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: A cookbook fave, these tasty wings are so crispy and delicious without being deep fried! Since they are freezer friendly I often make extra. They can be frozen for up to 3 months.
House Salad and Buttermilk Ranch Dressing: I always have a house salad in the fridge to enjoy as a quick lunch or side at supper. We love this Buttermilk Ranch Dressing so I make it ahead a lot too. It stores in the fridge for up to a week.
Peanut Butter Cup Blondies: I’ll put it simply…if you like peanut butter and chocolate….you are going to love these. They are great made the day before.

Sunday:
Shrimp Creole has been one of my favorites for years as my Mama made it when I was growing up. It’s simple and delicious. But for prepping ahead,  just chop the onions, celery, garlic and peppers if you wish.
Roasted Asparagus: To get a head start on this dish, I’ll clean and snap the woody ends off the asparagus stalks ahead of time. Since it roasts fairly quickly, cook it while the Shrimp Creole is cooking.

Monday: 
BLT Avocado Lettuce Wrap: So fresh and delish! It’s an easy dish we all enjoy in my house.

Tuesday:
Chicken Fajitas: So good, we like them even more than restaurant versions. And I like them even more since they are so quick and easy – just 25 minutes from start to finish! But if I get a chance to chop and prep the veggies the night before or earlier in the day, it speeds supper along even more.

Thursday:
Chicken Salad with Grapes: I can’t even begin to tell you how much my family loves this chicken salad. What a go-to in my house! It’s so easy and delicious anyway, but to make it ahead, I may either cook my chicken on Tuesday when cooking some for fajitas, or I will cook chicken in the slow cooker during the day. Having the chicken ready ahead makes this fave one of my favorites to make!

Friday:
Skillet Steaks: Grilled steaks are always delicious, but there’s something scrumptious and special about this steak seared in a hot skillet! I like to season the steak several hours before cooking. It results in such an incredible flavor!

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

Have a great week!

Robyn xo