Lunch and Dinner Menus

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March 25th – March 29th

Menu

Soup

Creamy Tomato

Ingredients: tomato, thyme, onion, garlic, coconut milk, chicken stock, olive oil, salt

BBQ Chicken and Black Bean

Ingredients: Chicken breast, onion, garlic, corn, black beans, chicken stock, tomato paste, BBQ sauce, olive oil, salt

Lunch Menu

Monday-Shrimp Salad-Garlic sautéed shrimp on romaine topped with sautéed corn, black beans, avocado and grape tomatoes served with ranch dressing

TuesdayChicken Salad Lettuce Wraps-Chicken breast tossed in mayo with dried cranberries and celery served with lettuce cups and fresh fruit

WednesdayStrawberry Salad-Grilled flank steak on romaine topped with fresh strawberries, feta cheese, garbanzo beans and cucumbers served with balsamic dressing

ThursdayClassic Cobb Salad-Grilled chicken breast on romaine topped with crispy bacon, grape tomatoes, blue cheese crumbles and hard boiled egg served with ranch dressing

Friday-Tuna Salad-Cooked tuna on romaine topped with olives, grape tomatoes, cucumbers, red onion and mozzarella cheese served with raspberry dressing

Dinner Menu

Monday-Parmesan crusted tilapia served with mashed sweet potatoes and roasted broccoli

Ingredients: tilapia, parmesan cheese, GF breadcrumbs, oregano, GF flour, cream, sweet potatoes, cinnamon, broccoli, olive oil, garlic, salt

TuesdayOrange and pomegranate braised chicken breast served with bacon roasted Brussels sprouts and mashed carrots

Ingredients: orange, pomegranate, chicken breast, bacon fat, Brussels sprouts, carrots, ghee, garlic, olive oil, salt

Wednesday-Slow cooked brisket served with Creamy Cauliflower Gratin and green beans

Ingredients: brisket, chili powder, garlic, powder, onion powder, bay leaf, tomato paste, green beans, cauliflower, GF flour, cream, cheddar cheese, GF breadcrumbs, nutmeg, garlic, olive oil, salt, 

Thursday-Zucchini rolled and stuffed with ground turkey, kale and ricotta topped with marinara and mozzarella cheese

Ingredients: zucchini, ground turkey, kale, ricotta, tomatoes, garlic, basil, onion, oregano, red pepper flakes, mozzarella cheese, salt, olive oil

Friday-Lemon garlic sauteed shrimp served with parmesan risotto tossed with sweet peas, spinach, mushrooms

Ingredients: lemon, shrimp, garlic, parmesan cheese, arborio rice, fish stock, sweet peas, spinach, mushrooms, salt, olive oil

**Disclaimer ingredients may be modified to fit the meal: vegetables may change due to quality of produce.