Please order by Sunday, October 18th by 11:00pm for pick up after 3:00pm on Tuesday, October 20th.
Please order by Monday, October 19th by noon for pick up after 3:00pm on Wednesday, October 21st.
Just e-mail me your order with the day you want to pick up and the time. For those of you who are trying to watch your figure, I have included WW points where I could if you are trying to follow. I put all of my recipes in the recipe builder on e-tools. Portion sizes could change the point amount. If you are ordering soups, please order by Sunday.
Soups: $10.00 per 2 lb. container
Turkey Chili - 1 point per 1 cup
Taco Soup - 1 point per 1 cup (a little spicy) I suggest putting a dollop of fat free sour cream, reduced fat cheddar cheese and a couple of crushed Tostitos in it.
Butternut Squash Soup - 2 points per 1 cup
Salads: $20.00 for a large bowl (8 cup capacity container)
Spring Mix Salad with Thinly Sliced Red Onion, Raspberry and Goat Cheese with a balsamic vinaigrette dressing on the side
Spring Mix Salad with Strawberries, Thinly Sliced Red Onion and Crumbled Blue Cheese and Chopped Walnuts served with a Balsamic Vinaigrette on the side
Every Week Main Dishes:
Cutlets - Thin sliced Chicken and Pork - $4.50 per cutlet (7 points per 5 ounces)
Cutlets - Panko Crusted Tilapia - $7.00 per cutlet (6 points per 6 oz)
Chicken Pot Pie - $20.00 (9 points per slice) 6 slices per pie
Specials for the Week:
Chicken with an Artichoke and Sun-dried tomato sauce - $34.00 for a tray of boneless and skinless breast of chicken and boneless and skinless thighs cooked in a light tomato broth with sun dried tomatoes and artichokes - (6 points per 1 breast or two thighs) serves 4-6 people
Broiled Salmon with a White Wine, Garlic, Mustard and Fresh Herbs Served over a bed of Wilted Spinach - $32.00 for Four 6 ounce portions - 9 points per serving
BBQ Spare Ribs - $38.00 for 2 racks of ribs dry rubbed and then cooked to perfection with a tangy barbecue sauce (Serves 6 people / 8 points for 2 ribs)
Pork Chops with a Cranberry and Rosemary Sauce - $28.00 for 4 chops (7 points per Chop and 1/2 cup of sauce)
Sides for the week: $10.00 for a 32 ounce container
Roasted Garlic Whipped Potatoes - 2 points for 1/2 cup
Sauteed Broccoli with Onions and Bacon - 1 points per 1/2 cup
Friday, October 16, 2009
Saturday, October 10, 2009
Please order by Sunday, October 11th by 11:00pm for pick up after 3:00pm on Tuesday, October 13th.
Please order by Monday, October 12th by noon for pick up after 3:00pm on Wednesday, October 14th.
Just e-mail me your order with the day you want to pick up and the time. For those of you who are trying to watch your figure, I have included WW points where I could if you are trying to follow. I put all of my recipes in the recipe builder on e-tools. Portion sizes could change the point amount. If you are ordering soups, please order by Sunday.
Soups: $10.00 per 2 lb. container
Turkey Chili - 1 point per 1 cup
Taco Soup - 1 point per 1 cup (a little spicy) I suggest putting a dollop of fat free sour cream, reduced fat cheddar cheese and a couple of crushed Tostitos in it.
Butternut Squash Soup - 2 points per 1 cup
Salads: $20.00 for a large bowl (8 cup capacity container)
Arugula and Pear Salad - Arugula Salad topped with Pears, Bacon, Sliced Red Onion, Gorgonzola Cheese and Toasted Pine Nuts served with a balsamic vinaigrette on the side.
Autumn Salad - Mixed Lettuce, Sliced Apples, Diced Pears, Sliced Onion, Cranberries and Cheddar topped with chopped candied nuts served with an aged balsamic vinaigrette on the side
Every Week Main Dishes:
Cutlets - Thin sliced Chicken and Pork - $4.50 per cutlet (7 points per 5 ounces)
Cutlets - Panko Crusted Tilapia - $7.00 per cutlet (6 points per 6 oz)
Chicken Pot Pie - $20.00 (9 points per slice) 6 slices per pie
Specials for the Week:
Raspberry-Balsamic Glazed Chicken - $28.00 for four breasts of chicken (6 points per breast including sauce)
Pan Seared Tilapia with White Wine and Capers- $ 32.00 for 4 tilapia fillets (serving size is 1 six ounce fillet is 5 points with 2 tablespoons of sauce)
Roasted Pork Loin - $30.00 ( Serves 6-8 people 6 points per 5.5 oz. serving) Pork Loin rubbed with Fresh Herbs Marinade and baked to perfection. I recommend slicing thin and serving with the Au jus.
Sides for the week: $10.00 for a 32 ounce container
Whipped Potatoes - 2 points for 1/2 cup
Roasted Carrots - 1 point per 1 cup
Please order by Monday, October 12th by noon for pick up after 3:00pm on Wednesday, October 14th.
Just e-mail me your order with the day you want to pick up and the time. For those of you who are trying to watch your figure, I have included WW points where I could if you are trying to follow. I put all of my recipes in the recipe builder on e-tools. Portion sizes could change the point amount. If you are ordering soups, please order by Sunday.
Soups: $10.00 per 2 lb. container
Turkey Chili - 1 point per 1 cup
Taco Soup - 1 point per 1 cup (a little spicy) I suggest putting a dollop of fat free sour cream, reduced fat cheddar cheese and a couple of crushed Tostitos in it.
Butternut Squash Soup - 2 points per 1 cup
Salads: $20.00 for a large bowl (8 cup capacity container)
Arugula and Pear Salad - Arugula Salad topped with Pears, Bacon, Sliced Red Onion, Gorgonzola Cheese and Toasted Pine Nuts served with a balsamic vinaigrette on the side.
Autumn Salad - Mixed Lettuce, Sliced Apples, Diced Pears, Sliced Onion, Cranberries and Cheddar topped with chopped candied nuts served with an aged balsamic vinaigrette on the side
Every Week Main Dishes:
Cutlets - Thin sliced Chicken and Pork - $4.50 per cutlet (7 points per 5 ounces)
Cutlets - Panko Crusted Tilapia - $7.00 per cutlet (6 points per 6 oz)
Chicken Pot Pie - $20.00 (9 points per slice) 6 slices per pie
Specials for the Week:
Raspberry-Balsamic Glazed Chicken - $28.00 for four breasts of chicken (6 points per breast including sauce)
Pan Seared Tilapia with White Wine and Capers- $ 32.00 for 4 tilapia fillets (serving size is 1 six ounce fillet is 5 points with 2 tablespoons of sauce)
Roasted Pork Loin - $30.00 ( Serves 6-8 people 6 points per 5.5 oz. serving) Pork Loin rubbed with Fresh Herbs Marinade and baked to perfection. I recommend slicing thin and serving with the Au jus.
Sides for the week: $10.00 for a 32 ounce container
Whipped Potatoes - 2 points for 1/2 cup
Roasted Carrots - 1 point per 1 cup
Sunday, October 4, 2009
Please order by Sunday, October 4th by 11:00pm for pick up after 3:00pm on Tuesday, October 6th.
Please order by Monday, October 5th by noon for pick up after 3:00pm on Wednesday, October 7th.
Just e-mail me your order with the day you want to pick up and the time. For those of you who are trying to watch your figure, I have included WW points where I could if you are trying to follow. I put all of my recipes in the recipe builder on e-tools. Portion sizes could change the point amount.
Soups: $10.00 per 2 lb. container
Turkey Chili - 1 point per 1 cup
Taco Soup - 1 point per 1 cup (spicy) I suggest putting a dollop of fat free sour cream, reduced fat cheddar cheese and a couple of crushed Tostitos in it.
Salads: $14.00 for a large bowl (8 cup capacity container)
Spring Mix Salad with avocado, Jersey tomatoes, red pepper, onion and fresh mozzarella with a balsamic vinaigrette dressing
Romaine Salad tossed with Jersey tomatoes, chopped walnuts, dried cranberries, red onion and feta cheese with a red wine vinaigrette dressing
Every Week Main Dishes:
Cutlets - Thin sliced Chicken and Pork - $4.50 per cutlet (7 points per 5 ounces)
Cutlets - Panko Crusted Tilapia - $7.00 per cutlet (6 points per 6 oz)
Chicken Pot Pie - $20.00 (9 points per slice) 6 slices per pie
Specials for the Week:
Sauteed Chicken with a Sun dried Tomato Sauce - $30.00 Four Chicken Breasts Sauteed and then cooked in a Sun dried Tomato sauce - 5 points per six ounces of chicken
Miso Glazed Cod - $34.00 for 4 Six ounce pieces of cod glazed generously with Miso then broiled.
4 Points per fillet
Center Cut Boneless Pork Chops topped with a Mustard Sauce - $28.00 for 4 Pork Chops with a Mustard Sauce (8 points per 4 oz. of pork with sauce)
Sides for the week: $10.00 for a 32 ounce container
Sauteed Broccoli Rabe - 1 point per 1 cup (served in a flat container)
Roasted Garlic Potatoes - 1 point per 1/2 cup
Please order by Monday, October 5th by noon for pick up after 3:00pm on Wednesday, October 7th.
Just e-mail me your order with the day you want to pick up and the time. For those of you who are trying to watch your figure, I have included WW points where I could if you are trying to follow. I put all of my recipes in the recipe builder on e-tools. Portion sizes could change the point amount.
Soups: $10.00 per 2 lb. container
Turkey Chili - 1 point per 1 cup
Taco Soup - 1 point per 1 cup (spicy) I suggest putting a dollop of fat free sour cream, reduced fat cheddar cheese and a couple of crushed Tostitos in it.
Salads: $14.00 for a large bowl (8 cup capacity container)
Spring Mix Salad with avocado, Jersey tomatoes, red pepper, onion and fresh mozzarella with a balsamic vinaigrette dressing
Romaine Salad tossed with Jersey tomatoes, chopped walnuts, dried cranberries, red onion and feta cheese with a red wine vinaigrette dressing
Every Week Main Dishes:
Cutlets - Thin sliced Chicken and Pork - $4.50 per cutlet (7 points per 5 ounces)
Cutlets - Panko Crusted Tilapia - $7.00 per cutlet (6 points per 6 oz)
Chicken Pot Pie - $20.00 (9 points per slice) 6 slices per pie
Specials for the Week:
Sauteed Chicken with a Sun dried Tomato Sauce - $30.00 Four Chicken Breasts Sauteed and then cooked in a Sun dried Tomato sauce - 5 points per six ounces of chicken
Miso Glazed Cod - $34.00 for 4 Six ounce pieces of cod glazed generously with Miso then broiled.
4 Points per fillet
Center Cut Boneless Pork Chops topped with a Mustard Sauce - $28.00 for 4 Pork Chops with a Mustard Sauce (8 points per 4 oz. of pork with sauce)
Sides for the week: $10.00 for a 32 ounce container
Sauteed Broccoli Rabe - 1 point per 1 cup (served in a flat container)
Roasted Garlic Potatoes - 1 point per 1/2 cup
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