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

Saturday: Easy Citrus Shrimp + House Salad + Mama’s Cream Cheese Pound Cake  with Fresh Berries + Perfect Whipped Cream (from Add a Pinch Cookbook, 10 Minutes)

Sunday: Pulled Pork Sandwiches + Spicy Grilled Sweet Potatoes + Grilled Corn Salad + Blueberry Cheesecake Ice Cream (Slow Cooker, Grill, Make Ahead)

Monday: Cilantro Lime Shrimp Avocado Salad + Ice Cream Sandwiches (with Peanut Butter Chocolate Chip Cookies with No Churn Vanilla Ice Cream) (10 Minutes, Make Ahead)

Wednesday: Leftovers

Thursday: Grilled Chicken Fiesta Salad + Salsa + Easy Peach Cobbler + No Churn Vanilla Ice Cream (35 Minutes, Make Ahead)

Friday: Eat Out

MEAL PLAN TIPS:

Saturday:
Easy Citrus Shrimp: This easy and delicious shrimp recipe from my cookbook is always a favorite meal! It’s absolutely perfect paired with a salad and homemade citrus vinaigrette dressing! I will make the vinaigrette ahead earlier in the day and I always have a large salad made ahead in the fridge.

Sunday:
Pulled Pork Sandwiches: This supper is so simple because the slow cooker does the work for you! If you wish, just put the ingredients in the slow cooker insert the night before and refrigerate. Then remove from the refrigerator in the morning, place into the slow cooker, set the timer and go on about your day. Easy and delicious!

Monday:
Cilantro Lime Avocado Shrimp Salad: Such an easy, delicious salad! While it’s ready in minutes, you can make the salad earlier, and just add the dressing ingredients and toss right before serving. Make this a Leftover Makeover by adding some of my Easy Citrus Shrimp from Saturday’s supper to this scrumptious salad!
Ice Cream Sandwiches: I will make both the Peanut Butter Chocolate Chip Cookies and the No Churn Vanilla Ice Cream earlier and just assemble the sandwiches for dessert!

Tuesday:
Easy Barbacoa: With it’s unmistakeable flavor, this easy dish is always a favorite. I love that you can put everything in the slow cooker insert the night before, cover it in your fridge and put in the slow cooker in the morning. We plan to eat it with tortillas, avocado slices and my Salsa. It is fabulous in tacos, with rice or on salads too. And it makes great leftovers and freezes well.
Salsa (Restaurant Style): So fresh and takes only minutes to make, but I keep it in the fridge because we eat it all the time. I will make enough tonight though for a supper on Thursday too! If it disappears before then, it takes only minutes to make more.

Thursday:
Grilled Chicken Fiesta Salad: This salad really excites the taste buds! Since I first made this salad, it’s been requested repeatedly at my house! The salad comes together quickly, but like I’ve mentioned, I have the Salsa made ahead.
Easy Peach Cobbler: Always a favorite dessert – and so simple to make! Make with ripe, juicy fresh peaches or use canned ones and top with a scoop of No Churn Vanilla Ice Cream if you wish. Yum!

Have a great week!

Robyn xo