Menu Plan Monday

April 9th – April 19th

Monday, 9th – Leftover Ham

Tuesday, 10th – (soccer at 7:00) – Sub-Sandwiches, Grapes and Chips

Wednesday, 11th – (work late) – Scallop Pesto Pasta – Simple & Delicious Cookbook -Pg 21

Thursday, 12th – (work late – soccer practice) – Chicken Salad Sandwiches, Sun chips and Carrots

Friday, 13th (Off) – Hamburger and Fries

6 servings

Saturday, 14th – MCS GALA

Sunday, 15th – Grilled Steak, Baked Potatoes, Veggie

Monday, 16th –  (working Late-4:15) Tuscan Chicken, Italian Roasted Potaties and Strawberries

Tuesday, 17th – (Music concert/Soccer) – Black Bean Taco Salad – Simple Delicious Cookbook pg 44

Wednesday, 18th – Scrambled Eggs, Breakfast Sausage, Toast

Thursday, 19th (groceries) – Bacon and Tomato Grilled Cheese – Noodle Soup (box)


8 slices sourdough bread
4 slices mozzarella cheese
2 large tomatoes, thinly sliced
8 bacon strips, cooked
4 tablespoons sour cream
4 tablespoons finely chopped onion
1/4 teaspoon dried oregano
4 slices cheddar cheese
2 tablespoons butter, softened

For each sandwich, top one slice of bread with one slice of mozzarella cheese, a fourth of the tomato slices, two bacon strips, 1 tablespoon sour cream, 1 tablespoon onion, a pinch of oregano, one slice of cheddar cheese and another slice of bread.  Spread outside of sandwiches with butter.  On a hot griddle over medium heat, grill sandwiches for 3-4 minutes on each side or until lightly toasted.  Yield:  4 servings

QUICK COOKING  May/June 2004



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