SELECT A MENU

	February 8
	February 15
	February 22
	March 1
	March 8
	March 15
	March 22

Nutrition

WEEK 1 MENU

Breakfast	Lunch	Dinner
Monday	Pick-Up/Delivery
		PACIFIC SALMON CAKES Salmon with breadcrumbs and spices, served with a Dijon tartar sauce, smashed sweet potatoes and fresh garden vegetables.
Tuesday
STRAWBERRY BREAD Flaxseed and walnuts enriched breakfast bread, served with citrus fruit sections and cottage cheese.	FRIED CHICKEN MINI SANDWICHES Sliced chicken breast baked with the flavor of frying, served with wheat buns, ranch dressing and fresh fruit.	TRI-COLORED CHEESE TORTELLINI A blend of cheese wrapped in tri-colored pasta, covered with marinara and served with a medley of vegetables.
Wednesday
EGG 'N CHEESE MUFFIN Egg patty, English muffin and cheddar cheese, served with fruit.	TURKEY WRAP Oven roasted turkey breast and Swiss cheese tucked inside a spinach wrap served with baby carrots, celery and honey mustard.	MEXICAN STYLE MEATLOAF A tasty blend of beef and turkey in a hand-made meatloaf, topped with a blended cheese, served with borracho beans and Yucatan style brown rice.
Thursday	Pick-Up/Delivery
TOASTED GRANOLA Served with strawberry yogurt and fruit.	TAILGATER'S CHILI Chili with pinto beans, onions, ground turkey and spices stewed in a hearty tomato sauce topped with green onions and cheddar cheese, served with a corn bread muffin.	SOUP 'N SHRIMP & SCALLOP Hearty tomato cream vegetable soup, served with a shrimp and scallop salad on a bed of greens with toast points.
Friday
SOUTHWEST EGG BURRITO Made with turkey sausage and sweet peppers, served with pico de gallo and a tropical fruit.	GRILLED CHCKEN CAESAR SALAD A large Caesar salad topped with tender grilled chicken, red onions and parmesan cheese with low fat dressing and flatbread.	SWEET 'N SOUR CHICKEN Seared chicken breast over brown rice, water chestnuts, topped with sweet and sour sauce, served with fresh pineapple.
Saturday
WAFFLE AND BACON Served with a strawberry sauce.	MEATBALL SUB Beef blended with fresh herbs, formed into meatballs, simmered in an Italian tomato sauce, ready to fill a Yankee sub. Served with a white bean ragoût.	HERB BAKED CHICKEN Fillet of baked chicken and creamed spinach, served with a corn grits soufflé.
Sunday
GARDEN OMELETTE Served with sweet peppers and mushrooms, wheat bread and a chicken 'n apple sausage link.	STEAK, PORTOBELLO AND BRIE QUESADILLA Thin sliced grilled sirloin steak, olive oil rubbed portobello mishroom slices with creamy brie cheese inside a toasted flour tortilla. Served with a peach 'n mango salsa and a side of slaw.	SHANGHAI CHICKEN UDON Japanese noodles in a lite soy sauce with chicken, mushrooms, snow peas, peppers and broccoli.
Monday
CRANBERRY NUT MUFFIN Served with Neufchatel chesse, cottage cheese and fruit.	PASTA SAMPLER A combination platter of vegetable and/or cheese stuffed pasta covered with a virgin olive oil and herb sauce, served with a medley of fresh vegetables.