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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

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

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

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

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Recipe adapted from:
Jen Stone

(4 customer reviews)

$0.00 Cooking Fee
Serving Size: 8 oz

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

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

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50 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 freshly 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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Thick homemade chocolate chip cookies
$0.00 Cooking Fee
Up to 10 servings
Thick homemade chocolate chip cookies

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Recipe adapted from:
Jen Stone

(8 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 oz

Soy Free Vegetarian
Ooey and gooey chocolate chip cookies that are big, thick, bakery style cookies. Family favorites

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Instructions
Melt butter. Do not boil. Melt at low heat till just melted, not hot
Mix butter, brown sugar, and granulated sugar together until well combined
Stir in egg, egg yolk, and vanilla until well combined
Add flour, salt, and baking soda. Stir until just combined
Stir in chocolate chips until just incorporated
Cover and chill dough at least 15-30 minutes
Preheat oven to 325 F
Line baking sheets with parchment or silicone baking mats
Drop cookies by 1/4 cup scoop, spacing dough 3 inches apart
Bake 15-20 minutes, or until edges are light brown and middles are set
Let cookies cool before removing from trays

Cook Times

Active Prep10

Hands-On Cook2

Hands-Off Cook15

Passive10

Total Time37 minutes

Recipe Serving Size10

Ingredients

Ingredients
¾ cup butter Melted
1¼ cup brown sugar Packed
¼ cup granulated sugar
1 egg
1 egg yolk
1 tablespoon pure vanilla extract
2 ½ cup all-purpose flour
1 teaspoon Kosher salt
½ teaspoon baking soda
10 ounce semi-sweet chocolate chips or chunks

Cooking Tools Required
Baking sheet, Cooling Rack, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

Reheating/Serving Instructions
Serve immediately or store in an air tight container up to 3 days.

Nutrition
Calories: 540kcal | Carbohydrates: 71g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 435mg | Potassium: 241mg | Fiber: 3g | Sugar: 42g | Vitamin A: 489IU | Calcium: 54mg | Iron: 4mg

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Banana Bread
$0.00 Cooking Fee
8 servings
Banana Bread

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1/8 slice

Gluten Free Nut Free Soy Free Vegetarian
This delicious banana bread uses Greek yogurt for added taste and moistness. Use GF flour for gluten-free, and add optional chopped walnuts if desired. Makes a great snack, quick breakfast, or sweet treat!

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Instructions
Place oven rack to middle position; pre-heat oven to 350 degrees. Oil a 8-9 by 5 inch loaf pan then dust with flour, tapping out excess OR line with parchment paper.
In a large bowl whisk together the dry ingredients and set aside.
In another bowl mash the bananas, then mix with the remaining wet ingredients. Add walnuts if using.
Lightly fold the banana mixture into the dry ingredients. Scrape batter into prepared loaf pan.
Bake until the loaf is medium brown and a wooden skewer inserted into the center comes out clean, about 50-55 minutes.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
½ cup granulated sugar if bananas are not very ripe, add additional 2-4 tablespoons
1 teaspoon baking soda
½ teaspoon Kosher salt
Wet ingredients:
3 ripe banana mashed
¼ cup plain Greek yogurt
2 egg large, lightly beaten
6 tablespoon unsalted butter melted and cooled
1 teaspoon pure vanilla extract
Optional:
1 cup walnuts chopped

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Potato Masher, Sharp Knives, Spatula

Nutrition
Calories: 354kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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Overnight Oats
$0.00 Cooking Fee
Up to 10 servings
Overnight Oats

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Recipe adapted from:
Empower Fitness

$0.00 Cooking Fee
Serving Size: 1 cup

Vegetarian
Customer submitted recipe from Empower Fitness On-Line Coaching.
https://empoweronlinecoaching.com/
Note: this recipe must rest in the fridge overnight.
https://empoweronlinecoaching.com/

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https://empoweronlinecoaching.com/

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Instructions
Add the oats and protein to a jar or tupperware and mix together. Add just enough almond milk to cover the oats (any extra can be consumed on the side).
Melt the Biscoff spread in the microwave and drizzle over the oat mixture.
In the morning, add the Lotus biscuits and enjoy!

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time5 minutes

Recipe Serving Size10

Ingredients

Ingredients
13 scoop flavored whey protein powder use your favorite
3 ⅓ cup rolled oats
25 teaspoon Lotus Biscoff spread
10 piece Lotus Biscoff biscuit
3 ⅓ cup plain unsweetened almond drink

Cooking Tools Required
Food storage containers, jar with lid, Measuring cups and spoons

Nutrition
Calories: 270kcal | Carbohydrates: 23g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 168mg | Potassium: 215mg | Fiber: 3g | Sugar: 3g | Vitamin A: 104IU | Calcium: 241mg | Iron: 4mg

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Cookie Dough Greek Yogurt
$0.00 Cooking Fee
Up to 10 servings
Cookie Dough Greek Yogurt

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6 ounce

Egg Free Gluten Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Optionally, this peanut butter and chocolate chip treat can be frozen for 30-60 minutes for a frosty treat!

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Instructions
In a medium bowl, whisk together all of the ingredients except for the topping, until smooth. Refrigerate until ready to eat. Top (or stir in) with chocolate chips and almond extract if desired. Enjoy!

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time5 minutes

Recipe Serving Size10

Ingredients

Ingredients
60 ounce 2% Greek yogurt
10 teaspoon peanut butter
10 tablespoon honey or sweetener of choice
5 teaspoon pure vanilla extract
Optional Toppings:
2½ teaspoon almond extract 1/2 teaspoon per serving
10 teaspoon dark chocolate chips 1 teaspoon per serving

Cooking Tools Required
Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Whisk

Nutrition
Calories: 261kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 108mg | Potassium: 67mg | Fiber: 1g | Sugar: 27g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg

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Sweet Potato Un-Fried French Fries
$0.00 Cooking Fee
4 servings
Sweet Potato Un-Fried French Fries

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1/2 sweet potato

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.
https://www.instagram.com/karinadoninutrition/

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https://www.instagram.com/karinadoninutrition/

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Instructions
Preheat oven to 375° F. Peel yams and cut them into strips.
Line the baking tray with parchment paper. Drizzle coconut oil, salt, pepper, and seasoning on top. Mix the strips around in the coconut oil and seasonings.
Bake for thirty minutes, flipping the fries halfway through.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size4

Ingredients

Ingredients
2 Garnet yam large
2 tablespoon coconut oil melted, (microwave for 15-20 sec.)
1 pinch Kosher salt add more to taste
1 pinch freshly ground black pepper add more to taste
smoked paprika (or your favorite seasoning –cinnamon works well, too), add more to taste.

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, parchment paper, Sharp Knives

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

Nutrition
Calories: 247kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Sodium: 248mg | Potassium: 1374mg | Fiber: 7g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg

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Classic Egg Salad
$0.00 Cooking Fee
Up to 10 servings
Classic Egg Salad

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 3/4 cup

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian Whole 30
Everything you'd expect in a classic egg salad! Serve over a green salad or use for an egg salad sandwich to make it a meal.
http://web.com

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Instructions
For the hard boiled eggs:
Bring a large pot of water to a boil (large enough to accommodate all the eggs in a single layer). As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer.
Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.
For the egg salad:
Roughly chop all hardboiled eggs and place into a large mixing bowl.
In a separate bowl, mix together mayonnaise, dijon and fresh lemon juice until well combined.
Gently fold the dressing into the eggs, adding in celery, chives, and salt & pepper as you mix. Taste and adjust seasoning as desired.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
18 egg hardboiled and peeled
1/2 cup avocado oil mayonnaise Primal Kitchen recommended for soy free, Paleo, and Whole 30
1 tablespoon Dijon mustard
2 teaspoon fresh lemon juice fresh
2 stalk celery finely chopped
1/4 cup fresh chive finely chopped
2 teaspoon sea salt more or less to taste or dietary restrictions
3/4 teaspoon ground white pepper

Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

Nutrition
Calories: 116kcal | Carbohydrates: 1g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 601mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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Classic Homemade Cornbread
$0.00 Cooking Fee
8 servings
Classic Homemade Cornbread

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Recipe adapted from:
Melissa Griffiths/Bless this Mess

$0.00 Cooking Fee
Serving Size: 1 square

Nut Free Soy Free Vegetarian
Fill your kitchen with the aroma of homemade cornbread! My family has been making this cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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Instructions
Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup honey
1 teaspoon Kosher salt
3 ½ teaspoon baking powder
⅓ cup avocado oil
1 egg large
1 cup milk

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven until heated through or in the microwave on medium power.

Nutrition
Calories: 305kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 498mg | Potassium: 145mg | Fiber: 2g | Sugar: 19g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg

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Triple Chocolate Espresso Brownies
$0.00 Cooking Fee
16 servings
Triple Chocolate Espresso Brownies

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 brownie

Nut Free Oil Free Vegetarian
These rich chocolate brownies have a touch of esspresso, two flavors that go great together!

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Adjust the ingredients measurement scale here by changing this number. 16 people

Instructions
Place oven rack to lower-middle position and pre-heat to 350 degrees. Grease (or use cooking spray) an 8-inch square baking pan. Line with 2 pieces of parchment paper, one crossing over the other, with sides coming up beyond the pan. Grease parchment paper and set aside.
In a double boiler melt the chocolates and the butter, stirring until smooth. Whisk in the cocoa and coffee powder. Set aside to cool.
In a medium bowl whisk together the eggs, sugar, vanilla, and salt. Whisk the chocolate mixture into the egg mixture, then using a rubber spatula, fold in the flour.
Pour mixture into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean (or with a couple tiny crumbs).
Place brownies on a wire rack to cool completely for at least 30 minutes. Using the excess parchment, pull the brownies up out of the pan and place back on the wire rack to finish cooling. Once cooled place on a cutting board.
Cut into 4 columns each way, to make 16 pieces.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time55 minutes

Recipe Serving Size16 people

Ingredients

Ingredients
5 ounce semi-sweet chocolate chips
2 ounce unsweetened chocolate chopped
8 tablespoon unsalted butter cut into quarters
3 tablespoon unsweetened cocoa powder
1 ½ tablespoon instant coffee powder
3 egg large
1 ¼ cup sugar
2 teaspoon pure vanilla extract
½ teaspoon Kosher salt
1 cup all-purpose flour

Cooking Tools Required
8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Double Boiler, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula

Nutrition
Calories: 225kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 88mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Vitamin A: 224IU | Calcium: 19mg | Iron: 2mg

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Butternut Squash and Almond Flour Pancakes
$0.00 Cooking Fee
Up to 10 servings
Butternut Squash and Almond Flour Pancakes

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Recipe adapted from:
Mayumi Tavalero

(1 customer review)

$0.00 Cooking Fee
Serving Size: 2 pancakes

Dairy Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
These nutrient dense, grain free pancakes make for a great start to your day!

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

Instructions
In a large bowl whisk together the almond flour, salt, baking soda, xanthan gum, and pumpkin pie spice.
Next add the pureed squash, eggs, and vanilla. Using a hand mixer, blend thoroughly.
Add coconut milk or water if needed to thin the batter.
Preheat your nonstick cooking surface (pan or griddle) over medium heat, and when ready to cook, coat with a small amount of coconut oil. Pour about a ¼ cup of batter per pancake. Flip when nicely browned, about 2 minutes, and continue cooking for an additional minute.
Decorate with orange slices and bluberries, or other fruits of your choice.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 ¼ cup almond flour
½ teaspoon Kosher salt
½ teaspoon baking soda
1/2 teaspoon xanthan gum
½ teaspoon pumpkin pie spice or cinnamon
2 ½ cup frozen butternut squash defrosted and pureed in a blender
5 egg
½ teaspoon pure vanilla extract
¼ cup canned full-fat coconut milk or water for thinning batter, if needed
1 tablespoon coconut oil
1 cup maple syrup for serving
⅔ cup butter softened, for serving
1/2 cup blueberries optional, or other fruits
1 orange optional, sliced or other fruites

Cooking Tools Required
Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Potato Masher, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Pancake batter or pancakes can be made ahead and stored in the refrigerator for up to 5 days. Pancakes can also be individually frozen. Reheat in the microwave, covered, on full power until warm.

Nutrition
Calories: 353kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 214mg | Potassium: 253mg | Fiber: 3g | Sugar: 22g | Vitamin A: 4222IU | Vitamin C: 8mg | Calcium: 99mg | 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 Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
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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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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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 Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
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.

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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

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Homemade Cornbread With Jalapeño Peppers and Corn
$0.00 Cooking Fee
9 servings
Homemade Cornbread With Jalapeño Peppers and Corn

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Recipe adapted from:
Melissa Griffiths/Bless this Mess

$0.00 Cooking Fee
Serving Size: 1 square

Nut Free Soy Free Vegetarian
Fill your kitchen with the aroma of homemade cornbread! This cornbread is wonderfully moist and is deliciously flavoured with corn kernels and jalapeño peppers for loads of flavour! Bakes up perfectly in a baking pan or a cast iron skillet!
https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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Instructions
Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Add the jalapeno peppers and corn kernels. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size9

Ingredients

Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup honey
1 teaspoon Kosher salt
1 tablespoon baking powder
8 tablespoon unsalted butter
1 egg large
1 cup milk
1 jalapeno pepper deseeded and finely chopped
1 cup frozen corn defrosted

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven until heated through or in the microwave on medium power.

Nutrition
Calories: 307kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 421mg | Potassium: 190mg | Fiber: 3g | Sugar: 17g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg

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Contest-Winning Moist Chocolate Cake
$0.00 Cooking Fee
12 servings
Contest-Winning Moist Chocolate Cake

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Recipe adapted from:
Taste of Home

$0.00 Cooking Fee
Serving Size: 1 slice

Soy Free Vegetarian
This super moist chocolate bundt cake is simply dusted with a bit of powdered sugar.
https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

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https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

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Instructions
In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size12

Ingredients

Ingredients
2 cup granulated sugar
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Kosher salt
2 egg large, at room temperature
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup avocado oil
1 teaspoon pure vanilla extract
1 tablespoon powdered sugar

Cooking Tools Required
Bundt pan, Electric Hand Mixer, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Oven, Spatula

Nutrition
Calories: 314kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 445mg | Potassium: 149mg | Fiber: 2g | Sugar: 35g | Vitamin A: 73IU | Calcium: 57mg | Iron: 2mg

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No-Grain Granola
$0.00 Cooking Fee
Up to 10 servings
No-Grain Granola

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1/3 cup

Dairy Free Egg Free Gluten Free Paleo Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Nuts, seeds, coconut, and honey come together for this grain-free granola.

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Instructions
Preheat oven to 275° F.
Put the almonds, cashews, sunflower seeds, pumpkin seeds, and coconut flakes in a food processor or blender and press the pulse several times, until everything is chopped into small pieces. Place in a large bowl.
Place coconut oil, honey, and vanilla extract in a small pan and cook over medium heat, stirring until it becomes a smooth mixture, about 3 minutes. Pour over nuts and seeds, mixing to thoroughly coat.
Place parchment paper on a cookie sheet and lay out mixture evenly. Let it bake for 20-25 minutes or until golden brown, mixing it twice in that time
Remove the mixture from the oven, add the salt, and mix well. Let the mixture cool for about 30 minutes. Break it up into small chunks and place it in a jar or Tupperware (should last about two weeks).

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup almond natural, raw
1 cup cashew natural, raw
1 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup coconut flake unsweetened
1/4 cup coconut oil
2 tablespoon pure maple syrup or honey
1 teaspoon Himalayan pink salt more or less depending on size of grind
1 teaspoon pure vanilla extract

Cooking Tools Required
Food Processor, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

Nutrition
Calories: 355kcal | Carbohydrates: 14g | Protein: 10g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 238mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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Potato and Parsnip Latkes
$0.00 Cooking Fee
Up to 10 servings
Potato and Parsnip Latkes

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Recipe adapted from:
Hanna Lemaire

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 latkes

Gluten Free Nut Free Soy Free Vegetarian
A perfect appetizer, breakfast or brunch recipe! From "Jerusalem a Cookbook", 2012.
https://www.macheesmo.com/jerusalem-latkes/#recipe-1

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https://www.macheesmo.com/jerusalem-latkes/#recipe-1

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Instructions
Peel and grate the parsnips and potatoes and rinse them gently under cold water.
Lay out the grated veggies on a few paper towels or a clean kitchen towel and pat them dry. The drier the better.
Stir together grated potatoes and parsnips with chives, egg whites, cornstarch, Kosher salt and ground pepper.
In a large skillet set over medium-high heat add some of the butter and some of the oil. Swirl together as butter melts.
Working with about 1/3 cup of potato mixture, wring it out to remove some of the liquid, the add it to the hot pan and use a spatula to gently press it flat. Repeat until the pan is full. Try not to crowd the latkes too much so they brown nicely.
Fry latkes over medium-high heat for about five minutes per side. They should be really nicely browned.
Remove cooked latkes and let drain on a paper towel. Repeat until all the potato mixture is used. Add more butter and oil to the pan as needed to keep the pan well-oiled.
Serve latkes immediately with sour cream and chives,

Cook Times

Active Prep15

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2½ pound Yukon Gold potato About 5 potatoes, peeled and grated
1½ pound parsnip About 4 large parsnips, peeled and grated
2/3 cup fresh chive minced
4 egg white
2 tablespoon corn starch
5 tablespoon unsalted butter
5 tablespoon sunflower oil or other vegetable oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoon sour cream garnish
1/3 cup fresh chive garnish

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Keep them warm in a 250 degree oven until you serve them. To reheat, put back into a pan and rewarm and re-crisp.

Nutrition
Calories: 443kcal | Carbohydrates: 48g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 448mg | Potassium: 1104mg | Fiber: 7g | Sugar: 5g | Vitamin A: 644IU | Vitamin C: 52mg | Calcium: 64mg | Iron: 2mg

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Tahini
$0.00 Cooking Fee
Up to 10 servings
Tahini

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Recipe adapted from:
Jen Stone

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 oz

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Oil Free Reduced Fat Soy Free Vegan Vegetarian
Ultra creamy, deliciously tangy, and irresistible!
http://Cookieandkate.com

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http://Cookieandkate.com

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Instructions
Combine add the water to the tahini gradually while blending, until it reaches the desired creaminess. If you don't have a blender, mix in a bowl.
It might seize up, don’t worry. It should be a creamy and smooth light-colored tahini sauce.
Add the rest of the ingredients in a bowl. Whisk until well blended.
If desired, thin with additional water. Adjust if preferred, can add more lemon or salt if desired. To make it thicker, add more tahini.
Decorate with parsley and serve

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 clove garlic medium to large, pressed or minced
1/2 lemon juiced
1 cup tahini raw
1/2 teaspoon Kosher salt
Pinch ground cumin
1/2 cup Italian parsley chopped, optional
1 cup ice water more as needed

Cooking Tools Required
Blender, Colander, Cutting board, Food storage containers, Measuring cups and spoons, Refrigerator, Sharp Knives

Reheating/Serving Instructions
Do not heat. Serve with keftas, kebabs, pitas, and much more!

Nutrition
Calories: 146kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg

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Egg Muffin Tex-Mex Style With Veggies and Black Beans
$0.00 Cooking Fee
12 servings
Egg Muffin Tex-Mex Style With Veggies and Black Beans

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Recipe adapted from:
Lexi's Clean Kitchen

$0.00 Cooking Fee
Serving Size: 1-2 muffins

Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe might require 2 muffin pans.

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

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 red bell pepper finely diced
1 green bell pepper finely diced
1 small yellow onion finely diced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
15 ounce canned black beans rinses and drained
10 ounce frozen spinach defrosted and squeezed of excess liquid
1 Roma tomato finely diced
1 jalapeno pepper seeded and diced
9 egg whisked
1/2 cup shredded sharp cheddar cheese
4 tablespoon fresh cilantro chopped, for garnish

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

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

Nutrition
Calories: 127kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 427mg | Potassium: 315mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3432IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 2mg

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Frozen Blueberry Bites
$0.00 Cooking Fee
Up to 10 servings
Frozen Blueberry Bites

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1/3 cup

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These fun frozen bites make for a delicious and nutritious snack!

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Instructions
Place a single berry on a toothpick and dip in yogurt.
Place single-layered on a parchment lined cookie sheet.
Freeze for 45 minutes or until blueberry is fully frozen.
Eat immediately or store in an airtight container in the freezer.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive35

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 1/2 cup blueberries
1 cup plain Greek yogurt
toothpicks for dipping blueberries

Cooking Tools Required
Baking sheet, parchment paper

Reheating/Serving Instructions
Make sure to freeze blueberries individually before placing together in freezer bag.

Nutrition
Calories: 41kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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Zingy Lime Bars
$0.00 Cooking Fee
Up to 10 servings
Zingy Lime Bars

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Recipe adapted from:
Jen Stone

$0.00 Cooking Fee
Serving Size: 2 oz

Soy Free Vegetarian
Sweet and tangy lime curd. Baked on top of a buttery shortbread crust.

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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 lime zest from 3 limes (zest before juicing)
⅓ cup lime 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: 293kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 101mg | Potassium: 51mg | Fiber: 1g | Sugar: 28g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

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