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    Home / Meal Plans

    Meal Plan for Week 35 (Group 2)

    List of recipes in meal plan for week 35 (group 2).

    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.
    • Allow time for the cucumber salad to chill on Day 1.
    • Plan ahead to let the meat marinate for several hours or overnight for the chicken on Day 3 and the Beef Kabobs on Day 4, and to let the beans soak for Burritos Mojados on Day 5.

    Day 1

    Apple Cheddar MeltsMarinated Cucumber SaladPotato Chips

    Day 2

    Basil Lime ChickenGrilled Corn with Garlic Soy ButterStir-Fried Squash & Bell Pepper with Garlic

    Day 3

    Cheesy Baked ZitiCaesar SaladGarlic Bread

    Day 4

    Beef Kabobs over Yellow RiceGrilled Asparagus

    Day 5

    Burritos MojadosCreamy Mexi-Corn CasseroleGreen Salad

    List of recipes in meal plan for week 35 (group 2).

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


    🗓️ Day 1

    • Apple Cheddar Melts
    • Marinated Cucumber Salad
    • Potato Chips
    Image of bread with mayo, apple slices, and sunflower seeds topped with melted cheddar and text Open-faced Apple Cheddar Melt Sandwich

    Apple Cheddar Melt

    Enjoy the taste of fall with open-faced apple cheddar melts made with crisp apples, crunchy sunflower seeds, and gooey cheddar—a perfect fall lunch.
    5 from 4 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine American, Vegetarian
    Servings 4
    Calories 406

    Ingredients
      

    • 4 Tbsp. mayonnaise
    • 4 slices whole wheat bread
    • 1 apple
    • 2 tablespoon lemon juice
    • ½ cup sunflower seeds
    • 4 slices sharp cheddar cheese
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    Instructions

    • Toast the bread. While the bread is toasting, cut the apple into thin slices and mix the apple slices with lemon juice to keep them from browning.
    • When the toast is ready, spread it with the mayonnaise and layer the apple slices on each piece.
    • Sprinkle the sunflower seeds on top of the apple slices and top with a slice of cheddar.
    • Toast until cheese is melted. Cut into triangles and serve immediately.

    Nutrition per serving

    Calories: 406 calCarbohydrates: 22 gProtein: 14 gFat: 30 gSodium: 382 mgFiber: 4 gSugar: 7 g
    Apple Cheddar Melt Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Marinated Cucumber Salad

    Marinated cucumber salad is a refreshingly light side dish that's easy to prepare.
    5 from 1 vote
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    Prep Time 15 mins
    Marinating Time 4 hrs
    Total Time 4 hrs 15 mins
    Course Salad, Side Dish
    Cuisine American
    Servings 6 servings
    Calories 26

    Ingredients
      

    • 1 large cucumber, washed and thinly sliced
    • ½ small onion, thinly sliced
    • 1-½ Tbsp. sugar
    • ¼ cup apple cider vinegar
    • 1-2 teaspoon salt
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    Instructions

    • Combine the sugar, vinegar, and salt and mix well.
    • Pour vinegar mixture over sliced cucumber and onion. Cover and refrigerate for at least 4 hours.

    Notes

    1. If the cucumber is large in diameter, slice it in half lengthwise before slicing crosswise.
    2. If you prefer, you can chop/dice the cucumber and onion rather than slice it for a different presentation.
    3. White vinegar can be substituted for apple cider vinegar.
    4. Keeps well in the refrigerator for several days.
     

    Nutrition per serving

    Calories: 26 calCarbohydrates: 6 gProtein: 1 gFat: 1 gSodium: 196 mgFiber: 1 gSugar: 5 g
    Marinated Cucumber Salad Permalink
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    🗓️ Day 2

    • Basil Lime Chicken
    • Grilled Corn with Garlic Soy Butter
    • Stir-Fried Squash & Bell Pepper with Garlic
    Grilled chicken on a square plate, garnished with lime slices. A small clear glass cup of Dijon basil lime dipping sauce is on the plate.

    Basil Lime Chicken

    Tasty marinade with basil, lime, and dijon mustard is the base for delicious grilled Basil Lime Chicken. It's perfect for stocking your freezer with cooked chicken for quick meal prep. The chicken needs to marinate overnight, so be sure to plan ahead.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 10 mins
    Marinating time 12 hrs
    Total Time 12 hrs 25 mins
    Course Main Dish
    Cuisine American
    Servings 16 servings
    Calories 233

    Ingredients
      

    • ¾ cup lime juice
    • ½ cup oil
    • ½ cup Dijon mustard
    • ½ cup Worcestershire sauce
    • ½ cup soy sauce
    • ¼ cup green onions, chopped
    • ¼ cup fresh basil, chopped (or 1 ½ tablespoon dried basil)
    • 4 cloves garlic, minced
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 4 lbs. boneless, skinless chicken breasts
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    Instructions

    • Mix all ingredients except chicken together thoroughly in a small bowl. Reserve ¼ cup for basting and ¼ cup separately for serving; refrigerate.
    • Marinate chicken in remaining marinade overnight.
    • Grill over medium heat about 5 minutes, basting occasionally with reserved marinade.
    • Flip chicken and baste again. Continue to cook until juices run clear.
    • Divide chicken and serve ¼ for the meal and chop ¾ for the freezer.
    • Drizzle the marinade you reserved for dipping over the chicken you are serving, or just serve the marinade as a dipping sauce.

    Notes

    If your chicken breasts are thick, you may want to butterfly them by cutting them in half lengthwise like a filet, which allows for more even cooking.
    Serve one pound of chicken for dinner and chop the remaining chicken and divide into 3 portions to stock your freezer.
    Adapted from Basil Lime Chicken at GoodenessGracious.com.

    Nutrition per serving

    Calories: 233 calCarbohydrates: 4 gProtein: 27 gFat: 12 gSodium: 779 mgFiber: 1 gSugar: 1 g
    Basil Lime Chicken Permalink
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    Grilled corn in a clear Pyrex dish with a silicone brush basting with garlic ginger soy butter

    Grilled Corn With Garlic and Ginger Soy Butter

    The garlic and ginger soy butter is the best dressing for grilled corn ever.
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    Ingredients
     

    • 2 medium cloves garlic, minced on a Microplane grater (about 2 teaspoons)
    • 1- inch knob fresh ginger, minced on a Microplane grater (about 2 teaspoons)
    • 2 tablespoons soy sauce
    • 4 tablespoons softened butter
    • 1 teaspoon juice from 1 lemon
    • 8 ears corn, shucked
    • ¼ cup finely sliced scallions

    Notes

    See the full recipe at Serious Eats for instructions. Note that a charcoal grill adds flavor but is not entirely necessary (I use a gas grill).
    Recipe created by J. Kenji López-Alt
    Stir fried squash & bell pepper

    Stir Fried Squash & Bell Pepper with Garlic

    Squash and bell peppers sautéed with onions, bell pepper, and garlic make a delicious fresh side that is quick and easy to prepare.
    No ratings yet
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    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 4 servings
    Calories 64

    Ingredients
      

    • 3 cups yellow or zucchini squash, sliced
    • ½ onion, sliced
    • 1 bell pepper, sliced
    • 1 Tbsp. canola oil
    • ¼ cup water
    • 1 ½ tsp. minced garlic
    • 1 tsp. basil or Italian seasonings
    • salt and pepper to taste
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    Instructions

    • In a large skillet, sauté the squash, onion, peppers in oil for 4-5 minutes or until tender-crisp.
    • Add other ingredients. Reduce heat and cook uncovered for 3-4 more minutes until veggies are tender.

    Nutrition per serving

    Calories: 64 calCarbohydrates: 7 gProtein: 2 gFat: 4 gSodium: 5 mgFiber: 2 gSugar: 4 g
    Stir Fried Squash & Bell Pepper with Garlic Permalink
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    🗓️ Day 3

    • Cheesy Baked Ziti
    • Caesar Salad
    • Garlic Bread
    Cheesy Baked Ziti

    Cheesy Baked Ziti

    Cheesy Baked Ziti is perfect for those nights when you might be tempted to order pizza or hit the drive thru. Preparation is minimal and in the 30 minutes while it is baking you can prepare a salad.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 55 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 8 servings
    Calories 446

    Ingredients
      

    • 12 ounces box ziti or penne
    • 50 ounces pasta sauce
    • 2 teaspoons Italian seasoning
    • 3 cups mozzarella cheese, shredded, divided
    • 1 egg
    • 16 ounces container ricotta cheese
    • ¼ cup Parmesan cheese, grated
    • 1 tablespoon parsley
    • ½ teaspoon salt
    • Nonstick cooking spray
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    Instructions

    • Spray a 3-quart baking dish. Cook pasta according to package directions but slightly undercooking; drain. In a medium bowl combine pasta sauce and Italian seasoning. Remove 2 cups and set aside. Stir remaining sauce into cooked pasta.
    • Place half of the pasta mixture in baking dish. Sprinkle 1 cup of the mozzarella cheese on top.
    • In a medium bowl, beat egg and stir in ricotta, Parmesan, parsley, and salt until blended.
    • Place over the mozzarella cheese by dolloping with a spoon and gently spread. Top with remaining pasta, then sprinkle with 1 cup of the mozzarella cheese. Spread remaining pasta sauce evenly to edges of dish, coating all pasta.
    • Bake, uncovered, in a preheated 350°F oven for 30 minutes or until very hot in center and edges are bubbly.
    • Sprinkle with remaining mozzarella cheese. Bake 3 to 5 minutes longer or until cheese melts.

    Notes

    Cheesy Baked Ziti freezes well, so if you'd like you can double the recipe and put one in the freezer. Don't put the shredded cheese topping on before freezing—put it in a separate bag or container and place it under the wrapping so that it is handy when you are ready to bake the dish. Label with:
    Cheesy Baked Ziti: Thaw. Bake uncovered in a preheated 350°F oven for 30 minutes. Sprinkle with remaining mozzarella cheese. Bake 3 to 5 minutes longer or until cheese melts.

    Nutrition per serving

    Calories: 446 calCarbohydrates: 44 gProtein: 25 gFat: 19 gSodium: 1446 mgFiber: 4 gSugar: 9 g
    Cheesy Baked Ziti Permalink
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    🗓️ Day 4

    • Beef Kabobs over Yellow Rice
    • Grilled Asparagus
    grilled kabobs of red, yellow, and orange bell pepper pieces alternated with mushrooms, red onion pieces, and marinated beef and layered over yellow rice with grilled asparagus on a white plate with a silver fork

    Beef Kabobs over Yellow Rice

    Kabobs are a great meal for prepping in advance and grilling on a busy night. These colorful beef and vegetable kabobs are seasoned with soy garlic marinade and served over yellow rice for a burst of flavor.
    5 from 1 vote
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    Prep Time 45 mins
    Cook Time 30 mins
    Marinating Time 6 hrs
    Total Time 7 hrs 15 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 401

    Ingredients
      

    • 1.5 lbs. beef sirloin or round, cut into 2” pieces
    • 3 bell peppers, any color, cleaned and cut into quarters
    • 8 oz. whole mushrooms, cleaned and stems removed
    • 2 red onions, quartered & separated into two layer pieces
    • 10 oz. package yellow rice, prepared according to pkg. directions
    • ½ recipe soy garlic beef marinade
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    Instructions

    • Pour the prepared marinade over the beef in a sealable container and marinate for several hours in the refrigerator.
    • Preheat grill to 350ºF.
    • While grill is heating, alternate beef and vegetables on kabob skewers.
    • Grill kabobs until beef is done to your preference.

    Notes

    The nutrition data assumes that only half of the marinade (¼ of the total recipe linked in the ingredients) will be absorbed and the rest will be discarded.
    If you want to marinate the vegetables, you can prepare a full marinade recipe and divide it in half. About 15 minutes prior to grilling, marinate the vegetables since they don't take long to absorb the flavors of the marinade.
    When choosing mushrooms, look for large whole mushrooms so that they are less likely to split when you put them on the skewers.

    Nutrition per serving

    Calories: 401 calCarbohydrates: 48 gProtein: 32 gFat: 9 gSodium: 995 mgFiber: 3 gSugar: 9 g
    Beef Kabobs over Yellow Rice Permalink
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    Large bowl of soy marinade being whisked

    Beef Marinade

    This sweet and tangy soy garlic beef marinade is perfect for beef and vegetable kabobs or meatball and pineapple kabobs.
    4.75 from 8 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Total Time 5 mins
    Course Mixes & Seasonings
    Cuisine American
    Servings 1 recipe
    Calories 682

    Ingredients
      

    • ½ cup soy sauce
    • ¼ cup red wine vinegar
    • ½ cup ketchup
    • ¼ cup brown sugar
    • 1 teaspoon garlic powder
    • 2 tablespoon olive oil
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    Instructions

    • Combine marinade ingredients and mix well.
    • Marinate meat for several hours and cook as directed in recipe.

    Notes

    Nutrition data is for entire recipe.

    Nutrition per serving

    Calories: 682 calCarbohydrates: 94 gProtein: 14 gFat: 28 gSodium: 7591 mgFiber: 2 gSugar: 81 g
    Beef Marinade Permalink
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    grilled asparagus on a red serving plate placed on a wood serving tray with a bowl of yellow rice and a tea towel to the side

    Grilled Asparagus

    Grilling brings out the best in fresh, tender asparagus.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 4 servings
    Calories 99

    Ingredients
      

    • 1 lb. fresh asparagus
    • 2 tablespoon olive oil
    • ¼ cup balsamic vinegar, or to taste
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    Instructions

    • Wash asparagus and snap tough ends off.
    • Drizzle with olive oil and balsamic vinegar and marinate for 10 minutes.
    • In order to keep the tips from burning, place a piece of foil under just the tip ends of the asparagus on the grill. Grill until tender, turning regularly, and serve immediately.

    Notes

    This recipe can also be cooked under a broiler, but reverse the foil to placing it on top of the tips instead of underneath.

    Nutrition per serving

    Calories: 99 calCarbohydrates: 7 gProtein: 3 gFat: 7 gSodium: 6 mgFiber: 2 gSugar: 5 g
    Grilled Asparagus Permalink
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    🗓️ Day 5

    • Burritos Mojados
    • Creamy Mexi-Corn Casserole
    • Green Salad
    Blue plate with a burrito covered in red sauce and garnished with cheese, sour cream, and cilanto

    Burritos Mojados

    Burritos without sauce are simply called burritos, but burritos with sauce are called burritos mojados, or wet burritos. This recipe calls for our homemade enchilada sauce, which is quick and easy and is less expensive than canned enchilada sauce.
    4.67 from 3 votes
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    Prep Time 15 mins
    Cook Time 1 hr 55 mins
    Soak time 12 hrs
    Total Time 2 hrs 10 mins
    Course Main Dish
    Cuisine Mexican, Vegetarian
    Servings 8 servings
    Calories 472

    Ingredients
      

    • 1 pound dry pinto beans, about 2-⅓ cups
    • 4 quarts tap water
    • 4 oz butter
    • Adobo to taste
    • 6 flour tortillas
    • 2 C. shredded cheddar cheese
    • 1 recipe homemade enchilada sauce
    • Garnishes (cilantro, shredded cheese, sour cream, olives, etc.)
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    Instructions

    • Soak the beans in 2 quarts of cold water overnight. The next day, bring the beans to a boil over medium high heat. Reduce the heat, cover and simmer for an hour. Add the butter and adobo to taste. 
    • Cover again and simmer for another 45 minutes to an hour. When the beans are tender, drain off liquid. Use half of the bean mixture for the burritos and freeze half or save it for leftovers.
    • Place tortillas wrapped in foil in a 350°F oven for about 10 minutes until warm. When tortillas are warm, assemble as burritos with beans and cheese. Serve covered with enchilada sauce and your choice of condiments.

    Notes

    Nutrition data does not include garnishes and is based on using half of the bean mixture.

    Nutrition per serving

    Calories: 472 calCarbohydrates: 33 gProtein: 23 gFat: 27 gSodium: 857 mgFiber: 5 gSugar: 4 g
    Burritos Mojados 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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    🧾 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 35 (group 2).
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    Posted by Mary Ann on August 23, 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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