Sheet pan cooked ranch chicken thighs, roasted carrots with lemon and honey, a lively three bean salad and a decedent chocolate pie is what’s on the menu this week!
This week, I’m getting real about meal planning. Like most families these days, parents work and scramble when it’s time to get a meal on the table. There’s the whole “what shall we have for dinner” thing that dogs us and many times, we settle for take out or the drive through just so we can get some food for our people. Even as a blogger who cooks pretty much all the time, I struggle with meal time, too. There are days when I don’t have time to cook or to be blunt, I just don’t want to. When these times happen, I stop, take a deep breath and listen to my own advice…“MEAL PLANNING makes life easier!” I cannot tell you how many times I’ve whipped out my Family Favorites meal planning pages and found a few recipes that are tired and true success stories at meal time. I’m sharing this with you because we are all in this together and meal planning does make a difference and so does getting your family to the supper table. So hang in there with me, we can do this!
This week’s menu is easy to make with two dishes that can be made ahead of time. Click on the recipe title for the ingredient list and cooking instructions.
Marinate chicken overnight prior to cooking.
Clean and trim carrots the night before cooking.
Make salad the day before and store in fridge. Allow to come to room temp while chicken and carrots are cooking.
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