Apple slices and peanut butter jelly half sandwiches for snack.
Tuesday: Beef and Brocolli and rice
Wednesday: Pot roast, potatoes, carrots and celery and onions of course with grilled fresh green beans.
Thursday: chicken cordon bleu using jarlsburg cheese and ham. French bread and good salad.
Friday or Saturday lunch: Pasta and Chicken with Steamed Spinach on side with vinegar.
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