Sharing our Weekly Meal Plan with make-ahead tips, freezer instructions, and ways make supper even easier!
Happy Mother’s Day weekend! I hope you and your family have a wonderful holiday weekend! We have a special meal or two planned throughout the weekend to spend time together at home with family.
Saturday: Hot Spinach Artichoke Dip, Grilled Chicken made with Best Grilled Chicken Marinade, Southern Potato Salad, Coleslaw, Best Chocolate Cake Ever (Make Ahead)
Sunday: Beef Tenderloin, Perfect Baked Potato with Potato Bar Fixings, House Salad with Homemade Dressings, Cream Cheese Poundcake (Add a Pinch Cookbook) Strawberries and Perfect Whipped Cream (Make Ahead and Add a Pinch Cookbook for Mother’s Day)
Monday: Easy Chicken Caesar Salad with Easy Caesar Dressing (Leftover Makeover)
Tuesday: Steak Sandwiches with House Salad with Homemade Rosemary Ranch Dressing (Leftover Makeover)
Wednesday: Baked Salmon with Parmesan Herb Crust, Skillet Roasted Sweet Potatoes, House Salad (30 minutes)
Thursday: Easy Pepper Steak with Rice (from the Add a Pinch Cookbook) (Slow Cooker)
Friday: Family night out
MEAL PLAN TIPS:
Saturday:
This weekend, we will enjoy time together and some of our family favorite recipes for some casual suppers.
Grilled Chicken: I will have my Grilled Chicken Marinade made ahead and our chicken marinating for the best, most delicious and juicy chicken! I’m grilling a couple of extra chicken breasts for supper another night this week.
Southern Potato Salad: Make the potato salad the night before and refrigerate – so scrumptious and easy.
Best Chocolate Cake: Make the Best Chocolate Cake the day before as well – it’s one of our favorites and a must for family celebrations!
So really all there is left to do today is grill the chicken, make the Coleslaw and set the table. Hopefully, I will get done in time to relax a few minutes with a cold glass of fresh lemonade!
Sunday:
Beef Tenderloin: You can season this at least one hour before cooking or up to overnight. You can also prepare it even more ahead of time if you like. Be sure to keep your wrapped beef tenderloin on a baking sheet in the refrigerator. We love this for holidays and special occasions – so delicious!
Perfect Baked Potato: You can certainly bake these ahead if you wish. I will fix crispy bacon, shred cheeses and other toppings and put each in containers to just pop out of the fridge when supper is ready to serve.
House Salad with homemade dressings: I will have the dressing pre-made and labeled in the refrigerator. All I’ll have to do right before serving is add the amount of olive oil in each recipe, give them a hearty shaking and serve.
Cream Cheese Pound Cake: This is a special favorite in our family so of course it had to be in my Add a Pinch Cookbook! I love to serve it with fresh strawberries and whipped cream. I’ll have the strawberries hulled and sliced and in a container in the refrigerator. You can add a spoonful of sugar if you wish, but depending on the ripeness of your berries, you may not need it. I’ll make my Perfect Whipped Cream ahead of time as well and put it in a container for serving when it’s time for dessert.
Monday:
Easy Chicken Caesar Salad: After all the cooking this weekend, I planned for a couple of nights of delicious leftover makeovers, starting with this salad. I’ve grilled the chicken ahead on Saturday. All I’ve got to do for this meal is grate the parmesan cheese, prep the lettuce and make the homemade Caesar dressing. Ready in minutes and such a favorite salad in my house!
Tuesday:
Steak Sandwiches: My other planned leftover makeover from the weekend of cooking. Save some of that juicy beef tenderloin for a delicious sandwich. My family loves these sandwiches on toasted rolls with cheese melted atop the steak. You can also make a great big Steak Salad if you’d rather have that instead.
Salad with Homemade Rosemary Ranch Dressing: I keep green salads mixed and in the refrigerator for eating during the week. I’ve mixed up a large amount of this Homemade Rosemary Ranch Dressing on Sunday.
Wednesday:
Baked Salmon with Parmesan Crust: This is a staple in my family – always a favorite! To make prep go even faster, go ahead and grate your Parmesan cheese and chop your parsley. Store them in separate airtight containers in the refrigerator and just grab and use when cooking.
Skillet Roasted Sweet Potatoes: You can chop these up a little earlier if you prefer. They are quick to make – just a few minutes browning in the skillet and finished off in the oven for a crispy, delicious dish!
House Salad with Homemade Buttermilk Ranch Dressing: I usually keep a green salad made in the refrigerator so that we can eat it during the week. I make this dressing ahead and keep it in the refrigerator for later use and I made a lot of it during the weekend.
Thursday:
Easy Pepper Steak with Rice: This recipe is in the cookbook and one that was always such a favorite whenever my Mama made it! Now my family loves it just as much!
I have already prepped all of the veggies in the recipe and stored them in one freezer-safe zip top bag. In a second bag, I’ve added the slices of beef, along with the seasonings and mixed these together to coat the meat well. Then, I added the sealed first and second bags into a third bag so that both are in one marked bag in the freezer!
I’ll pull the bag out on Wednesday night to thaw in the refrigerator overnight. Then, Thursday morning, I’ll pop it all into the slow cooker before I get busy for the day! Supper’s easy and the house smells divine when everyone gets home and ready to eat!
Have a great week!
Robyn xo