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Entrees:

 

Chicken:

Sheet Pan Greek Chicken  (F) (GF,NF,SF) **PC

Chicken, peppers, onions, tomatoes, and kalamata olives all roasted up in a yummy lemon-fresh oregano marinade! Such big flavor for a healthy meal!

Recommended pairing: Honey Roasted Butternut Squash with Herbed Breadcrumbs

 

Beef:

Beef Koftas with Saffron Yogurt Sauce (F) (NF,SF) **PC

Full of fresh herbs and spices, beef kofta has always been delicious. Now we’ve made it even better with this low-fat version. Oval-shaped large meatballs grilled on a skewer. We remove the skewer before serving them to you.

Recommended pairing: Tabbouleh Salad

 

Seafood:

Sticky Soy Glazed Trout (GF,DF,NF,SF)

By flavors, we mean a ton of flavors in this light ginger, soy, and maple syrup glaze. Garnished with scallions, cilantro and sesame seeds you will dream about the next time we run this dish.

Recommended Side: Chinese Garlic Green Beans

 

Wild Card:

Crab Mac n Cheese (F) (NF,SF)

This is not your normal run of the mill boxed mac and cheese (although those are delicious), this is pasta baked in a homemade Cheddar and Gruyere béchamel sauce with freshly picked Lump Crab. We top it with old bay breadcrumbs for added texture and flavor.

Recommended pairing: Brussels Sprout and Andouille (CHICKEN) Sausage Soup

 

Something Simple:

Roasted Chicken, Kale and Mushroom Stroganoff with Roasted Potatoes (GF,NF,SF)

A lighter take on stroganoff made with mixed mushrooms, kale, and a creamy swirl of sour cream! We ditch the pasta and serve with roasted potato rounds. Available vegetarian friendly please request when ordering.

Recommended pairing: Lemon Herb Quinoa with Baby Spinach

 

 

Side Dishes

 

Honey Roasted Butternut Squash with Herbed Breadcrumbs (F) (NF,SF)

The squash is roasted and lightly drizzled with honey. and filled with a bread crumb mixture of freshly chopped herbs and a touch of goat cheese that you will finish roasting until golden and enjoy it right out of the shell!

 

Tabbouleh Salad (F) (GF,DF,SF)

This rice is made with currants, raisins, prunes, almonds, and a blend of turmeric, cinnamon and cumin which makes it a tasty pairing for almost any dish!

 

Chinese Garlic Green Beans (GF,DF,NF)

The green beans are sauteed with Chinese style garlic and scallions. .

 

Brussels Sprout and Andouille (CHICKEN) Sausage Soup (F) (GF,DF,NF,SF)

This recipe will reconcile you with Brussels Sprout if you have bad childhood memories with that wonderful winter vegetable. This soup makes a substantial and delicious side dish, especially if you serve it with a loaf of hearty rye bread. Order some extra soup and eat it for lunch the next day!

 

Lemon Herb Quinoa w/ Baby Spinach (F) (NF,SF)

Quinoa is cooked in vegetable stock and finished with lemon juice, lemon zest, and fresh dill and tarragon. We add a touch of butter at the end for added flavor.

 

 

(F) = you can freeze that dish if needed. My meals will last for 5-6 days and they don’t need to be frozen. I indicate which meals are freezable in case you want to save it for later.

 

ALLERGEN SYMBOL GUIDE:

-GF GLUTEN FREE

-DF DAIRY FREE

-NF NUT FREE

-SF SOY FREE

Week 1 Weekly Meal Prep - Serves 1 person

$210.00Price
  • Entrees:

    Sheet Pan Greek Chicken

    Beef Koftas with Saffron Yogurt Sauce

    Sticky Soy Glazed Trout 

    Crab Mac n Cheese

    Roasted Chicken, Kale and Mushroom Stroganoff with Roasted Potatoes

     

     

    Side Dishes:

    Honey Roasted Butternut Squash with Herbed Breadcrumbs

    Tabbouleh Salad

    Chinese Garlic Green Beans

    Brussels Sprout and Andouille (CHICKEN) Sausage Soup

    Lemon Herb Quinoa w/ Baby Spinach

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