• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Add Salt & Serve
  • Our
    Recipes
  • Meal
    Plans
  • Busy Cook's
    Secrets
  • Your Recipe
    Collections

  • About
  • Member
    Login
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Meal Plans
  • Your Collections
  • Secrets of a Busy Cook
  • Subscribe
  • Bulk Cooking
  • About
  • Contact
  • Your Purchases
  • Facebook Group
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Meal Plans

    Meal Plan for Week 19 (Group 1)

    Free Meal Plan for Week 19 (Group 1): Burritos Mojados, Alfredo Tortellini Primavera, Grilled Marinated Chicken, Asparagus Chicken Pecan Salad, Cheesy Kielbasa Casserole

    Free Meal Plan for Week 19 (Group 1): Burritos Mojados, Alfredo Tortellini Primavera, Grilled Marinated Chicken, Asparagus Chicken Pecan Salad, Cheesy Kielbasa Casserole

    Week 19 Summary

    Notes for this week

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

    • Plan ahead for Day 1—the dried beans have to soak overnight. You can cook the beans ahead if you’d like so that prep time is faster when you prepare the burritos. In a pinch, you could substitute canned refried beans in the burritos, or even use frozen burritos with the homemade sauce.

    • The chicken on Day 3 needs to marinate overnight, so prepare it ahead.

    • We are making extra chicken on Day 3 to use in the Asparagus Chicken Pecan Salad on Day 4 and to stock the freezer.

    • Cheesy Kielbasa Casserole is great for the freezer. Double the recipe and make a second casserole to freeze.

    Day 1

    Burritos Mojados (Wet Burritos)Sautéed Zucchini and Tomatoes

    Day 2

    Alfredo Tortellini PrimaveraGreen Salad

    Day 3

    Grilled Marinated ChickenBaked PotatoesBroccoli Salad

    Day 4

    Asparagus Chicken Salad with PecansCottage Cheese with Pineapple

    Day 5

    Cheesy Kielbasa CasseroleChopped Apples, Bananas, and Strawberries

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


    🗓️ Day 1

    • Burritos Mojados
    • Sautéed Zucchini and Tomatoes
    Blue plate with a burrito covered in red sauce and garnished with cheese, sour cream, and cilanto

    Burritos Mojados

    Burritos without sauce are simply called burritos, but burritos with sauce are called burritos mojados, or wet burritos. This recipe calls for our homemade enchilada sauce, which is quick and easy and is less expensive than canned enchilada sauce.
    4.67 from 3 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 1 hr 55 mins
    Soak time 12 hrs
    Total Time 2 hrs 10 mins
    Course Main Dish
    Cuisine Mexican, Vegetarian
    Servings 8 servings
    Calories 472

    Ingredients
      

    • 1 pound dry pinto beans, about 2-⅓ cups
    • 4 quarts tap water
    • 4 oz butter
    • Adobo to taste
    • 6 flour tortillas
    • 2 C. shredded cheddar cheese
    • 1 recipe homemade enchilada sauce
    • Garnishes (cilantro, shredded cheese, sour cream, olives, etc.)
    Prevent your screen from going dark

    Instructions

    • Soak the beans in 2 quarts of cold water overnight. The next day, bring the beans to a boil over medium high heat. Reduce the heat, cover and simmer for an hour. Add the butter and adobo to taste. 
    • Cover again and simmer for another 45 minutes to an hour. When the beans are tender, drain off liquid. Use half of the bean mixture for the burritos and freeze half or save it for leftovers.
    • Place tortillas wrapped in foil in a 350°F oven for about 10 minutes until warm. When tortillas are warm, assemble as burritos with beans and cheese. Serve covered with enchilada sauce and your choice of condiments.

    Notes

    Nutrition data does not include garnishes and is based on using half of the bean mixture.

    Nutrition per serving

    Calories: 472 calCarbohydrates: 33 gProtein: 23 gFat: 27 gSodium: 857 mgFiber: 5 gSugar: 4 g
    Burritos Mojados Permalink
    Pin Recipe Share

    🗓️ Day 2

    • Alfredo Tortellini Primavera
    • Green Salad
    Plate of cooked tortellini and Alfredo sauce with broccoli and carrots garnished with shredded Parmesan cheese

    Vegetable Tortellini Alfredo

    Cheese tortellini in a creamy Alfredo sauce is a quick and easy dinner when you use quick start ingredients. Easily adapted to your preferences, you can use fresh or frozen tortellini along with your choice of frozen vegetables. If you are short on time, a jar of prepared Alfredo sauce is a quick substitute, or use our homemade Alfredo sauce with just butter, cream, Parmesan cheese, salt, pepper, and a little nutmeg. If fresh vegetables are in season, this is a good way to use them – just steam and add to the pasta instead of frozen vegetables.
    4.50 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 6 servings
    Calories 523

    Ingredients
      

    • 16 oz frozen mixed vegetables of your choice, prepared and kept warm
    • ½ recipe homemade Alfredo sauce, or a jar of prepared sauce
    • 16 oz cheese tortellini, dry, fresh, or frozen
    • ½ cup Parmesan cheese, grated (for garnish)
    Prevent your screen from going dark

    Instructions

    • Prepare tortellini according to package directions. While pasta cooks heat Alfredo sauce and gently fold in vegetables.
    • When heated through, add sauce and vegetable mixture to tortellini and garnish with Parmesan cheese.

    Nutrition per serving

    Calories: 523 calCarbohydrates: 44 gProtein: 20 gFat: 29 gSodium: 867 mgFiber: 5 gSugar: 2 g
    Vegetable Tortellini Alfredo Permalink
    Pin Recipe Share

    🗓️ Day 3

    • Grilled Marinated Chicken
    • Baked Potatoes
    • Broccoli Salad
    Chopped grilled chicken

    Marinated Grilled Chicken

    Bulk cooking chicken saves time on busy nights when you need to get dinner on the table in a hurry, and using grilled marinated chicken adds a depth of flavor not found in baked or sautéed chicken when you add it to recipes.
    5 from 3 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 American
    Servings 16 servings
    Calories 165

    Ingredients
      

    • 4 pounds boneless skinless chicken breasts
    • ½ cup red wine vinegar
    • 1 cup soy sauce or tamari
    • ½ cup vegetable oil
    • 2 teaspoons oregano
    • 1 teaspoon basil
    • 1 teaspoon garlic salt or Adobo
    • ½ teaspoon pepper
    Prevent your screen from going dark

    Instructions

    • Place marinade with chicken in a marinating container and marinate overnight.
    • Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. If you do not have a grill, you can bake the chicken in the oven.
    • Serve 1 portion of the chicken for dinner and chop and freeze the rest for use in soups, casseroles, and stove top meals.

    Notes

    Prep time includes the time spent chopping and bagging the extra chicken for the freezer.
    Gluten-free: If you need this recipe to be gluten-free, be sure to use tamari (which is naturally gluten-free) or a gluten-free soy sauce.

    Nutrition per serving

    Serving: 4 oz.Calories: 165 calCarbohydrates: 1 gProtein: 25 gFat: 6 gSodium: 610 mgFiber: 1 gSugar: 1 g
    Marinated Grilled Chicken Permalink
    Pin Recipe Share
    Broccoli, shredded cheddar cheese, bacon bits, and mayonnaise in a bowl with a fork.

    Broccoli Salad

    Broccoli Salad is a nice alternative to a side salad. It’s quick and easy when you use the bags of fresh broccoli florets available at the supermarket, but be sure to allow time for the salad to chill.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Chill Time 4 hrs
    Total Time 4 hrs 15 mins
    Course Salad
    Cuisine American
    Servings 6 servings
    Calories 361

    Ingredients
      

    • 3 cups fresh broccoli florets
    • ¾ cup cheddar cheese, shredded
    • 2 Tbsp. onion, chopped
    • ¾ cup mayonnaise
    • ⅓ cup sugar
    • 1 ½ Tbsp. red wine vinegar
    • 6 strips turkey bacon, cooked and crumbled
    Prevent your screen from going dark

    Instructions

    • In a large bowl, combine the first 3 ingredients and set aside.
    • In a medium bowl, mix together the mayo, sugar, and vinegar. Pour over the broccoli mixture and mix gently to coat. Chill for at least 4 hours.
    • Add bacon crumbles just before serving.

    Nutrition per serving

    Calories: 361 calCarbohydrates: 15 gProtein: 9 gFat: 29 gSodium: 601 mgFiber: 1 gSugar: 12 g
    Broccoli Salad Permalink
    Pin Recipe Share

    🗓️ Day 4

    • Asparagus Chicken Pecan Salad (use chicken from Day 3)
    • Cottage Cheese with Pineapple
    Asparagus Chicken Salad on a green and white plate.

    Asparagus Chicken Salad with Pecans

    This fresh pasta salad with asparagus, chicken, and pecans is a delicious way to use fresh asparagus. It can be served hot or cold and only takes about 35 minutes on the stovetop.
    4.50 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 453

    Ingredients
      

    • 16 oz. penne pasta
    • 1 Tbsp. olive oil
    • 1 tsp. garlic, minced
    • 1 medium red bell pepper, chopped
    • 1 bunch asparagus, trimmed and cut into 1" pieces
    • 1 cup chicken broth
    • ¼ cup fresh basil, chopped
    • salt, to taste
    • ½ tsp. pepper
    • ¼ cup butter
    • 1 lb. chicken breast, cooked & cubed (from freezer)
    • 1 cup Parmesan cheese, grated
    • ½ cup pecans, chopped
    Prevent your screen from going dark

    Instructions

    • Cook pasta according to package directions and drain.
    • While pasta is cooking, heat oil in a large pot over medium heat and sauté the garlic, red pepper, and asparagus.
    • Add the broth and bring to a boil; simmer until vegetables begin to soften.
    • Add the basil, salt, pepper, butter, and cooked chicken. Cook until chicken is heated through.
    • Add cooked, drained pasta, Parmesan cheese, and pecans. Mix thoroughly and serve immediately.

    Notes

    • Before chopping the asparagus, prepare it by rinsing it under running water, then holding it with both hands and snapping off the tough end. Hold the stalk so that the hand on the tip end is closer to the center of the stalk and the hand on the cut end is close to the end of the stalk. Bring your hands down and toward each other, and the stalk will snap just where it starts to get tough at the end.
    • To easily chop fresh basil, roll the leaves up together and slice starting at one end of the roll and working your way across. For smaller pieces, continue by chopping crosswise.
    • Vegetarian option
      Substitute vegetable broth for the chicken broth. You can either simply omit the chicken altogether, increasing the amount of asparagus and red pepper, or substitute a can of rinsed cannellini beans for the chicken.

    Nutrition per serving

    Calories: 453 calCarbohydrates: 47 gProtein: 26 gFat: 17 gSodium: 668 mgFiber: 3 gSugar: 3 g
    Asparagus Chicken Salad with Pecans Permalink
    Pin Recipe Share

    🗓️ Day 5

    • Cheesy Kielbasa Casserole
    • Chopped Apples, Bananas, and Strawberries
    Casserole with pasta, kielbasa, sliced carrots, green onions, and cheese

    Cheesy Kielbasa Casserole

    With fresh carrots, onions, and zucchini along with kielbasa and a variety of cheeses, Cheesy Kielbasa Casserole is an all in one meal. Double the recipe and have one handy in the freezer for later.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 30 mins
    Cook Time 35 mins
    Total Time 1 hr 5 mins
    Course Main Dish
    Cuisine American
    Servings 10 servings
    Calories 316

    Ingredients
      

    • 6 oz. elbow macaroni, cooked according to package directions
    • 1 lb. turkey kielbasa, sliced into ⅓" thick rounds
    • 2 tsp. olive oil
    • 1 cup onion, chopped
    • 1 cup zucchini, cubed
    • 1 cup carrots, sliced or shredded
    • 12 oz. spaghetti sauce
    • ½ cup diced tomatoes, Italian Blend
    • 1 egg, lightly beaten
    • 1 cup Ricotta cheese
    • 1 cup cheddar cheese, shredded
    • 1 cup mozzarella cheese, shredded
    • ½ cup Parmesan cheese, shredded
    • ¼ cup green onions, finely chopped
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350°F.
    • In a large skillet, brown kielbasa in oil over medium heat. Add next four ingredients and continue to cook until the vegetables are tender, about 5 minutes. Add tomatoes and sauce; bring to a boil. Reduce heat and simmer, about 10-15 minutes.
    • Meanwhile, in a small bowl, combine egg, Ricotta, cheddar, ½ cup mozzarella, and ¼ cup Parmesan cheese.
    • In a large bowl, combine meat mixture, pasta (cooked and drained), and cheese mixture until thoroughly blended. Pour mixture into a lightly sprayed 9x13 casserole dish. Sprinkle remaining ½ cup mozzarella, ¼ cup parmesan cheese, and chopped green onions over top of kielbasa mixture.
    • Bake, covered for 15 minutes. Uncover and continue baking an addition 10-15 minutes or until cheese is bubbly.

    Notes

    For a vegetarian option, omit the kielbasa.
    This recipe freezes well, so you may want to double the recipe. Pour half of the mixture into each of two casserole dishes, one for tonight and one in a freezer safe casserole dish. Cook the one for tonight according to the recipe and allow the second casserole to cool. Once cooled, cover well with foil and label "Cheesy Kielbasa Casserole: Remove from freezer 30 minutes before baking. Cover and bake at 350°F for 40 minutes until heated through."

    Nutrition per serving

    Calories: 316 calCarbohydrates: 22 gProtein: 20 gFat: 17 gSodium: 981 mgFiber: 2 gSugar: 6 g
    Cheesy Kielbasa Casserole Permalink
    Pin Recipe Share

    🧾 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 19 (Group 1): Burritos Mojados, Alfredo Tortellini Primavera, Grilled Marinated Chicken, Asparagus Chicken Pecan Salad, Cheesy Kielbasa Casserole

    Free Meal Plan for Week 19 (Group 1): Burritos Mojados, Alfredo Tortellini Primavera, Grilled Marinated Chicken, Asparagus Chicken Pecan Salad, Cheesy Kielbasa Casserole
    Share on Facebook Share on Pinterest Share on Email

    Posted by Mary Ann on April 19, 2021; Updated on March 15, 2023Filed Under: Meal Plans

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Add Salt & Serve!

    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

    • Recipes
    • Meal Plans

    Member area →

    Footer

    ↑ back to top

    As featured on

    As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach Add Salt & Serve (formerly Menus4Moms) © 2000–2023 Kelley Media, Ltd. All rights reserved.
    Contact | About | Member Login | For the Media | Terms / Disclaimers | Privacy | Refund Policy | Sitemap | DMCA | Accessibility | Do Not Sell My Information
    As an Amazon Associate Add Salt & Serve earns from qualifying purchases.