Meal Plan for Week 44 (Group 2)

• Combine all ingredients except chicken in a large mixing bowl and whisk until the marinade is thoroughly combined.
• Add chicken to the bowl and stir until all chicken is coated in marinade; cover tightly with plastic wrap and refrigerate overnight.
• Preheat grill to medium heat. Grill the chicken for 6-7 minutes per side, depending on thickness, until the chicken is cooked through (temperature of the thickest part of the chicken should register 165ºF).
• Remove from grill onto a platter and tent with foil. Let the chicken rest about five minutes before serving.

For the cake:

• Combine all cake ingredients and mix well with a mixer.
• Pour into 2 round greased and floured cake pans.
• Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.
• Cool on a cooling rack.
• Cut the rounded top from each layer. (These photos are from a chocolate cake, but they help to illustrate the procedure.)
  
• Remove the rounded top. You won't use it in the recipe, so feel free to sample it.
  
• Frost and serve.

For the frosting:

• Combine all ingredients until frosting reaches a nice spreadable consistency. Frost cake before serving.

• Put water in Instant Pot and add meat. Salt and pepper as desired.
• Drain juice from tomatoes with green chilies into a 2 cup measuring cup and place tomatoes with green chilies over meat. Add garlic, onion, and green pepper.
• Cook on manual pressure (high if you have the option) for 25 minutes. NPR for 15 minutes, then release pressure and open lid. Add spices and stir.
• Add enough water to the reserved juice from tomatoes with green chilies to make 1-½ cups liquid. Heat liquid in microwave or on stovetop.
• Add flour to liquid and mix well. Add flour mixture to cooked meat and stir to blend well. Cook on sauté mode for about 5 minutes, stirring constantly, to thicken the sauce.
• Turn off Instant Pot to stop the hard boil, and let sit for 10 minutes. Turn back on to slow cooker mode to keep warm while serving.
• Garnish with cilantro, cheese, pico de gallo, sour cream, and serve with tortillas for dipping.

• Season chicken with lemon-pepper and grill or broil it until done.
• Meanwhile, cook the pasta and vegetables according to package directions.
• When the chicken is done, slice it into strips and set aside.
• Drain pasta and return to the cooking pot.
• Add the butter to the pasta and stir gently until melted.
• Add the half and half and turn stove on to low heat.
• Stir in feta cheese, vegetables, and chicken. Heat until everything is hot and the sauce is thickened to your preference.

• Sauté the onions, garlic, and peppers in oil until the onion is cooked through. Add in the shrimp and cook for 5 minutes, stirring frequently.
• Add the tomatoes and chicken broth. Season to taste. Bring to a boil, stirring occasionally. Once it comes to a rapid boil, add the rice and stir.
• Cover and cook over low heat for about 20-25 minutes or until the rice is cooked through and the liquid is absorbed.
• Garnish with cheese before serving.

• Sauté onion in oil in soup pot.
• Add broth and bring to boil.
• Add hash browns and bring to boil.
• Add soups and evaporated milk, bring to a simmer.
• Using an immersion blender, blend the soup until it is thickened with a few potato chunks remaining (about 2-3 minutes). Remove blender.
• Add 3-½ cups cheddar cheese.
• Heat, stirring frequently, until cheese melts.
• Season with salt & pepper to taste.
• Serve garnished with remaining shredded cheddar and green onions.