April 2017 Weekly Menu
April 3-7, 2017
A.) Lean Ground Turkey Sloppy Joe
Ground Turkey in our sloppy joe sauce. Served with chopped baked potatoes and green beans.
B.) Stuffed Oregano Sundried Tomato Chicken
Juicy chicken stuffed with fresh sundried tomatoes and provolone cheese. Served with parmesan couscous and grilled carrots.
C.) Chicken Baked Potato Soup
Gluten free and super low dairy free dish. Chopped chicken and potatoes, diced celery and onions, and garnished with minced turkey bacon.
D.) Grilled Cod
Served with sweet potatoes and broccoli.
E.) Creole Green Bean Salad
Seared cooked green beans and cabbage slaw, topped with carrots and crunchers, and seasoned with our creole spices. Comes with our creole dressing.
F.) Mesquite Flank Steak
Served with brown rice and sauteed brussel sprouts.
G.) Bourbon Chicken
Served with vegetable Asian lomein (Asian noodle).
April 10-14, 2017
A.) Chicken and Waffles
Gluten and dairy free! You won't even notice the difference. Less than 450 calories. Served with quinoa corn medley salad.
B.) Chimichurri Steak
Lean seasoned steak with our chimichurri sauce. Served with couscous and potato veggie medley (celery and carrots).
C.) Turkey Breast Boston Salad with toasted almonds
Served with our Boston Market dressing.
D.) Shrimp Scampi Pasta
Angel hair pasta with our lemon butter shrimp. Served with grilled zucchini squash.
E.) Ground Turkey Meatloaf
Ground turkey meat with diced bell peppers, onions, and garlic. Served with sweet mashed potatoes and mixed seasoned veggies.
F.) Kung Pao Chicken
Mildly spicy. Chopped chicken, bell peppers, carrots and zucchini. Served with brown rice and peanuts.
G.) Ancho Lime Chicken Rice Bowls
Sister bowl to our Chipotle Burrito Bowl. Chicken marinated and cooked in our ancho (Mexican pepper/mildly spicy) sauce. Has white corn, black beans, cilantro lime rice, grilled bell peppers, and pico de gallo. Topped with our non fat sour cream sauce.