Here’s our weekly menu plan, complete with make-ahead suggestions, freezing guidance, and tips for simplifying supper.
Saturday: Family Night Out
Sunday: Baked Chicken, Broccoli, Macaroni & Cheese + Apple Crisp (Make Ahead)
Monday: Slow Cooker Vegetable Soup + Cornbread (Slow Cooker + 30 Minutes)
Tuesday: Steak Fajitas + Guacamole + Restaurant Style Salsa (30 Minutes)
Wednesday: Buffalo Shrimp Salad (15 Minutes)
Thursday: Sheet Pan Brown Sugar Salmon and Vegetables (from the Add a Pinch Cookbook) (30 Minutes)
Friday: Bacon Wrapped Pork Tenderloin+ Green Beans + Roasted Carrots (45 Minutes)
Menu Plan #55
Prep and Organization Advice
Sunday:Mac & Cheese: Prepare Southern Macaroni and Cheese as much as 3 days in advance and keep it chilled. If you’re not feeding a large group, split the batch into two 8 x 8 dishes — one for immediate use and one for later. Don’t put the buttery cracker topping on yet. Cover one dish and refrigerate it for baking within 3 days; seal the other and freeze for up to a month.
Monday: Slow Cooker Vegetable Soup: Place all ingredients into the slow cooker insert, secure the lid, and keep it in the fridge overnight. On Monday morning, take the insert out and allow it to warm up to room temperature while you eat breakfast. Then, start cooking as you head out the door.
Tuesday:Steak Fajitas: To save even more time, chop all the vegetables ahead of time and keep them in sealed containers in the fridge. You can also prepare your salsa earlier in the week whenever it’s convenient; it holds up nicely. For the best flavor, I suggest making the guacamole fresh right before serving.
Wednesday:Buffalo Shrimp Salad: Although this dish comes together quickly, it’s smart to prepare your buffalo sauce in advance. I’m partial to my homemade version, but a store-bought option works fine if that’s what you prefer.
Thursday:Brown Sugar Salmon and Veggies: Another simple and tasty recipe from the cookbook that my household loves! Everything cooks on a single sheet pan, making both cooking and cleanup effortless.
Friday:Bacon Wrapped Pork Tenderloin: For a head start, wrap the pork tenderloin in bacon ahead of time, then cover it tightly and refrigerate. When you’re ready, just unwrap and cook as directed.
Wishing you a fantastic week!Robyn xo
