• 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 2)

    List of meals in Week 23 (Group 2) meal plan

    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.
    • If you have cooked onions and peppers in the freezer, use those in the sandwiches on Day 2; if not, consider cooking extra and restocking your freezer.
    • Cheesy Spirals makes a pan for dinner and a pan for the freezer. You can cut back on the amount of ground beef called for in the recipe if you do not have access to that much beef due to purchase limits.
    • For better results with the fried rice on Day 4, make your rice a day ahead and refrigerate it overnight.
    • The quiche on Day 5 makes an extra pie for the freezer.

    Day 1

    Spinach & Ground Beef Stuffed ShellsSlow-Simmered Green Beans

    Day 2

    Steak Sandwiches with Cheese and PeppersMandarin Pineapple Salad

    Day 3

    Cheesy SpiralsGreen Salad

    Day 4

    Chicken Fried RiceEgg Drop Soup

    Day 5

    South of the Border QuicheCottage Cheese with Pineapple Tidbits
    List of meals in Week 23 (Group 2) meal plan

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


    🗓️ Day 1

    • Spinach & Ground Beef Stuffed Shells
    • Slow-Simmered Green Beans

    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

    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Slow Simmered Green Beans

    Make the most of canned green beans by slow-simmering them in butter.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 4 hrs
    Total Time 4 hrs 5 mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 123

    Ingredients
      

    • 38 ounces Blue Lake green beans, canned
    • 4 tablespoons butter
    Prevent your screen from going dark

    Instructions

    • Place undrained green beans into a pot and add the butter.
    • Heat to a simmer, then reduce to low and cook for about 4 hours, adding water if necessary.

    Nutrition per serving

    Calories: 123 calCarbohydrates: 13 gProtein: 3 gFat: 8 gSodium: 77 mgFiber: 5 gSugar: 6 g
    Slow Simmered Green Beans Permalink
    Pin Recipe Share

    🗓️ Day 2

    • Steak Sandwiches with Cheese and Peppers
    • Mandarin Pineapple Salad
    Close up photo of Steak Sandwich with Cheese and Peppers on a white plate

    Steak Sandwiches with Cheese and Peppers

    These steak sandwiches are quick and easy to make and fun and delicious to eat.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Main Dish, Sandwich
    Cuisine American
    Servings 6 sandwiches
    Calories 465

    Ingredients
      

    • 2 boneless steaks
    • Your preference of steak seasoning to taste, Montreal Steak Seasoning is recommended
    • 1-2 Tbsp. oil
    • 1 onion, sliced
    • 2 bell peppers, any color
    • 6 sandwich rolls
    • Butter as needed for toasting rolls
    • 6 slices Provolone cheese
    Prevent your screen from going dark

    Instructions

    • Season steaks to taste. Heat oil in a skillet over high heat. Cook steak on both sides until well browned and cooked to desired doneness. Set aside.
    • Cook onion and peppers in the same skillet, using more oil if needed, until soft, about 10 minutes. Remove and set aside.
    • Butter and toast sandwich rolls under the broiler until lightly toasted. Slice meat against the grain. Divide meat into serving size portions and place each portion in a pile in the skillet. Top with peppers and onions then cheese. Allow the cheese to melt and meat to get slightly reheated. Use a spatula to place meat and onion/peppers onto a toasted bun.

    Nutrition per serving

    Calories: 465 calCarbohydrates: 35 gProtein: 29 gFat: 23 gSodium: 600 mgFiber: 2 gSugar: 4 g
    Steak Sandwiches with Cheese and Peppers Permalink
    Pin Recipe Share
    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Mandarin Pineapple Salad

    Mandarin Pineapple Salad is an easy and refreshing fruit salad is perfect when a light side is all that is needed.
    No ratings yet
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Chill Time 4 hrs
    Total Time 4 hrs 5 mins
    Course Salad
    Cuisine American
    Servings 6 servings
    Calories 84

    Ingredients
      

    • 11 oz Mandarin orange slices
    • 20 oz pineapple tidbits
    Prevent your screen from going dark

    Instructions

    • Store cans in refrigerator until ready to use.
    • Drain both cans of fruit, combine, and serve.

    Notes

    Store the cans of fruit in the refrigerator until needed so you will not need to chill them after opening.

    Nutrition per serving

    Calories: 84 calCarbohydrates: 22 gProtein: 1 gFat: 1 gSodium: 2 mgFiber: 2 gSugar: 19 g
    Mandarin Pineapple Salad Permalink
    Pin Recipe Share

    🗓️ Day 3

    • Cheesy Spiral Pasta
    • Green Salad
    Spiral pasta with ground beef in a tomato cheese sauce

    Cheesy Spiral Pasta

    Cheesy, tomatoey, beefy... this easy casserole for the freezer is satisfying and delicious. It's quick to put together and makes two pans - one for dinner and one for the freezer.
    4.34 from 3 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 20 mins
    Cook Time 35 mins
    Total Time 55 mins
    Course Main Dish
    Cuisine American
    Servings 12 servings
    Calories 410

    Ingredients
      

    • 16 oz. pasta spirals
    • 2 lbs cooked ground beef
    • 28 oz. spaghetti sauce
    • 10.5 oz condensed cheddar cheese soup, undiluted
    • 1 tsp. black pepper
    • 1 ½ tsp. Italian seasoning
    • 2 cups shredded mozzarella cheese
    Prevent your screen from going dark

    Instructions

    • Cook pasta spirals according to package instructions, slightly undercooking. Drain and rinse; return to pan.
    • Add cooked ground beef, spaghetti sauce, cheddar cheese soup, pepper, and Italian seasoning. Cook over low heat, stirring regularly, until well mixed. Remove from heat and stir in shredded mozzarella cheese.
    • Spray 1- 9"x12" pan and 1- 8"x8" pan with non-stick cooking spray and pour mixture into pans. Bake the larger pan at 350°F for 30-40 minutes or until bubbly.
    • Wrap the smaller pan for the freezer and label as "Cheese Spirals: Thaw. Bake at 350°F for 30 minutes or until heated through."

    Notes

    If you have a smaller family and prefer to cook in smaller batches, you can probably get 3- 8"x8" pans out of this recipe instead of 1- 9"x12" pan and 1- 8"x8" pan.
    For the freezer: Label as "Cheesy Spiral Pasta: Thaw. Bake at 350°F for 30 minutes or until heated through."

    Nutrition per serving

    Calories: 410 calCarbohydrates: 35 gProtein: 29 gFat: 17 gSodium: 656 mgFiber: 3 gSugar: 4 g
    Cheesy Spiral Pasta Permalink
    Pin Recipe Share

    🗓️ Day 4

    • Chicken Fried Rice
    • Egg Drop Soup
    Chicken Fried Rice on a white plate

    Chicken Fried Rice

    This Chicken Fried Rice is an authentic recipe that I learned to make when we lived in Japan. It can be made with most any meat, or you can make it vegetarian.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 25 mins
    Cook Time 20 mins
    Total Time 45 mins
    Course Main Dish
    Cuisine Asian
    Servings 4 servings
    Calories 542

    Ingredients
      

    • 3 cups cold leftover cooked rice (preferably Calrose), broken apart
    • 1 egg
    • 1 onion, chopped
    • 1 cup frozen peas and carrots, thawed
    • 1 cup cooked chicken, chopped
    • 1-2 Tbsp. soy sauce to taste
    • 3-4 Tbsp. oil for frying, divided
    Prevent your screen from going dark

    Instructions

    • Heat 1 teaspoon of oil in wok or on a large flat griddle surface and quickly scramble 1 egg in it.
    • Remove egg and set aside.
    • Add 1 tablespoon of oil to the pan and heat.
    • Add onion and sauté for 2-3 minutes.
    • Add thawed peas and carrots and cooked chopped chicken and mix gently.
    • When the onions are tender, add the rice and stir. Add soy sauce to taste and continue to stir and mix rice so all grains are exposed to the heated pan surface.
    • Add the cooked egg, chopping to break it up, near the end of cooking time and stir well.
    • When the rice is heated through and a bit crispy, it is ready to serve.

    Notes

    1. You can use just about any meat in this recipe or add more vegetables and make it vegetarian.
    2. If you want to add flavor (and calories), add a splash of Yum Yum sauce about halfway through cooking.
    3. The secret to good fried rice is to rinse your rice before cooking it, and to separate or crumble the clumps of day old/leftover rice before putting it into the hot pan with oil.
    4. Make it vegetarian:
      Simply omit the chicken and substitute more vegetables.
    5. Make it gluten-free:
      Omit the soy sauce or use a certified gluten-free soy sauce.

    Nutrition per serving

    Calories: 542 calCarbohydrates: 81 gProtein: 19 gFat: 15 gSodium: 282 mgFiber: 3 gSugar: 1 g
    Chicken Fried Rice Permalink
    Pin Recipe Share
    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Egg Drop Soup

    I learned this quick and easy egg drop soup recipe when I was living in Japan. It's good for a light appetizer or a comfort food when you have a cold.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Soup
    Cuisine Asian, Gluten-free
    Servings 3
    Calories 55

    Ingredients
      

    • 3 C. chicken broth
    • 1 green onion with top, chopped
    • 1 teaspoon salt
    • dash of pepper
    • 2 eggs, slightly beaten
    Prevent your screen from going dark

    Instructions

    • Bring broth to a boil in a medium saucepan. Add salt and pepper.
    • In a small bowl, beat eggs and add onions to beaten eggs.
    • Pour eggs into boiling broth slowly, stirring with fork so that egg forms into ribbons. Soup is ready when egg is cooked.

    Nutrition per serving

    Calories: 55 calCarbohydrates: 2 gProtein: 5 gFat: 3 gSodium: 1683 mgFiber: 1 gSugar: 1 g
    Egg Drop Soup Permalink
    Pin Recipe Share

    🗓️ Day 5

    • South of the Border Quiche
    • Cottage Cheese with Pineapple Tidbits
    Photo of a fork cutting into a slice quiche topped with salsa and sour cream

    South of the Border Quiche

    This recipe makes two quiches, so one can go in the freezer for a night when you have less time for meal prep.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 30 mins
    Cook Time 30 mins
    Resting Time 10 mins
    Total Time 1 hr 10 mins
    Course Main Dish
    Cuisine Tex-Mex, Vegetarian
    Servings 12 servings
    Calories 424

    Ingredients
      

    • 2 pie crusts, unbaked
    • 1-½ teaspoons chili powder
    • 1 teaspoon cumin
    • 3 cups cheddar cheese, shredded
    • 1-½ cups Monterey Jack cheese, shredded
    • 8 eggs
    • 2 cups milk
    • 8 ounces can diced green chilies, chopped
    • ½ medium onion, thinly sliced
    • 1 tablespoon cilantro
    • 1 cup black olives, sliced and drained
    • salt and pepper, to taste

    Optional Garnishes

    • salsa
    • sour cream
    Prevent your screen from going dark

    Instructions

    • Place pie crusts in two pie pans. Line crusts with aluminum foil. Bake both pie crusts at 400°F for 5 minutes; remove foil and bake an additional 5 minutes. Add chili powder, cumin, and cheeses to bottom of baked crusts.
    • Mix together eggs, milk, chilies, onions, olives, and cilantro in a large mixing bowl. Pour half in each pie crust.
    • Place one pie on baking sheet and bake at 400°F for 30 minutes. Add foil to edge of crust as crust starts to brown. Continue to bake until knife inserted in center comes out clean. Remove from oven and allow to set up for about 5 -10 minutes before serving.
    • Cover and freeze second quiche for future use. (Label quiche for freezer “South of the Border Quiche. Remove quiche from freezer 30 minutes before baking. Bake at 400°F for 40 minutes. Line edges of crust with foil as crust starts to brown. Continue baking about 30 minutes until knife inserted in center comes out clean. Let set for 10 minutes before serving.”)

    Notes

    Optional ingredients not included in nutritional data.

    Nutrition per serving

    Calories: 424 calCarbohydrates: 20 gProtein: 17 gFat: 29 gSodium: 750 mgFiber: 1 gSugar: 3 g
    South of the Border Quiche 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 meals in Week 23 (Group 2) meal plan
    Share on Facebook Share on Pinterest Share on Email

    Posted by Mary Ann on May 31, 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.