What's Cooking This Week? Summer Simplicity Inside!

Soaking Up Summer

This last week we soaked up the sun. We visited the splash pad and had a pool day—Charlie is slowly warming up to the water, and it’s been so fun to watch. By the end of our pool time, he didn’t want to leave.

Then on Friday, Andy and I had a little date night—we got to see Sam Hunt! My mom came to spend the day with Charlie, and it was sweet getting some time with her too.

She even introduced us to a secondhand store in town with a toy section I had no idea existed. We found some great treasures, and Charlie has been loving them ever since. It’s always awesome when Grandma gets to come.

🥘 Featured Recipe: One-Pan Chicken & Veggie Bake

This is one of those “toss it all in the oven and go” meals—perfect for summer evenings when you don’t want to stand at the stove.

Ingredients:

• 1.5 lbs chicken thighs or breasts

• 2 cups baby potatoes, halved

• 1 zucchini, chopped

• 1 bell pepper, sliced

• 1 red onion, cut into wedges

• 2–3 Tbsp olive oil

• 1 tsp Italian seasoning

• Salt & pepper to taste

• Optional: fresh lemon juice and parsley for topping

Instructions:

1. Preheat oven to 425°F.

2. Toss chicken and veggies with oil and seasoning on a sheet pan.

3. Roast for 25–30 minutes or until chicken is cooked through and veggies are tender.

4. Squeeze with lemon and top with parsley if you’d like.

🗓 Weekly Meal Ideas

Monday:
🥪 Caprese Grilled Cheese (dairy-free mozzarella, tomato, and basil) + tomato basil soup + apple slices

Tuesday (Taco Night!):
🌮 Ground turkey tacos with avocado, lime slaw, and roasted corn + tortilla chips & salsa

Wednesday:
🍗 One-pan chicken & veggie bake (your featured recipe!)

Thursday:
🍳 Sweet potato and spinach breakfast hash with fried eggs + fruit smoothie

Friday:
🍤 Grilled shrimp skewers with pineapple, red pepper, and onion + coconut rice

Saturday:
🥒 Mediterranean grain bowls with quinoa, cucumbers, cherry tomatoes, olives, hummus, and grilled chicken

Sunday:
🍝 Creamy sun-dried tomato pasta (dairy-free version) + garlic toast + green salad

🍪 Quick Snack or Treat

Viral Frozen Protein S’mores
A chilled, high-protein take on a classic s’more—perfect for hot days and easy to keep on hand.

Ingredients:

• Graham crackers (whole sheets)

• Dark chocolate, melted

• 1 tsp coconut oil

• Whipped topping (like Truwhip or Cool Whip)

• Chocolate protein powder

Instructions:

1. Lay out full graham crackers on a tray lined with parchment.

2. Melt dark chocolate and stir in coconut oil. Spread a layer of the chocolate over each graham cracker.

3. Freeze for 15–20 minutes, or until the chocolate hardens.

4. While freezing, mix whipped topping with a scoop of chocolate protein powder.

5. Once the chocolate layer is firm, spread the whipped topping mixture over it.

⏱ Time-Saving Tip

Pre-chop once for multiple meals.
If you’re chopping veggies for one meal, go ahead and chop extra for another. Store in containers or baggies in the fridge for quick grab-and-go prep later in the week.

🍑 What’s in Season (July):
Fresh, flavorful, and perfect for summer meals

Fruits:
Peaches, blueberries, strawberries, cherries, blackberries, watermelon, cantaloupe, plums, nectarines, grapes

Veggies:
Zucchini, summer squash, cucumbers, tomatoes, green beans, corn, bell peppers, eggplant, lettuce, radishes, okra