Skip to content

How it works
Gifts
Sign up
Log in

Products search

Search dishes

Book a meal
Book a chef
Menu
Menu
Medically tailored meals
Cooking classes
Become a chef

Products search

Search dishes

Book a meal
Book a chef
Menu
Menu
Medically tailored meals
Cooking classes
Become a chef

How it works
Gifts
Sign up
Log in

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!

Show more

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.

Show more

All Dishes
Re-order
My Favorites

Comfort

Showing 41–60 of 131 results

Active filters

Freezer Meals

Add to my favorites

Unstuffed Cabbage and Turkey Soup
$0.00 Cooking Fee
Up to 10 servings
Unstuffed Cabbage and Turkey Soup

Add to my favorites

Recipe adapted from:
Jen Stone

(1 customer review)

$0.00 Cooking Fee
Serving Size: 16 ounce

Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Paleo Reduced Fat Refined Sugar Free Soy Free
Wonderful low-fat comfort food that brings a loving warmth to your palette on a cold day. Serve with Jasmine white rice, brown rice, or with sour cream and rye bread.

Unstuffed Cabbage and Turkey Soup quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

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

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

Reheating/Serving Instructions
Reheat to 165. Serve with brown or jasmine rice or sour cream with bread.

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

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Old Fashioned Meatloaf
$0.00 Cooking Fee
8 servings
Old Fashioned Meatloaf

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 ounce

Nut Free Oil Free Refined Sugar Free
This is a juicy and delicious traditional style meatloaf. Serve with mashed or scalloped potatoes.

Old Fashioned Meatloaf quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Pre-heat oven to 350 degrees.
In a large bowl mix together the bread, eggs, and milk. Stir in the bacon. Add remaining ingredients through to the parsley. Mix well.
Add the ground beef. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
Press mixture into an 8x5 inch loaf pan. In a small bowl mix together sauce ingredients and spread on top of loaf.
Bake for 60 minutes, or until internal temperature reaches 160 degrees.
Let stand 10 minutes before removing from pan and slicing.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size8

Ingredients

Ingredients
8 ounce bacon about 5 thick slices, cooked and chopped into small pieces
2 slice white bread cut into cubes
2 egg
¼ cup milk
1 tablespoon Dijon mustard
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 onion medium, finely chopped
½ cup celery finely chopped with leaves
¼ cup Italian parsley finely chopped
2 pound 85% ground beef
Sauce
⅓ cup ketchup
2 tablespoon brown sugar
1 tablespoon Dijon mustard

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Reheat in microwave on medium power until heated through.

Nutrition
Calories: 430kcal | Carbohydrates: 11g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 741mg | Potassium: 511mg | Fiber: 1g | Sugar: 7g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Hearty Beef Stew
$2.92 Cooking Fee
8 servings
Hearty Beef Stew

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$2.92 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free
This traditional, hearty beef stew features slow-cooked beef, potatoes, carrots, and onions. It's the ultimate in American comfort food!

Hearty Beef Stew quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Place flour, salt and pepper in a large plastic bag. Add half the stew meat and shake, coating all the pieces. Remove and set aside. Repeat with remaining stew meat. Reserve any flour left in the bag.
Meanwhile heat a large soup pot over medium-high heat. Add the oil and cook until meat is browned on all sides, about 10-15 minutes. Try to turn the meat only once during this process. Transfer to a bowl and brown remaining beef. Return meat to pot.
Add remaining flour to the meat mixture, cooking for a couple minutes.
Add the beef stock, stirring continuously to keep the flour from getting lumpy. Add the Worcestershire sauce, diced onion and bay leaf. Bring to a boil then turn down heat to a simmer. Cover and cook for 1 hour.
Add the carrots and potatoes and cook for an additional 30 minutes. Check for tenderness, adjust seasonings if necessary.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook65

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size8

Ingredients

Ingredients
2 pound stew meat cut into 1½ inch cubes, if not already cut
1/2 cup all-purpose flour
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoon avocado oil
6 cup beef stock
1 tablespoon Worcestershire sauce
1 onion large, cut into 1 inch dice
1 bay leaf
3 carrot peeled and cut into 1 inch lengths
3 Yukon Gold potato peeled and diced into 1 ½ inch cubes
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Freezer bag, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove, Wooden Spatula

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

Nutrition
Calories: 323kcal | Carbohydrates: 23g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 1624mg | Potassium: 1110mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3827IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 4mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Vegetarian Walnut Meatballs
$0.00 Cooking Fee
Up to 10 servings
Vegetarian Walnut Meatballs

Add to my favorites

Recipe adapted from:
An Le

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 meatballs

Refined Sugar Free Vegetarian
Grandma Vivian's vegetarian meatballs have an addicting and nourishing component; quite rare in vegetarian food. The aftertaste is phenomenal and has an amazing shelf life and actually tastes better as leftovers.

Vegetarian Walnut Meatballs quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Mix the marinara and water and set aside.
In a large mixing bowl, combine all other ingredients.
Shape the mix into 1.5" balls and place gently in casserole dish.
Pour marinara sauce over the balls and bake for 30 minutes at 350 degrees F.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
5 egg
2 cup shredded cheddar cheese
3 cup walnuts use processor to chop to small pieces
2 cup whole wheat breadcrumbs
1 cup cottage cheese
1 cup onion
2 tablespoon dried basil
2 tablespoon ground sage
4 cup marinara sauce
3 cup water

Cooking Tools Required
Food Processor, Measuring cups and spoons, Mixing bowls, Oven, Pyrex baking dish

Reheating/Serving Instructions
Serve warm or cold

Nutrition
Calories: 466kcal | Carbohydrates: 30g | Protein: 20g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 897mg | Potassium: 580mg | Fiber: 6g | Sugar: 7g | Vitamin A: 807IU | Vitamin C: 13mg | Calcium: 250mg | Iron: 4mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Chicken Shawarma with Homemade Tahini Sauce
$0.00 Cooking Fee
Up to 10 servings
Chicken Shawarma with Homemade Tahini Sauce

Add to my favorites

Recipe adapted from:
The Mediterranean Dis

$0.00 Cooking Fee
Serving Size: 1/2 a pita, 3oz shawarma, 2-3 tablespoon tahini

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.

Chicken Shawarma with Homemade Tahini Sauce quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
The Chicken Shawarma
In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.
The Tahini Sauce
Mince the garlic and season with salt
Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!
To Serve
Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Chicken Shawarma
1.5 tablespoon ground cumin
1.5 tablespoon ground turmeric
1.5 tablespoon ground coriander
1.5 tablespoon garlic powder
1.5 tablespoon paprika
0.5 teaspoon ground clove
1 pinch cayenne pepper
1 teaspoon Kosher salt
4 pound boneless skinless chicken thighs
2 onion thinly sliced
1 lemon juiced
6 tablespoon extra virgin olive oil
Homemade Tahini Sauce
3 clove garlic add more as needed
1 teaspoon Kosher salt
1.5 cup tahini paste
1 cup lime juice or lemon juice, if you prefer
0.5 cup cold water more if needed
1 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)
To Serve
5 pita bread
baby arugula
dill pickle

Cooking Tools Required
Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

Nutrition
Calories: 616kcal | Carbohydrates: 31g | Protein: 45g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 799mg | Potassium: 835mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 130mg | Iron: 5mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Italian Wedding Soup
$0.00 Cooking Fee
Up to 10 servings
Italian Wedding Soup

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

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

Nut Free Refined Sugar Free Soy Free
This classic Italian soup contains tasty little pork-beef meatballs, vegetables, and baby spinach leaves.

Italian Wedding Soup quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
To make the meatballs, add the beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, salt and pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (meatballs will not be fully cooked through at this point, but they'll continue to cook through in the soup).
While meatballs are browning, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until vegetables are soft, about 6 - 8 minutes. Add garlic and saute 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to medium. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes. Add spinach during the last minute of cooking time. Plate and sprinkle each serving with parmesan cheese.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the meatballs:
16 ounce ground beef
16 ounce ground pork
¾ cup plain breadcrumbs
1 bunch Italian parsley chopped
1 tablespoon fresh oregano minced
¾ cup parmesan cheese finely grated
2 egg
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoon extra virgin olive oil
For the soup:
2 tablespoon extra virgin olive oil
2 carrot medium, diced
1 yellow onion large, diced
2 stalk celery diced
6 clove garlic finely chopped
12 cup low-sodium chicken broth
1 cup dry orzo pasta
8 ounce fresh spinach
For serving:
1 cup parmesan cheese grated

Cooking Tools Required
12-inch skillet, 5-quart saucepot

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

Nutrition
Calories: 406kcal | Carbohydrates: 14g | Protein: 27g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 981mg | Potassium: 726mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4877IU | Vitamin C: 17mg | Calcium: 301mg | Iron: 4mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Beef and Green Beans Stew
$0.00 Cooking Fee
Up to 10 servings
Beef and Green Beans Stew

Add to my favorites

Recipe adapted from:
Jen Stone

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Egg Free Gluten Free Nut Free Oil Free Soy Free
A healthy and wonderful comfort food, add brown rice, and enjoy the in a holiday dinner, Shabbat dinner, or everyday meals!
http://thetasteofkosher.com

Beef and Green Beans Stew quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

http://thetasteofkosher.com

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

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

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

Reheating/Serving Instructions
Serve with rice. Reheat in a pot until temperature reaches 165 degrees F.

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

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Simple Meal Prep Garlic Butter Salmon, Rice and Veggies
$0.00 Cooking Fee
Up to 10 servings
Simple Meal Prep Garlic Butter Salmon, Rice and Veggies

Add to my favorites

Recipe adapted from:
Empower Fitness

$0.00 Cooking Fee
Serving Size: 12 ounces

Egg Free Gluten Free Refined Sugar Free Soy Free
Customer submitted recipe from Empower Fitness On-Line Coaching. Please ask your chef if you prefer more seasoning, as this is a basic fitness focused recipe.
https://empoweronlinecoaching.com/

Simple Meal Prep Garlic Butter Salmon, Rice and Veggies quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://empoweronlinecoaching.com/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Combine halved cherry tomatoes with minced red onion, salt and pepper. Marinate in a shallow plate or bowl while cooking salmon and asparagus.
Season salmon with salt and pepper. Let sit while you prepare the asparagus.
Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes.
Heat cooking spray in a pan over medium-low heat. Gently cook salmon on both sides until golden brown.
Remove the salmon fillets from the skillet and set aside to a plate.
In the same pan over a medium heat, add the minced garlic, butter, lemon juice and parsley.
Meanwhile, heat cooked rice as per instructions.
Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add salmon back to the pan and reheat for another minute.
Add your rice to your meal prep container, top with salmon, asparagus and tomatoes. Pop a slice of lemon on top and enjoy!

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
65 ounce wild Alaskan salmon fillet
5 red onion
58 ounce Tilda pure Basmati steamed rice
45 ounce asparagus
60 piece cherry tomato
20 teaspoon salted butter
2 lemon sliced
10 clove garlic pressed
10 teaspoon fresh lemon juice
20 pinch Italian parsley chopped
avocado oil cooking spray 1-2 seconds

Cooking Tools Required
12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Microwave, Saucepan, Sharp Knives, Spatula, Top Stove

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

Nutrition
Calories: 626kcal | Carbohydrates: 64g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 165mg | Potassium: 1581mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1962IU | Vitamin C: 51mg | Calcium: 110mg | Iron: 6mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Mashed Sweet Potatoes
$0.00 Cooking Fee
Up to 10 servings
Mashed Sweet Potatoes

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 ounce

Egg Free Gluten Free Nut Free Soy Free Vegetarian
A nutritious alternative to regular mashed potatoes, these are a great side dish to our Tukey Meatloaf.

Mashed Sweet Potatoes quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 30 minutes. Drain.
Using a potato masher or ricer, mash about half the potatoes in the pot. Add the milk and butter. Continue mashing until smooth.
Season with Kosher salt and pepper to taste.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound sweet potato peeled and cut into 2-inch chunks
1 tablespoon Kosher salt
1/2 cup milk more or less to achieve desired consistency
8 tablespoon unsalted butter
1 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more of less to taste

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Heat in microwave on full power, covered, stirring once during cooking time until heated through.

Nutrition
Calories: 205kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 1011mg | Potassium: 480mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19605IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Truffled Mashed Potatoes
$0.00 Cooking Fee
Up to 10 servings
Truffled Mashed Potatoes

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 5 ounce

Egg Free Gluten Free Nut Free Soy Free Vegetarian
These mashed potatoes are made extra special with the addition of truffle oil, which gives the potatoes and extra rich and earthy flavor.

Truffled Mashed Potatoes quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
Season with Kosher salt and pepper. Stir in the truffle oil to finish.

Notes
You can also use red-skinned potatoes in this recipe.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound Yukon Gold potato peeled and cut into 2-inch chunks
1 tablespoon Kosher salt
1 cup heavy whipping cream or milk more or less to thin
8 tablespoon European style unsalted butter
1 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more of less to taste
1 tablespoon truffle oil

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Heat in microwave on full power, covered, stirring once during cooking time until heated through.

Nutrition
Calories: 292kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 949mg | Potassium: 594mg | Fiber: 3g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Chicken Lazone
$0.00 Cooking Fee
8 servings
Chicken Lazone

Add to my favorites

Recipe adapted from:
Damn Delicious

$0.00 Cooking Fee
Serving Size: 6 ounces

Nut Free Refined Sugar Free Soy Free
Chicken breasts are pan-fried in butter and homemade seasoning mix, then combined with the most amazing cream sauce!
https://damndelicious.net/2016/03/12/chicken-lazone/

Chicken Lazone quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://damndelicious.net/2016/03/12/chicken-lazone/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately with chicken, garnished parsley, if desired.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive10

Total Time40 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 pound boneless skinless chicken breast cut crosswise in half
1 tablespoon extra virgin olive oil
4 tablespoon unsalted butter divided
1 pound linguine
2 clove garlic minced
2 cup half and half
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon Italian parsley chopped
For the seasoning:
2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
12-inch saute pan, 5-quart saucepot, Colander, Cutting board, Freezer bag, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat in the microwave on medium power or in a saute pan over medium heat until heated through.

Nutrition
Calories: 425kcal | Carbohydrates: 46g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 690mg | Potassium: 449mg | Fiber: 2g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

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

Add to my favorites

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

Classic Homemade Cornbread quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

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

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Carrot, Red Lentil, & Spinach Soup
$0.00 Cooking Fee
Up to 10 servings
Carrot, Red Lentil, & Spinach Soup

Add to my favorites

Recipe adapted from:
KaiaFit

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

Brain Food Dairy Free Egg Free Gluten Free Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Vegan red lentil soup with carrots and spinach in a tomato base.
www.kaiafitfolsom.com

Carrot, Red Lentil, & Spinach Soup quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

www.kaiafitfolsom.com

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a large pot, heat the oil over medium heat. Add the onion and saute for a couple of minutes or until soft and fragrant. Stir in the carrots, and cook for another minute or two.
Add the garlic, ginger, and spices, stirring to coat the vegetables. Now add the salt and tomatoes, stir, and pour the vegetable stock in.
Increase the heat to high, cover the pot, and bring the soup to a rolling boil. Add the lentils and reduce the heat to medium-low and simmer for 20-25 minutes, covered, or until the carrots are tender.
Stir in the spinach and turn off the heat, letting the hot soup thaw the spinach with the lid on. Add the lemon juice, taste, and season with salt if necessary.

Notes
If you want to use fresh spinach, go for about 100g and remove any larger stems.
Using the heat from the soup to thaw the spinach has two purposes- it brings the soup down to an edible temperature, and it keeps the nutrients of the spinach largely intact. And the color stays nice and green.
Sometimes I don’t add the lemon-if the brand of tomatoes you’re using is very acidic, you might want to leave the lemon out.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 teaspoon extra virgin olive oil
1 red onion medium, chopped
6 carrot medium, cut into ¾ inch slices
5 clove garlic minced
1 tablespoon fresh ginger minced
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper more or less to taste
1 1/2 teaspoon sea salt more or less to taste
30 ounce canned diced tomatoes
12 cup vegetable stock
10 ounce red lentils
10 ounce frozen spinach
1 lemon juiced

Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

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

Nutrition
Calories: 168kcal | Carbohydrates: 31g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1648mg | Potassium: 681mg | Fiber: 12g | Sugar: 7g | Vitamin A: 10175IU | Vitamin C: 15mg | Calcium: 99mg | Iron: 4mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Creamy Carrot Soup
$0.00 Cooking Fee
Up to 10 servings
Creamy Carrot Soup

Add to my favorites

Recipe adapted from:
Ashley

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

Dairy Free Egg Free Gluten Free Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This delicious, creamy Indian-style carrot soup is made with fresh ginger and coconut milk, plus lots of spices including cumin, coriander, paprika, and turmeric.
https://myheartbeets.com/

Creamy Carrot Soup quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://myheartbeets.com/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Place all the ingredients except coconut milk in the instant pot. Stir, close the lid and cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.
Open the pot and blend the soup smooth using an immersion blender or regular blender. If using a regular blender, you may need to cool the ingredients before blending.
Stir in coconut milk. Garnish if desired.

Notes
Garnishing options: You can top with your choice of garnishes. Some toppings we like on creamy soups.
Black pepper
Cilantro
Lime juice
Red chili flakes
Sesame seeds
Crushed peanuts or chopped cashews
Make it on Stovetop: Use a large dutch oven or heavy pot. Sauté the onions, ginger in some olive oil. Then add the carrots, spices and broth, bring it to a boil, then reduce to a simmer until the carrots are softened. Then transfer to a blender or use a hand blender to blend the soup. Stir in the coconut milk and enjoy!
Other variations for this soup:
Add Thai curry paste, to make this a Thai Curried Carrot Soup
Add half a cup of lentils along with carrots before pressure cooking to make this a Carrot Lentil Soup.
Add other veggies such as beets, sweet potato, squash, pumpkin, or apples.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound carrot cut into 2 inch pieces
1 yellow onion sliced
3 teaspoon fresh ginger grated
4 cup vegetable broth
2 cup canned full-fat coconut milk
2 teaspoon ground coriander (dhaniya powder)
2 teaspoon ground cumin (jeera powder)
1 teaspoon ground turmeric (haldi powder)
2 teaspoon paprika more or less to taste
2 teaspoon Kosher salt more of less to taste
Garnish:
1/3 cup fresh cilantro chopped

Cooking Tools Required
Blender, Cutting board, Electric Pressure Cooker, Immersion Blender, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through, or in saucepan over medium heat.

Nutrition
Calories: 161kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 912mg | Potassium: 457mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15558IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Chicken Marsala with Penne Pasta
$0.00 Cooking Fee
Up to 10 servings
Chicken Marsala with Penne Pasta

Add to my favorites

Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 8 ounces

Egg Free Nut Free Refined Sugar Free Soy Free
Panfried chicken breasts smothered in sauteed mushrooms, onions, garlic and dry marsala wine served over pasta.

Chicken Marsala with Penne Pasta quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Pat chicken dry with paper towels. Mix Flour dredge ingredients in large bowl. Lightly coat each piece of chicken in flour.
Heat half of the butter and half of the olive oil in one large sauté pan.
Fry the flour coated chicken in batches for 1 minute on each side and remove to a clean pan.
Add remaining butter and olive oil in the same pan. Sautee mushrooms onions and garlic for 5 minutes on medium high. Season with salt and pepper.
Deglaze pan with marsala wine and scrape all the yummy bits off the bottom. Add chicken stock. Return chicken breasts to pan. Bring to a simmer; Simmer 15 minutes.
Meanwhile cook 1 pound of penne pasta according to package directions.
Taste sauce and adjust seasonings.
Serve chicken mushrooms onions and sauce over the top of the pasta.
Garnish with parmesan cheese and chopped parsley.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive0

Total Time50 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
3 pound boneless skinless chicken breast
For Dredging:
1/2 cup all-purpose flour
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dry oregano
For Sauce:
4 tablespoon butter
4 tablespoon extra virgin olive oil
12 ounce mushroom sliced
2 yellow onion thinly sliced
4 clove garlic chopped
1 1/4 cup dry marsala wine
3/4 cup chicken stock
For Serving:
1 pound penne pasta
For Garnish:
1/2 cup parmesan cheese grated
1/4 cup Italian parsley chopped

Cooking Tools Required
12-inch saute pan, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Reheat 1 portion for 45 to 60 seconds on high in the microwave

Nutrition
Calories: 313kcal | Carbohydrates: 9g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 536mg | Potassium: 691mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Turkey Meatloaf
$0.00 Cooking Fee
8 servings
Turkey Meatloaf

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 ounce

Nut Free Oil Free Refined Sugar Free
Enjoy this traditional style meatloaf made with turkey. Goes great with mashed sweet potatoes!

Turkey Meatloaf quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Pre-heat oven to 350 degrees.
In a large bowl mix together the cubed bread, eggs, and milk. Add remaining ingredients through to the parsley. Mix well.
Add the ground turkey. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
Press mixture into an 8x5 inch loaf pan. Bake for 60 minutes.
Meanwhile, In a small bowl mix together sauce ingredients. During the last 15 minutes of cooking time, open oven and spread sauce on top of loaf. Continue cooking until internal temperature reaches 165 degrees.
Let stand 10 minutes before removing from pan and slicing.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size8

Ingredients

Ingredients
2 slice white bread cut into cubes
2 egg
¼ cup milk
1 tablespoon Dijon mustard
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 onion medium, finely chopped
½ cup celery finely chopped with leaves
¼ cup Italian parsley finely chopped
2 pound 85% lean ground turkey
Sauce
⅓ cup ketchup
2 tablespoon brown sugar
1 tablespoon Dijon mustard

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

Reheating/Serving Instructions
Reheat in microwave on medium power until heated through.

Nutrition
Calories: 195kcal | Carbohydrates: 11g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 827mg | Potassium: 455mg | Fiber: 1g | Sugar: 7g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Ground Beef Stroganoff
$0.00 Cooking Fee
6 servings
Ground Beef Stroganoff

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 5 1/2 ounce

Nut Free Soy Free
This customer submitted recipe is a classic dish that goes great with egg noodles. This version uses ground beef, red wine, and milk instead of sour cream.

Ground Beef Stroganoff quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook eggs noodles according to package directions. Set aside.
Melt butter in heavy bottomed pan over medium heat. Add mushrooms, and saute for 2-3 minutes.
Add in ground beef, thyme, garlic, 1/2 the salt, pepper, onion powder and saute until beef is browned.
Drain off all but 1/2 tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all.
Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
Add wine and bring to a boil, simmer for 1 minute.
Add 1/2 the milk, cooke for an additional minute or 2.
Add remaining stock, milk, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 20 minutes until flavors are well married.
Taste and season with additional salt if needed.
Serve over egg noodles.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 tablespoon butter
8 ounce white mushroom diced
1 pound 95% lean ground beef
1/2 teaspoon dried thyme
2 teaspoon Kosher salt divided, more or less to taste or dietary restriction
1 teaspoon freshly ground black pepper
1 clove garlic minced
1 teaspoon onion powder
2 tablespoon all-purpose flour
½ cup dry red wine or 1/2 cup additional stock
1 cup milk divided
1 ½ cup low sodium beef stock
1 teaspoon Worcestershire sauce optional
For serving:
8 ounce dry egg noodle

Cooking Tools Required
12-inch saute pan, 5-quart saucepot, Cutting board, Measuring cups and spoons, Top Stove

Reheating/Serving Instructions
Heat on the stovetop over medium heat or in the microwave on medium-high power. Store noodles separate from sauce and heat in the microwave on high power.

Nutrition
Calories: 352kcal | Carbohydrates: 34g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 983mg | Potassium: 668mg | Fiber: 2g | Sugar: 4g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

French Onion Chicken
$0.00 Cooking Fee
Up to 10 servings
French Onion Chicken

Add to my favorites

Recipe adapted from:
Skinnytaste

$0.00 Cooking Fee
Serving Size: 1 cutlet, about 8 oz

Egg Free Nut Free
For caramelized onions and melted cheese lovers, this Skillet French Onion Chicken is for you! Give chicken breasts a touch of excitement!

French Onion Chicken quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a large nonstick skillet heat the oil over medium heat.
Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges.
Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.
If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.
In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.
Set a large nonstick skillet over medium heat and melt 1 teaspoon butter.
Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.
Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes, until internal temperture reaches 165 degrees F. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.
Place the chicke in a baking dish, pour thickened broth over, top with onions and then on top the shredded cheese. Broil until is golden browned and bubbling, about 5 min.
If not serving immidiatly, broil before serving.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook20

Passive0

Total Time1 hour

Recipe Serving Size10 servings

Ingredients

Ingredients
3 pound boneless skinless chicken breast for 10 servings, 10 cutlets
1.5 tablespoon extra virgin olive oil
5 medium yellow onion thinly sliced
2.5 tablespoon balsamic vinegar or more as needed
2.5 tablespoon Worcestershire sauce
1 tablespoon fresh thyme or 1.25 teaspoon dried thyme
7 ounce Gruyère cheese coarsely grated (about 1 cup for 10 servings)
1 cup all-purpose flour or gluten-free flour mix*
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper to taste
1.25 teaspoon paprika
1.5 tablespoon unsalted butter
1.25 cup chicken broth

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Reheat 1 portion for 45 to 60 seconds on high in the microwave

Nutrition
Calories: 342kcal | Carbohydrates: 16g | Protein: 37g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1176mg | Potassium: 776mg | Fiber: 2g | Sugar: 10g | Vitamin A: 445IU | Vitamin C: 11mg | Calcium: 253mg | Iron: 2mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Clean Diet Carrot Scallion Latkes
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Carrot Scallion Latkes

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 2 latkes

Dairy Free Diabetes Friendly Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain and gluten-free version of latkes uses shredded carrots instead of potatoes for a delicious and nutritious twist on the original recipe.

Clean Diet Carrot Scallion Latkes quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a large bowl combine carrots, scallions, and eggs. Stir in salt and coconut flour.
In a large skillet heat the olive oil over medium heat.
Scoop large tablespoonfuls of batter onto skillet and fry patties until lightly browned and slightly crisp on each side (about 3 minutes per side).
Transfer latkes to a paper towel lined plate.
Serve with applesauce and sour cream, or yogurt if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 cup carrot shredded
3 stalk green onion finely chopped
3 egg large, beaten
½ teaspoon sea salt
½ teaspoon coconut flour
1/4 cup extra virgin olive oil for frying, more or less, depending on size of pan(s)
Optional for serving:
1/2 cup applesauce
1/2 cup sour cream or yogurt

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

Reheating/Serving Instructions
Heat in a sauté pan set over medium heat until heated through.

Nutrition
Calories: 112kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 167mg | Potassium: 175mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6597IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 0.5mg

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

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

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

Add to my favorites

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!

Triple Chocolate Espresso Brownies quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 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

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

* Do you have allergies or Special requests?

Yes

No

←
1
2
3
4
5
6
7
→

Shopping Cart

Become a chef

Share your love for food while earning on your own schedule

Sign-up

Learn

About us
Quick start clips
Safety
Become an affiliate
Blog
Press
Contact us

Cook

Become a chef
Chefs FAQs
Submit a recipe
Chef supplies marketplace

Eat

How it works
Meet the chefs
Shop kitchen essentials
Invite friends
Gift cards
Help center

Subscribe to our newsletter

Facebook Tiktok Linkedin Twitter

© 2023 Foodom, Inc. | Phone: (415) 612-3356 | Address: 50 Iron Point Circle, Suite 140, Folsom, CA 95630

Privacy Policy | Terms of Service | Affiliate Agreement

Main Category

Balanced Complete Meals (12)
Bulk Protein (2)
Camping and Local Travel (30)
Casserole Dishes (15)
Comfort (131)
Customer Recipes (6)
Everyday Food (89)
Family Meals and Desserts (44)
Freezer Meals (131)
School Lunches (8)
Toddler Friendly (17)
Wallet Friendly (34)
Kid Friendly (73)

Cuisines

American (99)
Caribbean (1)
Chinese (2)
Eastern European (7)
French (5)
Indian (3)
Italian (26)
Mediterranean (7)
Mexican (11)
Other Asian (3)

Diets

Brain Food (9)
Dairy Free (58)
Diabetes Friendly (25)
Egg Free (83)
Gluten Free (67)
Heart Healthy (11)
Keto (13)
Low FODMAP (6)
Lower Carb (26)
Nut Free (86)
Oil Free (10)
Paleo (16)
Postpartum (15)
Pregnancy (10)
Reduced Fat (15)
Refined Sugar Free (82)
Soy Free (98)
Vegan (19)
Vegetarian (54)
Whole 30 (13)

Special Occasion

Christmas (12)
Easter (6)
Halloween (2)
Hanukkah (6)
Other Occasion (12)
Passover (9)
Rosh Hashanah (12)
Super Bowl (18)
Thanksgiving (13)
Valentines Day (4)

Course

Appetizer (17)
Breakfast (13)
Dessert (9)
Dressing and Sauces (1)
Main Dish (87)
Side Dish (28)
Snack (23)
Soup (18)

Main Ingredient

Beef (24)
Bread/Dough (6)
Broth (14)
Cheese (17)
Dairy (31)
Eggs (17)
Fish (3)
Fruits (4)
Grains (18)
Legumes (24)
Nuts (6)
Pasta (19)
Pork (11)
Poultry (33)
Seafood (2)
Vegetables (86)

Cooking Method

Baking (61)
Boiling (40)
Braising (7)
Broiling (5)
Chopping (20)
Frying (5)
Grilling (2)
Pressure Cooking (5)
Roasting (2)
Sautéing (43)
Searing (2)
Simmering (45)
Steaming (3)
Stewing (5)

Recipe Author

Cookie and Kate (2)
Jen Stone (10)
KaiaFIT (5)
Karin Adoni Ben-David (16)
Mayumi Tavalero (34)
Skinnytaste (1)
Syd Bailey (1)
Zeke Gluckman (4)
Tori Avey (4)

Available Coupon

X

Close

×

When do you want to book this service?

It looks like you have at least one appointment reserved. Select from an upcoming appointment or create a new booking to choose a different time or chef.

Choose your upcoming reserved appointment

Time limit reached.

Complete your purchase by booking a new time

Book a new time

Loading recommendations...