Weekly Meal Plan #83

Saturday: Rosemary Chicken Salad with Rosemary Ranch Dressing  + Salted Double Chocolate Chunk Cookies ( Make Ahead, 30 Minutes)

Sunday: Creole Shrimp and Grits  + Strawberry Shortcakes with Sweet Cream Cheese Biscuits(from Add a Pinch Cookbook) (30 Minutes)

Monday: Leftovers

Tuesday:  Chicken Enchiladas + Cilantro Lime Rice + Pineapple Sorbet (Make Ahead + 30 Minutes)

Wednesday:  Shrimp Avocado Salad + House Salad + Skillet Brownie S’Mores (30 Minutes)

Thursday: Skillet Ribeye Steaks + Air Fryer Baked Potatoes  + Oven Roasted Asparagus + Strawberry Pretzel Salad (Make Ahead, 30 Minutes)

Friday: Family Night Out

MEAL PLAN TIPS:

Saturday:
Rosemary Chicken Salad with Rosemary Ranch Dressing: If you wish to make ahead, all of the ingredients can be prepared ahead and stored in the refrigerator for up to a week, making it easy to make this salad for a quick supper. You can go ahead and make enough chicken ahead for the Chicken Enchiladas for Tuesday’s supper. I recommend storing the ingredients in separate air tight containers to preserve their freshness. This dressing is absolutely delicious, so I’ve been keeping some of it on hand in the refrigerator!

Sunday:
Creole Shrimp and Grits: This is a definite go-to recipe in the cookbook! I’ve already prepped all of the veggies for this dish and will use the slow cooker method for my grits. It is a family favorite dish I think you’ll enjoy too!

Monday:
Delicious leftovers tonight make a busy Monday even easier!

Tuesday:
Chicken Enchiladas: For my meal plan this week, I’m planning to cook plenty of chicken ahead so supper is easier tonight. I also keep my homemade Enchilada Sauce on hand that I’ll use in these delicious enchiladas!

Wednesday:
Shrimp and Avocado Salad: This is such a quick, cool and delicious salad we enjoy! I like to cook the shrimp ahead of time earlier in the day and refrigerate. Then I prepare the other ingredients in the salad and mix it all up when it’s time to serve. So good and so simple!
House Salad: I always keep a mixed green salad prepped and ready to go in the refrigerator. Makes suppers even easier during the week.

Thursday:
Skillet Ribeye Steaks: After seasoning according to the recipe, at this point, I personally like to cover my rib eye steaks and let them rest in the refrigerator for an hour or more. Many times, I’ll prep my rib eye steaks one evening for cooking the next. Before cooking, I remove from the refrigerator and allow to rest at room temperature for 30 minutes before cooking. If you are preparing to cook and do not have time to refrigerate overnight, at least let your steaks rest at room temperature for 30 minutes before cooking.
Air Fryer Baked Potatoes: These baked potatoes are super easy and delicious in the air fryer! They can bake in the air fryer while you are cooking your Skillet Ribeyes, but if you want to have them ready, go ahead and have them scrubbed clean and ready to cook.

Hope you have a great week!
Robyn xo