Meal Plan for Week 8 (Group 1)

Chicken

• Set up an assembly line with chicken breasts, a shallow bowl with the milk, and a bowl with the bread crumbs.
• Dip chicken in milk, then bread crumbs.
• Brown chicken on both sides in butter and olive oil over medium heat and continue cooking until chicken is thoroughly cooked. Remove and keep warm.

Sauce

• While making the sauce, put the pasta on to cook so they will be done at the same time.
• Add all but 3 Tbsp. of the broth to the drippings in the skillet and bring to a boil.
• Stir, loosening drippings from the bottom of the pan. Add whipping cream and pimientos.
• Bring to a simmer and cook, stirring constantly, for about a minute.
• Reduce heat and add Parmesan cheese, basil and pepper.
• Mix cornstarch and remaining 3 Tbsp. broth.
• When the sauce is heated through, add cornstarch mixture, stirring over medium heat to thicken.
• Place chicken on pasta and cover with basil cream sauce.

• Preheat oven to 350°F.
• In large skillet, brown mushrooms, onion, and pepper. Add ½ cup pasta sauce and simmer uncovered for 10 minutes.
• Meanwhile, roll dough out and cut into 6 rectangles, about 5"x7". In a small bowl, mix egg and water, brush on dough edges. Stir cheese into vegetable mixture. Spoon equal amounts of vegetable mixture onto half of each dough piece. Fold dough over filling and press around sides to seal edges.
• Place on baking sheet and brush with egg mixture. Bake 15 minutes or until golden brown. Heat remaining pasta sauce and serve with cooked stromboli.

• Combine tomatoes and broth in a sauce pan over medium heat. Stir in basil and sugar and continue heating for 5 minutes, stirring occasionally.
• Reduce heat; stir in half and half. Cook, stirring regularly, until soup is hot.
• Season to taste with salt and pepper, and serve garnished with Parmesan cheese and croutons.

• Combine all ingredients in crock pot. Stir until well blended. Cover and cook on low for 8-10 hours (or on high for 5-6 hours). Serve over cooked egg noodles.

• Place the chicken, beans, onion, garlic, corn, cumin, garlic salt, oregano, smoked paprika, Tabasco sauce, and 2 tablespoons of cilantro in slow cooker.
  
• Pour broth over ingredients and stir gently.
• Cover and cook on low for 4 ½ to 5 ½ hours (this may vary depending on how hot your slow cooker cooks). If necessary, add water.
  
• Serve garnished with remaining chopped cilantro and sliced avocado if desired.

• Preheat oven to 425°F.
• Put half of the vegetable oil in a 9x9x2 cast iron skillet and preheat in oven just long enough to heat oil (be careful not to burn oil or let it smoke). Tip: You can test the preheated oil for readiness by dropping a tiny bit of cornmeal or batter into it. If it sizzles, it is ready.
• While oil is heating in skillet, mix all remaining ingredients in a bowl.
• Remove preheated cast iron skillet from oven carefully.
• Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done. Cornbread is done when a toothpick inserted into the middle comes out with no wet batter (moist crumbs are okay).