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

Saturday: Crispy Chicken Wings (from Add a Pinch Cookbook) + House Salad with Buttermilk Ranch Dressing + Peanut Butter Cup Blondies (Make Ahead/Freezer Friendly)

Sunday: Shrimp Creole + Rice + Roasted Asparagus + Key Lime Pie (60 Minutes)

Monday: BLT Avocado Lettuce Wraps + Spicy Roasted Sweet Potato Wedges with Avocado Crema (30 Minutes)

Tuesday: Chicken Fajitas + Cilantro Lime Rice + Homemade Refried Beans (30 minutes)

Wednesday: Leftovers

Thursday: Chicken Salad with Grapes (Make Ahead)

Friday:  Skillet Steaks with Gorgonzola Herbed Butter + Instant Pot Baked Sweet Potatoes  + House Salad with Buttermilk Ranch Dressing + Strawberry Cobbler (30 Minutes + Instant Pot/Pressure Cooker)

MEAL PLAN TIPS:

Saturday:
Crispy Chicken Wings: These favorite chicken wings are so crispy and delicious without being deep fried and I’ve included them in my cookbook. They are freezer friendly too so you can make ahead and freeze them for up to 3 months.
House Salad and Buttermilk Ranch Dressing: I’ve mentioned that I keep a house salad mixed and in the refrigerator to add to meals during the the week. The Buttermilk Ranch Dressing can be made ahead of time and stored in the refrigerator for a up to a week.
Peanut Butter Cup Blondies: Perfect to make ahead the day before. They are scrumptious and always a hit!

Sunday:
This Shrimp Creole has long been one of my favorites. It’s a so simple to make, yet so delicious. I sometimes chop and prep the onions, celery, garlic and peppers ahead of time, so they are ready in the fridge when I begin making this recipe.
Roasted Asparagus: It’s easy to prep by cleaning and snapping the woody ends off the asparagus stalks ahead of time. It roasts quickly, so I will cook it while the Shrimp Creole cooks.

Monday: 
BLT Avocado Lettuce Wrap: Such a simple, tasty  and quick weeknight fave!

Tuesday:
Chicken Fajitas: Delicious supper that’s one of my quick and easy go-to recipes! Since it takes just 25 minutes from start to finish, it’s perfect for busy weeknights. I like to go ahead and prep the veggies the night before sometimes.

Thursday:
Chicken Salad with Grapes: My family definitely loves this chicken salad! To make ahead,  I’ll either cook my chicken on Tuesday when I cook it for the fajitas, or put chicken in the slow cooker in the morning to cook during the day. Having the chicken done ahead of time makes this family favorite one of my favorites to make!

Friday:
Skillet Steaks: Grilled steaks are scrumptious for sure, but there’s just something amazing about this steak seared in a hot skillet! I like to season mine several hours before I’ll be cooking it to heighten the flavor of the steak.

Gorgonzola Herb Butter: I make this ahead and store it in the fridge until ready to top these hot, sizzling steaks. Don’t skip this herbed butter – it’s a delicious final touch!

Have a great week!

Robyn xo