Weekly Menu Archive

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These past menus showcase the variety, flavors, and seasonal ingredients featured in previous meal prep offerings.

Weekly restaurant menu from May 25th to May 31st featuring three entrees. Entree 1 includes BBQ pulled chicken with smashed red skin potatoes and creamy coleslaw. Entree 2 is beef kofta with protein pita, fresh salad, and tzatziki. Entree 3 offers turkey taco bowl with seasoned ground turkey, cilantro lime rice, corn salsa, and avocado crema. The menu is displayed on a pastel green background with orange speech bubble-shaped sections and a small decorative bird and food illustration in the bottom right corner.
A colorful menu announcing the dates April 5th to April 12th with various food items listed, including almond crusted cod with spicy glazed carrots, a burger with caramelized onions and mushrooms, and roasted smoky chicken thigh with street corn salad.
A menu display with a light green background, featuring the dates February 21st to February 28th at the top. It includes sections for three entrees: Seared scallops with Mediterranean salad and couscous, Chicken breast stuffed with mushroom, onion, and garlic served with roasted vegetables, and Turkey and beef meatballs with whole grain spaghetti and marinara sauce. There is a small illustration of a bird with berries in the bottom right corner.
A colorful menu with a spring-themed background, featuring date range March 21st to March 28th, with various entrees and extras listed, including salmon, chicken, tofu, and a dessert at the bottom right corner.
Weekly menu for March 14th to March 21st with sections for appetizers, entrees, and extras, including chicken parm, coconut shrimp, garlic steak bites, and chocolate mousse.
Text menu from February 14th to February 21st, listing various food options including appetizers, entrees, and snacks with descriptions.
Restaurant menu for March 28th to April 3rd with various dishes listed including entrees, sides, and extras. The menu features items such as spiced lamb kebabs, lettuce-wrapped burger, and protein brownie bites. The design includes colorful, rounded text boxes and a small illustration of a bird on a basket of berries in the bottom right corner.
Weekly menu for January 25th to January 31st featuring three entrees: lamb chops with garlic yogurt dip and pomegranate salad, smoky chicken thighs with street corn, cilantro lime rice, and peanut dipping sauce, shrimp cabbage rolls with multicolored carrot salad and peanut dip, and jammy boiled eggs. There are small illustrations of a bird and a basket of berries at the bottom right corner.
Weekly menu from January 5th to January 12th with three entrees and snacks. The first entree is almond crusted cod with roasted sweet potato and collard greens. The second entree is chicken breast with garlic lemon and white wine pan sauce served with cauliflower mash and green bean almondine. The third entree is Cajun shrimp skewer with garlic roasted okra and high-protein corn bread. Snacks include roasted garlic dip and crudité.