Oak & Barrel Meats
Meal Plan Monday
Week of October 26, 2026
Six family dinners, complete recipes and one organized grocery list.
Most meals serve about four. Mix up the order and use what you already have.
Get This Week's Meat
One click adds this week's Oak & Barrel meat selections to your cart. Salmon is purchased separately at your grocery store.
Add This Week's Meat to My CartIncludes 2 packages boneless breast (1.01–1.25 lb each), 1 chuck roast (3.00 lb), 1 package thighs (1–1.25 lb), 2 packages ground beef (1 lb each), and 1 whole chicken (3.01–3.25 lb). You can adjust quantities in your cart. Availability may change.
Chuck roast size sold out? Choose another available chuck roast here. A roast around 3 lb works for this recipe. Add your replacement roast separately to your cart.
1. Chicken Caesar Salad
Ingredients
- 2 packages boneless chicken breasts (1.01–1.25 lb each; about 2–2½ lb total)
- 2 romaine hearts, chopped (about 8 cups)
- ½ cup grated or shaved Parmesan
- 1½ cups croutons
- ½ cup Caesar dressing
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional lemon wedges
How to Make It
- Pat chicken dry. Season with garlic powder, salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken about 5–7 minutes per side, depending on thickness, until it reaches 165°F. Rest 5 minutes, then slice.
- Wash and dry romaine. Divide among four plates or place in a large serving bowl.
- Top with sliced chicken, Parmesan and croutons. Add Caesar dressing just before serving and toss. Serve with lemon if desired.
2. Crockpot Beef & Broccoli
Ingredients
- 1 chuck roast (about 3 lb), thinly sliced across the grain
- ¾ cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 3 garlic cloves, minced
- 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
- 1 tbsp sesame oil
- 2 tbsp cornstarch mixed with 2 tbsp cold water
- 1½ lb broccoli florets
- 1½ cups uncooked rice (for serving)
- Optional sesame seeds
How to Make It
- Slice the chuck roast thinly across the grain; partially freezing it for 20–30 minutes makes slicing easier.
- Whisk broth, soy sauce, brown sugar, garlic, ginger and sesame oil in the slow cooker. Add beef and stir.
- Cover and cook on LOW about 5–7 hours, until the chuck is fork-tender. Slow cookers vary; check earlier if the slices are very thin.
- Stir in cornstarch slurry. Add broccoli, cover and cook on HIGH about 20–35 minutes, until broccoli is tender and the sauce thickens. If using frozen broccoli, thaw and drain first.
- Meanwhile, cook rice according to package directions. Serve beef and broccoli over rice; sprinkle with sesame seeds if you like.
3. Crockpot Teriyaki Chicken
Ingredients
- 1 package chicken thighs (1–1.25 lb)
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- ¼ cup water
- 2 tbsp rice vinegar
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
- 1 tbsp cornstarch mixed with 1 tbsp cold water
- 1½ cups uncooked rice (for serving)
- 1 lb frozen stir-fry vegetables (for serving)
- Optional sliced green onions
How to Make It
- Place chicken thighs in the slow cooker. Whisk soy sauce, honey, water, rice vinegar, garlic and ginger; pour over chicken.
- Cover and cook on LOW about 3–4 hours or until the chicken reaches 165°F and is tender. Avoid leaving boneless chicken cooking all day, as it can dry out.
- Transfer chicken to a plate and shred or slice. Pour sauce into a small saucepan, bring to a simmer, whisk in cornstarch slurry and cook 1–2 minutes until glossy. Alternatively thicken in the slow cooker on HIGH with the lid ajar.
- Return chicken to sauce and toss. Cook rice and steam the vegetables according to their packages.
- Serve chicken over rice with vegetables; top with green onions if desired.
4. Salmon Steaks with Roasted Brussels Sprouts
Ingredients
- 4 salmon steaks, about 6 oz each (1½ lb total)
- 1½ lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil, divided
- 1 lemon
- 1 tsp garlic powder, divided
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
How to Make It
- Preheat oven to 425°F. Toss halved Brussels sprouts with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt and ¼ tsp pepper. Spread cut-side down on a rimmed baking sheet.
- Roast Brussels sprouts for 20–25 minutes, turning once, until browned and tender.
- Pat salmon dry. Rub with remaining 1 tbsp oil, ½ tsp garlic powder, ¼ tsp salt and ¼ tsp pepper.
- Place salmon on a separate lined baking sheet and roast at 425°F for about 10–15 minutes, depending on thickness, until the center reaches 145°F.
- Squeeze lemon over the salmon and Brussels sprouts before serving.
5. Burgers with Creamy Spinach & Boursin
Ingredients
- 2 lb ground beef (two 1 lb packages)
- 4 hamburger buns
- ½ tsp kosher salt
- ½ tsp black pepper
- Optional burger toppings: lettuce, tomato, onion, cheese and condiments
- 10 oz baby spinach
- 1 package (5.2 oz) garlic-and-herb Boursin cheese
- ¼ cup milk
- 1 tsp olive oil
- 1 garlic clove, minced
How to Make It
- Divide beef into four patties, making a shallow indentation in each center. Season with salt and pepper.
- Cook burgers in a skillet or on a grill over medium-high heat until the centers reach 160°F, about 4–6 minutes per side depending on thickness. Serve on buns with your preferred toppings.
- For the side dish, heat 1 tsp olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds.
- Add spinach in batches, stirring until wilted, about 3–5 minutes. Drain excess liquid if needed.
- Reduce heat to low. Add Boursin and milk; stir gently until creamy and heated through. Serve alongside the burgers.
6. Chicken Pot Pie
Ingredients
- 1 whole chicken (about 3–4 lb), cooked; use 2–3 cups shredded meat for the pie and save any extra
- 1 package refrigerated pie crusts (2 crusts), or 1 crust for top-only
- 4 tbsp butter
- 1 small yellow onion, diced
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- ½ cup milk
- 12 oz frozen mixed vegetables (peas, carrots, corn and green beans)
- ½ tsp dried thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional 1 egg beaten with 1 tbsp water for brushing crust
How to Make It
- Cook the whole chicken first: roast at 375°F until the thickest breast and thigh reach 165°F (typically about 1–1½ hours for a 3–4 lb bird). Rest until cool enough to handle, remove the skin and bones, and shred the meat. Set aside 2–3 cups for the pie; refrigerate or freeze any extra. Preheat oven to 400°F.
- Melt butter in a saucepan over medium heat. Cook onion 4–5 minutes until soft. Stir in flour and cook for 1 minute.
- Slowly whisk in chicken broth and milk. Simmer 3–5 minutes, stirring, until thickened. Stir in thyme, salt, pepper, frozen vegetables and cooked chicken.
- For a double-crust pie, line a 9-inch pie dish with one crust, add filling and top with the second crust. For an easier top-only pie, add filling to a lightly greased 9-inch pie dish and cover with one crust. Crimp edges and cut vents.
- Brush with egg wash if using. Bake 30–40 minutes until crust is golden and filling bubbles; the center should reach 165°F. If edges brown too quickly, cover them loosely with foil. Rest 10 minutes before serving.
- Easy shortcut: use refrigerated premade pie crust. One crust is enough for a top-only pie; use two for a double-crust version.
One Combined Grocery List
Check what you already have before shopping. Quantities cover all six dinners.