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

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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Roasted Garlic Hummus
$0.00 Cooking Fee
Up to 10 servings
Roasted Garlic Hummus

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan Vegetarian
This homemade hummus is made with chickpeas, roasted garlic, and fresh lemon juice. Serve it with pita chips (fresh or crispy), or your favorite vegetables.

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

Instructions
Preheat oven to 400 degrees
Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.
To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the roasted garlic:
1 head garlic halved
2 teaspoon extra virgin olive oil
For the hummus:
30 ounce canned chickpeas drained and rinsed
6 tablespoon fresh lemon juice
1/2 cup tahini paste
4 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon Kosher salt more or less to taste
6-8 tablespoon water
½ teaspoon ground paprika

Cooking Tools Required
Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

Nutrition
Calories: 274kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 244mg | Potassium: 329mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg

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Vegetable Sushi Roll
$0.00 Cooking Fee
Up to 10 servings
Vegetable Sushi Roll

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1/2 roll, about 4 pieces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Vegan Vegetarian
This sushi roll is made with spinach, shiitake mushrooms, carrots, and cucumber. It's best eaten the same day it's prepared.

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

Instructions
Cook rice according to package directions.
Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
plastic wrap for covering rolling mat (optional)
5 sheet nori
1 bunch spinach blanched and squeezed dry into thin strips
5 dried shiitake mushroom rehydrated, sliced into 1/4 inch strips
2 carrot blanched, then sliced into pencil sized pieces
1 cucumber peeled and sliced into pencil sized pieces
2 teaspoon wasabi
Optional for serving:
pickled ginger
soy sauce
wasabi
For the sushi rice:
2 cup medium-grain white rice
½ cup seasoned rice vinegar

Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lid

Reheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

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Raspberry Muffins with Raw Sugar Topping
$0.00 Cooking Fee
12 servings
Raspberry Muffins with Raw Sugar Topping

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 muffin

Nut Free Soy Free Vegetarian
These moist and tender muffins make a great snack or quick breakfast, plus they freeze well to enjoy later.

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Adjust oven rack to the middle position and pre-heat to 350 degrees. Grease a standard 12-cup muffin tin or line it with muffin cups.
Whisk together the dry ingredients, set aside. Whisk the egg in a separate bowl, then vigorously whisk in the sugar a little at a time. Add the melted butter continuing to whisk and then the sour cream.
Add the raspberries to the dry ingredients, gently tossing to combine. Fold the sour cream mixture into the dry ingredients until raspberries are evenly distributed, no more than 30 seconds (be gentle, do not over mix).
Divide the batter among the muffin cups and bake until golden brown, about 25 minutes. Cool on a wire rack.
When muffins have cooled for 5 minutes, brush the tops with the melted butter. Gently dip the tops of the muffins into the sugar, rotating to coat the entire top of the muffin.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size12

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon Kosher salt
Ingredients:
1 egg large
1 cup granulated sugar
4 tablespoon unsalted butter melted and cooled
1 ¼ cup sour cream
1 ¼ cup fresh raspberries
Sugar topping:
¼ cup butter melted
¼ cup raw sugar spread on a plate

Cooking Tools Required
Cooling Rack, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Pastry brush, plate, Spatula, Standard muffin pan, Whisk

Nutrition
Calories: 277kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 247mg | Potassium: 61mg | Fiber: 1g | Sugar: 22g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

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Cream of Celery Soup
$0.00 Cooking Fee
Up to 10 servings
Cream of Celery Soup

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Recipe adapted from:
Mayumi Tavalero

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

Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Soy Free
This affordable and nutritious soup is full of flavor thanks to the addition of leeks, onions, and fresh herbs.

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

Instructions
Heat butter and olive oil in a large pot over medium heat. Add the onion, leeks, and celery, sautéing for 10 minutes or until softened. Add the minced garlic and cook for an additional minute.
Add the stock, thyme, parsley, salt, and pepper. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
Remove pot from heat, and let cool slightly. Using an immersion blender purée the soup. Alternately blend in a stand blender in batches, filling no more than 1/3 full, then returning soup to the pot.
Thin with water if needed to desired consistency. Stir in the cream; taste and correct seasonings.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon unsalted butter
2 tablespoon extra virgin olive oil
1 yellow onion large, diced
2 leek medium, sliced (white and light green parts only)
2 bunch celery large, chopped
4 clove garlic minced
8 cup chicken stock
2 teaspoon fresh thyme
4 tablespoon Italian parsley chopped
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
1 cup heavy cream

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

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

Nutrition
Calories: 226kcal | Carbohydrates: 12g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 761mg | Potassium: 307mg | Fiber: 1g | Sugar: 4g | Vitamin A: 948IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

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Clean Diet Carrot Cake
$0.00 Cooking Fee
12 servings
Clean Diet Carrot Cake

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 slice

Dairy Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This moist and delicious carrot cake has walnuts and cinnamon and all the flavor and texture you would expect from a great classic cake.
https://www.instagram.com/karinadoninutrition/

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

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Instructions
Preheat oven to 350° F.
Lightly grease the pan with coconut oil, and line bottom with circle of parchment paper.
Beat the eggs and coconut sugar for 2 minutes, until foamy.
Add the grape seed oil to the foam and beat for an additional 2 minutes.
Slowly fold into the mixture - the carrots, flour, cinnamon, baking powder, baking soda, and salt. Mix well and add the walnuts.
Pour the mixture into the baking pan and bake for 60-65 minutes until the inside is dry and cooked.
Let completely cool before unmolding.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 teaspoon coconut oil to grease the pan
4 egg
3/4 cup coconut sugar
1/2 cup grape seed oil
7 carrot peeled and grated
2 cup white spelt flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup walnuts chopped

Cooking Tools Required
8x8 inch nonstick baking pan, 9-inch round baking pan, Cutting board, Electric Hand Mixer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 264kcal | Carbohydrates: 28g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 244mg | Potassium: 156mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6025IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

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

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1/3 cup

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

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

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive35

Total Time55 minutes

Recipe Serving Size10

Ingredients

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

Cooking Tools Required
Baking sheet, parchment paper

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

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

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Strawberry Shortcake
$0.00 Cooking Fee
6 servings
Strawberry Shortcake

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 biscuit

Nut Free Soy Free Vegetarian
Take advantage of fresh seasonal fruit with this classic Summer dessert. Sweet strawberries combine with a tender biscuit and lots of rich whipped cream.

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Instructions
For the fruit topping:
Place 1 ½ cups of the hulled strawberries in a large bowl, and crush them with a potato masher. Slice the remaining 4 ½ cups berries into 4th’s or 5th’s (lengthwise) and stir into the crushed berries along with the sugar. Set the fruit aside to macerate.
For the shortcakes:
Adjust the oven rack to the middle position and heat the oven to 425 degrees. In a food processor, pulse the flour, 3 tablespoons of sugar, baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl.
Mix the beaten egg with ½ cup of heavy cream. Pour the mixture into the bowl with the flour mixture. Using a rubber spatula combine until large clumps begin to form. Turn mixture out onto a floured work surface and lightly knead until dough comes together.
Shape the dough into a rectangle about ¾ inch thick. Brush the dough with 1 tablespoon of heavy cream and sprinkle with 2 tablespoons of sugar. Flour a 2 ¾” biscuit cutter and cut out 6 rounds. Place 1 inch apart on baking sheet.
Bake until the shortcakes are lightly browned, about 12-14 minutes. Cool cakes on a wire rack. Meanwhile make the whipped cream.
For the whipped cream:
Place heavy cream, sugar and vanilla in the bowl of a mixer that has been chilled in the freezer for at least 20 minutes. Beat on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally turn up to high and beat until stiff peaks form. Do not overbeat.
To assemble:
When cooled split shortcake in half and place bottom of cake on a serving plate. Top with a dollop of fruit, then whip cream. Top with cake top and serve immediately.

Cook Times

Active Prep25

Hands-Off Cook15

Recipe Serving Size6

Ingredients

Ingredients
FRUIT TOPPING
6 cup strawberry hulled
5 tablespoon granulated sugar
SHORTCAKES
2 cup all-purpose flour plus more for dusting the work surface and the biscuit cutter
3 tablespoon granulated sugar
1 tablespoon baking powder
½ teaspoon Kosher salt
8 tablespoon unsalted butter cold cut into ½ inch cubes
1 egg large, lightly beaten
½ cup heavy whipping cream
1 tablespoon heavy whipping cream for brushing tops of biscuits
2 tablespoon granulated sugar for brushing tops of biscuits
WHIPPED CREAM TOPPING
1 cup heavy whipping cream very cold
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract

Cooking Tools Required
Baking sheet, Colander, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Store strawberries and whipped cream in refrigerator for up to 4 days and biscuits at room temperature for 2 days or freeze.

Nutrition
Calories: 644kcal | Carbohydrates: 67g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 444mg | Potassium: 328mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1436IU | Vitamin C: 85mg | Calcium: 196mg | Iron: 3mg

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Chloe’s Vegan Sweet Potato Mac ’n’ Cheese
$2.92 Cooking Fee
Up to 10 servings
Chloe’s Vegan Sweet Potato Mac ’n’ Cheese

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Recipe adapted from:
Chloe Coscarelli

$2.92 Cooking Fee

Dairy Free Egg Free Refined Sugar Free Vegan Vegetarian
Here, the sweet potato provides color and texture, while garlic and fresh rosemary help balance the sweetness. The recipe includes two optional toppings: the crunch of toasted and salted ground almonds, and crisped shiitake mushrooms.

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

Instructions
For the optional almond Parmesan topping:
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
Spread the sliced almonds on the baking sheet. Toast in the oven for about 5 minutes, or until lightly golden brown. Immediately transfer to a food processor and add the salt; process until finely ground.
For the optional shiitake bacon topping:
Preheat the oven to 375 degrees. Toss the mushrooms with the oil, sea salt and pepper on a large rimmed baking sheet. Roast for about 30 minutes or until browned and crisp, using a spatula to turn them once or twice, as needed. The yield is about 1/3 cup -- enough for 4 to 6 servings.
For the mac ’n’ cheese:
Bring a large pot of water to a boil over medium-high heat. Add half the sea salt and then the macaroni; cook according to the package directions, then rinse with cold water and drain.
In a medium saucepan add enough cold water to cover sweet potatoes. Cover and bring to a boil, cooking until tender about 25 minutes.
Meanwhile whisk together the oil and flour in a large saucepan over medium heat; cook for 3 to 5 minutes, then whisk in the mashed sweet potato, almond or soy milk, the remaining sea salt, garlic, mustard, soy sauce and lime juice. Once the mixture starts to bubble, reduce the heat to low; cook until the sauce thickens, whisking as needed so it’s mostly until smooth (but don’t worry if some sweet potato pulp remains), about 10 minutes. Add the sauce and rosemary to the pasta, and toss to coat.
Taste and adjust the seasoning, as needed. Divide among individual bowls; if using one or both, top each portion with a tablespoon of the almond Parmesan and several pieces of the shiitake bacon. Serve warm.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook60

Recipe Serving Size10

Ingredients

Ingredients
For the optional almond parmesan topping:
1 cup almonds sliced
1 teaspoon Kosher salt
For the optional shiitake bacon topping:
7 ½ ounce fresh shiitake mushroom about 4 cups, trimmed and thinly sliced 1/4 inch thick
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
For the mac 'n' cheese:
4 teaspoon Kosher salt
2 pound elbow macaroni or similar shape such as cavatappi
6 tablespoon extra virgin olive oil
2/3 cup all purpose flour
2 sweet potato peeled and cut into 1-2 inch chunks
1 teaspoon Kosher salt
7 cup unsweetened almond milk or soy milk
2 clove garlic minced
2 teaspoon Dijon mustard
2 teaspoon low-sodium soy sauce
1 lime juiced
4 teaspoon fresh rosemary chopped

Cooking Tools Required
Baking sheet, Food Processor, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot

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

Nutrition
Calories: 621kcal | Carbohydrates: 89g | Protein: 18g | Fat: 22g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1933mg | Potassium: 538mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6416IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 3mg

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Buffalo Chicken Wings with Blue Cheese Dip
$0.00 Cooking Fee
Up to 10 servings
Buffalo Chicken Wings with Blue Cheese Dip

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6-8 wings per person

Egg Free Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free
Homemade blue cheese dip takes these wings over the top!

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Instructions
Preheat oven to 425 degrees with oven racks set in upper and lower positions.
Pat the wings dry with paper towels and place in a large bowl. Add salt, pepper, and avocado oil, tossing well to combine. Place wings on 2 parchment-lined baking sheets. Bake for 40-50 minutes turning once after 30 minutes. Wings should be golden brown and crispy on the outside.
Meanwhile, make the dip: In a small bowl, mix together the mayonnaise, sour cream, lemon juice, vinegar, and onion. Fold in the parsley and crumbled blue cheese. Place in refrigerator until ready to serve.
Wash and cut the celery into 4-inch sticks.
Make the sauce: Melt the butter in the microwave or a small saucepan. In a large bowl combine the melted butter and hot sauce. Toss the cooked wings in the sauce and serve with blue cheese dip and celery sticks.

Cook Times

Active Prep10

Hands-Off Cook40

Passive0

Recipe Serving Size10

Ingredients

Ingredients
4 pound chicken wing
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoon avocado oil
For the blue cheese dip:
½ cup mayonnaise
1 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon white vinegar
2 teaspoon yellow onion minced
¼ cup Italian parsley minced
½ cup blue cheese crumbled
For the sauce:
3 tablespoon butter melted
⅓ cup hot sauce Franks Redhot sauce recommended
For serving:
1 bunch celery

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives

Reheating/Serving Instructions
Reheat wings in 350 oven for 15 minutes.

Nutrition
Calories: 420kcal | Carbohydrates: 1g | Protein: 20g | Fat: 37g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 733mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 609IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 1mg

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Pressure Cooker Mac and Cheese
$0.00 Cooking Fee
Up to 10 servings
Pressure Cooker Mac and Cheese

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This is the smooth and creamy homemade mac and cheese your kids have been waiting for!

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Instructions
Add the dry macaroni, water, butter, hot pepper, white pepper, and salt to the pressure cooker bowl. Cook on high pressure for 5 minutes. Quick-release pressure and remove lid.
Stir the pasta to release some of the moisture from the macaroni (do not drain).
Add half of the milk, stir, then add the cheese a handful at a time stirring between each addition, until smooth. Add more milk for a thinner sauce.
Stir in the cream and adjust salt if necessary. Best served immediately.
Notes: Keep in mind when recipes are scaled back: You need at least 1 cup of liquid in order for the pressure cooker to come to pressure, so if the amounts are too small this could be a problem. Alternately you can cook on the stovetop. Also, just like when cooking rice, water ratios change as amounts change.

Cook Times

Active Prep3

Hands-On Cook3

Hands-Off Cook15

Recipe Serving Size10

Ingredients

Ingredients
Add to pressure cooker:
20 ounce elbow pasta
4 ½ cup water
4 tablespoon butter
dash hot pepper sauce such as Tabasco
¼ teaspoon ground white pepper
1 tablespoon Kosher salt
Stir in AFTER cooking:
1 cup milk
3 cup shredded cheddar cheese mild
1/3 cup heavy whipping cream

Cooking Tools Required
Electric Pressure Cooker

Reheating/Serving Instructions
Heat in microwave on medium power, stirring halfway through cooking time, until heated through.

Nutrition
Calories: 430kcal | Carbohydrates: 44g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 970mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 636IU | Calcium: 294mg | Iron: 1mg

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Butternut Squash Falafel with Tahini Maple Sauce
$0.00 Cooking Fee
Up to 10 servings
Butternut Squash Falafel with Tahini Maple Sauce

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Recipe adapted from:
Kaiser Permanente

$0.00 Cooking Fee
Serving Size: 3 falafel and 1 pita bread

Dairy Free Egg Free Vegan Vegetarian
Baked butternut squash falafel with tahini maple sauce will be your new favorite plant-based dinner staple! This version is packed with plant protein and fiber!
https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/butternut-squash-falafel-with-tahini-maple-sauce/

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https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/butternut-squash-falafel-with-tahini-maple-sauce/

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Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
Make the caramelized onions: slice onions lengthwise vertically so that they are in about 1 cm wide slices of onion. Heat a skillet over medium-high heat until heated. Add the onions and stir around. Add the oil and stir again. Top skillet with a lid and turn heat to lowest setting for 15 minutes, stirring around every 3-5 minutes. Remove lid and turn up heat to medium or medium high and cook onions for another 20-25 minutes or until golden brown and softened and taste sweet to taste, stirring every 3-5 minutes to make sure it doesn’t burn. Add small amount (1 teaspoon) water if needed to help keep from burning/getting dry.
Make the oat flour by blending ½ cup oats in a blender or food processor until a fine flour and place into a medium sized bowl.
Add chickpeas, garlic and pumpkin or butternut squash puree to the bowl of a food processor or blender. Pulse just a few times until you get a chunky mixture. You do not want to fully puree the mixture! Just a couple pulses should leave it chunky.
Add this mixture to the bowl with the oat flour. Add: cumin, coriander, onion powder, turmeric and salt and pepper along with the roughly chopped parsley. Add the lemon juice and stir together to combine.
Use a cookie scoop or your hands to portion into balls on the baking sheet.
Bake for about 20 minutes or until the tops are golden brown.
Make the sauce: combine all of the ingredients for the maple tahini sauce. Sauce should be thin enough to use as a drizzle, but not super watery! Add more water as necessary to thin it out.
Remove falafel from oven, let cool slightly and place in pita or flatbread, topped with caramelized onions, greens, and tahini drizzle.

Cook Times

Active Prep35

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
Butternut squash falafel:
1 cup rolled oats
6 clove garlic roughly chopped or pressed
30 ounce canned butternut squash puree
30 ounce canned garbanzo beans drained
1 cup Italian parsley chopped
1/2 cup lemon juice
2 teaspoon onion powder
4 teaspoon ground coriander
4 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground black pepper
2 teaspoon sea salt
Maple tahini sauce:
1 cup tahini
4 tablespoon pure maple syrup
1/2 cup lemon juice from 2-4 lemons
4 tablespoon water to thin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Caramelized Onions:
6 large yellow onion (about 6 cups sliced)
2 teaspoon avocado oil
Optional additional for serving:
4 ounce baby spinach
10 whole wheat pita bread

Cooking Tools Required
12-inch saute pan, Blender, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Heat falafel in the oven at 350 degrees for 15 minutes. Warm pita in the microwave on medium high power until heated through.

Nutrition
Calories: 500kcal | Carbohydrates: 76g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 1085mg | Potassium: 812mg | Fiber: 14g | Sugar: 13g | Vitamin A: 14848IU | Vitamin C: 31mg | Calcium: 163mg | Iron: 7mg

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Drop Biscuits
$0.00 Cooking Fee
Up to 10 servings
Drop Biscuits

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Recipe adapted from:
Serious Eats

$0.00 Cooking Fee
Serving Size: 1 biscuit

Lower Carb Vegetarian
Enjoy these fluffy, tender biscuits as a great side for soups and stwes.

Drop Biscuits quantity

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Instructions
Biscuits
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
In a large bowl, whisk together flour, baking powder, and salt.
Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
Use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.
Bake biscuits until golden brown, about 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/4 cup all-purpose flour
3 teaspoon baking powder
1 1/2 teaspoon Kosher salt
6 ounce unsalted butter cut into 1/4-inch cubes and refrigerated
1 1/8 cup whole milk

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Saucepan, Sharp Knives, Top Stove

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

Nutrition
Calories: 241kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 489mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Calcium: 113mg | Iron: 1mg

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Homemade Hummus with Oven Baked Pita Chips and Veggies
$0.00 Cooking Fee
Up to 10 servings
Homemade Hummus with Oven Baked Pita Chips and Veggies

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$0.00 Cooking Fee
Serving Size: 5 tablespoons and 4 oz veggies

Dairy Free Egg Free Nut Free Postpartum Refined Sugar Free Soy Free Vegan Vegetarian
This homemade hummus is made with chickpeas, fresh garlic, and fresh lemon juice. Serve it with oven baked pita chips and cut veggies, or pack it for your kids school lunch, for a vegan delicious lunch!

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Instructions
Preheat oven to 375 degrees
Brush each pita round with olive oil, then cut each into quarters and each quarter in half, to make 8 triangles. Place in a single layer on a parchment lined baking sheet (2 sheet pans for 10 servings) and sprinkle lightly with Kosher salt, and ground pepper. Bake for 8-10 minutes, turning once halfway through.
Trim celery at the base by about 2 inches. Separate stalks and wash. Wash all remaining vegetables. Peel cucumber and jicama. Chop all vegetables into dipping size sticks.
To make the hummus, add the chickpeas, lemon juice, garlic, tahini paste, half of the olive oil, cumin, and salt to a blender, and blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
Place in a shallow bowl, drizzle with remaining olive oil and ground paprika. Serve with pita chips.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the hummus:
30 ounce canned chickpeas drained
6 tablespoon fresh lemon juice
2 clove garlic minced
1/2 cup tahini paste
4 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon Kosher salt more or less to taste
6-8 tablespoon water
½ teaspoon ground paprika
For the pita chips:
10 pita bread
3 tablespoon extra virgin olive oil
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
For the veggies:
1 bunch celery trimmed, stalks cut crosswise into thirds
3 carrot medium, cut into sticks
2 red bell pepper cut lengthwise, cored and cut into sticks
2 english cucumber English cucumber
1 bulb jicama small, peeled and cut into sticks, or sub with apples, cut into slices

Cooking Tools Required
Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

Reheating/Serving Instructions
Keep vegetables tightly covered in the refrigerator for up to 4 days. Leftover vegetables can be used in a soup or stir-fry, with the exception of the cucumber.

Nutrition
Calories: 479kcal | Carbohydrates: 64g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 1027mg | Potassium: 596mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3967IU | Vitamin C: 39mg | Calcium: 131mg | Iron: 4mg

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Grilled Eggplant Skewers-Low FODMAP
$0.00 Cooking Fee
Up to 10 servings
Grilled Eggplant Skewers-Low FODMAP

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Recipe adapted from:
Eats Marter

$0.00 Cooking Fee
Serving Size: 2 skewers

Dairy Free Diabetes Friendly Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Vegan Vegetarian
These grilled skewers use eggplant, zucchini, and red bell pepper for a colorful and flavorful main dish or side dish.
https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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Instructions
Soak the skewers for an hour (start with this step when you start prepping the meal)
Rinse the eggplant and cut into bite-sized pieces, about 2" each.
Mix in the spices and chopped herbs with the olive oil.
Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.

Cook Times

Active Prep25

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 10-inch bamboo skewer
5 eggplant small
2 ½ red bell pepper cut into chunks
1 pound zucchini cut into chunks
1 bunch fresh mint
10 tablespoon extra virgin olive oil
1/2 tespoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 ½ lemon juiced
5 tablespoon Italian parsley or other herbs
2 tablespoon fresh cilantro or other herbs
2 tablespoon fresh oregano or other herbs

Cooking Tools Required
Cutting board, Grill, Grill Pan, 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: 202kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 31mg | Potassium: 740mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1283IU | Vitamin C: 57mg | Calcium: 51mg | Iron: 1mg

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Shredded Chicken Tacos-Diabetes Friendly
$0.00 Cooking Fee
Up to 10 servings
Shredded Chicken Tacos-Diabetes Friendly

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Recipe adapted from:
Elizabeth - Cook 2 Eat Well

$0.00 Cooking Fee
Serving Size: 4 oz after cooking

Diabetes Friendly Refined Sugar Free Soy Free
Shake up taco night with these shredded chicken tacos with a homemade taco seasoning, that will give you a new way to make delicious chicken! Picture by Eddie.

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Instructions
MAKE THE HOMEMADE TACO SEASONING
Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
BROWN THE CHICKEN
Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.
MAKE THE TACO SAUCE
Do not wash the skillet.
Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
Make sure the chicken is at least 165°F at the thickest part.
Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.
SHRED THE CHICKEN
Place the chicken on a cutting board or pan and shred using two forks.
Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
Serve the shredded chicken with tortillas and your favorite taco fixings.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon chili powder
1 teaspoon Kosher salt
3 teaspoon garlic powder
1.5 teaspoon onion powder
1.5 teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 tablespoon avocado oil
3 pound boneless skinless chicken breast
16 ounce canned tomato sauce
16 ounce water or more as needed
FOR SERVING - OPTIONAL
20 leaf Romaine lettuce or low carb tortilla
2 jalapeno pepper seeded and sliced
4 tablespoon fresh cilantro chopped
2 lime cut into wedges
5 tablespoon light sour cream
1/2 onion
1 avocado

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

Nutrition
Calories: 247kcal | Carbohydrates: 11g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 660mg | Potassium: 983mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5928IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 2mg

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Chinese Fried Rice-Low FODMAP
$0.00 Cooking Fee
6 servings
Chinese Fried Rice-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: about 2/3 cup

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

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

Instructions
Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
Heat wok or sauté pan over medium-high heat.
When pan is hot add oil then the diced carrots. Saute for a couple minutes. Add the eggs chopping them into small pieces as they cook.
Add the rice, breaking up any large chunks.
Add the bean sprouts, Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
Add pepper; taste and correct seasonings.
Remove from heat and add sesame oil to finish.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size6 people

Ingredients

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

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Heat in microwave, covered, on full power.

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

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Pepperoni Pesto Mozzarella Stuffed Chicken
$0.00 Cooking Fee
Up to 10 servings
Pepperoni Pesto Mozzarella Stuffed Chicken

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Recipe adapted from:
Empower Coaching

$0.00 Cooking Fee
Serving Size: 1 chicken breast, 5 ounces pasta

Nut Free Refined Sugar Free Soy Free
This "Pizza" stuffed chicken breast is served on a bed of whole wheat pasta. Please note this is a customer submitted recipe from Empower Coaching meal plan.
https://empoweronlinecoaching.com

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https://empoweronlinecoaching.com

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Instructions
Preheat an air fryer to 400 degrees.
Slice the chicken fillet down the side and stuff with the mozzarella, pesto, and pepperoni.
Top the chicken with the cajun seasoning and spray with light cooking spray
Bake 2 breasts at a time in the air fryer for 15-20 minutes. Use 450 degree oven for more than 2 servings.
Meanwhile, cook the pasta in a pot of lightly salted water according to the instructions on the package. Enjoy the pasta with the stuffed chicken!

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
26 ounce whole wheat pasta
5 ounce red pesto
5 ounce sliced pepperoni
5 ounce reduced fat mozzarella
55 ounce boneless skinless chicken breast
10 tablespoon Cajun seasoning

Cooking Tools Required
Air fryer, Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

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

Nutrition
Calories: 584kcal | Carbohydrates: 62g | Protein: 51g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 633mg | Potassium: 946mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3654IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 5mg

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Peanut Butter Cookies
$0.00 Cooking Fee
18 servings
Peanut Butter Cookies

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Recipe adapted from:
John Kanell

$0.00 Cooking Fee
Serving Size: 1 cookie

Soy Free Vegetarian
These melt-in-your-mouth peanut butter cookies, with just the right balance of salty and sweet are a sure to please treat!
https://preppykitchen.com/peanut-butter-cookies-recipe/

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https://preppykitchen.com/peanut-butter-cookies-recipe/

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Instructions
Preheat over to 350F
Sift flour and baking powder together then whisk to combine.
Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
Add peanut butter and mix until incorporated.
Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
Roll dough into one inch balls and place on baking sheet lined with parchment paper.
Flatten cookies with a fork in a criss-cross pattern.
Bake cookies for about 10 minutes.
Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

Notes
You will bake the cookies until almost done. They will set up and continue baking with the residual internal heat after they're pulled out of the oven.
They will be VERY soft just out of the oven so let them rest for a while; when cooled they will be firm enough to handle and quite delicious.
If your peanut butter is not on the salty side add 1/4-1/2 tsp salt to the batter.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size18

Ingredients

Ingredients
1 1/2 cup all-purpose flour
1/2 cup unsalted butter room temp
1 cup peanut butter
1/2 cup brown sugar lightly packed
1/2 cup sugar
1 teaspoon pure vanilla extract
1 egg large, room temp
3/4 teaspoon baking powder

Cooking Tools Required
Baking sheet, Mixing spoon, Oven, parchment paper, Spatula, Stand Mixer

Nutrition
Calories: 218kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 105mg | Fiber: 1g | Sugar: 13g | Vitamin A: 171IU | Calcium: 26mg | Iron: 1mg

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Keto Coconut Macaroons
$0.00 Cooking Fee
24 servings
Keto Coconut Macaroons

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Recipe adapted from:
Carine Claudepierre

$0.00 Cooking Fee
Serving Size: 24

Dairy Free Diabetes Friendly Keto Lower Carb
Delicious and crispy with only 1 gram net carbs per serving.
https://www.sweetashoney.co/keto-coconut-macaroons/

Keto Coconut Macaroons quantity

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https://www.sweetashoney.co/keto-coconut-macaroons/

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Adjust the ingredients measurement scale here by changing this number. 24

Instructions
Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper and lightly oil with coconut oil. Set aside.
Place the egg whites and erythritol in a mixing bowl, and using a hand mixer, beat egg whites until a stiff peak forms. You can add 1/4 teaspoon cream of tartar or a pinch of salt to help the egg white firm up.
When the egg whites are firm (when you can turn the bowl upside-down and the egg whites don't fall), use a silicone spatula to gently fold in the shredded coconut and vanilla into the fluffy egg whites mixture.
The batter should be quite dense, saturated by the amount of coconut but still easy to shape into balls if pressed into a cookie scoop. If too liquid (too much egg whites), add an extra 1/2 cup of shredded coconut.
Use a cookie dough scoop to scoop out the batter, then pack it firmly in the scoop to form a coconut ball that holds well together.
Now, scoop out the batter onto the cookie sheet, don't flatten the macaroons, and repeat the steps above, leaving half a thumb of space between each macaroon.
You should make 24 macaroons with the batter. Bake them on two cookie sheets separately at 350°F (180°C) for 10 minutes, one batch at a time, leaving the extra cookie sheet on the kitchen benchtop while the first one is baking.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size24

Ingredients

Ingredients
4 egg large whites only
1/4 cup erythritol
2 teaspoon pure vanilla extract
2 1/2 cup unsweetened shredded coconut

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, parchment paper, Spatula

Nutrition
Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 63mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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