Weekly Meal Plan #46

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

Weekly Meal Plan #46 - Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways to make supper even easier! // addapinch.com

Saturday: Traveling – Eat Out

Sunday:  Beef Tenderloin + House Salad with Homemade Honey Mustard Dressing + Baked Potatoes + Best Chocolate Cake  Sam’s Birthday!

Monday: Instant Pot Sweet Potato Chili   (30 Minutes)

Tuesday:  Balsamic Chicken and Vegetables (30 Minutes)

Wednesday: Leftovers

Thursday: Creole Shrimp and Grits (30 Minutes + Slow Cooker) (from the Add a Pinch Cookbook)

Friday: Pasta Fagioli (30 Minutes)

 

MEAL PLAN TIPS:

Saturday:
We took a quick weekend trip to celebrate Sam’s birthday! It’s our last night of our short getaway, so we will eat out tonight.

Sunday:
In the early afternoon, I will salt both sides of the beef tenderloin, wrap it tightly in plastic wrap and refrigerate until ready to cook. I’ve already made the salad dressing and have it in the fridge. I’ll prep potatoes and set aside while I bake Sam’s birthday cake – my Best Chocolate Cake. (Yes, he loves this cake and wants it again this weekend!) While the cake is baking, I’ll make a house salad and refrigerate until time to serve.

Monday:
Instant Pot Sweet Potato Chili: This recipe is on the table in 30 minutes with minimal prep. Delicious and so easy!

Tuesday:
Balsamic Chicken and Vegetables: I will make the balsamic mixture early in the day or even Monday and store in an airtight container in the refrigerator until time for use. I will remove it from the refrigerator as the chicken is cooking and give it a good stir to mix again right before using. Another make-ahead tip is to prep vegetables early. This can be done a day or so in advance as well. I like to cut my zucchini into spears, trim the carrots, and add all of the vegetables and the chopped garlic to an airtight container in the refrigerator. Then I can quickly add them to the skillet once the chicken has browned on both sides. It sure makes this recipe even easier!

Wednesday:
We should have leftovers from either the last couple of nights, so we’ll have those.

Thursday:
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.

Friday:
Pasta Fagioli: This is another quick, delicious meal that is on the table in 30 minutes.

Hope you have a great week!

Robyn xo

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