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    Home / Meal Plans

    Meal Plan for Week 24 (Group 2)

    Recipes in Week 24 (Group 2) Meal Plan

    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.
    • Make extra Sesame Chicken on Day 2 and reserve the extra for Asian Chicken Salad on Day 4.
    • Make extra Italian Flank Steak on Day 3 and reserve the extra for Easy Beef with Broccoli on Day 5.

    Day 1

    Beans and FranksApple Slices with Cheddar Cheese

    Day 2

    Sesame ChickenAsian Cole SlawInstant Pot Mushroom Rice Pilaf

    Day 3

    Italian Flank SteakBalsamic Grilled Vegetables

    Day 4

    Asian Chicken SaladGarlic Bread

    Day 5

    Easy Beef with BroccoliGrilled Corn with Garlic Ginger Butter

    Recipes in Week 24 (Group 2) Meal Plan

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


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    🗓️ Day 1

    • Beans and Franks
    • Apple Slices with Cheddar Cheese
    Baked franks and beans in a baking dish.

    Homemade Franks and Beans

    Our baked version of franks and beans in a rich, homemade sauce is loved by adults and kids alike. Kid-friendly, easy, and with fantastic flavor, this beans and weenies recipe is the dish you love, but better!
    4.60 from 5 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 40 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 6 servings
    Calories 520

    Ingredients
      

    • 1 chopped onion
    • ½ cup ketchup
    • ¼ cup molasses
    • 2 tablespoon brown sugar
    • 1 tablespoon mustard
    • ½ teaspoon Worcestershire sauce
    • 28 ounces canned baked beans, in sauce
    • 12 beef franks
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    Instructions

    • Slice 6 of the beef franks lengthwise and set aside.
      12 beef franks
    • Slice the remaining 6 beef franks crosswise in bite size pieces.
    • Mix together franks sliced crosswise, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Add baked beans and stir to blend.
      1 chopped onion, ½ cup ketchup, ¼ cup molasses, 2 tablespoon brown sugar, 1 tablespoon mustard, ½ teaspoon Worcestershire sauce, 28 ounces canned baked beans
    • Turn mixture into a 2 quart casserole dish and bake at 300°F for 1 hour.
    • Arrange the 6 franks sliced lengthwise on the beans, cut side down; bake 30 minutes longer.

    Video

    Notes

    Gluten-free adaptations
    Worcestershire sauce can contain soy sauce, which is not gluten-free, and some baked beans may have flavorings that are not GF.  Verify that both your Worcestershire sauce and your canned beans are free of wheat ingredients. Worcestershire sauce is also typically not vegetarian, but The Wizard's™ Organic Gluten Free Vegan Worcestershire (affiliate link) is, and it's also GF (obviously). 

    Nutrition per serving

    Calories: 520 calCarbohydrates: 50 gProtein: 18 gFat: 29 gSodium: 1693 mgFiber: 8 gSugar: 21 gNet Carbohydrates: 43 g
    Homemade Franks and Beans Permalink
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    🗓️ Day 2

    • Sesame Chicken
    • Asian Cole Slaw
    • Instant Pot Mushroom Rice Pilaf
    Grilled boneless skinless chicken breasts with a sesame marinade brushed on them and served on a Armetale platter

    Sesame Chicken

    Asian-inspired marinade brings out the flavor in this delicious Sesame Chicken.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 hrs
    Cook Time 30 mins
    Total Time 10 hrs 30 mins
    Course Main Dish
    Cuisine Chinese
    Servings 16
    Calories 200

    Ingredients
      

    • 4 lbs boneless skinless chicken breasts
    • ½ cup light olive oil
    • ¼ cup white cooking wine
    • ¼ cup white wine vinegar
    • ½ cup soy sauce
    • 1 tablespoon ground ginger
    • 1 teaspoon dry mustard
    • ½ teaspoon pepper
    • 3 teaspoon garlic, minced
    • 4 teaspoon sesame seeds, toasted
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    Instructions

    • Place chicken in large bowl.
    • Mix remaining ingredients together in a small bowl. Reserve ½ cup marinade for basting.
    • Pour remaining marinade into bowl with chicken. Cover and marinate several hours or overnight in refrigerator. Remove chicken from bowl; discard marinade.
    • Grill chicken over medium heat, about 25-30 minutes or until juices run clear, turning frequently and basting with reserved marinade.

    Notes

    1. This recipe makes enough to save half of the cooked chicken for another meal (if using it this week, refrigerate; if not, freeze).
    2. If you don't want to grill the chicken, it can be baked at 350°F until it reaches an internal temperature of 165°F.
    3. You can buy pre-toasted sesame seeds at Asian markets or you can lightly toast your own.

    Nutrition per serving

    Calories: 200 calCarbohydrates: 1 gProtein: 25 gFat: 10 gSodium: 258 mgFiber: 1 gSugar: 1 g
    Sesame Chicken Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Asian Cole Slaw

    Bag mixes and a homemade dressing make this easy salad quick to make but fresh and tasty.
    5 from 1 vote
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    Prep Time 10 mins
    Total Time 10 mins
    Course Salad
    Cuisine Chinese
    Servings 10
    Calories 13

    Ingredients
      

    • 1 bag broccoli slaw
    • 1 bag coleslaw mix
    • 3 green onions
    • ⅓ C rice wine vinegar
    • 1 Tbsp. soy sauce
    • 1 teaspoon sugar
    • 1 teaspoon oil
    • 1 teaspoon sesame oil
    • Chopped fresh cilantro to taste
    • Peanuts, chopped, to taste
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    Instructions

    • In a large bowl toss broccoli slaw, green onions, cilantro, and coleslaw mix together.
    • In a small bowl combine vinegar, soy sauce, sugar, and both oils.
    • Toss salad with the dressing and garnish with peanuts.

    Nutrition per serving

    Calories: 13 calCarbohydrates: 1 gProtein: 1 gFat: 1 gSodium: 83 mgFiber: 1 gSugar: 1 g
    Asian Cole Slaw Permalink
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    A bowl of Mushroom Rice Pilaf

    Instant Pot Mushroom Rice Pilaf

    Looking for a tasty rice dish? Take a look at this easy mushroom rice recipe. A  great one-pot recipe with lots of flavors and perfect fluffy rice. A quick, healthy meal you can make ahead! This Instant Pot mushroom rice pilaf is a cozy alternative to boring sandwiches for lunch and is delicious even the next day. A dish the whole family will enjoy!
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    Ingredients
     

    • 2 tbsp olive oil
    • 2 cloves garlic, minced
    • 1 cup onions, finely chopped
    • 10 oz Cremini mushrooms, sliced
    • 2 tsp Better Than Bouillon Mushroom Base or Vegetable Base
    • 1 bunch green onions, chopped
    • salt to taste
    • 1 cup Basmati rice
    • 1 cup water

    Notes

    Find the full recipe with instructions at The Belly Rules the Mind.
    Recipe created by The Belly Rules the Mind

    🗓️ Day 3

    • Italian Flank Steak
    • Balsamic Grilled Vegetables
    Seaasoned and grilled flank steak sliced and plated with juices

    Italian Flank Steak

    Not only is prep quick and easy for this marinated roast, but it is a good way to plan leftovers and use the remaining meat in a dish like Beef with Broccoli.
    5 from 1 vote
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    Prep Time 1 d
    Cook Time 7 mins
    Total Time 1 d 7 mins
    Course Main Dish
    Cuisine Italian
    Servings 8
    Calories 189

    Ingredients
      

    • 1.2 oz (2 pkgs) Italian Salad Dressing Mix
    • 1 ½ tablespoon oil
    • 1 ½ tablespoon lemon juice
    • 2 lb. flank steak
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    Instructions

    • In a small bowl, prepare the marinade by mixing together the dressing mix, oil, and lemon juice. Marinate steak in marinade overnight (or all day) in refrigerator.
    • Grill or broil on medium heat about 5-7 minutes per side until done. Slice thinly across the grain and serve.

    Nutrition per serving

    Calories: 189 calCarbohydrates: 2 gProtein: 24 gFat: 8 gSodium: 506 mgSugar: 1 g
    Italian Flank Steak Permalink
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    Balsamic grilled vegetables

    Balsamic Grilled Vegetables

    Grilled vegetables are almost universally loved and are easy to prepare with little clean-up.
    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 Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 155

    Ingredients
      

    • 2 red bell peppers, chopped into 1" pieces
    • 2 zucchini, thickly sliced
    • 1 onion, quartered and pulled apart
    • 16 oz. package of whole mushrooms, cleaned
    • ¾ cup Balsamic vinegar
    • ¼ cup olive oil
    • Salt and pepper to taste
    • Italian seasoning to taste
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    Instructions

    • Mix all vegetables together with Balsamic vinegar, olive oil, and seasonings. Grill over medium-high heat for about 20 minutes or until vegetables are tender.

    Nutrition per serving

    Calories: 155 calCarbohydrates: 14 gProtein: 4 gFat: 10 gSodium: 19 mgFiber: 3 gSugar: 10 g
    Balsamic Grilled Vegetables Permalink
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    🗓️ Day 4

    • Asian Chicken Salad
    • Garlic Bread
    Salad of romaine lettuce pieces, grape tomatoes, and carrots topped with sliced grilled chicken

    Asian Chicken Salad

    Asian Chicken Salad is a perfect recipe for planned leftovers which reduce prep time and cut waste. The homemade dressing is full of rich flavors, but a prepared Asian dressing could be used to save even more time.
    No ratings yet
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    Prep Time 20 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine Asian
    Servings 4
    Calories 631

    Ingredients
      

    • 2 cups Sesame Chicken, sliced (or other leftover cooked chicken)
    • 4 cups salad greens, chopped
    • 2 celery stalks, chopped
    • 2 carrots, chopped
    • ½ cup green onions, chopped
    • 10 oz carton cherry tomatoes
    • 1 cup Mandarin oranges, drained
    • 1 tablespoon sesame seeds, toasted
    • 4 teaspoon almonds, sliced (optional)

    Salad Dressing

    • ¾ cup olive oil
    • ⅓ cup rice vinegar or apple cider vinegar
    • ½ cup soy sauce
    • 3 tablespoon honey
    • ¼ cup water
    • 3 teaspoon garlic, minced
    • 2 teaspoon ground ginger
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    Instructions

    Homemade Asian Salad Dressing

    • In a small bowl, combine all dressing ingredients and whisk together thoroughly. Cover and heat in microwave for about 30 seconds to ensure that honey is dissolved. Shake well before serving.

    Salad

    • In a large bowl, combine salad greens, celery, carrots, onions, tomatoes, and Mandarin oranges; toss well. Layer sliced, cooked chicken over salad. Sprinkle with sesame seeds. Serve with Homemade Asian Salad Dressing. Garnish with sliced almonds if desired.

    Notes

    Store leftover salad dressing covered in the refrigerator.

    Nutrition per serving

    Calories: 631 calCarbohydrates: 33 gProtein: 19 gFat: 49 gSodium: 1797 mgFiber: 4 gSugar: 23 g
    Asian Chicken Salad Permalink
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    🗓️ Day 5

    • Beef with Broccoli
    • Grilled Corn with Garlic Ginger Butter
    Beef slices with broccoli in a soy-based sauce served over white rice on a white plate with chopsticks to the side

    Easy Beef with Broccoli using Leftover Steak

    Easy Beef with Broccoli stir fry with homemade ginger-soy sauce is a perfect meal to make with leftover steak or London Broil.
    4.44 from 220 votes
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    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine American
    Servings 5 servings
    Calories 506

    Ingredients
      

    • 3 tablespoons cornstarch, divided
    • ½ cup water plus 2 tablespoons water, divided
    • ½ teaspoon garlic powder
    • 1 pound leftover steak, London broil, or firm cut of cooked beef, sliced and cut into bite size pieces
    • 2 tablespoons vegetable oil, divided
    • 4 cups broccoli florets
    • ⅓ cup soy sauce
    • 2 tablespoons brown sugar
    • 1 teaspoon ground ginger
    • 2 cups rice, cooked according to package directions
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    Instructions

    • Combine 2 tablespoons cornstarch, 2 tablespoons water, and garlic powder in a large bowl and mix thoroughly. Add sliced leftover steak and toss until well coated.
    • Heat 1 tablespoon of oil in a large skillet; add leftover steak and stir fry until reheated, about 1 minute.
    • Remove meat from skillet. Heat remaining oil in pan; add broccoli, stir-frying for about 5 minutes.
    • In a small bowl, mix together soy sauce, brown sugar, ginger, and remaining 1 tablespoon of cornstarch and remaining water; add soy mixture and cooked beef to skillet.
    • Cook for 2-5 minutes, stirring frequently.
    • Serve over cooked rice.

    Video

    Notes

    If you like sesame oil, you might add a tiny bit to the cooking oil at the beginning (I would start with ½ teaspoon and then add to taste—a little sesame oil goes a long way).
    It's important to add the cornstarch as directed. If mixed directly into the hot liquid in the pan, it will clump and not thicken. Making a slurry with cold or room temperature liquid before adding to the heat is the proper way to thicken with cornstarch.

    Nutrition per serving

    Calories: 506 calCarbohydrates: 74 gProtein: 30 gFat: 9 gSodium: 953 mgFiber: 3 gSugar: 6 g
    Easy Beef with Broccoli using Leftover Steak Permalink
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    Grilled corn in a clear Pyrex dish with a silicone brush basting with garlic ginger soy butter

    Grilled Corn With Garlic and Ginger Soy Butter

    The garlic and ginger soy butter is the best dressing for grilled corn ever.
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    Ingredients
     

    • 2 medium cloves garlic, minced on a Microplane grater (about 2 teaspoons)
    • 1- inch knob fresh ginger, minced on a Microplane grater (about 2 teaspoons)
    • 2 tablespoons soy sauce
    • 4 tablespoons softened butter
    • 1 teaspoon juice from 1 lemon
    • 8 ears corn, shucked
    • ¼ cup finely sliced scallions

    Notes

    See the full recipe at Serious Eats for instructions. Note that a charcoal grill adds flavor but is not entirely necessary (I use a gas grill).
    Recipe created by J. Kenji López-Alt

    🧾 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.

    Recipes in Week 24 (Group 2) Meal Plan
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    More Meal Plans

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    • Meal Plan for Week 51 (Group 2)
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    • Meal Plan for Week 49 (Group 2)

    Posted by Mary Ann on June 6, 2022Filed Under: Meal Plans

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