Thursday
Dinner: Hong Shao Rou (w/ Tofu opt), Spicy Stir-Fried Cabbage, Rice, Orange Salad
Friday
Lunch: Teriyaki Shrimp/Tofu with Snap Peas, Steamed Broccoli
Dinner: Roasted Garlic, Red Pepper, and Mushroom Quinoa, Brussels Sprouts, Rolls, Greek Salad
Saturday
Brunch: Toad in the Hole, French Toast, Mixed Fruit
Sunday
Dinner: Lasagna, Garlic Toast, Braised Kale, Caesar Salad
Monday
Lunch: Grilled Cheese, Brocooli & Cheese Soup
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