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May 2018

W4-Saturday

May 26
|Recurring Event (See all)

An event every 5 weeks that begins at 12:00am on Saturday, repeating indefinitely

Saturday: Breakfast: Turkey Sausage Patty with Roasted Yams and Stuffed Dates. Snack: apples & Pecans Lunch: Grilled Salmon/Sea Bass on a Bed of Kale Salad with Shredded Cabbage, Mandarin Oranges, Pumpkin Seeds and Sunflower Seeds with a Ginger Sesame Vinaigrette Snack: Grilled Chicken Skewers Dinner: Chicken Tikka masala with Cauliflower Rice and Sauteed Kale .

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W4-Sunday

May 27
|Recurring Event (See all)

An event every 5 weeks that begins at 12:00am on Sunday, repeating indefinitely

Sunday: Breakfast: Spinach Frittata with grapes & almonds. Snack: Grapes Lunch: Romaine Salad with Grilled Chicken, Tomatoes, Cucumber, Olives and served with a Honey Lemon Vinaigrette Snack: Ginger Garlic Shrimp/Beef Skewers. Dinner: Beef Roulade on Bed of Butternut Squash Puree with a side of Asparagus.

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W4-Monday

May 28
|Recurring Event (See all)

An event every 5 weeks that begins at 12:00am on Monday, repeating indefinitely

Monday: Breakfast: Egg white Omelet with & Fruit Bowl Snack : Veggies & Artichoke/ Dip. Lunch: Teriyaki Chicken with Spinach Greens, Dried Apricots, Walnuts and Shredded Jicama with a Cranberry Honey Mustard Vinaigrette Snack: Stuffed Dates Dinner: Grilled Beef Strip Steak on a Bed of Cauliflower Puree with Roasted Peppers, Onions, Tomatoes Parsley and Capers with a side of Grilled Yellow Squash.

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W4-Tuesday

May 29
|Recurring Event (See all)

An event every 5 weeks that begins at 12:00am on Tuesday, repeating indefinitely

Tuesday: Breakfast: Omelet with Turkey Bacon with Oranges & Kiwis. Snack: Cucumber & Berry dip Lunch: Jicama Shrimp Tacos with Salsa. Artichoke Hearts, Cucumbers, Romaine Salad and Italian Dressing Snack: beef skewers. Dinner: Sweet Mesquite Broiled Turkey Breast on a bed of Yam Puree and Broccoli (Z) Brown Rice.

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W4-Wednesday

May 30
|Recurring Event (See all)

An event every 5 weeks that begins at 12:00am on Wednesday, repeating indefinitely

Wednesday: Breakfast: Chicken Sausage Egg Muffins with Cucumber & Berry dip Snack: Grapes, Berries and Pecans Lunch: chicken roasted veggie salad with beets, butternut squash, yellow squash, zucchini , celery carrots, red onions, peppers, scallions, Dried Cranberries ,sunflower seeds.Tossed together a ginger sesame vinaigrette. Snack: Turkey Bacon Wrapped dates Dinner: Chicken Piccata on a bed of Sauteed Kale with a side of Grilled Roma Tomatoes and Yellow Squash(Z)Quinoa.

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W4-Thursday

May 31
|Recurring Event (See all)

An event every 5 weeks that begins at 12:00am on Thursday, repeating indefinitely

Thursday: Breakfast: Scambled Eggs with salsa with Grapes Berries Snack: Oranges & Almonds Lunch: Curried Butternut Squash Soup and Chicken Skewers on a bed of Spinach Greens with Dried cranberries, pecans and a Honey Mustard Vinaigrette Snack: Chicken Skewers. Dinner: Beef Meatloaf topped with Marinara Sauce on a bed of Cauliflower Puree with a Side of Roasted Yams

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June 2018

W5-Friday

June 1
|Recurring Event (See all)

An event every 5 weeks that begins at 12:00am on Friday, repeating indefinitely

Friday: Breakfast: pan fried Eggs with Grapes & pecans Snack:strawberries grapes & walnuts. Lunch: UFE Style Crab Cakes with a Romaine salad, Radishes, Cherry Tomatoes, Cucumbers, Olives, Shaved Almonds, Lemon Slices & Italian Dressing Snack: Grilled Beef Skewers. Dinner:Lemon Zest Zaatar Seasoned Chicken Breast on top of Cauliflower Puree with a Side of Cauliflower puree & Broccoli (Z) Red Quinoa

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