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    Home / Meal Plans

    Meal Plan for Week 40 (Group 2)

    List of recipes in meal plan for week 40 (Group 2).

    Week 40 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • If you have cooked ground beef in the freezer, use that for the Easy Skillet Ramen on Day 1. If not, consider cooking extra to replenish your freezer stock.
    • Consider making extra pinto beans for the freezer on Day 3.
    • Tortellini Zucchini Soup freezes well, so you might want to make a double or triple batch and use the extra to stock your freezer.

    Day 1

    Easy Skillet RamenBroccoli Salad

    Day 2

    Santa Fe ChickenStovetop Creamed Corn

    Day 3

    Pinto BeansCornbreadGreen Salad

    Day 4

    Tortellini Zucchini SoupItalian Bread

    Day 5

    Slow Cooker Sweet and Sour Chicken over RiceEgg Drop Soup

    List of recipes in meal plan for week 40 (Group 2).

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


    🗓️ Day 1

    • Easy Skillet Ramen
    • Broccoli Salad
    Ground beef, corn, peas, diced tomotoes, and ramen noodles on a white plate.

    Easy Skillet Ramen

    Tomatoes, corn, peas, and ground beef perk up ramen noodles in this easy one-pan dish.
    3.82 from 16 votes
    Print Recipe Add to Collection Go to Collections
    Cook Time 20 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine Asian
    Servings 4 sesrvings
    Calories 467

    Ingredients
      

    • 1 lb ground beef
    • 6 oz Ramen, any flavor
    • 15 oz can diced tomatoes, undrained
    • 15 oz can corn, undrained
    • 1 cup frozen peas
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    Instructions

    • Brown ground beef.
    • Add tomatoes, ramen seasoning packet, corn, and peas. Break up the noodles and add. Add water if needed to cover the noodles.
    • Bring to a boil then cover and reduce heat to low. Simmer 10 minutes or until noodles are fully cooked.

    Nutrition per serving

    Calories: 467 calCarbohydrates: 50 gProtein: 34 gFat: 14 gSodium: 1268 mgFiber: 4 gSugar: 5 g
    Easy Skillet Ramen Permalink
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    Broccoli, shredded cheddar cheese, bacon bits, and mayonnaise in a bowl with a fork.

    Broccoli Salad

    Broccoli Salad is a nice alternative to a side salad. It’s quick and easy when you use the bags of fresh broccoli florets available at the supermarket, but be sure to allow time for the salad to chill.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Chill Time 4 hrs
    Total Time 4 hrs 15 mins
    Course Salad
    Cuisine American
    Servings 6 servings
    Calories 361

    Ingredients
      

    • 3 cups fresh broccoli florets
    • ¾ cup cheddar cheese, shredded
    • 2 Tbsp. onion, chopped
    • ¾ cup mayonnaise
    • ⅓ cup sugar
    • 1 ½ Tbsp. red wine vinegar
    • 6 strips turkey bacon, cooked and crumbled
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    Instructions

    • In a large bowl, combine the first 3 ingredients and set aside.
    • In a medium bowl, mix together the mayo, sugar, and vinegar. Pour over the broccoli mixture and mix gently to coat. Chill for at least 4 hours.
    • Add bacon crumbles just before serving.

    Nutrition per serving

    Calories: 361 calCarbohydrates: 15 gProtein: 9 gFat: 29 gSodium: 601 mgFiber: 1 gSugar: 12 g
    Broccoli Salad Permalink
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    🗓️ Day 2

    • Santa Fe Chicken
    • Stovetop Creamed Corn
    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
    Print Recipe Add to Collection Go to Collections
    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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    Stovetop Creamed Corn

    Stovetop Creamed Corn

    Creamed Corn is a delicious blend of corn kernels and milk, simmered on the stovetop to make a creamy, slightly sweet, classic corn side dish.
    Add to Collection Go to Collections

    Ingredients
     

    • 2 tablespoons Salted Butter
    • ¼ cup Yellow Onion, diced
    • ½ cup Milk
    • 1 tablespoon Flour
    • 5 cups Corn Kernels, frozen, canned, or fresh
    • ¼ teaspoon Salt
    • ⅛ teaspoon Ground black pepper
    • ½ cup heavy whipping cream

    Notes

    Get the instructions and full recipe at Home. Made. Interest.
    Recipe created by Home. Made. Interest.

    🗓️ Day 3

    • Pinto Beans over Cornbread
    • Green Salad
    A spoonful of cooked pinto beans topped with shredded cheddar cheese and cilantro. Below the spoon is a bowl with a handle on a wooden cutting board and there is a yellow and white napkin on the edge of the cutting board. The bowl is full of cooked pinto beans topped with diced onions, shredded cheddar cheese, and cilantro.

    Pinto Beans Over Cornbread

    Pinto beans over cornbread is a frugal, filling, and flavorful meal.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Total Time 5 mins
    Course Main Dish
    Cuisine American, Vegetarian
    Servings 10 servings
    Calories 403

    Ingredients
      

    • 1 pound dry pinto beans, prepared
    • Salt to taste
    • 1 recipe cornbread, prepared
    • ½ onion, chopped
    • ¼ cup cilantro, chopped
    • 1 cup cheddar cheese, shredded
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    Instructions

    • Break apart a piece of cornbread in each bowl and top with hot cooked pinto beans.
    • Season with salt and pepper to taste and garnish with chopped onion, cheddar cheese, and chopped cilantro.

    Nutrition per serving

    Calories: 403 calCarbohydrates: 62 gProtein: 17 gFat: 10 gSodium: 901 mgFiber: 9 gSugar: 11 g
    Pinto Beans Over Cornbread Permalink
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    Sliced cornbread in a round cast iron skillet and piece of cornbread on a plate

    Easy Cornbread with Canned Corn

    Flavor takes center stage in this easy recipe for cornbread with corn kernels. Golden yellow with delicious browned edges from cooking in a cast iron skillet and rich with corn kernels throughout each piece, this cornbread is perfect served on its own with butter or with chili, pinto beans, or soup.
    4.46 from 22 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Bread
    Cuisine American, Southern
    Servings 8 slices
    Calories 286

    Equipment

    preseasoned cast iron skillet
    9" Cast Iron Skillet

    Ingredients
      

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • ¼ cup sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • ¼ cup vegetable oil
    • 1 cup milk
    • 1 large egg
    • 15.25 ounces canned corn, drained
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    Instructions

    • Preheat oven to 425°F.
    • Put half of the vegetable oil in a 9x9x2 cast iron skillet and preheat in oven just long enough to heat oil (be careful not to burn oil or let it smoke). Tip: You can test the preheated oil for readiness by dropping a tiny bit of cornmeal or batter into it. If it sizzles, it is ready.
    • While oil is heating in skillet, mix all remaining ingredients in a bowl.
    • Remove preheated cast iron skillet from oven carefully.
    • Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done. Cornbread is done when a toothpick inserted into the middle comes out with no wet batter (moist crumbs are okay).

    Notes

    One cup of thawed and drained frozen corn may be substituted for the canned corn.

    Nutrition per serving

    Serving: 1 sliceCalories: 286 calCarbohydrates: 42 gProtein: 6 gFat: 10 gSodium: 402 mgFiber: 2 gSugar: 8 gNet Carbohydrates: 40 g
    Easy Cornbread with Canned Corn Permalink
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    🗓️ Day 4

    • Tortellini Zucchini Soup
    • Italian Bread
    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
    Tortellini Zucchini Soup Permalink
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    🗓️ Day 5

    • Slow Cooker Sweet and Sour Chicken over 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
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    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
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    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
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    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
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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 40 (Group 2).
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    Posted by Mary Ann on September 26, 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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