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    Home / Recipes / Meal Plans

    Meal Plan for Week 22 (Group 2)

    List of meals in Week 22 Meal Plan

    Week 22 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Make enough chicken on Day 2 to use the leftovers in the Chicken Salad on Day 3.
    • Save half of the Roasted Red Potatoes from Day 2 for the Roasted Red Potato Salad on Day 5. If you are not making the Roasted Red Potato Salad, cut the Roasted Red Potato recipe in half.

    Day 1

    Tomato and Asparagus CarbonaraPineapple

    Day 2

    Honey and Lemon ChickenGreen Beans AlmandineRoasted Red Potatoes

    Day 3

    Chicken Salad CroissantsCelery SticksFruit of Your Choice

    Day 4

    Smoked Sausage Corn ChowderBaguette

    Day 5

    Easy Cheeseburger PieSteamed SpinachRoasted Red Potato Salad

    List of meals in Week 22 Meal Plan

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


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    🗓️ Day 1

    • Tomato and Asparagus Carbonara
    • Pineapple
    Cooked penne pasta, 1-inch pieces of asparagus, grape tomatoes, topped with a garnish of parmesan cheese on a white plate with blue and brown stripes

    Tomato and Asparagus Carbonara

    Perfect for summer, Tomato and Asparagus Carbonara is a delicious combination of traditional carbonara sauce and garden-fresh vegetables.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 4 servings
    Calories 368

    Ingredients
      

    • 1 tablespoon olive oil
    • 1 Lb asparagus, trimmed and cut into 1 inch pieces
    • 2 teaspoon garlic, minced
    • ¼ teaspoon crushed red pepper flakes, optional
    • 1 cup grape tomatoes, cut in half
    • ½ cup sun-dried tomatoes packed in oil, drained
    • 8 oz. penne pasta
    • 1 teaspoon salt, for boiling pasta
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 1 egg
    • ½ cup Parmesan cheese, plus more for garnish
    • ¼ cup basil, fresh
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    Instructions

    • Cook pasta in water with 1 tsp. of salt until al dente.
    • Heat oil in a large skillet over medium-high heat. Add asparagus and sauté about 3 minutes.
    • Add garlic and crushed red pepper, cooking for another minute.
    • Reduce heat to medium and add all tomatoes; cook for 6 minutes or until grape tomatoes are tender. Stir gently to avoid crushing the tomatoes.
    • Whisk egg with ½ cup Parmesan cheese, salt, and pepper.
    • Drain pasta and toss hot, cooked pasta with egg mixture.
    • Add tomato mixture, tossing gently until sauce thickens. Serve in shallow bowls and sprinkle each serving with chopped fresh basil and Parmesan cheese.

    Notes

    1. To prepare asparagus, rinse it under running water, then hold it with both hands and snap 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.
    2. The heat from adding the egg mixture to the hot pasta will cook the egg, thickening it into a light, creamy sauce.
    3. Parmesan garnish not included in nutritional data.

    Nutrition per serving

    Calories: 368 calCarbohydrates: 53 gProtein: 17 gFat: 11 gSodium: 1135 mgFiber: 6 gSugar: 5 g
    Tomato and Asparagus Carbonara Permalink
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    🗓️ Day 2

    • Baked Honey and Lemon Chicken
    • Green Beans Almandine
    • Roasted Red Potatoes
    Four pieces of baked chicken on a white plate with 3 lemon slices

    Baked Honey and Lemon Chicken

    With just five ingredients, Baked Honey and Lemon Chicken is easy to prepare and is juicy and full of flavor.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 427

    Ingredients
      

    • 2 lbs. chicken, bone in (about 6 pieces)
    • 2 Tbsp. butter, melted
    • ⅓ cup honey
    • ¼ cup lemon juice
    • 1 Tbsp. soy sauce
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    Instructions

    • Heat oven to 400°F.
    • Place chicken in a 9x13 inch baking dish; drizzle with melted butter. Bake chicken for 30 minutes.
    • Combine honey, lemon juice, and soy sauce. Pour mixture over chicken and bake for another 30 minutes or until cooked through.

    Nutrition per serving

    Calories: 427 calCarbohydrates: 17 gProtein: 25 gFat: 29 gSodium: 290 mgSugar: 16 g
    Baked Honey and Lemon Chicken Permalink
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    Bowl of chopped roasted and seasoned new potatoes with a red checked towel and a wooden spoon to the side and text Roasted Red Potatoes

    Roasted Red Potatoes

    These roasted red potatoes are always a hit and they make amazing potato salad.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 10 servings
    Calories 165

    Ingredients
      

    • 4 lbs. small red potatoes
    • 2 Tbsp. olive oil
    • 3 Tbsp. Italian seasoning such as Rosa Maria, affiliate link
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    Instructions

    • Preheat oven to 425 degrees.
    • Wash potatoes and half or quarter so that pieces are uniform in size. Dry with a paper towel as much as possible. Add olive oil and toss to coast. Sprinkle with seasoning and mix well.
    • Bake, stirring periodically, for 25-30 minutes or until tender inside and somewhat crisp outside.

    Notes

    1. This recipe makes enough potatoes to serve for a meal and use 2 lbs. in Roasted Red Potato Salad.

    Nutrition per serving

    Calories: 165 calCarbohydrates: 32 gProtein: 4 gFat: 3 gSodium: 34 mgFiber: 5 gSugar: 3 g
    Roasted Red Potatoes Permalink
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    A rectangle white plate of Green Beans Almondine with a serving fork

    Green Beans Almondine

    A classic and easy side dish, Green Beans Almondine is a simple recipe of crisp, tender green beans sauteed in butter, lemon juice and shallots then topped with toasted almonds. Don’t save this one for a special occasion.
    Add to Collection Go to Collections

    Ingredients
     

    • ¼ cup butter, divided
    • ½ cup sliced almonds
    • ¼ cup shallots, minced
    • 2 garlic cloves, minced
    • 1 pound green beans, trimmed and washed
    • kosher salt and pepper to taste
    • juice and zest of one lemon
    • 2 tablespoons chopped fresh parsley

    Notes

    Get the instructions and full recipe at The Suburban Soapbox.
    Recipe created by The Suburban Soapbox

    🗓️ Day 3

    • Chicken Salad Croissants
    • Celery Sticks
    White plate with chicken salad on a bed of lettuce on a croissant, sitting on a brown table with a white bowl in the background

    Chicken Salad Croissants

    Combining Montreal chicken seasoning with sour cream and mayonnaise make this chicken salad special, and croissants give it a gourmet style.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Total Time 10 mins
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 455

    Ingredients
      

    • 3-½ cups cooked chicken, chopped
    • 2 stalks celery, diced
    • 2 green onions, sliced
    • ¾ cup mayonnaise
    • ½ c. sour cream
    • 2 tsp. Montreal chicken seasoning, affiliate link
    • 8 croissants
    • 8 lettuce leaves
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    Instructions

    • Combine sour cream, mayonnaise, seasoning, celery, and green onion. Mix well. Add chicken and gently stir. Assemble as sandwiches with lettuce leaves on croissants.

    Nutrition per serving

    Calories: 455 calCarbohydrates: 28 gProtein: 12 gFat: 32 gSodium: 439 mgFiber: 2 gSugar: 8 g
    Chicken Salad Croissants Permalink
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    🗓️ Day 4

    • Smoked Sausage and Corn Chowder
    • Baguette
    White chowder with sausage slices and corn, with a parsley garnish in a red bowl with a blue stripe

    Smoked Sausage Corn Chowder

    Serve this quick and easy sausage and corn chowder with crusty bread for dipping.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 548

    Ingredients
      

    • 1 small onion, chopped
    • 4 tablespoon butter
    • ¼ C flour
    • Pepper to taste
    • Seasoning salt to taste
    • 4 C milk
    • 15 oz whole kernel corn, drained
    • 1 lb. smoked turkey sausage, sliced
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    Instructions

    • In a soup pot, sauté onion in butter for about 3-5 minutes, until almost cooked through.
    • Stir in flour, pepper, and seasoning. Add milk all at once. Bring to a boil, stirring constantly until thick & bubbly, a few minutes.
    • Stir in corn and sausage. Reduce heat to low and simmer for 10 minutes before serving.

    Notes

    Based on feedback this recipe has been revised from 6 servings to 4 servings.

    Nutrition per serving

    Calories: 548 calCarbohydrates: 39 gProtein: 28 gFat: 31 gSodium: 2318 mgFiber: 2 gSugar: 17 g
    Smoked Sausage Corn Chowder Permalink
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    🗓️ Day 5

    • Easy Cheeseburger Pie
    • Steamed Spinach
    • Roasted Red Potato Salad
    White plate with slice of cheeseburger pie and sprig of parsley

    Easy Cheeseburger Pie

    Easy Cheeseburger Pie is an easy one dish meal that can be adjusted to a variety of flavors.
    4.34 from 3 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 381

    Ingredients
      

    • 1 lb. cooked ground beef, from freezer
    • 1 large chopped and sautéed onion, from freezer
    • ½ cup can diced green chilies, diced (optional)
    • ½ teaspoon salt
    • 1 cup cheddar cheese, shredded
    • ½ cup Bisquick® mix
    • 1 cup milk
    • 2 eggs
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    Instructions

    • Heat oven to 400°F. Spread beef and onion in bottom of lightly greased, 9-inch pie plate; sprinkle salt, chilies, and cheese over cooked ground beef.
    • In a separate mixing bowl, stir remaining ingredients together until well blended. Pour egg mixture into pie plate.
    • Bake 25 minutes or until bubbly.

    Notes

    Add Montreal Steak Seasoning for a punch of garlic and black pepper, or serve it with salsa, sour cream, and fresh cilantro for a southwestern flavor. I like to play around with various cheese for variety; Monterey Jack or Irish cheddar would give completely different flavors.

    Nutrition per serving

    Calories: 381 calCarbohydrates: 11 gProtein: 27 gFat: 25 gSodium: 579 mgFiber: 1 gSugar: 4 g
    Easy Cheeseburger Pie Permalink
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    Bowl of potato salad garnished with parsley with a fork

    Roasted Red Potato Salad

    Roasted red potatoes give this potato salad its unique flavor and texture. It is delicious served warm or chilled for a few hours.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine American, Vegetarian
    Servings 5 servings
    Calories 330

    Ingredients
      

    • ½ recipe roasted red potatoes
    • ½ cup mayonnaise
    • ½ tsp. celery seeds
    • ½ tsp. dry mustard
    • salt and pepper to taste
    • 7 green onions, chopped
    • 3 Tbsp. fresh parsley, chopped
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    Instructions

    • Mix the mayonnaise and spices together and season with salt and pepper to taste.
    • Gently stir mixture into roasted red potatoes and add green onions and parsley.
    • Serve immediately or refrigerate.

    Notes

    The time estimates for this recipe do not include roasting the potatoes. The salad can be served warm (immediately after roasting the potatoes) or cold, so if you plan to serve it cold you will need to chill either the potatoes before or the whole salad after mixing.
    You do not have to use red potatoes in the recipe, but whichever type of potatoes you use should be roasted rather than boiled for the best result.

    Nutrition per serving

    Calories: 330 calCarbohydrates: 2 gProtein: 5 gFat: 20 gSodium: 650 mgFiber: 6 gSugar: 4 g
    Roasted Red Potato Salad 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 meals in Week 22 Meal Plan
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    « Meal Plan for Week 21 (Group 2)
    Meal Plan for Week 23 (Group 2) »

    Posted May 23, 2022 by Mary Ann
    Updated: May 23, 2022 Filed Under: Meal Plans

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