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    Home / Meal Plans

    Meal Plan for Week 38 (Group 1)

    Meal Plan for Week 38 (Group 1): Baked Skillet Chicken, Three Cheese Chicken Penne Florentine, Cheese Enchiladas, Tortellini Zucchini Soup, Tuna Cheese Melts

    Meal Plan for Week 38 (Group 1): Baked Skillet Chicken, Three Cheese Chicken Penne Florentine, Cheese Enchiladas, Tortellini Zucchini Soup, Tuna Cheese Melts

    Week 38

    Notes for this week


    • Make extra chicken on Day 1 to use in the Three Cheese Chicken Penne Florentine on Day 2.

    • Cheese Enchiladas freeze well, so Day 3 is a good time to double or triple a recipe to stock the freezer.

    • Make enough extra sautéed zucchini and onions on Day 3 to use in the Tortellini Zucchini Soup on Day 4.

    • The Tortellini Zucchini Soup freezes well if you would like to make extra.

    Day 1

    Baked Skillet ChickenSugar Snap PeasGlazed Baby Carrots

    Day 2

    Three Cheese Chicken Penne FlorentineSpinach Salad

    Day 3

    Cheese & Onion EnchiladasPan Sautéed Zucchini and Onions

    Day 4

    Tortellini Zucchini SoupCrusty BreadGreen Salad

    Day 5

    Tuna Cheese MeltsCelery SticksApplesauce

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

    • Baked Skillet Chicken
    • Sugar Snap Peas
    • Glazed Baby Carrots
    Sliced chicken breast on a white plate.

    Baked Skillet Chicken

    Savory seasonings and a quick sear make this easy baked chicken delicious. It is a great meal to double and serve half for dinner and chop and freeze the other half—cooked chicken in the freezer makes soups, stews, casseroles, and stir fry quick and easy.
    5 from 2 votes
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    Prep Time 5 mins
    Cook Time 35 mins
    Resting time 10 mins
    Total Time 50 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 4 servings
    Calories 260

    Ingredients
      

    • 1-½ lbs. boneless skinless chicken breasts
    • 2 tablespoon olive oil

    Rub

    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon paprika
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    Instructions

    • Preheat oven to 350°F.
    • Mix spices in a small bowl. Rub seasoning mix onto chicken to coat.
    • Heat olive oil in a large skillet over medium-high heat. Sear chicken 2 minutes per side.
    • Place in a lightly sprayed baking dish and bake for 30 minutes or until juices run clear.
    • Let the chicken sit on a plate 5-10 minutes before serving. Chop, cube or shred any extras to restock your freezer with cooked chicken.

    Notes

    If you have an oven-safe skillet, this can go straight into the oven after searing without changing pans. You may want to add a little extra olive oil to avoid burning if you are baking it in the same skillet you use for searing.

    Nutrition per serving

    Calories: 260 calCarbohydrates: 1 gProtein: 36 gFat: 11 gSodium: 489 mgFiber: 1 gSugar: 1 g
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    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
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    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
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    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
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    🗓️ Day 2

    • Three Cheese Chicken Penne Florentine
    • Spinach Salad
    Penne pasta with mushrooms, diced red bell pepper, chopped spinach, and cubed chicken in a cream of chicken sauce, topped with shredded cheddar cheese and garnished with two baby spinach leaves on a white plate.

    Three Cheese Chicken Penne Pasta

    Fresh vegetables and pasta give leftover cooked chicken new life in this satisfying meal.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Main Dish
    Cuisine Italian
    Servings 6 servings
    Calories 508

    Ingredients
      

    • 8 oz. pkg. penne pasta, cooked and drained
    • 1 teaspoon olive oil
    • cooking spray
    • 8 oz. mushrooms, sliced
    • 1 cup onion, chopped
    • 1 cup red bell pepper, chopped
    • 12 oz. bag fresh baby spinach, chopped
    • 1 teaspoon dried oregano
    • ¼ teaspoon pepper
    • 16 oz. container cottage cheese
    • 2 cups cooked chicken, cubed
    • 1 cup sharp cheddar cheese, shredded and divided
    • ½ cup grated Parmesan cheese, divided
    • ½ cup milk
    • 10.5 oz. condensed cream of chicken soup, undiluted
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    Instructions

    • Preheat oven to 425°F.
    • Sauté mushrooms, onion, and bell pepper in olive oil over medium high heat until tender. Add spinach, oregano, and pepper. Heat 2-3 minutes or until spinach wilts. Remove from heat.
    • Combine cream of chicken soup and milk in a large bowl and mix well. Add cottage cheese, vegetables, cooked pasta, chicken, and spinach mixture with ¾ cup cheddar cheese and ¼ cup Parmesan cheese. Stir gently until thoroughly mixed, then turn out into a baking dish prepared with cooking spray.
    • Sprinkle top with ¼ cup Parmesan cheese and ¼ cup cheddar cheese. Bake for about 25 minutes until bubbly.

    Notes

    If you follow our bulk cooking the easy way method, this is a good dish to use cooked chicken from the freezer.

    Nutrition per serving

    Calories: 508 calCarbohydrates: 43 gProtein: 38 gFat: 20 gSodium: 963 mgFiber: 4 gSugar: 8 g
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    🗓️ Day 3

    • Cheese & Onion Enchiladas
    • Pan Sautéed Zucchini and Onions
    Clear baking dish with enchiladas covered with cheese and diced green onions.

    Cheese & Onion Enchiladas

    Homemade cheese and onion enchiladas are deliciously cheesy with rich flavor from the traditional corn tortillas and made-from-scratch red enchilada sauce.
    4.34 from 36 votes
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    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 8 enchiladas
    Calories 621

    Ingredients
      

    • 1 bunch green onions, divided
    • 2 cups sour cream
    • 4 cups Mexican Blend Cheese, shredded
    • 8 small corn tortillas

    Enchilada Sauce

    • 22.5 ounces tomato sauce
    • ¾ teaspoon oregano
    • 2-¼ teaspoons garlic powder
    • 1 teaspoon chili powder
    • 1-½ teaspoons onion powder
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    Instructions

    • Preheat oven to 350°F.
    • Combine all ingredients for enchilada sauce in a sauce pan and simmer for about 10 minutes.
    • While sauce is simmering, chop green onions, reserving 2 chopped onions.
    • Mix all but the 2 reserved onions with the sour cream and 2 cups of the Mexican cheese.
    • Pour ⅓ of the enchilada sauce into the bottom of a 9x12 pan.
    • Fill each tortilla with an even amount of the cheese mixture, spooning it down the center line of the tortilla. Fold the two unfilled sides to the center, overlapping them, and place the enchilada folded side down in the baking pan. (If the tortillas are too stiff to fold, you can heat them in the microwave under a damp paper towel or carefully steam them for a few seconds over boiling water.)
    • Pour the remaining sauce over enchiladas in pan. Bake for 30 minutes at 350°F.
    • Top with cheese and reserved green onions and bake until cheese is melted over the top (about 10 more minutes).

    Notes

    If available, make this recipe more authentic by using Oaxaca cheese (also called quesilla), a white cheese that melts easily with a creamy texture that is often used as filling in Mexican dishes. Queso quesadilla, labeled quesadilla cheese in English, is another creamy white cheese that melts easily.

    Nutrition per serving

    Calories: 621 calCarbohydrates: 21 gProtein: 32 gFat: 46 gSodium: 1306 mgFiber: 3 gSugar: 7 g
    Cheese & Onion Enchiladas Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Pan Sautéed Squash and Onions

    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 53

    Ingredients
      

    • 2 yellow squash or zucchini, sliced
    • 1 onion, sliced
    • 1 tablespoon butter
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    Instructions

    • Melt butter in a large skillet
    • Sauté squash and onion in butter until tendercrisp.

    Nutrition per serving

    Calories: 53 calCarbohydrates: 6 gProtein: 2 gFat: 3 gSodium: 34 mgFiber: 1 gSugar: 4 g
    Pan Sautéed Squash and Onions Permalink
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    🗓️ Day 4

    • Tortellini Zucchini Soup
    • Crusty Bread
    • Green Salad
    Tortellini zucchini soup

    Tortellini Zucchini Soup

    Tortellini Zucchini Soup is an easy 20 minute soup that is good to the last drop—so good that you might need to double the recipe! It freezes well, so it’s a good dish to stock your freezer.
    4.50 from 4 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 5 servings
    Calories 470

    Ingredients
      

    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 2 zucchini, diced
    • 6 cups chicken or vegetable stock
    • 1 teaspoon dried basil
    • 1 medium bay leaf
    • 28 ounce can crushed tomatoes
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 19 ounce bag frozen tortellini, cheese or meat
    • 1 tablespoon dried parsley
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    Instructions

    If preparing to serve:

    • In a large soup pot, heat the olive oil. Sauté the onion and zucchini in the olive oil until onion is translucent and zucchini is tender.
    • Add the stock, basil, bay leaf, tomatoes, salt, and pepper. Stir and heat to a simmer.
    • Add tortellini and bring back to a simmer. Cook for 8 minutes or until tortellini is tender and cooked through. Add parsley and stir just before serving.

    If preparing to freeze:

    • Sauté the onion and zucchini in the olive oil until the onion is translucent and zucchini is tender. Remove onion and zucchini from heat and combine with all ingredients except stock in a freezer container.
    • Freeze and label each container with the following instructions: "Bring 6 cups of stock to a boil. Add frozen ingredients and stir gently until thawed. Heat to a boil and cook for 8 minutes or until tortellini is tender and cooked through."

    Notes

    Vegetarian: Using vegetable stock, this soup is vegetarian so no adaptations are needed.
    Gluten-free: If you would like to make a gluten-free version, you could substitute gluten-free pasta like Udi's gluten-free ravioli. Be sure to adjust the cooking time if you use pasta other than tortellini.
    If you'd like, add fresh spinach for extra nutrients.
    Nutrition facts are using cheese tortellini.

    Nutrition per serving

    Calories: 470 calCarbohydrates: 63 gProtein: 22 gFat: 15 gSodium: 1302 mgFiber: 8 gSugar: 15 g
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    🗓️ Day 5

    • Tuna Cheese Melts
    • Celery Sticks
    • Applesauce
    Tuna and a slice of melted swiss cheese on two pieces of toasted bread on a white plate.

    Tuna Cheese Melts

    These tuna cheese melts are perfect for evenings when you need a quick and easy dinner. If you have a toaster oven, you don't even need to use your oven!
    4.50 from 2 votes
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    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Main Dish
    Cuisine American
    Servings 4 sandwiches
    Calories 401

    Ingredients
      

    • 10 oz canned white tuna, chunked and drained
    • 1 tablespoon onions, chopped
    • ½ cup mayonnaise
    • 1 ½ tablespoon pickle relish
    • 8 slices whole grain bread, toasted
    • 4 slices Swiss cheese
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    Instructions

    • Preheat broiler. Toast bread; set aside.
    • In a medium bowl, combine tuna, mayonnaise, onion, and pickle relish; mix well. Top 4 of the slices of bread with tuna mixture.
    • Place cheese slices over the tuna and lightly broil until cheese melts, about 2 minutes. Top with remaining bread slices and serve.

    Notes

    Nutrition facts use tuna packed in water.

    Nutrition per serving

    Calories: 401 calCarbohydrates: 5 gProtein: 25 gFat: 31 gSodium: 572 mgFiber: 1 gSugar: 1 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.

    📌 Pin this meal plan

    Meal Plan for Week 38 (Group 1): Baked Skillet Chicken, Three Cheese Chicken Penne Florentine, Cheese Enchiladas, Tortellini Zucchini Soup, Tuna Cheese Melts

    Meal Plan for Week 38 (Group 1): Baked Skillet Chicken, Three Cheese Chicken Penne Florentine, Cheese Enchiladas, Tortellini Zucchini Soup, Tuna Cheese Melts
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    Posted by Mary Ann on August 31, 2021; 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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