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Easy Summer Dinners with Big Flavor and Less Fuss
As the weather warms up and summer routines settle in, this week’s meal plan is here to help you keep dinner simple, fresh, and totally satisfying. Whether you’re managing busy evenings or just looking for meals that don’t heat up the kitchen, these recipes hit the sweet spot—comforting, flavorful, and stress-free.
About This Week’s Recipes:
- Monday: Instant Pot Baby Back Ribs
- Tuesday: Sausage and Cheese Grits Casserole
- Wednesday: Watermelon Arugula Feta Salad
- Thursday: Southern Fried Cabbage and Sausage
- Friday: Greek Chicken with Yogurt Marinade
- Dessert: Strawberry Shortcake Ice Cream Sundae
Meal Prep Tips:
- Greek Chicken: Mix the marinade the night before and let your chicken soak up all that flavor. It’s perfect on the skillet—or grill it for a quick summer dinner.
- Watermelon Salad: Wash and prep everything ahead, but wait to combine until just before serving. This keeps the arugula crisp and the watermelon fresh.
- Sausage & Grits Casserole: Make this dish in advance and reheat it for an easy weeknight meal or a hearty breakfast later in the week.
- Extra Ribs: Make a second rack of ribs if you’re feeding a crowd—or save them for lunch the next day.
Recipe Customizations:
- Greek Chicken Marinade: Try it with boneless thighs or even pork tenderloin for a change-up in flavor.
- Watermelon Salad Swap: No feta? Use goat cheese or shaved parmesan. Don’t love arugula? Mixed greens or spinach work great.
- Grits Casserole Add-Ins: Change up the breakfast protein or stir in some chopped spinach or sautéed onions/peppers for an extra boost. I love to add a can of green chiles to this & pepper jack cheese to spice it up!
- Fried Cabbage: Swap sausage for bacon or add red pepper flakes for a kick.
- Ice Cream Sundaes: Let the kids (or your inner kid) build their own with crushed cookies, sprinkles, or a drizzle of chocolate sauce.
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