Meal Plan for Week 40 (Group 1)

• Preheat oven to 350°F.
• Cook spaghetti according to package directions.
• While spaghetti is cooking, brown ground beef. When almost done, add onion and cook until onion is tender.
• Drain beef and onion mixture and add remaining ingredients except cheese and toppings. Mix thoroughly and cook over medium heat until heated through.
• When spaghetti is ready, drain and mix with meat mixture.
• Pour into a 9"x13" pan prepared with non-stick cooking spray and sprinkle with shredded cheese.
• Bake for 30 minutes.
• Serve with toppings of your choice.

• Melt butter in a small fry pan.
• Add sugar snap peas and cook for a couple of minutes, stirring frequently, until peas are covered with butter.
• Sprinkle with sugar and continue cooking, stirring frequently, until peas are tendercrisp and bright green.

• Spray the bottom of the crockpot with non-stick cooking spray. Place the chicken in the crockpot and brush with some of the barbecue sauce until chicken is completely covered. Pour remaining barbecue sauce evenly over chicken.
• Combine the potatoes, oil, onion, cheese, salt, and pepper together in a bowl and mix well.
• Make a large packet out of foil and wrap the potatoes in it.
• Wrap each ear of corn separately in foil.
• Place the potato packet on top of the chicken and place the wrapped ears of corn on top of the potato packet.
• Cook on low for 7-8 hours or until cooked through.

• In a large pot cook onion and mushroom in oil on medium high for about 10 min. until softened.
• Add beef, carrots, potatoes, tomatoes, broth, and water (if needed to cover the ingredients) to the pot.
• Bring to a boil, reduce heat to low, cover, and simmer about an hour and 15 min.
• Prepare dumplings by combining the ingredients together and dropping by the spoonful on top of the stew.
• Cover and let cook without lifting the lid for 10 minutes or until dumplings are raised and fluffy.

• Melt butter in a large skillet
• Sauté squash and onion in butter until tendercrisp.

• Combine Dijon, maple syrup, vinegar, salt, and pepper in a bowl and mix well.
• Place chicken in slow cooker and pour sauce on top.
• Cook in slow cooker on high for 4 hours or low for 8 hours.

To stock your freezer:

• Place chicken in a freezer container and pour mixture over chicken. Seal, while removing the air, and label with the date and the following: “Maple Dijon Chicken: Thaw in refrigerator overnight and cook in slow cooker on high for 4 hours or low for 8 hours.”

• Spray bottom and sides of a crockpot.
• Spread a few spoonfuls of sauce on the bottom of crockpot to avoid noodles sticking.
• Break uncooked lasagna noodles into pieces; place ⅓ of the broken lasagna noodles in a layer on bottom of the pot.
• Pour about ⅓ of the sauce evenly over the noodles.
• Next, place ½ of the ricotta and ⅓ of the mozzarella over the sauce.
• Place ½ of the browned ground beef on top of the cheese, followed by half of the pepperoni and mushrooms.
• Place a few spoonfuls of sauce lightly over the meat.
• Repeat the layers starting with the broken noodles, sauce, cheeses, meat, and a little more sauce.
• Finally, layer the last ⅓ of the broken noodle pieces over the top.
• Cover noodles completely with remaining sauce.
• Sprinkle remaining mozzarella cheese over the top.
• Pour water around the edges; cover and cook on low for 3 hours.