The Senior Center reminds everyone to go orders need to be called in by 10:30a.m.
Menus for the week:
Thursday, January 18- Pork Roast, Mashed Potatoes, veggie, salad, and bread.
Friday, January, 19- Chicken Taco soup, dessert, and rolls.
Monday, January, 22- Tuna Noodle Casserole, veggie, salad and bread.
Tuesday, January, 23- Cheese Burgers, baked beans, and dessert.
Wednesday, January 24- Turkey Cranberry Wraps, chips, and dessert.
Healthier Slow Cooker Beef Stew
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups reduced-sodium beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped
• 3/4 pound butternut squash, peeled and cut into small chunks
• 1/2 head escarole, washed and torn into bite-sized pieces
Directions
1. Place beef in slow cooker. Mix together flour, salt, and pepper in a small bowl. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash.
2. Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir in escarole. Cover and cook until escarole is tender, 15 to 20 minutes.
