Weekly Meal Plan #159

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

Saturday: Eat Out

Sunday: Grandmother’s Chicken and Dumplings (2 hr. 45 minutes, also in the Add a Pinch Cookbook)

Monday:  Best Instant Pot Chili  + Tortilla Chips (30 Minutes Instant Pot or Make Ahead)

Tuesday: Shredded Chicken Burritos + Refried Beans + Pico de Gallo (20 Minutes or Make Ahead)

Wednesday: Red Pepper Mushroom Black Bean Soup + Rice + Chewy Sugar Cookies (20 Minutes or Make Ahead)

Thursday: Baked Chicken Parmesan with Homemade Marinara Sauce + Pasta + House Salad (45 Minutes or Make Ahead)

Friday:  General Tso’s Chicken Recipe   + Easy Lo Mein Noodles (30 Minutes)

Meal Plan Tips:

Sunday:
Grandmother’s Chicken & Dumplings:  On a chilly day, a big bowl of Chicken and Dumplings is so comforting and delicious! I love to make this on weekends because I like to cook the chicken low and slow. It’s a simple dish, but absolutely scrumptious and worth the time!

Monday:
Best Instant Pot Chili: This scrumptious chili is simple, easy and ready in just 30 minutes in the Instant Pot! But it tastes so savory and delish, you’ll think it’s been simmering all day!

I’ll prep my chili fixings, such as shredded cheese, avocado slices and other favorite toppings, ahead of time. Then I store in the fridge so I can just grab them when it’s time to serve the chili.

Tuesday:
Shredded Chicken Burritos: This classic burrito is easy to make and ready in 30 minutes! They also are great to make ahead and put away in the freezer! I’ll do like to make these ahead of time. Just prepare burritos and wrap each individually with parchment paper followed by plastic wrap or foil. Store in the refrigerator for up to 5 days. To reheat and serve, microwave for 3 minutes (remove foil, if wrapped in foil) or in the oven at 350º F for 25 minutes (remove plastic wrap, if used). So easy, delicious and perfect for a weeknight supper!
Refried Beans: I make these ahead of time and reheat as well.
Pico de Gallo: I always make this ahead of time too and keep in the fridge until time for our meal.

Wednesday:
Red Pepper Mushroom Black Bean Soup: This makes a delicious meatless meal and is such a super simple, super tasty soup! The mushrooms give make this so hearty, no one misses the meat at all! To help make this ahead, you can chop the vegetables for the soup earlier in the day and store in the fridge if you wish.

Thursday:
Baked Chicken Parmesan: This dish bakes in less than an hour and the prep time is minimal, making this an easy dish for supper. You can shred your mozzarella earlier in the day if you wish to save some time later.
Homemade Marinara Sauce: This is easy and quick, but it’s great to make ahead and keep in the refrigerator. I like making mine, but if you have a store-bought marinara you like, you can use it.
House Salad: I keep this made ahead and in the fridge for lunches and to add to suppers during the week.

Friday:
General Tso’s Chicken and Easy Lo Mein: This is definitely one of my takeout favorites! But I think that this spicy dish is even better than the takeout version! It’s so simple and easy to make at home and on the table in 30 minutes!

Have a great week!

Robyn xo