I hope you’re finding time to rest and recharge over the long weekend. We’ve been tackling a few projects at our farm property while catching up on emails and other work. It’s still very hot here in Texas, so our outdoor time has mostly been pool time. If you’re planning a Labor Day cookout or simply need a solid weekly meal plan, this lineup should help. The focus is on simple grilling, make-ahead dinners, and a comforting midweek pot pie.
SUNDAY/MONDAY
Fire up the grill. My top picks are Chile-Rubbed Flank Steak with a bright chimichurri, or Honey Soy Flank Steak for something slightly sweeter. Both flank steak recipes are great for feeding a crowd and work well sliced thin against the grain. If you prefer bite-size options, ribeye kabobs are an easy, crowd-pleasing choice. For a different cut, a grilled tri-tip with a savory fermented black bean or Chinese-style sauce brings bold flavor and pairs nicely with grilled vegetables.
These spice rubs and marinades are versatile—you can swap them for chicken breasts or pork tenderloin if you’d prefer. For sides, a chopped salad (I use a simple chopped-veg salad inspired by a friend’s newsletter) is fresh and crisp next to rich grilled meat. Healthy Texas caviar is an excellent make-ahead snack or side that you can graze on all afternoon. For dessert, a quick blueberry lemon bread is easy to bake earlier in the day and is both light and satisfying after a heavy grill meal.
TUESDAY
Some Tuesdays feel like Mondays—busy, rushed, and requiring a hands-off dinner. An Instant Pot picadillo is ideal: assemble earlier in the day and let it cook while you take care of other things. Use ground beef, pork, or turkey depending on what you have on hand. After pressure cooking, break up the meat with a pastry blender or fork so the texture is even. Serve over rice or spoon it onto steamed cauliflower rice to soak up the savory sauce.
WEDNESDAY
Wednesday is a late volleyball game for my daughter, so dinner needs to be quick and comforting. A simple pot of spaghetti with a classic tomato sauce is perfect—Marcella Hazan’s three-ingredient style is what I reach for when I want something straightforward and authentic. Pair the pasta with steamed broccoli and a green salad for an easy, balanced meal. If you prefer a store-bought jar for convenience, choose a high-quality marinara and finish it with extra olive oil or fresh basil. Does anyone else worry that beloved recipes might change after corporate acquisitions? It’s something I keep an eye on when reaching for a jar on the shelf.
THURSDAY
Someone at my husband’s office recently mentioned my chicken pot pie, and it reminded me I hadn’t made it in a while. With family in town, this classic pot pie topped with puff pastry is exactly the kind of comforting, celebratory dinner we need.
Chicken Pot Pie with Puff Pastry Crust
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cups diced red potato, skin on (about 1 pound)
- 1 yellow onion, diced
- 2 cups sliced mushrooms (about 8 ounces)
- 2 celery stalks, diced
- 2 carrots, diced
- ¼ cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 6 tablespoons all-purpose flour or arrowroot flour to keep gluten-free
- 2 1/2 cups milk, plus 1 tablespoon for egg wash
- 1/2 cup low-sodium chicken broth
- 2 cups chopped or shredded cooked chicken (about 12 ounces—rotisserie or poached chicken works well)
- 1 cup frozen peas
- 1 ½ teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 sheets puff pastry dough, thawed
- 1 egg for pastry wash
- Preheat the oven to 375°F (190°C).
- In a large Dutch oven or another high-sided pan, heat the butter and olive oil over medium-high. Add the diced potatoes, onion, mushrooms, celery, carrots, parsley, and thyme. Sauté for about 5 minutes to soften the vegetables. Reduce the heat to medium-low and sprinkle the flour over the vegetables. Cook, stirring frequently, for about 5 minutes to eliminate the raw flour taste.
- Slowly stir in the milk and chicken broth, then increase the heat to medium-high. When the mixture begins to bubble, reduce to a simmer and cook for about 5 minutes, until the sauce has thickened. Stir in the cooked chicken, frozen peas, salt, and pepper. Taste and adjust seasoning. A dash or two of hot sauce, such as Tabasco, can add subtle depth if you like.
- Spoon the filling into a 3-quart baking dish. On a lightly floured surface, gently roll the puff pastry sheets to smooth out seams, then place the pastry over the pot pie, tucking the edges down around the dish rim.
- Beat the egg with 1 tablespoon of milk and brush the pastry with the egg wash. Prick the top in a few spots with a fork to vent steam. Place the pot pie on a rimmed baking sheet to catch any overflow and bake in the center of the oven for 30–40 minutes, until the crust is golden brown and the filling is bubbling.
FRIDAY
We usually go out on Friday nights, so this is often a dining-out evening. If you skip going out, the leftover pot pie or a reheated grilled steak from Sunday is still an excellent option.
SATURDAY
Saturday is a great chance to grill whatever we didn’t get to over Labor Day—another flank steak, the ribeye kabobs, or the honey-soy version. Serve it alongside a baby romaine Caesar or a simple green vegetable like grilled asparagus or sautéed green beans. These fresh, crisp sides balance the richness of the grilled meats and keep the meal feeling light and satisfying.
This weekly plan aims for variety—grilling for the weekend, easy make-ahead meals for busy weeknights, and one comforting family-style dinner. Swap proteins or sides as needed based on seasonal produce or what you have on hand, and keep the flavors bold but simple so cooking stays enjoyable, not stressful.