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  Smashed potatoes

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  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 FreeEgg FreeGluten FreeNut FreeVeganVegetarian

  Smashed potatoes are baked to crispy and golden brown perfection!

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

  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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  Eggplant Meatballs with Marinara Sauce and Spaghetti

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  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 FreeSoy FreeVegetarian

  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 Prep10

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time45 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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  Chicken Tenders with Green Beans and Tahini Dressing

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  Up to 10 servings
  

  Chicken Tenders with Green Beans and Tahini Dressing

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  Recipe adapted from: Jen Stone

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 2 tenders

  A healthy and delicious meal that's good for the whole family, based on Adam Hickman's recipe published on the Cooking Light website.

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  Instructions

  • Preheat broiler to high with rack 6 inches from heat
  • Sprinkle chicken with most of the salt and all the black pepper
  • Place flour in shallow dish
  • Place eggs in another shallow dish
  • Combine breadcrumbs, Parmesan, and lemon rInd in a third shallow dish
  • Gently dredge tenders in flour, shaking off excess flour
  • Dip tenders in egg
  • Dredge in breadcrumb mixture; pressing to adhere
  • Coat chicken with cooking spray
  • Heat oil in a large skillet over medium high heat
  • Add chicken to pan; cook 5-6 minutes on each side or until golden brown and cooked through
  • Arrange green beans on a sheet tray
  • Lightly coat beans with cooking spray
  • Broil 5-6 minutes or until tender and slightly charred, turning beans halfway through cooking
  • After broiling, toss with half the lemon juice and remaining salt
  • Meanwhile, combine remaining lemon juice, mayo, ketchup, and tahini for sauce

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Total Time35 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound chicken breast tender about 20 tenders
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 7.5 tablespoon all purpose flour
  • 5 egg
  • 2 1/2 cup whole wheat breadcrumbs
  • 1 1/2 teaspoon lemon zest
  • 4 ounce Parmesan cheese
  • Cooking spray
  • 5 teaspoon extra virgin olive oil
  • 2 pound green beans
  • 5 tablespoon fresh lemon juice
  • 5 tablespoon ketchup
  • 2.5 tablespoon tahini

  Cooking Tools Required

  8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food Scale, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Refrigerator, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Serving: top green beans and chicken with sauce. Serve hot. Reheat chicken in a 350 degree oven until 165 degrees. Reheat green beans in a skillet over medium high heat 2-3 minutes or desired hotness. Do not heat sauce; will break

  Nutrition

  Calories: 401kcal | Carbohydrates: 36g | Protein: 40g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 175mg | Sodium: 865mg | Potassium: 793mg | Fiber: 6g | Sugar: 6g | Vitamin A: 885IU | Vitamin C: 22mg | Calcium: 139mg | Iron: 4mg

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  Salmon Piccata with Spinach

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  Up to 10 servings
  
  

  Salmon Piccata with Spinach

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  Recipe adapted from: Jen Stone

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3.5 oz of cooked salmon + 1.5 oz of cooked spinach

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePostpartumPregnancyRefined Sugar FreeSoy Free

  Delicious salmon with citrus, light, flavorful tone that the whole family will love over healthy spinach! Make sure you have large enough pan to cook all at once or 2 pans to cook in parallel. Based on Keto Cooking Christian recipe.

  http://Mealplannerpro

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  http://Mealplannerpro

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  Instructions

  • Heat skillet to medium high heat and add in olive oil
  • Sear each piece of salmon for a few minutes - skin side up (can remove the skin, only sear presentation side). Remove salmon from pan and set aside.
  • Drain any excess oil and add in half of the butter. Add in garlic and sauté for about 20 seconds. Add in the wine, rest of butter, lemon juice, zest, half of the parsley, and capers.
  • Add salmon back into the pan, skin side down, and cover. Continue cooking salmon for a few more minutes. Remove salmon once cooked to 145 degrees and remove 3/4 of the sauce from the pan.
  • Leave about 1/4 cup of sauce in the pan, add in fresh spinach and toss in sauce. Sauté for 2 minutes or until cooked through.

  Cook Times

  Active Prep4

  Hands-On Cook5

  Hands-Off Cook16

  Passive0

  Total Time25 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound salmon fillet for 10 servings - 10 x 5 oz uncooked fillets
  • 32 ounce fresh spinach
  • 2 lemon juiced and zested
  • 3 tablespoon capers
  • 4 clove garlic minced
  • 2 tablespoon Italian parsley chopped
  • 2 tablespoon butter or ghee
  • 2 tablespoon white wine optional, can sub veg stock
  • 2 tablespoon extra virgin olive oil
  • salt and pepper to taste, go lighter on the salt since capers are salty.
  • 1 lemon sliced, optional

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Garnish with lemon slices and fresh parsley. To reheat, cover with foil cook slowly in oven at 350 degrees until just warmed through. 3-5 minutes.

  Nutrition

  Calories: 266kcal | Carbohydrates: 5g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 199mg | Potassium: 1195mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8702IU | Vitamin C: 31mg | Calcium: 112mg | Iron: 4mg

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  Chinese Orange Chicken

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  Up to 10 servings
  
  

  Chinese Orange Chicken

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  Recipe adapted from: Jen Stone

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeGluten FreeNut Free

  This Chinese Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy. The orange sauce is divine! It is a sweet orange sauce made with orange juice, vinegar, garlic, sugar, tamari, ginger, red chili flakes, and orange zest.

  Recipe based on Moden Honey food blog.

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  Instructions

  FOR ORANGE SAUCE

  • In a medium pot, add orange juice, sugar, rice vinegar, ginger, garlic, tamari sauce, chili flakes. Heat for 3 minutes.
  • In a small bowl, whisk cornstarch with water to form a paste. Add to orange sauce and whisk together.
  • Continue to cook 5 minutes or until sauce begins to thicken. Once thickened, remove from heat. Add orange zest.

  FOR CHICKEN

  • Place flour and cornstarch in a shallow dish and add a pinch of salt. Stir.
  • Whisk eggs in a separate dish.
  • Dip chicken pieces into egg mixture. Then dip chicken in flour mixture. Place on plate.
  • Heat 2-3 inches of oil in a heavy bottomed pan over med-high heat. Bring oil to 350 F.
  • Working in batches, cook several pieces at a time. Cook 2-3 minutes, turning often until golden brown.
  • Place chicken on paper-towel lined plate to absorb extra oil. Repeat.
  • Toss chicken pieces with sauce in a large bowl.
  • Serve with garnish of green onions

  Cook Times

  Active Prep15

  Hands-On Cook35

  Hands-Off Cook0

  Passive0

  Total Time50 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  ORANGE SAUCE

  • 2 1/4 cup orange juice
  • 1 cup granulated sugar
  • 4 tablespoon rice vinegar or white vinegar
  • 4 tablespoon tamari sauce or soy sauce if not gluten free
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder or for 10 servings 2 cloves minced
  • 1 teaspoon crushed red pepper
  • 4 tablespoon orange zest for 10 servings use one orange
  • 2 tablespoon corn starch
  • 5 tablespoon water

  CHICKEN

  • 3 ½ pound boneless skinless chicken breast for 10 servings, 6 whole chicken breast. Cut into bite sized pieces.
  • 5 egg beaten
  • ½ cup corn starch
  • ½ cup all-purpose flour
  • 2 cup avocado oil for frying, add more if needed

  GARNISH

  • 2 stalk green onion

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Best served immediately. Delicious with fried rice or stir fry veggies! If not serving immediately, store chicken and sauce in separate containers. Allow chicken to cool completely (or you can leave on countertop for up to 2 hours, lightly covered with foil if serving within 2 hours) before storing in the refrigerator. About 30 minutes before you plan to serve, spread chicken out on a baking sheet and heat in a 350 degree oven for 20 minutes or until warm and crisp. Meanwhile, heat sauce on medium low in a saucepan or microwave until hot. Toss chicken with sauce and serve immediately.

  Nutrition

  Calories: 371kcal | Carbohydrates: 32g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 183mg | Sodium: 521mg | Potassium: 714mg | Fiber: 1g | Sugar: 18g | Vitamin A: 293IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 2mg

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  Decadent Pork Medallions in Mushroom Sauce

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  Up to 10 servings
  
  

  Decadent Pork Medallions in Mushroom Sauce

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  Recipe adapted from: Jen Stone

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Egg FreeGluten FreeNut FreeSoy FreeWhole 30

  A whole 30 meal that can be enjoyed no matter your diet. A fantastic dish that brings joy to the palate.

  http://Thehealthyfoodie.com

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  http://Thehealthyfoodie.com

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  Instructions

  • Slice pork into equal sized medallions, about 1-1/2 in thick
  • Salt and pepper the pork
  • Melt a generous amount of ghee in a heavy skillet , set over medium high heat(cast iron is best)
  • When pan is hot enough, add pork and cook 4 minutes each side until they develop a nice crust. Don’t move them, allow the sear to happen
  • Remove pork to a plate
  • Add mushrooms to skillet and cook
  • Stir often until they become golden brown
  • Add more ghee if necessary
  • Once mushrooms are cooked, add fresh herbs and stock
  • Bring to a boil and whisk in the tapioca starch diluted with the water( mix starch and water before adding to pan)
  • Cook until thickened about 1 minute
  • Add pork back into pan, along with any juice on plate
  • Spoon sauce over pork
  • Turn off heat and allow pork to sit in sauce 5 minutes, then serve

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/4 pound pork tenderloin
  • 1 1/4 teaspoon Kosher salt
  • 1 1/4 teaspoon ground black pepper
  • 5 tablespoon ghee
  • 20 ounce cremini mushroom sliced
  • 2 1/2 cup chicken stock
  • 2 1/2 tablespoon fresh sage finely chopped
  • 2 1/2 tablespoon fresh thyme finely chopped
  • 2 1/2 tablespoon tapioca starch
  • 2 1/2 tablespoon water

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave at low setting for 3-5 minutes until 165 degrees F

  Nutrition

  Calories: 288kcal | Carbohydrates: 7g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 457mg | Potassium: 913mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

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  Chicken Quinoa Bowls with Avocado Dressing

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  Up to 10 servings
  
  

  Chicken Quinoa Bowls with Avocado Dressing

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  Recipe adapted from: Jen Stone

  (0 customer reviews)

  $0.00 Cooking Fee

  Dairy FreeEgg FreeGluten FreeNut Free

  Nutrient packed bowl that is light on the stomach but super delicious. Great for lunches or a light dinner.

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  Instructions

  • Sprinkle chicken with chili powder, salt, pepper, oregano, garlic powder, and onion powder. Let sit for 10 minutes while preparing quinoa
  • Cook quinoa according to package instructions
  • Grill chicken until 165 or preheat a large non-stick skillet on medium–high heat and swirl oil to coat. Add chicken and cook for 10 minutes or until cooked through, stirring occasionally. Set aside. Once the chicken is ready, set aside for 5 mins to cool before slicing while making the dressing.
  • Slice avocados right before serving. Will turn brown if left out
  • Dice mangos, wedge limes, drain black beans, thinly slice jalapeños, chop cilantro

  Dressing

  • Mix all ingredients in blender until smooth

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time25 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup quinoa
  • 2 ½ pound boneless skinless chicken breast
  • 1 tablespoon avocado oil
  • 1 tablespoon chili powder
  • 1 tablespoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon garlic powder
  • 2 bunch lacinato kale Dino kale
  • 1 tablespoon onion powder
  • 1 tablespoon dry oregano
  • 3 mango large
  • 30 ounce canned black beans
  • 3 avocado large
  • 2 lime
  • 3 jalapeno pepper thinly sliced
  • 1 bunch fresh cilantro chopped

  Dressing

  • 2 avocado medium
  • 1 ½ cup warm water
  • ½ cup fresh cilantro chopped
  • 1 lime juiced
  • 2 teaspoon ground cumin
  • 2 teaspoon maple syrup or raw honey
  • 2 teaspoon Kosher salt
  • 1 teaspoon ground black pepper

  Cooking Tools Required

  Blender, Can Opener, Colander, Cutting board, Food Processor, Food Scale, Food storage containers, Grill, Immersion Blender, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Can be served hot or cold. To reheat chicken, sauté in a skillet 2-3 minutes to take chill off. All other times to stay refrigerated.

  Nutrition

  Calories: 591kcal | Carbohydrates: 64g | Protein: 40g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 1669mg | Potassium: 1815mg | Fiber: 17g | Sugar: 11g | Vitamin A: 6658IU | Vitamin C: 113mg | Calcium: 178mg | Iron: 6mg

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  Kefta Kabobs

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  Up to 10 servings
  
  

  Kefta Kabobs

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  Recipe adapted from: Jen Stone

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreeSoy Free

  Middle Eastern meatballs packed with vibrant spices and fresh herbs.

  http://The kosherchannel.com

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  http://The kosherchannel.com

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  Ingredients Scale

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  Instructions

  • In a large bowl, mix all ingredients together thoroughly except oil.
  • Refrigerate for 15 and up to 30 minutes.
  • Soak bamboos skewers(if using) for 35 minutes or thinly coat metal skewers with oil.
  • With wet hands, shape meat into 20 elongated meatballs, similar to torpedoes. They should be about 4 inches long and 1 1/2-2in at the thickest point.
  • Skewer keftas lengthwise.
  • Place each skewer on a baking pan until ready to grill or broil.
  • Preheat grill or broiler.
  • Grill or broil 4 inches from heat for 3-5 minutes on each side until firm and just beginning to blacken.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive10

  Total Time35 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound 90% lean ground beef
  • 1 onion finely chopped
  • 2 clove garlic minced
  • 1/3 cup Italian parsley or cilantro, do not use dried
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon mint
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried marjoram
  • 10-inch bamboo skewer or metal skewers
  • extra virgin olive oil

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Reheating/Serving Instructions

  Serve hot or room temperature. Pairs well with tahini sauce! Reheat in microwave with damp paper towels over kaftas. 1-2 minutes or just warmed through.

  Nutrition

  Calories: 168kcal | Carbohydrates: 2g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 411mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg

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  Kale and Lemon Chicken

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  Up to 10 servings
  
  

  Kale and Lemon Chicken

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  Recipe adapted from: Jen Stone

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbPaleoPostpartumWhole 30

  Healthy kale, chicken thighs and bright lemon flavor combine to make a wonderful and fresh dish.

  Based on Palero running momma food blog

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

  Instructions

  • Preheat oven to 425 degrees. Season chicken with salt, pepper, paprika, and oregano.
  • Heat a large and oven proof skillet over medium high heat. Add oil or ghee
  • Add chicken skin side down, Searing both sides until golden brown. Set aside on a plate. Lower heat to medium low.
  • Add garlic and cook until fragrant. Stirring often. Stir in broth, coconut milk, nutritional yeast, lemon juice, and zest. Bring to a boil, reduce heat, and cooking, stirring for 3-5 minutes.
  • Add kale and coat with sauce. Stir just to wilt kale. Place chicken back in skillet, nestling it in pan.
  • Place skillet in oven and cook 18-20 minutes or until chicken reaches 165 degrees F.
  • Garnish with lemon zest and lemon wedges.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 bone-in skin-on chicken thigh or drumstick or chicken breast or a mix
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 ¼ teaspoon dry oregano
  • 1 ¼ teaspoon paprika
  • 4 tablespoon avocado oil or ghee
  • 4 clove garlic minced
  • 1 ¼ cup low sodium chicken stock
  • 7 ounce canned coconut milk full fat or coconut cream
  • 2 ½ tablespoon nutritional yeast optional for flavor
  • 1 tablespoon lemon zest for 10 servings, use one lemon
  • 2 ½ tablespoon fresh lemon juice
  • 5 cup kale chopped
  • ¼ teaspoon dry thyme
  • ¼ teaspoon ground sage
  • 1 tablespoon lemon zest Additional lemons and lemon zest for garnish

  Cooking Tools Required

  Can Opener, Cutting board, Grater, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  To reheat, place In a baking pan and cover with foil. Reheat 10-15 minutes or until chicken reaches 165 degrees F.

  Nutrition

  Calories: 440kcal | Carbohydrates: 5g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 490mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3590IU | Vitamin C: 35mg | Calcium: 111mg | Iron: 2mg

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  Lemon Bars

  $0.00 Cooking Fee
  Up to 10 servings
  

  Lemon Bars

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  Recipe adapted from: Jen Stone

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Sweet and tangy lemon curd. Baked on top of a buttery shortbread crust.

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  Ingredients Scale

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

  Instructions

  For crust:

  • Preheat oven to 350 F
  • Lightly grease a 9x9 inch pan
  • Mix the flour, powdered sugar, and salt together
  • Cut the butter into the mix until crumbly and then press into bottom of pan
  • Bake for 15-18 minutes until lightly golden brown

  For filling:

  • Whisk all the filling ingredients together until combined
  • Pour over cooked crust and place back in oven for 17-20 minutes until filling is set
  • Cool completely
  • Dust with powdered sugar, cut into squares

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook32

  Passive0

  Total Time42 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the crust:

  • 10 tablespoon butter room temperature
  • 1 ¼ cup all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon Kosher salt

  For the filling:

  • 3 egg large
  • 1 cup granulated sugar
  • 3 tablespoon all-purpose flour
  • 1 tablespoon lemon zest
  • ⅓ cup fresh lemon juice
  • ½ teaspoon baking powder

  For finishing:

  • 2 tablespoon powdered sugar

  Cooking Tools Required

  Baking Pan, Cooling Rack, Food storage containers, Measuring cups and spoons, Mixing bowls, Oven, Refrigerator, Whisk

  Reheating/Serving Instructions

  Enjoy up to 3 days. Do not recommend reheating.

  Nutrition

  Calories: 289kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 203mg | Potassium: 43mg | Fiber: 1g | Sugar: 26g | Vitamin A: 426IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

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  Roasted Chicken with Dried Fruit

  $0.00 Cooking Fee
  5 servings
  
  

  Roasted Chicken with Dried Fruit

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  Recipe adapted from: Jen Stone

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  $0.00 Cooking Fee

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  Sweet and smoky entree that’s great for a holiday dinner as well as for any night of the week!

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 5

  Instructions

  • Preheat oven to 375 degrees F
  • Season chicken with spices and place in a baking dish
  • Pour in broth and apple juice and bake uncovered for 25 minutes
  • Pour honey over chicken, spread prunes and apricots around the chicken
  • Bake an additional 15 minutes until done
  • Cook chicken to 165 degrees F

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time50 minutes

  Recipe Serving Size5

  Ingredients

  Ingredients

  • 4 pound whole chicken or larger whole chicken, cut into 8 pieces
  • 2 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon smoked paprika
  • ½ cup chicken stock or stock
  • ½ cup apple juice
  • ½ cup honey
  • 1/2 cup prune pitted
  • 1/2 cup dried apricot

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Oven, Pyrex baking dish, Sharp Knives

  Reheating/Serving Instructions

  To reheat place in a baking pan, cover with foil and heat at 300 degrees f until heated to 165 degrees F

  Nutrition

  Calories: 568kcal | Carbohydrates: 51g | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 131mg | Sodium: 1143mg | Potassium: 694mg | Fiber: 3g | Sugar: 44g | Vitamin A: 1144IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg

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  Blackened tuna with orange zested salsa

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Blackened tuna with orange zested salsa

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  Recipe adapted from: Jen Stone

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz tuna steak and 1/3 cup salsa

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeReduced FatSoy Free

  Seared tuna with a subtle note of heat. Paired with fresh and vibrant salsa. An Oxmoor House Healthy Eating Collection recipe.

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  Ingredients Scale

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

  Instructions

  • Combine first 9 ingredients in a bowl, toss gently, cover and chill for at least 15 mins.
  • Sprinkle blackening seasoning on both sides of fish, pressing down firmly to allow the seasoning to adhere.
  • Heat oil in a skillet over medium high heat. Cast iron is recommended for best sear.
  • Add fish and sear 4 minutes on each side for medium-rare or desired degree of fineness. Tuna is great tasting at medium rare and really highlights the fish.
  • Top blackened fish with 2 tbsp of salsa and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook8

  Hands-Off Cook0

  Passive15

  Total Time38 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 yellow bell pepper large, chopped
  • 9 ounce tomato chopped, diced, and seeded
  • 6 stalk green onion bias cut
  • 5 tablespoon fresh cilantro chopped
  • 3 tablespoon lime juice
  • 1 tablespoon orange zest
  • 1/4 cup orange juiced
  • 4 teaspoon apple cider vinegar
  • 3/4 teaspoon Kosher salt
  • 2 1/2 jalapeno pepper chopped and seeded - can leave seeds in if you like spicy
  • 5 teaspoon blackening seasoning
  • 60 ounce tuna steak for 10 servings use 10 x 6 oz tuna steaks about 1-in thick
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Top blackened fish with 2 tbsp of salsa and enjoy! Reheat fish in the oven at 350 degrees covered with foil in a pan. Top with salsa.

  Nutrition

  Calories: 273kcal | Carbohydrates: 4g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 510mg | Potassium: 561mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4085IU | Vitamin C: 36mg | Calcium: 23mg | Iron: 2mg

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  Unstuffed Cabbage and Turkey Soup

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  Up to 10 servings
  
  

  Unstuffed Cabbage and Turkey Soup

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  Recipe adapted from: Jen Stone

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 16 ounce

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbPaleoReduced FatRefined Sugar FreeSoy Free

  Wonderful low-fat comfort food that brings a loving warmth to your palette on a cold day. Serve with Jasmine white rice, brown rice, or with sour cream and rye bread.

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  Ingredients Scale

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

  Instructions

  • Core and cut cabbage into 2 inch cuts
  • Steam 3-4 minutes and let cool
  • Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the turkey and salt, cook breaking the meat up until browned, about 3 minutes.
  • Add the onion, 1/2 of the of chili powder, and garlic and saute for another 5 minutes
  • Add in tomato products, black pepper, water, and steamed cabbage
  • bring to an almost boil
  • Reduce heat to low and cover the pot
  • Cook covered for 30 minutes. If overall meal cooking time allows, keep on cooking another 30 minutes to cook out the acid in the tomatoes.
  • Adjust seasoning

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time45 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 green cabbage medium, chopped
  • 2 pound 93% lean ground turkey
  • nonstick cooking oil spray
  • 1 onion large, diced
  • 14 ounce canned tomato sauce
  • 14 ounce canned fire roasted tomato
  • 2 tablespoon chili powder
  • 3 tablespoon granulated garlic
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 cup water add more as needed

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to 165. Serve with brown or jasmine rice or sour cream with bread.

  Nutrition

  Calories: 195kcal | Carbohydrates: 13g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 826mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 962IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 3mg

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  Apple, Walnut And Honey Cake

  $0.00 Cooking Fee
  12 servings
  
  

  Apple, Walnut And Honey Cake

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  Recipe adapted from: Sonila Zarate

  (0 customer reviews)

  $0.00 Cooking Fee

  Soy FreeVegetarian

  This Apples, Walnuts, and Honey cake is the perfect Fall and holiday dessert! Have it with coffee, tea or topped with ice cream and more walnuts. It's a family favorite!

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

  Instructions

  • Turn oven on at 375, pre-heat.
  • Dice the 2 apples for the cake and slice the 3 apples for the topping. Put them in a bowl, add confectioner sugar and cinnamon, mix and put them aside, this will give the apples time to get liquid with the sugar/cinnamon mix. Slice the 3 apples for the topping. Keep them separate.
  • Mix flour with a pinch of baking powder, put it aside as well.
  • Soften the butter and coat the baking dish with it. Put the rest aside for the batter.
  • In a big mixing bowl, whisk the eggs for about 2 minutes. add the flour in 1/4 increments and alternate with the liquid in 1/3 increments. Start with adding flour increment first and finish with the flour mixture last.
  • Pour slowly the half & half, vanilla extract into the batter. You can keep the hand-held mixer with one hand and pour it with the other hand so the mixing is consistent. Lastly, add the butter, honey, and mix a bit more.
  • At this point don't use the electrical mixer. Add the coated apples with confectioner sugar and cinnamon. Add the walnuts and fold everything into the batter.
  • Pour onto the baking dish. Place in oven for about 8-10 minutes.
  • Get the baking dish out of the oven (close the oven so it doesn't lose heat) and decorate with sliced apples as you desire. Sprinkle the confectioner sugar/cinnamon mix on top evenly. Place back in the oven for another 30 minutes.
  • When ready, remove the baking dish from the oven and place on a cooling rack.

  Notes

  • This recipe is based on using a 9X13 baking dish. Please note that your baking time might vary slightly if the dimensions of the baking dish are different because the cake will be thicker or thinner so it might need a different baking time. Adjust accordingly.
  • The cake is not too fluffy, it’s supposed to be that way because of the number of apples inside it. It’s a rather a heavy cake (weight wise).

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  For the Cake

  • 5 ounce walnuts chopped
  • 3 egg
  • 4 tablespoon butter
  • pinch baking powder
  • 3 cup self-rising flour all-purpose can work as well if you don't have self-rising
  • 1.5 cup half & half
  • 2 apple chopped
  • 1 tablespoon cinnamon
  • 0.5 cup confectioner sugar
  • 6 ounce honey
  • 1 teaspoon pure vanilla extract

  For the Topping

  • 3 apple sliced
  • 0.5 cup confectioner sugar
  • 1 teaspoon cinnamon

  Cooking Tools Required

  Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  It’s best served warmed. Serve as desired with ice cream or other fruits and walnuts.

  Nutrition

  Calories: 403kcal | Carbohydrates: 59g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 67mg | Potassium: 232mg | Fiber: 4g | Sugar: 31g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg

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  Beef and Green Beans Stew

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  Up to 10 servings
  
  

  Beef and Green Beans Stew

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  Recipe adapted from: Jen Stone

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeSoy Free

  A healthy and wonderful comfort food, add brown rice, and enjoy the in a holiday dinner, Shabbat dinner, or everyday meals!

  http://thetasteofkosher.com

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  http://thetasteofkosher.com

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  Ingredients Scale

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  Instructions

  • Place meat in a pot with enough water to cover meat.
  • Add tomato paste, garlic, and onions and bring to a boil.
  • Lower to a simmer and cook 30-45 minutes or until meat is tender. The length of time will depend on the size of the meat cubes.
  • Add green beans to the pot and chicken bouillon to taste.
  • Simmer until green beans are al dente.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook60

  Passive0

  Total Time1 hour 15 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound beef shoulder roast 1/2 inch cubes
  • 6 1/4 tablespoon tomato paste
  • water enough to cover the meat
  • 2 onion medium diced
  • 7 clove garlic sliced
  • 2 1/2 pounds green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
  • 1 tablespoon chicken bouillon powder or to taste

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve with rice. Reheat in a pot until temperature reaches 165 degrees F.

  Nutrition

  Calories: 159kcal | Carbohydrates: 13g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 259mg | Potassium: 617mg | Fiber: 4g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 2mg

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  Chocolate Chip Cookies

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  Up to 10 servings
  
  

  Chocolate Chip Cookies

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  Recipe adapted from: Jen Stone

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Nut FreeSoy Free

  When those cookie cravings hit, this will solve the dilemma and make you smile!

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 F
  • Melt butter in saucepan. Do not boil. Just enough for butter to melt, not hot
  • In a large bowl, mix butter with sugars until well combined
  • Stir in vanilla and egg until incorporated
  • Add flour, baking soda, and salt
  • Mix dough until just combined. Dough should be soft and a little sticky
  • Stir in chocolate chips
  • Scoop out 1 1/2 tbsp of dough and place 2 inches apart on baking sheet
  • Bake for 7-10 minutes or until cookies are set.
  • They will be puffy and still look a little under baked in the center.

  Cook Times

  Active Prep10

  Hands-On Cook2

  Hands-Off Cook8

  Passive0

  Total Time20 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¾ cup butter For vegan switch butter with vegan butter
  • ½ cup granulated sugar
  • ¼ cup brown sugar packed
  • 2 teaspoon pure vanilla extract
  • 1 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 1 cup semi-sweet chocolate chips

  Cooking Tools Required

  Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

  Reheating/Serving Instructions

  Serve warm is a delicious option

  Nutrition

  Calories: 255kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 270mg | Potassium: 115mg | Fiber: 1g | Sugar: 22g | Vitamin A: 316IU | Calcium: 21mg | Iron: 1mg

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  Tandoori Chicken

  $13.75 Cooking Fee
  8 servings
  
  

  Tandoori Chicken

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  Recipe adapted from: Jen Stone

  $13.75 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut FreeSoy Free

  A traditional Indian dish in which chicken is marinated in yogurt and spices then roasted over high heat for lots of flavor and tenderness.

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  Ingredients Scale

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

  Instructions

  • Cut and separate chicken legs and thighs
  • Cut deep diagonal slices into tops of each piece
  • Combine all spices and yogurt into a large mixing bowl, mixing well
  • Add chicken and mix well. Ensure you get into the cuts of the chicken as well
  • Marinate for 1 hour
  • Preheat oven to 500 degrees
  • Once marinated, place chicken on heavy rimmed baking sheet. Note: Because of the high heat make sure to use a heavy sheet pan or it may warp during cooking.
  • Drizzle oil all over chicken to prevent burning
  • Roast chicken 30 minutes or until 165 degrees internally

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive60

  Total Time1 hour 45 minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 pound chicken leg quarter
  • 16 ounce plain Greek yogurt
  • 1 tablespoon Kosher salt
  • 5 clove garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon honey
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1/2 tablespoon ground turmeric
  • 1/2 tablespoon garam masala
  • 4 tablespoon extra virgin olive oil

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Food storage containers, Measuring cups and spoons, Meat Thermometer, Oven, Sharp Knives

  Reheating/Serving Instructions

  Reheat in a 350 degree oven until heated through, about 15 minutes.

  Nutrition

  Calories: 430kcal | Carbohydrates: 6g | Protein: 27g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 839mg | Potassium: 423mg | Fiber: 1g | Sugar: 4g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

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  Moroccan Vegetable Tagine

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Moroccan Vegetable Tagine

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  Recipe adapted from: Jen Stone

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 18 oz / ~2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

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  Ingredients Scale

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

  Instructions

  • In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
  • Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
  • Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
  • Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
  • Add tomatoes, apricots, and broth, Cook 10 minutes
  • Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
  • Stir in chickpeas and cook another 5 minutes on low heat
  • Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup extra virgin olive oil
  • 4 onion medium, peeled and chopped
  • 16 clove garlic peeled and chopped
  • 4 carrot large, peeled and chopped
  • 4 russet potato large, peeled and cubed
  • 2 sweet potato large, peeled and cubed
  • 2 tablespoon salt
  • 2 tablespoon harissa or chili paste
  • 2 teaspoon ground coriander ground
  • 2 teaspoon cinnamon ground
  • 1 teaspoon ground turmeric ground
  • 1/2 teaspoon Kosher salt
  • 28 ounce canned whole peeled tomatoes canned and peeled. quartered
  • 1 cup dried apricot dried and chopped
  • 4 cup vegetable broth
  • 4 cup canned chickpeas cooked
  • 2 lemon juiced
  • 1 bunch Italian parsley

  Cooking Tools Required

  Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Serve with your favorite bread, cous cous or rice. Enjoy!

  Nutrition

  Calories: 408kcal | Carbohydrates: 67g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Sodium: 2100mg | Potassium: 1245mg | Fiber: 12g | Sugar: 19g | Vitamin A: 11777IU | Vitamin C: 40mg | Calcium: 138mg | Iron: 5mg

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  French Onion Soup

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  Up to 10 servings
  
  

  French Onion Soup

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  Recipe adapted from: Jen Stone

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Egg FreeNut FreeRefined Sugar Free

  This chef-submitted onion soup, with a touch of dry sherry, is the ultimate in Winter comfort food that can be enjoyed any day of the week.

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  Ingredients Scale

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

  Instructions

  Caramelize the onions

  • Heat stockpot over medium heat, add butter and melt.
  • Add sliced onions, black pepper, and garlic powder and sauté 10-15 minutes until onions are caramelized.
  • When onions are caramelized, add sherry to pot. Cook with onions until sherry is absorbed.

  Simmer the soup

  • Add beef broth, bay leaves, thyme springs, Worcestershire, and salt to taste. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 30 minutes. Discard the bay leaf and thyme springs. Taste the soup and season with salt and pepper as needed.

  Toast the bread

  • Preheat oven to broiler. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on the baking sheet. Bake for 2-3 minutes, until the bread is toasted and golden around the edges. Keep a close eye on them so that they do not burn. Remove and set aside.

  Broil the topping

  • Keep oven on the broiler. Once the soup is ready to serve, place the oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and a slice of the cheese.
  • Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn.
  • Remove from the oven and serve immediately while the soup is hot and bubbly.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time55 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon butter
  • 8 pound yellow onion sliced thin. For 10 servings - about 10 large yellow onions
  • 2 ½ teaspoon ground black pepper
  • 1 ¼ teaspoon garlic powder
  • 12 cup beef broth
  • 5 tablespoon Worcestershire sauce
  • ½ cup dry sherry
  • 3 bay leaf
  • 1 ½ teaspoon Kosher salt or adjust to taste
  • 3 spring fresh thyme or 1 teaspoon dried
  • 10 slice baguette or thick crusty bread, toasted
  • 10 slice Gruyere cheese or Provolone, Asiago, Swiss, Gouda, or Mozzarella

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve warm. To keep: store soup without bread and cheese in it. Reheat to 165 F in a pot.

  Nutrition

  Calories: 438kcal | Carbohydrates: 53g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 1860mg | Potassium: 831mg | Fiber: 7g | Sugar: 17g | Vitamin A: 471IU | Vitamin C: 28mg | Calcium: 424mg | Iron: 3mg

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  Low Calorie Moroccan Vegetable Tagine

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Low Calorie Moroccan Vegetable Tagine

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  Recipe adapted from: Jen Stone

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 16 oz / 2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan lo calorie Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
  • Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
  • Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
  • Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
  • Add tomatoes, apricots, and broth, Cook 10 minutes
  • Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
  • Stir in chickpeas and cook another 5 minutes on low heat
  • Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/4 cup extra virgin olive oil
  • 4 onion medium, peeled and chopped
  • 16 clove garlic peeled and chopped
  • 2 carrot large, peeled, and chopped in large chunks
  • 3 zucchini large, chopped into large chunks
  • 2 pound cauliflower cut into florets
  • 1 pound broccoli cut into florets
  • 2 tablespoon salt
  • 2 tablespoon harissa or chili paste
  • 2 teaspoon ground coriander ground
  • 2 teaspoon ground cinnamon ground
  • 1 teaspoon ground turmeric ground
  • 1/2 teaspoon Kosher salt
  • 28 ounce canned whole peeled tomatoes canned, peeled, and quartered
  • 1/2 cup dried apricot dried and chopped
  • 4 cup vegetable broth
  • 1/2 cup canned chickpeas cooked
  • 2 lemon juiced
  • 1 bunch Italian parsley

  Cooking Tools Required

  Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Serve with your favorite lite bread, cauliflower couscous or rice. Enjoy!

  Nutrition

  Calories: 187kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 2104mg | Potassium: 1024mg | Fiber: 8g | Sugar: 14g | Vitamin A: 3476IU | Vitamin C: 127mg | Calcium: 128mg | Iron: 3mg

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

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