• Breakfast Crepes Made with Turkey Canadian Bacon, Cheddar Cheese, Eggs & Fresh Thyme. Served with Hollandaise Sauce and Fresh Fruit on the Side.
• Dark Chocolate Chip Peanut Butter Protein Bar Made with Oats, Walnuts, Dates, Peanut Butter and Maple Syrup. Served with Fruit on the Bottom Yogurt and Chicken Sausage Link.

• Smoked Turkey Breast and Swiss Cheese on a Croissant with a Cranberry Aioli, Lettuce and Onion on the Side. Served with Butternut Squash Bisque.
• BBQ Chicken Flat Bread Pizza Topped with Red Onions and Low Fat Mozzarella Cheese. Served with a Black Bean Soup Made with Garlic and Cilantro.
• Arroz Con Pollo Made with Lean Chicken, Yellow Rice, Tomatoes, Green Olives and Peas. Served with Pinto Beans and Grilled Plantains.
• Black Bean and Low Fat Cheese Enchiladas Made with Fire Roasted Corn, Onions and a Lite Red Sauce. Served with Spanish Brown Rice and Low Fat Sour Cream.

• Country Baked Steak Fritter Served with Country Style White Gravy. Baked Sweet Potato & Green Beans on the Side.
• Southwestern Turkey Crepes with a Tomato, Mushroom, Cilantro and Pepper Filling Topped with Pepper Jack Cheese. Served Over Grilled Bell Peppers. Roasted Vegetable Medley on the Side.
• Braised Beef Marsala Served Over a Parmesan and Mushroom Risotto. Cannellini Beans and Fresh Steamed Kale on the Side.

Paleo:

• Sundried Tomato, Chive, & Spinach Frittata Served with Turkey Sausage Link & Fresh Fruit on the Side.

• Thai Curry Shrimp Made with Coconut Milk Served Over a Broccoli Vegetable Mix of Red Peppers, Onions, Garlic and Mushrooms. Kimchi Slaw Made with Cabbage, Carrots, Apple Cider Vinegar, Red Onions, Crushed Red Pepper and Ginger on the Side.
• Mojo Pork Stew Made with Sweet Potato and Yucca. Zesty Mixed Green Salad of Mixed Greens, Cilantro, Olives & Red Onion and Apple Cider Vinaigrette Dressing on the Side.

• Turkey Marsala Topped with a Marsala Wine and Mushroom Sauce. Served with a Sweet Potato Casserole Seasoned with Garlic. Roasted Asparagus on the Side.
• Mushroom Stuffed Chicken Breast with Caramelized Leek and Butternut Squash Hash with Broccoli & Carrots on the Side.
• Cuban Sandwich Bowl Made with Roasted Pork Loin, Diced Pork Ham, Cabbage, Carrots and Plantains. Served with a Mustard Vinaigrette and Chili Spiced Sweet Potatoes.

• Creole Salmon with a Mushroom, Onion & Pepper Saute and Creole Mustard Sauce. Served with Roasted Cauliflower on the Side.
• Barbecue Turkey Meatballs Served with a Lite Amish Style Cole Slaw.
• Chicken and Vegetable Soup Made with Celery, Onions, Carrot, Zucchini, Mushrooms and Tomatoes. Served with a Chicken Waldorf Salad Made with Pecans.

• Cajun Rubbed Turkey Breast with a Sweet Potato Souffle, Green Beans and Cranberry Relish on the Side.
• Stuffed Pork Tenderloin Made with Golden Raisins, Dried Apricots and Cranberries Glazed with Honey Mustard. Served with Roasted Butternut Squash and Snow Peas.
• Sofrito Chicken Stew Made with Peppers, Garlic, Onions, Tomatoes and Lemon Juice. Served with Roasted Ancho Squash on the Side.

Vegetarian:

• Dark Chocolate Chip Peanut Butter Protein Bar Made with Oats, Walnuts, Dates, Peanut Butter and Maple Syrup. Served with Fruit on the Bottom Yogurt and Vegetarian Sausage Patty.
• Crust-less Quiche Made with Blended Eggs, Low Fat Swiss and Cheddar Cheese. Served with Sweet Potato Hash, Veggie Link and Fresh Fruit.

• Kale & Caramelized Onion Crusted Quiche with Italian Wedding Soup on the Side.
• Tuscan Chickpea Soup Made with Tomatoes, Celery, Rosemary, Garlic, Onion, Red Wine and Parmesan Cheese with a Whole Wheat Roll and Butter on the Side.
• Stuffed Bell Peppers with Brown Rice, Carrots, Garbanzo Beans, Fresh Mint and Onions Topped with a Hearty Tomato Sauce. Mediterranean Cous Cous with Feta Cheese on the Side.

• Veggie Sausage and Goat Cheese Tamales with Green Chilies Served with Pinto Beans, Brown Rice and Mexican Veggie Blend. Low Fat Sour Cream on the Side.