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 herb roasted sweet potatoes
Shrimp andPortobello Parmesan (C) — large portobello mushroom cap, grilled and topped with 6-garlic sauteed shrimp, TFC’s Marinara sauce, and parmesan cheese. Served over angel hair pasta
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 and Portobello Parmesan (K) — large portobello mushroom cap grilled and topped with 6-garlic sauteed shrimp, TFC’s Marinara sauce, and parmesan cheese. Served with shirataki pasta and 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 and Portobello Parmesan (P) — large portobello mushroom cap grilled and topped with 6-garlic sauteed shrimp, TFC’s Marinara sauce, and vegan parmesan cheese. Served with shirataki pasta and 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 and Portobello Parmesan (W30) — large portobello mushroom cap grilled and topped with 6-garlic sauteed shrimp, TFC’s Marinara sauce, and vegan parmesan cheese. Served with shirataki pasta and 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 and Portobello Parmesan (FM) — large portobello mushroom cap grilled and topped with 6-garlic sauteed shrimp, TFC’s Marinara sauce, and vegan parmesan cheese. Served over whole-wheat pasta
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
BBQ Chicken — bone-in, white and dark meat, roasted, and tossed in Sweet Baby Rays BBQ sauce. I like theirs better than mine
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
Roast Leg of Lamb — boneless New Zealand lamb studded with garlic cloves and fresh rosemary. Served with cabernet mint demi-glace
Felix’s Meatloaf — Nobody makes a better gluten-free meatloaf than we do. And our gravy is gluten-free too.
Teriyaki Salmon — fresh roasted Atlantic salmon glazed with TFC’s teriyaki sauce
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
Baked Rigatoni – TFC’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 plum tomato cream sauce
Mahi Puttanesca (FD) — fresh Mahi filets dusted with Italian herbs and spices and baked. Topped with white wine plum tomato sauce with capers and kalamata olives
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
Grilled Swordfish (C) — 6-oz swordfish steak marinated and grilled. Drizzled with lemon-oregano vinaigrette and served with parmesan risotto and pancetta green beans
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
Grilled Swordfish (K) — 6-oz swordfish steak seasoned and grilled. Drizzled with lemon-oregano vinaigrette and served with parmesan cauliflower risotto and pancetta green beans
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
Grilled Swordfish (P) — 6-oz swordfish steak seasoned and grilled. Drizzled with lemon-oregano vinaigrette and served with mashed cauliflower and pancetta green beans
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
Grilled Swordfish (W30) — 6-oz swordfish steak seasoned and grilled. Drizzled with lemon-oregano vinaigrette and served with mashed cauliflower and pancetta green beans
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
Grilled Swordfish (FM) — 6-oz swordfish steak seasoned and grilled. Drizzled with lemon-oregano vinaigrette and served with rosemary and garlic roasted potatoes and pancetta green beans
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
Grilled Swordfish Steaks — Tuscan Style. Citrus-garlic marinated and grilled. Served with lemon-oregano vinaigrette
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
Chicken and Portobello Curry Risotto (C) — roasted chicken breast, portobello mushrooms, and arborio rice simmered in coconut curry cream sauce with virgin coconut oil, scallions, ginger, garlic, pear tomatoes, and Chinese parsley. Served with 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
Chicken and Portobello Curry Risotto (K) — roasted chicken breast, portobello mushrooms, and cauliflower rice simmered in coconut curry cream sauce with virgin coconut oil, scallions, minced ginger, lemongrass, garlic, pear tomatoes, and Chinese parsley. Served with mixed vegetables
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
Chicken and Portobello Curry Risotto (P) — roasted chicken and portobello mushrooms and cauliflower rice simmered in coconut curry cream sauce (organic unsweetened almond milk) with virgin coconut oil, scallions, minced ginger, lemongrass, garlic, pear tomatoes, and Chinese parsley. Served with glazed 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
Chicken and Portobello Curry Risotto (W30) — roasted chicken breast, portobello mushrooms, and cauliflower rice simmered in coconut curry cream sauce (organic unsweetened almond milk) with virgin coconut oil, scallions, minced ginger, lemongrass, garlic, pear tomatoes, and Chinese parsley. Served with glazed pecan carrot slices
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
Chicken and Portobello Curry Risotto (FM) — roasted chicken breast, 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 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
Spaghetti and Meatballs (FD) — TFC’s marinara sauce and our famous gluten-free meatballs over thin spaghetti. Topped with grated parmesan cheese
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