1) Chicken Philly and Red-Skin Potato Bowl with Sautéed Green and Red Bell Peppers, Diced Onions and Mushrooms, Shredded Mozzarella and Provolone Cheese (GF)
Vegetarian Substitute: Grilled Portobello Mushrooms
2) Shrimp Scampi in Light Garlic-Butter Sauce over Gluten-Free Spaghetti, Sautéed Mushrooms, Fresh Tomatoes, and Sliced Zucchini (GF)
Vegetarian Spinach and Cheese Ravioli with Scampi Butter Sauce
3) Grassfed Ground Beef Taco Bowl with Fiesta Rice and Black Beans, Avocado Aioli, Shredded Cheese and Tortilla Strips (GF)
Vegetarian Substitute: Plant-Based “Meat”balls
4) Santa Fe-Style Ground Turkey Meatloaf, Green Chile Mashed Potatoes, Roasted Broccoli Florets with Crumbled Queso Fresco (GF)
Vegetarian Substitute: Black Bean Burger with Enchilada Sauce and Queso Fresco Topping
1) Chopped BBQ Chicken Bowl with Roasted Sweet Potatoes and Thin-Sliced Red Onions, Sweet Corn, Dill Pickle Slices, Low-Carb BBQ Sauce (GF)
Vegetarian Substitute: Vegetable Pancakes
2) Grassfed Ground Beef and Broccoli over White Rice, Shredded Carrots, Sliced Mushrooms, Green Onions, Garlic and Ginger Brown Sauce (GF)
Vegetarian Substitute: Vegetarian “Meat”balls
3) Grilled Chicken Breast with Portobello Mushrooms in Marsala Wine Reduction, Garlic Red-Skin Mashed Potatoes, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli with Marsala Wine Reduction
4) Pesto-Crusted Wild-Caught Pacific Salmon, Spaghetti with Minced Garlic and Olive Oil, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli with Pesto Sauce
