Another week, another meal plan! This week, we are leaning heavily on cabbage/slaw for a couple of meals, which reflects my cravings for fresh crunch as the weather heats up. We’ve also got some easy-to-prep-ahead meals using the crockpot or Instant Pot. Save even more time during the week by pre-chopping your veggies and/or making sauces and storing them in airtight containers until you need them. Let’s get prepping!
Monday – Dill Pickle Chicken Salad Sandwiches with a side salad or chips. My plan is to cook 2lb of chicken breasts in the Instant Pot (instead of using rotisserie) and shred, using half for this and half for Wednesday’s recipe.
Tuesday – Reuben Tacos
Wednesday – Thai Inspired Peanut Chicken Salad
Thursday – Leftovers
Friday – Pulled Pork Stacks – I saw this one in a picture without a real recipe, but it’s basically your favorite way to make pulled pork (crockpot, with a rub and some braising liquid like stock, beer, or apple cider) served on a cornbread square (Jiffy mix) + coleslaw.
Saturday – Out to eat!
Sunday – Fridge clean out/freeze whatever is left!
Bonus bake this week: Lemon Cream Cake because I have a bunch of heavy cream expiring this week. I have all the rest of the ingredients for this already!
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