MENU posted THURSDAY 9am, CUT-OFF TIME to order is FRIDAY MIDNIGHT


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 

Order by FRIDAY MIDNIGHT for the following week