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    Home / Meal Plans

    Meal Plan for Week 36 (Group 2)

    List of recipes in meal plan for week 36 (Group 2).

    Week 36 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • If you have chopped and sautéed onion and pepper stocked in your freezer, use those on Day 2 and Day 4 to save time. If your freezer stock is low, Day 4 is a good time to chop and sauté a few extra to restock while the rice is cooking since your sauté pan, cutting board, and knife have already been used for that purpose.

    Day 1

    Chili Cheese DogsStrawberries & Kiwi

    Day 2

    Chicken & Gnocchi SoupItalian BreadGreen Salad

    Day 3

    Smothered Salisbury Steak with Mushrooms and OnionsMashed PotatoesBaby Corn Salad with Broccoli

    Day 4

    Chicken & Sausage JambalayaRoasted Okra & Onions with Horseradish Sauce

    Day 5

    Chili Cheese BurritosSlow Simmered Green BeansTex Mex Confetti Rice

    List of recipes in meal plan for week 36 (Group 2).

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


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    🗓️ Day 1

    • Chili Cheese Dogs
    • Strawberries & Kiwi
    Two hot dogs in buns topped with chili and shredded cheese, a bowl of shredded cheese, and a bowl of chili.

    Chili Cheese Hot Dogs

    Homemade hot dog chili makes this summer favorite special. Serve with other finger foods for easy cleanup.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 20 mins
    Course Main Dish
    Cuisine American
    Servings 12 servings
    Calories 427

    Ingredients
      

    Homemade Hot Dog Chili

    • 1 pound ground beef
    • 3 onions, finely diced
    • 4 tablespoons mustard
    • 3 teaspoons sugar
    • 2 teaspoons chili powder
    • 1 cup ketchup
    • salt, to taste
    • water, as needed

    Hot Dogs

    • 12 hot dogs
    • 12 hot dog buns
    • 1-⅔ cup cheddar cheese, shredded
    • 1 large onion, chopped
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    Instructions

    Hot Dog Chili

    • Brown hamburger meat, breaking into small pieces while cooking. Adding about ¼ cup water while cooking will help it to break up.
    • Drain meat.
    • Place cooked meat into a medium saucepan and add remaining ingredients, stirring until smooth. Simmer over low heat for 1 hour.
    • If you need to thin the sauce you may use small amounts of water as the mixture cooks.

    Hot Dogs

    • Grill or boil hot dogs according to your preference until cooked through. Serve with chili, cheese, chopped onions, and other toppings as desired.

    Nutrition per serving

    Calories: 427 calCarbohydrates: 33 gProtein: 22 gFat: 23 gSodium: 1138 mgFiber: 2 gSugar: 11 gNet Carbohydrates: 31 g
    Chili Cheese Hot Dogs Permalink
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    Strawberries and kiwi

    Sliced Strawberries with Kiwi

    Strawberries and kiwi are an easy and refreshing snack or dessert.
    No ratings yet
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Total Time 15 mins
    Course Dessert, Side Dish
    Cuisine American
    Servings 6 servings
    Calories 53

    Ingredients
      

    • 1 pint strawberries
    • 3 kiwi
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    Instructions

    • Wash, stem, and chop strawberries
    • Peel and chop kiwi
    • Combine

    Nutrition per serving

    Calories: 53 calCarbohydrates: 13 gProtein: 1 gFat: 1 gSodium: 2 mgFiber: 3 gSugar: 8 g
    Sliced Strawberries with Kiwi Permalink
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    🗓️ Day 2

    • Chicken & Gnocchi Soup
    • Italian Bread
    • Green Salad
    Chicken and gnocchi soup in a soup bowl with a spoon.

    Chicken and Gnocchi Soup

    This rich and creamy chicken and gnocchi soup is inspired by Olive Garden’s version. Served with a hearty bread for dipping, it’s a perfect cool weather meal.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine Italian
    Servings 6 servings
    Calories 387

    Ingredients
      

    • 4 tablespoons butter
    • ½ cup celery, chopped
    • 2 garlic cloves, minced
    • 1 onion, diced
    • 1 red bell pepper, diced
    • 4 tablespoons flour
    • 1-½ cups half and half
    • 1-½ cups milk
    • 28 oz chicken broth
    • 1 cup cooked chicken, diced or shredded
    • 1 pound potato gnocchi
    • 1 cup fresh spinach, chopped
    • ½ teaspoon thyme
    • ½ teaspoon parsley
    • Freshly grated Parmesan cheese for garnish, optional
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    Instructions

    • Start the soup base by melting the butter in a large soup pan. Sauté onion, pepper, garlic, and celery in butter until translucent and tender.
    • Add flour and stir until vegetables are coated with flour. Continue cooking over low heat, stirring constantly, for 1 minute.
    • Add milk and half and half. Cook over medium heat, stirring regularly, until mixture starts to thicken.
    • Add chicken broth and again cook over medium heat, stirring regularly, until mixture thickens to desired consistency (soup should be chowder-like in consistency).
    • Cook gnocchi according to package instructions and drain.
    • Add chicken, gnocchi, spinach, thyme, and parsley to soup base and stir gently. When soup is heated through, serve with Parmesan cheese on top.

    Notes

    Vegetarian adaptation: I enjoy a vegetarian version of this soup by substituting vegetable broth for the chicken broth and omitting the chicken.

    Nutrition per serving

    Calories: 387 calCarbohydrates: 40 gProtein: 14 gFat: 19 gSodium: 888 mgFiber: 3 gSugar: 5 g
    Chicken and Gnocchi Soup Permalink
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    🗓️ Day 3

    • Smothered Salisbury Steak with Mushrooms and Onions
    • Mashed Potatoes
    • Baby Corn Salad with Broccoli
    Hamburger patty covered with sliced mushrooms and onions and gravy.

    Smothered Salisbury Steaks with Mushrooms and Onions

    Serve these delicious smothered steaks with mashed potatoes for hearty comfort food or with egg noodles for lighter fare.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 1 hr 25 mins
    Total Time 1 hr 40 mins
    Course Main Dish
    Cuisine American
    Servings 8 patties
    Calories 373

    Ingredients
      

    • 2 lbs. ground beef
    • 1 cup bread crumbs
    • 1-½ tsp. salt free seasoning, or to taste
    • 8 oz mushrooms, sliced
    • 1 large onion, sliced
    • 2 pkgs brown gravy mix
    • 2 cups water
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    Instructions

    • Combine the ground beef, bread crumbs, and seasoning. Shape into 8 patties.
    • In a skillet, brown the patties on both sides. Remove the meat from the skillet and place in a 9x13 inch baking dish.
    • Add the mushrooms and onions to the skillet and sauté about 10 minutes or until soft and tender.
    • Whisk the gravy mixes and water together and add to the skillet; cook until thickened, about 5 minutes.
    • Pour the contents of the skillet over the top of the meat. Bake at 350° for 40-60 minutes or until meat is cooked through and tender.

    Nutrition per serving

    Calories: 373 calCarbohydrates: 12 gProtein: 22 gFat: 24 gSodium: 509 mgFiber: 1 gSugar: 2 g
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    Glass dish with mashed potatoes topped with butter and paprika

    Homemade Mashed Potatoes

    Whether you prefer creamy potatoes or potatoes with some body to them, homemade mashed potatoes are worth the effort.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 10 servings
    Calories 193

    Ingredients
      

    • 5 lbs. potatoes, cleaned and peeled (see note below)
    • 6 tablespoon butter, divided
    • ¼ cup skim milk, or more as needed
    • salt to taste
    • pepper to taste
    • paprika, for garnish
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    Instructions

    • Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender; drain and return to pot.
    • Add 4 Tbsp. butter, salt, and pepper to pot and mix; adding enough milk while mixing to reach desired consistency.
    • Transfer mashed potatoes to a serving bowl, top with 2 Tbsp. butter, and garnish with paprika.

    Notes

    Russet potatoes are a good choice for mashed potatoes, but if you prefer to not peel your potatoes, Yukon Gold is perfect for mashing with the skin on.
    If you need to speed up the cooking process, try chopping your potatoes before boiling.

    Nutrition per serving

    Calories: 193 calCarbohydrates: 28.52 gProtein: 6.11 gFat: 7.04 gSodium: 434.05 mgFiber: 5.67 gSugar: 0.32 g
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    Baby Corn Salad with Broccoli on a plate with a fork.

    Baby Corn Salad with Broccoli

    Quick and easy, Baby Corn Salad with Broccoli is a change from the usual green salad without a lot of extra prep. Use bottled salad dressing to save work or substitute your favorite homemade version.
    4.50 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Total Time 10 mins
    Course Salad
    Cuisine American
    Servings 6 servings
    Calories 180

    Ingredients
      

    • 1 head romaine lettuce, torn into bite-sized pieces
    • 2 cups fresh broccoli florets
    • 15 oz. can cut baby corn, rinsed and drained
    • 6 slices turkey bacon, cooked and crumbled
    • ½ cup Italian dressing
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    Instructions

    • Rinse and dry the produce.
    • Combine the romaine, broccoli, and corn, in a salad bowl and toss with Italian dressing.
    • Sprinkle crumbled bacon on top.

    Nutrition per serving

    Calories: 180 calCarbohydrates: 20 gProtein: 8 gFat: 9 gSodium: 525 mgFiber: 3 gSugar: 6 g
    Baby Corn Salad with Broccoli Permalink
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    🗓️ Day 4

    • Chicken & Sausage Jambalaya
    • Roasted Okra & Onions with Horseradish Sauce
    White bowl and fork with rice, black beans, sausage, tomatoes, and green chilies

    Chicken and Sausage Jambalaya

    Using chopped cooked chicken, onions, and peppers from the freezer along with a box mix puts Chicken and Sausage Jambalaya on the table in under 30 minutes.
    4.17 from 6 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Creole
    Servings 6 servings
    Calories 438

    Ingredients
      

    • 2 cups water
    • 10 oz Rotel tomatoes and green chilies
    • 15.5 oz black beans, drained and rinsed
    • 1 cup cooked chicken, chopped
    • 1 chopped and sautéed onion
    • 8 oz box jambalaya rice mix
    • 13 oz turkey kielbasa, cooked and cut in half lengthwise then cut into ½" slices
    • 1 chopped and sautéed green bell pepper
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    Instructions

    • Chop and sauté the onion and pepper.
    • Bring water and Rotel tomatoes and green chilies to a boil in a large pot.
    • Add black beans, cooked chicken, sautéed onions and peppers, and rice mix. Cover and return to a boil. Reduce heat and simmer covered for 20 minutes.
    • In a skillet, sauté the sliced kielbasa until browned. Drain off grease and add kielbasa slices to the rice mixture, stirring gently. Continue cooking until the 20 minutes is up and the rice is tender. Serve immediately.

    Notes

    Notes: To reduce the amount of fat, drain the kielbasa in a colander and rinse with hot water before adding to the rice.
    If you have chopped and sautéed onion and pepper stocked in your freezer, use those to save time.

    Nutrition per serving

    Calories: 438 calCarbohydrates: 52 gProtein: 25 gFat: 13 gSodium: 1129 mgFiber: 8 gSugar: 4 g
    Chicken and Sausage Jambalaya Permalink
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    A serving bowl of roasted okra and onions with tongs beside a smaller bowl of okra.

    Roasted Okra and Onions

    Roasting brings out the sweetness of okra and onions in this deliciously easy side dish. Even the most die-hard opponents of trying okra will be pleasantly surprised with the sweet flavor of Roasted Okra and Onions, and pairing it with homemade Horseradish Cream Sauce will have everyone wanting a second helping. Our one-pan roasting method with parchment paper doesn’t even leave a pan to be washed.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 4 servings
    Calories 208

    Equipment

    parchment paper
    Parchment Paper
    15x21 baking sheet pan
    15x21 Baking Sheet Pan
    Santoku knife.
    Santoku Knife
    cutting board.
    Cutting board

    Ingredients
      

    • 2 pounds fresh okra
    • 1 large yellow onion, sliced
    • Salt and freshly ground pepper to taste
    • 2 tablespoon vegetable oil
    • ⅓ cup Horseradish Cream Sauce, optional
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    Instructions

    • Preheat oven to 400ºF.
    • Rinse the okra and let dry.
    • Cut the stem end of the okra off and discard, then cut the okra in half lengthwise.
    • Place the onion and okra slices on the parchment paper-lined baking pan and drizzle oil on top.
    • Mix well until vegetables are coated in oil and arrange in a single layer on the parchment paper.
    • Sprinkle with salt and freshly ground pepper to taste.
    • Roast for about 15-20 minutes, checking for doneness starting at about 12 minutes. The cooking time will vary with the size of the okra and whether you are able to spread them out in a single layer. Vegetables will be browned on the edges and tender but not soft when ready.
    • Serve alone or with Horseradish Cream Sauce.

    Nutrition per serving

    Calories: 208 calCarbohydrates: 20 gProtein: 5 gFat: 14 gSodium: 648 mgFiber: 8 gSugar: 5 g
    Roasted Okra and Onions Permalink
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    A bowl of roasted okra and onions beside a small cup of horseradish sauce.

    Horseradish Cream Sauce

    Deliciously sharp, slightly sour, and pleasantly creamy, Horseradish Cream Sauce is perfect for serving with roasted okra or broccoli, grilled asparagus, or roast beef.
    5 from 1 vote
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    Cook Time 15 mins
    Total Time 15 mins
    Course Sauce
    Cuisine American
    Servings 9 servings
    Calories 77

    Ingredients
      

    • ¾ cup heavy whipping cream
    • 2 Tbsp. sour cream
    • 2 tsp. grated horseradish (reduce amount if using fresh horseradish, starting with half and increasing to taste)
    • ½ tsp. lemon juice
    • 1 Tbsp. white cooking wine
    • ¼ tsp. salt
    • ¼ tsp. black pepper
    • ⅛ tsp. ground ginger
    • ¼ tsp. Worcestershire sauce
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    Instructions

    • Combine all ingredients in a medium sauce pan over medium heat and whisk until well-mixed. When sauce is almost at a simmer, reduce heat to avoid boiling.
    • Cook, stirring occasionally, until sauce is thickened to your preference. Serve hot as a sauce or cold as a condiment

    Nutrition per serving

    Calories: 77 calCarbohydrates: 1 gProtein: 1 gFat: 8 gSodium: 65 mgFiber: 1 gSugar: 1 g
    Horseradish Cream Sauce Permalink
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    🗓️ Day 5

    • Chili Cheese Burritos
    • Slow Simmered Green Beans
    • Tex Mex Confetti Rice
    Burrito with ground beef and shredded cheddar cheese garnished with diced green onions.

    Chili Cheese Burritos

    These easy burritos are great for a weeknight meal. If you have cooked ground beef and peppers and onions in the freezer, they can be ready in about 15 minutes; if not, it still takes less than 30 minutes to get this quick meal on the table.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 8 burritos
    Calories 471

    Ingredients
      

    • 2 lbs. ground beef
    • 1 green pepper, diced
    • 1 small onion, diced
    • 5 cloves garlic, minced
    • 1-2 packages chili seasoning or homemade equivalent, to your family’s preference
    • 2 C cheddar cheese
    • 8 burrito size tortillas
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    Instructions

    • In a large skillet cook ground beef, pepper, onion, and garlic until cooked through.
    • Add chili seasoning and mix well.
    • Add filling to tortilla, garnish with cheese, and roll up to serve.

    Nutrition per serving

    Calories: 471 calCarbohydrates: 36 gProtein: 37 gFat: 20 gSodium: 666 mgFiber: 3 gSugar: 4 g
    Chili Cheese Burritos Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Tex-Mex Confetti Rice

    No ratings yet
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine Gluten-free, Tex-Mex, Vegetarian
    Servings 6 servings
    Calories 199

    Ingredients
      

    • 1 cup water
    • ½ cup uncooked rice
    • 1 small tomato, chopped
    • 15 oz. can black beans, drained and rinsed
    • 15 oz. can whole kernel corn, drained
    • 1 jalapeno, chopped (optional)
    • ½ cup green onion, chopped
    • ½ cup chopped fresh cilantro
    • ¼ cup lime juice
    • 1 teaspoon salt
    • ¼ teaspoon pepper
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    Instructions

    • Bring water to a boil in a saucepan. Add rice; stir and cover. Reduce heat and simmer 20 minutes or until liquid is absorbed and rice is tender.
    • Fluff rice with fork and add remaining ingredients. Cook over medium heat, stirring constantly until heated through.

    Nutrition per serving

    Calories: 199 calCarbohydrates: 41 gProtein: 8 gFat: 1 gSodium: 667 mgFiber: 7 gSugar: 4 g
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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 36 (Group 2).
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    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 29, 2022Filed Under: Meal Plans

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