Recipes · Time Management

Menu Monday + Make Ahead Suppers {2.21.22}

I have two meals to share with you today that can be prepped early in the day, making supper time a breeze!

For the baked potato soup, I wrap my potatoes in foil and put them in the slow cooker on low for 8 hours. When I get home from work, all I have to do is scoop out the potatoes and add the other ingredients to the pot! I finish the soup in a pot on the stove, not the slow cooker.

The double decker quesadillas can be completely assembled early in the day. I like to cook the meat, assemble the quesadillas and keep them on the cookie sheet in the fridge. When it’s time for supper I just slide the pan in the oven and prep the toppings while I wait for the cheese to melt.

On the weekends, I usually have plenty of time to spend in the kitchen. I like to make things that are still pretty easy recipes but might take a little longer to cook. This menu has two of those meals: Herb Roasted Turkey Breast and Steaks in the Oven.

The steak recipe doesn’t take long at all, but I made scalloped potatoes to go with the steak. It takes a few minutes to peel and slice the potatoes, and then it has to bake for at least an hour. If you like scalloped potatoes, though, try this recipe (all recipes linked in the menu below). It is SO good and uses things you probably have in your pantry and fridge!

On The Menu



  • Loaded BBQ Baked Potatoes
  • Ham Sandwiches on Brioche Rolls


I hope you have a delicious week!


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