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    Home / Meal Plans

    Meal Plan for Week 26 (Group 2)

    List of recipes in Week 26 (Group 2) meal plan

    Week 26 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • The Grilled Chicken recipe on Day 1 needs to marinate overnight, so plan ahead.
    • Bulk cook the chicken as directed in the recipe on Day 1 and serve it for dinner. Reserve enough for the Asian Chicken Pita Pockets on Day 3 in the refrigerator, then chop and freeze the remaining chicken in 1-½ cup portions.
    • The Buttermilk Biscuits on Day 2 make extra for the freezer.

    Day 1

    Marinated Grilled Chicken (bulk cooking)Apple, Grape, and Walnut SaladGrilled Asparagus

    Day 2

    Crustless Broccoli QuicheButtermilk Biscuits

    Day 3

    Asian-Inspired Chicken Pita PocketsPineapple

    Day 4

    Seasoned Crockpot Beef BurritosCilantro Lime Rice

    Day 5

    Vegetable Tortellini AlfredoGreen Salad

    List of recipes in Week 26 (Group 2) meal plan

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


    🗓️ Day 1

    • Grilled Marinated Chicken
    • Apple, Grape, and Walnut Salad
    • Grilled Asparagus
    Chopped grilled chicken

    Marinated Grilled Chicken

    Bulk cooking chicken saves time on busy nights when you need to get dinner on the table in a hurry, and using grilled marinated chicken adds a depth of flavor not found in baked or sautéed chicken when you add it to recipes.
    5 from 3 votes
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    Prep Time 30 mins
    Cook Time 25 mins
    Total Time 55 mins
    Course Main Dish
    Cuisine American
    Servings 16 servings
    Calories 165

    Ingredients
      

    • 4 pounds boneless skinless chicken breasts
    • ½ cup red wine vinegar
    • 1 cup soy sauce or tamari
    • ½ cup vegetable oil
    • 2 teaspoons oregano
    • 1 teaspoon basil
    • 1 teaspoon garlic salt or Adobo
    • ½ teaspoon pepper
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    Instructions

    • Place marinade with chicken in a marinating container and marinate overnight.
    • Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. If you do not have a grill, you can bake the chicken in the oven.
    • Serve 1 portion of the chicken for dinner and chop and freeze the rest for use in soups, casseroles, and stove top meals.

    Notes

    Prep time includes the time spent chopping and bagging the extra chicken for the freezer.
    Gluten-free: If you need this recipe to be gluten-free, be sure to use tamari (which is naturally gluten-free) or a gluten-free soy sauce.

    Nutrition per serving

    Serving: 4 oz.Calories: 165 calCarbohydrates: 1 gProtein: 25 gFat: 6 gSodium: 610 mgFiber: 1 gSugar: 1 g
    Marinated Grilled Chicken Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Apple, Grape, and Walnut Salad

    Creamy vanilla dressing makes this combination of apples, grapes, and walnuts a refreshing salad. It’s perfect for serving as a side dish or a snack.
    5 from 1 vote
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    Prep Time 10 mins
    Total Time 10 mins
    Course Dessert, Side Dish, Snack
    Cuisine American
    Servings 4 servings
    Calories 364

    Ingredients
      

    • 3 Granny Smith apples, washed, cored, and sliced
    • 2 cups red grapes, washed and pulled from the stems
    • ½ cup chopped walnuts
    • 8 oz. vanilla yogurt
    • ½ cup cream cheese, softened
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    Instructions

    • Blend together yogurt and cream cheese with a mixer until smooth. Set aside.
    • Combine fruit and nuts and serve with vanilla yogurt mixture.

    Nutrition per serving

    Calories: 364 calCarbohydrates: 44 gProtein: 8 gFat: 20 gSodium: 132 mgFiber: 5 gSugar: 35 g
    Apple, Grape, and Walnut Salad Permalink
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    grilled asparagus on a red serving plate placed on a wood serving tray with a bowl of yellow rice and a tea towel to the side

    Grilled Asparagus

    Grilling brings out the best in fresh, tender asparagus.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 4 servings
    Calories 99

    Ingredients
      

    • 1 lb. fresh asparagus
    • 2 tablespoon olive oil
    • ¼ cup balsamic vinegar, or to taste
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    Instructions

    • Wash asparagus and snap tough ends off.
    • Drizzle with olive oil and balsamic vinegar and marinate for 10 minutes.
    • In order to keep the tips from burning, place a piece of foil under just the tip ends of the asparagus on the grill. Grill until tender, turning regularly, and serve immediately.

    Notes

    This recipe can also be cooked under a broiler, but reverse the foil to placing it on top of the tips instead of underneath.

    Nutrition per serving

    Calories: 99 calCarbohydrates: 7 gProtein: 3 gFat: 7 gSodium: 6 mgFiber: 2 gSugar: 5 g
    Grilled Asparagus Permalink
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    🗓️ Day 2

    • Crustless Broccoli Quiche
    • Buttermilk Biscuits
    Crustless broccoli and cheese quiche

    Crustless Vegetable Quiche

    We’ve used broccoli and cheddar in this delicious and easy crustless quiche, but you can substitute different cheeses or vegetables to use what you have. Try it this way or with spinach and mozzarella cheese or mushrooms and Swiss.
    4.43 from 7 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Main Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 283

    Ingredients
      

    • 8 eggs, beaten
    • 10 oz pkg frozen chopped broccoli, cooked, drained and chopped
    • 1 C. cheddar cheese, shredded
    • Salt and pepper to taste
    • 1 C. milk
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    Instructions

    • Combine eggs, milk, salt, and pepper. Stir in broccoli/spinach and cheese. Pour into a greased 8 inch pie pan that has 2 inch sides.
    • Bake at 350°F about 40-50 minutes or until a knife inserted in the center comes out clean.

    Notes

    For spinach quiche, use 1 (10 oz) pkg. frozen spinach, defrosted, with the water squeezed out, or use sliced sautéed mushrooms and Swiss cheese for an entirely different flavor.

    Nutrition per serving

    Calories: 283 calCarbohydrates: 6 gProtein: 20 gFat: 20 gSodium: 361 mgFiber: 1 gSugar: 3 g
    Crustless Vegetable Quiche Permalink
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    Biscuit cut in half with butter on one half and fruit preserves on the other half on a yellow and white plate

    Easy Buttermilk Biscuits

    These 3 ingredient buttermilk biscuits from scratch yield consistent, delicious results.
    5 from 1 vote
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    Prep Time 25 mins
    Cook Time 15 mins
    Total Time 40 mins
    Course Bread, Breakfast
    Cuisine American, Vegetarian
    Servings 20 biscuits
    Calories 135

    Ingredients
      

    • 4 cups self-rising flour
    • ½ cup butter, softened
    • 1-½ cups buttermilk
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    Instructions

    • Combine flour and butter, cutting with a fork or using a mixer.
    • Stir in buttermilk and mix well. Add more flour if too wet, more buttermilk if too dry.
    • When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter.
    • Bake the biscuits on cookie sheet at 475° until brown, about 15 minutes (time will vary based on thickness).

    Notes

    If you do not have self-rising flour, you can make your own by combining 4 cups all-purpose flour with 2 Tbsp. baking powder and 1 tsp. salt.
    Freezing Buttermilk Biscuits
    You can freeze the biscuits either cooked or uncooked.
    To freeze uncooked, place the biscuits in a single layer on a cookie sheet or other flat pan and put in the freezer for a few hours or until frozen. When frozen, place the biscuits into a dated freezer container for later use.
    To freeze cooked biscuits, place biscuits into a dated freezer container for later use.
    If assembling breakfast sandwiches for the freezer, slice cooked biscuits and fill as desired. Wrap each biscuit with freezer wrap and place biscuits in a freezer container. 
    To cook frozen biscuits:
    If cooking thawed biscuits, follow normal cooking instructions.
    To cook frozen biscuits, extend cooking time to about 25 minutes (cooking time will vary with thickness).
    If reheating cooked biscuits, bake at 350ºF for about 20-25 minutes or until hot. If biscuits begin to brown too much, cover with foil for remaining cooking time.
    To reheat breakfast sandwiches, wrap breakfast sandwich in a paper towel and heat in microwave for 2 minutes, then flip over and heat for an additional 1-2 minutes until heated through.

    Nutrition per serving

    Serving: 1 biscuitCalories: 135 calCarbohydrates: 18 gProtein: 3 gFat: 5 gSodium: 47 mgFiber: 1 gSugar: 1 g
    Easy Buttermilk Biscuits Permalink
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    🗓️ Day 3

    • Asian Chicken Pita Pockets
    • Pineapple
    Diced chicken in a lettuce-lined pita on a white plate

    Asian-Inspired Chicken Pita Pockets

    These Asian-Inspired Chicken Pita Pockets are a fun, healthy way to use leftover chicken.
    5 from 1 vote
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    Prep Time 10 mins
    Total Time 10 mins
    Course Main Dish
    Cuisine Asian
    Servings 4 servings
    Calories 181

    Ingredients
      

    • 2 cups cooked boneless, skinless chicken breasts
    • ½ cup water chestnuts, diced
    • ½ cup green onion, sliced
    • 2 tablespoon rice vinegar
    • 2 tablespoon garlic, minced
    • 2 tablespoon soy sauce
    • 1 ½ teaspoon sesame oil
    • 2 7 inch whole wheat pita pockets, cut in half crosswise
    • 4 lettuce leaves
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    Instructions

    • Combine cooked chopped chicken, water chestnuts, green onions, and garlic in a large bowl.
    • In a separate small bowl, combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.
    • Line each pita half with 1 lettuce leaf; spoon chicken mixture evenly into pita halves.

    Nutrition per serving

    Calories: 181 calCarbohydrates: 22 gProtein: 10 gFat: 6 gSodium: 658 mgFiber: 4 gSugar: 2 g
    Asian-Inspired Chicken Pita Pockets Permalink
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    🗓️ Day 4

    • Seasoned Crockpot Beef Burritos
    • Cilantro Lime Rice

    A beef burrito cut in half on a white plate

    Seasoned Crockpot Beef Burritos

    London Broil seasoned with garlic, onion, jalapeno, and tomato sauce will give a burst of Mexican flavor to your beef burritos! It's a delicious change of pace from ground beef, and this crockpot beef burrito recipe makes it easy to get dinner on the table with little effort.
    5 from 3 votes
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    Prep Time 10 mins
    Cook Time 8 hrs 30 mins
    Total Time 8 hrs 40 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 6 servings
    Calories 570

    Ingredients
      

    • 3 lbs. London Broil
    • 1 onion, diced
    • 4 teaspoon garlic cloves, minced
    • 2 tablespoon pepper
    • 2 tablespoon apple cider vinegar
    • 2 cups tomato sauce
    • 1 jalapeno, diced and seeded
    • 1 ½ teaspoon chili powder, or more to taste
    • 8 flour tortillas, burrito sized
    • ½ cup sour cream, use about 1 tablespoon per burrito
    • 1 cup cheddar cheese, shredded (use about 2 tablespoon per burrito)
    • 1 cup tomato, diced (use about 2 tablespoon per burrito)
    • 1 cup lettuce, shredded (use about 2 tablespoon per burrito)
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    Instructions

    • Place all ingredients into a lightly sprayed crockpot and cook on high for 4-5 hours or low for 6-8 hours.
    • When the meat is cooked, shred the meat with a fork and add back to the crockpot; stir and cook for about 30 more minutes.
    • Serve on flour tortillas with sour cream, tomatoes, cheese and any other toppings your family may enjoy.

    Nutrition per serving

    Calories: 570 calCarbohydrates: 31 gProtein: 63 gFat: 21 gSodium: 995 mgFiber: 4 gSugar: 8 g
    Seasoned Crockpot Beef Burritos Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Cilantro Lime Rice

    A hint of lime juice and chopped fresh cilantro dress up plain white rice in this Mexican-style side dish.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine Tex-Mex
    Servings 4 servings
    Calories 196

    Ingredients
      

    • 2 cups water
    • 1 cup long grain white rice
    • 2 tablespoon lime juice
    • 2 tablespoon cilantro, chopped
    • 1 tablespoon butter
    • salt, to taste
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    Instructions

    • Boil water in a large sauce pan. Add rice; cover and reduce heat to low. Simmer 20 minutes or until rice is tender.
    • Remove from heat. Add lime juice, butter, cilantro, and salt to taste.
    • Serve as a side dish or as a burrito filling.

    Nutrition per serving

    Calories: 196 calCarbohydrates: 38 gProtein: 3 gFat: 3 gSodium: 34 mgFiber: 1 gSugar: 1 g
    Cilantro Lime Rice Permalink
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    🗓️ Day 5

    • Vegetable Tortellini Alfredo
    • Green Salad
    Plate of cooked tortellini and Alfredo sauce with broccoli and carrots garnished with shredded Parmesan cheese

    Vegetable Tortellini Alfredo

    Cheese tortellini in a creamy Alfredo sauce is a quick and easy dinner when you use quick start ingredients. Easily adapted to your preferences, you can use fresh or frozen tortellini along with your choice of frozen vegetables. If you are short on time, a jar of prepared Alfredo sauce is a quick substitute, or use our homemade Alfredo sauce with just butter, cream, Parmesan cheese, salt, pepper, and a little nutmeg. If fresh vegetables are in season, this is a good way to use them – just steam and add to the pasta instead of frozen vegetables.
    4.50 from 2 votes
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    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 6 servings
    Calories 523

    Ingredients
      

    • 16 oz frozen mixed vegetables of your choice, prepared and kept warm
    • ½ recipe homemade Alfredo sauce, or a jar of prepared sauce
    • 16 oz cheese tortellini, dry, fresh, or frozen
    • ½ cup Parmesan cheese, grated (for garnish)
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    Instructions

    • Prepare tortellini according to package directions. While pasta cooks heat Alfredo sauce and gently fold in vegetables.
    • When heated through, add sauce and vegetable mixture to tortellini and garnish with Parmesan cheese.

    Nutrition per serving

    Calories: 523 calCarbohydrates: 44 gProtein: 20 gFat: 29 gSodium: 867 mgFiber: 5 gSugar: 2 g
    Vegetable Tortellini Alfredo 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 recipes in Week 26 (Group 2) meal plan
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    Posted by Mary Ann on June 20, 2022; 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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