Meal Plan for Week 38 2019: September 16-20

• Preheat oven to 350°F.
• Mix spices in a small bowl. Rub seasoning mix onto chicken to coat.
• Heat olive oil in a large skillet over medium-high heat. Sear chicken 2 minutes per side.
• Place in a lightly sprayed baking dish and bake for 30 minutes or until juices run clear.
• Let the chicken sit on a plate 5-10 minutes before serving. Chop, cube or shred any extras to restock your freezer with cooked chicken.

• Cook carrots by steaming to your tenderness preference.
• Place remaining ingredients in a serving bowl and mix well.
• Add steamed carrots to the bowl while still hot. Toss gently until coated with glaze.

• Preheat oven to 425°F.
• Sauté mushrooms, onion, and bell pepper in olive oil over medium high heat until tender. Add spinach, oregano, and pepper. Heat 2-3 minutes or until spinach wilts. Remove from heat.
• Combine cream of chicken soup and milk in a large bowl and mix well. Add cottage cheese, vegetables, cooked pasta, chicken, and spinach mixture with ¾ cup cheddar cheese and ¼ cup Parmesan cheese. Stir gently until thoroughly mixed, then turn out into a baking dish prepared with cooking spray.
• Sprinkle top with ¼ cup Parmesan cheese and ¼ cup cheddar cheese. Bake for about 25 minutes until bubbly.

• 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).

• Combine all ingredients and let simmer over low heat for about 10 minutes to combine the flavors.

If preparing to serve:

• In a large soup pot, heat the olive oil. Sauté the onion and zucchini in the olive oil until onion is translucent and zucchini is tender.
• Add the stock, basil, bay leaf, tomatoes, salt, and pepper. Stir and heat to a simmer.
• Add tortellini and bring back to a simmer. Cook for 8 minutes or until tortellini is tender and cooked through. Add parsley and stir just before serving.

If preparing to freeze:

• Sauté the onion and zucchini in the olive oil until the onion is translucent and zucchini is tender. Remove onion and zucchini from heat and combine with all ingredients except stock in a freezer container.
• Freeze and label each container with the following instructions: "Bring 6 cups of stock to a boil. Add frozen ingredients and stir gently until thawed. Heat to a boil and cook for 8 minutes or until tortellini is tender and cooked through."

• Preheat broiler. Toast bread; set aside.
• In a medium bowl, combine tuna, mayonnaise, onion, and pickle relish; mix well. Top 4 of the slices of bread with tuna mixture.
• Place cheese slices over the tuna and lightly broil until cheese melts, about 2 minutes. Top with remaining bread slices and serve.