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    Home / Meal Plans

    Meal Plan for Week 33 (Group 1)

    Meal Plan for Week 33 (Group 1): Healthy Lentil Tacos, Pimento Cheese Sandwiches, Barbecue Roasted Chicken, Quick & Easy Mexican Style Soup, Barbecue Chicken Pizza

    Meal Plan for Week 33 (Group 1): Healthy Lentil Tacos, Pimento Cheese Sandwiches, Barbecue Roasted Chicken, Quick & Easy Mexican Style Soup, Barbecue Chicken Pizza

    Week 33 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.

    • We are using the leftover roast barbecue chicken from Day 3 on the Barbecue Chicken Pizza on Day 5, so take that into account when planning amounts needed. You may want to double the recipe to be sure you have enough.

    • If your freezer stock of cooked ground beef is running low, consider stocking up on Day 4 when preparing Quick & Easy Mexican Style Soup.

    Day 1

    Healthy Lentil TacosSouthwestern-style Green Salad

    Day 2

    Pimento Cheese SandwichesSliced PeachesRaw Veggies and Dip

    Day 3

    Barbecue Roasted ChickenPickled BeetsPan Sautéed Zucchini

    Day 4

    Quick & Easy Mexican Style SoupTex-Mex Cole Slaw

    Day 5

    Barbecue Chicken PizzaSpinach Salad
    Jump to:
    • 🗓️ Day 1
    • 🗓️ Day 2
    • 🗓️ Day 3
    • 🗓️ Day 4
    • 🗓️ Day 5
    • 🧾 Create a shopping list
    • 📌 Pin this meal plan


    🗓️ Day 1

    • Healthy Lentil Tacos
    • Southwestern-Style Green Salad
    Folded tortilla with lentils, shredded lettuce, diced tomatoes, and shredded cheddar cheese on a red plate.

    Healthy Lentil Tacos

    These healthy and flavorful lentil tacos are great for an easy meatless meal.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 12 tacos
    Calories 165

    Ingredients
      

    • 1 cup dried lentils
    • 1 onion, diced
    • 1 clove garlic, minced
    • 1 tablespoon chili powder
    • 2 teaspoon cumin
    • 1 teaspoon oregano
    • 2 ½ cups chicken broth
    • 1 cup salsa
    • Oil as needed
    • 12 flour tortillas
    • Shredded lettuce
    • Diced tomatoes
    • Shredded cheese
    Prevent your screen from going dark

    Instructions

    • Rinse the lentils and drain; set aside.
    • In a large skillet, sauté the onion and garlic together until tender. Add the lentils, chili powder, cumin, and oregano; stir together for a minute. Add the broth and bring to a boil.
    • Reduce the heat, and cover and simmer for about 30 minutes or until lentils are tender.
    • Stir in the salsa before serving with lettuce, tomatoes, and cheese.

    Notes

    1 tablespoon each of lettuce, tomatoes, and cheese used in nutrition calculation.

    Nutrition per serving

    Calories: 165 calCarbohydrates: 28 gProtein: 8 gFat: 3 gSodium: 555 mgFiber: 6 gSugar: 3 g
    Healthy Lentil Tacos Permalink
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    🗓️ Day 2

    • Pimento Cheese Sandwiches
    • Sliced Peaches
    • Raw Veggies and Dip
    Homemade Pimento Cheese in a green and white bowl, garnished with a sprig of parsley. There is an unpackaged loaf of sliced bread at the top of the photo.

    Homemade Pimento Cheese

    Serve cold with crackers or as a sandwich, or serve melted on toasted hearty bread slices for a delectable meal.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Total Time 10 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 12 servings
    Calories 190

    Ingredients
      

    • 1 cup shredded sharp cheddar cheese
    • 2 cups shredded Colby Jack cheese
    • ½ cup mayonnaise plus more as needed, Duke's is really the only choice for the best pimento cheese!
    • 4 oz. jar diced pimientos, drained
    • dash ground cayenne pepper
    • salt & pepper to taste
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    Instructions

    • In a medium size bowl, mix the cheeses and the mayonnaise until well blended. Add additional mayonnaise as needed for a creamy consistency.
    • Add the diced pimentos and mix well. Season with ground cayenne pepper, salt, and black pepper to taste. Refrigerate leftovers.

    Nutrition per serving

    Calories: 190 calCarbohydrates: 1 gProtein: 8 gFat: 17 gSodium: 252 mgFiber: 1 gSugar: 1 g
    Homemade Pimento Cheese Permalink
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    🗓️ Day 3

    • Barbecue Roasted Chicken (Save leftovers for Day 5)
    • Pickled Beets
    • Pan Sautéed Zucchini
    Barbecue Roasted Chicken

    Barbecue Roasted Chicken

    This delicious roasted barbecue chicken makes a wonderful meal and is perfect for planned leftovers. Shred leftover chicken and use on Barbecue Chicken Pizza or in barbecue sandwiches (double up and cook two roasters for more leftovers).
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 45 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 10 servings
    Calories 575

    Ingredients
      

    • 5 lb. whole chicken
    • 1 ½ cups barbecue sauce
    • 4 cloves garlic, minced
    • oil as needed
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    Instructions

    • Loosen skin from the chicken on all sides. Coat chicken between the skin and meat with half of the barbecue sauce and all the garlic, distributing as evenly as possible.
    • Tie legs together and place breast side up on a rack in a roasting pan. Drizzle a small amount of oil over the top.
    • Bake at 375°F for about 1 hour to 1 ½ hours or until chicken is cooked through. During the last 15 minutes brush remaining barbecue sauce over the chicken.

    Notes

    Shredded or chopped cooked chicken makes a great shortcut for future meals, so whenever I roast a chicken I freeze the leftover chicken for use in things like pizza topping, barbecue sandwiches, or to use in soups and casseroles.

    Nutrition per serving

    Calories: 575 calCarbohydrates: 17 gProtein: 42 gFat: 35 gSodium: 599 mgSugar: 14 g
    Barbecue Roasted Chicken Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Pan Sautéed Zucchini Slices

    Pan-sautéed squash is a super quick and delicious summer side. You can have it on the table in 15 minutes or less, and it's a great way add green vegetables to your meals.
    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 50

    Ingredients
      

    • 3 zucchini, chopped
    • 1 tablespoon butter
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    Instructions

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

    Nutrition per serving

    Calories: 50 calCarbohydrates: 5 gProtein: 2 gFat: 3 gSodium: 37 mgFiber: 1 gSugar: 4 g
    Pan Sautéed Zucchini Slices Permalink
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    🗓️ Day 4

    • Quick & Easy Mexican Style Soup
    • Tex-Mex Cole Slaw
    White bowl filled with soup of beans, tomatoes, and beef, topped with shredded cheddar cheese, tortilla chips, and sour cream, garnished with cilantro.

    Quick & Easy Mexican Style Soup

    This hearty one pot meal is ready in only 30 minutes (15 minutes if you keep cooked ground beef and sautéed onions in your freezer!).
    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 Mexican
    Servings 6 servings
    Calories 435

    Ingredients
      

    • 1 lb. cooked ground beef
    • ½ cup onion, chopped
    • 3 cups water
    • 2 16 oz. cans light kidney beans, undrained
    • 2 16 oz. cans stewed tomatoes, diced
    • 2 8 oz. cans tomato sauce
    • 2 tablespoon taco seasoning mix

    Additional condiments as desired:

    • avocado, peeled, pitted, and chopped
    • shredded cheddar cheese
    • sour cream
    • tortilla chips
    Prevent your screen from going dark

    Instructions

    • Place ground beef and onion in a soup pot and cook until beef is reheated and onion is tender.
    • Add water, undrained tomatoes, kidney beans, tomato sauce, and taco seasoning mix. Simmer, covered, until hot.
    • Add cheese, sour cream, avocado, and tortilla chips to soup if desired. Add jalapenos or salsa for a spicier soup.

    Notes

    If you keep cooked ground beef and sautéed onions in your freezer, you can have this easy soup on the table in under 15 minutes.
    Toppings not included in nutrition calculation.

    Nutrition per serving

    Calories: 435 calCarbohydrates: 50 gProtein: 34 gFat: 12 gSodium: 1288 mgFiber: 14 gSugar: 10 g
    Quick & Easy Mexican Style Soup Permalink
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    Tex-Mex Cole Slaw and limes

    Tex-Mex Coleslaw

    A southwestern twist on traditional coleslaw, this Tex-Mex coleslaw is flavored with lime and cilantro.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Chilling Time 2 hrs
    Total Time 2 hrs 10 mins
    Course Salad, Side Dish
    Cuisine Gluten-free, Tex-Mex, Vegetarian
    Servings 6 servings
    Calories 149

    Ingredients
      

    • 1 bag coleslaw mix
    • 3 green onions, sliced
    • ½ cup cilantro, chopped
    • ½ cup mayonnaise
    • 3 tablespoon lime juice
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    Instructions

    • Combine everything in a large bowl and let chill for a few hours before serving.

    Nutrition per serving

    Calories: 149 calCarbohydrates: 5 gProtein: 1 gFat: 14 gSodium: 133 mgFiber: 2 gSugar: 3 g
    Tex-Mex Coleslaw Permalink
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    🗓️ Day 5

    • Barbecue Chicken Pizza (Use leftovers from Day 3)
    • Spinach Salad
    Slice of pizza topped with chicken, cheddar cheese, and barbecue sauce being lifted from the pie.

    Barbecue Chicken Pizza

    Barbecue Chicken Pizza is a delicious way to use leftover barbecue chicken and only takes a few minutes to prepare.
    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 8 slices
    Calories 274

    Ingredients
      

    • 1 prepared pizza crust
    • 2 cups barbecue sauce
    • 1 cup cooked chicken, shredded
    • 1 cup red onion, sliced
    • 2 cups cheddar cheese, shredded
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    Instructions

    • Roll pizza dough out on a pizza stone or pan and spread with barbecue sauce. Sprinkle with cheese, then layer chicken and red onion slices.
    • Cook at 400°F until brown and bubbly, about 20-30 minutes.

    Notes

    Nutrition data is per slice.

    Nutrition per serving

    Calories: 274 calCarbohydrates: 31 gProtein: 12 gFat: 10 gSodium: 923 mgSugar: 24 g
    Barbecue Chicken Pizza 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.

    📌 Pin this meal plan

    Meal Plan for Week 33 (Group 1): Healthy Lentil Tacos, Pimento Cheese Sandwiches, Barbecue Roasted Chicken, Quick & Easy Mexican Style Soup, Barbecue Chicken Pizza

    Meal Plan for Week 33 (Group 1): Healthy Lentil Tacos, Pimento Cheese Sandwiches, Barbecue Roasted Chicken, Quick & Easy Mexican Style Soup, Barbecue Chicken Pizza
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    Posted by Mary Ann on July 26, 2021; 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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