MENU SELECTIONS FOR WEEK OF AUGUST 17, 2008
ENTREES
POULTRY
Sauteed Tex-Mex Chicken Breasts
(Olive oil, lime juice, onion, Rotel, chili powder, cumin, oregano, green chilies, jalapeno)
Chicken Artichoke Casserole
Baked Chicken Broccoli Toss
Fried Chicken (specify white or dark meat)
Grilled Dijon Chicken Breasts
BEEF
Grilled Flank Steak with Five-Spice Rub & Sesame Soy Sauce
Chicken Fried Steak Strips
SEAFOOD
Grilled Salmon with Fresh Rosemary
Sauteed Tilapia with Mushroom Ragout
PASTA
Penne Pasta with Breadcrumbs, Garlic & Parmesan
Fettucine with Tomato Cream Sauce
SIDE DISHES
Soups:
Gazpacho
Vichyssoise
Other:
Sauteed Snap Peas with Toasted Sesame Seeds
Cauliflower with Horseradish Breadcrumbs
Fresh Green Salad with grape tomatoes, cucumber, Craisins, toasted walnuts & artichoke hearts; Homemade Balsamic Dressing
Fresh Seasonal Fruit Salad
Cornbread Dressing
Potato Salad (specify with or without onions)
Broccoli Rice Casserole
Mashed Potatoes
Spicy Baked Mexican Rice
Carrot Souffle
Roasted Green Beans
Country Club Squash (yellow squash casserole)
