Meal Plan for Week 41 (Group 2)

• Combine all the ingredients in a slow cooker.
• Cover and cook on low until the meat begins to fall apart (about 6 hours). Be mindful of how hot your slow cooker cooks since they all heat differently. Larger volume slow cookers will cook the same amount of food much faster than a smaller volume slow cooker.
• Garnish with chopped cilantro if desired and serve.

• In a mesh strainer, rinse the rice until the water runs clear. Drain well.
• In a large skillet heat oil and add rice. Cook until the rice starts to appear somewhat glossy.
• Once browned, add garlic, onion, cumin, bouillon, and tomato sauce and stir to mix.
• Add water and frozen vegetables and stir gently.
• Bring to a boil, then reduce heat to low and simmer covered until all the liquid is absorbed, about 20 to 25 minutes.

• Heat oven to 325°F.
• Combine cake mix, eggs, sour cream, and oil (mixture may be slightly lumpy). Set aside.
• In a separate bowl, mix together the brown sugar and cinnamon, set aside.
• Pour half of the cake batter into a greased 9 x 13 inch baking dish, spreading the batter out evenly. Add half of the swirl mixture to the top, covering the entire layer of batter. Pour the remaining batter on top, and spread out until even. Top with the rest of the swirl mixture.
• With a knife, swirl the batter together in a circular motion. Bake for 45-50 minutes, or until cake tests done with a toothpick.
• To make the glaze, mix together the powdered sugar, milk, and vanilla until glaze is smooth and lump free.
• Top cake immediately with glaze as soon as it comes out of the oven.
• Let cool before serving.

Roast the Garlic

• Preheat oven to 375°F.
• Cut the garlic bulbs across the top to expose the very top of the cloves.
• Set the bulbs on a piece of aluminum foil then drizzle with oil and sprinkle with salt and pepper.
• Close the foil around the garlic tightly and roast for about 45 minutes or until very tender (when done, you should be able to squeeze the garlic out of the head easily; the cloves will be darkened but not burned).
• Allow to cool, then remove the roasted garlic by gently squeezing it out the top of the head. Set aside.

Prepare the Pasta and Sauce

• Cook the penne pasta according to package directions.
• Meanwhile, heat a small amount of oil in a skillet and add the shallots.
• Sauté shallots until light brown, add chicken broth and garlic.
• In a small container, mix the water and cornstarch well.
• Bring skillet ingredients to a boil and add milk and cornstarch that has been diluted in the water.
• Place mixture into a blender (or place into a bowl and use an immersion blender) and blend until smooth.
• Place shrimp in skillet and sauté until done.
• Add the creamy garlic mixture back to the skillet and season with salt, pepper, and cilantro.
• Add the cheese and allow to thicken.
• Serve over prepared penne pasta.

• Wash all vegetables.
• Mince the garlic and chop the green onions and oregano. Combine in a bowl with the Parmesan cheese and set aside.
• Slice zucchini and yellow squash and toss with salt and pepper to taste.
• Prepare a shallow baking dish with non-stick cooking spray.
• Layer ½ of the zucchini and squash in the prepared baking dish.
• Slice the tomatoes and layer 2 tomatoes over the squash. Sprinkle with ½ of the Parmesan cheese mixture.
• Layer with the rest of the squash, tomatoes, and cheese mixture as before. Drizzle with olive oil and sprinkle with salt and pepper.
• Bake at 400°F for 30 minutes. Allow to sit for 10 minutes then cut into squares and serve.

• Combine chicken, soups, sour cream, 1 sleeve crackers, and 1 Tbsp. poppy seeds in a large bowl. Mix well and transfer to a greased casserole dish.
• Mix together remaining crackers and melted butter and sprinkle on top. Garnish with poppy seeds.
• Bake at 325°F for 25 minutes.

• Wash acorn squash, cut in half lengthwise; scrape out seeds.
  1 acorn squash
• Place squash cut side down into a glass baking dish containing 2 tablespoons water.
  2 tablespoons water
• Cook in microwave until squash is tender, about 6 minutes. (Cooking time depends on your microwave strength and the number of squash you are cooking; this recipe was tested using one squash—two halves—in a 1600 watt microwave.)
• 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.
  2 teaspoons brown sugar or honey, dash of cinnamon and/or nutmeg, 2 teaspoons butter, dash of salt
• Cook in microwave until butter mixture is bubbly. Serve hot.

• 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.

• 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.

• Loosen skin from the chicken on all sides. Coat chicken between the skin and meat with half of the barbecue sauce and all the garlic, distributing as evenly as possible.
• Tie legs together and place breast side up on a rack in a roasting pan. Drizzle a small amount of oil over the top.
• Bake at 375°F for about 1 hour to 1 ½ hours or until chicken is cooked through. During the last 15 minutes brush remaining barbecue sauce over the chicken.

• Boil potatoes until fork tender, about 15 minutes.
• Drain potatoes and return to pan.
• Toss with butter and salt to taste.
• Sprinkle with parsley before serving.

• Melt the butter in a saucepan.
• Add flour and stir with a whisk for 1 minute, taking care not to brown the flour and butter mixture. Continue stirring constantly and gradually add the milk, salt, pepper, and sugar. Heat to a simmer and continue cooking, stirring constantly, for one minute.
• Add peas and heat to a simmer. Reduce heat and cover, simmering for 3-5 minutes. Peas should be tender-crisp, so take care not to overcook.