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    Home / Meal Plans

    Meal Plan for Week 41 (Group 1)

    Meal Plan for Week 41 (Group 1): Creole Chicken over Rice, Loaded Baked Potatoes, Mongolian Beef over Rice, Lemon Rosemary Chicken, Pasta E Fagioli

    Meal Plan for Week 41 (Group 1): Creole Chicken over Rice, Loaded Baked Potatoes, Mongolian Beef over Rice, Lemon Rosemary Chicken, Pasta E Fagioli

    Week 41

    Notes for this week

    • Leftover Creole Chicken would make a good topping for Loaded Baked Potatoes.
    • Save time by making extra rice on Day 1 to use with Mongolian Beef on Day 3.
    • Mongolian Beef on Day 3 needs to marinate and should be prepared the night before.
    • Lemon Rosemary Chicken makes delicious leftovers that can be used in a variety of recipes, so it's a good recipe to double.

    Day 1

    Creole Chicken in Green Chili Cream SauceRoasted Okra & OnionsRice

    Day 2

    Loaded Baked PotatoesSpinach & Garlic Sautéed in Butter

    Day 3

    Mongolian BeefAsian Cole SlawRice

    Day 4

    Lemon Rosemary ChickenEasy Microwave Acorn SquashSlow Simmered Green Beans with Butter

    Day 5

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


    🗓️ Day 1

    • Creole Chicken in Green Chili Cream Sauce
    • Roasted Okra
    • Rice
    Chicken with chili cream sauce on a bed of rice on a white plate. There is a fork at the top of the plate.

    Creole Chicken in Green Chili Cream Sauce

    This somewhat spicy stove top chicken dish is a flavorful and attractive dish that can be adjusted based on your preferences—if you prefer less spice, use tomatoes instead of green chilies, or cut the creole seasoning in half. If you like your creole dishes to be smokin' hot, add some cayenne pepper or double the amount of green chilies.
    5 from 2 votes
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    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine Creole
    Servings 6 servings
    Calories 290

    Ingredients
      

    • 1.5 lbs. chicken breasts, thawed
    • 3 Tbsp. olive oil
    • ½ cup onion, chopped
    • ½ cup green pepper, chopped
    • 2 Tbsp. flour
    • 2 tsp. Creole seasoning, like Tony Cachere’s
    • 1-½ tsp. chicken bouillon granules
    • 1-½ cups milk
    • 1- 4 oz. can diced green chilies, diced
    • 1 tsp. lemon juice
    • ¼ cup sour cream
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    Instructions

    • Heat 2 Tbsp. olive oil in a large fry pan and sauté chicken on each side until browned. Continue cooking over medium heat until chicken is cooked through.
    • In a separate pan, cook pepper and onion in remaining olive oil until tender.
    • Add flour and stir for 1 minute. Add the creole seasoning, bouillon, and green chilies and cook for an additional minute, stirring constantly.
    • Add milk a little at a time, stirring constantly between each addition. When sauce is starting to thicken, add lemon juice and sour cream and stir gently until sour cream is melted and mixture is hot. Keep warm until chicken is cooked.
    • When chicken is cooked, pour sauce over chicken and serve.

    Notes

    Using thin-sliced breasts makes cooking this stovetop chicken recipe easier.
    Creole chicken is delicious served over rice.

    Nutrition per serving

    Calories: 290 calCarbohydrates: 11 gProtein: 27 gFat: 15 gSodium: 524 mgFiber: 2 gSugar: 5 g
    Creole Chicken in Green Chili Cream Sauce Permalink
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    A serving bowl of roasted okra and onions with tongs beside a smaller bowl of okra.

    Roasted Okra and Onions

    Roasting brings out the sweetness of okra and onions in this deliciously easy side dish. Even the most die-hard opponents of trying okra will be pleasantly surprised with the sweet flavor of Roasted Okra and Onions, and pairing it with homemade Horseradish Cream Sauce will have everyone wanting a second helping. Our one-pan roasting method with parchment paper doesn’t even leave a pan to be washed.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 4 servings
    Calories 208

    Equipment

    parchment paper
    Parchment Paper
    15x21 baking sheet pan
    15x21 Baking Sheet Pan
    Santoku knife.
    Santoku Knife
    cutting board.
    Cutting board

    Ingredients
      

    • 2 pounds fresh okra
    • 1 large yellow onion, sliced
    • Salt and freshly ground pepper to taste
    • 2 tablespoon vegetable oil
    • ⅓ cup Horseradish Cream Sauce, optional
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    Instructions

    • Preheat oven to 400ºF.
    • Rinse the okra and let dry.
    • Cut the stem end of the okra off and discard, then cut the okra in half lengthwise.
    • Place the onion and okra slices on the parchment paper-lined baking pan and drizzle oil on top.
    • Mix well until vegetables are coated in oil and arrange in a single layer on the parchment paper.
    • Sprinkle with salt and freshly ground pepper to taste.
    • Roast for about 15-20 minutes, checking for doneness starting at about 12 minutes. The cooking time will vary with the size of the okra and whether you are able to spread them out in a single layer. Vegetables will be browned on the edges and tender but not soft when ready.
    • Serve alone or with Horseradish Cream Sauce.

    Nutrition per serving

    Calories: 208 calCarbohydrates: 20 gProtein: 5 gFat: 14 gSodium: 648 mgFiber: 8 gSugar: 5 g
    Roasted Okra and Onions Permalink
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    A bowl of roasted okra and onions beside a small cup of horseradish sauce.

    Horseradish Cream Sauce

    Deliciously sharp, slightly sour, and pleasantly creamy, Horseradish Cream Sauce is perfect for serving with roasted okra or broccoli, grilled asparagus, or roast beef.
    5 from 1 vote
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    Cook Time 15 mins
    Total Time 15 mins
    Course Sauce
    Cuisine American
    Servings 9 servings
    Calories 77

    Ingredients
      

    • ¾ cup heavy whipping cream
    • 2 Tbsp. sour cream
    • 2 tsp. grated horseradish (reduce amount if using fresh horseradish, starting with half and increasing to taste)
    • ½ tsp. lemon juice
    • 1 Tbsp. white cooking wine
    • ¼ tsp. salt
    • ¼ tsp. black pepper
    • ⅛ tsp. ground ginger
    • ¼ tsp. Worcestershire sauce
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    Instructions

    • Combine all ingredients in a medium sauce pan over medium heat and whisk until well-mixed. When sauce is almost at a simmer, reduce heat to avoid boiling.
    • Cook, stirring occasionally, until sauce is thickened to your preference. Serve hot as a sauce or cold as a condiment

    Nutrition per serving

    Calories: 77 calCarbohydrates: 1 gProtein: 1 gFat: 8 gSodium: 65 mgFiber: 1 gSugar: 1 g
    Horseradish Cream Sauce Permalink
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    🗓️ Day 2

    • Loaded Baked Potatoes
    • Spinach & Garlic Sautéed in Butter
    Baked potato topped with chili, shredded cheddar cheese, diced tomatoes, sour cream, and diced green onions, with shredded cheese and diced tomatoes are on the counter around the potato.

    Loaded Baked Potatoes

    Baked potatoes are an easy meal that allows everyone to dress their own potato the way they like it.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 6 potatoes
    Calories 282

    Ingredients
      

    • 6 large baking potatoes, or as many as you need
    • 15 oz can chili, heated
    • shredded cheddar cheese
    • salt and pepper
    • vegetable oil for coating
    • Optional ingredients: sour cream, green onions, tomatoes
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    Instructions

    • Coat potatoes with oil. Coat with coarsely ground salt and pepper and cook using the method of your choice below.
    • Cut open and slightly mash insides of potatoes (leave insides in potato). Top with chili, cheese and any other garnishes you choose.

    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.

    Instant Pot Method:

    • A Mindful Mom has Instant Pot instructions for baked potatoes.

    Notes

    This recipe is for chili & cheese baked potatoes, but there are endless options for other toppings. Try topping potatoes with broccoli and cheese, chili and green onions, butter and sour cream, shredded chicken and salsa, jalapenos and cream cheese, or any other combination.
    One of the best ways to save money on your grocery bill is to reduce food waste, and loaded potatoes are a good time to take advantage of leftovers in your refrigerator by adding them with complementary condiments as toppings.
    Nutrition facts use chili with beans and 1 tablespoon shredded cheddar cheese. Other toppings not included in calculation.

    Nutrition per serving

    Calories: 282 calCarbohydrates: 47 gProtein: 11 gFat: 7 gSodium: 433 mgFiber: 6 gSugar: 2 g
    Loaded Baked Potatoes Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Sautéed Spinach and Garlic

    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine Gluten-free, Vegetarian
    Servings 4 servings
    Calories 42

    Ingredients
      

    • 1-½ Tbsp. butter
    • 16 oz. fresh baby spinach, washed and dried
    • 2-3 cloves garlic, minced
    • Salt to taste
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    Instructions

    • Melt butter in a skillet and sauté minced garlic for a couple of minutes.
    • Add spinach and stir it into the garlic just until it starts to wilt. Add salt and serve.

    Nutrition per serving

    Calories: 42 calCarbohydrates: 5 gProtein: 3 gFat: 2 gSodium: 394 mgFiber: 2 gSugar: 1 g
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    🗓️ Day 3

    • Mongolian Beef
    • Asian Cole Slaw
    • Rice
    Sliced steak with a sauce on a bed of rice with chopsticks in the foreground.

    Mongolian Beef Stir Fry

    Beef marinated overnight in delicious soy marinade packs tons of flavor when stir fried with ginger, garlic, and scallions in this quick and easy recipe.
    No ratings yet
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    Prep Time 20 mins
    Cook Time 15 mins
    Marinating Time 10 hrs
    Total Time 10 hrs 35 mins
    Course Main Dish
    Cuisine Asian
    Servings 8 servings
    Calories 286

    Ingredients
      

    • 2 lbs. boneless sirloin steak, sliced into ½–inch strips
    • 6 tablespoon vegetable oil
    • 2 scallions
    • 1 tsp. fresh ginger, peeled & finely chopped
    • 1 clove garlic, minced
    • 2 tablespoon soy sauce
    • 1 recipe marinade, see below

    Marinade:

    • 2 tablespoon vegetable oil
    • 2 tablespoon cornstarch
    • 2 teaspoon salt
    • 2 teaspoon sugar
    • 2 tablespoon soy sauce
    • dash of pepper
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    Instructions

    Marinate Beef

    • Trim the fat from the beef and cut into ½-inch strips. Place in shallow baking dish. In mixing bowl, mix together marinade ingredients and pour over the beef. Marinate overnight.

    Cook Beef

    • Cut scallions into small pieces.
    • Heat 6 tablespoon oil in a skillet or wok over high heat. Carefully add ginger, garlic, and beef to heated oil. Stir fry until browned.
    • Add remaining soy sauce; stir until beef is completely covered.
    • Add scallions and stir-fry for 1 minute more. Serve with rice or lo mein noodles.

    Nutrition per serving

    Calories: 286 calCarbohydrates: 4 gProtein: 25 gFat: 19 gSodium: 940 mgFiber: 1 gSugar: 1 g
    Mongolian Beef Stir Fry Permalink
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    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
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    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
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    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
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    🗓️ Day 4

    • Lemon Rosemary Chicken
    • Easy Acorn Squash
    • Slow Simmered Green Beans with Butter
    slices of roasted chicken garnished with fresh rosemary and lemon slices on a white plate

    Lemon Rosemary Chicken

    This beautiful roast chicken is delicious as well as attractive. The seasoned butter rub means it browns nicely without drying out.
    5 from 1 vote
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    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    Resting Time 5 mins
    Total Time 2 hrs 5 mins
    Course Main Dish
    Cuisine American
    Servings 8 sesrvings
    Calories 223

    Ingredients
      

    • 1 large whole roaster
    • 1 tablespoon butter, softened
    • 1 tablespoon rosemary
    • 1 teaspoon garlic, minced
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 1 lemon
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    Instructions

    • Preheat oven to 400°.
    • Clean chicken and remove anything in the cavity. Pat dry.
    • In a small bowl, mix together everything except chicken and lemon. Rub the butter mixture over entire chicken.
    • Cut the lemon in half, and slightly squeeze the juice from one half over top of chicken. Put both lemon halves inside chicken cavity.
    • Place chicken on a roasting rack in a roaster and roast for about 1 hour, basting 2-3 times. Cover with foil and roast an additional 30-45 minutes, basting 1-2 times, until internal temperatures reach 165°. Let chicken sit for about 5 minutes before carving.

    Notes

    Use leftover chicken for restocking your freezer.

    Nutrition per serving

    Calories: 223 calCarbohydrates: 2 gProtein: 18 gFat: 16 gSodium: 225 mgFiber: 1 gSugar: 1 g
    Lemon Rosemary Chicken Permalink
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    Candied acorn squash with a spoon

    Microwave Acorn Squash

    Microwave acorn squash with butter and cinnamon-sugar is a super easy side dish or dessert that your family will love! Even picky eaters love the sweet, buttery topping and tender squash.
    4.48 from 34 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 2 servings
    Calories 140

    Ingredients
      

    • 1 acorn squash
    • 2 teaspoons brown sugar or honey
    • dash of cinnamon and/or nutmeg
    • 2 teaspoons butter
    • dash of salt
    • 2 tablespoons water, for steaming
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    Instructions

    • Wash acorn squash, cut in half lengthwise; scrape out seeds.
      1 acorn squash
    • Place squash cut side down into a glass baking dish containing 2 tablespoons water.
      2 tablespoons water
    • Cook in microwave until squash is tender, about 6 minutes. (Cooking time depends on your microwave strength and the number of squash you are cooking; this recipe was tested using one squash—two halves—in a 1600 watt microwave.)
    • Remove from microwave, turn squash right side up in same dish.
    • Into each hollow, place butter, brown sugar, cinnamon, and salt. Cook in microwave until butter mixture is bubbly, about 2-4 minutes. Serve hot.
      2 teaspoons brown sugar or honey, dash of cinnamon and/or nutmeg, 2 teaspoons butter, dash of salt
    • Cook in microwave until butter mixture is bubbly. Serve hot.

    Video

    Notes

    One squash makes enough for two people, so just adjust the number of squash to be half the number of servings you want.
    Oven acorn squash instructions:
    You can make roasted or baked squash in the oven if you prefer—skip the steaming step and put it face down on a baking sheet with shallow sides, and cook it in a preheated  375ºF oven for about 30-40 minutes (or until the insides are tender when pricked with a fork) Remove and turn skin side down and fill the hollow with the butter, sugar, and cinnamon. Cook until butter is melted and bubbling, about 15 more minutes.
    Microwave sliced acorn squash instructions:
    To make sliced acorn squash in the microwave, clean the acorn squash as directed, then slice each squash half crosswise into 1" thick slices. Steam the slices in a microwave steamer until tender, then brush with the butter and sprinkle the other toppings on top before heating briefly again as directed.

    Nutrition per serving

    Serving: 0.5 squashCalories: 140 calCarbohydrates: 27 gProtein: 2 gFat: 4 gSodium: 43 mgFiber: 3 gSugar: 5 g
    Microwave Acorn Squash Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Slow Simmered Green Beans

    Make the most of canned green beans by slow-simmering them in butter.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 4 hrs
    Total Time 4 hrs 5 mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 123

    Ingredients
      

    • 38 ounces Blue Lake green beans, canned
    • 4 tablespoons butter
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    Instructions

    • Place undrained green beans into a pot and add the butter.
    • Heat to a simmer, then reduce to low and cook for about 4 hours, adding water if necessary.

    Nutrition per serving

    Calories: 123 calCarbohydrates: 13 gProtein: 3 gFat: 8 gSodium: 77 mgFiber: 5 gSugar: 6 g
    Slow Simmered Green Beans Permalink
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    🗓️ Day 5

    • Pasta E Fagioli
    • Baguette
    • Green Salad
    Cast iron skillet with Pasta e Fagioli, a soup made with pasta,tomatoes, chopped celery and onion, cannellini beans, and tomato sauce.

    Pasta e Fagioli

    Pasta e Fagioli is an easy 30 minute soup that is full of Italian flavor and accented with ditalini, orzo, or other small pasta cooked al dente.
    4.75 from 4 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 6 servings
    Calories 231

    Ingredients
      

    • 1 tablespoon olive oil
    • 2 stalks celery, chopped
    • 1 large onion, chopped
    • 3 cloves garlic, minced
    • 2 teaspoon dried parsley
    • 1 teaspoon Italian seasoning
    • ¼ teaspoon crushed red pepper flakes
    • salt to taste
    • 14.5 oz. vegetable or chicken broth
    • 29 oz. fire-roasted tomatoes
    • 8 oz. can tomato sauce
    • 1 cup ditalini, orzo, or other small pasta
    • 15 oz. can cannellini beans, with liquid
    • shredded Parmesan cheese, if desired
    • fresh parsley, for garnish if desired
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    Instructions

    • In a large saucepan, heat oil over medium heat. Sauté celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt until onion is translucent, about 5 minutes.
    • Add chicken broth, tomatoes, and tomato sauce. Simmer on low 15 to 20 minutes.
    • Add pasta and cook 7-10 minutes until pasta is al dente. Add undrained beans. Mix thoroughly and continue cooking until heated through.
    • Sprinkle shredded Parmesan cheese and fresh parsely on top if desired and serve.

    Notes

    Pasta e Fagioli can be made in the crockpot, but add additional broth and do not add the pasta until the last 20 minutes of cooking.
    You can substitute other vegetables, legumes, or pasta if you wish, making this a good recipe to use what you have on hand.

    Nutrition per serving

    Calories: 231 calCarbohydrates: 44 gProtein: 10 gFat: 3 gSodium: 841 mgFiber: 6 gSugar: 7 g
    Pasta e Fagioli 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.

    Meal Plan for Week 41 (Group 1): Creole Chicken over Rice, Loaded Baked Potatoes, Mongolian Beef over Rice, Lemon Rosemary Chicken, Pasta E Fagioli
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    Posted by Mary Ann on September 20, 2021; 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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