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Menu for the Week of October 26

Balsamic Roasted Vegetable and Quinoa Salad CHICKEN OR TOFU  QUINOA  ZUCCHINI  GREEN BEANS  KALE  CAULIFLOWER  PEPPERS  GOAT CHEESE  BALSAMIC DRESSING 

Beef Teriyaki GROUND BEEF OR TOFU  EDAMAME  BROWN RICE  CARROTS  PEPPERS  BOK CHOY  ALMONDS  TERIYAKI SAUCE 

Pesto Pasta CHICKEN OR TOFU  QUINOA PASTA  PARMESAN   BROCCOLI  TOMATOES  PEAS  WALNUTS  PESTO SAUCE   

Chicken Fajita Dinner  CHICKEN OR BLACK BEANS  QUINOA  CHEDDAR CHEESE  GREEN ONION  SWEET POTATOES  CELERY  CORN  FAJITA SAUCE 

Tahini Ranch Buddha Bowl CHICKPEAS  BROWN RICE  CARROTS  RADISH  CUCUMBERS  RED CABBAGE  PUMPKIN SEEDS  TAHINI RANCH DRESSING 

Dessert: Chocolate Peanut Butter Grain Free Cookies

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