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

Saturday:  Skillet Ribeye Steaks + Air Fryer Baked Potatoes  + Oven Roasted Asparagus + Strawberry Pretzel Salad (Make Ahead, 30 Minutes)

Sunday:  Chicken Enchiladas + Blender Enchilada Sauce + House Salad + Lemon Sugar Cookies (Slow Cooker, Make Ahead, 30 Minutes)

Monday: Leftovers

Tuesday: Simple Baked Chicken Breast + Pesto Caprese Pasta Salad + House Salad (Make Ahead, 30 Minutes)

Wednesday:  Baked Salmon with Parmesan Herb Crust + Instant Pot Brown Rice + Cucumber and Tomato Salad (Make Ahead, Instant Pot, 30 Minutes)

Thursday:  Rosemary Chicken Salad with Rosemary Ranch Dressing  + Salted Double Chocolate Chunk Cookies ( Make Ahead, 30 Minutes)

Friday: Family Night Out

MEAL PLAN TIPS:

Saturday:
Skillet Ribeye Steaks:
After seasoning according to the recipe, at this point, I personally like to cover my rib eye steaks and let them rest in the refrigerator for an hour or more. Many times, I’ll prep my rib eye steaks one evening for cooking the next. Before cooking, I remove from the refrigerator and allow to rest at room temperature for 30 minutes before cooking.
If you are preparing to cook and do not have time to refrigerate overnight, at least let your steaks rest at room temperature for 30 minutes before cooking.

Sunday: 
Chicken Enchiladas:
For a fun supper for Cinco de Mayo, we’re having a Mexican food favorite tonight! Supper is easy since the chicken cooks ahead in the slow cooker. I make my Blender Enchilada Sauce in minutes for these delicious enchiladas!

Tuesday:
Simple Chicken Breasts:
The best baked chicken breast is simple with this recipe! Ready in less than 30 minutes, perfect to make-ahead and use in other chicken breast recipes too! Make room in the pan for the chicken breasts you will use for your Rosemary Chicken Salad later this week!

Wednesday:
Baked Salmon with Parmesan Crust:
A definite favorite in my family! To make prep go even faster, go ahead and grate your Parmesan cheese and chop your parsley. Then, 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 Brown Rice is a snap to make in the Instant Pot and the Cucumber Tomato Salad can be made ahead and enjoyed for other meals this week if you like. So delicious and so simple!

Thursday:
Rosemary Chicken Salad with Rosemary Ranch Dressing:
Make tonight’s supper even easier by cooking the chicken for this salad on Tuesday night. If you wish to make ahead, all of the ingredients can be prepared ahead and stored in the refrigerator for up to a week, making it easy to make this salad for a quick supper. I recommend storing the ingredients in separate air tight containers to preserve their freshness.
This dressing is absolutely delicious, so I’ve been keeping some of it on hand in the refrigerator! Love this satisfying salad!

Have a great week!

Robyn xo