Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways make supper even easier!
Saturday: Sheet Pan Nachos (30 Minutes)
Sunday: Brown Sugar Salmon and Vegetables (from the Add a Pinch Cookbook) (30 Minutes)
Monday: Shrimp Scampi (30 Minutes) with Zucchini Noodles (30 Minutes)
Tuesday: Taco Salad Recipe (30 Minutes)
Wednesday: Skillet Garlic Basil Chicken (30 Minutes)
Thursday: Chicken Tortilla Soup (Slow Cooker version)
Friday: Creole Shrimp and Grits + Coconut Custard Pie (from the Add a Pinch Cookbook) (30 Minutes)
Meal Plan Tips:
Saturday:
Sheet Pan Nachos: Ready in less than 30 minutes, they are always a quick and easy go-to meal at my house – especially when Sam has buddies over for the weekend. To make them even quicker, you can go ahead and cook your meat and slice your toppings (onions, peppers, etc) and store in the refrigerator. Then, just assemble your chips on the sheet pan, top with meat, toppings and other ingredients. Then pop it into the oven. Talk about easy!
Sunday:
Brown Sugar Salmon and Veggies: This is a recipe from the cookbook that my family adores! Everything cooks in one pan for easy cooking AND cleaning! How great is that?
Monday:
Shrimp Scampi: Last week, I had listed this Shrimp Scampi for Friday in error. We had Shepherd’s Pie instead for St. Patrick’s Day, so the Shrimp Scampi rolled on over to Saturday night! 🙂
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!
Tuesday:
Taco Salad: Even though this taco salad is ready in less than 30 minutes, I love to go ahead and prep all of the veggies and the sauce ahead of time to make these even easier during the week! Just store the sauce and each of the veggies in individual airtight containers in the refrigerator.
Wednesday:
Skillet Garlic Basil Chicken: Here’s what I’m doing this week. I’m going ahead and making a larger batch of my zucchini noodles on Monday night to serve with this chicken dish on Wednesday. It only takes a few minutes to double the batch, but saves you the time another night!
Thursday:
Chicken Tortilla Soup: Wednesday night, I’ll go ahead and add all of the ingredients to the insert of my slow cooker and then store it in the refrigerator overnight. Then, on Thursday morning, I’ll remove it from the refrigerator and pop it back into the slow cooker and set the timer. So easy!
Friday:
Creole Shrimp and Grits: Another recipe from the cookbook that we absolutely LOVE! I’ll use the slow cooker version for my grits so that I only have to whip up the creole shrimp when ready for supper!
**Remember, if you’ve pre-ordered the cookbook, be sure to grab your free meal plans that I created! Just head over to this post to get it by March 28th! Just a little over a week! Yay! **
Have a great week!
Robyn xo
