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