May 16th Menu and Preparation Instructions
3 day plan:
Lunch
Soup: Vietnamese Pho Noodle Soup
Preparation: Heat soup very hot, then add noodles.
Dinner
Chili Verde Stewed Potato with Spanish Rice
Preparation: Bake at 400* for 15 minutes or microwave until warm.
Lunch
Salad: Brentwood Cherry Spinach Salad with Pickled Grilled Onions and Roasted Hazelnuts with a Cherry Balsamic Vinaigrette
Preparation:
Serve cold
Dinner
Buffalo Baked Cauliflower with Creamy Coleslaw
Preparation: Bake at 400* for 15 minutes or microwave until warm.
Lunch
Bowl: Israeli Couscous Bowl with Cherry Tomatoes, Cucumber and Mint Dressing with Carrot Dill Yogurt
Preparation: Serve cold
Dinner
Thai Red Curry with Bell Pepper, Baby Corn, Snap Peas with Ginger Jasmine Rice
Preparation: Bake at 400* for 15 minutes or microwave until warm.
5-day plan:
(all 3-Day meals plus meals listed below)
Lunch
Smokey “Lox” with Chive Cream Cheese, Bagel and Pickled Red Onion with Capers
Preparation: Toast bagel and assemble lox on top in an open sandwhich.
Dinner
Lemon Caper Piccata UnChicken with Roasted Herb Potatoes and Haricot Verts and Slivered Almonds
Preparation:
Bake at 400* for 15 minutes or microwave until warm.
Lunch
BLT Ranch Salad with Tempeh Bacon, Tomatoes, Roasted Carrots and Garlic Croutons
Preparation:
Serve Cold
Dinner
Creamy Asparagus and Spinach Lasagna
Preparation:
Bake at 400* for 15 minutes or microwave until warm.