Anne talks through upgrading the usual chicken sandwich with apples for crunch. You can grab leftover chicken (or even turkey, 'tis the season), or cook up some in a skillet if needed. Fresh bakery rolls make this feel gourmet, but whatever bread you have will still make a tasty sandwich. The full printable recipe card is linked above, but if you're making your grocery list here's what you'll need for 2 sandwiches: Bakery section: 2 of your favorite rolls (ie ciabatta, torta) Produce: Lettuce, 1 Apple, Cold: 8 oz chicken breast, 2-4 slices white cheddar (depending on thickness) Inside aisles: 1/4 cup honey mustard dressing

Anytime you have a ham bone or ham hocks, you've got the base for a great soup with homemade broth and minimal prep. This ham, potato, and green bean stew is especially perfect after holidays if you have a partial spiral ham hanging out in the fridge. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1 lb diced ham, 1 ham bone or ham hocks* plus 6 cups water Vegetables: 1.5 lb red potatoes, 1 large onion, 12 oz green beans (fresh or frozen) Seasonings: 1 tsp garlic powder, 1/2 tsp salt and pepper *Can swap in broth instead, but bones will give the best flavor.

In this episode we talk about some basic meal planning strategies and tips like using theme days and backup options to make figuring the plan out a little less work. Need a 7 day plan to get started? You can grab my free one here. P.S. You're doing a great job.  

This episode features a recipe developed by Mary at Life In The RV. Anne talks through this easy and delicious twist on the classic ham and cheese slider- making it on pretzel rolls! The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Cold Aisles: 1/2 pound thin sliced ham, 4 slices swiss cheese, 1/4 cup butter (unsalted preferred) Bakery/Bread: 1 package King's Hawaiian Pretzel Slider Buns Inside Aisles: 1 tbsp dijon mustard Love this episode? Get to know Mary better on her Instagram! Interested in RV travel? Check out her Facebook Group.  

Got leftover meatloaf? Anne talks through making meatloaf sliders with them, complete with a quick homemade sauce if you don't have any of your glaze leftover. Want even less prep? Swap that glaze for your favorite bottle of BBQ sauce, which keeps the ingredients list short and sweet. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for every 4 sliders: Cold: Leftover meatloaf (6 oz per 4 sliders), Butter (2 tbsp) Inside Aisles: Slider rolls (inside or bakery sections), Fried onions, ketchup (sauce only), Apple Cider Vinegar (sauce only), Brown sugar (sauce only) Spices: Garlic powder, Salt and Pepper (sauce only) And if you need a classic meatloaf recipe, this is a good choice.

Anne talks through this one-pot chicken pasta dish that is similar to alfredo, but a smidge less indulgent. Creamy cheesy pasta is a kid-friendly food, and it's quick enough to make on busy weeknights. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1 lb chicken breasts (boneless, skinless) Dairy: 2/3 cup heavy cream, 4 oz parmesan cheese Produce: 4 cloves garlic Inside aisles: 8 oz short pasta like penne, 14 oz can chicken broth, 1 tbsp oil (for searing), salt and pepper to taste  

Anne talks through making some no-rice chicken stuffed peppers with Mediterranean flavors. They can be made in the oven or slow cooker after a little prep, and the stuffing mixture could be made ahead to save time on a busy day. These are great with a simple tzatziki sauce that you can make yourself or pick up at your grocery if they carry one. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 3 bell peppers, 1 lb roma tomatoes, 1/2 lb red onion, 1 lemon (for juice), 1/2 cucumber* Meat: 8 oz leftover or rotisserie chicken breast Dairy: 1/2 cup feta crumbles + more for garnish, 5 oz greek yogurt* Seasonings: Olive oil, Salt, Pepper, Oregano, Thyme, Dill* *starred ingredients are only for the tzatziki sauce

Pulled pork often makes a lot of leftovers, and you can only do sandwiches so many days before wanting a change of pace. Anne talks through using some in an easy pulled pork fried rice to mix up your leftover routine- especially if you have leftover rice from another meal too. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Cold: 1 cup leftover pulled pork, 2 cups leftover rice, 2 eggs, 6 oz (1.5 cups) frozen peas and carrots, 1 tsp garlic paste, 2 tbsp butter Produce: 1 small onion Seasonings: 2.5 tbsp soy sauce, 1/2 tsp sesame oil, 3/8 tsp salt, 1/8 tsp pepper  

Anne talks through this toddler-friendly homemade oat bar that's lightly sweetened with maple syrup for a more mild flavor and sugar content than store-bought. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 1 overripe banana Cold: 2 eggs, 2 tbsp butter Inside Aisles: 1 cup rolled oats, 1/3 cup flour, 1 tsp baking powder, 3 tbsp peanut butter, 2 tbsp maple syrup* Spices: 1 tsp cinnamon, 1/2 tsp vanilla, 1/8 tsp salt *maple syrup is sold in the inside aisles, but kept in your fridge once open

This week Anne goes through how to roast bell peppers in the air fryer or oven, so that you can make them yourself when you have some on hand you're not going to use up in their prime. Great in sandwiches or dishes like last week's mediterranean inspired orzo, they store great in the freezer for whenever you need them. The step by step printable is linked above, but if you're making your grocery list all you need are red peppers! There's no other ingredients, we're keeping it super simple.

Anne talks through a low prep one pot dinner, baked chicken and orzo with pesto. Using jarred roasted red peppers and store bought pesto, this comes together quickly and is hands-off once you pop it in the oven. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 2 chicken breasts (approx 1 lb) Dairy: 1/4 cup feta cheese Inside aisles: 1 can chicken broth, 8 oz orzo pasta, 6 tbsp pesto, 1 roasted red pepper (half a jar) Seasoning/oil: 1 tbsp avocado or canola oil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder

Anne talks through making your own homemade slow cooker Chex Mix, along with microwave instructions if you need a snack stat. For an after-school snack or football game food, the best part of homemade is being able to make a ratio that's perfect for your house. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Chex Mix: 3 cups wheat chex, 3 cups corn chex, 3 cups rice chex (yes, you can replace some cup-for-cup with your favorite mix-ins) Dairy: 6 tbsp butter Seasonings: 2 tbsp Worcestershire sauce, 1.5 tsp seasoned salt, 3/4 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper  

This episode features a recipe developed by Chelsea Mae Plummer of Mae's Menu. Anne talks through this easy homemade white cheddar mac and cheese with a sauce that you can put together while the pasta cooks. This creamy, cheesy pasta is a great kid-friendly comfort dish! The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 2 cloves garlic Dairy: 2 cups milk, 5.5 oz sharp white cheddar, 3 tbsp butter Inside Aisles: 12 oz small pasta like elbow noodles, 2.5 tbsp flour, 1 tsp salt, pinch of nutmeg (optional) Loved this recipe? Get to know Chelsea better on her Instagram.

Anne talks through this easy weeknight pasta that comes together in about 20 minutes. Perfect for a "meatless Monday" this spinach mushroom pasta is light on prep, especially if you buy your mushrooms already sliced. The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: Mushrooms (16 oz, or 8 oz if prefer less), Fresh Spinach (10 oz bag), 1 medium onion, 4 cloves garlic Dairy: 1/2 cup heavy cream, 2 oz parmesan (plus extra for garnish) Inside Aisles: 8 oz short pasta like penne, 2 tbsp olive oil (plus more for pasta if it's done first to prevent sticking), 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp Italian seasoning

Anne talks through baking or air frying premade Salmon Pinwheels both as fast as possible on the pan, or wrapped in a tin foil packet to steam. The nerdy temperature tables are in the full post linked above, but if you're making your grocery list all you'll need is: Cold section: Refrigerated salmon pinwheels Inside aisles: Cooking spray and/or aluminum foil They're also great garnished with lemon wedges if you want to grab one. Hope you enjoy!

Anne talks through an easy set-and-forget casserole you can make in the crockpot or bake up in a classic casserole dish. The chicken broccoli potato casserole doesn't use "cream of" soup, so if no worries if you don't have any in your pantry. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1.25 lb boneless skinless chicken breast Produce: 1 lb broccoli, 1.5 lb gold potatoes Dairy: 8 oz cheddar cheese, 1/2 cup sour cream Inside aisles: 1 can chicken broth, 3 tablespoons corn starch (can reduce to 2 for oven cooking), 1 tbsp garlic powder, 1/2 tbsp onion powder, 1 tsp salt, 1 tsp pepper

This episode features a recipe developed by Deirdre of The Fiery Vegetarian. This week Anne talks through making a homemade curry with coconut milk and spices for a flavorful sauce that's great on rice, naan, and more. The recipe uses chickpeas for a perfect Meatless Monday meal that happens to be vegan making it a win for anyone with dairy sensitivities. While mild as written, you can also amp up the heat if you want to. The full written and printable recipe is linked above, but if you're making your grocery list or checking your pantry here's what you'll need: Produce: 1 small onion, 4 garlic cloves, 1.5 inches fresh ginger, lemon for juice Inside Aisles: 1 can coconut milk (13.5 oz/400 mL), 2 cups cooked chickpeas, 1/2 tbsp oil Spices: Ground cinnamon, ground cloves, cumin seeds, ground turmeric, ground coriander, garam masala, sugar, salt, and black pepper If you love this recipe and want to get to know Deirdre better, you can connect with her on Facebook or Instagram.  

Anne talks through making a refresing berry focused smoothie that is perfect for the summer heat. A copycat of blueberry bliss from Tropical Smoothie, you can leave out the sugar if not trying to mimic the takeout taste. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for a 14-16 oz smoothie: Fruit: 1 cup strawberries, 1/2 cup blueberries, 1/2 medium banana Sugar: 2 tbsp sugar (turbinado for the closest takeout taste), 1 tsp honey Ice: 1 cup (if fruit isn't frozen, as little as 1/4 cup if it is)      

Summer is a time for easy, lazy, light lunches, like your favorite brand of frozen spring rolls. Anne talks through making them in the air fryer or oven so you can enjoy a crispy appetizer whenever the mood strikes. The full printable instructions are linked above, but if you're making your grocery list all you'll need is your favorite frozen spring rolls, and a bottle of dipping sauce if there isn't some included with your chosen spring rolls.

Anne talks through making a quick light breakfast for when it's too hot to want anything else in the morning. The matcha is added last in this strawberry smoothie, and can be left out for littles who don't need the caffeine boost. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 1 cup frozen strawberries, 1/2 a banana Cold: 1 cup milk of choice, 1 cup ice Inside Aisles: 1 tsp matcha powder, 1 tbsp maple syrup

Anne talks through caramelizing onions and mushrooms in a large skillet, a perfect summer cook out side. If you use cast iron you can even do it on the grill alongside the burgers or steaks you might want to have with them. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 2.5 lb onions, 24 oz mushrooms, 4 cloves garlic Dairy: 2 tbsp butter (or oil) Inside aisles: 1/4 cup white wine (or a splash of vinegar + water), 1 tsp salt, 1/2 tsp pepper

This episode features a recipe developed by Prajakta Sukhatme of Profusion Curry. Anne talks through making this easy and delicious pasta fresca- a vegetarian pasta dish with a balsamic cream sauce that's perfect for summer. The full original instructions with photos are linked above, but if you're making your grocery list here's what you'll need: Inside Aisles: 1 lb dry pasta, 1/2 cup balsamic vinegar, 2 tbsp olive oil, 2 tsp italian seasoning, salt & pepper to taste Produce: 1 red onion, 8 oz mushrooms, 3-4 roma tomatoes, 2 cups spinach, 4 cloves garlic, and optionally fresh basil to garnish Dairy: 1/4 cup heavy cream, and optionally parmesan cheese to garnish Loved this recipe? Get to know Prajakta better on her Instagram.

It's getting too hot to turn on the oven, and come Thanksgiving freeing up some space in there is handy too. Anne talks through making a bone-in turkey breast in the crockpot with a honey maple glaze that you can get ready fast and then walk away from. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: Turkey Breast (bone-in and about 6 pounds, defrost before cooking) Glaze: 1/2 cup Maple syrup, 1/4 cup honey, 1 tbsp dijon mustard, 1 tsp balsamic vinegar, salt and pepper to taste

Anne talks through making a batch of homemade taco seasoning so you don't have to worry about running out of seasoning packets, and can customize it to your family's tastes. The printable version is linked above, but if you're making your grocery list here's what Anne's base uses: 1/3 cup chili powder blend, 2.5 tbsp paprika, 2 tbsp sugar, 1 tbsp onion powder, 1 tbsp cumin, 2 tsp garlic powder, 1.5 tsp corn starch, 1 tsp salt

We're almost at Mother's Day, so today Anne is talking through an extra easy meal. One that you prep by just discarding the cardboard and plastic packaging! We're going over how to properly heat- and reheat- the La Terra Fina Quiche. You'll find it in a two pack at Costco and single pack at other grocery stores. If you want printable detailed instructions those are linked above, but if you're making your grocery list all you'll need is the quiche itself. For kitchen goods we'll use some aluminum foil if heating it in an air fryer or convection oven.

Anne talks through these super simple asian steak bites. You quickly marinate the steak with mushrooms in your favorite store bought asian inspired sauce. Then just cook on a sheet pan for a quick and easy dinner. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1 lb steak bites Produce: 8 oz mushrooms Inside Aisles: 1/2 cup Gyoza sauce (look for soy sauce, rice vinegar, and sugar in the top 5 ingredients), 1 tbsp oil (if not in the top 3 ingredients of your chosen sauce)

Anne talks through this quick to prep garlic parmesan chicken legs, which are great for nights where you're busy but home since bone-in chicken does take some time to cook through. The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need: Meat: 2 lbs drumsticks Dairy: 2 tbsp plain greek yogurt, 2 oz parmesan cheese Produce: 4 cloves garlic Inside aisles: 1 tbsp oil, 1 tsp salt and 1/2 tsp pepper  

Anne talks through this super fast air fryer tilapia with a parmesan breadcrumb coating. Between a quick prep and quick cooking fish, this is a busy night meal for when you need to be eating in a hurry. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Seafood: 1 lb tilapia filets (or other white fish, but keep in mind thicker fish will take longer to cook) Produce: Lemon (for 1 tbsp juice, bottled works too) Dairy: 1/4 cup Parmesan cheese Inside Aisles: 1/4 cup Breadcrumbs, 1/2 tsp Italian seasoning, 1/4 tsp each salt and pepper

Anne talks through making these Petco park-inspired nachos with tri tip, along with a simple 2 ingredient cheese sauce, sour cream, bbq sauce, and of course, nacho chips. The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: green onions, any other toppings you like such as avocado Dairy: 4 oz cheddar cheese, 1/4 cup milk (or swap both of these for premade cheese sauce), 1/4 cup sour cream Meat: 6 oz leftover tri tip Inside aisles: 6 oz tortilla chips, 1/4 cup bbq sauce

For Easter Monday, Anne talks through how to make these traditional Greek Easter cookies, that are perfect paired with tea or coffee. Fair warning, while the recipe isn't particularly challenging, rolling out and shaping the cookies by hand does take some time, so this recipe is more fun to make with family and friends. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Inside Aisles: 7 cups All purpose flour, 1+1/8 cup sugar, 3 tbsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 3/4 tsp vanilla, 1/4 cup Vegetable Oil, 1 tbsp Crisco (crisco can be substituted if need be) Refrigerated: 2 sticks (8 oz) salted butter, 4 eggs Produce: 1 Large Orange (zest, and 1/2 cup juice- you may need 2 oranges)

This episode features a recipe developed by pastry chef and cookbook author Kimberly Houston of Coach Chef Kim. Anne talks through making these fun and easy bunny cinnamon rolls with just a can of refrigerator section dough and some fun decorations like sprinkles. The full original instructions with photos are linked above, but if you're making your grocery list here's what you'll need: Refrigerated: Grands-style (5/roll) package of cinnamon rolls Inside aisles: decorations like spring sprinkles, mini m&ms, or candy eyes- whatever your family likes Love this recipe? Get to know Coach Chef Kim better on her Tiktok or Instagram. Listening more your style? Check out her mindset podcast.

Anne talks through using up leftovers in these simple salmon spring rolls, along with cooking the salmon if you need to. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Inside aisles: Spring Roll Wrappers (rice paper), Sweet Chili Sauce (or other favorite sauce) Produce: Carrots, Cucumber, Spinach, Avocado Meat: Leftover salmon (or bake fresh with sweet chili sauce and let cool)

Anne talks through assembling this fun fruit rainbow with a few cloud options including a simple 3-ingredient yogurt dip, plus how to make those berries last longer. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Fruits: Approximately 1 cup Strawberries, 2 Clementines, 1 Banana, 1/2 cup Green Grapes, 1/3 cup Blueberries, 1/4 cup Blackberries Yogurt Dip "clouds": 5 oz greek yogurt, 1 tbsp honey, splash vanilla

Anne talks through making this easy honey soy pork tenderloin in the sous vide, but feel free to use this marinade with other cooking methods as well. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1 pork tenderloin (about 1 lb) Marinade: Low sodium soy sauce (1/3 cup), honey (2 tbsp), black pepper (1/4 tsp), garlic (4 cloves) Searing: 1 tbsp neutral oil Single use items: Gallon ziplock, paper towels, aluminum foil  

This episode features a recipe developed by cookbook author Marlynn Schotland of Urban Bliss Life. Anne talks through making this easy shrimp lo mein with a simple 4 ingredient sauce that comes together faster than you can call in and pick up takeout. The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1/2-3/4 lb shrimp Produce: 1 clove garlic, 1-2 green onions (optional), and 2 cups of your favorite vegetables, sliced thin (good options include baby corn, mushrooms, carrots, bell pepper, broccoli) Inside aisles: Vegetable oil, hoisin sauce, soy sauce, sesame oil, ground ginger, and 2 ramen noodle packages (discard the seasoning packet) Love this recipe? Get to know Marlynn better on her Instagram.

Anne talks through this dump and go slow cooker balsamic chicken that is fast to prep (no, we're not browning anything) and then ready at dinnertime. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: Chicken thighs, bone-in and skin-on Produce: 1 onion, 8 oz white mushrooms (whole) Inside Aisles: Balsamic vinegar, brown sugar, chicken broth (or water + concentrate) Spices: Garlic powder, Italian seasoning, Salt & Pepper  

Anne talks through this air fryer pork tenderloin, along with how to make it in the oven instead. With a 3 ingredient marinade (plus salt and pepper), this is fast to get marinating, and slicing before cooking makes it fast to cook too. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: Pork tenderloin Inside aisles: Olive oil, Dijon mustard, Worcestershire sauce Spices: Salt and Pepper

Anne talks through these easy Hasselback style potatoes that cook right in your slow cooker. Keep them on warm and serve with toppings for an easy baked potato bar at the Super Bowl, or eat them with almost any main entree for an easy side dish. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 6 small-medium russet potatoes (about 2 lbs) Dairy: 1 stick (8 tbsp) butter Spices: Garlic powder, salt, and pepper For a baked potato bar you'll also want toppings to put out. Some favorites are bacon bits, cheddar cheese, sour cream, and chives. If you're serving other meats like chili or pulled pork those are great to place near the potato bar as well.

This episode features a recipe developed by personal and pastry Chef Molly Pisula at Vanilla Bean Cuisine. Anne talks through making these light but satisfying tilapia foil packets with vegetables. If you're a fan of fish, easy prep, and minimal clean up, this dish is for you. The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need for 4 servings: Meat: 4 tilapia fillets Dairy: 4 tbsp butter Produce: 1 large zucchini, 1 ear or 1 cup of corn, 2 lemons, 2 tbsp fresh basil Inside Aisles: 1/4 cup white wine, salt and pepper to taste Love this recipe? Get to know Molly better on her Instagram.  

Anne talks through making this warm and cozy sausage potato casserole in the slow cooker, along with some common ingredient swaps you might want to make. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 14 oz Keilbasa (or other smoked sausage) Frozen: 32 oz bag hash brown potatoes (diced not shredded) Produce: 1 small onion Dairy: 8 oz cheddar cheese, 2/3 cup sour cream Pantry & Spices: 1 can chicken broth, 3 tbsp corn starch, 1 tbsp garlic powder, 1 tsp each salt & pepper

Leftover steak is great in a lot of dishes, but tacos might be the easiest. Anne talks through how to add seasoning and reheat it to get some tri tip tacos on the table fast. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: Tri Tip Seasonings: Chili powder, cumin, and salt

When it's too cold to grill or your apartment doesn't allow grills (been there!) making tri tip in the skillet is fast, easy, and delicious.  Anne talks through preparing the meat, cooking it, and slicing. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: Tri Tip Roast (whole) Seasonings: Garlic powder, salt, and pepper Searing Fats: Oil (any neutral oil) and butter

Boneless short ribs need to be cooked low and slow to become tender. Usually that means they're well-done, but with sous vide we can hold a medium-rare temperature overnight and turn them into a steak-like meal the next day. Anne talks through the simple prep so you can enjoy this more budget friendly cut in a new way. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Day 1: Meat: Boneless short ribs Spices: Salt, Pepper, and Garlic Powder (or your favorite rub) Day 2: Searing: Butter and/or Oil (or you can sear on a grill without them)  

When you have leftover mashed sweet potatoes or sweet potato casserole and are over eating them as-is, they make a great star ingredient in these easy sweet potato muffins. Anne talks through how to make them with leftover or plain sweet potatoes, so you can turn yours into an on the go breakfast or tasty afternoon snack. The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need: Leftovers: Mashed Sweet Potatoes Cold: Egg Inside Aisles: Flour, Brown Sugar, Vegetable Oil, Baking Powder, Baking Soda Spices: Cinnamon, Vanilla, Salt

These ground pork meatballs use typical Italian seasonings for a quick and easy dinner that bakes fast and preps faster. Anne talks through making them, freezing them, and tips along the way. The full, printable recipe is linked above, but if you're making your grocery list, here's what you'll need: Meat: 1 lb lean ground pork Cold: 1 egg Inside Aisles: Breadcrumbs (plain), Italian seasoning, onion powder, garlic powder, salt, and pepper.

This episode features a recipe developed by Jessie Johnson at Life As A Strawberry. Anne talks through making Jessie's creamy spinach chicken pasta. If you like creamed spinach you're sure to love those core ingredients with pasta and rotisserie chicken to make it a satisfying meal. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 2 cups cooked chicken Dairy: 1 3/4 cups milk,  1 1/2 cups parmesan cheese, 3 tbsp butter, 2 tbsp cream cheese Produce: 2 cloves garlic, 3 cups spinach Inside aisles: 1 pound dry pasta, 3 tbsp flour, plus some reserved pasta water You'll also want salt and pepper to taste. As mentioned in the episode, Jessie also has a creamed cauliflower recipe you could swap some of the milk for if you're looking to add more veggies. Love this recipe? Get to know Jessie better on her Instagram.

Anne talks through a simple sweet potato side dish that starts by slicing sweet potato circles for roasting. Then it's made extra delicious by caramelizing the brown sugar on top at the end of cooking. Perfect for a smaller crowd on Thanksgiving if you have the oven space, or as an easy side dish any night of the year. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: Sweet potatoes (1.5 lbs) Spices: Olive oil, Cinnamon, Salt, and Brown Sugar   Also mentioned in this episode: Crockpot Mashed Sweet Potatoes

Anne talks through this simple dump and go crockpot lemon pepper chicken that uses just 4 ingredients and prepares in about the time of an average radio song. The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need: Meat: 2 lbs bone-in skin-on chicken thighs (about 6 thighs) Produce: 1 lemon (or lemon juice) Spices: Olive oil, lemon-pepper seasoning