Paper plates are always allowed on a game day. Save the real dishes for a slower night.

When You Need Dinner Fast

Even the best plan meets a night where the whole schedule falls apart. That is exactly what the SOS Dinners section is for.

·Head to the SOS Dinners tab for 10 real-food dinners built entirely from pantry, freezer, and canned staples, no store run required.
·Every one is ready in 15 to 20 minutes flat, built for the night practice ran long or the day just got away from you.
·Keep canned chicken, jarred sauce, and a bag of frozen veggies on hand and you are always fifteen minutes from a real dinner.

October 2026 | Member Bonus

Fall Baking

The treats that make the house smell like fall
Pick one that sounds good this week, this is a recipe box, not another to-do list

Breakfast and Afternoon Bakes

Fall Baking | 12 slices

Apple Cider Donut Cake

All the cinnamon-sugar comfort of an orchard donut in a cake you can slice. Reducing the cider gives it apple flavor instead of just extra liquid.

Ingredients

— For the cake —
apple cider, reduced to 3/4 cup and cooled2 cups
all-purpose flour3 cups
baking powder2 teaspoons
baking soda1/2 teaspoon
fine salt1 teaspoon
cinnamon2 teaspoons
nutmeg1/2 teaspoon
eggs3 large
granulated sugar3/4 cup
packed brown sugar1/2 cup
sour cream1 cup
neutral oil1/2 cup
vanilla extract1 teaspoon
— For the coating —
melted butter3 tablespoons
granulated sugar1/3 cup
cinnamon1 tablespoon

Instructions

Simmer the cider in a small saucepan until 3/4 cup remains, about 15–20 minutes. Cool it. Heat the oven to 350°F and thoroughly grease and flour the Bundt pan, reaching every ridge.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk the eggs, both sugars, sour cream, oil, vanilla, and cooled cider.
Fold the dry ingredients into the wet ingredients just until no dry flour remains. Pour into the pan and level the top.
Bake 45–55 minutes, until a skewer inserted in the thickest part comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then invert onto a rack.
While the cake is still warm, brush with melted butter and sprinkle with the cinnamon sugar. Cool before slicing.

Megan's Tip Measure the reduced cider after simmering. If it went below 3/4 cup, add a little fresh cider to reach that mark.

Fall Baking | 12 muffins

Pumpkin Cream Cheese Muffins

These are soft pumpkin muffins with a little cream cheese in the center. They feel like a bakery treat but make a useful batch for breakfast or an after-school snack.

Ingredients

— For the muffins —
all-purpose flour1 3/4 cups
baking powder1 teaspoon
baking soda1/2 teaspoon
fine salt1/2 teaspoon
cinnamon2 teaspoons
ground ginger1/2 teaspoon
nutmeg1/4 teaspoon
pumpkin purée1 cup
packed brown sugar3/4 cup
eggs2 large
neutral oil or melted butter1/2 cup
vanilla extract1 teaspoon
— For the filling —
cream cheese, softened4 ounces
granulated sugar2 tablespoons
vanilla extract1/2 teaspoon

Instructions

Heat the oven to 350°F and line a 12-cup muffin tin. Beat the cream cheese, granulated sugar, and 1/2 teaspoon vanilla until smooth.
Whisk the flour, baking powder, baking soda, salt, and spices. In another bowl, whisk pumpkin, brown sugar, eggs, oil, and 1 teaspoon vanilla.
Fold the dry ingredients into the pumpkin mixture just until combined. Divide about half the batter among the muffin cups. Put roughly 1 teaspoon cream cheese filling in each center; cover with the remaining batter. Each cup should be no more than three-quarters full.
Bake 20–24 minutes, until the muffin portion springs back and a toothpick inserted into muffin rather than filling comes out clean. Cool 10 minutes in the pan, then transfer to a rack.

Megan's Tip Keep the cream cheese centered so it does not stick to the liner. Refrigerate leftovers in a covered container for up to 4 days.

Fall Baking | 8 scones

Maple Pecan Scones

Buttery edges, toasted pecans, and a little maple glaze make these excellent with coffee. They are the quieter fall bake next to the pumpkin and apple recipes.

Ingredients

all-purpose flour2 cups
baking powder1 tablespoon
fine salt1/2 teaspoon
cold butter, cubed1/2 cup
chopped toasted pecans3/4 cup
egg1 large
cold heavy cream, plus a little for brushing1/2 cup
pure maple syrup1/4 cup
vanilla extract1 teaspoon
— For the glaze —
powdered sugar3/4 cup
maple syrup1 1/2 tablespoons
1–2 teaspoons milk, as needed

Instructions

Heat the oven to 400°F and line a baking sheet. Whisk flour, baking powder, and salt. Cut in the cold butter until pea-size pieces remain, then stir in pecans.
Whisk the egg, cream, maple syrup, and vanilla. Stir into the flour mixture just until a shaggy dough forms. If dry flour remains, add cream 1 tablespoon at a time.
Pat into an 8-inch round about 1 inch thick. Cut into 8 wedges. Space them on the sheet, brush the tops lightly with cream, and chill 10 minutes while the oven finishes heating.
Bake 18–22 minutes, until golden and set. Cool at least 15 minutes. Whisk the glaze ingredients and drizzle over the scones.

Megan's Tip Toast the pecans ahead and keep the butter cold. Both make a noticeable difference in the finished scones.

Fall Baking | About 7 cups

Maple Cinnamon Granola Clusters, Three Ways

One base batch becomes breakfast, yogurt topping, or a handful grabbed on the way out the door. Let the pan cool completely before breaking it up for the big clusters.

Ingredients

Old-fashioned rolled oats4 cups
Chopped pecans or walnuts1 cup
Pumpkin seeds1/2 cup
Cinnamon1.5 teaspoons
Fine salt1/2 teaspoon
Pure maple syrup1/2 cup
Melted coconut oil or neutral oil1/3 cup
Vanilla extract1 teaspoon

Instructions

Heat the oven to 300F and line a large rimmed sheet pan with parchment. Mix oats, nuts, seeds, cinnamon, and salt.
Whisk maple syrup, oil, and vanilla. Pour over the oats and mix until evenly coated. Spread into an even layer and press it down firmly with a spatula.
Bake 35-40 minutes, rotating the pan once. The edges should be golden and the center lightly toasted. Do not stir if you want clusters.
Cool completely on the pan, about 45 minutes, then break into pieces. Store airtight at room temperature for up to 2 weeks.

Fall Variations

Apple Pie Walnut: Choose walnuts for the nuts. Increase cinnamon to 2 teaspoons and add 1/4 teaspoon nutmeg. After the granola cools, stir in 3/4 cup chopped dried apples. Do not bake fresh apple into the batch.
Pumpkin Spice Pecan: Choose pecans and replace the cinnamon with 2 teaspoons pumpkin pie spice. Keep the pumpkin seeds. The spice gives pumpkin flavor without adding wet purée that would soften the clusters.
Chocolate Coconut: Replace half the nuts with 1 cup unsweetened coconut flakes. Add the coconut for only the last 10 minutes of baking so it does not burn. After cooling, fold in 3/4 cup dark chocolate chips.

Megan's Tip This is an easy recipe to double, but bake each batch on its own sheet so it can toast instead of steam. Use certified gluten-free oats when needed.

Fall Baking | 9 generous squares

Pumpkin Coffee Cake with Cinnamon Streusel

The cinnamon crumb is the reason to cut another piece. This is a simple square-pan cake for a slow morning or an afternoon when everyone ends up in the kitchen.

Ingredients

— For the cake —
all-purpose flour2 cups
baking powder2 teaspoons
fine salt1/2 teaspoon
cinnamon1 1/2 teaspoons
ground ginger1/2 teaspoon
nutmeg1/4 teaspoon
pumpkin purée1 cup
granulated sugar3/4 cup
eggs2 large
melted butter, cooled1/2 cup
milk1/2 cup
vanilla extract1 teaspoon
— For the streusel —
all-purpose flour3/4 cup
packed brown sugar1/2 cup
cinnamon1 tablespoon
cold butter, cubed5 tablespoons

Instructions

Heat the oven to 350°F. Grease and line a 9-inch square pan with parchment overhang.
Make the streusel: combine flour, brown sugar, and cinnamon. Work in cold butter until clumps form. Refrigerate while making the cake.
Whisk cake flour, baking powder, salt, and spices. In another bowl, whisk pumpkin, sugar, eggs, melted butter, milk, and vanilla. Fold wet and dry mixtures together just until combined.
Spread in the pan and scatter the streusel evenly over the top. Bake 40–50 minutes, until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs. Cool at least 20 minutes before cutting.

Megan's Tip Keep the streusel in clumps rather than mixing it into fine sand. That is how you get the crumbly top in every slice.

Cookies, Bars and Desserts to Share

Fall Baking | About 24 cookies

Soft Molasses Spice Cookies

Soft centers, crackly sugar tops, and the smell of ginger and cloves. These taste like late October beginning to lean toward the holidays.

Ingredients

all-purpose flour2 1/4 cups
baking soda1 teaspoon
ground ginger2 teaspoons
cinnamon1 teaspoon
ground cloves1/4 teaspoon
fine salt1/2 teaspoon
butter, softened3/4 cup
packed brown sugar3/4 cup
egg1 large
unsulphured molasses1/3 cup
vanilla extract1 teaspoon
granulated sugar, for rolling1/3 cup

Instructions

Whisk flour, baking soda, spices, and salt. Beat butter and brown sugar until creamy. Beat in the egg, molasses, and vanilla.
Mix the dry ingredients into the wet ingredients just until combined. Cover and chill 30 minutes. Heat the oven to 350°F and line baking sheets.
Scoop tablespoon-size portions and roll in granulated sugar. Space about 2 inches apart. Bake 9–11 minutes, until edges are set and centers still look slightly soft.
Cool on the pan for 5 minutes, then move to a rack. They finish setting as they cool.

Megan's Tip Do not wait for the centers to look firm in the oven; that is how a soft molasses cookie becomes crisp.

Fall Baking | 18–20 bars

Brown Butter Cinnamon Blondies

One bowl after browning the butter, one pan, and chewy cinnamon-sugar edges. These are the easy bake to make when dessert was not on the schedule until someone asked for it.

Ingredients

butter1 cup
packed brown sugar1 1/2 cups
eggs2 large
vanilla extract2 teaspoons
all-purpose flour2 cups
cinnamon1 teaspoon
baking powder1/2 teaspoon
fine salt1/2 teaspoon
granulated sugar mixed with 1 teaspoon cinnamon, for topping2 tablespoons

Instructions

Heat the oven to 350°F. Line a 9 × 13-inch pan with parchment. Melt the butter in a light-colored saucepan over medium heat, swirling until the milk solids turn golden brown and smell nutty, about 5–7 minutes. Pour into a bowl, including the brown bits, and cool 10 minutes.
Whisk in the brown sugar, eggs, and vanilla. Fold in flour, cinnamon, baking powder, and salt just until combined.
Spread in the pan. Sprinkle the cinnamon sugar evenly over the top. Bake 24–29 minutes, until the edges are set and golden and a toothpick in the center has moist crumbs rather than wet batter.
Cool completely in the pan before cutting for clean squares.

Megan's Tip Brown butter goes from nutty to burned quickly, so take the pan off the heat as soon as you see amber flecks. Cool the bars completely before slicing.

Fall Baking | 8 hand pies

Salted Caramel Apple Hand Pies

Little apple pies you can hold, with a soft caramel drizzle and a pinch of salt. This is the weekend baking project of the section; make the pastry ahead to spread out the work.

Ingredients

— For the pastry —
all-purpose flour2 1/2 cups
fine salt1 teaspoon
very cold butter, cubed1 cup
6–8 tablespoons ice water
— For the apples —
medium apples, peeled and finely diced2
packed brown sugar1/4 cup
cinnamon1 teaspoon
lemon juice1 tablespoon
cornstarch1 tablespoon
— For finishing —
egg beaten with 1 tablespoon water1
coarse sugar, optional1 tablespoon
granulated sugar, for caramel1/2 cup
butter, for caramel2 tablespoons
heavy cream, for caramel1/4 cup
Flaky salt

Instructions

Mix flour and salt. Cut in the cold butter until pea-size pieces remain. Add ice water 1 tablespoon at a time, mixing just until the dough holds when squeezed. Divide into two discs, wrap, and chill at least 30 minutes.
Cook diced apples, brown sugar, cinnamon, and lemon juice in a skillet over medium heat for 5–7 minutes, until slightly softened. Stir in cornstarch and cook 1 minute. Cool completely so hot filling does not melt the pastry.
Heat the oven to 400°F and line a baking sheet. Roll each disc about 1/8 inch thick. Cut 16 circles about 4 1/2 inches wide, rerolling scraps once. Place a scant 2 tablespoons apple filling on 8 circles, leaving clear edges.
Brush edges with egg wash, cover with remaining circles, press closed, and crimp with a fork. Cut a small vent in each top. Brush with egg wash and sprinkle with coarse sugar if using. Chill the assembled pies for 10 minutes.
Bake 22–27 minutes, until deeply golden. Cool 10 minutes. Meanwhile, make the caramel: melt the 1/2 cup sugar in a small, dry, light-colored saucepan over medium heat, stirring only as needed to melt any dry patches. When it turns amber, remove from heat. Carefully whisk in 2 tablespoons butter and then the heavy cream; it will bubble vigorously. Return to low heat briefly if lumps remain, then cool until thick enough to drizzle.
Drizzle about 1/3 cup of the caramel over the hand pies and add a tiny pinch of flaky salt just before serving. Refrigerate leftover caramel for coffee or another dessert.

Megan's Tip Drizzle caramel after baking; putting it inside the pastry makes leaks more likely. This homemade caramel has no corn syrup.

Fall Baking | 18 cupcakes

Carrot Cake Cupcakes with Maple Cream Cheese Frosting

All the spice and soft crumb of carrot cake in a size that is easy to share. Freshly grated carrots make these tender; the maple frosting keeps the sweetness warm and simple.

Ingredients

— For the cupcakes —
all-purpose flour2 cups
baking powder2 teaspoons
baking soda1/2 teaspoon
fine salt1 teaspoon
cinnamon2 teaspoons
ground ginger1/2 teaspoon
nutmeg1/4 teaspoon
eggs3 large
granulated sugar3/4 cup
packed brown sugar1/2 cup
neutral oil3/4 cup
vanilla extract1 teaspoon
finely grated carrots, lightly packed2 1/2 cups
— For the frosting —
cream cheese, softened8 ounces
butter, softened1/2 cup
powdered sugar2 cups
pure maple syrup1 tablespoon
vanilla extract1 teaspoon

Instructions

Heat the oven to 350°F. Line 18 muffin cups. Whisk flour, leaveners, salt, and spices.
In a second bowl, whisk eggs, both sugars, oil, and vanilla. Stir in carrots, then fold in the dry ingredients just until no flour remains.
Divide among liners, filling each about two-thirds full. Bake 20–24 minutes, until the tops spring back and a toothpick comes out clean. Cool completely.
Beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, and vanilla; beat until fluffy. Spread or pipe onto cooled cupcakes. Refrigerate frosted leftovers in a covered container for up to 4 days.

Megan's Tip Grate carrots on the fine or medium holes; thick packaged carrot shreds do not soften as nicely in a cupcake.

Fall Baking | 8 small cups

No-Bake Apple Butter Cheesecake Cups

The make-ahead dessert for a day when the oven is busy. Spiced apple butter swirls through a light cheesecake filling over a buttery crumb base.

Ingredients

crushed plain cookies or graham crackers1 1/2 cups
melted butter3 tablespoons
cream cheese, softened8 ounces
powdered sugar1/3 cup
vanilla extract1 teaspoon
cold heavy cream1 cup
apple butter, plus 1/4 cup for topping1/2 cup
Cinnamon, for finishing

Instructions

Mix cookie crumbs with melted butter. Divide among 8 small cups and press lightly; do not compact hard.
Beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cold cream to medium-stiff peaks. Fold whipped cream into the cream cheese mixture, then gently fold in 1/2 cup apple butter so the filling stays lightly streaked.
Spoon over the crumb bases. Chill at least 2 hours until set. Add a little of the remaining apple butter and a dusting of cinnamon before serving. Keep refrigerated and eat within 3 days.

Megan's Tip Use thick apple butter, not thin applesauce; it gives the cups concentrated apple flavor without loosening the filling. Gluten-free cookies make an easy gluten-free crumb base.

Bakes for the Dinner Table

Fall Baking | 12 rolls

Soft Honey Butter Dinner Rolls

These are for chili night, soup night, and the dinner when someone wants bread to catch the last bit of sauce. They can be shaped ahead and baked when you need them.

Ingredients

warm whole milk, 105–110°F1 cup
instant yeast2 1/4 teaspoons
honey1/4 cup
egg1 large
melted butter, cooled slightly1/4 cup
fine salt1 teaspoon
to 4 1/4 cups all-purpose flour3 3/4
melted butter mixed with 1 teaspoon honey, for brushing2 tablespoons

Instructions

Mix warm milk, yeast, honey, egg, melted butter, salt, and 3 3/4 cups flour. Knead by mixer or hand for 7–9 minutes, adding more flour a tablespoon at a time only until the dough is soft and tacky but manageable.
Put in a lightly oiled bowl, cover, and rise 60–90 minutes, until doubled. Grease a 9 × 13-inch pan.
Divide the dough into 12 pieces and shape smooth balls. Arrange in the pan, cover, and rise 30–45 minutes until puffy.
Heat the oven to 375°F. Bake 18–23 minutes, until golden and the center rolls are baked through (about 190°F in the center). Brush warm rolls with honey butter.

Megan's Tip Freeze fully cooled rolls in an airtight bag for up to 2 months and warm them covered in a low oven.

Fall Baking | One 9 × 13-inch loaf, about 12 squares

Garlic Rosemary Focaccia

An olive oil bread with crisp edges and a soft middle, made for dipping in soup or slicing beside a slow cooker dinner. The garlic goes on after baking so it stays fragrant instead of burning.

Ingredients

all-purpose or bread flour4 cups
instant yeast2 teaspoons
fine salt2 teaspoons
warm water1 3/4 cups
olive oil, divided, plus 1 teaspoon to oil the bowl5 tablespoons
chopped fresh rosemary1 tablespoon
garlic cloves, finely grated2
flaky salt, for the top1/4 teaspoon

Instructions

Mix flour, yeast, fine salt, warm water, and 2 tablespoons olive oil into a sticky dough. Stir vigorously for 2 minutes; no lengthy kneading is needed. Cover in a lightly oiled bowl and rise 60–90 minutes, until puffy and roughly doubled.
Coat a 9 × 13-inch metal pan with 1 tablespoon olive oil. Scrape dough into the pan and gently stretch toward the edges. Rest 15 minutes if it springs back, then stretch again. Cover and rise 30–45 minutes until airy.
Heat the oven to 425°F. Drizzle with the remaining 1 tablespoon olive oil, dimple deeply with oiled fingertips, and scatter rosemary and flaky salt over the top.
Bake 22–28 minutes, until deep golden brown, especially along the edges. Mix the grated garlic with the final 1 tablespoon olive oil and brush over the hot bread. Cool 10 minutes before slicing.

Megan's Tip Give the dough its rest when it resists stretching; pulling harder tears out the air.

October 2026 | For the Nights You Cannot Plan For

SOS Dinners

Real food, ready in 15 to 20 minutes, from what's already in your pantry and freezer
Practice ran long, the day got away from you, dinner still needs to happen

You Don't Have to Be a Hero Tonight

Even the best meal plan can't account for every curveball. These ten dinners are built for exactly that moment, real ingredients, almost no decisions left to make, dinner on the table before anyone has time to ask what's for dinner again.

SOS Dinner | 5 min prep, 10 min cook

Canned Chicken Quesadillas

Some nights, dinner needs to happen before anyone asks what's for dinner again. These crispy quesadillas turn a couple of pantry cans into something everyone can customize.

Ingredients

Chicken breast, canned, drained well2 cans (12.5 oz each)
Flour tortillas (gluten-free if needed)10 medium
Shredded cheddar or Colby Jack cheese3 cups
Chili powder1 tsp
Garlic powder1/2 tsp
Butter or oil, for the skillet2 tbsp
Salsa, sour cream, or avocado, for servingto taste

Instructions

Pat the drained chicken dry with a paper towel. Toss it with the chili powder and garlic powder.
Sprinkle cheese over half of each tortilla. Add chicken, then a little more cheese. Fold the tortillas in half.
Heat a skillet over medium heat and add a little butter or oil. Cook the quesadillas in batches for 2-3 minutes per side, until golden and the cheese melts.
Cut into wedges and serve with salsa, sour cream, or avocado.

Megan's Tip If you have leftover peppers or onions, tuck them inside. Keep the filling fairly dry so the tortillas get crisp.

SOS Dinner | 5 min prep, 15 min cook

Jarred Marinara Skillet Pasta

This is my "I have pasta and a jar of sauce, so we're fine" dinner. A few small additions make it taste like more than an emergency meal.

Ingredients

Pasta (gluten-free if needed)16 oz
Olive oil2 tbsp
Small onion, diced1
Garlic cloves, minced3
Marinara sauce2 jars (24 oz each)
Water1/2 cup
Italian seasoning1 tsp
Shredded mozzarella2 cups
Grated Parmesan, plus more for serving1/2 cup
Salt and black pepperto taste

Instructions

Cook the pasta in salted water until just shy of done. Drain.
Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Cook the onion for 4-5 minutes, then add the garlic and cook for 30 seconds.
Stir in the marinara, water, and Italian seasoning. Simmer for 5 minutes.
Add the pasta and toss until coated. Simmer for another 2-3 minutes, until the pasta is tender.
Sprinkle the mozzarella and Parmesan over the top. Cover for 2 minutes to melt the cheese, then season to taste.

Megan's Tip A spoonful of butter stirred into jarred marinara at the end gives it a richer, homemade taste.

SOS Dinner | 5 min prep, 15 min cook

Doctored Canned Tomato Soup with Grilled Cheese

Tomato soup and grilled cheese is the dinner I make when I want everyone happy with almost no planning. A little garlic, cream, and Parmesan give canned soup a cozy upgrade.

Ingredients

Condensed tomato soup3 cans (10.75 oz each)
Milk (measured using an empty soup can)2 cans
Water (measured using an empty soup can)1 can
Butter1 tbsp
Garlic powder1/2 tsp
Dried basil1/2 tsp
Heavy cream or half-and-half1/4 cup
Grated Parmesan1/4 cup
Black pepperto taste
Bread (gluten-free if needed)10 slices
Cheddar, Colby Jack, or favorite melting cheese10 slices
Softened butter3 tbsp

Instructions

Whisk the condensed soup, milk, and water together in a large saucepan. Add the butter, garlic powder, and basil.
Warm over medium heat, stirring occasionally, until hot. Stir in the cream and Parmesan. Add black pepper to taste and keep warm over low heat.
Butter one side of each bread slice. Make 5 sandwiches with the buttered sides facing out and 2 slices of cheese inside each.
Cook in a skillet over medium-low heat for 3-4 minutes per side, until the bread is golden and the cheese has melted. Serve with the soup.

Megan's Tip Keep the skillet at medium-low. The bread will turn golden while the cheese has time to melt all the way through.

SOS Dinner | 5 min prep, 15 min cook

Frozen Cheese Ravioli with Brown Butter

Frozen ravioli feels like a treat even when dinner takes 20 minutes. Brown butter and Parmesan do most of the work here.

Ingredients

Frozen cheese ravioli (gluten-free if needed)2 packages, about 40 oz total
Salted butter8 tbsp
Garlic cloves, minced2
Dried sage or Italian seasoning1/2 tsp
Grated Parmesan, plus more for serving1/2 cup
Reserved pasta water1/4 cup
Black pepperto taste

Instructions

Cook the ravioli in a large pot of salted water according to the package directions. Before draining, save 1/4 cup of the cooking water.
While the ravioli cooks, melt the butter in a large skillet over medium heat. Continue cooking, swirling the pan often, until the butter smells nutty and the bits at the bottom turn golden brown, about 3-5 minutes.
Lower the heat. Stir in the garlic and sage or Italian seasoning; cook for 30 seconds.
Add the drained ravioli and a splash of reserved pasta water. Gently toss to coat, adding more water if needed.
Top with Parmesan and black pepper.

Megan's Tip Have the garlic ready before you start browning the butter. Once the butter turns golden, it can burn quickly.

SOS Dinner | 5 min prep, 15 min cook

Canned Chicken and Black Bean Bowls

These bowls are made for nights when everyone wants something slightly different. Put the toppings on the table and let dinner build itself.

Ingredients

Rice, uncooked2 cups
Chicken breast, canned, drained2 cans (12.5 oz each)
Black beans, drained and rinsed2 cans (15 oz each)
Salsa1 cup
Ground cumin1 tsp
Garlic powder1/2 tsp
Shredded cheddar or Colby Jack cheese2 cups
Frozen corn, thawed or warmed1 cup
Lime, cut into wedges1
Optional toppings: avocado, sour cream, lettuce, cilantroto taste

Instructions

Cook the rice according to the package directions.
In a large skillet over medium heat, combine the chicken, black beans, salsa, cumin, and garlic powder. Break up the chicken and warm everything through for 5-7 minutes.
Warm the corn, if using.
Divide the rice among 5 bowls. Add the chicken and beans, corn, and shredded cheese.
Set out lime wedges and any other toppings so everyone can finish their own bowl.

Megan's Tip Add a splash of water to the skillet if the chicken mixture looks dry. You want enough saucy goodness to flavor the rice.

SOS Dinner | 5 min prep, 30 min cook

Instant Pot Loaded Baked Potato Bar

Baked potatoes are one of my favorite ways to turn "whatever we have" into dinner. The Instant Pot handles the potatoes while you pull out the toppings.

Ingredients

Russet potatoes (12-14 oz each), scrubbed5 large
Water1 cup
Shredded cheddar cheese2 cups
Sour cream1 cup
Bacon, cooked and crumbled6 slices
Butter4 tbsp
Green onions, sliced3
Salt and black pepperto taste

Instructions

Poke each potato several times with a fork. Pour the water into the Instant Pot and set the trivet inside. Stack the potatoes on the trivet.
Secure the lid and set the valve to Sealing. Pressure cook on High for 18 minutes for large potatoes. Let the pressure release naturally for 10 minutes, then carefully release the remaining pressure.
Check that a fork slides easily into the center. If the potatoes need more time, pressure cook for another 3-5 minutes.
Split the potatoes and fluff the insides with a fork. Set out the butter, cheese, sour cream, bacon, green onions, salt, and pepper for everyone to add their own toppings.

Megan's Tip For crisp skins, transfer the cooked potatoes to a baking sheet, rub lightly with oil and salt, and broil for a few minutes while you set the table.

SOS Dinner | 5 min prep, 15 min cook

Breakfast for Dinner

Breakfast for dinner always feels like a little break from the usual routine. Eggs, toast, and whatever breakfast protein is hiding in the freezer make a full meal without a special grocery trip.

Ingredients

Large eggs12
Milk3 tbsp
Butter2 tbsp
Bread (gluten-free if needed)10 slices
Frozen breakfast sausage, bacon, or ham, thawed if required1-1.5 lbs
Salt and black pepperto taste
Fruit or jam, for servingto taste

Instructions

Cook the sausage, bacon, or ham according to its package directions.
Whisk the eggs with the milk, a pinch of salt, and black pepper.
Melt the butter in a large nonstick skillet over medium-low heat. Add the eggs and cook, gently stirring, until softly set.
Toast the bread. Serve the eggs and protein with toast, fruit, and jam.

Megan's Tip If you're short on eggs, stretch dinner with extra toast and a bowl of fruit. Nobody minds a breakfast plate that looks a little different from theirs.

SOS Dinner | 5 min prep, 20 min cook

Frozen Veggie and Canned Chicken Skillet with Jarred Sauce

This is a true freezer-and-pantry dinner: one skillet, plenty of vegetables, and a sauce that pulls it all together. Serve it over rice to catch every bit.

Ingredients

Rice, uncooked2 cups
Olive oil2 tbsp
Frozen mixed vegetables or stir-fry vegetables2 bags (12-16 oz each)
Chicken breast, canned, drained2 cans (12.5 oz each)
Teriyaki or stir-fry sauce (check label if gluten-free)1 jar, about 15 oz
Water, if needed2 tbsp
Optional: sliced green onions or sesame seedsto taste

Instructions

Cook the rice according to the package directions.
Heat the olive oil in a large skillet over medium-high heat. Add the frozen vegetables and cook for 7-10 minutes, stirring occasionally, until hot and any extra moisture has cooked off.
Add the chicken and gently break it into bite-size pieces.
Pour in the sauce and stir until everything is coated. Simmer for 3-5 minutes, adding a little water if the sauce is too thick.
Serve over rice with green onions or sesame seeds, if you like.

Megan's Tip Let the vegetables cook off their extra water before adding the sauce. That keeps the skillet flavorful instead of watery.

SOS Dinner | 5 min prep, 12 min cook

Build-Your-Own Flatbread Pizza

Pizza night is easier when everyone makes their own. Set out a few toppings, hand everyone a flatbread, and let them take it from there.

Ingredients

Large flatbreads or naan (gluten-free if needed)5
Pizza sauce or marinara1.5 cups
Shredded mozzarella4 cups
Olive oil2 tbsp
Italian seasoning1/2 tsp
Toppings of choice: cooked sausage, pepperoni, peppers, onions, olives2-3 cups
Grated Parmesan, for servingto taste

Instructions

Heat the oven to 425F. Arrange the flatbreads on two baking sheets and brush the edges lightly with olive oil.
Spread each flatbread with about 1/4 to 1/3 cup sauce. Add mozzarella and your chosen toppings, then sprinkle with Italian seasoning.
Bake for 10-14 minutes, rotating the pans halfway through, until the cheese bubbles and the edges are golden.
Let cool for a minute, then slice and serve with Parmesan.

Megan's Tip Put wet toppings, like fresh tomatoes, on sparingly so the center stays crisp.

SOS Dinner | 5 min prep, 30 min cook

Canned Chili over Instant Pot Baked Potatoes

This is the dinner for when you need something warm, filling, and almost entirely hands-off. Hot chili over fluffy potatoes makes a few cans feel like a meal.

Ingredients

Russet potatoes (12-14 oz each), scrubbed5 large
Water1 cup
Chili, with or without beans3 cans (15-19 oz each)
Shredded cheddar cheese2 cups
Sour cream1 cup
Green onions, sliced3
Salt and black pepperto taste

Instructions

Poke the potatoes several times with a fork. Pour the water into the Instant Pot, place the trivet inside, and stack the potatoes on top.
Secure the lid and set the valve to Sealing. Pressure cook on High for 18 minutes. Let the pressure release naturally for 10 minutes, then carefully release the rest.
While the potatoes finish, warm the chili in a saucepan over medium heat, stirring occasionally. If a fork doesn't slide easily into the potatoes, pressure cook them for another 3-5 minutes.
Split and fluff each potato. Spoon hot chili over the top, then add cheese, sour cream, green onions, salt, and pepper.

Megan's Tip Keep a couple of cans of chili in the pantry specifically for this meal. It's one of those dinners you can make even when the fridge is looking empty.