Entree #1 (Mon/Tues)

Ancho chili and lime marinated diced grilled chicken breasts with grilled zucchini, squash , grilled poblano peppers, and asparagus on top of fire roasted tomato and green chili sherried cream and monterey jack sauce, fresh basil and penne pasta. Topped with pepper jack cheese.

Entree #1 (Wed/Thurs)

Lemon, garlic and herb seared catfish served with a summer veggie medley (asparagus, zucchini, squash, kale, carrots and grilled red/green bell peppers and herbed red and yukon gold potatoes all tossed in a white wine, shallot and garlic sauce with fresh thyme. Gluten free

Entree #2 (Mon/Tues)

Tequila lime marinated and grilled pork chops topped with roasted peach and caramelized red onion sauce. Served with brown rice seasoned with garlic, bell pepper and onions, shredded carrot and cilantro and a side of slow simmered pinto beans. Gluten Free

Entree #2 (Wed/Thurs)

Slow roasted shredded pork shoulder roast served with brown rice tossed with toasted almonds, roasted garlic, sautéed bell peppers, grilled mushrooms, corn and zucchini, caramelized onions, crisp green beans, carrots, fresh herbs and all drizzled with a pan sauce . Gluten free

Little Foodie (Mon/Tues)

Buttermilk marinated and hand battered chicken tenders , served with creamy mac n cheese and steamed broccoli .

Little Foodie (Wed/Thurs)

Grilled chicken pasta Alfredo with peas , carrots and topped with Parmesan cheese.

Sides (Mon/Tues)

Open faced roasted sweet potatoes topped with candied walnuts, bacon, blue cheese, caramelized red onions and topped with a thick kahlua drizzle and green onions. Gluten free

Sides (Wed/Thurs)

Creamy Louisiana crawfish mac n cheese with andouille sausage, pepper jack cheese, green chilis, caramelized onions and topped with smoked gouda, panko bread crumbs and smoked paprika.

Salad (Mon/Tues)

Chiffonade kale, purple cabbage, spinach and romaine salad with cherry tomatoes, cucumber, roasted corn, shredded carrot, jicama, radish, grilled chicken breast and served with a creamy roasted red pepper and dijon dressing. Gluten free

Salad (Wed/Thurs)

Mixed green salad with grilled asparagus, candied walnuts, cucumber, crisp bell peppers, shaved radish and red onion, jicama and a rice wine, agave and ginger vinaigrette. Gluten free

Soup (Mon/Tues)

Carrot and ginger soup-Carrots, garlic, ginger, lime, onion, coconut milk. Vegan/ Gluten Free

Soup (Wed/Thurs)

Chicken and wild rice soup with carrots, celery, onion, garlic, fresh herbs and finished with lemon zest and juice. Gluten Free

Dessert (Mon/Tues)

No desserts this week.

Dessert (Wed/Thurs)

No desserts this week.

Ice Block (Mon/Tues)

Ice blocks to help keep your food fresh.

Ice Block (Wed/Thurs)

Ice blocks to help keep your food fresh.

Container (Mon/Tues)

Single serving plastic containers with snap-on lids.

Container (Wed/Thurs)

Single serving plastic containers with snap-on lids.