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Starting with a $100 minimum cooking fee for labor plus the cost

Starting with a $100 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

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Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers
$0.00 Cooking Fee
Up to 10 servings
Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers

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Recipe adapted from:
Syd Bailey

(9 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz protein, 6 oz veggies

Brain Food Dairy Free Diabetes Friendly Egg Free Heart Healthy Postpartum Pregnancy Refined Sugar Free
This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

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Instructions
Marinade
In a medium bowl, whisk together the marinade ingredients until well-combined.
Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
For the Fish
Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive15

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
4 clove garlic minced
1/2 cup extra virgin olive oil
5 tablespoon fresh lemon juice
1/3 cup honey
1/4 cup light soy sauce
For the Fish
4 pound salmon fillet skin and pin bones removed
2 pound asparagus woody stems removed
2 cup red bell pepper julienne
1 1/2 cup onion sliced
Kosher salt and freshly ground pepper to taste
sesame seeds toasted

Cooking Tools Required
Baking sheet, Mixing bowls, Whisk

Reheating/Serving Instructions
Heat in a 350 degree oven, about 15 minutes, or until heated through.

Nutrition
Calories: 367kcal | Carbohydrates: 18g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 389mg | Potassium: 979mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1674IU | Vitamin C: 48mg | Calcium: 50mg | Iron: 3mg

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Crunchy Thai Peanut and Quinoa Salad
$0.00 Cooking Fee
Up to 10 servings
Crunchy Thai Peanut and Quinoa Salad

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Recipe adapted from:
Cookie and Kate

(16 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Vegan Vegetarian
This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in a delicious peanut sauce.
https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/

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https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/

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Instructions
Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water.
In a medium-sized pot, combine the rinsed quinoa and water.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed most or all of the water.
Remove the quinoa from heat, cover the pot and let it rest for 5 minutes.
Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, red bell pepper, cilantro, and green onion.
Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again.
Divide into individual bowls and garnish with peanuts.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
1 ½ cup quinoa
3 cup water
4 cup purple cabbage shredded
2 cup carrot julienned
1 red bell pepper julienned
2 cup snow pea or sugar snap peas thinly sliced
1 cup fresh cilantro chopped
½ cup green onion sliced
½ cup roasted peanuts chopped for garnish
For the peanut sauce:
½ cup peanut butter creamy
6 tablespoon tamari sauce or soy sauce
2 tablespoon maple syrup or honey
2 tablespoon rice vinegar
2 teaspoon sesame oil
2 teaspoon fresh ginger If you love ginger, go with 4 teaspoons
1 lime juiced (about 3 tablespoons)
1 pinch crushed red pepper

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

Reheating/Serving Instructions
This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.

Nutrition
Calories: 266kcal | Carbohydrates: 34g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 740mg | Potassium: 580mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5417IU | Vitamin C: 52mg | Calcium: 72mg | Iron: 3mg

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Chicken Teriyaki
$0.00 Cooking Fee
Up to 10 servings
Chicken Teriyaki

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Recipe adapted from:
Mayumi Tavalero

(3 customer reviews)

$0.00 Cooking Fee
Serving Size: 4.5 ounces

Dairy Free
A classic Japanese dish made with grilled chicken thighs, topped with a delicately sweet soy-based sauce. Pair with plain or fried rice and one of our many vegetable side dishes. Chicken can also be cooked in a pan on the cooktop if a grill is not available.

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Instructions
Marinate Chicken
Mix marinade ingredients in a large bowl.
Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.
Teriyaki Sauce
While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
3/4 cup soy sauce
1/4 cup sake
1/4 cup mirin sweet cooking wine
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
Teriyaki Sauce
1 1/3 cup soy sauce
1/2 cup sake
1/2 cup mirin
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
1 1/2 cup granulated sugar
Chicken
3 pound boneless skinless chicken thigh

Cooking Tools Required
Cutting board, Grater, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Reheat on grill, saute pan or heat covered in the microwave at reduced power.

Nutrition
Calories: 357kcal | Carbohydrates: 41g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 2957mg | Potassium: 441mg | Fiber: 1g | Sugar: 35g | Vitamin A: 33IU | Calcium: 23mg | Iron: 2mg

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Precut Mixed Fruit
$0.00 Cooking Fee
Up to 10 servings
Precut Mixed Fruit

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 3/4 cup

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Eating healthy is easy when you let your Foodom chef do all the prep! These mixed fresh fruits are washed, trimmed and ready to eat. Note: Photo is serving suggestion and some fruit may only be available seasonally.

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Instructions
Place pineapple chunks into a large bowl. Wash and dry remaining fruit. Core strawberries and slice in half if large. Place all remaining fruit into the bowl with the pineapple and toss to combine.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pineapple small, peeled, cored, and cut into 1-2 inch chunks
12 ounce blueberries about 1 pint
12 ounce strawberry about 1 pint
1 bunch green grapes such as Thompson seedless, stemmed

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Sharp Knives

Nutrition
Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 201mg | Fiber: 3g | Sugar: 16g | Vitamin A: 83IU | Vitamin C: 67mg | Calcium: 21mg | Iron: 1mg

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Meatless Borscht
$0.00 Cooking Fee
Up to 10 servings
Meatless Borscht

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(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 16 oz

Dairy Free Egg Free Gluten Free Nut Free Oil Free Reduced Fat Vegan Vegetarian
This classic Eastern European Borscht recipe is a healthy, nutritious, and comforting soup for any season. Many borscht soups have meat in it, but this vegan version is refreshing, low calories, economic and appeals to the wider range of people with special dietary needs. Made with carrots, onions, beets, cabbage, and lemon make it rich in antioxidants and vitamins. This delicious beet soup can even help regulate blood pressure and protects the heart, liver, and stomach.
https://www.myfoodom.com/

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https://www.myfoodom.com/

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

Instructions
Rinse the beets, place it in a large saucepan, and add water to cover. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets. Peel and shred in a food processor with the cheese grater attachment or shred with a cheese grater
Heat oil in a large stockpot and sauté the onions, carrots, and the garlic in water and cook about 5 minutes. Add tomato paste, and stir until evenly distributed and coated. Add 1/4 cup water along with about 1/2 tsp salt. Stir to combine, cover and reduce heat to medium and simmer for 5 minutes.
Add the cabbage, potatoes, broth, remaining water, sweetener, bay leaves, and the pepper and remaining salt, return to a boil, cover, and simmer on low for another 30-40 minutes, stirring a couple of times (if the soup is too thick you can add more liquid, but I like it thick and chunky).
Add the shredded beets 5 minutes before the end of the soup cooking.
Add the lemon juice. Adjust salt and pepper at this point as well. If you like the soup a little tangier add another tbsp of lemon juice.
Serve with chopped fresh dill, crushed garlic, sour cream, and black Russian bread. For the vegan version, skip the sour cream.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook50

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound beet for 10 servings - 5 medium raw beets
5 clove garlic large cloves minced
8 ounce carrot for 10 servings - 2-3 small, peeled and cut into about 1/8 " quarter circles
1 onion medium, diced
8 1/4 cup water for 10 servings - divided (using 1/4 cup 1st, then 6 cups)
2 pound green cabbage for 10 servings - 1 medium cabbage, shredded to thin pieces
6 cup vegetable broth low/no sodium
5 tablespoon tomato paste
4 bay leaf
1 1/2 teaspoon Kosher salt divided
1/2 teaspoon ground black pepper
1 tablespoon date sugar or regular sugar, or monkfruit or any other sweetener. start with 1 and add another 1 if needed
1 pound white potato for 10 servings - 2 potatoes, diced into 1/2 inch cubes
3 tablespoon fresh lemon juice start with 3 Tbsp and add another if needed
For Serving
1 bunch fresh dill
8 clove garlic
sour cream optional

Cooking Tools Required
Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
- Top stove - Let the soup boil for at least one minute. Turn the heat down to medium-low and let the soup simmer for a few minutes. - Microwave - Place the soup in the microwave. To prevent splatter and encourage even heating, cover the soup with plastic wrap or a microwave-safe splatter cover. Reheat for approximately one minute, quickly stir and reheat for a little longer if it's not warm enough.

Nutrition
Calories: 86kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 837mg | Potassium: 532mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4208IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 2mg

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Classic Roasted Green Beans
$0.00 Cooking Fee
Up to 10 servings
Classic Roasted Green Beans

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Recipe adapted from:
Cookie and Kate

$0.00 Cooking Fee
Serving Size: 5 oz

Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Roasted green beans are a delicious and nutritious side dish, that fits various diets and goes great on the side of many main dishes.

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Instructions
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
Transfer to a serving dish and enjoy!

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound green beans stem ends trimmed
6 tablespoon extra virgin olive oil
1 teaspoon Kosher salt

Cooking Tools Required
Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

Nutrition
Calories: 116kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 1mg

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Oven Roasted Broccoli And Butternut Squash
$0.00 Cooking Fee
Up to 10 servings
Oven Roasted Broccoli And Butternut Squash

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(1 customer review)

$0.00 Cooking Fee
Serving Size: about 1 1/2 cups

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Low carb and paleo-friendly roasted broccoli and butternut squash is a great way to get your veggies in. It goes with just about every sort of protein.

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Instructions
Preheat oven to 425 F.
Toss the butternut squash cubes in a mixing bowl with olive oil and seasoning evenly. Place the mix on a baking sheet, spread the onion rings on top, and roast for 15 minutes.
After 15 min, in a bowl combine the cooked squash and broccoli. Season everything to taste, and spray with olive oil and any juices from the pan.
Return to oven and roast additional 15-20 minutes until broccoli reaches desired tenderness. Make sure the squash is fork-tender.
Remove from oven and serve warm.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound butternut squash for 10 servings about 1 medium butternut squash, chopped into ½" cubes
2 pound broccoli crown for 10 servings about 4 large heads, cut into florets and chop stems
1 yellow onion sliced to rings
8 clove garlic minced
extra virgin olive oil spray
1 ½ teaspoon Kosher salt
1 teaspoon ground black pepper

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

Reheating/Serving Instructions
Heat in a microwave for about 1 min per serving, check temperture and heat more as needed. Or in the oven at 350 F for 10 minutes.

Nutrition
Calories: 77kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10492IU | Vitamin C: 100mg | Calcium: 95mg | Iron: 2mg

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Mongolian Beef
$0.00 Cooking Fee
Up to 10 servings
Mongolian Beef

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Recipe adapted from:
Mayumi Tavalero

(6 customer reviews)

$0.00 Cooking Fee
Serving Size: 5 oz

Dairy Free Gluten Free
This semi-spicy beef dish is a Chinese restaurant staple that tastes even better cooked at home. Add some steamed broccoli and fried rice and you'll have a complete meal.

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

Instructions
Season the sliced beef with salt and pepper, then toss in the cornstarch and set aside.
Heat 1 tablespoon of the oil in a large saute pan over medium-high heat. When hot add the beef slices, spreading them out in the pan. Allow to brown for several minutes then toss. Remove beef from pan and reserve.
Heat remaining tablespoon of oil then add the ginger, garlic, chilies and onions, sautéing for a minute or two.
Next add the carrots, soy sauce, water, and brown sugar. Using a wooden spatula scrape up any brown bits clinging to the pan.
Place lid on pan, lower heat and cook for 5 minutes. Remove lid and stir in the beef. Replace lid and cook an additional 5 minutes.
Stir in green onions and sesame oil.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 ½ pound sirloin steak, or flank steak, or tri tip sliced thinly against the grain
1 ½ teaspoon Kosher salt
½ teaspoon ground black pepper
½ cup corn starch
2 tablespoon avocado oil
3 teaspoon fresh ginger minced
5 clove garlic minced
5 dry red chili small
1 cup onion cut into slivers
1 ½ cup carrot thinly sliced
½ cup soy sauce
½ cup water
½ cup brown sugar
½ cup green onion cut into 1-inch lengths
1 teaspoon sesame oil

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Reheat in the microwave, covered on reduced power, until heated through.

Nutrition
Calories: 282kcal | Carbohydrates: 24g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 734mg | Potassium: 604mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3472IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 3mg

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Italian Roasted Vegetables
$0.00 Cooking Fee
Up to 10 servings
Italian Roasted Vegetables

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Recipe adapted from:
Syd Bailey

(7 customer reviews)

$0.00 Cooking Fee
Serving Size: 5 ounces

Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Reduced Fat Vegan Vegetarian
These vegetables are roasted in a hot oven for lots of extra flavor! Note: This recipe requires 2 sheet pans for 6 or more servings.

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Instructions
Line a baking sheet with parchment paper. Preheat oven to 500°F or set for broil.
Put olive oil, red wine vinegar, honey, garlic, fresh herbs, salt and chili flakes into large mixing bowl.
Cut the cauliflower into medium florets. Halve the mushrooms. Slice the pepper and zucchini into long strands. Julienne the fennel. Slice the onion. Add the vegetables to the large bowl with the marinade, mix.
Spread vegetables evenly on baking sheet
Bake in oven for 7 minutes and check for tenderness with fork. Add additional 3 minutes if necessary until vegetables are tender but still have a little firmness.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
Vegetables
1 head cauliflower medium, cut into florets
1 1/2 cup cremini mushroom halved
1 fennel large, julienned
2 red bell pepper large, thickly sliced
2 zucchini large, cut into sticks
5 Roma tomato medium
1 red onion large, sliced into wedges
Marinade
6 tablespoon extra virgin olive oil
2 tablespoon red wine vinegar
1 tablespoon honey sub maple syrup for vegan
3 clove garlic sliced thinly
2 tablespoon fresh rosemary chopped
1/4 cup Italian parsley chopped
1/2 teaspoon Kosher salt
1/4 teaspoon crushed red pepper
Optional
1/2 cup parmigiano reggiano finely shredded (leave out for vegan)

Cooking Tools Required
Baking sheet, Mixing bowls

Reheating/Serving Instructions
Reheat in high oven (425) for 5 minutes

Nutrition
Calories: 159kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 237mg | Potassium: 665mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1639IU | Vitamin C: 92mg | Calcium: 112mg | Iron: 1mg

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Fresh Vegetable Spring Rolls with Peanut Sauce
$0.00 Cooking Fee
Up to 10 servings
Fresh Vegetable Spring Rolls with Peanut Sauce

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Recipe adapted from:
Mayumi Tavalero

(2 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 roll (5"x 1")

Dairy Free Egg Free Gluten Free Vegan Vegetarian
These spring rolls are filled with fresh colorful vegetables and served with a delicious peanut sauce. Perfect on a hot day!
https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

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https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

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Instructions
Peanut Sauce
Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Spring Rolls
Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface.
Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
Serve immediately with peanut sauce.
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10 pieces

Ingredients

Ingredients
10 rice paper wrap 10 inch size
5 leaf lettuce torn into large pieces
1 cup fresh basil whole leaves
¾ cup fresh mint whole leaves
¾ cup fresh cilantro whole leaves
1 carrot shredded
1 cup purple cabbage shredded
1 red bell pepper thinly sliced
1 English cucumber seeded and cut into long matchsticks
1 avocado halved, peeled, seeded and thinly sliced
Peanut Sauce
¼ cup peanut butter
4 teaspoon tamari sauce
1 tablespoon lime juice
2 teaspoon brown sugar
1 teaspoon chili garlic sauce or more, to taste
1 teaspoon fresh ginger finely grated

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

Reheating/Serving Instructions
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Nutrition
Calories: 149kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 247mg | Potassium: 315mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3543IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 1mg

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Primavera Egg Muffins
$0.00 Cooking Fee
12 servings
Primavera Egg Muffins

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 muffin

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

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Instructions
Preheat oven to 375° F.
Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the onions and sauté until translucent, about 4 minutes.
In a large mixing bowl mix together all the ingredients including the sauteed onions.
Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size12

Ingredients

Ingredients
9 egg large organic, beaten
10 ounce frozen spinach defrosted and squeezed of excess liquid
1 tomato chopped
2 tablespoon avocado oil
1 red onion small, chopped
1 teaspoon baking powder
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper freshly ground
2 tablespoon water

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 80kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3034IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

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Smashed potatoes
$0.00 Cooking Fee
Up to 10 servings
Smashed potatoes

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Recipe adapted from:
Jen Stone

(4 customer reviews)

$0.00 Cooking Fee
Serving Size: 8 oz

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian
Smashed potatoes are baked to crispy and golden brown perfection!

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Instructions
Scrub potatoes clean and rinse under running cool water
Remove and discard any nubby sprouting areas
Place potatoes in a large Dutch oven or soup pot
Fill pot with water until potatoes are submerged and covered by inch additional water
Add 1¼ tablespoon of the salt to water
Bring mixture to a boil over medium high heat; about 15 minutes
Cook potatoes until they are easily pierced with a fork
While potatoes cook, preheat oven to 425 F
Drizzle 3 tbsp olive oil over a large rimmed baking sheet
Brush oil over sheet to ensure it is evenly distributed
Evenly distribute the potatoes over oiled sheet
Use a potato masher or serving fork to gently smash potatoes into 1/2 inch height
Drizzle remaining olive oil over all potatoes
Sprinkle the garlic powder, onion powder, and remaining salt over all potatoes
Sprinkle with black pepper
Bake potatoes until edges are golden brown, about 15 minutes
Sprinkle with fresh herbs

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound baby red potato
2 ½ tablespoon Kosher salt divided
6 tablespoon extra virgin olive oil divided
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon ground black pepper or to taste
5 tablespoon Italian parsley chives, and/or green onions

Cooking Tools Required
Baking sheet, Colander, Cutting board, Kitchen towels, Oven, Potato Masher, Roasting Pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Serve hot. Can sprinkle with cheese. Reheat I. Oven at 400 f for 7 minutes.

Nutrition
Calories: 235kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 1786mg | Potassium: 1042mg | Fiber: 4g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 2mg

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Steamed Broccoli
$0.00 Cooking Fee
Up to 10 servings
Steamed Broccoli

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 cup

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Oil Free Paleo Postpartum Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Nutritious and delicious, steamed broccoli makes a great simple side dish, plus it's a kid favorite!

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Instructions
Cut the broccoli and wait at least 30 minutes before cooking (for best nutrition)
In a large pot fitted with a steamer insert, bring about 1 inch of water to a boil. Add salt, and the broccoli (stems first), cover and steam for 3 minutes or until desired tenderness is reached.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook7

Passive0

Total Time17 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 bunch broccoli florets separated, stems peeled and cut
1 tablespoon Kosher salt

Cooking Tools Required
Cutting board, Kitchen towels, Saucepan with lid, Sharp Knives, Steamer Basket

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 62kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 576mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1136IU | Vitamin C: 163mg | Calcium: 86mg | Iron: 1mg

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Spicy Lite Coconut Chicken Thai Curry
$0.00 Cooking Fee
Up to 10 servings
Spicy Lite Coconut Chicken Thai Curry

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Recipe adapted from:
Syd Bailey

(3 customer reviews)

$0.00 Cooking Fee
Serving Size: 7 ounce

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Paleo Reduced Fat Refined Sugar Free Soy Free
This Lite Chicken Thai Curry with chicken breast and lite coconut milk, contains red bell pepper, zucchini, onions, and lots of fresh garlic for a boost of nutrition and flavor!

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Instructions
Heat a large skillet over medium-high heat.
Pat the chopped chicken dry and season with salt + pepper.
When the pan is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
With the heat still over medium-high, add garlic and ginger and cook until softened and fragrant but not browned. Add in all the vegetables and season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp-tender, about 6-8 minutes, stirring occasionally. Add thai curry paste and saute additional 2 -3 minutes
Return the cooked chicken to the pan.
Add in the can of coconut milk, stir to combine. turn heat to high and cook for 7-8 minutes until heated thru and reduced slightly
Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound boneless skinless chicken breast thinly sliced, about 1 ½ inches long
2 tablespoon coconut oil
1 pound zucchini cut into 1/2 x 2 spears
1/2 pound red bell pepper ribs and seeds removed, sliced
5 stalk green onion chopped
2/3 pound onion sliced
1 tablespoon fresh ginger grated or finely chopped or more to taste, can substitute dried ginger or ginger paste in a squeeze tube
5 clove garlic
1 tablespoon red Thai curry paste more or less to taste, if green, use less
28 ounce canned lite coconut milk for 10 servings use 2 cans
FOR GARNISH - OPTIONAL
crushed red pepper
fresh cilantro
lime wedges

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives

Reheating/Serving Instructions
Reheat in saucepan over medium high heat until warmed through , About 5 or 6 minutes

Nutrition
Calories: 225kcal | Carbohydrates: 9g | Protein: 21g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 178mg | Potassium: 572mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 42mg | Calcium: 30mg | Iron: 1mg

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Roast Beef Tenderloin with Red Wine Sauce
$0.00 Cooking Fee
Up to 10 servings
Roast Beef Tenderloin with Red Wine Sauce

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Recipe adapted from:
Jenn Segal - Once upon a chef

(10 customer reviews)

$0.00 Cooking Fee
Serving Size: 6.5 oz

Dairy Free Egg Free Lower Carb Paleo
This beef tenderloin with red wine sauce is a true show-stopper. Perfect for any special occasion!

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Instructions
Let the beef stand at room temperature for 30 minutes before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, ¼ teaspoon of the salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
Season the beef all over with remaining 2 teaspoons salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium-rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dish towel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
8 tablespoon European style unsalted butter divided
3 shallot ½ cup finely chopped from 2-3 large shallots
1 ¼ cup Cabernet Sauvignon
3 cup beef broth
6 sprig fresh thyme
2 ¼ teaspoon Kosher salt divided
⅙ teaspoon ground black pepper
1 teaspoon granulated sugar
2 tablespoon all-purpose flour
4 pound center-cut Prime beef tenderloin roast
1 teaspoon ground black pepper
2 tablespoon avocado oil or any high heat cooking oil you prefer
For deglazing the pan:
¼ cup beef broth

Cooking Tools Required
Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Roasting Pan, Saucepan, Sharp Knives

Nutrition
Calories: 501kcal | Carbohydrates: 3g | Protein: 26g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 119mg | Sodium: 417mg | Potassium: 489mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 4mg

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Eggplant Meatballs with Marinara Sauce and Spaghetti
$0.00 Cooking Fee
Up to 10 servings
Eggplant Meatballs with Marinara Sauce and Spaghetti

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Recipe adapted from:
Jen Stone

(6 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Soy Free Vegetarian
Savory vegetarian eggplant meatballs with a hearty marinara sauce and spaghetti. Also goes great with our Parmesan zoodles or sub miracle noodles for a low carb and gluten free version.

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Instructions
Eggplant Meatballs
Preheat oven to 350 f
Peel eggplant and cut into cubes
Place water in bottom of pot and boil or steam eggplant until soft
Remove eggplant and squeeze out excess water
Mash eggplant until smooth or use a food processor to blend until smooth
Place eggplant and rest of ingredients
Mix well
Line baking sheet with parchment paper
Rollout balls, they will be soft(don’t worry)
Bake for 20 minutes or until tender and firm to touch
Marinara
Heat pot with oil and sauté onion and garlic until onions are transparent.
Add bell pepper and sauté another minute.
Add tomato paste and cook until brown and fragrant
Add rest of ingredients and let simmer 20 minutes; stir often
When meat balls have cooled, gently place in marinara until ready to serve. Or pour sauce over meatballs. Can garnish with cheese and/ or fresh basil.
Pasta
Bring a large pot of water to a boil. Add the salt then the pasta and cook to al-dente. Drain and serve with meatballs.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
1½ pound eggplant peeled and chopped
5 clove garlic minced
4 teaspoon extra virgin olive oil
10 tablespoon blanched almond flour more or less as needed
4 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
3 tablespoon Italian seasoning
2 tablespoon garlic powder
1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 tablespoon Kosher salt
Marinara:
38 ounce canned tomato sauce
1 ¼ cup onion diced
6 clove garlic minced
2 ½ teaspoon extra virgin olive oil
6 tablespoon fresh basil chopped
3 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper
1 red bell pepper diced
6 ounce tomato paste
3 bay leaf
1 tablespoon granulated garlic or garlic powder
½ tablespoon ground black pepper
1 tablespoon Kosher salt
1 tablespoon coconut sugar optional, or stevia, or maple syrup to tame acidity
Pasta:
1.5 pound spaghetti OR miracle noodles for low carb and GF version
2 tablespoon Kosher salt

Cooking Tools Required
Baking sheet, Blender, Can Opener, Colander, Cooling Rack, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Potato Masher, Refrigerator, Saucepan, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove, Vegetable Peeler, Whisk

Reheating/Serving Instructions
To reheat: reheat meatballs in sauce on low heat for 5-10 minutes

Nutrition
Calories: 437kcal | Carbohydrates: 75g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 3540mg | Potassium: 1021mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1566IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 5mg

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Lower Fat Chicken Nuggets with Homemade Sugar-Free BBQ Sauce
$0.00 Cooking Fee
Up to 10 servings
Lower Fat Chicken Nuggets with Homemade Sugar-Free BBQ Sauce

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Recipe adapted from:
Syd Bailey

(4 customer reviews)

$0.00 Cooking Fee
Serving Size: 3 nuggets, 4.8 oz total

Dairy Free Nut Free Refined Sugar Free Soy Free
Looking for an alternative to highly processed store-bought nuggets with mystery ingredients? These delicious baked chicken nuggets are the answer! Popular with kids as well as adults, these nuggets are lower in fat and include a homemade, sugar-free BBQ sauce for dipping.

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Instructions
Pre-heat oven to 400 degrees F.
In a large bowl mix together the ground chicken, taco seasoning, and egg.
Place pretzel crumbs in a shallow bowl.
Take a golf ball size piece of chicken mixture, form it into a ball, then flatten into a nugget about 2-2.5 inches wide. Place in pretzel crumbs pressing gently to coat. Place nugget on a baking sheet and repeat with remaining chicken and coating. You should end up with at least 3 pieces per serving selected.
Bake for 20 minutes until golden and crispy. Flip halfway through baking time.
Meanwhile make the BBQ sauce by whisking together all the BBQ sauce ingredients in a small saucepan. Place over medium heat and as soon as it comes to a simmer remove from heat and whisk again. Allow to cool.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound ground chicken 98% fat free
2 tablespoon taco seasoning
1 egg beaten
5 ounce pretzels run through a food processor
For the BBQ Sauce:
6 ounce tomato paste
½ cup water
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1 ½ teaspoon chili powder
1 teaspoon Kosher salt
3/4 cup monk fruit sweetener Lakanto Golden recommended

Cooking Tools Required
Baking sheet, Mixing bowls, Oven, Saucepan, Top Stove

Reheating/Serving Instructions
Reheat in 350 degree oven for 7 minutes

Nutrition
Calories: 274kcal | Carbohydrates: 25g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 715mg | Potassium: 943mg | Fiber: 1g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 3mg

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Jasmine White Rice
$0.00 Cooking Fee
Up to 10 servings
Jasmine White Rice

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Recipe adapted from:
Jen Stone

(2 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 oz

Dairy Free Egg Free Gluten Free Nut Free Oil Free Refined Sugar Free Soy Free Vegan Vegetarian
An essential side dish that pairs well with many of our flavorful dishes!

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Instructions
Measure rice into a deep sized pot with a fitted lid
Rinse rice 2-5 times or until water is clear
Add water and salt
Bring to a light boil. You should see bubbles forming on the surface of the water
Cover pot tightly with lid
Reduce heat to low
Simmer rice while covered 12-15 minutes
After 10 minutes, remove lid
Use a spoon to make a well in the middle, allowing you to see bottom of pot
If all or most of water is absorbed continue with next step
If there still is 1/4 inch of water or more, replace lid and allow to simmer 3-5 minutes more
When all of water or most of it has been absorbed, replace lid and switch off heat
Allow pot to sit undisturbed for another 10-15 minutes or when your ready to eat

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 cup jasmine white rice
¼ teaspoon Kosher salt
6 cup water

Cooking Tools Required
Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Top Stove

Reheating/Serving Instructions
When ready to eat, fluff rice with fork or chopsticks. Reheat in a pot, 2-3 minutes on high with a couple of tbsp water until desired warmth.

Nutrition
Calories: 270kcal | Carbohydrates: 59g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Calcium: 25mg | Iron: 1mg

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Chinese Chicken and Broccoli Stir-Fry
$0.00 Cooking Fee
6 servings
Chinese Chicken and Broccoli Stir-Fry

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Recipe adapted from:
Mayumi Tavalero

(3 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 ounce

Dairy Free Egg Free Nut Free
This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.

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Instructions
Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove chicken from pan and reserve.
To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
Add the cooked reserved chicken including any accumulated juices, mixing well to combine.
Pour sauce over chicken and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive15

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 ½ pound boneless skinless chicken breast sliced against the grain into strips about 1/8 inch thick and 2 inches long
Marinade:
3 tablespoon soy sauce
1 ½ tablespoon dry sherry
3 tablespoon corn starch
Sauce:
¼ cup water
3 tablespoon soy sauce
1 ½ tablespoon brown sugar packed
1 ½ tablespoon sesame oil
1 ½ tablespoon corn starch
1 ½ tablespoon rice vinegar
5 tablespoon oyster sauce
2 tablespoon avocado oil
2 tablespoon fresh ginger finely chopped
5 clove garlic finely chopped
1 onion large, sliced lengthwise into strips about ¼ inch thick
6 cup broccoli florets

Cooking Tools Required
Cutting board, Measuring cups and spoons, Top Stove, Wok

Reheating/Serving Instructions
Microwave on medium power until heated through.

Nutrition
Calories: 302kcal | Carbohydrates: 20g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1581mg | Potassium: 800mg | Fiber: 3g | Sugar: 6g | Vitamin A: 601IU | Vitamin C: 85mg | Calcium: 68mg | Iron: 2mg

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Oven Baked Salmon with Mango Avocado Salsa
$0.00 Cooking Fee
Up to 10 servings
Oven Baked Salmon with Mango Avocado Salsa

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Recipe adapted from:
Mayumi Tavalero

(2 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz salmon and 1/3 cup salsa each

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Whole 30
This nutrient dense dish is not only delicious, but quick and easy to prepare. The salsa goes great with other fish as well as chicken.

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

Instructions
Preheat oven to 400 degrees.
Place fillets on a parchment-lined baking sheet. Drizzle with the oil and season with salt and pepper
Bake for 10-15 minutes, depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
In a small bowl combine all the ingredients for the salsa.
Serve fish topped with salsa.
Notes: For smaller amounts, salmon can also be pan cooked with a bit of avocado oil.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
60 ounce salmon fillet
1 tablespoon avocado oil
3/4 teaspoon Kosher salt more or less to taste, or dietary preference
½ teaspoon ground black pepper
Mango Salsa
2 cup mango if frozen defrosted, if fresh peeled, seeded, ½-inch dice
1 cup avocado seeded and diced
1 red bell pepper small chopped
1 jalapeno pepper finely chopped
¼ cup fresh cilantro chopped
½ cup red onion diced
3 tablespoon lime juice
1 tablespoon extra virgin olive oil
1 teaspoon Kosher salt more or less to taste

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Vegetable Peeler

Reheating/Serving Instructions
Heat fish in microwave on medium power until warm. Salsa can be stored in the refrigerator, in a air tight container, with plastic wrap pressed against the surface to prevent oxidation.

Nutrition
Calories: 318kcal | Carbohydrates: 8g | Protein: 35g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 484mg | Potassium: 1011mg | Fiber: 2g | Sugar: 6g | Vitamin A: 865IU | Vitamin C: 32mg | Calcium: 30mg | Iron: 2mg

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