Full Text
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 3 4 5 6 7 Chicken Tacos Sweet & Sour Pork Spahetti Chicken Ala King Frito Pie Pinto Beans Brown Rice Green Beans Rice Broccoli Broccoli Oriental Vegetables Salad Carrots Salad Grapes Salad Bread Salad Peaches Bread Melon Biscuit Pineapple Apples 10 11 12 13 14 Chicken Breast Tuna & Rice Cube Steak Beef Stroganoff Creole Pork Chop Stuffing w/ Gravy Beets Baked Potato, Sour Cream Spinach Spanish Rice Green Beans Salad Salad Salad Salad Salad Biscuit Plums Baked Apple Roll Roll Pineapple Grapes Strawberry Ice Cream 17 18 19 20 21 Chicken Fajita Cold Turkey Sandwich Roast Beef Chicken Noodles Hamburger On The Grill Pinto Beans Bean Salad Parsley Potatoes Salad Lettuce, Tomato, Onion Squash Salad Carrots, Onions Wheat Roll Dill Pickle, Salad Warm Apple Cabbage Cantaulope Baked Beans, Potato Salad Apricots Roll Roll Sugar Free Gingerbread Watermelon 24 25 26 27 28 Beef Stew Sweet & Sour Pork Meat Loaf Chicken Posole Beef Burrito Salad Rice Mashed Potatoes w/Gravy Salad Beans Cornbread Oriental Vegetables Green Beans Cornbread Stewed Tomatoes Sugar Free Jello w/Peaches Salad Salad Peaches Jello w/Fruit Cocktail Bread Bread Pineapple Apples JUNE 2013 Milk Served Daily ---PAGE BREAK--- June Food and Health Tips: June is International Men’s Health month and we can all do our part to eat healthy, get screened for illness and cancers regularly and stay active and hydrated during the warmer months. According to studies conducted by the Congressional Health Office (2013), men in general are more likely to die from cancers, heart disease and even car accidents then our female counterparts. To help reduce the risk of heart disease and cancer you should strive to eat red meats less than 3 times a week, eat at least 5 different fruits and vegetables every day, be active for at least 30 minutes, 5 times a week and see your doctor for necessary screenings twice a year as needed. To help your mind this month, try our Center’s own Oven “Fried Chicken”: 2 5oz. Chicken Breast prepared as follows: Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet. Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Roll each chicken piece through the flour so it's fully coated shake to remove excess flour and discard remaining flour In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good dip and then roll in the panko bread crumbs. Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. Source: Congressional Health Office, (2013). Retrieved From: http://www.menshealthmonth.org/support.html