Menu
Thursday, August 26-
Sweet n Sour Pork, coleslaw, a roll , and apple Crisp.
Friday, August 27- Liver and Onions, Scalloped potatoes, Spinach Orange salad, and dessert.
Monday, August 30- Chicken Alfredo, veggies, Garlic toast, and dessert.
Tuesday, August 31- All meat pizza, Green salad, and dessert.
Wednesday, September 31- Almond Chicken over rice, Pea Salad, dessert and a roll.
Recipe of the week:
One Pot Thai-Style Rice Noodles
Ingredients
2 tablespoons cornstarch
1 ½ tablespoons water
6 cups chicken broth
2 ½ tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
1 teaspoon ground coriander
1 (16 ounce) package thick rice noodles
1 cup sliced zucchini
1 cup sliced red bell pepper
2 cooked chicken breasts, cut into 1-inch cubes
¼ cup crushed peanuts (Optional)
¼ cup chopped fresh cilantro (Optional)
Directions
Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.
Cook’s Note:
I often use frozen mixed vegetables in a pinch for an even quicker meal.
Nutrition Facts
Per Serving:
587 calories; protein 17.4g; carbohydrates 104.9g; fat 9.2g; cholesterol 29.6mg; sodium 2736.3mg
