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Monday (10/7) Main Dish Ingredients:

'Octoberfest' Chicken (or Tofu) Schnitzel served with a side of Creamy Tomato Sauce: chicken breasts, GF flour, eggs, breadcrumbs, salt, pepper, garlic powder, paprika, oil, seasonings. 

Homestyle Beef Stew with Potatoes, Carrots, & Peas: beef chuck, potatoes, carrots, peas, onions, garlic, beef broth, tomato paste, Worcestershire sauce, GF flour, salt, pepper, thyme, bay leaves, and olive oil.

Braised French Onion Chicken with Gruyère: chicken, onions, garlic, butter, olive oil, thyme, chicken broth, white wine, flour, salt, pepper, Gruyère cheese, and seasonings. 

Shrimp Scampi with Garlicky Miso Butter: shrimp, butter, garlic, white miso paste, lemon juice, olive oil, white wine, parsley, red pepper flakes, salt, black pepper.

*Clean-Cut: Pan Seared Moroccan Chicken with a Moroccan Sauce: For the chicken: chicken breasts, oil, garlic, cumin, paprika, coriander, cinnamon, turmeric, cayenne pepper, salt, and pepper.
For the Moroccan sauce: harissa paste, tomato paste, garlic, cumin, coriander, lemon juice, honey, chicken broth, olive oil, and fresh cilantro for garnish

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Wednesday (10/9) Main Dish Ingredients:

Thai Flank Steak with a Peanut Sauce: For the steak: flank steak, soy sauce, lime juice, fish sauce, brown sugar, garlic, ginger, and sesame oil (for marinade).
For the peanut sauce: peanut butter, soy sauce, coconut milk, lime juice, garlic, ginger, honey, chili flakes, and water 

Red Thai Chicken Curry Chicken (or tofu): chicken breasts or thighs, red curry paste, coconut milk, chicken broth, garlic, ginger, onion, brown sugar. 

Garlic Parmesan Chicken Skewers with an Herb Dressing: chicken breasts, garlic, grated Parmesan cheese, olive oil, lemon juice, salt, pepper, Italian seasoning, and wooden skewers

Sesame Seared Tuna served with Scallions, Sweet Soy Crema, & Sushi Rice: ahi tuna steaks, sesame seeds (white and black), soy sauce, sesame oil, salt, and pepper.

*Clean-Cut: Tahini Marinated Chicken with a Pomegranate Molasses Sauce: chicken breasts, tahini, garlic, lemon juice, olive oil, cumin, paprika, salt, and pepper

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Monday Main Dishes:

Chicken Marsala: Preheat oven to 375 degrees, pour sauce over the chicken, cover and warm for 15-20 minutes. Alternatively, you can warm the sauce in a saute pan, add in the chicken, 1 tbl of water, cover and warm until sauce is simmering and chicken is warmed through. 

Grilled NY Strip Steak with Balsamic Onions & a Homemade Steak Sauce: Preheat the oven to 300 degrees and warm the steak uncovered until your desired temperature is reached.

Teriyaki Chicken (or Tofu) Skewers: Preheat oven to 375 degrees, add 1tbl of water and teriyaki glaze to the container, and warm chicken in the oven for 15 minutes until warmed through but not over cooked. Enjoy with extra teriyaki sauce.

Baked Mahi with a Sweet & Sour Glaze: Preheat oven to 350 degrees and warm Mahi uncovered for 10 minutes.

*Clean-Cut: Italian Marinated Chicken Breast with a Bruschetta Sauce: Preheat oven to 375 degrees, add lemon squeeze and a tbl of water, cover and warm for 10-15 minutes. Enjoy with Bruschetta on top.
 

Monday Sides Heating Instructions:
Steamed Rice: Warm in microwave [move to microwave safe container] and warm in 30 second increments with a damp paper-towel on top. 

1. Cheesy Ranch Potatoes:

   • Oven: Preheat to 350°F. Place potatoes in an oven-safe dish, add cheese and cover with foil. Heat for 15-20 minutes or until warmed through.

   • Microwave: Heat in a microwave-safe dish on high for 2-3 minutes, stirring halfway through.

2. Vegetable Fried Rice:

   • Stovetop: Heat in a non-stick skillet over medium heat for 5-7 minutes, stirring occasionally.

   • Microwave: Place in a microwave-safe dish and heat on high for 2-3 minutes, stirring halfway through.

3. Sauteed Garlic Broccoli:

   • Stovetop: Reheat in a skillet over medium heat for 3-4 minutes, stirring occasionally.

   • Microwave: Place in a microwave-safe dish and heat on high for 1-2 minutes.

4. Grilled Asparagus with Garlic Aioli:

   • Oven: Preheat to 350°F. Place asparagus in an oven-safe dish and heat for 5 minutes.

   • Microwave: Heat in a microwave-safe dish for 30seconds. Serve aioli on the side or drizzle after reheating.

5. Balsamic & Parmesan Roasted Cauliflower:

   • Oven: Preheat to 350°F. Place cauliflower in an oven-safe dish and heat for 15-20 minutes.

   • Microwave: Heat in a microwave-safe dish for 30 second increments.

6. Stuffed Mushrooms:

   • Oven: Preheat to 350°F. Place mushrooms in an oven-safe dish and heat for 10-12 minutes until warm.

   • Microwave: Heat in a microwave-safe dish for 1-2 minutes.

7. Clean-Cut: Barley Salad:

   • Room Temperature: This salad can be served at room temperature, but if desired warm, you can heat components (except dressing) in a microwave for 30 second increments and then toss with dressing before serving.

8. Clean-Cut: Vegetable Lentil Soup:

   • Stovetop: Heat in a saucepan over medium heat, stirring occasionally, for 5-7 minutes or until heated through.

   • Microwave: Heat in a microwave-safe bowl on high for 2-3 minutes, stirring halfway through.

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*Please note: These are approximations as every oven warms differently*

*All sides can be heated in given containers, but to obtain crispiness it is better to move onto baking sheet*

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Wednesday Main Dishes:

Red Wine Braised Brisket with Extra Gravy: Preheat oven to 375 degrees, add some of the gravy to the brisket, cover and warm for 30-40 minutes until warmed through. 

Honey-Garlic Roasted Chicken Au Jus: Preheat oven to 350 degrees, add 1-2tbl of water to the bottom of the pan, cover and warm in the oven for 20-30 minutes until warmed through. 

Pomegranate Glazed Salmon: Preheat oven to 375, and warm salmon uncovered for 7-10 minutes until warmed through. Enjoy with extra Pomegranate Glaze.

Cornflake Chicken (or Tofu) Bites with a Sweet Chili Dipping Sauce: Preheat oven to 375, spread chicken out on a sheet pan, and warm in the oven for 15 minutes until warmed through and crispy. 

*Clean-Cut: Herb Grilled Chicken with Tzatziki Sauce: Preheat oven to 375 degrees, add 1-2tbl of water and lemon wedge to the bottom of the container, cover and warm for 15 minutes. 
 

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*Please note: These are approximations as every oven warms differently*

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Wednesday Sides:​

​Steamed Rice: Put in microwave safe dish & add tablespoon of water. Cover with wet paper towel and warm in 30 second increments.
Roasted Market Vegetables: Preheat oven to 375, spread vegetables out on a sheet pan and warm in the oven for 7-10 minutes until warmed through. 

Mashed Potatoes: Preheat oven to 375 degrees, cover potatoes with aluminum foil (spray with pam first) and warm for 20-40 minutes (depending on the size) and enjoy!

Roasted Garlic Potatoes: Spread Potatoes on a sheet pan and warm in the oven at 375 for 7-10 minutes until warm and crispy. 

Sweet Noodle Kugel *This is Not Cooked Through*: Preheat oven to 375 degrees, cover the kugel with aluminum foil and warm for 40-60 minutes (depending on the size). Remove and let rest for 10-15 minutes before serving. 

Honey Thyme Roasted Carrots: Spread carrots on a sheet pan and warm in the oven at 375 for 7-10 minutes until warm. 

Roasted Asparagus: Enjoy at room temperature or warm in the oven at 325 degrees for 5 minutes. 

Brussels Sprouts with Balsamic and Cranberries: Preheat oven to 375, spread vegetables out on a sheet pan and warm in the oven for 7-10 minutes until warmed through.

Matzo Ball Soup: Warm in saucepan on stovetop until desired temperature.

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*Please note: These are approximations as every oven warms different

*All sides can be heated in given containers, but to obtain crispiness it is better to move onto baking sheet*