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)