This week we're making an easy cheesy broccoli which comes together in the air fryer quickly, and takes just a few extra minutes in the oven. With a 2 ingredient cheese sauce, you probably have what you need, but as always, the ingredients are below for your grocery list.

You'll need:

Produce: 1 lb broccoli

Dairy: 4 oz cheddar, 1/3 cup heavy cream

Seasonings: 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper

Today we're cooking a flavorful pasta that pairs well with your favorite fish, or solo as a vegetarian dish, Lemon Caper Pasta.

As always the full printable recipe link is above, but if you're making your grocery list here's what you'll need:

Inside Aisles: 8 oz spaghetti, 3 tbsp olive oil, 1/4 cup capers, salt and pepper (1/4 tsp each plus salt for the pasta water)

Produce: 1 lemon (for juice and zest), 3 cloves garlic

This week we are getting out our sous vide cooker for an extra tender boneless pork loin roast.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: 3-4 lb boneless pork loin

Produce: 4 Garlic cloves

Inside aisles: 1 tbsp salt, 1.5 tbsp brown sugar, 1.5 tbsp dijon mustard, 1.5 tbsp worcestershire sauce, 1 tbsp oil

Kitchen Consumables: Aluminum foil and paper towels

Need a side? These mashed sweet potatoes have about the same cook time in the slow cooker as the pork roast.

This week Anne talks through making tri tip sliders with leftover steak and caramelized onions, along the best way to caramelize them relatively quickly.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for 6 sliders:

Inside aisles: 6 hawaiian rolls, 1/8 tsp garlic powder, 1/4 tsp salt

Produce: 1 small onion (6 oz)

Dairy: 2.5 tbsp butter, 2 slices white cheddar

Meat: 6 oz cooked tri tip

Need to cook some tri tip? I've got you covered with stove-to-oven skillet instructions, or if you have one sous vide instructions.

This week Anne talks through making a tasty chicken bacon ranch sandwich, including how to cook the chicken and bacon if you need to, though this is an ideal meal to use up leftovers!

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need per 2 sandwiches:

Bakery: 2 sandwich rolls

Meat: 6 oz cooked chicken breast (about 8 oz raw), 2 oz cooked bacon (6-8 slices)

Produce: 1 medium to medium-large tomato, 1/2 avocado, 2 lettuce leaves

Inside aisles: 1/4 cup ranch dressing (2 tbsp per sandwich)

This week's episode combines a light protein with a rich and flavorful basting sauce -plus plenty of seasoning- for a delicious meal you can pair with rice or toss on your favorite salad. These garlic parmeasan chicken kebobs are easy to make in the air fryer or oven.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: 1.25 lb boneless skinless chicken breast

Dairy: 4 oz butter, 2 oz parmesan cheese

Produce: Lemon (for juice, or use bottled), 4 cloves Garlic

Seasonings: 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried parsley, 1/4 tsp pepper

With Super Bowl Sunday at the end of this week, today we're featuring a slider recipe that can be served as a hearty appetizer, or as a meal, with rotisserie chicken for ease. It's also a well loved flavor combination: Bacon Chicken Ranch Sliders.

The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need:

Per 6 sliders (scale up for a crowd):

Bakery: 6 slider rolls

Dairy: 2 slices cheddar

Meat: 4 oz rotisserie or leftover chicken breast, 2 oz cooked bacon (6-8 slices)

Inside Aisles: 1/2 cup ranch dressing

This week we have a delayed kick off to 2025 with a bit of balance- bacon and ranch, but also chicken breast and veggies in a chicken bacon ranch salad.

Adding a bit of ranch to the chicken part way through cooking does give a nice finish to the dish, but if you have leftover chicken and want to swap that in, it's still going to be great. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Per 2 salads:

Meat: 8 oz chicken breast, 8 oz bacon (weights before cooking)

Produce: 4 cups lettuce (I used half green leaf, half romaine), 1/2 cup grape tomatoes, 1/3 cucumber, 1/2 avocado

Inside aisles: 1/3 cup ranch dressing of choice, and salt and pepper to taste for seasoning chicken