• 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 21 (Group 2)

    List of recipes in Week 21 meal plan

    Week 21 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • This week we are using the crockpot early in the week on two different days to make meals for planned leftovers the rest of the week.
    • Save enough roast beef and gravy from Day 1 for the Hot Roast Beef Sandwiches on Day 3.
    • If possible, plan to cook two chickens on Day 2 to provide planned leftovers for Day 4 & 5 as well as chicken for the freezer.
    • Plan ahead to let the chicken on Day 2 marinate overnight.
    • If you need to restock your freezer with cooked onions and peppers, do so on Day 5. Otherwise use peppers and onions from the freezer.

    Day 1

    Crockpot Roast Beef and GravyRicePeas and Carrots

    Day 2

    Slow Cooker Sticky ChickenApple Raisin SaladGrilled Asparagus

    Day 3

    Open-Faced Hot Roast Beef SandwichesMashed PotatoesSteamed Broccoli

    Day 4

    Asparagus Chicken Salad with PecansApple Slices and Cheddar

    Day 5

    Chicken and Sausage JambalayaGreen Salad

    List of recipes in Week 21 meal plan

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


    🗓️ Day 1

    • Crockpot Roast Beef and Gravy
    • Rice
    • Peas and Carrots
    a white plate half full of roast beef and half full of rice. Roast beef and rice are both covered with gravy. There is a fork on the plate next to the rice. The plate is on an orange napkin with white stripes.

    Easy Crockpot Roast Beef & Gravy

    The easiest roast beef also happens to be the tastiest! Just season, place in the crockpot, and cook on low all day. This simple roast yields the most heavenly gravy, so be sure to serve it with rice or mashed potatoes.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 6 hrs
    Total Time 6 hrs 10 mins
    Course Main Dish
    Cuisine American
    Servings 12 servings
    Calories 163

    Ingredients
      

    For the roast:

    • 3 lb. beef rump roast
    • Salt, as needed
    • Coarsely ground black pepper, as needed

    For the gravy:

    • 1 cup beef broth, or more as needed
    • 1-½ Tbsp. flour
    Prevent your screen from going dark

    Instructions

    • Cut excess fat from roast if necessary.
    • Sprinkle salt and pepper all over roast and press into sides.
    • Place roast in crockpot and cook on low for 6 hours or until done to your preference.
    • Remove roast from crockpot, reserving drippings, and let rest while preparing gravy.

    For gravy:

    • Strain the drippings from the roast into a pan and add ½ cup of the beef broth. Heat over medium heat.
    • In a jar with a lid, mix flour with about ½ cup beef broth, shaking well to combine.
    • Slowly add about half of the flour mixture to the drippings over medium heat, whisking constantly.
    • Continue to heat and whisk as the gravy thickens. If necessary, add more of the flour mixture to thicken or more beef broth to thin.
    • The roast beef gravy is ready when it is heated through and you are happy with the consistency.

    To serve:

    • Slice the roast against the grain and serve with gravy.

    Notes

    If you are going to be home, you can also prepare this roast beef in a slow oven (about 300°F) for several hours in a covered cast iron dutch oven. With this method, the gravy can be made in the same pan as the roast.
    The gravy will thicken more as it cools, and when refrigerated it will gel due to the beef drippings. This is perfectly normal.

    Nutrition per serving

    Calories: 163 calCarbohydrates: 1 gProtein: 26 gFat: 6 gSodium: 429 mgFiber: 1 gSugar: 1 g
    Easy Crockpot Roast Beef & Gravy Permalink
    Pin Recipe Share

    🗓️ Day 2

    • Slow Cooker Sticky Chicken
    • Apple Raisin Salad
    • Grilled Asparagus
    Whole cooked chicken covered with spices, on a white plate garnished with a lot of parsley.

    Slow Cooker Sticky Chicken

    Tender and delicious, Slow Cooker Sticky Chicken is easy to prepare and makes a delicious dinner while providing leftovers for use in a later meal.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 30 mins
    Cook Time 5 hrs
    Marinating Time 10 hrs
    Total Time 15 hrs 30 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 8 servings
    Calories 303

    Ingredients
      

    • 1 large roasting chicken, about 5 lbs.
    • 1 large onion, chopped
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder
    • 1 teaspoon white pepper
    • 1 teaspoon thyme
    • 1 teaspoon onion powder
    • 1 teaspoon cayenne pepper
    • 2 teaspoons paprika
    • 4 teaspoons salt
    Prevent your screen from going dark

    Instructions

    • In a small bowl, thoroughly combine everything except the chicken and chopped onion. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
    • Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
    • Place in a sealed marinating container and refrigerate overnight.
    • When ready to roast chicken, stuff cavity with onions, and place in slow cooker.
    • Cook on low for 5 hours or until cooked through. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown when it is ready.
    • Use a meat thermometer to ensure that the meat is thoroughly cooked (165°F internal temperature).
    • Let chicken rest about 10 minutes before carving.

    Notes

    Be sure to allow 10-24 hours for the chicken to marinate.

    Nutrition per serving

    Calories: 303 calCarbohydrates: 2 gProtein: 26 gFat: 21 gSodium: 1259 mgFiber: 1 gSugar: 1 g
    Slow Cooker Sticky Chicken Permalink
    Pin Recipe Share

    🗓️ Day 3

    • Open-Faced Hot Roast Beef Sandwiches
    • Mashed Potatoes
    • Steamed Broccoli
    Photo of a slice of white bread with sliced roast beef and gravy, with mashed potatoes and gravy and cooked brocoli florets on a white plate

    Hot Roast Beef Sandwiches

    Open-faced hot roast beef sandwiches with gravy are a wonderful way to use leftovers in a familiar comfort food.
    No ratings yet
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Total Time 15 mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 304

    Ingredients
      

    • 1 lb leftover roast beef
    • 4 slices bread
    • 1 cup brown gravy
    Prevent your screen from going dark

    Instructions

    • Slice leftover roast beef thinly and heat. Place roast beef slices on top of bread and cover with hot gravy before serving.

    Notes

    If you have leftover gravy from making your roast beef, use that. If not, a jar of gravy can be substituted.

    Nutrition per serving

    Calories: 304 calCarbohydrates: 17 gProtein: 24 gFat: 14 gSodium: 566 mgFiber: 1 gSugar: 3 g
    Hot Roast Beef Sandwiches Permalink
    Pin Recipe Share
    Glass dish with mashed potatoes topped with butter and paprika

    Homemade Mashed Potatoes

    Whether you prefer creamy potatoes or potatoes with some body to them, homemade mashed potatoes are worth the effort.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 10 servings
    Calories 193

    Ingredients
      

    • 5 lbs. potatoes, cleaned and peeled (see note below)
    • 6 tablespoon butter, divided
    • ¼ cup skim milk, or more as needed
    • salt to taste
    • pepper to taste
    • paprika, for garnish
    Prevent your screen from going dark

    Instructions

    • Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender; drain and return to pot.
    • Add 4 Tbsp. butter, salt, and pepper to pot and mix; adding enough milk while mixing to reach desired consistency.
    • Transfer mashed potatoes to a serving bowl, top with 2 Tbsp. butter, and garnish with paprika.

    Notes

    Russet potatoes are a good choice for mashed potatoes, but if you prefer to not peel your potatoes, Yukon Gold is perfect for mashing with the skin on.
    If you need to speed up the cooking process, try chopping your potatoes before boiling.

    Nutrition per serving

    Calories: 193 calCarbohydrates: 28.52 gProtein: 6.11 gFat: 7.04 gSodium: 434.05 mgFiber: 5.67 gSugar: 0.32 g
    Pin Recipe Share

    🗓️ Day 4

    • Asparagus Chicken Salad with Pecans
    • Apple Slices with Cheddar Cheese
    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

    • Chicken and Sausage Jambalaya
    • Green Salad
    White bowl and fork with rice, black beans, sausage, tomatoes, and green chilies

    Chicken and Sausage Jambalaya

    Using chopped cooked chicken, onions, and peppers from the freezer along with a box mix puts Chicken and Sausage Jambalaya on the table in under 30 minutes.
    4.17 from 6 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Creole
    Servings 6 servings
    Calories 438

    Ingredients
      

    • 2 cups water
    • 10 oz Rotel tomatoes and green chilies
    • 15.5 oz black beans, drained and rinsed
    • 1 cup cooked chicken, chopped
    • 1 chopped and sautéed onion
    • 8 oz box jambalaya rice mix
    • 13 oz turkey kielbasa, cooked and cut in half lengthwise then cut into ½" slices
    • 1 chopped and sautéed green bell pepper
    Prevent your screen from going dark

    Instructions

    • Chop and sauté the onion and pepper.
    • Bring water and Rotel tomatoes and green chilies to a boil in a large pot.
    • Add black beans, cooked chicken, sautéed onions and peppers, and rice mix. Cover and return to a boil. Reduce heat and simmer covered for 20 minutes.
    • In a skillet, sauté the sliced kielbasa until browned. Drain off grease and add kielbasa slices to the rice mixture, stirring gently. Continue cooking until the 20 minutes is up and the rice is tender. Serve immediately.

    Notes

    Notes: To reduce the amount of fat, drain the kielbasa in a colander and rinse with hot water before adding to the rice.
    If you have chopped and sautéed onion and pepper stocked in your freezer, use those to save time.

    Nutrition per serving

    Calories: 438 calCarbohydrates: 52 gProtein: 25 gFat: 13 gSodium: 1129 mgFiber: 8 gSugar: 4 g
    Chicken and Sausage Jambalaya 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.

    List of recipes in Week 21 meal plan
    Share on Facebook Share on Pinterest Share on Email

    Posted by Mary Ann on May 16, 2022; 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.