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    Home / Meal Plans

    Meal Plan for Week 48 (Group 1)

    Free Meal Plan for Week 48 (Group 1): Mushroom Salisbury Steak, Pasta with Homemade Pesto, Crustless Broccoli Quiche, Thanksgiving Dinner, Turkey Noodle Soup

    Free Meal Plan for Week 48 (Group 1): Mushroom Salisbury Steak, Pasta with Homemade Pesto, Crustless Broccoli Quiche, Thanksgiving Dinner, Turkey Noodle Soup

    Week 48

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Pesto freezes well, so if you would like to stock your freezer, adjust the quantities on the recipe and shopping list.
    • Save the turkey carcass and about 2 cups of leftover turkey (dark meat is good for this) from your Thanksgiving meal to use for Turkey Noodle Soup on Day 5
    • Use your freezer stock of homemade biscuits or stock up if needed on Day 3.

    Day 1

    Mushroom Salisbury SteakGreen PeasRice

    Day 2

    Pasta with Homemade PestoGreen Beans

    Day 3

    Crustless Broccoli QuicheCarrot Raisin SaladEasy Homemade Biscuits

    Day 4

    Thanksgiving Dinner Meal Plan

    Day 5

    Turkey Noodle SoupGarlic Bread

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


    🗓️ Day 1

    • Mushroom Salisbury Steak
    • Green Peas
    • Rice
    Mushroom Salisbury Steak on a white plate garnished with a sprig of parsley.

    Mushroom Salisbury Steak

    Fresh mushrooms and onions paired with cream of mushroom soup make Mushroom Salisbury Steak an easy stovetop meal with lots of flavor.
    5 from 3 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 308

    Ingredients
      

    • 10.5 ounces condensed cream of mushroom soup, divided
    • 1 pound ground beef
    • ⅓ cup bread crumbs
    • 1 egg, beaten
    • ¼ cup onion, chopped
    • 1-½ cups mushrooms, sliced
    • ½ cup milk
    • 1 tablespoon butter
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    Instructions

    • In a bowl, mix ¼ cup of soup, ground beef, bread crumbs, egg, and onion.
    • Shape into 4 patties.
    • Brown mushrooms in butter in a skillet. When mushrooms are tender, remove from pan and set aside.
    • In the same skillet, brown patties (if you are using lowfat beef, you may need to brown in vegetable oil). Drain and set aside when browned.
    • Add mushrooms, remaining soup, and milk to skillet; return patties to skillet. Cover and simmer on low 20 minutes or until meat is cooked through.

    Nutrition per serving

    Serving: 1 pattyCalories: 308 calCarbohydrates: 14 gProtein: 32 gFat: 13 gSodium: 724 mgFiber: 1 gSugar: 3 g
    Mushroom Salisbury Steak Permalink
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    🗓️ Day 2

    • Pasta with Homemade Pesto
    • Green Beans
    Rigatoni on a white plate topped with shredded parmesan cheese and pesto.

    Pasta with Homemade Pesto

    Delicious homemade pesto is easy to make and needs no cooking, just blending, and it is ready by the time the pasta is done cooking.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 8 servings
    Calories 395

    Ingredients
      

    • 16 oz rigatoni
    • 1 recipe homemade pesto
    • ½ cup Parmesan cheese, for garnish
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    Instructions

    • Boil the pasta. Drain and rinse.
    • Add homemade pesto and toss to coat.
    • Garnish with Parmesan cheese and serve.

    Nutrition per serving

    Calories: 395 calCarbohydrates: 44 gProtein: 12 gFat: 19 gSodium: 154 mgFiber: 2 gSugar: 2 g
    Pasta with Homemade Pesto Permalink
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    Photo is a pile of basil leaves, a glass measuring cup with olive oil, a pile of shredded parmesan cheese, garlic cloves, and a pile of pine nuts, on a wooden cutting board.

    Homemade Pesto

    Delicious homemade pesto is easy to make and needs no cooking, just blending.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Total Time 10 mins
    Course Sauce
    Cuisine Gluten-free, Italian, Vegetarian
    Servings 1 recipe
    Calories 1278

    Ingredients
      

    • 2 cups fresh basil leaves, washed, stems removed, and packed into cup
    • ¼ cup Parmesan Cheese
    • ½ cup olive oil
    • 3 tablespoon pine nuts
    • 3 large garlic cloves, minced
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    Instructions

    • Place basil leaves in small batches into a food processor and process until well chopped.
    • Add about ⅓ of the nuts and garlic and blend again.
    • Add about ⅓ of the cheese and blend slowly while adding about ⅓ of the olive oil.
    • Stop to scrape food processor contents down the sides of container towards the bottom. Process until a smooth thick paste is formed.
    • Repeat process until all ingredients are used.

    Notes

    Pesto freezes well, so if you would like to make this in bulk, you can freeze the extra pesto for later use.
    Nutrition data is for entire recipe.

    Nutrition per serving

    Calories: 1278 calCarbohydrates: 9 gProtein: 15 gFat: 135 gSodium: 407 mgFiber: 2 gSugar: 2 g
    Homemade Pesto Permalink
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    🗓️ Day 3

    • Crustless Broccoli Quiche
    • Buttermilk Biscuits (from freezer or stock up)
    • Carrot Raisin Salad
    Crustless broccoli and cheese quiche

    Crustless Vegetable Quiche

    We’ve used broccoli and cheddar in this delicious and easy crustless quiche, but you can substitute different cheeses or vegetables to use what you have. Try it this way or with spinach and mozzarella cheese or mushrooms and Swiss.
    4.43 from 7 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Main Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 283

    Ingredients
      

    • 8 eggs, beaten
    • 10 oz pkg frozen chopped broccoli, cooked, drained and chopped
    • 1 C. cheddar cheese, shredded
    • Salt and pepper to taste
    • 1 C. milk
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    Instructions

    • Combine eggs, milk, salt, and pepper. Stir in broccoli/spinach and cheese. Pour into a greased 8 inch pie pan that has 2 inch sides.
    • Bake at 350°F about 40-50 minutes or until a knife inserted in the center comes out clean.

    Notes

    For spinach quiche, use 1 (10 oz) pkg. frozen spinach, defrosted, with the water squeezed out, or use sliced sautéed mushrooms and Swiss cheese for an entirely different flavor.

    Nutrition per serving

    Calories: 283 calCarbohydrates: 6 gProtein: 20 gFat: 20 gSodium: 361 mgFiber: 1 gSugar: 3 g
    Crustless Vegetable Quiche Permalink
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    Biscuit cut in half with butter on one half and fruit preserves on the other half on a yellow and white plate

    Easy Buttermilk Biscuits

    These 3 ingredient buttermilk biscuits from scratch yield consistent, delicious results.
    5 from 1 vote
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    Prep Time 25 mins
    Cook Time 15 mins
    Total Time 40 mins
    Course Bread, Breakfast
    Cuisine American, Vegetarian
    Servings 20 biscuits
    Calories 135

    Ingredients
      

    • 4 cups self-rising flour
    • ½ cup butter, softened
    • 1-½ cups buttermilk
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    Instructions

    • Combine flour and butter, cutting with a fork or using a mixer.
    • Stir in buttermilk and mix well. Add more flour if too wet, more buttermilk if too dry.
    • When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter.
    • Bake the biscuits on cookie sheet at 475° until brown, about 15 minutes (time will vary based on thickness).

    Notes

    If you do not have self-rising flour, you can make your own by combining 4 cups all-purpose flour with 2 Tbsp. baking powder and 1 tsp. salt.
    Freezing Buttermilk Biscuits
    You can freeze the biscuits either cooked or uncooked.
    To freeze uncooked, place the biscuits in a single layer on a cookie sheet or other flat pan and put in the freezer for a few hours or until frozen. When frozen, place the biscuits into a dated freezer container for later use.
    To freeze cooked biscuits, place biscuits into a dated freezer container for later use.
    If assembling breakfast sandwiches for the freezer, slice cooked biscuits and fill as desired. Wrap each biscuit with freezer wrap and place biscuits in a freezer container. 
    To cook frozen biscuits:
    If cooking thawed biscuits, follow normal cooking instructions.
    To cook frozen biscuits, extend cooking time to about 25 minutes (cooking time will vary with thickness).
    If reheating cooked biscuits, bake at 350ºF for about 20-25 minutes or until hot. If biscuits begin to brown too much, cover with foil for remaining cooking time.
    To reheat breakfast sandwiches, wrap breakfast sandwich in a paper towel and heat in microwave for 2 minutes, then flip over and heat for an additional 1-2 minutes until heated through.

    Nutrition per serving

    Serving: 1 biscuitCalories: 135 calCarbohydrates: 18 gProtein: 3 gFat: 5 gSodium: 47 mgFiber: 1 gSugar: 1 g
    Easy Buttermilk Biscuits Permalink
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    Carrot Raisin salad on a white plate garnished with celery leaves

    Carrot Raisin Salad

    Carrot Raisin Salad is an easy and refreshing summer side dish.
    5 from 1 vote
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    Prep Time 10 mins
    Chill Time 2 hrs
    Total Time 2 hrs 10 mins
    Course Salad, Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 197

    Ingredients
      

    • 3 C carrots, shredded
    • ½ C raisins
    • ½ C mayonnaise
    • 1 tablespoon lemon juice
    • 1 tablespoon brown sugar
    • Salt to taste
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    Instructions

    • Soak carrots in warm water to cover for about 5 minutes to plump.
    • While carrots are soaking, mix together remaining ingredients in a bowl.
    • Drain carrots and combine carrots and mayonnaise mixture. Mix well and chill well before serving.

    Notes

    Plan ahead to give the salad time to chill.

    Nutrition per serving

    Calories: 197 calCarbohydrates: 18 gProtein: 1 gFat: 14 gSodium: 554 mgFiber: 3 gSugar: 5 g
    Carrot Raisin Salad Permalink
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    🗓️ Day 4

    • Thanksgiving Meal Plan (make stock & save leftover turkey for Day 5)

    🗓️ Day 5

    • Homemade Turkey Noodle Soup (make stock & use leftovers from Thanksgiving turkey)
    • Garlic Bread
    Red square soup bowl with homemade turkey noodle soup.

    Turkey Noodle Soup

    That turkey carcass leftover from your holiday meal is treasure, not trash! The frame from your turkey (or chicken) makes rich, delicious broth that is perfect for turkey noodle soup.
    No ratings yet
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    Prep Time 10 mins
    Cook Time 12 hrs
    Stovetop cooking time 55 mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 699

    Ingredients
      

    • leftover turkey carcass, including skin if available
    • water to cover, about 8 cups
    • 2 cups leftover turkey, shredded or chopped
    • 2 cups frozen mixed vegetables, or leftover vegetables you have on hand
    • 1 can diced tomatoes, drained
    • salt and pepper, or other seasonings to taste
    • 1 bag frozen egg noodles
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    Instructions

    • Place turkey frame and skin in slow cooker; cover with water and simmer on low overnight.
    • In the morning, strain then broth, then refrigerate broth until fat rises to the top and hardens. Discard fat.
    • Place broth in a large soup pot.
    • Add chopped leftover turkey, mixed vegetables, tomatoes, and salt and pepper.
    • Simmer for 30 minutes.
    • Add frozen egg noodles and cook about 25 minutes or until done (if using dry egg noodles, adjust cooking time as per instructions on bag).
    • Serve immediately.

    Nutrition per serving

    Calories: 699 calCarbohydrates: 106 gProtein: 39 gFat: 6 gSodium: 2009 mgFiber: 7 gSugar: 5 g
    Turkey Noodle 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.

    Free Meal Plan for Week 48 (Group 1): Mushroom Salisbury Steak, Pasta with Homemade Pesto, Crustless Broccoli Quiche, Thanksgiving Dinner, Turkey Noodle Soup
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    Posted by Mary Ann on November 9, 2021; 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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