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    Home / Meal Plans

    Meal Plan for Week 42 (Group 2)

    List of recipes in Meal Plan 42 (Group 2).

    Week 42 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.
    • You can change the quiche on Day 2 to mozzarella and spinach or Swiss and mushrooms.
    • The biscuits on Day 2 make enough to freeze a batch. You can freeze them as is or make up some breakfast sandwiches to freeze.
    • Save the Greek Chicken leftovers on Day 3 to use in the Asian Chicken Pita Pockets on Day 5.
    • Penne Pasta Bake on Day 4 is freezer friendly so plan to double it and put the extra one in the freezer. If you have time, this would be a good time to cook extra ground beef to stock the freezer as well.

    Day 1

    Barley Lentil SoupHard RollsLayered Pound Cake with Chocolate Cool Whip Frosting

    Day 2

    Crustless Vegetable QuicheApple SlicesButtermilk Biscuits

    Day 3

    Crockpot Greek ChickenBaked RiceBalsamic Grilled Vegetables

    Day 4

    Freezer-Friendly Penne Pasta BakeGreen Salad

    Day 5

    Asian-Inspired Chicken Pita PocketsAsian Cole Slaw

    List of recipes in Meal Plan 42 (Group 2).

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


    🗓️ Day 1

    • Barley Lentil Soup
    • Hard Rolls
    • Layered Pound Cake with Chocolate Cool Whip Frosting
    Soup with barley, lentils, carrots, tomatoes, and broth in a white bowl

    Barley Lentil Soup

    This hearty legume soup with fresh vegetables is a comforting and delicious cool weather meal.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 20 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 50 mins
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 290

    Ingredients
      

    • 8 sun-dried tomatoes, rehydrated, drained, and chopped
    • 3 tablespoon olive oil
    • 2 onions, chopped
    • 4 garlic cloves, minced
    • 3 carrots, sliced
    • 4 celery stalks, sliced
    • 1 red bell pepper, chopped
    • 2 teaspoon dried basil
    • 1 teaspoon oregano, dried and crumbled
    • 70 oz. vegetable broth, plus more for thinning as desired
    • 28 oz. can whole tomatoes
    • 2 tablespoon tomato paste
    • 1 cup pearl barley
    • 1 cup dried lentils
    • salt and pepper to taste
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    Instructions

    • Heat oil in a large Dutch oven over medium high heat. Add onions and sauté until translucent.
    • Add next 7 ingredients and cook until bell pepper just softens (about 6 minutes).
    • Mix in the broth, tomatoes and tomato paste. Bring to a boil, stir in barley and lentils.
    • Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 ½ hours.
    • Thin soup to desired consistency with additional broth, and season with salt and pepper before serving.

    Nutrition per serving

    Serving: 1 BowlCalories: 290 calCarbohydrates: 46 gProtein: 14 gFat: 7 gSodium: 1125 mgFiber: 14 gSugar: 7 g
    Barley Lentil Soup Permalink
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    pound cake with layers of chocolate hazelnut cream frosted with chocolate cool whip frosting on a plate garnished with raspberries

    Layered Pound Cake with Chocolate Cool Whip Frosting

    Chocolate hazelnut spread between layers of pound cake topped with light and fluffy chocolate Cool Whip frosting is a perfect holiday dessert.
    4.50 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 20 mins
    Total Time 20 mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 384

    Ingredients
      

    • 1 prepared pound cake
    • ½ cup chocolate hazelnut spread, like Nutella
    • 2 tablespoon shaved chocolate, for garnish (optional)
    • ½ cup raspberries, for garnish (optional)

    Frosting

    • 3.9 oz instant chocolate pudding mix
    • 1 cup cold whole milk
    • 8 oz. Cool Whip, thawed
    • ¼ cup powdered sugar, or to taste
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    Instructions

    Frosting

    • In a small bowl, combine instant pudding and milk and mix with a hand mixer on low for about a minute.
    • Gently fold in Cool Whip until well mixed. If mixture is not as sweet as preferred, gently mix in powdered sugar to taste. Set aside.

    Cake

    • Slice pound cake horizontally into 3 layers.
    • Spread first layer with ¼ cup Nutella spread.
    • Add the second layer and spread with remaining ¼ cup Nutella spread.
    • Place final layer on top and frost entire cake with the chocolate Cool Whip frosting.
    • Sprinkle top with shaved chocolate, if desired. Refrigerate until ready to serve.

    Nutrition per serving

    Calories: 384 calCarbohydrates: 61 gProtein: 5 gFat: 13 gSodium: 440 mgFiber: 2 gSugar: 47 g
    Layered Pound Cake with Chocolate Cool Whip Frosting Permalink
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    🗓️ Day 2

    • Crustless Vegetable Quiche
    • Apple Slices
    • 3 Ingredient Buttermilk Biscuits
    Crustless broccoli and cheese quiche

    Crustless Vegetable Quiche

    We’ve used broccoli and cheddar in this delicious and easy crustless quiche, but you can substitute different cheeses or vegetables to use what you have. Try it this way or with spinach and mozzarella cheese or mushrooms and Swiss.
    4.43 from 7 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Main Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 283

    Ingredients
      

    • 8 eggs, beaten
    • 10 oz pkg frozen chopped broccoli, cooked, drained and chopped
    • 1 C. cheddar cheese, shredded
    • Salt and pepper to taste
    • 1 C. milk
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    Instructions

    • Combine eggs, milk, salt, and pepper. Stir in broccoli/spinach and cheese. Pour into a greased 8 inch pie pan that has 2 inch sides.
    • Bake at 350°F about 40-50 minutes or until a knife inserted in the center comes out clean.

    Notes

    For spinach quiche, use 1 (10 oz) pkg. frozen spinach, defrosted, with the water squeezed out, or use sliced sautéed mushrooms and Swiss cheese for an entirely different flavor.

    Nutrition per serving

    Calories: 283 calCarbohydrates: 6 gProtein: 20 gFat: 20 gSodium: 361 mgFiber: 1 gSugar: 3 g
    Crustless Vegetable Quiche Permalink
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    Biscuit cut in half with butter on one half and fruit preserves on the other half on a yellow and white plate

    Easy Buttermilk Biscuits

    These 3 ingredient buttermilk biscuits from scratch yield consistent, delicious results.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 25 mins
    Cook Time 15 mins
    Total Time 40 mins
    Course Bread, Breakfast
    Cuisine American, Vegetarian
    Servings 20 biscuits
    Calories 135

    Ingredients
      

    • 4 cups self-rising flour
    • ½ cup butter, softened
    • 1-½ cups buttermilk
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    Instructions

    • Combine flour and butter, cutting with a fork or using a mixer.
    • Stir in buttermilk and mix well. Add more flour if too wet, more buttermilk if too dry.
    • When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter.
    • Bake the biscuits on cookie sheet at 475° until brown, about 15 minutes (time will vary based on thickness).

    Notes

    If you do not have self-rising flour, you can make your own by combining 4 cups all-purpose flour with 2 Tbsp. baking powder and 1 tsp. salt.
    Freezing Buttermilk Biscuits
    You can freeze the biscuits either cooked or uncooked.
    To freeze uncooked, place the biscuits in a single layer on a cookie sheet or other flat pan and put in the freezer for a few hours or until frozen. When frozen, place the biscuits into a dated freezer container for later use.
    To freeze cooked biscuits, place biscuits into a dated freezer container for later use.
    If assembling breakfast sandwiches for the freezer, slice cooked biscuits and fill as desired. Wrap each biscuit with freezer wrap and place biscuits in a freezer container. 
    To cook frozen biscuits:
    If cooking thawed biscuits, follow normal cooking instructions.
    To cook frozen biscuits, extend cooking time to about 25 minutes (cooking time will vary with thickness).
    If reheating cooked biscuits, bake at 350ºF for about 20-25 minutes or until hot. If biscuits begin to brown too much, cover with foil for remaining cooking time.
    To reheat breakfast sandwiches, wrap breakfast sandwich in a paper towel and heat in microwave for 2 minutes, then flip over and heat for an additional 1-2 minutes until heated through.

    Nutrition per serving

    Serving: 1 biscuitCalories: 135 calCarbohydrates: 18 gProtein: 3 gFat: 5 gSodium: 47 mgFiber: 1 gSugar: 1 g
    Easy Buttermilk Biscuits Permalink
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    🗓️ Day 3

    • Crockpot Greek Chicken
    • Baked Rice
    • Balsamic Grilled Vegetables
    Whole roasted chicken with a dried rosemary and minced garlic rub on a white plate, garnished with lemon slices and parsley.

    Greek Chicken

    This easy crockpot Greek chicken recipe is a good way to make chicken to restock the freezer, and it can also be made in the air fryer. It makes a delicious meal and freezes well to use in recipes calling for cooked chicken.
    4.67 from 3 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 6 hrs
    Total Time 6 hrs 15 mins
    Course Main Dish
    Cuisine Gluten-free, Mediterranean
    Servings 8 servings
    Calories 330

    Ingredients
      

    • 5 lbs whole roasting chicken, rinsed and patted dry
    • 2 tablespoon olive oil
    • 2 tablespoon fresh rosemary or 2 tsp  dried
    • 3 teaspoon garlic, minced
    • 1 lemon
    • 1 teaspoon salt
    • ½ teaspoon pepper
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    Instructions

    • Rinse chicken and pat dry.
    • Cut lemon and squeeze juice into a small bowl. Add oil, rosemary, and garlic to lemon juice. Place lemon pieces into chicken cavity.

    Crockpot Greek Chicken Instructions

    • Lightly spray slow cooker with non-stick cooking spray. Place prepared chicken in slow cooker.
    • Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
    • Cover; cook on low for 6 hours or until internal chicken temperature reaches 165°F.
    • Remove chicken from slow cooker onto serving platter; allow to sit for 5 minutes before slicing.

    Air Fryer Greek Chicken Instructions

    • Prepare the chicken as directed.
    • [Depending the style of your air fryer basket, you may need to brush the chicken with the dressing before putting it in the basket, but if possible put the chicken in the basket and then brush it with the dressing (it's less messy that way).]
    • Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
    • Spray the fry basket with cooking spray and place chicken into the basket with the legs facing down.
    • Air fry chicken at 330 degrees for 30 minutes.
    • Flip chicken. Continue cooking for 20 more minutes (or more as needed based on the size of your chicken) at 330 degrees Fahrenheit or until internal temperature of chicken is 165 degrees.

    Nutrition per serving

    Calories: 330 calCarbohydrates: 2 gProtein: 26 gFat: 24 gSodium: 387 mgFiber: 1 gSugar: 1 g
    Greek Chicken Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Baked Rice

    Richly flavored with French onion soup and beef consommé, this delicious rice bake is a family favorite. It makes an easy side dish for roasts, steak, and burgers.
    5 from 3 votes
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    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 171

    Ingredients
      

    • 10.5 ounces condensed cream of mushroom soup
    • 10.5 ounces canned beef consommé
    • 10.5 ounces canned French onion soup
    • 2 cups instant rice
    • 4 tablespoons butter, melted
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    Instructions

    • Combine all ingredients in a baking dish. Bake at 350°F for 30 minutes until bubbly and heated through.

    Nutrition per serving

    Calories: 171 calCarbohydrates: 21 gProtein: 4 gFat: 7 gSodium: 646 mgFiber: 1 gSugar: 1 g
    Baked Rice Permalink
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    Balsamic grilled vegetables

    Balsamic Grilled Vegetables

    Grilled vegetables are almost universally loved and are easy to prepare with little clean-up.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 155

    Ingredients
      

    • 2 red bell peppers, chopped into 1" pieces
    • 2 zucchini, thickly sliced
    • 1 onion, quartered and pulled apart
    • 16 oz. package of whole mushrooms, cleaned
    • ¾ cup Balsamic vinegar
    • ¼ cup olive oil
    • Salt and pepper to taste
    • Italian seasoning to taste
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    Instructions

    • Mix all vegetables together with Balsamic vinegar, olive oil, and seasonings. Grill over medium-high heat for about 20 minutes or until vegetables are tender.

    Nutrition per serving

    Calories: 155 calCarbohydrates: 14 gProtein: 4 gFat: 10 gSodium: 19 mgFiber: 3 gSugar: 10 g
    Balsamic Grilled Vegetables Permalink
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    🗓️ Day 4

    • Freezer-Friendly Penne Pasta Bake
    • Green Salad
    Side view of penne pasta bake topped with melted cheese in a glass pan with a spoonful scooped out and held toward the camera

    Freezer-Friendly Penne Pasta Bake

    Let go of the ordinary with the distinctive flavor of our delicious freezer-friendly Penne Pasta Bake! Traditional red sauce is replaced with a creamy combination of brown gravy, spaghetti sauce, and half & half and flavored with garlic, herbs, and cheese.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Course Main Dish
    Cuisine Italian
    Servings 8 servings
    Calories 357

    Ingredients
      

    • 2 tablespoon olive oil
    • 1 lb. ground beef, browned
    • 3 cloves garlic, minced
    • ¾ cup spaghetti sauce
    • ¾ cup brown gravy
    • ½ cup half and half
    • ¼ cup Parmesan cheese, shredded
    • 1 teaspoon oregano
    • ½ teaspoon rosemary
    • salt and pepper to taste
    • 12 oz. penne pasta
    • 1 cup mozzarella cheese, shredded
    • non-stick cooking spray
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    Instructions

    • Preheat oven to 350°F.
    • Cook pasta according to package directions.
    • While pasta is cooking, sauté garlic in oil over low heat for 1-2 minutes in a large fry pan.
    • Add all remaining ingredients except mozzarella cheese and pasta and simmer for 10 minutes.
    • Add pasta and mix gently. Pour mixture into a prepared baking dish and sprinkle the top with mozzarella cheese.
    • Bake at 350°F for 25 minutes.

    Notes

    This pasta dish freezes well so you may want to double the ingredients on your shopping list and make an extra pan for the freezer. Prepare your recipe for the freezer, but do not bake. Wrap with foil or freezer paper and label with "Penne Pasta Bake: Thaw and bake at 350°F for 25 minutes."

    Nutrition per serving

    Calories: 357 calCarbohydrates: 36 gProtein: 23 gFat: 13 gSodium: 428 mgFiber: 2 gSugar: 3 g
    Freezer-Friendly Penne Pasta Bake Permalink
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    🗓️ Day 5

    • Asian-Inspired Chicken Pita Pockets
    • Asian Cole Slaw
    Diced chicken in a lettuce-lined pita on a white plate

    Asian-Inspired Chicken Pita Pockets

    These Asian-Inspired Chicken Pita Pockets are a fun, healthy way to use leftover chicken.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Total Time 10 mins
    Course Main Dish
    Cuisine Asian
    Servings 4 servings
    Calories 181

    Ingredients
      

    • 2 cups cooked boneless, skinless chicken breasts
    • ½ cup water chestnuts, diced
    • ½ cup green onion, sliced
    • 2 tablespoon rice vinegar
    • 2 tablespoon garlic, minced
    • 2 tablespoon soy sauce
    • 1 ½ teaspoon sesame oil
    • 2 7 inch whole wheat pita pockets, cut in half crosswise
    • 4 lettuce leaves
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    Instructions

    • Combine cooked chopped chicken, water chestnuts, green onions, and garlic in a large bowl.
    • In a separate small bowl, combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.
    • Line each pita half with 1 lettuce leaf; spoon chicken mixture evenly into pita halves.

    Nutrition per serving

    Calories: 181 calCarbohydrates: 22 gProtein: 10 gFat: 6 gSodium: 658 mgFiber: 4 gSugar: 2 g
    Asian-Inspired Chicken Pita Pockets 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
    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
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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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    🧾 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 42 (Group 2).
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    Posted by Mary Ann on October 12, 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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