Meal Plan for Week 10 2019: March 4-8

• Put water in slow cooker and add meat. Salt and pepper as desired.
• Drain juice from tomatoes with green chilies into a 2 cup measuring cup and place tomatoes with green chilies over meat. Add garlic, onion, and green pepper. Cook on high for about 30 minutes.
• Add spices to slow cooker and stir. Add enough water to the reserved juice from tomatoes with green chilies to make 1-½ cups liquid.
• Heat liquid in microwave or on stovetop. Add flour to liquid and mix well. Add flour mixture to slow cooker and stir to blend well.
• Cook on low for 3-4 hours until sauce is thickened and meat is tender.

• Boil the pasta. Drain and rinse.
• Add homemade pesto and toss to coat.
• Garnish with Parmesan cheese and serve.

• Place basil leaves in small batches into a food processor and process until well chopped.
• Add about 1/3 of the nuts and garlic and blend again.
• Add about 1/3 of the cheese and blend slowly while adding about 1/3 of the olive oil.
• Stop to scrape food processor contents down the sides of container towards the bottom. Process until a smooth thick paste is formed.
• Repeat process until all ingredients are used.

• Rinse chicken and pat dry.
• Cut lemon and squeeze juice into a small bowl. Add oil, rosemary, and garlic to lemon juice. Place lemon pieces into chicken cavity.

Crockpot Greek Chicken Instructions

• Lightly spray slow cooker with non-stick cooking spray. Place prepared chicken in slow cooker.
• Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
• Cover; cook on low for 6 hours or until internal chicken temperature reaches 165°F.
• Remove chicken from slow cooker onto serving platter; allow to sit for 5 minutes before slicing.

Air Fryer Greek Chicken Instructions

• Prepare the chicken as directed.
• [Depending the style of your air fryer basket, you may need to brush the chicken with the dressing before putting it in the basket, but if possible put the chicken in the basket and then brush it with the dressing (it's less messy that way).]
• Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
• Spray the fry basket with cooking spray and place chicken into the basket with the legs facing down.
• Air fry chicken at 330 degrees for 30 minutes.
• Flip chicken. Continue cooking for 20 more minutes (or more as needed based on the size of your chicken) at 330 degrees Fahrenheit or until internal temperature of chicken is 165 degrees.

• Heat oven 425°F.
• Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan or prepare your own crusts.
• Melt butter in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended.
• Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well.
• Remove from heat. Spoon chicken mixture into crust-lined pie pan. Top with second crust and seal edges.
• Cut slits in several places in top crust. Bake at 425°F for 30-40 minutes or until crust is golden brown. Cover edge of crust with strips of foil during last 15-20 minutes of baking if necessary to prevent excessive browning. Let stand 5 minutes before serving.

• In a 9x12 baking dish, layer the rice, refried beans, tomatoes and green chilis, and carne guisada. Sprinkle with crushed tortilla chips and cheese.
• Bake at 350 for 30 minutes. Serve with fresh cilantro and pico de gallo.