Monday – May 14th – BBQ Ham Salad/ Two Bean Salad (pg 20)

Tues – 15th – Pizza Mac/garlic Bread/ Salad

Pizza Mac

3/4 hamburger (cooked)
2 cups elbow macaroni (cooked and drained)
1/2 cup chopped onion (we use onion powder to flavor)
2 jars (14 oz) pizza sauce
2 cups shredded mozzarella

Heat meat and add other ingredients except cheese. Pour into a greased
2 1/2 qt baking dish. Cover and bake at 350 about 20 minutes. Uncover
and top with cheese bake a few minutes until cheese is melted

Wed 16th – Pork Chop Packets/ Rice/VEggie

Easy Pork Chop Packets
[adapted from a Reynolds foil recipe I got in the mail ages ago]

4 sheets (12×18 inches each) heavy duty aluminum foil
1 small onion, sliced
4 boneless pork chops, about 1/2 inch thick
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon minced garlic
salt and pepper to taste

Preheat oven to 450F. Center onion slices on each sheet of aluminum
foil. Top with pork chops; sprinkle with salt and pepper. Combine cream of
mushroom soup, sugar, garlic, and soy sauce; spoon over pork chops.
Bring up foil sides. Double fold top and ends to seal packet, leaving room
for heat circulation inside. Repeat to make four packets. Bake 16 to 18
minutes (or until done) on a cookie sheet in oven. Serve over rice.

Thurs – 17th – Cafe Coyan

Fri – 18th – Dilled Cajun Chicken Sandwiches (pg 30)/Tater Tots

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