Thursday, December 12- Minestrone Soup and fruit.

Friday, December 13- BLT wrap, french fries, and dessert.

Monday, December 16- Ham & Scalloped Potaoes, peas & carots, and dessert.Tuesday, December 17- Beef -n- Bean Burrito with fried rice, and jello.

Wednesday, December 18- CHRISTMAS DINNER $10.00 Black Forest Ham, hashbrown bake, Greenbean casserole, pie, and rolls.Recipe of the week:

One-Pot Ham and Veggie Pasta

Ingredients

1 tablespoon olive oil

2 1/2 cups cubed fully cooked ham

1/2 cup chopped onion

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

salt and pepper to taste

4 cups low-sodium chicken broth

1 1/4 cups fat free half-and-half

1/4 cup all-purpose flour

1 (16 ounce) package farfalle (bow tie) pasta

2 cups frozen peas and carrots

1/2 cup grated Parmesan cheese

chopped parsley for garnish

Directions

Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.

Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.

Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.