Saturday: Mozzarella-stuffed meatballs, marinara sauce and angel hair pasta.
Sunday: Beef Tenderloin Steaks smothered in mushrooms with sauteed Brussels sprouts, red potato wedges, grilled squash and asparagus.
Saturday: Mozzarella-stuffed meatballs, marinara sauce and angel hair pasta.
Sunday: Beef Tenderloin Steaks smothered in mushrooms with sauteed Brussels sprouts, red potato wedges, grilled squash and asparagus.
In recognition of St. Patrick’s Day, we enjoyed traditional Irish Boiled corned beef, cabbage, potatoes, rutabaga and carrots.
Saturday: To observe Mardi Gras, Jambalaya! Too HOT for cajun soup so we grilled some chicken and andouille sausage then served with mashed taters and steamed veggies.
Sunday: Honey Mustard Pork Roast with au gratin potatoes, cinnamon carrots and applesauce.
Saturday: Chicken with Marinara sauce and pasta.
Sunday: Beef Tenderloin steak smothered in sautéed mushrooms, baked potato and steamed broccoli.