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

 

Saturday: Creole Shrimp and Grits (from the Add a Pinch Cookbook) (30 Minutes) + Key Lime Pie

Sunday: Chicken and Rice Casserole + Oven Roasted Asparagus + Strawberry Pretzel Salad(Make Ahead)

Monday: Leftovers

Tuesday: Chicken Enchiladas + Cilantro Lime Rice + Pineapple Sorbet (Make Ahead + 30 Minutes)

Wednesday: Shrimp Avocado Salad + House Salad + Skillet Brownie S’Mores (30 Minutes)

Thursday: Slow Cooker Vegetable Soup + Cornbread (Slow Cooker + 30 Minutes)

Friday: Family Night Out

MEAL PLAN TIPS:

Saturday:
Creole Shrimp and Grits: This is a definite go-to recipe in the cookbook! I’ve already prepped all of the veggies for this dish and will use the slow cooker method for my grits. It is a family favorite dish I think you’ll enjoy too!

Sunday:
Chicken and Rice Casserole: This favorite comfort meal is so easy and delicious! It’s one of those meals that is so easy to make ahead and freeze for later, or keep in the refrigerator for a couple of days. If you make it the day you’re going to eat it for supper, it’s so simple too – just cook the chicken in the slow cooker, then prepare the casserole to pop in the oven for supper.

For my meal plan this week, I’m planning to cook plenty of chicken in the slow cooker to use later in the week for my Chicken Enchiladas.

Oven Roasted Asparagus: Prep the asparagus ahead by washing and trimming the ends so that you’re ready to pop this in the oven!

Tuesday: 
Chicken Enchiladas: I’m loving how much easier supper is tonight since I’ve cooked my chicken ahead. I also keep my homemade Enchilada Sauce on hand that I’ll use in these.

Wednesday:
Shrimp and Avocado Salad: This is such a quick, cool and delicious salad we enjoy! I like to cook the shrimp ahead of time earlier in the day and refrigerate. Then I prepare the other ingredients in the salad and mix it all up when it’s time to serve. So good and so simple!
House Salad: I always keep a mixed green salad prepped and ready to go in the refrigerator. Makes suppers even easier during the week.

Thursday: 
Slow Cooker Vegetable Soup: Add all of your ingredients to the slow cooker insert, cover with the lid and store in the refrigerator overnight. Then, before heading out the door in the morning, grab your insert out of the fridge and let it come to room temperature as you have breakfast. Then, start it as you head out the door!

Hope you have a great week!
Robyn xo