Meal Plan for Week 46 (Group 2)

• Preheat oven to 400°.
• Clean chicken and remove anything in the cavity. Pat dry.
• In a small bowl, mix together everything except chicken and lemon. Rub the butter mixture over entire chicken.
• Cut the lemon in half, and slightly squeeze the juice from one half over top of chicken. Put both lemon halves inside chicken cavity.
• Place chicken on a roasting rack in a roaster and roast for about 1 hour, basting 2-3 times. Cover with foil and roast an additional 30-45 minutes, basting 1-2 times, until internal temperatures reach 165°. Let chicken sit for about 5 minutes before carving.

• Preheat oven to 400ºF.
• Rinse the okra and let dry.
• Cut the stem end of the okra off and discard, then cut the okra in half lengthwise.
• Place the onion and okra slices on the parchment paper-lined baking pan and drizzle oil on top.
• Mix well until vegetables are coated in oil and arrange in a single layer on the parchment paper.
• Sprinkle with salt and freshly ground pepper to taste.
• Roast for about 15-20 minutes, checking for doneness starting at about 12 minutes. The cooking time will vary with the size of the okra and whether you are able to spread them out in a single layer. Vegetables will be browned on the edges and tender but not soft when ready.
• Serve alone or with Horseradish Cream Sauce.

• Combine all ingredients in a medium sauce pan over medium heat and whisk until well-mixed. When sauce is almost at a simmer, reduce heat to avoid boiling.
• Cook, stirring occasionally, until sauce is thickened to your preference. Serve hot as a sauce or cold as a condiment

• Spray slow cooker with cooking spray.
• Place roast in slow cooker and spread mustard over top of roast.
• Pour onion soup mix over top of mustard.
• Cover and cook for 8-10 hours on low.
• Remove from slow cooker and allow to sit for 5 minutes. While the meat is resting, strain the broth to use for au jus.
• Butter each side of the hoagie rolls and toast until barely brown.
• Slice roast and place on each sandwich. Serve with au jus for dipping.

• Melt butter in a large skillet
• Sauté zucchini in butter until tendercrisp.

• Cook fettuccine according to package directions. Drain.
• Stir together cooked chicken, pasta, sauce, and peas.
• Add salt and pepper to taste.
• Pour into a 9x13 inch pan that has been sprayed with nonstick cooking spray.
• Cover with foil.
• Bake at 350°F for about 30 minutes, or until warmed through.
• Remove foil and top with cheese and breadcrumbs.
• Bake an additional 5-10 minutes.

Cake:

• Grease and flour a Bundt pan; set aside. Preheat the oven to 350°F.
• Combine the cake mix and all remaining ingredients in a large bowl, and mix until well blended.
• Pour into Bundt pan and bake for 50-55 minutes or until cooked through.
• Start the glaze when the cake goes in the oven so that it has time to cool.
• Cool in the pan for 20 minutes before removing.

Glaze:

• Place all the ingredients into a saucepan and bring to a boil.
• Boil for about 1 minute, stirring constantly.
• Allow to cool and drizzle over the top of the cake.

• Brown meatballs over medium heat or in the oven; set aside.
• Heat butter in a heavy skillet over medium high heat. Add onion to pan; cook over medium heat until onions are golden.
• Add cream and vinegar and cook on low 2 minutes.
• Add cooked meatballs to pan and cook until heated through.
• Serve over cooked egg noodles.

• Preheat oven to 350°F.
• Unroll crescent dough; separate into 16 triangles, using score-lines then cutting the 8 sections in half.
• Place 3 slices turkey pepperoni on wide end of each triangle.
• Sprinkle with 1-2 tablespoons mozzarella cheese and a bit of Parmesan cheese.
• Roll crescents from narrow end to wide end and place on baking sheet.
• Bake for 10-15 minutes or until golden brown.
• Warm marinara sauce and serve with crescents for dipping.