Meal Plan for Week 7 (Group 2)

• Cook ravioli according to package directions; drain.
• While ravioli is cooking, mix together ricotta, pesto, 1 ½ cups mozzarella cheese, and ½ cup parmesan cheese in a large bowl until thoroughly blended.
• Add cooked ravioli and spaghetti sauce. Gently stir.
• Pour ravioli mixture into a lightly sprayed 9x13 casserole dish. Sprinkle with ½ cup mozzarella cheese and bake at 350°F for about 20 minutes until heated through and cheese has melted.

• Melt butter in a large skillet
• Sauté squash and onion in butter until tendercrisp.

• Combine all ingredients except for the spinach in a slow cooker. Cover and cook on low for about 6 hours or until lentils are tender.
• Add spinach and cover. Let stand 5-10 minutes or until spinach wilts.
• Remove cover and stir. Discard bay leaf before serving.

• Leaving meat slices layered, trim any large pieces of fat and discard.
• Still leaving the meat slices layered, slice meat crosswise and lengthwise if needed to create 4” squares of layered meat.

Instant Pot Instructions (if using slow cooker, skip to slow cooker instructions)

• Turn Instant Pot on. Press the sauté button.
• Add the butter and melt it.
• When the butter is melted, add the steak slices and sprinkle the salt and pepper over everything. Stir gently to break up the meat pieces in the butter.
• Suaté until the meat has mostly turned from brown to pink, then press the Keep Warm button.
• Add both cans of condensed soup (do not dilute).
• Stir gently, mixing everything and continuing to break up the meat.
• Ensure the sealing ring is properly seated around the inside of the lid. Put the lid on and turn it firmly to lock.
• Turn the knob on top to the Sealing position.
• Press the Manual button and set the timer for 15 minutes. In a 6 quart IP, it takes around 5-6 minutes to come to pressure.
• When pressure cooking is done, natural pressure release for 15 minutes (leave the knob on top pointed to sealing until the count up timer indicates that 15 minutes has passed).
• While the Instant Pot is releasing pressure naturally, prepare the hoagie rolls by spreading horseradish sauce on one side and placing a cheese slice on the other side.
• After 15 minutes of pressure release, carefully turn the knob on top to the Venting position. Always keep face and hands away from the vent hole near the knob.
• Once there is no steam venting (there may not be any after 15 minutes of NPR), remove the lid. If the lid will not turn, there is still pressure that has not vented.

Slow Cooker Instructions

• If you wish, sauté the beef in melted butter in a skillet and transfer to slow cooker. You may skip this step and just place the meat and butter directly into the slow cooker together.
• Add the salt, pepper, and soups to the slow cooker. Stir gently.
• Set the slow cooker to high for 4 hours or low for 6-8 hours (time will vary based on the size of your slow cooker and how hot it cooks).
• Stir gently to mix every hour or two.
• When the meat is near the end of cooking time, prepare the hoagie rolls by spreading horseradish sauce on one side and placing a cheese slice on the other side.

Sandwich Assembly

• Using tongs, carefully dip the beef out of the broth onto the hoagie rolls.
• Using a ladle, place au jus into each of 4 small dipping bowls. You may strain the au jus if you wish.
• Serve sandwiches with au jus for dipping.

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.

• Lightly brown chicken in olive oil in a hot skillet. Add remaining ingredients except cornstarch and 1 Tbsp. broth and stir gently.
• Cover and heat to a boil, then simmer at reduced heat until chicken is cooked through, about 10 - 15 minutes.
• While chicken is cooking, mix cornstarch with reserved tablespoon of room temperature broth to make a slurry. Set aside.
• When the chicken is done, remove the chicken and mushrooms and set aside, leaving the liquid in pan. Add the cornstarch slurry to the liquid in the pan and mix well over medium heat until mixture starts to thicken.
• Return chicken and mushrooms to the pan and simmer for 5 minutes before serving.

• Preheat oven to 350°F.
• Cook pasta according to package directions.
• While pasta is cooking, sauté garlic in oil over low heat for 1-2 minutes in a large fry pan.
• Add all remaining ingredients except mozzarella cheese and pasta and simmer for 10 minutes.
• Add pasta and mix gently. Pour mixture into a prepared baking dish and sprinkle the top with mozzarella cheese.
• Bake at 350°F for 25 minutes.

• In a large bowl, combine the first 3 ingredients and set aside.
• In a medium bowl, mix together the mayo, sugar, and vinegar. Pour over the broccoli mixture and mix gently to coat. Chill for at least 4 hours.
• Add bacon crumbles just before serving.