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    Home / Meal Plans

    Meal Plan for Week 30 (Group 2)

    List of recipes in Week 30 (Group 2) Meal Plan

    Week 30 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Prepare the Broccoli Salad for Day 1 and the Marinated Cucumber Salad on Day 5 at least a day ahead so they can chill.
    • If you do not have cooked chicken in the freezer, consider buying several pounds and restocking the freezer with what you don't use on Day 2.

    Day 1

    Crockpot French Dip SandwichesBroccoli Salad

    Day 2

    Cheddary Chicken and BroccoliCaesar Salad

    Day 3

    Beef Tostadas with Homemade GuacamoleApple Slices with Cheddar Cheese

    Day 4

    Creamy Chicken and Broccoli RamenFruit of Your Choice

    Day 5

    Easy Frozen Burrito CasseroleMarinated Cucumber Salad

    List of recipes in Week 30 (Group 2) Meal Plan

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


    🗓️ Day 1

    • Crockpot French Dip Sandwiches
    • Broccoli Salad
    A roast been sandwich with a small bowl of au jus.

    Crockpot French Dip Sandwiches

    Slow cook perfectly seasoned roast beef all day to serve these low-prep French Dip Sandwiches for dinner.
    No ratings yet
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    Prep Time 10 mins
    Cook Time 8 hrs
    Total Time 8 hrs 10 mins
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 529

    Ingredients
      

    • 3 lb. beef roast
    • 2 tablespoon prepared mustard
    • 2 oz pkg onion soup mix
    • 8 Hoagie rolls
    • 2 Tbsp. butter
    • Non-stick cooking spray
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    Instructions

    • Spray slow cooker with cooking spray.
    • Place roast in slow cooker and spread mustard over top of roast.
    • Pour onion soup mix over top of mustard.
    • Cover and cook for 8-10 hours on low.
    • Remove from slow cooker and allow to sit for 5 minutes. While the meat is resting, strain the broth to use for au jus.
    • Butter each side of the hoagie rolls and toast until barely brown.
    • Slice roast and place on each sandwich. Serve with au jus for dipping.

    Notes

    Because the crockpot traps moisture inside the pot and cooks slowly, this recipe is suitable for less tender (and thus less expensive) cuts of meat. If you want to ensure lots of au jus, you can add one half to a full can of beef broth—put the broth in the crockpot first, then set the roast gently in the broth and add the mustard and soup mix as directed.
    Dried mustard can be substituted for the prepared mustard, but use it in a ratio of 1 teaspoon dry mustard to 1 tablespoon prepared mustard. Mix it with a couple of tablespoons of water before adding to the roast.

    Nutrition per serving

    Calories: 529 calCarbohydrates: 37 gProtein: 39 gFat: 25 gSodium: 1068 mgFiber: 2 gSugar: 5 g
    Crockpot French Dip Sandwiches Permalink
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    Broccoli, shredded cheddar cheese, bacon bits, and mayonnaise in a bowl with a fork.

    Broccoli Salad

    Broccoli Salad is a nice alternative to a side salad. It’s quick and easy when you use the bags of fresh broccoli florets available at the supermarket, but be sure to allow time for the salad to chill.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Chill Time 4 hrs
    Total Time 4 hrs 15 mins
    Course Salad
    Cuisine American
    Servings 6 servings
    Calories 361

    Ingredients
      

    • 3 cups fresh broccoli florets
    • ¾ cup cheddar cheese, shredded
    • 2 Tbsp. onion, chopped
    • ¾ cup mayonnaise
    • ⅓ cup sugar
    • 1 ½ Tbsp. red wine vinegar
    • 6 strips turkey bacon, cooked and crumbled
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    Instructions

    • In a large bowl, combine the first 3 ingredients and set aside.
    • In a medium bowl, mix together the mayo, sugar, and vinegar. Pour over the broccoli mixture and mix gently to coat. Chill for at least 4 hours.
    • Add bacon crumbles just before serving.

    Nutrition per serving

    Calories: 361 calCarbohydrates: 15 gProtein: 9 gFat: 29 gSodium: 601 mgFiber: 1 gSugar: 12 g
    Broccoli Salad Permalink
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    🗓️ Day 2

    • Cheddary Chicken and Broccoli
    • Caesar Salad
    Puff Pastry with broccoli, chicken, and shredded cheddar cheese on a white plate

    Cheddary Chicken and Broccoli

    Delightfully flaky puff pastry is the perfect complement to the lemony flavor of Cheddary Chicken and Broccoli.
    4.34 from 3 votes
    Print Recipe Add to Collection Go to Collections
    Cook Time 25 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 467

    Ingredients
      

    • 1 package puff pastry shells
    • 24 oz chicken gravy
    • 1 tbsp. lemon juice
    • 2 cups cooked chicken, from freezer
    • 2 cups frozen broccoli cuts or florets, thawed
    • 1 cup shredded cheddar cheese, separated
    • Montreal chicken seasoning, to taste (affiliate link)
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    Instructions

    • Bake puff pastry according to package instructions.
    • While puff pastry is baking, combine gravy, lemon juice, chicken, broccoli, ½ cup of the cheese, and seasoning in a large saucepan. Cook over medium heat, stirring frequently, until heated through.
    • Serve in pastry shells with remaining cheese sprinkled on top.

    Notes

    1. Nutrition calculation uses 1 teaspoon Montreal Chicken Seasoning.
    2. Servings are calculated using 1 puff pastry per serving.

    Nutrition per serving

    Calories: 467 calCarbohydrates: 26 gProtein: 20 gFat: 30 gSodium: 763 mgFiber: 1 gSugar: 2 g
    Cheddary Chicken and Broccoli Permalink
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    🗓️ Day 3

    • Beef Tostadas with Homemade Guacamole
    • Apple Slices with Cheddar Cheese
    A plate with beef tostados made with guacamole, shredded cheese, and sour cream.

    Beef Tostadas with Homemade Guacamole

    Fresh guacamole and chipotle sour cream are the perfect tostada toppers for warm, taco-seasoned beef with red bell pepper.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 25 mins
    Cook Time 5 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine Gluten-free, Tex-Mex
    Servings 6 servings
    Calories 581

    Ingredients
      

    Chipotle Sour Cream

    • ½ cup sour cream
    • 2 tablespoon chipotle sauce

    Tostadas

    • 1 lb. taco seasoned ground beef, cooked
    • 1 red bell pepper, chopped
    • 1 Tbsp. oil
    • ½ cup chili sauce
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 6 tostada shells
    • ½ recipe homemade guacamole
    • 3 cups lettuce, shredded
    • 1 ½ cups Mexican cheese, shredded
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    Instructions

    Chipotle Sour Cream

    • In a small bowl, combine sour cream and chipotle sauce until thoroughly blended. Refrigerate until ready to use.

    Tostadas

    • Sauté the red pepper over medium heat in oil until red pepper is tender; add cooked, taco-seasoned ground beef.
    • Stir in chili sauce, salt, and pepper.
    • When heated through, remove from heat and set aside.
    • On each tostada shell, layer lettuce, taco meat mixture, guacamole, cheese, and chipotle sour cream.

    Notes

    Choosing avocados: For immediate use, avocados should be firm but have some give when you squeeze them gently in the palm of your hand. I usually buy the Hass variety, which turns darker as they ripen (other varieties may not darken with ripeness). The color of this variety in addition to the feel when you give them a gentle squeeze will help you determine the level of ripeness. If you end up with unripe fruit that you need to use, you can hasten ripening by putting them in a paper bag and rolling down the top. Leave them in the bag at room temperature until they ripen, checking them each day with a gentle squeeze. 

    Nutrition per serving

    Calories: 581 calCarbohydrates: 27 gProtein: 24 gFat: 43 gSodium: 1038 mgFiber: 8 gSugar: 6 g
    Beef Tostadas with Homemade Guacamole Permalink
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    🗓️ Day 4

    • Creamy Chicken and Broccoli Ramen
    • Fruit of Your Choice
    A plate with Creamy Chicken and Broccoli Ramen and a fork.

    Creamy Chicken and Broccoli Ramen

    Easy Creamy Chicken and Broccoli Ramen is low cost and delicious, and you can have it on the table in under 30 minutes.
    No ratings yet
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    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 254

    Ingredients
      

    • 1 lb. boneless, skinless chicken pieces, cut into bite-size pieces
    • 1 Tbsp. vegetable oil
    • 2 cups frozen broccoli cuts
    • 1 red bell pepper, chopped
    • 10 ounces condensed cream of mushroom soup
    • 5 ounces milk, ½ of soup can
    • 3 packages chicken-flavored ramen, you will only use 2 seasoning packets
    • Water as needed to boil ramen noodles
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    Instructions

    • In a skillet brown chicken in oil until cooked through.
    • Add broccoli, bell pepper, and soup to chicken.
    • Cook over medium heat, stirring occasionally until vegetables are tender. Add 1 of the seasoning packets and mix well.
    • Heat enough water to cook all three packages of noodles. Add 1 seasoning packet to the cooking water; cook and drain noodles.
    • Serve chicken and broccoli mixture over noodles.

    Notes

    If you have cooked chicken on hand, you can use that to speed things up. Just add it in with the broccoli, bell pepper, and soup to reheat it and skip the first step.

    Nutrition per serving

    Calories: 254 calCarbohydrates: 11 gProtein: 30 gFat: 10 gSodium: 680 mgFiber: 2 gSugar: 4 g
    Creamy Chicken and Broccoli Ramen Permalink
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    🗓️ Day 5

    • Easy Frozen Burrito Casserole
    • Marinated Cucumber Salad
    Frozen Burrito Casserole.

    Easy Frozen Burrito Casserole

    Dress up frozen burritos with Easy Frozen Burrito Casserole. It goes beyond just making frozen burritos taste better - it will actually become a family favorite!
    4.38 from 66 votes
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    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Main Dish
    Cuisine Tex-Mex, Vegetarian
    Servings 8 burritos
    Calories 362

    Equipment

    Aluminum foil
    Baking dish 9" x 12"
    Mixing bowl medium

    Ingredients
      

    • 1 package frozen bean burritos, 8 count (32 ounces)
    • 10.5 ounces condensed cream of mushroom soup
    • 5 ounces milk, about ½ soup can
    • 4 ounces can diced green chilies, drained
    • 2 cups shredded cheddar cheese
    • Nonstick cooking spray
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    Instructions

    • Spray a 9 x 13 inch baking dish with nonstick cooking spray. Place frozen burritos in the baking dish.
    • Combine soup, milk, and green chilies, mix well and then pour over the burritos.
    • Top burritos and soup mixture with cheese.
    • Cover dish with aluminum foil and seal edges.
    • Bake at 375°F for 35-40 minutes or until heated though and cheese is melted.

    Notes

    Substitute any kind of burritos that you think would be good, and feel free to change the flavor of the cream soup (cream of chicken with chicken enchiladas, for example).

    Nutrition per serving

    Serving: 1 burritoCalories: 362 calCarbohydrates: 39 gProtein: 16 gFat: 15 gSodium: 743 mgFiber: 3 gSugar: 1 gNet Carbohydrates: 4 g
    Easy Frozen Burrito Casserole Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Marinated Cucumber Salad

    Marinated cucumber salad is a refreshingly light side dish that's easy to prepare.
    5 from 1 vote
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    Prep Time 15 mins
    Marinating Time 4 hrs
    Total Time 4 hrs 15 mins
    Course Salad, Side Dish
    Cuisine American
    Servings 6 servings
    Calories 26

    Ingredients
      

    • 1 large cucumber, washed and thinly sliced
    • ½ small onion, thinly sliced
    • 1-½ Tbsp. sugar
    • ¼ cup apple cider vinegar
    • 1-2 teaspoon salt
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    Instructions

    • Combine the sugar, vinegar, and salt and mix well.
    • Pour vinegar mixture over sliced cucumber and onion. Cover and refrigerate for at least 4 hours.

    Notes

    1. If the cucumber is large in diameter, slice it in half lengthwise before slicing crosswise.
    2. If you prefer, you can chop/dice the cucumber and onion rather than slice it for a different presentation.
    3. White vinegar can be substituted for apple cider vinegar.
    4. Keeps well in the refrigerator for several days.
     

    Nutrition per serving

    Calories: 26 calCarbohydrates: 6 gProtein: 1 gFat: 1 gSodium: 196 mgFiber: 1 gSugar: 5 g
    Marinated Cucumber 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 recipes in Week 30 (Group 2) Meal Plan
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    Posted by Mary Ann on July 18, 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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