Meal Plan for Week 28 (Group 1)

• Place chicken in slow cooker. Add cream cheese, black beans, corn, and Rotel.
• Cook on low for 6 to 8 hours, depending on how hot your slow cooker cooks. Every couple of hours, stir gently.
• When the chicken is thoroughly cooked, season to taste with desired herbs and spices.
• The longer you cook it, the more tender the chicken is, so if you would like to shred the chicken, keep cooking until the chicken shreds easily with a fork. If you prefer large pieces of chicken, cook for less time and serve before chicken begins falling apart.
• Serve over rice.

• Brown hamburger meat, breaking into small pieces while cooking. Adding about ¼ cup water while cooking will help it to break up.
• Drain meat.
• Place cooked meat into a medium saucepan and add remaining ingredients, stirring until smooth. Simmer over low heat for 1 hour.
• If you need to thin the sauce you may use small amounts of water as the mixture cooks.

Hot Dog Chili

• Brown hamburger meat, breaking into small pieces while cooking. Adding about ¼ cup water while cooking will help it to break up.
• Drain meat.
• Place cooked meat into a medium saucepan and add remaining ingredients, stirring until smooth. Simmer over low heat for 1 hour.
• If you need to thin the sauce you may use small amounts of water as the mixture cooks.

Hot Dogs

• Grill or boil hot dogs according to your preference until cooked through. Serve with chili, cheese, chopped onions, and other toppings as desired.

• In a large bowl, or on a large serving platter, place salad greens in bottom of bowl and layer remaining ingredients. Serve with Blue Cheese Dressing.

• Prepare ravioli according to package directions. Drain and set aside.
• In a large skillet, heat oil and add onion. Cook until onion is tender.
• Add squash. Sauté, stirring occasionally, about 5 minutes until squash becomes tender.
• Add salt and pepper.
• In a small bowl, combine milk, flour, and butter; mix until well blended. Pour milk mixture and lemon juice into squash pan and cook over medium heat about 3-5 minutes until slightly thickened.
• In a large bowl or in the pan the ravioli was cooked in, mix together the cooked, drained ravioli with the squash mixture. Add grated parmesan cheese and stir until cheese has melted.
• Serve warm with additional cheese if desired.

• Place everything but the cube steak into the crockpot and mix well with a whisk.
• Place cube steak on top and mix to cover with gravy.
• Cook on low 6-8 hours or until tender.
• Season to taste with salt and pepper and serve over rice, noodles, mashed potatoes, or as an open-faced sandwich on bread.

• 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.

• Melt butter in a skillet and sauté onion for a couple of minutes.
• Add greens and stir it into the onion until it starts to wilt. Add salt to taste and serve.