Thursday, October 17, 2019

Meal 1: Creamy garlic chicken breast with roast potato and sautéed vegetable medley. Garnished with grated Parmesan and chopped parsley.

Meal 2: Carintas pork bowl with brown rice, pinto beans, and grilled fall vegetables. Garnished with cilantro, lime, and Monterey Jack cheese.

Salad: Pear and arugula salad with roasted walnuts, dried cherries, a creamy walnut vinaigrette.