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    Home / Meal Plans

    Meal Plan for Week 5 (Group 2)

    Meal Plan for Week 5 (Group 2): Mediterranean Chicken with Pasta, Turkey & Swiss Hoagies, Meatball Stroganoff over Egg Noodles, Baked Garlic Parmesan Chicken, Nacho Bar

    Meal Plan for Week 5 (Group 2): Mediterranean Chicken with Pasta, Turkey & Swiss Hoagies, Meatball Stroganoff over Egg Noodles, Baked Garlic Parmesan Chicken, Nacho Bar

    Week 5 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Use chicken from your freezer stock on Day 1.

    • If you keep a freezer stock of meatballs, use those on Day 3 or use this time to replenish your stock.

    • The biscuits on Day 4 make enough to freeze half the recipe.

    • Plan ahead to make the Apple Raisin Salad early enough to chill on Day 4.
    • Use ground beef from your freezer stock on Day 5 for the Nacho Bar.
    • Plan ahead to soak & cook the beans for Day 5, or substitute 2 cans pinto beans, drained. If you make the beans, you can double the quantity and stock your freezer with the extra beans.

    Day 1

    Mediterranean Chicken with PastaSeasoned Green Beans

    Day 2

    Turkey & Swiss HoagiesFruit of Your Choice

    Day 3

    Meatball Stroganoff over Egg NoodlesChinese Broccoli with Garlic Sauce

    Day 4

    Baked Garlic Parmesan ChickenButtermilk BiscuitsApple Raisin Salad

    Day 5

    Nacho Bar

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


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    🗓️ Day 1

    • Mediterranean Chicken with Pasta
    • Seasoned Green Beans
    Bowl of shell pasta with tomatoes, feta cheese, and balsamic vinegar with text Mediterranean Chicken with Pasta

    Mediterranean Chicken with Pasta

    Balsamic vinegar, feta cheese, and grilled chicken combine to create a perfect blend of flavors, and with grilled chicken from the freezer, it is a quick and delicious meal.
    4.43 from 7 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine Mediterranean
    Servings 6 bowls
    Calories 528

    Ingredients
      

    • 16 ounces shell or orecchiette pasta, cooked & rinsed
    • 1 tablespoon light extra virgin olive oil
    • ½ cup balsamic vinegar
    • 14.5 ounce can diced tomatoes, drained
    • 1 medium red bell pepper
    • 1 medium onion
    • 3 cups cooked chicken, cubed
    • ¼ cup fresh basil, chopped (or 2-3 tsp. dried)
    • salt and pepper to taste
    • 4 ounces feta cheese, crumbled, plus extra for garnish
    • ¼ cup shredded Parmesan cheese
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    Instructions

    • Dice red pepper and onion; sauté in a tablespoon of oil.
    • And chicken, tomatoes, and basil and mix well.
    • In a bowl, combine cooked pasta and balsamic vinegar. Add to pan with chicken and vegetables.
    • Season with salt and pepper then add feta and Parmesan cheeses.
    • Toss well and serve immediately, garnishing with extra feta cheese.

    Video

    Notes

    1. Orecchiette pasta's hearty thickness is the perfect for this dish, but not all stores carry it. If you can't find it, pasta shells are the best substitution.
    2. This can be made vegetarian by omitting the chicken or using your favorite plant-based substitution.

    Nutrition per serving

    Serving: 1 bowlCalories: 528 calCarbohydrates: 67 gProtein: 33 gFat: 13 gSodium: 348 mgFiber: 4 gSugar: 9 g
    Mediterranean Chicken with Pasta Permalink
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    🗓️ Day 2

    • Turkey & Swiss Hoagies
    • Fruit of Your Choice
    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
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    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
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    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
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    🗓️ Day 3

    • Meatball Stroganoff over Egg Noodles
    • Chinese Broccoli with Garlic Sauce
    Wide egg noodles and meatballs topped with a mushroom sauce on a purple plate with a fork, garnished with parsley

    Meatball Stroganoff over Egg Noodles

    This easy stovetop meal has a traditional Stroganoff flavor and can be on the table in under 30 minutes.
    4.50 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Cook Time 20 mins
    Total Time 20 mins
    Course Main Dish
    Servings 6 servings
    Calories 570

    Ingredients
      

    • 1 ½ pounds frozen cooked meatballs, thawed
    • 2 cups beef broth
    • 8 ounces sliced mushrooms, drained
    • 2 cups light sour cream
    • 4 tablespoons flour
    • 1 cup milk
    • 2 tablespoons Dijon mustard
    • 16 ounces wide egg noodles, cooked and drained
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    Instructions

    • In a large pot, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
    • In a small bowl, stir together sour cream and flour.
    • Whisk in milk and mustard.
    • Stir sour cream mixture into meatballs.
    • Cook and stir until thickened and bubbly, then cook and stir for 1 minute more.
    • Serve over hot cooked egg noodles.

    Notes

    You can purchase frozen meatballs (I’m partial to the Costco brand) or use our bulk meatball recipe.
    If you are a big fan of fresh mushrooms like I am, you can sauté 8 oz. sliced fresh mushrooms instead of canned for better texture and richer flavor.
    Vegetarians can also enjoy this delicious dish by using vegetable broth and our vegetarian meatball recipe made with Beyond Beef products.

    Nutrition per serving

    Calories: 570 calCarbohydrates: 32 gProtein: 29 gFat: 36 gSodium: 653 mgFiber: 2 gSugar: 3 g
    Meatball Stroganoff over Egg Noodles Permalink
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    Overhead shot of cooked and seasoned broccoli in a serving bowl with a slotted spoon to the side

    Chinese Broccoli with Garlic Sauce

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    Ingredients
     

    • 1 Pound Broccoli
    • 2 Tablespoons Vegetable oil
    • 2 garlic cloves, minced
    • 1 teaspoons fresh minced ginger
    • 2 Tablespoons water
    • 1 ½ Tablespoons miso paste
    • 1 Tablespoon soy sauce
    • 1 teaspoon sesame oil

    Notes

    Visit The Gingered Whisk for the full recipe and instructions.
    Recipe created by The Gingered Whisk

    🗓️ Day 4

    • Baked Chicken Parmesan
    • Easy Buttermilk Biscuits
    • Apple Raisin Salad

    Breaded baked Chicken Parmesan drumsticks garnished with parsley

    Baked Chicken Parmesan

    Chicken drumsticks are a kid favorite, and these breaded garlic chicken drumsticks are sure to please.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 55 mins
    Total Time 1 hr 10 mins
    Course Main Dish
    Cuisine Italian
    Servings 6 servings
    Calories 567

    Ingredients
      

    • 3 lbs. chicken drumsticks
    • 1 cup bread crumbs
    • ⅓ cup Parmesan cheese
    • ¼ teaspoon oregano
    • ¼ teaspoon pepper
    • salt to taste
    • 1 clove garlic,   minced
    • ¾ cup melted butter
    • non-stick cooking spray
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    Instructions

    • Preheat oven to 350°F.
    • In a skillet, sauté garlic in about 2 tablespoon of butter. Add remaining butter to pan. Dip chicken pieces into garlic butter.
    • In a separate shallow dish, combine bread crumbs, cheese, oregano, pepper, and salt. Dredge chicken in bread crumb mixture. Place breaded chicken in lightly sprayed 9x13 baking pan and sprinkle remaining bread crumb mixture over top of chicken.
    • Pour any remaining butter over the top of the chicken. Bake chicken for about 55 minutes or until chicken is no longer pink and juices run clear.

    Nutrition per serving

    Calories: 567 calCarbohydrates: 13 gProtein: 53 gFat: 32 gSodium: 598 mgFiber: 1 gSugar: 1 g
    Baked Chicken Parmesan 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
    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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    Overhead view of three bowls of Apple Raisin Salad

    Apple Raisin Salad

    Sweet, crisp apples mixed with celery and raisins are delicious with a simple dressing.
    4.10 from 11 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Chilling time 1 hr
    Total Time 1 hr 10 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 8 servings
    Calories 233

    Ingredients
      

    • 5 apples, cored and chopped into bite sized pieces
    • 1 cup raisins
    • ½ cup mayonnaise
    • 2 stalks celery, finely chopped
    • ¼ cup sugar
    • 1 tablespoon lemon juice
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    Instructions

    • Soak raisins in hot water to cover to soften for about 5 minutes, drain and dry on a paper towel. Combine apples, raisins, and celery in a bowl.
    • In a separate bowl combine salad dressing, lemon juice, and sugar. Pour the dressing over the fruit mixture and stir.
    • Refrigerate for about an hour to chill then serve.

    Notes

    If you use Miracle Whip, know that it is sweeter than mayonnaise and will result in a sweeter dressing.
    If you chop the apples ahead of time, toss them with a little water and a teaspoon of lemon juice to keep them from browning.

    Nutrition per serving

    Calories: 233 calCarbohydrates: 36 gProtein: 1 gFat: 11 gSodium: 96 mgFiber: 4 gSugar: 18 g
    Apple Raisin Salad Permalink
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    🗓️ Day 5

    • Nacho Bar
    Clear glass casserole dish with beans topped with melted cheese and garnished with a sprig of cilantro. In the background is a red bowl of sliced black olives, a clear bowl of jalepeno slices, a clear bowl of diced green onions, a white bowl of diced tomatoes, and a basket of tortilla chips.

    Nacho Bar

    A Nacho Bar is a great way to have a fun family meal where everyone gets to customize their dish to their liking. Lots of condiments and garnishes give everyone plenty to choose from to make nachos their favorite way.
    No ratings yet
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    Prep Time 10 mins
    Cook Time 3 hrs 20 mins
    Soaking Time 12 hrs
    Total Time 15 hrs 30 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 10 servings
    Calories 618

    Ingredients
      

    • 3 cups dry pinto beans
    • Water as needed for beans
    • 1 lb. ground beef
    • 6 Tbsp. taco seasoning mix, divided
    • ⅓ cup water
    • 1 ½ cups salsa
    • 1 ½ cups sour cream
    • 8 oz. shredded cheddar cheese
    • 22 oz. tortilla chips
    • additional toppings for nachos as desired (such as olives, tomatoes, green onions, jalapeño slices)
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    Instructions

    • In a large pot, soak beans covered with water overnight.
    • The next day, drain off water used to soak the beans and add 12 cups fresh water. Bring to a boil, then reduce heat to low and cook beans for 2½- 3 hours or until tender. When done, set aside.
    • Brown the ground beef in a large frypan. When it is cooked through, add 2 Tbsp. taco seasoning and ⅓ cup water and simmer for 2 minutes. Add salsa and drained beans to taste and mix gently.
    • Pour ground beef/bean mixture into a 9 x 13 inch baking dish. In a bowl, combine sour cream with remaining taco seasoning until well combined. Spread sour cream mixture evenly over beef mixture. Top with desired amount of cheese. Bake at 400°F for 20 minutes or until cheese is melted and bubbly.
    • Serve with bowls of toppings and a large bowl of tortilla chips.

    Notes

    If you have cooked ground beef in the freezer, you can use that. If your stock is low, cook extra to stock the freezer.
    If you'd like to prepare extra beans for the freezer, double the recipe and freeze in 2 cup portions with a little bit of bean juice from the pot in each bag.
    Nutrition data uses 4 cups of pinto beans and does not include additional toppings.

    Nutrition per serving

    Calories: 618 calCarbohydrates: 60 gProtein: 26 gFat: 32 gSodium: 1616 mgFiber: 9 gSugar: 3 g
    Nacho Bar 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.

    Meal Plan for Week 5 (Group 2): Mediterranean Chicken with Pasta, Turkey & Swiss Hoagies, Meatball Stroganoff over Egg Noodles, Baked Garlic Parmesan Chicken, Nacho Bar
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    Posted by Mary Ann on January 17, 2022Filed Under: Meal Plans

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