Week 10 Menu plan
Subject to change for seasonal items!
Breakfast
Lemon Coconut Cheesecake Overnight Oats
Florida Blueberry Chia Seed Pudding
Lemon Protein Pancakes
Spinach & Feta Breakfast Casserole
Apple Cinnamon Sweet Potato Muffins
Meals
Beet Hummus Quinoa Veggie Bowl
House-made hummus flavored with fresh beets, on a bed of fresh veggies and quinoa served with a Creamy Greek Yogurt Dressing
Shanghai Chicken Salad with Sesame Ginger Vinaigrette
Shredded chicken with Napa cabbage & fresh veggies
Grilled Caprese Chicken with Grilled Summer Squash
Grilled summer squash on top of grilled marinated chicken breast served with fresh Roma tomatoes, fresh mozzarella & topped with a balsamic glaze and fresh basil.
Grilled Shrimp & Veggie Kabobs with Florida Blueberry Barbeque Sauce
Fresh shrimp skewered with peppers and onions, basted in blueberry barbeque sauce and grilled to perfection.
Shaved Brussel Sprout & Pomegranate Salad with Champagne Vinaigrette
Fresh Brussel sprouts sliced thin on a bed of kale, topped with mandarin oranges, pomegranates & sliced almonds.
Lemon Orzo Soup
Roasted chicken in a lemony broth with orzo pasta.
Extra Protein
Shanghai Chicken Salad
Grilled Caprese Chicken
Grilled Shrimp Kabobs