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    Home / Meal Plans

    Meal Plan for Week 43 (Group 2)

    Week 43 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Cheesy Spirals on Day 2 makes extra for the freezer.
    • For quick prep, use cooked ground beef and sautéed onions from the freezer in the Oven-Baked Italian Hamburger Pie on Day 3.
    • Used cooked chicken from the freezer in the Savory Chicken and Mushroom Bake on Day 4.
    • Plan ahead to allow time to soak the beans for the soup on Day 5.

    Day 1

    Homemade Pimento Cheese SandwichesApple, Grape & Walnut SaladBaked Apple Bars

    Day 2

    Cheesy SpiralsCaprese Salad

    Day 3

    Oven-Baked Italian Hamburger PieSourdough Bread

    Day 4

    Savory Chicken and Mushroom BakeSautéed Zucchini and OnionsSugar Snap Peas

    Day 5

    Black Bean SoupGreen SaladTortilla Chips & Salsa

    List of recipes in Week 43 meal plan.

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


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    🗓️ Day 1

    • Homemade Pimento Cheese Sandwiches
    • Apple, Grape & Walnut Salad
    • Baked Apple Bars with Walnuts and Cinnamon
    Homemade Pimento Cheese in a green and white bowl, garnished with a sprig of parsley. There is an unpackaged loaf of sliced bread at the top of the photo.

    Homemade Pimento Cheese

    Serve cold with crackers or as a sandwich, or serve melted on toasted hearty bread slices for a delectable meal.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 12 servings
    Calories 190

    Ingredients
      

    • 1 cup shredded sharp cheddar cheese
    • 2 cups shredded Colby Jack cheese
    • ½ cup mayonnaise plus more as needed, Duke's is really the only choice for the best pimento cheese!
    • 4 oz. jar diced pimientos, drained
    • dash ground cayenne pepper
    • salt & pepper to taste
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    Instructions

    • In a medium size bowl, mix the cheeses and the mayonnaise until well blended. Add additional mayonnaise as needed for a creamy consistency.
    • Add the diced pimentos and mix well. Season with ground cayenne pepper, salt, and black pepper to taste. Refrigerate leftovers.

    Nutrition per serving

    Calories: 190 calCarbohydrates: 1 gProtein: 8 gFat: 17 gSodium: 252 mgFiber: 1 gSugar: 1 g
    Homemade Pimento Cheese Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Apple, Grape, and Walnut Salad

    Creamy vanilla dressing makes this combination of apples, grapes, and walnuts a refreshing salad. It’s perfect for serving as a side dish or a snack.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Dessert, Side Dish, Snack
    Cuisine American
    Servings 4 servings
    Calories 364

    Ingredients
      

    • 3 Granny Smith apples, washed, cored, and sliced
    • 2 cups red grapes, washed and pulled from the stems
    • ½ cup chopped walnuts
    • 8 oz. vanilla yogurt
    • ½ cup cream cheese, softened
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    Instructions

    • Blend together yogurt and cream cheese with a mixer until smooth. Set aside.
    • Combine fruit and nuts and serve with vanilla yogurt mixture.

    Nutrition per serving

    Calories: 364 calCarbohydrates: 44 gProtein: 8 gFat: 20 gSodium: 132 mgFiber: 5 gSugar: 35 g
    Apple, Grape, and Walnut Salad Permalink
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    An Apple Walnut Bar

    Baked Apple Bars with Walnuts and Cinnamon

    This easy fall dessert has all the flavor of apple pie without all the work. With a thin, crunchy top layer and a rich apple-cinnamon flavor complemented by the crunch of walnuts, it is fabulous alone or à la mode.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 9 bars
    Calories 299

    Ingredients
      

    • ½ cup butter, melted
    • 1 cup granulated sugar
    • 1 egg
    • 2 medium Granny Smith apples, cored, peeled, and chopped (about 1 ½ cups)
    • ½ cup walnuts
    • 1 cup all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ tablespoon ground cinnamon
    • Nonstick cooking spray
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    Instructions

    • Spray a 9 inch square baking pan with nonstick cooking spray.
    • In a large bowl, beat the butter, sugar, and egg.
    • Stir in apples and nuts.
    • Add flour, baking soda, baking powder, salt and cinnamon. Mix gently (expect this batter to be thick).
    • Pour/spoon batter into the baking dish and spread out until even.
    • Bake at 350°F for 45-50 minutes or until a toothpick comes out clean.

    Nutrition per serving

    Calories: 299 calCarbohydrates: 40 gProtein: 3 gFat: 15 gSodium: 224 mgFiber: 2 gSugar: 27 g
    Baked Apple Bars with Walnuts and Cinnamon Permalink
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    🗓️ Day 2

    • Cheesy Spirals
    • Caprese Salad
    Spiral pasta with ground beef in a tomato cheese sauce

    Cheesy Spiral Pasta

    Cheesy, tomatoey, beefy... this easy casserole for the freezer is satisfying and delicious. It's quick to put together and makes two pans - one for dinner and one for the freezer.
    4.60 from 5 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Total Time 55 minutes mins
    Course Main Dish
    Cuisine American
    Servings 12 servings
    Calories 410

    Ingredients
      

    • 16 oz. pasta spirals
    • 2 lbs cooked ground beef
    • 28 oz. spaghetti sauce
    • 10.5 oz condensed cheddar cheese soup, undiluted
    • 1 tsp. black pepper
    • 1 ½ tsp. Italian seasoning
    • 2 cups shredded mozzarella cheese
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    Instructions

    • Cook pasta spirals according to package instructions, slightly undercooking. Drain and rinse; return to pan.
    • Add cooked ground beef, spaghetti sauce, cheddar cheese soup, pepper, and Italian seasoning. Cook over low heat, stirring regularly, until well mixed. Remove from heat and stir in shredded mozzarella cheese.
    • Spray 1- 9"x12" pan and 1- 8"x8" pan with non-stick cooking spray and pour mixture into pans. Bake the larger pan at 350°F for 30-40 minutes or until bubbly.
    • Wrap the smaller pan for the freezer and label as "Cheese Spirals: Thaw. Bake at 350°F for 30 minutes or until heated through."

    Notes

    If you have a smaller family and prefer to cook in smaller batches, you can probably get 3- 8"x8" pans out of this recipe instead of 1- 9"x12" pan and 1- 8"x8" pan.
    For the freezer: Label as "Cheesy Spiral Pasta: Thaw. Bake at 350°F for 30 minutes or until heated through."

    Nutrition per serving

    Calories: 410 calCarbohydrates: 35 gProtein: 29 gFat: 17 gSodium: 656 mgFiber: 3 gSugar: 4 g
    Cheesy Spiral Pasta Permalink
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    Caprese Salad with Balsamic Vinegar

    Caprese Salad with Balsamic Vinegar

    Caprese salad is a wonderful way to enjoy ripe, fresh from the vine tomatoes. Fresh basil, fresh mozzarella cheese, and juicy, delicious tomatoes are a perfect summer combination. 
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Side Dish
    Cuisine Gluten-free, Italian, Vegetarian
    Servings 6 servings
    Calories 239

    Ingredients
      

    • 16 oz. fresh mozzarella cheese, sliced
    • 2 ripe tomatoes in the same diameter as the mozzarella, sliced
    • ½ cup fresh basil
    • 2 Tbsp. balsamic vinegar, or balsamic glaze
    • Salt and pepper, to taste
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    Instructions

    • Either alternate lengthwise or stack slices of mozzarella cheese, tomato, and fresh basil.
    • Sprinkle with salt and pepper then drizzle with Balsamic vinegar. Serve immediately.

    Notes

    Make sure to use very ripe (but not overripe) tomatoes at room temperature.
    Good quality fresh mozzarella cheese, usually found near the deli or imported cheese, is important.
    Alternating the slices lengthwise makes a beautiful presentation for the table while stacking 1 slice of each is easy to serve and makes sure that each bite has a drizzle of tangy balsamic vinegar.
    Classic Caprese salad does not use balsamic vinegar, so this is optional. If you have good quality tomatoes and cheese, you may want to omit it.

    Nutrition per serving

    Calories: 239 calCarbohydrates: 4 gProtein: 17 gFat: 17 gSodium: 865 mgFiber: 1 gSugar: 3 g
    Caprese Salad with Balsamic Vinegar Permalink
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    🗓️ Day 3

    • Oven-Baked Italian Hamburger Pie
    • Sourdough Bread
    Hamburger pie topped with mashed potatoes

    Oven-Baked Italian Hamburger Pie

    Rich with Italian-seasoned tomato and beef flavor, this easy hamburger pie makes a delicious and easy meal that even beginner cooks can make. If you have cooked ground beef and onion in the freezer, it practically makes itself.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 minutes mins
    Cook Time 40 minutes mins
    Total Time 45 minutes mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 278

    Ingredients
      

    • 1 pound ground beef
    • 1 small onion, chopped
    • 1 ½ cups frozen mixed vegetables, thawed
    • ¼ cup water
    • 10 ounce can condensed tomato soup
    • 1 teaspoon Worcestershire sauce
    • Italian seasoning to taste
    • 3 cups prepared mashed potatoes, for topping
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    Instructions

    • Preheat oven to 375°F.
    • In a large oven-proof skillet, cook ground beef and onion until done.
    • Add vegetables and water to skillet and stir to mix.
    • Stir in soup, Worcestershire sauce, and Italian seasoning.
    • Top with mashed potatoes.
    • Bake at 375°F for 25-30 minutes or until hot and bubbly.

    Notes

    • Leftover roast beef can be substituted for the ground beef.
    • Add a can of drained fire-roasted tomatoes or a couple of tablespoons of tomato paste for an even richer flavor.

    Nutrition per serving

    Calories: 278 calCarbohydrates: 40 gProtein: 21 gFat: 4 gSodium: 292 mgFiber: 5 gSugar: 6 g
    Oven-Baked Italian Hamburger Pie Permalink
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    🗓️ Day 4

    • Savory Chicken and Mushroom Bake
    • Sautéed Zucchini and Onions
    • Sugar Snap Peas
    A dish of Savory Chicken and Mushroom Bake

    Savory Chicken and Mushroom Bake

    Savory Chicken and Mushroom Bake is a perfectly easy combination of chicken, mushrooms, and pasta in a creamy sauce with a tangy Parmesan topping. It’s a great meal for using up leftover chicken without a lot of prep.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 440

    Ingredients
      

    • ½ cup butter
    • ⅓ cup flour
    • 2 cups chicken broth
    • 1 cup milk
    • 4 ounce can sliced mushrooms, drained
    • salt and pepper to taste
    • 8 ounces egg noodles, cooked
    • 2 cups cooked chicken, cubed
    • ⅓ cup grated Parmesan cheese
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    Instructions

    • Heat oven to 350°F.
    • Make a white sauce by melting butter, then adding flour, stirring until smooth. Gradually add milk and broth, stirring constantly.
    • Add seasonings and mushrooms and mix well.
    • Combine chicken, cooked noodles, and prepared sauce.
    • Place in an ungreased 9 x 13 inch baking dish and top with Parmesan cheese. Bake at 350°F for about 45 minutes.

    Nutrition per serving

    Calories: 440 calCarbohydrates: 35 gProtein: 22 gFat: 23 gSodium: 568 mgFiber: 2 gSugar: 3 g
    Savory Chicken and Mushroom Bake Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Pan Sautéed Squash and Onions

    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 53

    Ingredients
      

    • 2 yellow squash or zucchini, sliced
    • 1 onion, sliced
    • 1 tablespoon butter
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    Instructions

    • Melt butter in a large skillet
    • Sauté squash and onion in butter until tendercrisp.

    Nutrition per serving

    Calories: 53 calCarbohydrates: 6 gProtein: 2 gFat: 3 gSodium: 34 mgFiber: 1 gSugar: 4 g
    Pan Sautéed Squash and Onions 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
    Print Recipe Add to Collection Go to Collections
    Cook Time 10 minutes mins
    Total Time 10 minutes 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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    🗓️ Day 5

    • Black Bean Soup
    • Green Salad
    • Tortillas
    A white bowl with Black Bean Soup garnished with sour cream, diced tomatoes, diced red onion, and fresh cilantro

    Black Bean Soup

    Black beans are one of my favorite beans – they go well with corn and tomatoes in cold salads as well as hot sides, but the king of all black bean recipes is black bean soup.
    5 from 3 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 5 minutes mins
    Course Main Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 339

    Ingredients
      

    • 1 lb. prepared dried black beans, ⅔ cup liquid reserved
    • 28 oz vegetable broth (or 2 tablespoons + 1 teaspoon no chicken soup base with 28 ounces of water)
    • 1 onion, diced
    • 1 bell pepper, diced
    • 2 Tbsp. oil
    • 10 oz tomatoes and green chilies, drained
    • 3 cloves garlic, minced
    • 1-2 tsp. cumin
    • 1 tsp. salt
    • 2 tsp. black pepper, freshly ground
    • 2 tsp. lime juice
    • Sour cream, chopped tomatoes, chopped red onion, and chopped jalapenos as desired for garnish
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    Instructions

    • Sauté onion and bell pepper in oil in a skillet.
    • While the vegetables sauté, combine ½ of the prepared beans with all of the reserved liquid and the broth in a large soup pot. Using an immersion blender, puree the beans.
    • When onions and peppers are tender, add them to the pureed beans in the soup pot along with the remaining beans, garlic, tomatoes and green chilies, lime juice, and seasonings. Stir gently and simmer until soup is hot and flavors are blended, about 30-45 minutes.
    • Serve with sour cream, chopped tomatoes, chopped red onion, and chopped jalapenos as desired for garnish.

    Notes

    Prepared dried black beans are the base for the black bean soup, so if you need to make them make sure you soak them the night before. Dried beans are much cheaper than canned and easy to make, and you may wish to double the beans that you cook to freeze for later use.
    Puréeing half of the beans and keeping the other half whole will give this soup a nice texture with a smooth base.
    Don't try to substitute canned beans for the soup as they are not as tender as those cooked from dried, so the consistency will alter the texture of the soup.
    Nutrition facts do not include garnishes.
    If you like this soup, try a similar mixture without the broth to make a thick bean dip for corn chips.

    Nutrition per serving

    Calories: 339 calCarbohydrates: 54 gProtein: 18 gFat: 6 gSodium: 814 mgFiber: 13 gSugar: 4 g
    Black Bean Soup 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 Week 43 meal plan.
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    Posted by Mary Ann on October 17, 2022; Updated on March 15, 2023Filed Under: Meal Plans

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    Mary Ann Kelley

    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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    List of recipes in Week 43 meal plan.