Thursday, November 7- Pork Roast with apple sauce, fried Potaotes, veggies and Cottae Cheese.

Friday, November 8- Chili & Cinnamon Rolls.

Monday, November 11-Veteran’s Day $10.00, Roast Beef, mashed POtaotes, carrots, jello, Spinach Starwberry salad, and dessert.

Tuesday, November 12- Chili Dogs, fries, and Broccoli apple salad.

Wednesday, November 13- Parmesan Chicken over noodles, beans, Apple Waldorf slad, and dessert.

Recipe of the week:

Garlic-Roasted Cheesy Brussels Sprouts

Ingredients

1 (16 ounce) package fresh Brussels sprouts, halved

6 cloves garlic, finely chopped

3 strips bacon, cut into 1 inch pieces

3 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

salt and ground black pepper to taste

1 tablespoon freshly grated Asiago cheese

Directions

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

Place Brussels sprouts on a baking sheet; sprinkle garlic and bacon evenly over the top. Drizzle with 2 tablespoons oil and vinegar. Season with salt and pepper.

Bake in the preheated oven until sprouts are crisp on the outside and tender on the inside, about 45 minutes. Remove from the oven and let stand for 5 minutes.

Place sprouts in a serving bowl. Toss together and drizzle with remaining oil. Season with salt and pepper and top with Asiago cheese.