http://www.mindfulmealdelivery.com/

Mindful Meal Delivery, 4081 LB McLeod Road Suite B, Orlando, FL (2025)

06/26/2025

Menu for the Week of June 30th

Monday Delivery

1) Grassfed Ground Beef Taco Bowl with Fiesta Rice and Black Beans, Avocado Aioli, Shredded Cheese and Tortilla Strips (GF)
Vegetarian Substitute: Plant-Based “Meat”balls

2) Grilled Chicken Breast with Herb Goat Cheese, Sundried Tomatoes and Artichoke Hearts, Garlic Mashed Potatoes, Sauteed Fresh Spinach (GF)
Vegetarian Substitute: Black Bean Burger

3) Lime-Grilled Salmon with Garlic, Ginger and Honey Glaze over Sautéed Napa Cabbage and Scallions, Basmati Rice, Stir-Fry Vegetables (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

4) Loaded Chicken Breast topped with Turkey Bacon, Cheddar Cheese, Diced Green Onion, and Honey-Mustard Drizzle, Mashed Sweet Potatoes, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Chopped BBQ Chicken Bowl with Roasted Sweet Potatoes and Thin-Sliced Red Onions, Sweet Corn, Dill Pickle Slices, Low-Carb BBQ Sauce (GF)
Vegetarian Substitute: Plant-Based “Meat”Balls

2) Grass-Fed Ground Beef Chili over Macaroni Noodles, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Marinara Sauce

3) Grilled Lemon-Pepper Chicken with Mushroom and Broccoli over Wild Rice Blend, White Wine Cream Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

4) Cuban Mojo-Marinated Pork Tenderloin, Slow-Cooked Red Beans and Rice, Marinated
Tomato and Red Onion Salad (GF)
Vegetarian Substitute: Vegetable Pancakes

06/19/2025

Menu for the Week of June 23rd

Monday Delivery

1) Ground Turkey Meatballs over Spaghetti a la Vodka (Light Cream, Vodka and Tomato Sauce) Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli a la Vodka Sauce

2) Chopped Mexican Chicken Bowl with Brown and White Rice, Black Beans and Fire-Roasted Vegetable Blend, Fresh Diced Tomatoes, Jalapeno Aioli (GF)
Vegetarian Substitute: Black Bean Burger

3) Deconstructed Stuffed Pepper Bowl with Grassfed Ground Beef, Onions and Green Peppers in Savory Tomato Sauce, Roasted Red Peppers, White Rice, Steamed Cauliflower Florets (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”balls

4) Slow-Cooked Pulled Pork with Homemade Peach BBQ Sauce, Roasted Vegetable Medley, Mashed Sweet Potatoes (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Grilled Chicken Breast with Spinach and Artichoke Dip Topping, Garlic Mashed Potatoes, Steamed Green Beans (GF)
Vegetarian Substitute: Grilled Portobello Mushroom with Spinach and Artichoke Dip Topping

2) Shrimp Scampi in Light Garlic-Butter Sauce over Penne Pasta, Sautéed Mushrooms, Fresh Grape Tomatoes, and Diced Zucchini
Vegetarian: Spinach and Cheese Ravioli with Scampi Butter Sauce

3) Grassfed Ground Beef and Broccoli over White Rice, Shredded Carrots, Sliced Mushrooms, Green Onions, Garlic and Ginger Brown Sauce (GF)
Vegetarian Substitute: Vegetarian “Meat”balls

4) Grilled Greek Chicken Breast, Brown and White Rice Pilaf, Tzatziki
Sauce, Roasted Vegetable Blend (GF)
Vegetarian Substitute: Vegetable Pancakes

06/12/2025

Menu for the Week of June 16th

Monday Delivery

1) Chicken Tikka Masala (Lightly-Spiced Curry, Tomato and Yogurt Sauce) Basmati Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli

2) “Philly Cheesesteak” and Red-Skin Potato Bowl with Grass-fed Ground Beef, Diced Green Peppers and Onions, Mushrooms and Roasted Red Peppers, Shredded Mozzarella and Provolone Cheese (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”ball

3) Wild-Caught Alaskan Salmon with Remoulade Sauce, Roasted Sweet Potatoes, Steamed Vegetable Medley
Vegetarian Substitute: Vegetable Pancakes

4) Shredded Pork Burrito Bowl, Rice with Corn, Black Beans and Diced Tomato, Shredded Cheese and Fresh Avocado Aioli (GF)
Vegetarian Substitute: Rice and Vegetable Bowl with Grilled Portobello Mushroom

Wednesday Delivery

1) Southwestern Chicken Breast with Salsa Verde and Queso Fresco, Mexican Rice with Diced Onion, Tomato, Green Chiles, Zucchini and Sweet Corn (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) Garlic-Lime Shrimp with Mango, Red Onion and Lime Relish, Coconut Rice, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) Grilled Chicken Breast with Portobello Mushrooms in Marsala Wine Reduction, Garlic Mashed Potatoes, Roasted Broccoli Florets (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli in Marsala Wine Reduction

4) Pasta a la Bolognese with Italian Vegetables and Grass-fed Ground Beef in Rich Tomato Sauce over Spaghetti, Sautéed Fresh Spinach, Parmesan Cheese Topping
Vegetarian Substitute: Vegetable Marinara with Plant-Based “Meat”Balls

06/05/2025

Menu for the Week of June 9th

Monday Delivery

1) Shredded Beef Barbacoa with Diced Onions and Fresh Cilantro, Chipotle Adobo Vinaigrette, White Rice and Black Beans, Roasted Cauliflower Florets (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meat”balls

2) Shrimp “Unfried” Rice with Green Peas, Diced Carrots and Onion, Sauteed Napa Cabbage, Side of Garlic-Ginger-Honey Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) Chicken Breast Coq Au Vin, Baby Portobello Mushrooms in Red Wine Reduction, Roasted Potato Wedges, Roasted Broccoli Florets (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli

4) Thanksgiving Dinner with Roast Turkey Breast and Side of Gravy, Gluten-Free Corn Bread Stuffing, Steamed Green Beans (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Grilled Bruschetta Chicken with Balsamic Vinegar Drizzle, Fresh Chopped Tomatoes and Mozzarella Cheese, Garlic Mashed Potatoes, Balsamic-Glazed Brussel Sprouts (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) Picadillo (Grass-Fed Ground Beef in a Zesty Tomato Sauce), Saffron-Infused Yellow Rice, Broccoli, Cauliflower and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger

3) Korean Pulled Pork Bowl with White and Brown Rice Blend, Sautéed Cabbage and Carrots, Stir-Fried Vegetables, Korean BBQ Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu, Asian Vegetable and Rice Bowl

4) Salmon Picatta with Capers and Artichokes in Lemon-White Wine Sauce over Fettucine Pasta, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Capers and Artichokes in Lemon-White Wine Sauce

05/29/2025

Menu for the Week of June 2nd

Monday Delivery

1) Louisiana-Style Jambalaya with Diced Chicken Breast and Chicken-Andouille Sausage (No Pork), Creole Vegetables over Fluffy White Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meatballs

2) Garlic and Herb-Crusted Pork Tenderloin with Dijon Marsala Sauce, Harvest Vegetable Blend with Roasted Sweet Potatoes, Cauliflowers and Brussel Sprouts (GF)
Vegetarian Substitute: Vegetable Pancakes

3) Grass-Fed Ground Beef Chili over Macaroni Noodles, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Marinara Sauce

4) French Onion Chicken Breast, Sauteed Mushrooms, Caramelized Onions, Thyme Gravy and Swiss Cheese over Garlic Mashed Potatoes, Sauteed Spinach (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

Wednesday Delivery

1) Baked Chicken Breast in Broccoli-Cheddar Cheese Sauce over Wild Rice, Roasted Broccoli and Cauliflower Florets (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) Grassfed Ground Beef Taco Bowl with Fiesta Rice and Black Beans, Avocado Aioli, Shredded Cheese and Tortilla Strips (GF)
Vegetarian Substitute: Plant-Based “Meat”balls

3) Thai Shrimp Stir-Fry with Asian Vegetables and Thin Rice Noodles, Tangy Thai Peanut Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

4) Grilled Chicken Parmesan in Marinara Sauce, Spaghetti Noodles, Mozzarella Cheese, Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli in Marinara Sauce

05/22/2025

Menu for the Week of May 26th

Monday Delivery

1) Grilled Rosemary Chicken Breast and Fresh Vegetable Primavera over Penne Pasta, Grated Parmesan Cheese
Vegetarian Substitute: Grilled Portobello Mushroom and Vegetable Primavera

2) Guinness-Infused Grass-fed Ground Beef Shepard’s Pie Bowl with Green Peas, Carrots, Sweet Corn, Mushroom and Onions over Creamy Mashed Potatoes (GF)
Vegetarian Substitute: Plant-Based “Meat”balls

3) Slow-Roasted Shredded Pork with Rosemary, Maple and Mustard Sauce, Steamed Green Beans, Roasted Sweet Potatoes (GF)
Vegetarian Substitute: Vegetable Pancakes

4) Honey-Siracha-Lime Shrimp, Jasmine Rice and Wok-Fired Stir-Fry Vegetables (GF)
Vegetarian Substitute: Sauteed Diced Tofu

Wednesday Delivery

1) Grilled Greek Chicken Breast, Brown and White Rice Pilaf, Tzatziki Sauce, Roasted Vegetable Blend (GF)
Vegetarian Substitute: Black Bean Burger

2) Grassfed Ground Beef Meatballs in Homemade Marinara Sauce over Spaghetti Noodles, Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli in Marinara Sauce

3) Shredded Pork Burrito Bowl, Rice with Corn, Black Beans and Diced Tomato, Shredded Cheese and Fresh Avocado Aioli (GF)
Vegetarian Substitute: Rice and Vegetable Bowl with Grilled Portobello Mushroom

4) Wild-Caught Alaskan Salmon with Remoulade Sauce, Mashed Sweet Potatoes, Steamed Vegetable Medley
Vegetarian Substitute: Vegetable Pancakes

05/15/2025

Menu for the Week of May 15th

Monday Delivery

1) Picadillo (Grass-Fed Ground Beef in a Zesty Tomato Sauce), White and Brown Rice Blend, Broccoli, Cauliflower and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger

2) Loaded Shredded Pork Bowl and Diced Sweet Potatoes, BBQ Sauce, Shredded Cheese, Ranch Dressing, Steamed Vegetable Blend (GF)
Vegetarian Substitute: Vegetable Pancakes

3) Skinny Chicken Pot Pie with Sautéed Carrot, Onion, Peas and Celery in Savory Cream Sauce, Garlic Mashed Potatoes (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

4) Ground Turkey Swedish Meatballs with Mushrooms in Light Sour Cream Sauce over Fettucine Noodles, Roasted Broccoli Florets
Vegetarian Substitute: Spinach and Cheese Ravioli in Light Sou Cream Sauce

Wednesday Delivery

1) Grilled Shrimp and Penne Pasta, Creamy Alfredo Sauce, Sauteed Mushrooms, Broccoli Florets, and Sliced Carrots
Vegetarian Substitute: Penne Pasta in Creamy Alfredo Sauce, Sauteed Mushrooms, Broccoli Florets and Sliced Carrots

2) Hawaiian Grilled Chicken Breast, Yellow Rice, Roasted Vegetable Medley, Fresh Pineapple Salsa (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) “Philly Cheesesteak” and Red-Skin Potato Bowl with Grass-fed Ground Beef, Diced Green Peppers and Onions, Mushrooms and Roasted Red Pepper Strips, Shredded Mozzarella and Provolone Cheese (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”ball

4) Garlic-Lime Grilled Chicken Breast with Chimichurri Drizzle, Slow-Cooked Black Beans and White Rice, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes

05/08/2025

Menu for the Week of May 12th

Monday Delivery

1) Chopped BBQ Chicken Bowl with Roasted Sweet Potatoes and Thin-Sliced Red Onions, Sweet Corn, Dill Pickle Slices, Low-Carb BBQ Sauce (GF)
Vegetarian Substitute: Plant-Based “Meat”Balls

2) Grass-Fed Ground Beef Chili over Macaroni Noodles, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Marinara Sauce

3) Grilled Lemon-Pepper Chicken with Mushroom and Broccoli over Wild Rice Blend, White Wine Cream Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

4) Cuban Mojo-Marinated Pork Tenderloin, Slow-Cooked Red Beans and Rice, Marinated
Tomato and Red Onion Salad (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Grassfed Ground Beef Taco Bowl with Fiesta Rice and Black Beans, Avocado Aioli, Shredded Cheese and Tortilla Strips (GF)
Vegetarian Substitute: Plant-Based “Meat”balls

2) Grilled Chicken Breast with Herb Goat Cheese, Sundried Tomatoes and Artichoke Hearts, Garlic Mashed Potatoes, Sauteed Fresh Spinach (GF)
Vegetarian Substitute: Black Bean Burger

3) Lime-Grilled Salmon with Garlic, Ginger and Honey Glaze over Sautéed Napa Cabbage and Scallions, Basmati Rice, Stir-Fry Vegetables (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

4) Loaded Chicken Breast topped with Turkey Bacon, Cheddar Cheese, Diced Green Onion, and Honey-Mustard Drizzle, Mashed Sweet Potatoes, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes

05/01/2025

Menu for the Week of May 5th

Monday Delivery

1) Grilled Chicken Breast with Spinach and Artichoke Dip Topping, Garlic Mashed Potatoes, Steamed Green Beans (GF)
Vegetarian Substitute: Grilled Portobello Mushroom with Spinach and Artichoke Dip Topping

2) Shrimp Scampi in Light Garlic-Butter Sauce over Penne Pasta, Sautéed Mushrooms, Fresh Grape Tomatoes, and Diced Zucchini
Vegetarian: Spinach and Cheese Ravioli with Scampi Butter Sauce

3) Grassfed Ground Beef and Broccoli over White Rice, Shredded Carrots, Sliced Mushrooms, Green Onions, Garlic and Ginger Brown Sauce (GF)
Vegetarian Substitute: Vegetarian “Meat”balls

4) Grilled Greek Chicken Breast, Brown and White Rice Pilaf, Tzatziki Sauce, Roasted Vegetable Blend (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Ground Turkey Meatballs over Spaghetti a la Vodka (Light Cream, Vodka and Tomato Sauce) Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli a la Vodka Sauce

2) Chopped Mexican Chicken Bowl with Brown and White Rice, Black Beans and Fire-Roasted Vegetable Blend, Fresh Diced Tomatoes, Jalapeno Aioli (GF)
Vegetarian Substitute: Black Bean Burger

3) Deconstructed Stuffed Pepper Bowl with Grassfed Ground Beef,
Onions and Green Peppers in Savory Tomato Sauce, Roasted Red Peppers, White Rice, Steamed Cauliflower Florets (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”balls

4) Slow-Cooked Pulled Pork with Homemade Peach BBQ Sauce, Roasted Vegetable Medley, Mashed Sweet Potatoes (GF)
Vegetarian Substitute: Vegetable Pancakes

04/24/2025

Menu for the Week of April 28th

1) Southwestern Chicken Breast with Salsa Verde and Queso Fresco, Mexican Rice with Diced Onion, Tomato, Green Chiles, Zucchini and Sweet Corn (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) Garlic-Lime Shrimp with Mango, Red Onion and Lime Relish, Coconut Rice, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) Grilled Chicken Breast with Portobello Mushrooms in Marsala Wine Reduction, Garlic Mashed Potatoes, Roasted Broccoli Florets (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli in Marsala Wine Reduction

4) Pasta a la Bolognese with Italian Vegetables and Grass-fed Ground Beef in Rich Tomato Sauce over Spaghetti, Sautéed Fresh Spinach, Parmesan Cheese Topping
Vegetarian Substitute: Vegetable Marinara with Plant-Based “Meat”Balls

Wednesday Delivery

1) Chicken Tikka Masala (Lightly-Spiced Curry, Tomato and Yogurt Sauce) Basmati Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli

2) “Philly Cheesesteak” and Red-Skin Potato Bowl with Grass-fed Ground Beef, Diced Green Peppers and Onions, Mushrooms and Roasted Red Peppers, Shredded Mozzarella and Provolone Cheese (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”ball

3) Wild-Caught Alaskan Salmon with Remoulade Sauce, Roasted Sweet Potatoes, Steamed Vegetable Medley
Vegetarian Substitute: Vegetable Pancakes

4) Shredded Pork Burrito Bowl, Rice with Corn, Black Beans and Diced Tomato, Shredded Cheese and Fresh Avocado Aioli (GF)
Vegetarian Substitute: Rice and Vegetable Bowl with Grilled Portobello Mushroom

04/17/2025

Menu for the Week of April 21st

Monday Delivery

1) Grilled Bruschetta Chicken with Balsamic Vinegar Drizzle, Fresh Chopped Tomatoes and Mozzarella Cheese, Garlic Mashed Potatoes, Balsamic-Glazed Brussel Sprouts (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) Picadillo (Grass-Fed Ground Beef in a Zesty Tomato Sauce), Saffron-Infused Yellow Rice, Broccoli, Cauliflower and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger

3) Korean Pulled Pork Bowl with White and Brown Rice Blend, Sautéed Cabbage and Carrots, Stir-Fried Vegetables, Korean BBQ Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu, Asian Vegetable and Rice Bowl

4) Salmon Picatta with Capers and Artichokes in Lemon-White Wine Sauce over Fettucine Pasta, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Capers and Artichokes in Lemon-White Wine Sauce

Wednesday Delivery

1) Shredded Beef Barbacoa with Diced Onions and Fresh Cilantro, Chipotle Adobo Vinaigrette, White Rice and Black Beans, Roasted Cauliflower Florets (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meat”balls

2) Shrimp “Unfried” Rice with Green Peas, Diced Carrots and Onion, Sauteed Napa Cabbage, Side of Garlic-Ginger-Honey Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) Chicken Breast Coq Au Vin, Baby Portobello Mushrooms in Red Wine Reduction, Roasted Potato Wedges, Roasted Broccoli Florets (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli

4) Thanksgiving Dinner with Roast Turkey Breast and Side of Gravy, Gluten-Free Corn Bread Stuffing, Steamed Green Beans (GF)
Vegetarian Substitute: Vegetable Pancakes

04/10/2025

Menu for the Week of April 14th

Monday Delivery

1) Baked Chicken Breast in Broccoli-Cheddar Cheese Sauce over Wild Rice, Roasted Broccoli and Cauliflower Florets (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) Grassfed Ground Beef Taco Bowl with Fiesta Rice and Black Beans, Avocado Aioli, Shredded Cheese and Tortilla Strips (GF)
Vegetarian Substitute: Plant-Based “Meat”balls

3) Thai Shrimp Stir-Fry with Asian Vegetables and Thin Rice Noodles, Tangy Thai Peanut Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

4) Grilled Chicken Parmesan in Marinara Sauce, Spaghetti Noodles, Mozzarella Cheese, Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli in Marinara Sauce

Wednesday Delivery

1) Louisiana-Style Jambalaya with Diced Chicken Breast and Chicken-Andouille Sausage (No Pork), Creole Vegetables over Fluffy White Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meatballs

2) Garlic and Herb-Crusted Pork Tenderloin with Dijon Marsala Sauce, Harvest Vegetable Blend with Roasted Sweet Potatoes, Cauliflowers and Brussel Sprouts (GF)
Vegetarian Substitute: Vegetable Pancakes

3) Grass-Fed Ground Beef Chili over Macaroni Noodles, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Marinara Sauce

4) French Onion Chicken Breast, Sauteed Mushrooms, Caramelized Onions, Thyme Gravy and Swiss Cheese over Garlic Mashed Potatoes, Sauteed Spinach (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

04/03/2025

Menu for the Week of April 7th

Monday Delivery

1) Grilled Greek Chicken Breast, Brown and White Rice Pilaf, Tzatziki Sauce, Roasted Vegetable Blend (GF)
Vegetarian Substitute: Black Bean Burger

2) Grassfed Ground Beef Meatballs in Homemade Marinara Sauce over Spaghetti Noodles, Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli in Marinara Sauce

3) Shredded Pork Burrito Bowl, Rice with Corn, Black Beans and Diced Tomato, Shredded Cheese and Fresh Avocado Aioli (GF)
Vegetarian Substitute: Rice and Vegetable Bowl with Grilled Portobello Mushroom

4) Wild-Caught Alaskan Salmon with Remoulade Sauce, Mashed Sweet Potatoes, Steamed Vegetable Medley
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Grilled Rosemary Chicken Breast and Fresh Vegetable Primavera over Penne Pasta, Grated Parmesan Cheese
Vegetarian Substitute: Grilled Portobello Mushroom and Vegetable Primavera

2) Guinness-Infused Grass-fed Ground Beef Shepard’s Pie Bowl with Green Peas, Carrots, Sweet Corn, Mushroom and Onions over Creamy Mashed Potatoes (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meat”balls

3) Slow-Roasted Shredded Pork with Rosemary, Maple and Mustard Sauce, Steamed Green Beans, Roasted Sweet Potatoes (GF)
Vegetarian Substitute: Vegetable Pancakes

4) Honey-Siracha-Lime Shrimp, Jasmine Rice and Wok-Fired Stir-Fry Vegetables (GF)
Vegetarian Substitute: Sauteed Diced Tofu

03/26/2025

Menu for the Week of March 31st

Monday Delivery

1) Grilled Shrimp and Penne Pasta, Creamy Alfredo Sauce, Sauteed Mushrooms, Broccoli Florets, and Sliced Carrots
Vegetarian Substitute: Penne Pasta in Creamy Alfredo Sauce, Sauteed Mushrooms, Broccoli Florets and Sliced Carrots

2) Hawaiian Grilled Chicken Breast, Yellow Rice, Roasted Vegetable Medley, Fresh Pineapple Salsa (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) “Philly Cheesesteak” and Red-Skin Potato Bowl with Grass-fed Ground Beef, Diced Green Peppers and Onions, Mushrooms and Roasted Red Pepper Strips, Shredded Mozzarella and Provolone Cheese (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”balls

4) Garlic-Lime Grilled Chicken Breast with Chimichurri Drizzle, Slow-Cooked Black Beans and White Rice, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Picadillo (Grass-Fed Ground Beef in a Zesty Tomato Sauce), White and Brown Rice Blend, Broccoli, Cauliflower and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger

2) Loaded Shredded Pork Bowl and Diced Sweet Potatoes, BBQ Sauce, Shredded Cheese, Ranch Dressing, Steamed Vegetable Blend (GF)
Vegetarian Substitute: Vegetable Pancakes

3) Skinny Chicken Pot Pie with Sautéed Carrot, Onion, Peas and Celery in Savory Cream Sauce, Garlic Mashed Potatoes (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

4) Ground Turkey Swedish Meatballs with Mushrooms in Light Sour Cream Sauce over Fettucine Noodles, Roasted Broccoli Florets
Vegetarian Substitute: Spinach and Cheese Ravioli in Light Sour Cream Sauce

03/20/2025

Menu for the Week of March 24th

Monday Delivery

1) Grassfed Ground Beef Taco Bowl with Fiesta Rice and Black Beans, Avocado Aioli, Shredded Cheese and Tortilla Strips (GF)
Vegetarian Substitute: Plant-Based “Meat”balls

2) Grilled Chicken Breast with Herb Goat Cheese, Sundried Tomatoes and Artichoke Hearts, Garlic Mashed Potatoes, Sauteed Fresh Spinach (GF)
Vegetarian Substitute: Black Bean Burger

3) Lime-Grilled Salmon with Garlic, Ginger and Honey Glaze over Sautéed Napa Cabbage and Scallions, Basmati Rice, Stir-Fry Vegetables (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

4) Loaded Chicken Breast topped with Turkey Bacon, Cheddar Cheese, Diced Green Onion, and Honey-Mustard Drizzle, Mashed Sweet Potatoes, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Chopped BBQ Chicken Bowl with Roasted Sweet Potatoes and Thin-Sliced Red Onions, Sweet Corn, Dill Pickle Slices, Low-Carb BBQ Sauce (GF)
Vegetarian Substitute: Plant-Based “Meat”Balls

2) Grass-Fed Ground Beef Chili over Macaroni Noodles, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Marinara Sauce

3) Grilled Lemon-Pepper Chicken with Mushroom and Broccoli over Wild Rice Blend, White Wine Cream Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

4) Cuban Mojo-Marinated Pork Tenderloin, Slow-Cooked Red Beans and Rice, Marinated Tomato and Red Onion Salad (GF)
Vegetarian Substitute: Vegetable Pancakes

03/13/2025

Menu for the Week of March 17th

Monday Delivery

1) Grilled Chicken Breast with Spinach and Artichoke Dip Topping, Garlic Mashed Potatoes, Steamed Green Beans (GF)
Vegetarian Substitute: Grilled Portobello Mushroom with Spinach and Artichoke Dip Topping

2) Shrimp Scampi in Light Garlic-Butter Sauce over Penne Pasta, Sautéed Mushrooms, Fresh Grape Tomatoes, and Diced Zucchini
Vegetarian: Spinach and Cheese Ravioli with Scampi Butter Sauce

3) Grassfed Ground Beef and Broccoli over White Rice, Shredded Carrots, Sliced Mushrooms, Green Onions, Garlic and Ginger Brown Sauce (GF)
Vegetarian Substitute: Vegetarian “Meat”balls

4) Grilled Greek Chicken Breast, Brown and White Rice Pilaf, Tzatziki Sauce, Roasted Vegetable Blend (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery
1) Ground Turkey Meatballs over Spaghetti a la Vodka (Light Cream, Vodka and Tomato Sauce) Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli a la Vodka Sauce

2) Chopped Mexican Chicken Bowl with Brown and White Rice, Black Beans and Fire-Roasted Vegetable Blend, Fresh Diced Tomatoes, Jalapeno Aioli (GF)
Vegetarian Substitute: Black Bean Burger

3) Deconstructed Stuffed Pepper Bowl with Grassfed Ground Beef, Onions and Green Peppers in Savory Tomato Sauce, Roasted Red Peppers, White Rice, Steamed Cauliflower Florets (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”balls

4) Slow-Cooked Pulled Pork with Homemade Peach BBQ Sauce, Roasted Vegetable Medley, Mashed Sweet Potatoes (GF)
Vegetarian Substitute: Vegetable Pancakes

03/06/2025

Menu for the Week of March 10th

Monday Delivery

1) Chicken Tikka Masala (Lightly-Spiced Curry, Tomato and Yogurt Sauce) Basmati Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli

2) Garlic-Lime Shrimp with Mango, Red Onion and Lime Relish, Coconut Rice, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) Grilled Chicken Breast with Portobello Mushrooms in Marsala Wine Reduction, Garlic Mashed Potatoes, Roasted Broccoli Florets (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli in Marsala Wine Reduction

4) Pasta a la Bolognese with Italian Vegetables and Grass-fed Ground Beef in Rich Tomato Sauce over Spaghetti, Sautéed Fresh Spinach, Parmesan Cheese Topping
Vegetarian Substitute: Vegetable Marinara with Plant-Based “Meat”Balls

Wednesday Delivery

1) Southwestern Chicken Breast with Salsa Verde and Queso Fresco, Mexican Rice with Diced Onion, Tomato, Green Chiles, Zucchini and Sweet Corn (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) “Philly Cheesesteak” and Red-Skin Potato Bowl with Grass-fed Ground Beef, Diced Green Peppers and Onions, Mushrooms and Roasted Red Peppers, Shredded Mozzarella and Provolone Cheese (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”balls

3) Wild-Caught Alaskan Salmon with Remoulade Sauce, Roasted Sweet Potatoes, Steamed Vegetable Medley
Vegetarian Substitute: Vegetable Pancakes

4) Shredded Pork Burrito Bowl, Rice with Corn, Black Beans and Diced Tomato, Shredded Cheese and Fresh Avocado Aioli (GF)
Vegetarian Substitute: Rice and Vegetable Bowl with Grilled Portobello Mushroom

02/27/2025

Menu for the Week of March 3rd

Monday Delivery

1) Grilled Bruschetta Chicken with Balsamic Vinegar Drizzle, Fresh Chopped Tomatoes and Mozzarella Cheese, Garlic Mashed Potatoes, Balsamic-Glazed Brussel Sprouts (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) Picadillo (Grass-Fed Ground Beef in a Zesty Tomato Sauce), Saffron-Infused Yellow Rice, Broccoli, Cauliflower and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger

3) Korean Pulled Pork Bowl with White and Brown Rice Blend, Sautéed Cabbage and Carrots, Stir-Fried Vegetables, Korean BBQ Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu, Asian Vegetable and Rice Bowl

4) Salmon Picatta with Capers and Artichokes in Lemon-White Wine Sauce over Fettucine Pasta, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Capers and Artichokes in Lemon-White Wine Sauce

Wednesday Delivery

1) Shredded Beef Barbacoa with Diced Onions and Fresh Cilantro, Chipotle Adobo Vinaigrette, White Rice and Black Beans, Roasted Cauliflower Florets (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meat”balls

2) Shrimp “Unfried” Rice with Green Peas, Diced Carrots and Onion, Sauteed Napa Cabbage, Side of Garlic-Ginger-Honey Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) Chicken Breast Coq Au Vin, Baby Portobello Mushrooms in Red Wine Reduction, Roasted Potato Wedges, Roasted Broccoli Florets (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli

4) Thanksgiving Dinner with Roast Turkey Breast and Side of Gravy, Gluten-Free Corn Bread Stuffing, Steamed Green Beans (GF)
Vegetarian Substitute: Vegetable Pancakes

02/20/2025

Menu for the Week of February 24th

Monday Delivery

1) Louisiana-Style Jambalaya with Diced Chicken Breast and Chicken-Andouille Sausage (No Pork), Creole Vegetables over Fluffy White Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meatballs

2) Garlic and Herb-Crusted Pork Tenderloin with Dijon Marsala Sauce, Harvest Vegetable Blend with Roasted Sweet Potatoes, Cauliflowers and Brussel Sprouts (GF)
Vegetarian Substitute: Vegetable Pancakes

3) Grass-Fed Ground Beef Chili over Macaroni Noodles, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Marinara Sauce

4) French Onion Chicken Breast, Sauteed Mushrooms, Caramelized Onions, Thyme Gravy and Swiss Cheese over Garlic Mashed Potatoes, Sauteed Spinach (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

Wednesday Delivery

1) Baked Chicken Breast in Broccoli-Cheddar Cheese Sauce over Wild Rice, Roasted Broccoli and Cauliflower Florets (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) Grassfed Ground Beef Taco Bowl with Fiesta Rice and Black Beans, Avocado Aioli, Shredded Cheese and Tortilla Strips (GF)
Vegetarian Substitute: Plant-Based “Meat”balls

3) Thai Shrimp Stir-Fry with Asian Vegetables and Thin Rice Noodles, Tangy Thai Peanut Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

4) Grilled Chicken Parmesan in Marinara Sauce, Spaghetti Noodles, Mozzarella Cheese, Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli in Marinara Sauce

02/13/2025

Menu for the Week of February 17th

Monday Delivery

1) Grilled Rosemary Chicken Breast and Fresh Vegetable Primavera over Penne Pasta, Grated Parmesan Cheese
Vegetarian Substitute: Grilled Portobello Mushroom and Vegetable Primavera

2) Guinness-Infused Grass-fed Ground Beef Shepard’s Pie Bowl with Green Peas, Carrots, Sweet Corn, Mushroom and Onions over Creamy Mashed Potatoes (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meat”balls

3) Slow-Roasted Shredded Pork with Rosemary, Maple and Mustard Sauce, Steamed Green Beans, Roasted Sweet Potatoes (GF)
Vegetarian Substitute: Vegetable Pancakes

4) Honey-Siracha-Lime Shrimp, Jasmine Rice and Wok-Fired Stir-Fry Vegetables (GF)
Vegetarian Substitute: Sauteed Diced Tofu

Wednesday Delivery

1) Grilled Greek Chicken Breast, Brown and White Rice Pilaf, Tzatziki Sauce, Roasted Vegetable Blend (GF)
Vegetarian Substitute: Black Bean Burger

2) Grassfed Ground Beef Meatballs in Homemade Marinara Sauce over Spaghetti Noodles, Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli in Marinara Sauce

3) Shredded Pork Burrito Bowl, Rice with Corn, Black Beans and Diced Tomato, Shredded Cheese and Fresh Avocado Aioli (GF)
Vegetarian Substitute: Rice and Vegetable Bowl with Grilled Portobello Mushroom

4) Wild-Caught Alaskan Salmon with Remoulade Sauce, Roasted Sweet Potatoes, Steamed Vegetable Medley
Vegetarian Substitute: Vegetable Pancakes

Mindful Meal Delivery