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    Home / Meal Plans

    Meal Plan for Week 32 (Group 2)

    List of Recipes in Meal Plan for Week 32 (Group 2)

    Week 32 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Plan ahead to prepare the Sticky Chicken for Day 1 the night before cooking.
    • Use leftover chicken from Day 1 in the Veggies and Rice with Chicken on Day 2.
    • Plan to make enough Roasted Red Potatoes on Day 1 to use leftovers in the Roasted Red Potato Salad on Day 4.
    • Plan ahead to marinate the meat for the fajitas on Day 3.
    • Zucchini Quiche and Baked Spaghetti both freeze well so you may want to make extras for the freezer.

    Day 1

    Slow Cooker Sticky ChickenRoasted Red PotatoesSeasoned Green Beans

    Day 2

    Versatile Veggies and Rice with ChickenCaprese Salad

    Day 3

    Fajitas TexanasCilantro Lime Rice

    Day 4

    Zucchini QuicheRoasted Red Potato Salad

    Day 5

    Baked SpaghettiPan Sautéed Summer Squash and Zucchini Slices

    List of Recipes in Meal Plan for Week 32 (Group 2)

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


    🗓️ Day 1

    • Slow Cooker Sticky Chicken
    • Roasted Red Potatoes
    • Seasoned Green Beans
    Whole cooked chicken covered with spices, on a white plate garnished with a lot of parsley.

    Slow Cooker Sticky Chicken

    Tender and delicious, Slow Cooker Sticky Chicken is easy to prepare and makes a delicious dinner while providing leftovers for use in a later meal.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 30 mins
    Cook Time 5 hrs
    Marinating Time 10 hrs
    Total Time 15 hrs 30 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 8 servings
    Calories 303

    Ingredients
      

    • 1 large roasting chicken, about 5 lbs.
    • 1 large onion, chopped
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder
    • 1 teaspoon white pepper
    • 1 teaspoon thyme
    • 1 teaspoon onion powder
    • 1 teaspoon cayenne pepper
    • 2 teaspoons paprika
    • 4 teaspoons salt
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    Instructions

    • In a small bowl, thoroughly combine everything except the chicken and chopped onion. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
    • Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
    • Place in a sealed marinating container and refrigerate overnight.
    • When ready to roast chicken, stuff cavity with onions, and place in slow cooker.
    • Cook on low for 5 hours or until cooked through. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown when it is ready.
    • Use a meat thermometer to ensure that the meat is thoroughly cooked (165°F internal temperature).
    • Let chicken rest about 10 minutes before carving.

    Notes

    Be sure to allow 10-24 hours for the chicken to marinate.

    Nutrition per serving

    Calories: 303 calCarbohydrates: 2 gProtein: 26 gFat: 21 gSodium: 1259 mgFiber: 1 gSugar: 1 g
    Slow Cooker Sticky Chicken Permalink
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    Bowl of chopped roasted and seasoned new potatoes with a red checked towel and a wooden spoon to the side and text Roasted Red Potatoes

    Roasted Red Potatoes

    These roasted red potatoes are always a hit and they make amazing potato salad. Tender on the inside and slightly crispy on the outside, they are perfect with any kind of grilled or roasted meat.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 10 servings
    Calories 165

    Ingredients
      

    • 4 pounds small red potatoes
    • 2 tablespoons olive oil
    • 3 tablespoons Italian seasoning, such as Rosa Maria
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    Instructions

    • Preheat oven to 425 degrees.
    • Wash potatoes and half or quarter so that pieces are uniform in size. Dry with a paper towel as much as possible. Add olive oil and toss to coast. Sprinkle with seasoning and mix well.
    • Bake, stirring periodically, for 25-30 minutes or until tender inside and somewhat crisp outside.

    Notes

    1. This recipe makes enough potatoes to serve for a meal and use 2 lbs. in Roasted Red Potato Salad.

    Nutrition per serving

    Calories: 165 calCarbohydrates: 32 gProtein: 4 gFat: 3 gSodium: 34 mgFiber: 5 gSugar: 3 g
    Roasted Red Potatoes Permalink
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    Sautéed seasoned green beans in a black frypan

    Seasoned Green Beans

    This quick recipe will bring extra flavor to fresh or frozen green beans.
    5 from 5 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 35

    Ingredients
      

    • 1 lb. fresh or frozen green beans
    • 2 tsp. butter
    • ¼ package Good Seasons Italian dressing mix, or more to taste
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    Instructions

    • If needed, trim green beans of ends and strings. If using frozen green beans, thaw first.
    • Lightly steam green beans, then drain excess liquid.
    • Melt butter in large fry pan. Add green beans. Sprinkle with the ¼ package of seasoning mix and stir well while sautéing.

    Nutrition per serving

    Calories: 35 calCarbohydrates: 5 gProtein: 1 gFat: 2 gSodium: 21 mgFiber: 2 gSugar: 2 g
    Seasoned Green Beans Permalink
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    🗓️ Day 2

    • Veggies with Rice and Chicken (Salad)
    • Caprese Salad
    Veggie rice salad with chicken served on lettuce leaves

    Versatile Veggies and Rice with Chicken

    The tangy balsamic and onion dressing is perfect for the combination of vegetables, rice, and chicken in this hearty dish. It's a versatile dish any time of the year because it can be served hot as a casserole or cold as a salad, and can be a main dish or a side—omit the chicken and serve a smaller portion to use as a side dish.
    No ratings yet
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Total Time 10 mins
    Course Main Dish, Salad, Side Dish
    Cuisine American, Gluten-free
    Servings 6 servings
    Calories 405

    Ingredients
      

    Dressing:

    • ½ cup finely chopped red onion, or green onion
    • 1 tsp. salt
    • ¼ teaspoon freshly ground black pepper
    • 1 cup mayonnaise
    • 1 Tbsp. balsamic vinegar

    Salad:

    • 2-3 cups cold cooked rice
    • 1-2 cups frozen peas, thawed
    • 1 cup shredded raw carrot
    • 1-2 cups cooked chicken
    • 1-2 Tbsp. Montreal Chicken Seasoning
    • Lettuce, for serving if making salad version°
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    Instructions

    • Mix dressing ingredients and set aside.
    • Combine the salad ingredients (except lettuce) in a large bowl.
    • Add dressing and stir gently until well mixed.
    • Serve hot as a casserole or cold on a bed of lettuce.

    Notes

    If making as a casserole, you may wish to add about a cup of shredded cheddar cheese on top before baking. Bake at 350ºF for about 30 minutes or until heated through.

    Nutrition per serving

    Calories: 405 calCarbohydrates: 24 gProtein: 10 gFat: 30 gSodium: 591 mgFiber: 3 gSugar: 4 g
    Versatile Veggies and Rice with Chicken Permalink
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    Caprese Salad with Balsamic Vinegar

    Caprese Salad with Balsamic Vinegar

    Caprese salad is a wonderful way to enjoy ripe, fresh from the vine tomatoes. Fresh basil, fresh mozzarella cheese, and juicy, delicious tomatoes are a perfect summer combination. 
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Total Time 5 mins
    Course Side Dish
    Cuisine Gluten-free, Italian, Vegetarian
    Servings 6 servings
    Calories 239

    Ingredients
      

    • 16 oz. fresh mozzarella cheese, sliced
    • 2 ripe tomatoes in the same diameter as the mozzarella, sliced
    • ½ cup fresh basil
    • 2 Tbsp. balsamic vinegar, or balsamic glaze
    • Salt and pepper, to taste
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    Instructions

    • Either alternate lengthwise or stack slices of mozzarella cheese, tomato, and fresh basil.
    • Sprinkle with salt and pepper then drizzle with Balsamic vinegar. Serve immediately.

    Notes

    Make sure to use very ripe (but not overripe) tomatoes at room temperature.
    Good quality fresh mozzarella cheese, usually found near the deli or imported cheese, is important.
    Alternating the slices lengthwise makes a beautiful presentation for the table while stacking 1 slice of each is easy to serve and makes sure that each bite has a drizzle of tangy balsamic vinegar.
    Classic Caprese salad does not use balsamic vinegar, so this is optional. If you have good quality tomatoes and cheese, you may want to omit it.

    Nutrition per serving

    Calories: 239 calCarbohydrates: 4 gProtein: 17 gFat: 17 gSodium: 865 mgFiber: 1 gSugar: 3 g
    Caprese Salad with Balsamic Vinegar Permalink
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    🗓️ Day 3

    • Fajitas Texanas
    • Cilantro Lime Rice
    Fajitas Texanas

    Fajitas Texanas

    Fajitas are a crowd-pleasing all-in-one meal, and these Texas Fajitas with beef, chicken, and shrimp are always a hit! Pile on your preferred filling and toppings and enjoy.
    4.38 from 8 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 15 mins
    Marinating Time 1 hr
    Total Time 1 hr 30 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 8 fajitas
    Calories 372

    Ingredients
      

    • 2 tablespoons oil
    • 1 green bell pepper, sliced
    • 1 red bell pepper, sliced
    • 1 onion, sliced
    • ½ pound skirt, flank, or sirloin steak, sliced into bite-sized strips
    • ½ pound boneless skinless chicken breasts, sliced into bite-sized strips
    • 2 Roma tomatoes, coarsely chopped
    • ½ pound medium shrimp, peeled
    • 8 tortillas

    Marinade

    • ½ cup soy sauce
    • ¼ cup red wine vinegar
    • ½ cup ketchup
    • ¼ cup brown sugar, loosely packed
    • 1 teaspoon garlic powder
    • 2 tablespoons olive oil

    Toppings

    • 1 cup cheddar cheese, shredded
    • ½ cup sour cream
    • 1 cup lettuce, shredded
    • ½ cup salsa
    • ½ cup homemade guacamole, or purchased equivalent
    • ⅓ cup fresh cilantro, chopped
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    Instructions

    • Combine marinade ingredients and marinate beef and chicken for one hour.
    • Remove the chicken and beef from the marinade and drain well. Discard the marinade.
    • Sauté beef, chicken, peppers, and onion in a large skillet in heated oil.
    • Near the end of cooking time when meat is almost done, add the shrimp and tomatoes and cook until the shrimp is cooked through.
    • Serve cooked meat and vegetables with tortillas and toppings. Each person assembles their own fajitas by putting meat/vegetable mixture in tortillas and topping with their choice of condiments, rolling up the tortilla, and eating by hand.

    Video

    Notes

    Feel free to switch this up and serve any combination of meat that you prefer.
    Whether or not to devein shrimp is a personal preference and is not necessary for food safety reasons. Most frozen shrimp is already deveined.
    If you prefer, you can cook the meat and vegetables on the grill to avoid heating up the kitchen. I like to toss the meat and vegetables with the oil before cooking, and cook them in a preheated grill on a clean vegetable grate prepared with non-stick spray.

    Nutrition per serving

    Calories: 372 calCarbohydrates: 26 gProtein: 20 gFat: 21 gSodium: 805 mgFiber: 3 gSugar: 8 gNet Carbohydrates: 23 g
    Fajitas Texanas 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 4

    • Zucchini Quiche
    • Roasted Red Potato Salad
    Zucchini quiche with a slice missing

    Zucchini Quiche

    Our freezer-friendly savory Zucchini Quiche is a delicious way to use an abundance of zucchini. Loaded with zucchini and cheese and flavored with thinly sliced onion, it has just enough egg to bind it all together—it's the perfect quiche to try for family members who don't love eggs.
    4.91 from 11 votes
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    Prep Time 15 mins
    Cook Time 40 mins
    Resting time 10 mins
    Total Time 1 hr 5 mins
    Course Main Dish
    Cuisine French, Vegetarian
    Servings 6 servings
    Calories 357

    Ingredients
      

    • 4 cups zucchini, thinly sliced
    • 1 onion, thinly sliced
    • 2 tablespoon butter
    • 2 eggs
    • 2 teaspoon dried parsley flakes, or 2 Tbsp. fresh parsley
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon basil
    • ½ teaspoon oregano
    • ¼ teaspoon pepper
    • 2 cups Mozzarella cheese, shredded
    • 1 teaspoon dijon mustard
    • 1 uncooked pie crust, or use a purchased crust
    • non-stick cooking spray
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    Instructions

    • Preheat oven to 400°F.
    • If not using a pre-prepared crust, prepare a pie plate with non-stick cooking spray. Roll out pie crust and prepare it in the pie plate, fluting the edges.
    • Sauté zucchini and onion in melted butter in a large fry pan until tendercrisp but not soft.
    • In a large bowl, whisk eggs together with next six ingredients. Stir in cheese and sautéed vegetables.
    • Spread mustard over bottom of pie crust and pour egg mixture on top.
    • Bake uncovered for 35-40 minutes or until set (you can check by inserting a knife into the center—if it comes out clean, the quiche is done). Cover crust edges with foil after 25 minutes if they are starting to brown.
    • Let stand for 5-10 minutes before cutting to allow time to cool.

    Notes

    This quiche freezes well, so it is perfect for using up loads of zucchini. There are two ways to freeze this quiche—only freeze the filling, or freeze the whole pie:
    1. Prepare the sautéed vegetables and mix with the eggs and next six ingredients. Place in a freezer bag/container and label with the date and "Zucchini Quiche filling - Thaw in the refrigerator. Spread 1 tsp. dijon mustard in the bottom of an uncooked pie shell, add quiche filling, and bake at 400°F for 35-40 minutes or until set. Cover edges of crust with foil if they begin to get too brown."
    2. Prepare the entire recipe up to the baking part, then freeze the filling in the shell and label with the date and "Zucchini Quiche - Thaw in the refrigerator and bake at 400°F for 35-40 minutes or until set. Cover edges of crust with foil if they begin to get too brown."

    Nutrition per serving

    Serving: 1 sliceCalories: 357 calCarbohydrates: 21 gProtein: 14 gFat: 24 gSodium: 696 mgFiber: 2 gSugar: 3 g
    Zucchini Quiche Permalink
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    Bowl of potato salad garnished with parsley with a fork

    Roasted Red Potato Salad

    Roasted red potatoes give this potato salad its unique flavor and texture. It is delicious served warm or chilled for a few hours.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American, Vegetarian
    Servings 5 servings
    Calories 330

    Ingredients
      

    • 2 pounds small red potatoes
    • 1 tablespoon olive oil
    • 1-½ tablespoons Italian seasoning, such as Rosa Maria
    • ½ cup mayonnaise
    • ½ teaspoon celery seeds
    • ½ teaspoon dry mustard
    • salt and pepper to taste
    • 7 chopped green onions
    • 3 tablespoon chopped fresh parsley
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    Instructions

    • Preheat the oven to 425ºF.
    • Wash potatoes and half or quarter so that pieces are uniform in size. Dry with a paper towel as much as possible.
      2 pounds small red potatoes
    • Add olive oil and toss to coast. Sprinkle with Italian seasoning and mix well.
      1 tablespoon olive oil, 1-½ tablespoons Italian seasoning
    • Bake on a sheet pan lined with parchment paper, stirring periodically, for 25-30 minutes or until tender inside and somewhat crisp outside.
    • Mix the mayonnaise and remaining spices together and season with salt and pepper to taste.
      ½ cup mayonnaise, ½ teaspoon celery seeds, ½ teaspoon dry mustard, salt and pepper to taste
    • Gently mix the mayonnaise mixture, the roasted red potatoes, green onions, and parsley.
      7 chopped green onions, 3 tablespoon chopped fresh parsley
    • Serve immediately or refrigerate until chilled.

    Notes

    The salad can be served warm (immediately after roasting the potatoes) or cold, so if you plan to serve it cold you will need to chill either the potatoes before or the whole salad after mixing.
    You do not have to use red potatoes in the recipe, but whichever type of potatoes you use should be roasted rather than boiled for the best result.

    Nutrition per serving

    Calories: 330 calCarbohydrates: 2 gProtein: 5 gFat: 20 gSodium: 650 mgFiber: 6 gSugar: 4 g
    Roasted Red Potato Salad Permalink
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    🗓️ Day 5

    • Baked Spaghetti
    • Pan Sautéed Summer Squash and Zucchini Slices
    Baked spaghetti on white plate with a fork

    Baked Spaghetti

    Baked spaghetti is an easy twist on a classic favorite.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 244

    Ingredients
      

    • 1 onion, chopped
    • 1 green pepper, chopped
    • 2 cloves garlic, minced
    • 14 oz can tomatoes with juice, undrained
    • 4 oz can mushrooms, drained
    • 16 oz jar pizza sauce
    • 8 oz spaghetti
    • Italian seasoning, to taste
    • salt and pepper to taste
    • 1 cup grated mozzarella cheese
    • 8 slices crisp cooked turkey bacon, crumbled
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    Instructions

    • Cook the pasta according to the instructions.
    • While the pasta is cooking, sauté onion, garlic, and green pepper in skillet until tender.
    • Combine tomatoes, mushrooms, and pizza sauce in bowl.
    • Add spaghetti, vegetables, and seasoning to bowl and stir to combine. Top with cheese and bacon.
    • Bake at 350°F for 30 minutes or until cheese is melted and casserole is heated through.

    Notes

    For a vegetarian version, omit the turkey bacon.
    This recipe freezes well, so it's a good dish to double or triple to stock your freezer. If freezing, I'd recommend slightly undercooking the pasta (just reduce cooking time by a minute or two). Wrap in freezer paper and/or foil and label with "Baked Spaghetti: Thaw, then cook for 30 minutes at 350ºF".

    Nutrition per serving

    Calories: 244 calCarbohydrates: 25 gProtein: 15 gFat: 10 gSodium: 1109 mgFiber: 4 gSugar: 8 g
    Baked Spaghetti Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Pan Sautéed Summer Squash and Zucchini Slices

    Make a colorful squash sauté in 15 minutes with just yellow squash, zucchini, and butter.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 49

    Ingredients
      

    • 1 zucchini, sliced
    • 2 summer squash, sliced
    • 1 tablespoon butter
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    Instructions

    • Melt butter in a large skillet.
    • Sauté zucchini and summer squash in butter until tendercrisp.

    Notes

    Add a sliced onion for extra flavor and sweetness if you'd like.

    Nutrition per serving

    Calories: 49 calCarbohydrates: 5 gProtein: 2 gFat: 3 gSodium: 31 mgFiber: 2 gSugar: 3 g
    Pan Sautéed Summer Squash and Zucchini Slices 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 Meal Plan for Week 32 (Group 2)
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    Posted by Mary Ann on August 1, 2022; Updated on March 15, 2023Filed Under: Meal Plans

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