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    Home / Meal Plans

    Meal Plan for Week 24 (Group 1)

    Free meal Plan for Week 24 (Group 1):Sausage Corn Chowder, Thai Chicken Fettuccine, Smothered Steak, Tomato Asparagus Carbonara, Teriyaki Salmon (visit Add Salt & Serve for Recipes)

    Free meal Plan for Week 24 (Group 1):Sausage Corn Chowder, Thai Chicken Fettuccine, Smothered Steak, Tomato Asparagus Carbonara, Teriyaki Salmon (visit Add Salt & Serve for Recipes)

    Week 24 Summary

    Notes for this week

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

    • Double the sauce for the Thai Chicken Fettuccine and freeze half. Label with the date and “Thaw and reheat over medium heat. Serve with sautéed chicken and red bell pepper over rice or fettuccine and garnish with fresh cilantro.”

    • Tip: When freezing dishes, I like to print off an extra copy of the recipe and tuck it between layers of foil or inside a plastic baggie so that I have the recipe handy when I want to serve the dish.

    Day 1

    Smoked Sausage Corn ChowderGreen Salad

    Day 2

    Thai Chicken FettuccineAsian Salad

    Day 3

    Smothered Steak with Mushrooms and OnionsMashed PotatoesPickled Beets

    Day 4

    Tomato and Asparagus CarbonaraSteamed Broccoli

    Day 5

    Teriyaki SalmonWild RiceFruit of Your Choice
    Jump to:
    • 🗓️ Day 1
    • 🗓️ Day 2
    • 🗓️ Day 3
    • 🗓️ Day 4
    • 🗓️ Day 5
    • 🧾 Create a shopping list
    • 📌 Pin this meal plan


    🗓️ Day 1

    • Smoked Sausage Corn Chowder
    • Green Salad
    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 2

    • Thai Chicken Fettuccine
    • Asian Salad
    White plate with brown rim and fork with diced chicken, fettuccine, and sliced red bell pepper in a peanut sauce with red, yellow, green, and orange striped cloth napkin in background

    Thai Chicken Fettuccine

    There’s no need to heat up the oven to make this delicious chicken with Thai-inspired peanut sauce. It’s ready in 30 minutes and the meal can be completed with a green salad.
    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 Thai
    Servings 4 servings
    Calories 413

    Ingredients
      

    • 1 C salsa
    • ¼ C creamy peanut butter
    • 2 tablespoon orange juice
    • 2 tablespoon honey
    • 1 teaspoon soy sauce
    • 1 lb chicken, boneless, skinless, cut into bite sized pieces
    • Oil as needed
    • 8 oz box fettuccine, cooked and kept warm
    • 1 red bell pepper, cut into thin strips
    • Fresh cilantro as desired
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    Instructions

    • In a small saucepan, combine salsa, peanut butter, honey, soy sauce, and orange juice and cook over low heat. Stir until peanut butter melts and is blended with other ingredients, about 15-20 minutes.
    • While the sauce is heating, cook chicken and bell pepper in oil in a large skillet until chicken is cooked through. Add sauce to skillet and mix well.
    • Serve over pasta, garnishing with cilantro.

    Notes

    You can substitute rice for fettuccine if you prefer.
    The sauce freezes well so if you’d like to double up and put some sauce in the freezer, just label with “Thaw and reheat over medium heat. Serve with sautéed chicken and red bell pepper over rice or fettuccine and garnish with fresh cilantro.”
    Nutrition data calculated using 2 tablespoon canola oil.

    Nutrition per serving

    Calories: 413 calCarbohydrates: 33 gProtein: 18 gFat: 24 gSodium: 659 mgFiber: 3 gSugar: 15 g
    Thai Chicken Fettuccine Permalink
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    🗓️ Day 3

    • Smothered Steak with Mushrooms and Onions
    • Mashed Potatoes
    • Pickled Beets
    Hamburger patty covered with sliced mushrooms and onions and gravy.

    Smothered Salisbury Steaks with Mushrooms and Onions

    Serve these delicious smothered steaks with mashed potatoes for hearty comfort food or with egg noodles for lighter fare.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 1 hr 25 mins
    Total Time 1 hr 40 mins
    Course Main Dish
    Cuisine American
    Servings 8 patties
    Calories 373

    Ingredients
      

    • 2 lbs. ground beef
    • 1 cup bread crumbs
    • 1-½ tsp. salt free seasoning, or to taste
    • 8 oz mushrooms, sliced
    • 1 large onion, sliced
    • 2 pkgs brown gravy mix
    • 2 cups water
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    Instructions

    • Combine the ground beef, bread crumbs, and seasoning. Shape into 8 patties.
    • In a skillet, brown the patties on both sides. Remove the meat from the skillet and place in a 9x13 inch baking dish.
    • Add the mushrooms and onions to the skillet and sauté about 10 minutes or until soft and tender.
    • Whisk the gravy mixes and water together and add to the skillet; cook until thickened, about 5 minutes.
    • Pour the contents of the skillet over the top of the meat. Bake at 350° for 40-60 minutes or until meat is cooked through and tender.

    Nutrition per serving

    Calories: 373 calCarbohydrates: 12 gProtein: 22 gFat: 24 gSodium: 509 mgFiber: 1 gSugar: 2 g
    Smothered Salisbury Steaks with Mushrooms and Onions Permalink
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    🗓️ Day 4

    • Tomato and Asparagus Carbonara
    • Steamed Broccoli
    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 5

    • Teriyaki Salmon
    • Wild Rice
    • Fruit of Your Choice
    Pieces of cooked salmon on a white plate with a fork, garnished with two lemon slices and parsley

    Easy Baked Salmon Teriyaki

    Salmon is a great dish to try if you have never cooked fish because it is very forgiving. This easy baked salmon has a sweet Asian flavor and goes well with wild, yellow, or white rice.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 1 hr
    Cook Time 20 mins
    Total Time 1 hr 20 mins
    Course Main Dish
    Cuisine Chinese
    Servings 6 servings
    Calories 257

    Ingredients
      

    • ⅔ cup teriyaki sauce
    • 2 teaspoon olive oil
    • 1 teaspoon garlic, minced
    • 2 tablespoon onion, chopped
    • dash black pepper
    • 2 tablespoon sesame seeds
    • 2 lb. salmon fillets
    • 1 ½ teaspoon brown sugar
    • Non-stick cooking spray
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    Instructions

    • Mix first six ingredients together in a small bowl. Place salmon in a marinating container and pour marinade over salmon. Make sure to completely coat salmon with marinade. Cover and marinate for up to an hour.
    • Place the salmon in a lightly sprayed baking dish and sprinkle top of salmon with brown sugar. Preheat oven to 350°F and bake for 20 minutes, or until salmon begins to flake with a fork. Cooking time may vary with thickness of fillets.

    Nutrition per serving

    Calories: 257 calCarbohydrates: 3 gProtein: 31 gFat: 13 gSodium: 355 mgFiber: 1 gSugar: 2 g
    Easy Baked Salmon Teriyaki 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.

    📌 Pin this meal plan

    Free meal Plan for Week 24 (Group 1):Sausage Corn Chowder, Thai Chicken Fettuccine, Smothered Steak, Tomato Asparagus Carbonara, Teriyaki Salmon (visit Add Salt & Serve for Recipes)

    Free meal Plan for Week 24 (Group 1):Sausage Corn Chowder, Thai Chicken Fettuccine, Smothered Steak, Tomato Asparagus Carbonara, Teriyaki Salmon (visit Add Salt & Serve for Recipes)
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    Posted by Mary Ann on May 25, 2021; Updated on March 15, 2023Filed Under: Meal Plans

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    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

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