The Healthy Homesteader Kitchen Club

June 2026 | Family Meal Plan

4-Week Summer Plan

Simple, Crowd-Pleasing, Family Friendly
Lunch piggybacks built into every week

Thaw It Tonight RemindersSunday night move the pork shoulder to the fridge for Monday. Wednesday night pull ground beef from the freezer for Thursday tacos. Thursday night pull steaks from the freezer for Friday grill night.

Mon

1

Tue

2

Wed

3

Thu

4

Fri

5

Sat

6

Sun

7

Breakfast

Overnight Oats

Strawberry and honey

Prep Sunday

Scrambled Eggs

Butter and sourdough toast

Overnight Oats

Peanut butter and banana

Prep Tuesday

Yogurt Parfait

Granola, berries, honey

5 min

Fried Eggs

Avocado toast

Sourdough Pancakes

Maple syrup and fresh berries

Sheet Pan Eggs

Sausage, cheese, peppers

Make extra

Lunch

Deli Sandwiches

Quick and easy, no cook

No Cook

Pulled Pork Quesadillas

Monday dinner piggyback

Piggyback

Pulled Pork Nachos

Cheese, salsa, sour cream

Piggyback

Grilled Cheese

Sourdough and cheddar

15 min

Taco Salad Bowls

Thursday taco meat piggyback

Piggyback

Smash Burger Sliders

Mini patties, all the toppings

Piggyback

Batch Cook Sunday

Prep and freeze for the week

Prep Day

Dinner

Slow Cooker Pulled Pork

Brioche buns, bagged slaw

Slow Cooker

BBQ Chicken Thighs

Traeger, corn on the cob

Traeger

Smash Burgers

Blackstone, special sauce, fries

Blackstone

Ground Beef Tacos

Homemade seasoning, toppings bar

30 min

Steak Night

Traeger reverse sear, garlic butter, green beans

Traeger

Traeger Sausage Dogs

Smoked sausage links, potato salad

Traeger

Sheet Pan Sausage

Peppers, onions, potatoes

30 min

Piggyback

Tue and Wed lunches

Pulled pork quesadillas and nachos

Using Monday pork

Already covered

Saturday lunch

Smash burger sliders

Friday lunch

Taco salad bowls

Steak and egg

Saturday breakfast or wrap

Sunday burritos

Sausage breakfast burritos

Monday burritos

Sausage and egg burritos

Megan's Tip Set that pork shoulder in the slow cooker before the morning rush and dinner is handled before you have had your coffee. Make a double batch of taco meat on Thursday and Friday lunch taco salads are completely free. Smash burger night on the Blackstone is the easiest crowd-pleaser you will make all month.

Thaw It Tonight RemindersSunday night move the chuck roast to the fridge for Monday French Dip. Tuesday night pull chicken breasts for Wednesday pasta salad. Friday night pull pork chops for Saturday. Saturday night pull ground beef for Sunday pasta bake.

Mon

8

Tue

9

Wed

10

Thu

11

Fri

12

Sat

13

Sun

14

Breakfast

Overnight Oats

Blueberry lemon

Prep Sunday

Eggs and Toast

Scrambled, sourdough

Overnight Oats

Peach and cream

Prep Tuesday

Smoothie

Banana, berries, yogurt, milk

5 min

Yogurt Parfait

Granola, honey, fruit

5 min

Egg Bake

Sausage, cheese, veggies

Make extra

Leftover Egg Bake

Reheat with fresh fruit

5 min

Lunch

French Dip Open-Faced

Leftover roast and au jus

Piggyback

Chicken Pasta Salad

From big batch, grab and go

Piggyback

Chicken Pasta Salad

Day 2, still great cold

Piggyback

Chicken Pasta Salad

Day 3, lasts all week

Piggyback

Smash Burgers

Blackstone lunch run

Blackstone

Pork Chop Wraps

Sliced pork, slaw, ranch

Piggyback

Quesadillas

Cheese and whatever is in the fridge

10 min

Dinner

Slow Cooker French Dip

Chuck roast, au jus, provolone, hoagie rolls

Slow Cooker

Chicken Pasta Salad

Big batch, dinner plus lunches all week

Big Batch

Ground Beef Chili

Cornbread muffins, freeze half

Freeze Half

Smash Burgers

Blackstone, all the toppings

Blackstone

BBQ Chicken Thighs

Traeger, corn, potato salad

Traeger

Grilled Pork Chops

Traeger, corn on the cob, green beans

Traeger

Ground Beef Pasta Bake

Marinara, mozzarella, freeze half

Freeze Half

Piggyback

Tuesday lunch

French dip open-faced sandwich

Tue through Thu lunches

Pasta salad cold from the fridge

Freeze half

Pull it in Week 4

Friday lunch

Smash burgers on Blackstone

Pasta salad

Still handling lunch

Sunday lunch

Pork chop wraps with slaw

Freeze half

Week 4 free dinner

Megan's Tip The French Dip on Monday is your star meal this month. Four ingredients in the slow cooker and dinner feels like a restaurant. Make the chicken pasta salad on Tuesday in a big batch and it handles every single lunch Wednesday through Friday with zero extra work. Freeze half the chili and pasta bake and Week 4 you will be so glad you did.

Thaw It Tonight RemindersSunday night move beef to the fridge for Monday tacos. Thursday night season the ribs with dry rub and refrigerate overnight for Saturday on the Traeger. Friday night pull chicken for Sunday slow cooker.

Mon

15

Tue

16

Wed

17

Thu

18

Fri

19

Sat

20

Sun

21

Breakfast

Overnight Oats

Mixed berry

Prep Sunday

Scrambled Eggs

Cheese and toast

Yogurt Parfait

Granola, honey, berries

5 min

Egg Muffins

Made Wednesday night, grab and go

Make Ahead

Egg Muffins

Grab from the fridge

No Cook

French Toast

Sourdough, maple syrup

Big Farm Breakfast

Eggs, bacon, hashbrowns

Lunch

Taco Salad Bowls

Monday taco meat piggyback

Piggyback

BBQ Chicken Wraps

Tuesday chicken piggyback

Piggyback

Smash Burger Sliders

Blackstone quick lunch

Blackstone

Smash Burger Sliders

Thursday piggyback

Piggyback

Steak Quesadillas

Friday steak piggyback

Piggyback

Rib Meat Tacos

Saturday rib piggyback

Piggyback

Chicken Salad Sandwiches

Sunday slow cooker piggyback

Piggyback

Dinner

Ground Beef Tacos

Homemade seasoning, toppings bar

30 min

BBQ Chicken Drumsticks

Traeger at 275F, potato salad

Traeger

Smash Burgers

Blackstone, kids pick their toppings

Blackstone

Smash Burgers Again

Blackstone, they asked for it

Blackstone

Steak Night

Traeger reverse sear, garlic butter, corn

Traeger

Ribs on the Traeger

3-2-1 method, homemade dry rub, slaw

Traeger

Slow Cooker Chicken Thighs

BBQ sauce, mashed potatoes

Slow Cooker

Piggyback

Tuesday lunch

Taco salad bowls

Wednesday lunch

BBQ chicken wraps

Thu and Fri lunch

Smash burger sliders

Already covered

Wednesday burger lunch

Saturday lunch

Steak quesadillas

Sunday lunch

Rib meat tacos

Monday lunch

Chicken salad sandwiches

Megan's Tip Rib night on the Traeger is the highlight of the month. Season them Thursday night and let them sit overnight. Saturday morning they go on at 225F. Three hours uncovered, two hours wrapped in foil, one hour back on with sauce. Set it and forget it. Leftover rib meat becomes Sunday taco lunch. Make the egg muffins Wednesday evening so Thursday mornings run smoothly.

Thaw It Tonight RemindersSunday night pull chicken for Monday. Tuesday night pull ground beef for Wednesday tacos. Wednesday night pull pork tenderloin for Thursday. Check the freezer this week for the Week 2 chili and pasta bake that are ready to use.

Mon

22

Tue

23

Wed

24

Thu

25

Fri

26

Sat

27

Sun

28

Breakfast

Overnight Oats

Maple pecan

Prep Sunday

Eggs and Toast

Sunny side up, sourdough

Overnight Oats

Strawberry vanilla

Prep Tuesday

Smoothie

Frozen berries, banana, yogurt

5 min

Scrambled Eggs

Cheese and chives, toast

Homemade Waffles

Maple syrup, strawberry compote

Fridge Clean-Out Egg Bake

Eggs and whatever is left

Use It Up

Lunch

BBQ Chicken Wraps

Monday dinner piggyback

Piggyback

Freezer Chili

Pull from Week 2, chili cheese fries

Freezer

Taco Salad Bowls

Wednesday taco meat piggyback

Piggyback

Pork and Rice Bowls

Thursday pork tenderloin piggyback

Piggyback

Freezer Pasta Bake

Pull from Week 2, reheat and done

Freezer

Smash Burgers

Blackstone, Saturday lunch

Blackstone

Baked Potato Bar Leftovers

Reheat with all the toppings

Piggyback

Dinner

BBQ Chicken Thighs

Traeger, corn on the cob

Traeger

Steak Night

Traeger reverse sear, garlic butter, salad

Traeger

Ground Beef Tacos

Homemade seasoning, family toppings bar

30 min

Grilled Pork Tenderloin

Traeger, white rice, green beans

Traeger

Smash Burgers

Blackstone, end of week treat

Blackstone

Traeger Sausage Dogs

Smoked sausage, chips, watermelon

Traeger

Baked Potato Bar

Butter, cheese, bacon, sour cream and chili. Everyone builds their own.

Easy Night

Piggyback

Tuesday lunch

BBQ chicken wraps

Pull freezer chili

Chili cheese fries

Thursday lunch

Taco salad bowls

Friday lunch

Pork and rice bowls

Pull freezer pasta

Reheat and done

Smash burgers

Blackstone Saturday lunch

Potato bar leftovers

Sunday lunch handled

Megan's Tip This is your use it up week. Check the freezer before you even open the grocery list because the chili and pasta bake from Week 2 are waiting for you. The Baked Potato Bar on Sunday is intentional. It is the easiest dinner in the whole month. Everyone builds their own and you barely cook. You have earned it.

June 2026 | Shopping Guide

Weekly Grocery Lists

Organized by store section
Check your freezer first every single week

The Healthy Homesteader Kitchen Club

Week One Shopping List

June 1 to 7 | Check your freezer and pantry before heading to the store

Meat and Protein

Pork shoulder

4 to 5 lbs

80/20 ground beef

3 lbs

Bone-in chicken thighs

6 to 8 pieces

Ribeye or NY strip steaks

4 to 6 steaks

Smoked sausage links

2 packages

Bacon

1 package

Farm eggs

2 dozen

Produce

Corn on the cob

6 ears

Green beans

1 lb

Russet potatoes

5 lbs

Strawberries

1 quart

Watermelon

1 whole

Bananas

1 bunch

Avocados

3

Romaine lettuce

2 heads

Tomatoes

4

Onions and garlic

as needed

Dairy

American cheese slices

1 package

Cheddar block

1 lb

Whole milk

half gallon

Plain whole yogurt

32 oz

Butter

1 lb

Sour cream

16 oz

Dry Goods and Canned

Rolled oats

2 lbs

Granola

1 bag

Tortilla chips

1 bag

Flour tortillas

2 packages

Black beans

2 cans

Canned diced tomatoes

2 cans

Bread and Buns

Brioche buns for pulled pork

1 package

Brioche burger buns

1 package

Sausage buns

1 package

Sourdough loaf

1 loaf

Pantry and Condiments

BBQ sauce

2 bottles

Bagged coleslaw mix

2 bags

Salsa

1 jar

Mayo for special sauce

1 jar

Taco seasoning, homemade from Staple page

make it

Maple syrup and honey

check stock

Freezer check first. Before heading to the store dig through your freezer for ground beef, chicken, and any proteins you already have. Everything you find is money saved. This list assumes starting fresh so adjust based on what you have got.

The Healthy Homesteader Kitchen Club

Week Two Shopping List

June 8 to 14 | French Dip week. Your family will think you cooked all day.

Meat and Protein

Chuck roast for French dip

3 to 4 lbs

Chicken breasts for pasta salad

3 lbs

80/20 ground beef

3 lbs

Bone-in chicken thighs

6 pieces

Bone-in pork chops

4 to 6 chops

Farm eggs

1 dozen

Breakfast sausage

1 lb

Produce

Corn on the cob

6 ears

Green beans

1 lb

Cherry tomatoes

1 pint

Cucumbers

2

Celery

1 bunch

Bell peppers

3

Potatoes

3 lbs

Peaches or seasonal fruit

4 to 6

Dairy

Provolone slices for French dip

1 package

American cheese slices

1 package

Cheddar block

1 lb

Shredded mozzarella for pasta bake

2 cups

Whole milk

half gallon

Butter

check stock

Dry Goods and Canned

Rotini pasta for pasta salad

1 lb

Penne pasta for pasta bake

1 lb

Beef broth for au jus

32 oz

Canned diced tomatoes

2 cans

Black beans

2 cans

Marinara sauce

1 jar

Cornbread mix

1 box

Bread and Buns

Hoagie rolls for French dip

4 to 6 rolls

Brioche burger buns

1 package

Sourdough loaf

1 loaf

Pantry and Condiments

Ranch dressing for pasta salad

1 bottle

Italian dressing for pasta salad

1 bottle

Worcestershire sauce

check stock

Onion soup mix for French dip

1 packet

BBQ sauce

check stock

French Dip tip. Buy the chuck roast and do not substitute it. That cut becomes fall-apart tender and makes the most incredible au jus from the slow cooker drippings. Save every bit of leftover roast for Tuesday open-faced sandwiches dipped in the au jus. Best lunch of the month.

The Healthy Homesteader Kitchen Club

Week Three Shopping List

June 15 to 21 | Rib week. Season Thursday night, Traeger Saturday morning.

Meat and Protein

80/20 ground beef

3 lbs

Chicken drumsticks

8 to 10 pieces

Pork spare ribs

2 racks

Ribeye or NY strip steaks

4 to 6 steaks

Bone-in chicken thighs

6 pieces

Bacon

1 package

Farm eggs

2 dozen

Produce

Corn on the cob

8 ears

Russet potatoes

5 lbs

Green beans

1 lb

Bagged coleslaw mix

1 bag

Romaine lettuce

2 heads

Tomatoes

4

Strawberries and watermelon

seasonal

Dairy

American cheese slices

1 package

Cheddar block

1 lb

Sour cream

16 oz

Butter for garlic butter steak

check stock

Whole milk

half gallon

Dry Goods

Flour tortillas

2 packages

Taco shells

1 package

Tortilla chips

1 bag

Rolled oats

check stock

Granola

check stock

Bread and Buns

Brioche burger buns

1 package

Sourdough loaf

1 loaf

Pantry and Condiments

BBQ sauce

1 bottle

Brown sugar for dry rub

check stock

Smoked paprika for dry rub

check stock

Salsa

1 jar

Ranch dressing

check stock

Rib tip. Season your ribs Thursday night with brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper. Let them sit in the fridge overnight. Saturday morning put them on the Traeger at 225F. Three hours uncovered, two hours wrapped in foil, one hour back on with BBQ sauce. Perfect every time.

The Healthy Homesteader Kitchen Club

Week Four Shopping List

June 22 to 28 | Check your freezer first. The chili and pasta bake are waiting for you.

Meat and Protein

Bone-in chicken thighs

6 to 8 pieces

Ribeye or NY strip steaks

4 to 6 steaks

80/20 ground beef

2 lbs

Pork tenderloin

2 lbs

Smoked sausage links

1 package

Bacon for potato bar

1 package

Farm eggs

1 dozen

Produce

Large russet potatoes for potato bar

8 to 10

Corn on the cob

6 ears

Green beans

1 lb

Broccoli for potato bar topping

1 head

Romaine lettuce

1 head

Strawberries or watermelon

whatever looks best

Dairy

Cheddar block for potato bar

1 lb

Sour cream for potato bar

16 oz

American cheese slices

1 package

Whole milk

half gallon

Butter

check stock

Dry Goods

Flour tortillas

2 packages

White rice

check stock

Tortilla chips

1 bag

Rolled oats

check stock

Bread and Buns

Brioche burger buns

1 package

Sausage buns

1 package

Sourdough loaf

1 loaf

Pull From Freezer First

Ground beef chili from Week 2

Tuesday lunch

Ground beef pasta bake from Week 2

Friday lunch

Any frozen ground beef

thaw for Wednesday tacos

BBQ sauce

check stock

Salsa

check stock

End of month win. Your freezer chili handles Tuesday lunch and your pasta bake handles Friday lunch. That is two free meals you already cooked weeks ago. The Baked Potato Bar on Sunday is the easiest dinner in the whole membership. Set out the toppings and let everyone build their own. You have earned it.

June 2026 | Featured Recipes

This Month's 4 Recipes

Step-by-step, family tested, crowd pleasing
Traeger and Blackstone instructions included

Week 1 Wednesday and Saturday Dinner

Blackstone Smash Burgers

with Special Sauce and All the Toppings

Prep

10 min

Cook

15 min

Serves

4 to 6

Difficulty

Easy

This is the dinner your kids will request every single week. The Blackstone gets ripping hot, you smash that ball of beef down hard, and those crispy lacy edges are everything. American cheese melts perfectly on the flat top and the special sauce takes about two minutes to make. Set out all the toppings and let everyone build their own.

Blackstone tip: Preheat on high for a full ten minutes before cooking. You want that flat top screaming hot. That is what makes the crust happen.

Blackstone15 Min CookKid FavoritePiggyback Lunch

Ingredients

80/20 ground beef2 lbs
American cheese slices8 slices
Brioche buns6 to 8 buns
Salt and black peppergenerously
Butter for toasting buns2 tbsp
Mayo for special saucehalf cup
Ketchup2 tbsp
Yellow mustard1 tbsp
Pickle juice1 tbsp
Garlic powder and onion powderquarter tsp each
Toppings: lettuce, tomato, onion, picklesas desired

Instructions

1

Mix all special sauce ingredients together and refrigerate. This takes two minutes and makes the whole burger. Divide ground beef into loose two and a half to three ounce balls. Do not pack them tight.

2

Preheat your Blackstone on HIGH for a full ten minutes. Butter the cut sides of your buns and toast them on the flat top one to two minutes until golden brown. Remove and set aside.

3

Place beef balls on the hot Blackstone and immediately smash each one flat with a burger press or heavy spatula. Press HARD and hold for ten seconds. Season the top generously with salt and pepper right away.

4

Cook two minutes without touching. Watch the edges go brown and crispy. That crust is everything. Scrape underneath and flip in one quick confident motion.

5

Immediately place one American cheese slice on each patty. Cook one more minute. Stack two patties per bun, add special sauce and toppings. Serve immediately. Smash burgers do not wait.

Week 1 Monday Dinner

Slow Cooker Pulled Pork

Brioche Buns, Bagged Slaw, Done by Dinner

Prep

10 min

Cook

8 to 10 hrs

Serves

8 to 10

Difficulty

Super Easy

Put it in before the morning rush and walk away. That is it. By dinner time the whole house smells incredible and the pork falls apart with a fork. Pile it on brioche buns with bagged coleslaw. No shame in the store-bought slaw. That is the shortcut that keeps you sane.

The leftover pork is gold. It becomes quesadillas on Tuesday and nachos on Wednesday with zero cooking. Save every single bit of it.

Slow Cooker10 Min PrepFeeds a Crowd3 Meals from 1 Cook

Ingredients

Pork shoulder, bone-in or boneless4 to 5 lbs
BBQ sauce1 cup plus more to serve
Brown sugar2 tbsp
Garlic powder1 tbsp
Onion powder1 tbsp
Smoked paprika1 tbsp
Salt and black peppergenerously
Apple cider vinegar2 tbsp
Brioche buns and bagged coleslawto serve

Instructions

1

The night before or morning of, mix the garlic powder, onion powder, smoked paprika, brown sugar, salt and pepper together. Rub it ALL over the pork shoulder, every surface. Do not be shy about it.

2

Place the rubbed pork in your slow cooker. Pour the BBQ sauce and apple cider vinegar around it, not over it. Put the lid on. Cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours.

3

When it is done the pork will fall apart when you look at it. Pull it out onto a cutting board and shred with two forks. It takes about two minutes and is incredibly satisfying.

4

Pour some of those slow cooker juices back over the shredded meat and stir in more BBQ sauce to taste. Taste it and season with salt if needed.

5

Pile high on brioche buns with coleslaw on top. Serve with chips and corn. Save ALL leftovers in a container. Tuesday quesadillas and Wednesday nachos are completely handled.

Week 2 Tuesday Dinner and Lunches All Week

Cold Chicken Pasta Salad

Make a Big Batch and Lunches Are Handled

Prep

15 min

Cook

20 min

Serves

8 to 10

Difficulty

Easy

Make this big on Tuesday night and you have just handled every single lunch Wednesday through Friday. Cold pasta salad that gets better the longer it sits. The family eats it for dinner and you grab it from the fridge all week. No reheating, no thinking, just open the container and eat.

This is the most valuable recipe in the whole membership because one twenty-minute cook session eliminates three days of lunch stress entirely.

Make AheadFeeds Family Plus LunchesGets Better Next DayNo Reheat Needed

Ingredients

Rotini or penne pasta1 lb
Cooked chicken, cubed or shredded3 cups
Cherry tomatoes, halved1 pint
Cucumber, diced1 large
Celery, sliced3 stalks
Cheddar cheese, cubed1 cup
Black olives, sliced, optionalhalf can
Ranch dressinghalf cup
Italian dressingquarter cup
Salt, pepper, Italian seasoningto taste

Instructions

1

Cook pasta in well-salted boiling water until al dente. Drain and rinse under cold water. This stops the cooking and keeps it from getting mushy. Let it cool completely before adding anything else.

2

While the pasta cooks, cube or shred your cooked chicken. Rotisserie chicken works perfectly here. Total shortcut, no shame, still absolutely delicious.

3

Combine the cooled pasta, chicken, cherry tomatoes, cucumber, celery, cheese and olives in your biggest bowl. Toss everything together to combine.

4

Pour ranch and Italian dressing over everything. Toss well to coat every piece. Season with salt, pepper and Italian seasoning. Taste it and adjust.

5

Cover and refrigerate at least one hour. Overnight is even better. Keeps beautifully for four days in the fridge. Stir before serving and add a little more dressing if needed on day three.

Week 1 Thursday, Week 3 Monday, Week 4 Wednesday

Ground Beef Tacos

Homemade Seasoning and a Family Toppings Bar

Prep

5 min

Cook

20 min

Serves

4 to 8

Difficulty

Easy

Taco night is on the plan three times this month because your family will ask for it and you can make it in twenty minutes with your eyes closed. The homemade seasoning from the Staple page replaces the store-bought packet with more flavor and no mystery ingredients.

Set out all the toppings in little bowls and let everyone build their own. Make extra meat on purpose. The next day taco salad bowls take three minutes and zero cooking.

20 Min MealFamily Builds Their OwnTaco Salad PiggybackKids Love It

Ingredients

80/20 ground beef2 lbs
Homemade taco seasoning from Staple page3 tbsp
Waterone third cup
Flour or corn tortillas12 to 16
Shredded cheddar cheese2 cups
Sour cream1 cup
Salsa or pico1 jar
Shredded lettuce2 cups
Diced tomatoes2
Avocado or guacamoleoptional

Instructions

1

Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain any excess fat. Do not skip this step or the tacos will be greasy.

2

Add the homemade taco seasoning and water. Stir to combine. Reduce heat to medium-low and simmer five minutes until the sauce thickens and coats the meat beautifully. Your kitchen will smell incredible.

3

While the meat simmers, warm your tortillas. Thirty seconds per side in a dry skillet over medium heat. Stack them in a clean kitchen towel to keep warm.

4

Set out ALL the toppings in small bowls. Cheese, sour cream, salsa, lettuce, tomato, avocado. Let every single person build their own. This is the move that makes taco night easy.

5

Make extra meat on purpose. Tomorrow's taco salad bowls are ground beef over romaine with cheese, sour cream, salsa and crushed chips on top. Three minutes and zero cooking. Lunch is done.

June Monthly Staple | Ditch the Packet

Homemade Taco Seasoning

Five minutes, one jar, and you will never buy a seasoning packet again. This batch makes enough for the whole month. Three taco nights, a pot of chili, and anything else that needs a little kick. No weird additives, no anti-caking agents, no ingredients you cannot pronounce. Just real spices you already have in your pantry.

Why Make Your Own

Store-bought taco packets are filled with corn starch, silicon dioxide and fillers. This version tastes ten times better, costs a fraction of the price, and you control exactly what goes into your family's food. Make one big batch at the start of the month and it handles everything.

The Recipe — Makes About Half a Cup, Enough for 4 Taco Nights

Chili powder3 tbsp
Cumin2 tbsp
Garlic powder1 tbsp
Onion powder1 tbsp
Smoked paprika1 tsp
Dried oregano1 tsp
Salt1 tsp
Black pepperhalf tsp
Cayenne pepper, optional for heatquarter tsp

Mix everything together and store in a sealed jar or zip bag. Use 2 to 3 tablespoons per pound of meat plus one third cup water. Keeps for six months in your pantry.

Megan's Tip

Make this the same day you get your groceries and set the jar right next to the stove. Every taco night this month you reach for the jar instead of hunting for a packet. Five minutes once saves you every single time.

Every Way to Use This All Month

·Ground beef tacos on Week 1 Thursday, Week 3 Monday and Week 4 Wednesday

·Ground beef chili on Week 2 Wednesday. Just add a little extra cumin.

·Mix with brown sugar and smoked paprika as a pulled pork dry rub

·Season chicken thighs before they go on the Traeger

·Stir into sour cream for a quick taco dip with chips

·Sprinkle on roasted potatoes alongside any steak night

·Season ground beef for nachos during the week

·Mix into cream cheese for a dip with tortilla chips

·Stir into scrambled eggs for a Tex-Mex breakfast

·Season leftover taco meat to freshen it up for taco salad bowls

Make It a Gift

Triple this batch, pour into small mason jars, tie with twine, and write Homemade Taco Seasoning on a kraft paper tag. The most thoughtful two dollar gift you can give a busy mom friend.

June 2026 | Member Resource

Pantry and Kitchen Tips

Save money, reduce waste
Feel prepared and stress less

Freeze It This Month

These are the meals built specifically for the freezer this month. Double the batch while you are already cooking and bank a future free dinner.

·Week 2 ground beef chili. Freeze half in zip bags laid flat so they stack well.
·Week 2 ground beef pasta bake. Freeze the second pan before baking and pull it Week 4.
·Cooked ground beef. Brown three pounds at once and freeze in one pound portions.
·Pulled pork. Freeze extra in zip bags with a little au jus to keep it moist.
·Leftover steak. Slice thin and freeze flat for future quesadillas.

Traeger and Blackstone Tips

Get the most out of both this month with these tips that make the real difference.

·Traeger reverse sear for steaks. Cook at 225F until the internal temp hits 115, then crank to 450 for the sear.
·Blackstone smash burgers. Preheat on HIGH for a full ten minutes. No shortcuts on this one.
·Traeger ribs. 3-2-1 method. Three hours at 225F, two hours wrapped in foil, one hour back on with sauce.
·Traeger chicken thighs. Cook at 275F for 45 to 60 minutes. Pull at 175F internal temp.
·Blackstone is perfect for toasting buns. Butter and sixty seconds on medium heat.

Budget Stretchers

Small habits that add up to real savings by the end of June.

·Check your freezer every Sunday before writing your grocery list. Every time.
·Buy 80/20 ground beef in the big family pack and freeze it in one pound portions.
·Block cheddar versus pre-shredded saves two to three dollars every single purchase.
·Bagged coleslaw mix is a completely legitimate shortcut. Use it without any guilt.
·One pulled pork cook gives you dinner plus two lunches. Three meals from one protein.
·Rotisserie chicken is fair game for pasta salad. It is a real shortcut and it works great.

Stock Once, Use All Month

Buy these at the start of June and you will not need to restock mid-month.

·Farm eggs. Three dozen covers the whole month for breakfasts and baking.
·Homemade taco seasoning. Make the big batch Week 1 and you are set.
·BBQ sauce. Two bottles handles every Traeger night this month.
·Flour tortillas. Used for tacos, quesadillas and wraps every single week.
·Rolled oats. Overnight oats for breakfast every week all month long.
·Canned black beans. Chili, tacos and nachos all month long covered.

Megan's Monthly Reminder

The 5pm Survival Plan

For the days when camp ran late, the game went into overtime, and everyone is hungry and you have nothing left. These are not failures. They are already in the plan. You are being smart, not lazy.

·Quesadillas. Tortilla plus cheese plus whatever protein is in the fridge. Ten minutes and done.
·Pull from the freezer. Chili, pasta bake or pulled pork you already made weeks ago.
·Taco salad bar. Leftover taco meat over chips and lettuce. Three minutes, no cooking.
·Smash burgers on the Blackstone. Fifteen minutes start to finish and everyone is happy.
·Scrambled eggs and sourdough toast. Real food, fast, and the kids eat it every single time.

June 2026 | Member Bonus

Homemade Snack Recipes

Ditch the store-bought versions
Simple ingredients your kids will love

Bonus Recipe | June 2026

Homemade Pop Tarts

Real pie crust, real strawberry jam, and a simple glaze on top. Your kids will never ask for the box kind again and you will feel great knowing exactly what went into them. Make a big batch on the weekend and they handle breakfast or snacks all week long.

Ingredients

All-purpose flour2 cups
Cold butter, cubed1 cup
Salthalf tsp
Ice water4 to 6 tbsp
Strawberry jamhalf cup
Egg for egg wash1
Powdered sugar for glaze1 cup
Milk for glaze2 to 3 tbsp
Vanilla extracthalf tsp

Instructions

1

Mix flour and salt together. Cut in the cold butter until the mixture looks crumbly. Add ice water one tablespoon at a time until the dough just comes together. Divide in half, wrap each piece in plastic wrap and refrigerate for thirty minutes.

2

Preheat oven to 375F. Roll one half of the dough thin on a floured surface. Cut into three by four inch rectangles and place on a parchment-lined baking sheet.

3

Add one tablespoon of jam to the center of half the rectangles, leaving a border around the edge. Top with remaining rectangles. Press the edges firmly with a fork to seal. Brush the tops with egg wash and poke each one with a fork a few times.

4

Bake 20 to 25 minutes until golden. Cool completely. Mix powdered sugar, milk and vanilla until smooth for the glaze. Drizzle over the cooled pop tarts and let set before storing.

Bonus Recipe | June 2026

Chewy Homemade Granola Bars

No corn syrup and no mystery ingredients. Just oats, honey, peanut butter and whatever mix-ins your family loves. Press them in a pan, refrigerate, slice and you have grab-and-go snacks all week. Perfect for tossing in a camp bag or sports bag on the way out the door.

Ingredients

Rolled oats3 cups
Honeytwo thirds cup
Peanut butter or almond butterhalf cup
Butter2 tbsp
Brown sugarquarter cup
Vanilla extract1 tsp
Salthalf tsp
Mix-ins: chocolate chips, dried fruit or seeds1 cup total

Instructions

1

Line a 9 by 13 inch pan with parchment paper. In a saucepan over medium heat, melt together the honey, peanut butter, butter and brown sugar. Stir constantly until smooth and just starting to bubble.

2

Remove from heat. Stir in vanilla and salt. Pour the warm mixture over the oats in a large bowl and stir until every single oat is coated. Add your mix-ins and stir again to distribute.

3

Press the mixture FIRMLY into the prepared pan. Really pack it down hard. This is the key to bars that actually hold together instead of falling apart. Use the back of a measuring cup to press flat and even.

4

Refrigerate at least two hours or overnight. Lift out using the parchment and slice into bars. Store in the fridge up to two weeks or freeze individually wrapped for up to three months.