Menu for week of March 26th-All 3 meals!

Monday:

B-Oatmeal or Cream of Wheat, Sliced Apples
L-Soup and Salad or Veggies and Dip
D-Turkey Burgers and Oven Fries

Tuesday:

B-Turkey Sausage, Eggs, Toast
L-PB&J, Sliced Apples
D-Hazel's Chicken Casserole, Creamed Corn, Layered Salad

Wednesday:

B-Oatmeal or Cream of Wheat, Banana
L-Leftovers or Soup
D-Lasagna Roll-ups (make extras for the freezer), More Layered Salad, Garlic Bread

Thursday:

B-Turkey Sausage, Egg in a Hole
L-Sammie and Salad
D-Soft Tacos, Refried Beans, Canteloupe

Friday:

B-Pancakes, Bacon
L-Leftovers or Soup, Grapes
D-New Recipe-Crunchy Ranch Chicken (extras for tomorrow too), Steam Fresh Veggies, Rice Pilaf

Saturday:

B-Bacon, Eggs, Toast
L-Pimiento Cheese Sammies, Veggies and Dip
D-Leftover Chicken, Garlic Mashed Potatoes, Green Veggies

Sunday:

B-Homemade Muffins
L-Angel Hair Pasta with Alfredo, Salad or Green Veggies, Homemade Bread
D-Clean Out the Fridge, or Sammies

Crunchy Ranch Chicken

8-1/2 oz. pkg. cornbread

muffin mix

1-oz. pkg. ranch salad

dressing mix

1 c. milk

6 boneless, skinless

chicken breasts

2 T. oil

Combine cornbread mix and salad dressing mix in a large plastic zipping bag; set aside. Pour milk into a shallow bowl. Dip chicken into milk; place in cornbread mixture and shake to coat. Heat oil in a large skillet over medium heat. Add chicken; cook until golden on both sides, about 6 to 7 minutes per side, or until juices run clear. Serves 6.

Garlic Mashed Potatoes

4 servings

2 c. water

3 T butter, cubed

1/2-1 t. garlic powder

½ t. salt

¼ t. pepper

¾ c. milk

2 c. mashed potato flakes

In large saucepan, combine the water, butter, garlic powder, salt and pepper. Bring to a boil. Remove from the heat; add milk. Stir in potato flakes with a fork.