Week 1

Roasted Mediterranean Chicken – bell peppers, tomatoes, olives, oregano; served with basmati rice and roasted broccoli

Beef Stew – root vegetables; served with garlicky sautéed kale

Miso-Glazed Cod – served with quinoa and steamed bok choy

Fettuccini with Salmon & Asparagus – light lemon and herb sauce

Vegetable Fried Rice with Tofu – bok choy, peas, mushrooms, and carrots

Week 2

Ground Turkey Cauliflower Rice Bowl – roasted carrots, spinach, and cashews

Herb-Roasted Chicken Tacos – cabbage & apple slaw; side of roasted sweet potatoes

Chicken Soup with Quinoa – broccoli, cabbage, kale & lemongrass

Beef Meatballs in Tomato Sauce – sautéed spinach and whole wheat pasta

Quinoa & Broccoli Bowl with Chickpeas – roasted pecans, cranberries, and tahini drizzle

Week 3

Halibut with Tomato, Pepper, and Caper Sauce – roasted sweet potatoes and couscous

Honey Chipotle Chicken with Roasted Sweet Potatoes and Carrot Slaw – baked chicken with a light honey-chipotle glaze

Lamb & Spinach Stew – served with basmati rice

Swiss Chard, Potato, Tomato & Sausage Stew – side of sautéed green beans

Bulgur, Lentil, and Spinach Soup – roasted seasonal vegetables and pumpkin seeds

Week 4

Asian Cod with Shiitake & Peas – short grain brown rice and steamed bok choy

Oven-Baked Garlic Chicken – saffron pearl couscous and roasted zucchini

Beef & Sweet Potato Kebabs – served with lentils, arugula, and tahini

Italian Smoky Cabbage & White Bean Stew – side of roasted root vegetables

Mixed Vegetable Curry in Cashew Sauce – served with brown basmati rice and lightly sautéed greens