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    Home / Meal Plans

    Meal Plan for Week 29 (Group 2)

    List of recipes in Week 29 meal plan

    Week 29 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Be sure to start the Kung Pao Chicken on Day 1 the night before so your chicken has time to marinate for the fullest flavor.
    • If you have taco-seasoned ground beef in your freezer, use that for the Taco Bar on Day 2. If not, consider bulk cooking ground beef and freezing some plain and some with taco seasoning.

    Day 1

    Kung Pao ChickenRiceGreen Salad

    Day 2

    Taco BarFruit Cocktail

    Day 3

    Shrimp ScampiSteamed Broccoli

    Day 4

    Mexican RavioliGrilled Vegetables

    Day 5

    Crockpot Cube Steak and GravyMashed PotatoesMixed Vegetables

    List of recipes in Week 29 meal plan

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


    🗓️ Day 1

    • Kung Pao Chicken
    • Rice
    • Green Salad
    Diced chicken and diced red and green bell peppers on a bed of rice on a transparent square glass plate.

    Kung Pao Chicken

    This Kung Pao Chicken recipe is delicious with its easy to make chili-flavored oil. Be sure to start the night before so your chicken has time to marinate for the fullest flavor.
    4.50 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 30 mins
    Marinating Time 12 hrs
    Total Time 12 hrs 45 mins
    Course Main Dish
    Cuisine Chinese
    Servings 5 servings
    Calories 432

    Ingredients
      

    Marinade

    • 2 tablespoon soy sauce
    • 1 tablespoon rice cooking wine
    • 1 teaspoon cornstarch

    Sauce

    • 1 lb boneless skinless chicken, cut into bite sized pieces
    • 2-4 small dried chilies
    • 1 tablespoon fresh ginger, minced
    • 2 garlic cloves, minced
    • ½ C peanuts
    • 1 tablespoon cornstarch
    • 1 tablespoon sugar
    • 1 green bell pepper, diced
    • 1 red bell pepper, diced
    • 2 tablespoon soy sauce
    • 2 tablespoon sesame oil
    • 1 teaspoon rice cooking wine
    • 1 tablespoon vinegar
    • 6 tablespoon oil, divided
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    Instructions

    • Marinate chicken overnight in a mixture of 2 tablespoon soy sauce, 1 tablespoon rice cooking wine, and 1 teaspoon cornstarch.
    • To make the sauce, combine the following in a small bowl: vinegar, 2 tablespoon soy sauce, sesame oil, 1 teaspoon rice cooking wine, sugar, 1 tablespoon cornstarch. Set aside.
    • Heat 4 Tbsp. oil in a wok over high heat. Cook chicken until cooked through and remove to a plate and set aside.
    • Rinse out wok and add 2 tablespoon oil. Heat oil and add chilies. [If you cannot find chilies, you can use ¼ to ½ tsp. crushed red pepper.] This makes chili oil and is what flavors the dish.
    • Stir fry chilies until they turn black, add ginger, garlic, and peppers. Stir fry until softened.
    • Add chicken to reheat. Add sauce and stir until thickened.
    • Garnish with peanuts and serve over rice.

    Notes

    Be sure to start the night before so your chicken has time to marinate for the fullest flavor.
    You can use low-sodium soy sauce if you prefer.

    Nutrition per serving

    Calories: 432 calCarbohydrates: 11 gProtein: 25 gFat: 32 gSodium: 915 mgFiber: 2 gSugar: 4 g
    Kung Pao Chicken Permalink
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    🗓️ Day 2

    • Taco Bar
    • Fruit Cocktail
    Tacos with shredded lettuce, grated cheese, and chopped tomatoes

    Taco Bar

    Tacos are a quick and easy meal that can be made traditional style with ground beef, or can be updated with chicken, shrimp, or even beans based on your preferences and what you have on hand. Cook and season the meat, then serve with all of the condiments taco bar style so that each person can make their own.
    No ratings yet
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    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 12 tacos
    Calories 130

    Ingredients
      

    • 1 lb. ground beef
    • 2 Tbsp. taco seasoning mix
    • 12 tortillas or taco shells
    • ½ cup Cheddar cheese
    • Lettuce, optional
    • Tomatoes, optional
    • Salsa, optional
    • Sour cream, optional
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    Instructions

    • Cook ground beef with taco seasoning mix as directed on package. Serve seasoned beef with remaining ingredients as a make your own taco bar.

    Notes

    Optional toppings not included in calorie calculation.

    Nutrition per serving

    Calories: 130 calCarbohydrates: 8 gProtein: 10 gFat: 6 gSodium: 328 mgFiber: 1 gSugar: 1 g
    Taco Bar Permalink
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    🗓️ Day 3

    • Shrimp Scampi
    • Steamed Broccoli
    White plate with shrimp, minced garlic, and parsley on a bed of fettuccine

    Shrimp Scampi

    This quick and easy shrimp dish has a flavorful and rich garlic butter sauce and is served over hot pasta.
    4.67 from 3 votes
    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 servings
    Calories 448

    Ingredients
      

    • ½ c. butter
    • 1 onion, finely chopped
    • 4 cloves garlic, minced
    • ½ tsp. Worcestershire sauce
    • 2 Tbsp. lemon juice
    • Italian seasoning, to taste
    • 1 ½ tsp. steak sauce
    • hot sauce to taste
    • 1 lb. frozen cooked, peeled, deveined, tail-off shrimp, thawed
    • fresh chopped parsley, to taste
    • 12 oz pkg. fettuccine, cooked
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    Instructions

    • In a large skillet, melt the butter and add the onion and garlic and sauté until softened (about 3-4 minutes).
    • Add the Worcestershire sauce, lemon juice, Italian seasoning, steak sauce, and hot sauce. Bring to a boil then add the shrimp, heat until warmed through.
    • Sprinkle with parsley and serve over fettuccine.

    Nutrition per serving

    Calories: 448 calCarbohydrates: 44 gProtein: 24 gFat: 20 gSodium: 766 mgFiber: 2 gSugar: 2 g
    Shrimp Scampi Permalink
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    🗓️ Day 4

    • Mexican Ravioli
    • Grilled Vegetables
    Cast iron skillet with cooked ravioli mixed with salsa, herbs, and tomato sauce and topped with cheese, black olives, and cilantro.

    Mexican Ravioli

    Mexican Ravioli is a quick stovetop meal that packs a southwestern flavor punch.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Cook Time 20 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine Mexican
    Servings 5 servings
    Calories 505

    Ingredients
      

    • 25 ounces beef ravioli, fresh or frozen
    • 1 cup salsa
    • 2 cups Monterey Jack cheese
    • 2.25 ounce can sliced black olives, drained
    • fresh cilantro, for garnish

    Enchilada Sauce

    • 15 ounces tomato sauce
    • ½ teaspoon dried oregano
    • ½ - 1 teaspoon ground chili powder
    • 1 teaspoon onion powder
    • ½ - 1 teaspoon cumin, or to taste
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    Instructions

    • Cook ravioli according to package directions.
      25 ounces beef ravioli
    • While the ravioli is cooking, combine the ingredients for the enchilada sauce and mix well. You can do this in a bowl or directly in the skillet before heating.
      ½ teaspoon dried oregano, ½ - 1 teaspoon ground chili powder, 1 teaspoon onion powder, ½ - 1 teaspoon cumin, 15 ounces tomato sauce
    • In a skillet over low heat, combine the enchilada sauce and the salsa and mix.
      1 cup salsa
    • When pasta is cooked, drain and add to sauce in skillet.
    • Mixing carefully, add black olives. Top with cheese and cilantro (or the toppings of your choice) and serve.
      2 cups Monterey Jack cheese, 2.25 ounce can sliced black olives, fresh cilantro

    Video

    Notes

    You can use a 10 ounce can of red enchilada sauce as a shortcut.
    Vegetarians can substitute cheese ravioli, and the dish can be enhanced with any number of other ingredients that you may have on hand like black beans, fire-roasted tomatoes, or corn.

    Nutrition per serving

    Calories: 505 calCarbohydrates: 49 gProtein: 25 gFat: 24 gSodium: 1739 mgFiber: 2 gSugar: 6 g
    Mexican Ravioli 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
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    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 5

    • Crockpot Cube Steak and Gravy
    • Mashed Potatoes
    • Mixed Vegetables
    Cube steak with mushroom soup gravy served over mashed potatoes.

    Crock Pot Cube Steak with Mushroom Soup

    Crock Pot Cube Steak with Mushroom Soup is tender and delicious, and it requires almost no prep. Using cube steak with cream of mushroom soup, Lipton onion soup mix, salt & pepper, and water, you can put a delicious home-cooked meal on the table with almost no effort.
    4.21 from 24 votes
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    Prep Time 5 mins
    Cook Time 8 hrs
    Total Time 8 hrs 5 mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 331

    Ingredients
      

    • 1 pound cube steak
    • 21 ounces condensed cream of mushroom soup
    • 1 packet Lipton onion soup mix
    • ¾ cup water
    • salt and pepper to taste
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    Instructions

    • Place everything but the cube steak into the crockpot and mix well with a whisk.
    • Place cube steak on top and mix to cover with gravy.
    • Cook on low 6-8 hours or until tender.
    • Season to taste with salt and pepper and serve over rice, noodles, mashed potatoes, or as an open-faced sandwich on bread.

    Video

    Nutrition per serving

    Calories: 331 calCarbohydrates: 14 gProtein: 31 gFat: 16 gSodium: 2444 mgFiber: 1 gSugar: 1 g
    Crock Pot Cube Steak with Mushroom Soup 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 29 meal plan
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    Posted by Mary Ann on July 14, 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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