Healthy Mix:
Breakfast – Crusted Quiche Made with Mushrooms, Tomatoes and Low Fat Mozzarella Cheese Served with a Berry Compote Topped with Oats
Lunch – Tailgaters Turkey Chili Topped with Low Fat Cheddar Cheese and Diced Onions. Fresh Baked Skillet Jalapeno Cornbread
Dinner – Beef Short Ribs Braised with Red Wine, Fresh Garlic & Thyme, Celery, Onions and Carrots Served Over Parmesan Polenta with Chef’s Choice Vegetable Blend on the Side
Paleo:
Breakfast – Grilled Pork Chop with a Cranberry Acorn Squash Hash and Fresh Fruit on the Side
Dinner – Balsamic Chicken Drumsticks Served with Brussels Sprouts Flavored with Bacon. Broccoli Greens and Rutabaga on the Side
Low Carb:
Lunch – Chicken Carbonara Made with Bacon, Parmesan Cheese and Green Peas Served Over Spaghetti Squash. Red Pepper, Spinach and Tomato Saute on the Side
Dinner – BBQ Pulled Pork Served with Brunswick Stew Made with Lima Beans, Corn, Apple Cider Vinegar, Tomatoes, Garlic and Onions
Vegetarian:
Breakfast – Quinoa & Apple Breakfast Bowl Made with Coconut Milk and Topped with Dried Cherries and Pecans and a Veggie Sausage Link and Hard Boiled Egg on the Side
Lunch – Sweet Potato Chick Pea Burger on a Sandwich Round Topped with Arugula & Tahini Yogurt Served With Marinated Spring Vegetables
Dinner – Cheese, Broccoli, White Bean and Rice Casserole Topped with Almonds and a Garlic Biscuit on the Side