Memaws Weekly Menu

	Breakfast	Lunch	Dinner	Snack
Tues	Egg cup and orange	Chicken Sandwiches with potato salad on Sandwich thins	TV Dinners with canned veggie	PB & Apple
Wed		Creamed Eggs and Ham	TV Dinners with canned veggie
Thur		Peanut butter & banana honey toast	Mexican stuffies (zucchinis)
Fri
Sat
Sun
Mon

Creamed Eggs & Ham

• 1 1/2 cups half and half
• 1/2 tbsp Herbox chicken bouillon
• 6 hard-boiled eggs, chopped
• 2 tbsp unsalted butter
• 1/4 cup all purpose flour

Mexican Stuffies

• 1 lb ground meat (lean)
• 1 tsp each of garlic, smoked paprika, oregano, and cumin powder
• Salt and pepper to taste
• 1 egg
• 1/2 cup finely chopped green onion
• 1 cup shredded cheddar cheese
• Mild red enchilada sauce (If you want spicier, feel free)
• 1/2cup ground tortilla shells (grind in your processor)
• Salsa and sour cream to serve
• 3 small zucchinis

Banana Peanut Butter Toast (can do two slices)

• 1 slice whole-grain toast
• 2 tbsp peanut butter 
• 1/2 medium banana in sliced rounds
• 1 tsp chia seeds or flax
• 1 tsp honey over the toast

Crispy Rice Bowl with Salmon

• Long grain brown pre-cooked Jasmine rice*
• 2 cans salmon (no skin; no bones) chunked
• cubed avocado
• shredded carrots and cucumber

1. Crisp up the rice in a little oil until crispy
2. Place in a bowl and top with the other ingredients
3. Drizzle Sesame seed oil over top with a little soy sauce
4. Garnish with sesame seeds

* This would be the stuff in a pouch, you can serve three people on one pouch and even add some wonton strips for more crunch if you like