Want to know the best way to get started with meal planning? It’s Midweek Menu! This week’s plan has a sweet and spicy appetizer, a super simple salad, a delicious main dish with a make ahead trick you’ll love and a dessert that’s simple and perfect for summertime.
One of the goals here at A Southern Soul is to help you tackle meal planning. I know it can be a daunting task but once you get the hang of it, you’ll wonder how you survived all these years without it. One of the most important tips I share with folks who are just starting out, is this – start with planning meals for three days of the week. You don’t need to get overwhelmed with trying to plan out the whole week. Start small and set a goal to complete three days of meal planning. You’ll be amazed at what a positive impact that can have on your budget, your time and your sanity.
Our features this week are all great recipes on their own but when put together, they make a praiseworthy menu that you’ll make over and over. The Candied Jalapeños, made the day, or even week ahead of time are served spooned over cream cheese for an appetizer that’s out of this world. The Meatballs Subs are super easy to pull off. I make a double batch of meatballs, freeze and then just heat up in the sauce when I’m ready to serve them. Make the Caprese Salad the night before, serving. The flavors have time to marry and make the salad extra flavorful. Last but not least, the Banana Pudding Trifle is a short cut dessert with the use of pudding mix. Now, it’s time to get cooking!
Midweek Menu #58 Recipes: Click on the title for ingredient list and cooking instructions with printable recipe card included.
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Candied Jalapeños with cream cheese appetizer
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Parmesan Meatball Subs
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Super Simple Caprese Salad
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Banana Pudding Trifle
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