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    Home / Meal Plans

    Meal Plan for Week 2 (Group 1)

    Free Meal Plan for Week 2 (Group 1): Cheeseburger Soup, Crockpot BBQ Chicken Dinner, Layered Italian Beef Casserole, Black Bean Soup, Cowboy Hotdogs - Visit Add Salt & Serve for recipes

    Free Meal Plan for Week 2 (Group 1): Cheeseburger Soup, Crockpot BBQ Chicken Dinner, Layered Italian Beef Casserole, Black Bean Soup, Cowboy Hotdogs

    Week 2 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Use cooked ground beef from your freezer stock for the Cheeseburger Soup and Layered Italian Beef Casserole (or replenish your stock if it is low).
    • Pay attention to the ripeness of your avocados when you purchase them. You may wish to adjust this meal to another day based on your shopping day.

    Day 1

    Cheeseburger SoupBaguette

    Day 2

    BBQ Chicken Dinner in the Crockpot

    Day 3

    Layered Italian Beef CasseroleGreen Salad

    Day 4

    Black Bean SoupHomemade Guacamole & Tortilla Chips

    Day 5

    Cowboy HotdogsApple Slices with Cheddar Cheese
    Jump to:
    • 🗓️ Day 1
    • 🗓️ Day 2
    • 🗓️ Day 3
    • 🗓️ Day 4
    • 🗓️ Day 5
    • 🧾 Create a shopping list
    • 📌 Pin this meal plan


    🗓️ Day 1

    • Cheeseburger Soup
    • Baguette
    Two bowls of Cheeseburger Soup with Velveeta.

    Cheeseburger Soup with Velveeta

    Classic Cheeseburger Soup with Velveeta cheese is delicious, easy, and perfect for a hearty supper.
    4.75 from 4 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Main Dish, Soup
    Cuisine American
    Servings 8 servings
    Calories 340

    Ingredients
      

    • 1 pound ground beef
    • 1 onion, chopped
    • ¾ cup shredded carrots
    • ¾ cup diced celery
    • 3 tablespoons butter or oil
    • 3 cups chicken broth
    • 4 cups diced potatoes
    • ¼ cup flour
    • 8 ounces Velveeta cheese, cubed
    • 1-½ cups milk
    • 1 teaspoon dried basil
    • ¼ cup sour cream
    • salt and pepper, to taste
    • strips of fresh basil if desired, for garnish
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    Instructions

    • Brown ground beef in a large soup pot. Drain, rinse with hot water, and set aside.
      1 pound ground beef
    • Sauté onion, carrots, celery, and basil in the same pan in oil until tender.
      1 onion, ¾ cup shredded carrots, ¾ cup diced celery, 1 teaspoon dried basil, 3 tablespoons butter or oil
    • Add flour and mix well, then add broth, potatoes, and beef. Stir until mixed and flour dissolves.
      3 cups chicken broth, ¼ cup flour, 4 cups diced potatoes
    • Cover, reduce heat, and simmer until potatoes are tender. Add cheese, milk, salt and pepper. Cook, stirring regularly, until cheese melts.
      8 ounces Velveeta cheese, 1-½ cups milk, salt and pepper
    • Turn off heat and add sour cream. Stir until blended.
      ¼ cup sour cream
    • Serve. Garnish with strips of fresh basil if desired.
      strips of fresh basil if desired

    Video

    Notes

    Time-saving Tips:
    • Keep bulk-cooked ground beef in the freezer to speed up preparations for soups, casseroles, and skillet meals.  When you find ground beef on sale, buy several pounds and cook it all at once. Store in the freezer in portions equal to the number of pounds you purchased. Cooked beef takes up less space and buying on sale saves money, so it's a win-win.
    • You can save both prep and cook time by using frozen hash browns instead of fresh potatoes in Cheeseburger Soup with Velveeta. Thaw them slightly by setting the hash browns out on the counter while you are prepping the other vegetables, then add them straight to the soup when called for.
    To prepare for the freezer, use frozen hash browns instead of raw potatoes. Prepare up to the point of (and including) adding the flour. Combine the cooked ground beef, sautéed vegetables, and flour with the hash browns in a freezer-safe container and label as follows:
    Cheeseburger Soup with Velveeta        Date____________________
    Thaw overnight in refrigerator. Add to a large soup pot with 3 cups of chicken broth and simmer, stirring frequently, until well mixed and broth begins to thicken. Add 8 ounces cubed Velveeta cheese, 1-½ cups milk, and salt and pepper to taste. Heat, stirring gently, until cheese melts and soup is hot. Remove from heat and add ¼ cup sour cream. Stir until well mixed and serve immediately.

    Nutrition per serving

    Calories: 340 calCarbohydrates: 30 gProtein: 23 gFat: 14 gSodium: 1148 mgFiber: 3 gSugar: 7 g
    Cheeseburger Soup with Velveeta Permalink
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    🗓️ Day 2

    • BBQ Chicken Dinner in the Crockpot
    Photo is a clear glass bowl of diced potatoes sitting on an orange and white striped linen napkinn, a wooden cutting board with tongs and sliced chicken, and a plate with a small corn cob, diced potatoes, and sliced chicken. The plate is off-white with a yellow rim. There is a fork on the plate beside the potatoes.

    BBQ Chicken Dinner in the Crockpot

    This Barbecue Chicken dinner is not only a great slow cooker recipe, it can easily be used as a freezer meal to help make weekday meal planning easier. You could also make prep easier by using frozen hash browns instead of chopping up your own potatoes.
    4.67 from 3 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 30 mins
    Cook Time 8 hrs
    Total Time 8 hrs 30 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 500

    Ingredients
      

    • 2-½ lbs. frozen boneless, skinless chicken breasts
    • ½ cup barbecue sauce
    • 6 gold potatoes, chopped
    • 1 cup cheddar cheese, shredded
    • 1 medium onion, diced
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1 Tbsp. vegetable oil
    • 6 frozen mini ears corn on the cob
    • Foil
    • Non-stick cooking spray
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    Instructions

    • Spray the bottom of the crockpot with non-stick cooking spray. Place the chicken in the crockpot and brush with some of the barbecue sauce until chicken is completely covered. Pour remaining barbecue sauce evenly over chicken.
    • Combine the potatoes, oil, onion, cheese, salt, and pepper together in a bowl and mix well.
    • Make a large packet out of foil and wrap the potatoes in it.
    • Wrap each ear of corn separately in foil.
    • Place the potato packet on top of the chicken and place the wrapped ears of corn on top of the potato packet.
    • Cook on low for 7-8 hours or until cooked through.

    Notes

    I adore my Vidalia Chop Wizard (affiliate link) and use it all the time! I use it for dicing potatoes, onions, peppers, celery, fruit, and more into consistent sized pieces so that my finished dishes look beautiful. The chopper has two inserts, one for medium-sized pieces (which I used here) which I usually use for potatoes, onions, and peppers, and one with a smaller grid, which I use to chop smaller pieces of celery, nuts, or other crunchy additions to salads and other dishes.
    Although I have not tried it, I think this dish would be perfect to do for freezer meal prep. You could prepare everything except the chicken and store the foil-wrapped corn and potato mixtures with a package of chicken breasts and the barbecue sauce in a large freezer container. When you want to make it, just prepare the chicken on the bottom then layer the foil wrapped corn and potatoes on top and cook as directed.
    If you want to skip chopping the potatoes, you might try using frozen diced hash browns instead.

    Nutrition per serving

    Calories: 500 calCarbohydrates: 42 gProtein: 51 gFat: 15 gSodium: 924 mgFiber: 6 gSugar: 12 g
    BBQ Chicken Dinner in the Crockpot Permalink
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    🗓️ Day 3

    • Layered Italian Beef Casserole
    • Green Salad
    A slice of Layered Italian Beef Casserole being cut by a fork

    Layered Italian Beef Casserole

    Beef simmered in a garlic tomato sauce is the tasty foundation of this easier-than-lasagna casserole. A family favorite that’s easy to make!
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 30 mins
    Cook Time 20 mins
    Total Time 50 mins
    Course Main Dish
    Cuisine Italian
    Servings 6 servings
    Calories 627

    Ingredients
      

    • 1 pound ground beef
    • 3 garlic cloves, minced
    • ½ teaspoon salt, plus more to taste
    • 1 teaspoon sugar
    • 16 ounces tomato sauce
    • 8 ounces egg noodles
    • 1 cup sour cream
    • 8 ounces cream cheese, softened
    • 8 ounces shredded cheddar cheese
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    Instructions

    • Heat oven to 350°F.
    • Brown ground beef and add in garlic, salt, sugar, and tomato sauce.
    • Simmer on low for 15 minutes.
    • Meanwhile cook and drain egg noodles according to package directions.
    • Combine sour cream and cream cheese together in a small bowl until it resembles cottage cheese.
    • In a 9x13 inch baking dish layer ½ the noodles, ½ the meat mixture, top with the sour cream mixture, spread out as evenly as possible, add remaining noodles, remaining meat mixture and top with the cheddar cheese.
    • Bake for 20 minutes or until heated through and cheese is melted.

    Nutrition per serving

    Calories: 627 calCarbohydrates: 35 gProtein: 35 gFat: 39 gSodium: 1035 mgFiber: 2 gSugar: 7 g
    Layered Italian Beef Casserole Permalink
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    🗓️ Day 4

    • Black Bean Soup
    • Homemade Guacamole & Tortilla Chips
    A white bowl with Black Bean Soup garnished with sour cream, diced tomatoes, diced red onion, and fresh cilantro

    Black Bean Soup

    Black beans are one of my favorite beans – they go well with corn and tomatoes in cold salads as well as hot sides, but the king of all black bean recipes is black bean soup.
    5 from 3 votes
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    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Course Main Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 339

    Ingredients
      

    • 1 lb. prepared dried black beans, ⅔ cup liquid reserved
    • 28 oz vegetable broth (or 2 tablespoons + 1 teaspoon no chicken soup base with 28 ounces of water)
    • 1 onion, diced
    • 1 bell pepper, diced
    • 2 Tbsp. oil
    • 10 oz tomatoes and green chilies, drained
    • 3 cloves garlic, minced
    • 1-2 tsp. cumin
    • 1 tsp. salt
    • 2 tsp. black pepper, freshly ground
    • 2 tsp. lime juice
    • Sour cream, chopped tomatoes, chopped red onion, and chopped jalapenos as desired for garnish
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    Instructions

    • Sauté onion and bell pepper in oil in a skillet.
    • While the vegetables sauté, combine ½ of the prepared beans with all of the reserved liquid and the broth in a large soup pot. Using an immersion blender, puree the beans.
    • When onions and peppers are tender, add them to the pureed beans in the soup pot along with the remaining beans, garlic, tomatoes and green chilies, lime juice, and seasonings. Stir gently and simmer until soup is hot and flavors are blended, about 30-45 minutes.
    • Serve with sour cream, chopped tomatoes, chopped red onion, and chopped jalapenos as desired for garnish.

    Notes

    Prepared dried black beans are the base for the black bean soup, so if you need to make them make sure you soak them the night before. Dried beans are much cheaper than canned and easy to make, and you may wish to double the beans that you cook to freeze for later use.
    Puréeing half of the beans and keeping the other half whole will give this soup a nice texture with a smooth base.
    Don't try to substitute canned beans for the soup as they are not as tender as those cooked from dried, so the consistency will alter the texture of the soup.
    Nutrition facts do not include garnishes.
    If you like this soup, try a similar mixture without the broth to make a thick bean dip for corn chips.

    Nutrition per serving

    Calories: 339 calCarbohydrates: 54 gProtein: 18 gFat: 6 gSodium: 814 mgFiber: 13 gSugar: 4 g
    Black Bean Soup Permalink
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    easy homemade guacamole in a bowl

    Easy Homemade Guacamole Step By Step

    Homemade guacamole is easy to make from fresh ingredients and enhances the taste of tacos, nachos, tostados, and more! It also makes a great gluten-free and vegan dip for parties or game night. Follow our easy step by step instructions with images to make it.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine Mexican
    Servings 12 servings
    Calories 114

    Ingredients
      

    • 4 ripe avocados
    • 1 small onion, chopped
    • 1 medium tomato, chopped
    • 1 jalapeno, seeded and chopped
    • 1 teaspoon salt
    • 2 tablespoons fresh lime juice
    • ½ teaspoon lime zest
    • ½ cup fresh cilantro, chopped
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    Instructions

    • Cut each avocado in half lengthwise, then cut in half lengthwise again. With each cut, take the knife all the way to the pit and, with the avocado on the cutting board and the knife horizontal and parallel to the cutting board, rotate the avocado carefully while holding the knife in place. If the avocado is ripe, it should be fairly easy to cut through.
    • Take the quarters apart and remove the pit by gently twisting with your fingers.
    • Peel each section of avocado.
    • Cube each avocado quarter, place in a medium bowl, and mash gently, leaving some chunks.
    • Add remaining guacamole ingredients and mix thoroughly.
    • Adjust seasonings to taste and serve immediately or refrigerate until ready to use.

    Notes

    Always wear gloves when working jalepenos, and wash your hands carefully before touching your face. If you don't have plastic gloves, this is a great way to reuse grocery store produce bags.
    Choosing avocados: For immediate use, avocados should be firm but have some give when you squeeze them gently in the palm of your hand. I usually buy the Hass variety, which turns darker as they ripen (other varieties may not darken with ripeness). The color of this variety in addition to the feel when you give them a gentle squeeze will help you determine the level of ripeness. If you end up with unripe fruit that you need to use, you can hasten ripening by putting them in a paper bag and rolling down the top. Leave them in the bag at room temperature until they ripen, checking them each day with a gentle squeeze.

    Nutrition per serving

    Calories: 114 calCarbohydrates: 7 gProtein: 2 gFat: 10 gSodium: 200 mgFiber: 5 gSugar: 1 g
    Easy Homemade Guacamole Step By Step Permalink
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    🗓️ Day 5

    • Cowboy Hotdogs
    • Apple Slices with Cheddar Cheese
    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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    🧾 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 2 (Group 1): Cheeseburger Soup, Crockpot BBQ Chicken Dinner, Layered Italian Beef Casserole, Black Bean Soup, Cowboy Hotdogs - Visit Add Salt & Serve for recipes

    Free Meal Plan for Week 2 (Group 1): Cheeseburger Soup, Crockpot BBQ Chicken Dinner, Layered Italian Beef Casserole, Black Bean Soup, Cowboy Hotdogs - Visit Add Salt & Serve for recipes
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    Posted by Mary Ann on December 22, 2020; Updated on March 15, 2023Filed Under: Meal Plans

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    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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