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    Home / Meal Plans

    Meal Plan for Week 14 (Group 1)

    Free Meal Plan for Week 14 (Group 1): Slow Cooker Thai Chicken, Chicken Fried Rice, Creamy Balsamic Meatballs, Open-face Apple Cheddar Sandwiches, Cowboy Hot Dogs

    Free Meal Plan for Week 14 (Group 1): Slow Cooker Thai Chicken, Chicken Fried Rice, Creamy Balsamic Meatballs, Open-face Apple Cheddar Sandwiches, Cowboy Hot Dogs

    Week 14 Summary

    Notes for this week

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

    • Make an extra 3 cups of rice on Day 1 and save for the fried rice on Day 2. Do not pack the rice into the leftover container; store it in something large enough so that you don’t have to pack it down.

    • On Day 4 we are making roasted red potatoes as a side, and using the leftovers in Roasted Red Potato Salad for Day 5. This is a great way to cook more on one day and have less prep the next—and it provides much better flavor than using boiled potatoes in potato salad. If you want, you can even go ahead and make the potato salad tonight and refrigerate.

    Day 1

    Slow Cooker Thai Chicken over RiceSpinach and Garlic Sautéed in Butter

    Day 2

    Chicken Fried RiceAsian Salad

    Day 3

    Creamy Balsamic MeatballsEgg NoodlesPan Sautéed Zucchini Slices

    Day 4

    Apple Cheddar MeltsRoasted Red Potatoes

    Day 5

    Cowboy Hot DogsRoasted Red Potato Salad
    Jump to:
    • 🗓️ Day 1
    • 🗓️ Day 2
    • 🗓️ Day 3
    • 🗓️ Day 4
    • 🗓️ Day 5
    • 🧾 Create a shopping list
    • 📌 Pin this meal plan


    🗓️ Day 1

    • Slow Cooker Thai Chicken over Rice
    • Spinach and Garlic Sautéed in Butter
    Chicken breasts cooked with peanut sauce over white rice and garnished with chopped cilantro and peanuts

    Easy Slow Cooker Thai Chicken

    Prep for flavorful Slow Cooker Thai Chicken in Peanut Sauce is quick—just mix five ingredients, pour over chicken, and cook in the slow cooker. Garnishing with peanuts and cilantro adds the perfect flavor and texture.
    5 from 3 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 4 hrs
    Total Time 4 hrs 15 mins
    Course Main Dish
    Cuisine Thai
    Servings 6 servings
    Calories 447

    Ingredients
      

    • 2 ½ lbs. boneless skinless chicken breasts
    • 1 cup salsa
    • ⅓ cup peanut butter
    • 2 tablespoon lime juice
    • 1 tablespoon soy sauce or tamari
    • 1-2 teaspoon fresh grated ginger root
    • ¼ cup chopped peanuts, for garnish
    • 2 tablespoon chopped fresh cilantro, for garnish
    • 3 cups prepared white rice
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    Instructions

    • Place chicken in slow cooker. Mix together all other ingredients except peanuts and cilantro and pour over chicken.
    • Cook on low for 8 hours or on high for 3-4 hours depending on your slow cooker, stirring occasionally. Serve over white rice and garnish with peanuts and cilantro.

    Notes

    1. Preparation option: Peanut sauce is delicious on vegetables, so you could add slices of colorful bell peppers and onions to the slow cooker at the beginning of cooking. Throw in 2-3 cups of spinach in the last half hour or so and this is a complete meal with no sides needed.
    2. To freeze: Prepare the sauce in whatever quantity needed for the number of dishes you want to freeze. Freeze the sauce in a separate container and put it together with the chicken in the freezer, then place the instructions and ¼ cup chopped peanuts with them. Label with:
      Easy Slow Cooker Thai Chicken in Peanut Sauce: Thaw. Place chicken in slow cooker. Cover with sauce and cook on low for 8 hours or high for 3-4 hours depending on your slow cooker. Stir occasionally. Serve over white rice and garnish with 2 Tbsp. chopped fresh cilantro and ¼ cup chopped peanuts.
     

    Nutrition per serving

    Calories: 447 calCarbohydrates: 28 gProtein: 48 gFat: 16 gSodium: 763 mgFiber: 3 gSugar: 3 g
    Easy Slow Cooker Thai Chicken Permalink
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    🗓️ Day 2

    • Chicken Fried Rice
    • Asian Salad
    Chicken Fried Rice on a white plate

    Chicken Fried Rice

    This Chicken Fried Rice is an authentic recipe that I learned to make when we lived in Japan. It can be made with most any meat, or you can make it vegetarian.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 25 mins
    Cook Time 20 mins
    Total Time 45 mins
    Course Main Dish
    Cuisine Asian
    Servings 4 servings
    Calories 542

    Ingredients
      

    • 3 cups cold leftover cooked rice (preferably Calrose), broken apart
    • 1 egg
    • 1 onion, chopped
    • 1 cup frozen peas and carrots, thawed
    • 1 cup cooked chicken, chopped
    • 1-2 Tbsp. soy sauce to taste
    • 3-4 Tbsp. oil for frying, divided
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    Instructions

    • Heat 1 teaspoon of oil in wok or on a large flat griddle surface and quickly scramble 1 egg in it.
    • Remove egg and set aside.
    • Add 1 tablespoon of oil to the pan and heat.
    • Add onion and sauté for 2-3 minutes.
    • Add thawed peas and carrots and cooked chopped chicken and mix gently.
    • When the onions are tender, add the rice and stir. Add soy sauce to taste and continue to stir and mix rice so all grains are exposed to the heated pan surface.
    • Add the cooked egg, chopping to break it up, near the end of cooking time and stir well.
    • When the rice is heated through and a bit crispy, it is ready to serve.

    Notes

    1. You can use just about any meat in this recipe or add more vegetables and make it vegetarian.
    2. If you want to add flavor (and calories), add a splash of Yum Yum sauce about halfway through cooking.
    3. The secret to good fried rice is to rinse your rice before cooking it, and to separate or crumble the clumps of day old/leftover rice before putting it into the hot pan with oil.
    4. Make it vegetarian:
      Simply omit the chicken and substitute more vegetables.
    5. Make it gluten-free:
      Omit the soy sauce or use a certified gluten-free soy sauce.

    Nutrition per serving

    Calories: 542 calCarbohydrates: 81 gProtein: 19 gFat: 15 gSodium: 282 mgFiber: 3 gSugar: 1 g
    Chicken Fried Rice Permalink
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    🗓️ Day 3

    • Creamy Balsamic Meatballs
    • Egg Noodles
    • Pan Sautéed Zucchini Slices
    Creamy Balsamic Meatballs

    Creamy Balsamic Meatballs

    Balsamic vinegar and heavy cream combine into a surprisingly delicious sauce for meatballs.
    5 from 4 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 595

    Ingredients
      

    • 1 pound cooked meatballs, homemade or purchased
    • 2 tablespoons butter
    • ¼ cup onion, chopped
    • 1 cup heavy whipping cream
    • 2 tablespoons balsamic vinegar
    • 12 ounces egg noodles, cooked
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    Instructions

    • Brown meatballs over medium heat or in the oven; set aside.
    • Heat butter in a heavy skillet over medium high heat. Add onion to pan; cook over medium heat until onions are golden.
    • Add cream and vinegar and cook on low 2 minutes.
    • Add cooked meatballs to pan and cook until heated through.
    • Serve over cooked egg noodles.

    Video

    Nutrition per serving

    Calories: 595 calCarbohydrates: 43 gProtein: 22 gFat: 37 gSodium: 105 mgFiber: 2 gSugar: 2 g
    Creamy Balsamic Meatballs Permalink
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    🗓️ Day 4

    • Apple Cheddar Melts
    • Roasted Red Potatoes
    Image of bread with mayo, apple slices, and sunflower seeds topped with melted cheddar and text Open-faced Apple Cheddar Melt Sandwich

    Apple Cheddar Melt

    Enjoy the taste of fall with open-faced apple cheddar melts made with crisp apples, crunchy sunflower seeds, and gooey cheddar—a perfect fall lunch.
    5 from 4 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine American, Vegetarian
    Servings 4
    Calories 406

    Ingredients
      

    • 4 Tbsp. mayonnaise
    • 4 slices whole wheat bread
    • 1 apple
    • 2 tablespoon lemon juice
    • ½ cup sunflower seeds
    • 4 slices sharp cheddar cheese
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    Instructions

    • Toast the bread. While the bread is toasting, cut the apple into thin slices and mix the apple slices with lemon juice to keep them from browning.
    • When the toast is ready, spread it with the mayonnaise and layer the apple slices on each piece.
    • Sprinkle the sunflower seeds on top of the apple slices and top with a slice of cheddar.
    • Toast until cheese is melted. Cut into triangles and serve immediately.

    Nutrition per serving

    Calories: 406 calCarbohydrates: 22 gProtein: 14 gFat: 30 gSodium: 382 mgFiber: 4 gSugar: 7 g
    Apple Cheddar Melt Permalink
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    🗓️ Day 5

    • Cowboy Hot Dogs
    • Roasted Red Potato Salad
    hot dog in bun topped with sauteed onion and grated cheddar cheese.

    Cowboy Hot Dogs

    Grilled onions and cheddar cheese dress up hot dogs in this easy weeknight dinner.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine American
    Servings 6
    Calories 356

    Ingredients
      

    • 6 beef franks
    • 6 hot dog buns
    • 1 onion, sliced
    • 1 Tbsp. oil
    • Mayonnaise
    • Deli style mustard
    • BBQ Sauce
    • Shredded cheddar cheese
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    Instructions

    • Grill or fry hot dogs. While hot dogs are cooking, sauté onion in oil over medium heat until browned.
    • If desired, heat buns. Serve hot dogs with desired toppings.

    Notes

    Calories are based on one hot dog in a bun topped with 1 tsp. mayonnaise, ⅙ of the sautéed onion, and 1 Tbsp. shredded cheddar cheese.

    Nutrition per serving

    Calories: 356 calCarbohydrates: 24 gProtein: 12 gFat: 24 gSodium: 753 mgFiber: 1 gSugar: 4 g
    Cowboy Hot Dogs Permalink
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    Bowl of potato salad garnished with parsley with a fork

    Roasted Red Potato Salad

    Roasted red potatoes give this potato salad its unique flavor and texture. It is delicious served warm or chilled for a few hours.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American, Vegetarian
    Servings 5 servings
    Calories 330

    Ingredients
      

    • 2 pounds small red potatoes
    • 1 tablespoon olive oil
    • 1-½ tablespoons Italian seasoning, such as Rosa Maria
    • ½ cup mayonnaise
    • ½ teaspoon celery seeds
    • ½ teaspoon dry mustard
    • salt and pepper to taste
    • 7 chopped green onions
    • 3 tablespoon chopped fresh parsley
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    Instructions

    • Preheat the oven to 425ºF.
    • Wash potatoes and half or quarter so that pieces are uniform in size. Dry with a paper towel as much as possible.
      2 pounds small red potatoes
    • Add olive oil and toss to coast. Sprinkle with Italian seasoning and mix well.
      1 tablespoon olive oil, 1-½ tablespoons Italian seasoning
    • Bake on a sheet pan lined with parchment paper, stirring periodically, for 25-30 minutes or until tender inside and somewhat crisp outside.
    • Mix the mayonnaise and remaining spices together and season with salt and pepper to taste.
      ½ cup mayonnaise, ½ teaspoon celery seeds, ½ teaspoon dry mustard, salt and pepper to taste
    • Gently mix the mayonnaise mixture, the roasted red potatoes, green onions, and parsley.
      7 chopped green onions, 3 tablespoon chopped fresh parsley
    • Serve immediately or refrigerate until chilled.

    Notes

    The salad can be served warm (immediately after roasting the potatoes) or cold, so if you plan to serve it cold you will need to chill either the potatoes before or the whole salad after mixing.
    You do not have to use red potatoes in the recipe, but whichever type of potatoes you use should be roasted rather than boiled for the best result.

    Nutrition per serving

    Calories: 330 calCarbohydrates: 2 gProtein: 5 gFat: 20 gSodium: 650 mgFiber: 6 gSugar: 4 g
    Roasted Red Potato Salad 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 14 (Group 1): Slow Cooker Thai Chicken, Chicken Fried Rice, Creamy Balsamic Meatballs, Open-face Apple Cheddar Sandwiches, Cowboy Hot Dogs

    Free Meal Plan for Week 14 (Group 1): Slow Cooker Thai Chicken, Chicken Fried Rice, Creamy Balsamic Meatballs, Open-face Apple Cheddar Sandwiches, Cowboy Hot Dogs
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    Posted by Mary Ann on March 15, 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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