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Week 18 Meal Plan for Group 2: Weekly Menu and Recipes

List of recipes in meal plan 18 group 2

Week 18 Summary

Notes for this week
  • Begin the Basil Lime Chicken the night before so the chicken has time to marinate. If you buy basil often, consider a living basil plant: it can produce fresh leaves for months when kept in a sunny spot and is usually a better value than pre-cut basil.
  • Allow at least 6 hours to marinate the beef for the kabobs for the best flavor and tenderness.
  • When making the beef marinade, consider preparing a full batch of marinade and doubling the beef. Use half immediately and freeze the other half in the remaining marinade for an easy future meal with built-in flavor.

Day 1
Basil Lime Chicken Couscous Green Salad

Day 2
30 Minute Hash Brown Soup Orange Slices

Day 3
Barbecue Beef and Beans Applesauce

Day 4
Baked Garlic Parmesan Chicken Macaroni & Cheese Spinach and Garlic Sautéed in Butter

Day 5
Beef Kabobs over Yellow Rice Green Salad

Day 1

  • Basil Lime Chicken
  • Couscous
  • Green Salad
Grilled chicken on a square plate, garnished with lime slices. A small clear glass cup of Dijon basil lime dipping sauce is on the plate.
Basil Lime Chicken

Tasty marinade of fresh basil, lime, and Dijon mustard creates a bright, savory flavor for grilled Basil Lime Chicken. This recipe is ideal for preparing extra cooked chicken to freeze for quick meals later. Remember to plan ahead—the chicken benefits from an overnight marinate to let the flavors fully develop.

Serving tip: Pair with couscous and a crisp green salad for a light, balanced dinner. Leftover chicken works well in sandwiches, salads, or wraps.

Day 2

  • 30 Minute Hash Brown Soup
  • Orange Slices
Potato soup with hash browns in a bowl and garnished with shredded cheddar cheese and sliced green onions.
Potato Soup with Hash Browns (30 Minute Recipe)

This hearty potato soup, made with hash browns, cheese, and savory seasonings, comes together quickly on the stovetop with minimal fuss. It’s a comforting option for a busy night and pairs nicely with fresh orange slices for a light, refreshing contrast.

Make-ahead note: The soup reheats well for lunches or leftovers. If storing, cool completely before refrigerating.

Day 3

  • Barbecue Beef and Beans
  • Applesauce
Kidney beans, pinto beans, and diced beef in a broth, all in a yellow soup bowl with red flowers. There is a biscuit on the rim of the bowl.
Barbecue Beef and Beans Using Leftover Roast

Transform leftover roast beef and canned beans into a quick and flavorful stovetop meal. Barbecue Beef and Beans is a sensible, satisfying dish that can be ready in about 30 minutes—an efficient way to use leftovers while delivering bold barbecue flavors. Applesauce makes an easy, kid-friendly side.

Tip: This recipe is great for nights when you want a filling, low-effort meal that still tastes homemade.

Day 4

  • Baked Garlic Parmesan Chicken Tenders
  • Macaroni & Cheese
  • Spinach and Garlic Sautéed in Butter
Three breaded chicken tenders on a white plate
Baked Parmesan Garlic Chicken Tenders

These homemade chicken tenders are breaded with Parmesan and garlic for a flavorful, family-friendly main. They can be a little messy to prepare, but the resulting crunchy, cheesy tenders are often a hit with kids. Serve with macaroni and cheese and a side of garlic-sautéed spinach for a comforting weeknight meal.

Preparation tip: Assemble the breading station on a tray to keep your kitchen organized and make cleanup easier.

Day 5

  • Beef Kabobs over Yellow Rice
  • Green Salad
Grilled kabobs of red, yellow, and orange bell pepper pieces alternated with mushrooms, red onion pieces, and marinated beef and layered over yellow rice with grilled asparagus on a white plate with a silver fork
Beef Kabobs over Yellow Rice

Kabobs are ideal for prepping ahead and then grilling when time is limited. These colorful beef and vegetable skewers use a soy-garlic marinade for a savory finish and are served over simple yellow rice for a satisfying plate. The recipe works well for family dinners or casual gatherings.

Advance prep tip: Marinate the beef for at least six hours, skewer everything the day of, or assemble kabobs a few hours ahead and refrigerate until ready to grill.

Create a shopping list

Use the shopping list feature in your recipe collection to gather ingredients for the week. To print the notes for each day, select the shopping list and choose Print Collection.