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    Home / Meal Plans

    Meal Plan for Week 10 (Group 1)

    Meal Plan for Week 10 (Group 1): Carne Guisada, Pasta with Homemade Pesto, Crockpot Greek Chicken, Chicken Pot Pie, Tex-Mex Beef Casserole - Visit Add Salt & Serve for recipes

    Meal Plan for Week 10 (Group 1): Carne Guisada, Pasta with Homemade Pesto, Crockpot Greek Chicken, Chicken Pot Pie, Tex-Mex Beef Casserole

    Week 10 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.

    • The Carne Guisada for Day 1 takes a little bit of attention while it cooks if you are using the slow cooker (the Instant Pot method can be made at dinner time), so if you are not at home during the day it can be made on Sunday and reheated. It gets better the longer it sits, so it may actually be preferable to make it a day ahead.

    • The recipe for Carne Guisada below is for the slow cooker, but you can use the step by step instructions for Carne Guisada in the Instant Pot if you have an electric pressure cooker.

    • If you are short on time or do not have access to fresh basil, you can purchase prepared pesto instead of making it from scratch. Pesto in the deli section of the grocery store is fresher and better tasting than shelf-stable pesto.

    • Save the leftover chicken from Greek Chicken to use in the Chicken Pot Pie on Day 4. You will also need chicken broth for the pot pie, and you can make an easy broth using the carcass from the Greek Chicken. Just pick the chicken from the bones and save, remove the lemons, and put the carcass back into the slow cooker (no need to wash the slow cooker). Barely cover it with water (the less water you use, the more flavorful the broth), and cook on low overnight. In the morning, strain the broth and put it in the refrigerator. The fat will rise to the top and by evening you will be able to skim it off and use the broth.

    Day 1

    Carne GuisadaTortillasSalad

    Day 2

    Pasta with Homemade PestoSlow Simmered Green BeansCrusty Bread

    Day 3

    Greek ChickenCouscousSteamed Broccoli

    Day 4

    Chicken Pot PieSalad

    Day 5

    Tex-Mex Beef CasseroleMexi-corn
    Jump to:
    • 🗓️ Day 1
    • 🗓️ Day 2
    • 🗓️ Day 3
    • 🗓️ Day 4
    • 🗓️ Day 5
    • 🧾 Create a shopping list
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    🗓️ Day 1

    • Carne Guisada
    • Tortillas
    • Salad
    Overhead view of Carne Guisada made in the crock pot.

    Carne Guisada for the Slow Cooker

    Flavorful Carne Guisada in the crock pot is a Mexican beef stew perfect for serving over rice or with tortillas. Its wonderful aroma as it simmers in the slow cooker will have you anxiously awaiting dinnertime.
    4.47 from 13 votes
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    Prep Time 20 mins
    Cook Time 4 hrs
    Total Time 4 hrs 20 mins
    Course Main Dish
    Cuisine Gluten-free, Tex-Mex
    Servings 16 servings
    Calories 178

    Ingredients
      

    • ¼ cup water
    • 4 pounds beef stew meat
    • salt and pepper to taste
    • 28 ounces canned diced tomatoes with green chilies, with juices
    • 1 onion, chopped
    • 1 green bell pepper, diced
    • 3 cloves garlic, minced
    • ½ teaspoon ground cumin
    • ½ teaspoon dried oregano
    • 1 teaspoon chili powder
    • 1 cup water, approximately
    • 3 tablespoons flour

    Garnishes:

    • fresh cilantro
    • grated cheese
    • pico de gallo
    • sour cream
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    Instructions

    • Put water in slow cooker and add meat. Salt and pepper as desired.
      ¼ cup water, 4 pounds beef stew meat, salt and pepper to taste
    • Drain juice from tomatoes with green chilies into a 2 cup measuring cup and place tomatoes with green chilies over meat. Add garlic, onion, and green pepper. Cook on high for about 30 minutes.
      28 ounces canned diced tomatoes with green chilies, 1 onion, 1 green bell pepper, 3 cloves garlic
    • Add spices to slow cooker and stir.
      ½ teaspoon ground cumin, ½ teaspoon dried oregano, 1 teaspoon chili powder
    • Add enough water to the reserved juice from tomatoes with green chilies to make 1-½ cups liquid. Heat liquid in microwave or on stovetop. Add flour to liquid and mix well. Add flour mixture to slow cooker and stir to blend well.
      1 cup water, 3 tablespoons flour
    • Cook on low for 3-4 hours until sauce is thickened and meat is tender.
    • Serve with garnishes and tortillas or rice.
      fresh cilantro, grated cheese, sour cream, pico de gallo

    Video

    Notes

    1. These instructions are for making Carne Guisada in the slow cooker; you can find the instructions for the Instant Pot here.
    2. If you prefer mild vs. spicy food, substitute canned tomatoes for the tomatoes with green chilies.
    3. Leftovers from Carne Guisada can be used to make beef enchiladas, Tex-Mex Beef Casserole, or burritos.
    4. Garnishes not included in nutrition data.

    Nutrition per serving

    Calories: 178 calCarbohydrates: 4 gProtein: 26 gFat: 6 gSodium: 72 mgFiber: 1 gSugar: 2 g
    Carne Guisada for the Slow Cooker Permalink
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    🗓️ Day 2

    • Pasta with Homemade Pesto
    • Slow Simmered Green Beans
    • Crusty Bread
    Rigatoni on a white plate topped with shredded parmesan cheese and pesto.

    Pasta with Homemade Pesto

    Delicious homemade pesto is easy to make and needs no cooking, just blending, and it is ready by the time the pasta is done cooking.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 8 servings
    Calories 395

    Ingredients
      

    • 16 oz rigatoni
    • 1 recipe homemade pesto
    • ½ cup Parmesan cheese, for garnish
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    Instructions

    • Boil the pasta. Drain and rinse.
    • Add homemade pesto and toss to coat.
    • Garnish with Parmesan cheese and serve.

    Nutrition per serving

    Calories: 395 calCarbohydrates: 44 gProtein: 12 gFat: 19 gSodium: 154 mgFiber: 2 gSugar: 2 g
    Pasta with Homemade Pesto Permalink
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    Photo is a pile of basil leaves, a glass measuring cup with olive oil, a pile of shredded parmesan cheese, garlic cloves, and a pile of pine nuts, on a wooden cutting board.

    Homemade Pesto

    Delicious homemade pesto is easy to make and needs no cooking, just blending.
    5 from 1 vote
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    Prep Time 10 mins
    Total Time 10 mins
    Course Sauce
    Cuisine Gluten-free, Italian, Vegetarian
    Servings 1 recipe
    Calories 1278

    Ingredients
      

    • 2 cups fresh basil leaves, washed, stems removed, and packed into cup
    • ¼ cup Parmesan Cheese
    • ½ cup olive oil
    • 3 tablespoon pine nuts
    • 3 large garlic cloves, minced
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    Instructions

    • Place basil leaves in small batches into a food processor and process until well chopped.
    • Add about ⅓ of the nuts and garlic and blend again.
    • Add about ⅓ of the cheese and blend slowly while adding about ⅓ of the olive oil.
    • Stop to scrape food processor contents down the sides of container towards the bottom. Process until a smooth thick paste is formed.
    • Repeat process until all ingredients are used.

    Notes

    Pesto freezes well, so if you would like to make this in bulk, you can freeze the extra pesto for later use.
    Nutrition data is for entire recipe.

    Nutrition per serving

    Calories: 1278 calCarbohydrates: 9 gProtein: 15 gFat: 135 gSodium: 407 mgFiber: 2 gSugar: 2 g
    Homemade Pesto Permalink
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    🗓️ Day 3

    • Greek Chicken
    • Couscous
    • Steamed Broccoli
    Whole roasted chicken with a dried rosemary and minced garlic rub on a white plate, garnished with lemon slices and parsley.

    Greek Chicken

    This easy crockpot Greek chicken recipe is a good way to make chicken to restock the freezer, and it can also be made in the air fryer. It makes a delicious meal and freezes well to use in recipes calling for cooked chicken.
    4.67 from 3 votes
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    Prep Time 15 mins
    Cook Time 6 hrs
    Total Time 6 hrs 15 mins
    Course Main Dish
    Cuisine Gluten-free, Mediterranean
    Servings 8 servings
    Calories 330

    Ingredients
      

    • 5 lbs whole roasting chicken, rinsed and patted dry
    • 2 tablespoon olive oil
    • 2 tablespoon fresh rosemary or 2 tsp  dried
    • 3 teaspoon garlic, minced
    • 1 lemon
    • 1 teaspoon salt
    • ½ teaspoon pepper
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    Instructions

    • Rinse chicken and pat dry.
    • Cut lemon and squeeze juice into a small bowl. Add oil, rosemary, and garlic to lemon juice. Place lemon pieces into chicken cavity.

    Crockpot Greek Chicken Instructions

    • Lightly spray slow cooker with non-stick cooking spray. Place prepared chicken in slow cooker.
    • Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
    • Cover; cook on low for 6 hours or until internal chicken temperature reaches 165°F.
    • Remove chicken from slow cooker onto serving platter; allow to sit for 5 minutes before slicing.

    Air Fryer Greek Chicken Instructions

    • Prepare the chicken as directed.
    • [Depending the style of your air fryer basket, you may need to brush the chicken with the dressing before putting it in the basket, but if possible put the chicken in the basket and then brush it with the dressing (it's less messy that way).]
    • Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
    • Spray the fry basket with cooking spray and place chicken into the basket with the legs facing down.
    • Air fry chicken at 330 degrees for 30 minutes.
    • Flip chicken. Continue cooking for 20 more minutes (or more as needed based on the size of your chicken) at 330 degrees Fahrenheit or until internal temperature of chicken is 165 degrees.

    Nutrition per serving

    Calories: 330 calCarbohydrates: 2 gProtein: 26 gFat: 24 gSodium: 387 mgFiber: 1 gSugar: 1 g
    Greek Chicken Permalink
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    🗓️ Day 4

    • Chicken Pot Pie
    • Salad
    Chicken Pot Pie

    Chicken Pot Pie

    Chicken Pot Pie with a fabulous, flaky double crust and a rich sauce filled with chicken and a medley of vegetables is one of those delicious comfort foods that never goes out of style. 
    5 from 1 vote
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    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 537

    Ingredients
      

    • 12 ounces pkg. deep dish pie crusts or homemade equivalent
    • ⅓ cup butter
    • ⅓ cup chopped onion
    • ⅓ cup all purpose flour
    • Salt and pepper, to taste
    • 14 ounces can chicken broth or homemade equivalent
    • ½ cup milk
    • 2-½ cups cooked chicken, shredded or chopped
    • 2 cups frozen mixed vegetables, thawed
    • Montreal Chicken Seasoning, to taste (optional)
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    Instructions

    • Heat oven 425°F.
    • Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan or prepare your own crusts.
    • Melt butter in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended.
    • Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well.
    • Remove from heat. Spoon chicken mixture into crust-lined pie pan. Top with second crust and seal edges.
    • Cut slits in several places in top crust. Bake at 425°F for 30-40 minutes or until crust is golden brown. Cover edge of crust with strips of foil during last 15-20 minutes of baking if necessary to prevent excessive browning. Let stand 5 minutes before serving.

    Notes

    Gluten-free version
    Making this recipe gluten-free is easier than it seems:
    • Gluten-free pie crusts can be found in the freezer section of many grocery stores (or you can make your own).
    • Use GF all-purpose flour or cornstarch to thicken the filling. If you use cornstarch to thicken the filling, mix equal parts cornstarch and room temperature broth (do not use heated broth). I usually mix it in a small glass jar with a lid (like an old pimiento jar) and shake it well until the consistency is uniform. Add the mixture to the sauce and heat until thickened, stirring regularly. 
    • Be sure your chicken broth is gluten-free.
    Vegetarian version
    For a vegetarian pot pie, use vegetable broth instead of chicken broth and substitute cannellini beans for the chicken.
    Notes
    You may have extra filling leftover. I save mine and use it for extra on the side with leftovers since the filling thickens with time.

    Nutrition per serving

    Calories: 537 calCarbohydrates: 42 gProtein: 22 gFat: 32 gSodium: 614 mgFiber: 4 gSugar: 1 g
    Chicken Pot Pie Permalink
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    🗓️ Day 5

    • Tex-Mex Beef Casserole
    • Salad
    Tex-Mex Beef Casserole

    Tex-Mex Beef Casserole

    Tex-Mex Beef Casserole is a great way to use planned leftovers from Carne Guisada, a delicious Mexican beef stew. Planned leftovers help me to not only reduce waste but speed up prep time on meals using the leftovers. Because the Carne Guisada is already prepared, creating this dish is just a matter of assembling the layers and baking.
    No ratings yet
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    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Dish
    Cuisine Gluten-free, Tex-Mex
    Servings 6 servings
    Calories 505

    Ingredients
      

    • 3 cups prepared Carne Guisada
    • 30 oz. can refried beans
    • 3 cups cooked rice
    • 10 oz. can diced tomatoes and green chilies, drained
    • ½ cup crushed tortilla chips
    • 2 cups shredded Mexican blend cheese
    • pico de gallo and cilantro for garnish
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    Instructions

    • In a 9x12 baking dish, layer the rice, refried beans, tomatoes and green chilis, and carne guisada. Sprinkle with crushed tortilla chips and cheese.
    • Bake at 350 for 30 minutes. Serve with fresh cilantro and pico de gallo.

    Notes

    For flavor that packs a powerful punch, try adding cumin and garlic salt to the refried beans before adding to the casserole. You can also substitute yellow rice in place of the white rice for even more flavor.

    Nutrition per serving

    Calories: 505 calCarbohydrates: 49 gProtein: 35 gFat: 17 gSodium: 1169 mgFiber: 8 gSugar: 7 g
    Tex-Mex Beef Casserole Permalink
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    🧾 Create a shopping list

    Note that any recipe scaling from the recipes above does not carry over to the starting point for the grocery list, so you will need to make those same serving adjustments below after you click the Shopping List button. To print the notes for each day, after clicking the Shopping List button, click Print Collection.

    📌 Pin this meal plan

    Meal Plan for Week 10 (Group 1): Carne Guisada, Pasta with Homemade Pesto, Crockpot Greek Chicken, Chicken Pot Pie, Tex-Mex Beef Casserole - Visit Add Salt & Serve for recipes

    Meal Plan for Week 10 (Group 1): Carne Guisada, Pasta with Homemade Pesto, Crockpot Greek Chicken, Chicken Pot Pie, Tex-Mex Beef Casserole - Visit Add Salt & Serve for recipes
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    Posted by Mary Ann on February 15, 2021Filed Under: Meal Plans

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