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Nutrition

WEEK 2 MENU

Breakfast	Lunch	Dinner
Monday	Pick-Up/Delivery
		HONEY DIJON SALMON A baked fillet of Salmon coated with clover honey and whole grain Dijon mustard on a bed of wild rice, served with local grown vegetables.
Tuesday
SCRAMBLED EGGS 'N SAUSAGE Served with cheddar cheese, an all-natural feta and chicken sausage, with whole wheat bread.	ROAST BEEF 'N PROVOLONE ON RYE Slow cooked and thin sliced all natural beef, with rye bread and provolone cheese, served with potato salad.	PASTA AND MARINARA MEAT SAUCE Turkey meat sauce over pasta, served with broccoli.
Wednesday
FLORENTINE FRITTATA An egg, cheese, spinach and potato bake, served with fruit and wheat bread.	CHICKEN SWISS RANCH CLUB A grilled chicken breast, topped with turkey bacon, swiss cheese, served on a fresh baked bun with a side of ranch dressing and fruit.	OVEN FRIED CHICKEN BREAST Boneless chicken breast lightly coated with herbed breadcrumbs, served with fresh garden vegetables and potatoes.
Thursday	Pick-Up/Delivery
CINNAMON BAGEL Served with whipped cream cheese and raisins.	BAKED POTATO SKINS Potato skin, meatless crumbles low-fat cheeses and green onions, served with carrots and/or celery and a side of salsa.	ALBACORE NICOISE SALAD A classic salad, prepared with French beans, red potatoes, cucumbers, tuna, ripe olives and tomatoes seasoned with lemon vinaigrette, served over leaves of romaine lettuce with flat bread.
Friday
BREAKFAST CLUB A breakfast sandwich made with whole-wheat pancakes, eggs, cheese, berry sauce, and turkey bacon, served with vanilla yogurt.	STUFFED PORTABELLA CAP A portabella mushroom cap stuffed with a savory bread pudding made with garden vegetables, served with a salad of green beans and walnuts.	BRAISED CHICKEN A breast of chicken, braised with bacon over wilted spinach with caramelized onions, served with a side of roasted apple orzo.
Saturday
MAPLE WALNUT OATMEAL Hearty oatmeal topped with walnuts, served with Cottage Cheese.	MANGO CHUTNEY PANNI Grilled chicken breast, glazed with an Indian Major Grey’s chutney, served between grilled whole grain flat-bread with a green bean salad.	THAI BEEF NOODLES Tender sliced beef and bell peppers over noodles tossed in a mild chili peanut sauce, served with edamame soy beans.
Sunday
SOUTHERN OMELETTE BREAKFAST Cholesterol free omelette with a cheese sauce, served with all-natural turkey maple sausage, bread and fruit.	CHICKEN 'N SPINACH QUESADILLA Seasoned chicken breast strips, fresh spinach and two cheeses folded into a flour tortilla, served with sour cream and cilantro pinto beans.	MOCK CHICKEN FRIED RICE A healthy version of the classic fried rice, flash cooked with vegetables and topped with diced chicken.
Monday
CARROT AND NUT MUFFIN A fresh carrot muffin, served with fruit and yogurt.	THREE CHEESE QUICHE Swiss, cheddar, mozzarella cheese quiche, served with a marinated broccoli salad and a roll.