First Option 

MONDAY

STUFFED PEPPERS WITH SHREDDED CHICKEN IN A CREOLE SAUCE, SERVED WITH QUINOA AND BROCCOLI

TUESDAY

WHITE FISH FILLET WITH CREAMY PESTO SAUCE SERVED WITH MASHED SWEET POTATOES, GREEN BEANS AND SAUTEED ONIONS

WEDNESDAY

TURKEY PICADILLO SERVED WITH ORZO, ZUCCHINI AND ASPARAGUS

THURSDAY

BEEF CHIMICHURRI AND YELLOW BROWN RICE SERVED WITH RED BELL PEPPER, ONION AND KALE STIR-FRY

FRIDAY

PORK BOLOGNESE ZOODLES SERVED WITH SWEET PLANTAIN PUREE AND PARMESAN CHEESE

Second Option

MONDAY

BEEF MINI SLIDERS SERVED WITH CASSAVA, EGGPLANT, TOMATOES AND CILANTRO SAUCE ON THE SIDE

TUESDAY

PORK TENDERLOIN IN A ORANGE-GINGER SAUCE, SERVED WITH GREEN BROWN RICE AND ORIENTAL CABBAGE AND CARROT STIR-FRY

WEDNESDAY

GRILLED CHICKEN IN A GARLIC & PARSLEY REDUCTION SERVED WITH BARLEY MUSHROOM RISOTTO AND BROCCOLINI

THURSDAY

SHRIMP SCAMPI SERVED WITH POMODORO CHICKPEAS ROTTINI, CHERRY TOMATOES, ARTICHOKE, AND GREEN BEANS

FRIDAY

TURKEY MOZZARELLA BURGER WITH LETTUCE, TOMATO AND GRILLED ONION, SERVED WITH POTATO FRIES AND ENELDO SAUCE ON THE SIDE