Saturday: Beef Tenderloin + House Salad with Homemade Buttermilk Ranch Dressing + Air Fryer Baked Potatoes + Best Chocolate Cake (45 Minutes + Make Ahead + Air Fryer )
Sunday: Classic Pot Roast + Green Beans + Pecan Chewies (Slow Cooker, Make Ahead)
Monday: Leftovers
Tuesday: Spicy Slow Cooker Chicken Sliders + Broccoli Pineapple Salad (Slow Cooker + Make Ahead ) (from the Add a Pinch Cookbook)
Wednesday: Steak Burrito Bowl + Guacamole + Peanut Butter Bars (25 Minutes + Make Ahead)
Thursday: Balsamic Chicken and Vegetables (30 Minutes)
Friday: Family Night Out
MEAL PLAN TIPS:
Saturday:
Beef Tenderloin: In the morning, I will season the beef tenderloin with Stone House Seasoning, wrap it tightly in plastic wrap and refrigerate until ready to cook. I’ve already made the Buttermilk Ranch dressing and have it in the fridge. I’ll make my Air Fryer Baked Potatoes since I’m using the oven for the beef, but you can bake them in the oven if you wish. I will bake my Best Chocolate Cake earlier in the day. While the cake is baking, I’ll make a house salad and refrigerate until time to serve.
Sunday:
Classic Pot Roast: I’m going to cook my roast in my slow cooker today, but you can most definitely use my recipe instructions in I’ve shared to cook it in the oven or in the Instant Pot too. I’ll sear it on all sides before placing in the slow cooker insert. Easy to prep the veggies that will be in the roast the day before and store in an airtight container in the fridge until ready to add to the slow cooker insert.
Green Beans: These can definitely be made ahead and reheated if you wish. But I plan let them simmer on the stove for the last hour that my roast is cooking.
Tuesday:
Spicy Slow Cooker Chicken Sliders: These cookbook favorites could not get any easier! The slow cooker makes this such a perfect option for supper any night of the week!
Wednesday:
Steak Burrito Bowls: I give so many options with this recipe so that you can customize them to what you have available to make supper even easier. I’ll prep the steak and let marinate for a bit while I finish prepping the other ingredients. Many things like my Pico de Gallo are already ready in my fridge. I like to use my Instant Pot Brown Rice recipe or I’ll use rice I’ve cooked ahead and frozen for an easy supper. This recipe is easy to make anytime because it comes together so quickly and simply. Delicious!
Thursday:
Balsamic Chicken and Vegetables: I will make the balsamic mixture early in the day or even the day before and store in an airtight container in the refrigerator until time for use. I will remove it from the refrigerator as the chicken is cooking and give it a good stir to mix again right before using. Another make-ahead tip is to prep vegetables early. This can be done a day or so in advance as well. I like to cut my zucchini into spears, trim the carrots, and add all of the vegetables and the chopped garlic to an airtight container in the refrigerator. Then I can quickly add them to the skillet once the chicken has browned on both sides. It sure makes this recipe even easier!
Have a great week!
Robyn xo
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