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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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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Enchilada Stuffed Sweet Potatoes
Rated 0 out of 5
Added meal time : 1h 11.5m
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Enchilada Stuffed Sweet Potatoes
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 6 ounce
Stuffed sweet potatoes with a hearty beef and tomato sauce mixture, makes it the best of all worlds! You can eat the stuffed potatoes as-is, or add a side salad or baked veggies to keep the bellies full and the hearts smiling!
https://kristenboehmer.com/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
- While the potatoes are cooking, let’s make the sauce! Heat the ghee or coconut oil in a medium sized pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes. Then, add the beef to the pan and sauté until cooked through. Drain the fat if needed/desired.
- Next, add the garlic and sauté until it becomes fragrant, about 30 seconds. Add the chili powder, cumin and salt to the pan and stir it like you mean it! Finally, add the tomato sauce to the pan and stir again like you mean it! Simmer for 10 minutes, stirring occasionally.
- Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the enchilada filling. These are extra delicious topped with chives, chopped onion, and avocado!
Cook Times
Active Prep10
Hands-On Cook0
Hands-Off Cook45
Passive0
Total Time55 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 10 each sweet potato medium, or yams
- 3 tablespoon ghee or coconut oil
- 3 each onion small, diced
- 15 clove garlic minced
- 3 pound ground beef or chicken
- 9 tablespoon chili powder adjust according to your taste
- 3 tablespoon ground cumin
- 3 teaspoon sea salt
- 45 ounce canned tomato sauce
Cooking Tools Required
Baking sheet, Top StoveReheating/Serving Instructions
Heat in microwave until heated through, about 2 minutes each.
Nutrition
Calories: 657kcal | Carbohydrates: 61g | Protein: 31g | Fat: 34g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 108mg | Sodium: 1705mg | Potassium: 1790mg | Fiber: 12g | Sugar: 17g | Vitamin A: 34774IU | Vitamin C: 18mg | Calcium: 166mg | Iron: 8mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Pressure Cooker Mac and Cheese
Rated 0 out of 5
(0 customer reviews)
Added meal time : 0h 27.3m
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Pressure Cooker Mac and Cheese
Recipe adapted from:
Mayumi Tavalero
Rated 0 out of 5
(0 customer reviews)
$0.00 Cooking Fee
Serving Size: 1 cup
This is the smooth and creamy homemade mac and cheese your kids have been waiting for!
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Add the dry macaroni, water, butter, hot pepper, white pepper, and salt to the pressure cooker bowl. Cook on high pressure for 5 minutes. Quick-release pressure and remove lid.
- Stir the pasta to release some of the moisture from the macaroni (do not drain).
- Add half of the milk, stir, then add the cheese a handful at a time stirring between each addition, until smooth. Add more milk for a thinner sauce.
- Stir in the cream and adjust salt if necessary. Best served immediately.
- Notes: Keep in mind when recipes are scaled back: You need at least 1 cup of liquid in order for the pressure cooker to come to pressure, so if the amounts are too small this could be a problem. Alternately you can cook on the stovetop. Also, just like when cooking rice, water ratios change as amounts change. Â
Cook Times
Active Prep3
Hands-On Cook3
Hands-Off Cook15
Recipe Serving Size10
Ingredients
Ingredients
Add to pressure cooker:
- 20 ounce elbow pasta
- 4 ½ cup water
- 4 tablespoon butter
- dash hot pepper sauce such as Tabasco
- ¼ teaspoon ground white pepper
- 1 tablespoon Kosher salt
Stir in AFTER cooking:
- 1 cup milk
- 3 cup shredded cheddar cheese mild
- 1/3 cup heavy whipping cream
Cooking Tools Required
Electric Pressure CookerReheating/Serving Instructions
Heat in microwave on medium power, stirring halfway through cooking time, until heated through.
Nutrition
Calories: 430kcal | Carbohydrates: 44g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 970mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 636IU | Calcium: 294mg | 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
Classic Macaroni Salad
Rated 0 out of 5
Added meal time : 0h 35.1m
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Classic Macaroni Salad
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 1 cup
This classic macaroni salad is made with celery, red pepper, and onion. It's dressed in a simple, creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!
https://sugarspunrun.com/macaroni-salad/#recipe
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https://sugarspunrun.com/macaroni-salad/#recipe
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Hard boil eggs and cool before peeling and chopping
- Cook macaroni pasta and immediately rinse under cold water until cooled and set aside
- In large bowl combine macaroni, diced pickles, red bell pepper, celery, red onion and eggs
- In separate bowl mix all dressing ingredients thoroughly until smooth
- Pour dressing over salad and mix to coat pasta evenly
Cook Times
Active Prep15
Hands-On Cook7
Hands-Off Cook0
Passive5
Total Time27 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 16 ounce elbow macaroni cooked according to package directions
- 1 cup sweet pickle diced
- 2 red bell pepper diced
- 2/3 cup celery diced
- 2/3 cup red onion diced
- 3 egg hard-boiled
For the dressing:
- 1 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 1/2 tablespoon sweet pickle juice
- 2 tablespoon red wine vinegar
- 2 tablespoon granulated sugar
- 3 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon garlic powder
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Plastic food wrap, Sharp Knives, Top Stove, WhiskReheating/Serving Instructions
Serve cold
Nutrition
Calories: 477kcal | Carbohydrates: 44g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 530mg | Potassium: 248mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1089IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Jasmine White Rice
Rated 5 out of 5 based on 45 customer ratings
(9 customer reviews)
Added meal time : 0h 32.5m
Do you have allergies or special requests?
Jasmine White Rice
Recipe adapted from:
Jen Stone
Rated 5 out of 5 based on 45 customer ratings
(9 customer reviews)
$0.00 Cooking Fee
Serving Size: 4 oz
An essential side dish that pairs well with many of our flavorful dishes!
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Measure rice into a deep sized pot with a fitted lid
- Rinse rice 2-5 times or until water is clear
- Add water and salt
- Bring to a light boil. You should see bubbles forming on the surface of the water
- Cover pot tightly with lid
- Reduce heat to low
- Simmer rice while covered 12-15 minutes
- After 10 minutes, remove lid
- Use a spoon to make a well in the middle, allowing you to see bottom of pot
- If all or most of water is absorbed continue with next step
- If there still is 1/4 inch of water or more, replace lid and allow to simmer 3-5 minutes more
- When all of water or most of it has been absorbed, replace lid and switch off heat
- Allow pot to sit undisturbed for another 10-15 minutes or when your ready to eat
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook15
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 4 cup jasmine white rice
- ¼ teaspoon Kosher salt
- 6 cup water
Cooking Tools Required
Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Top StoveReheating/Serving Instructions
When ready to eat, fluff rice with fork or chopsticks. Reheat in a pot, 2-3 minutes on high with a couple of tbsp water until desired warmth.
Nutrition
Calories: 270kcal | Carbohydrates: 59g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Calcium: 25mg | Iron: 1mg
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Salads
Clean Diet Purple Cabbage Salad
Rated 5 out of 5 based on 5 customer ratings
Added meal time : 0h 39m
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Clean Diet Purple Cabbage Salad
Recipe adapted from:
Rated 5 out of 5 based on 5 customer ratings
$0.00 Cooking Fee
Serving Size: 2 cups
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe uses red or green cabbage combined with beets, carrots, avocado, and dill.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Shred cabbage(s), carrots and beets in food processor
- Add walnuts to food processor and pulse a few times
- Make dressing by mixing oil, vinegar and pressed garlic cloves
- Chop avocado and dill, and mix it all together.
Cook Times
Active Prep30
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time30 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
For the food processor:
- 2 whole purple cabbage small, red or green
- 12 carrot
- 2 red beet
- 2/3 cup walnuts chopped
Mix in:
- 2 avocado chopped
- 1 cup fresh dill chopped
For the dressing:
- 6 clove garlic put through a press
- 1 cup extra virgin olive oil
- 1/2 cup apple cider vinegar unfiltered
- 1 teaspoon Kosher salt
- 0.5 teaspoon freshly ground black pepper
Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp KnivesNutrition
Calories: 351kcal | Carbohydrates: 14g | Protein: 3g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Sodium: 303mg | Potassium: 570mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12660IU | Vitamin C: 14mg | Calcium: 54mg | 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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Soups
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Breakfasts
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Snacks
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Desserts
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Appetizers
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