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  • From Oct 19th to 23th

First Option

MONDAY

SHREDDED CHICKEN PARMIGIANA SERVED WITH WHOLE WHEAT SPAGHETTI, BROCCOLI, AND YELLOW SQUASH

TUESDAY

MEDITERRANEAN SHRIMP SALAD WITH MIXED GREENS, CHICKPEAS, TOMATO, CUCUMBER, FETA CHEESE AND CILANTRO YOGURT DRESSING

WEDNESDAY

KOREAN TURKEY BIBIMBAP WITH BROWN RICE, MUSHROOMS, CARROTS, EGG, SPINACH, AND ORIENTAL DRESSING ON THE SIDE

THURSDAY

BEEF SLIDERS WITH CHIMICHURRI, SERVED WITH WARM SPICES QUINOA, EGGPLANT AND KALE

FRIDAY

CREAMY LIME PORK TENDERLOIN SERVED WITH MASHED RED POTATO, ROASTED CHAYOTE AND ZUCCHINI
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Second Option

MONDAY

TURKEY PICADILLO BOWL SERVED WITH CONGRI, KALE, CARROTS AND RED PEPPER

TUESDAY

PORK MEDALLIONS IN A LEMONY TAHINI SAUCE SERVED WITH ROSEMARY ROASTED RED POTATO AND STIR FRY CAULIFLOWER AND BUTTERNUT

WEDNESDAY

CHICKEN MARSALA WITH MUSHROOMS, SERVED WITH SESAME JASMINE RICE AND A SIDE OF BEETS AND GREEN BEANS

THURSDAY

THAI SALMON IN BASIL AND ROCKET COCONUT BROTH SERVED OVER SWEET POTATO NOODLES WITH SNOWPEAS AND CHERRY TOMATOES

FRIDAY

MEXICAN BEEF SERVED WITH CORN YELLOW RICE, REFRIED BEANS, GRILLED PEPPER & ONION, PICO DE GALLO, AND YOGURT “SOUR CREAM” ON THE SIDE
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