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Compliments of the Chef

After two hours of cooking, the menu for the week (and beyond) is:

Carribean Jerk Chicken with broccoli, cauliflower & carrots
Chicken Teriyaki with Pineapple and an asian vegetable blend
Chicken Fajitas with bell peppers, onion, beans, and rice
Thai Green Curry with beef, rice and an asian vegetable blend

For drinks we have:

African Redbush Peach iced tea
White Grape/Pear juice
Orange/Carrot juice made from freshly juiced carrots

In total, I ended up with 15 meal servings and 2 gallons of drinks.

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