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MONDAY |
breakfasts |
lunches Tuna or smoked fish green salad |
dinners Buttermilk pancakes and ham |
snacks |
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TUESDAY |
bell pepper nachos using ground beef | Salmon cakes with steamed broccoli and rice |
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WEDNESDAY |
| Finger food dinner with stuffed celery (cream chs); HB eggs, pickles, wrapples | ||
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THURSDAY | chicken almond salad & water crackers |
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FRIDAY |
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Garden salad with canned chicken, water crackers, berries and cream | antipasto salad | |
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SATURDAY | Saturday Morning: sausage links cut up into an omelet and veggies |
Egg salad sams with carrots and cottage cheese dip | crispy chicken cutlets with veggie tots and dip | |
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SUNDAY |
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Crab salad po boys (in hot dog buns) | 1 pot basil pasta |
RECIPES
SCHOOL EGG SALAD
- 6 eggs
- 1/4 cup light mayonnaise
- 2 tsp Dijon mustard
- 2 tsp white wine vinegar or lemon juice
- 1/8 tsp black pepper
- 1/4 tsp iodized salt
- 1/2-1 stalk celery, very finely chopped
- 3 tbsp finely chopped scallions (including the green)
- 1 tbsp finely chopped parsley
Mix and serve with crackers
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Shredded chicken breast with cooked veggies and cheese on grain
- 1 large chicken breast, precooked, shredded
- all the precooked veggies with their juices
- Shredded 3 oz, cheddar cheese
- 1/2 cup cooked grain of choice
Warm the breast and veggies in a pan until warmed through; top the cooked grain with it, and top with cheese
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Imitation Crab Po Boys
1 pack imitation crab meat
1 small can sliced black olives
chopped celery
chopped bell pepper (fresh)
mayo and seasoning
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Cottage cheese dip
- 2 cups CC
- 1 tsp onion powder
- 2 tbsp fresh dill
- 2 1/2 tbsp lemon juice
- 1/2 tsp zest
- 2 smashed garlics
- 1 1/2 tbsp evoo
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