Menu
Thursday, August 5-Penne with ham, veggies, garlic toast, Carrot salad, and dessert.
Friday, August 6- breakfast casserole, bacon, toast, fruit, and juice.
Monday, August 9- Meatball subs, fruit salad, and dessert.
Tuesday, August 10- Birthday Dinner- Pork chops, mashed potoates, veggies, Green salad, Pineapple Upside down cake.
Wednesday, August 11- Chicken & Rice casserole, veggies, Cucumber Onion salad, and dessert.
Recipe of the week:
Spicy Dorito® Taco Salad
Ingredients
1 pound ground beef
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon ground black pepper
1 head lettuce, chopped
5 cups crushed nacho cheese-flavored tortilla chips
2 cups shredded Colby-Jack cheese
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 tomato, diced
1/3 cup chopped onion
¼ cup pickled jalapeno peppers, chopped
1 cup vegetable oil
½ cup white sugar
½ cup ketchup
1 envelope taco seasoning mix
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
Directions
Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.
Cook’s Note:
If you prefer, you can add the chips just before serving to keep them crunchy. I prefer to let them marinate in the dressing.
Nutrition Facts
422 calories; protein 6.1g; carbohydrates 76.4g; fat 10.9g; cholesterol 28.3mg; sodium 466mg
