Meal Plan for Week 49 (Group 1)

• Grill or fry hot dogs. While hot dogs are cooking, sauté onion in oil over medium heat until browned.
• If desired, heat buns. Serve hot dogs with desired toppings.

• 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.

• Combine soup and cheese in a sauce pan and heat until melted.
  21 ounces condensed cream of chicken soup, ½ cup shredded cheddar cheese
• Remove from heat and add mayonnaise, lemon juice, and curry, mixing well.
  1 cup mayonnaise, 1 tablespoon lemon juice, ½ teaspoon curry powder
• Prepare a 9x12 casserole dish with non-stick cooking spray, and layer broccoli and chicken. Top with soup mixture.
  1 pound cooked boneless skinless chicken, 16 ounces frozen chopped broccoli, non-stick cooking spray
• Cover evenly with stuffing mix.
  14 ounces Pepperidge Farm stuffing mix
• Bake at 350°F for 30 minutes or until bubbly.

• Cook carrots by steaming to your tenderness preference.
• Place remaining ingredients in a serving bowl and mix well.
• Add steamed carrots to the bowl while still hot. Toss gently until coated with glaze.
• Garnish with thyme if desired.

• 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.

• 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.

• Melt butter in a small fry pan.
• Add sugar snap peas and cook for a couple of minutes, stirring frequently, until peas are covered with butter.
• Sprinkle with sugar and continue cooking, stirring frequently, until peas are tendercrisp and bright green.