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    Home / Meal Plans

    Meal Plan for Week 41 (Group 2)

    Free Meal Plan for Week 41 (Group 2): Slow Cooker Ropa Vieja, Shrimp in Garlic Cream Sauce, Poppy Seed Chicken Casserole, 30 Minute Pasta e Fagioli, Barbecue Roasted Chicken.

    Week 41 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • I've added a dessert this week—it is listed on Day 1, but prepare it whenever you wish.
    • If you have cooked chicken in the freezer, use it in the Poppy Seed Casserole on Day 3.
    • Pasta e Fagioli (Day 4) is an easy 30-minute soup, so if you have any busy days this week you might want to rearrange the meals to have it for dinner when you need a quick and easy dish. It can be made in the crockpot, but add additional broth and do not add the pasta until the last 20 minutes of cooking.
    • If you have leftover chicken on Day 5, shred or chop it and freeze it for use on a barbecue chicken pizza.

    Day 1

    Slow Cooker Ropa ViejaRestaurant-Style Mexican RiceHoney Bun Cake

    Day 2

    Shrimp in Roasted Garlic Cream SauceTomato Squash Bake

    Day 3

    Poppy Seed Chicken CasseroleEasy 15 Minute Microwave Acorn SquashSeasoned Green Beans

    Day 4

    Pasta e FagioliGreen Salad with Italian Dressing

    Day 5

    Barbecue Roasted ChickenBoiled Red PotatoesCreamed Peas

    Free Meal Plan for week 41 (Group 2): Slow Cooker Ropa Vieja, Shrimp in Garlic Cream Sauce, Poppy Seed Chicken Casserole, 30 Minute Pasta e Fagioli, Barbecue Roasted Chicken.

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


    🗓️ Day 1

    • Slow Cooker Ropa Vieja
    • Restaurant Style Mexican Rice
    • Honey Bun Cake
    Ropa Vieja stew on a bed of rice

    Slow Cooker Ropa Vieja

    Slow cooking Ropa Vieja, a flavorful shredded beef and vegetable stew, yields a delicious version of the traditional Cuban recipe. It’s the perfect comfort food when served with rice or warm tortillas.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 6 hrs
    Total Time 6 hrs 10 mins
    Course Main Dish
    Cuisine Cuban, Gluten-free
    Servings 6 servings
    Calories 239

    Ingredients
      

    • 8 ounce can tomato sauce
    • ¼ cup water
    • 2 bay leaves
    • 1 tablespoon apple cider vinegar
    • 2 cloves garlic, minced
    • ¼ teaspoon cumin
    • salt and pepper, to taste
    • 1.5 pounds beef chuck roast, cut into 1-2” cubes
    • 1 medium onion, chopped
    • 1 green bell pepper, chopped
    • 14.5 ounce can diced tomatoes, undrained
    • Fresh cilantro, chopped (optional for garnish)
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    Instructions

    • Combine all the ingredients in a slow cooker.
    • Cover and cook on low until the meat begins to fall apart (about 6 hours). Be mindful of how hot your slow cooker cooks since they all heat differently. Larger volume slow cookers will cook the same amount of food much faster than a smaller volume slow cooker.
    • Garnish with chopped cilantro if desired and serve.

    Notes

    Serve with yellow rice, Restaurant-Style Mexican Rice, or tortillas.
    If you prefer a sweeter version of Ropa Vieja, use a ripe red bell pepper in place of the green bell pepper.
    For richer flavor, add a few tablespoons of tomato paste.

    Nutrition per serving

    Calories: 239 calCarbohydrates: 8 gProtein: 23 gFat: 13 gSodium: 778 mgFiber: 2 gSugar: 5 g
    Slow Cooker Ropa Vieja Permalink
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    Two bowls of Restaurant Style Mexican Rice

    Restaurant Style Mexican Rice

    Liven up plain white rice with deliciously easy restaurant-style Mexican rice. Its aromatic Mexican-style base with the traditional addition of mixed vegetables will have you going back for seconds! Use it alone as a side dish for your favorite Mexican dishes or in place of white rice in burrito wraps or bowls for extra flavor.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine Gluten-free, Mexican
    Servings 6 servings
    Calories 218

    Ingredients
      

    • 1 tablespoon oil
    • 1 ½ cups long-grain white rice
    • 2 cloves garlic, minced
    • ¾ cup diced yellow onion
    • 1 ½ teaspoons cumin
    • 2 tablespoons chicken bouillon
    • 4 ounces tomato sauce
    • 3 ½ cups water
    • ⅔ cup frozen mixed vegetables
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    Instructions

    • In a mesh strainer, rinse the rice until the water runs clear. Drain well.
    • In a large skillet heat oil and add rice. Cook until the rice starts to appear somewhat glossy.
    • Once browned, add garlic, onion, cumin, bouillon, and tomato sauce and stir to mix.
    • Add water and frozen vegetables and stir gently.
    • Bring to a boil, then reduce heat to low and simmer covered until all the liquid is absorbed, about 20 to 25 minutes.

    Notes

    Vegetarian Adaptation: Substitute vegetable soup base or Better Than Bouillon No Chicken Base (affiliate link) for chicken bouillon. The No Chicken Base is the closest flavor to real chicken soup base that I have found, and it really enhances my vegetarian dishes. A beef version (affiliate link) is also available.
    Gluten-free: Some bouillon contains wheat or rye. Check your labels or buy certified GF bouillon.

    Nutrition per serving

    Calories: 218 calCarbohydrates: 43 gProtein: 5 gFat: 3 gSodium: 139 mgFiber: 2 gSugar: 2 g
    Restaurant Style Mexican Rice Permalink
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    Honey Bun Cake

    Honey Bun Cake

    Our Honey Bun Cake is a twist on a classic snack and is super easy to make. The kids will love helping you with this one!
    5 from 2 votes
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    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American, Vegetarian
    Servings 10 servings
    Calories 593

    Ingredients
      

    For the cake:

    • 1 box yellow cake mix
    • 4 eggs
    • 1 cup sour cream
    • ¾ cup oil

    For the swirl mixture:

    • 1 cup brown sugar
    • 2 teaspoons cinnamon

    For the glaze:

    • 2 cup powdered sugar
    • 6 tablespoons milk
    • 1 teaspoons vanilla extract
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    Instructions

    • Heat oven to 325°F.
    • Combine cake mix, eggs, sour cream, and oil (mixture may be slightly lumpy). Set aside.
    • In a separate bowl, mix together the brown sugar and cinnamon, set aside.
    • Pour half of the cake batter into a greased 9 x 13 inch baking dish, spreading the batter out evenly. Add half of the swirl mixture to the top, covering the entire layer of batter. Pour the remaining batter on top, and spread out until even. Top with the rest of the swirl mixture.
    • With a knife, swirl the batter together in a circular motion. Bake for 45-50 minutes, or until cake tests done with a toothpick.
    • To make the glaze, mix together the powdered sugar, milk, and vanilla until glaze is smooth and lump free.
    • Top cake immediately with glaze as soon as it comes out of the oven.
    • Let cool before serving.

    Notes

    You can easily make this gluten-free by using a GF cake mix.

    Nutrition per serving

    Calories: 593 calCarbohydrates: 90 gProtein: 5 gFat: 25 gSodium: 430 mgFiber: 1 gSugar: 68 g
    Honey Bun Cake Permalink
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    🗓️ Day 2

    • Shrimp in Roasted Garlic Cream Sauce
    • Tomato Squash Bake
    Penne pasta topped with shrimp and a garlic cream sauce on a red plate with a fork.

    Shrimp in Roasted Garlic Cream Sauce over Penne Pasta

    Accented by aromatic roasted garlic and sautéed shallots in a light cream sauce, this shrimp and pasta meal will quickly become a family favorite.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Main Dish
    Cuisine Italian
    Servings 6 servings
    Calories 460

    Ingredients
      

    • Oil, as needed
    • 2 shallots, minced
    • ½ cup chicken broth
    • 2 whole garlic bulbs
    • 1 cup milk
    • 1 Tbsp. cornstarch
    • 2 Tbsp. water, room temperature
    • 1 lb. penne pasta
    • 1 lb. frozen raw shrimp, thawed
    • Salt and pepper to taste
    • ¼ cup fresh cilantro, chopped
    • ¾ cup Parmesan cheese
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    Instructions

    Roast the Garlic

    • Preheat oven to 375°F.
    • Cut the garlic bulbs across the top to expose the very top of the cloves.
    • Set the bulbs on a piece of aluminum foil then drizzle with oil and sprinkle with salt and pepper.
    • Close the foil around the garlic tightly and roast for about 45 minutes or until very tender (when done, you should be able to squeeze the garlic out of the head easily; the cloves will be darkened but not burned).
    • Allow to cool, then remove the roasted garlic by gently squeezing it out the top of the head. Set aside.

    Prepare the Pasta and Sauce

    • Cook the penne pasta according to package directions.
    • Meanwhile, heat a small amount of oil in a skillet and add the shallots.
    • Sauté shallots until light brown, add chicken broth and garlic.
    • In a small container, mix the water and cornstarch well.
    • Bring skillet ingredients to a boil and add milk and cornstarch that has been diluted in the water.
    • Place mixture into a blender (or place into a bowl and use an immersion blender) and blend until smooth.
    • Place shrimp in skillet and sauté until done.
    • Add the creamy garlic mixture back to the skillet and season with salt, pepper, and cilantro.
    • Add the cheese and allow to thicken.
    • Serve over prepared penne pasta.

    Notes

    Roasted garlic freezes well, and it’s just as easy to roast a whole panful as it is to roast two bulbs. To freeze, squeeze the cloves out of the bulbs gently and place in a single layer on a pan that will fit in the freezer. Place in freezer until frozen through, then remove from freezer and place together in a freezer container labeled with the date and “Roasted Garlic Cloves.”

    Nutrition per serving

    Calories: 460 calCarbohydrates: 66 gProtein: 32 gFat: 7 gSodium: 885 mgFiber: 3 gSugar: 5 g
    Shrimp in Roasted Garlic Cream Sauce over Penne Pasta Permalink
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    Cooked dish of layered slices of tomatoes, zucchini, yellow squash, and cheese with herbs and spices

    Tomato and Squash Bake

    Colorful, healthy, and full of flavor, Tomato Squash Bake is the perfect way to use a bountiful harvest. The flavor combination of squash and tomatoes with fresh herbs is fabulous, and you can't beat this tomato squash bake for a light and healthy side dish. 
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 30 mins
    Resting Time 10 mins
    Total Time 55 mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 119

    Ingredients
      

    • 1 zucchini
    • 2 yellow squash
    • 4 Roma tomatoes
    • 2 cloves garlic
    • 2 green onions
    • 1 Tbsp. fresh oregano leaves, chopped
    • 1 cup shredded Parmesan cheese
    • salt and pepper, to taste
    • 1 tablespoon olive oil
    • non-stick cooking spray
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    Instructions

    • Wash all vegetables.
    • Mince the garlic and chop the green onions and oregano. Combine in a bowl with the Parmesan cheese and set aside.
    • Slice zucchini and yellow squash and toss with salt and pepper to taste.
    • Prepare a shallow baking dish with non-stick cooking spray.
    • Layer ½ of the zucchini and squash in the prepared baking dish.
    • Slice the tomatoes and layer 2 tomatoes over the squash. Sprinkle with ½ of the Parmesan cheese mixture.
    • Layer with the rest of the squash, tomatoes, and cheese mixture as before. Drizzle with olive oil and sprinkle with salt and pepper.
    • Bake at 400°F for 30 minutes. Allow to sit for 10 minutes then cut into squares and serve.

    Notes

    1. If you do not have access to fresh oregano, you can use 1 tsp. dried oregano.
    2. Vegans and those avoiding dairy can omit the Parmesan cheese or use a dairy-free alternative.
    Adapted from a recipe in Costco Connection magazine.

    Nutrition per serving

    Calories: 119 calCarbohydrates: 8 gProtein: 8 gFat: 7 gSodium: 662 mgFiber: 3 gSugar: 4 g
    Tomato and Squash Bake Permalink
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    🗓️ Day 3

    • Poppy Seed Chicken Casserole
    • Easy 15 Minute Microwave Acorn Squash
    • Seasoned Green Beans
    A black spoon is scooping Poppy Seed Chicken Casserole out of a clear glass casserole dish.

    Poppy Seed Chicken Casserole

    This beloved southern favorite is creamy and delicious, and when you have cooked chicken on hand (which you will if you are following the Secrets of a Busy Cook!) it’s easy to make.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 350

    Ingredients
      

    Filling

    • 2 cups cooked chicken, from freezer or 1 lb. chicken breasts, chopped and sautéed
    • 20 oz condensed cream of chicken soup
    • ½ cup light sour cream
    • 1 sleeve round buttery crackers, crushed
    • 1 Tbsp. poppy seeds

    Topping

    • 1 sleeve round buttery crackers, crushed
    • 2 Tbsp. butter, melted
    • poppy seeds for garnish
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    Instructions

    • Combine chicken, soups, sour cream, 1 sleeve crackers, and 1 Tbsp. poppy seeds in a large bowl. Mix well and transfer to a greased casserole dish.
    • Mix together remaining crackers and melted butter and sprinkle on top. Garnish with poppy seeds.
    • Bake at 325°F for 25 minutes.

    Nutrition per serving

    Calories: 350 calCarbohydrates: 29 gProtein: 14 gFat: 20 gSodium: 870 mgFiber: 1 gSugar: 3 g
    Poppy Seed Chicken Casserole 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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    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
    Print Recipe Add to Collection Go to Collections
    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, then drain excess liquid.
    • 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 4

    • Pasta e Fagioli
    • Green Salad with Italian Dressing
    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
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    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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    🗓️ Day 5

    • Barbecue Roasted Chicken
    • Boiled Red Potatoes
    • Creamed Peas
    Barbecue Roasted Chicken

    Barbecue Roasted Chicken

    This delicious roasted barbecue chicken makes a wonderful meal and is perfect for planned leftovers. Shred leftover chicken and use on Barbecue Chicken Pizza or in barbecue sandwiches (double up and cook two roasters for more leftovers).
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 45 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 10 servings
    Calories 575

    Ingredients
      

    • 5 lb. whole chicken
    • 1 ½ cups barbecue sauce
    • 4 cloves garlic, minced
    • oil as needed
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    Instructions

    • Loosen skin from the chicken on all sides. Coat chicken between the skin and meat with half of the barbecue sauce and all the garlic, distributing as evenly as possible.
    • Tie legs together and place breast side up on a rack in a roasting pan. Drizzle a small amount of oil over the top.
    • Bake at 375°F for about 1 hour to 1 ½ hours or until chicken is cooked through. During the last 15 minutes brush remaining barbecue sauce over the chicken.

    Notes

    Shredded or chopped cooked chicken makes a great shortcut for future meals, so whenever I roast a chicken I freeze the leftover chicken for use in things like pizza topping, barbecue sandwiches, or to use in soups and casseroles.

    Nutrition per serving

    Calories: 575 calCarbohydrates: 17 gProtein: 42 gFat: 35 gSodium: 599 mgSugar: 14 g
    Barbecue Roasted Chicken Permalink
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    Bowl of boiled red potatoes coated in butter and garnished with chopped parsley

    Boiled Red Potatoes with Butter

    Simple but tasty boiled red potatoes are a delicious side for most meat dishes, and leftovers make great mashed potatoes or potato salad.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 15 mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 173

    Ingredients
      

    • 1.5 lbs. small red potatoes, cleaned
    • 2 Tbsp. butter
    • ½ tsp. salt, or to taste
    • 1 Tbsp. fresh parsley, chopped
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    Instructions

    • Boil potatoes until fork tender, about 15 minutes.
    • Drain potatoes and return to pan.
    • Toss with butter and salt to taste.
    • Sprinkle with parsley before serving.

    Nutrition per serving

    Calories: 173 calCarbohydrates: 27 gProtein: 3 gFat: 6 gSodium: 324 mgFiber: 3 gSugar: 2 g
    Boiled Red Potatoes with Butter Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Creamed Peas

    Delicious sweet peas in cream sauce make a pretty side dish, and they only take 10 minutes to make. Add this easy weeknight side to your recipe rotation to easily serve more green vegetables.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Cook Time 10 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 109

    Ingredients
      

    • 2 Tablespoons butter
    • 2 Tablespoons flour
    • 1 cup milk
    • 1 teaspoon sugar
    • ½ teaspoon salt
    • dash pepper
    • 2 cups frozen peas
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    Instructions

    • Melt the butter in a saucepan.
    • Add flour and stir with a whisk for 1 minute, taking care not to brown the flour and butter mixture. Continue stirring constantly and gradually add the milk, salt, pepper, and sugar. Heat to a simmer and continue cooking, stirring constantly, for one minute.
    • Add peas and heat to a simmer. Reduce heat and cover, simmering for 3-5 minutes. Peas should be tender-crisp, so take care not to overcook.

    Nutrition per serving

    Calories: 109 calCarbohydrates: 12 gProtein: 4 gFat: 5 gSodium: 247 mgFiber: 3 gSugar: 5 g
    Creamed Peas 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.

    Free Meal Plan for Week 41 (Group 2): Slow Cooker Ropa Vieja, Shrimp in Garlic Cream Sauce, Poppy Seed Chicken Casserole, 30 Minute Pasta e Fagioli, Barbecue Roasted Chicken.
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    Posted by Mary Ann on October 5, 2022; Updated on March 15, 2023Filed Under: Meal Plans

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