Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways to make supper even easier!
Saturday: Family Night Out!
Sunday: Sheet Pan Teriyaki Salmon with Green Beans + Instant Pot Brown Rice + Peanut Butter Bars (30 Minutes, Instant Pot)
Monday: Shrimp Scampi (30 Minutes) with Zucchini Noodles (30 Minutes)
Tuesday: Taco Cups + Cilantro Lime Rice + Salsa (30 Minutes)
Wednesday: Skillet Garlic Basil Chicken (30 Minutes)
Thursday: Sheet Pan Nachos (30 Minutes)
Friday: Creole Shrimp and Grits + Coconut Custard Pie (from the Add a Pinch Cookbook) (30 Minutes)
Meal Plan Tips:
Saturday:
Family Night Out!
Sunday:
Sheet Pan Teriyaki Salmon with Green Beans: This is definitely an easy go-to recipe for busy weeknights! If you want to prep ahead, go ahead and make your homemade teriyaki sauce and store in the refrigerator. You can also prep your green beans so that you just have to assemble ingredients on your baking sheet, bake it in the oven and supper’s ready!
Monday:
Shrimp Scampi: You can replace the traditional pasta in this scampi with zucchini noodles if you’d like! It is one of our favorites!
Tuesday:
Taco Cups: This a fun way to do Taco Tuesday. I love them for casual get togethers too! These are so simple – they are ready in 15 minutes! To make them ahead, I like to prepare all of the ingredients and keep them separate. That way, I can reheat the taco meat quickly without affecting the taco cups. The taco cups keep well stored in a zip top bag or air tight container in the pantry. When I’m ready to serve them, I just reheat the taco meat and assemble the taco cups. Supper is ready!
Wednesday:
Skillet Garlic Basil Chicken: I’m making a large batch of my zucchini noodles to serve with this chicken dish. This dish is so simple to make and has loads of flavor!
Thursday:
Sheet Pan Nachos: Ready in less than 30 minutes, they are always a quick and easy go-to meal at my house – and Sam and his friends love them! To make them even quicker, you can go ahead and cook your meat and slice your toppings (onions, peppers, etc) and store in the refrigerator. Then, just assemble your chips on the baking sheet, top with meat, toppings and other ingredients. Then pop it into the oven. Talk about easy!
Friday:
Creole Shrimp and Grits: Another recipe from the cookbook that we absolutely LOVE! I’ll use the slow cooker version for my grits so that I only have to whip up the creole shrimp when ready for supper!
Have a great week!
Robyn xo
