Meal Plan for Week 42 (Group 2)

• Heat oil in a large Dutch oven over medium high heat. Add onions and sauté until translucent.
• Add next 7 ingredients and cook until bell pepper just softens (about 6 minutes).
• Mix in the broth, tomatoes and tomato paste. Bring to a boil, stir in barley and lentils.
• Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 ½ hours.
• Thin soup to desired consistency with additional broth, and season with salt and pepper before serving.

Frosting

• In a small bowl, combine instant pudding and milk and mix with a hand mixer on low for about a minute.
• Gently fold in Cool Whip until well mixed. If mixture is not as sweet as preferred, gently mix in powdered sugar to taste. Set aside.

Cake

• Slice pound cake horizontally into 3 layers.
• Spread first layer with ¼ cup Nutella spread.
• Add the second layer and spread with remaining ¼ cup Nutella spread.
• Place final layer on top and frost entire cake with the chocolate Cool Whip frosting.
• Sprinkle top with shaved chocolate, if desired. Refrigerate until ready to serve.

• Combine eggs, milk, salt, and pepper. Stir in broccoli/spinach and cheese. Pour into a greased 8 inch pie pan that has 2 inch sides.
• Bake at 350°F about 40-50 minutes or until a knife inserted in the center comes out clean.

• Combine flour and butter, cutting with a fork or using a mixer.
• Stir in buttermilk and mix well. Add more flour if too wet, more buttermilk if too dry.
• When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter.
• Bake the biscuits on cookie sheet at 475° until brown, about 15 minutes (time will vary based on thickness).

• Rinse chicken and pat dry.
• Cut lemon and squeeze juice into a small bowl. Add oil, rosemary, and garlic to lemon juice. Place lemon pieces into chicken cavity.

Crockpot Greek Chicken Instructions

• Lightly spray slow cooker with non-stick cooking spray. Place prepared chicken in slow cooker.
• Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
• Cover; cook on low for 6 hours or until internal chicken temperature reaches 165°F.
• Remove chicken from slow cooker onto serving platter; allow to sit for 5 minutes before slicing.

Air Fryer Greek Chicken Instructions

• Prepare the chicken as directed.
• [Depending the style of your air fryer basket, you may need to brush the chicken with the dressing before putting it in the basket, but if possible put the chicken in the basket and then brush it with the dressing (it's less messy that way).]
• Brush lemon dressing over entire chicken. Sprinkle salt and pepper over chicken.
• Spray the fry basket with cooking spray and place chicken into the basket with the legs facing down.
• Air fry chicken at 330 degrees for 30 minutes.
• Flip chicken. Continue cooking for 20 more minutes (or more as needed based on the size of your chicken) at 330 degrees Fahrenheit or until internal temperature of chicken is 165 degrees.

• Combine all ingredients in a baking dish. Bake at 350°F for 30 minutes until bubbly and heated through.

• Mix all vegetables together with Balsamic vinegar, olive oil, and seasonings. Grill over medium-high heat for about 20 minutes or until vegetables are tender.

• Preheat oven to 350°F.
• Cook pasta according to package directions.
• While pasta is cooking, sauté garlic in oil over low heat for 1-2 minutes in a large fry pan.
• Add all remaining ingredients except mozzarella cheese and pasta and simmer for 10 minutes.
• Add pasta and mix gently. Pour mixture into a prepared baking dish and sprinkle the top with mozzarella cheese.
• Bake at 350°F for 25 minutes.

• Combine cooked chopped chicken, water chestnuts, green onions, and garlic in a large bowl.
• In a separate small bowl, combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.
• Line each pita half with 1 lettuce leaf; spoon chicken mixture evenly into pita halves.

• 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.