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    Home / Meal Plans

    Meal Plan for Week 14 (Group 2)

    List of meals in week 14 group 2 meal plan

    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.
    • The baked potato soup is a good way to use leftover baked potatoes, so you might want to have baked potatoes over the weekend and reserve some for Day 1.
    • The filling for the Chili Cheese Burritos can be made ahead; it freezes well so you can also make extra for future use.

    Day 1

    Baked Potato SoupTropical Fruit Salad

    Day 2

    Baked Skillet ChickenSeasoned Green BeansGarlic Cheese Bread

    Day 3

    Chili Cheese BurritosGreen SaladFruit of Your Choice

    Day 4

    Chicken with Basil Cream SauceSugar Snap Peas

    Day 5

    One Pot Tomato Spinach PastaSpinach Salad

    List of meals in week 14 group 2 meal plan

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


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    🗓️ Day 1

    • Baked Potato Soup
    • Tropical Fruit Salad
    Baked potato soup topped with shredded cheddar cheese and chopped bacon.

    Baked Potato Soup

    Baked Potato Soup is one of our most requested recipes – it’s creamy and rich with the perfect balance of flavors. To use it as planned leftovers, have baked potatoes during the week and simmer a pot of this satisfying soup on the weekend.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Main Dish, Soup
    Cuisine American, Vegetarian
    Servings 6 servings
    Calories 770

    Ingredients
      

    • 4 large baking potatoes, baked and cooled
    • ⅔ cup butter
    • ⅔ cup all-purpose flour
    • 6 cups milk
    • 2 teaspoon salt
    • ½ teaspoon pepper
    • 4 green onions, chopped and divided
    • 12 slices turkey bacon, cooked, crumbled, and divided
    • 1 ¼ cups shredded cheddar cheese, divided
    • 8 ounces sour cream
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    Instructions

    • Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins.
    • Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)
    • Add potato pulp, salt, pepper, 2 tablespoon green onions, ½ cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream and cook until heated, mixing well.
    • Garnish with your choice of remaining green onions, bacon and cheese.

    Notes

    For the vegetarian version, omit the bacon.

    Nutrition per serving

    Calories: 770 calCarbohydrates: 51 gProtein: 27 gFat: 52 gSodium: 1885 mgFiber: 2 gSugar: 15 g
    Baked Potato Soup Permalink
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    Grapes, chopped oranges, pineapples, and walnuts, and sliced bananas in a bowl.

    Tropical Fruit Salad

    Enjoy a taste of the tropics any time of the year with this easy homemade fruit salad.
    No ratings yet
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    Prep Time 5 mins
    Total Time 5 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 231

    Ingredients
      

    • 29 oz. mandarin orange sections, drained
    • ½ cup walnuts, chopped
    • 2 bananas, sliced
    • 1 cup grapes, cut in half
    • 2 cups pineapple chunks, drained (reserve juice)
    • 2 tablespoon brown sugar
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    Instructions

    • Mix everything except reserved juice and brown sugar in a medium sized bowl.
    • Mix the brown sugar and 2 to 3 tablespoon of the reserved pineapple juice and pour over fruit. Toss gently to coat.

    Nutrition per serving

    Calories: 231 calCarbohydrates: 44 gProtein: 4 gFat: 7 gSodium: 10 mgFiber: 5 gSugar: 35 g
    Tropical Fruit Salad Permalink
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    🗓️ Day 2

    • Baked Skillet Chicken
    • Seasoned Green Beans
    • Garlic Cheese Bread

    Sliced chicken breast on a white plate.

    Baked Skillet Chicken

    Savory seasonings and a quick sear make this easy baked chicken delicious. It is a great meal to double and serve half for dinner and chop and freeze the other half—cooked chicken in the freezer makes soups, stews, casseroles, and stir fry quick and easy.
    5 from 2 votes
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    Prep Time 5 mins
    Cook Time 35 mins
    Resting time 10 mins
    Total Time 50 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 4 servings
    Calories 260

    Ingredients
      

    • 1-½ lbs. boneless skinless chicken breasts
    • 2 tablespoon olive oil

    Rub

    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon paprika
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    Instructions

    • Preheat oven to 350°F.
    • Mix spices in a small bowl. Rub seasoning mix onto chicken to coat.
    • Heat olive oil in a large skillet over medium-high heat. Sear chicken 2 minutes per side.
    • Place in a lightly sprayed baking dish and bake for 30 minutes or until juices run clear.
    • Let the chicken sit on a plate 5-10 minutes before serving. Chop, cube or shred any extras to restock your freezer with cooked chicken.

    Notes

    If you have an oven-safe skillet, this can go straight into the oven after searing without changing pans. You may want to add a little extra olive oil to avoid burning if you are baking it in the same skillet you use for searing.

    Nutrition per serving

    Calories: 260 calCarbohydrates: 1 gProtein: 36 gFat: 11 gSodium: 489 mgFiber: 1 gSugar: 1 g
    Baked Skillet Chicken Permalink
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    Sautéed seasoned green beans in a black frypan

    Seasoned Green Beans

    This quick recipe will bring extra flavor to fresh or frozen green beans.
    5 from 5 votes
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    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 35

    Ingredients
      

    • 1 lb. fresh or frozen green beans
    • 2 tsp. butter
    • ¼ package Good Seasons Italian dressing mix, or more to taste
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    Instructions

    • If needed, trim green beans of ends and strings. If using frozen green beans, thaw first.
    • Lightly steam green beans.
    • Melt butter in large fry pan. Add green beans. Sprinkle with the ¼ package of seasoning mix and stir well while sautéing.

    Nutrition per serving

    Calories: 35 calCarbohydrates: 5 gProtein: 1 gFat: 2 gSodium: 21 mgFiber: 2 gSugar: 2 g
    Seasoned Green Beans Permalink
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    🗓️ Day 3

    • Chili Cheese Burritos
    • Green Salad
    • Fruit of Your Choice
    Burrito with ground beef and shredded cheddar cheese garnished with diced green onions.

    Chili Cheese Burritos

    These easy burritos are great for a weeknight meal. If you have cooked ground beef and peppers and onions in the freezer, they can be ready in about 15 minutes; if not, it still takes less than 30 minutes to get this quick meal on the table.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 8 burritos
    Calories 471

    Ingredients
      

    • 2 lbs. ground beef
    • 1 green pepper, diced
    • 1 small onion, diced
    • 5 cloves garlic, minced
    • 1-2 packages chili seasoning or homemade equivalent, to your family’s preference
    • 2 C cheddar cheese
    • 8 burrito size tortillas
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    Instructions

    • In a large skillet cook ground beef, pepper, onion, and garlic until cooked through.
    • Add chili seasoning and mix well.
    • Add filling to tortilla, garnish with cheese, and roll up to serve.

    Nutrition per serving

    Calories: 471 calCarbohydrates: 36 gProtein: 37 gFat: 20 gSodium: 666 mgFiber: 3 gSugar: 4 g
    Chili Cheese Burritos Permalink
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    🗓️ Day 4

    • Chicken with Basil Cream Sauce
    • Sugar Snap Peas
    breaded cooked chicken breast smothered in a cream sauce with basil and red peppers

    Chicken with Basil Cream Sauce

    This rich and creamy chicken dish is one of the recipes first featured in our meal plans. The pimentos and fresh basil are the perfect seasoning in the delicious cream sauce served over breaded and sautéed chicken breasts.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine American
    Servings 4
    Calories 650

    Ingredients
      

    • ¼ cup milk
    • ¼ cup dry bread crumbs
    • 1 lb thin cut boneless skinless chicken breasts
    • 3 Tbsp. butter
    • 1 Tbsp. olive oil
    • ½ cup chicken broth
    • 1 cup heavy whipping cream
    • 4 oz. jar diced pimientos, drained
    • ½ cup grated Parmesan cheese
    • ¼ cup minced fresh basil, or 1 Tbsp. dried
    • ⅛ Tbsp. pepper
    • 1 Tbsp. cornstarch
    • 8 oz. spaghetti or vermicelli
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    Instructions

    Chicken

    • Set up an assembly line with chicken breasts, a shallow bowl with the milk, and a bowl with the bread crumbs.
    • Dip chicken in milk, then bread crumbs.
    • Brown chicken on both sides in butter and olive oil over medium heat and continue cooking until chicken is thoroughly cooked. Remove and keep warm.

    Sauce

    • While making the sauce, put the pasta on to cook so they will be done at the same time.
    • Add all but 3 Tbsp. of the broth to the drippings in the skillet and bring to a boil.
    • Stir, loosening drippings from the bottom of the pan. Add whipping cream and pimientos.
    • Bring to a simmer and cook, stirring constantly, for about a minute.
    • Reduce heat and add Parmesan cheese, basil and pepper.
    • Mix cornstarch and remaining 3 Tbsp. broth.
    • When the sauce is heated through, add cornstarch mixture, stirring over medium heat to thicken.
    • Place chicken on pasta and cover with basil cream sauce.

    Notes

    Fresh basil works best in this recipe.
    Thin cut chicken breasts are idea for even cooking; if you are using regular breasts, you can pound them to an even thickness between two pieces of wax paper with the side of a meat mallet.

    Nutrition per serving

    Calories: 650 calCarbohydrates: 31 gProtein: 35 gFat: 43 gSodium: 593 mgFiber: 2 gSugar: 2 g
    Chicken with Basil Cream Sauce Permalink
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    🗓️ Day 5

    • One Pot Tomato Spinach Pasta
    • Spinach Salad
    Spiral pasta mixed with diced tomatoes and spinach, topped with shredded parmesan cheese

    One Pot Tomato Spinach Pasta

    Fusilli pasta with spinach, tomatoes, and onions is an easy summer recipe that doesn’t heat up the oven. Prepared on the stovetop, the delicious pasta dish is ready in about 30 minutes.
    5 from 2 votes
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    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 4 servings
    Calories 411

    Ingredients
      

    • 12 oz box fusilli pasta
    • 28 oz can diced tomatoes
    • 2 cups vegetable or chicken broth
    • ½ medium yellow onion, sliced
    • 3 garlic cloves, sliced
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 2 teaspoon kosher salt
    • 1 tablespoon olive oil
    • 6 oz package baby spinach
    • Freshly grated Parmesan cheese
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    Instructions

    • Place all ingredients except for spinach and Parmesan cheese in a large soup pot or Dutch oven. Cover and bring to a boil over medium-high heat for about 12 minutes.
    • Reduce heat to medium-low, and cook, covered, about 10 minutes or until pasta is slightly al dente, stirring occasionally. Remove from heat.
    • Stir in spinach. Cover and let stand 10 minutes.
    • Stir just before serving. Serve with Parmesan cheese.

    Notes

    For an even richer flavor, try substituting fire-roasted tomatoes in this dish.
    Vegetable broth and 1 tablespoon Parmesan cheese were used in the nutrition calculation.

    Nutrition per serving

    Calories: 411 calCarbohydrates: 77 gProtein: 15 gFat: 6 gSodium: 1976 mgFiber: 6 gSugar: 9 g
    One Pot Tomato Spinach Pasta 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.

    List of meals in week 14 group 2 meal plan
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    More Meal Plans

    • Meal Plan for Week 52 (Group 2)
    • Meal Plan for Week 51 (Group 2)
    • Meal Plan for Week 50 (Group 2)
    • Meal Plan for Week 49 (Group 2)

    Posted by Mary Ann on March 18, 2022Filed Under: Meal Plans

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