• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Add Salt & Serve
  • Our
    Recipes
  • Meal
    Plans
  • Busy Cook's
    Secrets
  • Your Recipe
    Collections

  • About
  • Member
    Login
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Meal Plans
  • Your Collections
  • Secrets of a Busy Cook
  • Subscribe
  • Bulk Cooking
  • About
  • Contact
  • Your Purchases
  • Facebook Group
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Meal Plans

    Meal Plan for Week 46 (Group 1)

    Meal Plan for Week 46 (Group 1): Shrimp and Grits, Hoagies, Slow Cooker Sticky Chicken, Skillet Kielbasa, Stovetop Chicken

    Meal Plan for Week 46 (Group 1): Shrimp and Grits, Hoagies, Slow Cooker Sticky Chicken, Skillet Kielbasa, Stovetop Chicken

    Week 46

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • The recipe for hoagies on Day 2 is turkey and Swiss, but substitute your preferred deli meat and cheese.
    • The Sticky Chicken on Day 3 needs to marinate overnight, so plan ahead.
    • Save the leftover chicken from Day 3 for the Stovetop Chicken Meal on Day 5.
    • Use the carcass of the Sticky Chicken on Day 3 to make chicken broth for the Stovetop Chicken Meal on Day 5 (instructions for making broth are included below).

    Day 1

    Shrimp and GritsBroccoli Salad

    Day 2

    HoagiesCottage Cheese with Pineapple TidbitsPan Sautéed Zucchini

    Day 3

    Slow Cooker Sticky ChickenPeas and CarrotsButtered Spaetzle

    Day 4

    Skillet KielbasaBoiled Red PotatoesSeasoned Green Beans

    Day 5

    Stovetop ChickenGreen Salad

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


    Get the Weekly Meal Plans in Your Inbox

    Invalid email address
    We will never sell your email address. Your data will be handled as set out in the Privacy Policy and terms, and you can unsubscribe at any time.
    Thanks for subscribing!

    🗓️ Day 1

    • Shrimp and Grits
    • Broccoli Salad

    Shrimp, diced tomatoes, and shredded cheddar cheese on grits, on a white plate with a fork.

    Shrimp and Grits

    Grits with shrimp sounded like some northern twist on a sacred southern staple when I first heard about it, but I can honestly say that this is one of my all time favorite dishes.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 358

    Ingredients
      

    Grits:

    • 1 cup quick grits
    • 4 cups water
    • 1 tsp. garlic powder
    • 2 tsp. Worcestershire sauce
    • ¼ tsp. cayenne pepper
    • 1 tsp. salt
    • 2 oz. grated sharp cheddar cheese

    Shrimp and Red Pepper:

    • Olive oil cooking spray
    • 1 medium bell pepper, diced
    • 12 oz. frozen medium raw shrimp, thawed, peeled, and patted dry
    • 1 tbsp. oil
    • 1 tsp. paprika
    • 1 tsp. garlic powder
    • ½ teaspoon freshly ground black pepper
    • ⅛ tsp. salt
    • 2 green onions, chopped
    • 1 oz. shredded sharp cheddar cheese
    Prevent your screen from going dark

    Instructions

    • Add 4 cups of water to a covered medium saucepan. Add grits and bring to a boil. Cover, reduce heat, and simmer for about 5 minutes or until the grits are done. Remove from heat and stir in remaining grits ingredients, mixing well. Cover until shrimp is done.
    • While grits are cooking, combine shrimp, oil, paprika, garlic powder, pepper, and salt in a medium bowl and mix well until shrimp is evenly coated.
    • Spray a large non-stick skillet with olive oil spray and heat on medium high until pan is hot. Add red pepper dices and sauté for 3-4 minutes until tender. Remove from pan and set aside.
    • Add shrimp mixture to pan in a single layer and cook on medium high for 2-3 minutes without stirring. After 2-3 minutes, stir and cook until shrimp is done (shrimp will be opaque in the center).
    • Remove pan from heat and mix in red pepper dices and green onions. When grits are done, divide grits into 4 bowls, sprinkle the cheese (divided the 1 oz evenly between the bowls) on top of grits, and top with shrimp mixture. Serve immediately.

    Notes

    If you have the time, adding the grits to the water and soaking for 30-60 minutes before turning on the heat yields a richer corn flavor.

    Nutrition per serving

    Calories: 358 calCarbohydrates: 35 gProtein: 27 gFat: 13 gSodium: 1372 mgFiber: 3 gSugar: 2 g
    Shrimp and Grits Permalink
    Pin Recipe Share

    Broccoli, shredded cheddar cheese, bacon bits, and mayonnaise in a bowl with a fork.

    Broccoli Salad

    Broccoli Salad is a nice alternative to a side salad. It’s quick and easy when you use the bags of fresh broccoli florets available at the supermarket, but be sure to allow time for the salad to chill.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Chill Time 4 hrs
    Total Time 4 hrs 15 mins
    Course Salad
    Cuisine American
    Servings 6 servings
    Calories 361

    Ingredients
      

    • 3 cups fresh broccoli florets
    • ¾ cup cheddar cheese, shredded
    • 2 Tbsp. onion, chopped
    • ¾ cup mayonnaise
    • ⅓ cup sugar
    • 1 ½ Tbsp. red wine vinegar
    • 6 strips turkey bacon, cooked and crumbled
    Prevent your screen from going dark

    Instructions

    • In a large bowl, combine the first 3 ingredients and set aside.
    • In a medium bowl, mix together the mayo, sugar, and vinegar. Pour over the broccoli mixture and mix gently to coat. Chill for at least 4 hours.
    • Add bacon crumbles just before serving.

    Nutrition per serving

    Calories: 361 calCarbohydrates: 15 gProtein: 9 gFat: 29 gSodium: 601 mgFiber: 1 gSugar: 12 g
    Broccoli Salad Permalink
    Pin Recipe Share

    🗓️ Day 2

    • Hoagies (substitute your preferred deli meat and cheese)
    • Cottage Cheese with Pineapple Tidbits
    • Pan Sautéed Zucchini

    Brioche bun with slices of turkey, Swiss cheese, lettuce, tomato, pickle, and onion on a white and orange plate with coral and white windowpane towel in the background

    Turkey & Swiss Hoagies

    Turkey sandwiches aren’t just for lunch! Load up these turkey & Swiss hoagies with your favorite condiments and enjoy a hearty hoagie dinner.
    No ratings yet
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Main Dish
    Cuisine American
    Servings 6 sandwiches
    Calories 481

    Ingredients
      

    • 6 hoagie or hamburger rolls
    • 1-½ lbs. sliced deli turkey
    • 12 oz. Swiss cheese, sliced
    • 6 Tbsp. mayonnaise
    • 2 large tomatoes, sliced
    • ½ red onion, sliced
    • 6 leaves lettuce
    • 6 dill pickle slices
    Prevent your screen from going dark

    Instructions

    • Slice the bread horizontally to open and place on a metal baking sheet. If you would like to heat your hoagies, assemble in the following order; if you are serving them cold, you can assemble them as desired.
    • For heated hoagies: spread mayonnaise on bottom halves of bread and layer turkey slices on top. Place slices of Swiss cheese on open tops of bread. Place under broiler for just long enough for cheese to melt and remove from oven.
    • Top bottom halves of hoagies with tomatoes, onion, lettuce, and pickles. Place top halves of hoagie rolls on bottom halves and cut each sandwich in half to serve.

    Notes

    This sandwich is sometimes grilled or pressed.

    Nutrition per serving

    Calories: 481 calCarbohydrates: 29 gProtein: 26 gFat: 29 gSodium: 994 mgFiber: 2 gSugar: 6 g
    Turkey & Swiss Hoagies Permalink
    Pin Recipe Share

    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Pan Sautéed Zucchini Slices

    Pan-sautéed squash is a super quick and delicious summer side. You can have it on the table in 15 minutes or less, and it's a great way add green vegetables to your meals.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 50

    Ingredients
      

    • 3 zucchini, chopped
    • 1 tablespoon butter
    Prevent your screen from going dark

    Instructions

    • Melt butter in a large skillet
    • Sauté zucchini in butter until tendercrisp.

    Nutrition per serving

    Calories: 50 calCarbohydrates: 5 gProtein: 2 gFat: 3 gSodium: 37 mgFiber: 1 gSugar: 4 g
    Pan Sautéed Zucchini Slices Permalink
    Pin Recipe Share

    🗓️ Day 3

    • Slow Cooker Sticky Chicken (plan ahead to marinate overnight, save leftovers for Day 5, make broth)
    • Peas and Carrots
    • Buttered Spaetzle

    Whole cooked chicken covered with spices, on a white plate garnished with a lot of parsley.

    Slow Cooker Sticky Chicken

    Tender and delicious, Slow Cooker Sticky Chicken is easy to prepare and makes a delicious dinner while providing leftovers for use in a later meal.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 30 mins
    Cook Time 5 hrs
    Marinating Time 10 hrs
    Total Time 15 hrs 30 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 8 servings
    Calories 303

    Ingredients
      

    • 1 large roasting chicken, about 5 lbs.
    • 1 large onion, chopped
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder
    • 1 teaspoon white pepper
    • 1 teaspoon thyme
    • 1 teaspoon onion powder
    • 1 teaspoon cayenne pepper
    • 2 teaspoons paprika
    • 4 teaspoons salt
    Prevent your screen from going dark

    Instructions

    • In a small bowl, thoroughly combine everything except the chicken and chopped onion. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
    • Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
    • Place in a sealed marinating container and refrigerate overnight.
    • When ready to roast chicken, stuff cavity with onions, and place in slow cooker.
    • Cook on low for 5 hours or until cooked through. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown when it is ready.
    • Use a meat thermometer to ensure that the meat is thoroughly cooked (165°F internal temperature).
    • Let chicken rest about 10 minutes before carving.

    Notes

    Be sure to allow 10-24 hours for the chicken to marinate.

    Nutrition per serving

    Calories: 303 calCarbohydrates: 2 gProtein: 26 gFat: 21 gSodium: 1259 mgFiber: 1 gSugar: 1 g
    Slow Cooker Sticky Chicken Permalink
    Pin Recipe Share

    Large jar of chicken stock with a layer of fat at the top

    Homemade Chicken Bone Broth

    Homemade chicken bone broth is easy to make with the leftovers from a rotisserie or roast chicken, and it makes a rich and flavorful base for soups, stews, and other recipes calling for chicken broth.
    No ratings yet
    Print Recipe Add to Collection Go to Collections
    Prep Time 30 mins
    Cook Time 10 hrs
    Total Time 10 hrs 30 mins
    Course Ingredient
    Cuisine American, Gluten-free
    Servings 8 cups
    Calories 29

    Ingredients
      

    • 1 roast chicken carcass
    • 8 cups water
    • 1 skin from roast chicken
    Prevent your screen from going dark

    Instructions

    • Prepare the carcass by picking any remaining edible meat off of the bones and refrigerate the meat for use as leftovers.
    • Place the bones and skin in a stock pot or crockpot, cover with water, and simmer covered for several hours (if using a crockpot, you can cook on low for 8 to 10 hours overnight).
    • When the broth is ready, strain the broth and discard the bones and skin.
    • Refrigerate the broth for several hours until the fat rises to the top and solidifies. Remove and discard the fat and use the broth as a base for soup.

    Notes

    Homemade broth differs from canned broth because the collagen in the bones creates a gelatinous texture—some cooks think they have done something wrong when they see this, but it’s actually a sign of a good, rich broth. When heated, the broth will once again become liquid.
    Nutrition data is calculated using 1 lb. of chicken bones and 2 Tbsp. chicken fat for entire batch of broth.

    Nutrition per serving

    Serving: 1 cupCalories: 29 calFat: 3 gSodium: 13 mg
    Pin Recipe Share

    🗓️ Day 4

    • Skillet Kielbasa
    • Boiled Red Potatoes
    • Seasoned Green Beans

    Sliced kielbasa with sliced onions on a white plate.

    Skillet Kielbasa

    Four ingredients pack a flavorful punch in this quick and simple Skillet Kielbasa.
    4.86 from 7 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine Gluten-free, Polish
    Servings 6 servings
    Calories 524.71

    Ingredients
      

    • 24 ounces beef Polska kielbasa, sliced
    • 1 large onion, thinly sliced
    • 1 cup apple cider vinegar
    • 1 cup brown sugar
    Prevent your screen from going dark

    Instructions

    • In a large skillet, heat vinegar and brown sugar over medium heat until sugar is dissolved.
    • Add onions and kielbasa. Cook for 15 minutes, covered, stirring occasionally.
    • Cook uncovered for an additional 5-10 minutes or until liquid is almost gone.

    Nutrition per serving

    Calories: 524.71 calCarbohydrates: 39.9 gProtein: 16.23 gFat: 32.59 gSodium: 1006.36 mgFiber: 0.31 gSugar: 36.51 g
    Skillet Kielbasa Permalink
    Pin Recipe Share

    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
    Print Recipe Add to Collection Go to Collections
    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
    Prevent your screen from going dark

    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
    Pin Recipe Share

    🗓️ Day 5

    • Stovetop Chicken (use leftover chicken and broth from Day 3)
    • Green Salad
    A red square soup bowl with a soup with sliced mushrooms and linguini. There is a spoon in the bowl.

    Stovetop Chicken

    This tasty stovetop chicken recipe is quick and easy and can be adapted to use what you have on hand—just about everything about it can be changed as needed or desired. Add more or less chicken, noodles, vegetables, or even broth, or change the vegetables and/or seasonings for variety or personal preference.
    No ratings yet
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 363

    Ingredients
      

    • 5 cups chicken broth
    • 12 oz frozen egg noodles
    • 8 oz. mushrooms, sliced
    • 1 medium onion, chopped
    • 1 Tbsp. butter
    • 1 cup cooked chicken, chopped or shredded
    • 1 condensed cream of chicken soup
    • Preferred seasonings to taste, salt, pepper, adobo, Montreal Chicken Seasoning, etc.
    • 1 Tbsp. corn starch if needed for thickening
    Prevent your screen from going dark

    Instructions

    • Heat the broth in a large saucepan or pot.
    • While it is heating, heat the butter in a fry pan and cook the onion and mushrooms.
    • When the broth is boiling, add the egg noodles and cook according to package directions.
    • In the last 5 minutes of cooking, add the chicken, onions, mushrooms, cream of chicken soup, seasonings. Stir gently until cream soup is mixed in and everything is heated through. If needed, add corn starch to thicken.

    Notes

    Variations:
    Mexican – Use cumin and cilantro for seasonings and add any combination of corn, black olives, black beans, or green chilies; use corn tortilla strips instead of pasta (shorten cooking time)
    Italian – Use Italian seasoning, basil, or oregano for seasonings and add any combination of tomatoes, sun-dried tomatoes, black olives, or roasted red peppers; use hearty pasta shapes like orecchiette instead of egg noodles
    French – Use garlic salt for seasoning and add mushrooms, capers, lemon juice, and white wine; use linguini or fettuccine instead of egg noodles

    Nutrition per serving

    Calories: 363 calCarbohydrates: 51.52 gProtein: 18.98 gFat: 6.01 gSodium: 1145.99 mgFiber: 2.41 gSugar: 3.67 g
    Stovetop Chicken Permalink
    Pin Recipe Share

    🧾 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 46 (Group 1): Shrimp and Grits, Hoagies, Slow Cooker Sticky Chicken, Skillet Kielbasa, Stovetop Chicken
    Share on Facebook Share on Pinterest Share on Email

    More Meal Plans

    • Meal Plan for Week 52 (Group 2)
    • Meal Plan for Week 51 (Group 2)
    • Meal Plan for Week 50 (Group 2)
    • Meal Plan for Week 49 (Group 2)

    Posted by Mary Ann on October 27, 2021Filed Under: Meal Plans

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Recipes
    • Meal Plans

    Member area →

    Footer

    ↑ back to top

    As featured on

    As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach Add Salt & Serve (formerly Menus4Moms) © 2000–2023 Kelley Media, Ltd. All rights reserved.
    Contact | About | Member Login | For the Media | Terms / Disclaimers | Privacy | Refund Policy | Sitemap | DMCA | Accessibility | Do Not Sell My Information
    As an Amazon Associate Add Salt & Serve earns from qualifying purchases.