Mittagstisch vom 17. – 21. April

Hühnerfrikassee an Reis mit Erbsen und Möhren

Bratwurst an schwäbischem (lauwarmem) Kartoffelsalat mit Speck und Zwiebeln

Veggie Bowl aus roter Bete, grünen Bohnen, Römersalat, Brokkoliröschen, Weichkäse, Oliven und Joghurt-Minz-Dressing

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