Dinners
Salsa verde chicken with cilantro rice and a fresh corn & bean salad
Braised beef and broccoli with brown rice
Asian marinated pork with quinoa, braised red cabbage, and roasted heirloom carrots
Vegetarian
Salsa verde tempeh with cilantro rice, and a fresh corn & bean salad
Asian marinated tofu with quinoa, braised red cabbage, and roasted heirloom carrots
Chickpea, lentil, and broccoli moroccan stew
Lunches
Monday
Braised beef and broccoli stir fry
Tuesday
Salsa verde shrimp bowl
Wednesday
Loaded mixed green salad with shredded chicken, carrots, corn, broccoli, pita chips & toasted sunflower seeds
Thursday
Peanut shrimp noodle bowl
Friday
Garlic oregano chicken chopped salad
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