Thursday, August 22-Creamy Pasta & Ham, peas, and lemon bars.
Friday, August 23- Chicken & Grape wrap and salad. NO SALAD Bar.
Monday, August 26- Goulash, veggies, garlic toast, and potato.
Tuesday, August 27- Cheesey Potato & Sausage Casserole.
Wednesday, August 28- Meatballs over noodles, veggies, and homemade doughnuts.
Recipe of the week:
Instant Pot® Best Beef Stew
Ingredients
cooking spray
1 tablespoon butter
1 pound beef chuck, cut into 1-inch cubes
4 Yukon Gold potatoes, cubed
1 1/2 cups mushrooms, halved
1 onion, cut into 6 wedges
2 carrots, cut into 1/2-inch thick slices
2 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer’s instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid.
