Here’s what’s on our table this week. Make one dinner, make all of them, or just steal an idea for a night when you’re staring into the fridge at 5:00 wondering what on earth everyone is going to eat.

THIS WEEK’S SUPPER PLAN

THE DETAILS

SUNDAY

One-Pot Chicken Pot Pie Pasta

The plan: Creamy, savory, herb-y goodness of chicken pot pie but in one-pot with noodles. And significantly faster than the labor of love that is true chicken pot pie.

Recipes: One-Pot Chicken Pot Pie Pasta

MONDAY

Super Nachos, bagged salad

The plan: One dish and delicious. We will eat with a bagged salad.

For the kids: They will have ground beef build your own tacos. I’ll get a little more than a pound of beef and save some to the side for them!

Recipes: Super Nachos (Layered Nacho Dip)

TUESDAY

Out to eat / Leftovers for family

The plan: I’m going out to eat this night. My family will have leftovers from either Sunday or Monday so no one has to cook.

WEDNESDAY

Chicken Pad Thai, spring rolls

The plan: We’re working on cleaning out our freezer and have two of these dinners from Costco. I’ll serve with spring rolls from the grocery store! No real cooking this night.

Recipes: Chicken Pad Thai we bought at Costco

THURSDAY

BBQ chicken, roasted sweet potatoes, corn on the cobb

The plan: Grill out and try to keep the kitchen from looking like it exploded. I’ll chop the sweet potatoes early in the day and store them in the refrigerator a bowl of water until dinner. We’ll boil the corn on the cobb right before we eat. Don’t forget to add a tablespoon of sugar to the boiling water for the best corn!

Recipes: Grilled chicken marinade, roasted sweet potatoes

FRIDAY

Cast Iron Porterhouse Steak, sautéed mushrooms, bagged Caesar salad

The plan: Happy Friday! This steak is amazing. My parents will have our kids so we we’re having a little date night at home.

Recipes: Katie Lee’s Cast Iron Porterhouse Steak

BACK POCKET MEAL

Breakfast for dinner. Scrambled eggs, breakfast sausage links, and protein pancakes. Maybe with whatever fruit we have in the fridge.

EXTRAS / LUNCH/ PREP

I’m making my favorite chicken salad to have for lunch this week. If you like Fancy Nancy from Chicken Salad Chick, I think you’ll like this one!

Recipe: My Favorite Chicken Salad

I’m planning to make this for dessert one night towards the end of the week. Serve it with french vanilla ice cream and have the perfect summer treat!

Recipe: Blueberry and Peach Oatmeal Crisp

That’s what’s on our table this week. If you make something from the plan, I’d genuinely love to hear what you try!

xx, Ashley

If you’ve ever ordered the Fancy Nancy chicken salad from Chicken Salad Chick, this version has all of the things I love. Sweet grapes, crisp apples, pecans, and creamy chicken salad - but with a few tweaks that make it my own.

I lighten it up a bit with Greek yogurt (I promise you can’t tell), add dijon and celery salt, and season the chicken before cooking so each bite has more flavor.

It’s one of my favorite lunches to keep in the refrigerator for the week and it’s equally as good piled onto a buttery croissant for a baby shower or company!

Serves: 4-6

Ingredients

• 1 pound boneless, skinless chicken breasts

• 1½ teaspoons Greek seasoning

• ¾ cup red seedless grapes, quartered

• 1 cup Honey Crisp apple, finely chopped

• ⅓ cup chopped pecans

• ½ cup Duke’s mayonnaise

• ½ cup plain Greek yogurt

• 1 teaspoon fresh lemon juice, plus a little extra for the apples

• ½ teaspoon Dijon mustard

• ¼ teaspoon celery salt

• ¼ teaspoon kosher salt, plus more to taste

• ¼ teaspoon black pepper

• ½ cup celery, finely diced (optional)

• Fresh lemon juice

• Flaky salt, optional

Instructions

1. Cook the chicken.

Place the chicken breasts in a saucepan and cover with water by about an inch. Stir in the Greek seasoning and a pinch of kosher salt.

Bring to a gentle boil, then reduce the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Remove from the water and let cool slightly before shredding. I like to use my Kitchen-Aid mixer to shred chicken for chicken salad.

2. Make the dressing.

While the chicken cools, whisk together ½ cup Duke's mayonnaise, ½ cup plain Greek yogurt, 1 teaspoon fresh lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon celery salt, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper in a medium bowl until smooth and well combined.

3. Prep the apples.

Finely chop 1 cup Honeycrisp apple and toss it with a small squeeze of fresh lemon juice to help prevent browning while you assemble the chicken salad.

Quarter ¾ cup red seedless grapes and chop ⅓ cup pecans.

4. Mix it all together.

In a large mixing bowl, combine the chopped chicken, grapes, apples, pecans, and celery if using.

Pour the dressing over the top and gently stir until everything is evenly coated.

5. Chill before serving.

Cover and refrigerate for at least one hour before serving. The flavors only get better as it sits.

Notes

• Finely chopping the apples helps them blend into every bite instead of overpowering the chicken salad.

• I like using a mix of mayonnaise and Greek yogurt because it keeps the dressing creamy while feeling a little lighter.

• This keeps well in the refrigerator for 3–4 days, making it perfect for meal prep lunches.

• If you’re serving this for a shower, luncheon, or girls’ lunch, croissants, fresh fruit, and kettle chips make an easy meal that always feels a little special.

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Like most family recipes, this is a bit of a measure with your heart recipe. If you like things spicier, add extra jalepenos. If you’re feeding a crowd, use two cans of beans and more meat.

Ingredients

• 1–2 (16-ounce) cans refried beans (one can with green chiles works great)

• 1 pound lean ground beef

• 1 packet taco seasoning

• 1 cup chopped onion

• 1 (4-ounce) can taco sauce

• 1 (4-ounce) can chopped jalapeños, drained

• 8 ounces Monterey Jack cheese, freshly grated

• 8 ounces cheddar cheese, freshly grated

• 1 small can chopped black olives, drained

• Sour cream (for serving)

• Guacamole (for serving)

• Tortilla chips (for serving)

Instructions

1. Cook the beef: Preheat the oven to 350°F. In a large skillet over medium heat, cook 1 pound lean ground beef with 1 cup chopped onion until the beef is browned and the onion is tender. Drain any excess grease, then stir in 1 packet taco seasoning according to the package directions.

2. Spread the beans: Lightly spray a 13×9-inch baking dish with nonstick cooking spray. Spread 1–2 cans of refried beans evenly across the bottom of the dish.

3. Add the remaining layers: Spoon the seasoned beef mixture evenly over the beans. Top with the taco sauce, chopped jalapeños, Monterey Jack cheese, cheddar cheese, and chopped olives, spreading each layer evenly before adding the next.

4. Bake: Bake for 30 minutes, or until the cheese is melted, bubbly, and the dip is heated through.

5. Serve: Top with about 2 cups of sour cream and guacamole, or serve them on the side so everyone can add their own. Serve warm with tortilla chips.

Notes

• Freshly grated cheese melts much smoother than pre-shredded cheese.

• You can assemble the dip a few hours ahead of time, cover it, refrigerate, and bake just before serving.

• This is perfect for football Saturdays, Cinco de Mayo, or an easy weeknight “snack dinner.”

• If your family isn’t big on spice, you can leave out the jalapeños or serve them on the side.

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Here’s what’s on our table this week. Make one dinner, make all of them, or just steal an idea for a night when you’re staring into the fridge at 5:00 wondering what on earth everyone is going to eat.

THIS WEEK’S SUPPER PLAN

THE DETAILS

SUNDAY

Skillet spaghetti, french bread, Caesar salad

The plan: Thomas turns two (how!?) and this is one of his favorite meals! We’ll slice and toast the french bread and add a Taylor Farms bagged Caesar salad on the side.

Recipes: Skillet spaghetti

MONDAY

Lemon garlic sheet pan salmon with crispy potatoes & asparagus

The plan: Easy one dish dinner night. Remember to put the frozen salmon in the fridge Sunday night.

For the kids: They will have Goodles and fruit since they aren’t the biggest salmon fans. The baby will share salmon with us!

Recipes: Lemon garlic sheet pan salmon with crispy potatoes & asparagus

TUESDAY

Easy weeknight enchiladas, refried beans, rice, bagged salad

The plan: These are made with shredded chicken, plenty of cheese, and a shortcut that makes them especially doable on a weeknight. I’ll keep the sides simple with canned refried beans, rice (probably microwave although my kids love Vigo yellow rice), and a bagged salad.

For the kids: I have one who won’t eat enchiladas, so I’ll save a little chicken and make a quick chicken and cheese quesadilla for her while the enchiladas are in the oven. I try not to be a short-order cook, but I’m also realistic about what my kids will actually eat.

Recipes: Easy weeknight enchiladas

WEDNESDAY

Hibachi style chicken with magic mustard sauce, rice

The plan: We’re making one of our long-time favorites - hibachi-style chicken with lots of vegetables and the magic mustard sauce from the Defined Dish, then serving everything over rice.

Recipes: Hibachi style chicken with magic mustard sauce - The Defined Dish (also in her The Defined Dish cookbook)

THURSDAY

Built in break - Out to eat / Clean out the fridge

The plan: This is our built-in break for the week. In the summer, we’ll most likely go out somewhere with the kids, but if the refrigerator is full of leftovers, we’ll stay home and clean those out instead. I almost always plan one night where I don’t cook a new dinner. It gives us room for real life and helps us waste less food.

FRIDAY

Burgers on the grill, fries, salad

The plan: This is less of a recipe and more of a reminder that burgers absolutely count as the meal plan. By Friday, I want dinner to feel fun and require very little thinking. This does both.

BACK POCKET MEAL

Frozen pizza and bagged salad.

The Bettergoods Margherita pizza is one of my favorite frozen pizzas, and paired with a bagged salad, it feels like a real dinner with almost no effort. The kids will have a cheese pizza with some fruit on the side.

EXTRAS / BREAKFAST / PREP

I’m making mini chocolate chip scones so we have something easy to grab and that everybody likes.

Recipe: Mini Chocolate Chip Cream Scones

That’s what’s on our table this week. If you make something from the plan, I’d genuinely love to hear what you try!

xx, Ashley

This salmon gets brushed with a lemony garlic butter mixture with Dijon, a little honey, and dill. The potatoes roast until crispy around the dges, the aspargus gets just tender enough, and the whole things feels fresh and summery. And, maybe most importantly, it all happens on one sheet pan.

The only real trick here is not putting everything in the oven at once. Potatoes need a head start. Salmon and asparagus do not. Giving the potatoes 20-25 minutes on their own means you actually get crispy potatoes instead of undercooked ones.

Serves: 2-4 (depending on how many filets you use)

Prep time: 15 minutes

Cook time: 30-35 minutes

Ingredients

For the potatoes

• 1 1/2 pounds baby Yukon Gold potatoes, halved

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

For the salmon

• 2-4 individual salmon filets or 1 1/2 to 2 pounds salmon fillet

• 2 tablespoons olive oil

• 2 tablespoons butter, melted

• 3 cloves garlic, minced

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• Zest of 1 lemon

• 1 tablespoon fresh lemon juice

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried dill or 2 tablespoons chopped fresh dill

• Lemon slices, for topping

For the asparagus

• 1 bunch asparagus, trimmed

• Olive oil, for drizzling

• Kosher salt

• Black pepper

• Grated Parmesan, optional

For finishing

• Fresh parsley or dill

• Fresh lemon juice

• Flaky salt, optional

Instructions

1. Get the potatoes going: Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it.

Add 1 1/2 pounds halved baby Yukon Gold potatoes to the sheet pan and toss with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Arrange the potatoes cut-side down in a single layer and roast for 20–25 minutes, until they’re beginning to brown and crisp around the edges.

2. Make the lemon garlic butter: While the potatoes roast, whisk together 2 tablespoons olive oil, 2 tablespoons melted butter, 3 cloves minced garlic, 1 tablespoon Dijon mustard, 1 tablespoon honey, the zest of 1 lemon, 1 tablespoon fresh lemon juice, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried dill.

3. Add the salmon and asparagus: Remove the sheet pan from the oven and scoot the potatoes to one side.

Add the salmon filets to the pan, then arrange 1 bunch trimmed asparagus between the salmon and potatoes.

Drizzle the asparagus lightly with olive oil and season with kosher salt and black pepper.

4. Spoon on the lemon garlic butter: Spoon or brush the lemon garlic butter mixture generously over the salmon. Top with a few lemon slices.

5. Finish everything in the oven: Return the sheet pan to the oven and roast for another 10–14 minutes, depending on the thickness of your salmon, until the salmon flakes easily and is cooked to your liking.

If you want a little extra color, broil everything for 1–2 minutes at the end, watching closely.

6. Finish and serve: Top with fresh parsley or dill, another squeeze of fresh lemon juice, and a little flaky salt, if desired.

If you’d like, sprinkle grated Parmesan over the asparagus before serving.

Notes

• Give the potatoes their head start. This is the difference between crispy potatoes and potatoes that are technically cooked but a little sad. Put them cut-side down and leave them alone while they roast.

• Watch the salmon, not just the clock. A thinner fillet may be ready closer to 10 minutes, while a thicker piece may need the full 14. I’d rather check early than end up with dry salmon.

• Frozen salmon filets work great here. Just remember to take them out of the freezer to thaw in the morning.

• The broiler is optional but good. A minute or two at the end gives the salmon and vegetables a little extra color but don’t walk away from it.

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Surviving the heat of summer with one-pot dinners that feel a little special but couldn’t be easier. I really do love to cook, but I think sometimes people hear that and assume I want to make a complicated dinner every night. I absolutely do not. Especially in the summer, when I’ve worked all day, kids are tired, everyone’s hungry, and I don’t want to wash a sink full of dishes.

I’ve made this chicken and orzo a few times now and finally tweaked it exactly how I like it. I started with more liquid and more Boursin, but after making it a few times, I realized less of both actually makes it better. It’s still creamy, but not so rich that it feels heavy in the middle of summer. Two full cups of cherry tomatoes soften into the orzo, a squeeze of lemon brightens everything up, and the chicken makes it a full dinner my whole family will eat.

And because I have already learned this lesson the hard way: turn the heat down to low before you add the Boursin and Parmesan. Otherwise, you may find yourself scraping burnt orzo off the bottom of your pan after dinner. Ask me how I know.

Serves: 4 (I would double this recipe if you have teenagers, boys, want leftovers, or aren’t serving with bread)

Time: less than 30 minutes

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced or flattened out

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 2 teaspoon Italian seasoning

• 1 cup dry orzo

• 2 cups chicken broth

• 1/2 round Boursin Garlic & Fine Herbs cheese

• 1/2 cup grated Parmesan

• 1–2 cups fresh spinach, optional

• Juice of 1/2 lemon

• 2 cups cherry tomatoes, halved

Instructions

1. Cook the chicken: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Season 1 1/2 pounds thinly sliced or flattened chicken breasts with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 teaspoons Italian seasoning. Cook for 4–5 minutes per side, until golden and cooked through (165 degrees). Remove from the pan and set aside.

2. Toast the orzo: Add 1 cup dry orzo to the same pan and toast for 1–2 minutes, stirring often.

3. Simmer the orzo: Pour in 2 cups chicken broth, scraping up all the good bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes, stirring occasionally.

4. Add the tomatoes: Stir in 2 cups halved cherry tomatoes and cook for another 3–4 minutes, until the orzo is tender and the tomatoes begin to soften.

5. Make it creamy: Turn the heat down to low. Add 1/2 round Boursin Garlic & Fine Herbs cheese and 1/2 cup grated Parmesan, stirring until melted and creamy. This part matters - too much heat and the orzo can stick and burn on the bottom.

6. Finish the dish: If using, stir in 1–2 cups fresh spinach and let it wilt. Slice the cooked chicken and return it to the pot.

7. Add the lemon and serve: Finish with the juice of ½ lemon. Taste and adjust salt and pepper as needed. If the orzo tightens up before serving, stir in a splash of chicken broth.

Notes

• This recipes feeds me, my husband, and two toddlers. I would double it if you are feeding more adults.

• Keep the heat low when you add the cheese. I’m repeating myself because I have personally sacrificed a layer of orzo to the bottom of the pan in the name of learning this lesson.

• The spinach is completely optional. Add it if you have it and want a little extra green. Leave it out if you don’t. Dinner will still be good.

• Don’t skip the lemon. The Boursin and Parmesan are rich, and that squeeze of lemon at the end wakes the whole thing up.

• If the orzo gets too thick, add a splash of broth. Orzo continues to absorb liquid as it sits, so loosen it up right before serving if needed.

• Fresh basil is lovely here. Not required, but if you have some growing outside or sitting in the fridge, tear a little over the top.

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I’ve also made a real effort to get dressed the past few weeks. For so much of pregnancy and postpartum, I longed to wear the clothes hanging in my closet, yet 11 months out I somehow still found myself in activewear day after day. And don’t get me wrong - I love athleisure and have no plans to give it up. But I also want to wear my clothes and I’ve realized I don’t need a dinner reservation or special occasion to wear them.

I’m not going out every night. Most days I’m working from home, running a child somewhere, making dinner, changing diapers, or doing some combination of all four. But getting dressed has been a small way of feeling more like myself again and a good reminder that the clothes in my closet are meant to be worn, even on ordinary days.

xx, Ashley

my everyday jewelry: Twist gold bangle | Gold bangles | Heavyweight gold bangle

Dress | Turquoise necklace | Shoes

I love these shoes! I really want the Margaux ones but started with these to see how they fit into my closet before splurging.

Shorts | Top | Shoes | Beaded Necklace | Heart Necklace

Sweater top | Shorts | Shoes (old Target) | Beaded Necklace | Heart Necklace

These shorts! I can’t tell enough people about them. The length, the waist, the structure. These in this wash and in white are probably my favorite purchases this summer!

Sweater | Sweatpants

I’ve been on the hunt for sweatpants and I’ve worn these on repeat since purchasing them.

Dress (old Target) | Sweater | Shoes | Beaded Necklace | Heart Necklace

Old Aerie set (try poshmark!) | Shultz Sandals (old) | Beaded Necklace | Heart Necklace

Peep our amazing but messy garage.

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These chocolate chip scones are exactly what I want a homemade scone to be: buttery, tender in the middle, lightly golden around the edges, and finished with crunchy sugar on top. Plus some mini chocolate chips for the kids. They are special enough for a brunch or to take to a friend, but simple enough to make with a very enthusiastic little helper standing on the stool beside you.

Ingredients

• 2 cups all-purpose flour (315 grams)

• 2 teaspoons baking powder

• 1/4 teaspoon fine sea salt

• 1/4 cup sugar (56 grams)

• 6 tablespoons cold unsalted butter, cut into pieces

• 2/3 cup heavy whipping cream

• 1 large egg

• 2 teaspoons vanilla extract

• 1/2 cup mini semi-sweet chocolate chips

• 1 egg yok (for topping)

• 1 teaspoon water (for topping)

• 1 tablespoon sparkling sugar or turbinado (raw) sugar

Instructions

1. Mix dry ingredients: In a large mixing bowl, whisk together 315 grams all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon kosher salt, and 56 grams granulated sugar until evenly combined.

2. Cut in cold butter: Add 6 tablespoons cold, unsalted butter, cut into small cubes, to the flour mixture. Using a pasty cutter, cut the butter into the dry ingredients until the mixture is crumbly, with small pieces of butter still visible.

   If your pastry cutter has also mysteriously disappeared, I can confirm the potato masher works surprisingly well. Two forks or clean fingertips will also work. Just move quickly so the butter stays cold.

3. Add chocolate chips: Stir in 1/2 cup mini semi-sweet chocolate chips until evenly distributed throughout the flour and butter mixture.

4. Mix wet ingredients: In a separate bowl or liquid measuring cup, which together 2/3 cup heavy whipping cream, 1 large egg, and 2 teaspoons vanilla extract until smooth.

5. Make dough: Pour the wet mixture into the bowl with the dry ingredients. Gently stir until the dry ingredients are just moistened and a shaggy dough begins to form. Don’t overmix. The dough does not need to be perfectly smooth.

6. Shape scones: Turn the dough out onto a lightly floured surface. Gently bring it together with you hands and then pat into a rectangle about 1 inch thick.

   Cut the rectangle into four horizontal rows, then three vertical rows. Divide each square into two triangles. You should end up with about 24 mini scones (pictures at the bottom of this post showing how I do this). Transfer to a parchment lined baking sheet, leaving a little space between each one.

7. Freeze for 20 minutes: Place the baking sheet with shaped scones into the freezer for 20 minutes. While the scones chill, preheat the oven to 425 degrees.

8. Add sugary tops: In a small bowl, whisk together 1 large egg yolk and 1 teaspoon water. Remove the chilled scones from the freezer and lightly brush the tops with the egg wash. Then sprinkle evenly with 1 tablespoon turbinado sugar.

9. Bake: Bake the scones at 425 degrees for 10-12 minutes, or until puffed and lightly golden around the edges and across the tops. Let them cook for a few minutes on the baking sheet before serving.

Notes

• Don’t skip the quick freeze. I pop the shaped scones into the freezer for 20 minutes before baking. It helps the butter get nice and cold again after all that mixing and shaping and helps the scones hold their shape in the oven. It also makes this recipe surprisingly convenient because you can clean up the kitchen while they chill, which is especially helpful if you made them with a four-year-old.

• Eat them warm. Pop them in the microwave or a warm oven to warm them back up the next day.

• These freezer well. You can freeze the unbaked scones and bake directly from frozen. Flash freeze for 20 minutes then transfer to your freezer storage container. You may need to add 2-3 minutes cook time when baking them from frozen.

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Here’s our menu for the coming week! Make one dish, all of them, or save some for an upcoming week. I’ll share how we are making the dishes over on instagram.

I don’t know about you, but I feel like we’ve been celebrating for approximately six straight weeks over here. Between birthdays, beach trips, the Fourth of July, and all the fun little things that seem to come with summer, we have been eating very well.

And truly? I wouldn’t change a thing. Give me the birthday cake, the burgers, the chips on the beach, the frozen drinks, and the extra scoop of ice cream because it’s still light outside at 8:30. This is summer. This is the good stuff.

But I have officially reached the point where my body is gently asking if perhaps we could eat a vegetable.

So this week’s menu is my answer: really good summer food that still feels fun, but leans a little fresher, lighter, and more protein-forward. Not a reset or a cleanse. Absolutely not a sad desk salad. Just the kind of meals I’m craving after a few very full weeks of celebrating with lots of summer produce, plenty of flavor, and dinners that help us ease back into a little bit of a rhythm.

Sunday

White BBQ grilled chicken, corn on the cob, Ina’s tomato and avocado salad

Monday

Summer pasta with cherry tomatoes, basil, and burrata, my favorite stove top chicken

Tuesday

Turkey taco bowls

Wednesday

Chicken sausage and veggies sheet pan, parmesan couscous

Thursday

Out to eat

Friday

Burgers on the grill, fries, salad

Back Pocket Meal

Chicken pot pie from the freezer

Extras this week

I’m making these for breakfast so we have something semi-healthy and easy to grab each morning!

I’ll admit, I’m usually out the second a recipe tells me to muddle something. It sounds fussy, and when you’ve got little kids running around and dinner half-started, there’s not a lot of room for bartender theatrics.

But this one surprised me. “Muddling” simply means gently pressing the mint leaves for a few seconds to release their oils. It takes last than 30 second and is the secret to giving this cocktail the perfect flavor.

Ingredients for 1 cocktail

• Sugar, for the rim

• 6-8 fresh mint leaves

• 3/4 ounce simple syrup

• 1 ounce fresh lime juice

• 2 ounces white rum (could also use vodka)

• Ice

• Fresh mint sprig, for garnish

Instructions

1. Run a lime wedge around the rim of a coupe or rocks glass and dip into sugar.

2. Add the mint leaves and simple syrup to a cocktail shaker. Gently muddle for about 15–20 seconds, just until the mint becomes fragrant.

3. Pour in the lime juice and white rum. Fill the shaker with ice.

4. Shake vigorously until the shaker is ice cold.

5. Strain into your prepared glass (or pour over fresh ice if serving in a rocks glass).

6. Garnish with a fresh mint sprig.

Ingredients for 4 cocktails

• Sugar, for the rim

• ~30 fresh mint leaves

• 3 ounces simple syrup

• 4 ounces fresh lime juice

• 8 ounces white rum (could also use vodka)

• 2 ounces cold water

• Ice

• Fresh mint sprig, for garnish

Instructions

1. Add the mint leaves and simple syrup to the bottom of a pitcher. Using a wooden spoon or muddler, gently press the mint several times until fragrant. Don’t pulverize the leaves. You just want to release their oils.

2. Stir in the lime juice, vodka, and cold water.

3. Refrigerate for at least 30 minutes (or up to 4 hours). This lets the mint infuse the cocktail even more.

4. When ready to serve, fill sugar-rimmed glasses with ice.

5. Stir the pitcher well and pour over ice.

6. Garnish each glass with a fresh mint sprig.

Last year I was determined to have something my kids would actually eat on hand for breakfast. I was tired of listing off endless options and hearing “no, not that” after every. single. one. These muffins were born out of pure necessity. And wow! My kids love them. And I don’t feel terrible giving them as many as they want. They are sweetened with banana and a little but of honey or maple syrup, made with whole wheat flour, and easy to customize depending on what your kid will actually eat that week. I often make a double batch on Sundays and freeze half, so even on the mornings where everyone is running behind, there’s something homemade within arm’s reach.

Ingredients

• 1 cups mashed ripe banana (about two large bananas / 250grams)

• 1/3 cups honey or pure maple syrup

• 1/3 cups melted coconut oil or unsalted butter

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cups milk of choice (dairy or unsweetened almond/oat)

• 1 3/4 cups whole wheat flour (258 grams)

• 1 teaspoons baking soda

• 1/2 teaspoons baking powder

• 1 teaspoons cinnamon

• 1/4 teaspoons salt

• 1/2 cups mini chocolate chips

• 2 tablespoons ground flaxseed or chia seeds (optional)

Instructions

1. Preheat and prep: Preheat the oven to 350 degrees. If you are using a metal muffin tin, line with paper liners or grease lightly. I prefer to use a silicone muffin tin.

2. Mix wet ingredients: In a large bowl, whisk together 1 cups mashed ripe banana (about two large bananas), 1/3 cups honey or pure maple syrup, 1/3 cups melted coconut oil, 2 large eggs, 2 teaspoons vanilla extract, and 1 cups milk of choice until smooth. You can also do this in the bowl of a stand mixed on a low speed.

3. Add dry ingredients: Sprinkle 1 3/4 cups whole wheat flour, 1 teaspoons baking soda, 1/2 teaspoons baking powder, 1 teaspoons cinnamon, 1/4 teaspoons salt, and the 2 tablespoons ground flaxseed or chia seeds (if using) over the wet mixture. Gently stir until just combined — don’t overmix. Again, you can do this in the stand mixer on a low speed until just combined.

4. Fold in mix-ins: Gently fold in 1/2 cups mini chocolate chips or any other mix-ins you like.

5. Fill the tin: Divide the batter evenly among the muffin cups. A silicone muffin tin works best for easy release. I love mini muffins for kids but this also makes great “regular” sized muffins.

6. Bake: Bake for 12 minutes if using a mini muffin tin, or 18-20 minutes for a standard tin, until a toothpick inserted in the center comes out clean.

7. Cool: Remove the muffins from the pan and let them cool on a wire rack before serving.

Notes

• I’ve made these a million ways and I love using coconut oil and maple syrup. Either works but the coconut oil and maple syrup go great together.

• Once cool, these store beautifully in the freezer. Just pull out however many you want and warm in the oven or microwave.

• For dairy free version, use almond milk and coconut oil.

• My kids sniff out the flax seed / chia seeds but this is a great recipe to hide them in if you can!

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There’s something nostalgic and comforting about cinnamon rolls fresh from the oven. But making a dozen from scratch on a busy morning is less than realistic in my season of life. This easy cinnamon roll bake is a go-to when I’m hosting a group for brunch or need something sweet on the table with minimal effort.

Ingredients

• 2 cans refrigerated cinnamon rolls

• 4 large eggs

• 1/2 cup half-and-half

• 2 teaspoons vanilla extract

• 1 teaspoons ground cinnamon

• Optional: 1/4 cup maple syrup or brown sugar

• Icing from the cinnamon roll rubs

Instructions

1. Preheat your oven to 350 degrees and grease a 9x13 baking dish.

2. Open the cinnamon rolls and set aside the icing packets. Cut each roll into quarters and scatter them evenly in the dish.

3. In a bowl, whisk together the 4 eggs, 1/2 cup half and half, 2 teaspoons vanilla, and 1 teaspoon cinnamon. Pour the mixture evenly over the cinnamon roll pieces.

4. For extra sweetness and gooeyness, drizzle the maple syrup or sprinkle the brown sugar over the top (optional, but delicious).

5. Bake for 30-35 minutes or until the top is golden and the center is set.

6. Let it cool slightly, then drizzle the icing over the warm bake.

Notes

You can prep the casserole the night before, cover it, and refrigerate. The next morning, just bake and drizzle. It may require a few additional minutes of cook time.

Here’s our menu for the coming week! Make one dish, all of them, or save some for an upcoming week. I’ll share how we are making the dishes over on instagram.

We are starting the week trying to use up some leftovers and then keeping it easy as we roll into a holiday weekend!

Monday

BBQ rib tacos, street corn slaw, cilantro lime crema

We are using leftover ribs and fresh corn my father-in-law brought us for this meal!

Tuesday

Lemon garlic sheet pan salmon, crispy potatoes, asparagus

Hoping to cook this all on one or two sheet pans and call it done

Wednesday

Baked mozzarella chicken with noodles

Another one pot / dish meal….

Thursday

Baked chicken & roasted veggies or out to eat

Friday

Steaks, wedge salads, french fries

Back Pocket Meal

Goodles, chicken sausage, side salad for the parents :)

This drink. One sip and suddenly you're transported somewhere tropical, even if you're actually standing in your kitchen while one toddler asks for a snack for the third time in ten minutes and the other is screaming your name from another room.

I started making these for beach trips, but quickly realized I needed a version that worked for everyone. The kids wanted the creamy pineapple-coconut slush. Some adults wanted the classic cocktail. Others preferred a mocktail. And I wasn’t interested in washing the blender three different times to make it happen.

So I blend one big batch of the pineapple-coconut base, then add rum to individual glasses as I serve. It’s cold, creamy, just sweet enough, and might be the easiest way to bring a little bit of vacation home.

Ingredients

• 1 bag (16 oz) frozen pineapple

• 1 cup cream of coconut (such as Coco Lopez)

• 1 cup pineapple juice

• 1 cup white rum

• 2–3 cups ice

Instructions

1. Blend everything but the rum together until smooth.

2. Pour mocktail into glasses (skip this step if you are not making a mocktail).

3. Pour rum in blender. Cut the rum amount by the amount you used for mocktail (if you used half of the drink for mocktail, only use 1/2 cup of rum instead of 1 cup). Blend again until smooth.

4. Pour into glasses and serve.

5. If it sits, give it a quick re-blend or stir before serving.

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I think all of the women in my family have this recipe memorized. It’s easy, quick, and works beautifully with in season fruits, although peach will always be my favorite.

This peach cobbler comes from my great-grandmother’s recipe box and has been at family gatherings for generations. I can still remember helping my mom peel peaches in the summer, the smell of butter melting in the oven, and eagerly waiting for that first scoop topped with vanilla ice cream.

The best part? It’s as easy as it is delicious. No fancy techniques, no complicated ingredients - just sweet peaches, a simple batter, and something that makes everybody go back for seconds.

Ingredients

• 3.5 - 4 cups peaches, peeled and sliced*

• 1 cup sugar, divided

• 1 stick unsalted butter

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 - 1 teaspoon ground nutmeg

• 1 cup whole or buttermilk

Instructions

1. In a large bowl, add sliced and peeled peaches to 1/2 cup sugar. Stir and cover with a towel for at least 15 minutes.

2. Melt a stick of butter in 9x13 pan while preheating the oven to 350 degrees. This only take 2-3 minutes. Remove pan from the oven.

3. In a medium bowl, combine 1 cup AP flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup sugar, and nutmeg.

4. In the same bowl, add 1 cup whole or buttermilk to the flour mixture. Mix only until all dry ingredients are wet.

5. Pour batter into the 9x13 pan with melted butter. This will not be perfectly spread out (like a brownie or cake batter) and should have some pockets of butter and some pockets of batter.

6. Take the peaches and spoon them over the top of the butter and batter mixture. Do not stir and try not to fuss with it too much.

7. Bake uncovered for 30-40 minutes until the top is lightly golden and the cobbler is bubbling.

Notes:

• You can leave the peel on some of the peaches if you’d like. I prefer all of them peeled but my mom likes to leave the peel on a few!

• You can half this recipe and bake in an 8x8 pan for 25-30 minutes.

• I’ve made it with whole milk and buttermilk. Both are great but I probably make it most often with whole milk. My grandmother and great grandmother made it most often with buttermilk.

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If we’re honest though - summer with 3 little kids (freshly 4, almost 2, and almost 1) is also a little chaos, endless sunscreen fights, bug bites, skinned knees, breaking out into a full sweat by the time everyone is buckled into carseats, car naps which mean no naps at home, trying to balance playing cruise director and letting them be bored. I love a routine (even if it is laid back) and our summer right now is a little less routine and more figuring it out as we go. I’m also back to working full time and it is my first summer in 2 years that I’m not rolling into a maternity leave (ha!). I’m trying to soak it all in and also remember that it is fair we are absolutely exhausted by the time everyone is tucked into bed.

If you have any tips for summer scheduling with toddlers - I’m all ears!

Let’s mix it up with some of the things I wore last week :)

xx, Ashley

Dress | Sandals | Beaded Necklace | Heart Necklace

Shorts | Top (old Loft) | Shultz Sandals (old)

Jeans | Top | Sandals | Beaded Necklace | Turquoise Necklace (antique store find)

Sweatshirt | Skirt | Top | Sneakers

Dress old Julia Amory Twiggys | Beaded Necklace (blue) | Beaded Necklace (multicolor) | Shoes

Dress | Necklace | Shoes

Top | Skirt | Necklace | Shoes (similar)

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Ingredients

• 1½–2 pounds Italian-style chicken sausage

• 2–3 bell peppers, sliced

• 1 large yellow onion, sliced

• 2–3 tablespoons olive oil

• ¾ teaspoon kosher salt

• ½ teaspoon pepper

• 1 teaspoon oregano

• ½ teaspoon dried basil

• ½ teaspoon garlic powder

• Pinch red pepper flakes

Instructions

1. Preheat oven to 425°F.

2. Chop the Italian sausage and slice the peppers and onions. Place all on sheet pan and toss in oil, salt, pepper, oregano, dried basil, garlic powder, and red pepper flakes.

3. Roast for 35-40 minutes until caramelized.

4. Serve over polenta or cheesy grits.

Notes:

• This comes together quickly and we often serve it over quick cooking or microwave grits.

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If you're looking for a dinner that feels fresh, flavorful, and a little bit fun, this is it. Don't skip the sesame ginger sauce. If you're serving adults, put a jar of chili crisp on the table for good measure.

Ingredients

For the Asian Chicken

• 1½ pounds boneless, skinless chicken thighs or breasts, cut into bit-sized pieces

• 3 tablespoons soy sauce or coconut aminos

• 1 tablespoon rice vinegar

• 1 tablespoon honey

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1–2 teaspoons freshly grated ginger

• 1 tablespoon cornstarch

• 1 tablespoon neutral oil for cooking (I like avocado oil here)

For the Crispy Oven Rice

• 3 cups cooked jasmine or basmati rice, cooled or day-old

• 3 tablespoons olive oil or avocado oil

• 1 tablespoon soy sauce or coconut aminos

• ½ teaspoon garlic powder

• ½ teaspoon ground ginger

• Pinch salt

For the Creamy Sesame Ginger Sauce

• ¼ cup Greek yogurt

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar or lemon juice

• 1 teaspoon honey

• 1 teaspoon sesame oil

• 1 teaspoon freshly grated ginger

Optional Toppings

• Lightly sautéed bell pepper matchsticks

• Shaved carrots

• Green onions

• Sesame seeds

• Chili crisp or chili oil

• Sliced cucumber

Instructions

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.

2. Spread the cooked rice on the sheet pan. Break up clumps and drizzle with olive oil and soy sauce. Sprinkle garlic powder, ground ginger, and salt over the rice. Toss lightly, then press into a thin, even layer.

3. Bake the rice for 20 minutes. Remove the pan, flip sections of rice with a spatula, then return to the oven for another 10–15 minutes until golden and crispy. For extra crisp edges, broil for 2–3 minutes at the end.

4. While the rice cooks, prepare the chicken. In a bowl combine the chicken pieces, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and cornstarch. Toss to coat.

5. Heat a large skillet over medium-high heat with 1 tablespoon oil. Add the chicken in a single layer and cook undisturbed for 3–4 minutes until browned. Stir and continue cooking another 3–4 minutes until the chicken is cooked through.

6. In a small bowl, whisk together the Greek yogurt, soy sauce, rice vinegar, honey, sesame oil, and ginger to make the sauce.

7. To assemble the bowls, divide the crispy rice between bowls. Top with Asian chicken and toppings. Drizzle with sesame ginger sauce and finish with additional toppings if desired.

Notes:

• My kids love the chicken in this dish. They aren’t huge rice fans but I always serve it deconstructed on the side.

• This dish makes wonderful leftovers!

• Day-old rice really is the best for this.

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Here’s our menu for the coming week! Make one dish, all of them, or save some for an upcoming week. I’ll share how we are making the dishes over on instagram.

I’m keeping our meals at the beginning of the week simple and easy since we will be hosting over the weekend.

Sunday

Grilled chicken, Orzo with roasted veggies

Monday

Chicken pot pie (from freezer)

This is a great meal to double whenever you make it! It freezes so well and my whole family loves it. The toddlers especially love the crust :)

Tuesday

Flank steak fajita bowls

Wednesday

Salmon milano, couscous, broccoli

This cookbook has the best salmon milano recipe. We make the pesto in bulk every summer and then freeze it for the winter! Freeze in ice cube trays then pop out into a bigger container to store.

Thursday

Out to eat

Friday

Blackened fish tacos on the grill, rice, beans, guac / salsa / queso

We are hosting family this night! This is a super easy and quick meal to make for a crowd. We will pick up the sides from the local Mexican restaurant

Back Pocket Meal

Frozen pizza and salad

Here’s our menu for the coming week! Make one dish, all of them, or save some for an upcoming week. I’ll share how we are making the dishes over on instagram.

We are rolling into the summer heat which means I don’t want to be sweating away over my stove for an hour every night! I want to be outside, playing with my kids, and enjoying the summer. This week is a mix of grill meals and easy, low active cooking time meals.

Sunday

Grilled chicken, tomato and burrata salad, roasted corn on the cob

Monday

Skillet ravioli, salad

Tuesday

Slow cooker coconut curry chicken

Wednesday

Leftovers or ground beef tacos

Thursday

Stir fry chicken and broccoli with rice

Friday

Grilled pork chops, roasted sweet potatoes, salad

Back Pocket Meal

Frozen meatballs, jarred pasta sauce, noodles