Glass Slipper Gourmet

All plans are based on a menu of 5 different entrée items, with appropriate side dishes. Each plan offers a different quantity to suit your family size or situation. During your consultation, Chef Kelly will help you determine which plan will best serve you.

All plans include the cost of custom menu planning, groceries, transportation, preparation, storage and clean-up.

Plan One - 20 meals: $325.00 *
5 menu items x 4 portions = 20 meals

Plan Two – 30 meals: $400.00 *
5 menu items x 6 portions = 30 meals

Plan Three – 40 meals: $450.00 *
5 menu items x 8 portions = 40 meals

Plan Four – 10 meals: $225.00 *
5 menu item x 2 portions = 10 meals

Gift/Trial Plan – 4 meals: $150.00 *
2 menu items x 2 portions = 4 meals

Thinking this service is out of your budget? Click here to read a fun little tale about how Glass Slipper Gourmet saved “Cindy” precious time and money!

Fresh Fruit Basket: $10 - $25* add’l
Farmer’s Market fresh fruit, hand-selected and brought to you on your “cooking day”. Have fresh, seasonal fruit ready to encourage healthy snacking!

Pantry Basket: priced accordingly*
Have items you regularly use brought to you on your “cooking day”. This may include coffee beans, bread, deli meat, milk, cereal, or even ice cream!

(cost of items added to plan price. A shopping fee of $15.00 for up to 25 items will
also be included)

Sweets Basket: priced accordingly*
If you are having a special occasion and need a spectacular dessert,
or if you just like to finish off your meal with a little sweet note, you can order custom desserts as an addition to your service!

* prices subject to change

Turkey Cutlets with Feta-Spinach Stuffing served with Garlic Couscous and Roasted Beet Medley

Chicken and Cheese Enchilada with “Smashed” Pinto Beans and Spanish Rice. Served with a Cilantro-Lime Cole Slaw

Home-style Meatloaf with Brie Mashed Potatoes and Broccoli

Smoked Ham and Lentil Soup with Sour Cream-Cheddar Biscuits and Baby Greens Salad with Orange-Honey Dressing

Seared Cumin-Pecan Salmon Fillet with Wild Rice Pilaf and Maple Glazed Carrots