Sharing our weekly meal plan with make-ahead tips, freezer instructions, and simple ways to make supper easier and more enjoyable.
Saturday: Baked Crispy Buffalo Chicken Wings + Loaded Potato Skin Bites + Celery Sticks + Buttermilk Ranch Dressing + Chocolate No Bake Cookies (60 minutes, make ahead)
Sunday: Chicken Pot Pie with Puff Pastry + House Salad + Best Vanilla Cake (30 minutes, make ahead)
Monday: Fettuccine Alfredo (Alfredo Sauce) + Grilled Caesar Salad with Caesar Dressing (30 minutes, make ahead)
Tuesday: Steak Fajitas + Guacamole + Restaurant Style Salsa (30 minutes, make ahead)
Wednesday: Leftovers
Thursday: Mushroom and Wild Rice Stuffed Peppers + House Salad (from the Add a Pinch Cookbook) (30 minutes)
Friday: Family Night Out
MEAL PLAN TIPS:
Saturday: Baked Crispy Buffalo Chicken Wings are a great weekend crowd-pleaser. For easier prep, clean and pat the wings dry as soon as you buy them, then refrigerate in a single layer on a baking sheet or in a shallow container until you’re ready to coat and bake. Make the buffalo sauce ahead and chill it in a sealed jar so it’s ready to toss with the hot wings. The Buttermilk Ranch Dressing keeps well in the fridge and saves time when salads or dipping are needed. Chocolate No Bake Cookies are perfect to prepare earlier in the day or the day before—store them in an airtight container for quick dessert and snacks.
Sunday: Chicken Pot Pie with Puff Pastry is comforting and forgiving. Assemble the filling in advance and keep it chilled; on the day you plan to serve it, top with puff pastry and bake for a warm, flaky meal. These pies also freeze well: freeze fully assembled (unbaked) in airtight containers, then thaw in the fridge before baking. The Best Vanilla Cake can be baked earlier in the day and stored at room temperature or refrigerated, depending on frosting. If you prefer, bake the cake layers and wrap them tightly to freeze for up to a month.
Monday: Fettuccine Alfredo is a fast, satisfying weeknight supper. Make the Alfredo Sauce ahead and gently reheat while boiling the pasta for a quick finish. Leftover cooked chicken from Sunday can be chopped and mixed in to create Chicken Fettuccine Alfredo if someone wants protein added. For the Grilled Caesar Salad, trim and halve Romaine ahead of time, then keep chilled until you’re ready to grill quickly on a hot pan or grill. Caesar Dressing stores well in the refrigerator for several days, so prepare it in advance to save time.
Tuesday: Steak Fajitas are great for prepping ahead without losing freshness. Slice the peppers and onions in the morning or the night before and store them in airtight containers to keep them crisp. Marinate the steak briefly or season it right before cooking for the best texture. Make the Restaurant Style Salsa early and let the flavors meld in the fridge; guacamole is best made just before serving to preserve its bright green color, but you can prep the other toppings ahead to speed up assembly.
Thursday: Mushroom and Wild Rice Stuffed Peppers are a hearty meatless option. To save time, cut and quarter the peppers earlier and remove seeds, storing them in a covered container in the refrigerator. Cook the wild rice and prepare the mushroom filling ahead, then assemble and bake when you’re ready. These stuffed peppers reheat well, so leftovers make an excellent lunch or second dinner.
Wednesday is intentionally left for leftovers—an efficient way to reduce waste and enjoy extras from earlier meals. Pack individual portions and reheat gently so textures stay pleasant.
Friday is Family Night Out—use it as a break from cooking and a chance to regroup for the next week.
General tips: label any make-ahead or frozen containers with contents and date. Use airtight storage to keep prepared ingredients fresh. When reheating sauces or casseroles, warm gently and stir to preserve texture and flavor. Rotating make-ahead nights with quick-cook evenings keeps the week manageable and enjoyable.
Have a great week!
Robyn xo