Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways to make supper even easier!

Saturday: Steak Burrito Bowl  + Guacamole + Peanut Butter Bars (25 Minutes + Make Ahead)

Sunday: Family Night Out

Monday:  Beef Tenderloin + House Salad with Homemade Buttermilk Ranch Dressing + Air Fryer Baked Potatoes + Best Chocolate Cake  Sam’s Birthday! (45 Minutes + Make Ahead + Air Fryer )

Tuesday: Leftovers

Wednesday: Balsamic Chicken and Vegetables (30 Minutes)

Thursday: Pasta Fagioli (30 Minutes)

Friday: Spicy Slow Cooker Chicken Sliders + Broccoli Pineapple Salad (Slow Cooker + Make Ahead ) (from the Add a Pinch Cookbook)

MEAL PLAN TIPS:

Saturday:
Steak Burrito Bowls: I give so many options with this recipe so that you can customize them to what you have available to make supper even easier. I’ll prep the steak and let marinate for a bit while I finish prepping the other ingredients. Many things like my Pico de Gallo are already ready in my fridge. I like to use my Instant Pot Brown Rice recipe or I’ll use rice I’ve cooked ahead and frozen for an easy supper. This recipe is easy to make anytime because it comes together so quickly and simply. Delicious!

 

Monday –  Sam’s Birthday:
Beef Tenderloin: In the morning, I will season the beef tenderloin with Stone House Seasoning, wrap it tightly in plastic wrap and refrigerate until ready to cook. I’ve already made the Buttermilk Ranch dressing and have it in the fridge. I’ll make my Air Fryer Baked Potatoes since I’m using the oven for the beef, but you can bake them in the oven if you wish. I will bake Sam’s birthday cake – my Best Chocolate Cake – earlier in the day. While the cake is baking, I’ll make a house salad and refrigerate until time to serve.

Wednesday:
Balsamic Chicken and Vegetables: I will make the balsamic mixture early in the day or even Tuesday and store in an airtight container in the refrigerator until time for use. I will remove it from the refrigerator as the chicken is cooking and give it a good stir to mix again right before using. Another make-ahead tip is to prep vegetables early. This can be done a day or so in advance as well. I like to cut my zucchini into spears, trim the carrots, and add all of the vegetables and the chopped garlic to an airtight container in the refrigerator. Then I can quickly add them to the skillet once the chicken has browned on both sides. It sure makes this recipe even easier!

Thursday:
Pasta Fagioli: This is another quick, delicious meal that is on the table in 30 minutes.

Friday:
Spicy Slow Cooker Chicken Sliders: These cookbook favorites could not get any easier! The slow cooker makes this such a perfect option for supper any night of the week!

Hope you have a wonderful week!

Robyn xo