Full 8-Week Menu (view only)

Menu items subject to change due to availability

Week 1

Classic
Portobello Strip Steak (C) — 8-oz “Choice” New York strip steak, dusted with Mediterranean spices and grilled. Topped with garlic sauteed portobello mushroom. Served with a creamy risotto with peas and carrots, and grilled asparagus

Roasted Chicken Piccata (C) — boneless, skinless chicken breast, seasoned and roasted. Topped with a white wine lemon butter sauce with capers and fresh basil. Served with angel hair pasta and roasted Brussel sprouts with sliced almonds and pear tomatoes

Salmon Bella Luna (C) — 6-oz salmon filet topped with sundried tomatoes, scallion, shiitake mushrooms, and fresh basil in a sherry cream sauce. Served with roasted Brussel sprouts with sliced almonds and pear tomatoes, and garlic

Shrimp ala Vodka (C) — 8-large shrimp over angel hair pasta topped with a vodka spiked plum tomato cream sauce with prosciutto, onion, basil, parmesan cheese, and a pinch of crushed red pepper. Served with broccoli aglio olio

New Orleans Dirty Rice (C) — lean ground beef, spicy Italian sausage, and white rice simmered in a spiced beef broth with Spanish onion, poblano and red pepper, and fresh cilantro. Served with Cajun ham and onion peas

Keto
Portobello Strip Steak (K) — 8-oz “Choice” New York strip steak, dusted with Mediterranean spices and grilled. Topped with garlic sauteed portobello mushroom. Served with a creamy cauliflower risotto with peas and carrots and grilled asparagus

Roasted Chicken Piccata (K) — boneless, skinless chicken breast, seasoned and roasted. Topped with a white wine lemon butter sauce with capers and fresh basil. Served with cauliflower rice and roasted Brussel sprouts with sliced almonds and pear tomatoes

Salmon Bella Luna (K) — 6-oz salmon filet topped with sundried tomatoes, scallion, shiitake mushrooms, and fresh basil in a sherry cream sauce. Served with roasted Brussel sprouts with sliced almonds and pear tomatoes, and garlic herb roasted cauliflower

Shrimp ala Vodka (K) — 8-large shrimp over shirataki noodles topped with a vodka spiked plum tomato cream sauce with prosciutto, onion, basil, parmesan cheese, and a pinch of crushed red pepper. Served with broccoli aglio olio

New Orleans Dirty Rice (K) — lean ground beef, spicy Italian sausage, and cauliflower rice simmered in a spiced beef broth with Spanish onion, poblano and red pepper, and fresh cilantro. Served with Cajun ham and onion peas

Paleo
Portobello Strip Steak (P) — 8-oz “Choice” New York strip steak, dusted with Mediterranean spices and grilled. Topped with garlic sauteed portobello mushroom. Served with mixed vegetables and grilled asparagus

Roasted Chicken Piccata (P) — boneless, skinless chicken breast, seasoned and roasted. Topped with a white wine lemon sauce with capers and fresh basil. Served with cauliflower rice and roasted Brussel sprouts with sliced almonds and pear tomatoes

SalmonBella Luna (P) — 6-oz salmon filet topped with sundried tomatoes, scallion, shiitake mushrooms, and fresh basil in a creamy coconut milk sherry cream sauce. Served with roasted Brussel sprouts with sliced almonds and pear tomatoes, and garlic herb roasted cauliflower

Shrimp ala Vodka (P) — 8-large shrimp over shirataki noodles topped with a vodka spiked plum tomato coconut cream sauce with prosciutto, onion, basil, and a pinch of crushed red pepper. Served with broccoli aglio olio

New Orleans Dirty Rice (P) — lean ground beef, spicy Italian sausage, and cauliflower rice simmered a spiced beef broth with Spanish onion, poblano and red pepper, fresh cilantro. Served with Cajun ham and onion peas

Whole30
Portobello Strip Steak (W30) — 8-oz “Choice” New York strip steak, dusted with Mediterranean spices and grilled. Topped with garlic sauteed portobello mushroom. Served with  mixed vegetables and grilled asparagus

Roasted Chicken Piccata (W30) — boneless, skinless chicken breast, seasoned and roasted. Topped with a white wine lemon sauce with capers and fresh basil. Served with cauliflower rice and roasted brussel sprouts with sliced almonds and pear tomatoes

Salmon Bella Luna (W30) — 6-oz salmon filet topped with sundried tomatoes, scallion, shiitake mushrooms, and fresh basil in a creamy coconut milk sherry cream sauce. Served with roasted brussel sprouts with sliced almonds and pear tomatoes, and garlic herb roasted cauliflower

Shrimp ala Vodka (W30) — 8-large shrimp over shirataki noodles topped with a vodka spiked plum tomato coconut cream sauce with prosciutto, onion, basil, and a pinch of crushed red pepper. Served with broccoli aglio olio

New Orleans Dirty Rice (W30) — lean ground beef, spicy Italian sausage, and cauliflower rice simmered in a spiced beef broth with Spanish onion, poblano and red pepper, fresh cilantro. Served with Cajun ham and onion peas

Flex-Meals
Portobello Strip Steak (FM) — 8-oz “Choice” New York strip steak, dusted with Mediterranean spices and grilled. Topped with garlic sauteed portobello mushroom. Served with brown rice and grilled asparagus

Roasted Chicken Piccata (FM) — boneless, skinless chicken breast, seasoned and roasted. Topped with a white wine lemon sauce with capers and fresh basil. Served with whole wheat pasta and roasted Brussel sprouts with sliced almonds and pear tomatoes

Salmon Bella Luna (FM) — 6-oz salmon filet topped with sundried tomatoes, scallion, shiitake mushrooms, and fresh basil in a creamy coconut milk sherry cream sauce. Served with roasted Brussel sprouts with sliced almonds and pear tomatoes, and garlic herb roasted sweet potatoes

Shrimp ala Vodka (FM) — 8-large shrimp over soba noodles topped with a vodka spiked plum tomato coconut cream sauce with prosciutto, onion, basil, and a pinch of crushed red pepper. Served with broccoli aglio olio

New Orleans Dirty Rice (FM) — lean ground beef, spicy Italian sausage, and brown rice simmered a spiced beef broth with Spanish onion, poblano and red pepper, and fresh cilantro. Served with Cajun ham and onion peas

Family Dinners
Salmon Bella Luna (FD) — pan-seared salmon topped with sundried tomatoes, scallion, shiitake mushrooms, and fresh basil in a sherry cream sauce.

New Orleans Dirty Rice (FD) —  lean ground beef, spicy Italian sausage, and white rice simmered with onion, poblano and red pepper, fresh cilantro, and spices.

Cajun Chicken Pasta (FD) — breast of chicken, diced vine ripe tomato, scallions, mushrooms, and penne pasta, tossed in a cajun cream sauce with fresh cilantro

Herb Roasted Chicken (FD) — bone-in white and dark meat chicken, seasoned with fresh and dried herbs, then roasted

Shrimp Scampi – large shrimp simmered in garlic, white wine, lemon butter sauce with fresh basil, and a pinch of crushed red pepper

This Week’s Side Items
White rice, garlic-herb roasted sweet potatoes, roasted Brussel sprouts with pear tomato and almonds, cajun ham and onion peas, risotto with peas and carrots, and mixed sauteed vegetables

Vegetarian
Portobello Parmesan (V) — large portobello mushroom cap, grilled and topped with plum tomato basil sauce and parmesan cheese. Served with brown rice and garlic herb roasted cauliflower

New Orleans Dirty Brown Vegetable Rice (V) — onion, carrot, celery, poblano peppers, red peppers, squash, and broccoli, simmered in a spicy vegetable broth with brown jasmine rice. Served with Spanish black beans and 3-scrambled eggs

Sweet Potato Hash and Eggs (V) — sweet potato cubes roasted in extra virgin olive oil with onions, peppers, garlic, and spices. Topped with 3-scrambled eggs and served with roasted Brussel sprouts sliced almonds and pear tomatoes

Spinach and Roasted Pepper Alfredo (V) — fresh spinach, Spanish onion, cannellini bean, and roasted red peppers simmered in parmesan cream sauce. Tossed with angel hair pasta

Veggie Platter — roasted Brussel sprouts with sliced almonds and pear tomatoes, garlic-herb roasted sweet potatoes, and  asparagus parmesan

Vegan
Portobello Parmesan (Vegan) — large portobello mushroom cap, grilled and topped with plum tomato basil sauce and vegan parmesan cheese. Served with brown rice and garlic herb roasted cauliflower

New Orleans Dirty Brown Vegetable Rice (Vegan) — onion, carrot, celery, poblano peppers, red peppers, squash, and broccoli, simmered in a spicy vegetable broth with brown jasmine rice. Served with Spanish black beans and pan-fried tofu

Sweet Potato Hash and Fried Tofu (Vegan) — sweet potatoes, onion, peppers, garlic, and spices, roasted with extra virgin olive oil and fresh herbs. Topped with pan-fried tofu and served with roasted Brussel sprouts with sliced almonds and pear tomatoes

Spinach and Roasted Pepper Alfredo (Vegan) — fresh spinach, Spanish onion, cannellini beans, and roasted red peppers simmered in coconut cream sauce with vegan parmesan cheese. Tossed with angel hair pasta

Veggie Platter — roasted Brussel sprouts with sliced almonds and pear tomatoes, garlic-herb roasted sweet potatoes, and grilled asparagus

Week 2

Classic
Braised Pork Shoulder (C) — Fall-off-the-bone tender. Slowly braised in a rich broth with cabernet wine, fresh thyme, fresh rosemary, onion, and garlic. Served with Spanish rice and braised zucchini with pear tomatoes

Shrimp Fra Diavolo (C) — 8 large shrimp simmered in a spicy plum tomato sauce with onion, garlic, crushed red pepper, and fresh basil. Served over linguini pasta

Island Mahi (C) — 6-ounce mahi filet dusted with island citrus spice and grilled. Topped with a creamy coconut-lime sauce and served with mashed sweet potatoes and roasted broccoli

Chicken Blanco (C) — grilled boneless skinless chicken thighs topped with sauteed onion, Italian sausage, and mushrooms, in a garlic white wine sauce with fresh herbs. Served with linguini pasta and braised zucchini with pear tomatoes

Roasted Chicken Enchilada (C) — low-carb whole wheat tortilla (4g net carbs) stuffed with roasted chicken, sauteed onion and peppers, spices, and fresh herbs. Topped with enchilada sauce and queso fresco. Served with Spanish rice

Keto
Braised Pork Shoulder (K) — Fall-off-the-bone tender. Slowly braised in a rich broth with cabernet wine, fresh thyme, fresh rosemary, onion, and garlic. Served with Spanish cauliflower rice and braised zucchini with pear tomatoes

Shrimp Fra Diavolo (K) — 8 large shrimp simmered in a spicy plum tomato sauce with onion, garlic, crushed red pepper, and fresh basil. Served with shirataki noodles and roasted broccoli 

Island Mahi (K) — 6-ounce mahi filet dusted with island citrus spice and grilled. Topped with a creamy coconut-lime sauce. Served with roasted cauliflower in lemon zest and fresh herbs, and roasted broccoli

Chicken Blanco (K) — grilled boneless skinless chicken thighs topped with sauteed onion, Italian sausage, and mushrooms, in a garlic white wine sauce with fresh herbs. Served with cauliflower rice and braised zucchini with pear tomatoes

Roasted Chicken Enchilada (K) — low-carb whole wheat tortilla (4g net carbs) stuffed with roasted chicken, sauteed onion and peppers, spices, and fresh herbs. Topped with enchilada sauce and queso fresco. Served with Spanish cauliflower rice 

Paleo
Braised Pork Shoulder (P) — Fall-off-the-bone tender. Slowly braised in a rich broth with cabernet wine, fresh thyme, fresh rosemary, onion, and garlic. Served with Spanish cauliflower rice and braised zucchini with pear tomatoes

Shrimp Fra Diavolo (P) — 8 large shrimp simmered in a spicy plum tomato sauce with onion, garlic, crushed red pepper, and fresh basil. Served with shirataki noodles and roasted broccoli 

Island Mahi (P) — 6-ounce mahi filet dusted with island citrus spice and grilled. Topped with a creamy coconut-lime sauce and served with roasted cauliflower in lemon zest and fresh herbs and roasted broccoli

Chicken Blanco (P) — grilled boneless skinless chicken thighs topped with sauteed onion, Italian sausage, and mushrooms, in a garlic white wine sauce with fresh herbs. Served with cauliflower rice and braised zucchini with pear tomatoes

Roasted Chicken “Enchilada Style” (P) — roasted chicken tossed with onion, red and poblano peppers, fresh cilantro, non-dairy yogurt, and spices. Topped with enchilada sauce and vegan crumbling white cheese. Served with Spanish cauliflower rice

Whole30
Braised Pork Shoulder (W30) — Fall-off-the-bone tender. Slowly braised in a rich broth with cabernet wine, fresh thyme, fresh rosemary, onion, and garlic. Served with Spanish cauliflower rice and braised zucchini with pear tomatoes

Shrimp Fra Diavolo (W30) — 8 large shrimp simmered in a spicy plum tomato sauce with onion, garlic, crushed red pepper, and fresh basil. Served with shirataki noodles and roasted broccoli 

Island Mahi (W30) — 6-ounce mahi filet dusted with island citrus spice and grilled. Topped with a creamy coconut-lime sauce and served with roasted cauliflower in lemon zest and fresh herbs and roasted broccoli

Chicken Blanco (W30) — grilled boneless skinless chicken thighs topped with sauteed onion, Italian sausage, and mushrooms, in a garlic white wine sauce with fresh herbs. Served with cauliflower rice and braised zucchini with pear tomatoes

Roasted Chicken “Enchilada Style” (W30) — roasted chicken tossed with onion, red and poblano peppers, fresh cilantro, non-dairy yogurt, and spices. Topped with enchilada sauce and vegan crumbling white cheese. Served with Spanish cauliflower rice

Flex-Meals
Braised Pork Shoulder (FM) — Fall-off-the-bone tender. Slowly braised in a rich broth with cabernet wine, fresh thyme, fresh rosemary, onion, and garlic. Served with Spanish rice and braised zucchini with pear tomatoes

Shrimp Fra Diavolo (FM) — 8-10 large shrimp simmered in a spicy plum tomato sauce with onion, garlic, crushed red pepper, and fresh basil. Served with soba noodles and roasted broccoli 

Island Mahi (FM) — 6-ounce mahi filet dusted with island citrus spice and grilled. Topped with a creamy coconut-lime sauce and served with mashed sweet potatoes and roasted broccoli

Chicken Blanco (FM) — grilled boneless skinless chicken thighs topped with sauteed onion, Italian sausage, and mushrooms, in a garlic white wine sauce with fresh herbs. Served with whole wheat spaghetti and braised zucchini with pear tomatoes

Roasted Chicken “Enchilada Style” (FM) — low-carb whole wheat tortilla (4g net carbs), stuffed with roasted chicken, onion, red and poblano peppers, fresh cilantro, a touch of sour cream, and spices. Topped with enchilada sauce and queso fresco. Served with Spanish rice

Family Dinner
Braised Pork Shoulder (FD) — Fall-off-the-bone tender. Slowly braised in a rich broth with cabernet wine, fresh thyme, fresh rosemary, onion, and garlic

Island Mahi (FD)— fresh mahi filets grilled with island citrus spice mix. Served with coconut-lime sauce

Roasted Chicken Enchilada (FD) — roasted chicken, onion, red and poblano peppers, fresh cilantro, sour cream, and spices, rolled in a low-carb, whole wheat tortilla, and topped with enchilada sauce and queso fresco

Chicken Parmesan (FD) — lightly breaded and fried chicken breast topped with plum tomatoes sauce, parmesan, and mozzarella cheese

Felix’s “Cheesy” Baked Ham and Macaroni (FD) – applewood smoked ham, caramelized onions, and roasted red peppers in a rich and creamy 3-cheese sauce tossed with wide egg noodles. Topped with parmesan herb bread crumbs

This Week’s Side Items
Spanish rice, mashed sweet potatoes,  linguini fra diavolo, lemon roasted cauliflower, roasted broccoli, and mixed vegetable

Vegetarian
Portobello Spinach Fra Diavolo (V) — large portobello mushroom cap grilled and topped with garlic sauteed spinach and artichoke hearts in a spicy plum tomato sauce with fresh basil, fresh oregano, and parmesan cheese. Served over linguini pasta

Roasted Zucchini Enchilada (V) — low-carb whole wheat tortilla (4g net carbs) stuffed with roasted zucchini and broccoli, sauteed onion, peppers, spices, sour cream, and fresh herbs. Topped with TFC’s enchilada sauce and queso fresco. Served with Spanish rice 

White Bean Chili (V) — cannellini beans, onion, peppers, tomatoes, fresh cilantro, and celery, simmered in spiced vegetable broth. Served with long grain rice

Roasted Broccoli-Arugula Pesto Risotto (V) — arborio rice, roasted broccoli florets, fresh arugula, white onion, and red peppers, simmered in a garlic-pesto sauce. Topped with 2 poached eggs

Veggie Combo (V) — Spanish rice, lemon roasted cauliflower, and mixed vegetables

Vegan
Portobello Spinach Fra Diavolo (Vegan) — large portobello mushroom cap grilled and topped with garlic sauteed spinach and artichoke hearts in a spicy plum tomato sauce with fresh basil and fresh oregano. Served over linguini pasta

Roasted Zucchini Enchilada (V) — low-carb whole wheat tortilla (4g net carbs) stuffed with roasted zucchini and broccoli, sauteed onion, peppers, spices, and fresh herbs. Topped with TFC’s enchilada sauce and vegan queso fresco. Served with Spanish rice 

Roasted Broccoli and Arugula Pesto Risotto (Vegan) — arborio rice, roasted broccoli florets, fresh arugula, white onion, and roasted red peppers, simmered in a garlic pesto sauce. Topped with pan-seared tofu

White Bean Chili (Vegan) — cannellini beans, onion, peppers, tomatoes, fresh cilantro, and celery, simmered in spiced vegetable broth. Served with  long grain rice

Veggie Combo (Vegan) — Spanish rice, lemon roasted cauliflower, and mixed vegetables

Week 3

Classic
Picadillo (C) — Cuban ground beef stew with chorizo, onion, manzanilla olives, raisins, tomato, and spices. Served with Jasmine rice

Cajun White Fish (C) — 6-oz white fish filet dusted with cajun spice and pan-seared. Served with tequila lime cream sauce, oven-roasted potatoes, and mixed fresh vegetables

Cuban Grilled Chicken (C) — boneless skinless chicken breast dusted with Cuban spices and grilled. Served with chimichurri sauce, Jasmine rice, and garlic sauteed spinach

Shrimp Pomodoro Latino (C) — 8 large shrimp sauteed with extra virgin olive oil, Spanish onion, sliced garlic, vine ripe tomato, poblano peppers, fresh cilantro, and lime juice. Served over angel hair pasta

Peppercorn Steak (C) – 6-oz grilled beef shoulder tenderloin topped with creamy peppercorn brandy demi-glace. Served with oven-roasted potatoes and mixed fresh vegetable

Keto
Picadillo (K) — Cuban ground beef stew with chorizo, onion, manzanilla olives, raisins, tomato, and spices. Served with cauliflower rice

Cajun White Fish (K) — 6-oz white fish filet dusted with cajun spice and pan-seared. Served with tequila lime cream sauce, Moroccan cauliflower couscous, and mixed fresh vegetables

Cuban Grilled Chicken (K) —  boneless skinless chicken breast dusted with Cuban spices and grilled. Served with chimichurri sauce, cauliflower rice, and garlic sauteed  spinach

Shrimp Pomodoro Latino (K) — 8 large shrimp sauteed with extra virgin olive oil, Spanish onion, sliced garlic, vine ripe tomato, poblano peppers, fresh cilantro, and lime juice. Served with shirataki noodles and roasted vegetables

Peppercorn Steak (K) – 6-oz grilled beef shoulder tenderloin topped with creamy peppercorn brandy demi-glace. Served with Moroccan cauliflower couscous and mixed fresh vegetable

Paleo
Picadillo (P) — Cuban ground beef stew with chorizo, onion, manzanilla olives, raisins, tomato, and spices. Served with cauliflower rice

Cajun White Fish (P) — 6-oz white fish filet dusted with cajun spice and pan-seared. Served with coconut lime sauce, Moroccan cauliflower couscous, and sauteed mixed fresh vegetables

Cuban Grilled Chicken (P) —  boneless skinless chicken breast dusted with Cuban spices and grilled. Served with chimichurri sauce, cauliflower rice, and garlic sauteed spinach 

Shrimp Pomodoro Latino (P) — 8 large wild-caught shrimp sauteed with extra virgin olive oil, Spanish onion, sliced garlic, vine ripe tomato, poblano peppers, fresh cilantro, and lime juice. Served with shirataki spaghetti and roasted vegetables

Peppercorn Steak (P) – 6-oz grilled beef shoulder tenderloin topped with creamy peppercorn brandy demi-glace. Served with Moroccan cauliflower couscous and mixed fresh vegetable

Whole30
Picadillo (W30) — Cuban ground beef stew with chorizo, onion, manzanilla olives, raisins, tomato, and spices. Served with cauliflower rice 

Cajun White Fish (W30) — 6-oz white fish filet dusted with cajun spice and pan-seared. Served with tequila lime cream (unsweetened almond milk) sauce,  Moroccan cauliflower couscous, and sauteed mixed fresh vegetables

Cuban Grilled Chicken (W30) —  boneless skinless chicken breast dusted with Cuban spices and grilled. Served with chimichurri sauce, cauliflower rice, and garlic sauteed spinach 

Shrimp Pomodoro Latino (W30) — 8 large wild-caught shrimp sauteed with extra virgin olive oil, Spanish onion, sliced garlic, vine ripe tomato, poblano peppers, fresh cilantro, and lime juice. Served with rosemary garlic roasted potatoes and roasted vegetables

Peppercorn Steak (W30) – 6-oz grilled beef shoulder tenderloin topped with creamy peppercorn brandy demi-glace. Served with Moroccan cauliflower couscous and mixed fresh vegetables

Flex-Meals
Picadillo (FM) — Cuban ground beef stew with chorizo, onion, manzanilla olives, raisins, tomatoes, and spices. Served with brown Jasmine rice and mixed fresh vegetables 

Cajun White Fish (FM) — pan-seared with cajun spices and drizzled with fresh lime juice and cilantro. Served with rosemary and garlic roasted potatoes and mixed fresh vegetables 

Cuban Grilled Chicken (FM) —  boneless skinless chicken breast dusted with Cuban spices and grilled. Served with chimichurri sauce, brown Jasmine rice, and garlic sauteed spinach 

Shrimp Pomodoro (FM) — 8 or 12 large shrimp sauteed with extra virgin olive oil, Spanish onion, garlic, vine ripe tomatoes, poblano peppers, fresh cilantro, and lime juice. Served over whole-wheat spaghetti with roasted vegetables

Peppercorn Steak (FM) – 6-oz grilled beef shoulder tenderloin topped with peppercorn brandy demi-glace. Served with rosemary garlic roasted potatoes and mixed fresh vegetables

Family Dinners
Picadillo  — Cuban ground beef stew with chorizo, onion, manzanilla olives, raisins, tomato, and spices. 

Ravioli Rose — three-cheese ravioli simmered in a creamy plum tomato sauce with fresh spinach and artichoke hearts

Thai Pepper Shrimp — large shrimp simmered in a sweet-spicy Thai chili sauce with Chinese parsley and a touch of soy

Cuban Grilled Chicken — boneless, skinless chicken breast dusted with cuban spiced and grilled. Served with chimichurri sauce

Peppercorn Steak — grilled beef shoulder tenderloin topped with creamy peppercorn brandy demi-glace

Sid Items
Rosemary and garlic roasted potatoes, broccoli aglio olio, cream spinach, mashed potatoes, Jasmine rice, mixed fresh vegetables, and baked beans

Vegetarian
Portobello Primavera (V) — large portobello mushroom cap, grilled and topped with julienne fresh vegetables sauteed with olive oil, garlic, and fresh herbs. Served over  angel hair pasta

Black Bean Pomodoro Latino (V) —  black beans and tofu sauteed with extra virgin olive oil, Spanish onion, sliced garlic, vine ripe tomato, poblano peppers, fresh cilantro, and lime juice. Served over angel hair pasta and topped with grated parmesan

Roasted Vegetable Ratatouille (V) — with brown Jasmine rice, garlic croutons, and fried tofu

Spinach Manicotti (V) — topped with marinara sauce and grated parmesan cheese

Veggie Combo (V) — broccoli aglio olio, mixed sauteed vegetables, and rosemary and garlic roasted potatoes

Vegan
Portobello Primavera (Vegan) — large portobello mushroom cap grilled and topped with julienne fresh vegetables sauteed with olive oil, garlic, and fresh herbs. Served over angel hair pasta

Black Bean Pomodoro Latino (Vegan) —  black beans and tofu sauteed with extra virgin olive oil, Spanish onion, sliced garlic, vine ripe tomato, poblano peppers, fresh cilantro, and lime juice. Served over angel hair pasta with vegan parmesan

Roasted Vegetable Ratatouille (Vegan) — with brown Jasmine rice, garlic croutons, and fried tofu

Kung Pao Brussel Sprouts (Vegan) — spicy roasted brussel sprouts tossed with chili garlic sauce, organic maple syrup, fresh ginger, a touch of soy, and roasted walnuts. Served with brown jasmine rice

Veggie Combo (Vegan) — broccoli aglio olio, mixed sauteed vegetables, and rosemary and garlic roasted potatoes

Week 4

Classic
Teriyaki Salmon (C) — 6-oz salmon filet, roasted and finished with TFC’s teriyaki glaze. Served with herb-roasted vegetables and jasmine rice

New Orleans Shrimp and Chicken (C) — 4-oz chicken breast and 4-large shrimp in a garlic brown butter sauce with cajun spice, fresh cilantro, and a touch of plum tomato. Served over angel hair pasta with herb-roasted vegetables. 

Felix’s Meatloaf (C) — Nobody makes a better gluten-free meatloaf than we do. And our gravy is gluten-free too. Served with rosemary garlic mashed potatoes, and broccoli aglio olio

Braised Cipollini Chicken (C) — boneless skinless chicken breast topped with braised cipollini onions in a rich cabernet wine sauce. Served with rosemary garlic mashed potatoes and sauteed zucchini, pear tomato, and onion

Crab Stuffed White Fish (C) — mild white fish stuffed with blue crab meat, minced onion and celery, and fresh herbs. Topped with lobster cream sauce and served with jasmine rice and herb-roasted vegetables 

Keto
Teriyaki Salmon (K) — 6-oz salmon filet, roasted and glazed with TFC’S teriyaki sauce. Served with herb-roasted vegetables and cauliflower rice

New Orleans Shrimp and Chicken (K) — 4-oz chicken breast and 4-large shrimp in a garlic brown butter sauce with cajun spices, fresh cilantro, and a touch of plum tomato. Served with cauliflower rice and herb-roasted vegetables. 

Felix’s Meatloaf (K) — Nobody makes a better gluten-free meatloaf than we do. And our gravy is gluten-free too. Served with rosemary garlic mashed cauliflower and broccoli aglio olio

Braised Cipollini Chicken (K) — boneless skinless chicken breast topped with braised cipollini onions in a rich cabernet wine sauce. Served with rosemary garlic mashed cauliflower and sauteed zucchini, pear tomato, and onion

Crab Stuffed White Fish (K) — mild white fish stuffed with blue crab meat, minced onion and celery, and fresh herbs. Topped with lobster cream sauce and served with cauliflower rice and herb-roasted vegetables 

Paleo
Teriyaki Salmon (P) — 6-oz salmon filet, roasted and glazed with TFC’S paleo teriyaki sauce. Served with herb-roasted vegetables and cauliflower rice

New Orleans Shrimp and Chicken (P) — 4-oz chicken breast and 4 large shrimp in a garlic brown butter (ghee) sauce with cajun spices, fresh cilantro, and a touch of plum tomato. Served with cauliflower rice and herb-roasted vegetables. 

Felix’s Meatloaf (P) — Nobody makes a better gluten-free meatloaf than we do. And our gravy is gluten-free too. Served with rosemary garlic mashed cauliflower and broccoli aglio olio

Braised Cipollini Chicken (P) — boneless skinless chicken breast topped with braised cipollini onions in a rich cabernet wine sauce. Served with rosemary garlic mashed cauliflower and sauteed zucchini, pear tomato and onion

Crab Stuffed White Fish (P) — mild white fish stuffed with blue crab meat, minced onion and celery, and fresh herbs. Topped with lobster cream sauce and served with cauliflower rice and herb-roasted vegetables 

Whole30
Teriyaki Salmon (W30) — 6-oz salmon filet, roasted and glazed with TFC’S paleo teriyaki sauce. Served with herb-roasted vegetables and cauliflower rice

New Orleans Shrimp and Chicken (W30) — 4-oz chicken breast and 4-large shrimp in a garlic brown butter (ghee) sauce with cajun spices, fresh cilantro, and a touch of plum tomato. Served with cauliflower rice and herb-roasted vegetables. 

Felix’s Meatloaf (W30) — Nobody makes a better gluten-free meatloaf than we do. And our gravy is gluten-free too. Served with rosemary garlic mashed cauliflower and broccoli aglio olio

Braised Cipollini Chicken (W30) — boneless skinless chicken breast topped with braised cipollini onions in a rich cabernet wine sauce. Served with rosemary garlic mashed cauliflower and sauteed zucchini, pear tomato and onion

Crab Stuffed White Fish (W30) — mild white fish stuffed with blue crab meat, minced onion and celery, and fresh herbs. Topped with lobster cream sauce and served with cauliflower rice and herb-roasted vegetables 

Flex-Meals
Teriyaki Salmon (FM) — 6-oz salmon filet, roasted and glazed with TFC’S paleo teriyaki sauce. Served with herb-roasted vegetables and brown jasmine rice

New Orleans Shrimp and Chicken (FM) — 4-oz chicken breast and 4-large shrimp in a garlic brown butter (ghee) sauce with cajun spices, fresh cilantro, and a touch of plum tomato. Served with soba noodles and herb-roasted vegetables. 

Felix’s Meatloaf (FM) — Nobody makes a better gluten-free meatloaf than we do. And our gravy is gluten-free too. Served with mashed sweet potatoes and broccoli aglio olio

Braised Cipollini Chicken  (FM) —boneless skinless chicken breast topped with braised cipollini onions in a rich cabernet wine sauce. Served with mashed sweet potatoes and sauteed zucchini, pear tomato and onion

Crab Stuffed White Fish (FM) — mild white fish stuffed with blue crab meat, minced onion and celery, and fresh herbs. Topped with lobster cream sauce and served with brown jasmine rice and herb-roasted vegetables 

Family Dinners                    

Braised Cipollini Chicken — boneless skinless chicken breast topped with braised cipollini onions in a rich cabernet wine sauce.

Felix’s Meatloaf — Nobody makes a better gluten-free meatloaf than we do. And our gravy is gluten-free too.

Cajun Shrimp — large shrimp simmered in a cajun brown butter sauce with fresh cilantro and a touch of plum tomato

Crab Stuffed White Fish — mild white fish stuffed with blue crab meat, minced onion and celery, and fresh herbs. Topped with lobster cream sauce

Baked RigatoniTFC’s meat sauce, ricotta, mozzarella, and parmesan cheese, layered with rigatoni pasta and baked

This Week’s Side Items
Herb-roasted vegetables, broccoli aglio olio, rosemary garlic mashed potatoes, jasmine rice, sauteed zucchini, pear tomato and onion, and oven-roasted potatoes

Vegetarian
Angel Hair Valencia (V) — pear tomatoes and fresh spinach sauteed with garlic, extra virgin olive oil, manzanilla and kalamata olives, and basil pesto. Served over angel hair pasta

Portobello Steak Au Poivre (V) — large portobello mushroom cap, grilled and topped with creamy peppercorn brandy sauce. Served with rosemary garlic mashed cauliflower and roasted vegetables

Three-Bean Vegetable Chili (V) — a variety of fresh vegetables (onion, peppers, carrots, zucchini, broccoli, squash, cauliflower), red kidney beans, cannellini beans, and black beans, in a lightly spiced tomato vegetable broth. Served with brown rice

Wild Mushroom Hash (V) — extra virgin olive oil, Vidalia onions, wild mushrooms, roasted peppers, and fresh herbs, sauteed with Russet potatoes. Served with roasted vegetables and topped with 2 poached eggs

Veggie Combo (V) — mashed sweet potatoes, roasted vegetables, and broccoli aglio olio

Vegan
Angel Hair Valencia (Vegan) — pear tomatoes and fresh spinach sauteed with garlic, extra virgin olive oil, manzanilla and kalamata olives, basil pesto, and angel hair pasta

Portobello Steak Au Poivre (Vegan) — large portobello mushroom cap, grilled and topped with peppercorn brandy sauce. Served with rosemary garlic mashed cauliflower and roasted vegetables

Three-Bean Vegetable Chili (Vegan) — a variety of fresh vegetables (onion, peppers, carrots, zucchini, broccoli, squash, cauliflower), red kidney beans, cannellini beans, and black beans, in a lightly spiced tomato vegetable broth. Served with brown rice

Wild Mushroom Hash (Vegan) — extra virgin olive oil, Vidalia onions, wild mushrooms, roasted peppers, and fresh herbs, sauteed with Russet potatoes. Served with roasted vegetables and topped with pan-fried tofu

Veggie Combo (Vegan) — mashed sweet potatoes, roasted vegetables, and broccoli aglio olio

Week 5

Classic
Swedish Meatballs (C) — all-beef meatballs simmered in creamy cabernet beef broth with shallots, mushrooms, and sour cream. Served with fettuccine pasta and garlic wilted spinach

Rosemary and Garlic Roast Pork Loin (C) — 6-oz sliced pork loin topped with natural pan gravy. Served with cinnamon butter baked sweet potato and grilled vegetables

Mahi Puttanesca (C) — 6-ounce Mahi filet dusted with Italian herbs and spices and baked. Served over fettuccine pasta and topped with white wine plum tomato sauce with capers and kalamata olives

Chicken Scarpariello (C) — boneless skinless chicken breast topped with a white wine butter sauce with Italian sausage, red onion, pepperoncini peppers, roasted red peppers, fresh oregano, basil, and a splash of sherry vinegar. Served with broccoli aglio olio and jasmine rice

Turkey and Red Bean Chili (C) — ground turkey and red kidney beans simmered in a lightly spiced tomato broth with onion, poblano peppers, cilantro, and spices. Served with jasmine rice and grilled vegetables

Keto
Swedish Meatballs (K) — all-beef gluten-free meatballs simmered in creamy cabernet beef broth with shallots, mushrooms, and sour cream. Served with cauliflower rice and garlic wilted spinach

Rosemary and Garlic Roast Pork Loin (K) — 6-oz sliced pork loin topped with natural pan gravy. Served with curry roasted cauliflower and grilled vegetables

Mahi Puttanesca (K) — 6-ounce Mahi filet dusted with Italian herbs and spices and baked. Served over shirataki pasta with white wine plum tomato sauce with capers and kalamata olives. Served with broccoli aglio olio

Chicken Scarpariello (K) — boneless skinless chicken breast topped with a white wine butter sauce with Italian sausage, red onion, pepperoncini peppers, roasted red peppers, fresh oregano, basil, and a splash of sherry vinegar. Served with broccoli aglio olio and cauliflower rice

Turkey Chili (K) — ground turkey simmered in a lightly spiced tomato broth with onion, poblano peppers, cilantro, and spices. Served with cauliflower rice and grilled vegetables

Paleo
Swedish Meatballs (P) — all-beef gluten-free meatballs simmered in a creamy (coconut and almond milk) cabernet beef broth with shallots, mushrooms, and fresh lemon juice. Served over cauliflower rice with garlic wilted spinach

Rosemary and Garlic Roast Pork Loin (P) — 6-oz sliced pork loin topped with natural pan gravy. Served with cinnamon baked sweet potatoes and grilled vegetables

Mahi Puttanesca (P) — 6-ounce Mahi filet dusted with Italian herbs and spices and baked. Served over shirataki pasta with white wine plum tomato sauce with capers and kalamata olives. Served with broccoli aglio olio

Chicken Scarpariello (P) — boneless skinless chicken breast topped with white wine sauce with Italian sausage, red onion, pepperoncini peppers, roasted red peppers, fresh oregano, basil, and a splash of sherry vinegar. Served with broccoli aglio olio and cauliflower rice

Turkey Chili (P) — ground turkey simmered in a lightly spiced tomato broth with onion, poblano peppers, cilantro, and spices. Served with cauliflower rice and grilled vegetables

Whole30
Swedish Meatballs (W30) — all-beef gluten-free meatballs simmered in creamy (coconut and almond milk) cabernet beef broth with shallots, mushrooms, and fresh lemon juice. Served over cauliflower rice with garlic wilted spinach

Rosemary and Garlic Roast Pork Loin (W30) — 6-oz sliced pork loin topped with natural pan gravy. Served with cinnamon baked sweet potatoes and grilled vegetables

Mahi Puttanesca (W30) — 6-ounce Mahi filet dusted with Italian herbs and spices and baked. Served over shirataki pasta with white wine plum tomato sauce with capers and kalamata olives. Served with broccoli aglio olio

Chicken Scarpariello (W30) — boneless skinless chicken breast topped with white sauce with  Italian sausage, red onion, pepperoncini peppers, roasted red peppers, fresh oregano, basil, and a splash of sherry vinegar. Served with broccoli aglio olio and cauliflower rice

Turkey Chili (W30) — ground turkey simmered in a lightly spiced tomato broth with onion, poblano peppers, cilantro, and spices. Served with cauliflower rice and grilled vegetables

Flex-Meals
Swedish Meatballs (FM) — all-beef gluten-free meatballs simmered in creamy (coconut and almond milk) cabernet beef broth with shallots, mushrooms, and fresh lemon juice. Served over whole wheat pasta with garlic wilted spinach

Rosemary and Garlic Roast Pork Loin (FM) — 6-oz sliced pork loin topped with natural pan gravy. Served with cinnamon baked sweet potatoes and grilled vegetables

Mahi Puttanesca (FM) — 6-ounce Mahi filet dusted with Italian herbs and spices and baked. Served over whole wheat pasta and topped with white wine plum tomato sauce with capers and kalamata olives. Served with broccoli aglio olio

Chicken Scarpariello (FM) — boneless skinless chicken breast topped with white wine sauce with Italian sausage, red onion, pepperoncini peppers, roasted red peppers, fresh oregano, basil, and a splash of sherry vinegar. Served with brown rice and broccoli aglio olio 

Turkey and Red Bean Chili (FM) — ground turkey and red kidney beans simmered in a lightly spiced tomato broth with onion, poblano peppers, cilantro, and spices. Served with brown rice and grilled vegetables

Family Dinners
Swedish Meatballs (FD) — simmered in a creamy cabernet beef broth with mushrooms, shallots, and sour cream.

Turkey and Red Bean Chili (FD) — lean ground turkey, onion, poblano peppers, red peppers, and red kidney beans, simmered in a lightly spiced tomato beef broth

Chicken Cannelloni (FD) — pulled chicken, fresh spinach, ricotta, parmesan, and mozzarella, rolled in fresh pasta and topped with marinara sauce

Chicken Scarpariello (FD) — boneless skinless chicken breast topped with a white wine butter sauce with Italian sausage, red onion, pepperoncini peppers, roasted red peppers, fresh oregano, basil, and a splash of sherry vinegar

Rosemary and Garlic Roast Pork Loin (FD) — topped with natural pan gravy. 

This Week’s Sides – grilled vegetables, broccoli aglio olio, fettuccine with butter and parmesan cheese, brown sugar cinnamon baked sweet potatoes, Jasmine rice, red beans, and curry roasted cauliflower

Vegetarian
Curry Roasted Cauliflower and Spinach Spaghetti (V) — fresh spinach, curry roasted cauliflower, and white kidney beans sauteed with garlic, vine ripe tomatoes, extra virgin olive oil, turmeric, and ginger. Tossed with soba noodles

Sweet Potato and Black Bean Enchiladas (V) — roasted sweet potato, black beans, poblano peppers, Spanish onion, fresh cilantro, and sour cream, rolled in whole wheat tortillas and topped with enchilada sauce and queso fresco. Served with grilled vegetables

Sundried Tomato, Kale, and Roasted Fennel Alfredo (V) — sauteed with sliced garlic and Spanish onion, and simmered in a creamy alfredo sauce with parmesan cheese. Tossed with whole wheat spaghetti

Dirty Brown Vegan Rice (V) — Spicy New Orleans Style Rice with Spanish onion, poblano peppers, red peppers, celery, grilled vegetables, fresh cilantro, and red kidney beans, simmered in spicy vegetable broth. Topped with grilled tofu

Veggie Comb (V) — mixed grilled vegetables, cinnamon roasted sweet potato, and curry roasted cauliflower

Vegan
Curry Roasted Cauliflower and Spinach Spaghetti (Vegan) — fresh spinach, curry roasted cauliflower, and white kidney beans sauteed with garlic, vine ripe tomatoes, extra virgin olive oil, turmeric, and ginger. Tossed with soba noodles

Sweet Potato and Black Bean Enchiladas (Vegan) — roasted sweet potato, black beans, poblano peppers, Spanish onion, fresh cilantro, and coconut milk yogurt, rolled in whole wheat tortillas and topped with enchilada sauce and vegan feta cheese. Served with grilled vegetables

Sundried Tomato, Kale, and Roasted Fennel Alfredo (Vegan) — sauteed with sliced garlic and Spanish onion, and simmered in a creamy coconut milk sauce with vegan parmesan cheese. Tossed with whole wheat spaghetti

Dirty Brown Vegan Rice (Vegan) — Spicy New Orleans Style Rice with Spanish onion, poblano peppers, red peppers, celery, grilled vegetables, fresh cilantro, and red kidney beans, simmered in spicy vegetable broth. Topped with grilled tofu

Veggie Comb (Vegan) — mixed grilled vegetables, cinnamon roasted sweet potato, and curry roasted cauliflower

Week 6

Classic
Blackened Grouper (C) — 6-oz wild-caught red grouper filet dusted with blackening spice and grilled. Served with coconut lime jasmine rice and Mandarin orange salsa

Braised Beef Short Ribs (C) — boneless beef short ribs braised in a cabernet beef broth with fresh rosemary and a splash of plum tomato. Served with parmesan risotto and roasted broccoli

Korean BBQ Pork Chop (C) — 6-oz boneless pork loin chop, marinated, and grilled. Finished with honey, garlic, ginger, and sweet chili glaze. Served with braised bok choy, and vegetable fried rice

Maple Glazed Chicken (C) — boneless skinless chicken breast, roasted, and topped with shallots, diced prosciutto, fresh basil, and sliced mushrooms in a sherry wine sauce. Glazed with organic maple syrup and served with rosemary and garlic roasted potatoes and roasted broccoli

Shrimp and Chicken Jambalaya (C)  breast of chicken, shrimp, andouille sausage, red peppers, poblano peppers, onion, garlic, tomatoes, herbs, and spices simmered in a rich chicken broth. Served over white rice

Keto
Blackened Grouper (K) — 6-oz wild-caught red grouper filet dusted with blackening spice and grilled. Served with coconut lime cauliflower rice and Mandarin orange salsa

Braised Beef Short Ribs (K) — boneless beef short ribs braised in a cabernet beef broth with fresh rosemary and a splash of plum tomato. Served with parmesan cauliflower risotto and roasted broccoli

Korean BBQ Pork Chop (K)— 6-oz boneless pork loin chop, marinated, and grilled. Finished with garlic, ginger, and sweet chili glaze. Served with braised bok choy, and vegetable cauliflower fried rice

Cream Sherry Chicken (K) — boneless skinless chicken breast, roasted, and topped with shallots, diced prosciutto, fresh basil, and sliced mushrooms in a sherry wine sauce. Glazed with organic maple syrup and served with shirataki noodles and roasted broccoli

Shrimp and Chicken Jambalaya (K)breast of chicken, shrimp, andouille sausage, red peppers, poblano peppers, onion, garlic, tomatoes, herbs, and spices simmered in a rich chicken broth. Served over cauliflower rice

Paleo
Blackened Grouper (P) — 6-oz wild-caught red grouper filet dusted with blackening spice and grilled. Served with coconut lime cauliflower rice and Mandarin orange salsa

Braised Beef Short Ribs (P) — boneless beef short ribs braised in a cabernet beef broth with fresh rosemary and a splash of plum tomato. Served with mashed cauliflower and roasted broccoli

Korean BBQ Pork Chop (P) — 6-oz boneless pork loin chop, marinated, and grilled. Finished with honey, garlic, ginger, and sweet chili glaze. Served with braised bok choy, and vegetable cauliflower fried rice

Maple Glazed Chicken (P) — boneless skinless chicken breast, roasted, and topped with shallots, diced prosciutto, fresh basil, and sliced mushrooms in a sherry wine sauce. Glazed with organic maple syrup and served with shirataki noodles and roasted broccoli

Shrimp and Chicken Jambalaya (P) — breast of chicken, shrimp, andouille sausage, red peppers, poblano peppers, onion, garlic, tomatoes, herbs, and spices simmered in a rich chicken broth. Served over cauliflower rice

Whole30
Blackened Grouper (W30) — 6-oz wild-caught red grouper filet dusted with blackening spice and grilled. Served with coconut lime cauliflower rice and Mandarin orange salsa

Braised Beef Short Ribs (W30) — boneless beef short ribs braised in a cabernet beef broth with fresh rosemary and a splash of plum tomato. Served with mashed cauliflower and roasted broccoli

Korean BBQ Pork Chop (W30)— 6-oz boneless pork loin chop, marinated, and grilled. Finished with garlic, ginger, and sweet chili glaze. Served with braised bok choy, and vegetable cauliflower fried rice

Cream Sherry Chicken (W30) — boneless skinless chicken breast, roasted, and topped with shallots, diced prosciutto, fresh basil, and sliced mushrooms in a sherry wine sauce. Served with rosemary and garlic roasted potatoes and roasted broccoli

Shrimp and Chicken Jambalaya (W30)breast of chicken, shrimp, andouille sausage, red peppers, poblano peppers, onion, garlic, tomatoes, herbs, and spices simmered in a rich chicken broth. Served over cauliflower rice

Flex-Meals
Blackened Grouper (FM) — 6-oz wild-caught red grouper filet dusted with blackening spice and grilled. Served with brown jasmine rice, mixed vegetables, and Mandarin orange salsa

Braised Beef Short Ribs (FM) — boneless beef short ribs braised in a cabernet beef broth with fresh rosemary and a splash of plum tomato. Served with brown jasmine rice and roasted broccoli

Korean BBQ Pork Chop (FM)— 6-oz boneless pork loin chop, marinated, and grilled. Finished with honey, garlic, ginger, and sweet chili glaze. Served with braised bok choy, and vegetable fried rice

Cream Sherry Chicken (FM) — boneless skinless chicken breast, roasted, and topped with shallots, diced prosciutto, fresh basil, and sliced mushrooms in a sherry wine sauce. Served with rosemary and garlic roasted potatoes and roasted broccoli

Shrimp and Chicken Jambalaya (FM) breast of chicken, shrimp, andouille sausage, red peppers, poblano peppers, onion, garlic, tomatoes, herbs, and spices simmered in a rich chicken broth. Served over brown jasmine rice

Family Dinners
Braised Beef Short Ribs  boneless beef short ribs braised in a cabernet beef broth with fresh rosemary and a splash of plum tomato

Shrimp and Chicken Jambalaya  breast of chicken, shrimp, andouille sausage, red peppers, poblano peppers, onion, garlic, tomatoes, herbs, and spices simmered in a rich chicken broth with white rice

Korean BBQ Pork Chop — boneless pork chops, marinated, and grilled. Finished with a honey, garlic, ginger, and sweet chili glaze.

Maple Glazed Chicken — boneless skinless chicken breast, roasted, and topped with shallots, diced prosciutto, fresh basil, and sliced mushrooms in a sherry wine sauce. Glazed with organic maple syrup

Baked Chicken and Broccoli Alfredo — rigatoni pasta, fresh broccoli florets, roasted red peppers, and strips of roasted chicken breast, topped with parmesan buttered bread crumbs and baked

This Week’s Sides – Roasted broccoli, mixed vegetables, pancetta green beans, parmesan risotto, rosemary garlic roasted potatoes, and fried rice

Vegetarian
Korean BBQ Mushroom Pasta (V) — shiitake mushrooms, portobello mushrooms, sugar snap peas, and pear tomatoes, sauteed with garlic and fresh ginger in a sesame soy glaze. Tossed with soba noodles and fresh cilantro

Roasted Cabbage and Black Bean Burrito (V) — whole wheat tortilla filled with roasted cabbage, black beans, onions, poblano peppers, and Mexican white cheese. Served with  white rice

Arugula and Spinach Fra Diavolo (V) — baby arugula and spinach sauteed with sliced garlic, Spanish onion, vine ripe tomatoes, fresh basil, and crushed red pepper. Tossed with angel hair pasta and finished with vegan parmesan cheese

Vegan Jambalaya (V) tofu, vegan cajun sausage, red bell pepper, poblano pepper, onion, garlic, tomato, herbs, and spices simmered in a roasted vegetable broth with white rice

Vegetable Platter (V) — zucchini pomodoro, rosemary and garlic roasted potatoes, and roasted broccoli

Vegan
Korean BBQ Mushroom Pasta (V) — shiitake mushrooms, portobello mushrooms, sugar snap peas, and pear tomatoes, sauteed with garlic and fresh ginger in a sesame soy glaze. Tossed with soba noodles and fresh cilantro

Roasted Cabbage and Black Bean Burrito (V) — whole wheat tortilla filled with roasted cabbage, black beans, onions, poblano peppers, and vegan crumbling cheese. Served with  white rice

Arugula and Spinach Fra Diavolo (V) — baby arugula and spinach sauteed with sliced garlic, Spanish onion, vine ripe tomatoes, fresh basil, and crushed red pepper. Tossed with angel hair pasta and finished with vegan parmesan cheese

Vegan Jambalaya (V) tofu, vegan cajun sausage, red bell pepper, poblano pepper, onion, garlic, tomato, herbs, and spices simmered in a roasted vegetable broth with white rice

Vegetable Platter (V) — zucchini pomodoro, rosemary and garlic roasted potatoes, and roasted broccoli

Week 7

Classic
Pecan Crusted Salmon (C) — 6-ounce salmon filet dusted with pecan meal and baked. Topped with Frangelico cream sauce and served with butter pecan carrot coins, and jasmine rice

Genoese Chicken Thighs (C) — boneless skinless chicken thighs grilled with Italian herbs and spices. Served over thin spaghetti and topped with sundried tomatoes, capers, artichoke hearts, and basil pesto in a white wine lemon butter sauce. Served with mixed vegetables

Pulled Pork (C) — pork butt slowly braised with Spanish onion and spices, then pulled. Served with jasmine rice and buttered broccoli

Dijon Filet Mignon (C) — tender pieces of filet mignon, marinated and grilled. Topped with a dijon cream sauce and served with roasted garlic mashed potatoes and mixed vegetables

Caribbean Mahi (C) — 6-ounce mahi filet dusted with Caribbean spices and grilled. Topped with grilled pineapple salsa. Served with jasmine rice and butter pecan carrot coins

Keto
Pecan Crusted Salmon (K) — 6-ounce salmon filet dusted with pecan meal and baked. Topped with Frangelico cream sauce and served with buttered broccoli and cauliflower rice

Genoese Chicken Thighs (K) — boneless skinless chicken thighs grilled with Italian herbs and spices. Served over shirataki spaghetti and topped with sundried tomatoes, capers, artichoke hearts, and basil pesto in a white wine lemon butter sauce. Served with mixed vegetables

Pulled Pork (K) — pork butt slowly braised with Spanish onion and spices, then pulled. Served with cauliflower rice and buttered broccoli

Dijon Filet Mignon (K) — tender pieces of filet mignon, marinated and grilled. Topped with a dijon cream sauce and served with roasted garlic mashed cauliflower and mixed vegetables

Caribbean Mahi (K) — 6-ounce mahi filet dusted with Caribbean spices and grilled. Topped with grilled pineapple salsa. Served with cauliflower rice and buttered broccoli

Paleo
Pecan Crusted Salmon (P) — 6-ounce salmon filet dusted with pecan meal and baked. Topped with a Frangelico sauce and served with glazed pecan carrot coins and cauliflower rice

Genoese Chicken Thighs (P) — boneless skinless chicken thighs grilled with Italian herbs and spices. Served over shirataki spaghetti and topped with sundried tomatoes, capers, artichoke hearts, and basil pesto in a white wine lemon sauce. Served with mixed vegetables

Pulled Pork (P) — pork butt slowly braised with Spanish onion and spices, then pulled. Served with cauliflower rice and buttered broccoli

Dijon Filet Mignon (P) — tender pieces of filet mignon, marinated and grilled. Topped with a dijon cream sauce and served with roasted garlic mashed cauliflower and mixed vegetables

Caribbean Mahi (P) — 6-ounce mahi filet dusted with Caribbean spices and grilled. Topped with grilled pineapple salsa. Served with cauliflower rice and butter pecan carrot coins

Whole30
Pecan Crusted Salmon (W30) — 6-ounce salmon filet dusted with pecan meal and baked. Topped with a Frangelico sauce and served with glazed pecan carrot coins and cauliflower rice

Genoese Chicken Thighs (W30) — boneless skinless chicken thighs grilled with Italian herbs and spices. Served over shirataki spaghetti and topped with sundried tomatoes, capers, artichoke hearts, and basil pesto in a white wine lemon sauce. Served with mixed vegetables

Pulled Pork (W30) — pork butt slowly braised with Spanish onion and spices, then pulled. Served with cauliflower rice and buttered broccoli

Dijon Filet Mignon (W30) — tender pieces of filet mignon, marinated and grilled. Topped with a dijon cream sauce and served with roasted garlic mashed cauliflower and mixed vegetables

Caribbean Mahi (W30) — 6-ounce mahi filet dusted with Caribbean spices and grilled. Topped with grilled pineapple salsa. Served with cauliflower rice and butter pecan carrot coins

Flex-Meals
Pecan Crusted Salmon (FM) — 6-ounce salmon filet dusted with pecan meal and baked. Topped with a Frangelico sauce and served with glazed pecan carrot coins and brown rice

Genoese Chicken Thighs (FM) — boneless skinless chicken thighs grilled with Italian herbs and spices. Served over whole-wheat spaghetti and topped with sundried tomatoes, capers, artichoke hearts, and basil pesto in a white wine lemon sauce. Served with mixed vegetables

Pulled Pork (FM) — pork butt slowly braised with Spanish onion and spices, then pulled. Served with brown rice and buttered broccoli

Dijon Filet Mignon (FM) — tender pieces of filet mignon, marinated and grilled. Topped with a dijon cream sauce and served with roasted garlic mashed potatoes and mixed vegetables

Caribbean Mahi (FM) — 6-ounce mahi filet dusted with Caribbean spices and grilled. Topped with grilled pineapple salsa. Served with brown rice and butter pecan carrot coins

Family Dinners
Chili Mac “n” Cheese (FD) — TFC’s beef chili and bowtie pasta tossed in our 3-cheese cream sauce

Pulled Pork (FD) — pork butt slowly braised with Spanish onion and spices, then pulled. 

Dijon Filet Mignon (FD) — tender pieces of filet mignon marinated and grilled. Topped with a dijon cream sauce

Chicken Parmesan (FD) — breaded chicken breasts topped with TFC’s marinara sauce, parmesan, and mozzarella cheese

Felix’s Chili — lean ground beef, onion, poblano peppers, red peppers, tomatoes, fresh herbs, spices, red kidney beans, and a hint of chipotle, simmered in a rich beef broth

This Week’s Side Items
Roasted garlic mashed potatoes, spaghetti aglio olio, jasmine rice, butter pecan carrot coins, mixed vegetables, and buttered broccoli

Vegetarian
Portobello Curry Risotto (V) — portobello mushrooms and arborio rice simmered in coconut curry cream sauce with virgin coconut oil, scallions, minced ginger, lemongrass, garlic, pear tomatoes, and Chinese parsley. Served with butter pecan carrot slices

Roasted Squash and Spinach Lasagna Rolls (V) — butternut squash, baby spinach, TFC marinara sauce, ricotta and parmesan cheese rolled in lasagna noodles. Served with butter  pecan carrot slices

Three Bean Roasted Vegetable Chili (V) — served with jasmine rice

Grilled Veggie Burger (V) — topped with non-dairy smoked gouda cheese and sauteed mushrooms and onions. Served with roasted garlic mashed cauliflower

Vegetable Platter (V)–butter pecan carrot slices, mixed vegetables, and roasted garlic mashed cauliflower

Vegan
Portobello Curry Risotto (Vegan) — portobello mushrooms and arborio rice simmered in a coconut milk curry sauce with virgin coconut oil, scallions, minced ginger, garlic, pear tomatoes, and Chinese parsley. Served with glazed pecan carrot slices

Roasted Squash and Spinach Lasagna Rolls (Vegan) — butternut squash, baby spinach, TFC marinara sauce, vegan ricotta, and vegan parmesan cheese, rolled in lasagna noodles. Served with glazed pecan carrot slices

Three Bean Roasted Vegetable Chili (Vegan) — served with jasmine rice

Grilled Veggie Burger (Vegan) — topped with non-dairy smoked gouda cheese and sauteed mushrooms and onions. Served with roasted garlic mashed cauliflower

Vegetable Platter (Vegan) –glazed pecan carrot slices, mixed vegetables, and roasted garlic mashed cauliflower

Week 8

Classic Menu
Chicken Marsala (C) — boneless skinless chicken breast sauteed with mushrooms and shallots in a marsala wine sauce. Served with mashed potatoes and green beans with applewood smoked bacon and onion

Crab Stuffed White Fish (C) — mild white fish stuffed with blue crab meat, minced onion, celery, and fresh herbs. Topped with lobster cream sauce and served with jasmine rice and herb-roasted vegetables 

Spaghetti and Meatballs (C) — TFC’s marinara sauce and our famous gluten-free meatballs over thin spaghetti. Topped with grated parmesan cheese

Smothered Pork Loin  (C) — garlic and herb roasted pork loin, sliced and topped with Vidalia onion gravy. Served with jasmine rice and green beans sauteed with bacon and onion

Felix’s Meatloaf (C) —  served with brown gravy, mashed potatoes, and buttered broccoli

Keto
Chicken Marsala (K) — boneless skinless chicken breast sauteed with mushrooms and shallots in a marsala wine sauce. Served with  mashed cauliflower and green beans with applewood smoked bacon and onion

Crab Stuffed White Fish (K) — mild white fish stuffed with blue crab meat, minced onion and celery, and fresh herbs. Topped with lobster cream sauce and served with cauliflower rice and herb-roasted vegetables 

Spaghetti and Meatballs (K)TFC’s marinara sauce and our famous gluten-free meatballs over shirataki spaghetti. Topped with grated parmesan cheese and served with buttered broccoli

Smothered Pork Loin  (K) — garlic and herb roasted pork loin, sliced and topped with Vidalia onion gravy. Served with cauliflower rice, and green beans sauteed with bacon and onion

Felix’s Meatloaf (K) —  served with brown gravy, mashed cauliflower, and buttered broccoli

Paleo
Chicken Marsala (P) — boneless skinless chicken breast sauteed with mushrooms and shallots in a marsala wine sauce. Served with mashed cauliflower and green beans with applewood smoked bacon and onion

Crab Stuffed White Fish (P) — mild white fish stuffed with blue crab meat, minced onion and celery, and fresh herbs. Topped with lobster cream sauce and served with cauliflower rice and herb-roasted vegetables 

Spaghetti and Meatballs (P)TFC’s marinara sauce and our famous gluten-free meatballs over shirataki spaghetti. Topped with vegan parmesan cheese and served with broccoli and ghee

Smothered Pork Loin  (P) — garlic and herb roasted pork loin, sliced and topped with Vidalia onion gravy. Served with cauliflower rice, and green beans sauteed with bacon and onion

Felix’s Meatloaf (P) —  served with brown gravy,  mashed cauliflower, and broccoli with ghee

Whole30
Chicken Marsala (W30) — boneless skinless chicken breast sauteed with mushrooms and shallots in a marsala wine sauce. Served with  mashed cauliflower and green beans with applewood smoked bacon and onion

Crab Stuffed White Fish (W30) — mild white fish stuffed with blue crab meat, minced onion and celery, and fresh herbs. Topped with lobster cream sauce and served with cauliflower rice and herb-roasted vegetables 

Spaghetti and Meatballs (W30)TFC’s marinara sauce and our famous gluten-free meatballs over shirataki spaghetti. Topped with vegan parmesan cheese and served with broccoli with ghee

Smothered Pork Loin  (W30) — garlic and herb roasted pork loin, sliced and topped with Vidalia onion gravy. Served with cauliflower rice, and green beans sauteed with bacon and onion

Felix’s Meatloaf (W30) —  served with brown gravy, mashed cauliflower, and broccoli with ghee

Flex-Meals
Chicken Marsala (FM) — boneless skinless chicken breast sauteed with mushrooms and shallots in a marsala wine sauce. Served with mashed sweet potatoes and green beans with applewood smoked bacon and onion

Crab Stuffed White Fish (FM) — mild white fish stuffed with blue crab meat, minced onion and celery, and fresh herbs. Topped with lobster cream sauce and served with brown rice and herb-roasted vegetables 

Spaghetti and Meatballs (FM)TFC’s marinara sauce and our famous gluten-free meatballs over whole wheat spaghetti. Topped with  grated parmesan cheese

Smothered Pork Loin  (FM) — garlic and herb roasted pork loin, sliced and topped with Vidalia onion gravy. Served with brown rice, and green beans sauteed with bacon and onion

Felix’s Meatloaf (FM) —  served with brown gravy, mashed sweet potatoes, and steamed broccoli

Family Dinners
Felix’s Meatloaf (FD) — The Best! With real brown gravy

Crab Stuffed White Fish (FD) — mild white fish stuffed with blue crab meat, minced onion, celery, and fresh herbs. 

Smothered Pork Loin  (FD) — garlic and herb roasted pork loin, sliced and topped with Vidalia onion gravy. 

Chicken and Biscuits (FD) — tender pieces of roast chicken, onion, carrots, and peas in a creamy chicken gravy topped with buttermilk biscuits

Meatballs Marinara (FD)TFC’s marinara sauce and our famous gluten-free meatballs

This Week’s Side Items
Mashed potatoes, jasmine rice, spaghetti with marinara sauce, green beans with bacon and onion, herb-roasted vegetables, and buttered broccoli

Vegetarian
Maple Balsamic Brussel Sprouts (V) — roasted with whole garlic cloves, pear tomatoes, and red onion. Tossed in maple balsamic glaze and topped with toasted walnuts. Served with jasmine rice and herb-roasted vegetables

Pumpkin Ravioli (V) — three cheese and roasted pumpkin pasta squares, topped with garlic brown butter balsamic sauce with fresh oregano and crushed red pepper. Served with buttered broccoli

Veggie Tofu Lo Mein (V) — mushrooms, scallions, green beans, carrots, garlic, tofu, and fresh ginger stir-fried with organic wild honey, non-GMO soy sauce, mirin, and a touch of sriracha. Tossed with soba noodles. 

Vegetable Platter (V) — herb roasted vegetables, roasted garlic mashed potatoes, and steamed broccoli

Vegan
Maple Balsamic Brussel Sprouts (Vegan) — roasted with whole garlic cloves, pear tomatoes, and red onion. Tossed in maple balsamic glaze and topped with toasted walnuts. Served with jasmine rice and herb roasted vegetables

Wild Mushroom Spaghetti (Vegan) — portobello, porcini, and button mushrooms sauteed with garlic, extra virgin olive oil, pear tomatoes, and fresh sage. Tossed with thin spaghetti and vegan parmesan

Veggie Tofu Lo Mein (Vegan) — mushrooms, scallions, green beans, carrots, garlic, tofu, and ginger stir-fried with organic wild honey, non-GMO soy sauce, mirin, and a touch of sriracha. Tossed with soba noodles.

Vegetable Platter (Vegan) — paleo mashed cauliflower, herb-roasted vegetables, and steamed broccoli