Meal Plan for Week 19 2020: May 4-8

• Brown meatballs over medium heat or in the oven; set aside.
• Heat butter in a heavy skillet over medium high heat. Add onion to pan; cook over medium heat until onions are golden.
• Add cream and vinegar and cook on low 2 minutes.
• Add cooked meatballs to pan and cook until heated through.
• Serve over cooked egg noodles or rice.

• Toast the bread. While the bread is toasting, cut the apple into thin slices and mix the apple slices with lemon juice to keep them from browning.
• When the toast is ready, spread it with the mayonnaise and layer the apple slices on each piece.
• Sprinkle the sunflower seeds on top of the apple slices and top with a slice of cheddar.
• Toast until cheese is melted. Cut into triangles and serve immediately.

• In a large bowl, combine the first 3 ingredients and set aside.
• In a medium bowl, mix together the mayo, sugar, and vinegar. Pour over the broccoli mixture and mix gently to coat. Chill for at least 4 hours.
• Add bacon crumbles just before serving.

• 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.

• Place everything but the cube steak into the crockpot and mix well with a whisk.
• Place cube steal on top and mix to cover with gravy.
• Cook on low 6-8 hours or until tender. Serve over rice, noodles, mashed potatoes, or with your favorite side dishes.

• 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.