Weekly Meal Plan #39

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

Saturday: Caprese Grilled Chicken + Skillet Roasted Sweet Potatoes + House Salad + Chewy Sugar Cookies (30 Minutes)

Sunday: Pot Roast with Root Vegetables + Yeast Rolls + Mama’s Chocolate Pie with Meringue Topping (from Add a Pinch Cookbook)

Monday: Chicken Caesar Salad + Easy Caesar Dressing + Chewy Sugar Cookies (Make Ahead)

Tuesday: Pot Roast Pot Pie + Skillet Green Beans (Leftover Makeover from Add a Pinch Cookbook)

Wednesday: White Chicken Chili + Mississippi Mud Cake (Slow Cooker or 30 Minutes)

Thursday: Leftovers

Friday: Family Night Out

MEAL PLAN TIPS:

Saturday:
Caprese Grilled Chicken: Great dish to grill on a nice weekend evening. Easy to put together too. I’ll make my balsamic glaze earlier and have stored in the fridge. While we are grilling, I’ll throw some extra chicken breasts on for supper Monday night. Makes Monday supper’s soo easy!

Sunday:
Pot Roast with Root Vegetables: As it’s beginning to feel a bit like fall around here, a hearty, comforting pot roast is just what I’m craving! This cookbook recipe is slow cooker easy and even makes a great Leftover Makeover supper another night this week!

Monday:
Grilled Chicken Caesar Salad: I grilled extra chicken on Saturday to make this supper extra easy! Make the Caesar Dressing ahead and store in refrigerator – I keep it made since my family enjoys it so much. Go ahead and cube the bread you are using for croutons and place in airtight container – and you can even go ahead and and bake them if you wish. I like them warm, so I bake mine just before serving the salad.

Tuesday:
Pot Roast Pot Pie: Sunday’s recipe from my cookbook makes such a delicious Leftover Makeover that cooks in about 12 minutes! The Skillet Green Beans are quick and easy and ready in 15 minutes, making tonight’s supper an easy one!

Wednesday:
White Chicken Chili: This recipe can be made rather quickly on the stovetop or easily in the slow cooker too!
It is delicious and so simple to make either way, but for the slow cooker method, put everything in the insert of the slow cooker the night before and then keep in the refrigerator overnight. Then, the next morning, just pop into the slow cooker and set the timer.

Take care!
Robyn xo