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

Saturday – Chili Night: White Chicken Chili + Weeknight Black Bean Chili with fixings like cheese, avocado slices, tortilla chips, sour cream and more+ Best Chocolate Cupcakes (30 Minutes, Make Ahead)

Sunday: Swedish Meatballs with Rice , Mashed Potatoes or Noodles + Green Beans + Chocolate Cobbler (Make Ahead, 40 Minutes)

Monday: Leftovers

Tuesday:  Buffalo Chicken Enchiladas + House Salad (Make Ahead, 30 Minutes)

Wednesday:  Slow Cooker Vegetable Soup + Southern Buttermilk Cornbread + Chewy Sugar Cookies (Slow Cooker, 30 Minutes)

Thursday: Skillet Rib Eye Steaks + Perfect Baked Potato + House Salad +Chocolate No Bake Cookies (Make ahead, 60 Minutes)

Friday: Eat Out

Meal Plan Tips:

Saturday – Chili Night:
White Chicken Chili: I’ll put all the ingredients in my slow cooker and let this cook while I go about my day. My recipe instructions are also detailed to include cooking this chili on the stovetop or in your Instant Pot.

Weeknight Black Bean Chili: This is such an easy chili to make! It’s one of our favorites and ready in 30 minutes. So delicious and doesn’t have to cook all day!

Sunday:
Swedish Meatballs: Such a favorite for supper in my family for so many years – and makes a great appetizer too! You can go ahead and form the meatballs and refrigerate until ready to proceed with supper if you wish. This is delicious served with either rice, twirly noodles, or atop my creamy mashed potatoes.

Tuesday:
Buffalo Chicken Enchiladas: So perfect for a busy weeknight! I’ll use my Instant Pot Chicken recipe cook the chicken. My easy Best Blender Enchilada Sauce comes together in a couple of minutes so I can make it as I’m cooking supper. I will use my Buffalo Sauce I’ve prepped ahead. Then the recipe is super simple to cook and have on the table in under 30 minutes!

Wednesday:
Slow Cooker Vegetable Soup: This is one of our favorites, especially on chilly nights. It’s so easy to make in the slow cooker! We love it with my cornbread. Yum!

Thursday:
Skillet Rib Eye: The night before, I will place the rib eye steaks onto a sheet pan and then season according to the recipe. I like to place my steaks in the refrigerator overnight, then take out at least 30 minutes ahead of cooking on the night I’m going to serve them. If you’ve not tried this recipe, I hope you do soon – these steaks are scrumptious!

Perfect Baked Potato: You can always make these ahead and simply reheat or you can use the slow cooker method instead.

Have a great week!

Robyn xo