• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Add Salt & Serve
  • Our
    Recipes
  • Meal
    Plans
  • Busy Cook's
    Secrets
  • Your Recipe
    Collections

  • About
  • Member
    Login
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Meal Plans
  • Your Collections
  • Secrets of a Busy Cook
  • Subscribe
  • Bulk Cooking
  • About
  • Contact
  • Your Purchases
  • Facebook Group
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Meal Plans

    Meal Plan for Week 33 (Group 2)

    List of recipes in meal plan week 33 (group 2)

    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.
    • Make enough London Broil on Day 1 to use the leftovers in the Easy Beef and Broccoli on Day 3.

    Day 1

    Crockpot London BroilBaked Parmesan Zucchini RoundsGarlic Cheese Bread

    Day 2

    Creole Chicken with Green Chili Cream SauceRoasted Asparagus with Lemon and GarlicWild Rice Blend

    Day 3

    Easy Beef with Broccoli over RiceAsian Cole Slaw

    Day 4

    Easy Crockpot Chicken and DumplingsGlazed Baby Carrots

    Day 5

    Taco Mac Salad with DoritosMandarin Pineapple Salad

    List of recipes in meal plan week 33 (group 2)

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


    Get the Weekly Meal Plans in Your Inbox

    Invalid email address
    We will never sell your email address. Your data will be handled as set out in the Privacy Policy and terms, and you can unsubscribe at any time.
    Thanks for subscribing!

    🗓️ Day 1

    • Crockpot London Broil
    • Baked Parmesan Zucchini Rounds
    • Garlic Cheese Bread
    Slices of beef on a white platter. Beef is covered with cooked onions and resting in an au jus. The plate is garnished with parsley and there is a steak knife resting on the back of the platter.

    Crockpot London Broil

    This easy crockpot London broil recipe is tender and delicious! It can be started with just 10 minutes prep in the morning and ignored all day until you are ready to eat. If you’d like gravy, prepare it with the drippings just before serving, or use the drippings for an au jus for dipping.
    4.20 from 172 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 8 hrs
    Total Time 8 hrs 10 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 207

    Ingredients
      

    • 2 pounds London broil
    • salt and pepper, to taste
    • 1 clove garlic, sliced
    • 1 onion, sliced
    • ¾ cup water
    • 3 tablespoons soy sauce
    Prevent your screen from going dark

    Instructions

    • Season London broil with salt and pepper.
    • Make small slits in the roast and insert slices of garlic cloves.
    • Place about half of the sliced onion in the crock-pot and put roast on top of onions. Top roast with the remaining ingredients except onion. Arrange the remaining onion slices on top of the roast.
    • Cover and cook on low for about 8-10 hours (time varies with individual crockpots, see notes).
    • When roast is tender and ready to serve, place on a serving platter. Let rest until internal temperature is about 120°F before slicing.
    • Serve with the juices or make a gravy if desired.
    • To make gravy, blend 2 tablespoons cornstarch with 2 tablespoons of cold water. Form a smooth paste. Pour drippings from crockpot pan into a saucepan and add cornstarch mixture, whisking until smooth. Continue cooking at a simmer, stirring frequently, until thickened.

    Notes

    1. For slicing, make sure your knife is sharp, and/or use a serrated knife. 
    2. Very tender meat holds its shape better if it is sliced when cold, so to use leftovers in stirfry, make sure you leave the leftover roast unsliced and slice it when it is cold just before preparing the stirfry.
    3. For gravy, be sure to use cool water when mixing the cornstarch slurry.
    4. Make sure to use a gluten-free soy sauce if you are following a gluten-free diet. Otherwise, this recipe is gluten-free.
    5. If you have leftovers, try our popular delicious Beef and Broccoli Stirfry recipe!

    Nutrition per serving

    Calories: 207 calCarbohydrates: 2 gProtein: 35 gFat: 5 gSodium: 511 mg
    Crockpot London Broil Permalink
    Pin Recipe Share
    Parmesan Zucchini Rounds by Five Heart Home

    Baked Parmesan Zucchini Rounds

    Baked Parmesan Zucchini Rounds are the BEST way to use up summer zucchini! This simple, addictive side dish is quick & easy using just TWO ingredients!
    Add to Collection Go to Collections

    Ingredients
     

    • 2 medium-sized zucchini
    • ½ cup freshly grated Parmesan cheese
    • Garlic salt & freshly ground black pepper, optional

    Notes

    Get the instructions and full recipe at Five Heart Home.
    Recipe created by Five Heart Home

    🗓️ Day 2

    • Creole Chicken with Green Chili Cream Sauce
    • Roasted Asparagus with Lemon and Garlic
    • Wild Rice Blend
    Chicken with chili cream sauce on a bed of rice on a white plate. There is a fork at the top of the plate.

    Creole Chicken in Green Chili Cream Sauce

    This somewhat spicy stove top chicken dish is a flavorful and attractive dish that can be adjusted based on your preferences—if you prefer less spice, use tomatoes instead of green chilies, or cut the creole seasoning in half. If you like your creole dishes to be smokin' hot, add some cayenne pepper or double the amount of green chilies.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine Creole
    Servings 6 servings
    Calories 290

    Ingredients
      

    • 1.5 lbs. chicken breasts, thawed
    • 3 Tbsp. olive oil
    • ½ cup onion, chopped
    • ½ cup green pepper, chopped
    • 2 Tbsp. flour
    • 2 tsp. Creole seasoning, like Tony Cachere’s
    • 1-½ tsp. chicken bouillon granules
    • 1-½ cups milk
    • 1- 4 oz. can diced green chilies, diced
    • 1 tsp. lemon juice
    • ¼ cup sour cream
    Prevent your screen from going dark

    Instructions

    • Heat 2 Tbsp. olive oil in a large fry pan and sauté chicken on each side until browned. Continue cooking over medium heat until chicken is cooked through.
    • In a separate pan, cook pepper and onion in remaining olive oil until tender.
    • Add flour and stir for 1 minute. Add the creole seasoning, bouillon, and green chilies and cook for an additional minute, stirring constantly.
    • Add milk a little at a time, stirring constantly between each addition. When sauce is starting to thicken, add lemon juice and sour cream and stir gently until sour cream is melted and mixture is hot. Keep warm until chicken is cooked.
    • When chicken is cooked, pour sauce over chicken and serve.

    Notes

    Using thin-sliced breasts makes cooking this stovetop chicken recipe easier.
    Creole chicken is delicious served over rice.

    Nutrition per serving

    Calories: 290 calCarbohydrates: 11 gProtein: 27 gFat: 15 gSodium: 524 mgFiber: 2 gSugar: 5 g
    Creole Chicken in Green Chili Cream Sauce Permalink
    Pin Recipe Share
    roasted asparagus

    Roasted Asparagus with Lemon and Garlic

    Roasted Asparagus with Lemon and Garlic is  a delicious side dish for any meal! Perfect for a spring celebration, Easter, or any Holiday. Quick, easy and always a crowd pleaser!
    Add to Collection Go to Collections

    Ingredients
     

    • 1 pound fresh asparagus
    • 1 teaspoon olive oil
    • ½ medium lemon, juiced
    • ½ medium lemon, sliced thin
    • zest of ½ lemon
    • 1 clove garlic, finely minced
    • salt and ground black pepper, to taste

    Notes

    Get the instructions and full recipe at Everyday Eileen.
    Recipe created by Everyday Eileen

    🗓️ Day 3

    • Easy Beef with Broccoli over Rice
    • Asian Cole Slaw
    Beef slices with broccoli in a soy-based sauce served over white rice on a white plate with chopsticks to the side

    Easy Beef with Broccoli using Leftover Steak

    Easy Beef with Broccoli stir fry with homemade ginger-soy sauce is a perfect meal to make with leftover steak or London Broil.
    4.44 from 225 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine American
    Servings 5 servings
    Calories 506

    Ingredients
      

    • 3 tablespoons cornstarch, divided
    • ½ cup water plus 2 tablespoons water, divided
    • ½ teaspoon garlic powder
    • 1 pound leftover steak, London broil, or firm cut of cooked beef, sliced and cut into bite size pieces
    • 2 tablespoons vegetable oil, divided
    • 4 cups broccoli florets
    • ⅓ cup soy sauce
    • 2 tablespoons brown sugar
    • 1 teaspoon ground ginger
    • 2 cups rice, cooked according to package directions
    Prevent your screen from going dark

    Instructions

    • Combine 2 tablespoons cornstarch, 2 tablespoons water, and garlic powder in a large bowl and mix thoroughly. Add sliced leftover steak and toss until well coated.
    • Heat 1 tablespoon of oil in a large skillet; add leftover steak and stir fry until reheated, about 1 minute.
    • Remove meat from skillet. Heat remaining oil in pan; add broccoli, stir-frying for about 5 minutes.
    • In a small bowl, mix together soy sauce, brown sugar, ginger, and remaining 1 tablespoon of cornstarch and remaining water; add soy mixture and cooked beef to skillet.
    • Cook for 2-5 minutes, stirring frequently.
    • Serve over cooked rice.

    Video

    Notes

    If you like sesame oil, you might add a tiny bit to the cooking oil at the beginning (I would start with ½ teaspoon and then add to taste—a little sesame oil goes a long way).
    It's important to add the cornstarch as directed. If mixed directly into the hot liquid in the pan, it will clump and not thicken. Making a slurry with cold or room temperature liquid before adding to the heat is the proper way to thicken with cornstarch.

    Nutrition per serving

    Calories: 506 calCarbohydrates: 74 gProtein: 30 gFat: 9 gSodium: 953 mgFiber: 3 gSugar: 6 g
    Easy Beef with Broccoli using Leftover Steak Permalink
    Pin Recipe Share
    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Asian Cole Slaw

    Bag mixes and a homemade dressing make this easy salad quick to make but fresh and tasty.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Total Time 10 mins
    Course Salad
    Cuisine Chinese
    Servings 10
    Calories 13

    Ingredients
      

    • 1 bag broccoli slaw
    • 1 bag coleslaw mix
    • 3 green onions
    • ⅓ C rice wine vinegar
    • 1 Tbsp. soy sauce
    • 1 teaspoon sugar
    • 1 teaspoon oil
    • 1 teaspoon sesame oil
    • Chopped fresh cilantro to taste
    • Peanuts, chopped, to taste
    Prevent your screen from going dark

    Instructions

    • In a large bowl toss broccoli slaw, green onions, cilantro, and coleslaw mix together.
    • In a small bowl combine vinegar, soy sauce, sugar, and both oils.
    • Toss salad with the dressing and garnish with peanuts.

    Nutrition per serving

    Calories: 13 calCarbohydrates: 1 gProtein: 1 gFat: 1 gSodium: 83 mgFiber: 1 gSugar: 1 g
    Asian Cole Slaw Permalink
    Pin Recipe Share

    🗓️ Day 4

    • Easy Crockpot Chicken and Dumplings
    • Glazed Baby Carrots
    Chicken and dumplings garnished with parsley in a white bowl with a blue rim. There is a spoon with a dumpling and some broth. The bowl is on a wooden cutting board on top of a blue napkin with white stripes, all on a white marble counter.

    Easy Crockpot Chicken & Dumplings

    This easy and delicious crockpot chicken and dumplings with canned biscuits is a family favorite. The rich, creamy sauce with shredded, tender chicken is a winning combination even before adding the dumplings. Using cream of chicken soup and canned biscuits make this yummy dinner so easy to prepare that makes it look like I'm a great cook with virtually no effort.
    4.44 from 46 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 6 hrs 30 mins
    Total Time 6 hrs 40 mins
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 255

    Ingredients
      

    • 5 boneless skinless chicken breasts
    • 2 tablespoon butter, softened
    • 21 oz condensed cream of chicken soup
    • 1 ½ cups chicken broth plus extra for thinning
    • 1 onion, diced
    • 6 refrigerator biscuits, from can
    • 1 tablespoon parsley
    • salt & pepper to taste, if needed
    Prevent your screen from going dark

    Instructions

    • Spray a large slow cooker with non-stick cooking spray. Place chicken in bottom of crock pot.
    • In a medium bowl, mix together butter, soup, broth, onions, and parsley. Pour over chicken.
    • Cover and cook on high for 4-6 hours.
    • After cooking time has elapsed, turn off slow cooker and break chicken into pieces using a fork. Using a sharp knife or kitchen shears, cut each biscuit into 9 pieces.
    • Stir biscuit pieces into hot chicken mixture.
    • Turn crock pot back on to high and continue cooking for 30 minutes. If your mixture is too thick when you add the biscuits, add about ½ to 1 cup of hot chicken broth or water to thin the mixture.
    • Add salt & pepper to taste if needed.
    • Serve hot garnished with parsley if desired.

    Notes

    You can give this dish some extra color by adding 12 oz. of fresh or frozen vegetables at the beginning (like peas and carrots).
    If you like extra flavor, add poultry seasoning at the beginning as desired.

    Nutrition per serving

    Calories: 255 calCarbohydrates: 17 gProtein: 18 gFat: 12 gSodium: 983 mgFiber: 1 gSugar: 2 g
    Easy Crockpot Chicken & Dumplings Permalink
    Pin Recipe Share
    glazed carrots.

    Glazed Baby Carrots

    Tender and sweet baby carrots coated with a glaze of honey, brown sugar, and butter with a hint of salt
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Cook Time 5 mins
    Total Time 5 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 5 servings
    Calories 115

    Ingredients
      

    • 1 lb. baby carrots
    • 2 Tbsp. brown sugar
    • 2 Tbsp. butter
    • 2 Tbsp. honey
    • Salt to taste
    • Thyme if desired, for garnish
    Prevent your screen from going dark

    Instructions

    • Cook carrots by steaming to your tenderness preference.
    • Place remaining ingredients in a serving bowl and mix well.
    • Add steamed carrots to the bowl while still hot. Toss gently until coated with glaze.
    • Garnish with thyme if desired.

    Nutrition per serving

    Calories: 115 calCarbohydrates: 18 gProtein: 1 gFat: 5 gSodium: 115 mgFiber: 3 gSugar: 15 g
    Glazed Baby Carrots Permalink
    Pin Recipe Share

    🗓️ Day 5

    • Taco Mac Salad with Doritos
    • Mandarin Pineapple Salad
    Bowl of seasoned ground beef, spiral pasta, lettuce, halved tomatoes, nacho cheese Doritos, and French salad dressing with shredded cheddar cheese on top

    Taco Mac Salad

    This easy taco mac salad is one of our most requested recipes. With cool vegetables and warm seasoned beef, it can be served in summer or winter. Using taco meat from the freezer makes it a quick and easy meal.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Dish, Salad
    Cuisine American
    Servings 8 servings
    Calories 515

    Ingredients
      

    • 8 oz. tri-color rotini
    • 1 lb. ground beef
    • 2 tablespoon taco seasoning mix
    • ⅓ cup water
    • 1 green pepper, chopped
    • 1 onion, chopped
    • 1 cup cheddar cheese, shredded
    • 1 pint cherry tomatoes
    • ½ head leaf lettuce, shredded
    • ⅛ tsp. salt
    • ¼ tsp. pepper
    • ½ cup French dressing
    • 9.75 oz. Nacho Cheese Doritos
    Prevent your screen from going dark

    Instructions

    • Cook pasta according to package directions.
    • While pasta is cooking, brown ground beef. When beef is thoroughly cooked, add taco seasoning mix and ⅓ cup water. Cook and stir for 2 minutes.
    • Rinse cooked pasta with cold water and drain. In a large bowl, mix cooked macaroni, all vegetables, cheese, and seasonings. Chill.
    • Just before serving, stir in warm seasoned ground beef, French dressing, and chips. Toss gently and serve.

    Notes

    To reduce calories, use a low fat ground beef and reduced calorie salad dressing.

    Nutrition per serving

    Calories: 515 calCarbohydrates: 51 gProtein: 23 gFat: 24 gSodium: 881 mgFiber: 4 gSugar: 7 g
    Taco Mac Salad Permalink
    Pin Recipe Share
    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Mandarin Pineapple Salad

    Mandarin Pineapple Salad is an easy and refreshing fruit salad is perfect when a light side is all that is needed.
    No ratings yet
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Chill Time 4 hrs
    Total Time 4 hrs 5 mins
    Course Salad
    Cuisine American
    Servings 6 servings
    Calories 84

    Ingredients
      

    • 11 oz Mandarin orange slices
    • 20 oz pineapple tidbits
    Prevent your screen from going dark

    Instructions

    • Store cans in refrigerator until ready to use.
    • Drain both cans of fruit, combine, and serve.

    Notes

    Store the cans of fruit in the refrigerator until needed so you will not need to chill them after opening.

    Nutrition per serving

    Calories: 84 calCarbohydrates: 22 gProtein: 1 gFat: 1 gSodium: 2 mgFiber: 2 gSugar: 19 g
    Mandarin Pineapple Salad Permalink
    Pin Recipe Share

    🧾 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 week 33 (group 2)
    Share on Facebook Share on Pinterest Share on Email

    More Meal Plans

    • Meal Plan for Week 52 (Group 2)
    • Meal Plan for Week 51 (Group 2)
    • Meal Plan for Week 50 (Group 2)
    • Meal Plan for Week 49 (Group 2)

    Posted by Mary Ann on August 9, 2022Filed Under: Meal Plans

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Recipes
    • Meal Plans

    Member area →

    Footer

    ↑ back to top

    As featured on

    As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach Add Salt & Serve (formerly Menus4Moms) © 2000–2023 Kelley Media, Ltd. All rights reserved.
    Contact | About | Member Login | For the Media | Terms / Disclaimers | Privacy | Refund Policy | Sitemap | DMCA | Accessibility | Do Not Sell My Information
    As an Amazon Associate Add Salt & Serve earns from qualifying purchases.