Monday-Friday

10 meals for $74.99 Lunch and Dinner
5 meals for $37.49 Lunch or Dinner only

meal preps 2
meal preps 3

How this works:

6 weeks of rotating menus

Preorder Friday by 5pm prior to week of meals, payment confirms your order.

Chef Clarissa cooks meals on Sundays for Mon-Wed and Wednesdays for Thurs-Friday.

Pick up is on Sundays and Wednesdays at 6pm, restaurant operating hours are another optional pick up time.

All meals are cooked by Professional Chef

Sauces, dressings, and all food is made in-house

No carbs is optional

Week 1 Menu

Monday

Lunch: Rosemary chicken served with steam broccoli and brown rice 534 cal

Dinner: Ginger Lime Tilapia served with sauteed kale and brown rice 561 cal

Tuesday

Lunch: Honey Thyme Chicken and sautéed herb vegetables with brown rice 396cal

Dinner: Citrus Grilled Chicken served with sweet potatoes and brown rice 412cal

Wednesday

Lunch: Balsamic Glazed chicken served with Roasted herb potatoes 374cal

Dinner: Cranberry Chicken Salad with side salad and Cilantro dressing 404cal

Thursday

Lunch: Zucchini Boat stuffed with Ground Beef served with brown rice 406cal

Dinner: Chipotle Chicken Fajita Kebobs served with brown rice 425cal

Friday

Lunch: Cilantro Shrimp served with Squash and sautéed kale with brown rice 422cal

Dinner: Herb Crusted Tilapia served with Tomato Sauce, Roasted Broccoli and brown rice 501cal

Week 2 Menu

Monday

Lunch: Mushroom Chicken with brown rice and sautéed veggies 364cal

Dinner: Shrimp Kebabs with brown rice served with chipotle sauce  382cal

Tuesday

Lunch: Tilapia with Cauliflower Puree and sautéed spinach 520cal

Dinner: Chipotle Chicken with mushrooms and brown rice 329cal

Wednesday

Lunch: Turkey Meatballs on wheat pasta garnished with Parsley 389cal

Dinner: Stuffed Zucchini boats with Chicken and with roasted chipotle corn salad 454cal

Thursday

Lunch: Chicken Piccata served with lemon, capers, white wine, and parsley served with brown rice 587cal

Dinner: Zucchini Pasta with Lemon Garlic Shrimp 235cal

Friday

Lunch: Beef Milanesa with sautéed veggies served with brown rice 643cal

Dinner: Fish Tacos (3) served with mango pico de gallo and brown rice 330cal 

Week 3 Menu

Monday

Lunch: Poblano Chicken with brown rice and sautéed vegetables 360cal

Dinner: Mango Lime Glazed Tilapia w/ brown rice served with wilted spinach 305cal

Tuesday

Lunch: Teriyaki Chicken and broccoli served with brown rice 376cal

Dinner: Spicy Couscous with Chicken and Kale Bowl served with brown rice 470cal

Wednesday

Lunch:Honey Garlic Chicken served with sautéed vegetables and brown rice 319cal

Dinner: Grape Chicken Salad with side salad and Cilantro  dressing 404cal

Thursday

Lunch:Sriracha Turkey Meatball Zoodle Bowl 365cal

Dinner: Asparagus & Sun Dried Tomato Chicken served with brown rice 439cal

Friday

Lunch:Chicken Parmesan served with brown rice 330cal

Dinner: Grilled Tilapia served with Roasted vegetables and brown rice 338cal

Week 4 Menu

Monday

Lunch: Lemon Pepper Chicken with brown rice and sautéed vegetables 320cal

Dinner: Garlic Pineapple Tilapia with brown rice served with wilted spinach 276cal

Tuesday

Lunch: Honey Thyme Chicken and sautéed herb vegetables with brown rice 396cal

Dinner: Citrus Grilled Chicken served with sweet potatoes and brown rice 412cal

Wednesday

Lunch: Balsamic Glazed chicken served with Roasted herb potatoes 374cal

Dinner: Cranberry Chicken Salad with side salad and Cilantro dressing 404cal

Thursday

Lunch: Zucchini Boat stuffed with Ground Beef served with brown rice 406cal

Dinner: Chipotle Chicken Fajita Kebobs served with brown rice 425cal

Friday

Lunch:Cilantro Shrimp served with Squash and sautéed kale with brown rice 422cal

Dinner: Herb Crusted Tilapia served with Tomato Sauce, Roasted Broccoli and brown rice 501cal

Week 5 Menu

Monday

Lunch: Chipotle Chicken Salad with side salad and House dressing 569cal

Dinner: Beed Stir-fry with mushrooms and onions garnished with cilantro and served with brown rice 473cal

Tuesday

Lunch: Buffalo Chicken garnished with parsley and served with brown rice 545cal

Dinner: Cajun Blackened Tilapia with sautéed kale served with brown rice 282cal

Wednesday

Lunch: Mozzarella Sun-dried Tomato stuffed chicken served with brown rice 353cal

Dinner: Paprika Chicken served with sautéed veggies and brown rice  525cal

Thursday

Lunch:Stuffed Poblano pepper with ground turkey served with brown rice 383cal

Dinner: Honey Mustard Chicken with garnished jalapeño, steamed broccoli served with brown rice  357cal 

Friday

Lunch:Mushroom Garlic Chicken with sautéed veggies served with brown rice 324cal

Dinner: Herb Beef served with roasted potatoes and sautéed kale 599cal

Week 6 Menu

Monday

Lunch: Vegetable Chicken Salad with side salad and House Dressing   440cal

Dinner: Stuffed Chicken Breast with grilled onions and Sauteed Kale 305cal

Tuesday

Lunch: Zucchini Chicken garnished with grilled vegetables and served with wild rice 464cal

Dinner: Cilantro Lime Tilapia with sautéed kale served with brown rice 281cal

Wednesday

Lunch:House Bowl dark chicken, roasted corn, onion, cilantro, served on brown rice 390cal

Dinner: Mexican Tuna served with side salad 245cal

Thursday

Lunch: Turkey Patty served with sauteed vegetables, and brown rice     321cal

Dinner: Lemon Chicken served with brocolli, and brown rice     445cal 

Friday

Lunch:Beef Kabobs served with cilantro brown rice    305cal

Dinner: Grilled Chicken Spinach Wrap served with side salad and house dressing   560cal

Our Chef

Clarissa Villarreal

Culinary Institute of Hollywood

No grocery shopping, No cooking, No cleaning mess, and no stress on what to eat!

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123 E Nolana Ave, McAllen, TX 78504

(956) 322-8041

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