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    Home / Meal Plans

    Meal Plan for Week 37 (Group 2)

    List of recipes in meal plan for Week 37 (Group 2)

    Week 37 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • To save prep time on Day 2, make enough rice on Day 1 to use for the Chinese Chicken with Cashews and the Crockpot Roast Beef and Gravy on Day 2.
    • If you do not have cooked chicken in your freezer to use in the soup on Day 3, sauté some extra chicken on Day 1 (without seasonings) to use in the soup.
    • Make a large enough roast on Day 2 to have leftovers for the roast beef sandwiches on Day 5.
    • Visit the Acorn Squash recipe post for more details about choosing and cooking acorn squash (including step-by-step photos).

    Day 1

    Chinese Chicken with Cashews over RiceGreen Salad with Asian Dressing

    Day 2

    Crockpot Roast Beef & GravyRiceEasy 15 Minute Microwave Acorn Squash

    Day 3

    Chicken Enchilada SoupGreen Salad with Your Choice Mexican-style Dressing

    Day 4

    Crockpot Chicken DrumsticksStir-Fried Squash & Bell Peppers

    Day 5

    Open-Faced Hot Roast Beef SandwichesMashed PotatoesOven Roasted Broccoli in Dijon Pesto Vinaigrette

    List of recipes in meal plan for Week 37 (Group 2)

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


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    🗓️ Day 1

    • Chinese Chicken with Cashews
    • Green Salad with Asian Dressing
    Red plate with chopsticks and rice, sliced red bell peppers, cashews, chicken, and green onions

    Chinese Chicken with Cashews

    Preparing the chicken in a fresh garlic and ginger marinade and cooking in sesame oil is the secret to the wonderful flavor in Chinese Chicken with Cashews.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 30 mins
    Marinating Time 12 hrs
    Total Time 12 hrs 40 mins
    Course Main Dish
    Cuisine Chinese
    Servings 6 servings
    Calories 378

    Ingredients
      

    • 3 boneless, skinless chicken breasts, cubed
    • 2 teaspoon sesame oil
    • ½ medium red bell pepper, sliced
    • 1 teaspoon cornstarch
    • salt and pepper, to taste
    • ¼ cup cashews
    • ¼ cup green onions, sliced
    • 2 cups Calrose rice, prepared

    Marinade

    • ½ cup soy sauce
    • ½ cup rice vinegar
    • ½ cup cooking sherry
    • 4 tablespoon fresh ginger, chopped
    • 6 garlic cloves
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    Instructions

    • Mix all marinade ingredients together thoroughly in a small bowl. Pour half of marinade over raw chicken in a container with a lid. Cover and refrigerate until ready to use. Reserve other half of marinade for basting later in the cooking process.
    • In a large skillet, heat oil over medium high heat. Carefully add chicken to heated oil. Use a slotted spoon to avoid adding the marinade to the hot oil. Add the garlic and ginger from the marinade, then dispose of the leftover marinade from the chicken.
    • Stir fry until chicken is cooked through; remove chicken from skillet and keep warm. Add the red bell pepper slices to the skillet and stir fry for 2 minutes. Next, add cornstarch to the reserved marinade. Add cornstarch/marinade mixture and the chicken to the peppers in the skillet; stir fry for 2 more minutes.
    • Remove skillet from heat. Season with salt and pepper; garnish with scallions and cashews. Serve over rice.

    Notes

    You'll need to plan ahead for this recipe to ensure you allow time for the chicken to marinate.

    Nutrition per serving

    Calories: 378 calCarbohydrates: 55 gProtein: 19 gFat: 5 gSodium: 1540 mgFiber: 1 gSugar: 1 g
    Chinese Chicken with Cashews Permalink
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    🗓️ Day 2

    • Crockpot Roast Beef & Gravy
    • Easy 15 Minute Microwave Acorn Squash
    • Rice
    a white plate half full of roast beef and half full of rice. Roast beef and rice are both covered with gravy. There is a fork on the plate next to the rice. The plate is on an orange napkin with white stripes.

    Easy Crockpot Roast Beef & Gravy

    The easiest roast beef also happens to be the tastiest! Just season, place in the crockpot, and cook on low all day. This simple roast yields the most heavenly gravy, so be sure to serve it with rice or mashed potatoes.
    5 from 2 votes
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    Prep Time 10 mins
    Cook Time 6 hrs
    Total Time 6 hrs 10 mins
    Course Main Dish
    Cuisine American
    Servings 12 servings
    Calories 163

    Ingredients
      

    For the roast:

    • 3 lb. beef rump roast
    • Salt, as needed
    • Coarsely ground black pepper, as needed

    For the gravy:

    • 1 cup beef broth, or more as needed
    • 1-½ Tbsp. flour
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    Instructions

    • Cut excess fat from roast if necessary.
    • Sprinkle salt and pepper all over roast and press into sides.
    • Place roast in crockpot and cook on low for 6 hours or until done to your preference.
    • Remove roast from crockpot, reserving drippings, and let rest while preparing gravy.

    For gravy:

    • Strain the drippings from the roast into a pan and add ½ cup of the beef broth. Heat over medium heat.
    • In a jar with a lid, mix flour with about ½ cup beef broth, shaking well to combine.
    • Slowly add about half of the flour mixture to the drippings over medium heat, whisking constantly.
    • Continue to heat and whisk as the gravy thickens. If necessary, add more of the flour mixture to thicken or more beef broth to thin.
    • The roast beef gravy is ready when it is heated through and you are happy with the consistency.

    To serve:

    • Slice the roast against the grain and serve with gravy.

    Notes

    If you are going to be home, you can also prepare this roast beef in a slow oven (about 300°F) for several hours in a covered cast iron dutch oven. With this method, the gravy can be made in the same pan as the roast.
    The gravy will thicken more as it cools, and when refrigerated it will gel due to the beef drippings. This is perfectly normal.

    Nutrition per serving

    Calories: 163 calCarbohydrates: 1 gProtein: 26 gFat: 6 gSodium: 429 mgFiber: 1 gSugar: 1 g
    Easy Crockpot Roast Beef & Gravy Permalink
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    Candied acorn squash with a spoon

    Microwave Acorn Squash {Quick & Easy}

    Microwave acorn squash is a delicious side dish that says fall with every bite, and it is ready in just 15 minutes. This microwave recipe with cinnamon-sugar butter is an easy side dish.
    4.48 from 34 votes
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 2 servings
    Calories 140

    Ingredients
      

    • 1 acorn squash
    • 2 teaspoons brown sugar or honey
    • dash of cinnamon and/or nutmeg
    • 2 teaspoon butter
    • dash of salt
    • 2 tablespoons water, for steaming
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    Instructions

    • Wash acorn squash, cut in half lengthwise; scrape out seeds.
    • Place cut side down into a glass baking dish containing 2 tablespoons water.
    • Cook in microwave until squash is tender, about 6 minutes. (Cooking time depends on your microwave strength and the number of squash you are cooking; this recipe was tested using one squash—two halves—in a 1600 watt microwave.)
    • Remove from microwave, turn squash right side up in same dish.
    • Into each hollow, place butter, brown sugar, cinnamon, and salt. Cook in microwave until butter mixture is bubbly, about 2-4 minutes. Serve hot.
    • Cook in microwave until butter mixture is bubbly. Serve hot.

    Video

    Notes

    One squash makes enough for two people, so just adjust the number of squash to be half the number of servings you want.
    Oven instructions: You can make roasted or baked squash in the oven if you prefer—skip the steaming step and put it face down on a baking sheet with shallow sides, and cook it in a preheated  375ºF oven for about 30-40 minutes (or until the insides are tender when pricked with a fork) Remove and turn skin side down and fill the hollow with the butter, sugar, and cinnamon. Cook until butter is melted and bubbling, about 15 more minutes.

    Nutrition per serving

    Serving: 0.5 squashCalories: 140 calCarbohydrates: 27 gProtein: 2 gFat: 4 gSodium: 43 mgFiber: 3 gSugar: 5 g
    Microwave Acorn Squash {Quick & Easy} Permalink
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    🗓️ Day 3

    • Chicken Enchilada Soup (15 Minute Meal)
    • Green Salad with Mexican-Style Dressing
    Corn and black beans topped with shredded cheddar cheese on a bed of tortilla chips on a white plate

    Chicken Enchilada Soup (15 Minute Meal)

    Perfectly seasoned and full of flavor, Quick Stovetop Enchilada Soup is a deliciously quick & easy dinner for a busy day. Serve with a salad and you have a healthy dinner on the table in 15 minutes.
    5 from 1 vote
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    Cook Time 15 mins
    Total Time 15 mins
    Course Main Dish, Soup
    Cuisine Tex-Mex
    Servings 5 servings
    Calories 466

    Ingredients
      

    • 15 oz can whole kernel corn, drained
    • 15 oz can black beans, drained and rinsed
    • 14.5 oz can diced tomatoes
    • 1½ cups milk
    • 2 cups cooked chicken, cut into bite size pieces or shredded
    • 10 oz can red enchilada sauce
    • 10.75 oz condensed cream of mushroom soup, chicken, or celery soup
    • 1 tsp. salt
    • 1 tsp. cumin
    • ½ tsp. garlic salt
    • Freshly ground black pepper to taste
    • tortilla chips, for garnish (optional)
    • 1 cup shredded cheddar cheese, for garnish (optional)
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    Instructions

    • Combine corn, beans, tomatoes, chicken, enchilada sauce, cream soup, milk, and spices in a large saucepan and mix well.
    • Cook over medium-high heat for about 5 minutes, stirring occasionally, until soup reaches a simmer.
    • Reduce heat to maintain a low simmer for about 10 minutes.
    • Serve over tortillas chips and top with shredded cheese.

    Notes

    Enchilada Soup can easily be adapted to the crockpot; just place all of the ingredients except garnishes in the crockpot and cook on low for 4-6 hours.
    Use cream of mushroom or cream of celery soup and substitute drained and either omit the chicken altogether or substitute a can of rinsed cannellini (or beans of your preference) for a vegetarian version.

    Nutrition per serving

    Calories: 466 calCarbohydrates: 47 gProtein: 35 gFat: 17 gSodium: 2157 mgFiber: 10 gSugar: 13 g
    Chicken Enchilada Soup (15 Minute Meal) Permalink
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    🗓️ Day 4

    • Crockpot Chicken Drumsticks
    • Stir-Fried Squash & Bell Pepper with Garlic
    Two chicken drumsticks on a white plate with sliced yellow squash, onions, and bell peppers.

    Crockpot Chicken Drumsticks

    With prep time of under 5 minutes, this tender and delicious sweet garlic chicken is a cinch to put on the table on a busy night. Add a salad and potatoes for a low stress meal, or dress it up with fresh vegetables and garlic bread.
    4.67 from 3 votes
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    Prep Time 10 mins
    Cook Time 8 hrs
    Total Time 8 hrs 10 mins
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 358

    Ingredients
      

    • 3 ½ lbs. chicken drumsticks, skin removed
    • ½ cup soy sauce
    • ¼ cup packed brown sugar
    • 2 cloves garlic, minced
    • 8 oz can tomato sauce
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    Instructions

    • Place drumsticks in a crockpot.
    • In a medium bowl, stir together soy sauce, brown sugar, garlic, and tomato sauce. Pour sauce over chicken.
    • Cover and cook on low for 6- 8 hours or until done.

    Nutrition per serving

    Calories: 358 calCarbohydrates: 10 gProtein: 37 gFat: 19 gSodium: 1167 mgFiber: 1 gSugar: 8 g
    Crockpot Chicken Drumsticks Permalink
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    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 5

    • Open-Faced Hot Roast Beef Sandwiches
    • Mashed Potatoes
    • Oven Roasted Broccoli in Dijon Pesto Vinaigrette
    Photo of a slice of white bread with sliced roast beef and gravy, with mashed potatoes and gravy and cooked brocoli florets on a white plate

    Hot Roast Beef Sandwiches

    Open-faced hot roast beef sandwiches with gravy are a wonderful way to use leftovers in a familiar comfort food.
    No ratings yet
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    Prep Time 15 mins
    Total Time 15 mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 304

    Ingredients
      

    • 1 lb leftover roast beef
    • 4 slices bread
    • 1 cup brown gravy
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    Instructions

    • Slice leftover roast beef thinly and heat. Place roast beef slices on top of bread and cover with hot gravy before serving.

    Notes

    If you have leftover gravy from making your roast beef, use that. If not, a jar of gravy can be substituted.

    Nutrition per serving

    Calories: 304 calCarbohydrates: 17 gProtein: 24 gFat: 14 gSodium: 566 mgFiber: 1 gSugar: 3 g
    Hot Roast Beef Sandwiches Permalink
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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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    Overhead view of roasted broccoli with pine nuts

    Oven Roasted Broccoli in Dijon Pesto Vinaigrette

    Oven Roasted Broccoli in Dijon Pesto Vinaigrette is SO flavorful and easy to prepare it is literally guaranteed that anyone you serve this recipe to will love it.
    Add to Collection Go to Collections

    Ingredients
     

    • 1 10 oz pkg fresh broccoli florets
    • 3 Tbs extra virgin olive oil
    • 1 Tbs Dijon mustard
    • 1 Tbs prepared pesto sauce
    • 2 teaspoon white wine vinegar
    • good pinch kosher salt
    • pinch fresh cracked pepper
    • ¼ cup pine nuts

    Notes

    For full recipe and instructions, visit Erica's Recipes.
    Recipe created by Erica's Recipes

    🧾 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 37 (Group 2)
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    More Meal Plans

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    • 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 September 6, 2022Filed Under: Meal Plans

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