Weekly Meal Plan #61
Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways make supper even easier!
Saturday: Rosemary Chicken Salad with Rosemary Ranch Dressing + Salted Double Chocolate Chunk Cookies ( Make Ahead, 30 Minutes)
Sunday: Creole Shrimp and Grits + Strawberry Shortcakes with Sweet Cream Cheese Biscuits (from Add a Pinch Cookbook) (30 Minutes)
Friday: Family Night Out
MEAL PLAN TIPS:
Rosemary Chicken Salad with Rosemary Ranch Dressing: If you wish to make ahead, all of the ingredients can be prepared ahead and stored in the refrigerator for up to a week, making it easy to make this salad for a quick supper. I recommend storing the ingredients in separate air tight containers to preserve their freshness. This dressing is absolutely delicious, so I’ve been keeping some of it on hand in the refrigerator!
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!
Delicious leftovers tonight make a busy Monday even easier!
Chicken Enchiladas: 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 and Rice dish too.
Supper is easier tonight since I’ve cooked my chicken ahead in the slow cooker. I also keep my homemade Enchilada Sauce on hand that I’ll use in these delicious enchiladas!
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.
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.
Oven Roasted Asparagus: Prep the asparagus ahead by washing and trimming the ends so that you’re ready to pop this in the oven!
Hope you have a great week!