Meal Plan for Week 21 (Group 2)

• Cut excess fat from roast if necessary.
• Sprinkle salt and pepper all over roast and press into sides.
• Place roast in crockpot and cook on low for 6 hours or until done to your preference.
• Remove roast from crockpot, reserving drippings, and let rest while preparing gravy.

For gravy:

• Strain the drippings from the roast into a pan and add ½ cup of the beef broth. Heat over medium heat.
• In a jar with a lid, mix flour with about ½ cup beef broth, shaking well to combine.
• Slowly add about half of the flour mixture to the drippings over medium heat, whisking constantly.
• Continue to heat and whisk as the gravy thickens. If necessary, add more of the flour mixture to thicken or more beef broth to thin.
• The roast beef gravy is ready when it is heated through and you are happy with the consistency.

To serve:

• Slice the roast against the grain and serve with gravy.

• In a small bowl, thoroughly combine everything except the chicken and chopped onion. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
• Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
• Place in a sealed marinating container and refrigerate overnight.
• When ready to roast chicken, stuff cavity with onions, and place in slow cooker.
• Cook on low for 5 hours or until cooked through. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown when it is ready.
• Use a meat thermometer to ensure that the meat is thoroughly cooked (165°F internal temperature).
• Let chicken rest about 10 minutes before carving.

• Slice leftover roast beef thinly and heat. Place roast beef slices on top of bread and cover with hot gravy before serving.

• 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.

• 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.

• Chop and sauté the onion and pepper.
• Bring water and Rotel tomatoes and green chilies to a boil in a large pot.
• Add black beans, cooked chicken, sautéed onions and peppers, and rice mix. Cover and return to a boil. Reduce heat and simmer covered for 20 minutes.
• In a skillet, sauté the sliced kielbasa until browned. Drain off grease and add kielbasa slices to the rice mixture, stirring gently. Continue cooking until the 20 minutes is up and the rice is tender. Serve immediately.