Menu: October 20,2019 - October 26, 2019

Sunday

• Out

Monday

• Steak
• Zesty Italian Asparagus
• Cheesy Rice

Tuesday

• Bang Bang Shrimp Pitas
• Salad

Wednesday

• Veggie Soup
• Grilled Cheese

Thursday

• Pork Chops
• Baked Beans
• Mac & Cheese

Friday

• Out

Saturday

• ???

Menu: April 2, 2018–April 8, 2018

Monday

• Meatloaf
• Taters
• Green beans

Tuesday

• Quiche
• Hash brown casserole

Wednesday

• Weeknight wrap up

Thursday

• Zoosketti
• Garlic Bread

Friday

• Fish

Saturday

Honey-Mustard Salmon

Ingredients

• 4 (6oz – 8oz) skinned salmon fillets
• Sea salt and fresh ground black pepper
• 2/3 cup honey
• 3 Tbsp. spicy brown or creole mustard
• 1 clove garlic, minced
• 1 tsp dried leaf basil
• 1 Tbsp. olive oil

Phil’s Tomato Bisque

Ingredients

• 2 Tbsp. Butter
• 1 Yellow Onion
• 3 Celery Stocks
• 2 - 28oz cans Whole Peeled San Marzano Tomatoes
• 2 Beef Bouillon Cubes
• 1 Tbsp. white sugar
• t tsp. salt
• ¼ tsp dried basil
• ¼ tsp black pepper
• 1 Turkish Bay Leaf
• 8oz - 16oz Heavy Whipping Cream, to taste

MENU: March 24, 2018 - March 30, 2018

Saturday

• OUT - Archery Competition

Sunday

• Tomato Bisque
• Grilled Cheese

Monday

•  Chicken with Andouille and Peppers
• Corn on the Cob

Tuesday

•  Slow Cooker Salisbury Steak
• Mashed Potatoes

Wednesday

• WNG/OUT

Thursday

• BBQ Chopped Chicken Salad

Friday

• Passover

Dutch Oven Peach Cobbler

Here is a simple peach cobble recipe for a camp Dutch oven. This recipe gives you that classic oven cobbler crust. You can substitute any fruit in place of the peaches to get any type of cobbler you like.

Ingredients

1 c.	Pre-mixed baking mix (i.e. Bisquick)
1 c.	Milk
2 c.	Sugar
2-29 oz cans	Peaches
To Taste	Nutmeg
To Taste	Cinnamon

Review: The JJ Unwich