Meal Plan for Week 23 (Group 1)

Week 23 Summary
Notes for this week
The stuffed shells makes a pan to eat and a pan for the freezer. Place the unused half of the prepared shells on a flat sheet and freeze. When frozen, place in a freezer container labeled with date and “Stuffed Shells: Thaw, place in pan over a little pasta sauce and pour remaining sauce from 28 oz. jar over top of shells. Cover with foil, and bake at 350°F for 45 minutes.” Return to freezer. Save unopened jar of sauce in the pantry for use with frozen shells. If you would like to stock your freezer with taco-seasoned ground beef, plan to purchase extra ground beef this week and cook it up on or before Day 3. I’ve included our taco seasoning recipe below. After cooking, divide the seasoned beef into portions equal to the number of pounds that you used or less (I tend to use less meat in recipes, so I freeze mine in smaller portions). Use one portion in Taco Macaroni on Day 3 and label and freeze the rest for future use. The filling for the stuffed bell peppers on Day 4 freezes well, so if you’d like you can double just the filling ingredients and freeze for later. Label with “Stuffed Bell Pepper Filling: Thaw and stuff 6 seeded bell peppers with vegetable mixture. Place in crockpot, cover, and cook on low 6-8 hours (high: 3-4 hours). During the last 30 minutes of cooking time, sprinkle with ¼ cup of cheese and allow cheese to melt.”
Day 1
Spinach and Ground Beef Stuffed Shells	Peas and Carrots
Day 2
Crockpot Chicken and Dumplings	Zucchini and Tomatoes
Day 3
Taco Macaroni	Southwestern-style Salad
Day 4
Crockpot Vegetarian Stuffed Bell Peppers	Green Beans
Day 5
Greek Pizza	Broccoli Salad

Day 1

Spinach and Ground Beef Stuffed Shells
Peas and Carrots

White plate with 3 jumbo pasta shells stuffed with beef and covered with spaghetti sauce, garnished with parsley

Spinach & Ground Beef Stuffed Shells

Stock your freezer with a pan of homemade stuffed shells with ground beef, spinach, onion, and garlic, and enjoy the other pan for dinner tonight.

Day 2

Crockpot Chicken and Dumplings
Zucchini and Tomatoes

Chicken and dumplings garnished with parsley in a white bowl with a blue rim. There is a spoon with a dumpling and some broth. The bowl is on a wooden cutting board on top of a blue napkin with white stripes, all on a white marble counter.

Easy Crockpot Chicken & Dumplings

This easy and delicious crockpot chicken and dumplings with canned biscuits is a family favorite. The rich, creamy sauce with shredded, tender chicken is a winning combination even before adding the dumplings. Using cream of chicken soup and canned biscuits make this yummy dinner so easy to prepare that makes it look like I'm a great cook with virtually no effort.

Day 3

Taco Macaroni
Southwestern-style Salad

White bowl of macaroni noodles, ground beef, and tomatoes topped with shredded cheddar cheese

30 Minute Taco Macaroni

30 Minute Taco Macaroni is a quick and easy stovetop meal that is even easier if you keep taco-seasoned cooked ground beef in the freezer.

Day 4

Crockpot Vegetarian Stuffed Bell Peppers
Green Beans

Easy Slow Cooker Southwestern Stuffed Peppers with Cheese

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.

Day 5

Greek Pizza
Broccoli Salad

Serving spatula lifting a slice of pizza off of whole pizza on a pizza pan, pizza has thick crust, baby spinach onions, tomatoes, and mozzarella cheese.

Greek Pizza

Fresh tomatoes and spinach combine with onion slices and feta cheese to make delicious homemade Greek Pizza.

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Week 23 Summary

Notes for this week

Day 1

Day 2

Day 3

Day 4

Day 5

Day 1

Day 2

Day 3

Day 4

Day 5

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