Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways make supper even easier!

Saturday: Slow Cooker Pulled Pork Sandwiches + Coleslaw +  Mississippi Mud Cake (Slow Cooker, Make Ahead)

Sunday: Sweet and Sour Meatballs with Zucchini + (from the Add a Pinch Cookbook) (Freezer Friendly)

Monday: Sweet and Sour Meatball Rolls + Chips (from the Add a Pinch Cookbook) (Leftover Makeover)

Tuesday: Cashew Chicken + Zucchini Noodles (30 minutes)

Wednesday:  Skillet Beef Ziti + Salad (30 Minutes)

Thursday: Butternut Squash Chili (Make Ahead,  35 minutes)

Friday: Family Night Out

MEAL PLAN TIPS:

Saturday:
Pulled Pork Sandwiches: Let the slow cooker do all the hard work for you. You can easily put everything into the slow cooker insert the evening before and refrigerate. Then, on Saturday morning, just remove from the refrigerator and place into the slow cooker, set the timer and go! Easy AND delicious!
Coleslaw : This coleslaw comes together in a snap, but is also a great make-ahead side dish too.

Sunday:
Sweet and Sour Meatballs with Zucchini: My family has always loved this recipe of my Mama’s – so of course it had to go in my cookbook! It can also be served over rice, but I like to serve over zucchini because it adds another vegetable to supper.
I make my applesauce used in the recipe ahead and refrigerate (just a bit of advice – make extra – because it’s so delicious you may just eat the first batch!) You can make your meatballs ahead and refrigerate if you wish. I will go ahead and prepare the sauce  ahead of time and refrigerate so that at supper time, I put it all together and cook. This is wonderful for a Leftover Makeover meal that I’ll make tomorrow. It’s also one of my Freezer Friendly dishes in the cookbook!

Monday:
Sweet and Sour Meatball Rolls: Leftover Makeover from last night’s supper makes tonight’s meal so simple!

Tuesday:
Cashew Chicken: To prep ahead, I like to go ahead and cut the chicken into pieces and store in a zip-top bag in the refrigerator until ready to use. Also, go ahead and whisk together the ingredients for the sauce: soy sauce or coconut aminos, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Then, just cover with plastic wrap and store in the refrigerator until ready to cook.

Wednesday:
Skillet Beef Ziti: So easy and quick, but you can pre-measure ingredients to make it even quicker if you’d like.

Thursday:
Butternut Squash Chili: This chili recipe is a great make-ahead dish! Reduce the cooking time and stop cooking before the butternut squash reaches tenderness. Allow to cool and store in the refrigerator. When ready to serve, reheat over medium heat, cooking until the butternut squash is tender. So delicious and a great fall dish!

Have a great week!
Robyn xo