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

 

Saturday: Plan for Family Night Out

Sunday: Jambalaya (from the Add a Pinch Cookbook) (30 Minutes)

Monday: Steak Fajitas (30 Minutes)

Tuesday: Teriyaki Chicken over Zucchini Noodles (30 Minutes)

Wednesday: Steak Fajita Salad (Leftover Makeover)

Thursday: Parmesan Crusted Salmon and House Salad (30 Minutes)

Friday: BBQ Pork Tenderloin, Cucumber and Tomato Salad, Jalapeno Cheddar Cornbread Muffins

Meal Plan Tips:

We are still traveling during this week, but I wanted to share this delicious, quick, and easy meal plan with you for this week. Most of the meals are ready in 30 minutes or a perfect for using leftovers!

Sunday:
Jambalaya: This recipe just takes 30 minutes and is perfect for a quick meal that everyone loves!

Monday: 
Steak Fajitas: A definite quick and easy go-to recipe that takes just 25 minutes from start to finish. I also like to go ahead and prep the veggies the night before.

Tuesday:
Teriyaki Chicken: I use my homemade teriyaki sauce in this recipe. While making the sauce only takes 10 minutes, you can easily make it ahead and store in the refrigerator to make this meal prep even faster!
Zucchini Noodles: I love to serve my teriyaki chicken over rice, steamed broccoli, and these super easy zucchini noodles. Yum!

Wednesday:
Steak Fajita Salad: This is a leftover makeover from Monday night’s steak fajitas.

Thursday:
Parmesan Crusted Salmon: A definite staple in my house! To make prep go even faster, go ahead and grate your Parmesan cheese and chop your parsley. Store them in separate airtight containers in the refrigerator and just grab and use when cooking.
House Salad: I generally like to make a huge salad earlier in the week which helps make weeknights even easier!

Friday:
BBQ Pork Tenderloin: Make your BBQ sauce ahead of time so that it is ready to go!
Cucumber Tomato Salad: Make this salad up to 7 days ahead of time and store in the refrigerator.
Jalapeno Cheddar Cornbread Muffins: You can make these muffins the night before and then just reheat or if you want to make them fresh, just prep ahead by dicing the jalapeno and shredding your cheddar to quickly mix into the cornbread muffin batter for baking.

Have a great week!
Robyn xo