Category Archives: Menus

New Meals For The Week of October 23rd

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This Halloween, avoid the usual pitfalls of the upcoming holiday season by being in control of what you eat. It won’t be easy…especially when faced with seeing bags and bags of your children’s candy. Saying “NO” to a Kit Kat bar is always tough!
Our nutritionally balanced, clean meals can help you get through it though. Both our Healthy Mix and Paleo Snack Packs can also keep you on the straight and narrow path in between meals. And if your sweet tooth cravings kick in, then our Low Calorie Dessert Boxes will allow to indulge, guilt free.
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Healthy Mix:

Breakfast
  • Asparagus & Parmesan Frittata Served with Fruit on the Bottom Yogurt and Chicken Sausage Patty on the Side.
Lunch
  • Chicken and Wild Rice Soup. Served with Waldorf Chicken Salad Made with Celery, Pecans, Grapes and Lite Mayo on a Low Carb Sanwich Round.
Dinner
  • Beef Short Ribs Braised with Red Wine, Fresh Garlic & Thyme. Served Over Asparagus Risotto with a Carrot and Parsnip Blend on the Side.
  • Beer & Cheddar Chicken Breast Served with Scalloped Potatoes Made with Onions, Cheddar and Parmesan Cheeses. Roasted Asparagus on the Side.
  • Arctic Char Veracruz- Fish Made with Onions, Tomato, Bell Peppers & Cilantro Served Over Wild Rice. Green Beans Seasoned with Red Onions and Garlic on the Side.

Paleo:

Breakfast
  • Pumpkin Spice Muffins Made with Almond Flour, Eggs, Maple Syrup, Cinnamon and Nutmeg. Served with Ham Steak and Fruit.
  • Turkey Goulash – Stew Made with Ground Turkey, Onions, Tomatoes, Acorn Squash, Carrots, Kale and Fresh Herbs. Served with a Mixed Green Salad Topped with Craisins, Pumpkin Seeds, Carrots & Grape Tomatoes and Balsamic Vinaigrette on the Side.
  • Pecan Crusted Pork Medallion with Braised Kale and Diced Onions. Served with Butternut Squash Soup on the Side.
Dinner
  • Sesame Crusted Swordfish with Snow Peas, Carrots, Onions and a Mushroom Dashi (Broth). Served with Fresh Steamed Broccoli on the Side.
  • Pork Loin Braised in Coconut Milk, Rosemary and Sage. Stewed Carrots and Rutabaga on the Side.
  • Mushroom & Fresh Thyme Stuffed Bacon Wrapped Chicken Thighs Served with Acorn Squash Puree. Green Beans and Radishes on the Side.

Low Carb:

  • Creamy Coconut Squash Topped with Toasted Pecans and Coconut with a Hard Boiled Egg on the Side.
  • Pea, Carrot and Ricotta Quiche Served with Sliced Pork Ham.
Lunch
  • Turkey Posole – Soup Made with Onions, Poblano, Garlic, and Cannellini Beans. Served with an Arugula Salad Topped with Pepitas, Dried Cranberries, Red Onions, Grape Tomatoes and a Raspberry Vinaigrette on the Side.
  • Vegetable Beef Soup Made with Celery, Onions, Carrots, Mushrooms, Zucchini, Potatoes and Tomatoes. Served with a Spinach & Kale Salad Topped with Onions, Goat Cheese, Pecans and Balsamic Vinaigrette.
Dinner
  • Southwest BBQ Chicken Stuffed Peppers with Roasted Corn & Cilantro Slaw. Served with Spinach on the Side.
  • Beef Meatloaf Made with Fresh Onions, Garlic, Green Peppers, Worcestershire Sauce and Eggs. Served with Steamed Broccoli Florets and Grilled Mushrooms.
  • Pecan-Crusted Catfish on a bed of Kale Topped with Lemon Butter Cream Sauce and a Tomato Dill Relish with Chef’s Choice Vegetable Mix on the Side.

Vegetarian:

Breakfast
  • Florentine Crepes Stuffed with Spinach, Mushrooms, and Italian Seasoned Roasted Tofu and Provolone with a side of Hollandaise Sauce. Served with Herbed Roasted Yukon Gold Potatoes.
Lunch
  • Black Bean Burger with Chipotle Mayo, Lettuce, Cheddar Cheese and Pico De Gallo on a Whole Wheat Bun. Served with Cassava Chips on the Side.
  • Chili Rellenos with Black Beans, Onions and Pepper Jack Cheese Topped with Rellenos Red Sauce. Served with Grilled Plantains and Pinto Beans.
  • Pumpkin Ginger Soup Topped with Toasted Pumpkin Seeds. Served with a Quinoa Salad Made with Arugula, Beets and Chickpeas.
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.

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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!

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.

Paleo:

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.

Vegetarian:

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!

New Meals For The Week of September 11

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Healthy Mix:

Breakfast – Home Made Pumpkin Spice Breakfast Bread Made with Brown Sugar, Cinnamon, Nutmeg and Cloves. Served with Turkey Canadian Bacon and a Hard Boiled Egg.
Blackberry and Lime Scones Served with Hard Boiled Egg and Turkey Sausage Links.
and Turkey Sausage Link
Lunch – Shrimp & Guacamole Pita with Lime Cilantro Brown Rice Made with Cilantro, Lime, Cumin, Chili and Low Fat Mayo. Served with Stewed Peppers and Tomatoes.
Salisbury Steak Beef Meat Balls Over Whipped Baby Red Mashed Potatoes. Served with a Mushroom Herbed Gravy and Vegetable Medley on the Side.
Dinner – Honey Mustard Glazed Chicken Served with Thyme Mashed Yukon Potatoes and Sauteed Broccoli.
Orange Glazed Mahi Mahi Made with Thyme and Garlic Served with Smoked Gouda Grits. Roasted Beets and Arugula on the Side.

Paleo:

Breakfast – Ham and Pork Sausage Served with Hard Boiled Egg & Spiced Sweet Potato.
Raspberry Date Chia Pudding Made with Coconut & Almond Milk Served with Turkey Sausage Patties.
Lunch – Chicken Egg Roll Bowl Made with Cabbage, Carrots, Onions, Cashews and Scallions. Chili Mayo & Pickled Vegetables on the Side.
Roast Turkey Served Served with an Herbed Carrot Puree and Grilled Onions, Brussels Sprouts & Sweet Potatoes on the Side.
Southwestern Chicken Thighs Made with Red Peppers, Garlic, Tomatoes, Cilantro and Lime. Served with Chili Spiced Acorn Squash and Roasted Plantains.
Dinner – Italian Roast Beef Seasoned with Garlic and Crushed Red Pepper. Served with a Carrot Puree and Roasted Green Beans on the Side.

Low Carb:

Breakfast – Cinnamon and Apple Oatmeal Made with Walnuts, Cinnamon and Brown Sugar. Served with Turkey Ham and a Cheese Omelet.
Lunch – Jamaican Jerk Chicken Thighs Served with a Cauliflower Mash and Spicy Peach Cole Slaw on the Side.
Turkey Chili with Diced Onions, Peppers, Garlic and Tomatoes. Topped with Low Fat Cheddar Cheese and Low Fat Sour Cream.
Dinner – Sweet Potato Shepherd’s Pie Made with Lean Ground Beef, Onions, Peppers, Carrots, Celery and Peas. Topped with Low Fat Cheddar Cheese. Sugar Snap Peas on the Side.
Duck Confit Topped with a Cherry Sauce Served with Brussels Sprouts Flavored with Bacon. Baked Acorn Squash with Garlic on the Side.

Vegetarian:

Breakfast – Homemade Pumpkin Spice Bread Made with Brown Sugar, Cinnamon, Nutmeg and Cloves. Served with a Veggie Sausage Patty and Low Fat Yogurt with Fruit on the Bottom.
Scrambled Eggs with Boursin Cheese and Chives. Wheat Biscuit, Veggie Sausage Link and Butter on the Side.
Lunch – White Bean Chili Topped with a Fresh Salsa Verde, Cheddar Cheese and Tortilla Strips. Garlic Biscuit, Butter and Low Fat Sour Cream on the Side.
Mushroom Pizza with Asiago Cheese, Herbs and a Truffle Oil Drizzle Served with a Butternut Squash Succotash.
Dinner – Farro and Vegetable Ragout Served with an Almond Salsa Made with Shallots, Basil and Capers. Spiced Spaghetti Squash on the Side.
Savory Cheese and Mushroom Lasagna Made with Fontina & Gruyere Cheese Served with Balsamic Roasted Brussels Sprouts.


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