Weekly Meal Plan #33

Robyn Stone

on Jul 30, 2017, Updated Mar 17, 2020

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

Weekly Meal Plan #33 - Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways make supper even easier! // addapinch.com

Saturday: Family Night Out

Sunday: Heirloom Tomato Salad with Charred Corn & Okra + Pepper Jelly Pork Medallions (from Add a Pinch Cookbook)

Monday: Grilled Chicken with Best Chicken Marinade + Southern Potato Salad + Caprese Salad with Balsamic Glaze + Fresh Pineapple Sorbet (Make Ahead)

Tuesday: Grilled Chicken Salad with Pesto Ranch Dressing (Leftover Makeover)

Wednesday: Easy Citrus Shrimp (from Add a Pinch Cookbook) + House Salad with Citrus Vinaigrette Dressing ( Add a Pinch Cookbook and Make Ahead)

Thursday: Sweet & Spicy Chicken Wraps + Sweet Potato Chips+ Poppy Seed Fruit Salad (from Add a Pinch Cookbook) + No Bake Chocolate Cookies (Leftover Makeover and Add a Pinch Cookbook)

Friday: Crispy Chicken Wings (from Add a Pinch Cookbook) +  Sheet Pan Nachos + Restaurant Style Salsa + Guacamole + Peanut Butter Cup Blondies (Add a Pinch Cookbook, Make Ahead and Freezer Friendly)

MEAL PLAN TIPS:

It’s so hard to believe, but school starts back for Sam toward the end of this coming week! So, I’m making a lot of favorites this week for supper. It’s going to be a delicious week! 🙂

Saturday:
Night Out!

Sunday:
Heirloom Tomato Salad with Charred Corn and Okra: I love this salad so much – it’s the cover of the Add a Pinch Cookbook. The corn can be cut off the cob and and okra sliced and set aside in the refrigerator. I make my Pepper Jelly and keep on hand a lot, so this dressing will be quick to mix and use atop this beautiful salad!
Pepper Jelly Pork Medallions: This recipe comes together and is on the table in less than 30 minutes! It is one of our favorites!
Monday:
Grilled Chicken: I will have my Grilled Chicken Marinade made ahead and our chicken marinating for the best, most delicious and juicy chicken! I’m grilling extra chicken breasts to make supper for Tuesday and Wednesday nights as well.

Southern Potato Salad: Make the potato salad the night before and refrigerate – so scrumptious and easy.

Caprese Salad: I love this with fresh, ripe tomatoes and fresh basil. I prefer to make this right before supper and serve immediately. So delicious!

Fresh Pineapple Sorbet: Made with just a minimal, fresh ingredients, make this ahead of time and keep in freezer until time to serve. Amazing flavor and perfect end to the meal! (Hint: Chop and refrigerate the pineapple that you’ll need for the spread on Wednesday!)

Tuesday:
Grilled Chicken with Pesto Ranch Dressing: I’ll use grilled chicken that I made Monday night for this salad and have my pesto already made and in the refrigerator waiting!

Wednesday:

Easy Citrus Shrimp: This cookbook favorite comes together in minutes and is perfect for a busy weeknight or entertaining friends! You can prepare ingredients ahead of time if you wish though. Leftovers make a great salad too!

House Salad: I keep salads ready to go in the refrigerator, so I just make Citrus Vinaigrette earlier in the day, add the oil right before supper, give it a hearty shake – or three – and serve!

 

Thursday:

Sweet & Spicy Chicken Wraps: These come together easily with chicken breasts I grilled on Monday and saved for these. The Pineapple Jalepeno Cream Cheese Spread is super fast to mix up with only four ingredients – and you already chopped the pineapple on Monday night when making sorbet. Win Win!

Sweet Potato Chips: These bake in the microwave so quickly! Delish!

Poppy Seed Fruit Salad: Make this ahead of time, refrigerate and let the amazing dressing bring out the juiciness of the fruit! Love this!

No Bake Chocolate Cookies: My Mama always made these cookies for our first day of school and I’ve continued the tradition with my son, Sam!

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!

Restaurant Style Salsa: So quick and easy, but you can chop up the veggies earlier in the day if you wish.
Peanut Butter Cup Blondies: Perfect to make ahead the day before.

Have a great week!
Robyn xo

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