Meal Plan for Week 45 (Group 2)

• Cut excess fat from roast if necessary.
• Sprinkle salt and pepper all over roast and press into sides.
• Place roast in crockpot and cook on low for 6 hours or until done to your preference.
• Remove roast from crockpot, reserving drippings, and let rest while preparing gravy.

For gravy:

• Strain the drippings from the roast into a pan and add ½ cup of the beef broth. Heat over medium heat.
• In a jar with a lid, mix flour with about ½ cup beef broth, shaking well to combine.
• Slowly add about half of the flour mixture to the drippings over medium heat, whisking constantly.
• Continue to heat and whisk as the gravy thickens. If necessary, add more of the flour mixture to thicken or more beef broth to thin.
• The roast beef gravy is ready when it is heated through and you are happy with the consistency.

To serve:

• Slice the roast against the grain and serve with gravy.

• In a large bowl, mix together pumpkin, cinnamon, milk, and pudding with a beater until well blended, about two minutes.
• Gently fold in whipped topping. Mix thoroughly.
• Place in a serving bowl or individual dessert cups. Chill thoroughly before serving.

• Preheat oven to 350°F.
• Combine all ingredients for enchilada sauce in a sauce pan and simmer for about 10 minutes.
• While sauce is simmering, chop green onions, reserving 2 chopped onions.
• Mix all but the 2 reserved onions with the sour cream and 2 cups of the Mexican cheese.
• Pour ⅓ of the enchilada sauce into the bottom of a 9x12 pan.
• Fill each tortilla with an even amount of the cheese mixture, spooning it down the center line of the tortilla. Fold the two unfilled sides to the center, overlapping them, and place the enchilada folded side down in the baking pan. (If the tortillas are too stiff to fold, you can heat them in the microwave under a damp paper towel or carefully steam them for a few seconds over boiling water.)
• Pour the remaining sauce over enchiladas in pan. Bake for 30 minutes at 350°F.
• Top with cheese and reserved green onions and bake until cheese is melted over the top (about 10 more minutes).

• In a slow cooker combine all ingredients; mix well. Cover and cook on low 3-4 hours or until meat is heated through. Use a slotted spoon to serve on buns.

• Preheat oven to 350ºF.
• Cook noodles as directed to an al dente texture.
  12 ounces dry medium egg noodles
• While noodles are cooking, finely dice the celery and onion.
  1 small onion, 1 stalk celery
• In a large oven-proof skillet, sauté the celery and onion in the vegetable oil until tender but not brown.
  1 tablespoon vegetable oil
• Remove from heat and add the soups, tuna, peas and carrots, garlic salt, and pepper to the celery and onions and mix well.
  10 ounces water-packed tuna, 12 ounces frozen peas & carrots, 10.5 ounces condensed cream of chicken soup, 10.5 ounces condensed cheddar cheese soup, 1 teaspoon garlic salt, ½ teaspoon black pepper
• Gently fold in cooked and drained noodles.
• Top with shredded cheddar cheese.
  1 cup shredded cheddar cheese
• Bake at 350°F for 20 minutes or until bubbly.

• Combine the sugar, vinegar, and salt and mix well.
• Pour vinegar mixture over sliced cucumber and onion. Cover and refrigerate for at least 4 hours.

• Preheat oven to 375°F. Lightly spray bottom of 9x13" baking dish. Drain chopped spinach well, pressing between paper towels.
• In a large mixing bowl, add drained spinach, sautéed onions, cooked rigatoni, cooked chicken, diced tomatoes, cream cheese, salt and pepper; mix together thoroughly.
• Spoon mixture into baking dish. Sprinkle shredded mozzarella cheese evenly over top.
• Cover and bake for 30 minutes; uncover and continue baking 15 minutes longer or until bubbly.

• Mix everything except reserved juice and brown sugar in a medium sized bowl.
• Mix the brown sugar and 2 to 3 tablespoon of the reserved pineapple juice and pour over fruit. Toss gently to coat.