Meal Plan for Week 15 (Group 2)

• Place chicken in large bowl.
• Mix remaining ingredients together in a small bowl. Reserve ½ cup marinade for basting.
• Pour remaining marinade into bowl with chicken. Cover and marinate several hours or overnight in refrigerator. Remove chicken from bowl; discard marinade.
• Grill chicken over medium heat, about 25-30 minutes or until juices run clear, turning frequently and basting with reserved marinade.

If preparing to serve:

• Chop onion and dice zucchini.
  1 medium onion, 2 medium zucchini
• In a large soup pot, heat the olive oil. Sauté the onion and zucchini in the olive oil until onion is translucent and zucchini is tender.
  2 tablespoons olive oil
• Add the stock, basil, bay leaf, tomatoes, salt, and pepper. Stir and heat to a simmer.
  6 cups chicken or vegetable stock, 1 teaspoon dried basil, 1 medium bay leaf, 28 ounces crushed tomatoes, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
• Add tortellini and bring back to a simmer. Cook for 8 minutes or until tortellini is tender and cooked through. Add parsley and stir just before serving.
  19 ounces frozen tortellini, 1 tablespoon dried parsley

If preparing to freeze:

• Sauté the onion and zucchini in the olive oil until the onion is translucent and zucchini is tender. Remove onion and zucchini from heat and combine with all ingredients except stock in a freezer container.
• Freeze and label each container with the following instructions: "Bring 6 cups of stock to a boil. Add frozen ingredients and stir gently until thawed. Heat to a boil and cook for 8 minutes or until tortellini is tender and cooked through."

• Combine eggs, milk, salt, and pepper. Stir in broccoli/spinach and cheese. Pour into a greased 8 inch pie pan that has 2 inch sides.
• Bake at 350°F about 40-50 minutes or until a knife inserted in the center comes out clean.

• Combine flour and butter, cutting with a fork or using a mixer.
• Stir in buttermilk and mix well. Add more flour if too wet, more buttermilk if too dry.
• When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter.
• Bake the biscuits on cookie sheet at 475° until brown, about 15 minutes (time will vary based on thickness).

• Combine the ground beef, bread crumbs, and seasoning. Shape into 8 patties.
• In a skillet, brown the patties on both sides. Remove the meat from the skillet and place in a 9x13 inch baking dish.
• Add the mushrooms and onions to the skillet and sauté about 10 minutes or until soft and tender.
• Whisk the gravy mixes and water together and add to the skillet; cook until thickened, about 5 minutes.
• Pour the contents of the skillet over the top of the meat. Bake at 350° for 40-60 minutes or until meat is cooked through and tender.

• Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender; drain and return to pot.
• Add 4 Tbsp. butter, salt, and pepper to pot and mix; adding enough milk while mixing to reach desired consistency.
• Transfer mashed potatoes to a serving bowl, top with 2 Tbsp. butter, and garnish with paprika.

• In a large pot, sauté chicken in oil until cooked through. Add garlic and sauté for 1-2 minutes.
• Add chicken broth; bring to boil. Reduce heat and cover. Simmer for 5 minutes.
• Add half & half, cheese, corn, and green chilies. Cook and stir gently over low heat until the cheese is melted, making sure to reduce heat if you notice any sticking on the bottom of the pan. Stir in pimiento.
• Serve immediately. Garnish with tortilla chips and cilantro, if desired.