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
FLANK STEAK CHIMICHURRI AND YELLOW BROWN RICE, SERVED WITH RED BELL PEPPER, ONION AND KALE STIR-FRY
FRIDAY
ZOODLES PORK BOLOGNESE 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
TENDERLOIN PORK IN AN ORANGE-GINGER SAUCE, SERVED WITH GREEN BROWN RICE AND AN ORIENTAL CABBAGE AND CARROT STIR-FRY
WEDNESDAY
GRILLED CHICKEN IN A GARLIC & PARSLEY REDUCTION SERVED WITH BARLEY MUSHROOM RISOTTO AND BROCCOLINIS
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