Lunch Menu

Week of March 6

Monday

  • Pasta Tomato and Ground Beef Ragu
  • Roasted Carrots and Teriyaki Mushrooms
  • Spaghetti Squash

Tuesday

  • Lentils with Roasted Pumpkin and Braised Cauliflower – vegetarian
  • Chicken Jalfrezi
  • Brown/White Rice

Wednesday

  • BBQ Chicken
  • Baked Tofu and Roasted Sweet Potatoes
  • Couscous
  • Steamed Broccoli and Cole Slaw

Thursday

  • Glazed Salmon
  • Braised Greens and Green Beans
  • Brown/White Rice

Friday

  • Rustic Vegetable and Polenta Soup
  • Roasted Zucchini
  • Roasted Butternut Squash

Week of March 13th

Monday

  • Tacos- Beef and Bean
  • Corn/Salsa Verde, Pico De Gallo
  • Rice Salad, Caesar Salad
  • Sour Cream and Cheese

Tuesday

  • Channal Dhal/Cuban Black Bean
  • Brown and White Rice
  • Cole Slaw/Roasted Cauliflower with Tahini Sauce

Wednesday

  • Chicken Sausage with Onions and Peppers
  • Baked Tofu
  • Couscous/Rice
  • Steamed Broccoli and Roasted Squash

Thursday

  • Meatloaf/Turkey Meatloaf
  • Vegetarian Meatloaf
  • Mashed Potatoes
  • Roasted Broccoli
  • Steamed Corn

Friday

  • Slow cooked Vegetable Soup/Hamburger
  • Greek Salad
  • Roasted Butternut Squash
  • Green Beans

Week of April 3

Monday

  • Pasta with Tomato or Alfredo Sauce
  • Spaghetti Squash
  • Teriyaki Mushrooms
  • Roasted Butternut Squash

Tuesday

  • Braised Lentil/Eggplant Curry
  • Brown and White Rice
  • Steamed Spinach
  • Roasted Zucchini

Wednesday

  • Honey-Garlic Slow Cooked Chicken Thighs
  • Couscous, Tofu
  • Roasted Cauliflower with Tahini Sauce
  • Butternut Squash

Thursday

  • Beef Chili/Vegetarian Chili
  • Brown and White Rice
  • Roasted Vegetables
  • Greek Salad

Friday

  • Veggie Black Bean Stew
  • Curried Lentil Soup
  • Tuna Salad
  • Green Beans
  • Roasted Zucchini