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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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Shrimp with Lobster Sauce
$0.00 Cooking Fee
6 servings
Shrimp with Lobster Sauce

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Recipe adapted from:
Bill

$0.00 Cooking Fee
Serving Size: 7 ounces plus 3/4 cup rice

Dairy Free Gluten Free Nut Free
Shrimp with lobster sauce is a classic Chinese takeout dish that’s a bit of a misnomer. There’s really no lobster in the dish at all, but delicious shrimp in a luxurious egg and pork sauce that complements everything nicely. Prep Time10 minsCook Time10 minsTotal Time20 minsCourse: Fish and SeafoodCuisine: Chinese Servings: 6 servings https://thewoksoflife.com/shrimp-lobster-sauce/ Author: Bill
https://thewoksoflife.com/shrimp-lobster-sauce/

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https://thewoksoflife.com/shrimp-lobster-sauce/

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

Instructions
Cook rice according to package directions
Peel and devein the shrimp, if not already done. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the sherry and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

Cook Times

Active Prep30

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 1/2 cup long grain white rice cooked according to package directions
24 ounce U21 shrimp
12 ounce ground pork
6 tablespoon avocado oil
3 clove garlic minced
3 tablespoon dry sherry or Shaoxing wine
4 1/2 cup low sodium chicken stock
1 1/2 teaspoon sesame oil
3/4 teaspoon granulated sugar
1 ½ teaspoon Kosher salt more or less to taste
¼ teaspoon white pepper more or less to taste
1 1/2 cup frozen peas
6 tablespoon cornstarch mixed into a slurry with 2 tablespoons water
3 egg beaten slightly
3 stalk green onion chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

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

Nutrition
Calories: 583kcal | Carbohydrates: 53g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 704mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg

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Miracle Noodle Yakisoba
$0.00 Cooking Fee
6 servings
Miracle Noodle Yakisoba

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses miracle noodles (shirataki noodles) to recreate a traditional Japanese dish.
https://www.instagram.com/karinadoninutrition/

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

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Instructions
Place the noodles in a colander and rinse thoroughly with cold water. Set aside to drain.
Heat a large saute pan over med-high heat; add the avocado oil. Add the onions and the shiitake mushrooms, sauteing for 5 minutes, or until the mushrooms have lost most of their moisture and the onions have softened.
Add the coleslaw mix and red chili and cook for 2 minutes.
Add noodles, green onion and sauce ingredients. Mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
Transfer to a bowl, top with sesame seeds and serve

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
32 ounce Miracle Noodle
2 tablespoon avocado oil
1 onion small, finely chopped
1 cup coleslaw mix
1 dry red chili chopped (optional)
1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
2 stalk green onion finely chopped
1 tablespoon sesame seeds
For the sauce:
1 tablespoon soy sauce or tamari
2 tablespoon coconut aminos
½ teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste

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

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

Nutrition
Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 485mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg

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Clean Diet Coleslaw
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Coleslaw

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 1/4 cup

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lemony coleslaw doesn't rely on mayonnaise, instead its full flavor comes from spices like cumin and freshly pressed garlic.

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Instructions
In a medium bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
Place the sesame seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the cabbage bowl and toss to combine.
To make the dressing, combine all the dressing ingredients, whisking until thoroughly blended.
Drizzle some of the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add additional dressing if needed. Serve immediately or cover and refrigerate to marinate for up to several hours.

Cook Times

Active Prep15

Hands-On Cook3

Hands-Off Cook0

Passive0

Recipe Serving Size10 people

Ingredients

Ingredients
5 cup purple cabbage finely sliced
5 cup green cabbage finely sliced
2 ½ cup carrot shredded
1/2 cup Italian parsley chopped
5 tablespoon sesame seeds toasted
For the dressing:
5 tablespoon extra virgin olive oil
2 lemon juiced, about 2 teaspoons per serving
3 clove garlic pressed or minced
1½ teaspoon ground cumin
1½ teaspoon Kosher salt more or less to taste

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

Nutrition
Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 344mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6139IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 2mg

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Saigon Spring Rolls With Tofu
$0.00 Cooking Fee
Up to 10 servings
Saigon Spring Rolls With Tofu

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Recipe adapted from:
An Le

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 rolls

Dairy Free Egg Free Gluten Free Oil Free Refined Sugar Free Vegan Vegetarian

Saigon Spring Rolls With Tofu quantity

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Instructions
Prep vegetable ingredients by slicing thinly about a quarter inch thick and set aside
To make sauce, combine coconut milk, hoisen, peanut butter, honey, garlic and heat in saucepan on low
Stir the sauce once warm and turn off heat.
To make rolls, moisten rice paper and place on plate, in about a minute the paper starts to soften.
place about 2 tbsp each vegetable ingredient onto the paper horizontally
Pack tightly fold corners of side towards inside and roll tightly.
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
FOR THE ROLLS
1 packet rice paper wrap
3 red bell pepper different colors
2 carrot
2 avocado
9 ounce bean sprouts for 10 servings - 1 bag of bean sprouts
1 bunch mint
1 bunch fresh cilantro
1 english cucumber
14 ounce firm tofu for 10 servings - 1 pack of 14-16 ounce
FOR THE SAUCE
1/2 cup peanut butter creamy
13.5 ounce canned full-fat coconut milk
1/2 cup hoisin sauce
1/4 cup maple syrup or honey or sugar
2 clove garlic

Cooking Tools Required
Refrigerator, Sharp Knives

Reheating/Serving Instructions
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Nutrition
Calories: 461kcal | Carbohydrates: 52g | Protein: 15g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 4mg | Sodium: 561mg | Potassium: 635mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3329IU | Vitamin C: 55mg | Calcium: 117mg | Iron: 4mg

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Peruvian Honey glazed Sweet Potato with Salsa Criolla
$0.00 Cooking Fee
Up to 10 servings
Peruvian Honey glazed Sweet Potato with Salsa Criolla

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Recipe adapted from:
An Le

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Cilantro, lime, and honey, give these sweet potatoes a unique and delicious taste. Sweet potatoes contain vitamin A and C, as well as complex carbs and fiber.

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Instructions
Preheat the oven to 350 F
Peel the sweet potatoes and cut into 3/4 inch cubes
Toss cubes with olive oil
Cover baking sheet with foil and spray with olive oil
Put cubes on sheet and roast at 350 F until soft for about 20-30 minutes
Heat honey in sauce pan on low heat for 10 minutes
Thinly slice onion and rinse them in water and drain
Toss together cilantro and onions and season with salt
Once sweet potatoes are done, put them in a large mixing bowl and pour on the honey and fold.
Place on a plate or bowl and garnish with the onion mix

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 sweet potato large
2 tablespoon extra virgin olive oil
1 red onion
1 cup fresh cilantro chopped
1 lime
½ teaspoon Kosher salt
½ cup honey

Cooking Tools Required
Baking Pan, Cutting board, Mixing bowls, Oven, Saucepan, Sharp Knives, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Heat in microwave on medium power until heated through, mixing once during heating.

Nutrition
Calories: 161kcal | Carbohydrates: 34g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 345mg | Fiber: 3g | Sugar: 18g | Vitamin A: 12933IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

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Peruvian Quinoa Butternut Squash Soup
$0.00 Cooking Fee
Up to 10 servings
Peruvian Quinoa Butternut Squash Soup

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Recipe adapted from:
An Le

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1.5 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
Freshly cooked whole foods that are soft in texture, rich in protein and healthy fat, seasoned with spices, served cold or hot, is a sure way to nourish all bodily tissues and has a balancing effect.

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Instructions
Skin and chop butternut squash into cubes.
Toss evenly in olive oil salt and pepper.
Roast butternut squash until al dente for 20 minutes
Meanwhile cook quinoa in water until done and set aside.
Once butternut squash is done, put into large pot.
Add vegetable broth and 1 cup water.
Add in quinoa.
Add bouillon and heat on medium until boiling for 10 minutes.
Squeeze in lime.
Ladle soup into bowl.
Garnish with cubed avocado, cilantro, pumpkin seed, pepper, and lime.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound butternut squash large 4 pound butternut squash, peeled and diced or pre-cubed 3.5 pounds
1 ½ cup quinoa
32 ounce vegetable broth
1 vegetable bouillon cube
3 ½ cup water divided, 2 cups for adding to veggie broth and 1½ cups to cook quinoa
1 ½ lime 1 for squeezing and 1/2 for garnish
1 tablespoon extra virgin olive oil
4 tablespoon fresh cilantro chopped
½ teaspoon crushed red pepper for garnish
2 avocado semi-ripe for garnish
2 tablespoon pumpkin seeds for garnish

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Refrigerator, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Can be reheated in oven, microwave, or consumed chilled.

Nutrition
Calories: 261kcal | Carbohydrates: 41g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 378mg | Potassium: 924mg | Fiber: 8g | Sugar: 5g | Vitamin A: 17139IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 3mg

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Vegan Bolognese
$0.00 Cooking Fee
Up to 10 servings
Vegan Bolognese

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Recipe adapted from:
Syd Bailey

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 12 oz

Dairy Free Egg Free Gluten Free Keto Lower Carb Reduced Fat Vegan Vegetarian
Healthy plant based version of the Italian Classic. Can serve over Zoodles or shredded spaghetti squash

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Instructions
Mash the tofu with a fork and add to a mixing bowl.
Place the walnuts into the food processor and process until finely chopped and then add to the mixing bowl with the tofu. Next do the same with the crimini mushrooms and add to bowl . Add in the drained lentils. Stir to mix until well combined
Heat oil in large saucepan or stockpot over medium heat add onions and garlic. Sauté until soft and translucent. Add in herbs and stir to combine
Add in your chopped vegetable/tofu mix and saute for a couple of minutes letting the bolognese cook off some of the water, so it’s not too wet. Salt and pepper at this point.
Add tomato paste and saute until starting to brown on the bottom. Add can of crushed tomatoes and cook over medium low heat for 10-15 minutes stirring occasionally.
Serve over shredded spaghetti squash or Zoodles. Sprinkle with vegan Parmesan cheese if desired

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound extra firm tofu
1 cup walnuts
1 pound cremini mushroom
15 ounce canned lentils drained
1 onion large, chopped
1 tablespoon extra virgin olive oil
3 clove garlic minced
1 tablespoon fresh basil finely chopped
1 tablespoon fresh oregano finely chopped
½ cup tomato paste
28 ounce canned crushed tomatoes
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Can Opener, Cutting board, Food Processor, Food Scale, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

Nutrition
Calories: 138kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 467mg | Fiber: 2g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

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Stonefire Grill Lemon Garlic Chicken
$0.00 Cooking Fee
Up to 10 servings
Stonefire Grill Lemon Garlic Chicken

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Recipe adapted from:
One Classy Dish

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Paleo Postpartum Refined Sugar Free Soy Free
This chicken is simply baked with lemon and garlic. Eat as is, or use shredded in a variety of ways such as salads or pasta.
http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

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http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

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Instructions
Lightly salt & pepper the chicken breasts & place in 9-by-13 baking dish.
Peel & roughly chop garlic cloves. Roughly chop basil.
Combine lemon juice, salt, pepper, oregano, basil, garlic, & olive oil in a medium bowl.
Pour sauce over chicken breasts & cover dish with aluminum foil.
Bake covered at 350 degrees for 40-45 minutes, this may vary depending on size of chicken breasts. When chicken is fully cooked remove foil & broil until chicken is browned, about 1-2 minutes.
Transfer to serving platter and garnish with chopped Italian parsley & sliced lemon.

Notes
You can use this same recipe roasting a whole chicken or legs if you prefer dark meat. I love roasted garlic but you do not have to use an entire bulb especially if you pair up this dish with delicious Garlic Roasted Mashed Potatoes.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
4 pound boneless skinless chicken breast
1/3 cup fresh lemon juice
3/4 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
2 tablespoon fresh basil chopped
1 head garlic peeled, coarsely chopped
1/3 cup extra virgin olive oil
Garnish:
2 tablespoon Italian parsley chopped
1 lemon thinly sliced

Cooking Tools Required
Aluminum Foil, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

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

Nutrition
Calories: 280kcal | Carbohydrates: 3g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 735mg | Potassium: 714mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg

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Meal Prep Chicken, Feta and Olive with Pretzels and Fruit
$0.00 Cooking Fee
Up to 10 servings
Meal Prep Chicken, Feta and Olive with Pretzels and Fruit

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Recipe adapted from:
Empower Fitness

$0.00 Cooking Fee
Serving Size: 10 ounces

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

Meal Prep Chicken, Feta and Olive with Pretzels and Fruit quantity

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https://empoweronlinecoaching.com/

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Instructions
Preheat oven to 400 degrees.
Cook your chicken until golden brown (165 degrees). Leave to cool and then shred the chicken into pieces with a fork.
Boil your pasta and then drain.
Add the pasta to a mixing bowl and then add in your shredded chicken, olives, rinsed cherry tomatoes and feta cheese.
Drizzle the olive oil over the pasta along with some salt, pepper and oregano. Mix well so that it’s all combined.
In a separate lunch box, add some pretzels, rinsed blueberries and cut up orange. Enjoy!

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ounce dry pasta
15 teaspoon extra virgin olive oil
30 pieces pitted Kalamata olives
3 1/2 ounce 19% pasteurized feta cheese
70 ounce boneless skinless chicken breast
40 piece cherry tomato
20 pinch dry oregano
2 1/2 cup blueberries
5 1/2 ounce salted pretzel crackers
5 orange

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Forks, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, parchment paper, Tongs, Top Stove

Nutrition
Calories: 516kcal | Carbohydrates: 46g | Protein: 50g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 526mg | Potassium: 1097mg | Fiber: 4g | Sugar: 14g | Vitamin A: 585IU | Vitamin C: 56mg | Calcium: 61mg | Iron: 2mg

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Bolognese Meat Sauce with Tagliatelle
$154.58 Cooking Fee
Up to 10 servings
Bolognese Meat Sauce with Tagliatelle

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$154.58 Cooking Fee
Serving Size: 8 ounces

Refined Sugar Free Soy Free
This classic meatsauce recipe is adapted from Marcella Hazan's "Essentials of Classic Italian Cooking" Please note that this recipe requires a considerable amouont of time to achieve the most flavorful results, so please plan accordingly.

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Instructions
Place the oil, butter, and onion in a large pot set over medium heat. Saute onion for several minutes, then add the celery and carrot, cooking for an additional 2 minutes.
Add ground beef, salt and pepper, cooking until beef is not longer pink.
Add milk and nutmeg; simmer for 15 minutes or until milk has mostly evaporated.
Add wine and simmer until evaporated another 15 minutes.
Add the tomatoes, turn up the heat and when it begins to boil, turn down to a simmer.
Cook, uncovered for 3 hours, adding water, ½ cup at a time to prevent sauce from burning.
Cook pasta according to package directions. Toss meat sauce with pasta and serve with parmesan cheese on the side.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook210

Passive0

Total Time3 hours 55 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce dry tagliatelle pasta
1 cup grated Parmesan cheese
For the meat sauce:
2 tablespoon avocado oil
6 tablespoon butter
1 cup onion chopped
1 1/3 cup celery chopped
1 1/3 cup carrot chopped
1 ½ pound 85% ground beef
2 teaspoon Kosher salt more or less to taste
1 teaspoon freshly ground black pepper more or less to taste
¼ teaspoon ground nutmeg
2 cup whole milk
2 cup dry white wine
28 ounce canned Italian plum tomatoes

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

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

Nutrition
Calories: 582kcal | Carbohydrates: 54g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 900mg | Potassium: 720mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3381IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 3mg

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Instant Pot Beef Bone Broth
$57.08 Cooking Fee
Up to 10 servings
Instant Pot Beef Bone Broth

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Recipe adapted from:
Stephanie Manley

$57.08 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free Whole 30
Bone broth is full of nutrients that are not found by eating muscle meats alone. You get gelatin and collagen from skins and tendons, minerals from bones, nutrients from bone marrow and dissolved cartilage. Use this nourishing, healing, and restorative broth in your favorite soups and recipes, or simply add a bit of sea salt and sip!
https://copykat.com/instant-pot-beef-bone-broth/

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https://copykat.com/instant-pot-beef-bone-broth/

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Ingredients Scale

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

Instructions
Preheat the oven to 350°F.
Place the beef bones on a baking sheet and roast them for 35 to 45 minutes until golden brown.
Place the roasted bones into the bowl of your Instant Pot with the remaining ingredients.
Pressure cook for 90 minutes on the high manual setting.
Strain the broth when you remove it from the pot, and discard the solids.
Season with sea salt if desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook130

Passive0

Total Time2 hours 25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound beef bones small enough to fit into pressure cooker
1 onion large cut into 4ths
2 rib celery broke into halves
1 carrot large, broke in half
5 whole black peppercorns
10 cup water
Optional:
sea salt more or less to taste

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

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

Nutrition
Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1055IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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Cut Seasonal Melon
$0.00 Cooking Fee
Up to 10 servings
Cut Seasonal Melon

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$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free
In season melon is cut into bite-sized pieces, ready for you to enjoy!

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

Instructions
Thoroughly wash, seed, and cut fruit into bite-sized pieces.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cantaloupe seeded, trimmed
1 honeydew melon seeded, trimmed
1 baby watermelon trimmed

Cooking Tools Required
Cutting board, Sharp Knives

Reheating/Serving Instructions
Immediately refridgerate any unused portions.

Nutrition
Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 292mg | Fiber: 1g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 23mg | Calcium: 8mg | Iron: 1mg

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Meatball Spaghetti Squash
$0.00 Cooking Fee
4 servings
Meatball Spaghetti Squash

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 3-4 meatballs and half a spaghetti squash

Dairy Free Egg Free Gluten Free Nut Free Oil Free Soy Free
"Spaghetti" and meatballs in served in these fun squash boats for a great alternative to pasta.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
In a mixing bowl, combine the ground beef, onion, garlic, basil, thyme, and salt. Form the mixture into meatballs and transfer to one of the baking sheets.
On a separate baking sheet, place the spaghetti squash flesh-side down. Cook the squash for about 30 to 35 minutes (or until fork tender), and the meatballs for 15 to 20 minutes (or until cooked through).
Meanwhile, warm up the tomato sauce in a saucepan over low-medium heat.
When cool enough to handle, use a fork to shred the squash into noodles. Top with the meatballs and tomato sauce.

Notes
Leftovers
Refrigerate in an airtight container for up to three days.
More Flavor
Add dried oregano, dried rosemary, dried parsley, Worcestershire sauce, bread crumbs, and/or egg to the meatball mixture. Use marinara or spaghetti sauce instead of tomato sauce.
Additional Toppings
Fresh basil, parmesan, or nutritional yeast.
Save Time
Use store-bought frozen meatballs instead.
Make it Vegan
Use veggie meatballs or falafels instead.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 pound 90% lean ground beef
1 yellow onion small, finely diced
1 clove garlic minced
1 teaspoon dried basil
1 teaspoon dry thyme
1/4 teaspoon sea salt
2 spaghetti squash medium, halved lengthwise, seeds removed
1/2 cup canned tomato sauce

Cooking Tools Required
Baking sheet, Cutting board, Forks, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, small spoon, Top Stove

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

Nutrition
Calories: 301kcal | Carbohydrates: 26g | Protein: 25g | Fat: 12g | Cholesterol: 74mg | Sodium: 233mg | Fiber: 4g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 5mg

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Cinnamon Raisin Protein Cookies
$0.00 Cooking Fee
Up to 10 servings
Cinnamon Raisin Protein Cookies

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 1 cookie

Dairy Free Nut Free Refined Sugar Free Soy Free Vegetarian
These vegetarian oatmeal-flax cookies are naturally sweetened with bananas and raisins, plus they get a boost of protein from plant-based protein powder.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
Mash the bananas in the bottom of a mixing bowl. Add in the egg whites and tahini, and mix everything well.
Add in the remaining ingredients and mix well again.
Scoop the batter onto the baking sheet to form cookies. Use the lid of a wide-mouth mason jar as a mold.
Bake the cookies in the oven for 18 to 22 minutes, or until bottoms are golden brown.
Remove from oven, let cool completely on the baking sheet and enjoy!

Notes
Notes
Protein Powder
This recipe was developed and tested using a plant-based protein powder. Results may vary
if using a different type of protein powder.
Leftovers
Store in the fridge up to 4 days, or in the freezer for up to 6 months.
No Tahini
Use sunflower seed butter, almond butter or peanut butter instead.
No Raisins
Use dried cranberries, chocolate chips or cacao nibs instead.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook22

Passive0

Total Time37 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 banana ripe
3/4 cup egg white
4 1/2 tablespoon tahini
1 cup plant-based vanilla protein powder
1 cup rolled or quick oats
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup flax meal

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Potato Masher

Nutrition
Calories: 156kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 355mg | Fiber: 4g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

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Marinated Veggie Salad
$0.00 Cooking Fee
Up to 10 servings
Marinated Veggie Salad

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Recipe adapted from:
Mayumi Tavalero

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

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This hearty salad combines mixed vegetables and lentils that are marinated in a spicy apple cider vianaigrette.

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Instructions
Cook lentils according to package directions.
Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.
Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well.
Cover and refrigerate until ready to eat. Toss before serving. Enjoy!

Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
Mix It Up
Swap in whatever vegetables you have on hand - cauliflower, green onion, peas or
edamame.
No Lentils
Serve with chickpeas, chicken or flaked tuna.
Cheese Lover
Add crumbled feta or goat cheese.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 tablespoon apple cider vinegar
5 tablespoon extra virgin olive oil
1 1/4 teaspoon sea salt
1 1/4 teaspoon cayenne pepper
5 cup broccoli chopped into small florets
1 cucumber large, diced
2 1/2 cup carrot matchstick
3 yellow bell pepper finely sliced
10 tablespoon red onion finely sliced
2 1/2 cup cherry tomato halved
2 1/2 cup mushroom sliced
5 cup lentils cooked according to package directions, drained and rinsed

Cooking Tools Required
Colander, Cutting board, jar with lid, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Nutrition
Calories: 463kcal | Carbohydrates: 70g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 342mg | Potassium: 1468mg | Fiber: 33g | Sugar: 7g | Vitamin A: 6046IU | Vitamin C: 123mg | Calcium: 103mg | Iron: 8mg

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Turmeric Drink
$0.00 Cooking Fee
15 servings
Turmeric Drink

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1.5 ounce

Dairy Free Egg Free Gluten Free Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

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Adjust the ingredients measurement scale here by changing this number. 15 people

Instructions
In a blender, mix coconut water, turmeric root, and ginger. After it’s blended well, strain the liquid and pour into a jar. Add the lemon juice, salt, and honey, and mix well
Note: Take a shot of the mixture every morning with food to maximize absorption.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size15 people

Ingredients

Ingredients
Blend:
2 cup coconut water with no added sugar
1 ounce fresh turmeric
½ ounce fresh ginger
Stir in:
1 lemon juiced
1/4 teaspoon sea salt
1 tablespoon honey

Cooking Tools Required
Blender, Fine-Mesh Strainer, Large pitcher, Measuring cups and spoons, Mixing spoon

Reheating/Serving Instructions
Keep refrigerated for up to 5 days.

Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

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Grilled Chicken and Butter Lettuce Salad
$0.00 Cooking Fee
Up to 10 servings
Grilled Chicken and Butter Lettuce Salad

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 8 ounce

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Refined Sugar Free Soy Free
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

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Ingredients Scale

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

Instructions
Whisk together the marinade ingredients and pour over chicken, and refrigerate for 1 hour.
Meanwhile, cook peas in a large pot of boiling water until just tender, 2 to 3 minutes. Drain, and submerge in ice water to stop the cooking and retain color.
Preheat the grill to medium-high heat or set up grill for indirect heat. Remove chicken from marinade, and grill chicken, turning often, until internal temperature reaches 350° F, 15 to 20 minutes for drumsticks and 20 to 25 minutes for breasts. Let cool, and refrigerate until ready to serve. Just before serving, cut chicken breasts into thick slices.
Whisk together dressing ingredients. Arrange lettuce, whole mint leaves, and peas on a large serving platter. Toss chicken in dressing, and arrange on salad. Pour remaining dressing over salad.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive20

Total Time1 hour

Recipe Serving Size10 people

Ingredients

Ingredients
4 chicken drumstick
8 boneless skinless chicken breast
For the marinade:
2 tablespoon avocado oil
1/4 cup fresh lemon juice
2 clove garlic minced
For the salad:
2 cup fresh peas shelled, (2 pounds pods=1 cup peas)
4 head butter lettuce separated into leaves.
1 bunch fresh mint leaves whole
For the dressing:
4 tablespoon extra virgin olive oil
2/3 cup fresh lemon juice
2 clove garlic minced
2 shallot minced
4 tablespoon Dijon mustard
2 teaspoon Kosher salt
1 bunch fresh mint leaves chopped

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Mixing bowls, Saucepan, Sharp Knives, Tongs, Whisk

Nutrition
Calories: 272kcal | Carbohydrates: 9g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 676mg | Potassium: 685mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2462IU | Vitamin C: 25mg | Calcium: 49mg | Iron: 2mg

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Classic Beef Borscht (Beef and Beet Soup)
$13.75 Cooking Fee
Up to 10 servings
Classic Beef Borscht (Beef and Beet Soup)

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Recipe adapted from:
Natasha Kravchuk

$13.75 Cooking Fee
Serving Size: 1 1/2 cups

Egg Free Nut Free Postpartum Soy Free
This hearty and delicious Ukrainian soup is made with stew meat, root vegetables, cabbage, and of course beets for brilliant color.
https://natashaskitchen.com/borscht-recipe-with-meat/

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https://natashaskitchen.com/borscht-recipe-with-meat/

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Instructions
Cut meat into 1" pieces and place in a large soup pot with cold water and salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes, periodically skimming off any foam that rises to the top.
Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with olive oil and vinegar and saute for 5 minutes, then reduce heat to med/low and add sugar and tomato sauce. Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.
In the same skillet (no need to wash it), Saute onion in butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.
Once the meat has been cooking for 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.
Add 2 bay leaves, ground pepper, and more salt to taste.
Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. Ladle into individual bowls and top with a dollop of sour cream.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook75

Passive0

Total Time1 hour 45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound stew meat
14 cup cold water
1 tablespoon Kosher salt more or less to taste
3 beet medium, washed, peeled and grated
4 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon granulated sugar
2 tablespoon canned tomato sauce or paste
1 tablespoon unsalted butter
1 onion medium, finely diced
2 carrot grated
3 yukon gold potato medium peeled and cut into bite-sized pieces
1/2 head green cabbage roughly sliced
2 tomato diced
2 bay leaf
1/4 teaspoon freshly ground black pepper
1/3 cup Italian parsley chopped, some saved for garnish
2 clove garlic pressed
Garnish:
1/2 cup sour cream

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Tongs, Top Stove, Wooden Spatula

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

Nutrition
Calories: 230kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 807mg | Potassium: 739mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3300IU | Vitamin C: 41mg | Calcium: 84mg | Iron: 2mg

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Kale with Spicy Chickpeas Soup
$0.00 Cooking Fee
Up to 10 servings
Kale with Spicy Chickpeas Soup

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Recipe adapted from:
121 Tribe Wellness Programs

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Nut Free Refined Sugar Free Vegan Vegetarian

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Instructions
Preheat oven to 350 degrees F.
Mix chickpeas with half the olive oil, turmeric, chili and cumin and roast for 15 minutes or until crispy.
Add the vegetable bouillon in 2 cups hot water and mix until well combined.
Finely chop all veggies.
With the remaining olive oil, cook onion, garlic and cumin at a low heat and until soften.
Add kale and spinach and cook for 1 minute. Add the vegetable broth and cook for 10 min.
Mix everything in a blender until smooth.
In a bowl whisk tahini, lemon juice and some water. Add the roasted chickpeas, salt, pepper and stir to combine.

Cook Times

Active Prep25

Hands-On Cook11

Hands-Off Cook15

Passive0

Total Time51 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce kale
10 ounce baby spinach
14 ounce onion
10 clove garlic
1 1/4 cup extra virgin olive oil
5 cube vegetable bouillon
10 teaspoon ground cumin
11 ounce canned chickpeas drained and rinsed
10 teaspoon ground turmeric
5 teaspoon crushed red pepper
10 tablespoon tahini
10 tablespoon fresh lemon juice
5 teaspoon Kosher salt
2 1/2 teaspoon freshly ground black pepper
15 cup water

Cooking Tools Required
Baking sheet, Blender, Can Opener, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
Heat in a saucepan over medium heat until heated through.

Nutrition
Calories: 461kcal | Carbohydrates: 27g | Protein: 10g | Fat: 37g | Saturated Fat: 5g | Sodium: 1262mg | Potassium: 850mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9802IU | Vitamin C: 101mg | Calcium: 221mg | Iron: 6mg

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Egg in the Hole
$0.00 Cooking Fee
Up to 10 servings
Egg in the Hole

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 2 eggs

Dairy Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Acorn squash makes a great "dish" to these baked eggs!

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

Instructions
Preheat oven to 375° F
Slice squash crosswise in order to get at least 3-4 slices with complete holes per squash. Your good slices should be about ¾ inch thick.
Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 min.
While the squash is in the oven, place walnuts on a cutting board and chop them.
Take the squash out of the oven and drizzle each slice with a little bit of oil.
Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle walnut crumbles over the entire surface of the squash slices and eggs.
Return to the oven for 8-10 minutes or until the eggs are done to your liking.
Garnish with fresh parsley and serve immediately

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
6 acorn squash sliced, 2 slices per serving
20 egg 2 eggs per serving
6 tablespoon avocado oil
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
16 walnut halves chopped
2 tablespoon Italian parsley chopped

Cooking Tools Required
Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

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

Nutrition
Calories: 325kcal | Carbohydrates: 28g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 598mg | Potassium: 1039mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1493IU | Vitamin C: 30mg | Calcium: 140mg | Iron: 4mg

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Cheese (8)
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Fish (5)
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Grains (14)
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Nuts (1)
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Pork (2)
Poultry (25)
Seafood (1)
Vegetables (81)

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Baking (29)
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Sautéing (33)
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Steaming (5)
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Stir-frying (1)

Recipe Author

121TRIBE (1)
An Le (6)
Cookie and Kate (5)
Jen Stone (4)
KaiaFIT (5)
Karin Adoni Ben-David (24)
Mayumi Tavalero (14)
Once Upon A Chef (1)
Skinnytaste (1)
Syd Bailey (2)
Zeke Gluckman (1)

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