The Big Sandy Mountaineer -

Senior Center News


August 8, 2018

The Senior Center now has a Facebook page, they post the days menu and the soup of the day. Please check it out and like the page.

Menus for the week:

Thursday, Aug. 9-BLT wrap, tater tots, and Chocolate cookies.

Friday, Aug. 10- Ham & Hash brown casserole, cauliflower, cucumber salad, and ice cream.

Monday, Aug. 13- Tilapia with fried potatoes, broccoli, Apple Waldoorf salad, and oatmeal raisin cookies.

Tuesday, Aug. 14- Sloppy Joe’s, corn, green salad, and danish.

Wednesday, Aug. 15- almond Chicken over rice, broccoli, green salad, and rhubarb.

Recipe of the week:

Mediterranean Chicken and Orzo Salad In Red Pepper Cups


1/2 pound uncooked orzo pasta

1/4 cup olive oil

1/3 cup red wine vinegar

1 teaspoon Dijon mustard

3/4 teaspoon garlic powder

3/4 teaspoon dried oregano

3/4 teaspoon dried basil

3/4 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grape tomatoes, cut in half

1/4 cup black olives, cut in half lengthwise

2 ounces crumbled feta cheese

1 grilled chicken breast half, diced

2 red bell peppers, cut in half lengthwise and seeded

4 sprigs fresh oregano


Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.


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