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