Weekly Meal Plan #66
Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways make supper even easier!
MEAL PLAN TIPS:
Saturday: We’ll be enjoying time with friends and family at our nephew’s engagement party!
Coleslaw: This coleslaw comes together in a snap, but is also a great make-ahead side dish, too.
Best Southern Baked Beans: This cooks for a while to bring out that amazing, rich flavor, so you can make this earlier in the day if you wish and reheat.
Chicken Tortilla Soup: I provide the stove top, slow cooker and instant pot cooking methods for this delicious soup. Yum!
Orange Salmon: The inviting smell of this marinade alone is reason enough to make this salmon! While it’s marinating, prepare your asparagus and roast it. The salmon only takes about 10 minutes to grill. The Poppy Seed Fruit Salad from the cookbook comes together quickly and is perfect with this! Delicious, quick meal for sure!
Cashew Chicken: While from start to finish only takes 25 minutes on this recipe, you can definitely speed it up for a weeknight by going ahead and cutting up your chicken and storing in an airtight container in the refrigerator. Likewise, you can go ahead and mix together the sauce used in the recipe and store it in an airtight container in the refrigerator as well.
Steak Fajitas: To get a head start and reduce time even more, go ahead and prep all the veggies and store in airtight containers in your refrigerator. You can also make your salsa earlier in the week as you have time. It keeps well. I do recommend making your guacamole fresh before serving for best results!
Instant Pot Brown Rice: I made extra last night’s supper that I’ll simply reheat, but it is ready quick if you need to make more tonight!