This time last year, I kicked off my 10 days of fall dinners series, where I shared one fall-ish dinner recipe every day for ten days. It was a hit—plus I absolutely loved making the recipes—so we’re doing it again! Welcome back to 10 days of fall dinners.

For the next ten days I’ll be sharing a seasonal fall recipe over on Instagram, and every newsletter (Wednesday, Sunday, and Friday) will include the recipe of the day. At the end of the series, I’ll send a full recap so you have everything in one spot.

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I know there’s quite a division between those who look forward to fall as soon as the -ber months hit and those who savor every second of the official summer season. I happen to fall into the first category and have been eagerly testing and filming fall recipes for the last month. But can you blame me?! It’s part of the job…

Instead of jumping right into the hearty, cozy fall recipes, we’re dipping our toes in with today’s autumn sheet pan tortellini with whipped honey ricotta. Yup, you heard that right. We’re cooking tortellini on our sheet pan. It’s easy, hearty, and brings some classic fall produce and seasonings back into the rotation.

Tortellini needs less water than you’d think!! The butternut squash it cooks next to releases enough moisture in the oven to steam it, plus you’ll get delicious crispy tops. Use fresh or frozen tortellini; either works! I tested with GF fresh tortellini, and gnocchi works too. If you love my sheet pan gnocchis, you’re going to love this!

And no eat goood sheet pan is complete without something saucy. Today’s recipe includes a whipped honey ricotta which is the base/saucy-ish element. It takes all of three minutes to whip up and instantly elevates your weeknight sheet pan.

Today’s recipe kicks off ten days of fall dinners!

Be sure to follow along over on Instagram to catch the recipe videos, and subscribe to get the new recipes right to your inbox for the next two weeks.

Paid subscribers: your next two dinner plans are full of early fall dinners with a grocery list and prep day plan to follow along. First one lands in your inbox on Friday!!

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autumn sheet pan tortellini with whipped honey ricotta

serves 4 | prep time: 15 minutes | cook time: 30 minutes

gluten-free, nut-free

INGREDIENTS

For the sheet pan tortellini

• 9 ounces fresh or frozen tortellini (I use gluten-free fresh tortellini)

• 2 heaping cups small-diced butternut squash* (about half a large squash, one small squash, or 12 ounces pre-chopped)

• 2 tablespoons finely chopped sage leaves

• olive oil

• kosher salt

• ground black pepper

• 1 pound ground Italian sausage (spicy or sweet)

• 3 packed cups shredded curly or tuscan kale (about 5 ounces)

• 3 garlic cloves, minced

For the whipped honey ricotta

• 15 ounces part-skim ricotta cheese

• 1 to 2 tablespoons raw honey (additional for drizzling if desired)

• zest of 1/2 lemon (about 1 teaspoon)

• 1/4 teaspoon red pepper flakes (optional), additional for topping if desired

• kosher salt

INSTRUCTIONS

1. Preheat the oven to 400°F. Prepare a large sheet pan (if your sheet pan is not non-stick, line with parchment paper).

2. Add the tortellini, butternut squash, sage, 2 tablespoons of olive oil, and a big pinch of salt and black pepper to the sheet pan. Use a spatula or clean hands to mix, evenly distributing the components and coating everything in the oil and spices. Spread out in a single layer.

3. Use a 1-tablespoon cookie scoop or clean hands, to divide the ground sausage into 18 to 20 evenly-sized balls. With lightly oiled hands, roll each meatball until smooth. Place on the sheet pan, nestled between pieces of squash and tortellini. Bake until the squash is fork tender and the sausage is just cooked, 15 to 18 minutes.

4. Meanwhile, make the whipped honey ricotta: Add the ricotta, 1 tablespoon of honey, lemon zest, red pepper flakes, and a pinch of salt to a food processor. Process on high speed until smooth and light, 30 to 45 seconds. Taste and add the second tablespoon of honey if desired, plus additional salt to taste. Process again for 10 to 15 seconds. Set aside.

5. After the first bake, toss the tortellini, squash, and sausage on the sheet pan to mix and coat everything in the oil on the pan. Add the kale and garlic and toss again, ensuring the kale has been coated in oil. Spread out into a single layer (it’s okay if there is some overlapping) and continue baking until the squash and sausage are lightly browned on top and the kale is crisp, 10 to 12 minutes.

6. To serve, evenly divide the whipped ricotta between four plates, spooning and spreading it in a circle on each plate to cover the bottom. Divide the sheet pan components between the four plates, placing everything on top of the ricotta. Drizzle with additional honey and sprinkle additional red pepper flakes if desired.

STORE IT: Refrigerate the sheet pan components and whipped ricotta in separate sealed containers for up to 4 days.

REHEAT IT: Microwave until warm, 1 to 2 minutes, and serve with chilled whipped ricotta.

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recipe notes

• *Butternut squash: Ensure your squash pieces are no larger than 1/2-inch squares so they fully cook through when baked! If you buy pre-chopped, you will likely need to cut them into smaller pieces.

• I recommend an extra large sheet pan for a loaded meal like this one to ensure your components aren’t overlapping too much and steaming rather than roasting. You can always split onto two smaller sheet pans. If you’re in the market for a sheet pan upgrade, use code JENNLUEKE for a discount on my favorite extra large pan. I also love this griddle pan for sheet pan meals.

• Sausage: If you cannot find ground sausage, buy 12 to 16 ounces of sausage links (uncooked), and remove the meat from casings, then shape into meatballs.

swaps and subs

• Totellini: Swap for frozen or shelf-stable gnocchi.

• Butternut squash: Swap for sweet potato or delicata squash.

• Italian sausage: Swap for chicken sausage or use sliced pre-cooked chicken sausage.

• Vegetarian: Swap Italian sausage for plant-based sausage, or add one can of chickpeas, drained and rinsed. Add the chickpeas for the final 10 to 12 minutes of baking.

• Ricotta: Swap for dairy-free ricotta or cottage cheese.

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If you make today’s recipe, leave a comment or website review, and don’t forget to share pics in the chat. Can’t wait to continue sharing my fall dinners with you!

Much love,

Jenn

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.

I’m a fall girl through and through. As we enter September, I’m so excited to share everything I’ve been developing and testing (new series drops Wednesday!!). And I know… it’s still warm outside for many of you. I hear ya! While today’s recipe is giving fall energy, it’s also oven-free and served chilled.

✨ This one is straight from week one of the September Meal Prep Plan, which just dropped on Friday! Today is the first prep day of the month—grab the full plan here.

Chia pudding is one of my meal prep favorites; it comes together quickly and just has to chill to set—so easy!! This week we’re up-leveling our chia pudding with a little homemade cashew cream. This is what gives the chia pudding its “cheesecake” factor. It’s thick, creamy, and sweetened with dates.

You’ll need a bowl to soak the cashews in boiling water and a blender to make it creamy. Soaking the cashews softens them so they turn all buttery and blend lump-free into our delicious cream—it takes about 20 minutes to soak, so you can prep the jars in the meantime. If you need a nut-free option, read the swaps section!

I love saving time, energy, and money. I also love a good cup of coffee. That’s why Cometeer has become a staple in our freezer. Cometeer is an entirely new way to make coffee—every cup is precision brewed with 10x the strength, then flash-frozen into recyclable aluminum capsules to lock in peak flavor and freshness. Cometeer partners with award-winning roasters from around the world like Counter Culture, Onyx, and Proud Mary—the options are endless.

Using the capsules for my morning iced latte couldn’t be easier; I pop ice and milk into my glass, drizzle in some maple syrup, then finish it off with the thawed coffee capsule and a good stir—no fancy machine or extra coffee shop run needed!! The Double Take Half Caff, Fast Forward, and Big Red Train have been some of my favorites. And it’s Brian-approved, which says a lot since he’s our resident coffee snob... Build your own box or try out a curated one!

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Today’s recipe is right from week one of the September breakfast and lunch meal prep plan. Every month paid subscribers receive a month-long meal prep guide including weekly recipes, grocery lists, prep day plans, and a follow-along calendar. Upgrade to paid today so you don’t have to think about what to make all month long.

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pumpkin cheesecake chia pudding

serves 4 | prep time: 30 minutes | chilling time: 6+ hours

gluten-free, dairy-free, vegetarian, vegan

INGREDIENTS

For the cashew cream (yields about 2 cups)

• 1 heaping cup raw cashews

• 3 large or 5 small pitted medjool dates

• boiling water (about 2 cups)

• 2 teaspoons pure vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon kosher salt (omit if cashews are salted)

For the chia pudding:

• 1 cup cashew, almond, or oat milk

• 15-ounce can pumpkin puree (about 1 1/2 cups)

• 1/2 cup vanilla protein powder

• 1 tablespoon pure maple syrup (up to 2 tablespoons if you like it sweeter)

• 2 teaspoons pumpkin pie spice

• pinch of kosher salt

• 3/4 cup chia seeds

INSTRUCTIONS

1. Add the cashews and dates to a glass bowl and cover with boiling water. Let soak for at least 20 minutes to soften. Note: If you do not have a very high powered blender, the longer you can soak the better!

2. Drain the cashews and dates, catching the water in a bowl to use for blending.

3. Transfer the cashews and dates, 3/4 cup of the reserved water, the vanilla, cinnamon, and salt to the bowl of a blender. Blend on high speed until thick but completely smooth, 1 to 2 minutes, breaking to scrape the sides once or twice and ensure everything is blended. Add additional water, 2 tablespoons at a time, if needed to blend smooth (I typically use about 1 1/4 cups of the water total).

4. Transfer one-quarter of the cashew cream (about 1/2 cup) to a large mixing bowl and the remaining 1 1/2 cups to a lidded jar. Refrigerate the jarred cashew cream until Step 6.

5. Add the milk, pumpkin puree, protein powder, maple syrup, pumpkin pie spice, and salt to the mixing bowl. Whisk until smooth. Add the chia seeds and stir immediately until incorporated into the mixture.

6. Evenly divide the chia mixture between four lidded jars and cover. Refrigerate for at least 2 hours to set slightly, then evenly divide the remaining cashew cream between the four jars, on top of the chia pudding mixture. Return to the refrigerator to chill for at least 4 more hours (or overnight) before enjoying.

STORE IT: Refrigerate for up to 4 days, keep refrigerated until serving.

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get the full meal prep plan

recipe notes

• Toppings: Top with a sprinkle of cinnamon or pumpkin pie spice.

• Cashew cream: Swap for 2 cups whole milk or low-fat Greek yogurt mixed with 1 tablespoon maple syrup and 1 teaspoon ground cinnamon. Swap the cashew cream in the chia mix with yogurt too.

• Protein powder: The vanilla protein powder helps add sweetness and boost the flavor. If omitted, the chia pudding will not carry the same sweet flavor—pumpkin is not sweet on it’s own. Supplement with additional 1-2 tablespoons of maple syrup.

prepping

Sweet Potato, Maple and Sage Breakfast Biscuits: I couldn’t wait any longer to share fall recipes (sue me!). This variation of my ever-popular breakfast biscuits is dairy-free and a little bit sweet—pro tip: use maple breakfast sausage in place of the ground meat for maximum fall flavors.

Lentil, Chickpea, and Kale Chop: You know I can’t resist a good-all-week salad!! This fall chop has roasted veggies so the texture is on point. We’re also adding lentils to our sheet pan—if you’ve never tried a roasted lentil you’re in for a treat!! Grab the full recipe in week one of the September prep plan!

loving

Mini silicone spatulas: Earlier this month we asked everyone’s favorite underrated kitchen tool, and a shocking amount of you said mini spatulas!! I love this $5 dishwasher-safe set. They make popping egg muffins out of the tray super easy, and come in handy for scraping down a blender or food processor.

Stainless steel cleaner: I recently tried out this spray after seeing it around—it has minimal ingredients and nothing harsh, but gives my stainless steel some extra shine. Highly recommend if you pride yourself on sparkling cookware!

recommending

5-in-1 dress: Treading dangerously close into thneed territory here with this one, but you can’t deny that a five-in-one dress is cost effective. I wore it for a wedding last weekend and it was comfortable!! Currently $32 off in the app.

Greek Out: My friend ’s beautiful new cookbook is hitting the shelves on September 8th, and I couldn’t be more excited!( You can order it now and get it on your doorstep next Tuesday. After marrying into a Greek family, I can confidently say this book is going to be a new staple in our home 🤗

Can’t wait for you to prep this week’s breakfast, send your pics in our chat! If you want the full September meal prep plan, head here. We’re back Wednesday with a brand new series!!

Much love,

Jenn

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.

Packed with five weeks of recipes, grocery lists, and weekly prep day guides to get us through the whole month.

Over the last few weeks, I’ve been getting ready for fall recipes and putting the final touches on all the new recipes coming in September. I’m so excited for you to try all the new things coming your way! And the official start is this meal prep plan.

Nonetheless, I wanted to strike that balance of late summer and early fall. I’m fully ready for the new season (it’s my favorite to cook through!), but I also know the weather still needs to catch up. So you’ll find a refreshing mix throughout the month.

This post will walk you through everything you need—the recipes, grocery lists, prep day plans, storage instructions, and much more—to efficiently prep your way through September. Get everything all in one printable or downloadable PDF.

The prep plan makes breakfast and lunch for one person for the entire month. Scale up the lists and recipe measurements as needed to fit your needs: 2x for two people, 3x for three, and so on! All recipes are gluten-free and include swaps to suit your needs. Need more swaps? Just ask me in the comments, and I’ll get back to you!

✅ Every week includes a color-coded grocery list, prep day plan, and recipe PDFs.

✅ Each recipe includes storage instructions for refrigerating/freezing (& reheating!). When you can, freeze the meals in individual portions to make thawing easier down the line—sometimes we’re pulling out just one serving.

✅ Macros are included for all recipes; just click the “macros” link.

✅ Follow the plan to use up all the meals throughout the month! Some weeks the food you prep all goes right to the freezer. Check the full calendar for when you’ll pull it out later in the month. Looking for other plan options? Here head.

Let’s prep!

Here’s everything you need for the next month of prep. If you want all five weeks at once, keep scrolling for the all-in-one PDF.

Read more

Our final August guest is Alex Snodgrass!

Alex is the recipe developer behind The Defined Dish and author of three(!!!) New York Times bestselling cookbooks—The Defined Dish, The Comfortable Kitchen, and Dinner Tonight. That’s a huge deal! Her newest book, Everyday Eats, just came out yesterday!

As a mother, wife, and business owner, Alex knows just how important it is to get dinner on the table quickly and make something everyone will enjoy.

Alex was the incredible moderator at my book tour stop in Dallas, which was kind of a fangirl moment for me. Alex has always been such an inspiration to me, and I kind of can’t believe she’s here today sharing a recipe with us all!!! Thank you Alex!!

Today Alex is sharing one of her favorite weeknight dinners straight from Everyday Eats: One-Pot Chicken Marsala Orzo!

Here’s a little about what we’re cooking from Alex: This one-pot orzo dish has all the flavors of a traditional chicken Marsala but comes together in one pan in thirty-five minutes. With savory mushrooms, fragrant thyme, a splash of Marsala, and a creamy finish from the crème fraîche, this dish is easy enough for a weeknight but impressive enough for company.

Keep reading for my Q&A with Alex and her One-Pot Chicken Marsala Orzo recipe straight from the book. Don’t miss the giveaway at the end! ✨

1. What’s the “no-recipe” recipe you can make from start to finish from memory?

Chicken Piccata, without a doubt. It’s one of those recipes I could make from memory with my eyes closed. My mom made it all the time when I was growing up, so it always felt comforting and familiar. Now it’s become one of my signature go-to meals.

Jenn: Having chicken piccata as your back-pocket meal is such a flex.

2. What kind of grocery shopper are you—list or vibes?

I’m definitely a list person... with a little room for inspiration from what the store has to offer that day. I always go in with a list because otherwise I’ll somehow convince myself I need everything in the store. The list keeps me on track, but I also love wandering the aisles and discovering new products to try.

3. What’s a grocery shopping hot take that you have?

Grocery shopping is genuinely fun. It’s one of my favorite errands… but only if I can get there early before it’s crowded. Give me a quiet grocery store, a coffee, and the freedom to browse, and I’m in my happy place. I think some of my best recipe inspiration has come from stumbling across a new ingredient I wasn’t expecting.

4. What unexpected kitchen tool would you be lost without?

An immersion blender, without question. I use mine constantly to blend creamy sauces, soups, and homemade dressings. It’s one of those tools that earns its spot in the kitchen because it’s so practical.

One of my favorite tricks is making dressings right in a Weck jar. I add all the ingredients, blend with the immersion blender, pop a lid on the jar, and it’s ready to go. There’s hardly anything to clean besides the blending wand, which makes it perfect for everyday cooking.

Jenn: This makes perfect sense coming from the dressing queen herself! (If you didn’t know, Alex is the founder of Sidedish!) Also love how easy immersion blenders make prep; no need to transfer anything back and forth to the blender and clean another big appliance.

5. Was there a defining moment or piece of advice that changed the way you cook? One that you still carry today?

For me, it’s been learning to stay true to the kind of cook I am—and not feeling “less than” because of it. I’m a really solid home cook who loves developing recipes for everyday life. I’m not a classically trained chef making intricate desserts or elaborate restaurant-style dishes, and that’s okay. There are incredibly talented people to turn to for those types of recipes.

6. What’s the story behind Everyday Eats? Who did you picture cooking from it as you developed the recipes?

Everyday Eats was born from the reality of the season of life I’m in. Between work, kids, sports, and everything else that fills a calendar, I know firsthand how hard it can be to get a homemade dinner on the table. I wanted to create a cookbook that meets people where they are… not where they wish they had time to be.

As I developed these recipes, I pictured busy home cooks just like me. Parents juggling school pickups and practices, people working full-time who still want to cook when they get home, newlyweds building confidence in the kitchen, or anyone who wants to eat really well without spending hours doing it.

7. If you weren’t developing recipes and writing cookbooks, what would you be doing?

Realistically, I’d probably be working in my parents’ real estate business… they’ve owned a brokerage in North Texas for years, so I grew up around it.

But if I were choosing a completely different path, I think I’d be in some kind of counseling or support role. Every career assessment I’ve ever taken points me in that direction. I’ve always felt really drawn to helping people navigate hard seasons of life and come out the other side feeling hopeful. Whether that’s through encouragement, listening, or helping someone find their footing again, I think that’s something that comes naturally to me.

Jenn: I love this! And sounds like you’re already doing just that by sharing your recipes with the world. Cooking can be so therapeutic.

8. Who are you setting the table for in your dream world?

Aside from the fact that I would absolutely love to have Ina Garten around my table someday, I think my dream dinner would be much more personal.

I’d set the table for both sets of my grandparents: Daddy Don, Nonnie, Mimi, and Papu… along with everyone I love who’s still here: my husband, our two girls, my parents, my sister, and my brother. Having everyone I love most, across generations, gathered around one table would be incredibly special.

Now, let’s make some chicken marsala orzo!

one-pot chicken marsala orzo

serves 4 | total time: 35 minutes

gluten-free friendly

INGREDIENTS

• 1 pound boneless, skinless chicken breasts, trimmed of excess fat, patted dry, and cut into 1-inch pieces

• 2 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon onion powder

• 1/2 teaspoon dried thyme

• 3 tablespoons extra-virgin olive oil, divided

• 1 tablespoon unsalted butter

• 3 cups stemmed and thinly sliced cremini mushrooms

• 1/2 cup halved and thinly sliced shallot (about 1 large shallot)

• 4 garlic cloves, minced

• 2 teaspoons fresh thyme leaves, plus more for serving

• 3/4 cup marsala wine

• 1 cup orzo (sub brown rice orzo or other small pasta for gluten-free)

• 2 cups low-sodium chicken broth

• Grated zest of 1/2 lemon

• 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)

• 1/3 cup crème fraiche

INSTRUCTIONS

1. In a medium bowl, combine the chicken, 1 teaspoon of the salt, the pepper, onion powder, and dried thyme. Toss to evenly season the chicken.

2. In a large, deep skillet or 3.5-quart braiser with fitted lid, heat 2 tablespoons of the oil over medium-high heat. Add the chicken in a single layer and cook for3 to 4 minutes per side until completely cooked through. Transfer to a plate and set aside.

3. To the same skillet, add the remaining 1 tablespoon oil and the butter. When the butter has melted, add the mushrooms and shallot. Cook, undisturbed, for 5 minutes to allow the mushrooms to get a good sear. Cook, stirring, for an additional 2 to 3 minutes, until the mushrooms are a deep golden brown.

4. Reduce the heat to medium. Add the garlic, the remaining 1 teaspoon of salt, and the fresh thyme. Cook for 1 minute, until the garlic is fragrant. Add the marsala and stir, scraping up any browned bits off the bottom of the pan. Cook until the marsala has reduced by half, about 1 minute.

5. Add the orzo, broth, and lemon zest. Stir to combine. Bring to a rapid simmer, then reduce heat to a gentle simmer, about medium-low heat, and cook for 8 minutes, stirring frequently, until most of the liquid has been absorbed and the orzo is almost done.

6. Reduce the heat to low and add the chicken and any of its juices, the lemon juice, and the crème fraîche. Stir until well combined. Cover and cook until the chicken is warmed through and the orzo is al dente, 2 to 3 more minutes.

STORE IT: Store leftovers in an airtight container in the fridge for up to 3 days.

REHEAT IT: Reheat in a saucepan or skillet over medium heat with a splash of broth to loosen the sauce, stirring occasionally, or microwave in 1-minute increments, stirring between, until warmed through.

One-Pot Chicken Marsala Orzo

1.51MB ∙ PDF file

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Excerpted from Everyday Eats by Alex Snodgrass. Copyright © 2026 by The Defined Dish, LLC. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. All rights reserved.

swaps and subs

• Orzo: Swap for brown rice orzo or other small gluten-free pasta.

• Marsala wine: Swap for a drop of balsamic vinegar mixed with water for a non-alcoholic option.

• Chicken breast: Swap for chicken thighs.

• Cremini mushrooms: Swap for white button mushrooms.

• Crème fraiche: Swap for sour cream or Greek yogurt.

✨ Thank you, Alex, for sharing this recipe with us and for giving us a taste of Everyday Eats. Get more recipes from Alex on her website and on Instagram ✨

1. Watercolor set: We celebrated my grammy’s 90th birthday this month! To honor this major milestone b-day, I painted her a family tree using this set.

2. Food warming trays: These warming trays were a lifesaver to keep food warm for dinner parties while I finished prepping. A highlight was my dad’s 65th b-day!

3. Organic cotton pajamas: I was already obsessed with Pact dresses this summer (this one I love is on clearance), but now that I’ve found their pajama sets, which come in both short and long sleeves, I’m a fan for life.

4. Pilates grip socks: I’m officially six months deep into my pilates journey and loving it!! I’ve tried a few, but these grip socks have become my favorite… even for around the house (no slipping on hardwood floors over here!).

5. New dog collars and leashes: I like to change out the girls’ gear seasonally for fun, but also because Copley and Cashew always seem to find a way to get their collars covered in yogurt on a regular basis. Occupational hazard I guess!

6. Actually good press-on nails: I am officially on the press-on nails train. I never really enjoyed going to a nail salon, and honestly my nails are pretty fragile and damaged at the moment. Olive and June press-ons are a fave right now!!

7. Icelandic Provisions cold brew skyr: turned the whole team on to this flavor! It’s thick, creamy, and truly tastes closer to ice cream than yogurt. Crossing my fingers it doesn’t go away after the season!!

8. Photo albums: I caught a glimpse of the number of photos on my phone recently (thousands….) and decided it was time to actually do something with all the mems! I love putting together photo albums for gifts, and I always print at Walgreens!

9. Facehack setting spray: this has been saving me in the summer heat—my makeup does not budge all day long! The best example is probably the fact that I saw Noah Kahan last month in the pouring rain and my makeup stayed ON.

10. One Trick Pony peanut butter: The perfect drizzling PB for a yogurt bowl, or peanut sauce. Eating spoonfuls also saved me during my oral surgery recovery…

more august faves!

august recipe round up

🎉 Two lucky winners will receive a copy of Everyday Eats and 3 months of the eat goood paid subscription!

To enter, let us know your go-to “no-recipe recipe!” Mine would have to be taco bowls or stuffed sweet potatoes… which I do have a recipe for now.

Leave a comment

catch up on all our guest recipes from august:

Can’t wait to hear your no-recipe recipes, and I’ll be back Friday with a brand new meal prep plan for September… woohoo!

Much love,

Jenn

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.

If you’re just popping in, my 30-20-10 series has been the focus of our weekly recipes this summer. For the last eight weeks, I’ve been sharing easy, nutritious meals that each take 30 minutes total and contain 20+ grams of protein and 10+ grams of fiber per serving. Basically, it’s been a summer full of powerhouse meals.

We’re wrapping up the series with honey harissa turkey bowls with couscous carrot salad, which are, hand to heart, one of the most flavorful bowls I’ve made.

Harissa is one of my favorite ingredients to reach for when I want a marinade with some personality. It’s made from red chilis, tomato paste, and warm spices like cumin and coriander, and brings a gentle heat that builds (instead of hitting you all at once). I use a mild harissa, which is perfect for those who don’t do spicy—but you know your palate best; go spicy or cut the harissa in half!

The couscous salad is the base of the bowl. It’s just as good on its own as a side to whatever protein you have on hand: fish, chicken, steak, tofu, chickpeas... you name it! If you’re prepping your own carrots, slice them very, very thin, or grab a veggie peeler and shave them into delicate ribbons. One quick PSA on the couscous: every brand seems to have its own idea of cook time, so let the package instructions be your guide.

before we get to today’s recipe, here’s a round-up of the series!

Catch up on all the recipes we’ve cooked this summer for the series!

1. mango miso edamame salad with crispy tofu (I truly think this was THE favorite recipe of the summer; so many of you made and loved it!!)

2. chopped southwest black bean salad

3. greek-style chicken and chickpea bowls

4. pesto, sun-dried tomato, and chicken bean salad

5. green goddess orzo salad (this seems to be the runner-up fave!)

6. sweet potato power bowls with peanut sauce

7. steak and corn salad with peach-balsamic vinaigrette

8. honey harissa turkey bowls with couscous carrot salad (today’s recipe!)

honey harissa turkey bowls with couscous carrot salad

serves 4 | prep time: 15 minutes | cook time: 15 minutes

gluten-free, nut-free, dairy-free

INGREDIENTS

For the Carrot Couscous Salad

• 1 cup gluten-free couscous, quinoa, or regular pearl couscous

• juice of 1 lemon (about 3 tablespoons)

• 2 tablespoons olive oil

• 1 tablespoon harissa paste (mild or spicy)

• 1 tablespoon raw honey

• 1 teaspoon garlic powder

• kosher salt

• ground black pepper

• 10 ounces shredded carrots or 6 large carrots, cut into thin matchsticks (about 3 cups)

• 1 red bell pepper, cored and small-diced

• 1/2 cup roughly chopped parsley leaves

• roughly chopped mint leaves, for topping (optional but encouraged)

• 1 ripe avocado, pitted and diced*

For the Honey Harissa Turkey

• 2 teaspoons olive oil

• 1 pound ground turkey

• 2 tablespoons harissa paste

• 2 tablespoons raw honey

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

INSTRUCTIONS

1. Cook the quinoa or couscous according to package instructions.

2. Meanwhile, make the honey harissa turkey: In a large skillet, heat the olive oil over medium heat until shimmering. Add the turkey and cook, breaking up any large pieces of meat, until the turkey is browned all over, 6 to 8 minutes.

3. Stir in the harissa paste, honey, salt, and black pepper and continue cooking until fragrant, about 3 minutes. Remove from the heat and set aside.

4. While the turkey cools, assemble the salad: Whisk the lemon juice, olive oil, harissa paste, honey, garlic powder, and a generous pinch of salt and black pepper in a large bowl until smooth. Taste and add additional salt if desired. To the same bowl, add the cooked couscous, carrots, bell pepper, and parsley. Toss to coat in the dressing.

5. Assemble the bowls: Evenly divide the couscous salad and ground turkey among 4 bowls. Top with mint leaves (if using) and diced avocado.

STORE IT: Refrigerate for up to 4 days. Store the turkey and salad separate if you plan to reheat the turkey, or enjoy leftovers chilled, then top with the avocado.

REHEAT IT: (optional) Microwave the turkey until warm, about 2 minutes.

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recipe notes

• A sprinkle of crumbled feta on top makes these bowls extra creamy and salty. I highly recommend it!

• If you’re prepping ahead, leave off the avocado until serving for best results.

swaps and subs

• Mint: Swap for additional fresh parsley.

• Harissa paste: Swap for sriracha or other chili sauce.

• Carrots: Swap for other crunch veg like English cucumber, snap peas, radish, or pickled red onion.

• Ground turkey: Swap for ground chicken, ground pork, or diced chicken breast or thighs. For a vegetarian option, grate or crumble a block of extra-firm high-protein tofu, or use one 15-ounce can of chickpeas, drained and rinsed. Roast the chickpeas in the harissa and oil sauce.

All month long, recipe developers and home chefs have been sharing recipes with us (we have our final August guest tomorrow!), and today we have from @everything_delish sharing the recipe for her Banana Chocolate Chip Baked Oats from her brand new cookbook, Everything Delish, which comes out next Tuesday!

I know we all love baked oats around here, and this looks perfect for meal prep. I can’t wait for you to make this dessert-meets-breakfast recipe!

I hope you found some new recipes to love during the 30-20-10 series, or tried something new! Let me know if you make today’s recipe, and don’t forget to send pics in our chat.

Much love,

Jenn

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.

If you’re new here, I give you the grocery list and weeknight dinner recipes; you get your ingredients and follow along! By the end, you’ll use up every single item on the list with no waste and have delicious meals at just $3 a serving all week.

want the full grocery series in one easy to follow (or print) guide?

Paid subscribers get early access to each grocery series, along with ad-free recipe PDFs you can use on your phone, or print out, plus a prep day plan that breaks down veggie and component prep to make the week of meals even easier. Head here for the premium grocery series resources.

This time around, we’re giving the week a back-to-school theme. This season brings a big change in schedule, and dinner might be stressing you out. That’s where this week’s budget meal plan comes in.

The list is $60 total (not including pantry staples, like oil and spices) and each of the five recipes is designed to make four hearty servings, giving you 20 meals total. While I did shop at Trader Joe’s for this, you can shop anywhere! Just know the price may vary.

I know $60 for all of these meals feels crazy. In 2026?! Unheard of really, but I was determined to make a $60 budget work because I know it seems like eating well, and enough, on a budget isn’t possible these days, but it’s a puzzle I love to solve.

How do we get it all done?

1. Leaning on simple pantry staples so you don’t have to buy any crazy one-off ingredients! Nearly all the pantry staples and spices are used in at least two recipes this week.

2. Switching up the proteins, using cheaper cuts, like bone-in, skin-on chicken thighs, and incorporating alternative sources of protein.

3. Overlapping ingredients so everything gets used up and gets put to work. This week you’ll see yogurt, broth, marinara sauce, spinach, kale, herbs, and more used across multiple recipes to bring down the cost per serving and keep the list short.

How to follow this week’s plan:

1. Shop the list: Copy and paste the grocery list or download the color-coded PDF on your way out to the store.

2. Make the recipes: All five recipes are included below, just click the recipe title. By the end of the week, every drop of broth, grain of rice, and ounce of baby spinach will be used up—it’s the ultimate low-waste week.

Cooking for a family of four? Your dinners for the week are done! If you’re a household of one or two, follow the full week and use leftovers for lunch or bulk up your freezer stash. You can also choose 2-3 meals to make this week instead of all 5. Check out the color-coded grocery list to help you shop for only what you need.

Every kitchen tool you need to make the recipes this week is included in today’s post too!

Speaking of kitchen tools, Material Kitchen is currently running a 20% off sale! Their best-selling MK Free Board—one of my kitchen favorites for easy prep and cleanup—is 20% off! This cutting board is a true do-it-all prep tool made of easy-to-clean, plant-based material (forever chemical & microplastic-free!). I especially love that I can throw the board in the dishwasher after cutting raw meat on it and it comes out looking brand new. Also on sale: the smaller MK midi board, colorful steak knives, & 8-inch chefs knife.

✨ Use code SUMMERSALE through 8/23 for 20% off, and my new code JENNEATSGOOOD after 8/23 for 20% off sitewide for back-to-school season!

teacher and educator discount!!

This year for back-to-school season, educators can get 50% off(!!) a paid subscription—that’s $30 for a year of monthly breakfast & lunch prep plans, bonus recipes, and three new dinner plans each month, complete with color-coded grocery lists, prep day guides + more!

eat goood educator discount

Here are all five meals for the week! Keep scrolling for the grocery list.

Each recipe includes storage and reheating instructions, as well as swaps and subs. If you have a question, leave a comment! Or, let me know if you try out one (or all five) recipes!!

Leave a comment

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Dinner 1: Turkey and Black Bean Taco Skillet

Dinner 2: Pesto and White Bean Protein Pizza

Dinner 3: Saucy Lemon Chicken with Kale and Chickpeas

Dinner 4: Dump-and-Bake Hidden Protein Pasta (from DTAD!)

Dinner 5: Sheet Pan Chicken Sausage and Veggies with Cilantro Yogurt Sauce

If you love this format, paid subscribers receive three weeknight dinner plans each month just like this, and a breakfast and lunch plan every single month with the same resources. Consider upgrading your subscription so you don’t have to think it!

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Produce

• 1 garlic bulb

• 1 large yellow onion

• 1 medium red onion

• 2 large Yukon gold potatoes

• 1 pound carrots

• 1 green bell pepper

• 10 ounces shredded curly or tuscan kale

• 6 ounces baby spinach

• 2 lemons

• 2 limes

• 1 cilantro bunch

Canned/Packaged

• 13.5-ounce can full-fat coconut milk

• 24-ounce jar marinara sauce

• 6 ounces jarred pesto

• 32 ounces low-sodium vegetable broth

• jasmine rice (1 cup needed)

• 12 ounce brown rice penne

Proteins

• 1 pound ground turkey (93%)

• 1 ½ pounds boneless, skinless chicken thighs

• 12 ounces precooked chicken sausage

• 15-ounce can chickpeas

• 15-ounce can black beans

• 15-ounce can white beans (cannellini, navy, or great northern)

Dairy & Substitutes

• 16 ounces 4% milk-fat small curd cottage cheese

• 16 ounces shredded mozzarella

• 16 ounces whole milk or low-fat Greek yogurt

Spices

• 1-ounce taco seasoning packet

• kosher salt

• ground black pepper

• dried basil

• chili powder

• garlic powder

• onion powder

• dried oregano

• smoked paprika

• red pepper flakes (optional)

• ground cumin*

• cayenne pepper*

Pantry Staples

• olive oil

• gluten-free 1:1 baking flour (or all-purpose)

• baking powder

*make your taco seasoning at home instead of buying the packet. If you’re making it at home, you will need cumin and cayenne pepper. If you are buying it premade, you will not need either!

printable grocery list

• cutting board — 20% off the MK Free Board with code SUMMERSALE

• chefs knife — 20% off the 8-inch knife with code SUMMERSALE

• mixing bowls

• large, deep, lidded skillet

• large sheet pan

• 9-by-13-inch baking dish

• food processor (or blender)

• wooden or silicone spoon

• spatula

• mesh strainer

• measuring spoons

• measuring cups

• aluminum foil

• parchment paper

kitchen tools

Find me here!

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my cookbook: get it here

I can’t wait for you to dive into this meal plan. It’s my favorite thing to put together, and this week’s meals are especially delicious and easy!

Leave any questions or substitution needs in the comments and share pics of everything you make in our chat!!

Much love,

Jenn

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.

The last time I wrote that, it was last November—it’s been nearly a year since the last edition of the series, but we are back and better than ever with a new list for back-to-school season! I know we all need it more than ever this time of year.

While the specific series has some unique characteristics, this newsletter was actually born out of all the love my budget grocery series got from you all back in 2023, when I kicked it off. I wanted to share MORE grocery lists + dinner plans, and now I do! There are over a year’s worth of plans in the archive, waiting for you to dive in. My cookbook was also inspired by the series, complete with 12 more weeks of plans 💗

If you’re not familiar with how the budget series works, I create an exact, budget-friendly (somewhere between $50 and $75) grocery list and develop five easy meals—each making four servings—that you can follow with nothing leftover at the end.

It’s all about efficiency… and making simple ingredients taste delicious!

The list saves you money, the prep day guide and easy recipes help save time and energy throughout the week!

Achieving a $60 list in 2026 is much harder than it was in 2023; I won’t lie. But I continue to lean on the same principles to keep costs down, with a bit more creativity: low-cost cuts of meat, veggies and plant proteins to bulk up meals, and simple spices and pantry staples across all of the meals.

This week’s meals include a one-pan taco skillet, a dump-and-bake pasta, a delicious and saucy one-pan chicken dish, and a homemade pizza you can prep ahead. All are plant-, protein-, and fiber-packed, and come in at $3 per serving!

Today paid subscribers get early access to the ad-free recipe PDFs, a color-coded grocery list, and step-by-step prep day guide to prep a few components ahead for the week. Upgrade to paid today to get instant access to ALL meal plans and resources on the newsletter! General access will open Sunday.

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Click the recipe name or picture to view each recipe. Keep scrolling for the all-in-one printer-friendly PDFs with the grocery list. Macros are linked below each recipe.

Read more

Today we have the honor of cooking with… !

You may recognize Grace from her social media content, specifically her incredibly unique and delish cottage cheese-based recipes, but she’s actually been working in the food media industry for over 10 years as a food writer and recipe developer at both Real Simple and Cooking Light. Grace knows her stuff!

We initially bonded a few years ago over our shared love of Survivor and tofu, so I immediately knew Grace had impeccable taste 🤌 Since then, we’ve become great friends and share a similar philosophy around food: it can be nourishing and FUN at the same time!

Her debut cookbook, Protein-Packed Vegetarian, specializes in easy, high-protein vegetarian recipes that transform simple ingredients like beans, eggs, tofu, and cottage cheese into exciting, nutritionally balanced meals like today’s recipe — edamame salad with sesame tofu. What I love about the recipes is that they show just how much vegetarian proteins can shine and save you time too. Everything is fast and easy to follow, but interesting and delish!!! Worth noting: macros are included!

Today Grace is sharing one of her favorite colorful lunches straight from her cookbook Protein-Packed Vegetarian, which hits the shelves NEXT WEEK! 🎉

Here’s a little about what we’re cooking from Grace: If you’ve never gone to bed dreaming about lunch the next day, this vibrant, crunchy salad might change that. In addition to carrots, you can add any veggies that hold up well in the fridge, like snap peas or shredded red cabbage. If it’s bright and colorful, you’re doing it right.

Keep reading for our Q+A and don’t miss the giveaway at the end!✨

1. What’s the “no-recipe” recipe you can make from start to finish from memory?

Oh it's gotta be the feta fried egg. Sprinkle feta around the perimeter of a small nonstick skillet, crack an egg into the center, season with black pepper and red pepper flakes (no need to salt; the feta is plenty salty), then cover and cook until the feta is crisp and the egg white is set. Slide it onto a charred tortilla spread with mashed avocado and a squeeze of lime. The yolk becomes the sauce! (And if you don't want to memorize that, the complete recipe is in the book.)

Jenn: This feels like a fancy-but-easy breakfast hack I’m for sure trying out.

2. What kind of grocery shopper are you—list or vibes? And what’s a grocery shopping hot take you have?

I always start with a list, and vibes take over at the store. (It's all vibes at the farmers market, though.) My hot take is that you should shop for your backup meals just as much as the meals you have planned. That way, when things inevitably come up throughout the week, you already have the pantry staples you need to throw together something quick and reliable: quesadillas, tortellini with sauce, maybe the feta fried egg!

Jenn: oooo okay I loveee the idea of always shopping for backup meals, it’s why I always like to keep my staple ingredients and freezer stocked, you just never know when life’s gonna hit.

3. What unexpected kitchen tool would you be lost without?

My tofu press. I am very literally lost without it right now because my husband must have put the spring lid away in a weird spot and I can't for the life of me find it. I've gotten so spoiled by how clean and compact it makes the process that I'm struggling without it!

Jenn: I’ve always been a DIY presser with a heavy pot on top of the tofu block, but I think you may have just convinced me to finally get one of my own.

4. Was there a defining moment or piece of advice that changed the way you cook? One that you still carry in your kitchen or recipes today?

My mentor and former boss, Dawn Perry, would always tell me to "take it to the edge," meaning roast or bake things until the very last possible moment because that's where the magic happens: the deeply golden caramelization, the crispy edges, even the burnt bits that add a little crunch. But I've come to think of it as advice that goes beyond cooking. Don't play it safe. Push the boundaries. Defy expectations. Take chances. Write the book!

5. What’s the story behind Protein-Packed Vegetarian? Who did you picture cooking from it as you developed the recipes?

I set out to write the book I desperately wanted for myself when I began prioritizing protein as a vegetarian. I wanted to feel more satiated and energized while still cooking seasonally and eating the foods I love. As I developed the recipes, I pictured families where one person is vegetarian and everyone else is convinced they need meat for a meal to feel complete. I pictured lifelong meat eaters who want to cut back just one night a week but still hit their protein goals. I pictured busy moms looking for on-the-go snacks to keep themselves energized and family-friendly dinners everyone will actually eat. And I pictured anyone on a strength-training journey who wants to build muscle with easy, nourishing, feel-good meals that don't rely on protein powder.

6. If you weren’t developing recipes and writing cookbooks, what would you be doing?

Spending more time making application videos for Survivor.

Jenn: wholeheartedly agrees with this. Who can I talk to at Survivor casting???

7. Who are you setting the table for in your dream world?

Honestly, just my family and friends! I want to take the time to host more. Not for content or even to test new recipes, but just to feed and gather the people I love.

Now, let’s get to Grace’s recipe!

edamame salad with sesame tofu

serves 4 | prep time: 20 minutes | cook time: 25 minutes

gluten-free friendly, dairy-free, vegetarian, vegan

INGREDIENTS

For the tofu

• 1 (14-ounce) block extra-firm tofu

• 3 tablespoons reduced sodium soy sauce or tamari (or coconut aminos for GF)

• 3 tablespoons sesame oil

• 1 tablespoon pure maple syrup

• 2 garlic cloves, grated or minced

• 1 teaspoon kosher salt

• Pinch of red pepper flakes

• 2 tablespoons cornstarch

• 1 tablespoon sesame seeds

For the salad

• 1/2 cup quinoa, rinsed

• 1 ¼ teaspoons kosher salt, divided

• Juice of 1 lime

• 1 tablespoon unseasoned rice vinegar

• 1 tablespoon creamy natural peanut butter or nut or seed butter of choice

• 3 cups shredded carrots

• 1 ½ cups frozen shelled edamame, thawed

• 8 mini sweet peppers, thinly sliced

• 1 bunch scallions (about 6), thinly sliced (white and green parts)

• 1/2 cup loosely packed finely chopped fresh cilantro leaves

• 1/4 cup salted roasted cashews or peanuts, chopped

INSTRUCTIONS

1. Make the tofu: Preheat the oven to 425°F. Line a baking sheet with parchment paper. (For air fryer instructions, see below.) Drain the tofu and wrap in a few layers of paper towels. Place on a cutting board and weight it down with a heavy object, such as a skillet or large can. (Alternatively, use a tofu press.) Set aside to drain for at least 15 minutes.

2. Meanwhile, in a medium bowl, combine the soy sauce, oil, maple syrup, garlic, salt, and red pepper flakes. Pour half into a large bowl for the salad.

3. Whisk the cornstarch and sesame seeds into the medium bowl. Once drained, unwrap the tofu and slice into 3/4-inch cubes. Add to the bowl and toss to coat. Transfer to the prepared baking sheet and arrange in a single layer.

4. Bake the tofu until crispy, 20 to 25 minutes (no need to flip).

5. Make the salad: In a medium pot, toast the quinoa over high heat, stirring constantly, until the water has evaporated and the quinoa smells toasty, about 3 minutes. Add 1 cup water and 1/4 teaspoon of the salt and bring to a boil. Reduce the heat to low, cover, and simmer until the water is absorbed and the quinoa is just tender (it should still have a slight bite), 12 to 15 minutes. Set aside to cool.

6. To the large bowl with the reserved soy-maple mixture, add the lime juice, vinegar, and peanut butter and whisk to combine. Add the carrots, edamame, peppers, scallions, cilantro, cashews, cooled quinoa, and remaining 1 teaspoon salt. Toss to coat.

7. If serving right away, top with the tofu. If meal prepping, add to individual portions day-of.

STORE IT: Refrigerate in a sealed container for up to 4 days.

get the printable recipe

love this recipe? get the book!

Excerpted from Protein-Packed Vegetarian by Grace Elkus. Copyright © 2026 by Grace Elkus. Photos copyright © 2026 by Linda Pugliese. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

recipe notes

• Air fry the tofu: Heat the air fryer to 400°F. Coat with cooking spray. Add the sesame-coated tofu and cook, flipping halfway through, until crispy, about 15 minutes.

swaps and subs

• Add any veggies that hold up well in the fridge, like snap peas or shredded red cabbage.

• Not a fan of tofu? If not making vegetarian, add chicken, salmon, or shrimp.

Edamame Salad With Sesame Tofu

1.33MB ∙ PDF file

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✨ Thank you, Grace, for sharing this recipe with us and a glimpse into Protein-Packed Vegetarian. If you want to check out more recipes from Grace, check out her website and follow her on instagram ✨

🎉 Two lucky winners will receive a copy of Protein-Packed Vegetarian, and 3 free months of the eat goood paid subscription!

To enter, let us know, what’s a kitchen tool you can’t live without?

Leave a comment

ICYMI: catch up on our past guests👇

Let us know if you make today’s recipe and don’t forget to send pics in our chat. I can’t wait for you to hear from next week’s guest! I’ll be back Friday with a new dinner plan.

Much love,

Jenn

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.

I had to pull out the most important components for the recipe name, but there’s so much goodness packed into this one. Beyond the delicious steak and peaches, we’ve got peaches, chickpeas, goat cheese, avocado, corn, and tomatoes, plus a really unique and delicious peach-balsamic vinaigrette to dress it all up.

If you’ve been here for a bit, you know flank steak is my go-to cut. It costs less than most other cuts, cooks quickly, and delivers a hearty serving of protein. It’s my favorite for chopped salads since it’s a bit leaner and slices into the perfect bite-sized pieces.

Not into steak? You can absolutely swap for chicken, shrimp, or an extra can of chickpeas—the swaps and subs have you covered!

There’s also a bonus recipe for ya today!!

And it’s dessert!! I’m sharing my new favorite no-bake dessert: key lime pie freezer bars. We’re putting together a cheesecake and a key lime pie and piling it on top of a delicious crumb crust—pretty sure it doesn’t get better. 🍋‍🟩

Today’s steak salad is part of my 30-20-10 series, and included in this week’s prep plan! Make a recipe, earn a free month of a paid subscription.

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the full august prep plan

catch up on the series

steak and corn salad with peach-balsamic vinaigrette

serves 4 | prep time: 15 minutes, plus 10 minutes resting time | cook time: 6 minutes

gluten-free, nut-free

INGREDIENTS

For the steak

• 1 pound flank steak

• kosher salt

• ground black pepper

• avocado oil, for cooking

For the peach-balsamic vinaigrette

• 1 ripe peach, pitted, peeled, and diced

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• juice of 1 lime (about 2 tablespoons)

• 1 teaspoon lime zest

• kosher salt

• ground black pepper

For the corn salad:

• 2 1/2 cups corn (from about 5 ears of corn or 16 ounces frozen and thawed)

• 15-ounce can chickpeas, drained and rinsed

• 1 pint cherry tomatoes, halved (about 1 1/2 cups)

• 1 ripe peach, pitted and small-diced

• 1 ripe avocado, pitted and small-diced

• 1 jalapeño pepper, seeded and small-diced (optional)

• 1/4 cup finely chopped cilantro leaves, additional for topping

• 4 ounces crumbled goat cheese

INSTRUCTIONS

1. Cook the steak: Heat a cast iron grill pan (or cast iron skillet or grill) over medium-high heat. Pat the steak dry with a paper towel and season generously on both sides with salt and black pepper. Heat a drizzle of avocado oil in the pan and sear the steak to a minimum of 140ºF*, about 3 minutes per side. Set it on a cutting board to rest for 10 minutes, tented with foil.

2. Meanwhile, make the vinaigrette: Add the diced peach, olive oil, balsamic vinegar, lime juice, lime zest, and a generous pinch of salt and black pepper to a blender or food processor. Blend on high speed until completely smooth, about 45 seconds. Taste and add additional salt if desired.

3. After 10 minutes, dice the cooked steak into 1/2-inch cubes.

4. Assemble the salad: add the corn, chickpeas, cherry tomatoes, peach, avocado, jalapeño (if using), cilantro, and diced steak to a large mixing bowl and toss to combine. Add the peach-balsamic vinaigrette and toss again to mix. Sprinkle the crumbled goat cheese on top.

5. To serve, divide the salad between four bowls or plates and top with additional chopped cilantro, if desired.

STORE IT: Refrigerate for up to 4 days. Store the steak and salad separate if you plan to reheat the steak, or enjoy leftovers chilled.

REHEAT IT: (optional) Microwave the steak until warm, 30 seconds to 1 minute.

get the printable recipe

get the full august prep plan

recipe notes

• *140ºF will give you a medium steak.

• If you’re prepping this one ahead, I recommend leaving the avocado out until serving for best results.

• For best results, allow the steak to rest at room temperature for 30 minutes before cooking.

• Add a base of greens to bulk this up! Finely chopped curly kale or arugula would be delicious.

swaps and subs

• Steak: Swap for boneless, skinless chicken thighs. Swap for shrimp. For a vegetarian option, use two cans of chickpeas, drained and rinsed.

• Jalapeño pepper: Swap for one small green bell pepper, small-diced.

• Peach: Swap for mango.

• Goat cheese: Omit for dairy-free, or swap for feta, or dairy-free feta

Today’s salad is summery and bright, so dessert has to match. These no-bake key lime pie freezer bars require no oven time but give all the creaminess of a chilled cheesecake and all the zest of a key lime pie—best of both worlds! If you’re a sucker for citrus like me, you’re going to love this one.

The crumb crust might be my favorite part. I used Simple Mills Honey Cinnamon Sweet Thins, which have the perfect amount of sweetness and crunch (thank you, organic coconut sugar and watermelon seed flour!). Grab a box of Sweet Thins, a bundle of key limes, and make this one before summer’s over.

no-bake key lime pie bars

makes 12 bars | prep time: 30 minutes | chill time: 5 1/2 hours

INGREDIENTS

For the crust

• two 4.25-ounce packages Simple Mills Honey Cinnamon Sweet Thins

• 1/2 cup (1 stick) unsalted melted butter or vegan butter

• 2 tablespoons granulated sugar

For the bar filling

• 8 ounces regular or vegan cream cheese, softened

• 14-ounce can sweetened condensed milk or sweetened condensed coconut milk

• 2 teaspoons key lime zest (about 2 key limes), additional for topping if desired

• 1/2 cup key lime juice (about 15 key limes)

For the whipped cream layer

• 1 cup heavy cream or coconut cream

• 1 tablespoon confectioners sugar

• 1 teaspoon pure vanilla extract

INSTRUCTIONS

1. Line a 9- by 9-inch or 8- by 8-inch baking dish with parchment paper, allowing the paper to drape over the sides of the dish, and set aside. Place a small bowl in the center of the baking dish, or clip the sides with close pins to hold the parchment down before adding the crust.

2. Make the crumbs: Add the thins to a food processor and process at high speed until they are a sand-like texture, about 45 seconds. You should have about 1 3/4 cups of crumbs. Leave about 2 tablespoons of the crumbs aside for topping at the end.

3. Make the crust: Add the crumbs to a mixing bowl with the melted butter and sugar and stir to evenly combine. Transfer to the prepared baking dish and evenly press it between all four corners until flat and tightly packed. Chill in the fridge until the butter has hardened and the crust has set, about 20 minutes.

4. Meanwhile, make the bar filling: Using an electric mixer, stand mixer, or whisk, beat the softened cream cheese until smooth. Add the sweetened condensed milk, lime zest, and lime juice and continue mixing until evenly combined and smooth. Pour the filling on top of the set crust and spread it out evenly to all four corners, smoothing the top. Transfer to the freezer to set for at least 3 hours, until firm enough for gentle pressure.

5. Meanwhile, make the whipped cream: Clean out the food processor from the crumbs. Add the heavy cream, confectioners sugar, and vanilla to the processor and pulse a few times to mix. Turn the processor on high speed and process until light and fluffy, 30 to 45 seconds. Note: don’t process too long or it’ll turn to butter!! Chill in the fridge until step 6.

6. Once the bar filling has set, gently transfer the whipped cream on top and gently spread it out evenly to all four corners, smoothing the top as best as you can. Sprinkle additional lime zest on top and return the dish to the freezer to set again for at least 2 hours, but ideally 3 hours for best results. Don’t skimp on the chilling time or it’ll be much harder to cut the bars!

7. Once the bars are set, carefully remove by pulling the parchment upwards and placing the square on a cutting board. Sprinkle the reserved crumbs on top. Slice into 12 squares (3 by 4), and serve immediately.

recipe notes

• If prepping ahead, keep frozen until serving. If the bars are in the freezer for more than 4 hours, allow about 15 minutes of thawing time at room temperature before serving.

• Get the Honey Cinnamon Sweet Thins here.

prepping

sticky orange chicky and brussels: This sheet pan meal from ’s new cookbook Make it Fast was thoroughly enjoyed this week. We shared the full recipe on the newsletter (+ there’s a giveaway!). Make it for an easy 25 minute meal this week!!

everything bagel breakfast biscuits: If you’re following the august meal prep plan, you’ll be pulling these out for breakfast this week!! Love how easily these freeze, and they reheat like a dream in the air fryer at 325ºF for 5 to 10 min.

loving

Makeup picks on sale: I’m currently loving Tarte’s undereye corrector, CC tinted serum, and blush and glow duo in my everyday routine. Some of my faves, so I want to shout them out while they’re on sale: all are 35% off with code FAM35 right now!!

electric warming plates: These were a last-minute purchase before hosting my dad’s birthday dinner but I’m not sure how I ever lived without them!! They’re perfect for hosting and kept everything warm through dinner. I cooked a batch of the bolognese from DTAD and a simple pesto pasta situation with chicken on the side.

recommending

Pantry staples basket: My sister and her husband recently bought their first house, so I put together a little pantry staples basket to help stock their shelves for move-in. I included staples like oil, vinegar, chili crisp (duh), pasta, Diamond Kosher Salt (the absolute best!!), oats, and some of her favorite dressings and sauces to make dinner a little easier as they make their move!! This wicker basket was the perfect size, and great for storage!

Dolly All the Time: A rec that also came highly recommended from you guys!! I just finished listening to the audiobook and loved this summer romance!! Such a great New England summer read, it kept me occupied on a few longer road trips this month. I’m ready for the on-screen adaptation now. Adding it to my TBR list!!

Let me know if you make either of today’s recipes, and don’t forget to send pics in our chat!

Much love,

Jenn

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.

Well, that’s where I come in! This week’s better-than-takeout meal plan—inspired by arguably the most popular dinner plan in Don’t Think About Dinner—is designed to make your life easier and tastier. This week is full of colorful, simple meals that are perfect for getting you out of a kitchen rut and skipping the takeout.

Today’s dinner plan also includes our new bonus recipe for August: sesame-ginger pork meatball bowls with pineapple salsa. Easy to prep, tons of customization options, freezer-friendly, and the perfect start to the week. Also featured in this week’s plan: high-protein barbecue chicken flatbread—an eat goood subscriber favorite—and one of my personal favorites, rainbow shrimp spring roll bowls!!

Make ‘em all, or pick two or three—that’s why we color code the grocery list and prep guide! This Sunday is week 3 of the August Meal Prep Plan, so don’t forget to grab that list too if you’re planning to prep breakfast and lunch 👏

This month’s bonus recipe: sesame-ginger pork meatball bowls with pineapple salsa is my first pineapple salsa of the season and I’m honestly surprised I made it this long. I think mango and peaches had me caught up the first part of summer.

This one came from my own desire for a fresh, budget-friendly, better-than-takeout option that didn’t take too much effort, still prioritizes produce, and includes a sticky sauce (required for any takeout dish!). If you loved last year’s sesame ginger pork bowls, you’re going to love this one. Ground chicken or beef works just as well!

And because this is better-than-takeout, we’re not overcomplicating the prep. While the rice cooks, prep the meatballs, then get to the pineapple salsa. Please please please don’t skip the salsa!! Prep the pineapple ahead or grab a pack of pre-chopped chunks to make life easier.

sesame-ginger pork meatball bowls with pineapple salsa

Serves 4 | Prep time: 20 minutes | Cook time: 20 minutes

gluten-free, dairy-free, nut-free

INGREDIENTS

For the Pork Meatballs

Read more

Today we have the honor of cooking with… !

If you don’t know Caroline already, she’s the author behind the wildly popular newsletter What To Cook When You Don’t Feel Like Cooking, and the bestselling cookbook by the same title. As a mom to four boys, Caroline knows just how important it is to minimize time spent in the kitchen... and her brand-new book, WTC: Make It Fast—officially out now!!!—does just that.

I’m also lucky enough to call her a friend; Caro is truly one of the kindest, most supportive people I’ve come across in this industry. She’s always lifting up others, sharing her knowledge, and even helped me when I was first launching this newsletter back in 2024.

Caroline’s recipes are developed with busy people in mind. There are tons of swaps, shortcuts, and riffs to make it work for you, no matter what kind of day you’re having or what you have in the pantry. is also a huge fan of the WTC team's midweek So Into That newsletters—they’re like chatting with a friend!

Today Caroline is sharing one of her favorite better-than-takeout dinners straight from Make it Fast, which just came out this week!

Here’s a little about what we’re cooking from Caroline: I live in a small town with zero available Chinese food delivery—a far cry from growing up with the great Mr. Lu’s on speed dial for those nights when my working parents needed to, literally, phone it in on dinner. But when the orange chicken craving strikes, it strikes hard! Here’s what I make when that moment hits me and I need dinner to be ready with nearly the same level of ease as takeout. Brussels sprouts weren’t part of our Mr. Lu’s order, but here they roast to crispy perfection and soak up the punchy orange sauce perfectly.

Btw… I’m sitting here eating leftovers of this recipe while I type up this newsletter. I made it for dinner Monday night and it was incredible!!! I know you will all love it.

Keep reading for my Q&A with Caroline and her recipe Sticky Orange Chicky and Brussels from straight from the book✨

1. What’s the “no-recipe” recipe you can make from start to finish from memory?

A sheet-pan gnocchi meal!! Jenn shared one with my followers while I was on maternity leave, and they loved it. I’ve shared several versions too. The basics are this: a pack of gnocchi, lots of veg, maybe some sausage. Add olive oil and seasonings, then roast at 400°F for 25 mins. Add cheese. Roast for a few more minutes, until melty. So good.

Jenn: Immediately yes!!! I love the ease of sheet pan gnocchi situation! The Greek-style recipe I shared on WTC is a regular occurrence in my kitchen even a year later... it’s actually in this week’s meal plan!

2. What kind of grocery shopper are you—list or vibes?

VIBES. I think I can count on two hands the number of times I’ve written an actual grocery list. Note: I do not encourage this. I wish I was a list person, but it’s just not who I am!!!

Jenn: My color-coded grocery lists and I are terrified by this, but also admire the freedom!

3. What unexpected kitchen tool would you be lost without?

I am gaga for my fish spatula. I tell everyone about fish spatulas! They are the best tool ever. Long and skinny, perfect for getting underneath pancakes, roasted veggies, anything!

4. Was there a defining moment or piece of advice that changed the way you cook? One that you still carry in your kitchen or recipes today?

My mom is an incredible cook and absolutely hates going to the grocery store. She would work all day, and then she wanted to hang out with her family after work. Like me, she was not a meal planner and didn't think ahead. She would get home from work and need to throw together something with what she already had in the pantry and in the freezer. She always created the most beautiful meals, and we've always said that she could create something out of nothing. I think she really taught me from a young age how to look at a seemingly empty pantry and make something delicious out of it.

5. What’s the story behind Make it Fast? Who did you picture cooking from it as you developed the recipes?

When I wrote my first book, What to Cook When You Don't Feel Like Cooking, I organized the recipes into chapters by time: 15 minutes, 30 minutes, 45 minutes, 1 hour. What I noticed after watching people cook out of the book for a year is that they all were pulled towards the 15- and 30-minute recipes. That's what they were cooking over and over and over again. Those are the recipes they were memorizing, sharing with their friends, taking pictures of, and bringing on vacations. I get it. I am also in that phase of life. I want the easiest recipe possible, so I wrote an entire book of recipes that take under 30 minutes. This book is for really busy people who still want to eat really good food.

6. If you weren’t developing recipes and writing cookbooks, what would you be doing?

I would be writing romance novels. I have so many half-plots drafted in my iPhone notes! Someday…

Jenn: Omg… I can’t WAIT for that day!!

7. What’s your biggest tip for parents struggling with picky eaters?

This too shall pass. Don’t give up. Keep offering them the vegetables, the things they say they hate. Don’t stop putting them on their plates! One day they will just start eating them again.

8. Who are you setting the table for in your dream world?

Ina, Ottolenghi, Annabel Monoghan, my best friend Lily, my mom, Sarah J Maas, and Nancy Meyers.

Now, let’s make some chicky and brussels!

sticky orange chicky and brussels

serves 4 | cook time: 25 minutes

gluten-free friendly, dairy-free, nut-free

INGREDIENTS

• Neutral oil

• 2 pounds boneless, skinless chicken thighs

• 1 pound Brussels sprouts

• 3 tablespoons cornstarch

• ½ teaspoon kosher salt

• ¾ cup fresh orange juice

• 1 to 2 tablespoons sambal oelek (or other chili sauce)

• 3 tablespoons low-sodium soy sauce (or coconut aminos for GF)

• 2 tablespoons rice vinegar

• 1 tablespoon fish sauce

• 2 scallions

• Toasted sesame seeds, for serving

INSTRUCTIONS

1. Preheat the oven to 450°F.

2. Drizzle a little bit of oil on a baking sheet. Trim any white fat off the chicken thighs and cut them into 1-inch cubes. Cut the Brussels sprouts in half, or in quarters if they’re large. Combine the chicken and Brussels sprouts on the baking sheet and toss with 2 tablespoons of the oil, cornstarch, and salt to coat. Spread the chicken and Brussels out into an even layer and roast for about 25 minutes, until the chicken is cooked through and the sprouts are dark brown and crispy, opening the oven to carefully stir once or twice.

3. Meanwhile, in a small skillet, combine the orange juice, 1 tablespoon of the sambal oelek, the soy sauce, vinegar, and fish sauce. Bring to a boil over high heat, then turn down the heat to medium and cook until the sauce is thickened and reduced to about ⅓ cup, 10 to 15 minutes. Keep a close eye on it—if you reduce it too far, it will burn! Taste and add the remaining tablespoon of sambal if you want it spicier.

4. Meanwhile, thinly slice the scallions.

5. Drizzle the sauce all over the roasted chicken and Brussels and toss to coat. Divide among plates and top with the scallions and some sesame seeds before serving.

STORE IT: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.

REHEAT IT: From refrigerated, microwave until warm, 1 to 2 minutes. From frozen, thaw in the refrigerator overnight, then microwave in 30-second increments until warm.

Sticky Orange Chicky And Brussels

265KB ∙ PDF file

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Recipe reprinted with permission from What to Cook When You Don’t Feel Like Cooking: Make it Fast by Caroline Chambers © 2026. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Erin Scott.

recipe notes

• Learn: The only semi-difficult part of this entire recipe is trimming the fat off of the chicken. I like to use kitchen shears to do this really quickly and easily. It isn’t 100 percent mandatory, but it will save you from any weird bites of chicken.

• Shortcut: You don’t need to trim Brussels sprouts! Only trim them if they’re looking super brown. It’ll save you a lot of time to skip this step! Once roasted, the ends will get nice and soft and tender.

• Bulk it up: Serve it over white rice, brown rice, or quinoa!

swaps and subs

• Swap: In place of or in addition to the Brussels, try zucchini, yellow squash, green beans, broccoli, or cauliflower. (You can omit the chicken and double the veg for an excellent veggie dish!)

• Swap: Sriracha or gochujang are great swaps for sambal oelek, and red pepper flakes will also work—use ½ teaspoon to start. Or omit the hot sauce completely for a more traditional sweet orange chicken vibe!

• Riff: Go Italian-ish instead by tossing the chicken and Brussels with a full 1½ teaspoons salt, a few shakes each of garlic powder and Italian seasoning, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Roast the same way, then grate fresh Parm over the top

✨ Thank you, Caroline, for sharing this recipe with us and a glimpse behind the scenes of Make it Fast. Get more recipes from Caroline from What to Cook on Substack and on Instagram ✨

get the new book!

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🎉 Two lucky winners will receive a copy of Make it Fast and 3 months of the eat goood paid subscription!

To enter, let us know, are you team vibes or team grocery list? What’s your grocery shopping hot take?

Leave a comment

ICYMI: lately on the newsletter 👇

See you Friday with a brand-new dinner plan!

Much love,

Jenn

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.

Today’s sweet potato power bowls with peanut sauce were born from one of those clean-out-the-fridge moments. I always have cabbage in the fridge, a bag of edamame in the freezer, quinoa in my pantry, and more than a few sweet potatoes hanging out on the counter (that’s mostly because Brian loves buying them in excess).

With those basic ingredients, I built a protein-packed, plant-based bowl, drizzled with my favorite gingery peanut sauce. The newest recipe in my 30-20-10 series!

Today’s recipe has 24 grams of protein per serving while being 100% vegan. But you know the best part of bowls? You can add whatever you want to them! If you want, full permission to add grilled or rotisserie chicken, some roasted salmon, or grilled steak… truly anything goes!

Either way, just don’t skip the sauce. I love to play around with my sauces: usually there’s a creamy base (like natural peanut butter or tahini) and an umami—or savory—element (like coconut aminos, nutritional yeast, or miso). This one is pantry-staples-based and so quick to put together. If you can’t do nuts, use sunflower butter!

today’s recipe is part of the 30-20-10 series and the august breakfast and lunch prep plan!

join the 30-20-10 challenge!

upgrade for the aug prep plan

sweet potato power bowls with peanut sauce

serves 4 | prep time: 10 minutes | cook time: 20 minutes

gluten-free, dairy-free, vegetarian, vegan

INGREDIENTS

For the Sweet Potatoes

• 2 medium sweet potatoes, peeled and diced

• olive oil

• kosher salt

• ground black pepper

For the Bowls

• 1 cup dry white or tricolor quinoa

• 12 ounces shelled edamame (thawed if frozen)

• 9 ounces shredded red cabbage (or coleslaw mix)

• 1 English cucumber, thinly sliced

• 6 green onions, thinly sliced

• 1⁄4 cup finely chopped cilantro, additional for topping

• 2 tablespoons toasted sesame oil

• juice of one lime (about 2 tablespoons)

• kosher salt

• 1⁄4 cup chopped peanuts, for topping (optional, I use salted)

• sesame seeds, for topping (optional)

For the Peanut Sauce

• 3 tablespoons creamy natural peanut butter (I use salted)

• 3 tablespoons coconut aminos

• 2 tablespoons rice vinegar

• 1 tablespoon sriracha or chili crunch (optional), additional for topping

• 1 teaspoon toasted sesame oil

• 2 teaspoons grated ginger root (or 1 teaspoon ground ginger)

INSTRUCTIONS

1. Preheat the oven to 425°F.

2. Add the cubed sweet potato to a large sheet pan with a drizzle of olive oil and a few generous pinches of salt and black pepper. Toss to evenly coat, then spread the sweet potatoes out in a single layer, evenly spaced apart. Bake until crisp and lightly browned, tossing halfway through, about 20 minutes.

3. Meanwhile, make the quinoa: Bring 2 cups of salted water to a boil in a saucepan, then stir in the quinoa, reduce heat to low, and cover. Cook until fluffy, about 15 minutes.

4. Prepare the bowls: Add the edamame, cabbage, cucumber, green onion, and cilantro to a large mixing bowl. Toss with the sesame oil, lime juice, and a generous pinch of kosher salt. Salt to taste. Set aside.

5. Prepare the peanut sauce: In a small bowl, whisk to combine the peanut butter, coconut aminos, rice vinegar, sriracha (if using), sesame oil, ginger, and 2 to 3 tablespoons of warm water. Add additional warm water, one tablespoon at a time, as needed to thin.

6. Assemble the bowls: Evenly divide the quinoa and vegetables between four bowls. Add the sweet potato cubes on top and drizzle each with peanut sauce. Top with cilantro, chopped peanuts, and sesame seeds, if desired.

STORE IT: Refrigerate the bowls assembled (without sauce), or separately in sealed containers for up to 4 days. Refrigerate the peanut sauce in a small sealed container or jar for up to 4 days. Bring the sauce to room temperature before drizzling, adding warm water as needed to return to a drizzling consistency.

REHEAT IT: If stored separately, microwave the sweet potatoes and quinoa, then assemble as instructed.

get the printable recipe

recipe notes

• If your peanut butter is unsalted, add salt to taste in your sauce.

swaps and subs

• Edamame: Swap for one 15-ounce can of chickpeas, drained and rinsed.

• Red cabbage: Swap for shredded white cabbage, or finely chopped shredded kale.

• Peanut butter: Swap for creamy natural almond butter or tahini.

• Nut-free: Use tahini or creamy natural sun butter. Top each bowl with seeds, or leave off.

• Cilantro: Omit, or swap for parsley.

love today’s recipe? forward it to a friend who loves to prep ahead!

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all 30-20-10 recipes so far

prepping

Sesame-Ginger Pork Meatball Bowls: On a bowl roll this week!! Our subscriber only bonus recipe for August is coming on Friday. Get ready for the first pineapple salsa of the season!

Red Curry Noodles: It’s been over 6 months since DTAD officially hit the shelves, and surprise, surprise, I haven’t stopped making the Red Curry Noodles (pg. 163), I think I have the recipe memorized at this point.

loving

Chocolate protein shakes: I have to say I was influenced by ads I saw to try this one, but is kind of worth the hype and really conveinent on busy days. I don’t drink it plain though—I’ve been blending a scoop with milk and raspberries for breakfast when I don’t have something prepped and I can’t get enough!

Pine nut hummus: Been big into snack plates recently! I’m honestly not much of a snacker, but with weekend brunches and dinners this summer, this pine nut hummus has been my fave. I do have a recipe for homemade hummus in the book if you want to make it yourself! Send your GF pita chip recs my way… do those exist?

recommending

Laundry detergent booster: I’ve never been one to use a scent booster for my laundry, but this non-toxic one is changing my mind, it smells so good. One of those low-effort things that makes a mundane task (laundry) feel fun.

Dinner Parties: Sometimes I feel like we’ve lost the art of what makes for a good dinner party—and by art I mean not needed a five-course tasting menu and color-coordinated place settings for a dinner party to be a success—just some really good food! This summer Brian and I have been switching off with friends to host dinner on Thursday nights, and it’s been so nice and low key. I highly recommend!

Let me know if you make today’s recipe, or another one from the 30-20-10 series. And don’t forget to send pics in our chat to join the challenge.

Much love,

Jenn

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.

Coming back from a weekend away always feels a little less scary when I have my trusty grocery list and a plan in place to prep meals for the week ahead. Which is exactly why our dinner plans include complete recipes, a color-coded grocery list, and a prep day guide to get ahead for the week.

I know some of us are in full summer mode still—it does technically go until the end of September!!—but if you’re like me, the gears are already shifting towards the change in season. Late summer is the best!!

This week’s recipes are hitting that in-between space of late summer with a little bit of everything: easy salmon lettuce wraps, a quick sheet pan meal, a chilled noodle salad, and then two incredible better-than-takeout-vibe meals to end the week. With a simple prep plan for the week, we’re calling this week “doable meets delicious”—no sacrifices made to get yummy, plant- and protein-packed meals on the table!

Greek-style sheet pan gnocchi with lemon dill sauce

Sheet-pan meals are my weeknight go-to when I need a hefty serving of veggies and protein but don’t have the time to make it fancy. And the winner of all sheet-pan situations in my opinion? Sheet-pan gnocchi.

No boiling required, shockingly satisfying texture, and endless ways to customize depending on the season or what you have on hand. This Greek-style sheet-pan gnocchi takes advantage of the produce you can find in abundance at my farmer’s market in the summer, like cherry tomatoes, zucchini, lemon, and dill, and comes together with a delicious roasted lemon yogurt sauce that you do not want to skip.

You’ll be packing in the fiber and protein (even the sauce gives a big protein boost!) but, more importantly, the whole family will love this unique, low-effort meal that comes together in about 30 minutes.

Click the recipe name or picture to view each recipe. Keep scrolling for the all-in-one and printer-friendly PDFs for the week. Macros are linked below each recipe.

Read more

We’re kicking off a brand-new recipe series for August: Every Wednesday this month, you’ll get a brand-new recipe from a guest recipe developer I genuinely love and cook from myself. These are people whose recipes and cookbooks are already in my rotation—and they’re about to be in yours too!

But it’s not just about the food. Each guest is also sitting down with me for a fun Q&A where you’ll get to know them beyond the recipe—their kitchen habits, their advice, and how they grocery shop. Plus, we’ve got giveaways lined up all month long!

✨ First up… , author of More, Please!

Today Rachel is sharing one of her favorite weeknight dinners straight from her cookbook More, Please!, which just came out into the world YESTERDAY! 🎉

Rachel is the creator behind rachlmansfield, author of More, Please!, and co-CEO and founder of cadootz. As a mom to three young boys, she’s known for sharing delicious, approachable family meals. Rachel is no stranger to a busy household where every day looks different! Keep reading for my Q&A with Rachel and her recipe straight from the cookbook—Thai turkey meatballs with coconut curry.

1. What’s the “no-recipe” recipe you can make from start to finish from memory?

My no-boil pasta bake (page 140)!! Another one that is in my cookbook. I have made this on repeat for years. It’s one of my favorites that can feed a crew and is truly zero effort. You can use gluten-free pasta or regular, which is great too and such an easy swap. It’s my “I just can’t handle dinner” dinner.

2. What kind of grocery shopper are you—list or vibes? And what’s a grocery shopping hot take you have?

ALWAYS a list!!! I have a running shared list on my phone that my husband has access to as well. I live and breathe it. The moment we are out of something, I write it down there or I’d forget. I’m not sure if this is considered a hot take, but I am crazy about touching those grocery carts. Even pre-pandemic days, I never did. So I always use plastic produce bags as my “gloves”😂.

Jenn: LOVE the shared list hack!! I have a million grocery list notes on my phone too.

3. What unexpected kitchen tool would you be lost without?

Is it so basic if I say my favorite cutting board? Every kitchen needs this cutting board. I have had it for years. It’s dishwasher-safe, doesn’t dull knives, and is versatile for anything you’re doing: chopping, serving, etc. I think I have gotten the majority of my community on board with this one too!!

4. Was there a defining moment or piece of advice that changed the way you cook? One that you still carry in your kitchen or recipes today?

Around the time my husband found out he was celiac and when I became a mom to my third, I really shifted how I approach cooking. Which is also the same time I started writing More, Please! I knew I needed to focus on quick, convenient, family-centered meals that can feed a family of five while I work full-time and juggle our lives (this was also around the time I turned to my husband and said, I think we need to start our own snack company—which is now cadootz—but that’s a tale for another time!). A recipe like my One-Pot French Onion Soup Pasta does just that. It’s a gourmet-tasting meal that requires minimal effort and is a one-pot dish.

5. What’s the story behind More, Please? Who did you picture cooking from it as you developed the recipes?

This book really is for anyone who wants to eat good food, but not put so much effort into it. It’s for the busy humans who want to eat a home-cooked meal but don’t have a ton of time. It’s for the mom who spends hours driving her kids around after school and needs someone to do the dinner thinking for her. It’s really the everyday cookbook as opposed to the dinner party book. Although—many of these dishes would be great for a dinner party. Especially my Evergreen Kale Salad, Chimichurri Meatballs and my GF Funfetti Sheet Cake.

Jenn: We’re all about low-effort, high-reward around here too! Everyone can benefit from these types of recipes. I can’t wait to make the GF Funfetti Sheet Cake; that sounds amazing.

6. If you weren’t developing recipes and writing cookbooks, what would you be doing?

Focusing on being a mom all day, every day. My greatest joy in life is my 3 boys. As they are getting older, it gets harder to run my businesses. But I am thankful to work from our house. I am home; they know I am here. But I’d love to be solely focused on them and running our lives. And for what it is worth, I never in a million years thought I’d say that.

7. What’s your biggest tip for parents struggling with picky eaters?

Don’t give up! It can be very discouraging. I have been there! Kids have to try something dozens of times to actually know if they don’t like it. One day they’ll love something and the next it’s “gross.” If my kids don’t like what I’m making, oh well! I adapted the “you get what you get, and you don’t get upset” phrase from pre-school, haha! I also find that parents are quick to give their kids “kid food.” Kids need nutrients too. Feed them actual food, expose them to a lot, and always put at least one comfort food on their plate. Even if it’s a cucumber or something simple.

8. Who are you setting the table for in your dream world?

I love this question!!! But I am in my dream world. My family is everything to me. There is no one I love more than my boys, my husband, and our parents. I love our chaotic but fulfilling dinners.

Jenn: That gave me chills; how special to be living your dream IRL!! Family is everything.

Now, let’s get to Rachel’s recipe!

the ever-popular thai turkey meatballs with coconut curry

serves 4 to 6 | prep time: 15 minutes, plus 30 minutes chilling time | cook time: 60 minutes

gluten-free friendly, dairy-free, nut-free

INGREDIENTS

For the thai meatballs

• 1 pound ground turkey or chicken

• 1 cup (gluten-free or regular) breadcrumbs*

• 1 large egg

• 2 garlic cloves, minced

• 1 1/2 tablespoons coconut aminos

• 1 teaspoon ground ginger

• 1 teaspoon red curry paste, plus more (depends on the heat level of your curry paste!)

• 1/2 teaspoon kosher salt

• Freshly ground black pepper

For the coconut curry

• 2 tablespoons avocado or extra-virgin olive oil

• 1 medium red bell pepper, sliced

• 1 small yellow onion, diced

• 1 tablespoon red curry paste, plus more (depends on the heat level of your curry paste!)

• 13.5-ounce can full-fat coconut milk

• 1 tablespoon coconut aminos

• Chopped fresh cilantro leaves, for serving

INSTRUCTIONS

1. Make the meatballs: In a large bowl, add the ground turkey, breadcrumbs, egg, garlic, coconut aminos, ginger, red curry paste, salt, and pepper to taste. Use a silicone spatula or your hands (I like to use food-handling gloves here) to gently combine, trying not to overmix. Chill the mixture until firm, about 30 minutes.

2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

3. Using your hands or a cookie scoop, roll the turkey mixture into 1-inch balls and add them to the prepared baking sheet. Bake until the meatballs are golden brown and cooked to an internal temperature of 165°F, about 18 minutes.

4. Make the coconut curry: In a large, high-sided skillet over medium-high heat, heat the oil. Add the bell pepper and onion and cook, stirring frequently, until the pepper is softened and the onion begins to brown, 5 to 7 minutes. Add the curry paste and stir to coat the vegetables, cooking until just fragrant, about 1 minute. Add the coconut milk and coconut aminos and bring the mixture to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors come together and the mixture is slightly thickened, at least 30 minutes and up to 1 hour. During this time, you can add the cooked meatballs and let them simmer in the sauce to boost the flavor even more. Remove the pan from the heat.

5. Top the curry with chopped cilantro and serve.

STORE IT: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.

REHEAT IT: From refrigerated, microwave the meatballs and curry sauce until warm, 1 to 2 minutes. From frozen, thaw in the refrigerator overnight, then microwave in 30-second increments until warm.

get the printable recipe

love this recipe? get the book!

recipe notes

• Check your spice level on the curry paste before adding; some brands are mild while others can be quite spicy.

• Make it gluten-free with this GF panko.

• Try out the DIY Breadcrumbs on page 223 of more, please!

swaps and subs

• Ground turkey: Swap for ground beef, chicken, or pork.

• Red bell pepper: Swap for another color bell pepper, zucchini, or a poblano pepper for more spice.

• Red curry paste: Swap for a yellow curry paste for a milder, sweeter flavor.

• Vegetarian: Swap the meatballs for a 14-ounce block of firm tofu, cubed and coated with 2 minced garlic cloves, 1 1/2 tablespoons coconut aminos, 1 teaspoon ground ginger, 1 teaspoon red curry paste, 1/2 teaspoon kosher salt, and freshly ground black pepper. Bake as instructed until crispy, about 15 minutes.

The Ever-Popular Thai Turkey Meatballs

5.56MB ∙ PDF file

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✨ Thank you, Rachel, for sharing this recipe with us and a glimpse into More, Please! If you want to check out more recipes from Rachel, we cooked her takeout shrimp teriyaki on live a few weeks ago, or follow her on instagram ✨

🎉 Two lucky winners will receive a copy of More, Please!, a variety pack of cadootz, and 3 free months of the eat goood paid subscription!

To enter, let us know in YOUR dream world, who are you setting the table for?

Leave a comment

ICYMI: lately on the newsletter 👇

Let us know if you make today’s recipe and don’t forget to send pics in our chat. I can’t wait for you to hear from next week’s guest! I’ll be back Friday with a new plan.

Much love,

Jenn

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.

The answer is almost always yes!! A salad recipe I develop with meal prep in mind will always include ingredients that help it last all week long—and avoid the ones that don’t. The key is hearty vegetables, a better-as-it-sits dressing, and a solid base.

Today’s green goddess orzo pasta salad uses cucumber, green onion, and peas with a gluten-free orzo base. Fiber count this week is 11 grams per serving! If you want a freshly dressed salad each day, store the creamy green goddess dressing separate then drizzle and mix before enjoying each day—whatever works for you.

follow the complete august prep plan

I went back and forth about the base for today’s recipe. Do I use too much orzo?? Is there such a thing as too much?? I decided no, there is no such thing, plus it’s a great pasta salad base. If you’re prone to mushy pasta, reduce the cook time by 1 or 2 minutes for a really al dente bite. As the pasta sits in the fridge, it’ll soak up more dressing and water from the veggies—which is great for keeping everything fresh.

If you’re gluten-free, I recommend this orzo (chickpea based), this orzo (rice and corn based), or this orzo (brown rice based).

Even better, you can prep today’s recipe in less than 30 minutes. While the orzo cooks, the rest of the salad and dressing is prepped—there’s no time wasted!!

nutritional yeast

I consider nutritional yeast a staple in my pantry, it’s perfect for thickening sauces and soups, plus adding cheesy umami. In today’s recipe, it adds a sharp creaminess to the green goddess dressing. Nutritional yeast is a popular vegetarian and vegan replacement for dairy, like finely grated parmesan cheese, since it contributes a similar sharp, savory flavor.

how to use it

one 2-tablespoon serving of nutritional yeast contains 2 grams of fiber and 5 grams of protein!

• thicken a delicious soup for the fall—highly recommend the mushroom and wild rice soup from DTAD

• sprinkle it on your popcorn

• make a creamy one-pan meal

• swap parm for nutritional yeast in your next batch of pesto

today’s recipe is part of the 30-20-10 series! Make a recipe, earn a free month of a paid subscription.

entry details + submission form

catch up on the series

green goddess orzo pasta salad

serves 4 | prep time: 15 minutes | cook time: 20 minutes

gluten-free, vegetarian

INGREDIENTS

For the Orzo Pasta Salad

• 1 cup dry gluten-free orzo

• 8 ounces frozen peas, thawed

• 1 English cucumber, small-diced

• 4 green onions, thinly sliced

• 3/4 cup crumbled feta

• 2/3 cup salted pistachios, roughly chopped*

For the Green Goddess Dressing

• 1 cup fresh basil leaves, tightly packed, additional for topping if desired

• 1/2 cup whole milk or low-fat Greek yogurt

• 1/4 cup nutritional yeast

• 2 green onions, chopped

• 3 tablespoons olive oil

• 3 tablespoons apple cider vinegar

• juice of 1 lemon (about 3 tablespoons)

• zest of 1/2 lemon (about 1/2 tablespoon)

• 1 garlic clove

• 1 teaspoon kosher salt, additional to taste

• 1/2 teaspoon ground black pepper

INSTRUCTIONS

1. Cook the orzo: Bring a pot of salted water to a boil and stir in the orzo. Cook until al dente, about 9 minutes, then drain, rinse with cold water, and set aside to cool. Note: To prevent sticking, toss with a drizzle of olive oil.

2. While the orzo cooks, make the dressing: Add the basil, yogurt, nutritional yeast, green onions, olive oil, apple cider vinegar, lemon juice and zest, garlic, salt, and black pepper to a blender or food processor. Blend on high speed until completely smooth, 30 to 45 seconds.

3. Assemble the salad: Add the cooled orzo, peas, cucumber, and green onion to a large mixing bowl. Add the dressing and toss to combine. Sprinkle the crumbled feta on top and gently mix again.

4. To serve, divide between four bowls and top with the chopped pistachios* and chopped basil (if desired).

STORE IT: Refrigerate in a sealed container for up to 4 days. If prepping ahead, leave out the pistachios and sprinkle on top of the salad right before enjoying.

get the printable recipe

recipe notes

• *If prepping ahead, leave out the pistachios and sprinkle on top of the salad right before enjoying.

• Add roasted salmon, chicken thighs, or a can of cannellini beans for extra protein!

• Keep the green going: Blanching the basil will preserve its bright green color if you’re prepping ahead. Follow these steps if you choose to blanch your basil before blending): Fill a mixing bowl with cold water and ice cubes and set aside. Bring a pot of salted water to a boil, then submerge the basil leaves for 10 seconds in the boiling water. Immediately remove and plunge the leaves in the ice water to stop the cooking. Remove the basil from the ice bath, squeeze out any excess moisture with a clean kitchen towel, and transfer it to a blender or food processor, continuing with step 2. Use the same saucepan for the orzo and the same mixing bowl for assembling the salad to reduce dishes.

swaps and subs

• Feta: Swap for crumbled goat cheese.

• Greek yogurt: Swap for a dairy-free yogurt.

• Nutritional yeast: Swap for finely grated Parmesan cheese.

• Green onion: Swap for small-diced snap peas, zucchini, or asparagus.

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prepping

Raspberries and cream chia pudding: Who doesn’t want a pretty pink breakfast!! This month we’re enjoying raspberries and cream chia pudding, a simple combo of frozen berries, yogurt, and a little something sweet. This recipe is one of the breakfasts from week one of the august meal prep plan!

Slow cooker honey balsamic chicken thighs: These slow cooker chicken thighs are a team favorite! I love making a batch protein that can be used in a few different ways throughout the week. I tried out combining the chicken thighs with the peach salsa from last week’s salmon recipe, and woah, so unexpectedly goood.

loving

Icelandic skyr: These are a JEG team favorite!! It’s the smoothest, thickest yogurt, perfect bowls with unique flavors. loves cold brew, has the classic vanilla bean on rotation, and my personal favorite is the honey and apricot.

Vacuum battery: Thanks to my amazing internet community, I swapped out my Dyson battery for a new one and I cannot believe the difference it made!! It actually lasts through a full top to bottom house clean now, and the suction is back!

recommending

Cord organizers: Tech setups are not my strong suit, but these little wire clips have been a small but helpful way to keep chargers organized. I’ve been putting them all over the house to keep the cords off the floor and out of reach of any small dogs in the area.

Fish spatula: My unexpected new favorite kitchen tool has been a fish spatula. It’s great for pan-searing fish, but also the perfect size for flipping quesadillas and tossing roasted veggies. I even used it for a pasta bake this week!

Let me know if you make today’s recipe, or another one from the 30-20-10 series. And don’t forget to send pics in our chat to join the challenge. See ya Wednesday for a new round up!

Much love,

Jenn

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.

This post will walk you through everything you need—the recipes, grocery lists, prep day plans, storage instructions, and much more—to efficiently prep your way through August.

These prep plans aren’t just random meals put together each week. They’re intentionally developed and paired to maximize your time in the kitchen and save money with the help of overlapping ingredients and varied cooking methods. Like the balsamic vin we use in week one—you’ll use it for a peach-balsamic dressing later in the month! Same goes for staples like rolled oats, chia seeds, milk, and maple syrup.

It’s all about saving time and energy. The weekly prep day plans are built like a puzzle, written step-by-step to prep everything for the week in less than two hours. We lean on no- or low-bake, slow cooker, and one-pan dishes throughout the month.

In week one, you’ll start with putting on the slow cooker chicken thighs, then get everything else for the week done while it cooks—a no-bake breakfast, a freezer-friendly egg casserole, and a quick-prepped orzo pasta salad. Peak efficiency!!

The prep plan makes breakfast and lunch for one person for the entire month. Scale up the lists and recipe measurements as needed to fit your needs: 2x for two people, 3x for three, and so on! All recipes are gluten-free and include swaps to suit your needs. Need more swaps? Just ask me in the comments, and I’ll get back to you!

✅ Every week includes a color-coded grocery list, prep day plan, and recipe PDFs.

✅ Each recipe includes storage instructions for refrigerating/freezing (& reheating!)

✅ Macros are included for all recipes; just click the “macros” link.

✅ Follow the plan to use up all the meals throughout the month! Some weeks the food you prep all goes right to the freezer. Check the full calendar for when you’ll pull it out later in the month. Looking for other plan options? Here head.

✅ You’ll get dinner plans to complete the month for the next 3 weeks. For this week, I’m recommending this one! Or check out the index of 55+ dinner plans.

Let’s prep!

Here’s everything you need for the next four weeks of prep. If you want all four weeks at once, keep scrolling for the all-in-one PDF.

Read more

Today’s month-in-review has everything we cooked up this month (dinner plans included!) and a bunch of my summer favorites. If you missed a few emails while traveling or soaking up the sun in July, consider this your one-stop shop to catch up on everything from the month.

july favorites

I saw something that said “the days are long but the months go quick” and it’s exactly how I feel about summer this year. Time is flying by!! Secretly, I’m almost ready for fall... but I don’t know if I’m allowed to say that yet.

Produce prep has become a weekly (sometimes twice weekly) ritual—I’m never taking for granted living near farm stands!! Most of the recipes from the month leaned on low prep and minimal cook time, plus seasonal veg.

I know so many of you are finding relief in quick or no-bake recipes right now, which was perfect timing for our 30-20-10 series. Plus, we celebrated six months of DTAD! There are so many fresh, delicious, summery recipes ready to be made in the book, I’ve been rediscovering some seasonal faves—helloo Lemon-Caper Shrimp and Linguine!!

August has busy travel weeks ahead, so I’m soaking in the last of my own little summer vacation (at home) with family time to end the month.

Whatcha been up to in July?!

Leave a comment

Links to all the new recipes from the month in one place.

1. Caramelized Banana Bread Overnight Oats

2. Mixed Berry Protein Pancake Muffins

3. Mango Miso Edamame Salad with Crispy Tofu

4. Buffalo Chicken Kale Caesar Stuffed Sweet Potatoes

5. Miso Chicken Thighs with Coconut Rice and Mango Slaw

6. Chopped Southwest Black Bean Salad

7. Greek-Inspired Chicken Burgers with Yogurt Herb Suce

8. Greek-Style Chicken and Chickpea Bowls

9. Pesto, Sun-Dried Tomato, Chicken Bean Salad

10. Sticky Honey Glazed Salmon Bowls

11. Summer Elote Quinoa Salad

july meal prep plan

july dinner plans

Links to all the new dinner plans from the month

the recipe index

🏠 home gooods

• The JEG office is getting final touches and the green-striped wallpaper has been the most fun addition so far. More to come soon!!

• I fell in love with this checkered rug I used in my parents’ bedroom refresh.

• Optimizing storage is a must in my fridge, especially during busy recipe-testing weeks; these fridge organizers open up loads of real estate.

• Still using and loving my personalized notepads in the office! Code BONUS15 will get you an additional 15% off site-wide!

• I’m currently tackling the organization of our mudroom entryway, and this shoe organizer is functional yet cute!

• Copley and Cashew love hanging out with the team in the office while we work, so they got upgraded office dog beds. Someone has to work in this house!

🥫 pantry favorites

• Found a new favorite jarred tikka masala sauce for a quick weeknight dinner.

• I loved this basil oil for an herby freshness in salads, marinades, and sauces.

• A weird one… but don’t knock this pink lemonade popcorn until you try it!

• I’ve been on a huge miso kick this month! White miso paste is such an underrated staple—used in mango miso edamame salads and miso chicken.

• Late-night snacks this month consisted mostly of dark- and white-chocolate-covered raspberries and cherries.

• Lit up the grill for chicken burger night, ft. the best ever gluten-free burger buns.

• My usual favorite pesto! I use this in pasta salads, dressings, and pizza toppings regularly. . perfect for this week’s 30-20-10 recipe!

☀️ just for fun

• The highlight of my month, if not my whole summer, was getting to see Noah Kahan at Fenway! ⚾️🐞🌭 In 2024 Brian and I scored very last-minute tickets and truly haven’t stopped thinking about it since—it was so special to get to go.

• Loved reading/watching The Five Star Weekend. Made a blackberry galette inspired by the show (served with ice cream on top, of course).

• Lots of dog-time this month celebrating Cashew’s 2nd birthday, and watching my childhood dog, Opal, for a week. Plus, a necessary bath time for C+C.

• Post-dinner trips to local ice cream stands have been a highlight of the summer; the Northshore of MA has some of the BEST—I’m partial to Cherry Hill🍦

• I made ’s strawberry gooey butter cake for a dinner party with friends, and let’s just say I didn’t come home with leftovers. I swapped in 1:1 gluten-free baking flour and it worked just fine!

💃 summer closet

• I found the perfect boxy crop tee… and it’s $10!

• In classic Jenn fashion, I waited to the last minute to get my outfit together for the concert, ended up finding this absolute gem of a tee shirt from etsy!

• Going through a big American Eagle phase right now! I’m obsessed with this lace tank paired with baggy jeans. and I both got this cover-up for beach days, but I’ve been wearing it as a regular top. Currently $12!

• Working on my nail health journey using at-home press-on nails to give my nails a rest from a lot of nail treatments in a row from book tour 😬

• Been living in flowy dresses this summer. I used to think dresses needed to be saved for “special occasions”, but that’s no fun!!

• Tried out buff bunny sports bra and leggings for the first time—the colors are so fun for summertime, plus they have great support for actually working out.

all this month's favorites

• the August meal prep plan… coming to your inbox this Friday! ✨

• fun guest features all month long with some of my favorite recipe creators

• back-to-school dinner plans (maybe you’re looking forward to it, maybe not 🤷‍♀️)

+ four more 30-20-10 recipes! ☀️

Find me here!

instagram: @jenneatsgoood

newsletter instagram: @eatgoood

tiktok: @jenneatsgoood

facebook: @jenneatsgoood

youtube: @jenneatsgoood

pinterest: @jenneatsgoood

my cookbook: get it here

Let me know what you’re looking forward to in August and what you loved in July! As always, keep sharing what you’re cooking all month long in our chat!

Much love,

Jenn

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.

We’ll be using pesto, cannellini beans, artichokes, and jarred sun-dried tomatoes. The brininess of the jarred tomatoes and artichokes means the dressing is kept very simple: pesto, a little red wine vin, and some lemon. With 10 grams of fiber and 42 grams of protein, it’s perfect for a filling lunch meal prep, or make it your way!

📍Hamptons friends! I’ll be at the East Hampton Library Author’s Night next Saturday, August 8th, signing copies of Don’t Think About Dinner! Come say hello 💗 Grab event details and tickets here—there are a lot of amazing authors joining!

• Meal prep it: Store in four separate sealed containers and enjoy for lunch all week long—it gets even better as it sits.

• Make it the main: Prep the salad as instructed, then serve over a big bed of arugula or with a side of roasted veggies.

• Make it a side dish by omitting the diced chicken; serve with a protein like steak, salmon, or grilled chicken thighs.

• Make it a pasta salad! Cook 12 to 16 ounces of your pasta of choice (penne, rotini, or rigatoni recommended), add it to the mixing bowl, and toss to combine. Serve chilled.

pesto, sun-dried tomato, and chicken bean salad

serves 4 | prep time: 15 minutes | cook time: 20 minutes

gluten-free

INGREDIENTS

• 1 1⁄2 pounds boneless, skinless chicken thighs (code JENNEATS)

• kosher salt

• ground black pepper

• 2/3 cup pesto (about 3 ounces)

• juice of 1 lemon (about 3 tablespoons)

• 2 tablespoons red wine vinegar

• 15-ounce can cannellini beans, drained and rinsed

• 14-ounce can quartered artichoke hearts, drained

• 1/2 cup oil-packed sun-dried tomatoes, finely chopped (about half an 8-ounce jar)

• finely chopped basil leaves, for topping (optional)

INSTRUCTIONS

1. Preheat the oven to 425ºF. Line a sheet pan with parchment paper.

2. Pat the chicken thighs dry with a paper towel and season on both sides generously with salt and black pepper. Place on the prepared sheet pan and bake until the chicken reaches an internal temperature of 165ºF, and is browned on the outside, about 20 minutes.

3. While the chicken bakes, assemble the rest of the salad: Add the pesto, lemon juice, and red wine vinegar to a large mixing bowl and whisk until smooth. Note: Thicker pesto may need to be thinned out with a bit of olive oil—or use the sun-dried tomato oil from your jar for extra flavor!).

4. Add the cannellini beans, artichokes, and sun-dried tomatoes and mix until coated.

5. When the chicken is cooked, dice it into 1/2-inch pieces and add to the mixing bowl. Toss again to evenly combine all of the ingredients.

6. Serve immediately with chopped basil on top (if using) or refrigerate in a sealed container for up to 4 days. Eat chilled or heat it up, it’s up to you!

STORE IT: Refrigerate in a sealed container for up to 4 days.

REHEAT IT: Enjoy this one chilled or heat in the microwave until warmed, 3o to 60 seconds.

get the printable recipe

follow the july prep plan

enter the 30-20-10 challenge

swaps and subs

• Chicken: Swap for 1 ½ pounds chicken breast. For a vegetarian option, add a second can of beans, or swap for cubed tofu, cooked the same as the chicken. To make cook time even quicker, use thin-sliced chicken breast instead of thighs, or dice the chicken before cooking.

• Artichokes: Omit or swap for additional beans.

• Dairy-free: Use a dairy-free or vegan pesto.

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prepping

Blackberry galette: The new dessert of the summer is unlocked: berry galette! Yes, it’s 100% gluten-free and so insanely good served with a hearty scoop of vanilla ice cream. Full recipe is in the caption and comments of this post!

Shredded beef taco bowl: Nothing gets me through a busy week quite like a taco bowl. They’re my “no recipe recipe” that I can always pull together with things I have on hand. This week I had some leftover frozen shredded beef, topped with corn, cheese, salsa, and some red cabbage for good measure. Similar recipe here!

loving

La Colombe latte cans: As much as I love a morning trip to the one coffee shop in town, I’ve been opting for canned lattes lately. They’re sweetened, but not too much, and lactose free for any intolerant friends!! The vanilla lattes are having a moment for .

Basil olive oil: An infused olive oil is the best two-for-one out there for summer salads. I’ve been using this basil one.. it’s SO good. It’s all the delicious flavor of basil without any extra produce washing. I used it in today’s recipe to thin out my pesto dressing, and I just gifted my sister this delish castelvetrano olive oil.

recommending

Bedding refresh: I’ve been house and dog sitting for my parents this month and decided to surprise them with a little home refresh for their return—they deserve it!! I went with a gorgeous 100% cotton green comforter, olive pillows, and a chunky knit blanket. Small changes, but it’s nice to have a little refresh every once in a while.

Press-on nails: Sometimes I can’t wait to change nail colors between appointments and I like having them done, so I’ve been using the olive & june press ons. Easy, low-mess, and they really do stick well for days. Love the jelly chrome!!

Let me know if you make today’s recipe, or another one from the 30-20-10 series. And don’t forget to send pics in our chat to join the challenge. See ya Wednesday for a new round up!

Much love,

Jenn

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.

The grocery list leans on seasonal produce (of course), as well as a few multi-use pantry staples and canned goods, making this week both low-waste and easy to shop for—the dream! Follow along to stop the dinnertime decision fatigue and eat more plants.

Want to keep track of all the plants you’re enjoying throughout the week? Use this printable plant checklist that’s perfect for hanging on the fridge. (P.S. I filled it out for this week’s plan; we’re at 25!)

sticky honey glazed salmon with peach salsa

All the dinners this week are delicious (and beautifully seasonal!!), but I want to highlight the sticky honey glazed salmon with peach salsa for a second.

It’s truly a favorite in our house—the ingredients are seasonal and refreshing, and it packs in plants and protein. The savory-sweet sticky honey sauce is simmered to a slightly thickened glaze, so it sticks to the pan-roasted salmon perfectly. Bonus points: salmon is packed with Omega-3 fatty acids, helps support heart health, and is a great source of vitamin D—plus it’s a favorite of Copley and Cashew’s. Quick tip: I love to use my fish spatula for easy pan frying.

There’s so much to love about this one, I can’t wait for you to make it this week!

Click the recipe name or picture to view each recipe. Keep scrolling for the all-in-one and printer-friendly PDFs for the week. Macros are linked below each recipe.

Read more

Prioritizing time outside of the kitchen during the short New England summers is important to me, but I actually love being in the kitchen in the summertime! The seasonal produce is top-notch, and my Sunday routine always includes a full produce wash station after stocking up for the week. Because summer produce is so delicious, the recipes I’m making are often no-bake or low-bake—saving me time in the kitchen—or I’m heading out to the grill. And when I’m going to be occupied for hours but still need a meal ready, I’m pulling out my slow cooker!

Instead of trying to think of ways to avoid the kitchen this summer, let’s lean into ways to make that time more efficient and low-maintenance. Today’s newsletter includes 12 summery recipes that do just that, from no-bake to slow cooker to grilling!

I also rounded up some of my top summer produce prep tips and storage favorites to make it all easier, including tips for how to wash and store different types of produce.

Let’s get into it!

slow cooker batch proteins

Make once, enjoy twice (or more!). Use your batch prepped protein in tacos, bowls, lettuce wraps, or sandwiches. Each of these recipes makes a hearty six servings so you’ll be set for the week. Freeze leftovers in silicone cubes to make it easier to take out and defrost single portions.

• slow cooker carnitas tacos with pineapple salsa (pg. 209)

• slow cooker sweet chili garlic pot roast

• slow cooker honey sriracha chicken thighs

• slow cooker shredded beef lettuce wraps

no-bake lunches and sides

Pair one of these no-bake salads with a batch protein or grilled protein, or enjoy these plant and fiber-packed options on their own. Some require a saucepan to boil noodles, but it’s a whole five minutes the stove is on—I think we can handle that!

• no-bake buffalo chickpea lettuce wraps

• mango, corn, and black bean salad

• crunchy carrot peanut carrot salad

• spicy edamame peanut noodles

take it outside to the grill (or air fry it!)

If you don’t have a grill, try out the air fryer to keep the kitchen cool, but still get a nice crispy finish on your proteins.

• greek-inspired chicken burgers with yogurt dill sauce

• grilled corn and shrimp summer salad

• grilled balsamic chicken thighs with peaches and burrata

• lemon pepper chicken skewers with spinach and pea salad

explore the entire recipe index

Produce prep routine: Thoroughly washing produce (even from a local farm!) is key to proper food prep and safety, especially in the summertime when heat and humidity impact bacterial growth. Some produce is best to rinse in a colander, and some get a little apple cider vinegar bath (more below!).

Steal these simple produce baths: use 1 part apple cider vinegar to 3 parts water, or 1 teaspoon baking soda for every 2 cups water. Fruit and veggie sprays are a time-saving alternative I sometimes use too.*

Too much produce? Freeze it in a silicone storage bag! Pop frozen spinach, kale, or berries right from the freezer into a blender for a smoothie. Same goes for zucchini (they grow like weeds in a summer garden!). Dice it up before freezing to save on prep time later. If your berries are about to spoil, freeze them or make a homemade jam to enjoy in yogurt bowls, chia puddings, or on toast.

summer produce prep

• Leafy greens + herbs: rinse leaves gently, then lay flat on a kitchen towel or paper towels to dry completely. Refrigerate greens between layers of paper towel to absorb excess moisture. Refrigerate fresh herb bunches with stems in water. I like to store my wrapped greens and herbs in these containers.

• Berries: rinse in a colander, then lay flat on a kitchen towel or paper towels to dry. Refrigerate in tightly sealed storage containers.

• Peppers: soak in a produce bath, then dry completely.

• Green onion: soak in a produce bath, then dry completely.

• Root veggies + potatoes: scrub outside skin with a produce brush or sponge.

Find me here!

instagram: @jenneatsgoood

tiktok: @jenneatsgoood

facebook: @jenneatsgoood

youtube: @jenneatsgoood

pinterest: @jenneatsgoood

my cookbook: get it here

Let’s thrive in the kitchen this summer!! If you try out one of the recipes from today’s post, let me know, and as always, share your pictures in the chat. See you Friday for a brand new dinner plan, and Sunday for a new 30-20-10 recipe!

aMuch love,

Jenn

*Washing produce is a safe practice to reduce the risk of bacterial or parasitic contamination. Washing produce does not eliminate the cyclosporiasis parasite, cooking all fruits and vegetables to 158ºF is safest, per the CDC guidelines.

This post may include affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Any sponsored content (from brands that support this newsletter) is always disclosed in the post. Please read my disclosure policy here.