tagline
photo

Menu

* denotes freezer friendly
Please note that our menu is just to whet your appetitie. We are constantly expanding on the entrees available. Please feel free to request any meal you fancy.
SOUPS & SALADS: These are very hearty, and considered an entrée. Served with bread, muffins, or biscuits . Some soups, and all salads must be eaten within 1-3 days, and some assembly may be required.
Julie Anne’s Chicken Vegetable Soup: More like a stew than a soup.*
Green Minestrone: Italian vegetable soup. *
Neno’s Texas Tortilla Soup: Hearty and spicy. *
Curried Parsnip and Pear Soup: Excellent served chilled in summer, and hot in winter. *
Cream of Tomato Soup : Just like Mom made. *
Char’s Gazpacho : A Spanish soup of onions , tomatoes, and other vegetables served chilled.:
Salad Niscoise: The French classic of mixed greens, tuna, new potatoes, green beans, olives, and cucumber tossed with a vinaigrette dressing. Salmon may be substituted for the tuna if you prefer.
Crab Salad served on Cantaloupe: Crab and celery tossed in a yogurt and mayonnaise dressing .
Smoked Turkey and Gnocchi Salad: Gnocchi shaped pasta , smoked turkey, avocado, smoked cheese and mushrooms tossed in a balsamic vinaigrette .
PASTA: Some of my favorite recipes! All of these are vegetarian compatible.
Pesto Genovese: Fettuccine with a basil, pine nut, garlic, olive oil, and parmesan cheese sauce. *
Farfalla di Juliana: Chef Julie Anne’s marinara sauce with zucchini over bowtie pasta. *
Penne Alla Arrabiata: Spicy red sauce with red pepper flakes over small tubes of pasta. *
Mamma’s Artichoke Lasagna: Artichokes and wide, flat noodles layered with ricotta cheese, béchamel sauce, mozzarella cheese, and parmesan cheese. Baked in the oven until bubbly and brown on top. *
Paola’s Rigatoni Gorgonzola: Large tubes of pasta in a creamy gorgonzola cheese sauce with chopped pistachio nuts. *
Penne Alla Checca: Small tubes of pasta with tomato sauce , and mozzarella cheese. *
Angel Hair Pasta with Broccoli: Very thin strands of pasta and broccoli with an o live oil, butter, white wine, and garlic sauce. Sprinkle lots of fresh parmesan cheese, and a few red pepper flakes to make this dish irresistible. *
Risotto di Juliana: Chef Julie Anne’s own blend of Arborio rice, asparagus, and porcini mushrooms infused with white truffle oil. (White truffle oil may be omitted to suit your taste). *
POULTRY:
Rao’s Lemon Chicken: This New York Restaurant’s lemon chicken is absolutely fabulous. Try it and see! *
Neno’s Sticky Chicken: Slow roasted, spicy rubbed chicken, so tender and juicy it falls off the bone. *
Chicken Teriyaki Ready for the Grill *
Hawaiian Chicken: Prepared with chunks of pineapple, mandarin oranges, brown sugar, and ginger. *
Chicken Parmesan: Served with spaghetti. *
Chicken (or Beef) Paprikash: Hungarian chicken dish made in a glorious sauce of sour cream and paprika. *
Emeril’s Chicken Pot Pie: Chicken, celery, carrots, peas, and potatoes in a creamy white sauce, and flaky pastry shell. *
Hoisin Chicken Breasts: Chef Ina Kuller’s delectable recipe of chicken cooked in hoisin sauce, oyster sauce, chili paste, soy sauce, honey, and garlic. *
Pan Seared Chicken with Fresh Rosemary & Dijon Gravy: Chef Wendy Perry’s delicious gravy is made with fresh rosemary, garlic, white wine, and Dijon mustard. *
Sautéed Chicken with Raspberry-Balsamic Sauce: Sautéed chicken in a sauce made with balsamic vinegar, garlic, thyme, pears, and raspberries . *
Honey Pecan Chicken: Southern hospitality from Chef Wendy Perry , and this scrumptious pecan encrusted chicken in a sauce of shallots, fresh orange juice, balsamic vinegar, honey, cream, and a hint of bourbon (chicken broth may be substituted) . *
Turkey Sheppard’s Pie: A twist on the English classic comfort food . *
Greek Turkey Burgers: Even better than a cheeseburger, with much less fat . *
Turkey Sausage Lasagna: Ground turkey or turkey sausage layered with lasagna pasta, mozzarella cheese, ricotta cheese, red sauce, and parmesan cheese. *
Turkey Stuffed Peppers: All the flavor , with less fat than the original version of this classic dish . *
BEEF AND VEAL:
Jewel’s Cocoa-Curry Magic Rubbed Sirloin Ready for the Grill : Mouth-watering, spicy rub . *
English Roast Beef: Traditionally served on Sunday , this meal is welcome anytime in my book. *
Corned Beef: Served with cabbage, and white truffle mashed potatoes. *
Julie Anne’s Brisket: My own secret recipe that always keeps them coming back for more. *
Neno’s Apple Meatloaf: Old fashioned meatloaf with a delicious apple glaze to give it a new twist. *
Grecian Skillet Rib Eyes: Yummy seasoned rib eyes sprinkled with lemon, feta cheese, and chopped olives. *
German-Style Pot Roast: made with cider vinegar, and other unusual ingredients his dish has a thick, rich gravy to die for. *
Beef Bourguignon: Tender chunks of beef and a burgundy wine sauce over buttered noodles. *
Beef Stroganoff: Tender chunks of beef in a sour cream, and mushroom sauce over buttered noodles. *
Shepherds Pie: Ground beef or lamb in a thick brown gravy with vegetables , and crusty cheddar mashed potatoes on top. *
Tex-Mex Beef Barbecue: Brisket of beef with spicy hickory smoked barbecue sauce. *
Lemony Blanquette of Veal: with asparagus and mushrooms over buttered noodles. *
Osso Buco: Tender shanks of veal simmered in olive oil, onions, leek, carrots, celery, mushrooms, garlic, tomatoes, and stock . Served with parmesan risotto. *
PORK AND LAMB:
Praline Ham: A little taste of Southern comfort! *
Pork Medallions with Pear Sauce: Tender pork medallions with a sauce of pear, Sage, white wine, and ginger. *
Cilantro-Mint Marinated Pork Tenderloin: Grill ready. *
Parmesan-Sage Crusted Pork Chops: This unusual crust is absolutely delicious! *
Spicy Pork Medallions: Chef Wendy’s pork tenderloin glazed with ground cumin, garlic pepper, Worcestershire sauce, jalapeno jelly, orange juice, Dijon mustard, orange slices, and Italian parsley. *
Chef Ina’s Famous Baby Back Ribs :Delishhhhhhhhhhhhhhhhhhhhh. *
Moroccan Lamb Stew: Over basmati rice. *
Apricot Lamb Chops: with Apricot-Almond Couscous. *
Pastitsio: This classic Greek version of lasagna is made with ground lamb and spaghetti. *
Dijon-Rosemary Lamb Chops: Lamb sirloin chops in a delicious sauce of white wine, whipping cream, rosemary, and Dijon mustard. *
SEAFOOD:
Citrus Marinated Red Snapper : Grill ready . *
Marinated Tuna with Herbed Mayonnaise: Grill ready. *
Unfried Catfish: Oprah Winfrey‘s Personal Chef Rosie created this recipe. Tastes just like fried, but with much less calories. *
Oven Fried Orange Roughy: wonderful with almost any side order. < /span>*
Sesame Flounder Filets: Great Oriental influence on fried fish. *
Marinated Salmon Seared in Pepper Crust: Salmon marinated in soy sauce, garlic, fresh lemon juice, and sugar. A pepper crust is then applied, and the fish is then sautéed in olive oil. *
Shrimp and Andouille Sausage Gumbo: Served in a bowl of rice. *
Balsamic-Garlic Glazed Sea Bass : served with garlic smashed potatoes
Greek Style Scampi: Chef Sharon adapted this recipe from Cooking Light’s20top 10 recipes of all time. Shrimp is lightly sautéed in garlic, olive oil, and tomatoes then transferred to a baking dish, and sprinkled with feta cheese, lemon juice, and black pepper. *
Coconut Curried Mahi Mahi: over brown rice. *
Kung Pao Shrimp: over white rice. *
Chef Wendy’s Maryland Crab cakes: Mmmmmmmmmmmmmm !*
VEGITARIAN:
Black Bean Spaghetti : Onion, red bell pepper, mushrooms, tomatoes, black beans, kidney beans, capers, olives, and herbs over angel hair pasta. *
Lentil Tamale Casserole : Chef Allison Coia contributed this Mexican delight. *
Savory Vegetable Crumble: A meal in itself. *
Vegetarian Shepherds Pie: Beans replace the meat, and this dish has a sweet potato topping. *
Spinach or Broccoli Quiche: Served with a small green salad. *
Vegetable Lasagna: Served with parmesan garlic bread.*
Creamy Vegetable & “ Burger” Stroganoff : Chef Wendy does it again ! Veggie patties are crumbled and sautéed with onions, mushrooms, garlic, dry red wine, and broccoli . Then cream, mustard, and sour cream are added for a divine Stroganoff sauce. *
Veggie Pot Pie: An old favorite . *
Cajun Red Hot Jambalaya with Soy Sausage: Lean soy sausages, onions, celery, green pepper, garlic, Cajun seasoning, tomatoes, scallions, and long grain rice combine to make this spicy Cajun spatiality. *

Eggplant Parmesan: Succulent Eggplant replaces the chicken in this great Italian dish. *

Vegetarian Chili: Served with cornbread. *
Moroccan Vegetable Stew: Made with chickpeas, cauliflower, tomatoes, turmeric, cumin, and chili powder. You need the crusty bread to mop up every bite. *
DESSERTS: Are alla carte, and priced according to your individual needs.
Auntie Vera’s Chocolate Cake: Moist chocolate cake with thick fudge icing. *
Waldorf Red Cake: Or any color you choose. Cocoa flavored cake with butter cream icing. *
Any Flavor Ice Cream Pie: Cookie crust, ice cream, and marshmallow meringue topping. Fantastic served with. *
Hanks Chocolate Sauce: Old family favorite, chocolate fudge sauce. Also Grandma Ellie‘s chocolate waffles, and ice cream.
Chocolate Addicts Bars: Cookie crumb base, butter cream filling, and chocolate topping. Simply out of this world. *
Mocha Fudge Brownies: with powdered sugar sprinkled on top. Can be made with/or without nuts. *
Tollhouse Chocolate Chip Cookie: Just like Mom made with/or without nuts. *
Double Chocolate Chunk Cookies: The way to a man’s heart. *
Lemon Bars : Mom’s favorites .
Never defrost food at room temperature. Thaw all frozen food in the refrigerator overnight.
Items you will eat in the first 1-3 days can stay in the refrigerator.
Foods must be heated to 165 degrees. Use a thermometer to check temperature of food. Always wash your hands often when handling foods. Due to different density in foods and the wattage of your microwave oven some foods may take a longer or shorter period of time to cook, check and rotate foods often and use only microwave safe containers.
Always use a sheet pan to support the bottom of oven containers.
Weight Watchers Menu
AVAILABLE ON REQUEST