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Based on your dietary preferences, we suggest the following
Main Dishes
Chicken Larb (Thai Larb Gai) with Rice
Rated 0 out of 5
Added meal time : 1h 16.7m
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Chicken Larb (Thai Larb Gai) with Rice
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 4 oz larb + 1/2 cup of rice
This Thai dish is made with ground chicken, lime juice, fresh herbs, served with fresh veggies and rice!
https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/
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https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- If serving with rice, cook rice according to package directions.
- In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
- Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
- Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
- Add the onions and green onions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
- Stir in the sauce. Toss to combine. NOTE: If using rice flour, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
- Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
- Serve warm or at room temperature with rice and fresh vegetables, and additional fresh herbs (optional).
Cook Times
Active Prep20
Hands-On Cook9
Hands-Off Cook30
Passive0
Total Time59 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
Larb Sauce
- 1/2 cup fish sauce
- 10 tablespoon freshly squeezed lime juice
- 1/2 cup brown sugar
Larb Gai Mixture
- 1 1/2 tablespoon avocado oil
- 1 Thai chili or serrano chili thinly sliced
- 2 shallot finely chopped
- 7 clove garlic minced
- 3 pound ground chicken
- 3 stalk green onion thinly sliced
- 1 red onion thinly sliced
- 5 tablespoon fresh cilantro chopped
- 1/2 cup fresh mint chopped
- 3 tablespoon Thai basil chopped (optional)
- 1 tablespoon rice flour optional to thicken sauce
To Serve
- 2 cup short grain rice cooked according to package directions
- 1 head leaf lettuce
- 1 cucumber thinly sliced
- 3 carrot julienne
Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, WhiskReheating/Serving Instructions
Heat meat mixture in a saucepan over medium heat or in the microwave on med-high power.
Nutrition
Calories: 438kcal | Carbohydrates: 51g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1020mg | Potassium: 1032mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5583IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 4mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Queso Fresca Cheese Enchiladas with Red Sauce
Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)
Added meal time : 1h 18m
Do you have allergies or special requests?
Queso Fresca Cheese Enchiladas with Red Sauce
Recipe adapted from:
David Long
Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)
$0.00 Cooking Fee
Serving Size: 1 enchilada
Vegetarian delicious enchiladas with a fluffy cheese sauce, these enchiladas are a crowd pleaser!
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 375 degrees.
- To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes. Â
- With a mixing bowl and masher, mash the sour cream, queso fresca, shredded Jack and green onions until fluffy. Adjust ratios as needed. Primary ingedients are sour cream and queso fresca. The shredded jack for texture and green onions for flavor.
- Fry tortillas in oil to give them a little crispiness and prevent soggy enchiladas.
- Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Fill tortillas with equal portions of filling, then roll. Don't leave air pockets in rolled enchiladas. Place seam side down in baking dish. Â
- Pour remaining enchilada sauce over the enchiladas. Press the ends of the enchiladas down into the sauce, to keep them from drying out. Sprinkle with shredded cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven.Â
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook35
Passive0
Total Time1 hour hour
Recipe Serving Size10
Ingredients
Ingredients
Enchilada Sauce
- 2 tablespoon avocado oil
- 2 tablespoon all-purpose flour gluten free flour for GF
- 3 tablespoon chili powder
- 1 tablespoon garlic salt
- 1 teaspoon Kosher salt
- 1 teaspoon ground cumin
- 2 ½ cup vegetable stock
- 6 ounce tomato paste
Filling
- 1 bunch green onion dice
- 1 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese
- 8 ounce Queso Fresca cheese
- 16 ounce sour cream
For Serving
- 10 corn tortilla medium or as many as you can fill in the pan
- 1 bunch fresh cilantro chopped
- 2.2 ounce canned sliced black olives
- 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese
Cooking Tools Required
Baking Pan, Potato Masher, Saucepan, Saute panReheating/Serving Instructions
Heat, covered in 350 degree oven for 20 minutes or until cheese melts.
Nutrition
Calories: 374kcal | Carbohydrates: 20g | Protein: 15g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 1764mg | Potassium: 388mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1807IU | Vitamin C: 5mg | Calcium: 411mg | Iron: 2mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Taco Pinwheels
Rated 5 out of 5 based on 5 customer ratings
Added meal time : 0h 26m
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Taco Pinwheels
Recipe adapted from:
Rated 5 out of 5 based on 5 customer ratings
$0.00 Cooking Fee
Serving Size: 1 roll, sliced
Taco pinwheels made with cream cheese, chicken, cheddar cheese and bell peppers. Great for kids lunches and well as a kid-friendly party appetizer!
https://www.dinneratthezoo.com/taco-pinwheels/#wprm-recipe-container-14539
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https://www.dinneratthezoo.com/taco-pinwheels/#wprm-recipe-container-14539
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
- Add the shredded chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined.
- Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla.
- Roll up tightly.
- Repeat the process with the remaining tortillas.
- Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day.
- Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.
Cook Times
Active Prep20
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time20 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 10 large flour tortillas
- 16 ounce cream cheese softened
- 4 tablespoon taco seasoning
- 2 cup shredded cheddar cheese
- 12 ounce packaged shredded chicken
- 1 cup red bell pepper diced
- 1 cup green bell pepper diced
- 1/2 cup fresh cilantro chopped
Optional:
- 10 guacamole or salsa mini cups
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp KnivesNutrition
Calories: 410kcal | Carbohydrates: 20g | Protein: 19g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 619mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1520IU | Vitamin C: 32mg | Calcium: 255mg | Iron: 2mg
*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
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
Adjust the ingredients measurement scale here by changing this number. 10
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.
Mexican Black Beans
Rated 5 out of 5 based on 5 customer ratings
(1 customer review)
Added meal time : 0h 26m
Do you have allergies or special requests?
Mexican Black Beans
Recipe adapted from:
Jen Stone
Rated 5 out of 5 based on 5 customer ratings
(1 customer review)
$0.00 Cooking Fee
Serving Size: 4 oz
These Mexican Black Beans are a go-to side dish for Taco Tuesday, great with enchiladas or other Mexican dishes. They are packed with protein and are SO good!
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat sauce pot and add oil. Sauté onion and garlic 3-4 minutes until fragrant and onions are transparent.
- Add the undrained black beans and spices, stir well and bring to boil.
- Turn heat down after boil and let simmer 10 minutes. Stir often and adjust seasoning to your liking.
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook10
Passive0
Total Time20 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 45 ounce canned black beans do not drain
- 1 cup onion chopped
- 8 clove garlic
- 1 tablespoon extra virgin olive oil
- 1½ teaspoon Kosher salt adjust to taste
- ¾ teaspoon cayenne pepper adjust to taste
- 1 tablespoon ground cumin adjust to taste
- ½ cup fresh cilantro chopped
Cooking Tools Required
Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
To serve: serve hot and garnish with fresh, diced onion and cilantro. To reheat; warm beans over medium heat until heated through.when pot is empty, soak pot in water.this will make it easy to clean the pot. Black beans are not forgiving when dry.
Nutrition
Calories: 141kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 841mg | Potassium: 441mg | Fiber: 9g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 3mg
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Salads
Arugula, Strawberry, & Pecan Salad
Rated 0 out of 5
Added meal time : 0h 15.6m
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Arugula, Strawberry, & Pecan Salad
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 3 ounces
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. The bitterness of arugula combine with the sweetness of strawberries to make this delicious salad. It's then topped with a honey mustard dressing.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Combine vinegar, honey, maple syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
- Combine arugula, strawberries, pecans, and thyme in a large bowl. Drizzle dressing over salad.
- Season with salt and pepper. Toss again.
Cook Times
Active Prep12
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time12 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
For the dressing:
- 12 tablespoon red wine vinegar
- 4 teaspoon honey
- 4 teaspoon maple syrup
- 2 teaspoon mustard stone-ground
- 8 teaspoon avocado oil
For the salad:
- 10 ounce baby arugula loosely, packed
- 16 ounce strawberry halved
- 4 tablespoon pecans chopped
- 2 teaspoon fresh thyme chopped
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, TongsNutrition
Calories: 102kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 137mg | Potassium: 210mg | Fiber: 2g | Sugar: 7g | Vitamin A: 701IU | Vitamin C: 32mg | Calcium: 62mg | 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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