Weekly Meal Plan #82
Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways to make supper even easier!
Saturday: Creamy Artichoke Chicken + House Salad + Mama’s Cream Cheese Poundcake (from the Add a Pinch Cookbook) (30 Minutes)
Monday: Creamy Artichoke Chicken Pasta + Salad (Leftover Makeover from Add a Pinch Cookbook)
Friday: Family Night Out
MEAL PLAN TIPS:
Creamy Artichoke Chicken: This is another favorite in the cookbook! So satisfying and oh so delicious, this dish cooks all in one skillet and then it’s finished off in the oven. It makes a tasty Leftover Makeover for another supper this week.
Eggplant Parmesan: Prepare eggplant parmesan up to two days ahead without baking. Cover tightly and store in the refrigerator. When ready to bake, remove from refrigerator, remove wrap, and bake according to recipe instructions. So simple! Serve with your choice of zucchini “pasta” or your favorite pasta. Makes delicious leftovers too!
Arugula Greek Salad: This salad is so full of flavor and is so good to make ahead! Salad will keep in an airtight container in the refrigerator for up to three days. You can easily add more arugula to the salad to make even more servings as needed, which is what I plan to do for Monday’s salad.
Creamy Artichoke Chicken Pasta: This is a Leftover Makeover from Saturday’s supper from the Add a Pinch cookbook. It’s delicious served over cooked pasta, topped with shaved parmesan and supper’s ready!
I’m serving the Arugula Greek Salad again tonight too.
Fish Tacos with Homemade Taco Seasoning: I keep the Taco Seasoning made and stored in an airtight container. Even though these tacos are ready in less than 30 minutes, I love to go ahead and prep all of the veggies and the pico de gallo ahead of time to make these fish tacos even easier! You can also go ahead and mix together your sour cream and sriracha and store in the refrigerator for up to a week.
Skinny Orange Chicken with Broccoli: It’s so easy to go ahead and make the sauce for this delicious favorite dish! Sometimes I cut up my chicken breasts and pop back in fridge until ready to cook. I love this fresh take on this popular take out dish – and I certainly don’t want take out after eating this!
Honey Lime Fruit Salad: Make this ahead and keep in the refrigerator – all the juices mix together for an absolutely delish salad!
Slow Cooker Vegetable Soup: Add all of your ingredients to the slow cooker insert, cover with the lid and store in the refrigerator overnight. Then, before heading out the door in the morning, grab your insert out of the fridge and let it come to room temperature as you have breakfast. Then, start it the slow cooker right before leaving in the morning.
Have a great week!