1) Loaded Chicken Breast topped with Turkey Bacon, Cheddar Cheese, Diced Green Onion, and Honey-Mustard Drizzle, Mashed Sweet Potatoes, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes
2) Shrimp “Unfried” Rice with Green Peas, Diced Carrots and Onion, Sauteed Napa Cabbage in Sesame-Soy Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu
3) Picadillo (Grass-Fed Ground Beef in a Zesty Tomato Sauce), Saffron-Infused Yellow Rice, Broccoli and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger
4) Turkey Breast Alfredo over Gluten-Free Spaghetti, Sliced Carrots, Sauteed Mushrooms and Broccoli Florets in Light Cream Sauce (GF)
Vegetarian Substitute: Grilled Portobello Mushroom and Vegetable Alfredo over Gluten-Free Spaghetti in Light Cream Sauce
1) Chicken Picatta with Capers and Artichokes in Lemon-White Wine Sauce, Fresh Wilted Spinach, Garlic Mashed Potatoes (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli with Capers and Artichokes in Lemon-White Wine Sauce
2) Grilled Greek Chicken Breast, Rice and Grain Pilaf, Tzatziki Sauce, Roasted Vegetable Blend (GF)
Vegetarian Substitute: Grilled Portobella Mushrooms
3) Garlic and Herb-Crusted Pork Tenderloin with Dijon Marsala Sauce, Mashed Sweet Potatoes, Fresh Green Beans with Toasted Slivered Almonds (GF)
Vegetarian Substitute: Vegetable Pancakes
4) Thai Turkey Meatballs in Coconut Curry Sauce, Jasmine Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Homestyle Plant-Based Meatball
