Category Archives: Low Carbs

New Meals For The Week Of November 6th

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Whether you want to start November off right with 30 day food cleanse approved meals (found on our Paleo menu) or just by eating more nutritionally balanced meals…Fresh ‘N Fit Cuisine makes it easy for you to enjoy delicious, clean food made with locally sourced ingredients with no artificial additives or added preservatives.  Enjoy the 20+ new meals that our chefs have added to next week’s menus which should give you something different to get excited this time of year.

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Healthy Mix:
Breakfast

  • Three Cheese Quiche Made with Low Fat Swiss, Cheddar and Ricotta Cheese. Served with Creamy Grits and Spiced Apples.
    kcal: 397 | P: 19g | C: 40g | F: 17
  • Whole Wheat Zucchini Bread Made with Cinnamon and Walnuts. Served with a Chicken Sausage Link and Egg Patty. Butter on the Side.
    kcal: 406 | P: 21g | C: 37g | F: 20g

Lunch

  • Roasted Corn and Poblano Chowder Made with Cream, Onions, Garlic, Red Peppers, Thyme, Hot Sauce and Yukon Gold Potatoes. Served with a Grilled Chicken, Chipotle Gouda and Cheddar Cheese Panini with Southwest Cilantro Aioli.
    kcal: 395 | P: 26g | C: 35g | F: 16g
  • Ginger Peanut Chicken Kabobs Served Over Braised Baby Bok Choy and Steamed Brown Rice. Lite Peanut Sauce on the Side.
    kcal: 405 | P: 32g | C: 36g | F: 15g
  • Tuscan Turkey Soup Made with Carrots, Celery, Onions, Kale, Tomatoes and White Beans. Served with an Italian Flat Bread Topped with Mozzarella, Tomatoes and Artichokes.
    kcal: 384 | P: 32g | C: 34g | F: 16g
  • Shrimp Tacos with a Whole Wheat Tortilla and Cilantro Cabbage Slaw. Served with a Southwest Pasta Salad Made with Black Beans, Diced Tomatoes, Cilantro, Corn, Garlic, Lime, Bell Peppers and Onions.
    kcal: 395 | P: 21g | C: 59g | F: 8g

Dinner

  • Greek Chicken Thighs Atop Braised Cabbage Made with Oregano, Thyme, Garlic and Onions. Served with Grecian Potatoes and Feta-Tzatziki Sauce on the Side.
    kcal: 408 | P: 38g | C: 29g | F: 15g
  • Cuban Style Picadillo Made with Ground Beef, Onions, Garlic, Bell Peppers, Capers, Green Olives and Tomatoes. Served over Saffron Rice with a Side of Sweet Plantains.
    kcal: 418 | P: 25g | C: 52g | F: 10g
  • BBQ Beef Short Ribs. Served with Squash Casserole and a Baked Sweet Potato with Cinnamon Butter.
    kcal: 416 | P: 32g | C: 28g | F: 19g

Paleo:
Breakfast

  • Apple Muffins Made with Granny Smith Apples, Eggs, Maple Syrup, Almond & Coconut Flour, Cinnamon, Nutmeg and Vanilla. Served with Hard Boiled Egg and Pork Sausage on the Side.
    kcal: 469 | P: 36g | C: 30g | F: 25g

Lunch

  • Herb Roasted Turkey Breast Topped with a Garlic Roasted Tomato & Raisin Jam Served with a Collard Green, Onion and Tomato Mix. Mashed Sweet Potatoes on the Side.
    kcal: 347 | P: 36g | C: 37g | F: 4g
  • Citrus Marinated Chicken Breast Served with Roasted Golden and Red Beets. Wilted Greens on the Side.
    kcal: 420 | P: 51g | C: 31g | F: 8g

Dinner

  • Bison Meat Loaf Made with Peppers and Onions Served with a Sage Infused Butternut Squash Mash. Fresh Herbed Gravy with Roasted Tomato & Green Beans on the Side.
    kcal: 408 | P: 37g | C: 28g | F: 18g
  • Braised Boneless Pork Short Ribs in a House Made Paleo BBQ Sauce. Served with Bruswick Stew and Baked Sweet Potato.
    kcal: 452 | P: 43g | C: 35g | F: 15g

Low Carb:
Breakfast

  • Pineapple & Turkey Sausage Bites. Served with Baked Eggs and Fresh Fruit on the Side.
    kcal: 398 | P: 47g | C: 21g | F: 13g

Lunch

  • Pecan Crusted Pork Medallion with Braised Kale and Diced Onions. Served with Butternut Squash Soup on the Side.
    kcal: 421 | P: 38g | C: 26g | F: 20g
  • Chicken and Ratatouille Stuffed Portabella Mushrooms Made with Zucchini, Yellow Squash, Carrots, Onions, Garlic, Panko, Mozzarella and Low Fat Cream Cheese Topped with Parmesan. Served on Garlic Scented Rainbow Chard and Spinach.
    kcal: 393 | P: 30g | C: 24g | F: 21g

Dinner

  • Spanish Turkey Meatball Stew Made with Ground Turkey, Garbanzo Beans, Carrots, Onions, Tomato and Paprika. Served With Green Beans Almondine on the Side.
    kcal: 381 | P: 39g | C: 24g | F: 17g

Vegetarian:
Breakfast

  • Apple Cheddar Scone. Served with Butter, Hard Boiled Egg, Veggie Sausage Patty on the Side.
    kcal: 380 | P: 21g | C: 31g | F: 18g

Lunch

  • Philly Cheese Steak Wrap Made with Veggie Crumbles Sauteed Peppers & Onions, Pepperjack Cheese. Served with a Shaved Brussels Sprout Salad with Goat Cheese, Sunflower Seeds & Carrots and Citrus Vinaigrette on the Side.
    kcal: 383 | P: 21g | C: 31g | F: 17g

Dinner

  • Farfalle Pasta with Mushrooms, Leeks, Almonds & Parmesan Cheese. Served with a Wild Mushroom Broth. Roasted Fennel, Tomatoes and White Beans on the Side.
    kcal: 383 | P: 21g | C: 31g | F: 17g
  • Boca Patty Topped with a Savory Brown Gravy Made with Red Wine, Mushrooms & Onions. Mashed Potatoes and Edamame Succotash on the Side.
    kcal: 403 | P: 30g | C: 56g | F: 6g

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4 Things To Do Now To Slim Down Before The Holidays

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We are officially on the verge of holiday season…and with it a myriad of food temptations and weight gain traps. Don’t fret, if you act now there’s still time to tighten up before putting on your holiday finest.

Do these 4 things NOW to quickly shape up…

1. Eat more Veggies:

Your mom was right, eating vegetables really is a good idea, especially when aiming to drop pounds. Why? There are a couple of reasons. First, veggies are low in calories and high in fiber, which means that you’re filling up without packing on pounds. Second, the vitamins and minerals in fresh vegetables nourish your body and cut down on cravings.

2. Add Five Minutes

Each week, between now New Years, I want you to add 5 minutes to your workouts. Just five more minutes. The slight increase from week to week will hardly be noticeable, but the extra fat burn will pay off nicely. Use these extra five minutes to do intense burst of exercise, such as burpees, squat to presses and walking lunges.

3. Double up on Water

Not only will staying extra hydrated help your skin to have a healthy glow, it will also speed up your fat loss efforts. Most of us are walking around in a state of chronic dehydration, which contributes to fatigue, stubborn weight gain and constipation. By drinking more water throughout the day, and by limiting your intake of caffeinated beverages, you’ll become healthier and more radiant.

4. Eat Low Carb (after 4pm)

One of the easiest ways to drop a few inches around your waist before the holidays is to eat low carb after 4pm each day. This means eating dinners that are centered around salads and vegetables rather than breads and pastas. If you simply must have your oatmeal or whole grain bread each day, then eat it for breakfast or lunch and give low carb dinners a try. Don’t forget that sugar counts as carbs, so skip that sugary dessert and try a grapefruit for dessert.

Source: Rene Serrate, U First Fitness


Get a head start on eating healthier for the holiday with Fresh ‘N Fit Cuisine’s calorie and portion controlled meals. Our Low Carb menu is just one of 5 different menus that we offer in addition to Paleo, Vegetarian, Gluten Free and our traditional Healthy Mix.

Get $20 off your first order when you try one of our chef-prepared menus today. Use promo code OCTBLG20 at checkout.

New Meals For The Week of October 30th

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By now, you’ve already bought a costume (for yourself or your kids) and have received an invitation to a Halloween party or 2. But next week is going to be the true test of your will power. Be prepared to come face to face with bags and bags of bite size candy bars. Perfectly sized, they always have a funny way of sneaking into your pockets or showing up in your office’s breakroom. Eating our nutritionally balanced, clean meals will keep you satisfied throughout the day and should definitely help you avoid the pitfalls of Halloween and the rest of the upcoming holiday season. Our chefs have prepared more than 10 new meals next week (in addition to our usual 70+ on each menu), which should be more than enough to get your taste buds excited.
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Healthy Mix:

Breakfast
  • Blueberry Oat Protein Bar Made with Blueberries, Oats, Walnuts and Dates. Served with Turkey Sausage Link and Vanilla Yogurt with Fruit.
Dinner
  • Bourbon Glazed Turkey Breast Served with a Broccoli Casserole Made with Low Fat Cheddar Cheese. Candied Yams on the Side.

Paleo:

Breakfast
  • Pineapple & Turkey Sausage Bites Served with Baked Eggs and Fresh Fruit on the Side.
  • Sauteed Pork Sausage & Cinnamon Apples Served with Sage Seasoned Baked Eggs. Sweet Potato Hash on the Side.
  • Orange Chicken Satay Made with Chicken Thighs, Garlic, Chinese Five Spice, Red Pepper Flakes and Oranges. Served with a Daikon & Rainbow Carrot Slaw. Mandarin Orange & Kale Salad with a Citrus Coconut Dressing on the Side.
Dinner
  • Curried Fossil Farms Turkey Stew Made with Cilantro, Tomatoes, Onion, and Garlic. Served with a Kale and Carrot Medley on the Side.

Low Carb:

  • Sauteed Pork Sausage Served with Sage Seasoned Baked Eggs. Sweet Potato Hash on the Side.
  • Creamy Coconut Squash Topped with Toasted Pecans and Coconut with a Hard Boiled Egg on the Side.
Dinner
  • Jerk Chicken Thighs Served with a Mango Sweet Potato Mash and Caribbean Citrus Cole Slaw Made with Cabbage, Carrots, Bell Peppers and Mayonnaise. Pineapple Jalapeno Salsa on the Side.

Vegetarian:

Breakfast
  • Blueberry Oat Protein Bar Made with Blueberries, Oats, Walnuts and Dates. Served with Vegetarian Sausage Patty and a Yogurt Cup.
Lunch
  • Kale Tofu Ranch Wrap Made with Cheddar Cheese, Red Onions and Red Peppers in a Whole Wheat Tortilla Served with Fat Free Ranch Dressing. Broccoli Quinoa Salad on the Side.
Dinner
  • Cuban Style Picadillo Made with Veggie Crumbles, Onions, Garlic, Bell Peppers, Capers, Green Olives and Tomatoes. Served Over Saffron Rice with a Side of Sweet Plantains.

Get a head start on eating healthier for the holiday and let our calorie and portion controlled meals help you reach your health and nutrition goals today.

Visit FreshNFitCuisine.com and use promo code OCTBLG10 to get 10% off your first order!

New Meals For The Week of October 16th

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It’s Tuesday and that means it’s time to announce the NEW MEALS for next week!!! As usual, our 5 chefs do not disappoint with over 20 new meals added to all of our menus. It also means that now is the perfect time to FALL into trying out a easier and more convenient way to eat healthy.

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Healthy Mix:

Breakfast
  • Zucchini, Mushroom & Roasted Red Pepper Frittata Topped with Cheddar Cheese. Served with Cheesy Hash Browns and Turkey Sausage Link on the Side.
  • Strawberry Oat & Yogurt Protein Bar Made with Strawberries, Oats, Vanilla Extract, Walnuts, and Dates. Served with Hard Boiled Egg and Chicken Sausage Link on the Side.
Lunch
  • BBQ Chicken Flat Bread Pizza Topped with Red Onions and Low Fat Mozzarella Cheese. Served with a Black Bean Soup Made with Garlic and Cilantro.
  • Chimichangas with Edamame, Black Beans and Low Fat Cheddar Cheese. Served with Santa Fe Pilaf Made with Quinoa, Bulgur Wheat, Black Beans and Garlic. Low Fat Sour Cream on the Side.
  • Grilled Turkey Sliders on Whole Wheat Rolls with Steamed Onions and Pickles. Served with a Creamy Macaroni Salad and Spicy Brown Mustard on the Side.
Dinner
  • Chicken & Almond Stir-Fry Made with Lite Soy Sauce, Fresh Ginger, Snow Peas, Water Chestnuts, Carrots, Peppers, Napa Cabbage and Mushrooms. Served with a Ginger Coconut Basmati.
  • Italian Roast Beef Seasoned with Garlic and Crushed Red Pepper. Served with Vegetable Mashed Potatoes and Roasted Green Beans on the Side.

Paleo:

Breakfast
  • Paleo Hot Cereal Made with Bananas, Almonds, Pecans, Coconut Milk, Organic Honey and Cinnamon Served with Paleo Bacon and Hard Boiled Egg.
  • Blackened Salmon Served over Cajun Cauliflower Mash Made with Garlic. Ancho Sauteed Vegetable Blend on the Side.
  • Tomato Chicken Thigh Stew Made with Red Onions, Cilantro, Garlic, Green Chilis and Cumin. Served Over Yellow Squash Noodles. Sauteed Vegetable Medley of Celery, Carrots and Parsnips on the Side.
Dinner
  • Sundried Tomato and Fennel Braised Beef Short Ribs Served with a Carrot Souffle Topped with Pecans. Wilted Spinach on the Side.
  • Bacon Turkey Meatloaf Made with Mushrooms, Onions and Garlic Topped with a Savory Country Gravy. Roasted Vegetable Blend and a Coconut, Plantain & Sweet Potato Mash on the Side.
  • Southeast Family Farms Pork Loin Stuffed with Swiss Chard, Bacon, Figs, and Walnuts Over a Bed of Sauteed Spinach. Served with Butternut Squash Puree.

Low Carb:

  • Asparagus & Parmesan Frittata Served with Fruit on the Bottom Yogurt and Chicken Sausage Patty.
  • Blueberry Oatmeal with Cinnamon and Almonds. Served with Turkey Sausage Links and Hard Boiled Eggs.
Lunch
  • White Chicken Chili Made with Jalapeno Peppers, Onions, Cilantro and Coriander. Topped with Tortilla Strips and Low Fat Sour Cream.
  • Mojo Pork Stew Made with Celery, Roasted Red Peppers and Carrots. Zesty Mixed Green Salad of Mixed Greens, Cilantro, Green Olives and Red Onions Topped with Pepper Jack Cheese & Pepitas. Homemade Ranch Dressing on the Side.
Dinner
  • South American Beef Soup Made with Celery, Red Pepper and Cabbage. Butternut Squash and Arugula Salad with Pomegranate Vinaigrette on the Side.

Vegetarian:

Breakfast
  • Sundried Tomato, Chive & Spinach Frittata Served with Veggie Sausage Patty and Fresh Fruit on the Side.
  • Whole Grain Pancakes with a Spiced Pear Compote and Butter. Veggie Sausage Patty and Hard Boiled Egg on the Side.
Lunch
  • White Vegetarian Enchiladas Made with Queso Blanco, Veggie Crumbles, Tomatoes and Onions with Whole Wheat Tortillas. Served with Sauteed Spinach & Pinto Beans and Brown Rice.
  • Veggie “Sushi” Roll Made with Tofu, Napa Cabbage, Zucchini, Squash, Carrots, Peppers and Ginger. Served with Edamame, Baby Corn and Snow Pea Salad with a Ginger Wasabi Soy Dressing.
  • Pumpkin Ginger Soup Topped with Toasted Pumpkin Seeds. Served with a Quinoa Salad Made with Arugula, Beets and Chickpeas.
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.
  • Salisbury Steak Meatless Meat Balls Made with Veggie Crumbles, Panko Bread Crumbs, Garlic, and Fresh Thyme. Served over Whipped Baby Red Mashed Potatoes with a Mushroom Herbed Gravy and Vegetable Medley on the Side.

Get started today when you use

promo code OCTBLG20 at checkout

to take $20 off your first order!

New Meals For The Week of October 9th

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Can you believe that Summer has come and gone, Fall is here, and the holiday season is right around the corner. Let our clean, chef-prepared meals give you a head start on your end-of-the year health goals by helping you deal with all of the unavoidable holiday office parties, Halloween candy and tempting food at your family gatherings.
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Breakfast
  • Breakfast Crepes Made with Turkey Canadian Bacon, Cheddar Cheese, Eggs & Fresh Thyme. Served with Hollandaise Sauce and Fresh Fruit on the Side.
  • Dark Chocolate Chip Peanut Butter Protein Bar Made with Oats, Walnuts, Dates, Peanut Butter and Maple Syrup. Served with Fruit on the Bottom Yogurt and Chicken Sausage Link.
Lunch
  • Smoked Turkey Breast and Swiss Cheese on a Croissant with a Cranberry Aioli, Lettuce and Onion on the Side. Served with Butternut Squash Bisque.
  • BBQ Chicken Flat Bread Pizza Topped with Red Onions and Low Fat Mozzarella Cheese. Served with a Black Bean Soup Made with Garlic and Cilantro.
  • Arroz Con Pollo Made with Lean Chicken, Yellow Rice, Tomatoes, Green Olives and Peas. Served with Pinto Beans and Grilled Plantains.
  • Black Bean and Low Fat Cheese Enchiladas Made with Fire Roasted Corn, Onions and a Lite Red Sauce. Served with Spanish Brown Rice and Low Fat Sour Cream.
Dinner
  • Country Baked Steak Fritter Served with Country Style White Gravy. Baked Sweet Potato & Green Beans on the Side.
  • Southwestern Turkey Crepes with a Tomato, Mushroom, Cilantro and Pepper Filling Topped with Pepper Jack Cheese. Served Over Grilled Bell Peppers. Roasted Vegetable Medley on the Side.
  • Braised Beef Marsala Served Over a Parmesan and Mushroom Risotto. Cannellini Beans and Fresh Steamed Kale on the Side.

Paleo:

Breakfast
  • Sundried Tomato, Chive, & Spinach Frittata Served with Turkey Sausage Link & Fresh Fruit on the Side.
  • Thai Curry Shrimp Made with Coconut Milk Served Over a Broccoli Vegetable Mix of Red Peppers, Onions, Garlic and Mushrooms. Kimchi Slaw Made with Cabbage, Carrots, Apple Cider Vinegar, Red Onions, Crushed Red Pepper and Ginger on the Side.
  • Mojo Pork Stew Made with Sweet Potato and Yucca. Zesty Mixed Green Salad of Mixed Greens, Cilantro, Olives & Red Onion and Apple Cider Vinaigrette Dressing on the Side.
Dinner
  • Turkey Marsala Topped with a Marsala Wine and Mushroom Sauce. Served with a Sweet Potato Casserole Seasoned with Garlic. Roasted Asparagus on the Side.
  • Mushroom Stuffed Chicken Breast with Caramelized Leek and Butternut Squash Hash with Broccoli & Carrots on the Side.
  • Cuban Sandwich Bowl Made with Roasted Pork Loin, Diced Pork Ham, Cabbage, Carrots and Plantains. Served with a Mustard Vinaigrette and Chili Spiced Sweet Potatoes.

Low Carb:

  • Sundried Tomato, Chive, & Spinach Frittata Served with Pork Ham and Fresh Fruit on the Side.
Lunch
  • Creole Salmon with a Mushroom, Onion & Pepper Saute and Creole Mustard Sauce. Served with Roasted Cauliflower on the Side.
  • Barbecue Turkey Meatballs Served with a Lite Amish Style Cole Slaw.
  • Chicken and Vegetable Soup Made with Celery, Onions, Carrot, Zucchini, Mushrooms and Tomatoes. Served with a Chicken Waldorf Salad Made with Pecans.
Dinner
  • Cajun Rubbed Turkey Breast with a Sweet Potato Souffle, Green Beans and Cranberry Relish on the Side.
  • Stuffed Pork Tenderloin Made with Golden Raisins, Dried Apricots and Cranberries Glazed with Honey Mustard. Served with Roasted Butternut Squash and Snow Peas.
  • Sofrito Chicken Stew Made with Peppers, Garlic, Onions, Tomatoes and Lemon Juice. Served with Roasted Ancho Squash on the Side.

Vegetarian:

Breakfast
  • Dark Chocolate Chip Peanut Butter Protein Bar Made with Oats, Walnuts, Dates, Peanut Butter and Maple Syrup. Served with Fruit on the Bottom Yogurt and Vegetarian Sausage Patty.
  • Crust-less Quiche Made with Blended Eggs, Low Fat Swiss and Cheddar Cheese. Served with Sweet Potato Hash, Veggie Link and Fresh Fruit.
Lunch
  • Kale & Caramelized Onion Crusted Quiche with Italian Wedding Soup on the Side.
  • Tuscan Chickpea Soup Made with Tomatoes, Celery, Rosemary, Garlic, Onion, Red Wine and Parmesan Cheese with a Whole Wheat Roll and Butter on the Side.
  • Stuffed Bell Peppers with Brown Rice, Carrots, Garbanzo Beans, Fresh Mint and Onions Topped with a Hearty Tomato Sauce. Mediterranean Cous Cous with Feta Cheese on the Side.

New Meals For The Week of October 2nd

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A new season calls for a new start. Fall has arrived and it’s the perfect time to have today be your “Day 1” on the way to a healthier you. Enjoy a variety of clean, delicious, calorie and portion controlled meals that are made fresh for you each week by our 5 chefs. Not only have our chefs added over 30 new meals to all of our menus, they’ve even brought back a few of your Fall favorites like our Low Country Boil, our Sweet Potato Shepherd’s Pie and our Butternut Squash Ravioli. As always, our meals are prepared with locally sourced ingredients that are free from added sweeteners, antibiotics and preservatives, so it’s really never been simpler to eat healthy.
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Breakfast
  • Cinnamon Raisin Bagel with a House Blended Cinnamon & Honey Low Fat Cream Cheese. Turkey Sausage Link and Fruit on the Side.
  • Greek Frittata Made with Kalamata Olives, Feta Cheese, Spinach and Tomatoes. Turkey Sausage Link, Seasoned Breakfast Potatoes and Orange Wedges on the Side.
  • Whole Grain Pancakes Served with a Spiced Pear Compote, Butter and Chicken Sausage Patty.
Lunch
  • Snapper Veracruz Made with Green Olives, Capers, Tomatoes, Garlic and Jalapenos. Served with a Cilantro Cumin Pilaf and Ancho Roasted Squash.
  • Butternut Squash Ravioli Topped with a Sage Butter Sauce, Asiago Cheese, Walnuts and Caramelized Shallots. Roasted Green Beans on the Side.
  • Roasted Turkey Breast with a Fennel and Rosemary Jus. Served with a Cornbread Dressing and Sugar Snap Peas.
  • Greek Style Chicken Breast Roasted with a Sun Dried Tomato Pesto and Feta Cheese Served Over Tri Colored Couscous. Artichoke, Tomato and Onion Saute on the Side.
Dinner
  • Sweet Potato Shepherd’s Pie Made with Ground Beef, Onions, Peppers, Celery, Carrots and Peas. Topped With Low Fat Cheddar Cheese. Balsamic Green Beans on the Side.
  • Coq au Vin Chicken Made with Red Wine, Thyme, Parsley and Turkey Bacon with Broccoli. Rice with Tomatoes and Green Olives on the Side.
  • Low Country Boil with Andouille Chicken Sausage, Shrimp, Baby Red Potatoes and Corn on the Cob.
  • Homemade Beef Stew Made with Potatoes, Carrots, Onions and Celery. Served with Fresh Baked Corn Bread and Butter.

Paleo:

Breakfast
  • Sweet Potato Breakfast Hash with Turkey Chorizo, Yellow Onions and Green Peppers. Served with Fresh Fruit on the Side.
  • Herb Rubbed Pork Roast Served with Spiced Apples and Cinnamon Yams.
  • Kale, Pancetta and Basil Stuffed Baked Chicken Breast with Lemon Jus Served Over Roasted Carrots. Brussels Sprout Topped with Cranberries and Pecans on the Side.
  • Beef and Vegetable Soup Made with Celery, Onions, Carrots, Mushrooms, Zucchini, Tomatoes and Rutabagas. Served with a Broccoli, Raisin and Bacon Slaw on the Side.
Dinner
  • Sliced Pork Loin with Cranberry Chutney and Collard Greens Topped with Roasted Pumpkin Seeds.
  • Bacon, Sweet Potato, and Caramelized Onion Stuffed Beef Shoulder Tenderloin. Roasted Brussels Sprouts on the Side.

Low Carb:

  • Chicken Sausage Gravy Over Egg White Patties with Fruit on the Side.
  • Frittata Made with Leeks, Mushrooms, Bacon, Goat Cheese and Chervil Herbs. Chicken Sausage Patties and Fruit on the Side.
Lunch
  • Blackened Grouper Served with a Low Fat Creamy Cole Slaw and a House Made Shitake Mushroom Salsa Made with Red Bell Peppers and Green Onions.
  • Chicken Enchilada Bake Made with Spinach and Green Chilies Topped with Queso Sauce. Served with Pinto Beans.
  • Maple Pecan Glazed Turkey Breast Served with a Green Bean & Mushroom Casserole Made with White, Portabella and Crimini Mushrooms.
Dinner
  • Spanish Spice Rubbed Chicken Breast with a Parsley Mint Sauce. Served with a Vegetable Medley of Roasted Tomatoes, Zucchini and Artichokes.
  • Curried Turkey Stew Made with Tomatoes, Chick Peas, Coconut Milk, Almonds and Jalapeno. Served with Fresh Cilantro Harissa Yogurt Sauce.

Vegetarian:

Breakfast
  • Greek Frittata Made with Kalamata Olives, Feta Cheese, Spinach and Tomatoes. Veggie Sausage Patty and Fruit on the Side.
  • Pumpkin Bread Pudding Made with Cinnamon, Nutmeg, Cloves and Pecans Served with a Veggie Sausage Patty. Cottage Cheese Topped with Fruit on the Side.
  • Buttermilk Pancakes with a Cinnamon Fuji Apple Sauce, Veggie Sausage Link, Hard Boiled Egg and Butter on the Side.
Lunch
  • Whole Grain Flatbread with Low Fat Cheddar Cheese, Caramelized Onions, Roasted Fuji Apples and Toasted Walnuts Served with an Apple Parsnip Soup.
  • Stuffed Portabella Mushroom Bruschetta Made with Roasted Tomatoes, Basil, Garlic, Goat Cheese and Quinoa. Mixed Green Salad and Crostini with Balsamic Reduction on the Side.
  • Pumpkin Ginger Soup Topped with Toasted Pumpkin Seeds. Served with a Quinoa Salad Made with Arugula, Beets and Chickpeas.
Dinner
  • Stuffed Butternut Squash with Mushrooms, Quinoa, Onions, Garlic, Almonds and Spinach with Balsamic Green Beans on the Side.
  • Boca Veggie Patty Topped with a House Made Marinara Sauce and Parmesan Cheese. Served Over Whole Wheat Noodles with Crowder Peas on the Side.
  • Mee Goreng – A Malaysian Stir Fry with Tofu, Green Beans, Bok Choy, Scrambled Eggs, Bean Sprouts, Lite Soy Sauce and Glass Noodles.

New Meals For The Week of September 25th

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Normally we would apologize for putting up such a long blog post but with over 30 new meals this week, we just couldn’t help ourselves! If you’re looking for a healthy prepared meals service with a ton of variety then this post is for you.
Discover a new Fall favorite today and then head over to FreshNFitCuisine.com to see what else is on the menu!
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Breakfast
  • Pumpkin Chocolate Protein Bar Made with Eggs, Maple Syrup, Almond Milk, Coconut Flour, Flax, Cinnamon and Nutmeg. Hard Boiled Egg and Chicken Sausage Links on the Side.
  • Banana Chocolate Chip Muffins Made with Bananas, Almond Milk, Chocolate Chips and Honey. Served with Chicken Sausage Patty, Hard Boiled Egg and Butter on the Side.
  • Cinnamon and Apple Oatmeal Made with Walnuts, Cinnamon and Brown Sugar. Served with a Turkey Sausage Link.
Lunch
  • Savory Crab Crepes Served with a Butternut Squash, Arugula and Dried Cranberry Medley on the Side.
  • Beef Tacos with Whole Wheat Tortillas, Low Fat Cheddar Cheese and a House Made Pico de Gallo Sauce. Served with Low Fat Refried Beans and Lite Sour Cream.
  • Louisiana Style Chicken Sausage Gumbo Full of Fresh Vegetables Served with Cajun Red Beans and Brown Rice.
Dinner
  • Lemon Grilled Chicken Topped with a Roasted Tomato Sauce and Served Over Artichoke and Arugula Risotto. Roasted Brussels Sprouts on the Side.
  • Apple and Horseradish Glazed Salmon Served Over Spinach Orzo with Lemon Carrots on the Side.
  • Turkey Pot Pie Made with Carrots, Celery, Onions and Green Peas. Served with a Broccoli Cauliflower Blend Topped With Low Fat Cheese.
  • Tamale Pie Made with Ground Beef, Tomatoes, Peppers, Cilantro, Onions and Cheese. Topped with a Cornbread Crust. Served with Low Fat Sour Cream, Salsa and Stewed Pinto Beans on the Side.

Paleo:

Breakfast
  • Tuscan Kale, Mushroom, and Roasted Red Pepper Frittata Served with Niman Ranch Bacon and Fresh Fruit.
  • Bacon and Chives Sweet Potato Scones. Served with Bacon and Fresh Fruit.
  • Paleo Italian Wedding Soup with Turkey Meatballs, Celery, Onions, Carrots, Parsnips, Mushrooms and Kale. Caesar Salad on the Side
  • Lemon Pepper Chicken with Honey Dijon Mustard Sauce Served with a Vegetable Medley of Green Beans, Snap Beans, and Carrots.
  • Moroccan Beef Stew Made with Carrots, Onions, Garlic, Celery and Figs Served with Harissa Cauliflower on the Side.
Dinner
  • Duck Confit Topped with a Cherry Sauce Served with Brussels Sprouts Flavored with Bacon. Honey Baked Acorn Squash with Garlic on the Side.
  • Sundried Tomato and Fennel Braised Beef Short Ribs Served with a Carrot Souffle Topped with Pecans. Wilted Spinach on the Side.
  • Sweet Potato Crusted Seabass Served with Spiced Apple Sauce and Italian Herb Green Beans.

Low Carb:

Breakfast
  • Zucchini Birds Nests Made with Zucchini Noodles, Ancho Baked Egg and Cheddar Cheese. Served with Bacon and Fresh Fruit on the Side.
  • Chive & Egg Stuffed Roma Tomato Served with Turkey Ham and Sweet Potato Hash Made with Peppers & Onions on the Side.
Lunch
  • Cilantro Salmon Burger with a Curry Lime Vinaigrette. Served with a Fresh Spinach & Arugula Salad with Onions, Cherry Tomatoes and a Raspberry Vinaigrette.
  • Thai Coconut Chicken Soup Topped with Peanut, Cilantro and Ginger. Served with Wasabi Coleslaw on the Side.
  • No Crust Turkey Pot Pie Served with a Roasted Vegetable Medley of Golden Beets, Parsnips, Carrots and Turnips.
Dinner
  • Spanish Spice Rubbed Chicken Breast with a Parsley Mint Sauce. Served with a Vegetable Medley of Roasted Tomatoes, Zucchini and Artichokes.
  • Curried Turkey Stew Made with Tomatoes, Chick Peas, Coconut Milk, Almonds and Jalapeno. Served with Fresh Cilantro Harissa Yogurt Sauce.

Vegetarian:

Breakfast
  • Apple Cinnamon Oatmeal with Walnuts, Brown Sugar and Raisins. Served with Veggie Sausage Links.
  • Mediterranean Egg White Omelet with Spinach, Feta, Red Peppers & Onions and Artichoke Hearts. Seasoned Home Fries and a Veggie Patty on the Side.
  • Cinnamon Raisin Bagel with a House Blended Cinnamon & Honey Low Fat Cream Cheese. Veggie Sausage Link and Fruit on the Side.
Lunch
  • Whole Wheat Flatbread Pizza Topped with Butternut Squash, Rosemary, Feta and Asiago Cheese. Broccoli Cheddar Soup on the Side.
  • Flaky Croissant with Lettuce, Sun Dried Tomatoes, Lite Mayo, Swiss, Jack and Muenster Cheeses. Served with a Minestrone Soup on the Side.
  • Veggie “Sushi” Roll Made with Tofu, Nappa Cabbage, Zucchini, Squash, Carrots, Peppers, Cream Cheese and Ginger. Served with Edamame, Baby Corn and Snow Pea Salad with a Ginger Wasabi Soy Dressing.
Dinner
  • Stuffed Shells with a House Made Vodka Sauce. Served with Braised Balsamic Brussels Sprouts on the Side.
  • Veggie Swedish Meatballs Made with Panko Bread Crumbs, Garlic and Italian Seasonings Served Over Egg Noodles. Stewed Zucchini and Tomatoes and a Wheat Roll on the Side.

If these newly added meals are making your mouth water 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 BLOG0910 at checkout to take 10% off your next order!

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