Weekly Meal Plan #77
Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways make supper even easier!
MEAL PLAN TIPS:
General Tso’s Chicken and Easy Lo Mein: One of my favorite, somewhat spicy takeout foods that I love made at home! It’s so quick and easy, it’s on the table in 30 minutes!
Sticky Molasses Ribs: What an easy and tasty recipe from the cookbook! I’ve already made the sauce and have it in a container in the refrigerator. The ribs are in the freezer and I’ll let them thaw overnight Saturday night. On Sunday morning, I’ll add the ribs and sauce to the slow cooker and go on about our day.
Coleslaw: This coleslaw comes together in a snap, but is also a great make-ahead side dish, too.
Best Southern Baked Beans: This cooks for a while to bring out that amazing, rich flavor, so you can make this earlier in the day if you wish and reheat.
Orange Salmon: The inviting smell of this marinade alone is reason enough to make this salmon! While it’s marinating, prepare your asparagus and roast it. The salmon only takes about 10 minutes to grill. The Poppy Seed Fruit Salad from the cookbook comes together quickly and is perfect with this! Delicious, quick meal for sure!
BBQ Ranch Chicken Cobb Salad: So easy to make when you get ready to cook supper, but a great make ahead too! To make ahead, assemble salad, leaving off the avocado, ranch dressing and BBQ sauce until ready to serve. This will store in an airtight container in the refrigerator up to 4 days.