1) Southwestern Chicken Breast with Salsa Verde and Queso Fresco, Mexican Rice with Diced Onion, Tomato, Green Chiles, Zucchini and Sweet Corn (GF)
Vegetarian Substitute: Grilled Portobello Mushroom
2) Garlic-Lime Shrimp with Mango, Red Onion and Lime Relish, Coconut Rice, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Sauteed Diced Tofu
3) Grilled Chicken Breast with Portobello Mushrooms in Marsala Wine Reduction, Garlic Mashed Potatoes, Roasted Broccoli Florets (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli in Marsala Wine Reduction
4) Pasta a la Bolognese with Italian Vegetables and Grass-fed Ground Beef in Rich Tomato Sauce over Spaghetti, Sautéed Fresh Spinach, Parmesan Cheese Topping
Vegetarian Substitute: Vegetable Marinara with Plant-Based “Meat”Balls
1) Chicken Tikka Masala (Lightly-Spiced Curry, Tomato and Yogurt Sauce) Basmati Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli
2) “Philly Cheesesteak” and Red-Skin Potato Bowl with Grass-fed Ground Beef, Diced Green Peppers and Onions, Mushrooms and Roasted Red Peppers, Shredded Mozzarella and Provolone Cheese (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”ball
3) Wild-Caught Alaskan Salmon with Remoulade Sauce, Roasted Sweet Potatoes, Steamed Vegetable Medley
Vegetarian Substitute: Vegetable Pancakes
4) Shredded Pork Burrito Bowl, Rice with Corn, Black Beans and Diced Tomato, Shredded Cheese and Fresh Avocado Aioli (GF)
Vegetarian Substitute: Rice and Vegetable Bowl with Grilled Portobello Mushroom
