Week of June 6 Menu
Mediterranean Chicken Kabobs with Homemade Tzatziki
Tender chicken thighs are marinated in lemon, garlic, and oregano, then skewered with colorful zucchini, bell peppers, and red onion and ready to be grilled (or baked) to perfection. Served with a cool, creamy homemade tzatziki sauce made with Greek yogurt, cucumber, fresh dill, and lemon. Bright, fresh flavors and plenty of vegetables make this a meal that feels right at home on a summer patio.
Serves 6
Macros per serving: 380cals, 45P, 14C, 16F, 3g fiber
Turkey Melts with Homemade Honey Mustard
Layers of sliced turkey, crispy bacon, melty havarti and gouda cheeses, peppery arugula, and thinly sliced red onion are piled onto crusty French bread and baked until golden and delicious. Served with a sweet and tangy homemade honey mustard spread that brings everything together. Comfort food meets fresh ingredients in this elevated take on a classic sandwich.
Serves 6
Macros per serving: 360cals, 22P, 27C, 19F, 2g fiber
Chipotle Chicken Taquitos
Crispy corn tortillas are rolled around a creamy, cheesy chipotle chicken filling seasoned with smoky spices and baked until golden. Packed with bold flavor and just the right amount of heat, these taquitos are a family-friendly favorite that disappears fast from the dinner table.
Serves 6 (2 per serving)
Macros per serving: 300cals, 22P, 24C, 13F, 4g fiber
This Week's Add On: Breakfast Sandwiches
$20 for 4 sandwiches
Whole grain English muffins are layered with egg, cheddar cheese, and Canadian bacon for a satisfying, protein-packed breakfast. Keep them in the fridge or freezer for an easy grab-and-go option that makes busy mornings a little simpler.
Serves 4 | 320cals, 25P, 24C, 14F, 6g fiber