Jan 23, 2023
Lime Broccoli Soup 
Roast Herb Potatoes & Vegetables
Mixed Vegetables
Broccoli
Vegetable DAL
Vegetable Noodles
Peas N Rice
White Rice
Stuffed Grouper
Wahoo Nuggets
Macaroni & Cheese
Grilled Chicken W/ Mushroom Gravy
Hoisin Chicken
BBQ Chicken Leg
Lemon Pepper Chicken Wings
Chicken Tikka Masala
Chicken Tenders
Sweet Chili Chicken
Pork Sausage
Mini Beef Patties
= Healthy Heart Options
Jan 21, 2023
Roast Potato
Broccoli
Grilled Vegetables
Mix Vegetables
Vegetable Pilaf Rice
White Rice
Baked Tilapia
Fried Cod Fish
Sweet & Sour Chicken
Chicken W/ Garlic Sauce
Plain Chicken Wings
Southwest Fried Chicken
Garlic Sesame Chicken
Chicken Saagwala
Chicken Tenders
Macaroni & Cheese
Whole Wheat Pasta
Roasted Pork & Honey Glaze Sauce
Cheese Christophine
BBQ Beef Meatballs
= Healthy Heart Options
Jan 20, 2023
This rich and flavourful sauce is easy to make. Serve over beef, lamb, or pork.
Prep Time: 5 mins • Cook Time: 20 mins • Makes: 6 servings
INGREDIENTS
- 2 tablespoons unsalted butter
- 1 pound fresh mushrooms, shiitake or cremini, stems removed, thickly sliced
- 1/4 cup finely chopped shallots
- 1 cup port wine
- 1 3/4 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1/8 teaspoon dried rosemary
- 1/2 teaspoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons water
DIRECTIONS
- In a large skillet, heat 2 tablespoons butter over medium-high heat until hot. Add the mushrooms and the shallots. Cook and stir until the mushrooms are tender. Remove from skillet. Set aside.
- In the same skillet, add the port wine and bring it to a boil over high heat. Cook for 5 to 7 minutes or until reduced and syrupy. Reduce heat to medium.
- Stir in broth, Worcestershire sauce, tomato paste, rosemary, and mustard. Bring to a boil and then reduce to a simmer.
- In a small bowl, mix together 1 tablespoon of cornstarch with 2 tablespoons of water. Then add to sauce, stirring until the sauce has thickened.
- Return mushrooms to the sauce. Serve sauce over steaks.
Jan 20, 2023
Warm up with this hearty and nutritious soup.
Prep Time: 10 mins • Cook Time: 35 minutes • Total Time: 45 mins
Makes: 6 servings
INGREDIENTS
- 2 Tablespoons olive oil
- 2 ribs celery, sliced
- 2 carrots, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 32 ounces vegetable broth
- 2 15-ounce cans butter beans, rinsed and drained
- 1 14-ounce can diced tomatoes
- 2 medium potatoes, diced
- 1 bay leaf, dried
- coarse kosher salt
- freshly ground black pepper
- 2 cups chopped kale
- fresh chopped parsley, optional
- fresh chopped thyme, optional
- crushed red pepper flakes, optional
DIRECTIONS
- Heat oil in a large pot over medium heat.
- Add the celery, carrots, onion, and garlic and cook, occasionally stirring until softened; about 10 minutes.
- Add the flour and cook, stirring, for one minute.
- Add the broth, butter beans, diced tomatoes, diced potatoes, and bay leaf – season with salt and pepper to taste. Stir to combine, and bring to a boil.
- Reduce the heat and simmer, uncovered for 10-20 minutes.
- Stir in chopped kale; simmer for 10 minutes.
- Remove the bay leaf. Garnish with freshly chopped parsley, thyme, and crushed red pepper flakes, if desired.
Jan 20, 2023
Fish Chowder Soup
Roast Potatoes
Broccoli
Garlic Kale
Java Rice
White Rice
Stuffed Grouper
Grilled Wahoo & Lemon Butter Sauce
Macaroni & Cheese
Lemon Pepper Chicken Legs
BBQ Chicken Wings
Chicken Tenders
Sweet Chili Chicken
Teriyaki Chicken
Chicken Stew
Chicken Korma
Breaded Fried Shrimp
Beef Pattie
Penne Alfredo Pasta
Vegetable Spring Rolls
= Healthy Heart Options
