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

Weekly Meal Plan #69 - Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways to make supper even easier! //

Saturday: Slow Cooker Pulled Pork Sandwiches + Coleslaw +  Mississippi Mud Cake (Slow Cooker, Make Ahead)

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

Monday: Sweet and Sour Meatball Rolls + Chips (from the Add a Pinch Cookbook) (Leftover Makeover)

Tuesday: Cashew Chicken + Zucchini Noodles (30 minutes)

Wednesday:  Skillet Beef Ziti + Salad (30 Minutes)

Thursday:  Air Fryer Enchilada Stuffed Baked Potatoes + House Salad + No Bake Chocolate Cookies (30 Minutes and Make Ahead)

Friday: Family Night Out


Perfect Pulled Pork Recipe - This simple slow cooker recipe makes the most amazing pulled pork! So easy! //

Pulled Pork Sandwiches: Let the slow cooker do all the hard work for you. You can easily put everything into the slow cooker insert the evening before and refrigerate. Then, on Saturday morning, just remove from the refrigerator and place into the slow cooker, set the timer and go! Easy AND delicious!
Coleslaw: This coleslaw comes together in a snap, but is also a great make-ahead side dish too.

Sweet and Sour Meatballs Recipe from Add a Pinch Cookbook //

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 wonderful for a Leftover Makeover meal that I’ll make tomorrow. It’s also one of my Freezer Friendly dishes in the cookbook!

Sweet and Sour Meatball Rolls: Leftover Makeover from last night’s supper makes tonight’s meal so simple!

Cashew Chicken Recipe - This Cashew Chicken recipe makes a favorite quick and easy recipe perfect for busy weeknights! Ready and on the table faster than takeout! //

Cashew Chicken: To prep ahead, I like to go ahead and cut the chicken into pieces and store in a zip-top bag in the refrigerator until ready to use. Also, go ahead and whisk together the ingredients for the sauce: soy sauce or coconut aminos, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Then, just cover with plastic wrap and store in the refrigerator until ready to cook.

Skillet Beef Ziti Recipe - This Skillet Beef Ziti Recipe makes a quick and easy weeknight supper that the whole family loves! The pasta cooks right in the skillet and goes straight from the cooktop to the table in 30 minutes! //

Skillet Beef Ziti: So easy and quick, but you can pre-measure ingredients to make it even quicker if you’d like.
House Salad: I always keep a mixed green salad prepped and ready to go in the refrigerator. So easy to add to suppers during the week.

Air Fryer Enchilada Stuffed Baked Potatoes Recipe - This quick and easy recipe combines a perfect baked potato filled with black beans, enchilada sauce, and more! //

Air Fryer Enchilada Stuffed Baked Potatoes: This is such a quick, delicious and versatile recipe that comes together in a snap! It’s a tasty meatless meal,  but you could also add some ground beef to these if you want.

Have a great week!
Robyn xo

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2 Comments Leave a comment or review

  1. I appreciate your “organizational” hints given with your recipes. Several times you mention that you keep a prepared salad in the refrigerator to use during the week (even on your trips). Any suggestions on how you prepare and keep it fresh? Thank you.

    1. I’m so glad you find those little hints useful! For my green salads, I do a couple of things depending on the week. I like to prepare my salad including cucumbers, tomatoes, carrots, etc and store in a freezer-safe zip top bag (they are thicker) with a dry paper towel folded up inside the zip top bag to absorb moisture. Alternately, I’ll prep all of my salad toppings by peeling and slicing or chopping, etc and place into individual airtight glass containers with snap on lids.

      A friend of mine told me that with her large family, she always would just wash her crisper drawer of her refrigerator really well then line it with plastic wrap followed by paper towels. Then, she would wash and dry her salad greens and add them to the prepped crisper drawer. Then, she would have all of the salad toppings ready in individual containers like I described. She said it was wonderful for her busy family so that everyone could just grab the tongs and fix a large salad for meals, too.

      I hope that helps!

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