Meal Plan for Week 4 (Group 2)

• Preheat oven to 350°F. Cook pasta according to package directions.
• While pasta is cooking, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper together in a medium sized bowl until thoroughly blended.
• Stuff shells or manicotti with cheese mixture.
• Place stuffed shells in a 13" x 9" baking dish lightly coated with non-stick cooking spray. Spoon marinara sauce over each shell; sprinkle with mozzarella cheese.
• Bake for 20-30 minutes or until bubbly.

• Combine all ingredients and simmer in a slow cooker for 4-5 hours on low or until done.
• Serve over hot pasta.

• Combine all sauce ingredients and simmer while preparing the rest of the enchiladas as directed below.
• Brown ground beef and onion seasoned with oregano and garlic salt in a skillet until done.
• Place meat filling in the middle of the tortilla. Roll up and place in a 9 x 13 inch baking dish.
• Repeat until all tortillas are used or dish is full.
• Pour sauce on top and cover with cheese and olives.
• Bake at 350°F for 20-25 minutes or until heated through.

• Bring water to a boil in a saucepan. Add rice; stir and cover. Reduce heat and simmer 20 minutes or until liquid is absorbed and rice is tender.
• Fluff rice with fork and add remaining ingredients. Cook over medium heat, stirring constantly until heated through.

• Combine pizza sauce ingredients in a small saucepan and bring to a boil, simmer for about 5 minutes.
• Meanwhile, sauté peppers and onions in a large nonstick skillet in oil, stirring frequently, until tender (about 3 to 4 minutes). Reduce heat to medium-low.
• Add cooked meatballs and pizza sauce. Cover and cook, stirring occasionally, until heated through, 5 to 6 minutes.
• Divide among rolls and sprinkle with cheese.

• Preheat oven to 350°.
• Cook macaroni according to package directions; drain thoroughly and return to pan.
• Stir in butter and egg; mix mustard and salt with water and add to macaroni.
• Add cheese, reserving ½ cup to sprinkle on the top.
• Pour into a greased 2 quart casserole dish. Pour milk over noodles and cheese – do not stir it in but distribute evenly. Sprinkle with cheese and croutons.
• Bake for about 45 minutes or until set and the top is brown.

• Place chicken in slow cooker. Add cream cheese, black beans, corn, and Rotel.
• Cook on low for 6 to 8 hours, depending on how hot your slow cooker cooks. Every couple of hours, stir gently.
• When the chicken is thoroughly cooked, season to taste with desired herbs and spices.
• The longer you cook it, the more tender the chicken is, so if you would like to shred the chicken, keep cooking until the chicken shreds easily with a fork. If you prefer large pieces of chicken, cook for less time and serve before chicken begins falling apart.
• Serve over rice.

Hot Dog Chili

• Brown hamburger meat, breaking into small pieces while cooking. Adding about ¼ cup water while cooking will help it to break up.
• Drain meat.
• Place cooked meat into a medium saucepan and add remaining ingredients, stirring until smooth. Simmer over low heat for 1 hour.
• If you need to thin the sauce you may use small amounts of water as the mixture cooks.

Hot Dogs

• Grill or boil hot dogs according to your preference until cooked through. Serve with chili, cheese, chopped onions, and other toppings as desired.

• Brown hamburger meat, breaking into small pieces while cooking. Adding about ¼ cup water while cooking will help it to break up.
• Drain meat.
• Place cooked meat into a medium saucepan and add remaining ingredients, stirring until smooth. Simmer over low heat for 1 hour.
• If you need to thin the sauce you may use small amounts of water as the mixture cooks.