Weekly Meal Plan #163

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

Saturday: Slow Cooker Vegetable Soup + Southern Cornbread + Apple Crisp (Slow Cooker, 45 Minutes)

Sunday: Chicken Marsala + Easy Mashed Potatoes + Garlic Roasted Carrots + Instant Pot Oreo Cheesecake (Make Ahead, 30 Minutes, Instant Pot)

Monday: Leftovers

Tuesday: Chicken Tortilla Soup + Tortilla Chips + Guacamole + Salted Double Chocolate Chunk Cookies (Slow Cooker, Make Ahead)

Wednesday: Sheet Pan Teriyaki Salmon with Green Beans + Instant Pot Brown Rice  (20 Minutes, Instant Pot)

Thursday: Slow Cooker Red Beans and Rice + S’mores Bars (Slow Cooker, Make Ahead)

Friday: Eat Out

Meal Plan Tips:

Saturday:
Slow Cooker Vegetable Soup: My family loves this vegetable soup with my cornbread! It is so easy to make, but if you want to get a head start, just add all of your ingredients to the slow cooker insert and store in the refrigerator overnight. Then put the insert back in the slow cooker the next morning and go!
Southern Cornbread: Easy to make and so perfect served with this soup!
Apple Crisp: What a way to finish off this favorite meal! Full of apples and topped with a crisp, crunchy streusel topping, its delicious anytime!

Sunday:
Chicken Marsala: This is delicious, comforting dish is on the table in less than 30 minutes! I cook this right before serving, but do some prep and slice the chicken breasts in half lengthwise as the recipe instructs. Then I keep them in the fridge until ready to prepare.
Easy Mashed Potatoes: Delicious and easy to make ahead if you wish. They can be stored in the fridge in an airtight container, then reheated in the oven as instructed in the recipe. They are so easy, I often make them while preparing supper.
Instant Pot Oreo Cheesecake: This favorite dessert is quick to make in the instant pot, but if you don’t have one, my other Oreo Cheesecake recipe can be made without one.

Tuesday:
Chicken Tortilla Soup: This delicious soup can be made on the stovetop, in a slow cooker or in an Instant Pot with my recipe and instructions. If using my slow cooker, I’ll add all of the ingredients to the insert of my slow cooker and then store it in the refrigerator on Monday night. Then I’ll remove it from the refrigerator the next morning and add back to the slow cooker and start. To make in the Instant Pot, I add all of the ingredients to it and cook on the soup setting for the time in the recipe. Then I’ll shred the chicken, garnish and serve. You can also cook on the stovetop if you wish – I give that method in the recipe too. Three easy ways to make this delicious soup!

Wednesday:
Sheet Pan Teriyaki Salmon with Green Beans: What a perfect recipe for weeknights! To prep ahead, make the homemade teriyaki sauce and store in the refrigerator. You can prep the green beans too. Then you just have to assemble ingredients on your pan and bake!

Thursday:
Slow Cooker Red Beans and Rice: So easy to make in the slow cooker and tastes so savory and delicious! I’ll just make the rice before serving as it only takes a few minutes, but you can make ahead and reheat if you wish.

Have a great week!

Robyn xo