1) Picadillo (Grass-Fed Ground Beef in a Zesty Tomato Sauce), Saffron-Infused Yellow Rice, Broccoli and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger
2) Grilled Chicken Breast with Spinach and Artichoke Dip Topping, Garlic and Parsley Roasted Red-Skin Potatoes, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Grilled Portobello Mushroom with Spinach and Artichoke Dip Topping
3) Thai Shrimp Stir-Fry with Asian Vegetables and Thin Rice Noodles, Tangy Thai Peanut Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu
4) 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 Meatballs
1) Shredded Beef Barbacoa with Diced Onions and Fresh Cilantro, Chipotle Adobo Vinaigrette, White Rice and Black Beans, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Homestyle Plant-Based Meatballs
2) Korean Pulled Pork Bowl with White and Brown Rice Blend, Sautéed Cabbage and Carrot, Stir-Fry Vegetable Blend, Korean BBQ Sauce (GF)
Vegetarian Substitute: Asian Vegetable and Rice Bowl
3) “Thanksgiving Dinner” with Roast Turkey Breast and Side of Gravy, Gluten-Free Corn Bread Stuffing, Steamed Green Beans (GF)
Vegetarian Substitute: Vegetable Pancakes
4) Pesto-Crusted Wild-Caught Pacific Cod with Fresh Lemon Wedges, Garlic Mashed Potatoes, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli with Pesto Sauce
