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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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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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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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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
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Polenta with Sausage and Greens
Rated 0 out of 5
Added meal time : 0h 32.5m
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Polenta with Sausage and Greens
Recipe adapted from:
Zeke Gluckman
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 1 cup
Creamy polenta topped with sauteed sausage, green sand cheese
https://www.sunset.com/recipe/polenta-with-sausage-greens
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https://www.sunset.com/recipe/polenta-with-sausage-greens
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Adjust the ingredients measurement scale here by changing this number. 8
Instructions
- Heat chicken broth and milk in large pot
- Season with salt and pepper
- Stir in polenta
- Stir until simmer reached
- Reduce heat to low for 15 minutes stirring often
- Heat seprate pan with olive oil
- Sautee sausage until cooked through
- Wilt greens on low for 4 minutes with sausage
- Serve polenta topped with sausage, greens and parmesan cheese
Cook Times
Active Prep5
Hands-On Cook20
Hands-Off Cook0
Passive0
Total Time25 minutes minutes
Recipe Serving Size8
Ingredients
Ingredients
- 6 cup chicken broth
- 4 cuo 2% milk
- 2 cup polenta
- 1 teaspoon extra virgin olive oil
- 1 pound hot Italian turkey sausage
- 4 clove garlic
- 1/2 teaspoon crushed red pepper
- 2 pound mustard greens precut and washed
- 1 cup finely grated Parmesan cheese
- 1 teaspoon Kosher salt more or less to taste
- 1/2 teaspoon freshly ground black pepper more or less to taste
Cooking Tools Required
Ladle, Pot with lid, Saute pan, Tongs, WhiskReheating/Serving Instructions
microwave for 90 seconds
Nutrition
Calories: 338kcal | Carbohydrates: 43g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 1715mg | Potassium: 667mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3746IU | Vitamin C: 97mg | Calcium: 265mg | Iron: 8mg | Phosphorus: 289mg
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Side Dishes
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
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Cheesy Herb Garlic Bread
Rated 5 out of 5 based on 30 customer ratings
(6 customer reviews)
Added meal time : 0h 13m
Do you have allergies or special requests?
Cheesy Herb Garlic Bread
Recipe adapted from:
Mayumi Tavalero
Rated 5 out of 5 based on 30 customer ratings
(6 customer reviews)
$0.00 Cooking Fee
Serving Size: 1 two-inch piece
This garlic bread recipe uses fresh garlic instead of powdered for unbeatable flavor. Pair it with lasagana and Italian salad.
http://www.ForkandKnifeCreations.com
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http://www.ForkandKnifeCreations.com
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Adjust the ingredients measurement scale here by changing this number. 10 servings
Instructions
- Preheat oven to 350 degrees.
- Place butter and garlic in a small bowl. Microwave for 30 seconds or until butter is almost melted. Spoon over cut side of bread.
- Sprinkle chopped fresh herbs then shredded cheese. Place bread, cut side up on baking sheet.
- Bake for 5 minutes, then broil until golden brown on top.
- Cut into slices.
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook0
Passive0
Total Time10 minutes minutes
Recipe Serving Size10 servings
Ingredients
Ingredients
- ½ cup butter 1 stick
- 3 clove garlic minced
- 1 loaf French bread halved lengthwise
- ¼ cup fresh basil chopped
- 1 cup cheese (parmesan, cheddar, mozzarella etc) shredded
Cooking Tools Required
Baking sheet, Cutting board, Mixing bowls, Mixing spoon, Oven, Sharp KnivesReheating/Serving Instructions
Wrap bread in foil and heat in a 350 degree oven for 10-15 minutes.
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Salads
Big Italian Salad
Rated 5 out of 5 based on 35 customer ratings
(7 customer reviews)
Added meal time : 0h 19.5m
Do you have allergies or special requests?
Big Italian Salad
Recipe adapted from:
Rated 5 out of 5 based on 35 customer ratings
(7 customer reviews)
$0.00 Cooking Fee
This Italian salad pairs nicely with Italian comfort food. You’ll love the homemade dressing! The recipe is from Once Upon a Chef blog.
https://www.onceuponachef.com/recipes/big-italian-salad.html
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https://www.onceuponachef.com/recipes/big-italian-salad.html
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Make the dressing: Combine all dressing ingredients in a food processor except for the olive oil. Pulse to blend. In a slow stream, add the olive oil, so you end up with an emulsified vinaigrette.
- Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
Notes
Vinaigrette may separate over time. Add to a jar or bottle and shake vigorously to emulsify.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time15 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
FOR THE VINAIGRETTE
- 1 cup Italian parsley loosely packed
- 1 cup fresh basil loosely packed
- ½ teaspoon dry oregano
- 3 clove garlic peeled
- 3 ounce red wine vinegar best quality
- 1 ¼ teaspoon Kosher salt
- â…“ teaspoon freshly ground black pepper or to taste
- 2 ½ teaspoon honey
- 1 cup extra virgin olive oil best quality
FOR THE SALAD
- 2 head romaine lettuce cut in bite size pieces
- 2 each red bell pepper seeded and chopped
- 1 each English cucumber chopped
- 2 each carrot peeled into ribbons
- 2 stalk celery chopped
- ½ cup onion chopped
- 13 ounce cherry tomato halved
- 4 ounce pitted Kalamata olives halved
- 3 ounce feta cheese or to taste
Cooking Tools Required
Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, TongsReheating/Serving Instructions
Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.
Nutrition
Calories: 289kcal | Carbohydrates: 13g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 8mg | Sodium: 600mg | Potassium: 616mg | Fiber: 5g | Sugar: 7g | Vitamin A: 14651IU | Vitamin C: 55mg | Calcium: 126mg | Iron: 3mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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41 reviews for Crunchy Thai Peanut and Quinoa Salad
Only logged in customers who have purchased this product may leave a review.
Nicole Quinn (verified owner) –
Excellent
Nicole Quinn (verified owner) –
Tamara Maltiel (verified owner) –
Excellent
Tamara Maltiel (verified owner) –
Excellent
Tamara Maltiel (verified owner) –
Trish Brown (verified owner) –
LOVE the peanut sauce! THis is a great main dish or side salad.
Julie Kwong (verified owner) –
Tito Kumar (verified owner) –
David Ragone (verified owner) –
Couldn’t be happier w/ Chef Anthony and the food he prepared for our family. It’s all delicious!
Jai Desai (verified owner) –
Richard McGrew (verified owner) –
Sarah A (verified owner) –
Sarah A (verified owner) –
Ofir Schlam (verified owner) –
Melissa Semcer (verified owner) –
Robust and crunchy- a complete meal. I recommend keeping the dressing separate so that you can have it last longer! Mild flavors- great for summer!
Ofir Schlam (verified owner) –
Shobha Mallarapu (verified owner) –
Stefani Madril (verified owner) –
Stefani Madril (verified owner) –
Sarah A (verified owner) –
Nicole Quinn (verified owner) –
Nicole Quinn (verified owner) –
Scott Schreiman (verified owner) –
Tarrah Palomino (verified owner) –
Delicious! Will order this again many times over. Is it possible to add chicken?
Tarrah Palomino (verified owner) –
Delicious! Will order this again many times over. Is it possible to add chicken?
Anja skodda (verified owner) –
Tarrah Palomino (verified owner) –
We’ve ordered this salad every week, we love it that much. I recommend placing the dressing on the and quinoa in separate containers for maximum freshness. Our chef today automatically did that and I thought BRILLIANT! We can enjoy it longer.
Tarrah Palomino (verified owner) –
Can’t get enough of this one. I like to add chicken on occasion.
Sarah A (verified owner) –
Tarrah Palomino (verified owner) –
I think this dish wins the award of “highest repeat dish”. We love it for lunch. Sometimes we add chicken and sometimes we don’t.
Tarrah Palomino (verified owner) –
I think this dish wins the award of ‘highest repeat dish’. We love it for lunch. Sometimes we add chicken and sometimes we don’t.
Meghan Phillips (verified owner) –
Sara Seims (verified owner) –
Rinat Gersch (verified owner) –
The quinoa salad is fluffy
Debra Gass (verified owner) –
Fantastic! A lot of prep time. Appreciate the effort and talent.
Keren Hayun (verified owner) –
Great vegan option, everyone loved it
Yael Goshen (verified owner) –
Ajay Gopal (verified owner) –
Anna Fine (verified owner) –
My favorite! Just what I expected. the family love it too. Overall yummy!
Madeline Jhawar (verified owner) –
Professional, friendly, communicative, cheerful, and a great chef!
Dror Kinel (verified owner) –
Such a unique salad , refreshing and healthy