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    Home / Meal Plans

    Meal Plan for Week 12 (Group 1)

    Free Meal Plan for Week 12 (Group 1): Beef and Guinness Stew over Mashed Potatoes, Cheddar Chicken Spaghetti, Swiss Hamburgers, Baked Garlic Parmesan Chicken, Chipped Beef Gravy and Buttermilk Biscuits - visit Add Salt & Serve for recipes

    Free Meal Plan for Week 12 (Group 1): Beef and Guinness Stew over Mashed Potatoes, Cheddar Chicken Spaghetti, Swiss Hamburgers, Baked Garlic Parmesan Chicken, Chipped Beef Gravy and Buttermilk Biscuits

    Week 12 Summary

    Notes for this week

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

    Day 1

    Beef and Guinness Stew over Mashed PotatoesSoda Bread

    Day 2

    Cheddar Chicken SpaghettiGreen Salad

    Day 3

    Swiss HamburgersRiceSugar Snap Peas

    Day 4

    Baked Garlic Parmesan ChickenAngel Hair Pasta with MarinaraSpinach & Garlic Sautéed in Butter

    Day 5

    Chipped Beef GravyButtermilk BiscuitsFresh Fruit
    Jump to:
    • 🗓️ Day 1
    • 🗓️ Day 2
    • 🗓️ Day 3
    • 🗓️ Day 4
    • 🗓️ Day 5
    • 🧾 Create a shopping list
    • 📌 Pin this meal plan


    🗓️ Day 1

    • Beef and Guinness Stew over Mashed Potatoes
    • Soda Bread
    Beef and Guinness Stew over mashed potatoes in a white bowl with a spoon and a sprig of thyme

    Beef and Guinness Stew

    This delicious Irish beef stew made with Guinness® stout beer is perfect for St. Patrick's Day.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 20 mins
    Cook Time 2 hrs 30 mins
    Total Time 2 hrs 50 mins
    Course Soup
    Cuisine Irish
    Servings 8 bowls
    Calories 377

    Ingredients
      

    • 2 lbs. beef stew meat, cut into 1" cubes
    • 4 Tbsp. olive oil, divided
    • 3 Tbsp. flour
    • 1 tsp. salt
    • 1 tsp. freshly ground pepper
    • ¼ tsp. cayenne pepper
    • 2 large onions, chopped
    • 1 clove garlic, minced
    • 2 Tbsp. tomato paste
    • 1-½ - 2 (11.2 oz.) bottles Guinness® stout beer
    • 3 large carrots, chopped
    • ½ tsp. dried thyme, or 1 sprig fresh thyme
    • 4 cups prepared mashed potatoes
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    Instructions

    • Place beef cubes into a large bowl and drizzle with 1 Tbsp. olive oil. Mix well.
    • In a separate dish, combine flour, salt, black pepper, and cayenne pepper; mix well.
    • Sprinkle flour mixture over beef mixture and toss to coat.
    • Heat remaining oil in a large fry pan or Dutch oven. Add beef and cook on medium-high heat, stirring frequently, until browned.
    • Add chopped onions and minced garlic and cook until onions are tender-crisp.
    • Add 1 bottle of stout beer to pan and stir, scraping any food from the bottom and sides of the pan.
    • Add tomato paste and stir until well blended. Add carrots, thyme, and remaining stout beer.
    • Cover and cook at a simmer for 2-3 hours, stirring occasionally.
    • Serve over mashed potatoes.

    Video

    Notes

    Vegetarian Guinness® Stew
    1. Make a batch of vegetarian meatballs.
    2. Heat the cooked meatballs in a pan with a very little bit of oil and cook over medium heat until they are heated on the outside.
    3. Add the flour and continue the recipe as is from there.
    For Beef and Guinness® Stew in the slow cooker
    1. Brown the beef on the stovetop in a large skillet.
    2. Follow the recipe instructions until the point where the stew needs to simmer.
    3. Transfer the stew to a slow cooker and cook it on low for 3-4 hours.
    Be mindful of how hot your slow cooker cooks since they all heat differently. Larger volume slow cookers will cook the same amount of food much faster than a smaller volume slow cooker.
    For Beef and Guinness® Stew in the Instant Pot
    You should never add flour or other thickeners before the pressure cooking cycle since it can cause food to stick to the bottom of the pot and burn. The pressure cooker needs the thinner liquid to create the steam that forces the pot to go under pressure.
    1. Put the 1 Tbsp. oil in the inner pot and brown the meat in it without the flour (you can put the cayenne, salt, and pepper on it) on sauté mode.
    2. Add the beer (up to the amount recommended for liquid on your model of pressure cooker), onions, garlic, thyme, and carrots to the pot.
    3. Cook on manual pressure (high if you have the option) for 25 minutes.
    4. NPR for 15 minutes, then release pressure and open lid.
    5. Mix the flour with about ½ cup of the liquid from the pot (careful, it's hot!), whisking well to get any lumps out.
    6. Add the flour mixture back to the pot and stir gently to mix.
    7. Add the tomato paste and the remaining beer and heat on sauté mode for just long enough to heat through (watch carefully for burning - this won't take long).
    8. Turn off the Instant Pot as soon as the stew is hot and serve the stew over mashed potatoes.

    Nutrition per serving

    Calories: 377 calCarbohydrates: 35 gProtein: 29 gFat: 13 gSodium: 380 mgFiber: 4 gSugar: 4 g
    Beef and Guinness Stew Permalink
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    🗓️ Day 2

    • 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
    Print Recipe Add to Collection Go to Collections
    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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    🗓️ Day 3

    • Swiss Hamburgers
    • Rice
    • Sugar Snap Peas
    Two Baked Swiss Hamburgers on a bed of rice on a plate.

    Shortcut Baked Swiss Hamburgers

    Swiss steak is a slow-cooked beef with a tomato-based gravy. We’ve taken that idea and made Swiss Hamburgers to take advantage of frozen hamburger patties in an easy recipe with a rich, tomato-based sauce.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 270

    Ingredients
      

    • 6 frozen hamburger patties
    • ¼ cup barbecue sauce
    • ¼ cup ketchup
    • 1 tablespoon brown sugar
    • 1 tablespoon lemon juice
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    Instructions

    • Place frozen hamburger patties on an aluminum foil lined cookie sheet.
    • Mix the remaining ingredients and pour over hamburger patties. Cover with foil.
    • Bake at 325°F for 1 hour.

    Nutrition per serving

    Serving: 1 hamburgerCalories: 270 calCarbohydrates: 10 gProtein: 17 gFat: 18 gSodium: 297 mgFiber: 1 gSugar: 8 g
    Shortcut Baked Swiss Hamburgers Permalink
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    🗓️ Day 4

    • Baked Garlic Parmesan Chicken
    • Angel Hair Pasta with Marinara
    • Spinach & Garlic Sautéed in Butter
    Breaded baked Chicken Parmesan drumsticks garnished with parsley

    Baked Chicken Parmesan

    Chicken drumsticks are a kid favorite, and these breaded garlic chicken drumsticks are sure to please.
    5 from 3 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 55 mins
    Total Time 1 hr 10 mins
    Course Main Dish
    Cuisine Italian
    Servings 6 servings
    Calories 567

    Ingredients
      

    • 3 lbs. chicken drumsticks
    • 1 cup bread crumbs
    • ⅓ cup Parmesan cheese
    • ¼ teaspoon oregano
    • ¼ teaspoon pepper
    • salt to taste
    • 1 clove garlic,   minced
    • ¾ cup melted butter
    • non-stick cooking spray
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    Instructions

    • Preheat oven to 350°F.
    • In a skillet, sauté garlic in about 2 tablespoon of butter. Add remaining butter to pan. Dip chicken pieces into garlic butter.
    • In a separate shallow dish, combine bread crumbs, cheese, oregano, pepper, and salt. Dredge chicken in bread crumb mixture. Place breaded chicken in lightly sprayed 9x13 baking pan and sprinkle remaining bread crumb mixture over top of chicken.
    • Pour any remaining butter over the top of the chicken. Bake chicken for about 55 minutes or until chicken is no longer pink and juices run clear.

    Nutrition per serving

    Calories: 567 calCarbohydrates: 13 gProtein: 53 gFat: 32 gSodium: 598 mgFiber: 1 gSugar: 1 g
    Baked Chicken Parmesan Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Sautéed Spinach and Garlic

    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine Gluten-free, Vegetarian
    Servings 4 servings
    Calories 42

    Ingredients
      

    • 1-½ Tbsp. butter
    • 16 oz. fresh baby spinach, washed and dried
    • 2-3 cloves garlic, minced
    • Salt to taste
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    Instructions

    • Melt butter in a skillet and sauté minced garlic for a couple of minutes.
    • Add spinach and stir it into the garlic just until it starts to wilt. Add salt and serve.

    Nutrition per serving

    Calories: 42 calCarbohydrates: 5 gProtein: 3 gFat: 2 gSodium: 394 mgFiber: 2 gSugar: 1 g
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    A pile of cooked spaghetti noodles covered with marinara sauce on a blue plate

    Crockpot Marinara Sauce

    Slow cooking marinara in the crockpot yields a rich, intense tomato flavor. For quicker cooking, this can be prepared on the stovetop but will result in a less flavorful sauce.
    4.50 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 5 hrs
    Total Time 5 hrs 10 mins
    Course Main Dish
    Cuisine Gluten-free, Italian, Vegetarian
    Servings 8 servings
    Calories 80

    Ingredients
      

    • 25 oz jar spaghetti sauce
    • 14 oz can diced tomatoes
    • 14 oz can stewed tomatoes
    • 6 oz can tomato paste
    • 1 onion, finely diced
    • 3 cloves minced garlic
    • 1 tsp. dried thyme
    • 1 bay leaf
    • 1 tsp. oregano
    • 1 tsp. basil
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    Instructions

    • Combine all ingredients and simmer in a slow cooker for 4-5 hours on low or until done.
    • Serve over hot pasta.

    Notes

    This can also be prepared on the stovetop. Although cooking over low heat for a longer period of time intensifies the flavor, sauce can be served at any time after 30 minutes on the stovetop.

    Nutrition per serving

    Calories: 80 calCarbohydrates: 18 gProtein: 4 gFat: 1 gSodium: 1018 mgFiber: 5 gSugar: 12 g
    Crockpot Marinara Sauce Permalink
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    🗓️ Day 5

    • Chipped Beef Gravy
    • Buttermilk Biscuits
    • Fresh Fruit
    Chipped Beef Gravy and Biscuits on a white plate

    Chipped Beef Gravy

    We love to have breakfast for dinner at our house, and one of our favorites is biscuits and gravy. This creamy chipped beef gravy is delicious over homemade buttermilk biscuits or soft rolls, or you can serve it over toast.
    4.34 from 3 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 226

    Ingredients
      

    • 4.5 oz jar dried beef
    • 4 tablespoon butter
    • 4 tablespoon flour
    • 4 cups milk
    • 2 teaspoon beef bouillon granules
    • dash hot sauce
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    Instructions

    • Soak the dried beef in a bowl of water for about 15 minutes to reduce the saltiness. Drain.
    • Tear or cut beef into bite-sized pieces; set aside.
    • Melt butter in a large skillet. Over medium heat, stir in flour and continue to cook, stirring constantly, for 1 minute. Gradually add milk, a little at a time, stirring constantly with a whisk.
    • After all milk has been added, add beef bouillon and hot sauce. Simmer over medium low heat, stirring frequently, until thickened to your preference.
    • Add beef and heat through. Serve over buttermilk biscuits or toast.

    Notes

    Chipped beef gravy is delicious over our easy 3 ingredient buttermilk biscuits.

    Nutrition per serving

    Calories: 226 calCarbohydrates: 13 gProtein: 11 gFat: 14 gSodium: 1211 mgFiber: 1 gSugar: 10 g
    Chipped Beef Gravy Permalink
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    Biscuit cut in half with butter on one half and fruit preserves on the other half on a yellow and white plate

    Easy Buttermilk Biscuits

    These 3 ingredient buttermilk biscuits from scratch yield consistent, delicious results.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 25 mins
    Cook Time 15 mins
    Total Time 40 mins
    Course Bread, Breakfast
    Cuisine American, Vegetarian
    Servings 20 biscuits
    Calories 135

    Ingredients
      

    • 4 cups self-rising flour
    • ½ cup butter, softened
    • 1-½ cups buttermilk
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    Instructions

    • Combine flour and butter, cutting with a fork or using a mixer.
    • Stir in buttermilk and mix well. Add more flour if too wet, more buttermilk if too dry.
    • When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter.
    • Bake the biscuits on cookie sheet at 475° until brown, about 15 minutes (time will vary based on thickness).

    Notes

    If you do not have self-rising flour, you can make your own by combining 4 cups all-purpose flour with 2 Tbsp. baking powder and 1 tsp. salt.
    Freezing Buttermilk Biscuits
    You can freeze the biscuits either cooked or uncooked.
    To freeze uncooked, place the biscuits in a single layer on a cookie sheet or other flat pan and put in the freezer for a few hours or until frozen. When frozen, place the biscuits into a dated freezer container for later use.
    To freeze cooked biscuits, place biscuits into a dated freezer container for later use.
    If assembling breakfast sandwiches for the freezer, slice cooked biscuits and fill as desired. Wrap each biscuit with freezer wrap and place biscuits in a freezer container. 
    To cook frozen biscuits:
    If cooking thawed biscuits, follow normal cooking instructions.
    To cook frozen biscuits, extend cooking time to about 25 minutes (cooking time will vary with thickness).
    If reheating cooked biscuits, bake at 350ºF for about 20-25 minutes or until hot. If biscuits begin to brown too much, cover with foil for remaining cooking time.
    To reheat breakfast sandwiches, wrap breakfast sandwich in a paper towel and heat in microwave for 2 minutes, then flip over and heat for an additional 1-2 minutes until heated through.

    Nutrition per serving

    Serving: 1 biscuitCalories: 135 calCarbohydrates: 18 gProtein: 3 gFat: 5 gSodium: 47 mgFiber: 1 gSugar: 1 g
    Easy Buttermilk Biscuits 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

    Free Meal Plan for Week 12 (Group 1): Beef and Guinness Stew over Mashed Potatoes, Cheddar Chicken Spaghetti, Swiss Hamburgers, Baked Garlic Parmesan Chicken, Chipped Beef Gravy and Buttermilk Biscuits - visit Add Salt & Serve for recipes

    Free Meal Plan for Week 12 (Group 1): Beef and Guinness Stew over Mashed Potatoes, Cheddar Chicken Spaghetti, Swiss Hamburgers, Baked Garlic Parmesan Chicken, Chipped Beef Gravy and Buttermilk Biscuits - visit Add Salt & Serve for recipes
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    Posted by Mary Ann on March 1, 2021; Updated on March 15, 2023Filed Under: Meal Plans

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    Mary Ann Kelley

    Hi there! I'm Mary Ann Kelley, and I'm the food blogger/meal planner here at Add Salt & Serve. Read more

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