Meal Plan for Week 19 (Group 1)

Cook the Bean Filling

• Rinse 1 pound dry pinto beans and remove any rocks or debris.
• Soak the beans in 2 quarts water overnight.
• Rinse and drain the beans, then return the beans to pot and add 2 quarts water. Bring the beans to a boil over medium high heat, then reduce the heat, cover, and simmer for one to two hours or until tender. 
• Add 4 ounces butter and adobo to taste to the beans and mix well. 
• Use half of the bean mixture for the burritos and freeze half.

Make the Mojado Sauce

• Combine 15 ounces tomato sauce, ½ teaspoon oregano, ½ teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon onion powder, and cumin to taste in a saucepan.
• Simmer over low heat for about 10 minutes to combine flavors, stirring frequently.

Assemble the Burritos

• Place tortillas wrapped in foil in a 350°F oven for about 10 minutes until warm, or warm in the microwave for about 10 seconds.
• Fill each of 6 flour tortillas with an equal amount of cooked bean filling and 2 cups shredded cheddar cheese (¼ cup of cheese per tortilla).
• Fold ends of each tortilla and roll up into a burrito. Turn burrito over, top with enchilada sauce, and serve with your choice of garnishes (cilantro, shredded cheese, sour cream, olives, etc.).

• Prepare tortellini according to package directions. While pasta cooks heat Alfredo sauce and gently fold in vegetables.
• When heated through, add sauce and vegetable mixture to tortellini and garnish with Parmesan cheese.

• Place marinade with chicken in a marinating container and marinate overnight.
• Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. If you do not have a grill, you can bake the chicken in the oven.
• Serve 1 portion of the chicken for dinner and chop and freeze the rest for use in soups, casseroles, and stove top meals.

• 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.

• Cook pasta according to package directions and drain.
• While pasta is cooking, heat oil in a large pot over medium heat and sauté the garlic, red pepper, and asparagus.
• Add the broth and bring to a boil; simmer until vegetables begin to soften.
• Add the basil, salt, pepper, butter, and cooked chicken. Cook until chicken is heated through.
• Add cooked, drained pasta, Parmesan cheese, and pecans. Mix thoroughly and serve immediately.

• Preheat oven to 350°F.
• In a large skillet, brown kielbasa in oil over medium heat. Add next four ingredients and continue to cook until the vegetables are tender, about 5 minutes. Add tomatoes and sauce; bring to a boil. Reduce heat and simmer, about 10-15 minutes.
• Meanwhile, in a small bowl, combine egg, Ricotta, cheddar, ½ cup mozzarella, and ¼ cup Parmesan cheese.
• In a large bowl, combine meat mixture, pasta (cooked and drained), and cheese mixture until thoroughly blended. Pour mixture into a lightly sprayed 9x13 casserole dish. Sprinkle remaining ½ cup mozzarella, ¼ cup parmesan cheese, and chopped green onions over top of kielbasa mixture.
• Bake, covered for 15 minutes. Uncover and continue baking an addition 10-15 minutes or until cheese is bubbly.