Monday lunch: Mushroom Fiesta Bowl. Roasted mushrooms, sautéed bell peppers, grilled red onions, Spanish rice, pico d’gallo, guacamole  7 roasted corn.

Monday dinner: GRILLED TOP SIRLOIN. Served with Roasted zucchini, arugula, shaved parmesan,  roasted balsamic onions, & lemon vinaigrette.

Tuesday lunch: JAPANESE NOODLE BOWL. Shredded cabbage-carrots, mushrooms, scallions, ramen noodles, poached egg, pork coins, & kombu dashi broth.

Tuesday Dinner: Ground Turkey Lettuce Wraps. Ground turkey, bell pepper, ginger-onions-garilc, carrots, cilantro, sesame seeds, butter lettuce & vegetable fried rice.

Wednesday lunch: VegetarianCannelloni.Roasted butternut squash, mushrooms, garlicky braised greens, marinara, Caesar salad.

Wednesday dinner: Herbed Chicken.  Served with roasted yellow squash, garlic, onions, cherry tomatoes & wilted kale.

Thursday lunch: Chinese Chicken Salad.  5 spiced chicken, shredded cabbage, romaine mix, roasted peanuts, cilantro, mandarin, scallions, carrots, cucumbers, fried wontons & sesame-ginger dressing.

Thursday dinner: Seared Market Fresh Fish.  Pan seared fish, quinoa pilaf, tomatoes, cucumber, fresh herbs, dried cranberries, light balsamic vinaigrette.

Friday lunch: Classic Cobb Salad.  Shredded romaine, ham, turkey, Swiss cheese, diced tomatoes, cucumbers, sunflower seeds & house vinaigrette.

Friday dinner: PORTOBELLO STEAK. Served with butternut squash, mashed potatoes & roasted brussel sprouts.