Menu last week:
Lunches:
- pizza lunchable, strawberries/kiwi/blueberries, white chocolate popcorn, waffle cookies
- chicken nuggets, apple sauce, fruit chews, string cheese, powder donuts
- PBJ, yogurt, fig newtons, cantaloupe/strawberries, fruit roll up, skittles
- bought lunch
Dinner
- Tuesday - Crock Pot Scalloped Potatoes and Chicken, green beans, cantaloupe
- Wednesday- grill cheese, cantaloupe, strawberries
- Thursday - sliders, baked onion rings, grapes
- Friday - Spaghetti, garlic bread, steamed broccoli & carrots
Scalloped Chicken and Potatoes
1 box scalloped potatoes (including seasoning packet)
6 chicken tenders
3 3/4 c water
Put potatoes in a greased slow cooker first, followed by seasoning packet and chicken.
Pour water over all, cover and cook on low heat 4-5 hours.
Baked Onion Rings
2 sweet vidalia onions
Panko Crispy bread crumbs
1/2 t cayenne pepper
1/2 t garlic powder
1/2 t onion powder
1/2 t dried thyme
1/2 c T flour
1 egg
2/3 c milk
Preheat oven to 450
1. Cut onions into 1/2 in thick rounds.
2. Separate onion slices into rings. Place in large resealable plastic bag with 1/2 c flour. Close bag and shake until all slices well coated.
3. Season bread crumbs with cayenne, garlic, onion and thyme
4. Whisk egg and milk in a separate bowl
5. dip onion in egg/milk mix, then in bread crumb mix, then place on baking sheet
6. you can spray rings with canola oil if you want
7. turn down oven to 425 and bake in the center of the oven if possible for 18-20 minutes until they are golden brown.
