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    Home / Meal Plans

    Meal Plan for Week 45 (Group 2)

    List of recipes in meal plan week 45 (group 2).

    Week 45 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Save 2-3 cups shredded roast beef from Day 1 for the Barbecue Beef Sandwiches on Day 3.
    • Plan ahead when making the Pumpkin Mousse since it needs to chill.
    • Plan ahead when making the Cucumber Salad on Day 4 since it needs to chill.

    Day 1

    Crockpot Roast Beef & GravyApples, Bananas, StrawberriesPumpkin Mousse

    Day 2

    Cheese & Onion EnchiladasSteamed Broccoli

    Day 3

    Barbecue Beef SandwichesBaked Parmesan Zucchini Rounds

    Day 4

    Tuna CasseroleCucumber Salad

    Day 5

    Chicken and Spinach Pasta BakeTropical Fruit Salad

    List of recipes in meal plan week 45 (group 2).

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


    🗓️ Day 1

    • Crockpot Roast Beef & Gravy
    • Apples, Bananas, Strawberries
    • Pumpkin Mousse
    a white plate half full of roast beef and half full of rice. Roast beef and rice are both covered with gravy. There is a fork on the plate next to the rice. The plate is on an orange napkin with white stripes.

    Easy Crockpot Roast Beef & Gravy

    The easiest roast beef also happens to be the tastiest! Just season, place in the crockpot, and cook on low all day. This simple roast yields the most heavenly gravy, so be sure to serve it with rice or mashed potatoes.
    5 from 2 votes
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    Prep Time 10 mins
    Cook Time 6 hrs
    Total Time 6 hrs 10 mins
    Course Main Dish
    Cuisine American
    Servings 12 servings
    Calories 163

    Ingredients
      

    For the roast:

    • 3 lb. beef rump roast
    • Salt, as needed
    • Coarsely ground black pepper, as needed

    For the gravy:

    • 1 cup beef broth, or more as needed
    • 1-½ Tbsp. flour
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    Instructions

    • Cut excess fat from roast if necessary.
    • Sprinkle salt and pepper all over roast and press into sides.
    • Place roast in crockpot and cook on low for 6 hours or until done to your preference.
    • Remove roast from crockpot, reserving drippings, and let rest while preparing gravy.

    For gravy:

    • Strain the drippings from the roast into a pan and add ½ cup of the beef broth. Heat over medium heat.
    • In a jar with a lid, mix flour with about ½ cup beef broth, shaking well to combine.
    • Slowly add about half of the flour mixture to the drippings over medium heat, whisking constantly.
    • Continue to heat and whisk as the gravy thickens. If necessary, add more of the flour mixture to thicken or more beef broth to thin.
    • The roast beef gravy is ready when it is heated through and you are happy with the consistency.

    To serve:

    • Slice the roast against the grain and serve with gravy.

    Notes

    If you are going to be home, you can also prepare this roast beef in a slow oven (about 300°F) for several hours in a covered cast iron dutch oven. With this method, the gravy can be made in the same pan as the roast.
    The gravy will thicken more as it cools, and when refrigerated it will gel due to the beef drippings. This is perfectly normal.

    Nutrition per serving

    Calories: 163 calCarbohydrates: 1 gProtein: 26 gFat: 6 gSodium: 429 mgFiber: 1 gSugar: 1 g
    Easy Crockpot Roast Beef & Gravy Permalink
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    Pumpkin Mousse garnished with cinnamon

    Pumpkin Mousse

    This delicious and light dessert is fabulous with ginger cookies as an accompaniment, and also makes a good filling for a no-bake pie in a graham cracker or crushed gingersnap crust.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Chill Time 3 hrs
    Total Time 3 hrs 5 mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 217

    Ingredients
      

    • 30 ounce can pumpkin
    • 2 boxes vanilla pudding (3.4-ounces each)
    • ¼ cup milk
    • 1 teaspoon cinnamon
    • 4 cups whipped topping, thawed
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    Instructions

    • In a large bowl, mix together pumpkin, cinnamon, milk, and pudding with a beater until well blended, about two minutes.
    • Gently fold in whipped topping. Mix thoroughly.
    • Place in a serving bowl or individual dessert cups. Chill thoroughly before serving.

    Notes

    This would also be a good filling for a no-bake pie in a graham cracker type crust.

    Nutrition per serving

    Calories: 217 calCarbohydrates: 41 gProtein: 3 gFat: 6 gSodium: 189 mgFiber: 3 gSugar: 32 g
    Pumpkin Mousse Permalink
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    🗓️ Day 2

    • Cheese & Onion Enchiladas
    • Steamed Broccoli
    Clear baking dish with enchiladas covered with cheese and diced green onions.

    Cheese & Onion Enchiladas

    Homemade cheese and onion enchiladas are deliciously cheesy with rich flavor from the traditional corn tortillas and made-from-scratch red enchilada sauce.
    4.34 from 36 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 8 enchiladas
    Calories 621

    Ingredients
      

    • 1 bunch green onions, divided
    • 2 cups sour cream
    • 4 cups Mexican Blend Cheese, shredded
    • 8 small corn tortillas

    Enchilada Sauce

    • 22.5 ounces tomato sauce
    • ¾ teaspoon oregano
    • 2-¼ teaspoons garlic powder
    • 1 teaspoon chili powder
    • 1-½ teaspoons onion powder
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    Instructions

    • Preheat oven to 350°F.
    • Combine all ingredients for enchilada sauce in a sauce pan and simmer for about 10 minutes.
    • While sauce is simmering, chop green onions, reserving 2 chopped onions.
    • Mix all but the 2 reserved onions with the sour cream and 2 cups of the Mexican cheese.
    • Pour ⅓ of the enchilada sauce into the bottom of a 9x12 pan.
    • Fill each tortilla with an even amount of the cheese mixture, spooning it down the center line of the tortilla. Fold the two unfilled sides to the center, overlapping them, and place the enchilada folded side down in the baking pan. (If the tortillas are too stiff to fold, you can heat them in the microwave under a damp paper towel or carefully steam them for a few seconds over boiling water.)
    • Pour the remaining sauce over enchiladas in pan. Bake for 30 minutes at 350°F.
    • Top with cheese and reserved green onions and bake until cheese is melted over the top (about 10 more minutes).

    Notes

    If available, make this recipe more authentic by using Oaxaca cheese (also called quesilla), a white cheese that melts easily with a creamy texture that is often used as filling in Mexican dishes. Queso quesadilla, labeled quesadilla cheese in English, is another creamy white cheese that melts easily.

    Nutrition per serving

    Calories: 621 calCarbohydrates: 21 gProtein: 32 gFat: 46 gSodium: 1306 mgFiber: 3 gSugar: 7 g
    Cheese & Onion Enchiladas Permalink
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    🗓️ Day 3

    • Barbecue Beef Sandwiches
    • Baked Parmesan Zucchini Rounds
    Barbecue Roast Beef Sandwich garnished with two pickle slices.

    Crockpot Barbecue Beef Sandwiches

    These easy crockpot barbecue beef sandwiches are a fabulous way to use leftover roast beef, and they only use one pot with just 5 minutes prep time. The rich barbecue flavor will have your family asking for them over and over.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 4 hrs
    Total Time 4 hrs 5 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 466

    Ingredients
      

    • 2-3 cups cooked shredded beef
    • 1 medium onion, chopped
    • 1 cup ketchup
    • 1 cup barbecue sauce
    • ½ cup water
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons brown sugar
    • 1 teaspoon chili powder
    • Salt and pepper, to taste
    • ½ teaspoon garlic powder
    • 6 hamburger buns
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    Instructions

    • In a slow cooker combine all ingredients; mix well. Cover and cook on low 3-4 hours or until meat is heated through. Use a slotted spoon to serve on buns.

    Nutrition per serving

    Calories: 466 calCarbohydrates: 59 gProtein: 18 gFat: 17 gSodium: 1569 mgFiber: 2 gSugar: 33 g
    Crockpot Barbecue Beef Sandwiches Permalink
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    Parmesan Zucchini Rounds by Five Heart Home

    Baked Parmesan Zucchini Rounds

    Baked Parmesan Zucchini Rounds are the BEST way to use up summer zucchini! This simple, addictive side dish is quick & easy using just TWO ingredients!
    Add to Collection Go to Collections

    Ingredients
     

    • 2 medium-sized zucchini
    • ½ cup freshly grated Parmesan cheese
    • Garlic salt & freshly ground black pepper, optional

    Notes

    Get the instructions and full recipe at Five Heart Home.
    Recipe created by Five Heart Home

    🗓️ Day 4

    • Tuna Casserole
    • Cucumber Salad

    Cheesy Tuna Casserole

    Cheesy Tuna Casserole is easy, yummy family fare that goes from pantry to table in under 30 minutes. It's easy comfort food that is affordable and kid-friendly!
    4.45 from 9 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine American
    Servings 4
    Calories 726

    Equipment

    Oven-safe cuisinart skillet.
    Oven-Safe Cuisinart Skillet

    Ingredients
      

    • 10 ounces water-packed tuna, drained & broken up
    • 1 small onion
    • 1 stalk celery
    • 1 tablespoon vegetable oil
    • 12 ounces frozen peas & carrots, thawed & drained
    • 10.5 ounces condensed cream of chicken soup
    • 10.5 ounces condensed cheddar cheese soup
    • 12 ounces dry medium egg noodles
    • 1 cup shredded cheddar cheese
    • 1 teaspoon garlic salt
    • ½ teaspoon black pepper
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    Instructions

    • Preheat oven to 350ºF.
    • Cook noodles as directed to an al dente texture.
      12 ounces dry medium egg noodles
    • While noodles are cooking, finely dice the celery and onion.
      1 small onion, 1 stalk celery
    • In a large oven-proof skillet, sauté the celery and onion in the vegetable oil until tender but not brown.
      1 tablespoon vegetable oil
    • Remove from heat and add the soups, tuna, peas and carrots, garlic salt, and pepper to the celery and onions and mix well.
      10 ounces water-packed tuna, 12 ounces frozen peas & carrots, 10.5 ounces condensed cream of chicken soup, 10.5 ounces condensed cheddar cheese soup, 1 teaspoon garlic salt, ½ teaspoon black pepper
    • Gently fold in cooked and drained noodles.
    • Top with shredded cheddar cheese.
      1 cup shredded cheddar cheese
    • Bake at 350°F for 20 minutes or until bubbly.

    Video

    Notes

    If your family doesn't care for tuna, you can substitute cooked chicken (either canned or from your freezer stock) for this dish, or you can add more vegetables and omit the meat altogether.

    Nutrition per serving

    Calories: 726 calCarbohydrates: 87 gProtein: 38 gFat: 25 gSodium: 1900 mgFiber: 7 gSugar: 4 gNet Carbohydrates: 80 g
    Cheesy Tuna Casserole Permalink
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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 5

    • Chicken and Spinach Pasta Bake
    • Tropical Fruit Salad
    Chicken and Spinach Pasta Bake

    Chicken and Spinach Pasta Bake

    Cheesy Chicken and Spinach Pasta Bake is so easy and full of Italian flavor. It's even easier to make if you have cooked chicken and onions stocked in your freezer!
    5 from 1 vote
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    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr 15 mins
    Course Main Dish
    Cuisine Italian
    Servings 8 servings
    Calories 393

    Ingredients
      

    • 8 ounces rigatoni, cooked al dente and drained
    • 1 tablespoon olive oil
    • 1 onion, sautéed
    • 10 ounce pkg. frozen spinach, thawed
    • 3 cups cooked cubed chicken
    • 14 ounce can Italian-style diced tomatoes, undrained
    • 8 ounce pkg. cream cheese, softened
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 1½ cups mozzarella cheese, shredded
    • non-stick cooking spray
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    Instructions

    • Preheat oven to 375°F. Lightly spray bottom of 9x13" baking dish. Drain chopped spinach well, pressing between paper towels.
    • In a large mixing bowl, add drained spinach, sautéed onions, cooked rigatoni, cooked chicken, diced tomatoes, cream cheese, salt and pepper; mix together thoroughly.
    • Spoon mixture into baking dish. Sprinkle shredded mozzarella cheese evenly over top.
    • Cover and bake for 30 minutes; uncover and continue baking 15 minutes longer or until bubbly.

    Notes

    If you do not have cooked chicken and onions in the freezer, you can sauté those while you are cooking the pasta. Allow time for the cream cheese to soften and the spinach to thaw while you are preparing the pasta, chicken, and onions.
    For a vegetarian option, omit the chicken and add sautéed mushrooms and diced red peppers or other vegetables.

    Nutrition per serving

    Calories: 393 calCarbohydrates: 28 gProtein: 25 gFat: 20 gSodium: 507 mgFiber: 3 gSugar: 4 g
    Chicken and Spinach Pasta Bake Permalink
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    Grapes, chopped oranges, pineapples, and walnuts, and sliced bananas in a bowl.

    Tropical Fruit Salad

    Enjoy a taste of the tropics any time of the year with this easy homemade fruit salad.
    No ratings yet
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    Prep Time 5 mins
    Total Time 5 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 231

    Ingredients
      

    • 29 oz. mandarin orange sections, drained
    • ½ cup walnuts, chopped
    • 2 bananas, sliced
    • 1 cup grapes, cut in half
    • 2 cups pineapple chunks, drained (reserve juice)
    • 2 tablespoon brown sugar
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    Instructions

    • Mix everything except reserved juice and brown sugar in a medium sized bowl.
    • Mix the brown sugar and 2 to 3 tablespoon of the reserved pineapple juice and pour over fruit. Toss gently to coat.

    Nutrition per serving

    Calories: 231 calCarbohydrates: 44 gProtein: 4 gFat: 7 gSodium: 10 mgFiber: 5 gSugar: 35 g
    Tropical Fruit Salad 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 week 45 (group 2).
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    Posted by Mary Ann on October 31, 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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