The Big Sandy Mountaineer -

Thursday, January 3 - Bean & Beef Burrito, Fried Rice, and Pistachio Pudding.

Friday, January 4 - BBQ Ribs, Potato Salad, and Apple Turnovers.

Monday January 7 - Polish & Sauerkraut, cottage cheese, and peanut butter cookies.

January 8 - BIRTHDAY DINNER $10.00

Pork Chops, Stuffing, Green Salad, Pineapple Upside down Cake, and Cake.

Wednesday, January 9 - Mac and Cheese with Little Smokies, Pears, and Pumpkin Bars.

Recipe of the week:

Sloppy Joe Casserole

Ingredients

1 pound ground beef

1 small onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 clove garlic, chopped

1 (14.5 ounce) can petite diced tomatoes

1 cup ketchup

1 tablespoon brown sugar

1 teaspoon yellow mustard

salt and ground black pepper to taste

2 cups frozen whole-kernel corn

1 (16 ounce) package penne pasta

1 1/2 cups shredded Colby-Jack cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cook and stir beef, onion, green bell pepper, red bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.

Stir tomatoes, ketchup, brown sugar, mustard, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through, about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes; drain.

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Mix corn, pasta, and Colby-Jack cheese into ground beef mixture; pour into a 9x13-inch baking dish.

Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.