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

Saturday: Trip home from beach – Eat out

Sunday: Pulled Pork Sandwiches + Coleslaw + Classic Pound Cake  (Slow Cooker)

Monday: Cashew Chicken + Zucchini Noodles (30 minutes)

Tuesday: Leftovers

Wednesday: Chicken Fajitas + Cilantro Lime Rice + Homemade Refried Beans (30 minutes)

Thursday: Orange Salmon + Garlic Butter Roasted Asparagus + Poppy Seed Fruit Salad (from Add a Pinch Cookbook) (30 minutes)

Friday: Crispy Chicken Wings (from Add a Pinch Cookbook) + Sheet Pan Nachos + House Salad with Buttermilk Ranch Dressing + Peanut Butter Cup Blondies (Make Ahead/Freezer Friendly)

MEAL PLAN TIPS:

Saturday:
We will be heading home today from a wonderful week at the beach. We’ll eat out along the way home.

Sunday: 
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!

Monday: 
Cashew Chicken: While from start to finish only takes 25 minutes on this recipe, you can definitely speed it up for a weeknight by going ahead and cutting up your chicken and storing in an airtight container in the refrigerator. Likewise, you can go ahead and mix together the sauce used in the recipe and store it in an airtight container in the refrigerator as well.

Tuesday:
Leftover Makeover: My pork roast recipe makes a lot of pulled pork, so we will plan to have a house salad topped with pulled pork and the Buttermilk Ranch dressing I’m making for Friday. If we don’t eat this, we will have more Pulled Pork Sandwiches or Cashew Chicken from last night.

Wednesday: 
Chicken Fajitas: A definite quick and easy go-to recipe that takes just 25 minutes from start to finish. If you want to speed things along, even more, I like to go ahead and prep the veggies the night before.

Thursday:
Orange Salmon: The inviting smell of this marinade alone is reason enough to make this salmon! While it’s marinating, prepare your asparagus and roast it. The salmon only takes about 10 minutes to grill. The Poppy Seed Fruit Salad from the cookbook comes together quickly and is perfect with this! Delicious, quick meal for sure!

Friday:
Crispy Chicken Wings: These are from the cookbook and are so crispy and delicious without being deep fried! They are freezer friendly too so you can make a bunch and freeze them for up to 3 months!
Sheet Pan Nachos: So easy and ready in minutes, very minimal prep needed.
House Salad and Buttermilk Ranch Dressing: I’ve mentioned many times before I like to keep a house salad mixed and in the refrigerator to add to meals during the the week. The Buttermilk Ranch Dressing can be made ahead of time and stored in the refrigerator for a up to a week.
Peanut Butter Cup Blondies: Perfect to make ahead the day before.
These are favorites my son and his friends (and the rest of us!) really enjoy! And all of these dishes are perfect for a Friday movie night at home!

I hope you have a great week!

Robyn xo