Meal Plan for Week 32 (Group 1)

• For marinade, combine onion, water, lime juice, garlic, oil, ¼ teaspoon thyme, salt and pepper.
• Place beef in a bowl. Pour marinade over meat, cover bowl, and refrigerate 6-8 hours. Remove meat from marinade, discard leftover marinade.
• Place meat on a rack in a roasting pan. Preheat oven to 350°F. Roast for 40-50 minutes or until done.
• Remove meat from pan, cover with foil. Let stand 10 minutes then slice against the grain.
• In the meantime, in a saucepan combine any pan drippings, beef broth, sugar, and cornstarch. Bring to a boil then turn heat down to low and stir until thickened.
• Season gravy with parsley and remaining thyme and serve over meat.

• Rinse chicken and pat dry.
• Cut lemon and squeeze juice into a small bowl. Add oil, rosemary, and garlic to lemon juice. Place lemon pieces into chicken cavity.

Crockpot Greek Chicken Instructions

• Lightly spray slow cooker with non-stick cooking spray. Place prepared chicken in slow cooker.
• Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
• Cover; cook on low for 6 hours or until internal chicken temperature reaches 165°F.
• Remove chicken from slow cooker onto serving platter; allow to sit for 5 minutes before slicing.

Air Fryer Greek Chicken Instructions

• Prepare the chicken as directed.
• [Depending the style of your air fryer basket, you may need to brush the chicken with the dressing before putting it in the basket, but if possible put the chicken in the basket and then brush it with the dressing (it's less messy that way).]
• Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
• Spray the fry basket with cooking spray and place chicken into the basket with the legs facing down.
• Air fry chicken at 330 degrees for 30 minutes.
• Flip chicken. Continue cooking for 20 more minutes (or more as needed based on the size of your chicken) at 330 degrees Fahrenheit or until internal temperature of chicken is 165 degrees.

• Sauté pepper and onion in olive oil until tender.
• Spread 1 Tbsp. of mayonnaise on each hoagie roll and top with equal amounts of roast beef, pepper, and onion.
• Sprinkle with salt, pepper, and Italian seasoning to taste.
• Top with mozzarella cheese.
• Toast sandwiches open-faced until cheese melts and roll browns slightly and serve warm with pickled peppers if desired.

• 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.

• Toss all salad ingredients except lettuce together in a large serving bowl & chill for 30 minutes.
• Mix all dressing ingredients together in a sealable container and shake well.
• Just before serving, add lettuce and dressing to pasta salad and toss to coat.

• Preheat oven to 400°F.
• If not using a pre-prepared crust, prepare a pie plate with non-stick cooking spray. Roll out pie crust and prepare it in the pie plate, fluting the edges.
• Sauté zucchini and onion in melted butter in a large fry pan until tendercrisp but not soft.
• In a large bowl, whisk eggs together with next six ingredients. Stir in cheese and sautéed vegetables.
• Spread mustard over bottom of pie crust and pour egg mixture on top.
• Bake uncovered for 35-40 minutes or until set (you can check by inserting a knife into the center—if it comes out clean, the quiche is done). Cover crust edges with foil after 25 minutes if they are starting to brown.
• Let stand for 5-10 minutes before cutting to allow time to cool.

• Either alternate lengthwise or stack slices of mozzarella cheese, tomato, and fresh basil.
• Sprinkle with salt and pepper then drizzle with Balsamic vinegar. Serve immediately.