Weekly Dinner Meal Plan #11

• Preheat your grill to 450 degrees Fahrenheit. Then lower heat to around 400 degrees.
• Salt and pepper both sides of the chicken pieces using all of the salt and half of the pepper.
• While the grill is heating, combine the orange juice, lemon juice, citrus zest, honey, and all other sauce ingredients in a sauce pan.
• Bring to a low boil, stirring frequently. Reduce to a simmer and cook for 15 minutes, stirring occasionally until thickened. Cool and transfer to a jar.
• Cook the seasoned chicken on the heated grill, turning frequently to cook through.
• During the last 10 minutes of cooking, baste the chicken with the honey bbq sauce. Turn and baste again several times until the chicken is sticky and well coated.
• Transfer to a platter and cover loosely with foil. Rest 5 minutes before serving.

• Rinse the beans in a colander. Discard any stones, weird looking beans, etc.
• In a 6 Quart slow cooker, combine the red beans with all other ingredients except the rice.
• Cover and cook for 6 - 7 hours on high, until the beans are tender.
• Serve over cooked, hot rice.

Alternate Directions (Rice IN the Recipe)

• If you prefer to have the rice IN the red beans, add 1 cup of rice to the crockpot during the last hour of cooking. The servings will be the same quantity, but will not be as large. Note, the recipe nutrition facts of this recipe are listed for the 6 cups of cooked rice.

• Sprinkle the chicken pieces on both sides with half of the salt and half of the pepper. Heat olive oil to medium in a 10 inch skillet. Brown the chicken for about 4 minutes per side. Set aside.
• In the same skillet, brown the sliced mushrooms. Set aside.
• Reduce heat to low. Melt the butter and stir in the pressed garlic. Whisk in the flour and cook for 2 minutes until bubbly, stirring constantly. Whisk in the cream and broth until smooth. Stir in the remaining salt, pepper, and parmesan cheese.
• Cook on low, stirring until the cheese is melted. Add spinach, peppers, chicken and mushrooms. Stir and heat through. Serve over pasta if desired.

• First, in a large pot melt the butter over medium heat. Stir in the onion and cook until soft, about 5 minutes.
• Then add the garlic. Cook and stir constantly for 1 minute.
• Next whisk in the flour, stirring constantly until the mixture is smooth and bubbly, about 2 minutes.
• Gradually whisk in the vegetable broth until smooth. Stir in the broccoli. Bring to a low boil while stirring frequently.
• Reduce the heat to low and simmer until the broccoli is tender, about 8 – 10 minutes. (Cook longer if you prefer soft broccoli.)
• Next, add the half & half, nutmeg, and pepper. Using a handheld blender, break up some of the broccoli pieces in the pot. This step is 100% optional, but helps give the soup a nice consistency.
• Remove the pot from heat and stir in the shredded cheese until melted and well combined. Salt to taste.

• In a large skillet, brown and crumble the ground beef. Stir in the water and taco seasoning and simmer until heated through. Set aside.
• Preheat oven to 350 degrees. Pour about half a cup of enchilada sauce in the bottom of a 12 inch round casserole dish or 9x13 baking pan.
• Place a tortilla shell into the casserole dish. Using a rubber spatula or back side of a spoon, evenly spread a third of the refried beans onto the tortilla. Add a layer of the sour cream.
• Continue to layer the casserole, next with a portion of the seasoned ground beef, then the tomatoes, onions, jalapeno, sauce, and cheddar cheese.
• Repeat two more times, then top with a final tortilla, sauce, and cheese.
• Bake uncovered for 45 minutes. Remove from the oven and let stand 15 minutes before serving.

• First preheat your oven to 425 degrees Fahrenheit. Position the oven rack to the lowest position. Lightly grease a pizza pan and set aside.
• In a large bowl, stir together 1 cup of the flour, one envelope of Fleischmann’s® RapidRise® Yeast, sugar, and salt. Add the warm water and oil and mix with a spoon until well blended (about 1 minute).
• Gradually add the remaining flour, stirring after each addition. Use enough flour until you have formed a soft dough.
• Next using your hands, form the dough into a ball. Knead the dough ball on a floured surface until it is smooth and stretchy, about 4 minutes.
• Let the dough rest for 10 minutes.
• On a floured surface, pat and roll the dough out to a 12 inch circle. Carefully transfer the pizza dough to the prepared baking pan.
• Using your fingers, pinch the edges of the pizza dough to create a crust edge.
• Evenly spread the barbecue sauce on top of the dough, leaving ¾ of an inch edge.
• Top with shredded cheese, chicken, red onions, and jalapenos.
• Finally, bake the pizza for approximately 15 minutes until the crust is golden brown and the cheese is melted and bubbly.