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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