First Option
MONDAY
MANDARIN CHICKEN AND BARLEY SALAD SERVED WITH MIXED GREENS, ALMONDS, CHERRY TOMATO AND ORANGE DRESSING
TUESDAY
TUNA PATTIES WITH LEMON-DILL GREEK YOGURT SAUCE SERVED WITH SWEET POTATO FRIES AND GARLIC BROCCOLI
WEDNESDAY
TURKEY BOLOGNESE AND SPAGHETTI SERVED WITH SAUTÉED KALE AND MUSHROOMS
THURSDAY
GARLIC GINGER STICKY BEEF SERVED WITH JASMINE RICE AND STYR FRIED PARSNIP AND YELLOW SQUASH
FRIDAY
CHICKEN FAJITA PEPPER AND ONION SERVED WITH YELLOW RICE, BLACK BEANS AND PICO DE GALLO
Second Option
MONDAY
BEEF TIPS BURGUNDY STYLE SERVED WITH COUSCOUS, GARLIC GREEN BEANS AND CARROTS
TUESDAY
BLACKENED CHICKEN MAC AND CHEESE SERVED WITH FRESH SALAD
WEDNESDAY
BBQ PULLED PORK AND POTATO SALAD SERVED WITH TOMATOES AND BROCCOLI
THURSDAY
THAI TURKEY QUINOA BOWL WITH EDAMAME, PEANUTS, CUCUMBER AND CARROT
FRIDAY
SHRIMP, FISH AND CORN PERUVIAN CEVICHE OVER ARUGULA SERVED WITH TOMATO AND CAMOTE