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The Family Flex Plan provides a family-style dinner for families of four or more*, with enough food to comfortably serve up to six. Each meal is fully prepared, balanced, and includes two sides, all packaged in a tin pan—perfect for busy families looking for a ready-to-eat dinner. Since it’s family-style, portions are yours to decide.

*For smaller families or those with younger kids, the Family Flex Plan may offer more food than needed. Instead, try our Create Your Own Meal Combination, where you can order the exact number of individual dinners you need. This option helps avoid leftovers and offers a more cost-effective choice.
General Enrollment Information
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Week 3 Menu Options: Week of November 23rd - Limited Delivery
Monday Options
- Chicken Tortilla Soup
  Smoky chipotle broth with pulled chicken, black beans, roasted corn, diced tomatoes, and cilantro. Served with crispy tortilla strips on the side.
- Braised Beef Brisket with Root Vegetables
  Slow-braised beef brisket in a rich red wine and herb broth. Served with roasted carrots, parsnips, and creamy mashed potatoes.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Tuesday Options
- Mushroom & Swiss Turkey Burger
  Juicy ground turkey patty topped with sautéed mushrooms, melted Swiss cheese, and garlic aioli on a brioche bun. Served with chips
- Maple-Glazed Salmon with Wild Rice
  Atlantic salmon with a maple-soy glaze served over herbed wild rice and roasted broccolini. Finished with lemon zest.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Wednesday Options
- Autumn Harvest Grain Bowl
  Farro with roasted butternut squash, dried cranberries, arugula, toasted pumpkin seeds, and seared garlic shrimp. Finished with lemon-tahini dressing.
- Herb-Roasted Turkey Breast with Gravy
  Turkey breast rubbed with butter, sage, and thyme. Served with roasted cauliflower florets, stuffing, and classic turkey gravy.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Thursday Options
- Chicken Cutlet BLT Sandwich
  Thin-pounded chicken cutlet, lightly pan-seared, with crispy bacon, lettuce, tomato, and mayo on a toasted ciabatta roll. Served with chips
- Smothered Pork Chops
  Sauteed chops covered in creamy onion and mushroom gravy. Served with mashed potatoes and green beans almondine.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Friday Options
- Steak Wedge Salad
  Crisp iceberg wedge topped with sliced grilled sirloin, crumbled bleu cheese, crispy bacon, cherry tomatoes, and red onion. Drizzled with low-fat bleu cheese dressing.
- Chicken Osso Buco
  Braised chicken thighs with carrots, celery, onions, garlic, white wine, and tomatoes. Served with a risotto milanese.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Week 4 Menu Options: Week of November 30th
Monday Options
- Italian Beef Hoagie
  Slow-roasted Italian beef with giardiniera, roasted peppers, and provolone on a toasted hoagie roll. Sided with a Superfood salad
- Lemon-Caper Tilapia with Roasted Potatoes
  Pan-seared tilapia with a lemon-caper butter sauce. Served over roasted sliced potatoes and steamed broccoli.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Tuesday Options
- Fall Harvest Chopped Salad
  Romaine with roasted chicken, apple, candied pecans, cheddar, dried cranberries, and apple cider vinaigrette.
- Beef Tenderloin Tips with Mushroom Sauce
  Seared beef tenderloin tips in a rich red wine mushroom and herb sauce. Served with creamy mashed potatoes and roasted green beans.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Wednesday Options
- BBQ Pulled Pork Sandwich
  Slow-smoked pulled pork piled on a toasted brioche bun with tangy coleslaw and house BBQ sauce. Served with baked beans.
- Chicken Parmesan over Angel Hair Pasta
  Chicken breast cutlet baked golden, topped with house marinara and melted mozzarella. Served over angel hair pasta with roasted broccolini.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Thursday Options
- Philly Steak & Avocado Wrap
  Thinly sliced grilled sirloin, avocado, peppers, onions, and provolone in a whole wheat wrap. Served with a cup of soup du jour.
- Garlic Shrimp & Grits
  Sautéed shrimp in a spicy butter and garlic sauce served over creamy stone-ground grits. Topped with crispy bacon and green onions.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Friday Options
- Cajun Shrimp & Corn Chowder Bowl
  Blackened gulf shrimp over a creamy roasted corn and potato chowder with diced celery, smoked paprika, and scallions.
- Chicken Thighs with Butternut Squash
  Roasted boneless chicken thighs over caramelized butternut squash and onions. Finished with a honey-balsamic glaze.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Week 5 Menu Options: Week of December 7th
Monday Options
- Roasted Chicken & Vegetable Panini
  Roasted chicken breast, roasted red peppers, fresh mozzarella, and pesto pressed on ciabatta. Sided with a Superfood Salad
- Grilled Flank Steak with Chimichurri
  Marinated flank steak grilled and sliced against the grain with bright herb chimichurri. Served with roasted potato wedges and grilled corn.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Tuesday Options
- Midwest Chicken Salad
  Blackened Chicken, kale, spinach, sweet potatoes, caramelized apples, red onions, pecans. Sided with a Maple Cinnamon Vinaigrette Dressing
- Honey-Glazed Pork Ribs
  Slow-cooked baby back ribs with a honey-chipotle glaze. Served with a lite creamy coleslaw and baked beans.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Wednesday Options
- Beef & Barley Vegetable Soup
  Hearty beef broth with pearl barley, chunks of beef, carrots, celery, and tomatoes. Served with crusty sourdough points for dipping
- Walleye or Trout (Brad's call) with Roasted Asparagus
  Fresh season fillet and baked golden. Served with roasted asparagus and wild rice pilaf with dried cranberries.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Thursday Options
- Grilled Chicken & Apple Harvest Wrap
  Grilled chicken, sliced Honeycrisp apple, candied pecans, aged cheddar, and honey mustard in a whole wheat wrap. Served with veggie chips.
- Beef Medallions with Creamy Polenta
  Beef Medallions in red wine with carrots and onions. Served over velvety Parmesan polenta with roasted Brussels sprouts.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Friday Options
- Turkey & Cranberry Flatbread Sandwich
  Roasted turkey, cranberry spread, brie, and arugula on toasted flatbread. Served with a cup of tomato bisque and kettle chips.
- Shrimp & Parmesan Risotto
  Creamy Arborio rice risotto with sautéed gulf shrimp, wild mushrooms, white wine, shaved Parmesan, and fresh herbs. Finished with a drizzle of lemon olive oil and fresh parsley.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Week 1 Menu Options: Week of December 14th
Monday Options
- Turkey Club Sandwich
  Oven-roasted turkey, crispy bacon, lettuce, tomato, onion and avocado on toasted sourdough. Sided with Lite Mayo. Served with a side of apple wedges.
- Herb-Crusted Pork Tenderloin
  Rosemary and garlic crusted pork tenderloin roasted with steamed carrot shoots, and apple-Dijon pan sauce. Served with creamy mashed sweet potatoes.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Tuesday Options
- Fall Cobb Salad
  Chopped romaine with roasted chicken, candied pecans, dried cranberries, Gorgonzola, apple slices, hardboiled egg, and apple cider vinaigrette.
- Moo Shu Beef
  Lean flank steak, cabbage, shredded carrots, green onions, and egg over Jasmine rice. Sided with Hoisin and Sriracha packets.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Wednesday Options
- BLT Grain Bowl
  Farro base topped with crispy bacon, cherry tomatoes, avocado, a sliced hard-boiled egg, and shredded romaine. Finished with low-fat herb ranch dressing.
- Pan-Seared Salmon with Maple Glaze
  Salmon fillet glazed with maple and Dijon mustard. Served over roasted butternut squash and steamed green beans.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Thursday Options
- Roast Beef & Horseradish Wrap
  Thin-sliced roast beef, horseradish cream, arugula, caramelized onions, and provolone in a spinach tortilla. Served with kettle chips.
- Lemon-Herb Roasted Chicken Breast
  Chicken breasts roasted with lemon, garlic, fresh thyme, and rosemary. Served with roasted asparagus and herbed couscous.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Friday Options
- Turkey Cranberry Salad Sandwich
  Chopped turkey salad with dried cranberries, celery, pecans, and light mayo on whole grain bread. Served with an cucumber, tomato & dill orzo pasta salad
- Braised Short Rib
  Horseradish mashed potatoes, honey bourbon glazed brussels sprouts w/caramelized onions & sliced almonds, and a lite gravy
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Week 2 Menu Options: Week of December 21st - Limited Delivery
Monday Options
- Grilled Chicken Caesar Wrap
  Grilled chicken strips, romaine, shaved Parmesan, and a lite Caesar dressing in a whole wheat wrap. Served with a side of tomato soup.
- Garlic Butter Steak with Roasted Broccoli
  Pan-seared steak basted with garlic herb butter. Served with broccoli florets and creamy au gratin potatoes.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Tuesday Options
- Boulevard Chicken Salad
  Grilled chicken, mixed greens, bacon, cherry tomatoes, egg, pepperjack cheese, tortilla strips, and a lite asiago peppercorn dressing
- Pork Chops with Apple-Onion Pan Sauce
  Pork chops seared and finished with a sweet apple and caramelized onion sauce. Served with mashed potatoes and roasted peas & carrots.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Wednesday Options
- Chicken Caprese Sandwich
  Sliced chicken, buffalo mozzarella, slices of ripe tomatoes and fresh basil leaves with basil pesto on a sourdough baguette. Drizzled with a honey-balsamic glaze. Sided with chips
- Pan-Seared Mahi Mahi with Roasted Tomatoes
  Fresh mahi-mahi pan-seared with lemon, garlic, and capers. Served over wild rice with roasted cherry tomatoes and garlic sautéed baby bok choy.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Thursday Options
- Pulled Pork Burrito Bowl
  Slow-cooked pulled pork over cilantro rice with black beans, roasted corn, pico de gallo, shredded cheddar, and a side of sour cream.
- Chicken Marsala
  Pan-seared chicken breasts in a rich Marsala wine and mushroom sauce. Served over buttered linguine with roasted asparagus.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Friday Options
- Philly Cheesesteak Hoagie
  Thinly sliced steak with sautéed peppers, onions, and provolone on a toasted hoagie roll. Served with potato chips. (mayo packets?)
- Herb Butter Baked Cod
  Flaky cod fillets baked with a lemon-herb butter sauce. Served with roasted sliced potatoes and roasted green beans.
- Chef’s Choice Paleo Option
  Our chefs will create a paleo-friendly option from the previously listed dish that makes the most sense!
- Chef’s Choice Vegetarian Option
  Our chefs will create a vegetarian-friendly option from the previously listed dish that makes the most sense!
- Clear Selection
  Choose this option if you would like to skip the meal for this day.
Order Details
Number of Meals Selected
Subtotal Meal Cost
Price: $45.00
Based on $49/meal cost when ordering less than 12 meals.
Subtotal Meal Cost
Price: $40.00
Based on $45/meal cost when ordering 12 or more meals.
Delivery Charge
Price: $0.00
Based on a rate of $6/day.
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Price: $0.00
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Family Flex Dinner Menu Online Order Form

General Enrollment Information

Week 3 Menu Options: Week of November 23rd - Limited Delivery

Chicken Tortilla Soup

Braised Beef Brisket with Root Vegetables

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

Mushroom & Swiss Turkey Burger

Maple-Glazed Salmon with Wild Rice

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

Autumn Harvest Grain Bowl

Herb-Roasted Turkey Breast with Gravy

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

Chicken Cutlet BLT Sandwich

Smothered Pork Chops

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

Steak Wedge Salad

Chicken Osso Buco

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

Week 4 Menu Options: Week of November 30th

Italian Beef Hoagie

Lemon-Caper Tilapia with Roasted Potatoes

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

Fall Harvest Chopped Salad

Beef Tenderloin Tips with Mushroom Sauce

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

BBQ Pulled Pork Sandwich

Chicken Parmesan over Angel Hair Pasta

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

Philly Steak & Avocado Wrap

Garlic Shrimp & Grits

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

Cajun Shrimp & Corn Chowder Bowl

Chicken Thighs with Butternut Squash

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

Week 5 Menu Options: Week of December 7th

Roasted Chicken & Vegetable Panini

Grilled Flank Steak with Chimichurri

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

Midwest Chicken Salad

Honey-Glazed Pork Ribs

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

Beef & Barley Vegetable Soup

Walleye or Trout (Brad's call) with Roasted Asparagus

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

Grilled Chicken & Apple Harvest Wrap

Beef Medallions with Creamy Polenta

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection

Turkey & Cranberry Flatbread Sandwich

Shrimp & Parmesan Risotto

Chef’s Choice Paleo Option

Chef’s Choice Vegetarian Option

Clear Selection