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

Saturday: Beef Tenderloin + House Salad with Homemade Honey Mustard Dressing + Baked Potatoes + Apple Crisp 

Sunday: BBQ Pork Tenderloin + Turnip Greens + Pinto Beans + Southern Cornbread (Daytona Weekend)

Monday: Sam’s Beef Stew (from the Add a Pinch cookbook) (30 Minutes)

Tuesday:  Buffalo Shrimp Salad with Homemade Ranch Dressing (30 Minutes)

Wednesday: Baked Salmon with Parmesan Herb Crust + Roasted Veggies (30 Minutes)

Thursday: Family Night Out or Leftovers!

Friday: Spaghetti + Greek Salad (30 Minutes)

Meal Plan Tips:

We are camping at Daytona this weekend and next with friends and family. Meal planning for the week involves lots of quick and easy meals that are crowd-friendly!

Saturday:
There are 12 for dinner over the weekend, so a beef tenderloin works to feed a crowd and is something everyone loves. We have our grill and I brought along my big roaster oven to handle all of the potatoes! 🙂
Salad with Homemade Honey Mustard Dressing: Make your dressing ahead of time and store in the refrigerator until ready to use.

Sunday:
BBQ Pork Tenderloin: We are grilling the pork tenderloin with a favorite BBQ sauce. It is ready is a snap!
Turnip Greens: A slow cooker favorite!
Pinto Beans: I’ve cooked these ahead of time so I just have to reheat and serve!
Cornbread: So easy to mix together in the RV and bake in the oven.

Monday: 
Sam’s Beef Stew: This recipe is from the Add a Pinch cookbook coming out next month. Super easy and so delicious!

Tuesday:
Buffalo Shrimp Salad: A great prep-ahead meal by going ahead and making the buffalo sauce when you have an extra few minutes and then storing in the refrigerator Of course, you can also use store-bought.

Wednesday:
Ready in minutes. Not much prep needed!

Thursday:
A night out!

Friday:
Spaghetti: Perfect for an easy Friday night meal, but you can definitely make your spaghetti sauce ahead of time and then just reheat as you are cooking your noodles.
Greek Salad: Make your dressing ahead of time and then just store in the refrigerator until ready to use.

Have a great week!
Robyn xo