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    Home / Meal Plans

    Meal Plan for Week 38 (Group 2)

    List of recipes in meal plan for week 38 (Group 2).

    Week 38 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Plan ahead to give the Carrot Raisin Salad on Day 3 and the Tuna Pasta Salad on Day 4 time to chill.

    Day 1

    Zucchini LinguiniGarlic BreadGreen Salad

    Day 2

    Beef Tostadas with Homemade GuacamoleCottage Cheese with Pineapple Tidbits

    Day 3

    Baked Swiss ChickenCarrot Raisin SaladGreen Peas with Butter

    Day 4

    Tuna Pasta SaladFruit CocktailPickle Spears

    Day 5

    Savory Swiss SteakMashed PotatoesGreen Salad

    List of recipes in meal plan for week 38 (Group 2).

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


    🗓️ Day 1

    • Zucchini Linguini
    • Garlic Bread
    • Green Salad
    Linguini in a tomato sauce with sliced zucchini

    Zucchini Linguini

    Zucchini Linguini is a quick and easy stovetop meal that the whole family will love. You’ll love how quickly it comes together, and you can even use the same pot for cooking the linguini and preparing the rest of the dish.
    5 from 2 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 Italian, Vegetarian
    Servings 4 servings
    Calories 307

    Ingredients
      

    • 2 tablespoon olive oil
    • ½ red onion, sliced
    • salt and pepper to taste
    • 1 large zucchini, halved and sliced
    • 14.5 oz. can diced tomatoes, basil, garlic & oregano; slightly drained
    • 2 teaspoon garlic cloves, minced
    • 1 teaspoon Italian seasoning
    • 8 oz. linguini, cooked according to pkg. directions
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    Instructions

    • Toss cooked, drained pasta with 1 tablespoon oil and set aside.
    • In a large skillet, sauté onions in heated oil. Season with salt and pepper.
    • Stir in prepared zucchini. Cook until zucchini begins to soften; add tomatoes, garlic, and Italian seasoning and heat through.
    • Toss in cooked linguini. Serve warm or cold.

    Nutrition per serving

    Calories: 307 calCarbohydrates: 50 gProtein: 9 gFat: 8 gSodium: 155 mgFiber: 4 gSugar: 6 g
    Zucchini Linguini Permalink
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    🗓️ Day 2

    • Beef Tostadas with Homemade Guacamole
    • Cottage Cheese with Pineapple Tidbits
    A plate with beef tostados made with guacamole, shredded cheese, and sour cream.

    Beef Tostadas with Homemade Guacamole

    Fresh guacamole and chipotle sour cream are the perfect tostada toppers for warm, taco-seasoned beef with red bell pepper.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 25 mins
    Cook Time 5 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine Gluten-free, Tex-Mex
    Servings 6 servings
    Calories 581

    Ingredients
      

    Chipotle Sour Cream

    • ½ cup sour cream
    • 2 tablespoon chipotle sauce

    Tostadas

    • 1 lb. taco seasoned ground beef, cooked
    • 1 red bell pepper, chopped
    • 1 Tbsp. oil
    • ½ cup chili sauce
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 6 tostada shells
    • ½ recipe homemade guacamole
    • 3 cups lettuce, shredded
    • 1 ½ cups Mexican cheese, shredded
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    Instructions

    Chipotle Sour Cream

    • In a small bowl, combine sour cream and chipotle sauce until thoroughly blended. Refrigerate until ready to use.

    Tostadas

    • Sauté the red pepper over medium heat in oil until red pepper is tender; add cooked, taco-seasoned ground beef.
    • Stir in chili sauce, salt, and pepper.
    • When heated through, remove from heat and set aside.
    • On each tostada shell, layer lettuce, taco meat mixture, guacamole, cheese, and chipotle sour cream.

    Notes

    Choosing avocados: For immediate use, avocados should be firm but have some give when you squeeze them gently in the palm of your hand. I usually buy the Hass variety, which turns darker as they ripen (other varieties may not darken with ripeness). The color of this variety in addition to the feel when you give them a gentle squeeze will help you determine the level of ripeness. If you end up with unripe fruit that you need to use, you can hasten ripening by putting them in a paper bag and rolling down the top. Leave them in the bag at room temperature until they ripen, checking them each day with a gentle squeeze. 

    Nutrition per serving

    Calories: 581 calCarbohydrates: 27 gProtein: 24 gFat: 43 gSodium: 1038 mgFiber: 8 gSugar: 6 g
    Beef Tostadas with Homemade Guacamole Permalink
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    🗓️ Day 3

    • Swiss Chicken
    • Carrot Raisin Salad
    • Green Peas with Butter
    Chicken covered in cream sauce with browned stuffing on top served on a white plate with a fork and text Baked Swiss Chicken

    Baked Swiss Chicken

    Baked Swiss Chicken is a family favorite that is easy to make with ingredients you can keep on hand.
    4.37 from 11 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 509

    Ingredients
      

    • 2 lbs. boneless chicken breasts
    • 6 slices Swiss cheese
    • 10.5 oz. condensed cream of chicken soup
    • ¼ cup white cooking wine
    • 1 cup stuffing mix
    • ¼ cup melted butter
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    Instructions

    • Place chicken breasts in a baking dish. Cover each breast with a cheese slice.
    • Mix soup and wine; pour over chicken. Cover with stuffing. Drizzle ¼ cup butter over stuffing.
    • Bake 40-45 minutes at 350°F.

    Nutrition per serving

    Calories: 509 calCarbohydrates: 27 gProtein: 44 gFat: 23 gSodium: 1044 mgFiber: 1 gSugar: 3 g
    Baked Swiss Chicken Permalink
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    Carrot Raisin salad on a white plate garnished with celery leaves

    Carrot Raisin Salad

    Carrot Raisin Salad is an easy and refreshing summer side dish.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Chill Time 2 hrs
    Total Time 2 hrs 10 mins
    Course Salad, Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 197

    Ingredients
      

    • 3 C carrots, shredded
    • ½ C raisins
    • ½ C mayonnaise
    • 1 tablespoon lemon juice
    • 1 tablespoon brown sugar
    • Salt to taste
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    Instructions

    • Soak carrots in warm water to cover for about 5 minutes to plump.
    • While carrots are soaking, mix together remaining ingredients in a bowl.
    • Drain carrots and combine carrots and mayonnaise mixture. Mix well and chill well before serving.

    Notes

    Plan ahead to give the salad time to chill.

    Nutrition per serving

    Calories: 197 calCarbohydrates: 18 gProtein: 1 gFat: 14 gSodium: 554 mgFiber: 3 gSugar: 5 g
    Carrot Raisin Salad Permalink
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    🗓️ Day 4

    • Tuna Pasta Salad
    • Fruit Cocktail
    • Pickle Spears
    Tuna salad with pasta and peas on a red plate with a fork, garnished with parsley

    Tuna Pasta Salad

    Chilled Tuna Pasta Salad makes a refreshing lunch or an easy dinner. Pair it with sliced fresh tomatoes with a dab of mayonnaise for a perfect summer meal.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 10 mins
    Chill time 2 hrs
    Total Time 2 hrs 15 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 573

    Ingredients
      

    • 16 oz. elbow macaroni
    • 12 oz. water-packed tuna, drained
    • 2 cups sour cream
    • 1 cup shredded cheddar cheese
    • 1 cup frozen peas – thawed
    • lemon pepper seasoning, to taste
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    Instructions

    • Cook noodles according to package directions.
    • Drain and add remaining ingredients.
    • Stir well and chill for 2 hours before serving.

    Nutrition per serving

    Calories: 573 calCarbohydrates: 62 gProtein: 28 gFat: 23 gSodium: 324 mgFiber: 4 gSugar: 6 g
    Tuna Pasta Salad Permalink
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    🗓️ Day 5

    • Savory Swiss Steak
    • Mashed Potatoes
    • Green Salad
    White bowl with mashed potatoes in one half and strips of beef and chopped vegetables in the other half, garnished with parsley. The bowl is on a red linen napkin and there is a fork in the bowl.

    Savory Swiss Steak

    Easy slow cooker Swiss steak recipe that can be prepped in the morning and is ready to eat when you get home.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 45 mins
    Cook Time 6 hrs
    Total Time 6 hrs 45 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 6 servings
    Calories 292

    Ingredients
      

    • 1 ½ lbs round steak, approx. 1 inch thick, cut into 6 pieces
    • ¼ cup flour
    • 2 teaspoon dry mustard
    • Salt and pepper to taste
    • 2 tablespoon butter, divided
    • 2 tablespoon oil, divided
    • 2 carrots, sliced
    • 2 stalks celery, chopped
    • 1 onion, chopped
    • 14 oz can diced tomatoes
    • 2 tablespoon Worcestershire sauce
    • 2 teaspoon brown sugar
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    Instructions

    Crockpot Instructions

    • Coat steak with a mixture of flour, mustard, salt, and pepper. In a skillet, brown the meat in 1 tablespoon butter and 1 tablespoon oil. Transfer to a slow cooker.
    • Heat remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender, then add to crockpot with meat.
    • In the same skillet, combine tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up drippings, until skillet is deglazed. Pour tomato mixture over meat.
    • Cover and cook on low for 6-8 hours, or until tender. Serve meat with vegetable sauce spooned over the steak.

    Instant Pot Instructions

    • (Instant Pot instructions are courtesy of Carolyn, who converted the recipe for use in her IP. Note that the venting instructions are *not* tested.)
    • Coat steak with a mixture of flour, mustard, salt, and pepper. On sauté mode, brown the meat in 1 tablespoon butter and 1 tablespoon oil.
    • Remove the steak from the pot and set aside.
    • Sauté onion, carrots, and celery until almost tender.
    • Add the tomatoes, Worcestershire sauce, and brown sugar and use it to deglaze the pot.
    • Add the beef back to the pot and stir gently just enough to cover the meat in sauce.
    • Add cover and seal. Cook on Stew mode for 30 minutes.
    • Vent as preferred; NPR was used in Carolyn's conversion but venting immediately would probably work fine. (Let us know how your method worked in the comments.)

    Notes

    Nutrition data does not include buttered potatoes.
    This recipe is courtesy of Marilyn Moll, who did a guest stint for our meal plans for a week way back in 2005 (when we were doing free meal plans as Menus4Moms), and this is one of the delicious recipes she contributed.

    Nutrition per serving

    Calories: 292 calCarbohydrates: 13 gProtein: 27 gFat: 14 gSodium: 265 mgFiber: 2 gSugar: 5 g
    Savory Swiss Steak 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
    Print Recipe Add to Collection Go to Collections
    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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    🧾 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 38 (Group 2).
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    Posted by Mary Ann on September 13, 2022; Updated on March 15, 2023Filed Under: Meal Plans

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    Mary Ann Kelley

    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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