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    Home / Meal Plans

    Meal Plan for Week 43 (Group 1)

    Meal Plan for Week 43 (Group 1): 30 Minute Hash Brown Soup, Grilled Chicken with Garlic Soy Marinade, Creamy Poppy Seed Chicken, Mexican Style Pot Roast, Easy Orecchiette Florentine

    Meal Plan for Week 43 (Group 1): 30 Minute Hash Brown Soup, Grilled Chicken with Garlic Soy Marinade, Creamy Poppy Seed Chicken, Mexican Style Pot Roast, Easy Orecchiette Florentine

    Week 43

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Plan ahead to marinate the chicken for Day 2.
    • Double or triple the Marinated Grilled Chicken on Day 2 to use in Poppy Seed Chicken on Day 3 and Easy Orecchiette Florentine on Day 5. Freeze any extra chicken after Day 5.
    • If you can't find orecchiette pasta, substitute shell pasta.

    Day 1

    30 Minute Hash Brown SoupSpinach Salad

    Day 2

    Grilled Chicken with Garlic Soy MarinadeSeasoned Green BeansSquash Casserole

    Day 3

    Creamy Poppy Seed ChickenSteamed Broccoli

    Day 4

    Mexican Style Pot RoastMexican Style RiceMixed Vegetables

    Day 5

    Easy Orecchiette FlorentineCaesar SaladGreen Peas with Butter

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


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    🗓️ Day 1

    • 30 Minute Hash Brown Soup
    • Spinach Salad
    Potato soup in a brown soup bowl, topped with shredded cheddar cheese and garnished with chopped green onions.

    Hash Brown Potato Soup {30 Minute Recipe}

    Hearty and full of potatoes and cheese, this potato soup with frozen hash browns made on the stove is a super quick recipe without a lot of fuss or mess.
    4.45 from 74 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Soup
    Cuisine American
    Servings 8 servings
    Calories 461

    Equipment

    Immersion Blender
    Immersion Blender

    Ingredients
      

    • 1  onion, chopped
    • 1 tablespoon oil
    • 3 14.5 oz. cans chicken broth
    • 32 ounces bag frozen hash browns, diced, not shredded
    • 10.5 ounces condensed cream of celery soup
    • 10.5 ounces condensed cream of chicken soup
    • 12 ounces evaporated milk
    • 16 ounces shredded cheddar cheese, divided
    • green onions, chopped (for garnish)
    • salt & pepper, to taste
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    Instructions

    • Sauté onion in oil in soup pot.
    • Add broth and bring to boil.
    • Add hash browns and bring to boil.
    • Add soups and evaporated milk, bring to a simmer.
    • Using an immersion blender, blend the soup until it is thickened with a few potato chunks remaining (about 2-3 minutes). Remove blender.
    • Add 3-½ cups cheddar cheese.
    • Heat, stirring frequently, until cheese melts.
    • Season with salt & pepper to taste.
    • Serve garnished with remaining shredded cheddar and green onions.

    Video

    Notes

    1. If you have sautéed onions in the freezer, use the equivalent of 1 onion. If not, consider sautéing a whole bag of onions either while preparing this dish or later when you have more time and freezing them in 1 cup portions. Next time a recipe calls for a sautéed onion, you have it already prepared!
    2. For a vegetarian version of this soup, use vegetable stock in place of chicken broth, and use two cans of cream of celery soup and omit the cream of chicken soup.

    Nutrition per serving

    Calories: 461 calCarbohydrates: 32 gProtein: 21 gFat: 28 gSodium: 1168 mgFiber: 2 gSugar: 6 gNet Carbohydrates: 30 g
    Hash Brown Potato Soup {30 Minute Recipe} Permalink
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    🗓️ Day 2

    • Grilled Chicken with Garlic Soy Marinade (plan ahead to marinate; save leftovers for Days 3 & 5)
    • Seasoned Green Beans
    • Squash Casserole

    Sliced chicken breast on a white plate, garnished with chopped green onions.

    Grilled Chicken with Garlic Soy Marinade

    This tender chicken is as delicious as it is easy to prepare. It is similar to our favorite grilled chicken and is a terrific recipe for cooking in bulk for the freezer. The extra flavor from marinating and grilling will enhance any casseroles, skillet meals, or soups that you add the chicken to.
    5 from 1 vote
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    Prep Time 30 mins
    Cook Time 20 mins
    Marinating time 12 hrs
    Total Time 12 hrs 50 mins
    Course Main Dish
    Servings 6 servings
    Calories 283

    Ingredients
      

    • ⅓ cup vegetable oil
    • 3 tablespoon lemon juice
    • 1 ½ tablespoon soy sauce
    • 2 cloves garlic, finely minced
    • ½ teaspoon dried oregano
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 2 lbs. boneless skinless chicken breasts
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    Instructions

    • Combine all ingredients except chicken in a large mixing bowl and whisk until the marinade is thoroughly combined.
    • Add chicken to the bowl and stir until all chicken is coated in marinade; cover tightly with plastic wrap and refrigerate overnight.
    • Preheat grill to medium heat. Grill the chicken for 6-7 minutes per side, depending on thickness, until the chicken is cooked through (temperature of the thickest part of the chicken should register 165ºF).
    • Remove from grill onto a platter and tent with foil. Let the chicken rest about five minutes before serving.

    Notes

    You can also bake the chicken at 350ºF for about 45 minutes or until temperature reaches 165ºF.
    This is a good recipe for bulk cooking chicken for the freezer, so if your supply is low, plan to double or triple this recipe to restock.

    Nutrition per serving

    Calories: 283 calCarbohydrates: 1 gProtein: 33 gFat: 16 gSodium: 524 mgSugar: 1 g
    Grilled Chicken with Garlic Soy Marinade 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
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    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.
    • 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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    Squash casserole in a clear baking dish

    Squash Casserole

    Squash casserole, filled with carrots, onion, and yellow squash mixed with sour cream and cream of chicken soup and topped with butter stuffing mix, is a southern classic. It pairs well with a simple meat main dish like grilled chicken and is always a hit at potlucks.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 5 mins
    Course Side Dish
    Cuisine American
    Servings 10 servings
    Calories 379

    Ingredients
      

    • 3 pounds yellow summer squash
    • 2 carrots, peeled
    • 1 onion
    • 1 teaspoon salt
    • 1 cup condensed cream of chicken soup
    • 1 cup sour cream
    • 4 ounces diced pimientos, drained
    • ½ cup butter
    • 18 ounces Pepperidge Farm stuffing mix
    • Non-stick cooking spray
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    Instructions

    • Preheat oven to 375°F.
    • Slice squash, carrots, and onion and place in a large sauce pan, sprinkle with salt, and cover with water. Boil until tender. Drain and mix together until well blended; set aside.
    • In a small bowl, mix together soup, sour cream, and pimiento. Add to vegetables and mix well. In a skillet, melt the butter and stir in the stuffing mix.
    • Spray a 9x12 pan with cooking spray. Spread bottom with ½ of the stuffing mixture. Spread the vegetable mixture on the stuffing, then cover with the remaining stuffing mixture.
    • Bake for 45 minutes or until heated through and stuffing is slightly browned.

    Nutrition per serving

    Calories: 379 calCarbohydrates: 49 gProtein: 9 gFat: 17 gSodium: 1198 mgFiber: 4 gSugar: 9 g
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    🗓️ Day 3

    • Creamy Poppy Seed Chicken (use leftover chicken from Day 2)
    • Steamed Broccoli
    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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    🗓️ Day 4

    • Mexican Style Pot Roast
    • Mexican Style Rice
    • Mixed Vegetables

    Sliced pot roast on a white plate and a bed of lettuce, garnished with diced tomatoes.

    Mexican Style Pot Roast

    Put a flavorful twist on traditional pot roast with this delicious Mexican style slow cooker recipe.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 8 hrs
    Total Time 8 hrs 5 mins
    Course Main Dish
    Cuisine Mexican
    Servings 12 servings
    Calories 282

    Ingredients
      

    • 4 lbs. chuck roast
    • 2 beef bouillon cubes
    • 10 oz. can diced tomatoes and green chilies
    • 1 tomato can water (10 oz.)
    • 4 oz. can diced green chilies
    • 2 Tbsp. taco seasoning mix, or 1 envelope purchased taco seasoning
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    Instructions

    • Place all ingredients into a crockpot and cook on low for 8 hours or until tender.

    Nutrition per serving

    Calories: 282 calCarbohydrates: 2 gProtein: 29 gFat: 17 gSodium: 562 mgFiber: 1 gSugar: 1 g
    Mexican Style Pot Roast Permalink
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    Mexican style rice on a plate with two slices of roast beef and diced tomatoes

    Mexican Style Rice

    If you like the rice you get in Mexican restaurants, you’ll love this easy homemade version. Serve it with enchiladas, tacos, burritos, fajitas, and more.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine Mexican
    Servings 6 servings
    Calories 219

    Ingredients
      

    • 1 Tbsp. oil
    • 1 ½ C. long grain white rice
    • 2 cloves garlic, minced
    • 1 very small onion, diced
    • 1 ½ teaspoon cumin
    • 2 Tbsp. chicken bouillon
    • 4 oz. tomato sauce
    • 3 ½ C. water
    • ⅔ C. frozen mixed vegetables
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    Instructions

    • In a large skillet heat oil and add rice to brown slightly. Once browned add garlic, onion, cumin, bouillon and tomato sauce. Stir to mix.
    • Add water then frozen vegetables. Bring to a boil then turn heat to low and simmer until all the liquid is absorbed about 20 to 25 minutes

    Nutrition per serving

    Calories: 219 calCarbohydrates: 43 gProtein: 5 gFat: 3 gSodium: 140 mgFiber: 2 gSugar: 2 g
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    🗓️ Day 5

    • Easy Orecchiette Florentine (use leftover chicken from Day 2)
    • Caesar Salad
    • Green Peas with Butter
    Red square bowl with orecchiette pasta, sliced onion, chopped bacon, roasted bell peppers, cooked spinach, and Alfredo sauce.

    Easy Orecchiette Florentine

    Hearty orecchiette pasta combines with chicken, roasted red peppers, spinach, and Alfredo sauce for a satisfying Italian-style meal.
    5 from 1 vote
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    Cook Time 15 mins
    Total Time 15 mins
    Course Main Dish
    Cuisine Italian
    Servings 6 servings
    Calories 561

    Ingredients
      

    • 1 tablespoon butter
    • 1 onion, sliced
    • 6 slices turkey bacon, cooked & chopped
    • 12 oz jar roasted red bell peppers, sliced
    • 1 lb bag orecchiette pasta
    • 1-½ cups cooked chicken
    • 1 bag baby spinach
    • 15 oz jar Alfredo sauce
    • Freshly grated Parmesan cheese for garnish, optional
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    Instructions

    • Cook pasta according to package instructions.
    • While pasta is cooking, melt butter in a large fry pan. Sauté onion and chopped turkey bacon in butter until onion is translucent and tender.
    • Add roasted bell peppers, cooked chicken, and entire bag of spinach and cook over medium heat until spinach is wilted.
    • By now your pasta should be done. Drain and rinse, then add pasta to pan with vegetables and chicken.
    • Pour the Alfredo sauce over all and stir until coated.
    • Heat through, garnish with Parmesan cheese, and serve immediately.

    Notes

    If you don't have orecchiette pasta, you can use shell pasta, but orecchiette is worth searching out. I find that Lidl and Aldi often carry it, and even Walmart sometimes stocks it in the Sam's Choice brand.

    Nutrition per serving

    Calories: 561 calCarbohydrates: 64 gProtein: 27 gFat: 21 gSodium: 1643 mgFiber: 4 gSugar: 4 g
    Easy Orecchiette Florentine 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 43 (Group 1): 30 Minute Hash Brown Soup, Grilled Chicken with Garlic Soy Marinade, Creamy Poppy Seed Chicken, Mexican Style Pot Roast, Easy Orecchiette Florentine
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    More Meal Plans

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    Posted by Mary Ann on October 5, 2021Filed Under: Meal Plans

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