Menu

Thursday, August 26-

Sweet n Sour Pork, coleslaw, a roll , and apple Crisp.

Friday, August 27- Liver and Onions, Scalloped potatoes, Spinach Orange salad, and dessert.

Monday, August 30- Chicken Alfredo, veggies, Garlic toast, and dessert.

Tuesday, August 31- All meat pizza, Green salad, and dessert.

Wednesday, September 31- Almond Chicken over rice, Pea Salad, dessert and a roll.

Recipe of the week:

One Pot Thai-Style Rice Noodles

Ingredients

2 tablespoons cornstarch

1 ½ tablespoons water

6 cups chicken broth

2 ½ tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon rice vinegar

1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste

2 teaspoons vegetable oil

2 teaspoons minced fresh ginger root

2 cloves garlic, minced

1 teaspoon ground coriander

1 (16 ounce) package thick rice noodles

1 cup sliced zucchini

1 cup sliced red bell pepper

2 cooked chicken breasts, cut into 1-inch cubes

¼ cup crushed peanuts (Optional)

¼ cup chopped fresh cilantro (Optional)

Directions

Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.

Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.

Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.

Cook’s Note:

I often use frozen mixed vegetables in a pinch for an even quicker meal.

Nutrition Facts

Per Serving:

587 calories; protein 17.4g; carbohydrates 104.9g; fat 9.2g; cholesterol 29.6mg; sodium 2736.3mg