Meal Plan for Week 14 (Group 2)

• Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins.
• Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)
• Add potato pulp, salt, pepper, 2 tablespoon green onions, ½ cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream and cook until heated, mixing well.
• Garnish with your choice of remaining green onions, bacon and cheese.

• Mix everything except reserved juice and brown sugar in a medium sized bowl.
• Mix the brown sugar and 2 to 3 tablespoon of the reserved pineapple juice and pour over fruit. Toss gently to coat.

• Preheat oven to 350°F.
• Mix spices in a small bowl. Rub seasoning mix onto chicken to coat.
• Heat olive oil in a large skillet over medium-high heat. Sear chicken 2 minutes per side.
• Place in a lightly sprayed baking dish and bake for 30 minutes or until juices run clear.
• Let the chicken sit on a plate 5-10 minutes before serving. Chop, cube or shred any extras to restock your freezer with cooked chicken.

• If needed, trim green beans of ends and strings. If using frozen green beans, thaw first.
• Lightly steam green beans, then drain excess liquid.
• Melt butter in large fry pan. Add green beans. Sprinkle with the ¼ package of seasoning mix and stir well while sautéing.

• In a large skillet cook ground beef, pepper, onion, and garlic until cooked through.
• Add chili seasoning and mix well.
• Add filling to tortilla, garnish with cheese, and roll up to serve.

Chicken

• Set up an assembly line with chicken breasts, a shallow bowl with the milk, and a bowl with the bread crumbs.
• Dip chicken in milk, then bread crumbs.
• Brown chicken on both sides in butter and olive oil over medium heat and continue cooking until chicken is thoroughly cooked. Remove and keep warm.

Sauce

• While making the sauce, put the pasta on to cook so they will be done at the same time.
• Add all but 3 Tbsp. of the broth to the drippings in the skillet and bring to a boil.
• Stir, loosening drippings from the bottom of the pan. Add whipping cream and pimientos.
• Bring to a simmer and cook, stirring constantly, for about a minute.
• Reduce heat and add Parmesan cheese, basil and pepper.
• Mix cornstarch and remaining 3 Tbsp. broth.
• When the sauce is heated through, add cornstarch mixture, stirring over medium heat to thicken.
• Place chicken on pasta and cover with basil cream sauce.

• Place all ingredients except for spinach and Parmesan cheese in a large soup pot or Dutch oven. Cover and bring to a boil over medium-high heat for about 12 minutes.
• Reduce heat to medium-low, and cook, covered, about 10 minutes or until pasta is slightly al dente, stirring occasionally. Remove from heat.
• Stir in spinach. Cover and let stand 10 minutes.
• Stir just before serving. Serve with Parmesan cheese.