Meal Plan for Week 38 (Group 2)

• Toss cooked, drained pasta with 1 tablespoon oil and set aside.
• In a large skillet, sauté onions in heated oil. Season with salt and pepper.
• Stir in prepared zucchini. Cook until zucchini begins to soften; add tomatoes, garlic, and Italian seasoning and heat through.
• Toss in cooked linguini. Serve warm or cold.

Chipotle Sour Cream

• In a small bowl, combine sour cream and chipotle sauce until thoroughly blended. Refrigerate until ready to use.

Tostadas

• Sauté the red pepper over medium heat in oil until red pepper is tender; add cooked, taco-seasoned ground beef.
• Stir in chili sauce, salt, and pepper.
• When heated through, remove from heat and set aside.
• On each tostada shell, layer lettuce, taco meat mixture, guacamole, cheese, and chipotle sour cream.

• Place chicken breasts in a baking dish. Cover each breast with a cheese slice.
• Mix soup and wine; pour over chicken. Cover with stuffing. Drizzle ¼ cup butter over stuffing.
• Bake 40-45 minutes at 350°F.

• Soak carrots in warm water to cover for about 5 minutes to plump.
• While carrots are soaking, mix together remaining ingredients in a bowl.
• Drain carrots and combine carrots and mayonnaise mixture. Mix well and chill well before serving.

• Cook noodles according to package directions.
• Drain and add remaining ingredients.
• Stir well and chill for 2 hours before serving.

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.)

• 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.