Weekly Meal Plan #70

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

Saturday: Grilled Chicken with Best Grilled Chicken Marinade +  Easy Tortellini Pasta Salad  + Grilled Okra + Best Chocolate Cake (Make Ahead)

Sunday:  Chicken and Snap Pea Skewers + Spring Arugula, Radish, and Pea Salad  + Bart’s Cinnamon Rolls for dessert (from Add a Pinch Cookbook)

Monday: Leftovers

Tuesday: Shrimp Scampi  with Pasta (or Zucchini Noodles) + House Salad (30 Minutes)

Wednesday: Sheet Pan Parmesan Chicken and Vegetables (30 Minutes)

Thursday: Chicken Fajita Quesadilla + Pico de Gallo + Guacamole (30 Minutes)

Friday: Eat Out

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 another meal later this week.

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

Sunday:
Chicken and Sugar Snap Pea Skewers: Such a delicious and simple recipe from my cookbook! It’s a perfect way to welcome spring with such vivid and fresh flavors! These are quick to assemble, but I prep them the night before so they marinate overnight in the fridge so it’s even easier when meal time arrives.
Spring Arugula, Radish, and Pea Salad: This salad from the cookbook uses the Mint and Parsley Pesto that’s also used with the skewers.
Bart’s Cinnamon Rolls: We’ve made a large batch of these family favorites this morning for brunch and will enjoy them with coffee tonight for dessert too!

Tuesday:
Shrimp Scampi: This favorite is ready in 15 minutes! The pasta can cook the same time as the shrimp, making this a quick and easy weeknight meal that is elegant enough for entertaining too! You can also replace the traditional pasta for Zucchini noodles if you want.

Wednesday:
Sheet Pan Parmesan Chicken and Vegetables: Ready in 30 minutes, there really isn’t much prep necessary for this one. You can go ahead and prep the vegetables and refrigerate them until ready to cook if you wish. It’s delicious and so perfect for a busy weeknight!

Thursday:
Chicken Fajita Quesadillas: I love to prep all of the veggies and chicken and store in zip top bags or airtight containers so that when I’m ready to make my quesadillas, they are ready to go!
Pico de Gallo: This is a family favorite I often keep made ahead for topping chips or adding to wraps at lunch and more, so this will be made ahead and in my fridge.

Hope you have a great week!

Robyn xo