Menu for the week of October 5th – October 9th

Monday

Lunch: Mediterranean Quinoa Tuna Salad

(Fresh spring greens, arugula, spinach, cherry tomatoes, cucumbers, red pepper, green onions, green olives, whole-grain red/ white quinoa, sunflower seeds and feta topped with a spicy tuna salad *made with red onion, celery, crushed red pepper and Greek yogurt)

Dinner: Orange Teriyaki Turkey Tips

(Lean tender turkey breast tips tossed in a homemade orange teriyaki sauce paired with whole-grain tri-colored spinach couscous and roasted maple turkey bacon Brussel sprouts)

Snacks: HB almond joy bar and Fresh fruit cup

Tuesday

Lunch: Balsamic Onion Turkey Burger

(Lean ground turkey patty/ burger made with sautéed onions and spinach topped with a balsamic glaze, caramelized onions and organic micro greens paired with sweet potato rounds cinn/brown sugar roasted chick peas)

Dinner: Maple Pecan Crusted Haddock

(Fresh haddock topped with crushed pecan, whole-wheat breadcrumbs and drizzle with maple syrup paired with jasmine rice and roasted butter nut squash with carrots)

Snacks: Coconut pumpkin protein bars/ Fresh fruit cup

Wednesday

Lunch: Pineapple Mango Chipotle Chicken Stuffed Sweet potato

(Lean boneless chicken breast slow-cooked overnight in a sweet cinnamon chipotle glaze with peppers, onions, and roasted kale stuffed in a baked sweet potato topped with a tangy pineapple mango salsa)

Dinner: Pork Tenderloin with a Coconut Curry Sauce

(Lean pork tenderloin roasted and topped with a homemade curry sauce made with coconut milk, garlic and fresh herbs paired with whole-grain white/red quinoa and roasted zucchini with  broccoli)

Snacks: Cranberry walnut granola/ Fresh fruit cup

Thursday

Lunch: Bang Bang Shrimp Bowl

(Basmati rice, spinach, peppers, onions, summer squash, and edamame beans topped with tender shrimp tossed in my homemade spicy/sweet bang bang sauce)

Dinner: Balsamic Cherry Chicken Thighs

(Lean boneless skinless chicken thighs roasted and topped with a homemade sweet/tangy Balsamic cherry glaze paired with roasted redskin potato chunks and roasted asparagus with sliced almonds)

Snacks: Blueberry banana oat cookies and Fresh fruit cup

Friday

Lunch: Mexican Chicken Broccoli Burrito Bowl

(Ground chicken and turkey chorizo tossed in Mexican inspired rub on top of whole-grain brown rice, kidney beans, black beans, organic corn, spinach, peppers, onions, roasted broccoli, and organic cheddar, and roasted cabbage)

Dinner: Healthy Bites Spaghetti Squash Spaghetti

(Whole-grain spaghetti, roasted spaghetti squash, peppers, onions, garlic, spinach, and organic diced tomatoes topped with a lean ground beef and organic marinara sauce paired with roasted parmesan green beans)

Snacks: Apple larabar energy balls/ Fresh fruit cup