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    Home / Meal Plans

    Meal Plan for Week 9 Group 1

    Southwestern Hamburger Skillet, Chicken Tetrazzini, Beans and Franks, Taco Meatloaf, Quick Lemony Pasta with Chicken - visit Add Salt & Serve for recipes

    Southwestern Hamburger Skillet, Chicken Tetrazzini, Beans and Franks, Taco Meatloaf, Quick Lemony Pasta with Chicken - visit Add Salt & Serve for recipes

    Week 9 Summary

    Notes for this week

    • For additional information about recipes, please visit the recipe post linked at the bottom of each recipe card.

    • If you aren't bulk cooking chicken for the freezer, consider getting ahead on the weekend by filling your freezer with chicken to make recipes like Chicken Tetrazzini and Lemon Pasta Chicken much faster to prepare. Grill or bake boneless chicken in bulk, chop, and freeze in 1-2 cup servings. Typically a 5 lb. bag of frozen boneless chicken is about the right size to prepare easily.

    Day 1

    Southwestern Hamburger SkilletGreen Salad

    Day 2

    Chicken TetrazziniGlazed Baby Carrots

    Day 3

    Beans and FranksGrapesMixed Vegetables

    Day 4

    Taco MeatloafMacaroni and CheeseBrussels Sprouts

    Day 5

    Quick Lemony Pasta with ChickenGreen Beans
    Jump to:
    • 🗓️ Day 1
    • 🗓️ Day 2
    • 🗓️ Day 3
    • 🗓️ Day 4
    • 🗓️ Day 5
    • 🧾 Create a shopping list
    • 📌 Pin this meal plan


    🗓️ Day 1

    • Southwestern Hamburger Skillet
    • Green Salad
    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 5 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
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    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
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    🗓️ Day 2

    • Chicken Tetrazzini
    • Glazed Baby Carrots
    Chicken Tetrazzini on a white plate

    Chicken Tetrazzini

    Rich and creamy Chicken Tetrazzini is a colorful and tasty weeknight dinner. Using cooked chicken from the freezer makes this tasty dish a snap to prepare.
    4 from 2 votes
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    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Main Dish
    Cuisine Italian
    Servings 8 servings
    Calories 436

    Ingredients
      

    • 10 oz. spaghetti, cooked and drained
    • 3 C shredded cheddar jack cheese, divided
    • 3 Tbsp. butter
    • 1 onion, diced
    • 1 red bell pepper, diced
    • 10 oz. condensed cream of mushroom soup
    • 10 oz. condensed cream of chicken soup
    • 1 soup can milk
    • 2 cups cooked chicken, diced
    • salt & pepper to taste
    • non-stick cooking spray
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    Instructions

    • Sauté onion and red pepper in butter until soft.
    • Mix onion and pepper with spaghetti, 2 cups of the cheese, soups, milk, and chicken in a large bowl. Season to taste with salt and pepper.
    • Pour mixture into a 9x13 inch baking dish sprayed with non-stick cooking spray. Top with remaining cheese.
    • Bake uncovered at 350°F until bubbly and heated through (about 30-40 minutes).

    Notes

    Chicken Tetrazzini is a good way to use leftover chicken or bulk cooked chicken from the freezer.

    Nutrition per serving

    Calories: 436 calCarbohydrates: 35 gProtein: 21 gFat: 23 gSodium: 860 mgFiber: 2 gSugar: 5 g
    Chicken Tetrazzini Permalink
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    🗓️ Day 3

    • Beans and Franks
    • Grapes
    • Mixed Vegetables
    Baked franks and beans in a baking dish.

    Homemade Franks and Beans

    Our baked version of franks and beans in a rich, homemade sauce is loved by adults and kids alike. Kid-friendly, easy, and with fantastic flavor, this beans and weenies recipe is the dish you love, but better!
    4.72 from 7 votes
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    Prep Time 10 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 40 mins
    Course Main Dish
    Cuisine American, Gluten-free
    Servings 6 servings
    Calories 520

    Ingredients
      

    • 1 chopped onion
    • ½ cup ketchup
    • ¼ cup molasses
    • 2 tablespoon brown sugar
    • 1 tablespoon mustard
    • ½ teaspoon Worcestershire sauce
    • 28 ounces canned baked beans, in sauce
    • 12 beef franks
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    Instructions

    • Slice 6 of the beef franks lengthwise and set aside.
      12 beef franks
    • Slice the remaining 6 beef franks crosswise in bite size pieces.
    • Mix together franks sliced crosswise, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Add baked beans and stir to blend.
      1 chopped onion, ½ cup ketchup, ¼ cup molasses, 2 tablespoon brown sugar, 1 tablespoon mustard, ½ teaspoon Worcestershire sauce, 28 ounces canned baked beans
    • Turn mixture into a 2 quart casserole dish and bake at 300°F for 1 hour.
    • Arrange the 6 franks sliced lengthwise on the beans, cut side down; bake 30 minutes longer.

    Video

    Notes

    Gluten-free adaptations
    Worcestershire sauce can contain soy sauce, which is not gluten-free, and some baked beans may have flavorings that are not GF.  Verify that both your Worcestershire sauce and your canned beans are free of wheat ingredients. Worcestershire sauce is also typically not vegetarian, but The Wizard's™ Organic Gluten Free Vegan Worcestershire (affiliate link) is, and it's also GF (obviously). 

    Nutrition per serving

    Calories: 520 calCarbohydrates: 50 gProtein: 18 gFat: 29 gSodium: 1693 mgFiber: 8 gSugar: 21 gNet Carbohydrates: 43 g
    Homemade Franks and Beans Permalink
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    🗓️ Day 4

    • Taco Meatloaf
    • Macaroni and Cheese
    • Garlic Parmesan Pan Roasted Brussels Sprouts
    Sliced Taco Meatloaf on a white platter with lettuce garnish

    Taco Meatloaf

    Try this Tex-Mex twist on meatloaf that uses taco seasoning and crushed taco shells. You could add shredded Pepper Jack cheese for an even tastier result!
    5 from 1 vote
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 50 mins
    Total Time 55 mins
    Course Main Dish
    Cuisine Tex-Mex
    Servings 4 servings
    Calories 426

    Ingredients
      

    • 1 lb. ground beef
    • 1 oz pkg. taco seasoning mix
    • 1 egg
    • 8 oz. can tomato sauce, divided
    • 8-10 taco shells, crushed into pieces
    • 1 cup shredded cheddar cheese
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    Instructions

    • Combine the first 3 ingredients plus half of the tomato sauce in bowl; mix well. Mix in taco shells and cheese. Shape into a loaf in shallow baking pan, and pour remaining tomato sauce over the top.
    • Bake at 350°F for 45-50 minutes or until cooked through.

    Nutrition per serving

    Calories: 426 calCarbohydrates: 23 gProtein: 35 gFat: 21 gSodium: 1193 mgFiber: 4 gSugar: 4 g
    Taco Meatloaf Permalink
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    Coral, white, and brown illustration of a tilted salt shaker sprinkling salt

    Meuller's Old Fashioned Mac & Cheese

    This classic Baked Macaroni and Cheese dish comes together quickly and is sure to be a family favorite thanks to its cheesy flavor.
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    Ingredients
     

    • 8 ounces Mueller's Elbows
    • ¼ cup butter or margarine
    • 3 tablespoon all-purpose flour
    • ⅛ teaspoon salt, optional
    • ⅛ teaspoon dry mustard
    • ⅛ teaspoon black pepper
    • 2 cups milk
    • 2 cups shredded sharp cheddar cheese

    Notes

    Get the full instructions on the Meuller website.
    Recipe created by Meuller's Pasta
    White bowl with roasted Brussels sproups garnished with parmesan cheese

    Garlic Parmesan Pan Roasted Brussels Sprouts

    These oven roasted Brussels sprouts are lightly seasoned with garlic and parmesan, resulting in a winning flavor combination the whole family will love! Fresh, crunchy and so easy to make, this Brussels sprouts side dish is a winner!
    Add to Collection Go to Collections

    Ingredients
     

    • 1 ½ lbs. Brussels sprouts, (trimmed and halved)
    • 2 Tbsp. olive oil
    • ¾ cup grated Parmesan cheese, divided
    • 2 tsp. garlic powder
    • ½ tsp. salt
    • ½ tsp. black pepper

    Notes

    Get the full recipe and instructions at The Love Nerds.
    Recipe created by The Love Nerds

    🗓️ Day 5

    • Quick Lemony Pasta with Chicken
    • Green Beans
    Quick Lemony Pasta with Chicken

    Quick Lemony Pasta with Chicken

    If you have cooked chicken on hand, this dish can be on the table in the time it takes to boil the pasta. Its lemony flavor is a perfect complement to the pasta and chicken.
    No ratings yet
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    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Italian
    Servings 4 servings
    Calories 431

    Ingredients
      

    • 8 ounces linguini
    • 3 tablespoon butter
    • 1 tablespoon lemon juice
    • 1 ½ teaspoon basil, dried
    • ½ teaspoon garlic powder
    • ½ teaspoon lemon pepper
    • 1 pound chicken, cooked and cubed
    • ¼ cup Parmesan cheese, grated
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    Instructions

    • Cook the linguini according to the package directions and drain.
    • While it is cooking, combine butter, lemon juice, basil, garlic powder, and lemon pepper in a saucepan; simmer until butter is melted.
    • Add cooked chicken; stir until chicken has been reheated.
    • Add drained, cooked pasta and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.

    Notes

    This recipe uses cooked chicken from the freezer. If you are not cooking chicken in bulk and freezing it, you will need to allow time to sauté the chicken (this can be done while you are cooking the linguini).

    Nutrition per serving

    Calories: 431 calCarbohydrates: 43 gProtein: 20 gFat: 19 gSodium: 218 mgFiber: 2 gSugar: 2 g
    Quick Lemony Pasta with Chicken 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.

    📌 Pin this meal plan

    Southwestern Hamburger Skillet, Chicken Tetrazzini, Beans and Franks, Taco Meatloaf, Quick Lemony Pasta with Chicken - visit Add Salt & Serve for recipes

     

    Southwestern Hamburger Skillet, Chicken Tetrazzini, Beans and Franks, Taco Meatloaf, Quick Lemony Pasta with Chicken - visit Add Salt & Serve for recipes
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    Posted by Mary Ann on February 9, 2021; Updated on March 15, 2023Filed Under: Meal Plans

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    Mary Ann Kelley

    Hi there! I'm Mary Ann Kelley, and I'm the food blogger/meal planner here at Add Salt & Serve. Read more

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