Suggested weekly menu
Based on your dietary preferences, we suggest the following
Main Dishes
Roasted Tomato, Chicken, Mozzarella and Rocket Pasta
Rated 5 out of 5 based on 5 customer ratings
Added meal time : 1h 5m
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Roasted Tomato, Chicken, Mozzarella and Rocket Pasta
Recipe adapted from:
Rated 5 out of 5 based on 5 customer ratings
$0.00 Cooking Fee
Serving Size: 9 ounces
Customer submitted recipe from Empower Fitness On-Line Coaching. https://empoweronlinecoaching.com/
https://empoweronlinecoaching.com/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Cook your chicken in a pan with seasoning of your choice until golden brown.
- Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
- Boil your pasta and then drain the water.
- Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
- Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!
Cook Times
Active Prep10
Hands-On Cook10
Hands-Off Cook30
Passive0
Total Time50 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 28 ounce cherry tomatoes
- 7 1/2 cup arugula
- 6 1/2 tablespoon extra virgin olive oil
- 12 ounce Tesco reduced fat mozzarella
- 40 ounce boneless skinless chicken breast
- 19 ounce dry pasta
- 5 tablespoon balsamic vinegar
Cooking Tools Required
12-inch skillet, 5-quart saucepot, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Sharp Knives, Tongs, Top StoveNutrition
Calories: 521kcal | Carbohydrates: 46g | Protein: 41g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 360mg | Potassium: 806mg | Fiber: 3g | Sugar: 5g | Vitamin A: 942IU | Vitamin C: 22mg | Calcium: 318mg | Iron: 2mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Moroccan Vegetable Tagine
Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)
Added meal time : 1h 11.5m
Do you have allergies or special requests?
Moroccan Vegetable Tagine
Recipe adapted from:
Jen Stone
Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)
$0.00 Cooking Fee
Serving Size: 18 oz / ~2 cups
Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
- Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
- Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
- Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
- Add tomatoes, apricots, and broth, Cook 10 minutes
- Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
- Stir in chickpeas and cook another 5 minutes on low heat
- Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook30
Passive0
Total Time55 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 1/2 cup extra virgin olive oil
- 4 each onion medium, peeled and chopped
- 16 clove garlic peeled and chopped
- 4 each carrot large, peeled and chopped
- 4 each russet potato large, peeled and cubed
- 2 each sweet potato large, peeled and cubed
- 2 tablespoon salt
- 2 tablespoon harissa or chili paste
- 2 teaspoon ground coriander ground
- 2 teaspoon ground cinnamon ground
- 1 teaspoon ground turmeric ground
- 1/2 teaspoon Kosher salt
- 28 ounce canned whole peeled tomatoes canned and peeled. quartered
- 1 cup dried apricot dried and chopped
- 4 cup vegetable broth
- 4 cup canned chickpeas cooked
- 2 each lemon juiced
- 1 bunch Italian parsley
Cooking Tools Required
Can Opener, Cutting board, Sharp Knives, Skillet, Top StoveReheating/Serving Instructions
Serve with your favorite bread, cous cous or rice. Enjoy!
Nutrition
Calories: 408kcal | Carbohydrates: 67g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Sodium: 2100mg | Potassium: 1245mg | Fiber: 12g | Sugar: 19g | Vitamin A: 11777IU | Vitamin C: 40mg | Calcium: 138mg | Iron: 5mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Cooked Shrimp
Rated 0 out of 5
Added meal time : 0h 19.5m
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Cooked Shrimp
Recipe adapted from:
Mayumi Tavalero
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 4 1/2 ounces
Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30
This recipe is great for batch cooking shrimp for the week. Cooked shrimp can be used for shrimp cocktail, tossed in a vinaigrette for a salad, or added to a soup.
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Instructions
- In a large saucepan bring 2 quarts of water to a boil, then add salt. Place shrimp in pot, making sure it’s covered by at least ½ inch of water. Cook shrimp until it starts to curl and turns pink, about 2-3 minutes, depending on size and quantity. Immediately drain shrimp and use hot or place in an ice bath to stop the cooking process. Drain and store for future use.
Cook Times
Active Prep10
Hands-On Cook5
Hands-Off Cook0
Passive0
Total Time15 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 3 pound raw shrimp U21-25 peeled and deveined, or whatever size shrimp you prefer
- 1 tablespoon Kosher salt
Cooking Tools Required
8x5 inch Loaf Pan, Kitchen towels, Measuring cups and spoons, SaucepanNutrition
Calories: 97kcal | Carbohydrates: 1g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1468mg | Potassium: 154mg | Vitamin A: 245IU | Calcium: 74mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Side Dishes
Mango Salsa
Rated 4 out of 5 based on 4 customer ratings
(1 customer review)
Added meal time : 0h 19.5m
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Mango Salsa
Recipe adapted from:
Cookie and Kate
Rated 4 out of 5 based on 4 customer ratings
(1 customer review)
$0.00 Cooking Fee
Serving Size: 3 ounces
This colorful mango salsa is sweet, spicy and absolutely delicious. Serve with chips, on tacos or salads, or as a salad itself. It’s that good!
https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816
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https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with lime juice.
- Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time15 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 24 ounce frozen mango defrosted and diced
- 1 red bell pepper medium, chopped
- ½ cup red onion chopped
- ¼ cup fresh cilantro packed and chopped
- 1 jalapeno pepper seeded and minced
- 2 lime large, juiced (about ¼ cup lime juice for 10 servings)
- ¼ teaspoon Kosher salt or to taste
Cooking Tools Required
Cutting board, Sharp KnivesReheating/Serving Instructions
Serve chilled or at room temperature. Store in refrigerator up to 4 days.
Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 1mg
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Garlic Parmesan White Beans
Rated 0 out of 5
Added meal time : 0h 26m
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Garlic Parmesan White Beans
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 8 ounces
Bold Mediterranean spices combine with white beans garlic, Parmesan, and cherry tomatoes. Serve it as an easy meatless dinner with your favorite crusty bread or as a side.
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Ingredients Scale
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Instructions
- In a large pan, warm the extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
- Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes)
- Stir in the parsley, cheese, and lemon juice.
- Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.
Cook Times
Active Prep10
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time20 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 8 clove garlic minced
- 4 tablespoon extra virgin olive oil
- 60 ounce canned cannellini beans drained
- 1 cup water
- 2 cup cherry tomatoes halved
- 2 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoon Aleppo pepper chopped
- 1 teaspoon ground cumin
Stir in:
- 2 cup Italian parsley chopped
- 2/3 cup shaved parmesan cheese
- 1/2 cup Pecorino Romano cheese grated
- 1 lemon juiced
Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave or over the stovetop over medium heat until heated through.
Nutrition
Calories: 307kcal | Carbohydrates: 40g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 669mg | Potassium: 947mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1358IU | Vitamin C: 25mg | Calcium: 266mg | Iron: 6mg
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Salads
Marinated Veggie Salad
Rated 0 out of 5
Added meal time : 0h 39m
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Marinated Veggie Salad
Recipe adapted from:
Mayumi Tavalero
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 2 1/2 cups
This hearty salad combines mixed vegetables and lentils that are marinated in a spicy apple cider vianaigrette.
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Ingredients Scale
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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.
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 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 KnivesNutrition
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
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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