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Fresh 'n Fit Cuisine

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Single Meals

Here, you'll choose your individual meals for the first half and the second half of the week; you'll choose meals and quantities for Monday dinner through Thursday lunch, adding each to your cart. Then select the tab for the second half of the week to make your selections for Thursday dinner through the following Monday lunch. You can choose from any menu, and order as many individual meals as you'd like.


  • Filters

    • Contains Beef

    • Contains Seafood

    • Gluten-Free

    • Paleo

    • 30-Day Cleanse

    • Three Cheese Quiche Made with Low Fat Swiss, Cheddar and Ricotta Cheese. Served with Creamy Grits and Spiced Apples.

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    • Zucchini, Mushroom & Roasted Red Pepper Frittata Topped with Cheddar Cheese. Served with Cheesy Hash Browns and All Natural Turkey Sausage Link on the Side.

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    • Cinnamon Cream Cheese Blintz Served with a Blackberry Compote and Turkey Sausage Link.

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    • Three Cheese Quiche Made with Low Fat Swiss, Cheddar and Ricotta Cheeses. Served with Creamy Grits and Spiced Apples.

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    • Cinnamon Cream Cheese Blintz Served with a Blackberry Compote and Veggie Sausage Patty.

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    • Zucchini, Mushroom & Pepper Frittata Served with Cheesy Hash Browns. Veggie Sausage Link on the Side.

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    • Berry Crumble Made with Oats, Raspberries, Blueberries, Strawberries, Walnuts, Pecans, Cinnamon and Nutmeg. Served with Low Fat Cottage Cheese.

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    • Chive & Egg Stuffed Roma Tomato Served with Turkey Ham and Sweet Potato Hash Made with Peppers & Onions on the Side.

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    • Baja Breakfast Frittata Made with Ground Beef, Green Chiles, Jalapeno Peppers and Tomatoes. Fresh Pico de Gallo and Fruit on the Side.

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    • Berry Crumble Made with Raspberries, Blueberries, Strawberries, Pecans and Walnuts. Served with Ham and Hard Boiled Eggs.

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    • Baja Breakfast Frittata Made with Ground Beef, Green Chiles, Jalapeno Peppers and Tomatoes. Fresh Pico de Gallo and Fruit on the Side.

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    • Chive & Egg Stuffed Roma Tomato Served with Turkey Ham and Sweet Potato Hash Made with Peppers & Onions on the Side.

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    • Grilled Chicken Panini with Arugula Pesto, Roasted Red Peppers, Spinach, Red Onions and Feta Cheese. Served with a Black Eyed Pea Salad with Feta Cheese and Peppers.

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    • Beef Tacos with Whole Wheat Tortillas, Low Fat Cheddar Cheese and a House Made Pico de Gallo Sauce. Served with Low Fat Refried Beans and Lite Sour Cream.

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    • Cajun Baked Wild Caught Cod Served with Housemade Cole Slaw Made with Shredded Cabbage, Carrots, Mayonnaise and Pickled Relish. Roasted New Potatoes Seasoned with Thyme and Paprika on the Side.

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    • Chimichangas with Edamame & Black Beans and Low Fat Cheddar Cheese. Santa Fe Pilaf Made with Quinoa, Bulgur Wheat, Black Beans and Garlic. Low Fat Sour Cream on the Side.

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    • California Grilled Panini Made with a Walnut Basil Pesto, Red Peppers, Spinach, Zucchini, Artichokes, Kalamata Olives and Feta Cheese. Served with an Italian Herb Chickpea Salad.

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    • Quinoa Bowl Made with Kale, Carrots, Peppers, Ginger and Edamame Topped with Tofu and a Lite Teriyaki Sauce. Pita Bread on the Side.

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    • Blackened Grouper Served with a Low Fat Creamy Cole Slaw and a House Made Shiitake Mushroom Salsa Made with Red Bell Peppers and Green Onions.

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    • Caribbean Coconut Chicken Served with a House Made Mango Sauce. Jerk Spiced Coconut Cauliflower and Cilantro Black Beans on the Side.

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    • Chicken Waldorf Salad Made with Diced Springer Mt. Farms Chicken, Mayo, Romaine Lettuce, Apples, Blue Cheese, Dried Cranberries and Walnuts Served with an Apple Cider Vinaigrette on the Side.

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    • Grassfed Chili Rubbed Steak Served with Sauteed Garlic, Mushrooms and Spinach. Plantain Mash Flavored with Paleo Bacon on the Side.

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    • Cilantro Lime and Coconut Crusted Chicken Topped with a Mango Coulis. Served with a Sweet Potato, Red Pepper and Plantain Hash.

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    • Blackened Grouper Served with a Creamy Cole Slaw and a House Made Shiitake Mushroom Salsa Made with Red Bell Peppers and Green Onions.

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    • Chicken Parmesan Served Over Whole Wheat Spaghetti with a House Made Marinara. Served with Roasted Italian Vegetables.

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    • BBQ Beef Short Ribs Served with Squash Casserole and a Baked Sweet Potato with Cinnamon Butter.

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    • Roasted Turkey Breast Served Over Whipped Yukon Gold Potatoes Topped with Herbed Gravy. Steamed Broccoli on the Side.

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    • Indian Dahl Made with Stewed Lentils, Fresh Ginger, Onions, Carrots, Jalapenos, Coconut Milk, Peppers and Peas. Garnished with Cashews. Served with Basmati Rice and Garlic Naan.

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    • Meatless Meatloaf Made with Veggie Crumbles, Eggs, Bread Crumbs, Brown Rice, Celery, Onions and Garlic. Served with a Baked Sweet Potato and Creamed Corn.

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    • Boca Veggie Patty Topped with a House Made Marinara Sauce and Parmesan Cheese. Served Over Spaghetti Noodles. Roasted Italian Vegetables on the Side.

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    • Citrus and Rosemary Braised Springer Mountain Farms Chicken Thighs Made with Garlic and Lemons Served with a Vegetable Medley of Green Beans, Carrots and Mushrooms.

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    • Korean BBQ Beef Short Ribs Topped with a Ginger Sauce and Served Over a Veggie Blend of Napa Cabbage, Bok Choy, Carrots, Broccoli and Snow Peas.

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    • Mango Habanero Pork Made with Habanero Peppers, Garlic, Onions, Ancho Seasoning and Apple Cider Vinegar with Pickled Red Onions. Served with Santa Fe Cauliflower & Carrot Mash and Fajita Vegetables of Peppers, Onions & Mushrooms on the Side.

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    • Mango Habanero Pork Made with Habanero Peppers, Garlic, Onions, Ancho Seasoning and Apple Cider Vinegar with Pickled Red Onions. Served with Santa Fe Cauliflower & Carrot Mash and Fajita Vegetables of Peppers, Onions & Mushrooms on the Side.

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    • Citrus and Rosemary Braised Chicken Thighs Made with Garlic and Lemons Served with a Vegetable Medley of Green Beans, Carrots and Mushrooms.

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    • Korean BBQ Beef Short Ribs Topped with a Ginger Sauce Made with Sesame Oil, Coconut and Tomato Puree Served Over a Veggie Blend of Napa Cabbage, Bok Choy, Carrots, Broccoli and Snow Peas.

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    • House Made Teriyaki Marinated Chicken Thighs Served Over a Medley of Asparagus, Red Cabbage & Mushrooms Topped with Toasted Almonds.

    • Shrimp Curry Made with Coconut Milk, Butter, Lime and Cilantro Served Over Spaghetti Squash and Spinach.

    • Herb Crusted Petite Tenderloin Served with Asparagus Spears and a Tarragon Bernaise Sauce.

    • Country (Oven) Fried Bison Made with Ground Bison, Eggs, Almond Flour and Parsley. Served with White Gravy Seasoned with Garlic, Pepper and Thyme over Cheddar Cauliflower Mash.

    • Mustard & Tarragon Chicken Breast Made with Cream and Lemon. Served with Mushrooms and Asparagus Lightly Seasoned with Butter.

    • Basil Pesto Chicken Salad Made with Diced Chicken, Fire Roasted Red Peppers, Onions, Low Fat Mayonnaise and Cherry Tomatoes Topped with Pine Nuts. Served with Kale, Radishes and Julienned Red Onions.

    • BBQ Pork Chop Made with Tomatoes, Garlic, Onions and Paprika Served over Green Beans Topped with Bacon & Pecans.

    • Turkey Swedish Meatballs Made with Egg and Parsley Topped with a Cream Cheese Sauce Served over Cauliflower Mash and Green Beans Seasoned with Butter.

    • Turkey Burger with Mushrooms, Onions and Swiss Cheese Served over Spinach and Kale with Dijon Mayonnaise.

    • New

      Lemon Pepper Trout Served over Sauteed Spinach with a Lemon Butter Cream Sauce Made with Garlic and Almonds.

    • Creole Tilapia with Roasted Red Peppers and Onions

    • Herb Crusted Sirloin with Seasoned Broccoli

    • Creole Chicken Breast with Green Beans

    • Turkey Meatballs with Spinach and Tomatoes

    • Marinara Chicken with Zucchini

    • Lemon & Cilantro Shrimp with Cabbage

    • Ginger Baked Chicken Breast with Roasted Radishes

    • Herb Beef Medallions with Asparagus

    • Rosemary Cod with Garlic Lemon Swiss Chard

    • Garlic Chicken with Braised Celery

  • Filters

    • Contains Beef

    • Contains Seafood

    • Gluten-Free

    • Paleo

    • 30-Day Cleanse

    • Lemon Poppy Seed Bread Served with Butter, Chicken Sausage Link, Cottage Cheese and Fruit on the Side.

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    • Bagel Breakfast Sandwich Made with Turkey Canadian Bacon, Egg Whites and Low Fat Swiss Cheese. Fruit on the Side.

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    • Breakfast Burrito Made with Egg Whites, Cheddar Cheese, Black Beans and Chicken Sausage. Served with Seasoned Red Potatoes and Pico de Gallo.

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    • Yogurt Parfait Made with Greek Yogurt, Almonds, Coconut, Oats, Chocolate Chips and Strawberries. Chicken Apple Sausage Link on the Side.

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    • Lemon Poppy Seed Bread Served with Low Fat Cottage Cheese, Fruit and a Veggie Sausage Patty.

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    • Breakfast Burrito Made with Egg Whites, Cheddar Cheese, Black Beans and Veggie Sausage. Served with Home Fries and Garden Salsa.

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    • Yogurt Parfait Made with Greek Yogurt, Almonds, Coconut, Oats, Chocolate Chips and Strawberries. Veggie Sausage Patty on the Side.

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    • Veggie Sausage, Egg and Cheese Bagel Sandwich Served with Fruit on the Side.

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    • Yogurt Parfait Made with Greek Yogurt, Almonds, Coconut, Oats, Chocolate Chips and Strawberries. Chicken Apple Sausage on the Side.

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    • Zucchini Birds Nests Made with Zucchini Noodles, Ancho Baked Egg and Cheddar Cheese. Served with Bacon and Fresh Fruit on the Side.

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    • Pork Sausage Patties Served with Hard Boiled Egg and Spiced Peaches Flavored with Cinnamon and Nutmeg.

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    • Fine Herb Baked Eggs with Paleo Bacon and Sweet Potato Latkes.

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    • Fine Herb Baked Eggs with Paleo Bacon and Sweet Potato Latkes.

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    • Turkey Chorizo with Sweet Potato Hash Made with Ground Turkey, Green & Red Bell Peppers, Onions and Garlic. Served with Fresh Fruit on the Side.

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    • Pork Sausage Patties Made with Sage, Leeks and Onions. Hard Boiled Egg & Spiced Peaches Flavored with Cinnamon and Nutmeg.

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    • Almond & Pumpkin Porridge made with Chia Seeds and Cinnamon Served with Hard Boiled Egg and House Made All Natural Turkey Sausage.

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    • Turkey Sloppy Joe Sliders on Whole Wheat Rolls. Served with Molasses Baked Beans Seasoned with Onions & Bell Peppers. Amish Style Cole Slaw on the Side.

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    • Baked Buffalo Chicken Tender Wrap Made with Pepper Jack Cheese, Grilled Onions & Peppers Served with a Low Fat Blue Cheese & Chive Dipping Sauce. Roasted Sweet Potato Wedges on the Side.

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    • Baked Ziti with Springer Mountain Chicken in a Savory Tomato Sauce with Asparagus, Yellow Squash, Zucchini, and Parmesan Cheese. Italian Vegetable Blend on the Side.

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    • Black Bean Burger on a Whole Wheat Bun with Fresh Cilantro Lime Sauce Made with Greek Yogurt and Pepperjack Cheese. Topped with Lettuce and Onion. Served with Lite Sour Cream Potato Salad.

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    • Sloppy Joe Sliders Made with Veggie Sausage Crumbles on Whole Wheat Rolls. Served with Molasses Baked Beans Seasoned with Onions & Bell Peppers. Amish Style Cole Slaw on the Side.

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    • Caramelized Onion, Balsamic and Arugula Flat Bread Pizza with Pine Nuts, Fontina and Asiago Cheeses. Fresh Caprese Salad on the Side.

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    • Black Bean Burger on a Whole Wheat Bun with Fresh Cilantro Lime Sauce Made with Greek Yogurt and Pepperjack Cheese. Topped with Lettuce and Onion. Served with Lite Sour Cream Potato Salad.

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    • White Bean, Kale and Tofu Wrap with Peppers and Onions on a Whole Wheat Tortilla Served with Buffalo Ranch Dressing Made with Greek Yogurt, Mayonnaise, Onion and Garlic. Served with a Roasted Sweet Potato Wedges on the Side.

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    • Bison Green Chili Made with Onions, Peppers, Jalapeno and Cilantro. Served with a Fresh Spinach Salad with a Chipotle Balsamic Vinaigrette.

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    • Beef Stir Fry Made with Lemon Grass, Gluten Free Lite Szechuan Sauce, Green Beans, Almonds, Water Chestnuts, Peppers and Onions.

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    • "Pig in the Garden" Pork Salad with Braised Pork Shoulder and House Made BBQ Sauce Served with a Romaine & Spinach Salad Topped with Cheddar Cheese, Carrots, Cucumber, Grape Tomatoes and House Made Ranch Dressing on the Side.

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    • Turkey Caesar Burger with Romaine Hearts and Grape Tomatoes. Diced Sweet Potatoes on the Side.

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    • Turkey Caesar Burger with Romaine Hearts and Grape Tomatoes. Diced Sweet Potatoes on the Side.

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    • Bison Green Chili Served with a Spinach Salad Made with Carrots, Raisins, Grape Tomatoes and Balsamic Vinaigrette.

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    • "Pig in the Garden" Pork Salad with Braised Pork Shoulder and House Made BBQ Sauce Served with a Romaine & Spinach Salad Topped with Carrots, Cucumber, Grape Tomatoes, Dried Cranberries and House Made Ranch Dressing on the Side.

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    • Farm Smart Steak Chimichurri Spinach Salad with Dried Cranberries, Red Onions, Peppers Tomatoes and Mushrooms.

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    • Beef Meat Loaf with Caramelized Shallots Over Mashed Yukon Gold Potatoes. Served with Cheesy Broccoli and an Herbed Gravy on the Side.

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    • Turkey Carnitas Served with Stewed Black Beans and Brown Rice. Fresh Pico de Gallo Made with Roma Tomatoes, Diced Jalapenos, Fresh Garlic and Cilantro on the Side.

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    • Beer & Cheddar Chicken Breast Served with Scalloped Potatoes Made with Onions, Cheddar and Parmesan Cheeses. Green Beans and Blistered Tomatoes on the Side.

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    • Shrimp Etouffee Made with Celery, Onions and Bell Peppers Over Brown Rice Served with Cajun Red Beans on the Side.

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    • Spanaki Casserole Made with Spinach, Lima Beans, Leeks and Feta Cheese Served Over Caramelized Onions & Mushrooms. Scalloped Potatoes on the Side.

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    • Baked Ziti in a Savory Tomato Sauce with Asparagus, Yellow Squash, Zucchini, Veggie Crumbles and Parmesan Cheese. Braised Kale on the Side.

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    • 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.

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    • Cauliflower Linguini Alfredo Made with Garlic, Cauliflower, Parmesan and Green Peas Served with a Garlic Cheddar Biscuit.

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    • Shrimp with a Rum, Cinnamon and Mango Chutney Served with Island Beans Made with Garlic, Cilantro, Peppers and Coconut Milk. Caribbean Cole Slaw on the Side.

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    • Lemon Chicken Breast Topped with a Roasted Tomato Sauce and Served Over Roasted Brussels Sprouts. Fennel, Tomato & Swiss Chard Medley on the Side.

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    • Turkey Marinara Made with Peppers, Onions, Tomatoes, Celery, Fresh Basil & Garlic Served Over Spaghetti Squash with an Artichoke Saute on the Side.

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    • Turkey Marsala Topped with a Marsala Wine and Mushroom Sauce. Served with a Sweet Potato Casserole Seasoned with Garlic. Roasted Asparagus on the Side.

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    • Poached Wild Caught Salmon Flavored with Bay Leaves and Peppercorns Served Over a Cauliflower Mash. Fresh Asparagus and Carrots on the Side.

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    • Turkey Marinara Made with Peppers, Onions, Tomatoes, Celery, Fresh Basil & Garlic Served Over Spaghetti Squash with an Artichoke Saute on the Side.

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    • Turkey Marsala Topped with a Marsala Wine and Mushroom Sauce. Served with a Sweet Potato Casserole Seasoned with Garlic. Roasted Asparagus on the Side.

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    • Lemon Chicken Breast Topped with a Roasted Tomato Sauce Made with Garlic and Onions. Served with Chef's Choice Vegetable Medley.

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    • House Made Teriyaki Marinated Chicken Thighs Served Over a Medley of Asparagus, Red Cabbage & Mushrooms Topped with Toasted Almonds.

    • Shrimp Curry Made with Coconut Milk, Butter, Lime and Cilantro Served Over Spaghetti Squash and Spinach.

    • Herb Crusted Petite Tenderloin Served with Asparagus Spears and a Tarragon Bernaise Sauce.

    • Country (Oven) Fried Bison Made with Ground Bison, Eggs, Almond Flour and Parsley. Served with White Gravy Seasoned with Garlic, Pepper and Thyme over Cheddar Cauliflower Mash.

    • Mustard & Tarragon Chicken Breast Made with Cream and Lemon. Served with Mushrooms and Asparagus Lightly Seasoned with Butter.

    • Basil Pesto Chicken Salad Made with Diced Chicken, Fire Roasted Red Peppers, Onions, Low Fat Mayonnaise and Cherry Tomatoes Topped with Pine Nuts. Served with Kale, Radishes and Julienned Red Onions.

    • BBQ Pork Chop Made with Tomatoes, Garlic, Onions and Paprika Served over Green Beans Topped with Bacon & Pecans.

    • Turkey Swedish Meatballs Made with Egg and Parsley Topped with a Cream Cheese Sauce Served over Cauliflower Mash and Green Beans Seasoned with Butter.

    • Turkey Burger with Mushrooms, Onions and Swiss Cheese Served over Spinach and Kale with Dijon Mayonnaise.

    • New

      Lemon Pepper Trout Served over Sauteed Spinach with a Lemon Butter Cream Sauce Made with Garlic and Almonds.

    • Creole Tilapia with Roasted Red Peppers and Onions

    • Herb Crusted Sirloin with Seasoned Broccoli

    • Creole Chicken Breast with Green Beans

    • Turkey Meatballs with Spinach and Tomatoes

    • Marinara Chicken with Zucchini

    • Lemon & Cilantro Shrimp with Cabbage

    • Ginger Baked Chicken Breast with Roasted Radishes

    • Herb Beef Medallions with Asparagus

    • Rosemary Cod with Garlic Lemon Swiss Chard

    • Garlic Chicken with Braised Celery