Weekly Meal Plan #85
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Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways to make supper even easier!
Saturday: Slow Cooker Pulled Pork Sandwiches + Coleslaw + Mississippi Mud Cake (Slow Cooker, Make Ahead)
Sunday: Sweet and Sour Meatballs with Zucchini (from the Add a Pinch Cookbook) (Freezer Friendly)
Monday: Sweet and Sour Meatball Rolls + Chips (from the Add a Pinch Cookbook) (Leftover Makeover)
Tuesday: Cashew Chicken + Zucchini Noodles (30 minutes)
Wednesday: Skillet Beef Ziti + Salad (30 Minutes)
Thursday: Air Fryer Enchilada Stuffed Baked Potatoes + House Salad + No Bake Chocolate Cookies (30 Minutes and Make Ahead)
MEAL PLAN TIPS:
Saturday:
Pulled Pork Sandwiches: Let the slow cooker do all the hard work for you. You can easily put everything into the slow cooker insert the evening before and refrigerate. Then, on Saturday morning, just remove from the refrigerator and place into the slow cooker, set the timer and go! Easy AND delicious!
Coleslaw: This coleslaw comes together in a snap, but is also a great make-ahead side dish too.
Sunday:
Sweet and Sour Meatballs with Zucchini: My family has always loved this recipe of my Mama’s – so of course it had to go in my cookbook! It can also be served over rice, but I like to serve over zucchini because it adds another vegetable to supper.
I make my applesauce used in the recipe ahead and refrigerate (just a bit of advice – make extra – because it’s so delicious you may just eat the first batch!) You can make your meatballs ahead and refrigerate if you wish. I will go ahead and prepare the sauce ahead of time and refrigerate so that at supper time, I put it all together and cook. This is wonderful for a Leftover Makeover meal that I’ll make tomorrow. It’s also one of my Freezer Friendly dishes in the cookbook!
Monday:
Sweet and Sour Meatball Rolls: Leftover Makeover from last night’s supper makes tonight’s meal so simple!
Tuesday:
Cashew Chicken: To prep ahead, I like to go ahead and cut the chicken into pieces and store in a zip-top bag in the refrigerator until ready to use. Also, go ahead and whisk together the ingredients for the sauce: soy sauce or coconut aminos, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Then, just cover with plastic wrap and store in the refrigerator until ready to cook.
Wednesday:
Skillet Beef Ziti: So easy and quick, but you can pre-measure ingredients to make it even quicker if you’d like.
House Salad: I always keep a mixed green salad prepped and ready to go in the refrigerator. So easy to add to suppers during the week.
Thursday:
Air Fryer Enchilada Stuffed Baked Potatoes: This is such a quick, delicious and versatile recipe that comes together in a snap! It’s a tasty meatless meal, but you could also add some ground beef to these if you want.
Friday:
Shrimp Tacos: These are such a perfect dish to serve my family and my son’s friends that are sure to be at our house tonight!
Since the shrimp only takes minutes to cook on the grill, I like to get everything else ready right before we throw the shrimp on the grill. That way, as soon as the shrimp is ready, we can begin assembling our tacos!
If you prefer your shrimp tacos with cold shrimp, this makes a fabulous prep ahead dish! Just grill your shrimp earlier and keep chilled in the refrigerator until ready to serve, then assemble and enjoy!
Hope you have a great week!
Robyn xo
