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Menu E 1st Part
Breakfast
Southwestern Frittata
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Egg white frittata with roasted corn, black beans, soy sausage crumbles and Cheddar-Monterey Jack cheese, a whole wheat English muffin and apricot-peach spread.


Belgian Waffle
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Crisp, golden brown waffle on the outside, tender and light inside, served with cherry-lingonberry sauce and a dollop of cream cheese.


Bagel & Cream Cheese
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A cinnamon-raisin bagel served with reduced-fat cream cheese, a side of stewed dried plums and apple juice (100% juice).


Apple-Cinnamon Oatmeal
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Creamy, thick rolled oats and milled flax seed simmered with applesauce, seasoned with cinnamon and served with fruit.


Lunch
Pecan-Cranberry Mixed Greens Salad
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Fresh mix of salad greens, roasted pecan halves, Swiss cheese, dried cranberries and celery seed dressing served with a tomato juice sipper.


Cheese-Topped Potato Skins
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Crisp potato skins covered with melted Cheddar cheese, veggie soy crumbles, sour cream and chives with a carob chip cookie and fruit for dessert.


White Bean Turkey Stew
- A hearty stew made with turkey breast, cannelloni beans and vegetables served with a whole wheat biscuit.
Tomato Soup & Gourmet Grilled Cheese
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Grilled cheese sandwich made with reduced-fat provolone and low-fat Muenster cheeses on hearty 7-grain bread served with a cup of tomato-basil soup.


Dinner
Flatbread Pizza
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Thin, crisp herbed flatbread topped with vegetarian Italian-style sausage crumbles and oven-roasted tomatoes topped with shredded mozzarella, served with fresh fruit.


Roasted Vegetable Wrap
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Roasted corn, black beans and zucchini nestled in an oregano-basil herbed wrap, served with oat-topped sweet potato casserole and a cashew-rice crisp cluster for dessert.


Grilled Salmon with Seasoned Couscous
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Mustard-glazed grilled salmon fillet served with yogurt-dill sauce, seasoned couscous and zucchini.


Turkey Tetrazzini
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Diced turkey breast and spaghetti baked in a mushroom-sour cream sauce, with a Parmesan-paprika crust accompanied by roasted corn and bean salad with poached apple slices for dessert.


Menu E 2nd Part
Breakfast
Strawberry Yogurt & Dark Chocolate-Berry Crunch Parfait
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Yummy yogurt parfait layers strawberry Greek yogurt with orange-cherry-cranberry sauce and a decadent granola-berry-dark chocolate crunch.


Breakfast Quiche
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Crustless broccoli and Swiss cheese egg white quiche served with a veggie sausage patty and 8-grain bread for toasting.


Pumpkin-Flax Fruit & Nut Cereal
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Pure pumpkin, flax seeds, organic oats, crispy brown rice, dried cranberries and slivered almonds star in this high fiber breakfast cereal.


Lunch
Grilled Chicken Pita
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Tender grilled chicken, fresh baby spinach, fresh diced apples and dried cranberries stuffed into a whole wheat pita pocket with apple vinaigrette for drizzling is served with low-fat vanilla yogurt.


Caesar Salad
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Hearts of romaine lettuce tossed with low-fat creamy homemade Caesar dressing with Parmesan cheese shreds and slivered toasted almonds on top, and a chocolate zucchini muffin for dessert.


Teriyaki Chicken Sandwich
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Pineapple-orange-soy sauce marinated chicken breast served in a corn-dusted whole wheat bun with a baked cherry-oatmeal dessert.


Dinner
Tuna Noodle Casserole
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A casserole of egg noodles, tuna, peas, onion and sour cream topped with bread crumbs served with honeyed carrots, a grainy pumpernickel roll, and cucumber salad with red wine vinegar dressing.


Classic Stuffed Pepper
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A green pepper half stuffed with a combination of brown rice, ground turkey breast and seasoned tomato sauce served with cornbread.


Seattle Sutton’s Special Mostaccioli
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Al dente wheat pasta tossed with low-sodium seasoned tomato sauce, broccoli, carrots and zucchini, sprinkled with shredded Romano cheese, accompanied by a salad with sun-dried tomato vinaigrette, and a crusty onion-poppy seed roll.


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