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    Home / Meal Plans

    Meal Plan for Week 11 (Group 2)

    Meal Plan for Week 11 (Group 2): Creamy Chicken Enchiladas, Italian Flank Steak, Cornbread Burger Bake, Italian Beef Hoagies, Cheddar Chicken Spaghetti

    Meal Plan for Week 11 (Group 2): Creamy Chicken Enchiladas, Italian Flank Steak, Cornbread Burger Bake, Italian Beef Hoagies, Cheddar Chicken Spaghetti

    Week 11 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • If your freezer stock of cooked chicken is low, consider grilling or baking some chicken over the weekend to use on Day 1 in in the enchiladas and Day 5 in the Cheddar Chicken Spaghetti.
    • Make enough flank steak on Day 2 to use in the hoagies on Day 4.
    • Use cooked round beef, onions, and peppers from the freezer for the Cornbread Burger Bake on Day 3. If you don't have any, consider restocking the freezer when you make the recipe.

    Day 1

    Creamy Chicken EnchiladasPan Sautéed Zucchini Slices

    Day 2

    Italian Flank SteakBoiled Red PotatoesOven Roasted Broccoli in Dijon Pesto Vinaigrette

    Day 3

    Cornbread Burger BakeMixed Vegetables

    Day 4

    Italian Beef HoagiesGarlic Parmesan Pan Roasted Brussels Sprouts

    Day 5

    Cheddar Chicken SpaghettiGreen Salad

    Jump to:
    • 🗓️ Day 1
    • 🗓️ Day 2
    • 🗓️ Day 3
    • 🗓️ Day 4
    • 🗓️ Day 5
    • 🧾 Create a shopping list


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    🗓️ Day 1

    • Creamy Chicken Enchiladas
    • Pan Sautéed Zucchini Slices
    Pan of cooked enchiladad covered in melted cheese

    Creamy Chicken Enchiladas

    This Creamy Chicken Enchilada dish is perfect for sharing with a group. When you take it to your next potluck, though, be prepared for all the recipe requests!
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 30 mins
    Cook Time 25 mins
    Total Time 55 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 6
    Calories 432

    Ingredients
      

    • 2 cups shredded or chopped cooked chicken
    • 1 condensed cream of chicken soup
    • 1 can chicken broth
    • 8 oz. sour cream
    • 1 onion, chopped & sautéed
    • 1 bell pepper, chopped & sautéed (any color)
    • 2 Tbsp. vegetable oil
    • 1 can diced tomatoes and green chilies, drained
    • 1 can diced green chilies, drained
    • ½ tsp. cumin
    • Adobo or garlic salt
    • 6 flour tortillas, 8"
    • 2 cups Mexican blend cheese, shredded
    • non-stick cooking spray
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    Instructions

    • Chop and sauté the onion and bell pepper in the vegetable oil.
    • Combine soup, chicken broth, and sour cream. Set aside ½ of this mixture for the sauce if you like to add sauce on top; if not keep all of it together for filling.
    • To the remaining mixture add chicken, sautéed onion and pepper, chilies, Rotel, and spices to taste. Add half of the cheese.
    • Place ½ cup of chicken mixture onto each tortilla, roll up, and place the tortillas seam side down in a 9x12 pan.
    • If you reserved half the sauce, pour it over enchiladas now.
    • Sprinkle remaining cheese over enchiladas.
    • Cook at 350°F for about 25 minutes or until bubbly.

    Notes

    You can make these enchiladas two ways: smothered in white creamy sauce reserved from the filling or use all of the filling mixture inside the enchiladas with no sauce on top.
    Although this recipe instructs you to sauté the peppers and onions, if you are using the Secrets of a Busy Cook, you will have prepared onions, peppers, and chicken in your freezer to use in this recipe. The principle of preparing frequently used ingredients in bulk saves lots of time in the evening, but doesn't add much time on the front end. When you are cooking onions for a meal, cook up a whole bag instead of just one, then freeze the rest. If you do this often with common ingredients, your time in the kitchen will be much more efficient.

    Nutrition per serving

    Calories: 432 calCarbohydrates: 20 gProtein: 24 gFat: 28 gSodium: 560 mgFiber: 2 gSugar: 4 g
    Creamy Chicken Enchiladas Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Pan Sautéed Zucchini Slices

    Pan-sautéed squash is a super quick and delicious summer side. You can have it on the table in 15 minutes or less, and it's a great way add green vegetables to your meals.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 50

    Ingredients
      

    • 3 zucchini, chopped
    • 1 tablespoon butter
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    Instructions

    • Melt butter in a large skillet
    • Sauté zucchini in butter until tendercrisp.

    Nutrition per serving

    Calories: 50 calCarbohydrates: 5 gProtein: 2 gFat: 3 gSodium: 37 mgFiber: 1 gSugar: 4 g
    Pan Sautéed Zucchini Slices Permalink
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    🗓️ Day 2

    • Italian Flank Steak
    • Boiled Red Potatoes
    • Oven Roasted Broccoli in Dijon Pesto Vinaigrette
    Seaasoned and grilled flank steak sliced and plated with juices

    Italian Flank Steak

    Not only is prep quick and easy for this marinated roast, but it is a good way to plan leftovers and use the remaining meat in a dish like Beef with Broccoli.
    5 from 1 vote
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    Prep Time 1 d
    Cook Time 7 mins
    Total Time 1 d 7 mins
    Course Main Dish
    Cuisine Italian
    Servings 8
    Calories 189

    Ingredients
      

    • 1.2 oz (2 pkgs) Italian Salad Dressing Mix
    • 1 ½ tablespoon oil
    • 1 ½ tablespoon lemon juice
    • 2 lb. flank steak
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    Instructions

    • In a small bowl, prepare the marinade by mixing together the dressing mix, oil, and lemon juice. Marinate steak in marinade overnight (or all day) in refrigerator.
    • Grill or broil on medium heat about 5-7 minutes per side until done. Slice thinly across the grain and serve.

    Nutrition per serving

    Calories: 189 calCarbohydrates: 2 gProtein: 24 gFat: 8 gSodium: 506 mgSugar: 1 g
    Italian Flank Steak Permalink
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    Bowl of boiled red potatoes coated in butter and garnished with chopped parsley

    Boiled Red Potatoes with Butter

    Simple but tasty boiled red potatoes are a delicious side for most meat dishes, and leftovers make great mashed potatoes or potato salad.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 15 mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 173

    Ingredients
      

    • 1.5 lbs. small red potatoes, cleaned
    • 2 Tbsp. butter
    • ½ tsp. salt, or to taste
    • 1 Tbsp. fresh parsley, chopped
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    Instructions

    • Boil potatoes until fork tender, about 15 minutes.
    • Drain potatoes and return to pan.
    • Toss with butter and salt to taste.
    • Sprinkle with parsley before serving.

    Nutrition per serving

    Calories: 173 calCarbohydrates: 27 gProtein: 3 gFat: 6 gSodium: 324 mgFiber: 3 gSugar: 2 g
    Boiled Red Potatoes with Butter Permalink
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    Overhead view of roasted broccoli with pine nuts

    Oven Roasted Broccoli in Dijon Pesto Vinaigrette

    Oven Roasted Broccoli in Dijon Pesto Vinaigrette is SO flavorful and easy to prepare it is literally guaranteed that anyone you serve this recipe to will love it.
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    Ingredients
     

    • 1 10 oz pkg fresh broccoli florets
    • 3 Tbs extra virgin olive oil
    • 1 Tbs Dijon mustard
    • 1 Tbs prepared pesto sauce
    • 2 teaspoon white wine vinegar
    • good pinch kosher salt
    • pinch fresh cracked pepper
    • ¼ cup pine nuts

    Notes

    For full recipe and instructions, visit Erica's Recipes.
    Recipe created by Erica's Recipes

    🗓️ Day 3

    • Cornbread Burger Bake
    • Mixed Vegetables
    Casserole Burger Bake in a white casserole dish. One piece is cut out and sitting on a white plate next to the casserole. There is a spatula in the casserole dish and a fork on the plate.

    Cornbread Burger Bake

    Enjoy this easy casserole make with savory vegetables sautéed with beef and topped with a delicious cornbread topping. Using the secrets of a busy cook makes this even faster to prepare (check out our tips below).
    4.67 from 3 votes
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    Prep Time 25 mins
    Cook Time 35 mins
    Total Time 1 hr
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 6
    Calories 423

    Ingredients
      

    • 1 egg, beaten
    • ½ c. cornmeal
    • 1 tsp. baking soda
    • 8.25 oz. can cream-style corn, or approx. 1 cup
    • ½ c. milk
    • 1 Tbsp. oil
    • 1 lb. ground beef
    • ½ c. chopped onion
    • ¼ c. chopped green pepper
    • 1 tsp. chili powder
    • 1 tsp. salt
    • 1 c. shredded cheddar cheese
    • taco sauce, optional
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    Instructions

    • In a bowl, mix the egg, cornmeal, baking soda, corn, milk and oil; mixture will be thin. Set aside.
    • Cook the ground beef, onion, green pepper and chili powder in a skillet; drain off any fat.
    • Place the meat mixture in a greased 2 quart baking dish. Cover with the grated cheese.
    • Pour the cornmeal mixture over the top of everything, spreading evenly.
    • Bake at 375°F for 30 to 35 minutes or until cornmeal topping is set.
    • Serve with taco sauce if desired.

    Notes

    Taco sauce is not included in nutrition data.

    Nutrition per serving

    Calories: 423 calCarbohydrates: 26 gProtein: 31 gFat: 22 gSodium: 983 mgFiber: 3 gSugar: 4 g
    Cornbread Burger Bake Permalink
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    🗓️ Day 4

    • Italian Beef Hoagies
    • Garlic Parmesan Pan Roasted Brussels Sprouts
    A hoagie roll on a red plate with shredded roast beef, onions, and bell peppers, with a white bowl of pickled peppers in the background.

    Italian Beef Hoagies

    These Italian Beef Hoagies are a great way to use leftover roast beef.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main Dish
    Cuisine Italian
    Servings 6 sandwiches
    Calories 485

    Ingredients
      

    • 6 hoagie rolls, split lengthwise
    • 1 lb. cooked roast beef, sliced or shredded
    • 1 red bell pepper, sliced
    • 1 onion, sliced
    • 1 Tbsp. olive oil
    • 6 tbsp. mayonnaise
    • Salt and pepper, to taste
    • Italian seasoning, to taste
    • 6 oz. shredded mozzarella cheese
    • pickled hot peppers, optional
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    Instructions

    • Sauté pepper and onion in olive oil until tender.
    • Spread 1 Tbsp. of mayonnaise on each hoagie roll and top with equal amounts of roast beef, pepper, and onion.
    • Sprinkle with salt, pepper, and Italian seasoning to taste.
    • Top with mozzarella cheese.
    • Toast sandwiches open-faced until cheese melts and roll browns slightly and serve warm with pickled peppers if desired.

    Nutrition per serving

    Calories: 485 calCarbohydrates: 36 gProtein: 29 gFat: 25 gSodium: 1703 mgFiber: 2 gSugar: 7 g
    Italian Beef Hoagies Permalink
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    White bowl with roasted Brussels sproups garnished with parmesan cheese

    Garlic Parmesan Pan Roasted Brussels Sprouts

    These oven roasted Brussels sprouts are lightly seasoned with garlic and parmesan, resulting in a winning flavor combination the whole family will love! Fresh, crunchy and so easy to make, this Brussels sprouts side dish is a winner!
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    Ingredients
     

    • 1 ½ lbs. Brussels sprouts, (trimmed and halved)
    • 2 Tbsp. olive oil
    • ¾ cup grated Parmesan cheese, divided
    • 2 tsp. garlic powder
    • ½ tsp. salt
    • ½ tsp. black pepper

    Notes

    Get the full recipe and instructions at The Love Nerds.
    Recipe created by The Love Nerds

    🗓️ Day 5

    • Cheddar Chicken Spaghetti
    • Green Salad
    Cheddar Chicken Spaghetti with parsley being scooped out with a pasta utensil

    Cheddar Chicken Spaghetti

    Pimentos and green chilies combine with cheddar cheese and tarragon to give Cheddar Chicken Spaghetti casserole its unique flavor. Tarragon is one of my favorite herbs to combine with chicken—the flavors are fabulous together.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 306

    Ingredients
      

    • 8 oz spaghetti, cooked according to directions
    • 2 cups cooked chicken, cubed
    • 2 cups shredded cheddar cheese, divided
    • 10.5 oz condensed cream of chicken soup
    • 1 cup milk
    • 1 tablespoon pimientos, diced
    • 4.5 oz can diced green chilies
    • 1 tablespoon dried tarragon
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
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    Instructions

    • Combine chicken, 1 cup cheese, soup, milk, pimientos, green chilies, tarragon, salt, and pepper.
    • Add spaghetti and mix gently. Place mixture in a greased 13 x 9 x 2 baking dish and top with the remaining cheese.
    • Bake uncovered at 350°F for 20-25 minutes or until heated through.

    Notes

    The casserole freezes well so if you want to double up on the recipe, it's a good dish to stock the freezer. To freeze, assemble the casserole in a freezer-safe container, but do not bake. Cover with foil or freezer paper and label with "Cheddar Chicken Spaghetti: Thaw and bake at 350ºF for 20-25 minutes."

    Nutrition per serving

    Calories: 306 calCarbohydrates: 27 gProtein: 15 gFat: 15 gSodium: 587 mgFiber: 1 gSugar: 3 g
    Cheddar Chicken Spaghetti 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.

    Meal Plan for Week 11 (Group 2): Creamy Chicken Enchiladas, Italian Flank Steak, Cornbread Burger Bake, Italian Beef Hoagies, Cheddar Chicken Spaghetti
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    Posted by Mary Ann on February 28, 2022Filed Under: Meal Plans

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