Meal Plan for Week 45 (Group 1)

• Preheat oven to 375°F.
• Open refrigerated French bread and gently unroll at the seam, rolling dough out into a 10x13 inch rectangle.
• For stromboli, layer dough with mozzarella cheese and pepperoni. Roll the dough up lengthwise as tightly as possible and pinch the edges to seal.
• For calzones, cut dough into 4 equal rectangles, place the mozzarella cheese and pepperoni in equal portions on half of each square and fold dough in half over filling. Seal edges.
• Place on an ungreased baking sheet (seam side down for Stromboli). Brush with melted butter and sprinkle with Parmesan cheese. Bake for 10-20 minutes (less time for calzones; should be golden brown).
• Slice and serve with a small bowl of marinara sauce.

• 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.

• Preheat oven to 350°.
• Cook macaroni according to package directions; drain thoroughly and return to pan.
• Stir in butter and egg; mix mustard and salt with water and add to macaroni.
• Add cheese, reserving ½ cup to sprinkle on the top.
• Pour into a greased 2 quart casserole dish. Pour milk over noodles and cheese – do not stir it in but distribute evenly. Sprinkle with cheese and croutons.
• Bake for about 45 minutes or until set and the top is brown.

• Place everything but the cube steak into the crockpot and mix well with a whisk.
• Place cube steak on top and mix to cover with gravy.
• Cook on low 6-8 hours or until tender.
• Season to taste with salt and pepper and serve over rice, noodles, mashed potatoes, or as an open-faced sandwich on bread.

• Start the soup base by melting the butter in a large soup pan. Sauté onion, pepper, garlic, and celery in butter until translucent and tender.
• Add flour and stir until vegetables are coated with flour. Continue cooking over low heat, stirring constantly, for 1 minute.
• Add milk and half and half. Cook over medium heat, stirring regularly, until mixture starts to thicken.
• Add chicken broth and again cook over medium heat, stirring regularly, until mixture thickens to desired consistency (soup should be chowder-like in consistency).
• Cook gnocchi according to package instructions and drain.
• Add chicken, gnocchi, spinach, thyme, and parsley to soup base and stir gently. When soup is heated through, serve with Parmesan cheese on top.

• Slice 6 of the beef franks lengthwise and set aside.
• Slice the remaining 6 beef franks crosswise in bite size pieces.
• Mix together franks sliced crosswise, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Add beans and stir to blend.
• Turn mixture into a 2 quart casserole and bake at 300°F for 1 hour.
• Arrange the 6 franks sliced lengthwise on the beans, cut side down; bake 30 minutes longer.