Weekly Menu

DAYS	BREAKFAST	LUNCH	DINNER	EVE. SNACK
MON.	cereal & oj	cheese toasts and fruitcups	tv dinners and wax beans	cucumbers and carrot sticks with dip
TUES.	frozen  waffle and ham slice	sliced turkey breast sammich with cheese, lettuce and tomato and strawberries	salmon patties with seasoned bulgar	peanut butter stuffed celery
WED.	cereal and oj	tomato soup with half sandwich on rye	ravioli pesto with salad	cracker can stuff
THU.	2 scrambled eggs 1 english muffin	cheese quesadillas bell pepper strips (dry onion) pudding cups	hamburgers with tater tots	crackers and pb or cream cheese
FRI.	breakfast muffin with butter and oj	fried egg sammiches with cheese	tuna casserole	popcorn night
SAT.	saturday breakfast: buttermilk pancakes with ham and eggs	Mini pizzas (3 crusts) with pizza sauce and cheese	chicken wings with sweet pot fries (need the parmesan in a can)	pudding
SUN.	church	PB and J with chips	Butter Baked Chicken with the remaining flat noodles (buttered) and green beans	dessert day

RECIPES

Salmon Patties

• 2 5oz cans of salmon (or equivalent in packs), drained if need be and flaked
• 1/4 cup very finely chopped celery
• 1/4 cup very finely chopped yellow onion
•  3 tbsp light mayo or Miracle Whip
• 1 tsp dry dill weed
• Pinch of Hungarian Paprika
• Salt and pepper to taste (if desired)
• 1/4 cup regular bread crumbs
• 1 cup Panko breadcrumbs
• 3 tbsp oil

1. Mix in the bread crumbs, mayo, celery, onion, dill weed, Paprika, salt and pepper.
2. Use an ice cream scoop to measure out the patties (you should get around 6)
3. Shape and press into the Panko crumbs
4. Place in fridge to chill well
5. In a large, nonstick skillet, warm up the oil and cook over medium heat to brown on each side

Seasoned Bulgar (note: if you cannot find it you can use Quinoa)

• 1 cup uncooked, rinsed, bulgur
• 1 bunch cilantro (if you like, you could use mint instead or combine the two), chopped
• 2 green onions thinly sliced
• 1 tsp powdered cumin
• 3 tsp (or to taste) Zatar seasoning

1. Cook the bulgur to package directions (usually 1 cup bulgar to 2 cups water).
2. Drain and cool to room temperature.
3. In a large bowl, whisk the olive oil, spices and herbs
4. Add in the cooled bulgar and stir to coat.

You can have this cold but I like it warm

Can be served warm or cold

Cheese Toast

• 1 tablespoon salted butter 
• 4 slices bread RYE
• 8 ounces of your sharp cheddar cheese, shredded (about 2 cups) 
• 1 teaspoon whole-grain mustard
• 1 tablespoon mayonnaise

1. Preheat oven, or toaster oven to 450ºF.  
2. Butter the top sides of the bread and place on a baking sheet. 
3. Bake for 3 minutes, or until the butter is fully melted.
4. Combine the cheese with mustard and mayonnaise and mix well.  
5. Remove the bread from the oven once the butter has melted, and top it with the cheddar cheese mixture. 
6. Return to the baking sheet to the oven and cook until bubbly and golden, approximately 5-10 minutes. 

A toaster oven tends to cook faster than a regular oven so be sure to check intermittently.

Butter Baked Casserole

•  1/2 cup flour
• 1 1/2 tsp salt
• 1 1/2 cups water
• 1/4 tsp herbs de Provence
• 1/2 cup dry milk powder
• 1 lb chicken breasts
• 1/4 cup REAL butter, unsalted 

1. Spray the dish.
2. Dip chicken in water and coat with the flour and seasonings
3. Place in baking dish
4. Cut butter into small cubes and scatter over the chicken
5. Bake at 350 for 15 minutes
6. Combine the powdered milk and hot water and pour all around the chicken and over the chicken 
7. Bake another 30-40 minutes or until the chicken's internal temperature is 165.