Meal Plan for Week 52 (Group 2)

• Wash chicken and pat dry with a paper towel. Season liberally with salt and pepper.
• In a large ovenproof skillet, cook chicken in oil over medium heat until browned on both sides. Add tomatoes, olives and capers.
• Bake, uncovered, at 475°F for 15-20 minutes or until chicken is cooked through.

• Prepare egg noodles according to package directions and drain.
• In a large skillet, brown ground beef and drain off any fat.
• Add tomato soup and beans to ground beef, season to taste.
• Add noodles and stir gently to combine.
• Top with cheese, sour cream and green onions if desired before serving.

• Coat potatoes with oil. Coat with coarsely ground salt and pepper and cook using the method of your choice below.
• Cut open and slightly mash insides of potatoes (leave insides in potato). Top with chili, cheese and any other garnishes you choose.

Oven Method:

• Prick potatoes with a fork several times, wrap in aluminum foil, and cook at 350°F for approximately 1 hour or until centers are hot and tender.

Crockpot Method:

• Prick potatoes with a fork several times, wrap in aluminum foil, and cook in the slow cooker for 3-4 hours on high or 6-7 hours on low.

Microwave Method:

• Prick potatoes with a fork several times, and starting with 6 minutes, cook in the microwave on high. Check potatoes regularly to see if they are done, adding time in 1-2 minute increments until they are cooked through.

Instant Pot Method:

• A Mindful Mom has Instant Pot instructions for baked potatoes.

• If needed, trim green beans of ends and strings. If using frozen green beans, thaw first.
• Lightly steam green beans.
• Melt butter in large fry pan. Add green beans. Sprinkle with the ¼ package of seasoning mix and stir well while sautéing.

• 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).

Crockpot Instructions

• Coat steak with a mixture of flour, mustard, salt, and pepper. In a skillet, brown the meat in 1 tablespoon butter and 1 tablespoon oil. Transfer to a slow cooker.
• Heat remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender, then add to crockpot with meat.
• In the same skillet, combine tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up drippings, until skillet is deglazed. Pour tomato mixture over meat.
• Cover and cook on low for 6-8 hours, or until tender. Serve meat with vegetable sauce spooned over the steak.

Instant Pot Instructions

• (Instant Pot instructions are courtesy of Carolyn, who converted the recipe for use in her IP. Note that the venting instructions are *not* tested.)
• Coat steak with a mixture of flour, mustard, salt, and pepper. On sauté mode, brown the meat in 1 tablespoon butter and 1 tablespoon oil.
• Remove the steak from the pot and set aside.
• Sauté onion, carrots, and celery until almost tender.
• Add the tomatoes, Worcestershire sauce, and brown sugar and use it to deglaze the pot.
• Add the beef back to the pot and stir gently just enough to cover the meat in sauce.
• Add cover and seal. Cook on Stew mode for 30 minutes.
• Vent as preferred; NPR was used in Carolyn's conversion but venting immediately would probably work fine. (Let us know how your method worked in the comments.)

• Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender; drain and return to pot.
• Add 4 Tbsp. butter, salt, and pepper to pot and mix; adding enough milk while mixing to reach desired consistency.
• Transfer mashed potatoes to a serving bowl, top with 2 Tbsp. butter, and garnish with paprika.