• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Add Salt & Serve
  • Our
    Recipes
  • Meal
    Plans
  • Busy Cook's
    Secrets
  • Your Recipe
    Collections

  • About
  • Member
    Login
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Meal Plans
  • Your Collections
  • Secrets of a Busy Cook
  • Subscribe
  • Bulk Cooking
  • About
  • Contact
  • Your Purchases
  • Facebook Group
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Meal Plans

    Meal Plan for Week 52 (Group 2)

    List of recipes in Meal Plan Week 52 (Group 2).

    Week 52 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Use cooked ground beef from the freezer for the Southwestern Hamburger Skillet on Day 2 if you have it; if your stock is low this is a good time to replenish it.

    Day 1

    Mediterranean Chicken with CapersCouscousGreen Salad

    Day 2

    Southwestern Hamburger SkilletGreen Peas with Butter

    Day 3

    Loaded Baked PotatoesSeasoned Green Beans

    Day 4

    Cheese & Onion EnchiladasSpinach Salad

    Day 5

    Savory Swiss SteakMashed PotatoesSugar Snap Peas

    List of recipes in Meal Plan Week 52 (Group 2).

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


    Get the Weekly Meal Plans in Your Inbox

    Invalid email address
    We will never sell your email address. Your data will be handled as set out in the Privacy Policy and terms, and you can unsubscribe at any time.
    Thanks for subscribing!

    🗓️ Day 1

    • Mediterranean Chicken with Capers
    • Couscous
    • Green Salad
    Chicken breast on a bed of couscous topped with capers, sliced black olives, and cherry tomatoes on a red plate with a fork.

    Mediterranean Chicken with Capers

    Turn up the taste on sautéed chicken by giving it a Mediterranean twist with fresh cherry tomatoes, sliced olives, and capers.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Main Dish
    Cuisine Mediterranean
    Servings 6 servings
    Calories 245

    Ingredients
      

    • 2 pounds chicken pieces, boneless, skinless
    • Salt and pepper to taste
    • Oil as needed
    • 1 pint cherry tomatoes
    • 1 small jar or can olives, sliced
    • 3 tablespoons capers, drained
    Prevent your screen from going dark

    Instructions

    • Wash chicken and pat dry with a paper towel. Season liberally with salt and pepper.
    • In a large ovenproof skillet, cook chicken in oil over medium heat until browned on both sides. Add tomatoes, olives and capers.
    • Bake, uncovered, at 475°F for 15-20 minutes or until chicken is cooked through.

    Notes

    For chicken that cooks evenly, choose thin cutlets or pound the breasts to an even thickness and cut into 6 pieces of similar size.
    For an easy side, serve Mediterranean Chicken with Capers over plain or seasoned couscous.

    Nutrition per serving

    Calories: 245 calCarbohydrates: 4 gProtein: 33 gFat: 10 gSodium: 683 mgFiber: 1 gSugar: 2 g
    Mediterranean Chicken with Capers Permalink
    Pin Recipe Share

    🗓️ Day 2

    • Southwestern Hamburger Skillet
    • Green Peas with Butter
    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
    Print Recipe Add to Collection Go to Collections
    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
    Prevent your screen from going dark

    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
    Pin Recipe Share

    🗓️ Day 3

    • Loaded Baked Potatoes
    • Seasoned Green Beans
    Baked potato topped with chili, shredded cheddar cheese, diced tomatoes, sour cream, and diced green onions, with shredded cheese and diced tomatoes are on the counter around the potato.

    Loaded Baked Potatoes

    Baked potatoes are an easy meal that allows everyone to dress their own potato the way they like it.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 6 potatoes
    Calories 282

    Ingredients
      

    • 6 large baking potatoes, or as many as you need
    • 15 oz can chili, heated
    • shredded cheddar cheese
    • salt and pepper
    • vegetable oil for coating
    • Optional ingredients: sour cream, green onions, tomatoes
    Prevent your screen from going dark

    Instructions

    • Coat potatoes with oil. Coat with coarsely ground salt and pepper and cook using the method of your choice below.
    • Cut open and slightly mash insides of potatoes (leave insides in potato). Top with chili, cheese and any other garnishes you choose.

    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.

    Instant Pot Method:

    • A Mindful Mom has Instant Pot instructions for baked potatoes.

    Notes

    This recipe is for chili & cheese baked potatoes, but there are endless options for other toppings. Try topping potatoes with broccoli and cheese, chili and green onions, butter and sour cream, shredded chicken and salsa, jalapenos and cream cheese, or any other combination.
    One of the best ways to save money on your grocery bill is to reduce food waste, and loaded potatoes are a good time to take advantage of leftovers in your refrigerator by adding them with complementary condiments as toppings.
    Nutrition facts use chili with beans and 1 tablespoon shredded cheddar cheese. Other toppings not included in calculation.

    Nutrition per serving

    Calories: 282 calCarbohydrates: 47 gProtein: 11 gFat: 7 gSodium: 433 mgFiber: 6 gSugar: 2 g
    Loaded Baked Potatoes Permalink
    Pin Recipe Share
    Sautéed seasoned green beans in a black frypan

    Seasoned Green Beans

    This quick recipe will bring extra flavor to fresh or frozen green beans.
    5 from 5 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegetarian
    Servings 6 servings
    Calories 35

    Ingredients
      

    • 1 lb. fresh or frozen green beans
    • 2 tsp. butter
    • ¼ package Good Seasons Italian dressing mix, or more to taste
    Prevent your screen from going dark

    Instructions

    • If needed, trim green beans of ends and strings. If using frozen green beans, thaw first.
    • Lightly steam green beans.
    • Melt butter in large fry pan. Add green beans. Sprinkle with the ¼ package of seasoning mix and stir well while sautéing.

    Nutrition per serving

    Calories: 35 calCarbohydrates: 5 gProtein: 1 gFat: 2 gSodium: 21 mgFiber: 2 gSugar: 2 g
    Seasoned Green Beans Permalink
    Pin Recipe Share

    🗓️ Day 4

    • Cheese & Onion Enchiladas
    • Spinach Salad
    Clear baking dish with enchiladas covered with cheese and diced green onions.

    Cheese & Onion Enchiladas

    Homemade cheese and onion enchiladas are deliciously cheesy with rich flavor from the traditional corn tortillas and made-from-scratch red enchilada sauce.
    4.39 from 31 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 8 enchiladas
    Calories 621

    Ingredients
      

    • 1 bunch green onions, divided
    • 2 cups sour cream
    • 4 cups Mexican Blend Cheese, shredded
    • 8 small corn tortillas

    Enchilada Sauce

    • 22.5 ounces tomato sauce
    • ¾ teaspoon oregano
    • 2-¼ teaspoons garlic powder
    • 1 teaspoon chili powder
    • 1-½ teaspoons onion powder
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350°F.
    • Combine all ingredients for enchilada sauce in a sauce pan and simmer for about 10 minutes.
    • While sauce is simmering, chop green onions, reserving 2 chopped onions.
    • Mix all but the 2 reserved onions with the sour cream and 2 cups of the Mexican cheese.
    • Pour ⅓ of the enchilada sauce into the bottom of a 9x12 pan.
    • Fill each tortilla with an even amount of the cheese mixture, spooning it down the center line of the tortilla. Fold the two unfilled sides to the center, overlapping them, and place the enchilada folded side down in the baking pan. (If the tortillas are too stiff to fold, you can heat them in the microwave under a damp paper towel or carefully steam them for a few seconds over boiling water.)
    • Pour the remaining sauce over enchiladas in pan. Bake for 30 minutes at 350°F.
    • Top with cheese and reserved green onions and bake until cheese is melted over the top (about 10 more minutes).

    Notes

    If available, make this recipe more authentic by using Oaxaca cheese (also called quesilla), a white cheese that melts easily with a creamy texture that is often used as filling in Mexican dishes. Queso quesadilla, labeled quesadilla cheese in English, is another creamy white cheese that melts easily.

    Nutrition per serving

    Calories: 621 calCarbohydrates: 21 gProtein: 32 gFat: 46 gSodium: 1306 mgFiber: 3 gSugar: 7 g
    Cheese & Onion Enchiladas Permalink
    Pin Recipe Share

    🗓️ Day 5

    • Savory Swiss Steak
    • Mashed Potatoes
    • Sugar Snap Peas
    White bowl with mashed potatoes in one half and strips of beef and chopped vegetables in the other half, garnished with parsley. The bowl is on a red linen napkin and there is a fork in the bowl.

    Savory Swiss Steak

    Easy slow cooker Swiss steak recipe that can be prepped in the morning and is ready to eat when you get home.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 45 mins
    Cook Time 6 hrs
    Total Time 6 hrs 45 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 6 servings
    Calories 292

    Ingredients
      

    • 1 ½ lbs round steak, approx. 1 inch thick, cut into 6 pieces
    • ¼ cup flour
    • 2 teaspoon dry mustard
    • Salt and pepper to taste
    • 2 tablespoon butter, divided
    • 2 tablespoon oil, divided
    • 2 carrots, sliced
    • 2 stalks celery, chopped
    • 1 onion, chopped
    • 14 oz can diced tomatoes
    • 2 tablespoon Worcestershire sauce
    • 2 teaspoon brown sugar
    Prevent your screen from going dark

    Instructions

    Crockpot Instructions

    • Coat steak with a mixture of flour, mustard, salt, and pepper. In a skillet, brown the meat in 1 tablespoon butter and 1 tablespoon oil. Transfer to a slow cooker.
    • Heat remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender, then add to crockpot with meat.
    • In the same skillet, combine tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up drippings, until skillet is deglazed. Pour tomato mixture over meat.
    • Cover and cook on low for 6-8 hours, or until tender. Serve meat with vegetable sauce spooned over the steak.

    Instant Pot Instructions

    • (Instant Pot instructions are courtesy of Carolyn, who converted the recipe for use in her IP. Note that the venting instructions are *not* tested.)
    • Coat steak with a mixture of flour, mustard, salt, and pepper. On sauté mode, brown the meat in 1 tablespoon butter and 1 tablespoon oil.
    • Remove the steak from the pot and set aside.
    • Sauté onion, carrots, and celery until almost tender.
    • Add the tomatoes, Worcestershire sauce, and brown sugar and use it to deglaze the pot.
    • Add the beef back to the pot and stir gently just enough to cover the meat in sauce.
    • Add cover and seal. Cook on Stew mode for 30 minutes.
    • Vent as preferred; NPR was used in Carolyn's conversion but venting immediately would probably work fine. (Let us know how your method worked in the comments.)

    Notes

    Nutrition data does not include buttered potatoes.
    This recipe is courtesy of Marilyn Moll, who did a guest stint for our meal plans for a week way back in 2005 (when we were doing free meal plans as Menus4Moms), and this is one of the delicious recipes she contributed.

    Nutrition per serving

    Calories: 292 calCarbohydrates: 13 gProtein: 27 gFat: 14 gSodium: 265 mgFiber: 2 gSugar: 5 g
    Savory Swiss Steak Permalink
    Pin Recipe Share
    Glass dish with mashed potatoes topped with butter and paprika

    Homemade Mashed Potatoes

    Whether you prefer creamy potatoes or potatoes with some body to them, homemade mashed potatoes are worth the effort.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 10 servings
    Calories 193

    Ingredients
      

    • 5 lbs. potatoes, cleaned and peeled (see note below)
    • 6 tablespoon butter, divided
    • ¼ cup skim milk, or more as needed
    • salt to taste
    • pepper to taste
    • paprika, for garnish
    Prevent your screen from going dark

    Instructions

    • Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender; drain and return to pot.
    • Add 4 Tbsp. butter, salt, and pepper to pot and mix; adding enough milk while mixing to reach desired consistency.
    • Transfer mashed potatoes to a serving bowl, top with 2 Tbsp. butter, and garnish with paprika.

    Notes

    Russet potatoes are a good choice for mashed potatoes, but if you prefer to not peel your potatoes, Yukon Gold is perfect for mashing with the skin on.
    If you need to speed up the cooking process, try chopping your potatoes before boiling.

    Nutrition per serving

    Calories: 193 calCarbohydrates: 28.52 gProtein: 6.11 gFat: 7.04 gSodium: 434.05 mgFiber: 5.67 gSugar: 0.32 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.

    List of recipes in Meal Plan Week 52 (Group 2).
    Share on Facebook Share on Pinterest Share on Email

    More Meal Plans

    • Meal Plan for Week 51 (Group 2)
    • Meal Plan for Week 50 (Group 2)
    • Meal Plan for Week 49 (Group 2)
    • Meal Plan for Week 48 (Group 2)

    Posted by Mary Ann on December 20, 2022Filed Under: Meal Plans

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Recipes
    • Meal Plans

    Member area →

    Footer

    ↑ back to top

    As featured on

    As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach Add Salt & Serve (formerly Menus4Moms) © 2000–2023 Kelley Media, Ltd. All rights reserved.
    Contact | About | Member Login | For the Media | Terms / Disclaimers | Privacy | Refund Policy | Sitemap | DMCA | Accessibility | Do Not Sell My Information
    As an Amazon Associate Add Salt & Serve earns from qualifying purchases.