• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Add Salt & Serve
  • Our
    Recipes
  • Meal
    Plans
  • Busy Cook's
    Secrets
  • Your Recipe
    Collections

  • About
  • Member
    Login
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Meal Plans
  • Your Collections
  • Secrets of a Busy Cook
  • Subscribe
  • Bulk Cooking
  • About
  • Contact
  • Your Purchases
  • Facebook Group
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Meal Plans

    Meal Plan for Week 4 (Group 1)

    Meal Plan for Week 4 (Group 1): Easy Cashew Chicken, Serve Your Own taco Bar, Sweet & Sour Chicken, Stuffed Shells, Creamy Chicken Enchiladas

    Meal Plan for Week 4 (Group 1): Easy Cashew Chicken, Serve Your Own taco Bar, Sweet & Sour Chicken, Stuffed Shells, Creamy Chicken Enchiladas

    Week 4 Summary

    Notes for this week

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

    • This week’s menu features chicken more than once, so to save time it is a good idea to bulk cook your chicken for both Monday and Friday at the same time. It takes less time to sauté 4 cups of chicken once than to sauté 2 cups twice.

    Day 1

    Sandy’s Easy Cashew Chicken DishAsian SlawSliced Pineapple

    Day 2

    Taco BarSouthwestern Bean SaladSpanish Rice

    Day 3

    Sweet and Sour ChickenWhite RiceEgg Drop Soup

    Day 4

    Stuffed ShellsSaladItalian Bread

    Day 5

    Creamy Chicken EnchiladasRefried BeansSalad
    Jump to:
    • 🗓️ Day 1
    • 🗓️ Day 2
    • 🗓️ Day 3
    • 🗓️ Day 4
    • 🗓️ Day 5
    • 🧾 Create a shopping list
    • 📌 Pin this meal plan


    🗓️ Day 1

    • Sandy’s Easy Cashew Chicken Dish
    • Asian Slaw
    • Sliced Pineapple
    Chopped chicken with red peppers and mushrooms in a creamy sauce over white rice and garnished with chow mein noodles

    Sandy's Easy Cashew Chicken Recipe

    This quick and easy recipe is a great way to use cooked chicken from the freezer. If you use bulk cooked chicken, prep is minimal and since everything is already cooked, it only takes 20-25 minutes from start to finish.
    No ratings yet
    Print Recipe Add to Collection Go to Collections
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine Chinese
    Servings 4 servings
    Calories 210

    Ingredients
      

    • 2 cups chicken, cubed and sautéed
    • 1 onion, chopped and sautéed
    • 4 oz roasted red peppers, drained and sliced
    • 10.5 oz condensed cream of mushroom soup
    • ½ cup water
    • Soy sauce to taste
    • Black pepper to taste
    • ½ cup cashew nuts, chopped or whole
    • 1 can chow mien noodles, separated
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375°F.
    • In a medium bowl, mix together cooked chicken, sautéed onion, drained red peppers, soup, water, nuts, and ½ of the chow mien noodles.
    • Pour mixture into lightly greased casserole dish. Bake 15 minutes.
    • Sprinkle remaining ½ of chow mien noodles over the top and continue baking for 5 more minutes. Serve over rice.

    Nutrition per serving

    Calories: 210 calCarbohydrates: 13 gProtein: 12 gFat: 13 gSodium: 940 mgFiber: 1 gSugar: 2 g
    Sandy's Easy Cashew Chicken Recipe Permalink
    Pin Recipe Share
    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Asian Cole Slaw

    Bag mixes and a homemade dressing make this easy salad quick to make but fresh and tasty.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Total Time 10 mins
    Course Salad
    Cuisine Chinese
    Servings 10
    Calories 13

    Ingredients
      

    • 1 bag broccoli slaw
    • 1 bag coleslaw mix
    • 3 green onions
    • ⅓ C rice wine vinegar
    • 1 Tbsp. soy sauce
    • 1 teaspoon sugar
    • 1 teaspoon oil
    • 1 teaspoon sesame oil
    • Chopped fresh cilantro to taste
    • Peanuts, chopped, to taste
    Prevent your screen from going dark

    Instructions

    • In a large bowl toss broccoli slaw, green onions, cilantro, and coleslaw mix together.
    • In a small bowl combine vinegar, soy sauce, sugar, and both oils.
    • Toss salad with the dressing and garnish with peanuts.

    Nutrition per serving

    Calories: 13 calCarbohydrates: 1 gProtein: 1 gFat: 1 gSodium: 83 mgFiber: 1 gSugar: 1 g
    Asian Cole Slaw Permalink
    Pin Recipe Share

    🗓️ Day 2

    • Taco Bar
    • Southwestern Bean Salad
    • Spanish Rice
    Tacos with shredded lettuce, grated cheese, and chopped tomatoes

    Taco Bar

    Tacos are a quick and easy meal that can be made traditional style with ground beef, or can be updated with chicken, shrimp, or even beans based on your preferences and what you have on hand. Cook and season the meat, then serve with all of the condiments taco bar style so that each person can make their own.
    No ratings yet
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 12 tacos
    Calories 130

    Ingredients
      

    • 1 lb. ground beef
    • 2 Tbsp. taco seasoning mix
    • 12 tortillas or taco shells
    • ½ cup Cheddar cheese
    • Lettuce, optional
    • Tomatoes, optional
    • Salsa, optional
    • Sour cream, optional
    Prevent your screen from going dark

    Instructions

    • Cook ground beef with taco seasoning mix as directed on package. Serve seasoned beef with remaining ingredients as a make your own taco bar.

    Notes

    Optional toppings not included in calorie calculation.

    Nutrition per serving

    Calories: 130 calCarbohydrates: 8 gProtein: 10 gFat: 6 gSodium: 328 mgFiber: 1 gSugar: 1 g
    Taco Bar Permalink
    Pin Recipe Share
    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
    Print Recipe Add to Collection Go to Collections
    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
    Prevent your screen from going dark

    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
    Pin Recipe Share

    🗓️ Day 3

    • Sweet and Sour Chicken
    • White Rice
    • Egg Drop Soup
    Chunks of cooked chicken, pinapple, carrots, and peppers served over white rice

    Slow Cooker Sweet and Sour Chicken

    This slow cooker Asian style chicken recipe rewards a little prep time in the morning with big returns at dinner time.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 10 hrs
    Total Time 10 hrs 15 mins
    Course Main Dish
    Cuisine Chinese
    Servings 6 servings
    Calories 496

    Ingredients
      

    • 1 cup carrot, chopped
    • 1 cup green pepper, chopped
    • 1 cup onion, quartered
    • 2 tablespoon tapioca, quick cooking
    • 1-½ lbs boneless skinless chicken breasts, cut into bite sized pieces
    • 8 oz can pineapple chunks
    • ⅓ cup brown sugar, packed
    • ⅓ cup red wine vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon chicken bouillon
    • ½ teaspoon garlic powder
    • 2 tablespoon fresh ginger, minced
    • 1 teaspoon cilantro, dried
    • 3 cups rice, cooked and kept warm
    Prevent your screen from going dark

    Instructions

    • Place vegetables in the bottom of a slow cooker.
    • Sprinkle tapioca over the vegetables. Place chicken on top of the vegetables.
    • Combine all other ingredients except rice in a small bowl. Pour over chicken.
    • Cover slow cooker and cook on low for 8-10 hours. Serve over rice.

    Nutrition per serving

    Calories: 496 calCarbohydrates: 102 gProtein: 16 gFat: 2 gSodium: 241 mgFiber: 3 gSugar: 20 g
    Slow Cooker Sweet and Sour Chicken Permalink
    Pin Recipe Share
    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Egg Drop Soup

    I learned this quick and easy egg drop soup recipe when I was living in Japan. It's good for a light appetizer or a comfort food when you have a cold.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Soup
    Cuisine Asian, Gluten-free
    Servings 3
    Calories 55

    Ingredients
      

    • 3 C. chicken broth
    • 1 green onion with top, chopped
    • 1 teaspoon salt
    • dash of pepper
    • 2 eggs, slightly beaten
    Prevent your screen from going dark

    Instructions

    • Bring broth to a boil in a medium saucepan. Add salt and pepper.
    • In a small bowl, beat eggs and add onions to beaten eggs.
    • Pour eggs into boiling broth slowly, stirring with fork so that egg forms into ribbons. Soup is ready when egg is cooked.

    Nutrition per serving

    Calories: 55 calCarbohydrates: 2 gProtein: 5 gFat: 3 gSodium: 1683 mgFiber: 1 gSugar: 1 g
    Egg Drop Soup Permalink
    Pin Recipe Share

    🗓️ Day 4

    • Stuffed Shells
    • Salad
    • Italian Bread
    Stuffed Shells

    Stuffed Shells

    These stuffed shells with ricotta, Parmesan, and mozzarella cheese make an easy weeknight meal.
    No ratings yet
    Print Recipe Add to Collection Go to Collections
    Prep Time 40 mins
    Cook Time 30 mins
    Total Time 1 hr 10 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 6
    Calories 633

    Ingredients
      

    • 16 oz box jumbo pasta shells or manicotti
    • 28 oz jar marinara sauce
    • 3 cups Ricotta cheese
    • ½ cup Parmesan cheese
    • 1 egg
    • 2 tablespoon parsley
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 4 cups Mozzarella cheese, shredded
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350°F. Cook pasta according to package directions.
    • In a medium sized bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper together until thoroughly blended. Stuff shells or manicotti with cheese mixture.
    • Place stuffed shells in a 13" x 9" baking dish lightly coated with non-stick cooking spray. Spoon marinara sauce over each shell; sprinkle with mozzarella cheese. Bake for 20-30 minutes or until bubbly.

    Nutrition per serving

    Calories: 633 calCarbohydrates: 36 gProtein: 40 gFat: 36 gSodium: 1798 mgFiber: 3 gSugar: 7 g
    Stuffed Shells Permalink
    Pin Recipe Share

    🗓️ Day 5

    • White Chicken Enchiladas
    • Refried Beans
    • Salad
    Pan of cooked enchiladad covered in melted cheese

    Creamy Chicken Enchiladas

    This Creamy Chicken Enchilada dish is perfect for sharing with a group. When you take it to your next potluck, though, be prepared for all the recipe requests!
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 30 mins
    Cook Time 25 mins
    Total Time 55 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 6
    Calories 432

    Ingredients
      

    • 2 cups shredded or chopped cooked chicken
    • 1 condensed cream of chicken soup
    • 1 can chicken broth
    • 8 oz. sour cream
    • 1 onion, chopped & sautéed
    • 1 bell pepper, chopped & sautéed (any color)
    • 2 Tbsp. vegetable oil
    • 1 can diced tomatoes and green chilies, drained
    • 1 can diced green chilies, drained
    • ½ tsp. cumin
    • Adobo or garlic salt
    • 6 flour tortillas, 8"
    • 2 cups Mexican blend cheese, shredded
    • non-stick cooking spray
    Prevent your screen from going dark

    Instructions

    • Chop and sauté the onion and bell pepper in the vegetable oil.
    • Combine soup, chicken broth, and sour cream. Set aside ½ of this mixture for the sauce if you like to add sauce on top; if not keep all of it together for filling.
    • To the remaining mixture add chicken, sautéed onion and pepper, chilies, Rotel, and spices to taste. Add half of the cheese.
    • Place ½ cup of chicken mixture onto each tortilla, roll up, and place the tortillas seam side down in a 9x12 pan.
    • If you reserved half the sauce, pour it over enchiladas now.
    • Sprinkle remaining cheese over enchiladas.
    • Cook at 350°F for about 25 minutes or until bubbly.

    Notes

    You can make these enchiladas two ways: smothered in white creamy sauce reserved from the filling or use all of the filling mixture inside the enchiladas with no sauce on top.
    Although this recipe instructs you to sauté the peppers and onions, if you are using the Secrets of a Busy Cook, you will have prepared onions, peppers, and chicken in your freezer to use in this recipe. The principle of preparing frequently used ingredients in bulk saves lots of time in the evening, but doesn't add much time on the front end. When you are cooking onions for a meal, cook up a whole bag instead of just one, then freeze the rest. If you do this often with common ingredients, your time in the kitchen will be much more efficient.

    Nutrition per serving

    Calories: 432 calCarbohydrates: 20 gProtein: 24 gFat: 28 gSodium: 560 mgFiber: 2 gSugar: 4 g
    Creamy Chicken Enchiladas Permalink
    Pin Recipe Share

    🧾 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 4 (Group 1): Easy Cashew Chicken, Serve Your Own taco Bar, Sweet & Sour Chicken, Stuffed Shells, Creamy Chicken Enchiladas

    Meal Plan for Week 4 (Group 1): Easy Cashew Chicken, Serve Your Own taco Bar, Sweet & Sour Chicken, Stuffed Shells, Creamy Chicken Enchiladas
    Share on Facebook Share on Pinterest Share on Email

    Posted by Mary Ann on January 8, 2021; Updated on March 15, 2023Filed Under: Meal Plans

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Add Salt & Serve!

    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

    • Recipes
    • Meal Plans

    Member area →

    Footer

    ↑ back to top

    As featured on

    As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach Add Salt & Serve (formerly Menus4Moms) © 2000–2023 Kelley Media, Ltd. All rights reserved.
    Contact | About | Member Login | For the Media | Terms / Disclaimers | Privacy | Refund Policy | Sitemap | DMCA | Accessibility | Do Not Sell My Information
    As an Amazon Associate Add Salt & Serve earns from qualifying purchases.