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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
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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
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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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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
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
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Side Dishes
Mushroom Sauté
Rated 4 out of 5 based on 8 customer ratings
Added meal time : 0h 19.5m
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Mushroom Sauté
Recipe adapted from:
Rated 4 out of 5 based on 8 customer ratings
$0.00 Cooking Fee
Serving Size: 4 ounces pre-cook
Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Tasty mushrooms combine with garlic and herbs with a splash of balsamic vinegar.
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Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Add oil to a large skillet over medium heat.
- Stir in balsamic vinegar, garlic, oregano, and mushrooms.
- Sauté for 5-6 minutes, or until tender.
Cook Times
Active Prep5
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time15 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
- 2 tablespoon coconut oil
- 2 tablespoon balsamic vinegar
- 2 clove garlic minced
- ¼ teaspoon dry oregano
- 40 ounce white mushroom whole
- 1 teaspoon Kosher salt
- dash freshly ground black pepper
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Spatula, Top StoveReheating/Serving Instructions
Heat mushrooms over medium high heat in a saute pan until heated through.
Nutrition
Calories: 52kcal | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 239mg | Potassium: 367mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg
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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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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
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Salads
Brussels Sprouts Salad
Rated 0 out of 5
Added meal time : 0h 26m
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Brussels Sprouts Salad
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 3.5 ounce
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe combines slightly wilted Brussels sprouts with the sweetness of apples, all tossed with a Dijon-lime dressing.
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Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Shred Brussels sprouts in the food processor or if unavailable, a box grater.
- Heat half the oil in a large skillet and add the Brussels sprouts. Cook for a few minutes until slightly wilted. Remove from heat and place in a large bowl.
- In a small bowl, combine remaining olive oil, mustard, and lime juice.
- Add the apples, almond slices, and dressing to the bowl of the Brussels sprouts and toss well to combine.
Cook Times
Active Prep15
Hands-On Cook5
Hands-Off Cook0
Passive0
Total Time20 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
- 3 pound Brussels sprouts shredded, (on box grater or in food processor)
- 2 tablespoon extra virgin olive oil
- 2 Granny Smith apples peeled and cubed
- 3 tablespoon sliced almond
For the dressing:
- 2 tablespoon extra virgin olive oil
- 2 tablespoon Dijon mustard
- 2 lime juiced
Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Skillet, Top Stove, WhiskReheating/Serving Instructions
Keep refrigerated for up to 5 days.
Nutrition
Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 69mg | Potassium: 617mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1055IU | Vitamin C: 121mg | Calcium: 77mg | Iron: 2mg
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