Here’s our weekly dinner plan, complete with make-ahead advice, freezing guidance, and simple ways to streamline evening meals.
Wishing you a wonderful Mother’s Day weekend! I hope you and your loved ones enjoy a fantastic holiday. We’ve scheduled a couple of special meals over the weekend to gather at home and celebrate together.
Saturday: Hot Spinach Artichoke Dip, Grilled Chicken (marinated with Best Grilled Chicken Marinade), Southern Potato Salad, Coleslaw, Best Chocolate Cake Ever (prep ahead)
Sunday: Beef Tenderloin, Perfect Baked Potato with toppings bar, House Salad with Homemade Dressings, Cream Cheese Poundcake (from the Add a Pinch Cookbook), fresh strawberries, and Perfect Whipped Cream (all can be made ahead for Mother’s Day)
Monday: Easy Chicken Caesar Salad with Easy Caesar Dressing (leftover makeover)
Tuesday: Steak Sandwiches with House Salad and Homemade Rosemary Ranch Dressing (leftover makeover)
Wednesday: Baked Salmon with Parmesan Herb Crust, Skillet Roasted Sweet Potatoes, House Salad (ready in 30 minutes)
Thursday: Easy Pepper Steak with Rice (from the Add a Pinch Cookbook) (slow cooker)
Friday: Family dinner out
Seven-Day Dinner Plan #73
ADVANCE PREPARATION NOTES
Saturday: This weekend we’ll relax together and cook some of our most-loved family recipes for casual dinners.
Grilled Chicken: I’ll prepare my Grilled Chicken Marinade in advance and let the chicken soak for the juiciest, most flavorful results. I’m also grilling a couple of extra breasts to use later in the week.
Southern Potato Salad: Whip up the potato salad the night before and keep it chilled—so tasty and effortless.
Best Chocolate Cake: Bake the Best Chocolate Cake a day ahead too—it’s a family favorite and essential for celebrations!
So today, I only need to grill the chicken, make the Coleslaw, and set the table. Hopefully I’ll finish early enough to unwind with a cold glass of fresh lemonade!
Sunday: Beef Tenderloin: Season it at least one hour before cooking—or up to overnight. You can even prep it further ahead if desired. Just keep the wrapped tenderloin on a baking sheet in the fridge. We adore this for holidays and special occasions—so delicious!
Perfect Baked Potato: You can bake these in advance if you like. I’ll cook crispy bacon, shred cheeses, and portion out other toppings into containers, ready to pull from the fridge when dinner is served.
House Salad with homemade dressings: I’ll make the dressings ahead and label them in the fridge. Right before serving, I just add the olive oil called for in each recipe, give them a good shake, and serve.
Cream Cheese Pound Cake: This is a special family favorite, so of course it made it into my Add a Pinch Cookbook! I love serving it with fresh strawberries and whipped cream. I’ll hull and slice the strawberries and store them in a container in the fridge. You can add a spoonful of sugar if you like, but depending on berry ripeness, you may not need it. I’ll also prepare my Perfect Whipped Cream ahead of time and keep it in a container ready for dessert.
Monday: Easy Chicken Caesar Salad: After all the weekend cooking, I planned a couple of nights featuring tasty leftover makeovers, starting with this salad. I grilled extra chicken on Saturday. For this meal, I just need to grate Parmesan, prep the lettuce, and make the homemade Caesar dressing. Ready in minutes—a huge favorite in my house!
Tuesday: Steak Sandwiches: This is my second planned leftover makeover from the weekend’s cooking. Save some of that juicy beef tenderloin for a delicious sandwich. My family loves these on toasted rolls with melted cheese on top of the steak. You could also make a big Steak Salad if you prefer.
Salad with Homemade Rosemary Ranch Dressing: I keep mixed green salads in the fridge for weekday meals. I prepared a large batch of this Homemade Rosemary Ranch Dressing on Sunday.
Wednesday: Baked Salmon with Parmesan Crust: This is a staple in our home—always a hit! To speed up prep, grate the Parmesan and chop the parsley ahead of time. Store them separately in airtight containers in the fridge, then grab and use when cooking.
Skillet Roasted Sweet Potatoes: You can chop these a bit earlier if you want. They cook quickly—just a few minutes browning in the skillet, then finish in the oven for a crispy, delicious side!
House Salad with Homemade Buttermilk Ranch Dressing: I usually keep a green salad ready in the fridge so we can enjoy it during the week. I made this dressing in advance over the weekend and stored it for later use.
Thursday: Easy Pepper Steak with Rice: This recipe appears in the cookbook and was always a favorite when my mom made it. Now my family loves it just as much!
I’ve already prepped all the vegetables from the recipe and stored them in one freezer-safe zip-top bag. In a second bag, I added the sliced beef along with the seasonings and mixed them together to coat the meat well. Then I placed both sealed bags into a third bag so everything is together in one labeled bag in the freezer!
On Wednesday night, I’ll take the bag out to thaw in the fridge overnight. Thursday morning, I’ll dump everything into the slow cooker before starting my day. Supper becomes effortless, and the house smells amazing when everyone arrives home ready to eat!
Have a wonderful week! Robyn xo
