A casserole of egg noodles, tuna, peas, onion and sour
cream topped with bread crumbs served with honeyed carrots, a grainy
pumpernickel roll, and cucumber salad with red wine vinegar dressing.
A green pepper half stuffed with a combination of brown
rice, ground turkey breast and seasoned tomato sauce served with cornbread.
Al dente wheat pasta tossed with low-sodium seasoned
tomato sauce, broccoli, carrots and zucchini, sprinkled with shredded Romano
cheese, accompanied by a salad with sun-dried tomato vinaigrette, and a crusty
onion-poppy seed roll.