Meal Prep Weekly Menus

Week #1

  • Extreme power granola with almonds, pecan, dates, coconut
  • Variety of quiches or frittatas
  • Classic Cobb salad with roasted turkey and blue cheese
  • French lentil soup with kale and feta spinach sausage
  • BBQ bison meatloaf with mashed sweet potatoes and crispy Brussels sprouts
  • Chicken a La Romana with herbed orzo or squash noodles and seasonal side veggie
  • Roasted delicata and kale salad with tamari almonds and lemon tahini dressing

Week #2

  • Gluten-free oat muffins with fresh berries
  • White bean turkey chili with veggies and gluten-free cornbread
  • Fennel and roasted chicken salad with green apples and walnuts
  • Marinated kale salad—chef’s signature salad
  • Grilled flank steak with chimichurri, pan roasted red potatoes and arugula salad
  • Mediterranean pasta with shrimp, artichoke hearts and eggplant

Week #3

  • Zucchini bread with pineapple, walnuts and cranberries
  • Breakfast burritos (paleo, vegan or vegetarian)
  • Premium lump crab cakes with chipotle mayo, bed or greens and balsamic dressing
  • Nicoise salad with seared ahi tuna and tarragon parsley vinaigrette
  • Tomato basil soup or roasted red pepper soup
  • Beef stroganoff with flat noodle
  • Roasted Halibut with capers, lemon, tomatoes and basil with wild rice, haricot vert

Week #4

  • Breakfast quinoa with cinnamon, apples and walnuts
  • Protein packed pancakes or hazelnut apple waffles
  • Chicken pot pie with phyllo crust (or gf crust) and endive radicchio salad
  • NY steak and roasted veggie enchiladas with homemade tomatillo salsa
  • Curried sesame shrimp salad tamari almonds, red peppers, cucumber and a bed of cold soba noodles
  • Caesar salad with grilled chicken, homemade lemony Caesar dressing

Week #5

  • Coconut Thai soup with chicken and shrimp
  • Cashew chicken curry with jasmine rice
  • Ying Yang salad with sesame chicken and peanut dressing
  • Greek Salad with tomatoes, olive, feta, red onion, garbanzo beans, cucumber and lemon dressing
  • Herb-crusted pork chops, pan seared with apple shallot reduction, roasted red potatoes with rosemary
  • Poached Salmon with lemon yogurt mint yogurt sauce, quinoa salad and sautéed sugar snap peas