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 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) 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 Black Bean Burger
1) 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: Plant-Based “Meat” Balls
2) Chicken Tikka Masala (Lightly-Spiced Curry, Tomato and Yogurt Sauce) Basmati Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli
3) 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: Spinach and Cheese Ravioli with Marinara Sauce
4) Wild-Caught Alaskan Salmon with Remoulade Sauce, Roasted Sweet Potatoes, Steamed Vegetable Medley
Vegetarian Substitute: Sauteed Diced Tofu
