Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways make supper even easier!
Saturday: Family Night Out // Traveling for QVC
Sunday: Jambalaya (from the Add a Pinch Cookbook) (30 Minutes) // Traveling Home
Monday: Steak Fajitas (30 Minutes)
Tuesday: Teriyaki Chicken over Zucchini Noodles (30 Minutes)
Wednesday: Steak Fajita Salad (Leftover Makeover)
Thursday: Parmesan Crusted Salmon and House Salad (30 Minutes)
Friday: BBQ Pork Tenderloin, Cucumber and Tomato Salad, Jalapeno Cheddar Cornbread Muffins
Meal Plan Tips:
Saturday:
Family night out tonight as we’ll be in Pennsylvania for my QVC appearance on Sunday! {GULP!}
Sunday:
Jambalaya: This recipe just takes 30 minutes and is perfect for when we get back home tonight from Pennsylvania. If we are extremely late getting home, then we’ll turn to my backup plan of Sam’s Beef Stew (also from the cookbook) that I’ve stashed away in the freezer!
Monday:
Steak Fajitas: A definite quick and easy go-to recipe that takes just 25 minutes from start to finish. If you want to speed things along, even more, I like to go ahead and prep the veggies the night before.
Tuesday:
Teriyaki Chicken: I use my homemade teriyaki sauce in this recipe. While making the sauce only takes 10 minutes, you can easily make it ahead and store in the refrigerator to make this meal prep even faster! How cool is that?
Zucchini Noodles: I love to serve my teriyaki chicken over rice, steamed broccoli, and these super easy zucchini noodles. Yum!
Wednesday:
Steak Fajita Salad: This is a leftover makeover from Monday night’s steak fajitas.
Thursday:
Parmesan Crusted Salmon: A definite staple in my house! To make prep go even faster, go ahead and grate your Parmesan cheese and chop your parsley. Store them in separate airtight containers in the refrigerator and just grab and use when cooking.
House Salad: I generally like to make a huge salad earlier in the week which helps make weeknights even easier!
Friday:
BBQ Pork Tenderloin: Make your BBQ sauce ahead of time so that it is ready to go!
Cucumber Tomato Salad: Make this salad up to 7 days ahead of time and store in the refrigerator.
Jalapeno Cheddar Cornbread Muffins: You can make these muffins the night before and then just reheat or if you want to make them fresh, just prep ahead by dicing the jalapeno and shredding your cheddar to quickly mix into the cornbread muffin batter for baking.
Have a great week!
Robyn xo
it is very good idea to prepare complete week meal plan on Sunday so that we are free for whole week. Than we only have to prepare food. Few dishes from your meal plan is added in my list of things to be prepared. Thanks for sharing the plan.
Watched you on QVC and am excited for you. I’ve been a subscriber for awhile now and enjoy your recipes,they turn into great food! Wishing you tremendous success! Looking forward to getting your book.
Thank you so much, Linda! I so appreciate your support in watching me yesterday (that was so much fun and David is just the sweetest!) and your support as a part of my Add a Pinch family of readers! I’m so touched by your kind wishes and I hope you love the book! Thank you so very much, Linda! xo
Hey Robyn –
I am so excited for you and can’t wait to watch you on QVC tomorrow! I got your email today too – It will be so much fun to watch you talk about your cookbook on TV!
Your book is going to be great! I’ve pre-ordered a few for family and friends – and might just have to order another one when I see you on QVC tomorrow!
Have fun!!!
Hi Leigh,
You are so sweet! I’m really excited, so honored and a little bit nervous, but it means so much to me to know I’ve got such amazing support!
Thank you so much for your book order! I appreciate you more than you know!!!
Keep your fingers crossed for me tomorrow! 😉
Thanks so much! xo