Dinner List 5

Crispy Fish Tacos with Cabbage Slaw
1 pound firm white fish fillets (e.g., tilapia, cod, pollock), cut into 1-inch strips
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Salt and black pepper to taste
8 small corn or flour tortillas

For the slaw: 
2 cups shredded cabbage (green or red)
1/4 cup mayonnaise
1 tablespoon lime juice, salt and pepper.
Optional toppings: salsa, hot sauce, chopped cilantro, avocado slices.

To make: prepare the slaw: In a medium bowl, combine shredded cabbage, mayonnaise, lime juice, salt, and pepper. Stir well and set aside. Pat fish strips dry. In a bowl, toss fish with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated. Heat a large non-stick skillet over medium-high heat. Add fish in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, until opaque and flaky. While fish cooks, warm tortillas according to package directions (microwave, oven, or dry skillet). To assemble tacos, place a portion of cooked fish in each warm tortilla. Top with a spoonful of cabbage slaw and any other desired toppings.

Stuffed Bell Peppers (Rice & Ground Meat)
4 large bell peppers (any color), halved lengthwise and seeds removed
1 tablespoon olive oil
1 pound ground beef (or ground turkey/pork, or 1 1/2 cups cooked lentils for vegetarian)
1 small onion, chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 cup cooked rice (leftovers are great!)
1/2 cup beef or vegetable broth
1 teaspoon dried oregano
Salt and black pepper to taste
1 cup shredded cheddar or mozzarella cheese

To make: Preheat the oven to 375°F. Place bell pepper halves cut-side up in a 9x13 inch baking dish. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more. Stir in diced tomatoes, cooked rice, broth, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing some liquid to absorb. Spoon the meat and rice mixture evenly into the bell pepper halves. Pour about 1/2 cup of water or broth into the bottom of the baking dish (this helps steam the peppers). Cover the baking dish with foil and bake for 30 minutes. Remove foil, sprinkle shredded cheese over the stuffed peppers, and bake uncovered for another 10-15 minutes, or until peppers are tender and cheese is melted and bubbly.

Sausage and Peppers with Creamy Polenta
1 tablespoon olive oil
1 pound Italian sausage (sweet or hot), cut into 1-inch pieces
2 bell peppers (any color), sliced
1 large onion, sliced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup chicken or vegetable broth
1 teaspoon dried oregano
Salt and black pepper to taste

For the polenta: 
4 cups water or broth
1 cup instant or quick-cooking polenta
2 tablespoons butter or margarine
Optional: 1/4 cup grated Parmesan cheese

To make: heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage pieces and cook until browned on all sides. Remove sausage and set aside, leaving a little fat in the pan. Add sliced bell peppers and onion to the skillet. Cook for 7-10 minutes until softened and lightly charred. Add garlic and cook for 1 minute more. Stir in diced tomatoes, broth, and oregano. Bring to a simmer. Return sausage to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing flavors to meld. Season with salt and pepper to taste.

Prepare polenta: While sausage simmers, bring water/broth to a boil in a medium saucepan. Slowly whisk in polenta, reducing heat to low. Cook, stirring frequently, for 5-7 minutes (or according to package directions for instant/quick-cooking polenta), until thick and creamy. Stir in butter or margarine and Parmesan cheese (if using) into the polenta. Season with salt and pepper. Serve the sausage and peppers over a bed of creamy polenta.

Potato and Spinach Frittata
1 tablespoon olive oil
1 medium potato (e.g., Russet or Yukon Gold), peeled and diced into 1/2-inch cubes
1/2 small onion, chopped
2 cloves garlic, minced
5 oz fresh spinach
8 large eggs
1/4 cup milk (dairy or non-dairy)
1/2 cup shredded cheese (cheddar, mozzarella, or feta)
Salt and black pepper to taste
Optional: Red pepper flakes for a kick

To make: preheat the oven to 350°F. Heat olive oil in a 10-inch oven-safe, non-stick skillet over medium heat. Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned. Add chopped onion and cook for 3-5 minutes until softened. Add minced garlic and cook for 1 minute more. Add fresh spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes. Spread the potato and spinach mixture evenly in the skillet. In a medium bowl, whisk together eggs, milk, salt, pepper, and red pepper flakes (if using). Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle it with shredded cheese. Cook on the stovetop for 3-5 minutes, until the edges of the frittata start to set. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and set in the center.
Let cool for a few minutes before slicing and serving.


Lentil Sloppy Joes (over rice or baked potato)
1 cup dried lentils (or 2 cans cooked lentils, drained)
1 onion, diced
1 bell pepper, diced
1 can (15 oz) tomato sauce
1 tablespoon mustard
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
Cooked rice or baked potatoes for serving

To make: if using dried lentils, cook them in boiling water until tender (~20-25 mins). Drain. Sauté onions and peppers in a pan until soft. Add cooked lentils, tomato sauce, mustard, chili powder, cumin, salt, and pepper. Simmer for 10 minutes until thickened. Serve over rice or baked potato.

💗 Jo

Dinner List 4

Baked Chicken Drumsticks with Roasted Root Vegetables
8-10 chicken drumsticks (about 2-2 1/2 pounds)
1.5 pounds potatoes (e.g., Russet, red potatoes), cut into 1-inch pieces
3-4 carrots, peeled and cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces (optional)
1 large onion, cut into wedges
3 tablespoons olive oil
1 tablespoon dried herbs (e.g., rosemary, thyme, Italian seasoning)
1 teaspoon garlic powder
Salt and black pepper to taste
Optional: Fresh parsley for garnish

To make: preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil. In a large bowl, combine the cut potatoes, carrots, parsnips (if using), and onion. Drizzle with 1.5 tablespoon olive oil, half of the dried herbs, half of the garlic powder, salt, and pepper. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet. Pat the chicken drumsticks dry with paper towels. In the same bowl (no need to wash), add the drumsticks. Drizzle with the remaining 1 1/2 tablespoons olive oil, the rest of the dried herbs, remaining garlic powder, salt, and pepper. Toss to coat. Arrange the chicken drumsticks among the vegetables on the baking sheet, ensuring everything is in a single layer and not too crowded. Bake for 40-50 minutes, or until the chicken is cooked through (internal temperature 165°F and the vegetables are tender and lightly browned. If chicken browns too quickly, you can loosely tent it with foil. Garnish with fresh parsley if desired.

Pork Fried Rice
2 tablespoons vegetable oil or sesame oil, divided
2 large eggs, lightly beaten
1 cup cooked pork, diced (leftover roast pork, pork chops, or even ham)
1 small onion, chopped
2 cloves garlic, minced
1 cup frozen peas and carrots blend, thawed
3 cups cold cooked rice (day-old rice works best for texture)
3 tablespoons soy sauce (low sodium preferred)
1 teaspoon sesame oil (for finishing)
Optional: 1 tablespoon oyster sauce (for depth)
Optional: Chopped green onions for garnish

To make: heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble them until cooked through. Remove eggs from the skillet and set aside, breaking them into small pieces. Add the remaining 1 tablespoon vegetable oil to the skillet. Add chopped onion and cook for 2-3 minutes until softened. Add minced garlic and cook for another minute until fragrant. Add the diced cooked pork and thawed peas and carrots to the skillet. Stir-fry for 2-3 minutes to heat through. Add the cold cooked rice to the skillet. Break up any clumps with your spoon. Stir-fry for 3-5 minutes, allowing the rice to heat through and get slightly crispy. Pour in the soy sauce and oyster sauce (if using). Stir well to combine and coat all the ingredients. Return the scrambled eggs to the skillet. Stir everything together. Remove from heat and drizzle with 1 teaspoon sesame oil. Toss to combine. Garnish with chopped green onions if desired.

Black Bean & Cheese Burritos
1 tablespoon olive oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained
1/2 cup corn (frozen or canned, drained)
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and black pepper to taste
8 large flour tortillas
1 1/2 cups shredded cheddar or Monterey Jack cheese
Optional toppings: salsa, sour cream, chopped cilantro, hot sauce

To make: heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more. Stir in rinsed black beans, corn, chili powder, and cumin. Cook for 5-7 minutes, stirring occasionally, until heated through and flavors meld. Season with salt and pepper. Warm tortillas according to package directions (microwave, oven, or dry skillet) to make them pliable. To assemble burritos, lay out a warm tortilla. Spoon about 1/2 cup of the black bean mixture down the center. Sprinkle about 2-3 tablespoons of shredded cheese. Fold in the sides of the tortilla, then fold up the bottom and roll tightly from the bottom to the top. Serve immediately with desired toppings.

Ground Beef Tacos
1 tablespoon olive oil
1 pound ground beef (or ground turkey/chicken)
1 small onion, chopped
2 cloves garlic, minced
1 (1.25 oz) packet taco seasoning (or homemade: 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt to taste)
1/2 cup water
12 taco shells (hard or soft tortillas)
Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, salsa, sour cream, chopped cilantro

To make: heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more. Stir in taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly evaporated and the meat is well-coated. Warm taco shells or tortillas according to package directions. Serve the seasoned ground beef in taco shells with your favorite toppings.

Baked Ziti with Ricotta
1 pound ziti or penne pasta
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 teaspoon dried oregano
Salt and black pepper to taste
15 oz ricotta cheese
1 large egg
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Optional: 1 pound ground beef (or 1 cup cooked lentils for vegetarian)

To make: Preheat the oven to 375°F. Cook ziti according to package directions until al dente. Drain well. While pasta cooks, heat olive oil in a large pot or Dutch oven over medium heat. If using ground beef, add it and cook until browned, draining excess fat. Add onion and cook until softened, then add garlic and cook for 1 minute more. Stir in crushed tomatoes, tomato sauce, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes. In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Season with a pinch of salt and pepper. In a large bowl, combine the cooked ziti with about half of the meat sauce (if using meat) or all of the sauce (if vegetarian). Spread about 1 cup of sauce in the bottom of a 9x13 inch baking dish. Layer half of the ziti mixture over the sauce. Dollop half of the ricotta mixture over the ziti. Sprinkle 1 cup of mozzarella cheese. Repeat layers: remaining ziti, remaining ricotta, and remaining mozzarella. Bake for 25-30 minutes, or until bubbly and the cheese is melted and lightly golden. Let stand for 5-10 minutes before serving.

💗 Jo

4th of July 2026

 I am welcome to the 4th of July Pick Your Budget holiday series. As always these prices are current prices in my area from Walmart, unless otherwise noted, at the time of this writing. So let's get into it:

SIDES

Deviled Eggs
12 hard-boiled eggs (Great Value Large Eggs - $1.47)
½ cup mayonnaise (Great Value 15oz - $2.12)
1 tbsp yellow mustard (Great Value 8oz - .68¢)
¼ tsp salt (Great Value 26oz - .84¢)
⅛ tsp black pepper (Dollar Tree - Supreme Tradition 2oz - $1.25)
Paprika for garnish (Great Value 2.5oz - $1.08)

To make: See the * below for how to make perfect hard boiled eggs. Peel the eggs and cut in half lengthwise. Remove all the yolks and place them in a bowl. Mash yolks slightly and add mayonnaise, mustard, salt, and pepper. Mix well. Spoon or pipe mixture into egg whites. Sprinkle lightly with paprika and chill until you are ready to serve.

Dressed-Up Baked Beans
2 (28 oz) cans baked beans (Great Value 15oz - $1.23) (you will need four cans)
½ cup onion, chopped (whole fresh yellow onion - .88¢/lb.) or (Great Value Frozen chopped 10oz - $1.56)
¼ cup brown sugar (Great Value
32oz - $1.98)
2 tbsp ketchup (Great Value 24oz - $1.47)
1 tbsp yellow mustard (Great Value 8oz - .68¢)
Optional: ½ lb bacon, cooked and crumbled (Great Value Hickory Smoked 12oz - $3.94)

To make: Preheat your oven to 350°F. Mix well all the ingredients above in a bowl before pouring into a greased baking dish. Bake your beans uncovered for 45 minutes. Let your beans rest for about 10 minutes before serving.

Potato Salad
3 lbs potatoes, peeled or unpeeled and cubed (I prefer mine peeled) (Russet Potatoes 5 pounds - $2.54)
4 hard-boiled eggs*, chopped (Great Value Large Eggs - $1.47)
1 cup mayonnaise (Great Value 15oz - $2.12)
2 tbsp yellow mustard (Great Value 8oz - .68¢)
½ cup celery, diced (Fresh Bundle - $2.37)
¼ cup onion, finely diced (whole fresh yellow onion - .88¢/lb.) or (Great Value Frozen chopped 10oz - $1.56)
1 tsp salt (Great Value 26oz - .84¢)
½ tsp black pepper (Dollar Tree - Supreme Tradition 2oz - $1.25)
Optional: Paprika for garnish (Great Value 2.5oz - $1.08)

To make: once your potatoes are cool, in a new large bowl combine your salt, pepper, mustard and mayonnaise - whisk well. Add your onion, chopped eggs and celery, making sure that you mix well again. The final thing what to do is to gently fold in your potatoes. Refrigerate this for at least 2 hours. When you're ready to serve you can sprinkle the top with paprika if you desire.

Coleslaw
1 bag (14–16 oz) coleslaw mix (Marketside Tricolor 16oz - $1.97)
¾ cup mayonnaise (Great Value 15oz - $2.12)
2 tbsp sugar (Dollar Tree - Domino 1lb box - $1.50)
2 tbsp apple cider vinegar (Dollar Tree - Olds 32oz - $1.50)
½ tsp salt (Great Value 26oz - .84¢)
¼ tsp black pepper (Dollar Tree - Supreme Tradition 2oz - $1.25)

To make: start by washing your potatoes as well especially if you're going to leave them unpeeled. Then cut them into evenly cubed pieces so that they will cook evenly. Place your potatoes in a large pot and cover at least one inch above your potatoes with cold water. The cold water ensures that your potatoes cook at an even rate. Season your water generously with salt. It should taste like salty sea water. Place your pot on the stove over high heat and bring your potatoes to a boil, uncovered. Once your potatoes are boiling turn down the heat slightly making sure to keep your potatoes at a continuous gentle simmer. Cook your potatoes for 10 to 15 minutes before checking to see if they are done. To check for doneness, simply insert a fork into one of the biggest thickest pieces. If your fork slides in and out easily with no resistance means your potatoes are done. If they are not done, continue to cook for a few more minutes and test again. Once your potatoes are done, drain them well and allow them to cool. 

Note: Or you could just use Kraft Coleslaw Dressing (16oz bottle -$3.12) for a quick easy shortcut. 

To make: Whisk everything together, excluding the coleslaw mix until nicely blended. Pour this mixture over your coleslaw mix and toss well before refrigerating for at least 1 hour. 

Pasta Salad
1 cup cucumber, diced (Fresh - .66¢ each)
1 cup tomatoes, diced (Fresh Roma .32¢ each or $1.27/pound)
½ cup bell pepper, diced ( Fresh Green - .86¢ each) or (Great Value Frozen Chopped 10oz - $1.56)
½ cup shredded carrots (Fresh Whole 2lbs - $2.26) or (Fresh Shredded 10oz - $1.93)
1 cup Italian dressing (Great Value Traditional 8oz -$1.47)

1 lb rotini pasta (Great Value 16oz - .98¢)

To make: Start by cooking your pasta according to the directions on the back of the package. Once your pasta is cooked immediately drain it and rinse it under cold water for a few minutes. Combine your prepared vegetables and the pasta, mixing gently. Finally pour on your Italian dressing and mix again gently. Refrigerator pasta salad for a minimum of 2 hours.

Note: if you do not want to go to all the work of prepping all of the vegetables you can toss in as many frozen peas ( Great Value Sweet Peas, 12 oz (Frozen) - .98¢) as you would like instead. We also toss in a handful of shredded cheddar cheese (Great Value Cheddar Finely Shredded 8 oz - $1.97). And finally, we prefer our pasta salad with mayonnaise instead of Italian dressing. 

*How to Make Perfect Hard-Boiled Eggs

To make: Gently place a single layer of eggs in the bottom of a saucepan. Add enough cold water to the pan to cover the eggs with one inch above the eggs. Put your eggs onto the stovetop over high heat and bring to a boil. You want this to come to a full rolling boil. Once it does, put a lid on your pants and turn off the heat. Gently slide your pan to a cool spot on your stove top. Now let your eggs sit covered in their hot water for 12 minutes for fully cooked hard boiled eggs or 13 minutes if you want them to be extra firm for deviled eggs. When your timer goes off immediately drain your eggs and place them into a bowl of ice water. They will need to rest in the ice water for 5 to 10 minutes, this will stop the cooking and make peeling your eggs much easier. 

Note: eggs that are about 10 days old will feel much better than fresh eggs.

POTATOES
Potato chips plain and bbq is probably your best bet, but you can do as you desire. 

Aldi carries a brand called Clancy they range from $1.79 for original (10oz) and $2.45 for the honey barbecue (12.5oz).

They have other flavors as well but the size and the cost may differ.

To make: you can just open the bags and put them on the picnic table or you can put them in nice bowls if you desire.

MEAT/MAIN
Hamburgers (Aldi Simple Nature Grass Fed 85% - $5.99/lb) or
Ground Turkey Burgers (Festive Frozen 1lb - $1.98)
Hot dogs (Bar S 8 count - $1.00) or 
Bratwurst (Parkview Cheddar Brats 6 count - $2.69)

To make: for hamburgers or ground turkey burgers take a chunk off of the meat tray, roll it gently between clean hands then flatten and shape into a patty.

For hot dogs and bratwurst just pull them out of the package and cook. In fact you don't even need to cook the hot dogs if you don't want to. They could be eating raw but of course taste much better when they have a little barbecue flavor from the grill infused into them.
So for grilled hamburgers about 3/4 inch thick you're going to cook them about 4 to 5 minutes per side to get a medium burger, 5 to 6 minutes per side for medium well or 6 to 7 minutes per side for a well done burger.

For food safety, ground beef should reach an internal temperature of 160°F, so please use a meat thermometer if you own one.

Note: Please try not to press down on the tops of your burgers while they are cooking. This will literally squeeze out all of the juices that make a hamburger delicious.

Turkey Burgers
Follow the patty making instructions above for your turkey burgers as well. Because turkey dries out more easily than beef you can consider adding a ½ to one tablespoon of mayonnaise into every turkey patty you make. This will help keep them moist. 

Cook your turkey burgers for 5 to 7 minutes per side on a medium heated area of your grill. It usually takes between 10 and 14 minutes total to get your turkey burger cooked. The internal temperature for your turkey burger is 165°F.

Bratwurst
Bratwurst are best cooked a little slower so find a less heated area of your grill.

You are going to want to cook your bratwurst for 15 to 20 minutes total, turning and rolling them every few minutes. You want to reach an internal temperature of 160°F.

Please Note: you can simmer your bratwurst first before you cook them on the grill by putting them in a pan of beer, water or broth and bringing them to a simmer for 10 or 15 minutes. Then you can finish them on the grill for 5 to 8 minutes just to get them a little brown and flavorful. This does help prevent burnt outsides and undercooked centers.

Hamburger Buns (Aldi L’oven 8 count - $1.39)

Hot Dog Buns (Aldi L’oven 8 count - $1.39)

Bratwurst Rolls (Aldi L’oven Deli Rolls 6 count - $2.49)

Yellow Mustard (Great Value 8oz - .68¢)

Spicy Brown Mustard (Great Value 12oz - $1.62)

Ketchup (Great Value 24oz - $1.47)

Mayonnaise (Great Value 15oz - $2.12)

Dill Pickles (Great Value Hamburger Slices 16oz - $2.24)

Sweet Pickle Relish (Mt. Olive 8oz - $1.47)

Onion, sliced (whole fresh yellow onion - .88¢/lb.)

Tomatoes, sliced (Fresh Roma .32¢ each or $1.27/pound)

Iceberg Lettuce (Fresh Head - $2.28)

Cheese Slices (Sandwich Mate Imitation American 10 2/3oz 16 slices - $1.47) or (Great Value 8oz 12 slices - $1.67 with a ton of options to choose from including cheddar colby jack pepper jack and more)

DESSERT
Watermelon (Fresh Whole - $3.88 to $4.67 each depending on size)

Patriotic Fruit Kabobs by threading strawberries (Fresh 8.8 oz - $1.54 or 1lb - $2.24), blueberries (Fresh pint - $2.97 or 18oz $4.78), and marshmallows (Great Value 10oz - $1.17) onto skewers (Mainstays Bamboo Skewers - .97¢) for a red, white, and blue treat.

Cool Whip, Apple, Snicker Salad
4 apples, chopped (Fresh Fuji - .71¢ each or 3lb bag Gala - $3.24)
6 Snickers bars, chopped (single 1.86oz - $1.25 or package of six 11.16oz 6 count - $7.88)
1 (8 oz) container Cool Whip (Cool Whip original 8oz - $2.22)
1 small box instant vanilla pudding mix (Jell-O 3.4oz - $1.48)
½ cup milk (Kemps Select 2% 16 fl oz - $1.42)

To make: in an appropriate sized bowl start by whisking your pudding mix together until smooth with your milk. Then fold in your whipped cream gently so you don't deflate your whipped cream and finally stir in your chopped apples and your chopped Snickers bars. Refrigerate this for at least an hour before serving, I would even suggest two hours.

Rice Krispie Treats
3 tbsp butter or margarine (Great Value 8 oz (2 sticks) butter - $1.94 or Imperial 16 oz (4 sticks) margarine - $1.24)

1 (10 oz) bag marshmallows (Great Value 10oz - $1.17)
6 cups Rice Krispies cereal (Great Value 12 oz - $1.97)

To make: Start by buttering (or margarine) a 9 by 13 inch pan, set it aside. In a large pot, melt your butter or margarine then add your marshmallows and stir until everything melts and combines together. Remove your mixture from the heat and stir in your Rice Krispies cereal. You want to ensure that your cereal is well coated in the mixture. Then press this into your pan that you set aside earlier. Allow these to cool completely before cutting them into squares.

Classic S'mores
Graham crackers (Great Value Honey Graham 14.4oz - $2.16)
Marshmallows (Great Value 10oz - $1.17)
Chocolate bars (Hershey's 1.55 Oz - $1.62 or an Extra Large 4.4oz - $2.97)

To make: Start by roasting your marshmallows over a fire or under a broiler until golden brown. Place an appropriate size of chocolate on a graham cracker square, then top with your hot marshmallow. Add another graham cracker and gently press it together to form your sandwich. Let it sit for about 30 seconds so that your chocolate can soften slightly. Then eat and enjoy! 

Drinks & Water
Water Bottles (Great Value Purified Drinking Water 16.9 fl oz 24 count - $3.68) or (Great Value 1 Gallon Jug - $1.37) if you have cups.

Soda Pop - If you plan to do cups (Great Value 16 oz cups 25 count - $2.62), you can go with Great Value 2 liter bottles in a variety of flavors for $1.00 or you could opt for 12 fluid ounce cans 12 count for $4.74 or a 24 pack of cans for $10.48. 

*I personally like the idea of going with 2 litter bottles because then you can get a variety of different flavors. You should probably include at least some sugar-free soda for those that don't like excessive sugar or are diabetic.

Lower Income Budget

Banquet Backyard BBQ Meal $1.87 it comes with mashed potatoes and corn

Great Value Pulled Pork in BBQ Sauce 2.6oz pouch $1.74

You could also add: 
Hamburger Bun (Aldi L’oven 8 count - $1.39)

A single-serving cup of coleslaw or a couple deviled eggs could be added if you can find them at a deli counter. I could not, so I don't know what the price is. 

*You could also stop at a local restaurant or barbecue restaurant that you know sells coleslaw and possibly deviled eggs and ask them what they would charge for a small to-go cup. 
You can maybe even look at a convenience store that sells food. You might be able to get a roller hot dog in a bun for a pretty decent price - maybe $1.50 to $3.00. 

Some of the fancier convenience stores may even sell potato salad or deviled eggs.

You could also just make potato salad, pasta salad and/or deviled eggs if you have a rogue potato, a handful of pasta or a few eggs floating in the fridge. It doesn't take much to make a classic dressing - as long as you have mayonnaise, salt and pepper.
If you don't have moyo you could actually make some if you have an immersion blender to make one cup of: 

homemade mayo

1 large egg (at room temp) 
1 cup neutral oil (like avocado, canola, or vegetable oil) 
1 tbsp lemon juice, white vinegar, or apple cider vinegar 
1 tsp Dijon mustard or yellow (this acts as an emulsifier to keep the mayo stable) 
¼ tsp salt

To make: making sure that all of your ingredients are room temperature (this is important to help with the emulsification of your mayonnaise) put all of your ingredients into a narrow container so your immersion blender is close to the sides. Let your ingredients rest for 10 seconds or so until the egg settles on the bottom. Gently insert your immersion blender pushing it completely to the bottom of your container. Turn it on and hold it completely still at the bottom of your cup for 15 to 20 seconds - you will see the mayonnaise start to form at the base. Once the mixer is thick and creamy at the bottom slowly tilt and move your blender up and down to incorporate all the remaining oil at the top of your cup. Transfer your mayonnaise to an airtight jar. You can store this in the refrigerator for up to a week.

Important Note: if your egg, lemon juice or vinegar, and mustard all need to be at room temperature before you start to blend them. If they are not at room temperature this can easily cause your emotion to break, preventing it from thickening correctly.

Note: using white vinegar in your mayonnaise will give it a sharp clean taste. Using apple cider vinegar in your mayonnaise will give it a milder, slightly fruity tang. Using yellow mustard over Dijon mustard will give you a brighter yellow color as well as a more familiar tangy flavor to your mayonnaise 

If you would like potato chips you could actually purchase a 1 oz single bag at Walmart for as low as 48¢ each and they do have quite a variety.

Hot and Ready-to-Eat Mashed Potatoes Single Serve Cup 5 oz - .97¢

Can of Baked Beans (Van Camp's Pork And Beans In Tomato Sauce 15 oz. - $1.08)

Rice Krispie treat (Rice Krispies Treats Original 2.2 oz - $1.48)

4th of July Picnic Tips:
Be sure to toss ketchup, mustard, relish, etc (listed above) into your cooler to take with you. If you are adding other things like lettuce, tomato, and maybe even cheese, be sure to toss those in your cooler as well. 

Always keep your cold foods in your cooler until you're ready to serve them. Be sure to put your cooler in the shade as well to help keep the cooler cool. This will help keep your ice packs frozen longer. Pack food in coolers with plenty of ice packs or ice. If you do not have many ice packs you can place your serving bowl inside of a larger bowl filled with ice to help keep it even colder or pack your cooler with ice (Bolsa de Hielo 20lb bag of ice - $4.97) you can also use the ice to add to drinks if you bring plastic cups (Great Value 16 oz cups 25 count - $2.62) as well. 

You could also freeze water bottles (Great Value Purified Drinking Water 16.9 fl oz 24 count - $3.68) a day or two ahead of time and use them as ice packs. And then as they thaw people can drink them as well.

Be sure to bring lots of napkins (Way to Celebrate 24 count - $1.00 or Black & White Paper Towel Rolls 88 sheets each - .68¢) as well as paper plates (you will want sturdier paper plates like Dixie Ultra 10 inch 20 count - $3.38) and plastic utensils (Way to Celebrate 8 each of knives, spoons and forks (just be aware these are colorful and definitely not 4th of July colors - $1.00). 

You may also want to pack wet wipes to clean up small children (Equate Antibacterial Hand Wipes 24 count - .98¢) and trash bags for easy cleanup (Basic Trash 13 gal Bags 10 count - $1.18 these are thin so you maybe want to pack the whole box to be on the safe side.)

Be sure to pack a can of bug spray as well as sunscreen for the children. (Repel Tick Defense Aerosol Insect Repellent 6.5 ounces - $4.97) (Equate Sport Broad Spectrum Sunscreen Spray, SPF 50 5.5 ounce - $4.88). If you do not want to buy the repellent or sunscreen please remind the parents to pack it and bring it with them to the picnic.

BONUS 
Corn on the Cob ( Fresh Sweet Corn on the Cob -.33¢ each)

To make: start by picking whether you're going to do your corn on the cob in the husk, foil wrapped, or naked. If you want a juicier steam you're going to want to leave it in the husk, if you want to add spices, seasonings and butter to cook your corn in your going to want to do aluminum foil and finally if you like a really charred corn on the cob you're going to want to do it naked. I'll give you the instructions below on how to prepare your corn on the cob but until then let's continue with how to cook it. You are going to want to grill your corn on the cob on a preheated grill that is set for medium high heat. You are going to cook it for 12 to 20 minutes, turning every 5 minutes so that the kernels remain tender. Then simply remove from the grill and if you elect to do aluminum foil or husk slowly and carefully remove the corn as it will be extremely steamy inside, so don't get burnt and enjoy. You can serve your corn on the cob with extra butter or margarine, salt, pepper or anything else you like on your corn.

How to Prep Your Corn on the Cob:

Husk: like I stated above if you leave it in the husk it is going to be the juiciest. Simply pull back the husks without detaching them and remove all of the silks inside. Pull the husks back into place and soak the entire ear in cold water for 15 to 20 minutes; as this will help prevent the husks from burning. Place the corn directly on your grill and grill for 15 to 20 minutes turning frequently until the husks are nicely charred, then simply peel the husk; again being careful because it will be steamy and could easily burn you! Season your corn however you desire

Foil Wrapped: this method is best if you want to preseason your corn on the cob and it will as impart steam to help keep your kernels tender. Start by checking the corn and removing all of the husk and silks, then place each ear of corn on a piece of heavy duty aluminum foil. Drizzle with butter or margarine, salt, pepper or any other seasonings you would prefer. Then wrap the foil tightly around your corn to form like a burrito. Place your foil packets on the grill for 15 to 20 minutes turning occasionally. Finally carefully unwrap your foil, because there will be escaping steam that could easily burn you and serve.

Naked: this method will give you the most char and smoky flavor. Simply shuck the corn completely, meaning remove all of the husks and silks. Lightly brush the kernels with vegetable oil and place your corn directly over the heat. Grill for 10 to 12 minutes making sure that you turn it every few minutes to get those delicious charm marks on all sides. Remove the corn from the grill and immediately slather it with butter, margarine, salt, pepper or any other seasonings you'd like.

Well I hope you enjoyed this and I wish you a safe and happy 4th of July! 

💗 Jo

Dinner List 3

Meatloaf with Gravy and Mashed Potatoes
For the Meatloaf:
1 1/2 pounds ground beef (or a mix of beef, pork, and/or veal)
1/2 cup breadcrumbs (panko or regular)
1/2 cup milk
1 large egg, lightly beaten
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian seasoning or oregano
Salt and black pepper to taste

For the Glaze:
1/2 cup ketchup
1 tablespoon brown sugar
1 teaspoon apple cider vinegar (optional, for tang)

For the Mashed Potatoes:
2 pounds potatoes (e.g., Russet, Yukon Gold), peeled and quartered
1/4 cup milk (dairy or non-dairy)
2 tablespoons butter or margarine
Salt and black pepper to taste

For the Gravy (optional, but recommended):
2 tablespoons drippings from meatloaf (or butter/margarine/oil)
2 tablespoons all-purpose flour
2 cups beef broth
Salt and black pepper to taste

To make: prepare Meatloaf: Preheat the oven to 350°F. In a large bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently but thoroughly with your hands until just combined (do not over mix). Shape the mixture into a loaf and place it in a lightly greased 9x5 inch loaf pan, or on a baking sheet. In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar (if using) for the glaze. Spread half of the glaze over the top of the meatloaf. Bake for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 160°F. During the last 15 minutes of baking, spread the remaining glaze over the meatloaf.

Prepare Mashed Potatoes: While meatloaf bakes, place quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well. Return drained potatoes to the hot pot. Add milk, butter or margarine, salt, and pepper. Mash until smooth and creamy.

Prepare Gravy (optional): Once meatloaf is done, carefully pour off any drippings from the pan into a heatproof measuring cup. Skim off excess fat, reserving about 2 tablespoons of drippings. In a small saucepan, heat the 2 tablespoon drippings (or butter/margarine/oil) over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the beef broth, stirring constantly to prevent lumps. Bring to a simmer and cook, stirring, until the gravy thickens to your desired consistency. Season with salt and pepper.

Let the meatloaf rest for 10 minutes before slicing. Serve slices of meatloaf with mashed potatoes and gravy.

Sloppy Joes
1 tablespoon olive oil
1 pound ground beef or ground turkey
1 medium onion, chopped
2 cloves garlic, minced
1 (8 oz) can tomato sauce
1/2 cup ketchup
2 tablespoons brown sugar (or maple syrup)
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1/2 cup water or beef broth
Salt and black pepper to taste
4-6 hamburger buns, toasted (the toasting is optional)
Optional: 1 bell pepper (any color), chopped

To make: heat olive oil in a large skillet over medium-high heat. Add ground beef/turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add chopped onion and bell pepper (if using) to the skillet. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, and water/broth. Mix well to combine. Bring the mixture to a simmer, then reduce heat to low and let it simmer, uncovered, for 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Season with salt and black pepper to taste. Toast hamburger buns if desired. Spoon the sloppy joe mixture generously onto toasted buns (if doing).

Chicken Stir-fry with Rice
1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tablespoon cornstarch
1 tablespoon soy sauce (low sodium preferred)
2 tablespoons olive oil or sesame oil, divided

For the Sauce:
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar or honey
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
1 clove garlic, minced
1/2 cup chicken broth or water
1 teaspoon cornstarch (for thickening)
Optional: 2 tablespoons oyster sauce (for depth)

For the Stir-fry:
4-5 cups mixed stir-fry vegetables (e.g., broccoli florets, sliced carrots, bell peppers, snap peas, mushrooms, bok choy). Cooked rice for serving. Optional: Sesame seeds or chopped green onions for garnish

To make: marinate chicken: In a medium bowl, toss chicken pieces with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Let sit for 10-15 minutes while you prepare other ingredients.

Prepare Sauce: In a small bowl, whisk together all sauce ingredients (1/4 cup soy sauce, oyster sauce (if using), rice vinegar, brown sugar/honey, ginger, garlic, broth, and 1 teaspoon cornstarch) until smooth. Set aside.

Cook Chicken: Heat 1 tablespoon olive oil/sesame oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 3-5 minutes, flipping once, until browned and mostly cooked through. Remove chicken from the skillet and set aside.

Stir-fry Vegetables: Add the remaining 1 tablespoon olive oil/sesame oil to the skillet. Add the harder vegetables first (like broccoli, carrots) and stir-fry for 3-4 minutes. Then add softer vegetables (like bell peppers, snap peas, mushrooms) and stir-fry for another 3-5 minutes, until vegetables are tender-crisp.

Combine: Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick whisk (as cornstarch settles) and pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything. Serve immediately over hot cooked rice. Garnish with sesame seeds or green onions if desired.

Eggplant Parmesan
1 large eggplant (about 1.5-2 pounds), peeled (optional) and sliced into 1/4-inch rounds
1 teaspoon salt (for salting eggplant)
1 cup all-purpose flour
2 large eggs, beaten
1.5 cups breadcrumbs (panko or regular)
1/2 cup grated Parmesan cheese, divided
1/2 cup olive oil (for frying, or more as needed)
1 (24-28 oz) jar marinara sauce (or homemade)
8 oz fresh mozzarella cheese, sliced or shredded
Optional: 1/4 cup chopped fresh parsley (for breading)
Optional: Additional grated Parmesan for serving

To make: prepare eggplant: Lay eggplant slices on paper towels. Sprinkle generously with 1 teaspoon salt. Let sit for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels.

Set up Breading Station: Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/4 cup Parmesan cheese and parsley (if using).

Bread Eggplant: dip each eggplant slice first in flour (shaking off excess), then in egg, then in the breadcrumb mixture, pressing gently to adhere.

Fry Eggplant: heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches for 2-3 minutes per side, until golden brown. Add more oil as needed. Place fried eggplant on a plate lined with paper towels to drain excess oil.

Assemble Casserole: preheat the oven to 375°F. Spread about 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of fried eggplant slices over the sauce. Top with about 1/3 of the remaining marinara sauce, then 1/3 of the mozzarella cheese, and a sprinkle of the remaining 1/4 cup Parmesan cheese. Repeat layers: eggplant, marinara, mozzarella, Parmesan, ending with a final layer of mozzarella and Parmesan on top. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown. Let stand for 5-10 minutes before serving.

Burrito Bowls
1 tablespoon olive oil
1 pound ground beef, ground turkey, or shredded chicken (cooked)
1 packet taco seasoning (or 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt/pepper)
1 cup cooked rice (brown or white)
1 (15 oz) can black beans, rinsed and drained
1 cup frozen corn, thawed

Toppings (choose your favorites):
Salsa
Shredded lettuce
Shredded cheese (cheddar, Monterey Jack)
Sour cream or plain Greek yogurt
Diced avocado or guacamole
Chopped fresh cilantro
Lime wedges

To make: if using ground meat, heat olive oil in a large skillet over medium-high heat. Cook ground meat, breaking it up, until browned. Drain any excess fat. Stir in taco seasoning and 1/4 cup water (if package directs) and simmer for 5 minutes until sauce thickens. If using cooked shredded chicken, simply warm it in a skillet with taco seasoning and a splash of water.

Assemble Bowls: For each serving, place a scoop of cooked rice in the bottom of a bowl. Arrange spoonfuls of the seasoned meat, black beans, and corn next to the rice.

Add your desired toppings: a dollop of salsa, a sprinkle of shredded lettuce and cheese, a spoonful of sour cream/yogurt, and some diced avocado or guacamole.
Garnish with fresh cilantro and a lime wedge.

💗 Jo

Dinner List 2

Baked Tilapia with Roasted Asparagus
1 pound tilapia fillets (or cod, haddock, or other white fish)
1 bunch asparagus, tough ends trimmed
1 lemon, half sliced, half juiced
2 tablespoons olive oil, divided
1 teaspoon garlic powder (or 2 cloves minced garlic)
Salt and black pepper to taste
Optional: 1/2 teaspoon dried dill or parsley

To make: preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil. Arrange the trimmed asparagus in a single layer on one side of the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Toss to coat. Pat the tilapia fillets dry with paper towels. Place them on the other side of the baking sheet. Drizzle with the remaining 1 tablespoon olive oil. Season with garlic powder, dried dill/parsley (if using), salt, and pepper. Squeeze lemon juice over the fish. Place lemon slices on top of the fish. Bake for 12-18 minutes, depending on the thickness of the fish, or until the tilapia is opaque and flakes easily with a fork, and the asparagus is tender-crisp.

Ground Beef and Potato Hash
1 tablespoon olive oil
1 pound ground beef or ground turkey
1 large onion, chopped
2-3 medium potatoes (e.g., Russet, Yukon Gold), peeled and diced into 1/2-inch cubes
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon dried thyme or oregano
Salt and black pepper to taste
Optional: 1 bell pepper (any color), diced
Optional: 1/4 cup beef broth or water (to help potatoes cook)
Optional: Fresh parsley for garnish, or a fried egg on top

To make: heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add ground beef/turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat and set the meat aside. Add the diced potatoes to the same skillet. Cook, stirring occasionally, for 10-15 minutes, until they start to soften and brown. If they stick, add a splash of broth or water and scrape the bottom. Add chopped onion and bell pepper (if using) to the skillet. Cook for another 5-7 minutes until the vegetables soften. Stir in the minced garlic, paprika, thyme/oregano, salt, and pepper. Cook for 1 minute until fragrant. Return the cooked ground beef to the skillet. Stir everything together and cook for another 5-10 minutes, allowing the flavors to meld and the potatoes to become fully tender. Taste and adjust seasoning. Garnish with fresh parsley if desired. A fried egg on top makes it extra hearty.

Chickpea and Spinach (or Vegetable) Curry
1 tablespoon olive oil or coconut oil
1 large onion, chopped
2 cloves garlic, minced
1 inch fresh ginger, grated (or 1 teaspoon ground ginger)
1-2 tablespoons curry powder (adjust to your spice preference)
1/2 teaspoon ground cumin
1/4 teaspoon turmeric powder
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can chickpeas, rinsed and drained
5-6 oz fresh spinach or you can use 2 cups mixed vegetables
Salt and black pepper to taste
Cooked rice or naan bread for serving
Optional: 1 (13.5 oz) can full-fat coconut milk (for creaminess; use water/broth for lighter)
Optional: Fresh cilantro for garnish

To make: heat olive oil/coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger. Cook for 1 minute until fragrant. Stir in the curry powder, cumin, and turmeric. Cook for another minute, stirring constantly, to toast the spices. Pour in the diced tomatoes (with their juice) and rinsed chickpeas. Stir well. Add the coconut milk (if using) or 1 cup of water/vegetable broth. Bring the mixture to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld. Stir in the fresh spinach, a handful at a time, until it wilts into the curry. Season with salt and pepper to taste. Serve over cooked rice or with naan bread. Garnish with fresh cilantro if desired.

Pork Chops with Apples and Onions
4 boneless or bone-in pork chops (about 1 inch thick)
1 tablespoon olive oil
1 tablespoon butter or margarine
1 large onion, thinly sliced
2 medium apples (e.g., Fuji, Honeycrisp, Gala), cored and sliced (peel on or off)
1/2 cup chicken or apple cider
1 teaspoon dried thyme
Salt and black pepper to taste
Optional: Fresh parsley for garnish

To make: pat pork chops dry with paper towels. Season generously with salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3-5 minutes per side, until golden brown. Remove chops from skillet and set aside. They don’t need to be cooked through at this point. Reduce heat to medium. Add butter or margarine to the skillet. Add sliced onion and cook, stirring occasionally, for 5-7 minutes until softened and lightly caramelized. Add sliced apples and dried thyme to the skillet. Cook for another 3-5 minutes, stirring gently, until the apples begin to soften. Pour in the chicken broth or apple cider, scraping up any browned bits from the bottom of the pan. Bring to a simmer. Return the pork chops to the skillet, nestling them into the apple and onion mixture. Cover the skillet and cook for 5-10 minutes, or until pork chops are cooked through (internal temperature 145°F.) Cooking time will vary based on thickness. Remove from heat. Let the chops rest in the skillet for a few minutes before serving. Serve the pork chops with the apple and onion mixture. Garnish with fresh parsley if desired.

Cheesy Bean and Rice Casserole
2 cups cooked rice (leftover is great, or cook fresh)
1 tablespoon olive oil
1 small onion, chopped
1 bell pepper (any color), chopped
2 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained (or two cans of one type)
1 cup frozen corn
1 cup salsa (mild, medium, or hot)
1/2 cup chicken or vegetable broth (or water)
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste
2 cups shredded cheddar or Monterey Jack cheese, divided
Optional: sour cream, avocado, or cilantro for serving

To make: Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish. Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the rinsed and drained black beans, pinto beans, frozen corn, salsa, broth, chili powder, and cumin. Bring to a simmer and cook for 5 minutes, allowing flavors to meld. Remove from heat. Stir in the cooked rice and 1 cup of shredded cheese. Season with salt and pepper to taste. Pour the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheese evenly over the top. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden. Let stand for a few minutes before serving. Serve with optional toppings like sour cream, avocado, or fresh cilantro.

💗 Jo

Dinner List 1

Spaghetti with Hearty Meat Sauce
1 pound spaghetti or other pasta
1 tablespoon olive oil
1 pound ground beef or ground turkey (80/20 or leaner)
1 large onion, chopped
2-3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce (or another 15 oz crushed tomatoes)
1 (6 oz) can tomato paste
1 cup beef or vegetable broth (or water and bouillon)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
Optional: 1/2 teaspoon dried thyme
Optional: 1 bay leaf
Optional: Pinch of sugar to cut acidity
Optional: Fresh parsley or grated Parmesan for serving

To make: heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef/turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.bAdd chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes, tomato sauce, and broth. Add oregano, basil, thyme (if using), bay leaf (if using), salt, pepper, and a pinch of sugar (if using). Stir well to combine. Bring the sauce to a simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes, or up to 1-2 hours for richer flavor, stirring occasionally. The longer it simmers, the better it tastes. About 15 minutes before serving, cook spaghetti according to package directions until al dente. Drain well. Remove the bay leaf from the sauce before serving. Serve the hearty meat sauce over hot spaghetti. Garnish with fresh parsley or grated Parmesan cheese if desired.

Tuna Noodle Casserole
8 oz egg noodles
2 (5 oz) cans tuna in water, drained
1 (10.5 oz) can cream of mushroom soup (or cream of celery/chicken)
1/2 cup milk
1 cup frozen peas
1/2 cup shredded cheddar cheese, plus more for topping
1/4 cup breadcrumbs (panko or regular)
1 tablespoon melted butter or margarine (for topping)
Salt and black pepper to taste
Optional: 1/2 cup chopped celery (for crunch)

To make: preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish. Cook egg noodles according to package directions until al dente. Drain well. In a large bowl, combine the cooked and drained egg noodles, drained tuna, cream of mushroom soup, milk, frozen peas, chopped celery (if using), and 1/2 cup shredded cheddar cheese. Season with salt and pepper. Stir gently to combine. Pour the mixture into the prepared baking dish and spread evenly. In a small bowl, combine breadcrumbs and melted butter or margarine. Sprinkle this mixture over the casserole, then top with additional shredded cheddar cheese. Bake for 20-25 minutes, or until bubbly and the topping is golden brown. Let stand for a few minutes before serving.

Lentil Shepherd’s Pie
For the Lentil Base:
1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup brown or green lentils, rinsed
4 cups vegetable broth
1 (14.5 oz) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary (crushed)
1 cup frozen peas
1 cup frozen corn
Salt and black pepper to taste

For the Mashed Potato Topping:
2 pounds potatoes (e.g., Russet, Yukon Gold), peeled and quartered
1/4 cup milk (dairy or non-dairy)
2 tablespoons butter, margarine or olive oil
Salt and black pepper to taste

To make: prepare the Lentil Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), tomato paste, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender and most of the liquid has been absorbed. Stir occasionally. Stir in the frozen peas and corn. Season the lentil mixture with salt and pepper to taste.

Prepare the Mashed Potato Topping: While the lentils are simmering, place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well. Return the drained potatoes to the hot pot. Add milk, butter/margarine/

olive oil, salt, and pepper. Mash until smooth and creamy. Assemble and Bake: Preheat oven to 375°F.

Pour the lentil mixture into a 9x13 inch baking dish. Spread the mashed potatoes evenly over the lentil base. You can create decorative peaks with a fork if desired. Bake for 25-30 minutes, or until the filling is bubbly and the potato topping is lightly golden. Let stand for 5-10 minutes before serving.

Chicken and Rice Skillet
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 large onion, chopped
1 bell pepper (any color), chopped
2 cloves garlic, minced
1 cup uncooked long-grain white rice, rinsed
2 cups chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 teaspoon dried oregano or Italian seasoning
1/2 teaspoon paprika
Salt and black pepper to taste
Optional: Fresh parsley for garnish

To make: heat olive oil in a large, oven-safe skillet (with a lid) over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside. Add chopped onion and bell pepper to the skillet. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the rinsed rice, chicken broth, diced tomatoes (with their juice), oregano, paprika, salt, and pepper. Bring to a boil. Return the browned chicken to the skillet, nestling it into the rice mixture. Reduce heat to low, cover the skillet, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Do not lift the lid too often. Remove from heat and let stand, covered, for 5-10 minutes to allow the rice to finish steaming. Fluff with a fork and garnish with fresh parsley if desired.

Black Bean Burgers with Roasted Sweet Potatoes
For the Black Bean Burgers:
2 (15 oz) cans black beans, rinsed and drained
1/2 cup breadcrumbs (panko or regular)
1/4 cup finely chopped onion
2 cloves garlic, minced
1 large egg
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper to taste
2 tablespoons olive oil (for cooking)
Buns, lettuce wraps, or pita bread for serving
Optional: 1/4 teaspoon smoked paprika
Optional toppings: sliced tomato, lettuce, avocado, salsa, cheese

For the Roasted Sweet Potatoes:
2 large sweet potatoes, scrubbed and cut into wedges
1 tablespoon olive oil
1/2 teaspoon paprika
Salt and black pepper to taste

To make: prepare Roasted Sweet Potatoes: Preheat the oven to 400°F. On a large baking sheet, toss sweet potato wedges with olive oil, paprika, salt, and pepper. Spread in a single layer. Roast for 25-35 minutes, flipping halfway through, until tender and slightly caramelized.

Prepare Black Bean Burgers: While sweet potatoes roast, in a large bowl, mash one can of black beans with a fork or potato masher until mostly smooth but still with some texture. Leave the second can of beans mostly whole. Add the mashed and whole black beans to a bowl with breadcrumbs, chopped onion, minced garlic, egg (or flax egg), cumin, chili powder, smoked paprika (if using), salt, and pepper. Mix well until combined. Form the mixture into 4-6 patties, about 1/2 inch thick.

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Cook the black bean burgers for 4-6 minutes per side, until golden brown and heated through.

Serve the black bean burgers on buns, lettuce wraps, or pita bread with your favorite toppings, alongside the roasted sweet potato wedges.

 

Enjoy!

💗 Jo

June 2026 WatchList

 This month for the watch list I wanted to try something new like TV shows. For those of you newer to Roku or Amazon Fire Sticks - when you can find the normal programs that you watch on cable TV on Roku or your Fire Stick you begin to realize that you don't need cable anymore. In addition this is a little push to get you to investigate what else you can find 🙃 

So about further ado we are going to look at Pluto, Tubi TV, Amazon Prime Video, and The Roku Channel (just be aware that some of the Roku channels content is on their paid program called Howdy). This is not going to be an exhaustive list, it's just going to be some of the TV shows that I have run across (106 to be exact) - I have not watched most of these but I will put an asterisk by the ones that I have and that I enjoyed. I hope you enjoy some of these as well! 

*As with most content, stuff comes and goes sometimes in a matter of a single month. So if you're interested in watching something you might want to think about watching it sooner rather than later, because later it may not be there.

Pluto

Pluto is one of my go-to apps because Pluto is actually owned by Paramount and Paramount runs some of the current shows there for you to watch for free. For example: 

*I am currently watching season 50 of Survivor and I just finished watch Paramount's new show called The America’s Culinary Cup

They also have episodes of:

I Love Lucy 
Battlestar Galactica Miniseries
Hart of Dixie 
The Good Witch
The X-Files 
Buddy vs Duff (cooking)
25 Words or Less (game show)
Heartland 
Elsbeth
* The Challenge 
Big Brother 
Matlock (Kathy Bates)
Redneck Island (Steve Austin)
Fire Country
Elementary 
DMV 
Gunsmoke
Forensic Files
RuPaul's Drag Race
Let's Make a Deal (new version)
SWAT 
* Frasier
Arrow 
Blue Bloods
Criminal Minds 
Cheers
House of Gucci
Jersey Shores 
Broken Skull Ranch (Steve Austin) (competition show)
CSI, CSI Miami, CSI NY, CSI Origins

And like I mentioned Survivor and America's Culinary Cup
They also have a variety of documentaries but these are oftentimes on demand (live viewing)

Pluto claims to have hundreds of TV programs and series on their app so you just need to look around. 

But please note: you may find a season that only has one or two episodes I suppose some licensing issues or you may find seasons that jump around so you may find season 2 and season 7 of the same program that's all, and finally some of the programs are only up there for a short period of time before they disappear so if you find something you're interested in make sure you put it on your calendar to watch it so you don't miss out.

Tubi TV
Colony 
MasterChef 
Murder She Wrote 
Dog the Bounty Hunter 
The Equalizer (new version)
This is Us 
Nikita 
Angel 
Hoarders
* Blow Up (balloon competition) 
* Domino Masters (competition)
The Following 
Cowboy Way
Masterchef: Dessert Masters 
Freak Show 
Z Nation 
Knightfall
Blue Ridge 
Noble House 
*Race Against the Tide (sandcastle competition) 
Special Forces 
I Can See Your Voice 
Face the Wild 
The Secrets of the Bible 
Criss Angel: Mindfreak 
Fear Factor: House of Fear (new version)
* Next Level Chef (cooking competition)
* The Floor (game show)
* The 1% Club (game show)
* Extracted (wilderness competition)

Please note that Tubi TV does have a lot of Fox Network shows. If you look around you can find the different networks that Tubi has an add more shows to your list 😄

Amazon Prime Video

* Making the Cut (fashion)
* GOAT (competition show) 
Young Rock 
Adventures of Ozzie and Harriet 
The Block
Kevin Hart Presents
Inspector Alleyn Mysteries
Abbott and Costello 
Museum Secrets 
Wheel of Time 
Taken 
Midsomer Murders 
Sense and Sensibility 
Mythbusters 
Secrets of the National Parks 
Wild Wonders (animals)
Judy (Sheindlin) Justice 
American Gladiators (new version)
Reacher
Jack Ryan 
The Boys 
Departure 
Jeopardy - Pop Culture 
Ransom
Ring of Power (Lord of the Rings)

Amazon Prime Video offers documentaries as well you just need to search for. 

When you are looking on Amazon Prime Video please make sure that you check how many seasons there are when you pull down the list. If you see what appears to be a “yellow purse” that means it is paid, so if you don't like watching just one season or something don't start a season that the second season is paid for.

You can run into the same issues as far as missing episodes, seasons jumping around etc as you would find on Pluto TV.

Roku Channel

Customer Wars 
*Project Runway 
*Worst Cooks in America 
*History's Greatest Escapes (with Morgan Freeman)
Fixer Upper 
Neighborhood 
Man Tracker 
2 Broke Girls 
Longmire 
Coroner
Street Outlaws 
Til Death 
Dr Kem 
Die Detective 
Bachelor: Winter Games

Again please note: the Roku channel has a paid subscription called Howdy. Shows come and go from the Roku Channel to the Howdy Channel so be careful not to get trapped into buying Howdy. Also if you look in the lower left hand corner there will be a dollar sign, that's an indicator that it's paid content.

Well I hope you have enjoyed this list and found at least a few things that you might want to look at! Till next month, enjoy! 

💗 Jo