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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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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
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Parmesan Garlic Chicken Wings
Rated 3 out of 5 based on 3 customer ratings
Added meal time : 1h 5m
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Parmesan Garlic Chicken Wings
Recipe adapted from:
Mayumi Tavalero
Rated 3 out of 5 based on 3 customer ratings
$0.00 Cooking Fee
Serving Size: 9 wings
These chicken wings are perfect for those that don't care for the standard heavy-coated sauced wings. Instead these wings rely on garlic, Parmesan cheese, and a touch of red pepper flakes for a Mediterranean take on an American favorite. Note: This recipe requires 2 baking sheets for 7-10 servings.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
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 minutes, turning once half way through baking time.
- Meanwhile heat olive oil and butter in a small saute pan over medium heat and when hot add the garlic. Saute for a minute or until the garlic is golden. Add the red pepper flakes and saute an additional 30 seconds. Pour mixture into a large bowl. Add the chopped parsley and the parmesan cheese.
- Remove wings from oven and place in bowl with garlic and parsley. Toss wings to coat evenly. Plate and garnish with additional parmesan cheese if desired.
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook40
Passive0
Total Time50 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 4 pound chicken wing drumettes and wing tips
- 2 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon avocado oil
For coating:
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter
- 8 clove garlic minced
- ¼ teaspoon crushed red pepper
- 2 tablespoon Italian parsley chopped
- ½ cup Parmesan cheese grated
Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Mixing bowls, Oven, parchment paper, Sharp KnivesReheating/Serving Instructions
Heat wings in 350 degree oven for 15 minutes.
Nutrition
Calories: 311kcal | Carbohydrates: 1g | Protein: 20g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 638mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
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Low Carb Vegan Collard Green Burrito
Rated 0 out of 5
Added meal time : 0h 39m
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Low Carb Vegan Collard Green Burrito
Recipe adapted from:
Rated 0 out of 5
Serving Size: 1 burrito
This seasoned vegan "meat" (mushroom and walnuts) burrito is wrapped in collard greens and stuffed with vegan cheese, avocado, and pico de gallo, for a lower carb, vegan option alternative to a traditional burrito.
https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/
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https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Wash the collard greens then remove the bottom stem. Flip the leaf over to show the protruding spine of the collard green. Carefully run your knife along the backside to trim/shave the large stem which will make it easier to roll without breaking. Repeat for the leaves. Bring a large pot of water to a boil. Add the leaves and parboil for 20 seconds to 1 minute, or until the leaf turns vibrant green and the large part of the stem is a bit more bendable. IMMEDIATELY place the leaves in a large bowl of ice water to preserve the green color AND to stop the leaves from cooking.
- Add the walnuts, mushrooms and garlic to a blender or food processor. Pulse blend to create a meaty mince-like texture.
- Place a skillet on medium high heat. Once hot, add olive oil and onions and sauté until the onions turn brown and translucent, about 5 to 7 minutes. Add the veggie meat and chop it up while it cooks. Then add the green chili, lime juice, and chili powder. Season to taste with sea salt & pepper and cook for about 5 – 7 minutes. Set aside once finished.
- Stack 2 leaves on a plate or cutting board. Pat them dry with a paper towel. Then add the veggie meat, pico de gallo and avocado. Fold in the sides and roll it up. Repeat for remaining burritos.
Cook Times
Active Prep15
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 20 collard green leaves
- 2 1/2 tablespoon extra virgin olive oil
- 1 white onion large, sliced
- 2 1/2 cup walnuts
- 5 cup portobello mushroom roughly chopped
- 3 clove garlic
- 4 tablespoon green chile diced
- 5 teaspoon chili powder
- 1/2 teaspoon Kosher salt more or less to taste or preference
- 1/2 teaspoon freshly ground black pepper
- 20 tablespoon pico de gallo
- 2 avocado large, sliced
- 20 tablespoon shredded vegan cheese
Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in the microwave on medium power until heated through. Wrap may become a bit softer than when originally cooked.
Nutrition
Calories: 417kcal | Carbohydrates: 23g | Protein: 8g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 600mg | Potassium: 564mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1460IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 2mg
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Side Dishes
Simply the Best Brussels Sprouts
Rated 3 out of 5 based on 9 customer ratings
Added meal time : 0h 32.5m
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Simply the Best Brussels Sprouts
Recipe adapted from:
Customer
Rated 3 out of 5 based on 9 customer ratings
$0.00 Cooking Fee
Serving Size: 3 ounces
These Brussels Sprouts are simply braised with just a touch of lemon and salt.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Pour half the olive oil onto a large pan. Place the Brussels sprouts with the cut side facing down. Sprinkle with salt and additional olive oil. Turn the burner to medium-high heat.
- After 2-4 minutes, check if the bottom has browned nicely, if so add the water and cover the pan; cook for 4 minutes or until they soften a bit.
- Remove lid and cook until almost all the water has evaporated. Add the lemon juice.
- Remove from heat and mix well.
Cook Times
Active Prep10
Hands-On Cook15
Hands-Off Cook0
Passive0
Recipe Serving Size10
Ingredients
Ingredients
- 2 pound Brussels sprouts base trimmed, and halved lengthwise
- extra virgin olive oil
- 1 teaspoon Kosher salt
- 1 lemon juiced
- 1/2 cup water
Cooking Tools Required
12-inch nonstick skillet, Cutting board, Sharp Knives, Top Stove, Wooden SpatulaReheating/Serving Instructions
Heat in microwave on medium power until heated through.
Nutrition
Calories: 42kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 256mg | Potassium: 368mg | Fiber: 4g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 83mg | Calcium: 41mg | 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
Adjust the ingredients measurement scale here by changing this number. 10
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
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Salads
Clean Diet Chicken Salad with Spicy Peanut Sauce
Rated 4.8 out of 5 based on 19 customer ratings
Added meal time : 0h 32.5m
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Clean Diet Chicken Salad with Spicy Peanut Sauce
Recipe adapted from:
Rated 4.8 out of 5 based on 19 customer ratings
$0.00 Cooking Fee
Serving Size: 6 ounces
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This chicken salad has a Southeast Asian twist thanks to its spicy peanut dressing.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Pre-heat a grill to medium high and when hot lightly brush the grates with oil. Season the chicken breasts with salt and pepper. Grill 4 minutes per side or until chicken reads 165 degrees on an instant read thermometer.
- In a large bowl combine all the salad ingredients.
- In a small bowl whisk together all the dressing ingredients. Pour over salad, tossing to combine. Add sliced chicken and toss again.
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time25 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
For the chicken:
- 24 ounce boneless, skinless chicken breast thinly sliced or diced, after grilling
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon avocado oil for the grill
For the spicy peanut dressing:
- 3 tablespoon peanut butter creamy organic or natural
- 6 tablespoon rice vinegar
- 3 tablespoon soy sauce low sodium or coconut aminos
- 1½ teaspoon crushed red pepper
- 6 tablespoon water warm, to thin out the sauce, if necessary
- 3 teaspoon fish sauce optional
- 2 lime juiced
For the salad:
- 1 cup cucumber julienned
- 1½ cup carrot julienned
- 1½ cup yellow bell pepper thinly sliced
- 1½ cup red bell pepper thinly sliced
- 1½ cup snow pea thinly sliced
- 1½ cup bean sprout
Cooking Tools Required
Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Tongs, WhiskNutrition
Calories: 174kcal | Carbohydrates: 10g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 799mg | Potassium: 547mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4241IU | Vitamin C: 87mg | Calcium: 35mg | 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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1 review for Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds
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