Menu for Jan 30 - Feb 5, Order by Friday, Jan 27th

A. Grilled Flank Steak with Steamed Broccoli Florets,

Roasted Red Pepper and Brown Rice

B. Grilled Chicken Breast with Mozzarella Bruschetta, balsamic glaze and fresh basil pesto

C. Seared Ahi Tuna with Organic Tri-colored Quinoa

and Steamed Asparagus

D. Sautéed Shrimp on Spaghetti Squash, with snow peas, carrots,

cherry tomatoes and mushrooms

E. Ground Turkey Breast with Black Beans and Bell Peppers in coconut milk over basmati rice

F. Grilled Chicken Stuffed Potato Skins, cheddar cheese,

Pico de Gallo, black beans, and sour cream

G. Lemon- Rosemary Chicken Thighs with

Oven Roasted Potatoes and Zucchini Sticks

H. Slow cooked Creamy meatballs and veggies over

cheese tortellini

I. Baked Salmon with Steamed Asparagus and

Roasted Sweet Potatoes

J. Stuffed Pork Tenderloin with Spinach, mushrooms, sundried tomatoes with Roasted Balsamic Brussels Sprouts

K. Spinach Salad topped with Chicken Breast, tomatoes,

olives, onions and feta cheese, red wine vinaigrette

L. Penne Pasta simply tossed with Extra Virgin Olive Oil, Spinach, broccoli, almonds and Organic Smoked Chicken Sausage

CONSUMER ADVISORY

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. ––Section 3-603.11, FDA Food Code