Menu
FAMILY-STLYE DINNERS:
1. Southwestern Enchiladas: Whole wheat tortillas stuffed with ground turkey and black beans. Covered in red southwestern enchilada sauce and light Mexican cheese mix. Served with fresh spinach, sliced cherry tomatoes, scallions and a side dish of green chili quinoa. (An alternative to rice, quinoa is a whole grain/ a complete protein containing all 13 essential amino acids.)
2. Roasted Rosemary & Lemon Chicken: Natural and hormone free chicken roasted and served with marinated root vegetables. Side dish includes shallot and rosemary Yukon potatoes.
3. BBQ Brisket Dinner: A ranch favorite, seared and slow cooked in a southern style homemade barbeque sauce. Served with baked potatoes and lemon carrots. (Biscuits optional.)
4. Lasagna Florentine Rolls: Stuffed with tofu, cheese and spinach and covered in a sun-dried tomato alfredo. Served with antipasto salad. (Don't be afraid of the tofu! Your kids won't even notice!)
5. Chicken or Beef fajitas: Grilled meat on whole wheat tortillas with cojita cheese, lime and chipoltle spread. Served with poblano and bell peppers, brown rice and pico de gallo.
6. Italian Turkey Meatloaf: Served in muffin size portions and seasoned with sage, onion and provolone cheese. Served with salad (or seasonal veg) and garlic mashed sweet potatoes.
7. Orange Glazed Pork Chops with a Mango Salsa: Seared juicy pork chops served with scalloped potatoes and broccoli.
8. Glazed Salmon Dinner: Coated with an Asian honey and soy glaze, this is served with garlic green beans, shredded carrots and rice (or pan noodles).
9. Mini Pesto Ravioli with Grilled Chicken: Served warm with spinach, basil, roasted tomatoes, fresh mozzarella and parmesan cheese. Side salad and bread optional.
10. Baked Orange Chicken: Orange glazed chicken served over brown rice with water chestnuts, and sweet peas (or sugar snap).
11. Italian Sausage & Roasted Tomato Soup: Slow cooked with garlic, onions and wine and served with creamy polenta as a side dish.
12. Smothered Green Burritos: Mild green sauce covering turkey and cheese whole wheat burritos. Served with mixed Spanish grains, spinach, tomatoes, and roasted salsa.
LUNCH:
1. BLT’s: Fresh potato rolls smothered with pancetta and sun-dried tomato aoli and filled with applewood smoked bacon, green leaf lettuce and tomato confit.
2. Texas Barbeque: Served on hoagie rolls with potato salad, baked beans and seasonal fruit salad
3. Mini Sliders: Turkey or beef mini burgers with chipotle aoli, baby spinach and cheese. Served with sea salt and pepper chips and mini pickle tray.
BREAKFAST:
1. Home-made Brioche Cinnamon Rolls: Glazed or caramel sticky buns.
2. Assorted Muffins: made with whole grains and fresh berries.
3. Zucchini/ Banana/ Pumpkin breads: Made with ½ the fat as normal recipes using applesauce and topping with crunchy streusel topping.
4. Home-made Buttermilk Biscuits
5. Cinnamon Chip Scones/ Blueberry white chocolate Scones: Moist and delicious. Cinnamon chips are homemade.
DESSERTS:
1. Seasonal Fruit Crisp: Made with fresh fruit and agave nectar. Little fat and sugar. ‘
2. Low sugar pies: Seasonal fresh fruit.
3. Rum Cake with vanilla bourbon cream and berries.
4. Denver Cheesecake
5. Cowboy Cookies: Made with oats, whole wheat flour, flax seed, fine chocolate and dried cherries are optional. **A FAVORITE**
SNACKS:
1. Home-made granola bars: Mixture of various grains/oats, nuts and berries and flavor (yogurt, chocolate chip, peanut butter, chocolate chip, etc.)
2. Snack mix: Mixture of kid-friendly healthy snack mix; i.e., whole grain gold fish, dried peas, peanut butter pretzels, yogurt covered raisins...
1. Southwestern Enchiladas: Whole wheat tortillas stuffed with ground turkey and black beans. Covered in red southwestern enchilada sauce and light Mexican cheese mix. Served with fresh spinach, sliced cherry tomatoes, scallions and a side dish of green chili quinoa. (An alternative to rice, quinoa is a whole grain/ a complete protein containing all 13 essential amino acids.)
2. Roasted Rosemary & Lemon Chicken: Natural and hormone free chicken roasted and served with marinated root vegetables. Side dish includes shallot and rosemary Yukon potatoes.
3. BBQ Brisket Dinner: A ranch favorite, seared and slow cooked in a southern style homemade barbeque sauce. Served with baked potatoes and lemon carrots. (Biscuits optional.)
4. Lasagna Florentine Rolls: Stuffed with tofu, cheese and spinach and covered in a sun-dried tomato alfredo. Served with antipasto salad. (Don't be afraid of the tofu! Your kids won't even notice!)
5. Chicken or Beef fajitas: Grilled meat on whole wheat tortillas with cojita cheese, lime and chipoltle spread. Served with poblano and bell peppers, brown rice and pico de gallo.
6. Italian Turkey Meatloaf: Served in muffin size portions and seasoned with sage, onion and provolone cheese. Served with salad (or seasonal veg) and garlic mashed sweet potatoes.
7. Orange Glazed Pork Chops with a Mango Salsa: Seared juicy pork chops served with scalloped potatoes and broccoli.
8. Glazed Salmon Dinner: Coated with an Asian honey and soy glaze, this is served with garlic green beans, shredded carrots and rice (or pan noodles).
9. Mini Pesto Ravioli with Grilled Chicken: Served warm with spinach, basil, roasted tomatoes, fresh mozzarella and parmesan cheese. Side salad and bread optional.
10. Baked Orange Chicken: Orange glazed chicken served over brown rice with water chestnuts, and sweet peas (or sugar snap).
11. Italian Sausage & Roasted Tomato Soup: Slow cooked with garlic, onions and wine and served with creamy polenta as a side dish.
12. Smothered Green Burritos: Mild green sauce covering turkey and cheese whole wheat burritos. Served with mixed Spanish grains, spinach, tomatoes, and roasted salsa.
LUNCH:
1. BLT’s: Fresh potato rolls smothered with pancetta and sun-dried tomato aoli and filled with applewood smoked bacon, green leaf lettuce and tomato confit.
2. Texas Barbeque: Served on hoagie rolls with potato salad, baked beans and seasonal fruit salad
3. Mini Sliders: Turkey or beef mini burgers with chipotle aoli, baby spinach and cheese. Served with sea salt and pepper chips and mini pickle tray.
BREAKFAST:
1. Home-made Brioche Cinnamon Rolls: Glazed or caramel sticky buns.
2. Assorted Muffins: made with whole grains and fresh berries.
3. Zucchini/ Banana/ Pumpkin breads: Made with ½ the fat as normal recipes using applesauce and topping with crunchy streusel topping.
4. Home-made Buttermilk Biscuits
5. Cinnamon Chip Scones/ Blueberry white chocolate Scones: Moist and delicious. Cinnamon chips are homemade.
DESSERTS:
1. Seasonal Fruit Crisp: Made with fresh fruit and agave nectar. Little fat and sugar. ‘
2. Low sugar pies: Seasonal fresh fruit.
3. Rum Cake with vanilla bourbon cream and berries.
4. Denver Cheesecake
5. Cowboy Cookies: Made with oats, whole wheat flour, flax seed, fine chocolate and dried cherries are optional. **A FAVORITE**
SNACKS:
1. Home-made granola bars: Mixture of various grains/oats, nuts and berries and flavor (yogurt, chocolate chip, peanut butter, chocolate chip, etc.)
2. Snack mix: Mixture of kid-friendly healthy snack mix; i.e., whole grain gold fish, dried peas, peanut butter pretzels, yogurt covered raisins...
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