Menu for Feb 17 to March 1

Dinners

1. Tofu – “Alfredo” over linguini (chicken for K)
2. Tofu – Buffalo Tofu fingers, fresh veggies, mashed sweet potatoes
3. Lentils – Taco Salad with tomatoes, onions and crumbed goat cheese
4. Boca Burgers – Burger, mashed Potato, Veggie Towers with gravy
5. Pork Tenderloin – Pepper Pork over Japanese Sweet Rice
6. Pork Tenderloin – Roasted CP Tenderloin, onion soup with sour dough bread for boys
   
7. Salmon – Baked Salmon with miso dill sauce, veggie and wild rice
8. Crab – Crab and cream “cheese” on English Muffins (Portabella Caps for me)
9. Shrimp – Thai Shrimp Spring Rolls, with coleslaw mix
10. Tilapia – Lemon Pepper Pan Seared with veggies and wild rice
11. Buffalo – mini meat balls in gravy over egg noodles
12. Buffalo – Chili with pumpkin
13. Leftovers
14. Leftovers

Breakfast

1. Baked Oatmeal, with blueberries and egg beaters
2. Blueberry Protein Shake
3. Maple Turkey Meatballs
4. Bagels (for boys)
5. English Muffins (for boys)
6. Cereal (for boys)

Lunch

1. Tuna Salad on lettuce wraps
2. Leftovers
3. PB&J (for boys)
4. Boca Burgers
5. Quinoa Tabouleh (quinoa, chopped nuts, chopped dried fruit, onions, peppers, carrots, OJ and avocado oil dressing)

Snacks

1. Roasted Chickpeas
2. Blueberry Protein Shake Popsicles
3. Hard boiled Eggs
4. Protein Bar
5. Hummus and Veggies
6. Baked Oatmeal
7. Leftovers