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Weekly menu

Winter Term 2017

Hours

Weekdays

Breakfast (hot): 7:30 - 9:00 am

              cold:  7-10:30 am

Lunch:     11:30 am- 1:40 pm

Supper: 5:00 pm - 6:30 pm

Weekends

Breakfast (cold): 8:00 am - 11:00 am

Lunch: 12:00 pm - 1:30 pm

Supper: 5:00 pm - 6:00

 

 

 January 16-22, 2017

  Mon Tues Wed Thur Fri Sat Sun

B

Cream of Wheat

Scrambled Eggs

Waffles

Fried Eggs

Muffins

Boiled Eggs

Blueberry Pancakes

Poached Eggs

Waffles

   
L Perogies Vegetable Chili Fish or Refried Bean Tacos Sub Sandwiches with Egg Salad, Sliced Meat and Cheese Bacon on Bun Bagel Sandwiches Breakfast Burritos
V Rotini with Sundried Tomato and Basil Vegetable Chili Lentil Wraps Lemon Dill Chicpea Salad Tofu Bites Mediterranean Vegetable Panini with Pesto and Feta Veggie Burrito Bake
D

Martin Luther King Day

Oven Fried Buttermilk Chicken

Biscuits

Collard Greens

Scalloped Corn

Sweet Potato Pie

Shepherds Pie

Community Supper

Ribs

Cajun Style Baked Sweet Potato

Succotash

Coleslaw

Blueberry Vanilla Cheesecake

Honey Mustard Chicken Roast Beef Manicotti Sweet and Sour Meatballs
V Hoppin John Vegetable Shepherds Pie Home Baked Beans Sweet Potato Cauliflower Tagine over Couscous Red Lentil Dahl Thai Style Pasta Sweet and Sour Tofu
S Snack Mix     Veggie Tray   Toast Open Kitchen

Nutrition Tip:

Eating with each other is also about offering hospitality.  The heart of hospitality is about creating space for someone to feel seen and heard and loved.  Declare your table a safe zone, a place of warmth and nourishment.

January 23-29, 2017

  Mon Tues Wed Thur Fri Sat Sun

B

Fried Eggs

Red River Cereal

Boiled Eggs

Waffles

Muffins

Huevos Rancheros

French Toast

Poached Eggs

Waffles

   
L Quiche Croissant Sandwiches Chicken Burger Pastrami on Rye Cheese Quesadilla

Baked Oatmeal

Scrambled Eggs

Bacon

Kaiser Sandwiches
V Peasant Soup Tofu Salad Eggplant Burger Kale and Quinoa Salad with Maple Vinaigrette Black Bean Quesadilla Vegan Breakfast Eggs Loaded Vegetarian Sweet Potato
D Chicken Fajitas Beef and Broccoli

Community Supper

Mediterranean Fish

Steamed Baby Red and White Potatoes

Green Beans

Cucumber Salad

Chocolate Mousse Cake

Baked Pizza Penne

Chinese New Year

Year of the Rooster

Won Ton Soup

Spring Rolls

Kung Pao Chicken

Steamed Rice

Bok Choy with Black Bean Sauce

Oriental Salad

New Years Cake

Butterfly Cookies

Pulled Pork Beef Nachos
V Wild Rice Stuffed Butternut Squash Golden Stir Fry Noodle with Tofu Orzo with Tomato Braised Zucchini and Chic Peas Eggplant Rotini with Peppers Egg and Veggie Fried Rice Three Sisters Stew Avocado Tacos with Refried Beans, Veggie Grinds
S Granola Bars     Clementines and Fortune Cookies   Toast Night Open Kitchen

Nutrition Tip:

Maybe you have made some resolutions or goals for 2017.  Sometimes it is hard to keep those resolutions because we set our goals just a bit too high.  Don't give up!  As this week is the beginning of the Chinese New Year, use this week to re-evaluate and if you need to, begin again.  Take small steps and make changes that are easy to achieve.  It is these small things that add up to make a big difference toward a healthier lifestyle.  For example, taking the stairs once a day is easier to achieve than spending an hour at the gym every night.  Think about which small steps will make you successful. 

January 30 - February 5, 2017

  Mon Tues Wed Thur Fri Sat Sun

B

Chocolate Chip Pancakes

Waffles

Fried Eggs

Muffins

Scrambled Eggs

Oatmeal

Boiled Eggs

Waffles

Vegetable Cheese Omelette

   
L Hawaiian Ham Casserole Steak on a Bun BBQ Chicken on a Bun Perogies Tuna Melt Pretzel Bun Sandwich

Blueberry French Toast

Breakfast Sausage

V Protein Power Rainbow Quinoa Salad Vegetarian Meatballs with BBQ Sauce Veggie Pita Bake Sweet Potato Quesadilla California Grill Sandwich Lentil Vegetable Stew Tacos with Hemp Scrambled Tofu
D Chicken Adobo Sausage Butternut Pasta

Community Supper

Roast Beef

Crispy Fingerling Potatoes

Cauliflower with Cheese Sauce

Carrot Salad

Cream Puffs

Chicken Pot Pie Spaghetti Chicken Divan  Pork Chops
V Tofu with Onion Braised in Asian BBQ Sauce with Noodles Tomato Mushroom Pasta Stuffed Peppers French Vegetable Stew Tex Mex Spaghetti Squash with Black Bean Guacamole Teriyaki Rice Noodles with Veggies and Beans Lentil Veggie Ragout
S Cheesy Popcorn and Apples     Tortilla Chips and Salsa   Toast Night Open Kitchen Snack

Nutrition Tip:

Eating slowly lets you experience and enjoy more of the flavours, textures and smells of what you eat.  Slowing down leads to better digestion and less stomach gas and bloating.

 

February 6 - 12, 2017

  Mon Tues Wed Thur Fri Sat Sun

B

Scrambled Eggs

Waffles

Fried Eggs

Muffins

Bacon Cheese Omelette

Cream of Wheat

Poached Eggs

Waffles

Boiled Eggs

   
L Chili Cheese Dogs Pizza Tortilla Sandwich Wraps Sloppy Joes Chicken a la King Eggs Benedict Pesto Mozzerella Grilled Cheese
V Vegetarian Chili Cheese Dogs Mushroom and Carmelized Onion on Naan Greek Vegetable Wraps with Hummus and Feta Vegetarian Joes Tofu a la King Vegan Breakfast Eggs Basil Pesto Sunshine Sandwich
D Butter Chicken Pastitso (Greek Lasagna)

Community Supper

Chicken Parmesan

Herbed Angel Hair Pasta

California Mix Vegetables

Zucchini Toss Salad

Pretzel Ice Cream Cake

Vegetable Stir Fry with Edamame

Pork Loin with Sticky Lime Glaze

Tortellini Roast Turkey
V Sweet Potato Chic Pea and Spinach Coconut Curry Eygptian Rice and Lentils Lentils Bolognese Vegetable Stir Fry with Edamame Sweet and Sour Tofu Dragon Bowl Vegetable Hot Pot
S Cheese, Crackers and Grapes     Pudding Plus   Toast Night Open Kitchen

Nutrition Tip:

Cold and flu season is upon us!  Along with being physically active, reducing your stress and getting enough sleep, a healthy diet is important to keep your immune system working at its best.  Eat foods from all of the food groups to get all of the nutrients your body needs.  Some evidence-based helpers for fighting cold and flu are Vitamin C, (best sources being peppers, strawberries, kiwi, oranges and broccoli), zinc (fish, seafood, beef, pumpkin seeds, baked beans) and probiotics (yogurt and some other cultured or fermented foods).  For nausea or a cold, try making ginger tea.  Grate an ounce of fresh ginger.  Simmer in 2 cups of water and add lemon and honey to taste.  

February 13 - 19, 2017

  Mon Tues Wed Thur Fri Sat Sun

B

Oatmeal Monday

Poached Eggs

Fried Eggs

Waffles

Muffins

Scrambled Eggs

Pancakes

Waffles

Fried Eggs

   
L Macaroni and Cheese

Sub Sandwiches

Gyros/Falafels Caribbean Pita Turkey Sausage on Bun Bagel Sandwiches Omelet
V Vegan Mac and Cheese Tofu Salad Spread Pesto Pita Pizza Vegan Bowl Kale and quinoa Salad with Maple Vinaigrette Mediterranean Vegetable Panini Scrambled Tofu
D Rosemary Chicken

Friendship  Day

Pair these food friends that are better together:

Soup &  ?

Tomato & ?

Spaghetti & ?_

Peas &  ?

Chocolate & ?

Community Supper

Luau Pork Roast

Hash Brown Potato

Glazed Carrots

Mixed Greens with Mango, Carrot and Peppers

Key Lime Pie

Chicken Wings Lazy Cabbage Rolls Battered Fish & Chips Pork Souvlaki
V Baby Bok Choy and Tofu in Orange Ginger Sauce   Maple Baked Lentils with Sweet Potato Sesame Tofu Vegetarian Cabbage Rolls Stuffed Acorn Squash Beans Bourguignon
S Rice Krispie Squares     Snack Mix   Toast Night Open Kitchen Snack

Nutrition Tip:

Oatmeal Monday is the second Monday in February of each year.  During the 17th century, Scottish university students lived in very basic accommodations and existed on a rather meagre diet, largely consisting of oatmeal, which they would make into porridge.  No doubt, the porridge kept hunger at bay because of its whole grain and high fiber properties.  While the diet at Grebel in this century is considerably different, this week we celebrate a humble grain that can be transformed and added to many different recipes for us to enjoy.

February 20 - 26, 2017

  Mon Tues Wed Thur Fri Sat Sun

B

Family Day

Reading Week

Please note this week dinner is served from 5-6 pm

Southwest Omelet

Waffles

Muffins

Boiled Eggs

Chocolate Chip Pancakes

Waffles

Fried Eggs

   
L Grilled Cheese Chicken Acropolis Croissant Sandwiches Build Your Own Taco Salad Turkey Chili

Kaiser Sandwiches

Scrambled Eggs

Sausage

V Hummus and Vegetable Vegan Chicken Curried Chic Pea Salad Refried Beans and Veggie Grinds Festive Black Bean Chili Smashed Chic Pea Avocado Sandwich Vegan Breakfast Eggs
D Beef Fajitas

Winter Carnival

Split Pea Soup

Tourtiere

Parisienne Potatoes

French Green Beans

Spinach Salad

Poor Man's Pudding

Mexican Lasagna Chicken Pot Pie

Pork Schnitzel

Chicken Fingers Beef Stew
V Sweet Potato Lentil Tacos French Vegetable Stew Mexican Lasagna Sweet Chili Tofu Stir Fry Eggplant Rotini with Peppers Crispy Tofu Lentil Stew
S Popcorn and Apples    

Tortilla Chips and Salsa

  Toast Night Open Kitchen

February 27 - March 5, 2017 

  Mon Tues Wed Thur Fri Sat Sun

B

French Toast

Waffles

Fried Eggs

Blueberry Muffins

Poached Eggs

Cream of Wheat

Boiled Eggs

Waffles

Scrambled Eggs

   
L Hurry Up Fill Me Up Burrito Top a Potato

Chicken Burgers

Bacon on a Bun Taco Soup Pretzel Bun Sandwiches Apple Pie French Toast
V Hurry Up Fill Me Up Burrito Top a Potato Veggie Burger Tofu Bites Gypsy Soup Hummus and Veggie Naan Pita Tacos with Hemp Scrambled Tofu
D Chicken Stirfry

Pancake Tuesday

Banana Pancakes

Pumpkin Pancakes

Maple Turkey Sausage

Fruit Salad

Pudding

Community Supper

Oven Braised Beef Short Ribs

Mashed Potatoes

Green Beans

Kale with Brussel Sprouts and Cranberry

Date Oatmeal Cake with Mocha Frosting

Salsa Chicken Pasta Bar BBQ Beef on a Bun Pork Vindaloo
V Garlic Ginger Tofu Fat Tuesday's Skinny Beans Ratatouille Tamale Bean Pie Pasta Bar Baked Beans Red Lentil Dahl
S Caramel Popcorn     Veggies and Dip   Toast Night Open Kitchen

Nutrition Tip:

March is Nutrition Month and this year the theme is “Take the Fight out of Food”.  The campaign guides you through a three step approach to improve your relationship with food, no matter what the struggle.

The 3 step approach involves:

1. Identify the Problem

2.  Get the facts using reliable and credible sources

3. Seek support with help from family, firends, a dietitian, and other members of the health team.

Adapted from the Dietitians of Canada’s Nutrition Month campaign materials. Find more information about Nutrition Month at: www.nutritionmonth2017.ca

March 6 - 12, 2017 

  Mon Tues Wed Thur Fri Sat Sun

B

Oatmeal

Scrambled Eggs

Waffles

Fried Eggs

Muffins

Omelet

Potato Pancakes

Waffles

Boiled Eggs

   
L Steak on a Bun Pizza Tortilla Sandwich

Mark W's Favourite Lunch

Bacon Mushroom Cheeseburger

Curly Fries

Acropolis Chicken Egg Burger Grilled Cheese
V Veggie BBQ Meatballs Mushroom and Carmelized Onion on Naan Vegetable Wrap Eggplant Burger Falafels Green Taco Wrap Sweet Potato Black Bean Hash
D

Happy Birthday To Those Born in Winter

Lemonade Chicken

Sara N's Favourite Dinner

Brocoli Soup

Garlic cheese Bread

Caesar Salad

BBQ Pork Chops

Mashed Potatoes

Corn

Apple Caramel Cheesecake

Community Supper

Cog Au Vin

Egg Noodles

Peas and Carrots

Salad Greens with Mandarins

Apple Blueberry Pie Bars

Pork Loin with Dijon Honey Glaze Haddock with Dill Jamaican Patty Roast Turkey
V Golden Stir Fry Noodle with Tofu Stuffed Peppers Butternut Sweet Potato Red Lentil Stew Black Bean Stew with Spinach Cassoulet Costa Rican Rice and Beans Stuffed Portabella
S Granola Bars     Cheese, Crackers, Grapes   Toast Night Open Kitchen

 March 13- 19, 2017

  Mon Tues Wed Thur Fri Sat Sun

B

Carol W's

Favourite Food Day

Scallion Noodle with Fried Egg

Waffles

Poached Eggs

Muffins

Red River Cereal

Boiled Eggs

French Toast

Waffles

Scrambled Eggs

   
L Chicken Shawarma Sub Sandwiches Perogies

Madeleine G's Favourite Lunch

Tomato Soup

Pesto Mozza Grilled cheese

Lemon Squares

Oktoberfest Sausage with Saurkraut Chicken Burgers Breakfast Burrito
V Grilled Pita with Chic Peas, Tomatoes and Olives (feta) Tofu Salad Rotini with Sundried Tomato and Basil Black Bean Quesadilla California Grill Sandwich Vegetarian Burger Veggie Burrito Bake
D

Ribs

Rice

Shanghai Bok Choy

Pudding

Grace W's Favourite Dinner

Potato Leek Soup

Chicken Parmesan

Rice

Broccoli

Apple Crumble with Ice Cream

Community Supper

Bone in Ham

Scalloped Potatoes

Roasted Asparagus

Waldorf Salad

Chocolate Cream Cheese Cupcakes

Chicken Fingers

Hash Brown Casserole

Caesar Salad

Brownies

St Patricks Day

Rosemary Beef Ragu

Roasted Vegetable Rotini Pork Souvlaki
V Marinated Tofu with Vegetable Black Bean Corn Quinoa Salad Mixed Bean Salad Honey Baked Lentils Superfood Platter Tomato Rice and Beans Pasta with Lentils and Artichoke
S Cereal Squares     Nachos and Salsa   Toast Night Open Kitchen

March 20 - 26, 2017 

  Mon Tues Wed Thur Fri Sat Sun

B

Fried Eggs

Cream of Wheat

Waffles

Poached Eggs

Muffins

Scrambled Eggs

Chocolate Chip Pancakes

Waffles

Fried Eggs

   
L Cheese Quesadilla Croissant Sandwich

Grace W's Favourite Lunch

Broccoli Soup

Popcorn Chicken

Potato Wedges with Chipotle Mayo

Fudge Brownies

Pastrami on Rye Vegetable Quiche

Baked Oatmeal

Scrambled Eggs

Bacon

Kaiser Sandwiches
V Sweet Potato Quesadilla Chic Pea Salad with Lemon and Dill Grilled Vegetable Wrap Veggie Ragout Mini Crustless Tofu Quiche Tofu Scramble with Vegetables Greek Style Pita
D Turkey Meatloaf Maple Salmon

Community Supper

Glazed Ginger Meatballs

Rice

Steamed Asian Vegetable Medley

Asian Style Slaw

Lemon Custard Tartlettes

Lasagna Chicken Enchiladas Manicotti Roast Beef
V Stuffed Squash Maple Ginger Tofu Teriyaki Veggie Noodle Bowl with Edamame Caulipower Fettucine "Alfredo" Black Bean Chilaquile Thai Style Pasta Dragon Bowl
S Veggie Tray     Popcorn and Apples   Toast Night Open Kitchen

March 27 - April 2, 2017 

  Mon Tues Wed Thur Fri Sat Sun

B

Blueberry Pancakes

Waffles

Fried Eggs

Muffins

Oatmeal

Boiled Eggs

Vegetable Omelet

Waffles

Scrambled Eggs

   
L Poutine Beef Chili Sausage on a Bun Gryos Chicken Caesar or Ranch Wraps Pretzel Bun Sandwich Eggs Benedict
V Pizza with Black Bean Salsa Rockin Moroccan Stew Greek Lentil Salad Falafels Mediterranean Vegetable Panini with Feta and Pesto Black Bean and Spinach Stew Vegan Breakfast Eggs
D Moroccan Chicken Creamy Ham and Vegetable Pasta

Community Supper

Roast Turkey

Oven Roasted Potatoes

Maple Squash Puree

Broccoli Cauliflower Salad

Apple Strudel

Pizza Chili Rub Pork Chop Perch Crunchie Beef Stroganoff
V Marrakesh Vegetable Curry Tofu a La King Over Pasta Lentil Quinoa Loaf   Vegetable Paella Crispy Tofu Fingers Thai Vegetable Curry Bowl
S           Toast Night Open Kitchen