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

Saturday: General Tso’s Chicken + White Rice + Lo Mein Noodles + Peanut Butter Cookies (30 Minutes, Make Ahead)

Sunday: Skillet Rib Eye Steaks + Instant Pot Sweet Potatoes + House Salad + Chocolate Cobbler (Make Ahead, Instant Pot)

Monday: Leftovers

Tuesday: Chicken Enchilada Casserole with Blender Enchilada Sauce + House Salad (Make Ahead, 30 Minutes)

Wednesday: French Toast + Bacon (30 Minutes, Make Ahead)

Thursday: Slow Cooker Minestrone Soup + Cheddar Muffins (Slow Cooker, 30 Minutes)

Friday: Eat Out

Meal Plan Tips:

Saturday:
General Tso’s Chicken: This has always been one of my take-out favorites, but I love it even more with my recipe I make at home! You can prep the onions, pepper and garlic ahead and refrigerate until ready to cook if you wish. The dish comes together quickly in under 30 minutes.

White Rice or Lo Mein Noodles: Some in my family enjoy this dish served over rice and some like it with lo mein noodles. Both are quick to cook, but both dishes can be made ahead. If I make mine ahead, I’ll cook them both earlier in the day, allow to cool, then refrigerate until ready to heat and serve with supper.

Sunday:
Skillet Rib Eye Steaks: One of the most savory delicious, steaks! To prepare them, season the uncooked steaks as instructed in the recipe and then cover them. I like to cover them and let them rest in the fridge for at least an hour. Sometimes, I prep the steaks the night before cooking the next day. Before I cook them, I take them out of the refrigerator and allow to rest at room temperature for 30 minutes before cooking.
If you are about to cook and do not have time to refrigerate overnight, at least let your steaks rest at room temperature for 30 minutes before you cook them.

Instant Pot Sweet Potatoes: These are so fast to make in the instant pot and taste just like baked sweet potatoes. If you don’t have an instant pot, you can bake them instead.

House Salad: I like to keep this salad made ahead in my fridge to add as a side to meals during the week.

Tuesday:
Chicken Enchilada Casserole: This delicious, cheesy dish makes a perfect supper! The first time I made it, I had requests to make it again soon. To make it, I’ll go ahead and cook my chicken breasts ahead either in my slow cooker or my Instant Pot using my Easy Shredded Chicken recipe. My Blender Enchilada Sauce is ready in a few minutes but can be made ahead and kept in the fridge. We will enjoy this dish with my House Salad.

Wednesday:
French Toast: Breakfast for supper is one of my favorites! And it doesn’t get much better than this absolutely delicious French Toast. This is best served warm topped with your favorite syrup or fruit. But I will cook the bacon a bit before making the French Toast and just keep it warm and will prep the fruit earlier in the day.

Thursday:
Slow Cooker Minestrone Soup: We love this hearty soup! It’s so easy to make in the slow cooker! I will prep all of the veggies and put in the slow cooker insert the night before and place in fridge overnight. In the morning, I just place the slow cooker insert in the slow cooker, set the timer and let it cook. Later on before serving, I’ll add the final ingredients as instructed in the recipe, finish it off and have ready to serve.

Cheddar Muffins: These cheesy muffins are a perfect partner to tonight’s soup! I like to make them fresh right before serving, but they come together quickly and only take a short time to bake.

Have a great week!

Robyn xo