Breakfast Options:

• Arroz Rojo with Habanero-Chipotle Salsa and mixed Queso Fresco and Cheddar cheeses (x?)
• Cinnamon Swirl Challah French Toast (x?)
• Breakfast Burritos with leftover Gallo Pinto and Scrambled Eggs (x1)

Work Lunches:

• Beet & Chorizo Skillet (x2)
• Spinach-Chèvre Orzo (x1½)

Leftovers for Dinners/Snacks:

• Green Curry with Japanese Rice
• Pinto Beans
• Coffee-Chocolate-Cardamom Bread