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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 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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Sausage, Potato and Kale Soup
$0.00 Cooking Fee
Up to 10 servings
Sausage, Potato and Kale Soup

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$0.00 Cooking Fee
Serving Size: 2 cups

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
Try this customer-submitted, budget-friendly comfort soup. Perfect for a cool Spring supper!

Sausage, Potato and Kale Soup quantity

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Instructions
In a large stock pot, add oil and cook Italian sausage, breaking into bit sized pieces until cooked through, drain most oil, leaving a 1-2 tablespoons in the pot
Add onion, garlic and red chili flakes sauté 2-3 minutes
Add potatoes, pour in broth, salt & pepper and bay leaf
Bring to a boil, then lower heat and simmer for 15-20 minutes until potatoes are tender
Turn off heat and add kale and heavy cream, stir and adjust seasoning to taste

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1 pound ground Italian sausage either sweet or spicy, depending on taste
1 each yellow onion diced
5 clove garlic minced
2 teaspoon Italian seasoning
1 teaspoon crushed red pepper
5 each red potato large, leave peel on, dice in 1 ½“ cubes
4 cup chicken broth
4 cup water
2 teaspoon sea salt
2 teaspoon ground white pepper
1 bay leaf
1 cup heavy whipping cream
½ bunch Kale stems removed and torn into bit sized pieces

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

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

Nutrition
Calories: 342kcal | Carbohydrates: 21g | Protein: 10g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 63mg | Sodium: 1183mg | Potassium: 693mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1076IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 2mg

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Chicken and Vegetable Soup with Cauliflower Rice
$0.00 Cooking Fee
Up to 10 servings
Chicken and Vegetable Soup with Cauliflower Rice

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Recipe adapted from:
Bel Kaptzan

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Refined Sugar Free Soy Free
This soup is made with homemade chicken broth and cauliflowr rice to replace the couscous, for lower carb option yet enjoy the flavor and goodness.
https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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Instructions
Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
Add the zucchini, carrots, butternut squash, celery, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
Meanwhile, cook the cauliflower rice. Add the olive oil to a large pan set over medium heat. Add the cauliflower and toast for several minutes, about 5, until it's ready.
Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Remove the celery ribs. Taste and adjust seasoning as needed.
Serve the cauliflower rice with the soup.
Note: When storing, separate cauliflower from the soup.

Notes
This recipe uses Moroccan couscous the small sized couscous, NOT the larger pearled couscous, often called Israeli couscous in this country.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook70

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
15 cup cold water
6 piece bone-in chicken thigh
5 zucchini large dice
4 carrot large dice
14 ounce butternut squash large dice
2 yellow onion large dice
1/2 head green cabbage roughly chopped
1 bunch Italian parsley chopped
15 ounce canned chickpeas drained and rinsed
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
1 tablespoon ground turmeric
2 tablespoon extra virgin olive oil
2 stalk celery
20 ounce frozen cauliflower rice defrosted

Cooking Tools Required
12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat cauliflower and soup together in a large bowl in the microwave on medium-high power until heated through.

Nutrition
Calories: 368kcal | Carbohydrates: 30g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 376mg | Potassium: 1105mg | Fiber: 9g | Sugar: 10g | Vitamin A: 9096IU | Vitamin C: 81mg | Calcium: 127mg | Iron: 4mg

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Smothered Pork Chops
$0.00 Cooking Fee
Up to 10 servings
Smothered Pork Chops

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 7 ounce

Dairy Free Egg Free Soy Free
Pan fried pork chops smothered in sauteed onions and mushrooms

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Instructions
Preheat oven 375 degrees.
Mix flour with salt and pepper in large bowl
Lightly coat pork chops in flour
Heat large skillet with butter and olive oil
Pan fry 10 pork chops 1 1/2 minutes each side and remove to a pyrex baking dish
Sautee sliced onions, sliced mushrooms and chopped garlic for 5 minutes in the same pan
Add chicken stock and thyme sprigs
Simmer for 5 minutes
Season with salt and pepper
Pour onions, mushrooms and sauce over pork chops
Bake uncovered for 25 minutes at 375 degrees

Cook Times

Active Prep10

Hands-On Cook30

Hands-Off Cook25

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 1/2 pound boneless pork loin chop 1 chop per serving
1/2 cup all-purpose flour
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoon butter
2 tablespoon extra virgin olive oil
8 ounce cremini mushroom sliced
1 yellow onion large, sliced
2 tablespoon garlic chopped
1/2 cup chicken stock
2 sprig fresh thyme

Cooking Tools Required
12-inch nonstick skillet, 9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Reheat one serving at a time in the microwave for 90 seconds

Nutrition
Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 154mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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Mexican Style Ground Turkey
$0.00 Cooking Fee
Up to 10 servings
Mexican Style Ground Turkey

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 1/2 ounces

Dairy Free Egg Free Keto Lower Carb Reduced Fat Soy Free
Use this spicy ground turkey filling in lettuce wraps, omelets, tacos, taco salads, burritos, enchiladas, or stuffing vegetables like bell peppers or zucchini.

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Instructions
Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases it’s juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon avocado oil optional
3 pound 99% lean ground turkey
1 yellow onion finely diced
3 teaspoon Kosher salt more or less to taste
3 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper more or less to taste

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

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

Nutrition
Calories: 179kcal | Carbohydrates: 3g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 808mg | Potassium: 482mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg

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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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Vegan French Onion Soup
$0.00 Cooking Fee
Up to 10 servings
Vegan French Onion Soup

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Recipe adapted from:
Jen Stone

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 8 oz

Refined Sugar Free Vegan Vegetarian
This soup is hearty, comforting, and very tasty. This soup will rock your vegan life!

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Instructions
Caramelize the onions
Heat vegan butter in a large pot over medium heat and melt
Add onions and cook 20 minutes until onions are caramelized. Stir every few minutes to avoid burning
Once onions are caramelized and soft, add garlic and thyme. Sauté for 1 minute
Stir in wine and simmer 5-6 minutes or until the wine is absorbed
Simmer the soup
Add the vegetable broth, tamari or soy sauce, bay leaf, and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for at least 20 minutes. Discard the bay leaf and thyme springs. Taste the soup and season with salt and pepper as needed.
Toast the bread
Preheat oven to broiler. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on the baking sheet. Bake for 2-3 minutes, until the bread is toasted and golden around the edges. Keep a close eye on them so that they do not burn. Remove and set aside.
Broil the topping
Keep oven on the broiler. Once the soup is ready to serve, place the oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and the cheese (about 1-2 on shredded cheese for each).
Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn.
Remove from the oven and serve immediately while the soup is hot and bubbly.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon vegan butter
8 pound yellow onion sliced thin. For 10 servings - about 10 large yellow onions
10 clove garlic minced
1 ¼ cup red wine White wine can be used or balsamic vinegar 2-3 tablespoons
12 cup vegetable broth
3 ¾ teaspoon fresh thyme or 1 teaspoon dried
4 bay leaf
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 ½ tablespoon tamari sauce
1 baguette or bread of choice
12 ounce vegan cheese grated or sliced

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

Reheating/Serving Instructions
Serve warm. To reheat: keep soup separate from bread and cheese. Reheat soup to 165 F and follow instructions in recipe to prepare bread and cheese. Enjoy!

Nutrition
Calories: 411kcal | Carbohydrates: 61g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Sodium: 2806mg | Potassium: 622mg | Fiber: 8g | Sugar: 18g | Vitamin A: 911IU | Vitamin C: 29mg | Calcium: 138mg | Iron: 2mg

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Electric Pressure Cooker Chicken and Vegetable Risotto
$0.00 Cooking Fee
Up to 10 servings
Electric Pressure Cooker Chicken and Vegetable Risotto

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Recipe adapted from:
Mayumi Tavalero

(2 customer reviews)

$0.00 Cooking Fee
Serving Size: 1.5 cups

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
Introduce your family to this delicious classic Italian dish using your electric pressure cooker. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.
http://www.ForkandKnifeCreations.com

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http://www.ForkandKnifeCreations.com

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Instructions
Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
When hot add the onions and mushrooms, sautéing for several minutes.
Meanwhile, cut the chicken into bite-sized pieces and season with salt and pepper. Add to the pot with the vegetables and stir. Lightly pat mixture into an even layer.
Add the rice on top of the chicken, again in an even layer.
Next add the stock and white wine.
Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
When finished press Cancel and use the quick release method to release the pressure.
Remove the lid and stir in the broccoli and the peas and carrots. Place the lid back on and let stand 5 minutes.
Remove lid and stir in the parmesan cheese and remaining tablespoon butter.
Serve immediately with additional parmesan cheese if desired.

Cook Times

Active Prep7

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time37 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
2 tablespoon butter divided
1 yellow onion small diced
1 cup white mushroom sliced
2 pound boneless skinless chicken breast
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
3 cup medium grain white rice rinsed
3 ¼ cup chicken stock or vegetable stock, for 10 servings of brown rice use 3 1/2 cups
¼ cup white wine optional, if not using add ¼ cup additional stock
3 cup broccoli florets fresh or frozen, defrosted if frozen
1 cup frozen peas and carrots defrosted
1 cup parmesan cheese shredded, plus additional for serving

Cooking Tools Required
Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Mixing spoon, Sharp Knives, Spatula

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

Nutrition
Calories: 434kcal | Carbohydrates: 52g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 421mg | Potassium: 655mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1676IU | Vitamin C: 28mg | Calcium: 160mg | Iron: 1mg

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Chilaquiles – Eggs scrambled with tortillas, onions, peppers and green sauce
$0.00 Cooking Fee
Up to 10 servings
Chilaquiles – Eggs scrambled with tortillas, onions, peppers and green sauce

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Recipe adapted from:
Syd Bailey

(0 customer reviews)

$0.00 Cooking Fee

Gluten Free Refined Sugar Free Soy Free Vegetarian
Traditional Mexican breakfast dish.
12 oz

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12 oz

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Instructions
Heat oil in large saute pan. Add tortillas and cook until slightly browned and somewhat crispy.
Add onions, garlic and peppers and saute additional 3-4 minutes. Season with salt and pepper, more or less to taste.
Whisk eggs in mixing bowl and pour in. Cook until set about 4-5 minutes.
Pour enchilada sauce over, top with cheese and cover until cheese melts about 4-5 minutes.
Garnish with chopped cilantro and avocado when serving.

Cook Times

Active Prep7

Hands-On Cook13

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 corn tortilla
2 tablespoon avocado oil
½ cup yellow onion slivered
2 clove garlic thinly sliced
1 jalapeno pepper large, diced, or serrano, more for spicier
10 egg large
10 ounce green enchilada sauce
1 cup queso fresco crumbled, or jack cheese
1 bunch fresh cilantro chopped for garnish
1 avocado large, sliced
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Whisk

Nutrition
Calories: 96kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 101mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

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One-Pan Lemon Garlic Chicken Pasta
$0.00 Cooking Fee
4 servings
One-Pan Lemon Garlic Chicken Pasta

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Recipe adapted from:
Melissa Mondragon

$0.00 Cooking Fee
Serving Size: 8 ounces

Egg Free Nut Free Refined Sugar Free Soy Free
This one-pan dish creates a pasta with extra flavor, as it simmers in a lemon-garlic broth.
https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

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https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

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Instructions
Season chicken breasts with salt and freshly ground black pepper.
Heat olive oil over medium high and brown chicken breast.
Lower heat and add garlic to pan.
Sautee garlic and chicken together about one minute.
Then add chicken broth, water and uncooked pasta to pan.
Bring to a boil, then turn heat down to low.
Cook covered on low for about fifteen minutes.
Remove cover and let simmer for about five more minutes until liquid is reduced by half.
Remove from heat and stir in lemon juice, lemon zest, basil, and parmesan cheese.
Season with additional salt and pepper if needed and garnish with lemon slices.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
1/4 cup extra virgin olive oil
1 pound boneless skinless chicken breast cut into 1 inch chunks
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 clove garlic minced
2 cup low-sodium chicken broth
1 cup water
1/2 pound penne pasta
1 lemon zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice
1 lemon sliced for garnish
1 cup grated parmesan cheese
1 cup fresh basil leaves

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saucepan with lid, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat over a cooktop on medium in a large non-stick pan until heated through.

Nutrition
Calories: 593kcal | Carbohydrates: 49g | Protein: 42g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1193mg | Potassium: 742mg | Fiber: 2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 9mg | Calcium: 264mg | Iron: 2mg

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Shrimp Scampi Linguine-Low FODMAP
$0.00 Cooking Fee
Up to 10 servings
Shrimp Scampi Linguine-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Egg Free Low FODMAP Nut Free Refined Sugar Free
If you like shrimp scampi you will love this dish! Large shrimp is sautéed scampi-style and tossed with linguine. Serve with salad for a complete meal.

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

Instructions
Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat.
Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
For the pasta:
1 tablespoon Kosher salt divided
1 1/2 pound gluten free linguine cooked according to package directions
For the scampi:
3 pound raw shrimp U26-35 large, peeled and deveined
2 teaspoon Kosher salt
8 tablespoon butter
6 tablespoon extra virgin olive oil
½ teaspoon freshly ground black pepper
1/2 cup Italian parsley finely chopped
½ cup fresh lemon juice
1 teaspoon lemon zest taken from lemon before juicing
1 teaspoon crushed red pepper optional

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

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

Nutrition
Calories: 508kcal | Carbohydrates: 53g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1944mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 1mg

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Chicken and Vegetable Soup with Moroccan Couscous
$0.00 Cooking Fee
Up to 10 servings
Chicken and Vegetable Soup with Moroccan Couscous

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Recipe adapted from:
Bel Kaptzan

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free
This soup is made with homemade chicken broth and toasted couscous for extra flavor and goodness.
https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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Instructions
Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
Add the zucchini, carrots, pumpkin, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
Meanwhile, cook the couscous (regular, not larger pearled). Add the olive oil to a large pan set over medium heat. Add the couscous and toast for several minutes, being careful not to burn it. Finish by cooking the cous cous according to package directions.
Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Taste and adjust seasoning as needed.
Serve the couscous with the soup.
Note: When storing, separate couscous from the soup.

Notes
This recipe uses Moroccan couscous the small sized couscous, NOT the larger pearled couscous, often called Israeli couscous in this country.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook70

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
15 cup cold water
5 piece bone-in chicken thigh
5 zucchini large dice
5 carrot large dice
1 pound fresh pumpkin large dice
2 yellow onion large dice
1/2 head green cabbage roughly chopped
1 bunch Italian parsley chopped
30 ounce canned chickpeas drained and rinsed
2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
1 tablespoon ground turmeric
2 tablespoon extra virgin olive oil
2 1/2 cup Moroccan couscous (small size, not large pearled)

Cooking Tools Required
12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat couscous and soup together in a large bowl in the microwave on medium-high power until heated through.

Nutrition
Calories: 551kcal | Carbohydrates: 71g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 591mg | Potassium: 1135mg | Fiber: 13g | Sugar: 12g | Vitamin A: 9758IU | Vitamin C: 51mg | Calcium: 137mg | Iron: 5mg

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Beef Plov (Beef Rice Pilaf)
$8.33 Cooking Fee
Up to 10 servings
Beef Plov (Beef Rice Pilaf)

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Recipe adapted from:
Natasha Kravchuk

$8.33 Cooking Fee
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free
Beef plov is a one-pot Uzbek dish made with rice, beef, carrots, onions, garlic, and spices. While it’s a traditional Uzbek dish, it’s also popular among Russian and Ukrainian families. It’s a total comfort food designed to feed a lot of people, making it the perfect family-friendly recipe!
https://natashaskitchen.com/beef-plov-beef-rice-pilaf-recipe/

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https://natashaskitchen.com/beef-plov-beef-rice-pilaf-recipe/

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Instructions
Pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces, if they are larger.
Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, add oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
Reduce heat to medium and add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook70

Passive0

Total Time1 hour 40 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 pound beef stew meat
1/3 cup avocado oil
2 onion medium, finely chopped
3 carrot medium, cut into matchsticks
2 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon cumin
3 bay leaf
5 3/4 cup hot water for braising meat and cooking rice
3 cup long grain rice
1 teaspoon ground coriander
1 head garlic

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 385kcal | Carbohydrates: 49g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 644mg | Potassium: 410mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3161IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

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French Onion Soup with Beaujolais
$2.92 Cooking Fee
Up to 10 servings
French Onion Soup with Beaujolais

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Recipe adapted from:
Amy

$2.92 Cooking Fee
Serving Size: 1 1/2 cups

Egg Free Soy Free Vegetarian
This French onion soup is made with Beaujolais red wine and 2 kinds of broth, then topped with three kinds of cheese.
https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

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https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

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Instructions
In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
Add in the garlic and cook until fragrant, about 1 minute.
Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
Remove and discard the herbs.
Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
Reduce heat to low, cover to keep hot while you prepare the bread.
Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook55

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 tablespoon European style unsalted butter
10 yellow onion large, thinly sliced
2 teaspoon Kosher salt
2 teaspoon granulated sugar
4 clove garlic minced
1 cup Beaujolais red wine
64 ounce low-sodium beef broth
48 ounce low-sodium chicken broth
2 tablespoon Worcestershire sauce
4 sprig fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar
1/2 teaspoon Kosher salt
pinch freshly ground black pepper
1 loaf French bread sliced 1-inch thick, 1 slice per serving
4 tablespoon extra-virgin olive oil
3 cup Gruyere cheese shredded and at room temperature
1/2 cup shredded mozzarella cheese at room temperature
4 tablespoon finely grated Parmesan cheese at room temperature, finely grated

Cooking Tools Required
5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or in the oven at 350 degress for 25 minutes.

Nutrition
Calories: 497kcal | Carbohydrates: 36g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1374mg | Potassium: 786mg | Fiber: 3g | Sugar: 8g | Vitamin A: 627IU | Vitamin C: 10mg | Calcium: 405mg | Iron: 3mg

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Southwest Stuffed Peppers with Turkey and Cauliflower Rice
$0.00 Cooking Fee
Up to 10 servings
Southwest Stuffed Peppers with Turkey and Cauliflower Rice

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 1 pepper and 4 oz cauliflower rice

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
These tasty Southwest inspired peppers are stuffed with lean ground turkey, black beans, and corn
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Preheat the oven to 350oF (176oC) and add the water to a baking dish(s) just large enough to fit the peppers.
Heat a pan over medium-high heat. Brown the turkey in the pan, breaking it up as it cooks, about five minutes. Add the onion and jalapeno and cook for three to five minutes more or until the onion begins to soften. Add the garlic and taco seasoning and cook for another minute. Add the black beans, corn, tomato sauce, and salsa to the pan and stir to combine.
Stuff the peppers with the turkey filling. Place the peppers so that they are standing upright in the prepared baking dish. (Note: use balled-up aluminum foil to support them if needed). Cover with foil or a lid and bake for 45 to 50 minutes or until the peppers are very tender.
Meanwhile, cook the cauliflower rice according to package directions. To serve, divide the peppers and cauliflower rice between plates and enjoy!

Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to one pepper.
Additional Toppings
Cilantro, avocado, green onion, diced tomatoes, hot sauce, sour cream, shredded cheese, or
extra salsa.
No Yellow Peppers
Use red, orange, or green peppers instead.
No Turkey
Use chicken or beef instead.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 tablespoon water
2 1/2 pound 99% lean ground turkey
1 yellow onion large, chopped
2 jalapeno pepper medium, seeds removed and finely chopped
5 clove garlic minced
5 tablespoon taco seasoning
14 ounce canned black beans rinsed and drained
1 cup frozen corn kernels thawed
1/2 cup salsa
8 ounce canned tomato sauce
10 yellow bell pepper tops, seeds & ribs removed
40 ounce cauliflower rice cooked according to package directions

Cooking Tools Required
12-inch skillet, Baking Pan, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, small spoon, Spatula, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or a 350 degree oven for 15 minutes.

Nutrition
Calories: 288kcal | Carbohydrates: 25g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 563mg | Potassium: 1117mg | Fiber: 7g | Sugar: 5g | Vitamin A: 656IU | Vitamin C: 283mg | Calcium: 91mg | Iron: 4mg

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Baked Ziti with Italian Sausage and Ricotta Cheese
$0.00 Cooking Fee
8 servings
Baked Ziti with Italian Sausage and Ricotta Cheese

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Recipe adapted from:
Holly Nilsson

$0.00 Cooking Fee
Serving Size: 6 ounces

Layers of tender ziti noodles, with a meaty zesty Italian sausage sauce and a creamy ricotta cheese layer. Top it all with a generous helping of mozzarella cheese and bake until bubbly.
https://www.spendwithpennies.com/baked-ziti/

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https://www.spendwithpennies.com/baked-ziti/

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Instructions
Preheat oven to 375°F
Brown ground sausage and onion breaking up until the sausage is fairly fine. Drain any fat.
Add in Italian seasoning, water, tomatoes and pasta sauce. Simmer 10-15 minutes or until thickened.
Meanwhile, boil ziti in salted water until al dente. Drain and rinse.
In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese.
Add a thin layer (about 1 cup) of sauce to the bottom of a greased 9x13 pan. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.
Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.
Bake 25-30 minutes or until golden and bubbly.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time1 hour

Recipe Serving Size8

Ingredients

Ingredients
1 pound Italian sausage
1 small onion diced
28 ounce marinara sauce
14 ounce canned diced tomatoes undrained
2 teaspoon Italian seasoning
½ cup water
16 ounce ziti pasta
15 ounce ricotta cheese
2 tablespoon fresh parsley
1 egg
2 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Box grater, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat, covered in a 350 degree oven for 20 minutes or until heated through.

Nutrition
Calories: 649kcal | Carbohydrates: 61g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 93mg | Sodium: 1348mg | Potassium: 759mg | Fiber: 5g | Sugar: 7g | Vitamin A: 874IU | Vitamin C: 15mg | Calcium: 225mg | Iron: 4mg

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Veggie Tamale Pie
$0.00 Cooking Fee
6 servings
Veggie Tamale Pie

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Recipe adapted from:
A taste of Home

$0.00 Cooking Fee
Serving Size: 8-9 ounces

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
Take a trip down memory lane with our Tamale Veggie Pie! Packed with childhood flavors, this dish features tender veggies topped with a fluffy cornmeal crust. It's a delicious reminder of home-cooked comfort and simpler times. Indulge in nostalgia today!

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Instructions
In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
Add on top the black pitted olives.
For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
Veggies pie
1 onion chopped
1 teaspoon avocado oil
1 clove garlic minced
14 1/2 ounce canned Mexican diced tomatoes
15 ounce canned pinto beans rinsed and drained
1 cup shredded cheddar cheese
4 ounce canned diced green chiles
1 jalapeno pepper seeded and chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
3 ounces canned pitted black olives or more, as needed
For the topping
1/2 cup all-purpose flour plus 1 tablespoon
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup plain yogurt
2 teaspoon unsalted butter melted

Cooking Tools Required
12-inch nonstick skillet, 8x8 inch glass baking dish, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Reheat one serving at a time in the microwave for 60 seconds

Nutrition
Calories: 312kcal | Carbohydrates: 36g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 911mg | Potassium: 506mg | Fiber: 7g | Sugar: 5g | Vitamin A: 553IU | Vitamin C: 18mg | Calcium: 262mg | Iron: 3mg

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Kale and Lemon Chicken-Low FODMAP
$0.00 Cooking Fee
Up to 10 servings
Kale and Lemon Chicken-Low FODMAP

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Recipe adapted from:
Jen Stone

$0.00 Cooking Fee
Serving Size: 5 oz

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Paleo Postpartum Refined Sugar Free Soy Free Whole 30
Healthy kale, chicken thighs and bright lemon flavor combine to make a wonderful and fresh dish.
Based on Palero running momma food blog

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

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

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

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

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

Nutrition
Calories: 438kcal | Carbohydrates: 5g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 490mg | Potassium: 545mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3590IU | Vitamin C: 35mg | Calcium: 109mg | Iron: 2mg

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Red Lentil Dahl-Diabetes Friendly
$0.00 Cooking Fee
Up to 10 servings
Red Lentil Dahl-Diabetes Friendly

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Recipe adapted from:
Kate Hackworthy

$0.00 Cooking Fee

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Postpartum Pregnancy Reduced Fat Refined Sugar Free Vegan Vegetarian
This quick and easy red lentil dahl is packed with flavor! Vegan, vegetarian and gluten-free.
https://veggiedesserts.com/red-lentil-dahl/

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https://veggiedesserts.com/red-lentil-dahl/

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Instructions
Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
Stir in lemon juice and spinach until it wilts.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 teaspoon extra virgin olive oil
3 cup onion diced, about 3 medium
6 clove garlic finely chopped
2 tablespoon fresh ginger peeled and grated
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 1/2 tablespoon ground turmeric
2 teaspoon garam masala
1 1/2 cup dry lentil
28 ounce canned diced tomatoes
28 ounce canned lite coconut milk
3 cup vegetable stock
1/2 teaspoon freshly ground black pepper more or less to taste
3 tablespoon fresh lemon juice
4 cup fresh spinach

Cooking Tools Required
Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 221kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 480mg | Potassium: 602mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1443IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 4mg

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Creamy Clam Chowder in Bread Bowl
$0.00 Cooking Fee
Up to 10 servings
Creamy Clam Chowder in Bread Bowl

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Recipe adapted from:
Mayumi Tavalero

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

Egg Free Nut Free Soy Free
This clam chowder can be served in a bread bowl (optional) for that San Francisco Fisherman's Wharf experience!

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Instructions
Heat a large saucepan over medium-high heat. Add the oil and chopped bacon. Cook until bacon is crisp. Drain off all but 2 tablespoons fat (half this amount for less than 5 servings).
Add onion and celery sautéing for about 8-10 minutes until vegetables are tender. Add flour and stir to incorporate. Cook for a minute, being careful not to burn the flour.
Add bottled clam juice, and reserved canned clam juice, stirring constantly so flour doesn’t get lumpy. Add dried thyme and potatoes. Bring to a boil.
Turn heat down to low, cover and cook potatoes until tender, about 20-25 minutes. Finish by adding heavy cream, clams and remaining seasonings. Prepare bread bowls, then when ready to serve, ladle soup into bowls.

Notes
If you don’t have quite enough clam juice from the canned clams (1 cup per serving) you can just use water to make up the difference.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon avocado oil
1/3 pound bacon chopped
2 yellow onion medium, diced
6 stalk celery preferably the heart with leaves, cut into ¼” dice
2/3 cup all-purpose flour
7 cup bottled clam juice
1 teaspoon dry thyme
4 russet potato large, peeled and cut into ½” cubes
2 cup heavy whipping cream
26 ounce canned chopped clam drained, clam juice reserved
1/4 teaspoon cayenne pepper
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Optional:
10 sourdough bread round "lid" cut into top and hollowed out for soup

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Ladle, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-low power until heated through. Store soup and bread separately until ready to serve.

Nutrition
Calories: 1666kcal | Carbohydrates: 279g | Protein: 58g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 3918mg | Potassium: 1163mg | Fiber: 12g | Sugar: 29g | Vitamin A: 1022IU | Vitamin C: 15mg | Calcium: 306mg | Iron: 20mg

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Vegan Picadillo
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Up to 10 servings
Vegan Picadillo

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 1 1/3 cup, plus 1/2 cup rice (optional)

Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan Vegetarian
A delicious, hearty, savory-sweet, plant-based twist on Cuban picadillo!
www.kaiafitfolsom.com

Vegan Picadillo quantity

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www.kaiafitfolsom.com

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook rice according to package directions if using.
Heat a large-rimmed skillet, pot, or dutch oven over medium heat. Once hot, add oil, onion, and bell pepper and saute, stirring frequently, for 3-4 minutes.
Add the mushrooms, stir, and saute for 2 minutes. Then add garlic and coconut aminos and saute for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown. Turn down heat if browning too quickly.
Then add drained lentils, oregano, cumin, cayenne (optional), salt and pepper, tomato sauce, water, olives, and raisins(optional). Stir to combine and simmer(covered) for 10-15 minutes, stirring occasionally, to develop flavors.
Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and adjust flavors as needed, adding more cumin for smokiness, olives for saltiness/tanginess, raisins for sweetness, or cayenne for heat.
Serve with optional rice and garnish with cilantro.

Notes
Recipe loosely adapted from Immaculate Bites and Chef Zee Cooks
Nutrition information is a rough estimate calculated without optional ingredients.

Cook Times

Active Prep25

Hands-On Cook17

Hands-Off Cook10

Passive0

Total Time52 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
4 tablespoon extra virgin olive oil
4 cup yellow onion diced
1 red bell pepper medium, finely chopped
3 cup fresh shiitake mushroom roughly chopped
3 tablespoon garlic minced, about 4 cloves
2 tablespoon coconut aminos
60 ounce canned brown lentil 15 oz, drained and rinsed
2 teaspoon dried oregano
1 teaspoon ground cumin
2 pinch cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
16 ounce canned tomato sauce
1 1/2 cup water
1 cup pimento-stuffed green olive roughly chopped
1/2 cup raisins roughly chopped
For Serving (optional)
1 bunch fresh cilantro chopped
2 1/2 cup long grain white rice or brown rice

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Sharp Knives, Skillet, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave or on the stovetop until heated through.

Nutrition
Calories: 331kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 626mg | Potassium: 602mg | Fiber: 6g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 25mg | Calcium: 60mg | 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

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