Presenting this week's lineup of suppers, complete with strategies for getting ahead, freezer how-tos, and clever shortcuts that make dinnertime a cinch!
Monday: Last Night's Plates
Week 77 Menu Plan
WEEKDAY DINNER STRATEGY
Saturday: General Tso's Chicken and Easy Lo Mein: A beloved takeout favorite with a gentle kick that I absolutely adore recreating in my own kitchen! It comes together in a flash, hitting the table in just half an hour!
Sunday: Sticky Molasses Ribs: Such a simple, mouthwatering recipe pulled straight from the cookbook! I've already mixed up the glaze and tucked it into a container in the fridge. The ribs are resting in the freezer and will move to the fridge Saturday evening to defrost. Come Sunday morning, the ribs and glaze go straight into the slow cooker, then I carry on with my usual routine.
Air Fryer Mexican Street Corn: This crowd-pleaser is on the table in mere minutes thanks to the air fryer! Should your corn still be wrapped in its husk, feel free to clean the ears now and chill them in the fridge until you're set to cook. Coleslaw: This slaw whips up in moments, yet it also works beautifully as a dish prepared in advance. Best Southern Baked Beans: These need a lengthy simmer to develop that deep, rich taste, so feel free to get them going earlier in the day and simply warm them back up at mealtime.
Tuesday: Orange Salmon: The aroma of this marinade drifting through the kitchen is worth the effort alone! While the fish soaks up those flavors, get your asparagus trimmed and roasted. The salmon needs only around ten minutes over the grill. The Poppy Seed Fruit Salad from the cookbook assembles in a flash and pairs wonderfully here! A truly tasty, speedy dinner through and through!
Wednesday: BBQ Ranch Chicken Cobb Salad: Effortless to throw together the moment you're ready to plate dinner, though it also shines as a make-ahead option! For advance prep, build the salad but hold back the avocado, ranch dressing, and BBQ sauce until serving time. Stored in a sealed container, it stays fresh in the fridge for up to four days.
Thursday:
Cashew Chicken: Although this recipe clocks in at just 25 minutes from start to finish, you can easily trim that down on a busy weeknight by dicing your chicken in advance and stashing it in a sealed container in the fridge. The same goes for the sauce — whisk it together ahead of time and keep it in a sealed container in the refrigerator as well.
Friday:
Steak Fajitas: To jumpstart the process and shave off even more minutes, chop up all your vegetables in advance and tuck them into sealed containers in the fridge. Your salsa can also be made earlier in the week whenever you have a spare moment. It holds up nicely over several days. I'd suggest mashing up your guacamole right before serving for the tastiest outcome!
Wishing you a wonderful week!
Robyn xo
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