Any dish can be transformed by just adding a sauce, I’m convinced of this! And I’m going to show you how big that change is with next week’s meal plan!
The dishes on the menu for next week are simple, classic dishes but become restaurant-worthy once the sauce comes into play!
Like my Copycat In-N-Out Smash Burgers, which are delicious, but add the homemade burger sauce? You’ll be licking the plate (we had them last night!).
Note: our little bear taking his place at the table.
Note: my smash burger is absolutely smothered in burger sauce!
Or my Mediterranean Flat bread, which has delicious, juicy marinated chicken and becomes studded with flavor once we add the maple tahini dressing! This dressing is creamy and rich with a slight touch of sweetness that plays so well with this dish!
We also have my Buffalo Chicken Wraps, which come together fast thanks to using frozen chicken nuggets, but we make it our own with homemade honey buffalo sauce!
And the fourth sauce is a tahini crema for my Mango-Chipotle Tostadas (new recipe!!). I love this dressing because it is another way to repurpose the tahini we bought for the flatbreads, and it is a twist on a classic crema!
If your dishes have been feeling a little underwhelming and you want some come-together-quick dressings to shake things up, I’ve got it for you right here in next week’s meal plan!
(Did you know that for just $5/month, I send out a monthly meal plan plus each week’s grocery list? That is just $1.25 A WEEK to have your dinners planned, with a printable weekly grocery list. This is also a way to support my small business💛)
Want the June Meal Plan?? Get it Here!
Make the burger sauce, store it in these jars, in the fridge until ready to serve.
Make your burgers. Cover and store in the fridge until ready to cook. Remove from fridge 15-20 minutes before cooking to allow them to warm up.
Prepare the marinade and marinate the chicken overnight or up to 24 hours.
Prepare the Whipped Feta. Store in these containers in the fridge. Will keep for up to 5 days.
Prepare the Maple Tahini Dressing & store in the fridge (store in this dressing shaker!). This dressing will keep for up to 2 weeks.
If making Homemade Corn Stock, prep that. Store covered in the fridge until ready to cook the chowder.
Cook the bacon, reserve the fat, cover the bacon & set aside until ready to make the chowder.
Prepare the Tahini Crema. Store covered in the fridge until ready to serve.
Brown the beef, then store it covered in the fridge (I love using my meat masher to crumble beef!). When ready to serve, gently reheat on the stovetop, then proceed with the Mango-Chipotle Glaze.
The Wingstop Ranch tastes better with time! Be sure to make it at least 2 hours in advance, but the morning of or the day before is even better! Store it in the fridge in an airtight container. This will last 7-10 days.
If you did not buy pre-shredded lettuce, shred it a few hours ahead of time and store it in an airtight container or a zip-top bag until ready to use.
If your dough is frozen, remove it from the freezer the night before and refrigerate it to thaw.
If making Homemade Balsamic Glaze, this can be made in advance (will keep for 7 days in the fridge).
If you’re new to the grocery list, here is a preview from a previous meal plan! We don’t just categorize the ingredients by aisle; we also tell you how much of that ingredient you need (if you already have it on hand) and which recipe it goes with.
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