Wednesday, January 5-
BBQ Pulled Pork sandwaich, Fried Zucchini, and coleslaw.
Thursday, January 6- Beef Roast, Fried potaotes, squah, Jello, and Dessert.
Friday, January, 7- Chili with cornbread, and dessert.
Monday, JAnuary 10- Chicken Fajitas, chips, and dessert.
Tuesday, January 11- Beef Stew, roll, pasta salad, and dessert.
Recipe of the week:
Creamy
Chicken
Florentine Pasta
Ingredients
2 cups uncooked elbow macaroni
3 cups shredded cooked chicken
1 cup shredded Swiss cheese
1 cup shredded mozzarella cheese
½ cup mayonnaise
¼ cup minced fresh basil
1 small onion, diced
16 ounces baby spinach
1 (10.5 ounce) can condensed cream of mushroom soup
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon ground black pepper
½ cup seasoned bread crumbs
2 tablespoons butter, melted
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.
Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.
Toss bread crumbs with melted butter; sprinkle over the casserole.
Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.
Nutrition Facts
481 calories; protein 28.4g; carbohydrates 32.1g; fat 26.6g; cholesterol 78mg; sodium 667.4mg.
Attention!!
The price of lunch at the Senior Center has increased to $6.00!
