Helping you answer the question: “What’s for dinner?” This week we are making oven baked BBQ chicken, a seasonal spinach watermelon feta salad, Southern corn fritters, and decadent million dollar pie for dessert.
And The Weekend Spread, to help you prep for back-to-school madness, featuring some quick lunches, grab-and-go breakfasts, and satisfying snacks like: orzo broccoli pasta salad, banana granola muffins, Waldorf chicken salad, and pickled shrimp!
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Meal Prep & Leftover Tips
Oven Baked BBQ Chicken: Don’t be afraid of 450°F. That high heat seals in moisture fast and creates the perfect surface for the sauce to caramelize. Low and slow is not the move here.
Spinach Watermelon Feta Salad: When making watermelon salads, the liquid in the watermelon tends to make the salad soggy. The best way to plan ahead is just to keep the watermelon chopped but separate in the fridge until just before serving.
Southern Corn Fritters: Use fresh corn kernels for the best flavor. If fresh corn is unavailable, you can use canned or frozen corn, but be sure to drain well.
Million Dollar Pie: While you make the filling, leave the pineapple in a bowl lined with paper towels. It will release more liquid, which the paper towels will absorb. Then, squeeze it again with a clean paper towel before mixing it into the other ingredients.
Broccoli Orzo Salad: You can make the pasta, broccoli, and dressing ahead of time and store them separately. Then, toss it all together an hour or so before serving.
Pickled Shrimp: Do not overcook the shrimp. Two minutes in boiling water is all they need. They will keep firming up as they cool in the ice bath. Pull them the moment they turn pink and opaque.
Banana Granola Muffins: You can use plain Greek yogurt instead of sour cream for more protein. Go wild and add chocolate chips to the batter for sweetness!
Waldorf Chicken Salad: Using rotisserie chicken makes this recipe even easier. Just chop or shred it and you’re good to go—it’s a real time-saver without skimping on flavor.
The Weekend Spread
Welcome to The Weekend Spread — a loose collection of recipes made for laid-back days. From something simmering on the stove to a sweet bite to end the night, these are the dishes I make when I’m ready to relax, recharge, and savor the best of the weekend.
My New eBook!
Top 25 Viral Recipes
Whether you’re cooking for two, feeding a busy family, or filling your home with friends, I’m cheering you on from my kitchen. I hope this eBook brings you comfort, creativity, and plenty of delicious moments around your table.
The Best of the Best: Easy Southern Recipes!
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