Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways make supper even easier!
Saturday: Beef Tenderloin, Homemade Horsey Sauce, Twice Baked Baby Potatoes, Salad, Strawberry Shortcakes with Sweet Cream Cheese Biscuits (Southern Spring Weekend at the Add a Pinch Barn!)
Sunday: Shrimp Scampi (30 Minutes)
Tuesday: Fish Tacos (30 Minutes)
Thursday: Sheet Pan Teriyaki Salmon with Green Beans (30 Minutes)
Friday: Skillet Lasagna (from the Add a Pinch Cookbook) + House Salad (30 Minutes)
MEAL PLAN TIPS:
I’ve been so excited about this Southern Spring Weekend at the Add a Pinch Barn for so long…and it is finally here! Four winners and their guests, along with experts in the various areas are at my Barn as we call it for a fun day of lessons, cooking…. and eating of course! Supper features some of our favorites that sound like it would be a lot to cook, but I’ve been prepping ahead for a couple of days. I’m kind of impressed how organized the Barn refrigerator is to be honest….baby potatoes already baked once, filled and ready to bake the second time for Baby Twice Baked Potatoes, Salad is pre-made with salad dressings prepped in the fridge waiting on the olive oil and a vigorous shaking, strawberries hulled, sliced and ready to go for the Strawberry Shortcake with Sweet Cream Cheese Biscuits. And so many appetizers, snacks, and foods I don’t think anyone will leave hungry!
Shrimp Scampi: You can replace the traditional pasta in this scampi with my favorite olive oil and garlic zucchini noodles if you’d like! It is a definite favorite!
Pulled Pork Sandwiches: Let the slow cooker do all the hard work for you. You can easily put everything into the slow cooker insert the evening before and refrigerate. Then, on Sunday morning, just remove from the refrigerator and place into the slow cooker, set the timer and go! Easy, peasy!
Coleslaw: This coleslaw comes together in a snap, but is also a great make-ahead side dish, too.
Classic Pound Cake: My Grandmother Verdie’s recipe for pound cake is just as delicious the next day as it is freshly baked. Bake it ahead for an easy meal!
Fish Tacos: Even though these tacos are ready in less than 30 minutes, I love to go ahead and prep all of the veggies and the pico de gallo ahead of time to make these fish tacos even easier! You can also go ahead and mix together your sour cream and sriracha and store in the refrigerator for up to a week.
Cashew Chicken: Super quick and easy! To prep ahead, I like to go ahead and cut the chicken into pieces and store in a zip-top bag in the refrigerator until ready to use. Also, go ahead and whisk together the ingredients for the sauce: soy sauce or coconut aminos, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Then, just cover with plastic wrap and store in the refrigerator until ready to cook.
Sheet Pan Teriyaki Salmon with Green Beans: This is definitely an easy go-to recipe for busy weeknights! If you want to prep ahead, go ahead and make your homemade teriyaki sauce and store in the refrigerator. You can also prep your green beans so that then, you just have to assemble ingredients on your sheet pan, bake it in the oven and voila! Supper is served! 🙂
Skillet Lasagna: This was one of the dishes from the cookbook that was on In the Kitchen with David on QVC several weekends ago. I have to tell you it is one that I turn to when we are craving lasagna without the time to put together a whole pan of it. I love that this is ready and on the table in less than 30 minutes!
Hope you have a great week!