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

Saturday: Skillet Rib Eye Steaks + Perfect Baked Potato + Bacon Wrapped Asparagus + Spinach Artichoke Dip and Chips + Cookie Dough Dip with Fruit Slices and Grahams +  (Make Ahead, 30 Minutes)

Sunday: Baked Chicken Breasts + Skillet Mac and Cheese + Slow Cooker Green Beans + Southern Banana Pudding (30 Minutes, Slow Cooker, Make Ahead)

Monday: Shrimp Scampi + House Salad (30 Minutes, Make Ahead)

Tuesday: Leftovers

Wednesday: Chicken Burritos (Pico de Gallo, Instant Pot Brown Rice or White Rice, Refried Beans) + Guacamole (Make Ahead, 30 Minutes)

Thursday: Instant Pot Chili + Peanut Butter Marbled Brownies (Instant Pot, Make Ahead)

Friday: Eat Out

Meal Plan Tips:

Saturday:
Skillet Rib Eye Steaks: So simple to make at home, yet absolutely scrumptious! Start by seasoning the uncooked steaks according to the recipe and cover. I like to cover and let them rest in the fridge for at least an hour. At times, I prepare the steaks the night before cooking. Before I cook them, I remove from the refrigerator and let rest at room temperature for 30 minutes or so before cooking.
If you don’t have time to refrigerate overnight, let steaks rest at room temp for 30 minutes before cooking.

Perfect Baked Potato: You can make these ahead and reheat, or even use the slow cooker method if you wish.

Spinach Artichoke Dip: Easy to prep ahead and store in fridge until ready to bake.

Bacon Wrapped Asparagus: I like to go ahead and prep my asparagus and wrap with bacon. I’ll keep my baking sheet with these bacon-wrapped bundles in the fridge until ready to complete the recipe and bake. So delicious and perfect for entertaining! Also a great way to get kids to eat their vegetables! 😉

Sunday:
Baked Chicken Breasts: This recipe makes the best, most juicy chicken breasts – and ready in 30 minutes! Bake extra breasts to use in the Chicken Burritos later this week for supper.

Skillet Mac and Cheese: Easy, cheesy and soo good! Great to make ahead too. Prepare it except for the topping, cover tightly and refrigerate. Then when ready to serve, remove from fridge, add topping and heat according to recipe instructions. This amazing homemade mac and cheese freezes well too if you want to make extra for later!

Slow Cooker Green Beans: Simple to make, just pop the ingredients in the slow cooker. If you want to save time in the morning, you can place ingredients in the slow cooker insert and refrigerate the night before, then just start the cooker in the morning.

Southern Banana Pudding: This rich and delicious dessert has been a family favorite for many years. It’s the best I’ve ever had! There’s a video with the recipe that may be helpful if you’ve never made it before. It’s so good – comfort food in dessert form! 🙂

Monday:
Shrimp Scampi: This favorite dish is ready in minutes! Serve over pasta or replace the pasta with my Olive Oil Zucchini Noodles if you’d like. Elegant enough for entertaining, yet easy enough for a Monday!

Wednesday:
Chicken Burritos: This will come together in a snap since you’ve already baked the chicken earlier in the week. I have pico made in my fridge and will have made the other ingredients for the burritos ahead of time as well. You’ll just reheat and make the burritos. I do like to make my Guacamole right before serving so that it’s fresh. These burritos are perfect for Freezer Meals too!

Thursday:
Best Instant Pot Chili: This delicious chili is so easy to make and ready in only 30 minutes in the Instant Pot! But it tastes like it’s been bubbling in the pot all day! I like to have my chili fixings ready in the refrigerator, then I can just grab them when it’s supper time!

Peanut Butter Marbled Brownies: I can almost smell the aroma of the brownies baking as I write this! Rich chocolate brownies with ribbons of peanut butter throughout…oh my goodness! Make these ahead and try to save them for dessert!