Menu for week of September 23rd to Friday September 27th 2019

**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

    Blueberry Almond Butter Oatmeal (Whole-grain Quaker oats, steel cut oats, fresh blueberries, maple, almond milk, and almond butter topped with macadamia nuts)

  • Lunch

    Apple Cranberry Walnut Salad (Fresh spring greens, arugula, cheddar, onions, cucumbers, walnuts, dried cranberries, and apple slices topped with grilled chicken breast chunks)

  • Dinner

    Sweet and Sour Pork Tenderloin (Lean tender boneless pork tenderloin baked in a homemade sweet and sour glaze paired with roasted redskin potatoes and garlic sesame snow peas with carrots)

  • Snacks

    Carrot cake oatmeal bars/ Fresh fruit cup

 

  • Breakfast

    Breakfast Casserole Bowl (Scrambled eggs/ egg whites, peppers, onions, redskin potato hash, spinach, ground sausage, baked ham and green onions)

  • Lunch

    Healthy Bites Turkey Chili (Ground turkey with kidney beans, pink beans, black beans, tri colored peppers, onions, diced tomatoes, and organic tomato sauce topped with organic cheddar paired with a homemade almond meal “cornbread”)

  • Dinner

    Healthy Kung Pao Chicken (Chicken breast chunks tossed in a spicy Asian peanut glaze topped with roasted peanuts paired with jasmine rice and roasted garlic asparagus with kale)

  • Snacks

    Cinnamon pumpkin energy bites/ Fresh fruit cup

 

  • Breakfast

    Raspberry Dark Chocolate Protein Pancake (Whole-wheat flour, whole-grain oats, almond milk, eggs, dark chocolate chips, raspberries and maple topped with walnuts paired with turkey kielbasa)

  • Lunch

    Avocado Turkey Taco Bowl (Lean boneless turkey breast slow cooked and shredded with whole-grain brown rice, broccoli rice, organic corn, black beans, guac, diced tomatoes, sautéed peppers and onions)

  • Dinner

    Baked Cod with Parmesan Mushroom Cream Sauce (Fresh Cod baked in a homemade parmesan mushroom cream sauce *made with coconut milk* paired with roasted sweet potato chunks and roasted cauliflower with butternut squash)

  • Snacks

    Chocolate pb oat cookies/ Fresh fruit cup

 

  • Breakfast

    Portuguese Muffin Egg Cups (Egg/ egg whites, turkey chorizo, peppers, onions, and kale paired with roasted sweet potatoes)

  • Lunch

    Bun-less Chicken Black Bean Burger (Ground chicken and black bean patty topped with organic micro greens, tomato, and onion paired with broccoli tots and a summer corn and cucumber salad)

  • Dinner

    Jamaican Jerk Steak and Shrimp Surf-N-Turf (Marinated grilled steak tips and fresh shrimp paired with gluten-free red quinoa and a roasted spinach and brussel sprout bake)

  • Snacks

    Banana bread brownies/ Fresh fruit cup

 

  • Breakfast

    Apple Butter Bacon Bagel Sandwich (Homemade apple spread *made with coconut oil, organic apple sauce, & maple* with whole-30 approved Applegate bacon, spinach, organic pepper jack and over hard egg on a whole-wheat bagel thin paired with fresh grapes & sliced almonds)

  • Lunch

    Teriyaki Chicken Bowl (Basmati rice, cauliflower rice, yellow squash, chickpeas, spinach, kale, peppers, shredded carrots and onions topped with chicken breast chunks tossed in a homemade sweet/tangy teriyaki sauce)

  • Dinner

    Lazy Man’s Turkey Shepard’s Pie (Ground turkey with “healthy mash” * 1/2 mashed cauliflower ½ mashed redskin potatoes* organic corn, organic peas, onions, peppers, and roasted greens beans)

  • Snacks

    HB pb cup protein bar/ Fresh fruit cup