Meal Plan for Week 36 (Group 1)

• Sauté the onions, garlic, and peppers in oil until the onion is cooked through. Add in the shrimp and cook for 5 minutes, stirring frequently.
• Add the tomatoes and chicken broth. Season to taste. Bring to a boil, stirring occasionally. Once it comes to a rapid boil, add the rice and stir.
• Cover and cook over low heat for about 20-25 minutes or until the rice is cooked through and the liquid is absorbed.
• Garnish with cheese before serving.

• Spray a large slow cooker with non-stick cooking spray. Place chicken in bottom of crock pot.
• In a medium bowl, mix together butter, soup, broth, onions, and parsley. Pour over chicken.
• Cover and cook on high for 4-6 hours.
• After cooking time has elapsed, turn off slow cooker and break chicken into pieces using a fork. Using a sharp knife or kitchen shears, cut each biscuit into 9 pieces.
• Stir biscuit pieces into hot chicken mixture.
• Turn crock pot back on to high and continue cooking for 30 minutes. If your mixture is too thick when you add the biscuits, add about ½ to 1 cup of hot chicken broth or water to thin the mixture.
• Add salt & pepper to taste if needed.
• Serve hot garnished with parsley if desired.

• Brown ground beef.
• Add tomatoes, ramen seasoning packet, corn, and peas. Break up the noodles and add. Add water if needed to cover the noodles.
• Bring to a boil then cover and reduce heat to low. Simmer 10 minutes or until noodles are fully cooked.

Crockpot Instructions

• Coat steak with a mixture of flour, mustard, salt, and pepper. In a skillet, brown the meat in 1 tablespoon butter and 1 tablespoon oil. Transfer to a slow cooker.
• Heat remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender, then add to crockpot with meat.
• In the same skillet, combine tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up drippings, until skillet is deglazed. Pour tomato mixture over meat.
• Cover and cook on low for 6-8 hours, or until tender. Serve meat with vegetable sauce spooned over the steak.

Instant Pot Instructions

• (Instant Pot instructions are courtesy of Carolyn, who converted the recipe for use in her IP. Note that the venting instructions are *not* tested.)
• Coat steak with a mixture of flour, mustard, salt, and pepper. On sauté mode, brown the meat in 1 tablespoon butter and 1 tablespoon oil.
• Remove the steak from the pot and set aside.
• Sauté onion, carrots, and celery until almost tender.
• Add the tomatoes, Worcestershire sauce, and brown sugar and use it to deglaze the pot.
• Add the beef back to the pot and stir gently just enough to cover the meat in sauce.
• Add cover and seal. Cook on Stew mode for 30 minutes.
• Vent as preferred; NPR was used in Carolyn's conversion but venting immediately would probably work fine. (Let us know how your method worked in the comments.)

• Heat oven to 350°F.
• Place fish in a lightly greased baking dish. Combine the spices and sprinkle evenly over fish.
• Drizzle with the melted butter and bake at 350ºF for about 20-25 minutes or until fish flakes easily.

• Combine all ingredients in a baking dish. Bake at 350°F for 30 minutes until bubbly and heated through.