Week of February 24th - March 1st, Order by Feb 21st

Grilled Flank Steak with Steamed Broccoli Florets,

Mushrooms and Roasted Red Peppers

Chicken Quinoa Salad, with our Italian blend of vegetables, dried cranberries and a Citrus Orange Dressing

Ground Turkey served with Brown Rice, Carrots, Cauliflower, Broccoli, zucchini and green beans

Sautéed Shrimp and Veggie Skewers served over Basmati Rice

Italian Style Beef Meatballs served over Tri-colored Rotini, with our tasty marinara sauce

Roasted Turkey Breast with Roasted Sweet Potatoes and

Steamed Broccoli

Baked Chicken Breast with a cold Veggie and Lentil salad

Chicken Caesar Wrap – Romaine lettuce, chicken breast, croutons, Caesar’s dressing wrapped in a Spinach Herb tortilla

Baked Salmon with Steamed Broccoli and a mixture of

Peas, Carrots Corn and Basmati Rice

Chicken Breast, served over Tri-Color Rotini with our

homemade Pesto Sauce

Roasted Chicken Thighs with Plantains, Carrots and Peas

Casserole of Tri-colored Quinoa, Black Beans cooked in

Coconut Milk, topped with Roasted Tofu