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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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Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks
$0.00 Cooking Fee
Up to 10 servings
Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 3 tenders

Gluten Free Nut Free Soy Free
This is my go-to recipe for tender and delicious chicken strips. They are gluten-free which makes them extra crispy. Comes with celery and carrots sticks, plus homemade ranch dressing for dipping!

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

Instructions
Place the chicken tenders in a large bowl. Add the buttermilk, hot sauce, and salt. Mix to thoroughly combine.
While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
To make the dressing, whisk together all the dry ingredients (chives, parsley, onion powder, garlic powder, salt, and pepper) in a small bowl. Add the mayonnaise, sour cream, milk if needed, and dash of hot sauce if using. Adjust seasonings. Store tightly covered in refrigerator.
Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
Meanwhile cut carrots and celery into 4-inch sticks and heat the oil in a deep saute pan over medium heat. When hot place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips
For the marinade:
2 cup buttermilk
dash hot sauce such as Tabasco
1 tablespoon Kosher salt
For the coating:
1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
½ cup corn starch
1 tablespoon granulated sugar
1 tablespoon garlic salt
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
For the Ranch dressing:
½ teaspoon dried chive
½ teaspoon dried parsley
½ teaspoon onion powder
¼ teaspoon garlic powder
¾ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 cup mayonnaise
¼ cup sour cream
¼ cup buttermilk or enough to desired consistency
dash hot sauce such as Tabasco
For frying:
3 cup avocado oil for frying
For serving:
3 carrot large, cut into 4-inch sticks
1 bunch celery cut into 4-inch sticks

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Heat tenders in oven on a parchment lined baking sheet at 350 degrees for 20 minutes or until heated through.

Nutrition
Calories: 1055kcal | Carbohydrates: 25g | Protein: 38g | Fat: 90g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 2013mg | Potassium: 754mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3431IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 2mg

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Pressure Cooker Arroz con Pollo
$0.00 Cooking Fee
6 servings
Pressure Cooker Arroz con Pollo

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Recipe adapted from:
Mayumi Tavalero

(2 customer reviews)

$0.00 Cooking Fee
Serving Size: 7 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free
Chicken and rice is a traditional dish served in Spain and throughout Latin America. By using a pressure cooker all the flavors meld together to create a delicious one-pot meal.

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

Instructions
In a large bowl, mix together the garlic, red pepper flakes, and vinegar. Salt and pepper the chicken pieces then add to the mixture making sure each piece is evenly coated. Cover bowl with plastic wrap, let marinate for at least 15 minutes and up to a half hour. Meanwhile prep your vegetables and place the saffron threads and kosher salt in the warmed chicken stock.
If you have a “browning” setting on your pressure cooker, use it to brown the chicken pieces, otherwise, use a large sauté pan (one that can accommodate all the chicken pieces) to medium-high heat. Add the olive oil then the chicken pieces. Cook for 2-3 minutes per side, or until chicken is lightly browned. Set chicken pieces aside on a large plate (they will not be fully cooked).
When all the chicken is cooked, leave any excess fat in the pan. Add the onion, bell peppers, and jalapeno pepper, sautéing for a few minutes until onion is translucent. Add the Roma tomatoes, ground cumin and the bay leaf. Saute for another minute or so.
Add the rice and mix, making sure to thoroughly coat. Cook for a couple minutes so the rice has a chance to absorb the juices and fat in the pan. If using a saute pan, transfer contents to the pressure cooker.
Pour the saffron-infused chicken stock into the pan and give it a quick stir. Place the reserved chicken pieces on top and pour any remaining juices on the plate into the pressure cooker pan.
Place the lid on the pressure cooker and cook on high pressure for 3 minutes. Once time is up, let sit an additional 7 minutes on warm, then release pressure, if it hasn’t already released. Remove chicken pieces, then place rice on a large platter, arranging chicken pieces over rice.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook15

Passive15

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
3 clove garlic minced
1 teaspoon crushed red pepper
2 teaspoon white vinegar
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 ½ pound boneless skinless chicken thigh pierced in several places with a fork
1 tablespoon extra virgin olive oil
3 cup chicken stock warmed
¼ teaspoon saffron threads
1 teaspoon Kosher salt
1 red onion small, ½ inch dice
1 red bell pepper seeded and diced
1 green bell pepper seeded and diced
1 jalapeno pepper more or less to taste, seeded and finely chopped
4 Roma tomato diced
1 teaspoon ground cumin
1 bay leaf
2 cup long-grain rice uncooked

Cooking Tools Required
Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls, Mixing spoon, Tongs

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

Nutrition
Calories: 568kcal | Carbohydrates: 60g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 1048mg | Potassium: 649mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1251IU | Vitamin C: 52mg | Calcium: 46mg | Iron: 2mg

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Naan Bread
$0.00 Cooking Fee
Up to 10 servings
Naan Bread

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Recipe adapted from:
Kate Hackworthy

(0 customer reviews)

$0.00 Cooking Fee

Egg Free Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
Once you make this naan bread recipe, I’m sure you’ll never want to buy pre-made ones again. Just mix the four ingredients and knead them for a few minutes to bring it together, then roll it out and pan fry. It's a yeast free bread that's light, fluffy and tasty!
https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

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https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

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

Instructions
Mix all ingredients together in a large bowl. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour.
Divide it into ten equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter or so. Tip - roll out one naan while another is cooking. If you roll them all out first, then they could get warm and stick to the counter.
Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
Best eaten on the same day. If making ahead, warm them up in the oven before serving.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 cup all-purpose flour or gluten-free flour and adjust the amount as it might absorb the yogurt differently
2 1/2 cup plain Greek yogurt or dairy free for vegan
4 teaspoon baking powder
1/2 teaspoon Kosher salt

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
REHEAT - to desired temperature using your preferred heating method. STORAGE - the naan dough can be made up to 3 days ahead. Just keep in the fridge until ready to roll and cook. Keep leftovers in the fridge and reheat in a frying pan or in the toaster. It makes them crispier and still delicious.

Nutrition
Calories: 220kcal | Carbohydrates: 41g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 315mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg

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Baked Creamy Spinach Dip
$0.00 Cooking Fee
Up to 10 servings
Baked Creamy Spinach Dip

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Recipe adapted from:
Jenn Tidwell

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 ounce

Vegetarian
I'm a fan of classic dishes but frequently tweak them a bit to suit my family's tastes. My cheesy spinach dip is a little lighter than other versions I've seen and pairs well with bagel chips.

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

Instructions
Preheat oven to 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid.
In a large saucepan, heat butter over medium heat. Add garlic; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended.
Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce frozen spinach thawed chopped
1 tablespoon butter
2 clove garlic minced
1 tablespoon all-purpose flour
12 ounce evaporated milk or half and half if can't find evaporated milk
1/2 cup Parmesan cheese divided
1/4 cup cream cheese
1/4 cup ricotta cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 package bagel chips or other chips if bagel chips are not available

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saucepan, Sharp Knives, Top Stove

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

Nutrition
Calories: 90kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 221mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4934IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 1mg

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Plain Long Grain Brown Rice
$0.00 Cooking Fee
6 servings
Plain Long Grain Brown Rice

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 3/4 cup

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

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

Instructions
Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
Combine rice and measured water in a medium saucepan (about 2 quarts)
Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 40 minutes.
When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
Use a fork to fluff the rice just before serving.
Tips on cooking rice:
Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook40

Passive10

Total Time55 minutes

Recipe Serving Size6

Ingredients

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

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

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

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

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Sheet Pan Shrimp Fajitas
$0.00 Cooking Fee
Up to 10 servings
Sheet Pan Shrimp Fajitas

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Recipe adapted from:
Damn Delicious

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

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free
This recipe uses a homemade spice mixture for lots of flavor! Serve with optional flour or corn tortillas. Note: For 5 or more servings you will need 2, heavy-duty rimmed baking sheets.

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

Instructions
Preheat oven to 425 degrees F. Lightly oil a baking sheet(s) or coat with nonstick spray. Note: You will need 2 baking sheets for 5+ servings.
CHILI POWDER MIXTURE: In a small bowl, combine chili powder, cumin, oregano, paprika, salt and pepper.
Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the CHILI POWDER MIXTURE; gently toss to combine.
Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and CHILI POWDER MIXTURE.
Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
Serve immediately with tortillas.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
avocado oil cooking spray
Chili Powder Mixture:
4 teaspoon chili powder
5 teaspoon ground cumin
5 teaspoon dried oregano
2.5 teaspoon smoked paprika
2 teaspoon Kosher salt
2 teaspoon freshly ground black pepper
For the filling:
3 red bell pepper cut into strips
3 yellow bell pepper cut into strips
2 orange bell pepper cut into strips
3 sweet onion cut into 1/2-inch wedges
8 clove garlic minced
8 tablespoon extra virgin olive oil divided
4 pound U21-25 raw shrimp peeled and deveined
3/4 cup fresh cilantro chopped
2 tablespoon lime juice freshly squeezed
Optional:
15 8 inch flour or corn tortillas warmed

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Oven, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat mixture in a saute pan over medium heat until heated through. Warm totillas in the microwave, covered, until heated through.

Nutrition
Calories: 438kcal | Carbohydrates: 40g | Protein: 31g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 1851mg | Potassium: 663mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2860IU | Vitamin C: 149mg | Calcium: 228mg | Iron: 4mg

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

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Recipe adapted from:
Jen Stone

(1 customer review)

$0.00 Cooking Fee
Serving Size: 16 ounce

Dairy 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.

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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

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

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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.

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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

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Breakfast Enchiladas
$0.00 Cooking Fee
8 servings
Breakfast Enchiladas

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Recipe adapted from:
Isabel Orozco-Moore

$0.00 Cooking Fee
Serving Size: 1 enchilada

Soy Free
Filled with scrambled eggs, breakfast sausage, bell peppers, onions then smothered in enchilada sauce and cheese, these breakfast enchiladas are sure to please the entire family!
https://www.isabeleats.com/easy-breakfast-enchiladas/

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https://www.isabeleats.com/easy-breakfast-enchiladas/

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

Instructions
Sautee the peppers and onions in a little olive oil for about 5 minutes, until they’ve softened and the onions start to become translucent
Add in the breakfast sausage and spices and crumble it up with your spatula
Cook everything together for about 6-8 minutes until the sausage is fully cooked
Add in the beaten eggs and stir them into the sausage mixture
Cook them for about 1 or 2 minutes, until they’ve just set like a soft scramble
Pour some enchilada sauce in a 13×9-inch baking dish
This will help prevent the enchiladas from sticking to the bottom of the casserole
Fill each tortilla with the sausage and egg filling, roll it up and place it in the baking dish seam side down
Then pour the remaining enchilada sauce all over the tortillas and top everything with some shredded cheese
Bake at 375°F until the cheese has melted, about 15 minutes and voila!
Garnish with the crumbled cotija, the chopped cilantro and the red onion

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1/2 yellow onion small dice
1 pound bulk breakfast sausage
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
6 egg large
15 ounce red enchilada sauce about 1 1/2 cups
8 flour tortilla
1 cup monterey jack cheese shredded
5 ounce cotija/queso fresco
3 tablespoon fresh cilantro chopped
1/2 red onion small dice

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Double Boiler, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
reheat individually in the microwave for 45 seconds

Nutrition
Calories: 235kcal | Carbohydrates: 21g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 816mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg

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Clean Diet Crispy Oven Baked Falafel
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Crispy Oven Baked Falafel

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 4 falafel

Dairy Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. A Middle Eastern favorite, Falafel can be used in a variety of ways such as an appetizer or placed in pita pockets for a sandwich. Note: This recipe requires 2 sheet pans for 7-10 servings.

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Instructions
Preheat oven to 450 degrees F.
In a food processor, pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don't over-process, you don't want it turning into hummus!
Add the flour and oil, and blend these with the mixture.
With your hands, form mixture into 2-inch balls and place each one on a large sheet of non-stick baking paper. Make sure to spray/ brush the paper with avocado oil before you place them on it.
Once all the patties are done, spray them all with an oil sprayer or brush with avocado oil, to ensure they turn out brown and crispy in the oven.
Bake for 20-25 minutes or until golden.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 onion roughly chopped
62 ounce canned chickpeas about 4 cans, drained
2 cup Italian parsley
2 cup fresh cilantro
6 clove garlic
2 tablespoon ground cumin
4 tablespoon chickpea flour
4 tablespoon avocado oil plus extra for baking
Kosher salt or to taste

Cooking Tools Required
Baking sheet, Can Opener, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives

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

Nutrition
Calories: 370kcal | Carbohydrates: 54g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 26mg | Potassium: 681mg | Fiber: 15g | Sugar: 10g | Vitamin A: 1291IU | Vitamin C: 21mg | Calcium: 126mg | Iron: 7mg

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Crockpot Balsamic Chicken
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Up to 10 servings
Crockpot Balsamic Chicken

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Recipe adapted from:
Pinterest

$0.00 Cooking Fee
Serving Size: 1 chicken thigh

Dairy Free Egg Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Let your chef prep this tender and delicious slow cooked chicken, ready for you to enjoy 4 hours later. Macros are for chicken thighs with the skin on. >> Note: This recipe requires a slow cooker. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<
https://www.pinterest.com/pin/250301691764963747/feedback/?invite_code=beda5035b8654456a3414a5fe94e29f6&sender_id=250301829198382738

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https://www.pinterest.com/pin/250301691764963747/feedback/?invite_code=beda5035b8654456a3414a5fe94e29f6&sender_id=250301829198382738

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Instructions
In a small bowl mix together the first 5 ingredients. Rub spice mixture over chicken.
Pour olive oil and garlic in the bottom of slow cooker.
Place chicken on top and pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours.
Instructions for Customer:
Note: This recipe requires a slow cooker. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<When finished sprinkle with fresh parsley.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoon dried onion
4 clove garlic minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
10 piece chicken thigh bone in or boneless, skin on or skin off
2 tablespoon Italian parsley chopped

Cooking Tools Required
Crockpot, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Whisk

Reheating/Serving Instructions
Heat on the stove top on medium heat or in the microwave on medium power until heated through

Nutrition
Calories: 278kcal | Carbohydrates: 4g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 207mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad
$0.00 Cooking Fee
6 servings
Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

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Recipe adapted from:
Elise Bauer

$0.00 Cooking Fee
Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

Refined Sugar Free Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and chopped Isralei salad
https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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Instructions
For the chopped Israeli salad
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
For the mashed potatoes:
In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 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.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the mashed potatoes:
2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
½ cup heavy whipping cream
4 tablespoon unsalted butter
1/2 teaspoon freshly ground black pepper more or less to taste
For the chopped Israeli salad
1.5 pound tomato extra-large finely diced
1 English cucumber finely diced
3 ounce onion finely diced
1 ounce orange bell pepper finely diced
1/2 cup fresh herbs Italian parsley, mint or cilantro, or a mix of all three
1.5 tablespoon lemon zest
1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 920kcal | Carbohydrates: 82g | Protein: 47g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 3397mg | Potassium: 1933mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2339IU | Vitamin C: 84mg | Calcium: 164mg | Iron: 6mg

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Clean Diet Chinese Chicken Salad
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Chinese Chicken Salad

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Diabetes Friendly Egg Free Gluten Free Paleo Refined Sugar Free Soy Free
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everyone loves Chinese Chicken Salad and this one is made extra special with an orange-ginger dressing.

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Instructions
To poach the chicken, place chicken breast(s) in a large skillet and add water to just cover chicken. Turn heat up to high and when it starts to boil, immediately reduce the heat and to a simmer. Cook for about 10 minutes or until instant read thermometer reach 165 degrees F. Remove from heat and when cool enough to handle dice the chicken breasts.
Meanwhile prepare the vegetables. In a large bowl combine the cabbage, carrots, green onions, cilantro, and sesame seeds, tossing to combine.
In a small bowl, combine the orange juice, olive oil, rice vinegar, fish sauce, and ginger. Gently stir until mixed, then pour over the salad. Toss to coat.
Add the diced chicken and toss again. Plate and garnish with cashews.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound boneless skinless chicken breast poached, then diced
1 head green cabbage or Napa cabbage, thinly sliced
3 carrot medium, julienned
6 stalk green onion white and light green parts only, thinly sliced
1 bunch fresh cilantro chopped
1 tablespoon sesame seeds
For the dressing:
3/4 cup orange juice
4 tablespoon avocado oil
2 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoon fresh ginger grated
1/2 teaspoon sea salt
pinch freshly ground black pepper
For garnish:
1 cup cashews roughly chopped

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

Nutrition
Calories: 271kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 301mg | Potassium: 702mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3337IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg

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Parmesan Herb Spaghetti Squash
$0.00 Cooking Fee
Up to 10 servings
Parmesan Herb Spaghetti Squash

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(0 customer reviews)

$0.00 Cooking Fee

Egg Free Gluten Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This low-carb flavorful dish makes it easy to fall in love with Spaghetti Squash, and forget about pasta! Based on a recipe published on Joyful Healthy Eats blog.

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Instructions
MICROWAVE OPTION
Halve the spaghetti squash and remove seeds.
Place the prepared spaghetti squash flesh side down in a 13×9 glass baking dish.
Fill the dish with about 1″ of water.
Place baking dish in the microwave and cook for 15-20 minutes per squash, until squash is tender.
Remove the spaghetti squash from the pan and let it cool for a few mins. Using a fork, gently scrape the inside of the squash to create spaghetti-like pieces of squash.
OVEN OPTION
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle or spray the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
FINISH UP
Place spaghetti squash in a bowl with parmesan cheese or vegan parmesan, fresh basil, olive oil, garlic powder, ground pepper, and salt to taste. Toss to combine and serve.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook35

Passive5

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 pound spaghetti squash For 10 servings use 2 x 4 lbs whole spaghetti squash
water
2 cup vegan parmesan cheese shredded
1 cup fresh basil thinly sliced
4 tablespoon extra virgin olive oil to keep it lower fat, don't add oil
extra virgin olive oil spray for roasting, as needed
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 teaspoon Kosher salt or to taste

Cooking Tools Required
Baking sheet, Cutting board, Microwave, Mixing bowls, Oven, Pyrex baking dish, Sharp Knives

Nutrition
Calories: 165kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 636mg | Potassium: 11mg | Fiber: 3g | Sugar: 4g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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Paleo Egg Drop Soup
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Up to 10 servings
Paleo Egg Drop Soup

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 9 ounces

Dairy Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free Vegetarian Whole 30
This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

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

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

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

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

Reheating/Serving Instructions
Reheat in the microwave on full power to desired temperature.

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

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Chicken Shawarma with Homemade Tahini Sauce
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Up to 10 servings
Chicken Shawarma with Homemade Tahini Sauce

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Recipe adapted from:
The Mediterranean Dis

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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.

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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

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Balsamic Glazed Chicken with Arugula-Strawberry Salad
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Up to 10 servings
Balsamic Glazed Chicken with Arugula-Strawberry Salad

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 7 ounces

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
Balsamic vinegar adds a tangy-sweet taste to these baked chicken thighs. Enjoy with an arugula-strawberry salad tossed with a lemon vinaigrette.

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Instructions
Prepare the chicken:
In a large bowl, whisk together all the marinade ingredients.
Add the chicken and let marinate for 30 minutes.
Heat oven to 400 degrees. Meanwhile make the dressing and prepare the salad.
Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.
Make the dressing:
In a small bowl with a whisk or jar sealed tight, combinevinegar, olive oil and lemon juice. Add pepper to taste.
Prepare the salad:
Wash and spin the arugula and add to medium mixing bowl. Add the sliced strawberries. Toss with the vinaigrette.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time55 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
4 ½ pound bone-in chicken thigh or a mixture of parts
For the marinade:
2 tablespoon avocado oil
6 tablespoon balsamic vinegar more to taste
4 clove garlic smashed
1 ½ tablespoon fresh rosemary chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
For the dressing:
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
2 tablespoon fresh lemon juice
1/3 teaspoon freshly ground black pepper
For the salad:
18 ounce arugula
16 ounce strawberry
pecan optional

Cooking Tools Required
Cutting board, jar with lid, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Vegetable Peeler, Whisk

Reheating/Serving Instructions
Heat in microwave on full power until preferred temperature is reached.

Nutrition
Calories: 494kcal | Carbohydrates: 8g | Protein: 30g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 643mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1363IU | Vitamin C: 37mg | Calcium: 113mg | Iron: 2mg

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Cauliflower Broccoli Tots
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Up to 10 servings
Cauliflower Broccoli Tots

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Recipe adapted from:
Lori Zanini, RD, CDE

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Diabetes Friendly Heart Healthy Lower Carb Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
These homemade Cauliflower and broccoli tater tots are a delicious and nutritious snack or side dish. Who doesn't like the potato tots but we also know how important it is to add veggies to our nutrition. In addition, since the veggies are cut in the food procccesor, the stems can be used as well, and you will be reducing food waste!

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Instructions
Preheat the oven to Broil. Line a baking sheet with parchment paper.
In a food processor, combine the broccoli, cauliflower, and oinion and pulse until chopped well but still slightly chuncky. Or if you don't have a food processor, chop everything on a large cutting board until all the peices are small. Transfer to a large mixing bowl.
Add the eggs, bread crumbs, cheese, salt and pepper.
Shape with your hands small balls, a little smaller than a table spoon, and carefully place them on the prepared baking sheet.
Bake for 5 minutes, flip carefully, and continue to bake for 5-10 additional minutes, until browned and crisp. Be carreful not to burn the tots. Check frequently.

Cook Times

Active Prep25

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound broccoli chop florets and stems
1 pound cauliflower chop florets and stems
5 ounce onion diced
2 egg large
2/3 cup whole wheat bread crumbs
2/3 cup feta cheese crumbled
1.25 teaspoon Kosher salt
2/3 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven

Nutrition
Calories: 91kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 482mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 59mg | Calcium: 87mg | Iron: 1mg

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Empower Sticky Honey Beef and Rice
$0.00 Cooking Fee
Up to 10 servings
Empower Sticky Honey Beef and Rice

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Recipe adapted from:
Empower Fitness

$0.00 Cooking Fee
Serving Size: 10 ounce

Dairy Free Gluten Free Nut Free
Customer submitted recipe from Empower Fitness On-Line Coaching.
https://empoweronlinecoaching.com/
https://empoweronlinecoaching.com/

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https://empoweronlinecoaching.com/

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Instructions
To make the sauce, combine the honey, stock, rice vinegar and soy sauce in a bowl and stir together. Then pop to one side.
Slice your steak into strips.
Heat the cooking spray in a large frying pan (skillet) over a high heat. Add the steak strips and cook until brown on all sides (about 4 minutes).
Add the sauce to the pan. Turn the heat up and bring the sauce to the boil, continue until the sauce reduces and thickens.
Cook the rice according to instructions in the microwave.
Sprinkle over the spring onion and sesame seeds and serve with the rice and veg of your choice.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
15 stalk green onion
65 ounce sirloin steak
15 tablespoon sesame seeds
2 1/2 cup Ben's Original microwave wholegrain rice
15 tablespoon honey
20 tablespoon soy sauce
avocado oil cooking spray 2-3 seconds
10 beef stock cube dissolved in water
20 tablespoon rice vinegar
30 ounce vegetable of choice

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Sharp Knives

Nutrition
Calories: 625kcal | Carbohydrates: 69g | Protein: 51g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 113mg | Sodium: 3084mg | Potassium: 973mg | Fiber: 4g | Sugar: 28g | Vitamin A: 181IU | Vitamin C: 4mg | Calcium: 211mg | Iron: 7mg

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Chili Lime Steak Fajitas-Diabetes Friendly
$0.00 Cooking Fee
Up to 10 servings
Chili Lime Steak Fajitas-Diabetes Friendly

Add to my favorites

$0.00 Cooking Fee
Serving Size: 2 fajitas

Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Soy Free
These chili lime steak fajitas are very juicy and full of incredible flavors. The secret to the amazing flavors is in the incredible marinade.

Chili Lime Steak Fajitas-Diabetes Friendly quantity

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

Instructions
For Marinade
Whisk marinade ingredients together to combine. Pour 2/3's of the marinade into a shallow dish to marinate the steak for about 10 minutes at room temperature while preparing the other ingredients. Set aside remaining marinade for vegetables
For Skillet
Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.
For Vegetables
Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.
Assemble
To serve steak, slice against the grain into thin strips. Pack into warmed tortillas (or lettuce for low-carb), cilantro leaves, sour cream, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

Notes

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive10

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Marinade
1/3 cup extra virgin olive oil
1 lime zested
1/4 cup lime juice freshly squeezed
5 tablespoon fresh cilantro fresh chopped
2 teaspoon fresh oregano dried
3 clove garlic crushed
1 tablespoon honey
1 teaspoon crushed red pepper adjust to your preference of spice
1 teaspoon ground cumin
1 1/2 teaspoon Kosher salt
2.5 pound flank steak or flat iron, or skirt or rump steak
For the Fajitas
3 cup red bell pepper different colors: red, yellow and green, seeded and sliced
2 cup onion sliced
Optional for Serving
2 head leaf lettuce
2 avocado sliced
4 tablespoon fresh cilantro
10 tablespoon sour cream

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

Reheating/Serving Instructions
Steak: Cover the dish and put it in the microwave. Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. You should only need to do this a few times for the perfect result. Deliciously tender. Vegtables: Spread food out in an even layer, cover with a damp paper towel to help create some steam while the food is heating so it doesn't dry out, and stir every so often to promote even heating, as there are usually hot spots even in microwaves with turntables.
To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining marinade.

Nutrition
Calories: 353kcal | Carbohydrates: 15g | Protein: 27g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 75mg | Sodium: 438mg | Potassium: 886mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6263IU | Vitamin C: 70mg | Calcium: 86mg | 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

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