Meal Plan for Week 37 (Group 2)

• Mix all marinade ingredients together thoroughly in a small bowl. Pour half of marinade over raw chicken in a container with a lid. Cover and refrigerate until ready to use. Reserve other half of marinade for basting later in the cooking process.
• In a large skillet, heat oil over medium high heat. Carefully add chicken to heated oil. Use a slotted spoon to avoid adding the marinade to the hot oil. Add the garlic and ginger from the marinade, then dispose of the leftover marinade from the chicken.
• Stir fry until chicken is cooked through; remove chicken from skillet and keep warm. Add the red bell pepper slices to the skillet and stir fry for 2 minutes. Next, add cornstarch to the reserved marinade. Add cornstarch/marinade mixture and the chicken to the peppers in the skillet; stir fry for 2 more minutes.
• Remove skillet from heat. Season with salt and pepper; garnish with scallions and cashews. Serve over rice.

• 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.

• Wash acorn squash, cut in half lengthwise; scrape out seeds.
• Place cut side down into a glass baking dish containing 2 tablespoons water.
• Cook in microwave until squash is tender, about 6 minutes. (Cooking time depends on your microwave strength and the number of squash you are cooking; this recipe was tested using one squash—two halves—in a 1600 watt microwave.)
• Remove from microwave, turn squash right side up in same dish.
• Into each hollow, place butter, brown sugar, cinnamon, and salt. Cook in microwave until butter mixture is bubbly, about 2-4 minutes. Serve hot.
• Cook in microwave until butter mixture is bubbly. Serve hot.

• Combine corn, beans, tomatoes, chicken, enchilada sauce, cream soup, milk, and spices in a large saucepan and mix well.
• Cook over medium-high heat for about 5 minutes, stirring occasionally, until soup reaches a simmer.
• Reduce heat to maintain a low simmer for about 10 minutes.
• Serve over tortillas chips and top with shredded cheese.

• Place drumsticks in a crockpot.
• In a medium bowl, stir together soy sauce, brown sugar, garlic, and tomato sauce. Pour sauce over chicken.
• Cover and cook on low for 6- 8 hours or until done.

• In a large skillet, sauté the squash, onion, peppers in oil for 4-5 minutes or until tender-crisp.
• Add other ingredients. Reduce heat and cook uncovered for 3-4 more minutes until veggies are tender.

• 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.