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

Saturday: Eat Out

Sunday: Balsamic Chicken and Vegetables + Chewy Sugar Cookies (30 Minutes)

Monday: Pasta Fagioli (30 Minutes)

Tuesday: Beef Tenderloin + House Salad with Homemade Buttermilk Ranch Dressing + Instant Pot Baked Potatoes + Best Chocolate Cake  Sam’s Birthday! (45 Minutes + Make Ahead + Instant Pot )

Wednesday: Leftovers

Thursday: Instant Pot Chicken Noodle Soup (Instant Pot)

Friday:  Steak Burrito Bowl  + Guacamole + Peanut Butter Bars (25 Minutes + Make Ahead)

Meal Plan Tips:

Sunday:
Balsamic Chicken and Vegetables: I will make the balsamic mixture early in the day and store in an airtight container in the refrigerator until time for use. I will remove it from the refrigerator as the chicken is cooking and give it a good stir to mix again right before using. Another make-ahead tip is to prep vegetables early. This can be done a day or so in advance if you want. I like to cut my zucchini into spears, trim the carrots, and add all of the vegetables and the chopped garlic to an airtight container in the refrigerator. Then I can quickly add them to the skillet once the chicken has browned on both sides. It makes this recipe even easier!

Monday:
Pasta Fagioli: Hearty, delicious soup that comes together simply and quickly!

Tuesday: Sam’s Birthday!
Beef Tenderloin: In the morning, I will season the beef tenderloin with Stone House Seasoning, wrap it tightly in plastic wrap and refrigerate until ready to cook. I’ve already made the Buttermilk Ranch dressing and have it in the fridge. I’ll make my Instant Pot Baked Potatoes since I’m using the oven for the beef, but you can bake them in the oven if you wish. I will bake Sam’s birthday cake – my Best Chocolate Cake – earlier in the day. I’ll make the House Salad ahead and keep refrigerated until time to serve as well.

Thursday:
Instant Pot Chicken Noodle Soup: What a comforting soup on a chilly fall night! It’s ready so quickly in the Instant Pot!

Friday:
Steak Burrito Bowl: I include many options with this recipe so that you can customize them to what you have available to make supper even easier. I’ll prep the steak and let marinate for a bit while I finish prepping the other ingredients. Many things like my Pico de Gallo are already ready in my fridge. I like to use my Instant Pot Brown Rice recipe or sometimes use white rice I’ve cooked ahead and frozen for an easy supper. This recipe is easy to make anytime because it comes together so quickly and simply. And it’s really delicious too!

Have a great week!

Robyn xo