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

Saturday:  Homemade Three Cheese White Pizza + House Salad  + Salted Double Chocolate Chunk Cookies ( Make Ahead, 30 Minutes)

Sunday: Sunday Roast Chicken (from the Add a Pinch Cookbook) + Green Beans with New Potatoes (from the Add a Pinch Cookbook) + Georgia Peach Crisp (from Add a Pinch Cookbook) (Total cooking time depends on weight of chicken)

Monday: Shredded Chicken Burritos + Refried Beans + Pico de Gallo (Make Ahead)

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

Wednesday: Leftovers

Thursday: Baked Salmon with Parmesan Crust  + Instant Pot Brown Rice + Garlic Butter Roasted Asparagus  (30 Minutes)

Friday: Eat Out

MEAL PLAN TIPS:

Saturday:
Three Cheese White Pizza: We’ll most surely have some of my son’s friends with us for supper and this pizza is something they all enjoy! I’ll make my Homemade Pizza Dough, as well as the House Salad and the delicious Salted Double Chocolate Chunk Cookies ahead earlier in the day.

Sunday:
Sunday Roasted Chicken: So delicious for a great Sunday supper! It’s a recipe we loved eating at my Grandmother’s house and I’ve shared it in my cookbook. It’s just perfect with my Green Beans with New Potatoes that are also in the cookbook. This meal takes a bit longer than my weeknight choices, but I enjoy making a meal like this for Sunday supper. Plus, this will not only be a scrumptious supper tonight, but I’ve already got plans for a Leftover Makeover for Monday’s supper too!

Monday:
Shredded Chicken Burritos: What a deliciously simple supper tonight using leftover chicken from last night’s supper! Make the refried beans and pico de gallo ahead if you wish – we keep the pico made in the fridge almost all the time!

Tuesday:
Easy Barbacoa: This dish with it’s unmistakeable flavor is always a favorite – and it’s so easy. You can 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 plan to eat it with tortillas, some avocado slices and my Salsa. It’s also delicious in nachos, great in tacos, with rice or on a salad. It is great for leftovers and freezes well too!
Salsa (Restaurant Style): This is so fresh and takes only minutes to make, but I keep it in the fridge a lot because my family loves it!

Thursday:
Baked Salmon with Parmesan Crust: A definite staple in my house! To make prep go even faster, go ahead and grate your Parmesan cheese and chop your parsley. Store them in separate airtight containers in the refrigerator and just grab and use when cooking. This delicious salmon bakes in no time and is always a favorite – it’s even great for serving guests too! The Instant Pot Brown Rice and Garlic Butter Asparagus side dishes come together in a hurry too, making this a perfect weeknight supper!

Have a great week!

Robyn xo