1) Italian Grilled Chicken Breast with Tomato-Herb Butter, Garlic Mashed Potatoes, Roasted Eggplant with Minced Garlic and Olive Oil (GF)
Vegetarian Substitute: Grilled Portobello Mushroom
2) Wild-Caught Alaskan Salmon with Olives, Capers and Diced Tomatoes in White Wine Sauce over Gluten-Free Spaghetti, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Sauteed Diced Tofu
3) Slow-Roasted Shredded Pork with Rosemary, Maple and Mustard Sauce, Steamed Green Beans, Mashed Sweet Potatoes (GF)
Vegetarian Substitute: Vegetable Pancakes
4) Deconstructed Stuffed Pepper Bowl with Grassfed Ground Beef, Onions and Green Peppers in Savory Tomato Sauce, Roasted Red Pepper Strips, White Rice, Steamed Cauliflower Florets (GF)
Vegetarian Substitute: Italian Plant-Based Meatballs
1) “Philly Cheesesteak” and Red-Skin Potato Bowl with Grass-fed Ground Beef, Diced Green Peppers and Onions, Mushrooms and Roasted Red Pepper Strips, Shredded Mozzarella and Provolone Cheese (GF)
Vegetarian Substitute: Italian Plant-Based Meatball
2) Grilled Rosemary Chicken Breast and Fresh Vegetable Primavera over Gluten-Free Spaghetti, Grated Parmesan Cheese (GF)
Vegetarian Substitute: Grilled Portobello Mushroom/Extra Vegetables
3) Honey-Siracha-Lime Shrimp, Jasmine Rice and Wok-Fired Stir-Fry Vegetables (GF)
Vegetarian Substitute: Sauteed Diced Tofu
4) Skinny Chicken Pot Pie with Sautéed Carrot, Onion, Peas and Celery in Savory Cream Sauce, Garlic-Mashed Potatoes (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli with Vegetables and Cream Sauce
