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    Home / Meal Plans

    Meal Plan for Week 20 (Group 2)

    List of recipes in Week 20 meal plan

    Week 20 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Cook enough chicken on Day 1 to use in Chicken Pepper Pasta on Day 2.
    • Reserve enough Crockpot Marinara from Day 4 to use in the Meatball Subs on Day 5, and remove the ingredients for the pizza sauce in the recipe from your list.
    • On Day 5, use bulk meatballs from the freezer if you have them, or replenish your stock if you don't.

    Day 1

    Grilled Chicken with Garlic Soy MarinadeCorn Casserole

    Day 2

    Chicken Pepper PastaGreen Salad

    Day 3

    Beef Stew with DumplingsFruit of Your Choice

    Day 4

    Crockpot Marinara over Pasta of Your ChoiceGrilled Asparagus

    Day 5

    Italian Meatball SubsBalsamic Grilled Vegetables

    List of recipes in Week 20 meal plan

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


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    🗓️ Day 1

    • Grilled Chicken with Garlic Soy Marinade
    • Corn Casserole
    Sliced chicken breast on a white plate, garnished with chopped green onions.

    Grilled Chicken with Garlic Soy Marinade

    This tender chicken is as delicious as it is easy to prepare. It is similar to our favorite grilled chicken and is a terrific recipe for cooking in bulk for the freezer. The extra flavor from marinating and grilling will enhance any casseroles, skillet meals, or soups that you add the chicken to.
    5 from 1 vote
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    Prep Time 30 mins
    Cook Time 20 mins
    Marinating time 12 hrs
    Total Time 12 hrs 50 mins
    Course Main Dish
    Servings 6 servings
    Calories 283

    Ingredients
      

    • ⅓ cup vegetable oil
    • 3 tablespoon lemon juice
    • 1 ½ tablespoon soy sauce
    • 2 cloves garlic, finely minced
    • ½ teaspoon dried oregano
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 2 lbs. boneless skinless chicken breasts
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    Instructions

    • Combine all ingredients except chicken in a large mixing bowl and whisk until the marinade is thoroughly combined.
    • Add chicken to the bowl and stir until all chicken is coated in marinade; cover tightly with plastic wrap and refrigerate overnight.
    • Preheat grill to medium heat. Grill the chicken for 6-7 minutes per side, depending on thickness, until the chicken is cooked through (temperature of the thickest part of the chicken should register 165ºF).
    • Remove from grill onto a platter and tent with foil. Let the chicken rest about five minutes before serving.

    Notes

    You can also bake the chicken at 350ºF for about 45 minutes or until temperature reaches 165ºF.
    This is a good recipe for bulk cooking chicken for the freezer, so if your supply is low, plan to double or triple this recipe to restock.

    Nutrition per serving

    Calories: 283 calCarbohydrates: 1 gProtein: 33 gFat: 16 gSodium: 524 mgSugar: 1 g
    Grilled Chicken with Garlic Soy Marinade Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Creamy Mexi-Corn Casserole

    This delicious Mexi-corn casserole with a little bit of kick makes a delicious side dish for any Mexican-style main dish.
    No ratings yet
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    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 8 servings
    Calories 288

    Ingredients
      

    • 4 cups frozen corn, thawed
    • 8 oz. pkg. cream cheese, softened
    • 1 stick butter, softened
    • ¼ cup milk
    • 4 oz. can diced green chilies, diced
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    Instructions

    • Preheat oven to 350°F.
    • Mix cream cheese, butter, milk, and green chilies in bowl. Mix well. Add corn and mix thoroughly.
    • Pour corn into a lightly sprayed baking dish. Bake 45 minutes or until casserole is fully heated.

    Notes

    Adapted from Frugal Mom’s Guide to Once a Month Cooking

    Nutrition per serving

    Calories: 288 calCarbohydrates: 22 gProtein: 5 gFat: 22 gSodium: 247 mgFiber: 3 gSugar: 2 g
    Creamy Mexi-Corn Casserole Permalink
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    🗓️ Day 2

    • Chicken Pepper Pasta
    • Green Salad
    Strips of onion and red and yellow bell peppers with diced chicken on a bed of angel hair pasta, with melted mozzarella cheese, all in a skillet on a white marble counter. There are metal tongs and an orange napkin on a wooden cutting board in the top left corner of the photo.

    Chicken Pepper Pasta

    Tarragon complements chicken beautifully, giving Chicken Pepper Pasta a unique and delicious flavor.
    5 from 5 votes
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine Italian
    Servings 4 servings
    Calories 647

    Ingredients
      

    • 4 Tbsp. butter
    • 1 medium onion, cut into thin wedges
    • 1 medium red bell pepper, cut into strips
    • 1 medium orange or yellow bell pepper, cut into strips
    • 1 teaspoon minced garlic
    • 1 ½ C cooked chicken, chopped
    • 1 teaspoon dried tarragon leaves
    • ¾ teaspoon salt
    • ¼ teaspoon coarsely ground pepper
    • 8 oz uncooked angel hair pasta
    • 1 C Mozzarella Cheese, shredded
    • ½ C shredded Parmesan cheese
    • 1 C half and half
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    Instructions

    • Prepare pasta according to directions and drain.
    • Melt butter in large skillet and add onion, bell peppers, and garlic and cook on medium high until vegetables are tender crisp.
    • Add cooked, chopped chicken, tarragon, salt, and pepper. Cook, stirring gently, until chicken is hot.
    • Add mozzarella, half and half, and Parmesan cheese to chicken.
    • Reduce heat and cook on low until cheese is melted.
    • Rinse pasta in hot water until noodles are warm, and add to pan. Toss gently and serve.

    Nutrition per serving

    Calories: 647 calCarbohydrates: 53 gProtein: 34 gFat: 33 gSodium: 989 mgFiber: 4 gSugar: 6 g
    Chicken Pepper Pasta Permalink
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    🗓️ Day 3

    • Beef Stew with Dumplings
    • Fruit of Your Choice
    White bowl of beef stew with two dumplings on top. Stew consists of brown broth, diced beef, chopped potatoes, and stewed tomatoes. There is a spoon in the bowl on the left side.

    Beef Stew with Dumplings

    Rich flavors and tender dumplings make this easy beef stew a fall favorite.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 1 hr 40 mins
    Total Time 1 hr 55 mins
    Course Main Dish
    Cuisine American
    Servings 6
    Calories 381

    Ingredients
      

    • 1 lb. beef stew meat, cut into small pieces
    • 2 Tbsp. oil
    • 1 large onion, chopped
    • 8 oz. mushrooms, sliced
    • 2 carrots, chopped
    • 3 medium potatoes, peeled & cut into chunks
    • 15 oz. can stewed tomatoes, undrained
    • 15 oz. can beef broth
    • Water as needed to cover ingredients

    Dumplings:

    • 1 ½ C flour
    • 3 ½ teaspoon baking powder
    • ½ teaspoon salt
    • ¾ C milk
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    Instructions

    • In a large pot cook onion and mushroom in oil on medium high for about 10 min. until softened.
    • Add beef, carrots, potatoes, tomatoes, broth, and water (if needed to cover the ingredients) to the pot.
    • Bring to a boil, reduce heat to low, cover, and simmer about an hour and 15 min.
    • Prepare dumplings by combining the ingredients together and dropping by the spoonful on top of the stew.
    • Cover and let cook without lifting the lid for 10 minutes or until dumplings are raised and fluffy.

    Notes

    You can avoid peeling potatoes by choosing Yukon gold variety or by using about 1-½ cups frozen hash browns in place of potatoes.
    If you would like to make this in the crockpot, you can omit the sautéing and combine everything except the dumpling ingredients in the crockpot. Cook on low for about 6 hours, and follow the instructions for making the dumplings just before serving.
    If you make this in the Instant Pot and would like to let me know your method, I’ll add it for others to follow.

    Nutrition per serving

    Calories: 381 calCarbohydrates: 47 gProtein: 26 gFat: 11 gSodium: 698 mgFiber: 5 gSugar: 7 g
    Beef Stew with Dumplings Permalink
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    🗓️ Day 4

    • Crockpot Marinara over Pasta of Your Choice
    • Grilled Asparagus
    A pile of cooked spaghetti noodles covered with marinara sauce on a blue plate

    Crockpot Marinara Sauce

    Slow cooking marinara in the crockpot yields a rich, intense tomato flavor. For quicker cooking, this can be prepared on the stovetop but will result in a less flavorful sauce.
    4.50 from 2 votes
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    Prep Time 10 mins
    Cook Time 5 hrs
    Total Time 5 hrs 10 mins
    Course Main Dish
    Cuisine Gluten-free, Italian, Vegetarian
    Servings 8 servings
    Calories 80

    Ingredients
      

    • 25 oz jar spaghetti sauce
    • 14 oz can diced tomatoes
    • 14 oz can stewed tomatoes
    • 6 oz can tomato paste
    • 1 onion, finely diced
    • 3 cloves minced garlic
    • 1 tsp. dried thyme
    • 1 bay leaf
    • 1 tsp. oregano
    • 1 tsp. basil
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    Instructions

    • Combine all ingredients and simmer in a slow cooker for 4-5 hours on low or until done.
    • Serve over hot pasta.

    Notes

    This can also be prepared on the stovetop. Although cooking over low heat for a longer period of time intensifies the flavor, sauce can be served at any time after 30 minutes on the stovetop.

    Nutrition per serving

    Calories: 80 calCarbohydrates: 18 gProtein: 4 gFat: 1 gSodium: 1018 mgFiber: 5 gSugar: 12 g
    Crockpot Marinara Sauce Permalink
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    grilled asparagus on a red serving plate placed on a wood serving tray with a bowl of yellow rice and a tea towel to the side

    Grilled Asparagus

    Grilling brings out the best in fresh, tender asparagus.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 4 servings
    Calories 99

    Ingredients
      

    • 1 lb. fresh asparagus
    • 2 tablespoon olive oil
    • ¼ cup balsamic vinegar, or to taste
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    Instructions

    • Wash asparagus and snap tough ends off.
    • Drizzle with olive oil and balsamic vinegar and marinate for 10 minutes.
    • In order to keep the tips from burning, place a piece of foil under just the tip ends of the asparagus on the grill. Grill until tender, turning regularly, and serve immediately.

    Notes

    This recipe can also be cooked under a broiler, but reverse the foil to placing it on top of the tips instead of underneath.

    Nutrition per serving

    Calories: 99 calCarbohydrates: 7 gProtein: 3 gFat: 7 gSodium: 6 mgFiber: 2 gSugar: 5 g
    Grilled Asparagus Permalink
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    🗓️ Day 5

    • Italian Meatball Subs
    • Balsamic Grilled Vegetables
    Meatballs, sauce, shredded mozarrella cheese, and strips of bell peppers on a hot dog bun, all on a white plate.

    Homemade Italian Meatball Subs

    Homemade Italian meatball subs taste every bit as good as those from expensive sub shops, and they are easy to make.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine American
    Servings 6 subs
    Calories 357

    Ingredients
      

    • Oil, as needed
    • 1 bell pepper, cut into strips
    • 1 onion, cut into wedges
    • 1-¼ pounds cooked frozen meatballs, thawed
    • 6 hoagie rolls, split and toasted
    • 4 ounces Mozzarella cheese, shredded

    Homemade Pizza Sauce Ingredients

    • 6 ounces can tomato paste
    • 16 ounces canned tomato sauce
    • 1 clove garlic, minced
    • Italian seasoning to taste
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    Instructions

    • Combine pizza sauce ingredients in a small saucepan and bring to a boil, simmer for about 5 minutes.
    • Meanwhile, sauté peppers and onions in a large nonstick skillet in oil, stirring frequently, until tender (about 3 to 4 minutes). Reduce heat to medium-low.
    • Add cooked meatballs and pizza sauce. Cover and cook, stirring occasionally, until heated through, 5 to 6 minutes.
    • Divide among rolls and sprinkle with cheese.

    Notes

    If needed, you can substitute a jar of prepared pizza sauce (or our Crockpot Marinara Sauce) and purchased frozen meatballs.

    Nutrition per serving

    Calories: 357 calCarbohydrates: 45 gProtein: 15 gFat: 13 gSodium: 1043 mgFiber: 4 gSugar: 13 g
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    Balsamic grilled vegetables

    Balsamic Grilled Vegetables

    Grilled vegetables are almost universally loved and are easy to prepare with little clean-up.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 155

    Ingredients
      

    • 2 red bell peppers, chopped into 1" pieces
    • 2 zucchini, thickly sliced
    • 1 onion, quartered and pulled apart
    • 16 oz. package of whole mushrooms, cleaned
    • ¾ cup Balsamic vinegar
    • ¼ cup olive oil
    • Salt and pepper to taste
    • Italian seasoning to taste
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    Instructions

    • Mix all vegetables together with Balsamic vinegar, olive oil, and seasonings. Grill over medium-high heat for about 20 minutes or until vegetables are tender.

    Nutrition per serving

    Calories: 155 calCarbohydrates: 14 gProtein: 4 gFat: 10 gSodium: 19 mgFiber: 3 gSugar: 10 g
    Balsamic Grilled Vegetables 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 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 May 9, 2022Filed Under: Meal Plans

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