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    Home / Meal Plans

    Meal Plan for Week 39 (Group 2)

    List of recipes in meal plan for week 39 (Group 2).

    Week 39 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.

    Day 1

    Skillet KielbasaBaked PotatoesPan Sautéed Zucchini Slices

    Day 2

    Thai Chicken FettuccineFruit of Your ChoiceGreen Beans Almandine

    Day 3

    Spiced Fish BakeCouscousSteamed Broccoli

    Day 4

    Baked Tex-Mex Chicken Roll UpsSouthwestern Bean SaladTex-Mex Cole Slaw

    Day 5

    Vegetable Tortellini AlfredoGarlic Cheese BreadGreen Salad

    List of recipes in meal plan for week 39 (Group 2).

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


    🗓️ Day 1

    • Skillet Kielbasa
    • Pan Sautéed Zucchini Slices
    • Baked Potatoes
    Sliced kielbasa with sliced onions on a white plate.

    Skillet Kielbasa

    Four ingredients pack a flavorful punch in this quick and simple Skillet Kielbasa.
    4.86 from 7 votes
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine Gluten-free, Polish
    Servings 6 servings
    Calories 524.71

    Ingredients
      

    • 24 ounces beef Polska kielbasa, sliced
    • 1 large onion, thinly sliced
    • 1 cup apple cider vinegar
    • 1 cup brown sugar
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    Instructions

    • In a large skillet, heat vinegar and brown sugar over medium heat until sugar is dissolved.
    • Add onions and kielbasa. Cook for 15 minutes, covered, stirring occasionally.
    • Cook uncovered for an additional 5-10 minutes or until liquid is almost gone.

    Nutrition per serving

    Calories: 524.71 calCarbohydrates: 39.9 gProtein: 16.23 gFat: 32.59 gSodium: 1006.36 mgFiber: 0.31 gSugar: 36.51 g
    Skillet Kielbasa Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Pan Sautéed Zucchini Slices

    Pan-sautéed squash is a super quick and delicious summer side. You can have it on the table in 15 minutes or less, and it's a great way add green vegetables to your meals.
    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 50

    Ingredients
      

    • 3 zucchini, chopped
    • 1 tablespoon butter
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    Instructions

    • Melt butter in a large skillet
    • Sauté zucchini in butter until tendercrisp.

    Nutrition per serving

    Calories: 50 calCarbohydrates: 5 gProtein: 2 gFat: 3 gSodium: 37 mgFiber: 1 gSugar: 4 g
    Pan Sautéed Zucchini Slices Permalink
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    Baked Potato with butter garnished with parsley on a white plate

    Baked Potatoes

    No ratings yet
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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 potatoes
    Calories 246

    Ingredients
      

    • 6 large baking potatoes
    • 6 tsp. vegetable oil for coating
    • kosher salt, as needed
    • coarsely ground pepper, as needed
    • 6 tsp. butter
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    Instructions

    • Spray potatoes with non stick cooking spray. Coat with coarsely ground salt and pepper and cook using the method of your choice below.
    • Oven Method: Prick potatoes with a fork several times, wrap in aluminum foil, and cook at 350°F for approximately 1 hour or until centers are hot and tender.
    • Crockpot Method: Prick potatoes with a fork several times, wrap in aluminum foil, and cook in the slow cooker for 3-4 hours on high or 6-7 hours on low.
    • Microwave Method: Prick potatoes with a fork several times, and starting with 6 minutes, cook in the microwave on high. Check potatoes regularly to see if they are done, adding time in 1-2 minute increments until they are cooked through.

    Nutrition per serving

    Calories: 246 calCarbohydrates: 38 gProtein: 5 gFat: 9 gSodium: 1209 mgFiber: 3 gSugar: 1 g
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    🗓️ Day 2

    • Thai Chicken Fettucine
    • Fruit of Your Choice
    • Green Beans Almandine
    White plate with brown rim and fork with diced chicken, fettuccine, and sliced red bell pepper in a peanut sauce with red, yellow, green, and orange striped cloth napkin in background

    Thai Chicken Fettuccine

    There’s no need to heat up the oven to make this delicious chicken with Thai-inspired peanut sauce. It’s ready in 30 minutes and the meal can be completed with a green salad.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine Thai
    Servings 4 servings
    Calories 413

    Ingredients
      

    • 1 C salsa
    • ¼ C creamy peanut butter
    • 2 tablespoon orange juice
    • 2 tablespoon honey
    • 1 teaspoon soy sauce
    • 1 lb chicken, boneless, skinless, cut into bite sized pieces
    • Oil as needed
    • 8 oz box fettuccine, cooked and kept warm
    • 1 red bell pepper, cut into thin strips
    • Fresh cilantro as desired
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    Instructions

    • In a small saucepan, combine salsa, peanut butter, honey, soy sauce, and orange juice and cook over low heat. Stir until peanut butter melts and is blended with other ingredients, about 15-20 minutes.
    • While the sauce is heating, cook chicken and bell pepper in oil in a large skillet until chicken is cooked through. Add sauce to skillet and mix well.
    • Serve over pasta, garnishing with cilantro.

    Notes

    You can substitute rice for fettuccine if you prefer.
    The sauce freezes well so if you’d like to double up and put some sauce in the freezer, just label with “Thaw and reheat over medium heat. Serve with sautéed chicken and red bell pepper over rice or fettuccine and garnish with fresh cilantro.”
    Nutrition data calculated using 2 tablespoon canola oil.

    Nutrition per serving

    Calories: 413 calCarbohydrates: 33 gProtein: 18 gFat: 24 gSodium: 659 mgFiber: 3 gSugar: 15 g
    Thai Chicken Fettuccine Permalink
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    A rectangle white plate of Green Beans Almondine with a serving fork

    Green Beans Almondine

    A classic and easy side dish, Green Beans Almondine is a simple recipe of crisp, tender green beans sauteed in butter, lemon juice and shallots then topped with toasted almonds. Don’t save this one for a special occasion.
    Add to Collection Go to Collections

    Ingredients
     

    • ¼ cup butter, divided
    • ½ cup sliced almonds
    • ¼ cup shallots, minced
    • 2 garlic cloves, minced
    • 1 pound green beans, trimmed and washed
    • kosher salt and pepper to taste
    • juice and zest of one lemon
    • 2 tablespoons chopped fresh parsley

    Notes

    Get the instructions and full recipe at The Suburban Soapbox.
    Recipe created by The Suburban Soapbox

    🗓️ Day 3

    • Spiced Fish Bake
    • Couscous
    • Steamed Broccoli
    Seasoned fish filet on a white plate with a fork lifting one bite.

    Spiced Fish Bake

    No marinating is required for this flaky, seasoned baked fish. Just sprinkle the seasonings over the fish, drizzle with melted butter, and in under 30 minutes it’s ready to eat.
    5 from 1 vote
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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 162

    Ingredients
      

    • 6 tilapia fillets
    • 1 teaspoon paprika
    • ½ teaspoon salt
    • ½ teaspoon lemon pepper
    • ¼ teaspoon dry mustard
    • ¼ teaspoon garlic powder
    • ⅛ teaspoon poultry seasoning
    • dash cayenne pepper
    • 3 tablespoon butter, melted
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    Instructions

    • Heat oven to 350°F.
    • Place fish in a lightly greased baking dish. Combine the spices and sprinkle evenly over fish.
    • Drizzle with the melted butter and bake at 350ºF for about 20-25 minutes or until fish flakes easily.

    Nutrition per serving

    Calories: 162 calCarbohydrates: 1 gProtein: 23 gFat: 8 gSodium: 304 mgFiber: 1 gSugar: 1 g
    Spiced Fish Bake Permalink
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    🗓️ Day 4

    • Baked Tex-Mex Chicken Roll Ups
    • Southwestern Bean Salad
    • Tex-Mex Cole Slaw
    Two Tex Mex Chicken Roll Ups topped with salsa

    Baked Tex-Mex Chicken Roll Ups

    Baked Tex-Mex Chicken Roll Ups with tomatoes and green chilies in a creamy cheese sauce are so easy to make and are a great way to use leftover cooked chicken. Your family will never realize that these creamy and delicious baked roll ups are leftovers!
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Appetizer, Main Dish
    Cuisine Tex-Mex
    Servings 6 servings
    Calories 266

    Ingredients
      

    • ⅓ cup cream cheese, softened
    • 1 cup Mexican blend cheese, shredded
    • 2 tablespoons chopped fresh cilantro
    • ¼ cup chopped tomatoes
    • 4.5 ounce can diced green chilies, drained
    • 3 cups chopped cooked chicken
    • 6 8-inch flour tortillas
    • salsa, for garnish
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    Instructions

    • Preheat oven to 350°F.
    • Lightly spray a 9x13 inch baking dish with non-stick cooking spray.
    • Mix softened cream cheese, Mexican blend cheese, and cilantro in a small bowl.
    • Add tomatoes, green chilies, and cooked chicken and mix gently.
    • Place an even amount of mixture onto the centerline of each tortilla.
    • Roll up each tortilla and place in baking dish seam side down.
    • Cover with foil and bake about 20 minutes or until heated through.
    • Serve with salsa.

    Notes

    Salsa is not included in nutrition data.
    Tips:
    Don’t be afraid to get creative with ingredients and change them out to suit your family. Red bell peppers, jalapenos, chopped black olives, and black beans would be great additions or substitutions. If you prefer, you can serve these with homemade guacamole in place of or in addition to salsa.
    These make great chilled appetizers, too! This works best with shredded rather than chopped chicken. Combine the filling as directed, but spread it evenly across the whole tortilla instead of across the centerline. Roll the tortillas and chill. When ready to serve, slice each tortilla into pinwheels. (This may use fewer tortillas.)

    Nutrition per serving

    Calories: 266 calCarbohydrates: 18 gProtein: 13 gFat: 16 gSodium: 480 mgFiber: 1 gSugar: 3 g
    Baked Tex-Mex Chicken Roll Ups Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Southwestern Bean Salad

    This flavorful salad is easy to mix in the morning and refrigerate until serving with dinner.
    5 from 1 vote
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    Prep Time 2 hrs
    Total Time 2 hrs
    Course Salad
    Cuisine Tex-Mex
    Servings 8 servings
    Calories 274

    Ingredients
      

    Salad

    • 15 oz can black beans, drained and rinsed
    • 15 oz can kidney beans, drained and rinsed
    • 15 oz can pinto beans, drained and rinsed
    • 8.75 oz can corn, drained
    • 1 red onion, chopped

    Dressing

    • ½ cup sugar
    • ⅓ cup oil
    • ¼ cup vinegar
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    Instructions

    • Combine the dressing ingredients and blend well.
    • Mix salad ingredients in a medium bowl and toss with dressing.
    • Refrigerate for at least two hours before serving.

    Nutrition per serving

    Calories: 274 calCarbohydrates: 39 gProtein: 9 gFat: 10 gSodium: 485 mgFiber: 9 gSugar: 15 g
    Southwestern Bean Salad Permalink
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    Tex-Mex Cole Slaw and limes

    Tex-Mex Coleslaw

    A southwestern twist on traditional coleslaw, this Tex-Mex coleslaw is flavored with lime and cilantro.
    5 from 1 vote
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    Prep Time 10 mins
    Chilling Time 2 hrs
    Total Time 2 hrs 10 mins
    Course Salad, Side Dish
    Cuisine Gluten-free, Tex-Mex, Vegetarian
    Servings 6 servings
    Calories 149

    Ingredients
      

    • 1 bag coleslaw mix
    • 3 green onions, sliced
    • ½ cup cilantro, chopped
    • ½ cup mayonnaise
    • 3 tablespoon lime juice
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    Instructions

    • Combine everything in a large bowl and let chill for a few hours before serving.

    Nutrition per serving

    Calories: 149 calCarbohydrates: 5 gProtein: 1 gFat: 14 gSodium: 133 mgFiber: 2 gSugar: 3 g
    Tex-Mex Coleslaw Permalink
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    🗓️ Day 5

      • Vegetable Tortellini Alfredo
      • Garlic Cheese Bread
      • Green Salad
    Plate of cooked tortellini and Alfredo sauce with broccoli and carrots garnished with shredded Parmesan cheese

    Vegetable Tortellini Alfredo

    Cheese tortellini in a creamy Alfredo sauce is a quick and easy dinner when you use quick start ingredients. Easily adapted to your preferences, you can use fresh or frozen tortellini along with your choice of frozen vegetables. If you are short on time, a jar of prepared Alfredo sauce is a quick substitute, or use our homemade Alfredo sauce with just butter, cream, Parmesan cheese, salt, pepper, and a little nutmeg. If fresh vegetables are in season, this is a good way to use them – just steam and add to the pasta instead of frozen vegetables.
    4.50 from 2 votes
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    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 6 servings
    Calories 523

    Ingredients
      

    • 16 oz frozen mixed vegetables of your choice, prepared and kept warm
    • ½ recipe homemade Alfredo sauce, or a jar of prepared sauce
    • 16 oz cheese tortellini, dry, fresh, or frozen
    • ½ cup Parmesan cheese, grated (for garnish)
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    Instructions

    • Prepare tortellini according to package directions. While pasta cooks heat Alfredo sauce and gently fold in vegetables.
    • When heated through, add sauce and vegetable mixture to tortellini and garnish with Parmesan cheese.

    Nutrition per serving

    Calories: 523 calCarbohydrates: 44 gProtein: 20 gFat: 29 gSodium: 867 mgFiber: 5 gSugar: 2 g
    Vegetable Tortellini Alfredo 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.

    List of recipes in meal plan for week 39 (Group 2).
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    Posted by Mary Ann on September 19, 2022; 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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