First Option
MONDAY
FRENCH ONION PORK CHOPS SERVED WITH CREAMY POLENTA PUREÉ, GRILLED ZUCCHINI AND YELLOW SQUASH
TUESDAY
HONEY-GINGER GLAZED FISH BITES SERVED WITH GREEN QUINOA, TOMATO AND BOKCHOY
WEDNESDAY
CARIBBEAN GROUND TURKEY SERVED WITH COCONUT BROWN RICE SPINACH, MANGO, CARROT AND MINT DRESSING ON THE SIDE
THURSDAY
GRILLED CHICKEN BITES SALAD SERVED WITH BLACKEYE PEAS, ARUGULA, TOMATO, CUCUMBER, EGGS, AND BEET DRESSING
FRIDAY
MONGOLIAN MEATBALLS WITH SCALLIONS SERVED WITH JASMINE RICE AND STEAM MIXED VEGGIES
Second Option
MONDAY
TURKEY PATTIES WITH MUSHROOM SAUCE, SERVED WITH ROSEMARY BAKED SWEET POTATO, BROCCOLI AND BEETS
TUESDAY
MEXICAN CHICKEN QUESADILLAS, SERVED WITH REFRIED BEANS, GRILLED PEPPER AND ONIONS AND GREEN TOMATILLO SAUCE ON THE SIDE
WEDNESDAY
CRANBERRY SAUCE PORK TENDERLOIN BITES SERVED WITH GREEN COUSCOUS, PURPLE CABBAGE AND BALSAMIC BRUSSELS SPROUTS
THURSDAY
YANKEE BEEF POT ROAST SERVED WITH BAKED POTATO AND ROOT VEGETABLES
FRIDAY
GRILLED SALMON SERVED WITH SUNDRIED TOMATO MACARONI SALAD, SAUTÉED YELLOW SQUASH AND ZUCCHINI