New Meals For The Week of September 18

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Healthy Mix:

Breakfast – Pumpkin Cranberry and Walnut Muffin Served with a Chicken Sausage Patty and Hard Boiled Egg. Butter on the Side.
Buttermilk Pancakes with a Cinnamon Fuji Apple Sauce, Chicken Sausage Link, Hard Boiled Egg and Butter on the Side.
Whole Wheat Cranberry and Orange Scone. Served with Low Fat Cottage Cheese and Fruit.
Lunch – New England Clam Chowder Made with Potatoes, Celery and Onions. Served with Boursin Mac & Cheese. Oyster Crackers on the Side.
Italian Meatball Sub with Marinara Sauce and Provolone Cheese. Served with Minestrone Soup on the Side.
Thai Turkey Wrap with Cabbage, Carrots, Ginger & Cilantro. Served with a Peanut Sauce Made of Coconut Milk, Curry, Sweet Chili and Lite Soy Sauce. Asian Slaw on the Side.
White Chili Made with Shredded Chicken Breast, Navy Beans, Diced Jalepeno and Cilantro. Topped with Cheddar Cheese and Sour Cream. Cheddar Garlic Biscuit on the Side.
Dinner – Shrimp & Artichoke Linguine Topped with a Roasted Red Pepper Parmesan Cream Sauce Made with Spinach, Red Onions and Parsley. Served with Steamed Broccoli on the Side.
Turkey Pot Roast Made with Red Potatoes, Carrots, Celery and Onions. Served with Herbed Lima Beans.
BBQ Beef Brisket Served with a Sweet Potato Soufle Made with Brown Sugar and Cinnamon. Corn Soufle on the Side.


Breakfast – Raspberry Almond Flour Muffins Made with Eggs, Pumpkin, Honey, Coconut and Fresh Raspberries. Served with Paleo Pork & Sage Sausage, Hard Boiled Egg, and Fruit on the Side.
Stuffed Sweet Potato & Turkey Sausage Scramble Made with Bell Peppers, Onions, Thyme, Parsley, and Chili Flakes. Fresh Fruit on the Side.
Lunch – Roasted Turkey Vegetable Soup Made with Root Vegetables. Served with a Spinach Salad Topped with Raisins, Sunflower Seeds and a Dijon Vinaigrette.
Chicken Roulade Made with Olives, Peppers & Onions Baked with Marinara. Served with Stewed Spaghetti Squash & Broccoli.
Dinner – Sundried Tomato and Fennel Braised Beef Short Ribs Served with a Carrot Souffle Topped with Pecans. Wilted Spinach on the Side.
Roasted Chicken Topped with an Olive Tapenade. Artichoke and Winter Squash Saute on the Side.

Low Carb:

Breakfast – Spinach and Swiss Cheese Quiche Made with Red Peppers and Mushrooms. Served with Turkey Sausage and Fruit.
Primal Hot Cereal Made with Chia Seeds, Almonds, Bananas, Honey and Coconut Milk. Hard Boiled Egg on the Side.
Lunch – Blue Crab Cakes Made with Almond Flour Served Over Chef’s Choice Veg Medley with a Red Pepper Aioli. Arugula Salad with Sliced Radishes, Goat Cheese, Matchstick Carrots, Toasted Pecans and Raspberry Vinaigrette on the Side.
Roasted Turkey, Corn and Sweet Potato Soup. Served with a Fresh Caprese Salad Made with Chiffonade Basil and Garlic.
No Crust Turkey Pot Pie Served with a Roasted Vegetable Medley of Golden Beets, Parsnips, Carrots and Turnips.
Dinner – Moroccan Chicken Baked with Lemons, Olives, Tomatoes and Garlic. Served with Saffron Cauliflower and Braised Wild Greens.
Rainbow Trout with Almonds Topped with a Lemon Butter Cream Sauce & Tomato Dill Relish with Spring Vegetable Mix.


Breakfast – Quinoa Breakfast Scramble Made with Plantains, Black Beans, Onion and Celery Served with Salsa. Fruit and Veggie Sausage Link on the Side.
Pumpkin Cranberry and Walnut Muffin Served with a Veggie Sausage Link and Low Fat Fruit on the Bottom Yogurt. Smart Balance Spread on the Side.
Whole Wheat Cranberry and Orange Scone. Served with Low Fat Cottage Cheese and Fruit.
Lunch – Veggie “Sushi” Roll Made with Tofu, Nappa Cabbage, Zucchini, Squash, Carrots, Peppers and Ginger. Served with Edamame, Baby Corn and Snow Pea Salad with a Ginger Wasabi Soy Dressing.
Zucchini Parm Melt on Focaccia Bread. Served with a Lentil Soup Made with Tomatoes, Red Onions, Garlic, Diced Carrots & Celery.
Vegetarian Chili Made with Onions, Tomatoes, Garlic and Brown Rice Topped with Low Fat Cheddar Cheese. Skillet Jalapeno Cornbread, Lite Sour Cream and Butter on the Side.
Dinner – Peanut Tofu Buddha Bowl Made with Broccoli, Carrots, Chick Peas, Snow Peas and Scallions. Served with Sauteed Spinach, Brown Rice and Sweet Chili Peanut Sauce.
Veggie Pot Pie Made with Broccoli, Cauliflower, Potatoes, Carrots, Celery, Onions, Parmesan Cheese and Green Peas. Served with a Broccoli Cauliflower Blend Topped With Low Fat Cheese.
Sweet Potato Cottage Pie Made with Veggie Crumbles, Onions, Celery, Carrots, Garlic, Peas and Corn. Served with Braised Green Beans.

Sound tasty? Then you’ll really enjoy the rest of our 350 chef prepared, dietitian approved meals! We offer Low Carb, Paleo, Gluten Free, Healthy Mix or Vegetarian. All of which are calorie and portion controlled and perfect to help you lose those extra pounds and keep them off!

Use promo code BLOG0920 at checkout to take $20 off your first order of $50 or more!


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