March Prepared Meals

Designed For All Dietary Needs

  

Tilapia with Chermoula (a Moroccan herb sauce) with Sauteed Green Beans


Sesame Crusted Pork Loin with Asian Ginger Sauce with Sauteed Mushrooms, Broccoli & Red Pepper Strips (optional Jasmine Rice)


“Deconstructed” Chicken Pot Pie (optional Biscuit Top)


Fresco Meatloaf with Cauliflower Mash & Spinach


Green Chili Turkey Burgers with Pepper Jack Cheese & Housemade Ranch Guacamole, with a side of Red Onion, Cucumber & Tomato


Beef Chimichurri Bowl with Roasted Red Potatoes, Avocado, & Grilled Red Onion 


(GF/VEGAN) “Pad Thai” Butternut Squash Noodles with Shredded Red Cabbage, Red Peppers sautéed in Coconut Oil and tossed with Fresco Pad Thai Sauce **add chicken, shrimp, beef or tofu 


(GF/VEGAN ) Ginger Bowl Sautéed Broccoli, Snow Peas, Carrots, Scallions & Brown Rice Pasta **add chicken, shrimp, beef or tofu

 

(GF) Honey BBQ Salmon with Quinoa and Sautéed Zucchini in a Cilantro Lime blend, topped with Avocado 


(GF) Bruschetta Shrimp with Pesto, Tomatoes, Olives, in a White Wine Sauce over Zucchini Noodles (may substitute chicken or can be vegetarian) 


(GF/VEGAN) Butternut Squash tossed with Tomatoes, Asparagus & Broccoli 

(may add crumbled bacon & feta


ADDITIONAL VEGAN OPTIONS

Mediterranean Sweet Potato topped with Herbed Garlic Lemon Chick Peas


Quinoa Bowl with Sauteed Red Pepper, Spinach, Pepitas & Dried Cranberries


Vegan Curry Bowl with Zucchini, Tomatoes, Red Onion with Brown Rice tossed in a Housemade Curry Sauce


Deconstructed Egg Roll Bowl with Green Cabbage, Bok Choy, Shredded Carrots in an Asian Ginger Sauce (may have crispy wonton strips on top)


BREAKFAST OPTIONS 

“Spinach, Red Pepper & Red Onion Omlette with Mozzarella 


Almond Poppy Seed High Protein Waffle 


    Tofu Scramble with Spinach & Red Pepper Strips

March Prepared Meals Selections

March Prepared Meals Selections