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    Home / Meal Plans

    Meal Plan for Week 42 (Group 1)

    Meal Plan for Week 42 (Group 1): Creamy Garlic Shrimp over Angel Hair Pasta, Beefy Bean Bake, Macaroni and Cheese, Beef Kabobs over Yellow Rice, Pesto Ravioli Bake

    Meal Plan for Week 42 (Group 1): Creamy Garlic Shrimp over Angel Hair Pasta, Beefy Bean Bake, Macaroni and Cheese, Beef Kabobs over Yellow Rice, Pesto Ravioli Bake

    Week 42

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Allow time to marinate the beef on Day 4 and the cucumbers on Day 1.
    • Use your freezer stock of cooked ground beef and onion in the Beefy Black Bean Bake on Day 2, or restock if you need to.
    • Double the macaroni and cheese on Day 3 since we are using it as a main dish. It also freezes well so you could make extra to stock the freezer if you'd like.
    • If you want to stock your freezer, on Day 4 you can double the amount of beef and use a full marinade recipe to freeze the extra beef in the marinade for later use.

    Day 1

    Creamy Garlic Shrimp over Angel Hair PastaSugar Snap PeasCucumber Salad

    Day 2

    Beefy Bean BakeHoney Nut Peaches

    Day 3

    Macaroni and CheeseGreen BeansChopped Apples & Pecans with Poppy Seed Dressing

    Day 4

    Beef Kabobs over Yellow RiceGrilled Asparagus

    Day 5

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


    🗓️ Day 1

    • Creamy Garlic Shrimp over Angel Hair Pasta
    • Sugar Snap Peas
    • Marinated Cucumbers
    Angel hair pasta with alfredo sauce and shrimp, topped with shredded parmesan cheese, on a white plate.

    Creamy Garlic Shrimp with Angel Hair Pasta

    Creamy Garlic Shrimp only takes a quick sauté in a skillet and a jar of your favorite prepared garlic Alfredo sauce to make a flavorful meal in under 15 minutes.
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    Cook Time 15 mins
    Total Time 15 mins
    Course Main Dish
    Cuisine Italian
    Servings 4 servings
    Calories 434

    Ingredients
      

    • 1 tablespoon olive oil
    • 1 lb. peeled and deveined shrimp, thawed
    • ½ teaspoon dill weed
    • 15 oz Garlic Alfredo Sauce
    • ¼ cup chicken broth
    • 8 oz. pkg. angel hair pasta
    • Salt and pepper to taste
    • Parmesan cheese for garnish
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    Instructions

    • Prepare pasta according to package instructions.
    • While pasta is cooking, heat oil in large skillet over medium-high heat.
    • Add shrimp and dill weed.
    • Sauté, stirring occasionally, 3 minutes, or until shrimp turns pink.
    • Add sauce and broth and continue cooking until sauce is heated through.
    • Season, if desired, with salt and ground black pepper.
    • Serve over cooked pasta and garnish, if desired, with grated Parmesan cheese.

    Notes

    If you have more time, you can add a couple of cloves of minced and sautéed garlic to our homemade Alfredo sauce for a “from scratch” version of Creamy Garlic Shrimp.
    Use half the amount of sauce to cut out a portion of the fat and calories. It isn’t as creamy, but the taste is still delicious.

    Nutrition per serving

    Calories: 434 calCarbohydrates: 48 gProtein: 32 gFat: 6 gSodium: 1568 mgFiber: 2 gSugar: 3 g
    Creamy Garlic Shrimp with Angel Hair Pasta Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Sautéed Sugar Snap Peas

    A quick sauté in butter with a dash of sugar is all it takes to make perfect fresh sugar snap peas
    5 from 1 vote
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    Cook Time 10 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 3 servings
    Calories 61

    Ingredients
      

    • 8 oz sugar snap peas, raw
    • 2 teaspoon butter
    • 1 teaspoon sugar
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    Instructions

    • Melt butter in a small fry pan.
    • Add sugar snap peas and cook for a couple of minutes, stirring frequently, until peas are covered with butter.
    • Sprinkle with sugar and continue cooking, stirring frequently, until peas are tendercrisp and bright green.

    Nutrition per serving

    Calories: 61 calCarbohydrates: 7 gProtein: 2 gFat: 3 gSodium: 27 mgFiber: 2 gSugar: 4 g
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Marinated Cucumber Salad

    Marinated cucumber salad is a refreshingly light side dish that's easy to prepare.
    5 from 1 vote
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    Prep Time 15 mins
    Marinating Time 4 hrs
    Total Time 4 hrs 15 mins
    Course Salad, Side Dish
    Cuisine American
    Servings 6 servings
    Calories 26

    Ingredients
      

    • 1 large cucumber, washed and thinly sliced
    • ½ small onion, thinly sliced
    • 1-½ Tbsp. sugar
    • ¼ cup apple cider vinegar
    • 1-2 teaspoon salt
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    Instructions

    • Combine the sugar, vinegar, and salt and mix well.
    • Pour vinegar mixture over sliced cucumber and onion. Cover and refrigerate for at least 4 hours.

    Notes

    1. If the cucumber is large in diameter, slice it in half lengthwise before slicing crosswise.
    2. If you prefer, you can chop/dice the cucumber and onion rather than slice it for a different presentation.
    3. White vinegar can be substituted for apple cider vinegar.
    4. Keeps well in the refrigerator for several days.
     

    Nutrition per serving

    Calories: 26 calCarbohydrates: 6 gProtein: 1 gFat: 1 gSodium: 196 mgFiber: 1 gSugar: 5 g
    Marinated Cucumber Salad Permalink
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    🗓️ Day 2

    • Beefy Bean Bake
    • Honey Nut Peaches
    A tortilla covered with melted cheese, on top of ground beef, black beans, and tomatoes, all on a white plate. A fork is cutting into the tortilla.

    Beefy Bean Bake

    Classic Mexican flavor makes this layered beef and cheese casserole a flavorful dish that only needs a salad to make a complete meal.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Main Dish
    Cuisine Mexican
    Servings 8 servings
    Calories 520

    Ingredients
      

    • 1 ½ lb. ground beef
    • ½ small onion, chopped
    • 15 oz. can black beans, rinsed and drained
    • 16 oz. can diced tomatoes, zesty style
    • 10 oz. can enchilada sauce
    • 1 ½ teaspoon chili powder
    • 1 ½ teaspoon cumin
    • 4 oz. cream cheese, softened
    • 4 oz. can diced green chilies, drained
    • 6 flour tortillas
    • 6 oz. tortilla chips, crumbled
    • 8 oz. Mexican blend cheese, shredded
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    Instructions

    • Preheat oven to 350°F.
    • In a large skillet, cook ground beef and onions until beef is thoroughly cooked and onions are translucent.
    • Add tomatoes, beans, enchilada sauce, and spices and heat through.
    • On each flour tortilla, spread on ⅙ of cream cheese and ⅙ of green chilies; fold the flour tortilla in half.
    • In a 9x13 baking dish, spread half of the meat mixture, then layer the folded tortillas over the meat mixture. Spread the remaining meat mixture over the tortillas. Bake, covered, for 20 minutes.
    • Uncover and sprinkle crumbled tortilla chips over top of meat, followed by the cheese. Bake for an additional 5-10 minutes or until cheese melts.

    Notes

    If you have cooked ground beef and onions in the freezer, use these and skip the first step. If your freezer stock is depleted, this would be a good time to restock.

    Nutrition per serving

    Calories: 520 calCarbohydrates: 43 gProtein: 34 gFat: 24 gSodium: 1192 mgFiber: 7 gSugar: 7 g
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    White plate with peach slices topped with chopped pecans.

    Honey Nut Peaches

    Dress up fresh fruit with this simple recipe. Peaches are in season mid-May to mid-August depending on your location, so summer is the perfect time to take advantage of juicy, ripe peaches.
    No ratings yet
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    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Dessert
    Cuisine American, Gluten-free, Vegetarian
    Servings 4 servings
    Calories 112

    Ingredients
      

    • 3 small peaches, pitted and sliced
    • 3 tablespoon chopped pecans
    • 3 teaspoon honey
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    Instructions

    • Preheat oven to a low broil (if you can't adjust your broil level, plan to place your pan on a lower rack).
    • Place prepared peaches on broiler pan and drizzle with honey.
    • Sprinkle nuts over peaches and place pan in preheated oven for 5 minutes. Serve warm.

    Notes

    Choosing & storing peaches: Choose peaches by looking at the color near the stem, where the peach has not been exposed to as much sun. For yellow peaches, the yellow part should be a golden color; white peaches should be a cream color. There should be no green. Look for firm but not hard fruit unless you plan to eat it immediately (in that case, but soft but not mushy fruit). Store peaches at room temperature until ripe, then move them to the refrigerator to extend their life for a few days. 

    Nutrition per serving

    Calories: 112 calCarbohydrates: 16 gProtein: 2 gFat: 6 gSodium: 1 mgFiber: 2 gSugar: 14 g
    Honey Nut Peaches Permalink
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    🗓️ Day 3

    • Macaroni and Cheese
    • Green Beans
    • Chopped Apples & Pecans with Poppy Seed Dressing
    A single serving of macaroni & cheese with a bread crumb topping with a fork and garnished with fresh thyme

    Macaroni and Cheese

    Homemade macaroni and cheese is worth the effort for the comforting "welcome home" feeling it evokes. This version with a crushed crouton topping is the perfect blend of creamy and crunchy.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Side Dish
    Cuisine American, Vegetarian
    Servings 8 servings
    Calories 324

    Ingredients
      

    • ½ lb. elbow macaroni
    • 1 tablespoon butter
    • 1 egg, beaten
    • 1 teaspoon salt
    • 1 teaspoon dry mustard powder
    • 1 tablespoon hot/ warm water
    • 3 cups shredded cheddar cheese, divided
    • 1 cup milk
    • ½ cup seasoned croutons, crushed
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    Instructions

    • Preheat oven to 350°.
    • Cook macaroni according to package directions; drain thoroughly and return to pan.
    • Stir in butter and egg; mix mustard and salt with water and add to macaroni.
    • Add cheese, reserving ½ cup to sprinkle on the top.
    • Pour into a greased 2 quart casserole dish. Pour milk over noodles and cheese – do not stir it in but distribute evenly. Sprinkle with cheese and croutons.
    • Bake for about 45 minutes or until set and the top is brown.

    Nutrition per serving

    Calories: 324 calCarbohydrates: 25 gProtein: 16 gFat: 18 gSodium: 602 mgFiber: 1 gSugar: 3 g
    Macaroni and Cheese Permalink
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    🗓️ Day 4

    • Beef Kabobs over Yellow Rice
    • Grilled Asparagus
    grilled kabobs of red, yellow, and orange bell pepper pieces alternated with mushrooms, red onion pieces, and marinated beef and layered over yellow rice with grilled asparagus on a white plate with a silver fork

    Beef Kabobs over Yellow Rice

    Kabobs are a great meal for prepping in advance and grilling on a busy night. These colorful beef and vegetable kabobs are seasoned with soy garlic marinade and served over yellow rice for a burst of flavor.
    5 from 1 vote
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    Prep Time 45 mins
    Cook Time 30 mins
    Marinating Time 6 hrs
    Total Time 7 hrs 15 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 401

    Ingredients
      

    • 1.5 lbs. beef sirloin or round, cut into 2” pieces
    • 3 bell peppers, any color, cleaned and cut into quarters
    • 8 oz. whole mushrooms, cleaned and stems removed
    • 2 red onions, quartered & separated into two layer pieces
    • 10 oz. package yellow rice, prepared according to pkg. directions
    • ½ recipe soy garlic beef marinade
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    Instructions

    • Pour the prepared marinade over the beef in a sealable container and marinate for several hours in the refrigerator.
    • Preheat grill to 350ºF.
    • While grill is heating, alternate beef and vegetables on kabob skewers.
    • Grill kabobs until beef is done to your preference.

    Notes

    The nutrition data assumes that only half of the marinade (¼ of the total recipe linked in the ingredients) will be absorbed and the rest will be discarded.
    If you want to marinate the vegetables, you can prepare a full marinade recipe and divide it in half. About 15 minutes prior to grilling, marinate the vegetables since they don't take long to absorb the flavors of the marinade.
    When choosing mushrooms, look for large whole mushrooms so that they are less likely to split when you put them on the skewers.

    Nutrition per serving

    Calories: 401 calCarbohydrates: 48 gProtein: 32 gFat: 9 gSodium: 995 mgFiber: 3 gSugar: 9 g
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    Large bowl of soy marinade being whisked

    Beef Marinade

    This sweet and tangy soy garlic beef marinade is perfect for beef and vegetable kabobs or meatball and pineapple kabobs.
    4.75 from 8 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Total Time 5 mins
    Course Mixes & Seasonings
    Cuisine American
    Servings 1 recipe
    Calories 682

    Ingredients
      

    • ½ cup soy sauce
    • ¼ cup red wine vinegar
    • ½ cup ketchup
    • ¼ cup brown sugar
    • 1 teaspoon garlic powder
    • 2 tablespoon olive oil
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    Instructions

    • Combine marinade ingredients and mix well.
    • Marinate meat for several hours and cook as directed in recipe.

    Notes

    Nutrition data is for entire recipe.

    Nutrition per serving

    Calories: 682 calCarbohydrates: 94 gProtein: 14 gFat: 28 gSodium: 7591 mgFiber: 2 gSugar: 81 g
    Beef Marinade Permalink
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    grilled asparagus on a red serving plate placed on a wood serving tray with a bowl of yellow rice and a tea towel to the side

    Grilled Asparagus

    Grilling brings out the best in fresh, tender asparagus.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 4 servings
    Calories 99

    Ingredients
      

    • 1 lb. fresh asparagus
    • 2 tablespoon olive oil
    • ¼ cup balsamic vinegar, or to taste
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    Instructions

    • Wash asparagus and snap tough ends off.
    • Drizzle with olive oil and balsamic vinegar and marinate for 10 minutes.
    • In order to keep the tips from burning, place a piece of foil under just the tip ends of the asparagus on the grill. Grill until tender, turning regularly, and serve immediately.

    Notes

    This recipe can also be cooked under a broiler, but reverse the foil to placing it on top of the tips instead of underneath.

    Nutrition per serving

    Calories: 99 calCarbohydrates: 7 gProtein: 3 gFat: 7 gSodium: 6 mgFiber: 2 gSugar: 5 g
    Grilled Asparagus Permalink
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    🗓️ Day 5

    • Pesto Ravioli Bake
    • Green Salad
    Ravioli mixed with spaghetti sauce and ricotta cheese on a white plate with a fork.

    Pesto Ravioli

    This easy casserole gives a delicious basil pesto flavor to what is essentially an easy version of lasagna. Switch up the flavors by using different ravioli fillings or even throw in some fresh baby spinach with the spaghetti sauce.
    No ratings yet
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    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine Italian
    Servings 6 servings
    Calories 440

    Ingredients
      

    • 25 oz. fresh or frozen ravioli, flavor of your choice
    • 1 cup ricotta cheese
    • ½ cup prepared pesto sauce
    • 2 cups mozzarella cheese, shredded (divided)
    • ½ cup Parmesan cheese, shredded
    • 24 oz. jar spaghetti sauce
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    Instructions

    • Cook ravioli according to package directions; drain.
    • While ravioli is cooking, mix together ricotta, pesto, 1 ½ cups mozzarella cheese, and ½ cup parmesan cheese in a large bowl until thoroughly blended.
    • Add cooked ravioli and spaghetti sauce. Gently stir.
    • Pour ravioli mixture into a lightly sprayed 9x13 casserole dish. Sprinkle with ½ cup mozzarella cheese and bake at 350°F for about 20 minutes until heated through and cheese has melted.

    Notes

    Beef ravioli used in nutrition data.

    Nutrition per serving

    Calories: 440 calCarbohydrates: 26 gProtein: 22 gFat: 28 gSodium: 1608 mgFiber: 4 gSugar: 9 g
    Pesto Ravioli 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 42 (Group 1): Creamy Garlic Shrimp over Angel Hair Pasta, Beefy Bean Bake, Macaroni and Cheese, Beef Kabobs over Yellow Rice, Pesto Ravioli Bake
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    Posted by Mary Ann on September 29, 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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