Meal Plan for Week 2 2020: January 6-10

• 3 ½ lbs. chicken drumsticks, skin removed
• ½ cup soy sauce
• ¼ cup packed brown sugar
• 2 cloves garlic, minced
• 8 oz can tomato sauce

• 3 cups yellow or zucchini squash, sliced
• ½ onion, sliced
• 1 bell pepper, sliced
• 1 Tbsp. canola oil
• ¼ cup water
• 1 ½ tsp. minced garlic
• 1 tsp. basil or Italian seasonings
• salt and pepper to taste

• 5 lbs. potatoes, cleaned and peeled (see note below)
• 6 Tbsp butter, divided
• ¼ cup skim milk, or more as needed
• salt to taste
• pepper to taste
• paprika, for garnish

• 8 sun-dried tomatoes, rehydrated, drained, and chopped
• 3 Tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 3 carrots, sliced
• 4 celery stalks, sliced
• 1 red bell pepper, chopped
• 2 tsp dried basil
• 1 tsp oregano, dried and crumbled
• 70 oz. vegetable broth, plus more for thinning as desired
• 28 oz. can whole tomatoes
• 2 Tbsp tomato paste
• 1 cup pearl barley
• 1 cup lentils
• salt and pepper to taste

• 2 cups water
• 10 oz Rotel tomatoes and green chilies
• 15.5 oz black beans, drained and rinsed
• 1 cup cooked chicken, chopped
• 1 chopped and sautéed onion
• 8 oz box jambalaya rice mix
• 13 oz turkey kielbasa, cooked and cut in half lengthwise then cut into ½" slices
• 1 chopped and sautéed green bell pepper, chopped

• 4 tilapia fillets, patted dry
• ½ tsp salt
• ½ tsp pepper
• 1 Tbsp olive oil
• 1 orange
• 1 lemon
• 1 Tbsp capers, drained
• ½ cup white cooking wine
• 2 Tbsp butter, melted

• ¼ cup water
• 4 lbs beef stew meat
• salt and pepper to taste
• 28 oz canned diced tomatoes with green chilies or plain diced tomatoes, reserve juices
• 1 onion, chopped
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 3 T. flour
• ½ tsp cumin
• ½ tsp oregano
• 1 tsp chili powder

Garnishes:

• fresh cilantro
• grated cheese
• pico de gallo
• sour cream