October 24, 2018
Thursday, October 25- Cheeseburger Mac, Spinach, and Cookie salad.
Friday, October 26- French Dip sandwich, fries, and Almond Cherry bars.
Monday, October 29- Tamale Pie
Tuesday, October 30-Polish sausage and Saurkraut
Wednesday, October 31- Chicken Breast sandwich , wild Rice salad, and veggie tray.
Recipe of the week: Easy Hand-Held Chicken Pot Pies
1 (10 ounce) package frozen mixed vegetables
2 tablespoons water
1 onion, diced
2 (12.5 fl oz) cans diced chicken, drained
1 (10.75 ounce) can condensed cream of chicken soup
salt and ground black pepper to taste
2 (16 ounce) cans refrigerated biscuit dough (such as Pillsbury Grands!®)
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
Bake in the preheated oven until the outsides are golden, 30 to 35 minutes