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    Home / Meal Plans

    Meal Plan for Week 49 (Group 1)

    Free Meal Plan for Week 49 (Group 1): Cowboy Hot Dogs, Crockpot Roast Beef and Gravy, Chicken Divan, Easy Tuna Casserole, Savory One-Pot Shrimp and Rice

    Free Meal Plan for Week 49 (Group 1): Cowboy Hot Dogs, Crockpot Roast Beef and Gravy, Chicken Divan, Easy Tuna Casserole, Savory One-Pot Shrimp and Rice

    Week 49

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • If you have time on Day 1, sauté an entire bag of onions and freeze the cooked onions in recipe-sized portions for future use.

    Day 1

    Cowboy Hot DogsBaked BeansRaw Vegetables with Ranch Dressing

    Day 2

    Crockpot Roast Beef and GravyRiceSteamed Broccoli

    Day 3

    Chicken DivanGlazed Baby CarrotsFrench Bread

    Day 4

    Tuna CasseroleFruit of Your ChoiceCottage Cheese

    Day 5

    Savory One-Pot Shrimp with RiceSugar Snap PeasGreen Salad

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


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    🗓️ Day 1

    • Cowboy Hot Dogs (cook onions for freezer stock)
    • Baked Beans
    • Raw Vegetables with Ranch Dressing
    hot dog in bun topped with sauteed onion and grated cheddar cheese.

    Cowboy Hot Dogs

    Grilled onions and cheddar cheese dress up hot dogs in this easy weeknight dinner.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine American
    Servings 6
    Calories 356

    Ingredients
      

    • 6 beef franks
    • 6 hot dog buns
    • 1 onion, sliced
    • 1 Tbsp. oil
    • Mayonnaise
    • Deli style mustard
    • BBQ Sauce
    • Shredded cheddar cheese
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    Instructions

    • Grill or fry hot dogs. While hot dogs are cooking, sauté onion in oil over medium heat until browned.
    • If desired, heat buns. Serve hot dogs with desired toppings.

    Notes

    Calories are based on one hot dog in a bun topped with 1 tsp. mayonnaise, ⅙ of the sautéed onion, and 1 Tbsp. shredded cheddar cheese.

    Nutrition per serving

    Calories: 356 calCarbohydrates: 24 gProtein: 12 gFat: 24 gSodium: 753 mgFiber: 1 gSugar: 4 g
    Cowboy Hot Dogs Permalink
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    🗓️ Day 2

    • Crockpot Roast Beef and Gravy
    • Rice
    • Steamed Broccoli
    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
    Print Recipe Add to Collection Go to Collections
    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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    🗓️ Day 3

    • Chicken Divan
    • Glazed Baby Carrots
    • French Bread
    Chicken Divan with Curry on a plate.

    Chicken Divan

    Oven-baked Chicken Divan with Curry features chicken, broccoli, and a delicious creamy curry sauce. This long-time family favorite is an easy way to repurpose leftover chicken or broccoli.
    4.64 from 11 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 6 servings
    Calories 715

    Ingredients
      

    • 1 pound cooked boneless skinless chicken, chopped
    • 21 ounces condensed cream of chicken soup
    • 1 cup mayonnaise
    • ½ cup shredded cheddar cheese
    • 1 tablespoon lemon juice
    • ½ teaspoon curry powder
    • 16 ounces frozen chopped broccoli, steamed and drained
    • 14 ounces Pepperidge Farm stuffing mix
    • non-stick cooking spray
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    Instructions

    • Combine soup and cheese in a sauce pan and heat until melted.
      21 ounces condensed cream of chicken soup, ½ cup shredded cheddar cheese
    • Remove from heat and add mayonnaise, lemon juice, and curry, mixing well.
      1 cup mayonnaise, 1 tablespoon lemon juice, ½ teaspoon curry powder
    • Prepare a 9x12 casserole dish with non-stick cooking spray, and layer broccoli and chicken. Top with soup mixture.
      1 pound cooked boneless skinless chicken, 16 ounces frozen chopped broccoli, non-stick cooking spray
    • Cover evenly with stuffing mix.
      14 ounces Pepperidge Farm stuffing mix
    • Bake at 350°F for 30 minutes or until bubbly.

    Video

    Notes

    Use cooked chicken from your freezer stock if you have it (prep time does not include cooking the chicken).

    Nutrition per serving

    Calories: 715 calCarbohydrates: 56 gProtein: 30 gFat: 41 gSodium: 1903 mgFiber: 4 gSugar: 7 g
    Chicken Divan 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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    🗓️ Day 4

    • Easy Tuna Casserole
    • Fruit of Your Choice
    • Cottage Cheese

    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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    🗓️ Day 5

    • Savory One-Pot Shrimp with Rice
    • Sugar Snap Peas
    • Green Salad
    White plate with rice, shrimp, diced tomatoes, and strips of bell peppers, with melted Monterey Jack cheese on top.

    Savory One-Pot Shrimp with Rice

    Shrimp and red bell peppers combine with garlic and onions to make a simple but satisfying one-pot meal.
    4.50 from 8 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 4 servings
    Calories 506

    Ingredients
      

    • 1 onion, chopped
    • 6 cloves garlic, minced
    • 2 bell peppers, any color, sliced into thin strips
    • 1 Tbsp. vegetable oil, or as needed
    • 2 medium tomatoes, chopped
    • 3 C chicken broth
    • Salt-free seasoning to taste
    • 1 ½ cups long grain white rice, uncooked
    • 1 lb. raw shrimp, deveined, tail-off
    • Monterey Jack cheese for garnish
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    Instructions

    • Sauté the onions, garlic, and peppers in oil until the onion is cooked through. Add in the shrimp and cook for 5 minutes, stirring frequently.
    • Add the tomatoes and chicken broth. Season to taste. Bring to a boil, stirring occasionally. Once it comes to a rapid boil, add the rice and stir.
    • Cover and cook over low heat for about 20-25 minutes or until the rice is cooked through and the liquid is absorbed.
    • Garnish with cheese before serving.

    Notes

    1 tablespoon Monterey Jack cheese per serving used in nutrition calculation.

    Nutrition per serving

    Calories: 506 calCarbohydrates: 66.36 gProtein: 34.2 gFat: 10.57 gSodium: 1616.19 mgFiber: 3.45 gSugar: 5.48 g
    Savory One-Pot Shrimp with Rice Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Sautéed Sugar Snap Peas

    A quick sauté in butter with a dash of sugar is all it takes to make perfect fresh sugar snap peas
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Cook Time 10 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 3 servings
    Calories 61

    Ingredients
      

    • 8 oz sugar snap peas, raw
    • 2 teaspoon butter
    • 1 teaspoon sugar
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    Instructions

    • Melt butter in a small fry pan.
    • Add sugar snap peas and cook for a couple of minutes, stirring frequently, until peas are covered with butter.
    • Sprinkle with sugar and continue cooking, stirring frequently, until peas are tendercrisp and bright green.

    Nutrition per serving

    Calories: 61 calCarbohydrates: 7 gProtein: 2 gFat: 3 gSodium: 27 mgFiber: 2 gSugar: 4 g
    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.

    Free Meal Plan for Week 49 (Group 1): Cowboy Hot Dogs, Crockpot Roast Beef and Gravy, Chicken Divan, Easy Tuna Casserole, Savory One-Pot Shrimp and Rice
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    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 November 16, 2021Filed Under: Meal Plans

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