Menu for week of July 15th – July 19th

**Breakfast Menu $5.00 each**

**Weekly menu are Monday thru Friday with Saturday being optional**

**Any meal can be replaced with our swap out meal**

-Swap out meal will always be Grilled chicken with whole rice and steamed broccoli.

**Food pick-ups are between 3-6pm on Wednesday and 11am-1pm on Sunday**

 

  • Breakfast

    Banana Walnut Pancakes(Made with whole-wheat flour, oat flour, banana, eggs, almond milk, and honey topped with maple dipped banana and walnuts paired with turkey bacon)

  • Lunch

    Greek Chicken Bowl(Whole-grain brown rice, cherry tomatoes, cucumbers, onions, peppers, black olives, and feta topped with shredded chicken breast slow cooked overnight and drizzled with my homemade Greek yogurt dill sauce)

  • Dinner

    Asian Pork Tenderloin(Lean tender pork tenderloin baked in an Asian inspired ginger glaze topped with sesame seeds paired with basmati rice and roasted carrots)

  • Snacks

    Lemon blackberry breakfast cookie/ Fresh fruit cup

 

  • Breakfast

    Pumpkin Pie Breakfast Baked Oatmeal (Whole-grain Quaker oats, steel cut oats, organic pumpkin puree, cinnamon, almond milk, pecans and honey bake paired with a cinnamon cranberry greek yogurt)

  • Lunch

    Turkey Taco Stuffed Sweet Potato(Lean ground turkey/ground beef patty topped with organic Swiss and sautéed onions and mushrooms tossed in a homemade bourbon glaze paired with a cucumber tomato salad and sweet potato chips)

  • Dinner

    Chicken, Spinach & Broccoli with Cauliflower Alfredo Sauce(Whole-wheat penne pasta, roasted broccoli, sautéed spinach, and chicken breast chunks tossed in a homemade cauliflower alfredo sauce)

  • Snacks

    Dark chocolate cherry energy bites/ Fresh fruit cup

 

  • Breakfast

    Greek Asparagus & Ham Baked Omelet (Eggs, egg whites, organic feta, diced tomato, asparagus, Applegate ham, peppers, onions, and spinach paired with roasted redskin potato hash)

  • Lunch

    Balsamic BBQ Shrimp & Strawberry Salad(Fresh spring greens, spinach, arugula, onions, strawberry, cucumbers, tomatoes, pumpkin seeds, and feta topped with baked shrimp tossed in a tangy balsamic bbq glaze)

  • Dinner

    Dijon Crusted Salmon(Fresh wild salmon topped with Dijon mustard, panko bread crumbs and fresh herbs paired with whole-wheat orzo and roasted Brussels sprouts and kale)

  • Snacks

    Mango coconut protein bar/ Fresh fruit cup

 

  • Breakfast

    Portuguese Breakfast Burrito (Egg/egg white scramble, spinach, peppers, onions, whole-grain brown rice, turkey linguica, pepper jack cheese, and roasted sweet potato chunks in a whole-grain spinach wrap paired with a side of red-hot for added spice)

  • Lunch

    Mexican Zucchini Beef Skillet(Lean ground beef, zucchini, diced tomato, peppers, onions, spinach, and kidney beans served over jasmine rice)

  • Dinner

    Mongolian Chicken with Broccoli(Lean chicken breast baked in a homemade sweet/spicy Mongolian glaze paired with white rice/cauliflower rice and roasted broccoli)

  • Snacks

    Zucchini carrot muffin/ Fresh fruit cup

 

  • Breakfast

    Sausage Pancake Muffins(Whole-grain oat flour, coconut flour, whole wheat flour. maple, egg, almond milk, coconut oil, and ground sausage muffins paired with a roasted sweet potato and apple bake)

  • Lunch

    Thai Peanut Chicken Tenders(Tender chicken breast strips tossed in whole-wheat bread crumbs and baked drizzled with a spicy Thai peanut sauce served with roasted redskin potato wedges and celery with carrot sticks)

  • Dinner

    Bourbon Maple Glazed Turkey Tips(Lean tender turkey breast tips tossed in a homemade maple bourbon glaze paired with roasted sweet potatoes and garlic roasted green beans and mushrooms)

  • Snacks

    Key lime protein balls/ Fresh fruit cup