It’s August, which means you’re either sweating, working or wishing you were on vacation…or if you’re like us, all three. Still, you’ll need to eat dinner every night, and we’re guessing that you don’t want to spend a whole lot of time in a hot kitchen figuring out what to cook. (We’re also assuming that you wouldn’t mind shrinking your grocery bill—thanks inflation.) Presenting 31 foolproof, seasonally appropriate and affordable August dinner recipes to whip up all month long, from tacos to skillet pasta.

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August 1: Cheater’s Skillet Lasagna

Corn and tomatoes are in season, which means we’re officially using them in as many meals as possible. Meet us at the farmers market with the biggest tote bag you own to stock up.

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August 2: Greek Yogurt Chicken Salad Stuffed Peppers

Sure, ground beef is a traditional, affordable filling for stuffed peppers, but store-bought rotisserie chicken allows you to pull them off without even turning on the stove. Call it a warm-weather miracle.

August 3: Pearl Couscous with Chickpeas, Eggplant and Peaches

This 35-minute vegetarian gem has fancy dinner party written all over it. Sweet summer peaches and nutty tahini curb the acidity and sharpness of kalamata olives and red onion.

August 4: Easy 5-Ingredient Corn Soup

When corn on the cob is in season, it really doesn’t take much to turn it into something delicious. This summer soup is proof, as it only calls for fresh corn, potatoes and a few pantry staples.

August 5: Slow-Cooker Pulled Chicken

PSA: You can—and should—use your slow cooker in the summer. The less time you spend in a hot kitchen, the more time you have to hang outside in the (OK, equally hot, but more fun) sun.

August 6: Roasted Sweet Potatoes with Sriracha and Lime

When you’re in the mood for a lighter dinner, serve these sweeties with yogurt sauce and roasted chickpeas. (You can even dice up the spuds to use them as taco filling.)

August 7: Lime Chicken with Corn and Poblano Salad

Tonight, boring old chicken breasts just won’t cut it. (BTW, the sautéed corn-poblano salad would taste good on salmon, nachos, salsa or even green salad.)

August 8: Cheater’s Spicy Sausage Pizza with Burrata

Bless you, store-bought pizza crust. Once again, you (and creamy, dreamy burrata cheese) save dinnertime in 35 minutes flat.

August 9: Cold Lemon Zoodles

For the true dog days of summer, when it’s too hot to turn on any kitchen appliance. (Plus, it’s a great way to use up all the zucchini you bought at the farmers market).

August 10: Crispy Baked Fish Tacos with Cabbage Slaw

We love salmon, but tilapia is so much cheaper. Turn a few fillets into shatteringly crisp nuggets of bliss with a coating of flour, egg and store-bought taco seasoning. The recipe calls for baking the fish, but you can also fry it if you’re looking for a project.

August 11: 50-50 Buttered Noodles and Greens

How do you create a silky, luxurious cream sauce without a drop of heavy cream, you ask? Parmesan cheese, butter and starchy pasta water can get the job done. Feel free to substitute broccoli rabe with spinach or kale, if that’s what you have on hand.

August 12: Grilled Peach, Prosciutto and Mozzarella Sandwich

Behold, the fanciest lazy dinner (or lunch) of all time. Just toast the bread, layer the toppings and grill the sandwich for a few minutes per side until the cheese melts.

August 13: Onion and Arugula Frittata

Cook this crowd-pleaser in your handy cast iron skillet, then serve the leftovers for breakfast. (We’re betting you have nearly all the ingredients already in your kitchen.)

August 14: Blackberry-Peach Grilled Cheese

You can also call this handheld, "heaven on a plate." The tartness of the berries and sweetness of the peach cut the richness of all *three* cheeses (that’s goat, fontina and Emmentaler).

August 15: Sriracha Shrimp Skewers with Collard-Peach Salad

Burgers and hot dogs are fine, but let’s face it: They’re kind of a snooze-fest after the 15th time. These skewers are just as easy, but spice the menu up a bit—literally.

August 16: Low-Carb Zucchini Enchiladas

An abundance of in-season zucchini means finding creative ways to use it, like as a substitute for pasta or tortillas. These guys have all the cheesy goodness of traditional enchiladas, minus some of the carbs.

August 17: Spicy Shrimp Tacos with Mango Salsa

Why wait for Tuesday? One bite of this tropical crowd-pleaser and you’ll want to make every night taco night. Bonus points for pairing them with homemade guac and chips.

August 18: Tomato and Yellow Zucchini Risotto

Believe it or not, this decadent bowl of vegan risotto doesn’t contain a drop of dairy. The key is cooking the zucchini long enough so that it breaks down and turns creamy.

August 19: Smashed Chickpea Salad Sandwich

Canned beans are a total lifesaver when you’re shopping on a budget. They’re cheap, ready to eat and loaded with protein and fiber. Here, chickpeas are mashed with a few pantry staples to create a surprisingly satisfying 15-minute sammy.

August 20: 30-Minute Creamy Chicken, Corn and Tomato Skillet

We’re betting you have nearly all the ingredients in your kitchen right now. Four corn cobs should be enough, but you can still make it in the off season with canned or frozen kernels (or any time you’re feeling lazy).

August 21: Red Shakshuka

This Maghrebi and Israeli baked egg dish costs less than $2 per serving. The zesty sauce stars canned crushed tomatoes, bell pepper and dry spices, so be sure to serve it with crusty bread for dipping.

August 22: Skillet Roast Chicken with Peaches, Tomatoes and Red Onion

Wanna know a secret? You can make a meal to eat alfresco in just one hour. Oh, and you’ll only have to scrub one pan after dinner. Thank us later—we’ll meet you on the patio with a bottle of white.

August 23: Five-Minute Bean Salad

Canned beans + fresh herbs + lemon = the easiest dinner of all time. Serve the beans over toast, greens or rice to make the salad more filling (and substitute oregano for marjoram if you already have it in your pantry).

August 24: Honey-Mustard Grilled Chicken with Foil Packet Green Beans

Summertime and the grilling’s easy. It’s even easier if you cook your veggies in foil packets instead of in a grill basket and season the chicken with nothing but a few fridge staples.

August 25: Cold Soba Noodle Salad with Strawberries

What’s the forecast? Oh, right, another scorcher. No worries: You’re not turning on the oven tonight. Make the savory-fruity dish ahead for your next picnic or barbecue.

August 26: Buffalo Tuna Melt

Cost-conscious shoppers and lazy cooks alike are well aware of canned tuna’s magical properties. Save yourself a few bucks by combining hot sauce and melted butter instead of buying store-bought Buffalo sauce.

August 27: One-Pot, 15-Minute Pasta Limone

There’s nothing we love more than a quick, easy meal that leaves you with one dirty dish to wash. Even better, the recipe only calls for eight ingredients, many of which you probably have on hand already. Might we suggest pairing the pasta with fresh garlic bread?

August 28: Chickpeas with Braised Summer Vegetables and Basil

The recipe calls for jarred chickpeas, since they’re sweeter and cooked to perfection as is. You can find them at specialty Italian groceries, but canned chickpeas will also work in a pinch.

August 29: Caramelized Kimchi Baked Potatoes

Baked potatoes are a last-minute dinner staple at our house, since they’re so easy to make (and easier on the wallet). These are a little fancier, but just as simple to prepare. Plate them with dressed greens or a bowl of brothy soup to make ’em a meal.

August 30: Rodney Scott’s Honey-Butter Fish

Fish is often grilled or sautéed quickly over high heat, but this recipe slows down the process. Keeping the barbecue at a low temp and cooking the fish in an open foil packet allows it to soak up as much smoky flavor as possible.

August 31: Gnocchi Mac and Cheese

It’s a decadent pairing for your favorite barbecue mains, but this cheesy, nine-ingredient stunner is satisfying enough to serve solo, too. Make the dish even more exciting by adding sliced jalapeños, crumbled bacon or caramelized onions.

For even more great recipes, check out our first cookbook, Only the Good Stuff.