Meal Plan for Week 6 (Group 2)

Week 6 Summary
Notes for this week
Plan ahead to soak and cook the dry beans for Day 1. Plan to make enough beans on Day 1 to have extra for burritos on Day 3. Baked Spaghetti freezes well, so you may want to double or triple the recipe to stock your freezer (scale recipe in collection to add the extra ingredients to your grocery list).
Day 1
Pinto Beans over Cornbread	Green Salad
Day 2
Zuppa Toscana	Baguette
Day 3
Burritos Mojados	Mixed Vegetables
Day 4
Slow Cooker Sweet & Sour Chicken	Steamed Broccoli
Day 5
Baked Spaghetti	Green Peas with Butter	Caesar Salad

Day 1

Pinto Beans over Cornbread
Green Salad

A spoonful of cooked pinto beans topped with shredded cheddar cheese and cilantro. Below the spoon is a bowl with a handle on a wooden cutting board and there is a yellow and white napkin on the edge of the cutting board. The bowl is full of cooked pinto beans topped with diced onions, shredded cheddar cheese, and cilantro.

Pinto Beans Over Cornbread

Pinto beans over cornbread is a frugal, filling, and flavorful meal.

Day 2

Zuppa Toscana
Baguette

Bowl of soup with spinach, potatoes, bacon and cheese

Zuppa Toscana

Hearty and flavorful, this copycat Zuppa Toscana based on Olive Garden's delicious recipe is a rich and filling soup made a little lower in fat and calories. It is the perfect blend of potatoes, spinach, sausage, and a creamy broth. Serve it with a fresh baguette for dipping and you don't need any other sides for a complete meal.

Day 3

Burritos mojados
Mixed Vegetables

Blue plate with a burrito covered in red sauce and garnished with cheese, sour cream, and cilanto

Burritos Mojados

Delicious homemade mojado sauce over bean and cheese burritos make these burritos mojados exceptional. Not only is our homemade enchilada sauce quick and easy, but it tastes better and is less expensive than canned enchilada sauce.