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    Home / Meal Plans

    Meal Plan for Week 27 (Group 2)

    List of meals in Week 27 Group 2 meal plan

    Week 27 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • You can make extra calzones (or filling) for the freezer if you'd like.

    Day 1

    5 Ingredient Asian Glazed FishCouscousGreen Peas

    Day 2

    Carne GuisadaTortillas

    Day 3

    Shortcut Spinach CalzonesGreen Salad

    Day 4

    Cheddary Spirals with BroccoliCarrot Raisin Salad

    Day 5

    Cowboy HotdogsMediterranean Lentil Salad

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


    Celebrate with this Flag Cake on or around the 4th of July

    Fluffy white whipped cream mix over crumbled angel food cake topped with blueberies and cherry pie filling in the design of an American flag in a 9x12 glass pan

    4th of July Flag Cake

    This scrumptuous flag-themed dessert is actually a Cherries in the Snow recipe with a twist for the 4th of July. Fluffy Dream Whip mix is prepared with cream cheese and powdered sugar and spread over crumbled Angel Food cake for the base. Fresh fruit or pie filling can be used to design the flag topping.
    5 from 1 vote
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    Prep Time 30 mins
    Chill Time 4 hrs
    Total Time 4 hrs 30 mins
    Course Dessert
    Cuisine American, Vegetarian
    Servings 12 servings
    Calories 294

    Ingredients
      

    • 1 prepared angel food cake, crumbled
    • 2.6 oz. Dream Whip, 1 box
    • 16 oz. cream cheese, softened
    • 1-½ cups powdered sugar
    • 15 oz. cherry pie filling
    • 1 cup blueberries, fresh
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    Instructions

    • Place angel food cake in the bottom of a 9x13 pan (I usually only use about ⅔ of the cake because my pan is not deep).
    • In a medium bowl, mix Dream Whip according to package directions, using both envelopes. Set aside.
    • Combine cream cheese and powdered sugar in a mixing bowl and beat until smooth and creamy. Gently mix in prepared Dream Whip.
    • Carefully spread cream cheese mixture over the cake, taking care not to mix crumbs in.
    • Place blueberries in a square in the upper left corner of the cake.
    • Spread cherry pie filling in stripes to resemble a flag.
    • Refrigerate for at least 4 hours before serving.

    Notes

    If you prefer, you can use fresh strawberries or strawberry pie filling in place of the cherry pie filling, or you could substitute blueberry pie filling for the fresh blueberries.

    Nutrition per serving

    Calories: 294 calCarbohydrates: 41 gProtein: 4 gFat: 13 gSodium: 273 mgFiber: 1 gSugar: 19 g
    4th of July Flag Cake Permalink
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    🗓️ Day 1

    • 5 Ingredient Asian Glazed Fish
    • Couscous
    • Green Peas
    White plate with fish fillets garnished with lemon wedges and parsley

    5 Ingredient Asian Glazed Fish

    Asian Glazed Fish is a perfect recipe for flaky white fish like tilapia. This quick and easy recipe only calls for 5 ingredients including the fish and is perfect for grilling.
    No ratings yet
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main Dish
    Cuisine Asian
    Servings 4 servings
    Calories 207

    Ingredients
      

    • 1 lb. fish fillets such as tilapia
    • ¼ cup mayonnaise
    • 1 Tbsp. soy sauce
    • ¼ teaspoon ground ginger
    • 1 lemon, quartered
    • non-stick cooking spray
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    Instructions

    • Heat broiler or preheat grill.
    • Spray cooking tray with non-stick cooking spray.
    • Mix together mayonnaise, soy sauce, and ginger.
    • Place fish on tray and spread with half of mixture.
    • Cook 3-4 minutes, flip fish, and spread that side with remaining mixture.
    • Cook until fish flakes easily.
    • Serve with lemon quarters.

    Nutrition per serving

    Calories: 207 calCarbohydrates: 1 gProtein: 23 gFat: 12 gSodium: 354 mgSugar: 1 g
    5 Ingredient Asian Glazed Fish Permalink
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    🗓️ Day 2

    • Carne Guisada (Instant Pot or Slow Cooker)
    • Tortillas
    Carne Guisada (Mexican Beef Stew)

    Carne Guisada for the Instant Pot

    Carne guisada, a flavorful Mexican beef stew, is quick and easy when made in the Instant Pot. Try it over rice or served with tortillas.
    4.43 from 71 votes
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    Prep Time 10 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 25 mins
    Course Main Dish
    Cuisine Latin American
    Servings 10 servings
    Calories 217

    Ingredients
      

    • ¾ cup water
    • 3-4 lbs beef stew meat
    • salt and pepper to taste
    • 20 ounces canned diced tomatoes with green chilies or plain diced tomatoes, reserve juices
    • 1 onion, chopped
    • 1 green bell pepper, diced
    • 3 cloves garlic, minced
    • 3 tablespoon flour
    • ½ teaspoon cumin
    • ½ teaspoon oregano
    • 1 teaspoon chili powder

    Garnishes:

    • fresh cilantro
    • grated cheese
    • pico de gallo
    • sour cream
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    Instructions

    • Put water in Instant Pot and add meat. Salt and pepper as desired.
    • Drain juice from tomatoes with green chilies into a 2 cup measuring cup and place tomatoes with green chilies over meat. Add garlic, onion, and green pepper.
    • Cook on manual pressure (high if you have the option) for 25 minutes. NPR for 15 minutes, then release pressure and open lid. Add spices and stir.
    • Add enough water to the reserved juice from tomatoes with green chilies to make 1-½ cups liquid. Heat liquid in microwave or on stovetop.
    • Add flour to liquid and mix well. Add flour mixture to cooked meat and stir to blend well. Cook on sauté mode for about 5 minutes, stirring constantly, to thicken the sauce.
    • Turn off Instant Pot to stop the hard boil, and let sit for 10 minutes. Turn back on to slow cooker mode to keep warm while serving.
    • Garnish with cilantro, cheese, pico de gallo, sour cream, and serve with tortillas for dipping.

    Video

    Notes

    1. If you prefer mild vs. spicy food, substitute the canned tomatoes for the tomatoes with green chilies.
    2. Leftovers from Carne Guisada can be used to make beef enchiladas, Tex-Mex Beef Casserole, or burritos.
    3. These instructions are for making Carne Guisada in the Instant Pot; you can find the instructions for the slow cooker here.
    4. Nutrition data does not include garnishes.
    5. This recipe uses flour to thicken the gravy, but you could substitute a mixture of 2-3 tablespoons of cornstarch with the room temperature reserved juices instead (do not heat the liquid when using cornstarch) to make it gluten-free. Serve with corn tortillas or rice instead of flour tortillas.

    Nutrition per serving

    Calories: 217 calCarbohydrates: 6 gProtein: 31 gFat: 6 gSodium: 437 mgFiber: 1 gSugar: 2 g
    Carne Guisada for the Instant Pot Permalink
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    🗓️ Day 3

    • Shortcut Spinach Calzones
    • Green Salad
    Spinach calzones on a plate with spaghetti sauce

    Shortcut Spinach Calzones

    Using pre-made pizza dough makes these Shortcut Spinach Calzones quick and easy.
    No ratings yet
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    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 8 servings
    Calories 175

    Ingredients
      

    • 1 cup frozen spinach, thawed and drained
    • ¼ cup cream cheese
    • ½ cup parmesan cheese, shredded
    • dash pepper
    • ⅛ teaspoon salt
    • 1 tube refrigerated pizza dough
    • 2 tsp. milk
    • spaghetti sauce for dipping, optional
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    Instructions

    • Preheat oven to 400°F.
    • In a small bowl, mix together spinach, cream cheese, Parmesan, pepper, and salt.
    • Unroll pizza dough and roll out on a floured surface until it is desired thickness, thin enough to make 8 - 5-inch squares.
    • Cut dough into 8 5-inch squares and put about 2-3 tablespoon of spinach mixture on one side of each dough square.
    • Fold dough over and pinch all sides together.
    • Place each calzone on a baking sheet and lightly brush milk over top of each calzone.
    • Bake for about 10 -15 minutes or until calzones are lightly browned. Serve with spaghetti sauce if desired (I served with vodka sauce and it was delicious).

    Notes

    Spaghetti sauce is not included in nutrition calculation.

    Nutrition per serving

    Calories: 175 calCarbohydrates: 25 gProtein: 7 gFat: 6 gSodium: 528 mgFiber: 1 gSugar: 3 g
    Shortcut Spinach Calzones Permalink
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    🗓️ Day 4

    • Cheddary Spirals with Broccoli
    • Carrot Raisin Salad
    White bowl with rotini pasta, broccoli, and shredded cheddar cheese, next to lemons and a bowl of shredded cheese

    Cheddary Spirals with Broccoli

    This stovetop dish can be easily adapted to use what you have on hand; the basic recipe can be used in any number of unique combinations. Substitute any pasta for fusilli, any vegetable or vegetable mix for broccoli, add chicken, or experiment with various cheeses. Omit the lemon juice if your combination of vegetables and cheese doesn't work well with the citrus flavor, and adjust the cooking time of the pasta and vegetables as needed.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine American, Vegetarian
    Servings 8
    Calories 461

    Ingredients
      

    • 16 oz. fusilli pasta
    • 4 cups frozen broccoli florets
    • 3 Tbsp. butter
    • 3 Tbsp. flour
    • 3 cups vegetable or chicken broth, divided
    • 1 tsp. garlic salt
    • 1 Tbsp. lemon juice, approx. the juice of ½ lemon
    • 3 cups shredded cheddar cheese plus more for garnish
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    Instructions

    • Add pasta to a large stock pot of boiling water on the stove. Cook for 5 minutes. Add broccoli and cook for an additional 5 minutes. Drain in colander.
    • While pasta and broccoli are draining, put the stock pot back on the heat and cook off any excess water in the pan. Add butter and melt but do not brown.
    • Add flour and stir with a whisk over medium heat for 1 minute. Add 1 cup of broth and combine well with whisk until mixture starts to thicken. Add another cup of broth and whisk until smooth. Add remaining broth and cook and stir over medium heat until heated through and even consistency.
    • Stir in garlic salt, salt, pepper, and lemon juice. Add cheese a cup at a time, stirring to integrate into broth mixture.
    • Heat and stir occasionally over medium heat for about 10 minutes as cheese melts. A whisk will help the mixture conform to an even consistency. 
    • Gently fold in pasta and broccoli until well coated in cheese sauce. Serve garnished with shredded cheddar cheese.

    Nutrition per serving

    Calories: 461 calCarbohydrates: 51 gProtein: 20 gFat: 20 gSodium: 913 mgFiber: 3 gSugar: 3 g
    Cheddary Spirals with Broccoli Permalink
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    Carrot Raisin salad on a white plate garnished with celery leaves

    Carrot Raisin Salad

    Carrot Raisin Salad is an easy and refreshing summer side dish.
    5 from 1 vote
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    Prep Time 10 mins
    Chill Time 2 hrs
    Total Time 2 hrs 10 mins
    Course Salad, Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 197

    Ingredients
      

    • 3 C carrots, shredded
    • ½ C raisins
    • ½ C mayonnaise
    • 1 tablespoon lemon juice
    • 1 tablespoon brown sugar
    • Salt to taste
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    Instructions

    • Soak carrots in warm water to cover for about 5 minutes to plump.
    • While carrots are soaking, mix together remaining ingredients in a bowl.
    • Drain carrots and combine carrots and mayonnaise mixture. Mix well and chill well before serving.

    Notes

    Plan ahead to give the salad time to chill.

    Nutrition per serving

    Calories: 197 calCarbohydrates: 18 gProtein: 1 gFat: 14 gSodium: 554 mgFiber: 3 gSugar: 5 g
    Carrot Raisin Salad Permalink
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    🗓️ Day 5

    • Cowboy Hotdogs
    • Mediterranean Lentil Salad
    hot dog in bun topped with sauteed onion and grated cheddar cheese.

    Cowboy Hot Dogs

    Grilled onions and cheddar cheese dress up hot dogs in this easy weeknight dinner.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine American
    Servings 6
    Calories 356

    Ingredients
      

    • 6 beef franks
    • 6 hot dog buns
    • 1 onion, sliced
    • 1 Tbsp. oil
    • Mayonnaise
    • Deli style mustard
    • BBQ Sauce
    • Shredded cheddar cheese
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    Instructions

    • Grill or fry hot dogs. While hot dogs are cooking, sauté onion in oil over medium heat until browned.
    • If desired, heat buns. Serve hot dogs with desired toppings.

    Notes

    Calories are based on one hot dog in a bun topped with 1 tsp. mayonnaise, ⅙ of the sautéed onion, and 1 Tbsp. shredded cheddar cheese.

    Nutrition per serving

    Calories: 356 calCarbohydrates: 24 gProtein: 12 gFat: 24 gSodium: 753 mgFiber: 1 gSugar: 4 g
    Cowboy Hot Dogs Permalink
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    Lentils, carrots, artichokes, and almonds in a bowl topped with dressing and shredded parmesan cheese, garnished with parsley

    Mediterranean Salad

    The citrus and garlic dressing lends the perfect flavor to lentil and carrots with artichokes. Serve it as a side, or add cooked chicken and make it a meal. 
    No ratings yet
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine Gluten-free, Mediterranean, Vegetarian
    Servings 4 servings
    Calories 547

    Ingredients
      

    • 1-½ cups dried lentils, sorted and rinsed
    • 2 10.5 oz cans chicken broth
    • water, as needed
    • 1 bay leaf
    • 4 carrots, peeled and chopped
    • ½ cup almonds, sliced or slivered
    • 4 oz. jar artichoke hearts, chopped

    Dressing

    • 1 cup olive oil
    • salt to taste
    • Freshly ground black pepper to taste
    • 8 cloves garlic, minced
    • ⅓ cup Parmesan cheese
    • 1-½ tablespoon lemon juice
    • ¼ cup fresh parsley, chopped
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    Instructions

    • Heat the chicken broth to boiling. Add bay leaf and lentils. Cook for 20 minutes or until lentils are just tender, adding water if needed.
    • In a medium bowl, combine carrots, almonds, and artichoke hearts. In a jar, combine all dressing ingredients and mix well. Set aside.
    • When lentils are cooked, drain and rinse with cold water. Remove bay leaf and discard. Add lentils to other ingredients in the bowl and mix gently.
    • Cover with dressing and mix well. Serve cold.

    Notes

    We love garlic so I used over half of a bulb in my dressing, but feel free to reduce that based on your preference—half a bulb is a lot of garlic!
    I made this salad using what I had on hand; it's very flexible and can be adjusted to your needs.

    Nutrition per serving

    Calories: 547 calCarbohydrates: 68 gProtein: 32 gFat: 18 gSodium: 1124 mgFiber: 32 gSugar: 6 g
    Mediterranean Salad 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 meals in Week 27 Group 2 meal plan
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    Posted by Mary Ann on June 27, 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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