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

Weekly Meal Plan #38 - Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways make supper even easier! //

Saturday: Creamy Artichoke Chicken  + House Salad + Mama’s Cream Cheese Poundcake (from the Add a Pinch Cookbook) (30 Minutes)

Sunday:  Eggplant Parmesan + Zucchini Pasta or Pasta + Arugula Greek Salad (Make Ahead)

Monday: Creamy Artichoke Chicken Pasta + Salad (Leftover Makeover from Add a Pinch Cookbook)

Tuesday: Fish Tacos with Homemade Taco SeasoningCilantro Lime Rice + Restaurant Salsa +Skillet Brownie S’Mores   (30 Minutes)

Wednesday: Skinny Orange Chicken + Broccoli + Honey Lime Fruit Salad (30 Minutes)

Thursday: Slow Cooker Vegetable Soup + Cornbread  + Pumpkin Cookies with Maple Buttercream Frosting   (Slow Cooker + 30 Minutes)

Friday: Family Night Out


Creamy Artichoke Chicken: So satisfying and oh-so delicious, this is a definite favorite from my cookbook. It cooks all in one skillet and then finishes in the oven. It is great for busy weeks too as it makes a scrumptious Leftover Makeover for another meal later on this week.

Eggplant Parmesan: This easy and tasty favorite dish is great to make ahead if you wish – you can prepare it up to two days ahead without baking. Just cover it tightly and store in the refrigerator. Then when ready to bake, remove from refrigerator, remove wrap, and bake according to the recipe instructions. It’s great served with your choice of zucchini noodles or a favorite pasta. The leftovers are tasty too!
Arugula Greek Salad: This salad is so full of flavor and is so good to make ahead! It will keep in an airtight container in the refrigerator for up to three days. You can easily add more arugula to the salad to make even more servings as needed, which is what I plan to do for Monday’s salad.

Creamy Artichoke Chicken Pasta: This is a Leftover Makeover from Saturday’s supper from the Add a Pinch cookbook. It’s so good served over cooked pasta, topped with shaved parmesan. In just a jiffy, supper’s ready!
I’m serving the Arugula Greek Salad again tonight too.

Fish Tacos with Homemade Taco Seasoning: I keep the Taco Seasoning made and stored in an airtight container. Even though these tacos are ready in less than 30 minutes, I often prep all of the veggies and the pico de gallo ahead of time to make even easier! You can also mix the sour cream and sriracha and store in the refrigerator for up to a week.

Skinny Orange Chicken with Broccoli: It’s easy to make the sauce ahead for this delicious favorite dish. I also cut up my chicken breasts and pop back in fridge until ready to cook. My family and I love this fresh take on this popular take out dish – and enjoy it much more than eating its takeout version!
Honey Lime Fruit Salad: Make this ahead and keep in the refrigerator – all the juices mix together for an absolutely delish salad!

Slow Cooker Vegetable Soup: This scrumptious soup is so easy to make! To make it ahead, just add all of the ingredients to the slow cooker insert, cover with the lid and store in the refrigerator overnight. Then, in the morning, get the insert out of the fridge and let it come to room temperature as you have breakfast and get ready that morning. Then, simply start it the slow cooker right before heading out the door that morning.

Have a good week!
Robyn xo

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