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    Home / Meal Plans

    Meal Plan for Week 31 (Group 2)

    Week 31 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • If you have cooked chicken in your freezer, use it for the Cheddar Chicken Spaghetti on Day 2.
    • The Carne Asada on Day 3 needs to marinate, so plan ahead.
    • The Cabbage Rolls on Day 4 can be baked in the oven or cooked in the slow cooker, whichever is easiest for your schedule.
    • If you have taco-seasoned ground beef in the freezer, you can use it in the Taco Macaroni—just add the seasoned meat to the onion and garlic when they are about halfway done.

    Day 1

    Creamy Cheese Ravioli with Summer SquashGreen Salad

    Day 2

    Cheddar Chicken SpaghettiGarlic Roasted Zucchini

    Day 3

    Carne Asada TortasCreamy Mexi-Corn CasserolePickle Spears

    Day 4

    Cabbage RollsOven Roasted Broccoli in Dijon Pesto VinaigretteFrench Bread

    Day 5

    30 Minute Taco MacaroniPeas and Carrots

    List of recipes in Week 31 (Group 2) meal plan

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


    🗓️ Day 1

    • Creamy Cheese Ravioli with Summer Squash
    • Green Salad
    A yellow plate with cheese ravioli and slices of yellow squash covered with cheese sauce. There is a fork on top of the ravioli.

    Creamy Cheese Ravioli with Summer Squash

    Sweet sautéed onion and yellow squash complement the creamy cheese sauce in this easy stovetop ravioli dish.
    5 from 4 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 Italian, Vegetarian
    Servings 5 servings
    Calories 439

    Ingredients
      

    • 25 oz. bag frozen cheese ravioli, cooked according to package directions
    • 2 teaspoon oil
    • 1 medium onion, chopped
    • 2 yellow squash, thinly sliced
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 1 cup skim milk
    • 1 tablespoon butter, melted
    • 1 tablespoon flour
    • 1 teaspoon lemon juice
    • ¾ cup parmesan cheese, grated
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    Instructions

    • Prepare ravioli according to package directions. Drain and set aside.
    • In a large skillet, heat oil and add onion. Cook until onion is tender.
    • Add squash. Sauté, stirring occasionally, about 5 minutes until squash becomes tender.
    • Add salt and pepper.
    • In a small bowl, combine milk, flour, and butter; mix until well blended. Pour milk mixture and lemon juice into squash pan and cook over medium heat about 3-5 minutes until slightly thickened.
    • In a large bowl or in the pan the ravioli was cooked in, mix together the cooked, drained ravioli with the squash mixture. Add grated parmesan cheese and stir until cheese has melted.
    • Serve warm with additional cheese if desired.

    Notes

    Tortellini or gnocchi can be substituted for the ravioli for variety, and you mix in sliced zucchini for some of the squash for more variety.

    Nutrition per serving

    Calories: 439 calCarbohydrates: 50 gProtein: 22 gFat: 17 gSodium: 856 mgFiber: 4 gSugar: 8 g
    Creamy Cheese Ravioli with Summer Squash Permalink
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    🗓️ Day 2

    • Cheddar Chicken Spaghetti
    • Garlic Roasted Zucchini
    Cheddar Chicken Spaghetti with parsley being scooped out with a pasta utensil

    Cheddar Chicken Spaghetti

    Pimentos and green chilies combine with cheddar cheese and tarragon to give Cheddar Chicken Spaghetti casserole its unique flavor. Tarragon is one of my favorite herbs to combine with chicken—the flavors are fabulous together.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 306

    Ingredients
      

    • 8 oz spaghetti, cooked according to directions
    • 2 cups cooked chicken, cubed
    • 2 cups shredded cheddar cheese, divided
    • 10.5 oz condensed cream of chicken soup
    • 1 cup milk
    • 1 tablespoon pimientos, diced
    • 4.5 oz can diced green chilies
    • 1 tablespoon dried tarragon
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
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    Instructions

    • Combine chicken, 1 cup cheese, soup, milk, pimientos, green chilies, tarragon, salt, and pepper.
    • Add spaghetti and mix gently. Place mixture in a greased 13 x 9 x 2 baking dish and top with the remaining cheese.
    • Bake uncovered at 350°F for 20-25 minutes or until heated through.

    Notes

    The casserole freezes well so if you want to double up on the recipe, it's a good dish to stock the freezer. To freeze, assemble the casserole in a freezer-safe container, but do not bake. Cover with foil or freezer paper and label with "Cheddar Chicken Spaghetti: Thaw and bake at 350ºF for 20-25 minutes."

    Nutrition per serving

    Calories: 306 calCarbohydrates: 27 gProtein: 15 gFat: 15 gSodium: 587 mgFiber: 1 gSugar: 3 g
    Cheddar Chicken Spaghetti Permalink
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    roasted garlic zucchini

    Garlic Roasted Zucchini

    These baked zucchini pieces come out perfectly tender but not gooey, and topped with freshly grated Parmesan cheese. Perfect to serve with burgers, chicken, sandwiches, or with kebabs!
    Add to Collection Go to Collections

    Ingredients
     

    • 2 zucchini, give or take depending on size and how many people you are feeding
    • 1 Tbsp. Olive Oil
    • salt and pepper to taste
    • 1 Tbsp. fresh minced rosemary
    • 1 garlic clove, sliced
    • ¼ cup Parmesan cheese, grated

    Notes

    Get the instructions and full recipe at The Gingered Whisk.
    Recipe created by The Gingered Whisk

    🗓️ Day 3

    • Carne Asada Tortas
    • Creamy Mexi-Corn Casserole
    • Pickle Spears
    White bun piled with grilled flap meat, lettuce, tomato, cheese, and jalapeno slices

    Carne Asada Tortas

    Carne asada is a delicious sliced grilled beef made with spices to marinate the meat before grilling. A torta is a Mexican sandwich usually served on a bolillo roll, a savory white roll that is crusty on the outside (we used a softer sandwich bun when we made our tortas).
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 25 mins
    Cook Time 20 mins
    Marinating Time 12 hrs
    Total Time 12 hrs 45 mins
    Course Main Dish
    Cuisine Mexican
    Servings 6 sandwiches
    Calories 580

    Ingredients
      

    • 2 lbs flap meat

    Marinade:

    • 2 teaspoon garlic powder
    • 2 teaspoon onion powder
    • 2 teaspoon paprika
    • 1 ½ teaspoon cumin
    • 1 teaspoon chili powder
    • ½ teaspoon black pepper
    • ½ teaspoon ground ginger
    • 2 garlic cloves, minced
    • ½ cup lime juice
    • 3 tablespoon oil

    For the sandwiches:

    • 6 sandwich rolls, bolillo or French are most authentic
    • ½ head shredded iceberg lettuce
    • ½ recipe homemade guacamole
    • 1 large tomato, sliced
    • 8 oz. cotija cheese, crumbled (or shredded colby jack)
    • ½ cup jalapeno slices
    • hot sauce, to taste
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    Instructions

    • Combine marinade ingredients and pour over the meat. Toss to coat and let marinate overnight. Grill meat until cooked to your preference.
    • To assemble: Spread guacamole on the tops and bottoms of the rolls. Top bottom buns with meat followed by tomatoes, lettuce, cheese, jalapenos, and hot sauce. Gently press the top buns over the sandwich. Serve.

    Notes

    Flap meat is another name for a sirloin tip steak, and may also be referred to as “faux hanger.” It is an inexpensive cut of meat that is perfect for grilling, but if you can’t find flap meat you can substitute flank steak.
    We used sandwich rolls for our tortas, but if you can find French rolls or bolillo, they are a more authentic style torta.

    Nutrition per serving

    Calories: 580 calCarbohydrates: 40 gProtein: 46 gFat: 25 gSodium: 1025 mgFiber: 4 gSugar: 5 g
    Carne Asada Tortas Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Creamy Mexi-Corn Casserole

    This delicious Mexi-corn casserole with a little bit of kick makes a delicious side dish for any Mexican-style main dish.
    No ratings yet
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    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 8 servings
    Calories 288

    Ingredients
      

    • 4 cups frozen corn, thawed
    • 8 oz. pkg. cream cheese, softened
    • 1 stick butter, softened
    • ¼ cup milk
    • 4 oz. can diced green chilies, diced
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    Instructions

    • Preheat oven to 350°F.
    • Mix cream cheese, butter, milk, and green chilies in bowl. Mix well. Add corn and mix thoroughly.
    • Pour corn into a lightly sprayed baking dish. Bake 45 minutes or until casserole is fully heated.

    Notes

    Adapted from Frugal Mom’s Guide to Once a Month Cooking

    Nutrition per serving

    Calories: 288 calCarbohydrates: 22 gProtein: 5 gFat: 22 gSodium: 247 mgFiber: 3 gSugar: 2 g
    Creamy Mexi-Corn Casserole Permalink
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    🗓️ Day 4

    • Cabbage Rolls
    • Oven Roasted Broccoli in Dijon Pesto Vinaigrette
    • French Bread
    Closeup of cabbage rolls in a tomato sauce on a white plate with a fork. Bowl of salad in the background.

    Cabbage Rolls with Sweet and Tangy Tomato Sauce

    Baked in a sweet and tangy tomato sauce, these cabbage rolls are similar to mini-meatloaves. They can be baked in the oven or cooked in the crockpot, making them perfect for busy nights or if you don’t want to heat up the oven.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 30 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 35 mins
    Course Main Dish
    Cuisine Creole, Gluten-free
    Servings 12 cabbage rolls
    Calories 116

    Ingredients
      

    • 12 leaves green cabbage
    • 1 cup cooked rice
    • 1 egg, beaten
    • ¼ cup milk
    • 1 small onion, finely diced
    • 1 lb. ground beef
    • Salt to taste
    • 4 cloves garlic, minced
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder

    Sauce:

    • 15 oz can tomato sauce
    • 3 tablespoon brown sugar
    • 3 tablespoon lemon juice
    • 3 tablespoon Worcestershire sauce
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    Instructions

    • Fill a large pot halfway full with water and bring to a rapid boil.
    • Add cabbage leaves and cook for 3 minutes, drain, and set aside to cool slightly.
    • In a large bowl combine rice, egg, milk, onion, ground beef, and seasonings; mix well.
    • Place an equal amount of the meat mixture in each cabbage leaf and roll up, tucking in ends and making them as tight as possible.
    • Place rolls in a 9 x 13 inch baking pan.
    • Mix together sauce ingredients and pour over the rolls.
    • Cover tightly with aluminum foil.
    • Bake at 350°F for 75 minutes.

    Notes

    The ground beef can be precooked if you prefer a looser texture to the filling. Starting with raw ground beef will result in a tighter loaf-type dish, where starting with cooked ground beef will result in a more crumbly and less compact dish.
    To cook in the crockpot, follow the instructions to assemble the cabbage rolls, then place them into the crockpot. Mix the ingredients for the sauce and pour over the cabbage rolls. Cook for 4-6 hours on low (adjust depending on the size and temperature of your appliance).
    This recipe is naturally gluten-free as long as your Worcestershire sauce is GF, so check your labels.

    Nutrition per serving

    Calories: 116 calCarbohydrates: 13 gProtein: 10 gFat: 3 gSodium: 362 mgFiber: 1 gSugar: 6 g
    Cabbage Rolls with Sweet and Tangy Tomato Sauce Permalink
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    Overhead view of roasted broccoli with pine nuts

    Oven Roasted Broccoli in Dijon Pesto Vinaigrette

    Oven Roasted Broccoli in Dijon Pesto Vinaigrette is SO flavorful and easy to prepare it is literally guaranteed that anyone you serve this recipe to will love it.
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    Ingredients
     

    • 1 10 oz pkg fresh broccoli florets
    • 3 Tbs extra virgin olive oil
    • 1 Tbs Dijon mustard
    • 1 Tbs prepared pesto sauce
    • 2 teaspoon white wine vinegar
    • good pinch kosher salt
    • pinch fresh cracked pepper
    • ¼ cup pine nuts

    Notes

    For full recipe and instructions, visit Erica's Recipes.
    Recipe created by Erica's Recipes

    🗓️ Day 5

    • 30 Minute Taco Macaroni
    • Peas and Carrots
    White bowl of macaroni noodles, ground beef, and tomatoes topped with shredded cheddar cheese

    30 Minute Taco Macaroni

    30 Minute Taco Macaroni is a quick and easy stovetop meal that is even easier if you keep taco-seasoned cooked ground beef in the freezer.
    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 Main Dish
    Cuisine Tex-Mex
    Servings 8 servings
    Calories 437

    Ingredients
      

    • 16 oz elbow macaroni
    • 1 lb. ground beef
    • 2 tbsp. taco seasoning mix
    • ⅓ cup water
    • ½ onion, chopped
    • 2 teaspoon garlic, minced
    • 1 cup tomato sauce
    • 1 cup water
    • 10 oz Rotel tomatoes and green chilies, drained
    • ¼ cup milk
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 1 cup cheddar cheese, shredded
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    Instructions

    • Cook pasta according to package directions.
    • Brown ground beef in a skillet with onion and garlic.
    • Add taco seasoning mix and ⅓ cup of water and simmer for 2 minutes. Stir in tomato sauce, water, milk, Rotel, salt, pepper, and cooked pasta. Stir in cheese and serve warm.

    Notes

    If you already have taco-seasoned ground beef in the freezer, this recipe can be done in about 15 minutes. If you don't have any stockpiled, go ahead and cook extra tonight and freeze it. Cooking 5 lbs. ground beef and seasoning it for the freezer takes less time than making 1 lb. ground beef 5 times and seasoning it for each recipe.

    Nutrition per serving

    Calories: 437 calCarbohydrates: 48 gProtein: 22 gFat: 17 gSodium: 738 mgFiber: 3 gSugar: 4 g
    30 Minute Taco Macaroni 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.

    Meal Plan for Week 31 (Group 2)
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    Posted by Mary Ann on July 25, 2022; Updated on March 15, 2023Filed Under: Meal Plans

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    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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