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

Saturday: Slow Cooker Beef Bourguignon Recipe (Slow Cooker)

Sunday: Baked Chicken, Broccoli, Macaroni & Cheese + Apple Crisp (Make Ahead)

Monday: Leftovers

Tuesday:  Shredded Chicken Burritos + Refried Beans + Pico de Gallo (Make Ahead)

Wednesday: Red Pepper Mushroom Black Bean Soup + Rice + Chewy Sugar Cookies (20 Minutes or Make Ahead)

Thursday: Sweet and Sour Meatballs with Zucchini  (from the Add a Pinch Cookbook) (Freezer Friendly)

Friday: Family Night Out

Meal Plan Tips:

Saturday:
Slow Cooker Beef Bourguignon Recipe: I love this super easy recipe in the slow cooker. I like to prep the ingredients the evening before if I know that I’ll have a busy morning the next morning. Then, all I have to do is remove the slow cooker insert container from the refrigerator the next morning and pop it into the slow cooker, set the time and go!

Sunday:
Mac & Cheese: Make Southern Macaroni and Cheese up to 3 days ahead and store in the refrigerator. If not serving a large crowd, divide the recipe into two containers – one for now and one for later! Spread the macaroni and cheese into two 8 x 8 containers. Do not add the buttery cracker topping. Wrap one for the refrigerator to bake within 3 days and the other for the freezer for up to a month!

Monday:
Leftovers from the delicious meals we enjoyed this past weekend!

Tuesday:
Shredded Chicken Burritos: This classic burrito is so simple to make and ready in 30 minutes! But they are great to make ahead and even stock in the freezer! I’ll make these ahead of time on Sunday when I bake chicken – to do that, just simply prepare burritos and wrap each individually with parchment paper followed by plastic wrap or foil. Store in the refrigerator for up to 5 days.

To reheat and serve, microwave for 3 minutes (remove foil, if wrapped in foil) or in the oven at 350º F for 25 minutes (remove plastic wrap, if used). Easy as can be and even more delicious!

Wednesday:
Red Pepper Mushroom Black Bean Soup: We’re having a meatless meal with this super simple, super tasty soup! You can chop the veggies for the soup earlier in the day and store in the fridge, but this is a quick supper and on the table in minutes!

Thursday:
Sweet and Sour Meatballs with Zucchini: My family has always loved this recipe of my Mama’s – so of course it had to go in my cookbook! It can also be served over rice, but I like to serve over zucchini because it adds another vegetable to supper.

I make my applesauce used in the recipe ahead and refrigerate (just a bit of advice – make extra – because it’s so delicious you may just eat the first batch!) You can make your meatballs ahead and refrigerate if you wish. I will go ahead and prepare the sauce  ahead of time and refrigerate so that at supper time, I put it all together and cook. This is a great meal to make a Leftover Makeover on another night and is also Freezer Friendly!

Have a great week!
Robyn xo