Meal Plan for Week 25 (Group 2)

• In a large skillet cook meat and onion in oil until cooked through.
• Add soup, water, soy sauce, vinegar, and garlic powder. Bring to a boil then add remaining vegetables and cook at a simmer until tender, about 15-20 minutes.
• Serve over rice.

• Cook noodles according to package directions.
• Drain and add remaining ingredients.
• Stir well and chill for 2 hours before serving.

• Combine meatball ingredients and shape into balls. Place in baking dish. Prepare sauce by combining all sauce ingredients and mix well. Pour over meatballs. Bake at 350 degrees for 1 hour.

• Melt butter in a large skillet.
• Sauté zucchini and summer squash in butter until tendercrisp.

Roast the Garlic

• Preheat oven to 375°F.
• Cut the garlic bulbs across the top to expose the very top of the cloves.
• Set the bulbs on a piece of aluminum foil then drizzle with oil and sprinkle with salt and pepper.
• Close the foil around the garlic tightly and roast for about 45 minutes or until very tender (when done, you should be able to squeeze the garlic out of the head easily; the cloves will be darkened but not burned).
• Allow to cool, then remove the roasted garlic by gently squeezing it out the top of the head. Set aside.

Prepare the Pasta and Sauce

• Cook the penne pasta according to package directions.
• Meanwhile, heat a small amount of oil in a skillet and add the shallots.
• Sauté shallots until light brown, add chicken broth and garlic.
• In a small container, mix the water and cornstarch well.
• Bring skillet ingredients to a boil and add milk and cornstarch that has been diluted in the water.
• Place mixture into a blender (or place into a bowl and use an immersion blender) and blend until smooth.
• Place shrimp in skillet and sauté until done.
• Add the creamy garlic mixture back to the skillet and season with salt, pepper, and cilantro.
• Add the cheese and allow to thicken.
• Serve over prepared penne pasta.

• Preheat oven to 350°F.
• Combine all ingredients for enchilada sauce in a sauce pan and simmer for about 10 minutes.
• While sauce is simmering, chop green onions, reserving 2 chopped onions.
• Mix all but the 2 reserved onions with the sour cream and 2 cups of the Mexican cheese.
• Pour ⅓ of the enchilada sauce into the bottom of a 9x12 pan.
• Fill each tortilla with an even amount of the cheese mixture, spooning it down the center line of the tortilla. Fold the two unfilled sides to the center, overlapping them, and place the enchilada folded side down in the baking pan. (If the tortillas are too stiff to fold, you can heat them in the microwave under a damp paper towel or carefully steam them for a few seconds over boiling water.)
• Pour the remaining sauce over enchiladas in pan. Bake for 30 minutes at 350°F.
• Top with cheese and reserved green onions and bake until cheese is melted over the top (about 10 more minutes).