Week of October 4 – 8, 2010

Monday

Southern Style Boneless Chicken Spicy Battered Breast served with Garlic Mashed Potatoes and Peas and Carrots with Grilled Onions

Tuesday

Old Home Style Italian Sausage Lasagna , Garlic Bread, Grilled Vegetable medley

Wednesday

Teriyaki Flat Iron Steak served with Roasted Sweet Potatoes and Iowa Sweet Corn

Thursday

Alaskan Grilled Salmon with a Lemon Dill Sauce served with Rice Pilaf and Dinner Roll

Friday

Sweet Honey Glazed Teriyaki Chicken Breast garnished with green onions, Steamed Brown Rice and Asian Vegetables

Week of October 11 – 15, 2010

Monday

Chicken Marsala - Lightly Breaded Chicken Breast in a Marsala Sauce with Baby Bella mushrooms, Wild Rice pilaf and Green Bean Almondine

Tuesday

Creamy Sun Dried Tomato Penne Pasta with Spicy Sausage, Grilled Vegetables and Bread Sticks

Wednesday

Authentic Chicken Enchiladas Verde, Spanish Rice and Homemade Refried Beans

Thursday

Mandarin Braised Chicken Breast garnished with Cilantro served on a bed of Jasmine Rice and Miso Soup

Friday

Fillet Beef Medallions with Peppercorn Sauce, Grilled Asparagus and Wild Rice Pilaf

Week of October 18 – 22, 2010

Monday

Tangy BBQ Braised Beef Ribs served with Applewood Smoked Baked Beans and Idaho Baked Potato

Tuesday

Chicken Parmesan with a Savory Marinara Sauce topped with fresh Mozzarella, Served with Penne Pasta and Sauteed French Green Beans

Wednesday

Roasted Pork Tenderloin with Mango Chutney Coconut Rice, Grilled Vegetables

Thursday

Southwestern Sizzling Chicken Fajitas served with Grilled Green Peppers and Sweet Onions with fresh Roma Tomatoes, Spanish Rice, Homemade Refried Beans and Flour Tortillas

Friday

Slow Roasted Turkey with a Turkey Giblet Sauce, Garlic Mashed Potatoes and a steamed Vegetable Medley

Week of October 25 – 29, 2010

Monday

Hand Carved Roast Beef with Au Jus served with Scalloped Potato and Seasonal Fresh Vegetables

Tuesday

Grilled Herb Roasted Chicken Breast served with a Rich Alfredo Sauce and Linguine and Broccoli Florets

Wednesday

Slow Roasted Seasoned Pork Roast with Rich Mushroom Sauce, Rosemary Herb Potatoes and fresh Steamed California Vegetables

Thursday

Sweet Honey Glazed Teriyaki Chicken Breast garnished with Green Onions, Steamed Brown Rice and Asian Vegetables

Friday

Chicken Picata served alongside Wild Rice Pilaf and a fresh Sourdough Roll with Butter Chips