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Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways make supper even easier!
Friday: Leftovers or Eat Out
Meal Plan Tips:
Skillet Rib Eyes: The night before, I will place the rib eye steaks on a baking sheet and season according to the recipe. I 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. These steaks are scrumptious!
Coconut Cream Pie: I often keep my homemade pie crusts made ahead and in my freezer. But this is a simple pie to make and takes around 35 minutes. It’s loaded with coconut – like coconut milk and toasted coconut – so it’s a coconut lover’s dream and one of my favorite pies!
Shrimp Creole: This delicious shrimp creole is such a family favorite – for good reason! It’s delicious and so easy to make! If you wish, you can prep the onions, celery, garlic and peppers ahead and refrigerate. The Rice and Skillet Zucchini cook quickly, so these will cook while the shrimp creole is simmering.
Banana Bread: You’re in for a treat with this banana bread! It is simple, made with wholesome ingredients and makes a great dessert, snack or breakfast treat! It can be made ahead and stays delicious under a cake dome for a few days. My family has loved it for generations and I think you will enjoy it too!
Potato Soup: Simple, comforting and absolutely delicious! This is how my Grandmother always made it and it’s quick and so perfect on a chilly day! The Cheddar Muffins will be scrumptious with this potato soup!
Chicken Fajitas: A definite quick and easy go-to favorite recipe that takes just 25 minutes! Sometimes I go ahead and prep the veggies the night before to make it even faster.
Salsa: So fresh and takes just minutes to make, but we snack on this so often that I already have it made in the fridge.
Cilantro Lime Rice: Comes together quickly and is a perfect side to this meal!
Instant Pot Spaghetti: Spaghetti is a favorite around our house and this version is so easy! It all cooks in one pot and is ready in less than 30 minutes. But if you want to make it ahead, it’s great for that too! Just prepare according to the recipe instructions (don’t add the Parmesan yet) and let it cool completely before adding to an airtight container. It will keep in the refrigerator for up to 3 days.
House Salad with Homemade Croutons: I have this salad prepped ahead and waiting in my fridge. We eat it nearly every day with meals or lunches. The Homemade Croutons are so tasty and an easy make-ahead addition to this delicious salad. If you make them ahead, let them cool completely and store them in an airtight container for up to 3 days.
One Pan Pesto Chicken: Easy as can be, this favorite dish comes together all in one pan and cooks in less than 30 minutes! To prep ahead, I’ll make my pesto earlier and have in the fridge. I will cut up the chicken ahead of time too.
Have a great week!