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    Home / Meal Plans

    Meal Plan for Week 48 (Group 2)

    List of recipes in Week 48 Group 2 meal plan.

    Week 48 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.

    Day 1

    Baked Parmesan Garlic Chicken TendersCarrot Raisin SaladGreen Peas with Butter

    Day 2

    Crockpot Marinara over PastaGarlic BreadGreen Salad

    Day 3

    Crockpot Chicken with StuffingGlazed Baby CarrotsCheesy Zucchini Casserole

    Day 4

    Quick & Easy Black Beans and RiceGreen Salad

    Day 5

    Chipped Beef GravyButtermilk BiscuitsCantaloupe

    List of recipes in free meal plan for week 47, group 2.

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


    🗓️ Day 1

    • Baked Parmesan Garlic Chicken Tenders
    • Carrot Raisin Salad
    • Green peas with Butter
    Three breaded chicken tenders on white plate

    Baked Parmesan Garlic Chicken Tenders

    Although messy to prepare, these homemade chicken tenders are flavorful and kids love them.
    4.50 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine American
    Servings 8 servings
    Calories 343

    Ingredients
      

    • ¾ cup mayonnaise
    • ½ cup grated Parmesan cheese
    • ¾ teaspoon garlic powder
    • ¾ cup Italian seasoned bread crumbs
    • 2 pounds chicken tenderloins, boneless & skinless
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    Instructions

    • Preheat oven to 425°F.
    • Combine the mayonnaise, Parmesan cheese, and garlic powder in a bowl. Place bread crumbs in a shallow dipping container.
    • Spread mayonnaise mixture on each tenderloin, then dip each tenderloin into the bread crumbs to coat both sides.
    • Place coated chicken on a silicone baking sheet or a metal baking sheet lined with aluminum foil.
    • Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

    Notes

    Spreading the mayonnaise mixture with a spoon or small spatula is less of a mess, but you may find dipping the tenders by hand to be easier.
    If you don’t want to get your hands messy, wear disposable gloves or get the kids involved—most kids enjoy helping and don’t seem to mind the mess.

    Nutrition per serving

    Calories: 343 calCarbohydrates: 8 gProtein: 28 gFat: 21 gSodium: 511 mgFiber: 1 gSugar: 1 g
    Baked Parmesan Garlic Chicken Tenders 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 2

    • Crockpot Marinara over Pasta
    • Garlic Bread
    • 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
    Print Recipe Add to Collection Go to Collections
    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 3

    • Crockpot Chicken with Stuffing
    • Glazed Baby Carrots
    • Cheesy Zucchini Casserole
    A chicken breast topped with gravy and stuffing on a plate with a fork.

    Crockpot Chicken With Stuffing

    Delicious and easy Crockpot Chicken with Stuffing has just five ingredients and takes only five minutes to prepare for the crockpot. The creamy sauce and tender, juicy chicken make this dish a family favorite!
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 8 hrs
    Total Time 8 hrs 5 mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 582

    Ingredients
      

    • 1 pound boneless skinless chicken breasts
    • 14 ounces Pepperidge Farm stuffing mix
    • 1 cup chicken broth
    • 10.5 ounces condensed cream of chicken soup, undiluted
    • ½ cup water
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    Instructions

    • Lightly spray crockpot with non-stick cooking spray.
    • Place chicken in bottom of crockpot.
    • In a small bowl, mix stuffing with cream of chicken soup and ½ cup water until well blended. Pour 1 cup of chicken broth over chicken.
    • Place stuffing mixture on top of chicken.
    • Cook 6-8 hours on low (adjust cooking time as needed for your crockpot size).

    Notes

    Cooking time: You'll need to adjust the cooking time based on your individual appliance. Unlike oven cooking, there is no way to exactly predict the time needed to perfectly cook in a crockpot because they vary so much.
    Gluten-free adaptation:
    • Gluten-free stuffing mix can be found at many chain grocery stores.
    • Chicken broth is usually gluten-free, but it can contain wheat or barley. Check your labels or buy certified gluten-free broth (or make your own).
    • Many “cream of” soups contain gluten, so to make this dish gluten-free, either choose a gluten-free brand or make your own. 

    Nutrition per serving

    Calories: 582 calCarbohydrates: 81 gProtein: 37 gFat: 11 gSodium: 2265 mgFiber: 3 gSugar: 9 g
    Crockpot Chicken With Stuffing Permalink
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    glazed carrots.

    Glazed Baby Carrots

    Tender and sweet baby carrots coated with a glaze of honey, brown sugar, and butter with a hint of salt
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Cook Time 5 mins
    Total Time 5 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 5 servings
    Calories 115

    Ingredients
      

    • 1 lb. baby carrots
    • 2 Tbsp. brown sugar
    • 2 Tbsp. butter
    • 2 Tbsp. honey
    • Salt to taste
    • Thyme if desired, for garnish
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    Instructions

    • Cook carrots by steaming to your tenderness preference.
    • Place remaining ingredients in a serving bowl and mix well.
    • Add steamed carrots to the bowl while still hot. Toss gently until coated with glaze.
    • Garnish with thyme if desired.

    Nutrition per serving

    Calories: 115 calCarbohydrates: 18 gProtein: 1 gFat: 5 gSodium: 115 mgFiber: 3 gSugar: 15 g
    Glazed Baby Carrots Permalink
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    A serving of Cheezy Zucchini Casserole on a plate with a casserole dish full of the remaining recipe in the background

    Cheesy Zucchini Casserole

    You're going to love this easy zucchini casserole! Deliciously cheesy, low in carbs and keto friendly, this zucchini bake makes a wonderful summer side dish that even the kids will love. A great way to use up that bounty of summer squash.
    Add to Collection Go to Collections

    Ingredients
     

    • 2 medium zucchini, quartered and chopped (about 4 cups)
    • 2 tablespoon butter cut into small pieces
    • 3 large eggs
    • ¼ cup heavy whipping cream
    • ¼ cup chopped onion
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 6 ounces shredded cheddar cheese, divided (about 1 ½ cups)
    • ¼ cup grated Parmesan cheese

    Notes

    Get the instructions and full recipe at All Day I Dream About Food.
    Recipe created by All Day I Dream About Food

    🗓️ Day 4

    • Quick & Easy Black Beans and Rice
    • Green Salad
    Black Beans and Rice on a plate

    Quick & Easy Black Beans and Rice

    This quick stovetop Black Beans and Rice can be made in the time it takes to cook the rice. Adjust the spices to your taste by using salsa that is hot or mild, or add a chopped jalapeno to the pepper and onion.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 4 servings
    Calories 546

    Ingredients
      

    • 1 onion, chopped
    • 1 green bell pepper, chopped
    • 1 tablespoon vegetable oil
    • 1 can black beans (15 ounces), drained and rinsed
    • 2 teaspoons garlic, minced
    • 1 cup salsa
    • salt and pepper, to taste
    • 2 cups white rice, plus water needed to cook according to directions
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    Instructions

    • Cook rice according to package directions.
    • While rice is cooking, sauté onion and bell pepper in oil in a large skillet until tender.
    • Add cooked beans, garlic, salsa, salt, and pepper to onions and peppers in skillet. Cover and let simmer while preparing rice. Add water if necessary.
    • Serve beans over rice.

    Notes

    For an even faster alternative, you can substitute another cup of salsa for the sautéed pepper and onion.

    Nutrition per serving

    Calories: 546 calCarbohydrates: 108 gProtein: 18 gFat: 5 gSodium: 1048 mgFiber: 13 gSugar: 5 g
    Quick & Easy Black Beans and Rice Permalink
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    🗓️ Day 5

    • Chipped Beef Gravy
    • Buttermilk Biscuits
    • Cantaloupe
    Chipped Beef Gravy and Biscuits on a white plate

    Chipped Beef Gravy

    We love to have breakfast for dinner at our house, and one of our favorites is biscuits and gravy. This creamy chipped beef gravy is delicious over homemade buttermilk biscuits or soft rolls, or you can serve it over toast.
    4.34 from 3 votes
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 226

    Ingredients
      

    • 4.5 oz jar dried beef
    • 4 tablespoon butter
    • 4 tablespoon flour
    • 4 cups milk
    • 2 teaspoon beef bouillon granules
    • dash hot sauce
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    Instructions

    • Soak the dried beef in a bowl of water for about 15 minutes to reduce the saltiness. Drain.
    • Tear or cut beef into bite-sized pieces; set aside.
    • Melt butter in a large skillet. Over medium heat, stir in flour and continue to cook, stirring constantly, for 1 minute. Gradually add milk, a little at a time, stirring constantly with a whisk.
    • After all milk has been added, add beef bouillon and hot sauce. Simmer over medium low heat, stirring frequently, until thickened to your preference.
    • Add beef and heat through. Serve over buttermilk biscuits or toast.

    Notes

    Chipped beef gravy is delicious over our easy 3 ingredient buttermilk biscuits.

    Nutrition per serving

    Calories: 226 calCarbohydrates: 13 gProtein: 11 gFat: 14 gSodium: 1211 mgFiber: 1 gSugar: 10 g
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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
    Print Recipe Add to Collection Go to Collections
    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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    🧾 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 48 Group 2 meal plan.
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    Posted by Mary Ann on November 14, 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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