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

Saturday: Creamy Artichoke Chicken  + House Salad + Georgia Peach Crisp (from the Add a Pinch Cookbook) (30 Minutes)

Sunday:  Easy Garlic Shrimp + Pasta + Roasted Asparagus + Key Lime Pie ( 15 Minutes, Make Ahead)

Monday: Creamy Artichoke Chicken Pasta + Salad (Leftover Makeover from Add a Pinch Cookbook)

Tuesday: Fish Tacos with Homemade Taco Seasoning + Cilantro Lime Rice + Restaurant Salsa +Skillet Brownie S’Mores   (30 Minutes)

Wednesday: BLT Avocado Lettuce Wraps + Spicy Roasted Sweet Potato Wedges with Avocado Crema (30 Minutes)

Thursday:  Shrimp and Grits Bites + Skillet Steaks with Gorgonzola Herbed Butter + Instant Pot Baked Sweet Potatoes  + House Salad with Buttermilk Ranch Dressing + Strawberry Cobbler (30 Minutes + Instant Pot/Pressure Cooker)

Friday: Family Night Out

MEAL PLAN TIPS:

Saturday:
Creamy Artichoke Chicken: Creamy Artichoke Chicken: This is another favorite in the cookbook! So satisfying and oh so delicious, this dish cooks all in one skillet and then it’s finished off in the oven. It makes a tasty Leftover Makeover for another supper this week if you want.

Sunday:
Easy Garlic Shrimp: This savory shrimp is on the table in 15 minutes, so it’s perfect for weekends or busy weeknights! I’m serving it over pasta this time, but it’s so good served with a side salad, over roasted asparagus, with zucchini ribbons or even on top of a bowl warm, cheesy grits!
Roasted Asparagus: I will go ahead and clean and snap the woody ends off the asparagus stalks ahead of time. It roasts quickly, so I will cook it while the Garlic Shrimp cooks.

Monday: Leftover Makeover
Creamy Artichoke Chicken Pasta: This is a Leftover Makeover from Saturday’s supper from the Add a Pinch cookbook. It’s delicious served over cooked pasta, topped with shaved parmesan and supper’s ready!

Tuesday:
Fish Tacos with Homemade Taco Seasoning: I keep the Taco Seasoning made and stored in an airtight container. 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:
BLT Avocado Lettuce Wraps: A quick weeknight favorite that is so easy to make. We especially love these on a hot summer day!
You can certainly cook your bacon ahead to make it easier at meal time.
The Spicy Roasted Sweet Potato Wedges have only 5 ingredients are ready in 30 minutes. These are delicious with the lettuce wraps.

Thursday:
Shrimp and Grits Bites: These amazing appetizers are so good and perfect to serve ahead of tonight’s supper. While they are great as an appetizer, I can eat these anytime! So if I have any leftover – or plan ahead and put a few back -I love them with a salad for lunch the next day!
Skillet Steaks : I enjoy a grilled steak so much, but there’s just something extra special about this steak seared in a hot skillet! I like to season mine several hours before I’ll be cooking it to heighten the flavor of the steak.
Gorgonzola Herb Butter: I make this ahead and store it in the fridge until ready to top these hot, sizzling steaks. Please don’t skip this herbed butter – it’s an amazing final touch!
Instant Pot Sweet Potatoes are ready in a jiffy! If you don’t have a pressure cooker or Instant Pot, you can bake them in your oven.

Have a great week!

Robyn xo