Weekly Meal Plan #57
Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways to make supper even easier!
Sunday: Creole Shrimp and Grits (30 Minutes, Slow Cooker) (from the Add a Pinch Cookbook)
Friday: Eat Out
Meal Plan Tips:
Chicken Cacciatore: This cooks all in one skillet and is comfort food at it’s best! It’s simple to make, but you can chop the herbs and other ingredients ahead of time if you wish.
My Best Chocolate Cake is one of our family favorites for celebrations! I’m looking forward to enjoying a slice for my birthday!
Creole Shrimp and Grits: A recipe from the cookbook that we love! I’ll use the slow cooker version for my grits so that I only have to whip up the creole shrimp when ready for supper!
Slow Cooker Minestrone Soup: This delicious soup is made super easy in the slow cooker! It can be made ahead and refrigerated for a few days or it can be frozen. If you wish to make this even easier, add all the ingredients except the zucchini and pasta to the slow cooker insert and refrigerate overnight. Then just start the slow cooker in the morning before leaving for the day. So easy and delicious!
Parmesan Garlic Bread Bites: These little buttery bites of deliciousness are so easy to make! They are made from my Homemade Pizza Dough, which you will use later in the week too! I usually keep the pizza dough in the freezer. But this pizza dough is really simple to make if you want to make it today ahead of making this recipe.
If you want to keep this meal vegan, the minestrone is delicious by itself if you choose to forgo the Parmesan Garlic Bread bites (and serve the soup without the parmesan I sprinkle on top).
Three Cheese White Pizza: I love to keep homemade pizza dough in the freezer for busy weeknights. Then, I just let the dough thaw in the refrigerator overnight so that by suppertime, it is ready for making our homemade pizzas! This makes supper even easier!
Zuppa Toscana: I have loved this Olive Garden favorite for years and just had to make it at home…and am I so glad I did! It is super quick and simple to make – and ready in 30 minutes. I keep my homemade chicken stock made ahead for recipes like this, but you can certainly use pre-made stock. Even though this is super quick, you can also make a big pot of this on the weekend, keep in the fridge and just reheat for supper!
Have a great week!