Meal Plan for Week 53 (Group 2)

Day 1

• Freezer Zucchini Lasagna
• Green Salad

Freezer Zucchini Lasagna

This delicious freezer zucchini lasagna is full of nutrient-rich vegetables. With layers of creamy ricotta, rich and hearty vegetable and meat sauce, tasty zucchini slices, and perfectly melted cheese, Freezer Zucchini Lasagna is a crowd-pleaser. It's a great way to preserve a bountiful zucchini harvest!

Day 2

• Baked Chicken Parmesan
• Slow Simmered Green Beans

Baked Chicken Parmesan

Chicken drumsticks are a kid favorite, and these breaded garlic chicken drumsticks are sure to please.

Day 3

• Three Cheese Penne Florentine
• Baby Corn Salad with Broccoli

Three Cheese Chicken Penne Pasta

Fresh vegetables and pasta give leftover cooked chicken new life in this satisfying meal.

Day 4

• Baked Potato Soup
• Apple Raisin Salad

Baked Potato Soup

Baked Potato Soup is one of our most requested recipes – it’s creamy and rich with the perfect balance of flavors. To use it as planned leftovers, have baked potatoes during the week and simmer a pot of this satisfying soup on the weekend.

Day 5

• Southwestern Stuffed Peppers
• Tex-Mex Cole Slaw

Easy Southwestern Stuffed Peppers with Cheese (Slow Cooker)

Slow Cooker Vegetarian Stuffed Bell Peppers make a classic dish with a Tex-Mex twist even easier, and you can prepare everything the night before to save time in the morning. The filling freezes well, so if you’d like you can double the filling recipe and stock your freezer.