Week 5

Note: Numbers after menu items correspond to recipes in the BBG cookbook


LUNCH Pancit (129) can use pork or chicken – Serve with chips, & side fruit or veggie
**start bread In breadmaker for dinner right after lunch (30)

**DINNER Chicken Parmesan (130) Asparagus with Parmesan Crust (4)
Pea Salad (118) caprese salad (131) homemade bread in breadmaker** Start Early! (30)


LUNCH Bacon broccoli rice bowl (132)

DINNER **start early! Slow cooker chicken BBQ sandwich (133) Apple blue cheese salad (28)
Mashed Potatoes (98)
**Note – Noc shift, please make “Mexican custard flan” during shift for Friday nights dessert** (134)


LUNCH Mac and Cheese (58) with tomato toast bruchetta (135) and fresh fruit slices
**DINNER Lemon Butter sole (136) Carrot Puree (137)
Asian coconut rice (37) Favorite Broccoli salad (138) Serve Mexican custard flan for dessert

**Note – Noc shift, please make “Blueberry French Toast” recipe between 5 and 7am. Am shift will bake (29)


LUNCH Meatballs in Meat sauce over Linguini (139)

DINNER Pan fried burger patties, lightly salt and pepper, top with cheese and place on bun if desired by resident
Spinach salad with pine nut dressing (115) Zucchini crisps (140)

****Noc Shift, please make “Breakfast potato and sausage casserole ” For tomorrows breakfast. AM to bake (68)


LUNCH Blue cheese cranberry turkey sandwich (141)

**DINNER Thai pineapple chicken curry (142) White rice (54)
Spinach with garbanzo beans (143) home made Biscuits KFC style (144)


LUNCH ** 7am, start bread in breadmaker! (30) Homemade soup - Serve with Homemade bread and butter

DINNER Chicken Phylo Packets (145) Parmesan smashed potatoes (26)
Butter Soy asparagus (27) Mediteranean summer salad (146)
**defrost pork roast for tomorrow, shoulder or butt pork roast

**Note – Noc shift, please make “ginger ale Jello” for Tuesday nights dinner – (147)


LUNCH Chicken Salad Hawaiian style – (148) serve with Tator tots (in freezer) and fruit or thin sliced veggies
AM - ****start slow cooker honey mustard pork in crockpot to serve at dinner (149)

**DINNER Slow cooker Honey Mustard Pork (149), Yorkshire pudding rolls (90)
Chinese Cabbage Salad (38) Ginger ale jello (Made by night shift last night)

**Note – Noc shift, please make “blueberry sour cream coffee cake” between 5 and 7am. Am shift will bake (57)