Menu for April 29th and May 1st

Tuesday, April 29th
Homemade Spinach Lasagna
Garlic Bread
Salad with Romaine, Parmesan cheese, toasted sesame seeds and Italian dressing

Thursday, May 1st
Marinated Pork Tenderloin
Potatoes Au Gratin
Roasted Asparagus
yeast roll

Menu for April 15th and 17th

Tuesday, April 15th
Angel Hair Pasta with spinach, pine nuts and Parmesan cheese
Iceberg wedge salad with bacon, tomato and blue cheese dressing
Fruit and cheese plate
*you may request whole wheat pasta!!!!!!

Thursday, April 17th
Southwestern Grilled Chicken-marinated, grilled and topped with avocado, Monterrey jack cheese, salsa and lime
Roasted Sweet Potatoes
Traditional coleslaw
Oatmeal Raisin Cookies

Menu for April 8th and 10th

Tuesday, April 8th
Chicken breast stuffed with herbed goat cheese
Grilled Summer vegetables
orzo with basil and lemon
French Roll

Thursday, April 10th
Beer Beef Fajitas
Mexican Rice
all the fixings- lettuce, tomatoes, cheese, sour cream, green onions
Peanut butter cookies

Tip of the Week

Never put ONIONS, TOMATOES or POTATOES in the refrigerator!
Notice they are not in the refrigerator section at the grocery store!!!
Of course, after you cut or cook them you do store them in the refrigerator.

Menu for April 1st and 3rd

Tuesday, April 1st
Chicken with Mushroom-Dijon Gravy
Wild Rice
Fresh Green Beans
Whole wheat Roll


Thursday, April 3rd
Cheese Manicotti
Romaine Lettuce with cucumber, tomato, bell pepper and
cheddar cheese with Ranch dressing
Bread
Slice of Fudge Pie

Menu for March 25th and 27th

Tuesday, March 25th
Marinated Pork Tenderloin
Potatoes Au Gratin
Roasted Asparagus with Parmesan Cheese
Yeast roll


Thursday, March 27th
Shrimp and Grits (with fresh gulf shrimp)
Mixed greens with feta, red onion, tomatoes and balsamic vinaigrette
French bread

Menu for March 18th and 20th

Tuesday, March 18th
Grilled lemon pepper chicken
orzo with roasted vegetables and feta cheese
Whole wheat roll
White chocolate chunk cookies


Thursday, March 20th
Gorgonzola Turkey burger with toasted pecans and cranberry mustard
served on a whole wheat bun with spinach
herb roasted potatoes
Cole Slaw
oatmeal toffee cookies