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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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  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/

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

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  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

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  Kung Pao Chicken

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Kung Pao Chicken

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  Recipe adapted from: Mayumi Tavalero

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5-6 ounces

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyKetoLower CarbPostpartumPregnancyRefined Sugar Free

  This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

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  Ingredients Scale

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

  Instructions

  • Place the diced chicken in a medium bowl.
  • Add the marinade ingredients and mix thoroughly.
  • Let chicken marinate at room temperature for 15 minutes.
  • Heat a large sauté pan or wok over high heat
  • Add 1 tablespoon of the oil.
  • Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
  • To the same pan add the remaining 1 tablespoon oil.
  • Add the ginger and garlic and cook for a minute or less, just until garlic is golden.
  • Add all the vegetables to the pan and stir-fry for a minute or two.
  • Add the cooked reserved chicken, mixing well to combine.
  • Stir-fry for several minutes more, then add the soy sauce and chili-garlic sauce.
  • Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
  • Remove from heat and stir in peanuts.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken thigh diced

  Marinade for chicken:

  • 2 tablespoon soy sauce
  • 2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
  • 4 tablespoon corn starch
  • 2 tablespoon avocado oil divided

  Stir Fry

  • 3 tablespoon fresh ginger finely chopped
  • 8 clove garlic finely chopped
  • 1 cup onion 1/2 inch dice
  • 1 cup green bell pepper 1/2 inch dice
  • 1 cup red bell pepper 1/2 inch dice
  • 1 cup celery 1/2 inch dice
  • 1/2 cup green onion cut into 1/2 inch lengths
  • 1 tablespoon soy sauce more or less to taste, or dietary restriction
  • 1 tablespoon chili-garlic sauce or Sriracha, more or less to taste
  • 1 cup roasted peanuts

  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: 313kcal | Carbohydrates: 11g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 581mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 34mg | Calcium: 47mg | Iron: 2mg

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  Asian Chicken Salad with Honey Sesame Dressing

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Asian Chicken Salad with Honey Sesame Dressing

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  Recipe adapted from: Mayumi Tavalero

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: About 9 oz of salad and 3 oz chicken

  Dairy Free

  This is a hearty main dish salad. It makes for a cool dinner on a warm night.

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

  Instructions

  • In a small bowl whisk together the dressing ingredients through to the honey. Next whisk in the avocado oil and the sesame oil. Set aside.
  • In a large bowl toss together the salad ingredients.
  • Plate salad. Drizzle with dressing.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  For the dressing (makes about 1 ½ cups dressing):

  • 3 clove garlic minced
  • 2 tablespoon fresh ginger minced
  • 1 teaspoon sesame seeds
  • ⅓ cup rice vinegar
  • 2 tablespoon soy sauce
  • 3 tablespoon honey
  • ½ cup avocado oil
  • ¼ cup sesame oil
  • 2 pound rotisserie chicken shredded, for 10 servings, whole chicken
  • 1 whole green cabbage for 10 servings it will be about 20 cups, about 1 medium head
  • 2 cup carrot shredded
  • 1 cup red onion slivered
  • ¾ cup fresh cilantro chopped
  • 2 cup chow mein noodle dry, or dry instant ramen noodles
  • ¾ cup almonds sliced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Serve chilled or at room temperature.

  Nutrition

  Calories: 419kcal | Carbohydrates: 45g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 517mg | Potassium: 209mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4358IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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  Chinese Orange Chicken

  $0.00 Cooking Fee
  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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  Vegetable Stir-Fry

  $0.00 Cooking Fee
  6 servings
  
  

  Vegetable Stir-Fry

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Dairy FreeDiabetes FriendlyEgg FreeKetoLower CarbNut FreeRefined Sugar FreeVeganVegetarian

  This delicious vegetable stir-fry is loaded with nutritious vegetables and has the subtle flavors of garlic, ginger, and coconut.

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  Ingredients Scale

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

  Instructions

  • Blanch broccolini by placing florets in a large saute pan or wok and adding 1/4 cup water. Turn heat to high and steam for several minutes. Remove florets and reserve. Dump out any remaining water.
  • In a wok or large skillet add the coconut oil over medium high heat. Add the ginger and garlic and cook for a minute or just until garlic is golden.
  • Add bell pepper, peas, carrots, mushrooms, broccolini, onion and bok choy. Sauté 2-3 minutes until veggies are almost tender.
  • Season with soy sauce and saute for 1 minute more. Adjust seasonings. Vegetables should be slightly crisp, not limp.
  • Garnish with chopped green onions and sesame seeds if desired.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the aromatics:

  • 1 tablespoon coconut oil
  • 1 tablespoon fresh ginger finely chopped
  • 4 clove garlic finely chopped

  For the stir fry:

  • 1 yellow onion medium, sliced lengthwise into strips about ¼ inch thick
  • 2 cup broccolini blanched
  • 1 red bell pepper sliced lengthwise into strips about ¼ inch thick
  • 4 ounce white mushroom sliced
  • 4 ounce snow pea
  • 2 carrot julienned
  • 3 ounce bok choy sliced vertically into quarters
  • 4 tablespoon soy sauce

  For garnish

  • 3 stalk green onion cut into 2 inch lengths
  • sesame seeds

  Cooking Tools Required

  Measuring cups and spoons, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 79kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 708mg | Potassium: 418mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5106IU | Vitamin C: 75mg | Calcium: 61mg | Iron: 1mg

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  Kung Pao Beef

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Kung Pao Beef

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Gluten FreeLower Carb

  This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

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  Ingredients Scale

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

  Instructions

  • Place the sliced beef in a medium bowl.
  • Add the marinade ingredients and mix thoroughly.
  • Let beef marinate at room temperature for 15 minutes.
  • Heat a large sauté pan or wok over high heat
  • Add 1 tablespoon of the oil.
  • Carefully place beef slices in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
  • To the same pan add the remaining 1 tablespoon oil.
  • Add the ginger and garlic and cook for a minute or less, just until garlic is golden.
  • Add all the vegetables to the pan and stir-fry for a minute or two.
  • Add the cooked reserved beef, mixing well to combine.
  • Stir-fry for several minutes more, then add the soy sauce and chili-garlic sauce.
  • Adjust seasonings. Vegetables should be slightly crisp, not limp and beef should be cooked through.
  • Remove from heat and stir in peanuts.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 ½ pound sirloin steak, or flank steak, or tri tip sliced thinly against the grain

  Marinade for Beef

  • 4 tablespoon soy sauce
  • 2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
  • 4 tablespoon corn starch
  • 2 tablespoon avocado oil divided

  Stir Fry

  • 3 tablespoon fresh ginger finely chopped
  • 8 clove garlic finely chopped
  • 1 cup onion 1/2 inch dice
  • 1 cup green bell pepper 1/2 inch dice
  • 1 cup red bell pepper 1/2 inch dice
  • 1 cup celery 1/2 inch dice
  • 4 stalk green onion cut into 1/2 inch lengths
  • 4 tablespoon soy sauce
  • 4 tablespoon chili-garlic sauce or Sriracha
  • 1 cup roasted peanuts

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 317kcal | Carbohydrates: 13g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 1278mg | Potassium: 676mg | Fiber: 3g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 34mg | Calcium: 68mg | Iron: 3mg

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  Clean Diet Sweet and Sour Chicken

  $2.92 Cooking Fee
  8 servings
  
  

  Clean Diet Sweet and Sour Chicken

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  Recipe adapted from: Karin Adoni Ben-David

  $2.92 Cooking Fee

  Serving Size: 1 chicken thigh

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. It's a Mediterranean take on a Chinese dish, that combines sweet and spicy flavors with chicken, that slow roasts in the oven for delicious caramelization.

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees F.
  • Mix all the ingredients, except for the chicken in a large bowl. Add the chicken and turn to coat. Allow to marinate for 10 minutes.
  • Place the chicken in a large baking dish, arranging the red onion and garlic around it, and placing the orange slices on top of the chicken pieces.
  • Cover with foil and bake for one hour. Uncover and bake for an additional 15 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook75

  Passive10

  Total Time1 hour 35 minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1½ pound bone-in skin-on chicken thigh about 8 chicken thighs
  • 5 clove garlic crushed
  • 2 tablespoon avocado oil
  • 1 teaspoon paprika more or less to taste
  • ½ teaspoon ground black pepper more or less to taste
  • 1½ teaspoon Kosher salt more or less to taste
  • 2 teaspoon honey
  • 1 tablespoon rice vinegar
  • 1 orange juiced
  • 1 teaspoon crushed red pepper more or less to taste
  • 1 orange sliced
  • 1 red onion large, cut lengthwise into wide strips

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat in a medium sauté pan over medium heat, or microwave on medium power, until heated through.

  Nutrition

  Serving: 1chicken thigh | Calories: 220kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 497mg | Potassium: 248mg | Fiber: 1g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg

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  Sweet and Sour Chicken

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Sweet and Sour Chicken

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeNut FreeSoy Free

  This sweet and sour chicken is far superior to that found at a take out restaurant. The coating is much lighter in texture, without a heavy greasy feel, and the delicious sauce is made from pineapple and orange juice and of course contains zero food coloring. Pair with Chinese Fried Rice or Jasmine White Rice for a complete meal!

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  Ingredients Scale

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

  Instructions

  • To make the sauce, place all the sauce ingredients into a blender and blend until smooth; set aside. 
  • In a large bowl thoroughly mix together all the chicken pieces and the coating ingredients. Add water a little at a time until you have a coating the consistency of a heavy syrup. Heat half the oil in a large skillet and when hot add half the chicken, leaving it in place to form a bit of a crust. After several minutes turn and cook an additional few minutes or until chicken is cooked through. Repeat with remaining oil and chicken. Set chicken aside.
  • Clean the large skillet and add the avocado oil. When hot add the peppers and onions and sauté for 5 minutes or until vegetables start to soften. Add the pineapple pieces and all the sauce. Bring to a boil over high heat, then allow to simmer for a minute or two.
  • Add reserved chicken to the pan, pulling sauce up from the bottom to coat. Heat for several more minutes. Plate and garnish with green onions.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the sauce:

  • 1 cup pineapple juice reserved from canned pineapple slices
  • 3/4 cup orange juice
  • 3 tablespoon corn starch
  • 1/2 cup apple cider vinegar
  • 4 clove garlic peeled
  • 1/2 cup ketchup
  • 1/3 cup brown sugar packed
  • 1 tablespoon soy sauce
  • 4 clove garlic peeled
  • 1/8 teaspoon white pepper
  • 1 teaspoon Kosher salt

  For the chicken:

  • 3 pound boneless skinless chicken breast cut into 1½ inch pieces
  • 2 teaspoon Kosher salt
  • 1 cup corn starch
  • 1 cup all purpose flour
  • 2 egg beaten
  • 1/2 cup water more or less depending on consistency of marinade

  For frying:

  • 1/4 cup avocado oil

  Sauté:

  • 2 tablespoon avocado oil
  • 2 red bell pepper medium, diced
  • 2 green bell pepper medium, diced
  • 1 yellow onion diced
  • 20 ounce canned pineapple slice slices stacked and cut into 1/6ths pieces

  Garnish:

  • 4 stalk green onion thinly sliced

  Cooking Tools Required

  Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Spatula, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in microwave or sauté pan over medium heat until heated through.

  Nutrition

  Calories: 404kcal | Carbohydrates: 37g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1084mg | Potassium: 779mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1070IU | Vitamin C: 66mg | Calcium: 37mg | Iron: 2mg

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  Coconut Shrimp with Sweet Chili Sauce

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  Up to 10 servings
  
  

  Coconut Shrimp with Sweet Chili Sauce

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 4 shrimp

  Dairy FreeEgg FreeNut FreeSoy Free

  The origins of coconut shrimp are not exactly known but it was widely served in Tiki Bars across America during the 1960's. The food served at these bars was a cross between American, Chinese, Philippino, and Polynesian cuisine, and will forever be remembered in American pop culture. This is one of my favorite appetizers! Works as a main dish as well. Pairs great with Cilantro Lime Jasmine Rice.

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  Instructions

  • In a medium bowl whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter sit for 15 minutes.
  • Meanwhile, place a deep skillet or large saucepan over medium heat. Add enough avocado oil to come up the sides by at least 1 ½ inches. Heat oil to 325 degrees,
  • Mix together the shredded coconut and panko bread crumbs on a large baking sheet.
  • Dip the shrimp, one at a time, in the batter and place on the coconut mixture, pressing gently to coat.
  • Fry the shrimp, 2-3 minutes or until lightly brown. Drain on a cooling rack, placed over a plate.
  • Meanwhile make the dipping sauce by whisking together all the sauce ingredients in a small saucepan set over medium heat. Bring to a boil, turn down to a simmer and cook until the sugar dissolves, about 2 minutes. Remove from heat and whisk in the chili-garlic sauce.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound U21-25 raw shrimp peeled and deveined, dried with paper towels

  For the batter:

  • 1 cup all-purpose flour
  • 2 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1 1/3 cup water

  For the coating:

  • 4 cup shredded sweetened coconut
  • 2 cup panko breadcrumbs

  For frying:

  • 3 cup avocado oil for frying the shrimp, more or less depending on size of pot

  For the dipping sauce:

  • 1/2 cup rice vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoon lime juice
  • 1 teaspoon Kosher salt
  • 1 tablespoon chili-garlic sauce Lee Kum Kee brand recommended

  Cooking Tools Required

  Cooling Rack, Measuring cups and spoons, Mixing bowls, Saucepan, Skillet, Tongs, Top Stove, Whisk

  Reheating/Serving Instructions

  Best when eaten within 3 hours of frying, but can be reheated in a 350 degree oven for 20 minutes.

  Nutrition

  Calories: 1025kcal | Carbohydrates: 39g | Protein: 18g | Fat: 91g | Saturated Fat: 29g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1441mg | Potassium: 346mg | Fiber: 7g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg

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  Plain Long Grain Brown Rice

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  6 servings
  
  

  Plain Long Grain Brown Rice

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeEgg FreeGluten Free

  Brown rice is a whole grain that contains more nutrients than white rice. It has a pleasant chewy texture and slightly nutty taste.

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

  Instructions

  • Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
  • Combine rice and measured water in a medium saucepan (about 2 quarts)
  • Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 40 minutes.
  • When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
  • Use a fork to fluff the rice just before serving.

  Tips on cooking rice:

  • Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
  • Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
  • Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
  • Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
  • Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook40

  Passive10

  Total Time55 minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup long grain brown rice
  • 2 1/2 cup water

  Cooking Tools Required

  Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 171kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 1mg

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  Chicken Chow Mein

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  Up to 10 servings
  
  

  Chicken Chow Mein

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeNut FreeRefined Sugar Free

  This chicken chow mein is a delicious alternative to your typical Chinese take-out. If you are able to find fresh Chinese thick-cut wheat noodles, I encourage you to use them, however I have been using dry spaghetti pasta for years to create this tasty dish and it comes out just great!

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

  Instructions

  • Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for at least 15 minutes.
  • Meanwhile, bring a large pot of water to a boil and add the noodles. Cook until al-dente, drain and rinse with cool water. Toss with sesame oil. Set aside.
  • Meanwhile, soften Shiitake mushrooms in a bowl of warm water, and prep all your vegetables for the chow mein.
  • Heat a large sauté pan(s) or wok over medium-high heat. Add half of the oil. Carefully place chicken pieces in pan, spreading them out in a single layer if possible. Cook without stirring for a minute, to give them a chance to form a "crust", then stir-fry until chicken is done, about an additional 3 minutes. Remove from pan and set aside.
  • To the same pan add the remaining oil. Add the ginger and garlic, cooking for a minute or less, just until garlic is golden.
  • Add all the vegetables to the wok and stir-fry for a minute or two. Add the cooked reserved chicken, mixing well to combine. Stir-fry for several minutes more, then add the cooked noodles. Add soy sauce to taste and continue to stir-fry until noodles are hot, about an additional 5 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 18 ounce boneless skinless chicken breast about 3 large breasts, sliced against the grain into strips about 1/8 inch thick and 2 inches long

  For the marinade:

  • 3 tablespoon soy sauce
  • 2 tablespoon dry sherry
  • 3 tablespoon corn starch

  For the noodles:

  • 16 ounce spaghetti dry, cooked al-dente or Chinese style noodles
  • 2 teaspoon sesame oil more or less to taste

  For the stir fry:

  • 4 tablespoon avocado oil or your favorite high-heat cooking oil
  • 5 tablespoon fresh ginger minced
  • 6 clove garlic finely chopped
  • 1 yellow onion large, cut into slivers about ¼ inch thick
  • 1 carrot julienne
  • 12 dried shiitake mushroom softened in hot water and thinly sliced
  • 4 cup Napa cabbage about 1/2 small head, tightly packed and thinly sliced
  • 2 tablespoon soy sauce more or less to taste

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Heat noodles in a non-stick pan over medium-high heat until hot.

  Nutrition

  Calories: 318kcal | Carbohydrates: 41g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 569mg | Potassium: 440mg | Fiber: 2g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 1mg

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  Paleo Egg Drop Soup

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  Up to 10 servings
  
  

  Paleo Egg Drop Soup

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  Recipe adapted from: Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Dairy FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeVegetarianWhole 30

  This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

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  Ingredients Scale

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

  Instructions

  • Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
  • Bring the broth to a boil over medium-high heat, turn down to a simmer.
  • Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
  • Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
  • Remove from heat; adjust seasonings and garnish with remaining green onions.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time20 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 cup vegetable broth or chicken or bone broth
  • ½ cup dried shiitake mushroom reconstituted with 1 cup boiling water, sliced
  • 2 tablespoon coconut aminos
  • 1 teaspoon fresh ginger grated
  • ½ cup green onion sliced into thin rings, divided
  • 8 egg pasture raised if possible
  • 1 teaspoon Kosher salt or to taste

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in the microwave on full power to desired temperature.

  Nutrition

  Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

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  Vegan Orange Tofu

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  Up to 10 servings
  
  

  Vegan Orange Tofu

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  Recipe adapted from: Jen Stone

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Gluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Scrumptious, tangy, and orange flakes to enhance a mouthful of flavors! This dish is vegan, gluten-free, egg-free, and nut-free. A favorite for everyone without all the extras! Simply scrumptious!

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  Instructions

  • Preheat oven to 400 F
  • Line a dish with parchment or grease
  • Add cubes tofu to a large bowl
  • Sprinkle 2 tbsp cornstarch, flour, salt, garlic, and pepper
  • Close top of bowl with lid or a plate and shake to coat
  • Add more cornstarch and shake again
  • Spread in a baking dish, bake at 400 F for 25-35 minutes
  • Give tofu a shake at 20 minute mark

  Orange sauce:

  • Combine all ingredients for sauce, except water and cornstarch. Cook sauce over medium heat and bring to a boil
  • In a separate bowl, add cornstarch and water and add into boiling sauce
  • Mix and cook an additional 2 minutes, Stir well for even thickening
  • Taste and adjust salt, sweet, and flavor
  • In a mixing bowl, add baked tofu and sauce
  • Toss to coat

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 45 ounce firm tofu pressed for 15 minutes and then cubed
  • 5 tablespoon corn starch divided
  • 2 ½ teaspoon rice flour or all purpose flour
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon garlic powder
  • dash ground black pepper

  Orange sauce:

  • 10 clove garlic finely chopped
  • 2 ½ tablespoon fresh ginger grated
  • 5 tablespoon tamari sauce Tamari for gluten-free or soy sauce
  • 5 tablespoon rice vinegar or white vinegar
  • 2 ½ cup orange juiced
  • 7 ½ tablespoon maple syrup or sugar
  • ⅔ cup water
  • 5 tablespoon corn starch
  • 2 ½ teaspoon Sriracha or other hot sauce
  • ¾ teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Tongs, Top Stove, Wok

  Reheating/Serving Instructions

  Serve immediately. Can garnish with green onions and orange zest. Best if all is used when cooked.

  Nutrition

  Calories: 210kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 223mg | Fiber: 1g | Sugar: 19g | Vitamin A: 124IU | Vitamin C: 33mg | Calcium: 158mg | Iron: 2mg

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  Kung Pao Chicken-Low FODMAP

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  Up to 10 servings
  
  

  Kung Pao Chicken-Low FODMAP

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 5-6 ounces

  Dairy FreeEgg FreeGluten FreeKetoLow FODMAPLower CarbRefined Sugar Free

  This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

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  Ingredients Scale

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

  Instructions

  • Place the diced chicken in a medium bowl.
  • Add the marinade ingredients and mix thoroughly.
  • Let chicken marinate at room temperature for 15 minutes.
  • Heat a large sauté pan or wok over high heat
  • Add 1 tablespoon of the oil.
  • Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
  • To the same pan add the remaining 1 tablespoon oil.
  • Add the ginger and chives and cook for a minute or less, just until garlic is golden.
  • Add all the vegetables to the pan and stir-fry for a minute or two.
  • Add the cooked reserved chicken, mixing well to combine.
  • Stir-fry for several minutes more, then add the soy sauce and sriracha sauce.
  • Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
  • Remove from heat and stir in peanuts.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken thigh diced

  Marinade for chicken:

  • 4 tablespoon gluten free soy sauce
  • 2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
  • 4 tablespoon corn starch
  • 2 tablespoon avocado oil divided

  Stir Fry

  • 3 tablespoon fresh ginger grated
  • 1 bunch fresh chive finely chopped
  • 1 cup green bell pepper 1/2 inch dice
  • 1 cup red bell pepper 1/2 inch dice
  • 1 cup zucchini 1/2 inch dice
  • 4 tablespoon gluten free soy sauce more or less to taste, or dietary restriction
  • 4 tablespoon sriracha sauce
  • 1 cup roasted peanuts

  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: 306kcal | Carbohydrates: 9g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1129mg | Potassium: 587mg | Fiber: 2g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 37mg | Calcium: 36mg | Iron: 2mg

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  Extra Vegetable Fried Rice

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  Up to 10 servings
  
  

  Extra Vegetable Fried Rice

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  Recipe adapted from: Cookie and Kate

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Nut FreeRefined Sugar FreeVegetarian

  If you prefer more vegetables than rice, this tasty recipe is perfect for you, plus it offers a variety of seasonal veggies. Please note for larger servings a large wok is a must.

  https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

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  https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

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

  Instructions

  • Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
  • Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
  • Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
  • Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
  • Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

  Cook Times

  Active Prep35

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time1 hour 5 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 cup medium grain brown rice cooked according to package directions
  • 5 tablespoon avocado oil divided
  • 4 egg whisked together
  • 2 white onion small, finely chopped
  • 4 carrot medium, finely chopped
  • 1 cup snow peas
  • 1 cup broccoli cut into very small pieces for quick cooking
  • 1 cup red bell pepper
  • 1 cup frozen peas
  • 1/2 teaspoon Kosher salt more or less to taste
  • 2 tablespoon fresh ginger grated
  • 4 clove garlic large, pressed or minced
  • Pinch crushed red pepper
  • 2 cup baby kale
  • 6 green onions chopped
  • 2 tablespoon low-sodium soy sauce
  • 2 teaspoon toasted sesame oil

  Optional for serving:

  • chili-garlic sauce

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated through or in a saute pan on the cooktop.

  Nutrition

  Calories: 251kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 289mg | Potassium: 414mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6323IU | Vitamin C: 56mg | Calcium: 88mg | Iron: 2mg

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  Sesame Jasmine Rice

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  Up to 10 servings
  
  

  Sesame Jasmine Rice

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  Recipe adapted from: Beth - Budget Bytes

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This simple but flavorful rice pairs well with any of your Southeast Asian inspired meals, and can really make your meal pop. Pair with chicken yakitory or stir fry dishes.

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  Ingredients Scale

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

  Instructions

  • Mince the garlic and add it to a medium sauce pot with the butter. Sauté the garlic for 1-2 minutes over medium heat, or just until the garlic begins to soften and becomes very fragrant.
  • Add the rice to the pot and continue to stir and cook for 2-3 minutes more to toast the rice.
  • Carefully add the water and soy sauce, then give the pot a brief stir to combine. Place a lid on the pot, turn the heat up to high, and allow it to come to a full boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
  • After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 5 minutes. After 5 minutes, remove the lid and fluff the rice with a fork. Drizzle the toasted sesame oil over top, add the sesame seeds, and gently fold the rice until the sesame oil and seeds are distributed throughout.
  • Garnish with green onion, and serve warm.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time35 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 cup jasmine white rice
  • 4 cup water
  • 3 tablespoon butter
  • 3 tablespoon soy sauce
  • 3 clove garlic minced
  • 1.5 tablespoon sesame oil
  • 3 teaspoon sesame seeds

  Garnish

  • 2 stalk green onion

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave, covered, on high heat until warm.

  Nutrition

  Calories: 260kcal | Carbohydrates: 45g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 337mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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  Chinese Fried Rice-Low FODMAP

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  6 servings
  
  

  Chinese Fried Rice-Low FODMAP

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: about 2/3 cup

  Gluten FreeLow FODMAPNut FreePostpartumRefined Sugar FreeVegetarian

  This recipe may be simple but it's so delicious! Leftovers heat quickly in the microwave. Please note: This Low FODMAP version contains no onions or peas.

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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 medium-high heat.
  • When pan is hot add oil then the diced carrots. Saute for a couple minutes. Add the eggs chopping them into small pieces as they cook.
  • Add the rice, breaking up any large chunks.
  • Add the bean sprouts, 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

  • 2 cup long grain white rice cooked according to package directions
  • 1 tablespoon avocado oil or favorite high heat oil
  • 2 egg lightly beaten
  • 1 carrot diced
  • 1 tablespoon gluten free soy sauce more or less to taste
  • 1/4 teaspoon ground black pepper more or less to taste
  • 1 teaspoon sesame oil
  • 1/2 cup bean sprouts

  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: 281kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 199mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1780IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

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  Crispy Baked Tofu

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Crispy Baked Tofu

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  Recipe adapted from: Cookie and Kate

  $0.00 Cooking Fee

  Serving Size: 3 1/2 ounces

  Dairy FreeRefined Sugar FreeVeganVegetarian

  Even tofu skeptics love this tofu. Try it, and you will see!

  https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

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  https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
  • To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
  • Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
  • Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
  • Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time55 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 36 ounces extra-firm tofu
  • 3 tablespoon extra-virgin olive oil
  • 3 tablespoon tamari sauce
  • 3 tablespoon cornstarch or arrowroot starch

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat until heated through.

  Nutrition

  Calories: 106kcal | Carbohydrates: 5g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 366mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Calcium: 33mg | Iron: 1mg

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

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

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  Chinese Beef and Broccoli Stir Fry-Diabetes Friendly

  $0.00 Cooking Fee
  6 servings
  
  

  Chinese Beef and Broccoli Stir Fry-Diabetes Friendly

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut Free

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

  • Food Prep
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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Total Time40 minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 ½ pound flank steak sliced against the grain into strips about 1/8 inch thick and 2 inches long

  Marinade:

  • 1 tablespoon gluten free soy sauce
  • 1 ½ tablespoon dry sherry
  • 3 tablespoon corn starch

  Sauce:

  • ¼ cup water
  • 1 tablespoon gluten free soy sauce
  • 1 ½ tablespoon brown sugar packed
  • 1 ½ tablespoon sesame oil
  • 1 ½ tablespoon corn starch
  • 1 ½ tablespoon rice vinegar
  • 1 tablespoon Kikkoman oyster sauce (gluten free)
  • 2 tablespoon avocado oil
  • 2 tablespoon fresh ginger finely chopped
  • 5 clove garlic finely chopped
  • 1 onion large, sliced lengthwise into strips about ¼ inch thick
  • 6 cup broccoli florets

  Cooking Tools Required

  Cutting board, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Microwave on medium power until heated through.

  Nutrition

  Calories: 315kcal | Carbohydrates: 18g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 511mg | Potassium: 742mg | Fiber: 3g | Sugar: 5g | Vitamin A: 568IU | Vitamin C: 83mg | Calcium: 81mg | 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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  Select One 10 9 8 7 6 5 4 3 2 1

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