Fleur de' Lis I-IV Adult Family Homes - Adult Family Homes @ Canyon Lakes

April Menu Sample
for the any of the recipes e-mail: paige.fleurdelis@hotmail.com
(spring menu began March 25th)
Breakfast Sample:
*Banana blueberry almond pancakes served warm with butter and warm homemade maple syrup with little smokies on the side. 

*Asparagus artichoke breakfast casserole, hash browns, and  served with a fresh fruit cup.

*Fresh strawberry short cake served with bacon slices on the side. 

Lunch Sample:

*Pot Roast with carrots, potatoes with gravy, garden salad with choices of dressing and homemade rolls with butter and jam. 

*Slow cooker beer orange chicken served with rice pilaf, almond green beans, and homemade bread with butter and homemade jam offered. 

*Meat lasagna served with a seven-layer salad served with a bread stick with butter and Italian herbs. 

Dinner Sample:
*Tuna Salad sandwich served with chips and a pickle spear. 

*Baked ham and swiss cheese sandwich served with a macaroni salad. 

*Grilled bacon, tomato, and cheese sandwich served with a cup of asparagus cheddar soup. 

*******All Lunches and Dinners are served with homemade dessert at 
Fleur de' lis.
Fleur de' lis I-IV Adult Family Home is committed to feeding our residents only the very best
quality ingredients. 
Jim Cowan from Pasco, Washington raises our 2 cattle every year on his property in Franklin County.  They are pasture fed until the last 45 days prior to going to the butcher, and then they are fed corn, oats, barley and molasses.   Fleur de' Lis chooses our cuts of meat. 
Fleur de Lis' Supplement meat source is Knutzen's in Pasco, Washington. Because of Knutzen's Meats relationship with Painted Hills Natural Beef in Oregon State, they are able to provide customers with beef that is 100% NO ADDED HORMONES, 100% NO ADDED ANTIBIOTICS, 100% VEGETARIAN FED DIET, 100% BEEF BORN, RAISED AND PROCESSED in the USA. 
Grass fed beef is lower both in overall fat and in artery-clogging saturated fat. A sirloin steak from a grain fed feedlot steer has more than double the total fat of a similar cut from a grass fed steer.
Grass fed beef not only is lower in overall fat and in saturated fat, but it has the added advantage of providing more omega-3 fats. These crucial healthy fats are most plentiful in flax seeds and fish, and are also found in walnuts, soybeans and in meat from animals that have grazed on omega-3 rich grass. When cattle are taken off grass, though, and shipped to a feedlot to be fattened on grain, they immediately begin losing the omega-3s they have stored in their tissues.  A grass fed steak typically has about twice as many omega-3s as a grain fed steak.

In addition to being higher in healthy omega-3s, meat from pastured cattle is also up to four times higher in vitamin E than meat from feedlot cattle, and much higher in conjugated linoleic acid (CLA), a nutrient associated with lower cancer risk.

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