1) Thai Shrimp Stir-Fry with Asian Vegetables and Thin Rice Noodles, Tangy Thai Peanut Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu
2) French Onion Chicken Breast, Sauteed Mushrooms, Caramelized Onions, Thyme Gravy and Swiss Cheese over Roasted Red-Skin Potatoes, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli with Mushrooms, Onions and Thyme Gravy
3) Southwestern Chicken Breast with Salsa Verde and Queso Fresco, Mexican Rice with Diced Onion, Tomato, Green Chiles, Summer Squash and Sweet Corn (GF)
Vegetarian Substitute: Vegetable Pancakes
4) Picadillo (Grass-Fed Ground Beef in a Zesty Tomato Sauce), Saffron-Infused Yellow Rice, Broccoli and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger
1) Shredded Beef Barbacoa with Diced Onions and Fresh Cilantro, Chipotle Adobo Vinaigrette, White Rice and Black Beans, Roasted Cauliflower Florets (GF)
Vegetarian Substitute: Homestyle Vegetable “Meat”balls
2) Grilled Salmon Filet with Honey-Mustard Dill Cream Sauce, Roasted Red-Skin Potatoes, Steamed Broccoli Florets with Minced Garlic (GF)
Vegetarian Substitute: Sauteed Diced Tofu
3) Chicken Tikka Masala (Lightly-Spiced Curry, Tomato and Yogurt Sauce) Basmati Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Vegetarian “Meat”balls
4) Grilled Chicken Breast with Spinach and Artichoke Dip Topping, Garlic Mashed Potatoes, Steamed Green Beans (GF)
Vegetarian Substitute: Grilled Portobello Mushroom with Spinach and Artichoke Dip Topping
