Sunday, February 7, 2010
Saturday, February 6, 2010
Friday, February 5, 2010
Thursday, February 4, 2010
Wednesday, February 3, 2010
Tuesday, February 2, 2010
Monday, February 1, 2010
Sunday, January 31, 2010
Saturday, January 30, 2010
Friday, January 29, 2010
Thursday, January 28, 2010
Wednesday, January 27, 2010
Tuesday, January 26, 2010
Monday, January 25, 2010
Sunday, January 24, 2010
Supper Menus
January 25th-30th
Monday
schezwan stir fry, jasmine rice, egg rolls
Tuesday
crispy tacos, refried beans, spanish rice
Wednesday
spaghetti, garlic bread sticks, caesar salad
Thursday
chicken tenders, fried okra, mashed potatoes and brown gravy, baked beans, dinner rolls
Friday
beef stew, country white bread, vermont maple oatmeal pie
Saturday
mexican lasagna
January 25th-30th
Monday
schezwan stir fry, jasmine rice, egg rolls
Tuesday
crispy tacos, refried beans, spanish rice
Wednesday
spaghetti, garlic bread sticks, caesar salad
Thursday
chicken tenders, fried okra, mashed potatoes and brown gravy, baked beans, dinner rolls
Friday
beef stew, country white bread, vermont maple oatmeal pie
Saturday
mexican lasagna
Saturday, January 23, 2010
Friday, January 22, 2010
Thursday, January 21, 2010
Wednesday, January 20, 2010
White Chili
White Chili
8 servings
1 tablespoon oil
1/2 onion, chopped
1/2 jalapeno, diced
1 garlic clove, diced
2 cups chicken broth
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon pepper
1/2 teaspoon salt
3 cans great northern beans, drained and rinsed
1 4 ounce can chopped green chilies
2 cups cooked chicken, chopped or shredded
1 cup half and half
1/2 cup sour cream
4 ounces pepper jack cheese
Saute onion, jalapeno and garlic in oil until tender. Add broth and seasonings. Stir in beans, chilies, cooked chicken, half and half and sour cream. Heat through. Add cheese and stir until melted. Serve up steaming bowls and enjoy!
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