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

Saturday: Pulled Pork, Coleslaw, Baked Beans, Peanut Butter Marbled Brownies  (Slow Cooker + Make Ahead) // Daytona Weekend

Sunday: Slow Cooker Vegetable Soup + Cornbread (Slow Cooker + 30 Minutes)

Monday: Pulled Pork Tostadas (Leftover Makeover)

Tuesday: Creole Shrimp and Grits (from the Add a Pinch Cookbook) (30 Minutes)

Wednesday: Leftovers

Thursday: Baked Chicken, Broccoli, Macaroni & Cheese + Apple Crisp (Make Ahead)

Friday: Family Night Out

Meal Plan Tips:

Saturday:
Pulled Pork: Bart is actually smoking the pork butt for our pulled pork, but I really love this slow cooker version, too! It just couldn’t be simpler! About 5 minutes of hands on time is all that is needed for this recipe!
Coleslaw: Make ahead and store covered in the refrigerator. It keeps well for about 3 days.
Baked Beans: Easy to make these ahead as well and then just reheat before serving.
Peanut Butter Marbled Brownies: Perfect for the peanut butter and chocolate lover! This one can easily be made ahead to make life easier!

Sunday:
Slow Cooker Vegetable Soup: Add all of your ingredients to the slow cooker insert, cover with the lid and store in the refrigerator overnight. Then, before heading out the door in the morning, grab your insert out of the fridge and let it come to room temperature as you have breakfast. Then, start it as you head out!

Monday: 
Pulled Pork Tostadas: Use leftover pulled pork to make these delicious tostadas in no time flat!

Tuesday:
Creole Shrimp & Grits: This recipe comes together quickly. If you are using frozen shrimp, make sure to thaw it completely and drain.

Wednesday:
Leftovers

Thursday:
Mac and Cheese: Prepare your mac and cheese without the cracker topping and without baking, Cover tightly with wrap and refrigerate if serving within the next few days. When ready to serve, remove wrap, top with cracker topping and bake as directed.

Friday:
Family Night Out

Have a great week!
Robyn xo