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    Home / Meal Plans

    Meal Plan for Week 47 (Group 1)

    Meal Plan for Week 47 (Group 1): Southwestern Hamburger Skillet, French Cranberry Chicken, Sweet and Sour Meatballs, Crockpot Marinara over Pasta, Glazed Meatloaf

    Meal Plan for Week 47 (Group 1): Southwestern Hamburger Skillet, French Cranberry Chicken, Sweet and Sour Meatballs, Crockpot Marinara over Pasta, Glazed Meatloaf

    Week 47

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Make enough wild rice on Day 2 to use the extra on Day 3.
    • On Day 3 use your freezer stash of meatballs or plan to restock with our bulk meatball recipe.

    Day 1

    Southwestern Hamburger SkilletGreen Salad

    Day 2

    French Cranberry ChickenSlow Simmered Green BeansWild Rice

    Day 3

    Sweet and Sour MeatballsMixed VegetablesWild Rice

    Day 4

    Crockpot Marinara SauceThin SpaghettiGreen Salad

    Day 5

    Glazed MeatloafBaked PotatoesQuick Stovetop Vegetables with Heat

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


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    🗓️ Day 1

    • Southwestern Hamburger Skillet
    • Green Salad
    Kidney beans, ground beef, and egg noodles topped with shredded cheddar cheese, sour cream, and chopped green onions, in a skillet.

    Southwestern Hamburger Skillet

    Southwestern Hamburger Skillet is one of those great "use what you have" recipes—it works well in many different variations, making it a great way to save money.
    5 from 4 votes
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    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 4 servings
    Calories 364

    Ingredients
      

    • 2 cups egg noodles
    • 10 ounces can condensed tomato soup or enchilada sauce
    • 1 lb ground beef
    • Salt to taste
    • 15 ounces can kidney beans
    • Shredded cheddar cheese, for garnish
    • Sour cream, for garnish
    • 3 green onions, sliced, for garnish
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    Instructions

    • Prepare egg noodles according to package directions and drain.
    • In a large skillet, brown ground beef and drain off any fat.
    • Add tomato soup and beans to ground beef, season to taste.
    • Add noodles and stir gently to combine.
    • Top with cheese, sour cream and green onions if desired before serving.

    Notes

    This is a good opportunity to use what you have on hand, so feel free to use leftovers and canned ingredients that you have on hand.
    • If your family likes spicier flavors, substitute enchilada sauce for the tomato soup and add a can of green chilies or tomatoes with green chilies. Other additions that work well are corn and black olives.
    • Although the recipe calls for kidney beans, black beans or red beans can be substituted.
    • Don't limit yourself to egg noodles - elbow macaroni or spirals will work just as well.
    • Substitute cooked chicken or leftover beef for the ground beef, or make it vegetarian by omitting the meat and adding more beans and some diced peppers and onions.

    Nutrition per serving

    Calories: 364 calCarbohydrates: 41 gProtein: 34 gFat: 7 gSodium: 620 mgFiber: 7 gSugar: 8 g
    Southwestern Hamburger Skillet Permalink
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    🗓️ Day 2

    • French Cranberry Chicken
    • Wild Rice (make enough for today & Day 3)
    • Slow Simmered Green Beans

    Chicken breasts glazed with French dressing, on a bed of rice on a platter.

    French Cranberry Chicken

    With only 4 ingredients, this tangy and sweet chicken is an easy meal that can be served over rice. Pair it with a salad, green beans, broccoli, or peas for a simple meal.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 40 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 345

    Ingredients
      

    • 2 lbs chicken breasts
    • 1 can cranberry sauce
    • 8 oz pale orange French dressing, 1 cup
    • 1 package dry onion soup mix
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    Instructions

    • Heat cranberry sauce in a pan on the stove.
    • Add French dressing and onion soup mix, stirring to mix well.
    • Place chicken in a baking pan or crockpot and pour sauce on top. Cover and cook at 350°F for 1-½ hours (or 5-6 hours on low in a crockpot).

    Nutrition per serving

    Calories: 345 calCarbohydrates: 6 gProtein: 32 gFat: 20 gSodium: 504 mgSugar: 6 g
    French Cranberry Chicken Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Slow Simmered Green Beans

    Make the most of canned green beans by slow-simmering them in butter.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 4 hrs
    Total Time 4 hrs 5 mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 123

    Ingredients
      

    • 38 ounces Blue Lake green beans, canned
    • 4 tablespoons butter
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    Instructions

    • Place undrained green beans into a pot and add the butter.
    • Heat to a simmer, then reduce to low and cook for about 4 hours, adding water if necessary.

    Nutrition per serving

    Calories: 123 calCarbohydrates: 13 gProtein: 3 gFat: 8 gSodium: 77 mgFiber: 5 gSugar: 6 g
    Slow Simmered Green Beans Permalink
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    🗓️ Day 3

    • Sweet and Sour Meatballs
    • Mixed Vegetables
    • Wild Rice (use leftovers from Day 2)
    Meatballs with bits of pineapple served over white rice

    Sweet and Sour Meatballs

    Using frozen meatballs makes Sweet and Sour Meatballs an easy "crisis meal" for nights when you don't have time for cooking. Serve over rice with a salad or sautéed vegetables and you have a quick meal. If you want to make and freeze your own meatballs, here is a bulk meatball recipe and another.
    No ratings yet
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    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Main Dish
    Servings 4 servings
    Calories 345

    Ingredients
      

    • 1 can of crushed pineapple
    • 1 tbsp. corn starch
    • ½ cup brown sugar
    • ¼ cup vinegar
    • 1 tbsp. soy sauce
    • 24 frozen cooked meatballs, thawed and browned
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    Instructions

    • Mix all ingredients except meatballs in a large saucepan and bring to a boil, stirring occasionally. Add meatballs. Simmer for 10 minutes and serve over cooked rice.

    Notes

    If you want to make and freeze your own meatballs, here is a bulk meatball recipe and another.

    Nutrition per serving

    Calories: 345 calCarbohydrates: 31 gProtein: 15 gFat: 18 gSodium: 262 mgSugar: 27 g
    Sweet and Sour Meatballs Permalink
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    Top left photo is meatballs with egg noodles. Top right photo is meatballs with a red glaze. Bottom photo is meatballs with pineapple chunks and sliced water chestnuts on a bed of rice.

    Bulk Meatballs

    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 25 mins
    Cook Time 25 mins
    Total Time 50 mins
    Course Bulk Cooking
    Cuisine American
    Servings 20 servings
    Calories 183

    Ingredients
      

    • 5 lbs. ground beef
    • 1 cup Italian seasoned bread crumbs
    • ¼ cup steak sauce or Worcestershire sauce
    • 1 tsp. basil
    • 2 tsp. salt
    • 2 tsp. pepper
    • 1 tsp. garlic salt
    • 1 tsp. onion powder
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    Instructions

    • Mix all ingredients together in large bowl by using your hands. (Yes, it's easiest to just get messy and mix away!) If your mixture is a little too dry add a little more steak sauce or Worcestershire sauce. If your mixture is a little too moist, add a little more bread crumbs.
    • Shape into 1 inch balls. Place on foil lined baking sheets with a shallow rim to prevent drips and bake at 350°F for about 20-30 minutes, turning occasionally with tongs.
    • Allow to cool. Divide into 5 portions in labeled, freezer safe containers.

    Notes

    You can also make vegetarian meatballs with this recipe—check out the vegetarian meatball recipe, which I use in any recipe calling for meatballs.
    You can grill instead of baking if you use a grate that prevents meatballs from falling through.

    Nutrition per serving

    Calories: 183 calCarbohydrates: 5 gProtein: 25 gFat: 6 gSodium: 476 mgFiber: 1 gSugar: 1 g
    Bulk Meatballs Permalink
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    🗓️ Day 4

    • Crockpot Marinara
    • Thin Spaghetti
    • Green Salad
    A pile of cooked spaghetti noodles covered with marinara sauce on a blue plate

    Crockpot Marinara Sauce

    Slow cooking marinara in the crockpot yields a rich, intense tomato flavor. For quicker cooking, this can be prepared on the stovetop but will result in a less flavorful sauce.
    4.50 from 2 votes
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    Prep Time 10 mins
    Cook Time 5 hrs
    Total Time 5 hrs 10 mins
    Course Main Dish
    Cuisine Gluten-free, Italian, Vegetarian
    Servings 8 servings
    Calories 80

    Ingredients
      

    • 25 oz jar spaghetti sauce
    • 14 oz can diced tomatoes
    • 14 oz can stewed tomatoes
    • 6 oz can tomato paste
    • 1 onion, finely diced
    • 3 cloves minced garlic
    • 1 tsp. dried thyme
    • 1 bay leaf
    • 1 tsp. oregano
    • 1 tsp. basil
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    Instructions

    • Combine all ingredients and simmer in a slow cooker for 4-5 hours on low or until done.
    • Serve over hot pasta.

    Notes

    This can also be prepared on the stovetop. Although cooking over low heat for a longer period of time intensifies the flavor, sauce can be served at any time after 30 minutes on the stovetop.

    Nutrition per serving

    Calories: 80 calCarbohydrates: 18 gProtein: 4 gFat: 1 gSodium: 1018 mgFiber: 5 gSugar: 12 g
    Crockpot Marinara Sauce Permalink
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    🗓️ Day 5

    • Glazed Meatloaf
    • Baked Potatoes
    • Quick Stovetop Vegetables with Heat
    Slices of glazed meatloaf on a white plate.

    Glazed Meatloaf

    Cajun seasoning and dry minced onion are the secret to meatloaf with a little kick to complement the sweet glaze.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 25 mins
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 390

    Ingredients
      

    • ½ C ketchup
    • ⅓ C brown sugar
    • ¼ C lemon juice, divided
    • 1 tsp. mustard powder
    • 2 lbs. ground beef
    • 3 slices bread, torn up into small pieces
    • 1 Tbsp. dry minced onion, or to taste
    • 1 egg, beaten
    • 1-½ tsp. Cajun seasoning, or to taste
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    Instructions

    • Heat oven to 350°.
    • In a small bowl combine ketchup, brown sugar, 1 tablespoon of the lemon juice, and mustard powder.
    • In a large bowl combine ground beef, bread, remaining lemon juice, onion, egg, seasoning and ⅓ of the ketchup mixture. Mix well and place in a loaf pan.
    • Bake for 1 hour, drain any fat off, then spread remaining ketchup mixture evenly over the top. Bake for 5-10 more minutes, then serve.

    Notes

    To prepare for freezer:
    1. Prepare as raw meatloaf mixture as directed and form into a loaf.
    2. Line a loaf pan with foil or freezer paper, then form the loaf to the pan.
    3. Freeze loaf without cooking, reserving ⅔ of the ketchup mixture. Freeze the ketchup mixture in a small container that can be placed with the frozen meatloaf. When meatloaf is frozen, remove from the loaf pan using the foil or freezer paper as leverage. Wrap for the freezer with the extra glaze and label with:
      “Glazed Meatloaf: Thaw and bake for 1 hour at 350ºF. Drain fat and spread glaze over top of meatloaf. Bake 5-10 more minutes.”
     

    Nutrition per serving

    Calories: 390 calCarbohydrates: 21 gProtein: 22 gFat: 24 gSodium: 278 mgFiber: 1 gSugar: 14 g
    Glazed Meatloaf Permalink
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    Baked Potato with butter garnished with parsley on a white plate

    Baked Potatoes

    No ratings yet
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 potatoes
    Calories 246

    Ingredients
      

    • 6 large baking potatoes
    • 6 tsp. vegetable oil for coating
    • kosher salt, as needed
    • coarsely ground pepper, as needed
    • 6 tsp. butter
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    Instructions

    • Spray potatoes with non stick cooking spray. Coat with coarsely ground salt and pepper and cook using the method of your choice below.
    • Oven Method: Prick potatoes with a fork several times, wrap in aluminum foil, and cook at 350°F for approximately 1 hour or until centers are hot and tender.
    • Crockpot Method: Prick potatoes with a fork several times, wrap in aluminum foil, and cook in the slow cooker for 3-4 hours on high or 6-7 hours on low.
    • Microwave Method: Prick potatoes with a fork several times, and starting with 6 minutes, cook in the microwave on high. Check potatoes regularly to see if they are done, adding time in 1-2 minute increments until they are cooked through.

    Nutrition per serving

    Calories: 246 calCarbohydrates: 38 gProtein: 5 gFat: 9 gSodium: 1209 mgFiber: 3 gSugar: 1 g
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Quick Stovetop Vegetables with Heat

    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 231

    Ingredients
      

    • 15 oz. whole kernel corn, drained
    • 14.5 oz. can diced tomatoes, undrained
    • 10.5 oz. can diced tomatoes and green chilies, drained
    • 1 can black beans, drained and rinsed
    • 10 oz. frozen okra, thawed (or zucchini if preferred)
    • adobo or garlic salt to taste
    • salt to taste
    • pepper to taste
    • 1 cup cheddar cheese, shredded
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    Instructions

    • Combine all ingredients except cheese in a saucepan and heat, stirring occasionally.
    • Serve topped with shredded cheese.

    Notes

    1. You may want to substitute diced tomatoes for the tomatoes and green chilies if your family prefers mild flavors.
    2. If your family doesn't like the texture or taste of okra, try substituting about 1-½ cups of zucchini chopped into large pieces for the okra. If using zucchini, I recommend sautéing it in the pan in a little oil before adding the other vegetables to give it a little time to cook. When it is starting to soften and shrink, go ahead and add the black beans, tomatoes, and corn.

    Nutrition per serving

    Calories: 231 calCarbohydrates: 33 gProtein: 12 gFat: 7 gSodium: 1302 mgFiber: 9 gSugar: 6 g
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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 47 (Group 1): Southwestern Hamburger Skillet, French Cranberry Chicken, Sweet and Sour Meatballs, Crockpot Marinara over Pasta, Glazed Meatloaf
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    More Meal Plans

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    Posted by Mary Ann on November 1, 2021Filed Under: Meal Plans

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