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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 FoodDairy FreeDiabetes FriendlyEgg FreeHeart HealthyPostpartumPregnancyRefined Sugar Free

  This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

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

  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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  Chinese Fried Rice

  $0.00 Cooking Fee
  6 servings
  
  

  Chinese Fried Rice

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  Recipe adapted from: Mayumi Tavalero

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: about 2/3 cup

  Gluten FreeNut FreePostpartumRefined Sugar FreeVegetarian

  This simple recipe uses diced frozen vegetables for quick results, but you can easily use leftovers from your fridge.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6 people

  Instructions

  • Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
  • Heat wok or sauté pan over high heat.
  • When pan is hot add oil then the eggs, chopping them into small pieces as they cook.
  • Add the rice, breaking up any large chunks.
  • Add green onions, peas and carrots, tossing to thoroughly combine.
  • Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
  • Add pepper; taste and correct seasonings.
  • Remove from heat and add sesame oil to finish.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil or favorite high heat oil
  • 2 egg lightly beaten
  • 2 cup long grain white rice cooked according to package directions
  • 1 tablespoon soy sauce more or less to taste
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon sesame oil
  • 1/4 cup green onion thinly sliced
  • 1/2 cup frozen peas and carrots

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 282kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 201mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1229IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

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  Precut Mixed Fruit

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  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 FreeEgg FreeGluten FreeLow FODMAPNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

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

  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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  Fried Zucchini Fritters with Feta and Dill

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  Up to 10 servings
  
  

  Fried Zucchini Fritters with Feta and Dill

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  Recipe adapted from: An Le

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 pancakes

  Nut FreeRefined Sugar FreeSoy FreeVegetarian

  Healthy and kid friendly

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  Instructions

  • Grate zucchini and onion into a mixing bowl.
  • Stir in the egg, flour, salt/pepper, baking powder, dill, and feta and mix well.
  • Heat large saute pan to medium heat and melt butter and oil together.
  • Once the oil/butter is hot, turn down the heat to medium-low and drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested.
  • Cook the pancakes on each side until browned.
  • Place the pancakes on a sheet pan and place it in a warm oven to keep warm.
  • Continue to cook the remaining pancakes and use more oil if needed.
  • For aioli, mix all ingredients.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound zucchini for 10 servings - 5 medium zucchini
  • 1/2 cup onion
  • 4 egg large
  • 1 cup all-purpose flour
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon baking powder
  • 6 tablespoon extra virgin olive oil or sunflower oil or add 1 tbsp butter for richer flavor
  • 1 cup feta cheese crumbles
  • 4 tablespoon fresh dill minced
  • 2 clove garlic medium, minced or pressed through a garlic press

  For Aioli:

  • 1/2 cup mayonnaise
  • 1 teaspoon garlic zested
  • 1 teaspoon lemon zest
  • 2 teaspoon fresh lemon juice

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

  Nutrition

  Calories: 281kcal | Carbohydrates: 14g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 779mg | Potassium: 295mg | Fiber: 1g | Sugar: 4g | Vitamin A: 359IU | Vitamin C: 18mg | Calcium: 127mg | Iron: 1mg

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  Shredded Chicken Tacos

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  Up to 10 servings
  

  Shredded Chicken Tacos

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  Recipe adapted from: Elizabeth - Cook 2 Eat Well

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz after cooking

  Refined Sugar FreeSoy Free

  Shake up taco night with these shredded chicken tacos with a homemade taco seasoning, that will give you a new way to make delicious chicken! Picture by Eddie.

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  Instructions

  MAKE THE HOMEMADE TACO SEASONING

  • Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.

  BROWN THE CHICKEN

  • Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
  • Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.

  MAKE THE TACO SAUCE

  • Do not wash the skillet.
  • Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
  • When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
  • Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
  • Make sure the chicken is at least 165°F at the thickest part.
  • Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.

  SHRED THE CHICKEN

  • Place the chicken on a cutting board or pan and shred using two forks.
  • Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
  • Serve the shredded chicken with tortillas or hard taco shells and your favorite taco fixings.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon chili powder
  • 3 teaspoon Kosher salt
  • 3 teaspoon garlic powder
  • 1.5 teaspoon onion powder
  • 1.5 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 2 tablespoon avocado oil
  • 3 pound boneless skinless chicken breast
  • 16 ounce canned tomato sauce
  • 16 ounce water or more as needed

  FOR SERVING - OPTIONAL

  • 20 tortilla Optional
  • 2 tomato diced
  • 2 jalapeno pepper seeded and sliced
  • 4 tablespoon fresh cilantro chopped
  • 2 lime cut into wedges
  • 5 tablespoon sour cream
  • 1/2 onion
  • 2 avocado

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

  Nutrition

  Calories: 291kcal | Carbohydrates: 11g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1120mg | Potassium: 996mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1302IU | Vitamin C: 20mg | Calcium: 47mg | 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 FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 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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  Chicken Enchiladas with Red Sauce

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  6 servings
  
  

  Chicken Enchiladas with Red Sauce

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  Recipe adapted from: Mayumi Tavalero

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  These chicken enchiladas are especially delicious, as this recipe uses semi-scratch red sauce. Pair with Restaurant Style Mexican Rice and Refried Pinto Beans or Black Beans.

  www.ForkandKnifeCreations.com

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  www.ForkandKnifeCreations.com

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  Adjust the ingredients measurement scale here by changing this number. 6 servings

  Instructions

  • To make the enchilada sauce, heat oil in a small saucepan over medium-high heat.
  • Add flour, whisking for 1 minute, until a golden roux forms.
  • Add the remaining dry seasonings through to the oregano, whisking to combine.
  • Gradually add the stock, continually whisking, to prevent any lumps.
  • Whisk in the tomato paste. Simmer on low heat for 10 minutes.
  • Preheat oven to 350 degrees.
  • Add 1 tablespoon oil to a sauté pan set over medium heat. When hot add onions, peppers, and garlic, sauteing until onion is translucent, about 3 minutes.
  • Season with Kosher salt and pepper; set aside.
  • Wrap tortillas in a damp kitchen towel and microwave for 1-2 minutes until soft and pliable.
  • Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish.
  • Fill tortillas with equal portions of chicken, then the onion/bell pepper mixture, and finally half the cheese, and half the cilantro.
  • Top with 1 tablespoon enchilada sauce, roll, and place seam side down in baking dish.
  • Pour remaining enchilada sauce over the enchiladas, then sprinkle with remaining cheese.
  • Top with sliced olives.
  • Cover baking dish loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling.
  • Remove from oven and garnish with remaining cilantro.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time50 minutes

  Recipe Serving Size6 servings

  Ingredients

  Ingredients

  For the enchilada sauce:

  • 2 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
  • 2 tablespoon all-purpose flour or gluten-free flour
  • 3 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 2 ½ cup chicken stock
  • 6 ounce tomato paste

  For the filling and assembly:

  • 1 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
  • 1 white onion small, finely chopped
  • 1 red bell pepper large, chopped
  • 2 clove garlic minced
  • ½ teaspoon Kosher salt
  • ⅙ teaspoon ground black pepper
  • 3 cup rotisserie chicken shredded
  • 3 ½ cup shredded Monterrey Jack cheese or pepper jack cheese
  • 6 ounce canned pitted black olives drained
  • ½ cup fresh cilantro chopped
  • 12 corn tortilla

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Oven, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives, Spatula, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in microwave, covered, on high power until heated through.

  Nutrition

  Calories: 647kcal | Carbohydrates: 45g | Protein: 29g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 74mg | Sodium: 3644mg | Potassium: 852mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3555IU | Vitamin C: 41mg | Calcium: 704mg | Iron: 4mg

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  Spaghetti Squash with Meat Ragu

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  Up to 10 servings
  
  

  Spaghetti Squash with Meat Ragu

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  Recipe adapted from: Skinny Taste

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz meat sauce & 5 oz of spaghetti squash

  Diabetes FriendlyEgg FreeGluten FreeLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeWhole 30

  Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. You'll love this low-carb dish so much that you won't miss the pasta! Based on a Skinnytaste recipe.

  https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

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  https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

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  Ingredients Scale

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

  Instructions

  • Cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish. Using a knife poke 6 holes in each half and cover. Microwave 11-12 minutes or until soft.
  • Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
  • Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
  • When cooked, add the tomatoes and adjust salt and pepper to taste.
  • Add bay leaf and cover, reducing heat to low. Simmer at least 20 minutes stirring occasionally.
  • While sauce is simmering. Shred spaghetti squash. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
  • Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 spaghetti squash medium

  For the Meat sauce:

  • 1 teaspoon unsalted butter
  • 1 teaspoon extra virgin olive oil
  • 1 cup onion finely chopped
  • 1 cup carrot peeled and chopped
  • 2 cup celery finely chopped
  • 2 pound 90% lean ground beef
  • 56 ounce canned crushed tomatoes 2 large cans
  • 1 bay leaf
  • 2 teaspoon Kosher salt
  • 1 teaspoon ground black pepper

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Pyrex baking dish, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until warm.

  Nutrition

  Calories: 292kcal | Carbohydrates: 28g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 793mg | Potassium: 1085mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2817IU | Vitamin C: 21mg | Calcium: 127mg | Iron: 5mg

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  Oven Roasted Broccoli And Butternut Squash

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  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 FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 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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  Ingredients Scale

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

  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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  Cheesy Herb Garlic Bread

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  Up to 10 servings
  
  

  Cheesy Herb Garlic Bread

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  Recipe adapted from: Mayumi Tavalero

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 two-inch piece

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This garlic bread recipe uses fresh garlic instead of powdered for unbeatable flavor. Pair it with lasagana and Italian salad.

  http://www.ForkandKnifeCreations.com

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  http://www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees.
  • Place butter and garlic in a small bowl. Microwave for 30 seconds or until butter is almost melted. Spoon over cut side of bread.
  • Sprinkle chopped fresh herbs then shredded cheese. Place bread, cut side up on baking sheet.
  • Bake for 5 minutes, then broil until golden brown on top.
  • Cut into slices.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time10 minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • ½ cup butter 1 stick
  • 3 clove garlic minced
  • 1 loaf French bread halved lengthwise
  • ¼ cup fresh basil chopped
  • 1 cup cheese (parmesan, cheddar, mozzarella etc) shredded

  Cooking Tools Required

  Baking sheet, Cutting board, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Reheating/Serving Instructions

  Wrap bread in foil and heat in a 350 degree oven for 10-15 minutes.

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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 FreeDiabetes FriendlyGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 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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  Ingredients Scale

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

  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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  12

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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 FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbPaleoReduced FatRefined Sugar FreeSoy 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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  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds

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  Recipe adapted from: Mayumi Tavalero

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  This salad is loaded with nutrition and makes a great lunch on its own or a tasty side to a main dish.

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  Ingredients Scale

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

  Instructions

  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
  • In a large bowl, toss together the spinach, peach slices, avocado, and red onion. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with almonds and feta cheese.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vinaigrette

  • 8 teaspoon Champagane vinegar or white wine vinegar
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoon avocado oil
  • 2 shallot small finely chopped
  • 1/2 teaspoon Kosher salt or to taste
  • 1 dash ground black pepper or to taste

  For the Salad

  • 16 ounce fresh spinach
  • 3 peach large peaches sliced
  • 1 avocado ripe, sliced or cubed
  • 1/2 cup red onion slivered
  • 1/4 teaspoon Kosher salt
  • 1 dash ground black pepper
  • 1/4 cup sliced almonds
  • 1/2 cup feta cheese crumbled or cubed*, can be substituted with vegan cheese for vegan dish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Toss salad with vinaigrette just before serving.

  Nutrition

  Serving: 6oz | Calories: 209kcal | Carbohydrates: 11g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 304mg | Potassium: 467mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4462IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 2mg

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  Chicken Parmesan

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  Up to 10 servings
  

  Chicken Parmesan

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Refined Sugar FreeSoy Free

  This chicken parmesan is made with panko breadcrumbs so the chicken stays crisp and moist, plus a homemade sauce for lots of flavor!

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  Ingredients Scale

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  Instructions

  • Pre-heat oven to 350 degrees. Place the chopped tomatoes and juice, garlic, olive oil, salt and pepper in a medium saucepan. Cook, covered, stirring often on medium heat for about 20-25 minutes. Taste and correct for salt.
  • Meanwhile, cut the chicken breasts into halves horizontally. Put each piece between two pieces of plastic wrap and pound them to 3/8 inch thick. Season chicken filets with Kosher salt and freshly ground pepper.
  • On a large rimmed plate, mix together the bread crumbs and the Italian seasoning; set aside. In a shallow bowl beat together the eggs and the water.
  • Dredge the chicken pieces in flour until thoroughly coated, shaking off excess. Dip in the egg mixture, letting any excess runoff. Coat with breadcrumbs, patting gently to thoroughly cover each piece.
  • Heat a large sauté pan(s) to medium and add half the olive oil. Place coated chicken filets into pan(s) and cook for about 3 minutes per side or until nicely browned.
  • Place ½ the tomato sauce in the bottom of a baking dish(es) that will accommodate all the chicken, slightly overlapping if necessary. Place chicken over sauce and spoon remaining sauce over chicken. Sprinkle with mozzarella cheese, then grated parmesan cheese. Bake, uncovered, for 20 minutes.
  • Remove from oven and sprinkle with chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the tomato sauce:

  • 28 ounce canned whole peeled tomatoes chopped, juice reserved
  • 3 clove garlic large, peeled and finely chopped
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper

  Prepare the chicken:

  • 2½ pound boneless skinless chicken breast
  • 2 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup all purpose flour spread on a plate

  Mix together:

  • 2 cup panko breadcrumbs
  • 1 teaspoon Italian seasoning

  Beat together:

  • 2 egg beaten
  • 2 tablespoon water

  For sauteing:

  • 6 tablespoon extra virgin olive oil
  • 3 cup mozzarella cheese shredded
  • ½ cup parmesan cheese grated
  • 2 tablespoon Italian parsley flat leaf parsley, chopped

  Cooking Tools Required

  Baking Pan

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 30 minutes.

  Nutrition

  Calories: 472kcal | Carbohydrates: 18g | Protein: 37g | Fat: 27g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1335mg | Potassium: 654mg | Fiber: 2g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 10mg | Calcium: 294mg | Iron: 3mg

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  Tagliatelle with Bacon and Pesto

  $0.00 Cooking Fee
  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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  Ingredients Scale

  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 cups 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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  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 FreeNut FreeRefined Sugar FreeSoy 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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  Ingredients Scale

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

  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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  Steamed Broccoli

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  Up to 10 servings
  
  

  Steamed Broccoli

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Nutritious and delicious, steamed broccoli makes a great simple side dish, plus it's a kid favorite!

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  Ingredients Scale

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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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  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 FreeEgg FreeGluten FreeNut FreeOil FreeRefined Sugar FreeSoy FreeVeganVegetarian

  An essential side dish that pairs well with many of our flavorful dishes!

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  Ingredients Scale

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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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  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 FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeWhole 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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  Ingredients Scale

  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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  Hoisin Chicken Lettuce Wraps

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Hoisin Chicken Lettuce Wraps

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  Recipe adapted from: Lee Funke

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeDiabetes FriendlyEgg FreeLower CarbNut FreeRefined Sugar Free

  If you enjoy PF Chang's lettuce wraps, you'll love this version! For gluten-free modified use the right gluten-free sauce products, and this is an easy way to add veggies to your nutrition.

  https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat sesame oil in a large skillet(s) over medium high heat.
  • When oil is hot add the ground chicken and sauté for a few minutes, mixing continuously. Then, add in chopped mushrooms, fresh basil, and water chestnuts and continue to sauté until chicken is cooked all the way through, around 8-10 minutes.
  • Meanwhile, whisk together all the sauce ingredients.
  • Pour sauce over chicken mixture and let simmer for a few more minutes to let the sauce thicken.
  • Scoop cooked chicken in lettuce leaves to serve.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the filling:

  • 3 pound ground chicken
  • 2 tablespoon sesame oil
  • 3 cup white mushroom chopped
  • 3/4 cup fresh basil chopped
  • 1 cup canned water chestnut chopped

  For the sauce:

  • 9 tablespoon hoisin sauce or GF hoisin sauce
  • 3 teaspoon fresh ginger grated
  • 3 tablespoon soy sauce or tamari sauce
  • 6 clove garlic minced
  • 3 teaspoon rice vinegar
  • 3 teaspoon corn starch

  For serving:

  • 2 head romaine lettuce leaves separated

  Cooking Tools Required

  Cutting board, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Reheat chicken over medium heat in a large saute pan.

  Nutrition

  Calories: 299kcal | Carbohydrates: 16g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 630mg | Potassium: 1181mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11001IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or Special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

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