Meal Plan for Week 41 2019: October 7-11

• Heat 2 Tbsp. olive oil in a large fry pan and sauté chicken on each side until browned. Continue cooking over medium heat until chicken is cooked through.
• In a separate pan, cook pepper and onion in remaining olive oil until tender.
• Add flour and stir for 1 minute. Add the creole seasoning, bouillon, and green chilies and cook for an additional minute, stirring constantly.
• Add milk a little at a time, stirring constantly between each addition. When sauce is starting to thicken, add lemon juice and sour cream and stir gently until sour cream is melted and mixture is hot. Keep warm until chicken is cooked.
• When chicken is cooked, pour sauce over chicken and serve.

• Preheat oven to 400ºF.
• Rinse the okra and let dry.
• Cut the stem end of the okra off and discard, then cut the okra in half lengthwise.
  
• Place the onion and okra slices on the parchment paper-lined baking pan and drizzle oil on top.
  
• Mix well until vegetables are coated in oil and arrange in a single layer on the parchment paper.
  
• Sprinkle with salt and freshly ground pepper to taste.
  
• Roast for about 15-20 minutes, checking for doneness starting at about 12 minutes. The cooking time will vary with the size of the okra and whether you are able to spread them out in a single layer. Vegetables will be browned on the edges and tender but not soft when ready.
  
• Serve alone or with Horseradish Cream Sauce.
  

• Coat potatoes with oil. Coat with coarsely ground salt and pepper and cook using the method of your choice below.
• Cut open and slightly mash insides of potatoes (leave insides in potato). Top with chili, cheese and any other garnishes you choose.

Oven Method:

• Prick potatoes with a fork several times, wrap in aluminum foil, and cook at 350°F for approximately 1 hour or until centers are hot and tender.

Crockpot Method:

• Prick potatoes with a fork several times, wrap in aluminum foil, and cook in the slow cooker for 3-4 hours on high or 6-7 hours on low.

Microwave Method:

• Prick potatoes with a fork several times, and starting with 6 minutes, cook in the microwave on high. Check potatoes regularly to see if they are done, adding time in 1-2 minute increments until they are cooked through.

Instant Pot Method:

• A Mindful Mom has Instant Pot instructions for baked potatoes.

• Melt butter in a skillet and sauté minced garlic for a couple of minutes.
• Add spinach and stir it into the garlic just until it starts to wilt. Add salt and serve.

Marinate Beef

• Trim the fat from the beef and cut into ½-inch strips. Place in shallow baking dish. In mixing bowl, mix together marinade ingredients and pour over the beef. Marinate overnight.

Cook Beef

• Cut scallions into small pieces.
• Heat 6 Tbsp oil in a skillet or wok over high heat. Carefully add ginger, garlic, and beef to heated oil. Stir fry until browned.
• Add remaining soy sauce; stir until beef is completely covered.
• Add scallions and stir-fry for 1 minute more. Serve with rice or lo mein noodles.

• In a large bowl toss broccoli slaw, green onions, cilantro, and coleslaw mix together.
• In a small bowl combine vinegar, soy sauce, sugar, and both oils.
• Toss salad with the dressing and garnish with peanuts.

• Preheat oven to 400°.
• Clean chicken and remove anything in the cavity. Pat dry.
• In a small bowl, mix together everything except chicken and lemon. Rub the butter mixture over entire chicken.
• Cut the lemon in half, and slightly squeeze the juice from one half over top of chicken. Put both lemon halves inside chicken cavity.
• Place chicken on a roasting rack in a roaster and roast for about 1 hour, basting 2-3 times. Cover with foil and roast an additional 30-45 minutes, basting 1-2 times, until internal temperatures reach 165°. Let chicken sit for about 5 minutes before carving.

• Wash acorn squash, cut in half lengthwise; scrape out seeds.
• Place cut side down into a glass baking dish containing 2 Tbsp. water.
• Cook in microwave until squash is tender, about 6 minutes (time depends on your microwave strength and the number of squash you are cooking).
• Remove from microwave, turn squash right side up in same dish.
• Into each hollow, place butter, brown sugar, cinnamon, and salt. Cook in microwave until butter mixture is bubbly, about 2-4 minutes. Serve hot.
• Cook in microwave until butter mixture is bubbly. Serve hot.

• In a large saucepan, heat oil over medium heat. Sauté celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt until onion is translucent, about 5 minutes.
• Add chicken broth, tomatoes, and tomato sauce. Simmer on low 15 to 20 minutes.
• Add pasta and cook 7-10 minutes until pasta is al dente. Add undrained beans. Mix thoroughly and continue cooking until heated through.
• Sprinkle shredded Parmesan cheese and fresh parsely on top if desired and serve.