Monday

Lunch: Balsamic Beet Chicken Salad with Arugula, Endives, Walnuts and Feta Cheese

 Dinner: Chicken Marsala with Mashed Potatoes and Brussel Sprouts

 

 Tuesday

 Lunch:  Turkey Waldorf Salad with Grapes, Walnuts, Apples and Celery

Dinner: Fish Picatta with capers, green beans and Smashed Potatoes

 

Wednesday 

Lunch: Honey Chipotle Shrimp Bowl with Quinoa, Tomatoes, Avocado Mash, Zucchini and Cilantro Dressing

 Dinner: Lemon Chicken with Artichokes and Brown Rice

 

Thursday 

Lunch: Seared Scallop Salad with Asparagus, Cherry Tomatoes, Red Onion and Dill Vinaigrette

 Dinner:  Honey Mustard Glazed Chicken Bake with Butternut Squash, Onions, Carrots and Potatoes

 

Friday

Lunch: Shitake Bok Choy Soba Noodle Chicken Bowl

 Dinner:  Balsamic Skirt Steak with Polenta and Asparagus