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

Saturday: Easy Pepper Steak with Rice (from the Add a Pinch cookbook) (Slow Cooker)

Sunday: Hamburgers + Sweet Potato Fries + House Salad with Balsamic Vinaigrette (30 minutes)

Monday: Family Night Out!

Tuesday: Dinner in the Park OR Hot Ham & Cheese Sandwiches + Coleslaw

Wednesday: Creole Shrimp and Grits (from the Add a Pinch cookbook) (30 Minutes + Slow Cooker)

Thursday: Grilled Chicken + House Salad with Homemade Buttermilk Ranch Dressing (Leftover Makeover)

Friday: Sticky Molasses Ribs + Broccoli Pineapple Salad  (from the Add a Pinch cookbook) (30 Minutes + Slow Cooker)

MEAL PLAN TIPS:

This week, we are off to Disney for Sam’s Spring Break! We’ll be camping in our RV (our favorite way to do Disney!), so I have already prepped as much as possible for our meals! I shared a lot of my meal prep on Instagram stories on Thursday as I was getting ready. I love that I’ve already got supper prepped and ready to just pop into the slow cooker or onto the grill so that I can enjoy Disney as much as possible while still knowing my family is having a great meal! That’s how we Disney! 🙂

Saturday:

Easy Pepper Steak with Rice: This recipe is in the cookbook and one that I grew up LOVING whenever my Mama made it! I actually love it a little bit more now that I’m a wife and Mama of my own! 🙂 So easy!

I have already prepped all of the veggies in the recipe and stored them in one freezer-safe zip top bag. In a second bag, I’ve added the slices of beef, along with the seasonings and mixed these together to coat the meat well. Then, I added the sealed first and second bags into a third bag so that both are in one marked bag in the freezer!

I’ll pull the bag out on Friday night to thaw in the refrigerator overnight. Then, Saturday morning, I’ll pop it all into the slow cooker before we head out for the day! Love it!

Sunday:

Hamburgers: We wouldn’t be camping if these weren’t on the menu! Hamburger patties are made up, seasoned and divided with waxed paper in a freezer-safe container. We’ll grill them from frozen.

Sweet Potato Fries: Since we’re grilling from frozen, I’ll have enough time to do these fries while the burger cook. I prefer them fresh!

House Salad with Balsamic Vinaigrette Dressing: I like to keep a green salad made in the refrigerator so that we can eat it during the week. I made my dressing ahead and have it in the refrigerator ready to go.

Monday:

A fun family night with our extended family is in the plans!

Tuesday:

We have plans to be in the park during suppertime so will most likely pick up a quick-service type meal. However, I do have a backup plan of Hot Ham and Cheese Sandwiches  and Coleslaw – just in case! 🙂

Wednesday:

Creole Shrimp and Grits: This is a definite go-to recipe in the cookbook! I’ve already prepped all of the veggies for this dish and will use the slow cooker method for my grits.

Thursday:

Grilled Chicken: I made the chicken marinade and pour it over a freezer-safe bag filled with chicken thighs (you can use whatever cut of chicken you prefer). Then, I sealed it and have it stored away in the freezer. I’ll let the chicken thaw in the refrigerator overnight on Wednesday night and then when we return to the RV on Thursday, it will be ready for the grill.

House Salad: I already mentioned the salad above. Along with the balsamic vinaigrette, I also have ranch dressing ready to go!

Friday:

Sticky Molasses Ribs: also from the cookbook, I’ve already made the sauce and have it in a container in the refrigerator. The ribs are in the freezer and I’ll let them thaw overnight Thursday night. On Friday morning, I’ll add the ribs and sauce to the slow cooker and head out the door! So simple and scrumptious!

Broccoli: I already have the veggies prepped, but haven’t mixed it all together or added my dressing to it yet. I’ll make this as I clean up from Thursday night’s meal. That way, I’m ready!

Have a magical week!

Robyn xo