maryland free FOOD

AVAILABLE LOCATIONS:

SUNDAY

12 Noon - 7 PM (While Supplies Last)

5107 NORTH POINT BLVD

SPARROWS POINT,MD

TUESDAY

10 am - 7 pm (While Supplies Last)

3030 ROLLING RD 

Windsor Mill, MD 21244

Thursday

12 noon - 7 pm (While Supplies Last)

MARYLAND CITY PARK

565 BROCK BRIDGE RD 

LAUREL, MD 20724

and 

Brock Bridge Elementary

Storage Instructions – Week of July 2, 2024:

Freeze These Items Until Use:

Chicken Shapes

Refrigerate These Items:

Deli

Cheese

Yogurt

Plums

Baby Carrots

Apples

Peppers

Milk

Store These Items In A Cool, Dark Place:

Sweet Potatoes

Put These Items In Your Pantry (Refrigerate After Opening):

Grape Juice

Diced Tomatoes

Pickles

Tuna

Applesauce Pouches

Juice Boxes

Spaghetti Sauce

Green Beans

Put These Items In Your Pantry:

Peanuts

Cheerios

Barley

Challah Rolls

Crackers

Cookies

Corn Chips

Rice Cakes

Animal Crackers

Pretzels

Daily Menu – Week of July 2, 2024:

Sunday Breakfast:

Cereal

Barley

Juice

Milk

Sunday Lunch:

Chicken Shapes

Crackers

Sweet Potatoes

Apple

Milk

Sunday Snack:

Yogurt

Cereal

Milk

Sunday Dinner:

Rice Cakes

Cheese

Sauce

Juice Box

Milk

Monday Breakfast:

Roll

Apple

Juice

Milk

Monday Lunch:

Turkey Pastrami

Roll

Baby Carrots

Pickle

Milk

Monday Snack:

Crackers

Cheese

Milk

Monday Dinner:

Yogurt

Cereal

Applesauce Pouch

Green Beans

Milk

Tuesday Breakfast:

Cereal

Cookies/Crackers/Juice

Plum

Milk

Tuesday Lunch:

Chicken Shapes

Barley

Sweet Potatoes

Apple

Milk

Tuesday Snack:

Peppers

Animal Crackers

Milk

Tuesday Dinner:

Deli

Crackers

Juice Box

Green Beans

Milk

Wednesday Breakfast:

Roll

Barley

Juice

Milk

Wednesday Lunch:

Cheese

Crackers

Apple

Diced Tomatoes

Milk

Wednesday Snack:

Crackers

Cheese

Milk

Wednesday Dinner:

Rice Cakes

Tuna

Juice Box

Peppers

Milk

Thursday Breakfast:

Cereal

Apple

Plum

Milk

Thursday Lunch:

Chicken Shapes

Barley

Plum

Pickle

Milk

Thursday Snack:

Peppers

Pretzels

Milk

Thursday Dinner:

Yogurt

Cereal

Applesauce Pouch

Green Beans

Milk

Friday Breakfast:

Cookies

Crackers

Juice

Milk

Friday Lunch:

Pastrami / Cheese

Roll

Sweet Potato

Pickle

Milk

Friday Snack:

Yogurt

Rice Cakes

Milk

Friday Dinner:

Cheese

Crispy Goodies

Juice Box

Sauce

Milk

Saturday Breakfast:

Cereal

Apple

Juice

Milk

Saturday Lunch:

Chicken Shapes/ Peanuts

Barley

Carrots

Apple

Milk

Saturday Snack:

Animal Crackers

Deli

Milk

Saturday Dinner:

Crackers

Tuna

Applesauce Pouch

Green Beans

Milk

Enjoy!

Food Prep Instructions 

Oven Roasted Chicken

Preheat the oven to 350 degrees F.

Place chicken in roasting pan and season with salt and seasonings of your choice.

Bake uncovered for approximately 1 hour and 15 minutes, until thermometer reads at least 165 degrees.

Remove from oven and baste with drippings.

Pasta

In a large pot, bring water and a pinch of salt to a boil.

Add the pasta to the water, stir a few times to prevent the noodles from sticking together.

Cook according to package directions, stirring occasionally, until al dente or softer depending on desired texture.

Drain and toss with desired sauce.

Pepper Steak

Preheat the oven to 450 degrees F.

Place pepper steak, onions and peppers in single layer on baking sheet.  Season with spices / sauces of your choice.

Bake approximately 10-14 minutes, until thermometer reads at least 145 degrees.

Serve over rice.

Oven Baked Potatoes

Preheat the oven to 400 degrees F. Scrub potatoes and prick with a fork.

Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp. Slice open each potato.

Microwave Baked Potatoes

Scrub potato and prick with a fork. Place on a microwave-safe plate.

Microwave on full power for 5 minutes. Turn potato over, and microwave until soft, about 5 more minutes.

Remove potato from the microwave, and cut in half lengthwise.

Optional: Add butter and cheese

Stovetop Potatoes

Put potatoes in a pot and add water to cover potatoes by about 2 inches.

Bring to a boil and cook until tender, approximately 10 minutes.

Barley

Combine one cup barley with three cups water and a pinch of salt in a medium saucepan. (Alternatively, use chicken stock or vegan broth.)

Bring to a boil over high heat and lower to a simmer.

Cook until barley is tender yet chewy, about 25–30 minutes.

Beans

Ingredients:

1 lb. Dried Beans

Water

2-3 tsp. Salt

Soak beans overnight.

Drain.

Transfer to pot.  Add water to cover by about an inch.

Bring to boil.

Simmer 1-3 hours.  Add more water if necessary.

Oven Baked Sweet Potatoes

Preheat your oven to 400°F. Wash sweet potato thoroughly and pat dry. 

Place the sweet potatoes on a baking sheet and poke 4 to 5 holes in each sweet potato with a fork or sharp knife. Bake in the oven for approximately 60 minutes, or until soft.

Microwave Baked Sweet Potatoes

Wash sweet potato thoroughly, pat dry, and pierce 3-4 times with a fork.

Place sweet potato on microwave-safe plate and microwave 5 minutes, turning halfway through.

If your potato isn't fork tender after 5 minutes, continue microwaving in 30 second increments.

Stovetop Rice

Ingredients:

2 c. Water

1 c. Rice

½ tsp. Salt

Optional: 1 Tbsp Oil

Bring water to a boil.

Add salt, oil and rice and stir.

Cover pot and lower flame.  Simmer approximately 18-20 minutes.

Fluff with a fork.

Oven Baked Rice

Ingredients:

1 c. Rice

1 ¾ c. Boiling Water

1 Tbsp. Oil

1 tsp. Salt

Directions:

Preheat oven to 375.

Put ingredients into baking dish and stir.

Cover tightly with foil.

Bake approximately 20-25 minutes.

Fluff with a fork.

Chicken Drumsticks

Preheat the oven to 400 degrees.

Toss the chicken drumsticks with olive oil and spices of your choice.

Bake the chicken pieces on lined baking sheet until their internal temperature reaches 165°F. For medium drumsticks, this should take about 40 minutes.