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    Home / Meal Plans

    Meal Plan for Week 6 (Group 2)

    Free Meal Plan for Week 6 (Group 2): Pinto Beans over Cornbread, Zuppa Toscana, Bean & Cheese Burritos, Slow Cooker Sweet & Sour Chicken, Baked Spaghetti

    Free Meal Plan for Week 6 (Group 2): Pinto Beans over Cornbread, Zuppa Toscana, Bean & Cheese Burritos, Slow Cooker Sweet & Sour Chicken, Baked Spaghetti

    Week 6 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.
    • Plan ahead to soak and cook the dry beans for Day 1.
    • Plan to make enough beans on Day 1 to have extra for burritos on Day 3.
    • Baked Spaghetti freezes well, so you may want to double or triple the recipe to stock your freezer (scale recipe in collection to add the extra ingredients to your grocery list).

    Day 1

    Pinto Beans over CornbreadGreen Salad

    Day 2

    Zuppa ToscanaBaguette

    Day 3

    Bean & Cheese BurritosMixed Vegetables

    Day 4

    Slow Cooker Sweet & Sour ChickenSteamed Broccoli

    Day 5

    Baked SpaghettiGreen Peas with ButterCaesar Salad

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


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    🗓️ Day 1

    • Pinto Beans over Cornbread
    • Green Salad
    A spoonful of cooked pinto beans topped with shredded cheddar cheese and cilantro. Below the spoon is a bowl with a handle on a wooden cutting board and there is a yellow and white napkin on the edge of the cutting board. The bowl is full of cooked pinto beans topped with diced onions, shredded cheddar cheese, and cilantro.

    Pinto Beans Over Cornbread

    Pinto beans over cornbread is a frugal, filling, and flavorful meal.
    5 from 2 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Total Time 5 mins
    Course Main Dish
    Cuisine American, Vegetarian
    Servings 10 servings
    Calories 403

    Ingredients
      

    • 1 pound dry pinto beans, prepared
    • Salt to taste
    • 1 recipe cornbread, prepared
    • ½ onion, chopped
    • ¼ cup cilantro, chopped
    • 1 cup cheddar cheese, shredded
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    Instructions

    • Break apart a piece of cornbread in each bowl and top with hot cooked pinto beans.
    • Season with salt and pepper to taste and garnish with chopped onion, cheddar cheese, and chopped cilantro.

    Nutrition per serving

    Calories: 403 calCarbohydrates: 62 gProtein: 17 gFat: 10 gSodium: 901 mgFiber: 9 gSugar: 11 g
    Pinto Beans Over Cornbread Permalink
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    Overhead shot of bowl of dried kidney beans with a strainer and a bowl of great northern beans on a cutting board

    How To Cook Dried Beans for the Freezer

    Dried beans cost about 50% less per serving than canned beans—here's how to cook them ahead and freeze them.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 1 hr
    Soaking Time 5 hrs
    Course Beans
    Cuisine American, Gluten-free, Vegetarian
    Servings 11 servings
    Calories 143

    Ingredients
      

    • 1 lb. bag dried beans, black, pinto, kidney, etc.
    • water
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    Instructions

    • Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a large pot and cover with water so that the water is twice as deep as the beans. Soak for at least 5 hours.
    • Drain beans in a colander and rinse pot. Return beans to pot and cook at a simmer until beans are tender, which can be anywhere from 45 minutes to 2 hours depending on the type of bean. Beans can also be cooked in the Instant Pot according to the times listed on their website. If cooking in the IP, be sure to watch the levels of food and water since beans foam while cooking. The inner pot should never be more than ½ full.
    • Drain beans, reserving liquid (place colander on a lg. pan or bowl then pour beans into the colander so that the bowl catches the liquid). Separate beans into 2 cup servings in freezer bags. Cover beans in each bag with some of reserved liquid and freeze flat.

    Nutrition per serving

    Calories: 143 calCarbohydrates: 26 gProtein: 9 gFat: 1 gSodium: 14 mgFiber: 6 gSugar: 1 g
    How To Cook Dried Beans for the Freezer Permalink
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    Sliced cornbread in a round cast iron skillet and piece of cornbread on a plate

    Easy Cornbread with Canned Corn

    Flavor takes center stage in this easy recipe for cornbread with corn kernels. Golden yellow with delicious browned edges from cooking in a cast iron skillet and rich with corn kernels throughout each piece, this cornbread is perfect served on its own with butter or with chili, pinto beans, or soup.
    4.42 from 17 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Bread
    Cuisine American, Southern
    Servings 8 slices
    Calories 286

    Equipment

    preseasoned cast iron skillet
    9" Cast Iron Skillet

    Ingredients
      

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • ¼ cup sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • ¼ cup vegetable oil
    • 1 cup milk
    • 1 large egg
    • 15.25 ounces canned corn, drained
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    Instructions

    • Preheat oven to 425°F.
    • Put half of the vegetable oil in a 9x9x2 cast iron skillet and preheat in oven just long enough to heat oil (be careful not to burn oil or let it smoke). Tip: You can test the preheated oil for readiness by dropping a tiny bit of cornmeal or batter into it. If it sizzles, it is ready.
    • While oil is heating in skillet, mix all remaining ingredients in a bowl.
    • Remove preheated cast iron skillet from oven carefully.
    • Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done. Cornbread is done when a toothpick inserted into the middle comes out with no wet batter (moist crumbs are okay).

    Notes

    One cup of thawed and drained frozen corn may be substituted for the canned corn.

    Nutrition per serving

    Serving: 1 sliceCalories: 286 calCarbohydrates: 42 gProtein: 6 gFat: 10 gSodium: 402 mgFiber: 2 gSugar: 8 gNet Carbohydrates: 40 g
    Easy Cornbread with Canned Corn Permalink
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    🗓️ Day 2

    • Zuppa Toscana
    • Baguette
    Bowl of soup with spinach, potatoes, bacon and cheese

    Zuppa Toscana

    Hearty and flavorful, this copycat Zuppa Toscana based on Olive Garden's delicious recipe is a rich and filling soup made a little lower in fat and calories. It is the perfect blend of potatoes, spinach, sausage, and a creamy broth. Serve it with a fresh baguette for dipping and you don't need any other sides for a complete meal.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Main Dish, Soup
    Cuisine Gluten-free, Italian
    Servings 8 servings
    Calories 254

    Ingredients
      

    • 1 lb Italian turkey sausage, removed from casings and cut into bite size pieces
    • 1 large onion, diced
    • 6 turkey bacon slices, cooked and chopped
    • 2 teaspoon minced garlic
    • 8 cups chicken broth
    • 1 cup half and half
    • 3 large potatoes, peeled and diced
    • 10 oz pkg. frozen chopped spinach, or fresh equivalent - about 2-½ cups chopped
    • 4 tablespoon Parmesan cheese for garnish
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    Instructions

    • Sauté Italian sausage and onion in a large pot until sausage is cooked through and onion is tender.
    • Add bacon and garlic and sauté until garlic is slightly tender, about 2 minutes.
    • Add chicken broth and bring to a boil.
    • Add potatoes and spinach, turn heat to low, and simmer for 30 minutes.
    • Add half and half and cook until just heated.
    • Serve garnished with Parmesan cheese.

    Notes

    To make a vegetarian version, use Beyond Sausage Hot Italian, omit the turkey bacon, and use vegetable broth in place of chicken broth. If you like the smoked flavor of cured meat without the meat itself, add a drop of liquid smoke to the soup (a little of this goes a long way).

    Nutrition per serving

    Calories: 254 calCarbohydrates: 18 gProtein: 18 gFat: 13 gSodium: 1714 mgFiber: 4 gSugar: 3 g
    Zuppa Toscana Permalink
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    🗓️ Day 3

    • Bean & Cheese Burritos
    • Mixed Vegetables
    Vegetable Burrito Recipe

    Bean and Cheese Burritos

    Burritos are typically a low cost meal and are very filling. This vegetarian burrito recipe can be adapted to what is in season and what your family likes.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main Dish
    Cuisine Mexican, Vegetarian
    Servings 6 burritos
    Calories 449

    Ingredients
      

    • 1 medium onion, chopped
    • 5 cloves garlic, minced
    • 1 red bell pepper, chopped
    • 1 tablespoons vegetable oil
    • Salt and pepper to taste
    • ½ teaspoon chili powder
    • 30 ounces canned pinto beans, drained and rinsed (or prepared equivalent from dried beans)
    • 6 burrito sized tortillas
    • 1-½ cups cheddar cheese, shredded

    Optional Fillings

    • Cilantro, optional burrito filling
    • Green onions, optional burrito filling
    • rice, optional burrito filling
    • sour cream, optional burrito filling
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    Instructions

    • In a skillet, sauté onion, garlic, and red bell pepper in a small amount of oil.
    • When vegetables are tendercrisp, reduce heat.
    • Add seasonings and beans, mixing with previous ingredients.
    • Mash some of the beans with a potato masher, adding a small amount of water if needed.
    • Continue cooking over medium-low heat until hot.
    • Warm tortillas and let each person assemble their own burritos with the filling, cheese, and other optional fillings.

    Notes

    Nutrition data does not include optional fillings.
     

    Nutrition per serving

    Calories: 449 calCarbohydrates: 56 gProtein: 19 gFat: 17 gSodium: 972 mgFiber: 9 gSugar: 6 g
    Bean and Cheese Burritos Permalink
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    🗓️ Day 4

    • Slow Cooker Sweet & Sour Chicken
    • Steamed Broccoli
    Chunks of cooked chicken, pinapple, carrots, and peppers served over white rice

    Slow Cooker Sweet and Sour Chicken

    This slow cooker Asian style chicken recipe rewards a little prep time in the morning with big returns at dinner time.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 10 hrs
    Total Time 10 hrs 15 mins
    Course Main Dish
    Cuisine Chinese
    Servings 6 servings
    Calories 496

    Ingredients
      

    • 1 cup carrot, chopped
    • 1 cup green pepper, chopped
    • 1 cup onion, quartered
    • 2 tablespoon tapioca, quick cooking
    • 1-½ lbs boneless skinless chicken breasts, cut into bite sized pieces
    • 8 oz can pineapple chunks
    • ⅓ cup brown sugar, packed
    • ⅓ cup red wine vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon chicken bouillon
    • ½ teaspoon garlic powder
    • 2 tablespoon fresh ginger, minced
    • 1 teaspoon cilantro, dried
    • 3 cups rice, cooked and kept warm
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    Instructions

    • Place vegetables in the bottom of a slow cooker.
    • Sprinkle tapioca over the vegetables. Place chicken on top of the vegetables.
    • Combine all other ingredients except rice in a small bowl. Pour over chicken.
    • Cover slow cooker and cook on low for 8-10 hours. Serve over rice.

    Nutrition per serving

    Calories: 496 calCarbohydrates: 102 gProtein: 16 gFat: 2 gSodium: 241 mgFiber: 3 gSugar: 20 g
    Slow Cooker Sweet and Sour Chicken Permalink
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    🗓️ Day 5

    • Baked Spaghetti
    • Green Peas with Butter
    • Caesar Salad
    Baked spaghetti on white plate with a fork

    Baked Spaghetti

    Baked spaghetti is an easy twist on a classic favorite.
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 244

    Ingredients
      

    • 1 onion, chopped
    • 1 green pepper, chopped
    • 2 cloves garlic, minced
    • 14 oz can tomatoes with juice, undrained
    • 4 oz can mushrooms, drained
    • 16 oz jar pizza sauce
    • 8 oz spaghetti
    • Italian seasoning, to taste
    • salt and pepper to taste
    • 1 cup grated mozzarella cheese
    • 8 slices crisp cooked turkey bacon, crumbled
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    Instructions

    • Cook the pasta according to the instructions.
    • While the pasta is cooking, sauté onion, garlic, and green pepper in skillet until tender.
    • Combine tomatoes, mushrooms, and pizza sauce in bowl.
    • Add spaghetti, vegetables, and seasoning to bowl and stir to combine. Top with cheese and bacon.
    • Bake at 350°F for 30 minutes or until cheese is melted and casserole is heated through.

    Notes

    For a vegetarian version, omit the turkey bacon.
    This recipe freezes well, so it's a good dish to double or triple to stock your freezer. If freezing, I'd recommend slightly undercooking the pasta (just reduce cooking time by a minute or two). Wrap in freezer paper and/or foil and label with "Baked Spaghetti: Thaw, then cook for 30 minutes at 350ºF".

    Nutrition per serving

    Calories: 244 calCarbohydrates: 25 gProtein: 15 gFat: 10 gSodium: 1109 mgFiber: 4 gSugar: 8 g
    Baked Spaghetti 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.

    Free Meal Plan for Week 6 (Group 2): Pinto Beans over Cornbread, Zuppa Toscana, Bean & Cheese Burritos, Slow Cooker Sweet & Sour Chicken, Baked Spaghetti
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    Posted by Mary Ann on January 25, 2022; Updated on February 22, 2022Filed Under: Meal Plans

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