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

Saturday:  Easy BBQ Chicken Sandwiches + Coleslaw + Sweet Potato Chips + Best Chocolate Cupcakes (Slow Cooker, Make Ahead, 30 Minutes)

Sunday: Skillet Ribeye Steaks + Air Fryer Baked Potatoes  + Oven Roasted Asparagus + Strawberry Pretzel Salad  (Make Ahead, Air Fryer, 30 Minutes)

Monday: Leftovers

Tuesday: Chicken Enchiladas + Blender Enchilada Sauce + House Salad + Salted Double Chocolate Chunk Cookies (Slow Cooker, Make Ahead, 30 Minutes)

Wednesday: Baked Salmon with Parmesan Herb Crust + Instant Pot Brown Rice + Cucumber and Tomato Salad (Make Ahead, Instant Pot, 30 Minutes)

Thursday:  Greek Chicken Pasta Salad + Lemon Sugar Cookies  (30 Minutes, Make Ahead)

Friday: Family Night Out

MEAL PLAN TIPS:

Saturday:
Easy BBQ Chicken Sandwiches: This is such an easy and delicious supper! Even though we are eating on the weekend, it’s so simple to make on any busy weeknight too! Start by making the Easy Shredded Chicken using any one of three different methods I share. I’ll make mine using my slow cooker for tonight’s supper.
Homemade BBQ Sauce: I keep this made and in the refrigerator just about all the time, but it’s a snap to make! And so delicious!
The Coleslaw, Sweet Potato Chips and Best Chocolate Cupcakes can all be made ahead.

Sunday:
Skillet Ribeye Steaks:
After seasoning according to the recipe, at this point, I personally like to cover my rib eye steaks and let them rest in the refrigerator for an hour or more. Many times, I’ll prep my rib eye steaks one evening for cooking the next. Before cooking, I remove from the refrigerator and allow to rest at room temperature for 30 minutes before cooking.
If you are preparing to cook and do not have time to refrigerate overnight, at least let your steaks rest at room temperature for 30 minutes before cooking.

Monday:
We will enjoy leftovers from the scrumptious meals we had over the weekend!

Tuesday:
Chicken Enchiladas: Supper is so super easy tonight! The chicken cooks ahead in the slow cooker and my Blender Enchilada Sauce in ready in minutes for these delicious enchiladas! Enjoy!

Wednesday:
Baked Salmon with Parmesan Herb Crust:
A definite favorite in my family! To make prep go even faster, go ahead and grate your Parmesan cheese and chop your parsley. Then, 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 Brown Rice is a snap to make in the Instant Pot and the Cucumber Tomato Salad can be made ahead and enjoyed for other meals this week if you like. So delicious and so simple!

Thursday:
Greek Chicken Pasta Salad: Not only is this pasta salad absolutely full of flavor, it’s such an easy recipe to make ahead if you wish! It’s just as delicious served warm anytime you want to, but there’s just something extra scrumptious about this pasta salad served cold after all the ingredients have had a chance to meld with each other. I love all my pasta salad recipes, (there are several here on the site) and I’ve enjoyed this one and the others a lot this summer for cookouts, potlucks and easy summer suppers!

Have a great week!

Robyn xo