Menu of Engle's Mobile Meals
Dinners for Academy Village, Tucson Residents Brought to You! Delivery 5-6 pm.
We offer Food Delivery
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Online menu of Engle's Mobile Meals
Order Information
Call Ahead to Reserve Your Meal!
All Orders Must Be Made 3 Days Prior to Menu Dates!
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Meals range between $15-$20 per person
Monday, April 7th – Vegetarian & Vegan
Chickpea Curry with White Rice and Roasted Asparagus
Chickpea Curry with White Rice, Naan, and Roasted Asparagus
15.00
Flavorful vegetarian and vegan curry served over rice with a side of naan and olive oil roasted asparagus.
Wednesday, April 9th - Chicken
Chicken Souvlaki with Greek Lemon Potatoes and Greek Salad
Chicken Souvlaki with Greek Lemon Potatoes and Greek Salad
20.00
Herb marinated grilled chicken skewer with traditional lemon potato wedges and the best Greek salad with romaine lettuce, tomato, sliced cucumber, green pepper, sliced red onion, Kalamata olives and of course feta cheese.
Monday, April 14th - Vegetarian
Roasted Vegetable Penne with Rosemary Focaccia and Famous Italian Restaurant Salad
Baked Penne with Roasted Vegetables, Rosemary Focaccia & Famous Italian Restaurant Salad
20.00
A filling tomato-based pasta dish including roasted red peppers, zucchini, eggplant, and mushrooms, served with homemade focaccia and a copycat Italian restaurant salad.
Wednesday, April 16th - Pulled Pork
Smoked Pulled Pork Sandwiches with Potato Salad and Coleslaw
Smoked Pulled Pork Sandwiches with Potato Salad and Coleslaw
20.00
Succulent pulled pork on a bun served with mustard potato salad and coleslaw.
Monday, April 21st – Vegetarian & Vegan
Couscous Stuffed Peppers with Baby Spinach & Watermelon Salad
Couscous Stuffed Peppers & Basil Sauce with Baby Spinach & Watermelon, Feta Salad
15.00
Tasty and filling peppers stuffed with a mixture of couscous, garbanzo beans, spinach, raisins, and feta cheese with a drizzle of creamy basil sauce. Served with a spinach, watermelon and feta salad in an oregano vinaigrette topped with crushed pistachios.
Vegan Option: Couscous Stuffed Peppers with Baby Spinach and Watermelon Salad – Vegan Option
15.00
Tasty and filling peppers stuffed with a mixture of couscous, garbanzo beans, spinach, and raisins. Served with a spinach and watermelon salad in an oregano vinaigrette topped with crushed pistachios.
Wednesday, April 23rd - Chicken
Greek Chicken with Lemon Orzo and Ceasar Salad
Greek Chicken with Lemon Orzo and Ceasar Salad
20.00
An herb marinated boneless, skinless chicken breast served with lemony orzo and a traditional Caesar salad.
Monday, April 28th – Vegetarian & Vegan
Tofu & Black Bean Lettuce Wraps with Pico de Gallo and Spanish Rice
Tofu & Black Bean Lettuce Wraps with Pico de Gallo and Spanish Rice
15.00
Mexican inspired lettuce wraps with a tofu, black bean, and corn filling, served with Pico de Gallo for drizzling and a side of Mexican rice.
Wednesday, April 30th - Flank Steak
Moroccan Flank Steak, Onion & Olive Sauce, Apricot Couscous and Roasted Broccoli
Moroccan Flank Steak, Onion & Olive Sauce, Apricot Couscous and Roasted Broccoli
20.00
Tender flank steak seasoned with ras el hanout spice, seared to perfection and topped with a luscious onion, black olive, orange and honey sauce. Served with a dried apricot, almond and mint flavored couscous and a side of roasted broccoli.