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    Home / Meal Plans

    Meal Plan for Week 35 (Group 1)

    Meal Plan for Week 35 (Group 1): Pesto Chicken, Pasta Carbonara with Tomatoes, Slow Cooker Beef & Mushrooms, Pesto Chicken Wraps, Crustless Broccoli Quiche

    Meal Plan for Week 35 (Group 1): Pesto Chicken, Pasta Carbonara with Tomatoes, Slow Cooker Beef & Mushrooms, Pesto Chicken Wraps, Crustless Broccoli Quiche

    Week 35 Summary

    Notes for this week

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

    • Plan to make extra Pesto Chicken on Day 1 to use in the wraps on Day 4.
    • Since the wraps on Day 4 use the leftover Pesto Chicken from Day 1, you don't need to add the pesto that the recipe calls for unless you want the extra flavor. Just reheat the leftover Pesto Chicken and use it in the wraps, skipping the step calling for sautéing the chicken with the pesto.

    • Crustless quiche is perfect for freezing, so if you'd like you can double the recipe on Day 5 and freeze half to bake another day.

    Day 1

    Pesto ChickenMacaroni & CheeseSteamed Asparagus

    Day 2

    Pasta Carbonara with TomatoesGreen BeansItalian Bread

    Day 3

    Slow Cooker Beef & MushroomsZucchini & Tomatoes

    Day 4

    Pesto Chicken WrapsPotato ChipsGrapes

    Day 5

    Crustless Broccoli QuicheApple Raisin Salad
    Jump to:
    • 🗓️ Day 1
    • 🗓️ Day 2
    • 🗓️ Day 3
    • 🗓️ Day 4
    • 🗓️ Day 5
    • 🧾 Create a shopping list
    • 📌 Pin this meal plan


    🗓️ Day 1

    • Pesto Chicken
    • Macaroni & Cheese
    • Steamed Asparagus
    White plate with two chicken breasts topped with pesto and melted mozzarella cheese, garnished with parsley. There is a fork on the edge of the plate.

    Pesto Chicken

    Pesto makes this baked chicken a flavorful but easy meal. You can use a jar of pesto for quicker prep, but homemade pesto is quick and easy to make and is worth the few minutes of effort.
    No ratings yet
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    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Course Main Dish
    Cuisine Gluten-free, Italian
    Servings 6 servings
    Calories 345

    Ingredients
      

    • 1-½ lbs. boneless, skinless chicken breasts, cut into 6 pieces
    • 1 recipe homemade pesto, or 10 oz. jar pesto
    • 1 cup Mozzarella cheese, shredded, for garnish
    • ½ cup Parmesan cheese, grated, for garnish
    • Nonstick cooking spray
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    Instructions

    • Heat oven to 375°Spray a 9x13 inch baking dish with nonstick cooking spray.
    • Spread a small amount of pesto sauce on the bottom of the baking dish. Lay chicken in the baking dish and pour the remaining pesto over the chicken.
    • Cover with foil and bake for 30 minutes or until cooked through.
    • Remove foil and sprinkle with cheeses and bake for 5 minutes more or until cheese is melted.

    Notes

    Pesto freezes well, so you may want to double the recipe and freeze a portion for future use.

    Nutrition per serving

    Calories: 345 calCarbohydrates: 2 gProtein: 18 gFat: 30 gSodium: 362 mgFiber: 1 gSugar: 1 g
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    A single serving of macaroni & cheese with a bread crumb topping with a fork and garnished with fresh thyme

    Macaroni and Cheese

    Homemade macaroni and cheese is worth the effort for the comforting "welcome home" feeling it evokes. This version with a crushed crouton topping is the perfect blend of creamy and crunchy.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Side Dish
    Cuisine American, Vegetarian
    Servings 8 servings
    Calories 324

    Ingredients
      

    • ½ lb. elbow macaroni
    • 1 tablespoon butter
    • 1 egg, beaten
    • 1 teaspoon salt
    • 1 teaspoon dry mustard powder
    • 1 tablespoon hot/ warm water
    • 3 cups shredded cheddar cheese, divided
    • 1 cup milk
    • ½ cup seasoned croutons, crushed
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    Instructions

    • Preheat oven to 350°.
    • Cook macaroni according to package directions; drain thoroughly and return to pan.
    • Stir in butter and egg; mix mustard and salt with water and add to macaroni.
    • Add cheese, reserving ½ cup to sprinkle on the top.
    • Pour into a greased 2 quart casserole dish. Pour milk over noodles and cheese – do not stir it in but distribute evenly. Sprinkle with cheese and croutons.
    • Bake for about 45 minutes or until set and the top is brown.

    Nutrition per serving

    Calories: 324 calCarbohydrates: 25 gProtein: 16 gFat: 18 gSodium: 602 mgFiber: 1 gSugar: 3 g
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    🗓️ Day 2

    • Pasta Carbonara with Tomatoes
    • Green Beans
    • Italian Bread
    White plate with penne pasta, cooked baby spinach, cherry tomatoes, and shredded mozzarella cheese. There is a fork on the plate.

    Pasta Carbonara with Tomatoes and Spinach

    Ripe cherry tomatoes and fresh baby spinach are the perfect addition to pasta with a carbonara sauce. They cook up quickly on the stovetop with minimal fuss but make a refreshing and flavorful dinner.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 6 servings
    Calories 448

    Ingredients
      

    • 1 tablespoon olive oil
    • 8 oz. pkg. fresh baby spinach
    • 3 garlic cloves, minced
    • 1 pint cherry tomatoes, halved
    • 6 oz. Parmesan cheese, shredded
    • ½ teaspoon kosher salt
    • ½ teaspoon freshly ground pepper
    • 1 egg
    • 16 oz. pkg. penne pasta
    • ¼ cup fresh basil, optional
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    Instructions

    • In a large pot, bring 3 quarts water to a boil and cook pasta according to package directions until al dente; drain and set aside.
    • While pasta is cooking, heat oil a large frying pan over medium-high heat. Sauté garlic for about 1 minute then add spinach and tomatoes. Cook for 5-7 minutes or until tomatoes are tender.
    • In a large bowl, whisk together cheese, salt, pepper, and egg. Toss drained pasta with egg mixture. Add tomato/spinach mixture, tossing until sauce thickens.
    • Sprinkle each serving with fresh basil if desired. Serve immediately.

    Notes

    Try mixing up various styles of hearty pasta for a different texture and balance of flavors.

    Nutrition per serving

    Calories: 448 calCarbohydrates: 63 gProtein: 23 gFat: 12 gSodium: 702 mgFiber: 4 gSugar: 4 g
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Slow Simmered Green Beans

    Make the most of canned green beans by slow-simmering them in butter.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 4 hrs
    Total Time 4 hrs 5 mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 123

    Ingredients
      

    • 38 ounces Blue Lake green beans, canned
    • 4 tablespoons butter
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    Instructions

    • Place undrained green beans into a pot and add the butter.
    • Heat to a simmer, then reduce to low and cook for about 4 hours, adding water if necessary.

    Nutrition per serving

    Calories: 123 calCarbohydrates: 13 gProtein: 3 gFat: 8 gSodium: 77 mgFiber: 5 gSugar: 6 g
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    🗓️ Day 3

    • Slow Cooker Beef & Mushrooms
    • Zucchini & Tomatoes
    White plate with egg noodles topped with beef and mushrooms, garnished with a sprig of parsley.

    Slow Cooker Beef and Mushrooms

    Slow cooker recipes like Slow Cooker Beef and Mushrooms are a great way to make a low stress dinner at home.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 8 hrs
    Total Time 8 hrs 5 mins
    Course Main Dish
    Cuisine American
    Servings 8
    Calories 309

    Ingredients
      

    • 2 lbs. beef stew meat cut into 1 inch pieces
    • 1 envelope onion soup mix
    • 10.5 oz can cream golden mushroom soup
    • 2 cups whole mushrooms
    • ½ cup red wine
    • 6 cups egg noodles, prepared according to directions
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    Instructions

    • Combine all ingredients in crock pot. Stir until well blended. Cover and cook on low for 8-10 hours (or on high for 5-6 hours). Serve over cooked egg noodles.

    Notes

    This recipe freezes well so you may want to double the ingredients on your grocery list and freeze half. (Freeze only the meat mixture; cook the egg noodles just before serving.)

    Nutrition per serving

    Calories: 309 calCarbohydrates: 24 gProtein: 32 gFat: 8 gSodium: 345 mgFiber: 1 gSugar: 1 g
    Slow Cooker Beef and Mushrooms Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Zucchini & Tomatoes

    No ratings yet
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine American, Vegetarian
    Servings 4 servings
    Calories 74

    Ingredients
      

    • 2 large zucchini, chopped
    • 1 Tbsp. oil
    • 15 oz. can fire-roasted tomatoes, drained
    • Salt to taste
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    Instructions

    • Heat oil in a fry pan. Add chopped zucchini and sauté until tendercrisp.
    • Add tomatoes and stir gently. Cook until heated through.
    • Salt to taste and serve.

    Nutrition per serving

    Calories: 74 calCarbohydrates: 8 gProtein: 2 gFat: 4 gSodium: 172 mgFiber: 2 gSugar: 5 g
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    🗓️ Day 4

    • Pesto Chicken Wraps
    • Potato Chips
    • Grapes
    Diced chicken, sliced black olives, lettuce, and pesto wrapped in a tortilla. The wrap is on top of another similar wrap, next to some pesto on a white plate.

    Pesto Chicken Wraps

    Pesto and olives give leftover cooked chicken a delicious Mediterranean flavor in this easy wrap recipe.
    No ratings yet
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    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Main Dish
    Cuisine American, Italian
    Servings 4 servings
    Calories 421

    Ingredients
      

    • 4 whole wheat tortillas
    • ¼ cup pesto sauce, prepared
    • 2 cups cooked chicken, sliced or cubed
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 1 cup Mozzarella cheese, shredded
    • 1 cup Romaine lettuce, chopped
    • ½ cup black olives, sliced
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    Instructions

    • Preheat broiler.
    • In a large skillet, reheat the chicken with the pesto sauce until warmed. Spoon ¼ of the warmed chicken mixture onto each tortilla along with salt and pepper. Sprinkle Mozzarella cheese over each tortilla.
    • Place tortillas on a cookie sheet and broil for about 1 minute or until cheese has melted.
    • Add Romaine and black olives to top of melted cheese and roll tortillas into wraps. Serve with extra pesto for dipping if desired.

    Notes

    Pesto and olives give leftover cooked chicken a delicious Mediterranean flavor in this easy wrap recipe.

    Nutrition per serving

    Calories: 421 calCarbohydrates: 25 gProtein: 29 gFat: 22 gSodium: 1068 mgFiber: 4 gSugar: 3 g
    Pesto Chicken Wraps Permalink
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    🗓️ Day 5

    • Crustless Broccoli Quiche
    • Apple Raisin Salad
    Crustless broccoli and cheese quiche

    Crustless Vegetable Quiche

    We’ve used broccoli and cheddar in this delicious and easy crustless quiche, but you can substitute different cheeses or vegetables to use what you have. Try it this way or with spinach and mozzarella cheese or mushrooms and Swiss.
    4.43 from 7 votes
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    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Main Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 283

    Ingredients
      

    • 8 eggs, beaten
    • 10 oz pkg frozen chopped broccoli, cooked, drained and chopped
    • 1 C. cheddar cheese, shredded
    • Salt and pepper to taste
    • 1 C. milk
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    Instructions

    • Combine eggs, milk, salt, and pepper. Stir in broccoli/spinach and cheese. Pour into a greased 8 inch pie pan that has 2 inch sides.
    • Bake at 350°F about 40-50 minutes or until a knife inserted in the center comes out clean.

    Notes

    For spinach quiche, use 1 (10 oz) pkg. frozen spinach, defrosted, with the water squeezed out, or use sliced sautéed mushrooms and Swiss cheese for an entirely different flavor.

    Nutrition per serving

    Calories: 283 calCarbohydrates: 6 gProtein: 20 gFat: 20 gSodium: 361 mgFiber: 1 gSugar: 3 g
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    Overhead view of three bowls of Apple Raisin Salad

    Apple Raisin Salad

    Sweet, crisp apples mixed with celery and raisins are delicious with a simple dressing.
    4.10 from 11 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Chilling time 1 hr
    Total Time 1 hr 10 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 8 servings
    Calories 233

    Ingredients
      

    • 5 apples, cored and chopped into bite sized pieces
    • 1 cup raisins
    • ½ cup mayonnaise
    • 2 stalks celery, finely chopped
    • ¼ cup sugar
    • 1 tablespoon lemon juice
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    Instructions

    • Soak raisins in hot water to cover to soften for about 5 minutes, drain and dry on a paper towel. Combine apples, raisins, and celery in a bowl.
    • In a separate bowl combine salad dressing, lemon juice, and sugar. Pour the dressing over the fruit mixture and stir.
    • Refrigerate for about an hour to chill then serve.

    Notes

    If you use Miracle Whip, know that it is sweeter than mayonnaise and will result in a sweeter dressing.
    If you chop the apples ahead of time, toss them with a little water and a teaspoon of lemon juice to keep them from browning.

    Nutrition per serving

    Calories: 233 calCarbohydrates: 36 gProtein: 1 gFat: 11 gSodium: 96 mgFiber: 4 gSugar: 18 g
    Apple Raisin 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.

    📌 Pin this meal plan

    Meal Plan for Week 35 (Group 1): Pesto Chicken, Pasta Carbonara with Tomatoes, Slow Cooker Beef & Mushrooms, Pesto Chicken Wraps, Crustless Broccoli Quiche

    Meal Plan for Week 35 (Group 1): Pesto Chicken, Pasta Carbonara with Tomatoes, Slow Cooker Beef & Mushrooms, Pesto Chicken Wraps, Crustless Broccoli Quiche
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    Posted by Mary Ann on August 10, 2021; Updated on March 15, 2023Filed Under: Meal Plans

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