The Big Sandy Mountaineer -

Wednesday, January 5-

BBQ Pulled Pork sandwaich, Fried Zucchini, and coleslaw.

Thursday, January 6- Beef Roast, Fried potaotes, squah, Jello, and Dessert.

Friday, January, 7- Chili with cornbread, and dessert.

Monday, JAnuary 10- Chicken Fajitas, chips, and dessert.

Tuesday, January 11- Beef Stew, roll, pasta salad, and dessert.

Recipe of the week:

Creamy

Chicken

Florentine Pasta

Ingredients

2 cups uncooked elbow macaroni

3 cups shredded cooked chicken

1 cup shredded Swiss cheese

1 cup shredded mozzarella cheese

½ cup mayonnaise

¼ cup minced fresh basil

1 small onion, diced

16 ounces baby spinach

1 (10.5 ounce) can condensed cream of mushroom soup

1 teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon ground black pepper

½ cup seasoned bread crumbs

2 tablespoons butter, melted

Directions

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

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.

Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.

Toss bread crumbs with melted butter; sprinkle over the casserole.

Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.

Nutrition Facts

481 calories; protein 28.4g; carbohydrates 32.1g; fat 26.6g; cholesterol 78mg; sodium 667.4mg.

Attention!!

The price of lunch at the Senior Center has increased to $6.00!