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Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways to make supper even easier!
Saturday: Southern Pimento Cheese (from Add a Pinch Cookbook) as spread on Biscuit BLT Sandwiches + Parmesan Black Pepper Zucchini Chips (30 Minutes, Make Ahead)
Sunday: Baked Chicken + Skillet Mac and Cheese + Cucumber and Tomato Salad + Best Vanilla Cake (30 Minutes, Make Ahead)
Monday: Fettuccine Alfredo (Alfredo Sauce) + Grilled Caesar Salad with Caesar Dressing (30 Minutes, Make Ahead)
Tuesday: Steak Fajitas + Guacamole + Restaurant Style Salsa (30 Minutes, Make Ahead)
Thursday: Mushroom and Wild Rice Stuffed Peppers + House Salad (from the Add a Pinch Cookbook) (30 Minutes)
Friday: Buffalo Shrimp Salad + Salted Double Chocolate Chunk Cookies (15 Minutes, Make Ahead)
MEAL PLAN TIPS:
My family’s meal plan today has a definite southern flair for Derby Day! It’s also Cinco de Mayo, so if you want a Mexican themed supper, just switch today’s meal with Tuesday’s meal and make your Steak Fajitas today. Easy switch and both are deliciously fun meals!
Southern Pimento Cheese: This is my heirloom family recipe for this Southern favorite spread! It’s just as perfect for parties as it is for snacking – or the special spread for this Biscuit BLT Sandwich! To make ahead, just store in an airtight container in the refrigerator for up to a week.
Biscuit BLT Sandwiches: You can definitely cook your Buttermilk Biscuits and your bacon ahead to make supper come together a little quicker. If you make them at supper time, if you spread the Pimento Cheese on the warm biscuit, it will kind of melt into the biscuit, which is delicious, or you can let the biscuits cool a bit before spreading the Pimento Cheese. It’s up to you…both ways are phenomenal!
Baked Chicken: Simple and delicious! I will make extra in case someone wants to add chicken to their pasta dish tomorrow night.
Skillet Mac and Cheese: My goodness, is this a treat! To make-ahead, prepare without adding the topping. Cover tightly with wrap and refrigerate. To serve, remove from the refrigerator and top with the Panko topping mixture and bake at 325º F for 15 minutes. I’ve also included freezer instructions in my blog post… just in case you want to make an extra one for later. 😉
Cucumber Tomato Salad: Make this salad up to 7 days ahead of time and store in the refrigerator.
Best Vanilla Cake: Have you tried my Best Chocolate Cake yet? If so, this Vanilla Cake is the perfect sister cake to it! It’s so simple to make – it’s a one-bowl cake and absolutely delicious! Make this earlier in the day and enjoy for dessert!
Fettuccini Alfredo (Alfredo Sauce recipe): This classic Alfredo Sauce is scrumptious and comforting – the best I’ve personally tasted! And it’s so easy to make and on the table in less than 30 minutes. Perfect over cooked pasta, tonight it is served over fettuccini. I will have extra Baked Chicken from the previous night supper in case someone (maybe me!) wants to make this into Chicken Fettuccini Alfredo.
Grilled Caesar Salad and Caesar Dressing: This salad has a tasty smoky flavor with just the bit of grilling you will do to the lettuce. Since this is all I’m grilling tonight, I’ll use my grill pan and my cooktop to make it. I will also make my Caesar Dressing ahead of time. We like it so much, I almost always have some in the fridge.
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!
Mushroom and Wild Rice Stuffed Peppers: This delicious meatless meal from my cookbook is so hearty, you’ll never miss the meat! Ready in under 30 minutes and always a hit when I make it! To get a head start on these, go ahead and cut the peppers in half and get all the seeds out. Then store in an airtight container in the refrigerator until ready to cook supper.
Buffalo Shrimp Salad: Even though this recipe comes together quickly, you’ll want to make your buffalo sauce ahead of time. I love my homemade version, but you can always use store-bought if you like.
I hope you have a wonderful week!