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

Saturday:  Spicy Slow Cooker Chicken Sliders + Broccoli Pineapple Salad (Slow Cooker + Make Ahead ) (from the Add a Pinch Cookbook)

Sunday:  Orange Salmon + Slow Cooker Baked Potatoes + Oven Roasted Asparagus + Strawberry Pie (30 Minutes + Slow Cooker)

Monday: Leftovers

Tuesday: Steak Burrito Bowl  + Guacamole + Peanut Butter Bars (25 Minutes + Make Ahead)

Wednesday: Balsamic Chicken and Vegetables (30 Minutes)

Thursday: Zuppa Toscana + Skillet Brownie S’mores (30 Minutes)

Friday: Family Night Out

MEAL PLAN TIPS:

Saturday:
Spicy Slow Cooker Chicken Sliders: These cookbook favorites could not get any easier! The slow cooker makes this such a perfect option for supper any night of the week!

Sunday:
Orange Salmon: The inviting smell of this marinade alone is reason enough to make this salmon! The salmon only takes about 10 minutes to grill. I’ll put my Slow Cooker Baked Potatoes on to cook earlier in the day. The Strawberry Pie is made ahead of time and is waiting in the fridge for dessert – so delicious!

Tuesday:
Steak Burrito Bowls: I give so many options with this recipe so that you can customize them to what you have available to make supper even easier. I’ll prep the steak and let marinate for a bit while I finish prepping the other ingredients. Many things like my Pico de Gallo are already ready in my fridge. I like to use my Instant Pot Brown Rice recipe or I’ll use rice I’ve cooked ahead and frozen for an easy supper. This recipe is easy to make anytime because it comes together so quickly and simply. Always a favorite!

Wednesday:
Balsamic Chicken and Vegetables: I will make the balsamic mixture early in the day or even Tuesday and store in an airtight container in the refrigerator until time for use. I will remove it from the refrigerator as the chicken is cooking and give it a good stir to mix again right before using. Another make-ahead tip is to prep vegetables early. This can be done a day or so in advance as well. I like to cut my zucchini into spears, trim the carrots, and add all of the vegetables and the chopped garlic to an airtight container in the refrigerator. Then I can quickly add them to the skillet once the chicken has browned on both sides. It sure makes this recipe even easier!

Thursday:
Zuppa Toscana: I have loved this Olive Garden favorite for years and just had to make it at home…and am I so glad I did! It is super quick and simple to make – and ready in 30  minutes. I keep my homemade chicken stock made ahead for recipes like this, but you can certainly use pre-made stock. Even though this is super quick, you can also make a big pot ahead of time, keep in the fridge and just reheat for supper!

Have a good week!

Robyn xo