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

Saturday: Easy Citrus Shrimp + House Salad + Mama’s Cream Cheese Pound Cake  with Fresh Berries + Perfect Whipped Cream (from Add a Pinch Cookbook, 10 Minutes)

Sunday: Pulled Pork Sandwiches + Coleslaw + Parmesan Zucchini Chips + Blueberry Cheesecake Ice Cream (Slow Cooker, Make Ahead)

Monday: Cilantro Lime Shrimp Avocado Salad + Ice Cream Sandwiches (with Peanut Butter Chocolate Chip Cookies with No Churn Vanilla Ice Cream) (10 Minutes, Make Ahead)

Tuesday: Easy Barbacoa + Tortillas + Salsa + House Salad (Slow Cooker)

Wednesday: Leftovers

Thursday: Grilled Chicken Fiesta Salad + Salsa + Easy Peach Cobbler + No Churn Vanilla Ice Cream (35 Minutes, Make Ahead)

Friday: Eat Out

MEAL PLAN TIPS:

Saturday:
Easy Citrus Shrimp: This shrimp recipe from the cookbook comes together easily. Paired with a salad and homemade citrus vinaigrette dressing, it is simple and scrumptious. I’ll make the vinaigrette ahead earlier in the day and have a large salad assembled in the fridge for the week.

Sunday: Father’s Day!
Pulled Pork Sandwiches: The slow cooker does all the hard work! You can easily put the ingredients into the slow cooker insert the evening before and refrigerate. In the morning, just remove from the refrigerator and place into the slow cooker, set the timer and go! Delicious!
Coleslaw: This coleslaw comes together in a snap, but is a great make ahead dish too.

Monday:
Cilantro Lime Avocado Shrimp Salad: This is such an easy, tasty salad! It’s ready in minutes, but you could make the salad earlier, add the dressing ingredients and toss right before serving for supper. I’m planning to make this a Leftover Makeover by having enough of my Easy Citrus Shrimp from Saturday’s supper to add to this scrumptious salad!
Ice Cream Sandwiches: I will make the Peanut Butter Chocolate Chip Cookies and the No Churn Vanilla Ice Cream earlier in the day so I just have to assemble the sandwiches for dessert. So good!

Tuesday:
Easy Barbacoa: The unmistakeable flavor makes this a favorite – and it’s so easy to make. Just put everything in the slow cooker insert the night before, cover it in your fridge and put in the slow cooker in the morning. We like to eat it with tortillas, some avocado slices and my Salsa. It’s also great in tacos, with rice or on a salad. Makes great leftovers and freezes well too!
Salsa (Restaurant Style): So fresh and takes just minutes to make, but I keep it in the fridge a lot because my family loves it! I will make enough tonight though for a supper on Thursday. But if it gets eaten before then, it takes only minutes to make some more!

Thursday:
Grilled Chicken Fiesta Salad: Since I first made this, it’s been requested repeatedly at my house! It comes together quickly and is absolutely scrumptious! Again, I have the salsa made ahead.
Easy Peach Cobbler: What a simple, scrumptious dessert! Make with ripe, juicy fresh peaches or use canned ones and enjoy with a scoop of No Churn Vanilla Ice Cream on top. Delicious!

Happy Father’s Day to all the dads!

Have a great week!
Robyn xo