• 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 23 (Group 1)

    Free Meal Plan for Week 23 (Group 1): Stuffed Shells, Crockpot Chicken and Dumplings, Taco Macaroni, Stuffed Bell Peppers, Greek Pizza

    Free Meal Plan for Week 23 (Group 1): Stuffed Shells, Crockpot Chicken and Dumplings, Taco Macaroni, Stuffed Bell Peppers, Greek Pizza

    Week 23 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.

    • The stuffed shells makes a pan to eat and a pan for the freezer. Place the unused half of the prepared shells on a flat sheet and freeze. When frozen, place in a freezer container labeled with date and “Stuffed Shells: Thaw, place in pan over a little pasta sauce and pour remaining sauce from 28 oz. jar over top of shells. Cover with foil, and bake at 350°F for 45 minutes.” Return to freezer. Save unopened jar of sauce in the pantry for use with frozen shells.

    • If you would like to stock your freezer with taco-seasoned ground beef, plan to purchase extra ground beef this week and cook it up on or before Day 3. I’ve included our taco seasoning recipe below. After cooking, divide the seasoned beef into portions equal to the number of pounds that you used or less (I tend to use less meat in recipes, so I freeze mine in smaller portions). Use one portion in Taco Macaroni on Day 3 and label and freeze the rest for future use.

    • The filling for the stuffed bell peppers on Day 4 freezes well, so if you’d like you can double just the filling ingredients and freeze for later. Label with “Stuffed Bell Pepper Filling: Thaw and stuff 6 seeded bell peppers with vegetable mixture. Place in crockpot, cover, and cook on low 6-8 hours (high: 3-4 hours). During the last 30 minutes of cooking time, sprinkle with ¼ cup of cheese and allow cheese to melt.”

    Day 1

    Spinach and Ground Beef Stuffed ShellsPeas and Carrots

    Day 2

    Crockpot Chicken and DumplingsZucchini and Tomatoes

    Day 3

    Taco MacaroniSouthwestern-style Salad

    Day 4

    Crockpot Vegetarian Stuffed Bell PeppersGreen Beans

    Day 5

    Greek PizzaBroccoli Salad
    Jump to:
    • 🗓️ Day 1
    • 🗓️ Day 2
    • 🗓️ Day 3
    • 🗓️ Day 4
    • 🗓️ Day 5
    • 🧾 Create a shopping list
    • 📌 Pin this meal plan


    🗓️ Day 1

    • Spinach and Ground Beef Stuffed Shells
    • Peas and Carrots
    White plate with 3 jumbo pasta shells stuffed with beef and covered with spaghetti sauce, garnished with parsley

    Spinach & Ground Beef Stuffed Shells

    Stock your freezer with a pan of homemade stuffed shells with ground beef, spinach, onion, and garlic, and enjoy the other pan for dinner tonight.
    No ratings yet
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Main Dish
    Cuisine Italian
    Servings 10 servings
    Calories 486

    Ingredients
      

    • 1 lb. ground beef
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 10 oz bag fresh spinach
    • 1 cup water
    • 2 lbs. ricotta cheese
    • 1 cup Italian blend cheese, shredded
    • 12 oz jumbo pasta shells, cooked according to package directions
    • 56 oz pasta sauce
    Prevent your screen from going dark

    Instructions

    • Brown the beef with the onion and garlic in a skillet.
    • Cook the spinach in a pot with 1 cup water until soft and wilted, about 3-4 minutes. Drain spinach and squeeze out any excess water. Chop the spinach.
    • Mix the beef, spinach, ricotta, and Italian cheese together. Fill each cooked shell with the mixture.
    • Spread a bit of sauce from 1 jar of sauce on the bottom of a 9 x13 inch pan. Place half the stuffed shells in the baking dish. Cover with remaining sauce from the open jar.
    • Cover the pan with foil and bake at 350°F for 45 minutes.
    • Place the other half of the shells on a flat sheet and freeze. When frozen, place in a freezer container, label with “Stuffed Shells: Thaw, place in pan and cover with foil, and bake at 350°F for 45 minutes”, and return to freezer. Save unopened jar of sauce in the pantry for use with frozen shells.

    Nutrition per serving

    Calories: 486 calCarbohydrates: 39 gProtein: 28 gFat: 25 gSodium: 986 mgFiber: 4 gSugar: 8 g
    Spinach & Ground Beef Stuffed Shells Permalink
    Pin Recipe Share

    🗓️ Day 2

    • Crockpot Chicken and Dumplings
    • Zucchini and Tomatoes
    Chicken and dumplings garnished with parsley in a white bowl with a blue rim. There is a spoon with a dumpling and some broth. The bowl is on a wooden cutting board on top of a blue napkin with white stripes, all on a white marble counter.

    Easy Crockpot Chicken & Dumplings

    This easy and delicious crockpot chicken and dumplings with canned biscuits is a family favorite. The rich, creamy sauce with shredded, tender chicken is a winning combination even before adding the dumplings. Using cream of chicken soup and canned biscuits make this yummy dinner so easy to prepare that makes it look like I'm a great cook with virtually no effort.
    4.43 from 47 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 6 hrs 30 mins
    Total Time 6 hrs 40 mins
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 255

    Ingredients
      

    • 5 boneless skinless chicken breasts
    • 2 tablespoon butter, softened
    • 21 oz condensed cream of chicken soup
    • 1 ½ cups chicken broth plus extra for thinning
    • 1 onion, diced
    • 6 refrigerator biscuits, from can
    • 1 tablespoon parsley
    • salt & pepper to taste, if needed
    Prevent your screen from going dark

    Instructions

    • Spray a large slow cooker with non-stick cooking spray. Place chicken in bottom of crock pot.
    • In a medium bowl, mix together butter, soup, broth, onions, and parsley. Pour over chicken.
    • Cover and cook on high for 4-6 hours.
    • After cooking time has elapsed, turn off slow cooker and break chicken into pieces using a fork. Using a sharp knife or kitchen shears, cut each biscuit into 9 pieces.
    • Stir biscuit pieces into hot chicken mixture.
    • Turn crock pot back on to high and continue cooking for 30 minutes. If your mixture is too thick when you add the biscuits, add about ½ to 1 cup of hot chicken broth or water to thin the mixture.
    • Add salt & pepper to taste if needed.
    • Serve hot garnished with parsley if desired.

    Notes

    You can give this dish some extra color by adding 12 oz. of fresh or frozen vegetables at the beginning (like peas and carrots).
    If you like extra flavor, add poultry seasoning at the beginning as desired.

    Nutrition per serving

    Calories: 255 calCarbohydrates: 17 gProtein: 18 gFat: 12 gSodium: 983 mgFiber: 1 gSugar: 2 g
    Easy Crockpot Chicken & Dumplings Permalink
    Pin Recipe Share

    🗓️ Day 3

    • Taco Macaroni
    • Southwestern-style Salad
    White bowl of macaroni noodles, ground beef, and tomatoes topped with shredded cheddar cheese

    30 Minute Taco Macaroni

    30 Minute Taco Macaroni is a quick and easy stovetop meal that is even easier if you keep taco-seasoned cooked ground beef in the freezer.
    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 Tex-Mex
    Servings 8 servings
    Calories 437

    Ingredients
      

    • 16 oz elbow macaroni
    • 1 lb. ground beef
    • 2 tbsp. taco seasoning mix
    • ⅓ cup water
    • ½ onion, chopped
    • 2 teaspoon garlic, minced
    • 1 cup tomato sauce
    • 1 cup water
    • 10 oz Rotel tomatoes and green chilies, drained
    • ¼ cup milk
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 1 cup cheddar cheese, shredded
    Prevent your screen from going dark

    Instructions

    • Cook pasta according to package directions.
    • Brown ground beef in a skillet with onion and garlic.
    • Add taco seasoning mix and ⅓ cup of water and simmer for 2 minutes. Stir in tomato sauce, water, milk, Rotel, salt, pepper, and cooked pasta. Stir in cheese and serve warm.

    Notes

    If you already have taco-seasoned ground beef in the freezer, this recipe can be done in about 15 minutes. If you don't have any stockpiled, go ahead and cook extra tonight and freeze it. Cooking 5 lbs. ground beef and seasoning it for the freezer takes less time than making 1 lb. ground beef 5 times and seasoning it for each recipe.

    Nutrition per serving

    Calories: 437 calCarbohydrates: 48 gProtein: 22 gFat: 17 gSodium: 738 mgFiber: 3 gSugar: 4 g
    30 Minute Taco Macaroni Permalink
    Pin Recipe Share
    taco mix on ground beef

    Taco Seasoning Mix

    Making your own spice mixes is cost effective and easy, and you know exactly what is in the mix. When preparing taco meat with this taco seasoning mix, cook the ground beef then add 2 Tbsp. of mix with ⅓ cup of water per pound of meat. Simmer for about two minutes, stirring as it cooks.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Total Time 10 mins
    Course Bulk Cooking, Mixes & Seasonings
    Cuisine Mexican
    Servings 8 portions
    Calories 28

    Ingredients
      

    • ¼ cup dried minced onion
    • ¼ cup chili powder
    • 3 tablespoon salt
    • 4 tsp. cornstarch
    • 1 tablespoon dried minced garlic
    • 1 tablespoon ground cumin
    • 1 tablespoon crushed red pepper flakes
    • 2 tsp. beef bouillon granules
    • 1 ½ tsp. dried oregano
    Prevent your screen from going dark

    Instructions

    • Combine all ingredients. Store in an airtight container for up to 1 year.

    Notes

    • This recipe makes enough seasoning for 8 lbs. of ground beef. Nutrition data is for a portion to season a pound of meat.
    • When preparing taco meat: brown ground beef in a skillet and drain. For each pound of beef, add 2 tablespoon of the taco seasoning mix and ⅓ cup of water. Bring to a boil, then cook and stir for two minutes.

    Nutrition per serving

    Calories: 28 calCarbohydrates: 6 gSodium: 2931 mgFiber: 1 g
    Taco Seasoning Mix Permalink
    Pin Recipe Share

    🗓️ Day 4

    • Crockpot Vegetarian Stuffed Bell Peppers
    • Green Beans
    Easy Slow Cooker Southwestern Stuffed Peppers with Cheese

    Easy Southwestern Stuffed Peppers with Cheese {Slow Cooker}

    Slow Cooker Vegetarian Stuffed Bell Peppers make a classic dish with a Tex-Mex twist even easier, and you can prepare everything the night before to save time in the morning. The filling freezes well, so if you’d like you can double the filling recipe and stock your freezer.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 8 hrs
    Total Time 8 hrs 10 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 6 stuffed peppers
    Calories 391

    Ingredients
      

    • 15 ounces red kidney beans, drained and rinsed
    • 12 ounces frozen corn, thawed
    • 14.5 ounce can diced tomatoes
    • ¼ cup salsa
    • ¼ cup onion, chopped
    • 1 ½ cups cooked rice
    • 1 teaspoon A-1 or Worcestershire sauce
    • ¼ teaspoon salt
    • ½ teaspoon ground black pepper
    • 2 cups shredded cheddar cheese, divided
    • 6 medium bell peppers, any color with seeds and tops removed
    Prevent your screen from going dark

    Instructions

    • In a large mixing bowl, combine beans, corn, tomatoes, salsa, onion, cooked rice, A-1 or Worcestershire sauce, salt, pepper and 1 ¾ cups of cheese.
    • Stuff peppers with vegetable mixture. Place peppers in slow cooker, cover, and cook on low 6-8 hours (high: 3-4 hours).
    • During the last 30 minutes of cooking time, sprinkle with remaining cheese and allow cheese to melt.

    Video

    Notes

    The prep work for this dish can all be done the night before; just put the stuffed peppers into the slow cooker in the morning, turn it on and go.
    The filling for the stuffed bell peppers freezes well, so if you'd like you can double just the filling ingredients and freeze a batch for later. Label with "Stuffed Bell Pepper Filling: Thaw and stuff 6 seeded bell peppers with vegetable mixture. Place in slow cooker, cover, and cook on low 6-8 hours (high: 3-4 hours). During the last 30 minutes of cooking time, sprinkle with ¼ cup of cheese and allow cheese to melt."

    Nutrition per serving

    Calories: 391 calCarbohydrates: 51 gProtein: 20 gFat: 14 gSodium: 432 mgFiber: 10 gSugar: 6 g
    Easy Southwestern Stuffed Peppers with Cheese {Slow Cooker} Permalink
    Pin Recipe Share

    🗓️ Day 5

    • Greek Pizza
    • Broccoli Salad
    Serving spatula lifting a slice of pizza off of whole pizza on a pizza pan, pizza has thick crust, baby spinach onions, tomatoes, and mozzarella cheese.

    Greek Pizza

    Fresh tomatoes and spinach combine with onion slices and feta cheese to make delicious homemade Greek Pizza.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Mediterranean, Vegetarian
    Servings 6 servings
    Calories 409

    Ingredients
      

    • 1 prepared pizza crust
    • 2 tablespoon olive oil
    • 1 teaspoon oregano
    • 1 teaspoon basil
    • ½ teaspoon garlic salt or adobo seasoning
    • 1 bag baby spinach
    • 2 tomatoes, thinly sliced
    • 1 red onion, thinly sliced
    • 4 oz feta cheese
    • 2 cups mozzarella cheese, shredded
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 450°F.
    • Prepare pizza crust on baking surface. Place ingredients on crust in the order listed.
    • Bake until hot and bubbly, about 10 minutes if the crust is pre-baked, longer if the crust is not cooked.

    Notes

    If you are a fan of olives, you can add sliced black olives.
    Leftover roasted chicken can be shredded and added, but be prepared to eat with a fork if you opt for this addition.

    Nutrition per serving

    Calories: 409 calCarbohydrates: 39 gProtein: 19 gFat: 20 gSodium: 1029 mgFiber: 3 gSugar: 4 g
    Greek Pizza Permalink
    Pin Recipe Share
    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 mins
    Chill Time 4 hrs
    Total Time 4 hrs 15 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
    Prevent your screen from going dark

    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
    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.

    📌 Pin this meal plan

    Free Meal Plan for Week 23 (Group 1): Stuffed Shells, Crockpot Chicken and Dumplings, Taco Macaroni, Stuffed Bell Peppers, Greek Pizza

    Free Meal Plan for Week 23 (Group 1): Stuffed Shells, Crockpot Chicken and Dumplings, Taco Macaroni, Stuffed Bell Peppers, Greek Pizza
    Share on Facebook Share on Pinterest Share on Email

    Posted by Mary Ann on May 19, 2021; 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.