1) Italian Grilled Chicken Breast with Tomato-Herb Butter, Roasted Potato Wedges, Sauteed Spinach (GF)
Vegetarian Substitute: Grilled Portobello Mushrooms
2) Ground Turkey Swedish Meatballs with Mushrooms in Light Sour Cream Sauce over Fettucine Noodles, Roasted Broccoli Florets
Vegetarian Substitute: Homestyle Plant-Based “Meat”balls
3) Hawaiian Grilled Chicken Breast, Yellow Rice, Steamed Vegetable Medley, Fresh Pineapple Salsa (GF)
Vegetarian Substitute: Black Bean Burger
4) Slow-Roasted Shredded Pork with Rosemary, Maple and Mustard Sauce, Roasted Green Beans, Mashed Sweet Potatoes (GF)
Vegetarian Substitute: Vegetable Pancakes
1) Garlic-Lime Grilled Chicken Breast with Chimichurri Drizzle, Slow-Cooked Black Beans and White Rice, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes
2) “Philly Cheesesteak” and Red-Skin Potato Bowl with Grass-fed Ground Beef, Diced Green Peppers and Onions, Mushrooms and Roasted Red Pepper Strips, Shredded Mozzarella and Provolone Cheese (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”ball
3) Grilled Shrimp and Penne Pasta, Creamy Alfredo Sauce, Sauteed Mushrooms, Chopped Asparagus, and Sliced Carrots
Vegetarian Substitute: Penne Pasta in Creamy Alfredo Sauce, Sauteed Mushrooms, Chopped Asparagus and Sliced Carrots
4) Skinny Chicken Pot Pie with Sautéed Carrot, Onion, Peas and Celery in Savory Cream Sauce, Garlic-Mashed Potatoes (GF)
Vegetarian Substitute: Grilled Portobello Mushroom