Meal Plan for Week 53 (Group 1)

• Preheat oven to 400º F.
• Brown the meat and sauté the onion together in a large fry pan. There should be enough fat from the meat to sauté the onion, but if the meat is low in fat, add a tablespoon of vegetable oil.
• While the meat and onion are cooking, prepare the brown gravy as directed on the package.
• When the meat and onions are cooked, add the vegetables, brown gravy, tomato paste, Worcestershire sauce, cayenne pepper, and salt and pepper. Mix well.
• Place the meat mixture in the bottom of a baking dish (see notes regarding baking dish).
• Mix ½ cup cheddar cheese with potatoes, and season with garlic salt and pepper to taste.
• Place large spoonsful of mashed potatoes on top of meat mixture and spread gently to create a uniform layer.
• Sprinkle the remaining ½ cup cheddar cheese on top of the potatoes.
• Bake at 400° F for 25 minutes. (If you are using a deeper dish you may need to extend the cooking time.)

• Soak the beans in 2 quarts of cold water overnight. The next day, bring the beans to a boil over medium high heat. Reduce the heat, cover and simmer for an hour. Add the butter and adobo to taste. 
• Cover again and simmer for another 45 minutes to an hour. When the beans are tender, drain off liquid. Use half of the bean mixture for the burritos and freeze half or save it for leftovers.
• Place tortillas wrapped in foil in a 350°F oven for about 10 minutes until warm. When tortillas are warm, assemble as burritos with beans and cheese. Serve covered with enchilada sauce and your choice of condiments.

• Combine all ingredients and let simmer over low heat for about 10 minutes to combine the flavors.

• In a mesh strainer, rinse the rice until the water runs clear. Drain well.
• In a large skillet heat oil and add rice. Cook until the rice starts to appear somewhat glossy.
• Once browned, add garlic, onion, cumin, bouillon, and tomato sauce and stir to mix.
• Add water and frozen vegetables and stir gently.
• Bring to a boil, then reduce heat to low and simmer covered until all the liquid is absorbed, about 20 to 25 minutes.

• Prepare pasta according to directions and drain.
• Melt butter in large skillet and add onion, bell peppers, and garlic and cook on medium high until vegetables are tender crisp.
• Add cooked, chopped chicken, tarragon, salt, and pepper. Cook, stirring gently, until chicken is hot.
• Add mozzarella, half and half, and Parmesan cheese to chicken.
• Reduce heat and cook on low until cheese is melted.
• Rinse pasta in hot water until noodles are warm, and add to pan. Toss gently and serve.

• Place undrained green beans into a pot and add the butter.
• Heat to a simmer, then reduce to low and cook for about 4 hours, adding water if necessary.

• In a large saucepan, heat oil over medium heat. Sauté celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt until onion is translucent, about 5 minutes.
• Add chicken broth, tomatoes, and tomato sauce. Simmer on low 15 to 20 minutes.
• Add pasta and cook 7-10 minutes until pasta is al dente. Add undrained beans. Mix thoroughly and continue cooking until heated through.
• Sprinkle shredded Parmesan cheese and fresh parsely on top if desired and serve.

Dressing

• The dressing can be made ahead and stored in an airtight container for up to 4 days.
• Combine all of the dressing ingredients in the immersion blender container (if you do not have an immersion blender, you may use a regular blender). I do not recommend using a whisk to mix the dressing as it will be difficult to get it to the point of emulsifying.
• Blend for 1-2 minutes until the mixture has emulsified into a smooth consistency.

Salad

• Cook pasta according to the package directions.
• While the rotini is cooking, prepare the cucumber, red bell pepper, carrots, peanuts, cilantro, and edamame, and combine them in a large bowl with lid.
• When the rotini is done, drain in a strainer or colander and rinse with cold water until the pasta is cool to the touch.
• Drain pasta well and add to the vegetables in the bowl. Toss gently.
• Pour the dressing over the pasta and vegetables and mix well. Refrigerate for 1-2 hours or until ready to serve. If preparing more than two hours in advance, wait to add dressing to salad until 1-2 hours before serving.