Weekly Meal Plan #13

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

Weekly Meal Plan #13 - Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways make supper even easier! // addapinch.com

 

Saturday: Family Night Out

Sunday: Pulled Pork Sandwiches (Slow Cooker) + Coleslaw (30 Minutes)+ Classic Pound Cake

Monday: Cashew Chicken + Broccoli (30 Minutes)

Tuesday: Fish Tacos (30 Minutes)

Wednesday: Skillet Lasagna (from the Add a Pinch Cookbook) + House Salad (30 Minutes)

Thursday: Sheet Pan Teriyaki Salmon with Green Beans (30 Minutes)

Friday: Shrimp Scampi (30 Minutes)

Meal Plan Tips:

Saturday:
Family night out tonight! We have a pre-wedding party for my niece Katherine!

Sunday: 

(We have our church barbecue on Sunday, but if we didn’t here’s how I would recreate it at home!)

Pulled Pork Sandwiches: Let the slow cooker do all the hard work for you. You can easily put everything into the slow cooker insert the evening before and refrigerate. Then, on Sunday morning, just remove from the refrigerator and place into the slow cooker, set the timer and go! Easy, peasy!
Coleslaw: This coleslaw comes together in a snap, but is also a great make-ahead side dish, too.
Classic Pound Cake: My Grandmother Verdie’s recipe for pound cake is just as delicious the next day as it is freshly baked. Bake it ahead for an easy meal!

Monday: 
Cashew Chicken: Super quick and easy! To prep ahead, I like to go ahead and cut the chicken into pieces and store in a zip-top bag in the refrigerator until ready to use. Also, go ahead and whisk together the ingredients for the sauce: soy sauce or coconut aminos, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Then, just cover with plastic wrap and store in the refrigerator until ready to cook.

Tuesday:
Fish Tacos: Even though these tacos are ready in less than 30 minutes, I love to go ahead and prep all of the veggies and the pico de gallo ahead of time to make these fish tacos even easier! You can also go ahead and mix together your sour cream and sriracha and store in the refrigerator for up to a week.

Wednesday:
Skillet Lasagna: This was one of the dishes from the cookbook that was on In the Kitchen with David on QVC last weekend. I have to tell you it is one that I turn to when we are craving lasagna without the time to put together a whole pan of it. I love that this is ready and on the table in less than 30 minutes!

Thursday:
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 then, you just have to assemble ingredients on your sheet pan, bake it in the oven and voila! Supper is served! 🙂

Friday:
Shrimp Scampi: You can replace the traditional pasta in this scampi with my favorite olive oil and garlic zucchini noodles if you’d like! It is a definite favorite!

Have a great week!
Robyn xo

4 comments on “Weekly Meal Plan #13”

  1. My husband and I thank you for your weekly meal planning posts!

  2. Hi, I am from the uk.can I use self raising flour instead of plain flour and baking soda and bicarbonate of soda instead for the pound cake?
    Thanks

    • Hi Sonu,
      I always use the ingredients in the recipe and haven’t tried self-rising flour as a substitute. It may change the texture of the pound cake. I hope you enjoy the cake if you give it a try! It’s been a family favorite recipe for many years! Thanks!

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