Hey Reader!

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Some suppers just feel like summer — the kind you pull together without fuss, and remember long after the dishes are done. This week’s meal plan leans into that rhythm with slow-cooked spices, crispy garden vegetables, and a touch of sweetness to finish it off.

It’s comforting, simple, and made for gathering.

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We’re calling it “A Southern Summer Supper with a Spicy Twist.” Let’s dig in.

Midweek Menu Meal Plan

​Slow Cooker Buffalo Chicken​
Tender shredded chicken simmered in spicy buffalo sauce. Easy to make and even easier to serve — great on buns, sliders, or a plate with all the fixin’s.

​Fried Squash​
Golden and crispy, this garden favorite is always a hit. Simple, Southern, and best eaten hot off the skillet.

​Blue Cheese Coleslaw​
Creamy, cool, and just the right amount of tang to stand up to that spicy chicken. A refreshing side that pulls the plate together.

​Oreo Truffle Balls​
A no-bake dessert with just three ingredients — rich, chocolatey, and perfect for making ahead.

Stretch It Out: Leftovers You’ll Want

Don’t let that buffalo chicken go to waste. Turn it into something new:

• ​Hot Buffalo Chicken Dip – Crowd-pleaser for game night or the weekend.
• ​Buffalo Chicken Flatbread Pizza – Quick, easy, and full of flavor.

Bonus Recipe

​Mexican Street Corn Pasta Salad​
A bright, creamy side dish that holds up well and travels even better. Great for cookouts or weekday lunches.

Kitchen Tips for the Week

• Batch the Chicken: Make extra buffalo chicken and freeze a portion for easy meals down the line.
• Fry Last-Minute: Fried squash is best served fresh. Prep ahead, but don’t fry until just before serving.

I’d love to see your creations! Snap a pic of your dish and tag me on Instagram. Who knows—you might get featured in my next email!

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Happy cooking, friend.

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