Weekly Meal Plan #129
Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways to make supper even easier!
Sunday: Grilled Chicken with Best Chicken Marinade + Southern Potato Salad +Heirloom Tomato Salad with Charred Corn & Okra (from Add a Pinch Cookbook) + Strawberry Shortcake (Make Ahead, Add a Pinch Cookbook)
Thursday – July 4th with Family & Friends: Bart’s Best Hamburgers with all the fixings + Spicy Grilled Sweet Potatoes + Southern Baked Beans+ Coleslaw + Strawberry Pretzel Salad + No Churn Vanilla Ice Cream + Easiest Caramel Sauce (Make Ahead, Freezer Friendly, Add a Pinch Cookbook)
Friday: Eat Out or Leftovers
MEAL PLAN TIPS:
Three Cheese White Pizza: We’ll most surely have some of my son’s friends with us for supper and this pizza is something they all enjoy! I’ll make my Homemade Pizza Dough, as well as the House Salad and the delicious Salted Double Chocolate Chunk Cookies ahead earlier in the day.
Grilled Chicken: I will have my Grilled Chicken Marinade made ahead and our chicken marinating for the best, most delicious and juicy chicken! I’m grilling a couple of extra chicken breasts for a recipe for supper another night this week.
Southern Potato Salad: Make the potato salad the night before and refrigerate – so scrumptious and easy.
Heirloom Tomato Salad with Charred Corn and Okra: I love this salad so much – it’s the cover of the Add a Pinch Cookbook. The corn can be cut off the cob and and okra sliced and set aside in the refrigerator. I make my Pepper Jelly and keep on hand a lot, so this dressing will be quick to mix and use atop this beautiful salad!
Baked Salmon with Parmesan Crust: 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. This delicious salmon bakes in no time and is always a favorite – it’s even great for serving guests too! The Instant Pot Brown Rice and Garlic Butter Asparagus side dishes come together in a hurry too, making this a perfect weeknight supper!
Shredded Chicken Burritos: What a deliciously simple supper tonight! I generally bake or grill chicken to use throughout the week for wraps and my delicious Chicken Salad. This week, I grilled extra chicken breasts on Sunday to use for these burritos. Easy!
Make the refried beans and pico de gallo ahead if you wish – we keep the pico made in the fridge almost all the time!
Thursday – July 4th:
Bart’s Best Hamburgers: We love to grill and these are the best burgers I’ve ever tasted! And they only have 2 ingredients! I’ve shared tips in the post with this recipe on how to make these juicy, delicious hamburgers that should be helpful to you. If you don’t have Stone House Seasoning already made and on hand, you can mix that up ahead of time. And you can form the hamburger patties ahead of time and refrigerate until ready to grill if you want. I always like to prep my tomatoes, lettuce, and other “fixings” ahead of time too.
Spicy Grilled Sweet Potatoes: These are so easy to prep ahead! Simply add your sliced sweet potatoes to a bowl of cool water, cover, and store in the refrigerator until ready to use. Then, drain the potatoes and pat dry before adding your olive oil and seasonings according to the recipe.
The Coleslaw and the Strawberry Pretzel Salad can both be made ahead of time.
I let the Southern Baked Beans cook for a while to bring out that amazing, rich flavor. You can make this earlier in the day if you wish and reheat.
No Churn Vanilla Ice Cream: So easy – just mix this in minutes and freeze until ready to serve. The Easy Caramel Sauce is delicious served atop the ice cream if you wish to make it. It’s so easy to make and everyone always loves it!
Have a great week and a happy, safe July 4th!