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Tagliatelle with Bacon and Pesto
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Up to 10 servings
Tagliatelle with Bacon and Pesto

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(4 customer reviews)

$0.00 Cooking Fee
Serving Size: 5 ounces

Refined Sugar Free
Pasta is tossed with a traditional pesto and pieces of flavorful chopped bacon.

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Fresh Pesto (you can make this in advance)
We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
Add the basil leaves (but keep some for the presentation) and blend to a green paste.
While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
Bring a pot of salted water to the boil and cook your tagliatelle al dente.
Use the cooking time of the pasta to sauté your bacon strips.
After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
Present the dish with some fresh basil leaves on top.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
20 ounce tagliatelle
1 lb bacon cut into crosswise strips
Fresh Pesto
3 clove garlic sliced thinly
1/4 cup pine nuts
2 cup fresh basil
1/2 cup extra virgin olive oil extra virgin
1/2 cup Parmesan cheese freshly grated

Cooking Tools Required
Blender, Colander, Cutting board, Food Processor, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
Reheat in saute pan for 5 minutes until warmed through

Nutrition
Calories: 1651kcal | Carbohydrates: 9g | Protein: 41g | Fat: 162g | Saturated Fat: 43g | Cholesterol: 168mg | Sodium: 1905mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1545IU | Vitamin C: 6mg | Calcium: 358mg | Iron: 3mg

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Mini Hot Dog Mummies with Honey Mustard Dip
$0.00 Cooking Fee
Up to 10 servings
Mini Hot Dog Mummies with Honey Mustard Dip

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Recipe adapted from:
Taste of Home

$0.00 Cooking Fee
Serving Size: 2 mummies

Kids will love this fun Halloween appetizer served with honey mustard sauce. This is also a great dish for football gamenights, it's a kids' favorite!
https://www.tasteofhome.com/recipes/hot-dog-mummies-with-honey-mustard-dip/

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https://www.tasteofhome.com/recipes/hot-dog-mummies-with-honey-mustard-dip/

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Separate crescent roll dough into 2 rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap 1 strip around each hot dog.
Place 1 in. apart on a parchment lined baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° until golden brown, 10-15 minutes.
Allow mummies to cool slightly, then using a toothpick dipped in mustard, add eyes.
In a small bowl, combine the dip ingredients; serve with mummies.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce refrigerated crescent rolls
20 miniature hot dog
1 egg large
2 teaspoon water
1 teaspoon Dijon mustard for the eyes
1 toothpicks for creating the eyes
For the dip:
1/2 cup mayonnaise
3 tablespoon Dijon mustard
3 tablespoon honey
1 tablespoon apple cider vinegar
1 dash hot pepper sauce

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula, Whisk

Reheating/Serving Instructions
Heat in 350 degree oven for 10 minutes or until heated through.

Nutrition
Calories: 184kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 311mg | Potassium: 20mg | Fiber: 1g | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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Pork or Chicken Gyoza with Tangy Soy Dipping Sauce
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Up to 10 servings
Pork or Chicken Gyoza with Tangy Soy Dipping Sauce

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 gyoza

Dairy Free Nut Free
These tasty dumplings are filled with savory ingredients like shiitake mushrooms, garlic, ginger, and cabbage. Served with a vinegar-soy dipping sauce. Note: This recipe requires a large non-stick skillet with lid.

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Instructions
Soak shiitake mushrooms in hot water for 10-15 minutes until soft. Meanwhile, in a large mixing bowl combine soy sauce and the rest of the ingredients through to the cornstarch. Mix well. Discard the stems of the mushrooms and then finely chop them. Add mushrooms, cabbage, and pork (or chicken), mixing well to incorporate all ingredients. Check seasoning by cooking a bite size amount of the mixture in a little bit of oil.
Assemble gyoza by placing 1 heaping teaspoon of filling in center of each wrapper. Wet the edges with the flour water. Fold in half and pinch the top center edge to seal. Make a series of three pleats on each side of the top center. Tap the bottom surface of the gyoza onto the palm of your hand to flatten.
Heat the oil in a non-stick sauté pan on medium heat. Arrange gyoza in pan, barely touching, with flat sides down. Brown bottoms for 1-2 minutes. Add enough water to pan to go half way up the sides of the gyoza. Bring to a boil, cover, and lower heat to a simmer. Cook for about 5 minutes or until most of the liquid is absorbed. Remove cover and increase heat to high. Finish by cooking until all the water is evaporated. The dough should look translucent and the filling should be firm. Repeat process until remaining gyoza are cooked.

Cook Times

Active Prep40

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 dried shiitake mushroom
1 ½ tablespoon soy sauce
1 tablespoon sake
1 tablespoon sesame oil
1 tablespoon fresh ginger grated
3 stalk green onion finely chopped
1 clove garlic minced
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoon corn starch
2 cup Napa cabbage tightly packed, finely shredded
½ pound ground pork unseasoned or ½ pound chicken thighs (cut into chunks and ground in a food processor)
40 wrap gyoza wrap about (1) 12 ounce package
water for sealing gyoza wrapper
2 tablespoon avocado oil for frying
VINEGAR-SOY DIPPING SAUCE
½ cup rice vinegar
4 tablespoon soy sauce
2 teaspoon granulated sugar
1 tablespoon sesame or chili oil

Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Heat in a sauté pan with a bit of oil over medium heat until heated through. Or steam in the microwave on medium power until hot.

Nutrition
Calories: 118kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 684mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg

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Classic Chicken Cobb Salad
$0.00 Cooking Fee
Up to 10 servings
Classic Chicken Cobb Salad

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$0.00 Cooking Fee
Serving Size: 9 ounces

Gluten Free Keto Lower Carb
Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and gorgonzola cheese, all over a crisp romain/baby greens mix.

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Instructions
Marinate the chicken:
In a mixing bowl, whisk together half paprika, garlic powder, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.
Cook the bacon:
Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.
Make the hard boiled eggs:
Bring a large pot of water to a boil (large enough toaccommodate all the eggs in a single layer). As soon as the water boils,gently add the eggs. Set a timer for 9 minutes. Bring back to a boil andthen turn down to a simmer.
Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.
Cook the chicken:
In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
Prepare all toppings accordingly.
In a large bowl, add mixed greens and chopped romaine lettuce.
Place each topping alongside the next around the bowl.
Whisk together all vinaigrette ingredients and toss well to combine with salad.

Cook Times

Active Prep25

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 slice thick sliced bacon chopped
1 ½ pound boneless skinless chicken breast
4 egg hard-boiled and quartered
4 cup romaine lettuce chopped
4 cup mixed baby greens
1.5 cup tomato chopped, seeds removed
2 avocado large, diced
¾ cup gorgonzola cheese or blue cheese crumbled
Marinade:
1 teaspoon paprika
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)
Dressing:
1 cup extra virgin olive oil
4 tablespoon red wine vinegar
2 tablespoon Dijon mustard
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

Nutrition
Calories: 560kcal | Carbohydrates: 7g | Protein: 24g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 901mg | Potassium: 696mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2357IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 2mg

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Italian Sausage Stuffed Mushrooms with Mozzarella and Parmesan Cheese
$0.00 Cooking Fee
Up to 10 servings
Italian Sausage Stuffed Mushrooms with Mozzarella and Parmesan Cheese

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 mushrooms per person

Lower Carb Nut Free
This versatile appetizer works for either a casual gathering or an elegant cocktail party.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Pre-heat oven to 400 degrees.
Clean mushrooms, by gently rinsing with cold water. Place on a clean dishtowel and remove stems. Reserve mushroom caps and finely chop the stems.
Heat a sauté pan to medium and when hot, add the olive oil, the mushroom stems, and then the Italian sausage. Cook, chopping sausage into small pieces with a spatula. Place cooked sausage in a large bowl.
Add the lemon juice, bread crumbs, parsley, garlic, and mozzarella cheese. Mix thoroughly.
Fill each mushroom cap with the sausage and cheese mixture. Sprinkle with parmesan cheese.
Bake for 12-15 minutes, or until mushrooms are lightly browned. Allow mushrooms to cool slightly before serving. They will be hot!

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
40 white mushroom large
1 tablespoon extra virgin olive oil
1 pound Italian sausage bulk
2 teaspoon fresh lemon juice
½ cup plain breadcrumbs
2 tablespoon Italian parsley finely chopped
3 clove garlic minced
½ cup mozzarella cheese finely shredded
½ cup parmesan cheese grated

Cooking Tools Required
Baking sheet, Cutting board, Mixing bowls, Oven, Saute pan, Sharp Knives

Reheating/Serving Instructions
Heat mushrooms in a 350 degree oven for 20 minutes.

Nutrition
Calories: 246kcal | Carbohydrates: 7g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 491mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 1mg

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Pepperoni Pizza Rolls
$0.00 Cooking Fee
8 servings
Pepperoni Pizza Rolls

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Recipe adapted from:
Ree Drummond

$0.00 Cooking Fee
Serving Size: 2 pieces

Egg Free Nut Free
Impress your friends and family with one of the best family friendly finger foods! Makes a great kids lunch or after school snack!
https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

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https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Preheat the oven to 400˚. Roll out the pizza dough on a floured surface until it's a very flat, large rectangle, about 11 by 18 inches. Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano, and salt. Evenly top with the mozzarella slices and half of the pepperoni.
Unwrap the string cheese and arrange it in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so that the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Slice into 1-inch pieces with a serrated knife and place the rolls cut-side up in a 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes.
Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
14 ounce refrigerated pizza dough at room temperature
1/4 cup all-purpose flour for sprinkling
1/2 cup marinara sauce plus more for dipping
1/2 cup grated parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt
10 slice part-skim mozzarella cheese
2 ounce sliced pepperoni divided
4 stick mozzarella string cheese

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Sharp Knives

Reheating/Serving Instructions
Best eaten after baked or at room temperature. Heat in 350 degree oven for 15 minutes.

Nutrition
Calories: 211kcal | Carbohydrates: 23g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 759mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg

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Ham and Brie Pastries
$0.00 Cooking Fee
Up to 10 servings
Ham and Brie Pastries

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Recipe adapted from:
Jenn Tidwell

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1-2

Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper.

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Instructions
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal.
Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 sheet puff pastry thawed
1/3 cup Fruit preserves Apricot, berries or any other preffered fruit
4 slice deli ham quartered
8 ounce Brie cheese cut into 16 pieces

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

Nutrition
Calories: 161kcal | Carbohydrates: 10g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 212mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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Bacon Wrapped Dates Stuffed with Goat Cheese
$0.00 Cooking Fee
Up to 10 servings
Bacon Wrapped Dates Stuffed with Goat Cheese

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Recipe adapted from:
Pinch of yum blog

$0.00 Cooking Fee
Serving Size: 2 pieces

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
Inspired by Yolanda Stern recommendation, we added these delicious bacon-wrapped dates as an appetizer for a dinner or a party or a dinner party! The soft, melty goat cheese inside the warm, plumped up date wrapped in the little bite-sized pieces of bacon is the absolute perfect three-way foodie combo. Make sure to select ripe in-season figs for best flavor for this delectable appetizer.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat oven at 375 degrees, prepare a sheet pan lined with parchment paper
Slice the dates lengthwise on one side to create an opening. Remove the pit. Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close.
Crack fresh pepper over the dates.
Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.
Arrange evenly on a baking sheet with raised edges (otherwise grease will get everywhere) and bake for 10 minutes. Remove the dates and use the toothpick to turn each one so it’s laying on its side. Bake for another 5-8 minutes, until browned to your liking, and turn the dates to the other side and repeat. For a thicker bacon, bake longer. Remove from the oven, place on a paper towel lined plate, and let stand for 5 minutes before serving.
Having issues with cooking the bacon? Usually, the bacon pieces wrap around the dates 1.5 times. If it’s wrapping more than twice around the date, trim your bacon slices so they’re a little shorter. If that bacon layer is too thick, it won’t cook.
Let cool on a cookie cooling rack, drizzle any choice of honey or balsamic glaze, sprinkle with flaky sea salt and serve warm.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 pitted Medjool date large ripe, black or green – halved, cut lengthwise, leave stem intact
1 pound thin sliced bacon 10 slices, cut in half
4 ounce goat cheese crumbled
2 teaspoon freshly ground black pepper
20 toothpick
For finishing:
1/2 teaspoon coarse sea salt
Optional:
1 teaspoon honey for drizzling

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Oven, parchment paper, Sharp Knives, Tongs

Nutrition
Calories: 573kcal | Carbohydrates: 37g | Protein: 3g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 48mg | Sodium: 227mg | Potassium: 343mg | Fiber: 3g | Sugar: 33g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

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Ali’s Cobb Salad
$0.00 Cooking Fee
Up to 10 servings
Ali’s Cobb Salad

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$0.00 Cooking Fee
Serving Size: 9 ounces

Diabetes Friendly Gluten Free Keto Lower Carb
Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and blue cheese, all over a crisp romain/butter lettuce mix.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Marinate the chicken:
In a mixing bowl, whisk together half paprika, garlic powder, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.
Cook the bacon:
Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.
Make the hard boiled eggs:
Bring a large pot of water to a boil (large enough toaccommodate all the eggs in a single layer). As soon as the water boils,gently add the eggs. Set a timer for 9 minutes. Bring back to a boil andthen turn down to a simmer.
Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.
Cook the chicken:
In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
Prepare all toppings accordingly.
In a large bowl, add mixed greens and chopped romaine lettuce.
Place each topping alongside the next around the bowl.
Make the creamy dressing:
Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready

Cook Times

Active Prep25

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 slice thick sliced bacon chopped
1 ½ pound boneless skinless chicken breast
4 egg hard-boiled and quartered
4 cup romaine lettuce chopped
4 cup butter lettuce
1.5 cup tomato chopped, seeds removed
2 avocado large, diced
¾ cup blue cheese or gorgonzola crumbled
Marinade:
1 teaspoon paprika
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)
Creamy dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup milk
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/4 teaspoon dried chive
1/4 teaspoon onion powder
1/4 teaspoon fine sea salt
freshly ground black pepper to taste
2 teaspoon fresh lemon juice

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

Nutrition
Calories: 426kcal | Carbohydrates: 7g | Protein: 24g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 748mg | Potassium: 735mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2984IU | Vitamin C: 11mg | Calcium: 106mg | Iron: 2mg

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Charcuterie Board or Tray
$0.00 Cooking Fee
Up to 10 servings
Charcuterie Board or Tray

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 5 ounces

Egg Free Refined Sugar Free Soy Free
This charcuterie board has an assortment of cheeses, cured meats, marinated olives, roasted red peppers, cornichons, jam, fresh fruit, dried fruit, and nuts. Note: You will need a large board/tray about 24"x16" for serving, plus cheese knives.

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Instructions
Start with a large board or platter. Place your cheeses around the board with cheese knives.Place the small bowls/ramekins with the olives, red peppers, cornichons around the board. Place the fig jam near the brie. Next arrange the meats by folding some of them for variety and fan out others flat on the board. Place the crackers in a few spots, then place clusters of grapes. Finish filling in bare spots with the dried apricots and almonds, and lastly garnish with fresh rosemary if desired.

Cook Times

Active Prep35

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce brie round
8 ounce smoked gouda wedge
8 ounce blue cheese wedge
1 cup assorted marinated olive 1/2 placed in a small bowl or ramekin
1 cup jarred roasted red pepper 1/2 placed in a small bowl or ramekin
12 ounce cornichons drained, 1/2 placed in a small bowl or ramekin
4 ounce fig jam small jar, with spoon
1 ½ pound assorted cured meats
12 ounce assorted crackers
1 bunch red grape firm
5 ounce dried apricot
1 cup almonds
Optional:
1 bunch fresh rosemary for garnish

Cooking Tools Required
24x18 wooden board, cheese knives, Cutting board, Kitchen towels, Sharp Knives, small spoon

Nutrition
Calories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 608mg | Potassium: 332mg | Fiber: 4g | Sugar: 16g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

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Bacon Wrapped Jalapeno Poppers
$0.00 Cooking Fee
12 servings
Bacon Wrapped Jalapeno Poppers

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Recipe adapted from:
Sara Welch

$0.00 Cooking Fee
Serving Size: 2 poppers

Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Soy Free
These bacon wrapped jalapeno poppers are creamy, spicy and loaded with cheese. The perfect party appetizer!
https//www.dinneratthezoo.com/bacon-wrapped-jalapeno-poppers/

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https//www.dinneratthezoo.com/bacon-wrapped-jalapeno-poppers/

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.
Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.
In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt and pepper.
Fill each jalapeno half with the cheese mixture.
Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size12

Ingredients

Ingredients
avocado oil cooking spray
12 jalapeno pepper approximately 3-4 inches long
8 ounce cream cheese block, softened
1 cup shredded cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 pound thin sliced bacon 12 slices, cut in half
24 toothpicks for securing bacon

Cooking Tools Required
Aluminum Foil, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, small spoon, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven for 10 minutes or until heated through.

Nutrition
Calories: 63kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 292mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 17mg | Calcium: 135mg | Iron: 1mg

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Classic Chicken Cobb Salad-Low FODMAP
$0.00 Cooking Fee
Up to 10 servings
Classic Chicken Cobb Salad-Low FODMAP

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$0.00 Cooking Fee
Serving Size: 9 ounces

Gluten Free Keto Low FODMAP Lower Carb
Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and gorgonzola cheese, all over a crisp romain/baby greens mix.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Marinate the chicken:
In a mixing bowl, whisk together half paprika, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.
Cook the bacon:
Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.
Make the hard boiled eggs:
Bring a large pot of water to a boil (large enough toaccommodate all the eggs in a single layer). As soon as the water boils,gently add the eggs. Set a timer for 9 minutes. Bring back to a boil andthen turn down to a simmer.
Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.
Cook the chicken:
In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
Prepare all toppings accordingly.
In a large bowl, add mixed greens and chopped romaine lettuce.
Place each topping alongside the next around the bowl.
Whisk together all vinaigrette ingredients and toss well to combine with salad.

Cook Times

Active Prep25

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 slice thick sliced bacon chopped
1 ½ pound boneless skinless chicken breast
4 egg hard-boiled and quartered
4 cup romaine lettuce chopped
4 cup mixed baby greens
1.5 cup tomato chopped, seeds removed
2 avocado large, diced
¾ cup gorgonzola cheese or blue cheese crumbled
Marinade:
1 teaspoon paprika
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)
Dressing:
1 cup extra virgin olive oil
4 tablespoon red wine vinegar
2 tablespoon Dijon mustard
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

Nutrition
Calories: 559kcal | Carbohydrates: 7g | Protein: 24g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 901mg | Potassium: 692mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2357IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 2mg

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Low Carb Eggplant Pizza
$0.00 Cooking Fee
8 servings
Low Carb Eggplant Pizza

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Recipe adapted from:
Arman Liew

$0.00 Cooking Fee
Serving Size: 1 slice

Dairy Free Egg Free Gluten Free Keto Lower Carb Refined Sugar Free
This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, bell peppers, and sliced pepperoni.
https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
Spread marinara sauce on each eggplant; prinkle with Italian seasoning, then sprinkle with some of both shredded cheeses. Add pepperoni, onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese.
Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
Remove the eggplant pizzas from the oven and serve immediately.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 eggplant large
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pizza sauce
1 cup shredded mozzarella cheese divded
1/2 cup shredded provolone cheese divided
1/4 cup white mushroom chopped
1/4 cup onion chopped
3 ounce sliced pepperoni
1/2 cup bell pepper diced
1 tablespoon Italian seasoning

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

Reheating/Serving Instructions
TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

Nutrition
Calories: 177kcal | Carbohydrates: 11g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 743mg | Potassium: 252mg | Fiber: 3g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 1mg

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Swedish Meatballs
$0.00 Cooking Fee
Up to 10 servings
Swedish Meatballs

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Recipe adapted from:
Stephanie

$0.00 Cooking Fee
Serving Size: 3 meatballs

Diabetes Friendly Heart Healthy Lower Carb Refined Sugar Free
These juicy and flavorful Swedish Meatballs are smothered in a savory gravy that you can serve with noodles or mashed potatoes.
https://thecozycook.com/swedish-meatball-recipe/

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https://thecozycook.com/swedish-meatball-recipe/

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Instructions
Heat ½ of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
Heat remaining olive oil in a large skillet over medium-high heat.
Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
Melt the butter in the same skillet and use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

Cook Times

Active Prep25

Hands-On Cook30

Hands-Off Cook15

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
Meatballs (33)
2 tablespoon extra virgin olive oil divided in half
½ cup yellow onion finely diced
2 clove garlic minced
½ cup panko breadcrumbs
¼ cup grated parmesan cheese
1 egg large, whisked
1/3 cup milk
1 teaspoon Kosher salt
¼ teaspoon dried oregano
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
¾ pound 80% lean ground beef
½ pound ground pork
Sauce
4 tablespoon butter
4 tablespoon all-purpose flour
2 cup beef broth
1 chicken bouillon cube
2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon dried parsley
½ cup sour cream at room temperature

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, plate, Sharp Knives

Reheating/Serving Instructions
Heat in the microwave or stove top until heated through.

Nutrition
Calories: 288kcal | Carbohydrates: 7g | Protein: 13g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 548mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

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Sausage Stuffed Mushroom Caps
$0.00 Cooking Fee
Up to 10 servings
Sausage Stuffed Mushroom Caps

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 2 pieces

Diabetes Friendly Heart Healthy Keto Lower Carb Nut Free Refined Sugar Free Soy Free
Baked mushroom caps are brushed with rosemary-garlic infused olive oil and stuffed with Italian sausage.

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Instructions
Preheat oven to 400 degrees F.
Heat olive oil on low for 3 minutes in a saucepan, add rosemary sprigs, and smashed garlic. Heat for 2 more minutes. Remove from heat.
Remove stems from mushrooms. Brush mushroom caps with infused olive oil and place on parchment lined baking sheet.
In a medium bowl, mix together Italian sausage, bread crumbs, egg yolk, 1/2 the chopped parsley, salt, and pepper.
Divide mixture into 20 sausage balls and stuff into each mushroom cap. Bake for 15 minutes.
Platter and garnish with remaining chopped parsley.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook20

Passive5

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
2 sprig fresh rosemary
2 clove garlic
20 white mushroom
1 pound Italian sausage
1/2 cup plain breadcrumbs
1 egg yolk
5 tablespoon Italian parsley chopped
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pastry brush, Saucepan, Top Stove

Reheating/Serving Instructions
Reheat in 350 degree oven for 10 minutes or microwave 30 seconds.

Nutrition
Calories: 290kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 54mg | Sodium: 492mg | Potassium: 270mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

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Tagliatelle with Bacon and Pesto

Tagliatelle with Bacon and Pesto

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Mini Hot Dog Mummies with Honey Mustard Dip

Mini Hot Dog Mummies with Honey Mustard Dip

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Pork or Chicken Gyoza with Tangy Soy Dipping Sauce

Pork or Chicken Gyoza with Tangy Soy Dipping Sauce

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Classic Chicken Cobb Salad

Classic Chicken Cobb Salad

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Marinate the chicken:

Cook the bacon:

Make the hard boiled eggs:

Cook the chicken:

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Italian Sausage Stuffed Mushrooms with Mozzarella and Parmesan Cheese

Italian Sausage Stuffed Mushrooms with Mozzarella and Parmesan Cheese

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Pepperoni Pizza Rolls

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