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    Home / Meal Plans

    Meal Plan for Week 39 (Group 1)

    Meal Plan for Week 39 (Group 1): Easy Crockpot Roast Beef & Gravy, Santa Fe Chicken, Barbecue Beef and Beans, Toasted Cheeseburger Burritos, Apple Cheese Sunflower Melts

    Meal Plan for Week 39 (Group 1): Easy Crockpot Roast Beef & Gravy, Santa Fe Chicken, Barbecue Beef and Beans, Toasted Cheeseburger Burritos, Apple Cheese Sunflower Melts

    Week 39

    Notes for this week

    This week is full of quick and easy recipes along with a delicious crockpot roast beef that we will use for planned leftovers.

    Day 1

    Easy Crockpot Roast Beef & GravyRiceSautéed Onions and Cabbage

    Day 2

    Santa Fe ChickenGarlic BreadSeasoned Green Beans

    Day 3

    Barbecue Beef and BeansGreen Salad

    Day 4

    Toasted Cheeseburger BurritosEasy Stovetop Vegetables

    Day 5

    Apple Cheese Sunflower MeltsRaw Vegetables
    Jump to:
    • 🗓️ Day 1
    • 🗓️ Day 2
    • 🗓️ Day 3
    • 🗓️ Day 4
    • 🗓️ Day 5
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    🗓️ Day 1

    • Easy Crockpot Roast Beef & Gravy
    • Rice
    • Sautéed Onions and Cabbage
    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
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Sautéed Cabbage and Onion

    The sweetness of sautéed onion perfectly balances the flavor of cabbage in this easy side dish.
    No ratings yet
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    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Side Dish
    Servings 6 servings
    Calories 81

    Ingredients
      

    • 1 head cabbage
    • 1 large onion
    • 2 tablespoons butter
    • salt & pepper, to taste
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    Instructions

    • Chop cabbage, discarding core.
    • Chop onion.
    • Melt butter in a large fry pan.
    • Add cabbage and onion and sauté until tender.
    • Salt & pepper to taste before serving.

    Nutrition per serving

    Serving: 1 servingCalories: 81 calCarbohydrates: 11 gProtein: 2 gFat: 4 gSodium: 449 mgFiber: 4 gSugar: 6 gNet Carbohydrates: 7 g
    Sautéed Cabbage and Onion Permalink
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    🗓️ Day 2

    • Santa Fe Chicken
    • Garlic Bread
    • Seasoned Green Beans

    Two chicken breasts coated with cracker crumbs, and topped with salsa and melted shredded cheese, on a white plate.

    Santa Fe Chicken

    Salsa and Mexican cheese blend give breaded chicken a flavor boost in this tasty baked chicken dish.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 6 servings
    Calories 394

    Ingredients
      

    • 1-½ lbs. boneless skinless chicken breasts
    • ½ cup mayonnaise
    • ½ cup saltine crackers, finely crushed
    • 2 tablespoon butter, melted
    • 1 cup salsa
    • 1 cup Mexican blend cheese, shredded
    • Non-stick cooking spray
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    Instructions

    • Heat oven to 425º. Coat chicken with mayonnaise, then dredge in cracker crumbs, turning to evenly coat both sides of each chicken breast.
    • Place prepared chicken in a 9x13” baking dish that has been lightly sprayed with cooking spray. Drizzle each piece of chicken with butter.
    • Bake 20 minutes or until chicken is cooked through (when internal temperature reaches 165ºF).
    • Top with salsa and cheese; bake 5 minutes longer or until cheese is melted.

    Notes

    You can convert this recipe to a three ingredient dish that is ready in under 30 minutes by substituting frozen breaded chicken strips and topping with the salsa and cheese in the last few minutes of cooking.

    Nutrition per serving

    Calories: 394 calCarbohydrates: 8 gProtein: 30 gFat: 27 gSodium: 779 mgFiber: 1 gSugar: 2 g
    Santa Fe Chicken Permalink
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    Sautéed seasoned green beans in a black frypan

    Seasoned Green Beans

    This quick recipe will bring extra flavor to fresh or frozen green beans.
    5 from 5 votes
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    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 35

    Ingredients
      

    • 1 lb. fresh or frozen green beans
    • 2 tsp. butter
    • ¼ package Good Seasons Italian dressing mix, or more to taste
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    Instructions

    • If needed, trim green beans of ends and strings. If using frozen green beans, thaw first.
    • Lightly steam green beans.
    • Melt butter in large fry pan. Add green beans. Sprinkle with the ¼ package of seasoning mix and stir well while sautéing.

    Nutrition per serving

    Calories: 35 calCarbohydrates: 5 gProtein: 1 gFat: 2 gSodium: 21 mgFiber: 2 gSugar: 2 g
    Seasoned Green Beans Permalink
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    🗓️ Day 3

    • Barbecue Beef and Beans
    • Green Salad
    Kidney beans, pinto beans, and diced beef in a broth, all in a yellow soup bowl with red flowers. There is a biscuit on the rim of the bowl.

    BBQ Beef and Beans

    Use leftover roast beef and canned beans in this spicy dish for a quick and delicious 30 minute stovetop meal.
    5 from 2 votes
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    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 6 servings
    Calories 379

    Ingredients
      

    • 1 onion, finely chopped
    • 8 oz. tomato sauce
    • ½ cup thick salsa
    • 2 Tbsp. apple cider vinegar
    • 1 ½ Tbsp. brown sugar
    • 1 Tbsp. chili powder
    • 2 tsp. Worcestershire sauce
    • black pepper, to taste
    • 1 lb. leftover cooked beef roast, diced or cut into strips
    • 2 cloves garlic, minced
    • 15 oz. kidney beans, rinsed and drained
    • 15 oz. pinto beans, rinsed and drained
    • 12 oz. beef broth, or more as needed
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    Instructions

    • Combine all ingredients in a large pot. Cook over medium heat for about 25 minutes or until cooked through.

    Notes

    If you’d like to stretch this dish, add some pasta to the pot about 10 minutes before serving (if there is not enough liquid, add additional broth and bring to a boil before adding pasta).

    Nutrition per serving

    Calories: 379 calCarbohydrates: 46 gProtein: 29 gFat: 10 gSodium: 684 mgFiber: 14 gSugar: 8 g
    BBQ Beef and Beans Permalink
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    🗓️ Day 4

    • Toasted Cheeseburger Burritos
    • Easy Stovetop Vegetables
    A burrito with ground beef, tomato slices, and melted cheese, cut in half on a white plate.

    Toasted Cheeseburger Burritos

    Toasting burritos adds a delightful crunch and switching up the burrito filling gives a cheeseburger twist to a traditional favorite.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine American
    Servings 6 burritos
    Calories 408

    Ingredients
      

    • 2 lbs. ground beef
    • 1 tablespoon Worcestershire sauce
    • ½ cup ketchup
    • 1 tablespoon dried minced onion
    • Salt to taste
    • 6 burrito size flour tortillas
    • 1 cup shredded cheddar cheese
    • 2 tomatoes, sliced
    • Condiments for toasted burritos as desired
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    Instructions

    • Brown ground beef and drain off any fat. Add Worcestershire sauce, ketchup, onion, and seasoning. Stir to combine well.
    • In the middle of a tortilla spread any condiments you desire, cheese to taste, and add beef mixture and tomato slices. Roll up burrito style.
    • Repeat with remaining ingredients until all the burritos are assembled.
    • Place burritos two at a time in a preheated skillet and cook about 3 minutes each side until toasted to your preference.

    Notes

    If you are short on time and your freezer is stocked with seasoned taco meat, you can swap out the seasoned meat in the recipe and use your freezer ingredients.

    Nutrition per serving

    Calories: 408 calCarbohydrates: 24 gProtein: 40 gFat: 16 gSodium: 634 mgFiber: 1 gSugar: 7 g
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Quick Stovetop Vegetables with Heat

    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, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 231

    Ingredients
      

    • 15 oz. whole kernel corn, drained
    • 14.5 oz. can diced tomatoes, undrained
    • 10.5 oz. can diced tomatoes and green chilies, drained
    • 1 can black beans, drained and rinsed
    • 10 oz. frozen okra, thawed (or zucchini if preferred)
    • adobo or garlic salt to taste
    • salt to taste
    • pepper to taste
    • 1 cup cheddar cheese, shredded
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    Instructions

    • Combine all ingredients except cheese in a saucepan and heat, stirring occasionally.
    • Serve topped with shredded cheese.

    Notes

    1. You may want to substitute diced tomatoes for the tomatoes and green chilies if your family prefers mild flavors.
    2. If your family doesn't like the texture or taste of okra, try substituting about 1-½ cups of zucchini chopped into large pieces for the okra. If using zucchini, I recommend sautéing it in the pan in a little oil before adding the other vegetables to give it a little time to cook. When it is starting to soften and shrink, go ahead and add the black beans, tomatoes, and corn.

    Nutrition per serving

    Calories: 231 calCarbohydrates: 33 gProtein: 12 gFat: 7 gSodium: 1302 mgFiber: 9 gSugar: 6 g
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    🗓️ Day 5

    • Apple Cheese Sunflower Melts
    • Raw Vegetables
    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
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    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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    🧾 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 39 (Group 1): Easy Crockpot Roast Beef & Gravy, Santa Fe Chicken, Barbecue Beef and Beans, Toasted Cheeseburger Burritos, Apple Cheese Sunflower Melts

    Meal Plan for Week 39 (Group 1): Easy Crockpot Roast Beef & Gravy, Santa Fe Chicken, Barbecue Beef and Beans, Toasted Cheeseburger Burritos, Apple Cheese Sunflower Melts
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    Posted by Mary Ann on September 6, 2021Filed Under: Meal Plans

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