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

It’s Sam’s Spring Break Week and we are enjoying some time camping at Disney! These are the meals I’ve planned for the week – including our family Easter meal! Many of the suppers are make ahead and all are so easy and delicious…and we may eat out some too if the mood strikes! 😉

Saturday: Grilled Chicken with Best Grilled Chicken Marinade +  Easy Tortellini Pasta Salad + Grilled Zucchini +  Strawberry Shortcakes with Sweet Cream Cheese Biscuits (from Add a Pinch Cookbook) (Make Ahead)

Easter Sunday: Easter Meal – Deviled Eggs, Slow Cooker Honey Glazed Ham (Slow Cooker) (from Add a Pinch Cookbook)  + Strawberry Spinach Salad + Southern Ambrosia + Green Beans with New Potatoes (from Add a Pinch Cookbook) + Squash Casserole +  Hummingbird Cake

Monday:  Hot Ham and Cheese Sandwiches + Leftovers from Easter Meal (15 Minutes, Leftovers)

Tuesday: Chicken Salad (Make Ahead)

Wednesday: Easy Citrus Shrimp (from Add a Pinch Cookbook)  + House Salad (30 Minutes)

Thursday: Fish Tacos with Homemade Taco Seasoning + Refried Beans + Pico de Gallo (30 Minutes, Make Ahead)

Friday: Easy Skillet Lasagna (from Add a Pinch Cookbook) + House Salad (30 Minutes)

MEAL PLAN TIPS:

Saturday:
Grilled Chicken with Marinade: Make marinade ahead and marinate chicken ahead too for the best, most delicious and juicy chicken! I’m grilling a couple of extra chicken breasts for enjoying on lunch salads and such later this week.

Easy Tortellini Pasta Salad: Delicious served warm or cold, which makes this a perfect salad to make ahead.

Easter Sunday:
The Slow Cooker Honey Glazed Ham is absolutely delicious – and so simple to make in the slow cooker! Bake your Hummingbird Cake the night before, wrap tightly and then frost it on Sunday if you wish. The Southern Ambrosia Salad can be made ahead and refrigerated as well.

Monday:““
Hot Ham and Cheese Sandwiches are delicious and will come together in a snap with leftover ham from Easter. My family loves these!
There will be leftover salads to enjoy with these sandwiches to make this a super easy meal!

Tuesday:
Chicken Salad: I’ll prepare the chicken and chop all the ingredients ahead of time, making this an easy and delicious make ahead meal! It’s one of my husband’s absolute favorite dishes!

Wednesday:
Easy Citrus Shrimp: This shrimp recipe from the cookbook comes together in a snap and is perfect for an easy, breezy meal. Paired with a salad and homemade citrus vinaigrette dressing, it is simple, scrumptious, and just right! I’ll make the vinaigrette ahead earlier in the day and always love to have a large salad assembled for my family throughout the week.

Thursday:
Fish Tacos with Homemade Taco Seasoning: I keep the Taco Seasoning made and stored in an airtight container. Even though these tacos are ready in less than 30 minutes, I love to go ahead and prep all of the veggies and the pico de gallo ahead of time to make these fish tacos even easier! You can also go ahead and mix together your sour cream and sriracha and store in the refrigerator for up to a week.

Refried Beans:
I’ll make these ahead. Prepare beans and allow to cool. Store in an airtight container in the refrigerator for up to 5 days. To reheat and serve, microwave for 3 minutes or in the oven at 350º F for 25 minutes. If the consistency of the refried beans is too thick, stir in water by the tablespoon until it has loosened to the desired consistency.

Friday:
Easy Skillet Lasagna: It’s one of my regulars I make from my cookbook – and I’ve heard many of you enjoy it too because it’s on the table in  less than 30 minutes and it’s super delicious!

I hope you all have a blessed Easter and a wonderful week!
Robyn xo