Meal Plan for Week 39 (Group 1)

• 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.

• Chop cabbage, discarding core.
• Chop onion.
• Melt butter in a large fry pan.
• Add cabbage and onion and sauté until tender.
• Salt & pepper to taste before serving.

• Heat oven to 425º. Coat chicken with mayonnaise, then dredge in cracker crumbs, turning to evenly coat both sides of each chicken breast.
• Place prepared chicken in a 9x13” baking dish that has been lightly sprayed with cooking spray. Drizzle each piece of chicken with butter.
• Bake 20 minutes or until chicken is cooked through (when internal temperature reaches 165ºF).
• Top with salsa and cheese; bake 5 minutes longer or until cheese is melted.

• If needed, trim green beans of ends and strings. If using frozen green beans, thaw first.
• Lightly steam green beans, then drain excess liquid.
• Melt butter in large fry pan. Add green beans. Sprinkle with the ¼ package of seasoning mix and stir well while sautéing.

• Combine all ingredients in a large pot. Cook over medium heat for about 25 minutes or until cooked through.

• Brown ground beef and drain off any fat. Add Worcestershire sauce, ketchup, onion, and seasoning. Stir to combine well.
• In the middle of a tortilla spread any condiments you desire, cheese to taste, and add beef mixture and tomato slices. Roll up burrito style.
• Repeat with remaining ingredients until all the burritos are assembled.
• Place burritos two at a time in a preheated skillet and cook about 3 minutes each side until toasted to your preference.

• Combine all ingredients except cheese in a saucepan and heat, stirring occasionally.
• Serve topped with shredded cheese.

• Toast the bread. While the bread is toasting, cut the apple into thin slices and mix the apple slices with lemon juice to keep them from browning.
• When the toast is ready, spread it with the mayonnaise and layer the apple slices on each piece.
• Sprinkle the sunflower seeds on top of the apple slices and top with a slice of cheddar.
• Toast until cheese is melted. Cut into triangles and serve immediately.