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    Home / Meal Plans

    Meal Plan for Week 19 (Group 2)

    List of recipes in Week 20 (group 2) meal plan

    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.
    • Crockpot Greek Chicken is good for stocking the freezer if you can make more than one. Plan enough leftovers to use in the Chicken Pot Pie on Day 5 and freeze any extra.

    Day 1

    Creamy Balsamic MeatballsLight & Fresh Cucumber-Cabbage Salad

    Day 2

    Apple Cheddar MeltBroccoli Salad

    Day 3

    Crockpot Greek ChickenBread SticksCheesy Zucchini Casserole

    Day 4

    Crockpot Cube Steak & GravyMashed PotatoesGreen Beans

    Day 5

    Double-Crust Chicken Pot PieGreen Salad

    List of recipes in Week 20 (group 2) meal plan

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


    🗓️ Day 1

    • Creamy Balsamic Meatballs
    • Light & Fresh Cucumber-Cabbage Salad
    Creamy Balsamic Meatballs

    Creamy Balsamic Meatballs

    Balsamic vinegar and heavy cream combine into a surprisingly delicious sauce for meatballs.
    5 from 5 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes 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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    A bowl of cucumber and cabbage salad

    Light & Fresh Cucumber-Cabbage Salad

    Refreshing cucumbers and crunchy cabbage, drizzled with a lemony- dill dressing is the perfect complement to any meal.
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    Ingredients
     

    • ½ head of cabbage, chopped
    • 1 cucumber, chopped
    • 6-8 green onions, chopped
    • ¼ cup olive oil
    • 1 lemon
    • ⅛ cup fresh dill
    • 2 teaspoon white wine vinegar
    • dash of salt/pepper, more if desired

    Notes

    Get the instructions and full recipe at The Healthy Home Cook. 
    Recipe created by The Healthy Home Cook

    🗓️ Day 2

    • Apple Cheddar Melt
    • Broccoli Salad
    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 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes 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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    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 minutes mins
    Chill Time 4 hours hrs
    Total Time 4 hours hrs 15 minutes 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
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    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
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    🗓️ Day 3

    • Crockpot Greek Chicken
    • Bread Sticks
    • Cheesy Zucchini Casserole
    Whole roasted chicken with a dried rosemary and minced garlic rub on a white plate, garnished with lemon slices and parsley.

    Greek Chicken

    This easy crockpot Greek chicken recipe is a good way to make chicken to restock the freezer, and it can also be made in the air fryer. It makes a delicious meal and freezes well to use in recipes calling for cooked chicken.
    4.67 from 3 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 minutes mins
    Cook Time 6 hours hrs
    Total Time 6 hours hrs 15 minutes mins
    Course Main Dish
    Cuisine Gluten-free, Mediterranean
    Servings 8 servings
    Calories 330

    Ingredients
      

    • 5 lbs whole roasting chicken, rinsed and patted dry
    • 2 tablespoon olive oil
    • 2 tablespoon fresh rosemary or 2 tsp  dried
    • 3 teaspoon garlic, minced
    • 1 lemon
    • 1 teaspoon salt
    • ½ teaspoon pepper
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    Instructions

    • Rinse chicken and pat dry.
    • Cut lemon and squeeze juice into a small bowl. Add oil, rosemary, and garlic to lemon juice. Place lemon pieces into chicken cavity.

    Crockpot Greek Chicken Instructions

    • Lightly spray slow cooker with non-stick cooking spray. Place prepared chicken in slow cooker.
    • Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
    • Cover; cook on low for 6 hours or until internal chicken temperature reaches 165°F.
    • Remove chicken from slow cooker onto serving platter; allow to sit for 5 minutes before slicing.

    Air Fryer Greek Chicken Instructions

    • Prepare the chicken as directed.
    • [Depending the style of your air fryer basket, you may need to brush the chicken with the dressing before putting it in the basket, but if possible put the chicken in the basket and then brush it with the dressing (it's less messy that way).]
    • Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
    • Spray the fry basket with cooking spray and place chicken into the basket with the legs facing down.
    • Air fry chicken at 330 degrees for 30 minutes.
    • Flip chicken. Continue cooking for 20 more minutes (or more as needed based on the size of your chicken) at 330 degrees Fahrenheit or until internal temperature of chicken is 165 degrees.

    Nutrition per serving

    Calories: 330 calCarbohydrates: 2 gProtein: 26 gFat: 24 gSodium: 387 mgFiber: 1 gSugar: 1 g
    Greek Chicken Permalink
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    A serving of Cheezy Zucchini Casserole on a plate with a casserole dish full of the remaining recipe in the background

    Cheesy Zucchini Casserole

    You're going to love this easy zucchini casserole! Deliciously cheesy, low in carbs and keto friendly, this zucchini bake makes a wonderful summer side dish that even the kids will love. A great way to use up that bounty of summer squash.
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    Ingredients
     

    • 2 medium zucchini, quartered and chopped (about 4 cups)
    • 2 tablespoon butter cut into small pieces
    • 3 large eggs
    • ¼ cup heavy whipping cream
    • ¼ cup chopped onion
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 6 ounces shredded cheddar cheese, divided (about 1 ½ cups)
    • ¼ cup grated Parmesan cheese

    Notes

    Get the instructions and full recipe at All Day I Dream About Food.
    Recipe created by All Day I Dream About Food

    🗓️ Day 4

    • Crockpot Cube Steak & Gravy
    • Mashed Potatoes
    • Green Beans
    Cube steak with mushroom soup gravy served over mashed potatoes.

    Crock Pot Cube Steak with Mushroom Soup

    Crock Pot Cube Steak with Mushroom Soup is tender and delicious, and it requires almost no prep. Using cube steak with cream of mushroom soup, Lipton onion soup mix, salt & pepper, and water, you can put a delicious home-cooked meal on the table with almost no effort.
    4.11 from 29 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 minutes mins
    Cook Time 8 hours hrs
    Total Time 8 hours hrs 5 minutes mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 331

    Ingredients
      

    • 1 pound cube steak
    • 21 ounces condensed cream of mushroom soup
    • 1 packet Lipton onion soup mix
    • ¾ cup water
    • salt and pepper to taste
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    Instructions

    • Place everything but the cube steak into the crockpot and mix well with a whisk.
    • Place cube steak on top and mix to cover with gravy.
    • Cook on low 6-8 hours or until tender.
    • Season to taste with salt and pepper and serve over rice, noodles, mashed potatoes, or as an open-faced sandwich on bread.

    Video

    Nutrition per serving

    Calories: 331 calCarbohydrates: 14 gProtein: 31 gFat: 16 gSodium: 2444 mgFiber: 1 gSugar: 1 g
    Crock Pot Cube Steak with Mushroom Soup Permalink
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    🗓️ Day 5

    • Chicken Pot Pie
    • Green Salad
    Chicken Pot Pie

    Chicken Pot Pie

    Chicken Pot Pie with a fabulous, flaky double crust and a rich sauce filled with chicken and a medley of vegetables is one of those delicious comfort foods that never goes out of style. 
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 537

    Ingredients
      

    • 12 ounces pkg. deep dish pie crusts or homemade equivalent
    • ⅓ cup butter
    • ⅓ cup chopped onion
    • ⅓ cup all purpose flour
    • Salt and pepper, to taste
    • 14 ounces can chicken broth or homemade equivalent
    • ½ cup milk
    • 2-½ cups cooked chicken, shredded or chopped
    • 2 cups frozen mixed vegetables, thawed
    • Montreal Chicken Seasoning, to taste (optional)
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    Instructions

    • Heat oven 425°F.
    • Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan or prepare your own crusts.
    • Melt butter in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended.
    • Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well.
    • Remove from heat. Spoon chicken mixture into crust-lined pie pan. Top with second crust and seal edges.
    • Cut slits in several places in top crust. Bake at 425°F for 30-40 minutes or until crust is golden brown. Cover edge of crust with strips of foil during last 15-20 minutes of baking if necessary to prevent excessive browning. Let stand 5 minutes before serving.

    Notes

    Gluten-free version
    Making this recipe gluten-free is easier than it seems:
    • Gluten-free pie crusts can be found in the freezer section of many grocery stores (or you can make your own).
    • Use GF all-purpose flour or cornstarch to thicken the filling. If you use cornstarch to thicken the filling, mix equal parts cornstarch and room temperature broth (do not use heated broth). I usually mix it in a small glass jar with a lid (like an old pimiento jar) and shake it well until the consistency is uniform. Add the mixture to the sauce and heat until thickened, stirring regularly. 
    • Be sure your chicken broth is gluten-free.
    Vegetarian version
    For a vegetarian pot pie, use vegetable broth instead of chicken broth and substitute cannellini beans for the chicken.
    Notes
    You may have extra filling leftover. I save mine and use it for extra on the side with leftovers since the filling thickens with time.

    Nutrition per serving

    Calories: 537 calCarbohydrates: 42 gProtein: 22 gFat: 32 gSodium: 614 mgFiber: 4 gSugar: 1 g
    Chicken Pot Pie 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 recipes in Week 20 (group 2) meal plan
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    Posted by Mary Ann on April 25, 2022; 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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