Meals for You – Menu

We have two weekly menus to provide greater choice during the week.  Menus are aligned with our delivery days, Mondays and Wednesdays.  Meals are prepared fresh the day of delivery and stay fresh, if refrigerated, for 3 days.  Make sure to order extra meals for all of the days you want to be spoiled with a Chef Pete dinner during the week.

To place an order send an email with the # of meals and menu items you’d like to BaranChefServices@yahoo.comOrders must be placed by Saturday @ 5pm for the following week.

Below is next week’s menu.  If you’ve never tried Chef Pete’s Meals for You check out past menus at the end of this page and his sample menus and Chef Pete Signature Dishes.

 
Monday, October 2
Soup – Lentil and Roasted Chicken with French Baguette
Soup & Salad – Lentil and Roasted Chicken with French Baguette & Side Salad (Ceasar)
Grilled Pork Kabobs with BBQed citrus glaze
Crispy Buffalo Chicken Breast with a blue cheese sauce Pesto Crusted Salmon with Lemon herb sauce
 (Veggie) Stuffed Red Peppers with roasted vegetables and rice medley
(Kids) Pigs in a blanket with cheddar cheese broccoli & carrot sticks
Sides: Parsley  Potatoes; Toasted garlic broccoli and carrots
Side Salad

 
Wednesday, October 4
Soup – Lentil and Roasted Chicken with French Baguette
Soup & Salad – Lentil and Roasted Chicken with French Baguette & Side Salad (Ceasar)
Baked Chicken Wellington with pepper jack cheese and apricot marmalade
Sweet Sausage, Meat and Three Cheese Lasagna  with a roasted garlic tomato basil sauce
(Veggie) Mixed Veggie Lasagna with a toasted garlic marinara
(Kids) Baked Chicken Roll  with Mozzarella cheese,
Sides:  Garlic Spinach & Baked sweet potato
Side Salad

Click here for reheat instructions
Pricing (tax included in pricing)
$16 per meal
$12 Soup & Salad (& bread)
$ 8 Soup (& bread)
$ 8 per Kids Meal

$ 2.50 Salad
Delivery fee of $3
Note:  Delivery area is the Greater Three Village (Port Jefferson, Setauket, East Setauket, South Setauket & Stony Brook).  For a $10 delivery fee meals can be delivered to Mt. Sinai, St. James & Smithtown.

 

(ORDERING HAS CLOSED FOR MENUS BELOW)

Monday, September 25
Soup – Butternut Squash with French Baguette
Soup & Salad – Butternut Squash with French Baguette & side salad (mixed greens; goat cheese, craisins & toasted almonds with red wine vinaigrette)
Pork Scaloppini with sautéed mushrooms and sundried tomato sauce
Crispy Buffalo Chicken Breast with a blue cheese sauce
(Veggie) Eggplant Parmesan Stack with a fresh mozzarella, tomato and basil with roasted garlic sauce
(Kids) Mac n’ Cheese with broccoli & carrot sticks
Sides: Herb Whipped Potatoes; Sautéed Green Beans & Peppers
Salad

Wednesday, September 27
Soup – Butternut Squash with French Baguette
Soup & Salad – Butternut Squash with French Baguette & side salad (mixed greens; goat cheese, craisins & toasted almonds with red wine vinaigrette)
Half Roasted Chicken with lemon, rosemary and toasted garlic
Pan Seared Tilapia with a roasted shrimp sauce
(Veggie) Mixed Vegetable Strudel with shredded Havarti & Parmesan cheese
(Kids) Beef Tacos with shredded lettuce, diced tomatoes, cheddar cheese, rice & vegetables
Sides:  Jasmine Rice & Lentil; Grilled Asparagus
Salad

Monday, September 11
Blackened Salmon w/ a orange lime glaze over mixed greens, goat cheese, crasins, toasted pecans and a balsamic vinaigrette
Crispy Chicken Bruschetta w/ fresh mozzarella, roma tomato, basil and balsamic glaze
(Veggie) Roasted Vegetables over rigatoni in a light roasted garlic tomato sauce
(Kids) Crispy Chicken Tenders with sweet potato fries and broccoli  
(carrot sticks are available on request)
Salad
Sides: Roasted Sweet Potatoes, Toasted Garlic Green beans

Wednesday, September 13
Grilled Chicken with mango salsa
Almond Crusted Cod with white wine Dijon mustard sauce
(Veggie) Mixed Vegetable and Goat Cheese Napoleon with balsamic glaze
(Kids) Rigatoni and Meatballs with marinara sauce and broccoli topped with parmesan cheese
Salad
Sides:  Smashed Potatoes, Steamed Broccoli and carrots

WEEK OF SEPT 10

Tuesday, September 5
Barbequed Citrus Marinated Seared Pork Chops
Sweet & Spicy Jerk Chicken
(Veggie) Vegetable Panini with fresh mozzarella & basil pesto
(Kids) Grilled Cheese Sandwich with fries and broccoli (raw carrot sticks are available on request)
Sides: Rosemary & Garlic Roasted Potatoes, Grilled Asparagus

Thursday, September 7
Shrimp Tacos with mango coleslaw
Grilled Chicken & Vegetable Kabobs with a cucumber yogurt sauce
(Veggie) Stuffed Red Peppers with jasmine rice and roasted vegetables
(Kids) Cheesy Pigs in the Blanket with sweet potato fries and broccoli (raw carrot sticks are available on request)
Sides:  Jasmine Rice, Mixed Vegetables

WEEK OF JUNE 11

Monday, June 12
Almond Crusted Cod Fish with white wine & lemon sauce
Crispy Chicken Bruschetta with roasted peppers, basil & fresh mozzarella
Paleo/Whole 30: Pan Seared Cod Fish in avocado oil with asparagus
(Veggie) Stuffed Zucchini with rice and roasted vegetables in a garlic marinara sauce
(Kids) Spaghetti & Meatballs
Sides:  Grilled Asparagus; Baked Sweet Potato

Wednesday, June 14
Tuscan Half Roasted Chicken with rosemary, lemon& garlic
Cajun Blackened Salmon with lime & orange glaze
Paleo/Whole 30: Grilled Salmon with a herb oil & sauted spaghetti Squash
(Veggie) Roasted Vegetable Strudel with balsamic glaze
(Kids) Panko Crusted Chicken Tenders
Sides:  Sautéed Spaghetti Squash; Caramelized Onion Smashed Potatoes

WEEK OF MAY 28

Tuesday, May 30
Grilled Salmon Over Mixed Greens with strawberries, almonds, shaved asiago cheese, herbed croutons with a balsamic vinaigrette
Baked Chicken Cordon Blue with a cracked mustard sauce
Paleo/Whole 30: Grilled Salmon with a fresh lemon & roasted tomato & asparagus
(Veggie) Mixed Vegetable Wellington* with asiago cheese (*wrapped in puffed pastry)
(Kids) Beef Sliders with Cheddar Cheese sweet potato fries and broccoli (Note:  can substitute asparagus for broccoli)
Sides: Steamed Asparagus; Jasmine Rice

Thursday, June 1
Orange Glazed Vegetable and Pork Kabobs with couscous
Sautéed Shrimp & Scallops over Linguine with sundried tomatoes olive oil and roasted garlic
Paleo/Whole 30: Grilled Pork & Vegetable Kabobs with a citrus sauce and mixed vegetables
(Veggie) Stuffed Portobello Mushrooms topped with parmesan cheese (stuffed with couscous and roasted vegetables)
(Kids) Chicken Parmesan over linguine with broccoli
Sides: Roasted Tomato Provencal; (starch listed with menu items above)

 

WEEK OF MAY 21

Monday, May 22
Seared Salmon with Pesto Crust with sautéed Yukon gold potatoes (Paleo/30 Alternative: Seared Salmon with fresh lemon and mixed vegetables)
Pan Roasted Chicken Breast over Rigatoni in a Mediterranean tomato sauce with olives, basil, lemon, garlic and feta cheese
(Veggie) Mixed Vegetables Over Rigatoni with olive oil, garlic and basil
(Kids) Rigatoni & Meatballs with broccoli
Sides: seasonal mixed vegetables (starch listed with menu items above)

Wed, May 24
Marinated NY Strip Steak with chimichurri sauce* and mushrooms (*an Argentinian sauce with parsley, garlic, oregano in olive oil)
Grilled Barbeque Pork Scaloppini thin pork cutlets (Paleo/30 Alternative: Grilled Pork Chops with herb, citrus with steamed carrots and broccoli)
(Veggie) Roasted Vegetable Napoleon* with goat cheese (layered filo dough)
(Kids) Cheesy Pig in Blanket with carrot sticks and sweet potato fries
Sides: glazed carrots & broccoli; herbed whipped potatoes
As always menu items can be modified upon request

MENU – WEEK OF May 7

Monday, May 8
Grilled NY Strip Steak with roasted shallot sauce
Almond Crusted Cod Fish with white wine and caper sauce
Paleo/Whole 30:  Seared Cod Fish (in avocado sauce) with lemon and fresh herbs with steamed broccoli and carrots
(Veggie) Roasted Vegetables & Brie Cheese Quesadilla
(Kids) Chicken & Cheddar Cheese Quesadilla
Sides: Steamed broccoli & carrots; Boiled parsley Yukon gold mini potatoes

Wednesday, May 10
Chicken & Vegetable Kabobs with tzatziki sauce (cucumber and yogurt sauce)
Crab & Salmon Cakes with red pepper mayo
Paleo/ Whole 30: Chicken & Vegetable Skewers marinated in avocado vinaigrette with steamed asparagus side
(Veggie) Vegetable Panini with pesto may and fresh mozzarella
(Kids) Meatloaf cup with sweet potato fries
Sides:  Sautéed garlic Asparagus, Couscous and rice medley

MENU – WEEK OF APRIL 23

Monday, April 24
Seared Tilapia with a pesto sauce (Paleo Alternative: with a lemon sauce and green beans)
Half Roasted Chicken with rosemary, garlic & lemon
(Veggie) Mushroom Strudel with a balsamic glaze
(Kids) Panko Crusted Chicken Tenders with broccoli & sweet potato or regular fries
Sides: Lentil & Brow Rice Medley; Green Beans with Toasted Almonds

Wed., April 26
Steak & Vegetable Kebobs with a horseradish sauce
Grilled Chicken Breast with a mango salsa (Paleo Alternative with side of sweet potato chips and roasted vegetables cooked in coconut oil)
(Veggie) Eggplant Parmesan Stack with fresh mozzarella, tomato & basil in a roasted garlic marinara sauce
(Kids) Spaghetti & Meatballs
Sides:  Thick cut potato chips topped with parmesan cheese; Roasted Vegetables with fresh herbs & olive oil

MENU – WEEK OF APRIL 16

Tuesday, April 18
Citrus Grilled Chicken Breast over an arugula salad with apples, beets and goat cheese with a herb balsamic vinaigrette
Barbequed Glazed Boneless Pork Chop with roasted sweet potato fries and mixed vegetables
(Veggie) Stuffed Red Peppers with Roasted Vegetables Breast, jasmine rice pepper jack cheese in a light tomato sauce
(Kids) Grilled Chicken Tenders with French fries & broccoli

Thursday, April 20
Pan Seared Salmon over rigatoni over roasted garlic, caper and tomatoes topped with parmesan cheese
Shrimp Tacos with mango coleslaw with jasmine rice
(Veggie) Roasted Vegetables over rigatoni with Asiago cheese
(Kids) Mac n’ Cheese with broccoli
Sides:  Asparagus with lemon & garlic

MENU – WEEK OF MARCH 26

Monday, March 27
Grilled Chicken & Vegetable Kabob with tzatziki sauce*
Pesto Crusted Cod in a white wine sauce
(Veggie) Mixed Vegetable & Portabello Mushroom Kabob with tzatziki sauce
(Kids) Grilled Chicken Fingers with Rigatoni and broccoli
Sides:  Mixed Roasted Vegetables; Couscous-Rice Medley
* Tzatziki sauce is a cucumber, yogurt, garlic & dill sauce

Monday, March 29
 Seared NY Strip Steak  with twice baked potato and a chimichurri sauce (Argentinian green sauce consisting of parsley, garlic, olive oil and oregano)
Sweet Sausage & Beef Cannelloni in a light garlic marinara sauce
(Veggie) Vegetable Cannelloni Topped with Asiago cheese & tomato sauce
(Kids) Lasagna – Meat & Ricotta Cheese with broccoli or green beans
Sides:  Garlic green beans

MENU – WEEK OF MARCH 19

Monday, March 20
Pork Scaloppini in a mushroom sauce over linguine
Shrimp Scampi over linguine with basil and sundried tomato
(Veggie) Roasted Vegetable Wellington with Asiago cheese
(Kids) Pig in Blanket with or without cheddar cheese, with carrot & broccoli medley
Note:  Kids could have broccoli or carrots; also raw carrots available
Sides:  Sautéed Spinach & Carrots (starches listed with menu items above)

Wednesday, March 22
Braised Short Rib in a red wine sauce
Pan Seared Salmon with lemon, fresh herbs and tomato
(Veggie) Stuffed Peppers with lentils and mixed vegetables
(Kids) Spaghetti & Meatballs with broccoli
Sides:  Sautéed Spaghetti Squash; Pesto Whipped Smashed Potatoes

 

MENU – WEEK OF MARCH 12

Monday, March 13
Grilled Chicken Brusetta with fresh mozzarella, tomato, basil with a balsamic glaze with jasmine rice
Shrimp Tacos with mango coleslaw served with jasmine rice
(Veggie) Roasted Vegetable Quesadilla with brie cheese & sharp cheddar cheese
(Kids) Chicken & Cheddar Quesadilla
Sides:  Mixed Sautéed Vegetables; (starch listed with menu items below)

Wednesday, March 15
Crab & Shrimp Cake Sliders with red pepper & caper sauce and a side of roasted potatoes
Rigatoni with Sweet Sausage, Sliced Chicken Breast and sundried tomato in a roasted garlic basil and tomato sauce
(Veggie) Panini with fresh mozzarella and pesto mayonnaise
(Kids) Meatloaf Cup with French fries & broccoli
Sides:  Garlic Asparagus

MENU – WEEK OF FEBRUARY 26

Monday, February 27
 Sweet Sausage, Roasted Butternut Squash & Sausage Cannelloni (pasta wrap) in a light tomato garlic sauce
– Pan Seared Tilapia (white fish) in a shrimp sauce with quinoa medley
– (Veggie) Cannelloni in a tomato béchamel sauce
– (Kids) Beef Sliders with Cheese, broccoli & French fries
Sides:  Green beans with roasted Garlic; (starch listed with menu items above)

Wednesday, March 1
– Beef Bourguignon with mushrooms in a  red wine sauce
– Blackened Salmon with a lime & orange glaze
– (Veggie) Stuffed Portobello Mushroom with mixed vegetables topped with parmesan cheese
– (Kids) Mac & Cheese with broccoli
Sides: Herbed Whipped Potatoes; Ratatouille (mixed sautéed vegetables)

MENU – WEEK OF FEBRUARY 19

Tuesday, February 21
– Crispy Buffalo Chicken with a blue cheese sauce
Pan Roasted Pork Tenderloin with a curry sauce
– (Veggie) Mixed Vegetable Napoleon* with goat cheese and drizzled with balsamic glaze
– (Kids) Pigs in Blanket with cheddar cheese, broccoli and French fries
Sides:  Caramelized Onion Smashed Potatoes;  Asparagus with Garlic
*stacked layers of phyllo dough

Thursday, February 23
– Chicken Wellington** with brie cheese and apricot marmalade
– Seared Shrimp & Scallops over linguine with roasted garlic, basil & tomato sauce topped with parmesan cheese
– (Veggie) Stuffed Zucchini with jasmine rice, roasted vegetables and tomatoes
– (Kids) Baked Chicken with mozzarella cheese topped with bread crumbs
Sides: Tomato Provencal (carb listed with menu items above)
**wrapped in a puff pastry

MENU – WEEK OF JANUARY 22

Monday, January 23
– Baked Chicken Wellington* with Brie Cheese & apricot jam
– Sautéed Shrimp Over Rigatoni with Sweet Sausage, basil and tomato sauce
– (Veggie) Mixed Vegetable Wellington with Asiago cheese & roasted garlic sauce
– (Kids) Pigs in Blanket with Cheddar Cheese French fries & broccoli
Sides:  Green Beans & Garlic; Roasted Sweet Potato

*Wellington meals are wrapped in a flaky puffed pastry

Wednesday, January 25
– Braised Short Ribs in a  red wine sauce
– Grilled Salmon with olive oil, capers, fresh tomatoes & olives
– (Veggie) Stuffed Pepper with rice, roasted vegetables & parmesan cheese
– (Kids) Rigatoni with Meatballs with broccoli
Sides:  Roasted Butternut Squash & Brussel Sprouts, Herbed Smashed Potatoes

 

MENU – WEEK OF JANUARY 15

Monday, January 16
– Blackened Salmon with orange & lime glaze
– Crunchy Chicken Breast with honey & lemon
– (Veggie) Mixed Vegetable Strudel with pepper jack cheese
– (Kids) Parmesan Crusted Chicken Fingers with French fries & broccoli
Sides:  Couscous; Carrots & Broccoli

Wednesday, January 18
– Pan Roasted Boneless Pork Chops with sundried tomatoes, in a mustard sauce with side of mixed vegetables
– Fajitas (Chicken or Shrimp) with sautéed peppers & onions, sides of sour cream, guacamole & pico de gallo
– (Veggie) Quesadilla with brie cheese and assorted mixed vegetables (e.g. yellow squash, zucchini, carrots, onions, peppers…)
– (Kids) Beef Tacos with cheddar cheese, shredded lettuce & diced tomatoes
Sides:  Rice & Beans

MENU – WEEK OF JANUARY 8

Monday, January 9
– Rigatoni with Roasted Chicken with sundried tomatoes & mushrooms in a tomato pesto
– Seared Cod in a Pistachio Crust in a citrus sauce with a rice croquette
– (Veggie) Vegetable Panini with fresh mozzarella cheese & Portobello mushrooms
– (Kids) Grilled Chicken Skewers with French fries & broccoli
Sides:  Broccoli with garlic (starches for each meal listed in menu item descriptions above)

Wednesday, January 11
– Half Roasted Chicken with rosemary, lemon & garlic
– Cannelloni with hot & sweet sausage, spinach and ricotta filling in a light tomato scream sauce
– (Veggie) Vegetable Cannelloni (spinach, mixed grilled vegetables & ricotta cheese)
– (Kids) Sliders with french fries and broccoli
Sides:  Asparagus (starches for each meal listed in menu item descriptions above)

MENU – WEEK OF JANUARY 1

Monday, January 2
– Pan Seared Salmon in a lemon herb sauce
– Marinated NY Strip Steak with red win & roasted shallot butter
– (Veggie) Vegetable Wellington (mixed vegetables wrapped in puffed pastry) with parmesan cheese
– (Kids) Pig in a Blanket with Cheddar Cheese
Sides:  Baked Sweet Potato; Roasted Glazed Carrots

Wednesday, January 3
– Shrimp Taco’s with mango coleslaw
– Curry & Yogurt Encrusted Chicken Breast
– (Veggie) Eggplant Parmesan Stack with penne pasta
– (Kids) Penne Pasta & Meatballs (spaghetti available upon request) & broccoli
Sides:  Rice; Mixed Sautéed Vegetables

MENU – WEEK OF DECEMBER 25

Monday, December 26
– Beef Bourguignon with mushrooms in red wine sauce
Blackened Salmon with an orange-lime glaze
– (Veggie) Vegetable Cannelloni with goat cheese in a roasted garlic tomato sauce
– (Kids) Meatloaf with French fries & broccoli
Sides:  Broccoli with Garlic; Caramelized Onion Whipped Potato

Wednesday, December 28
– Crispy Buffalo Chicken Breast with blue cheese sauce
– Stuffed Pork Scaloppini with roasted red peppers and mushrooms
– (Veggie) Vegetable Strudel with balsamic glaze
– (Kids) Chicken Fingers with French fries & broccoli
Sides:  Green Bean Almandine; Roasted Mixed Potatoes with Rosemary

MENU – WEEK OF DECEMBER 18

Monday, December 19
– Chicken or Shrimp w/ Alfredo sauce over penne pasta with fresh basil, sausage tomato
Seared Boneless Pork Cutlets in a curry sauce served over rice
– (Veggie) Roasted Vegetables Over Penne Pasta in an alfredo sauce (healthier option in oil and garlic)
– (Kids) Penne Pasta & Meatballs with tomato sauce and topped with parmesan cheese
Sides:  Mixed Vegetables (starches included with menu items above)

Wednesday, December 21
– Grilled Chicken & Vegetable Kabob with tzatziki sauce (cucumber yogurt sauce)
– Pan Seared Tilapia served in a shrimp sauce
– (Veggie) Mixed Vegetable Quesadilla with brie cheese & sharp cheddar
– (Kids) Chicken Quesadilla
Sides:  Couscous & Rice Medley; Baked Tomato Provencal

MENU – WEEK OF DECEMBER 11

Monday, December 12
– Herb & Dijon Crusted New York Strip Steak with a chimichurri sauce
Chicken Wellington with brie cheese & apricot marmalade
– (Veggie) Mixed Vegetable Strudel with a balsamic glaze and asiago cheese
– (Kids) Grilled Chicken Breast with french fries and broccoli
Sides:  Broccoli & Roasted Garlic; Oven Roasted Baby Potatoes

Wednesday, December 14
– Grilled Salmon with lemon, capers, olives & tomatoes with jasmine rice
– Sautéed Chicken & Sundried Tomatoes & Spinach in a light pesto sauce over cavatelli pasta
– (Veggie) Roasted Vegetables & Jasmine Rice Stuffed Pepper with parmesan cheese & tomato sauce
– (Kids) Mac & Cheese with broccoli
Sides:  Roasted Brussel Sprouts with Almonds (starch listed with menu items above)

MENU – WEEK OF DECEMBER 4

Monday, December 5
–  Sweet Sausage & Meat Lasagna in a roasted tomato sauce
–  Chicken Cordon Bleu in a tomato cream sauce
–  (Veggie) Mixed Vegetable Lasagna
–  (Kids) Chicken Parmesan with Spaghetti
Sides:  Asparagus (carb included in menu items above)

Tuesday, December 7
–  Baked Shrimp Scampi with a herb & lemon crust
–  Pan Seared Pork Tenderloin in a mushroom sauce
–  (Veggie) Sautéed Vegetables Over Rigatoni with roasted garlic & oil and shaved Asiago cheese
–  (Kids) Parmesan Crusted Chicken Fingers
Sides:  Rigatoni; Green Beans

 

Email:  BaranChefServices@yahoo.com               Phone/Text:  631-512-2319