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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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Chicken Marbella with Dates
Rated 5 out of 5 based on 5 customer ratings
Added meal time : 1h 11.5m
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Chicken Marbella with Dates
Rated 5 out of 5 based on 5 customer ratings
$0.00 Cooking Fee
Serving Size: 1 leg
Customer submitted Chicken Marbella with Dates recipe, is a flavorful Mediterranean-inspired dish featuring tender chicken thighs marinated in a tangy mix of garlic, oregano, olives, capers, and sweet dates. The chicken is baked to perfection with white wine and a touch of date molasses for extra depth, creating a balance of savory and sweet flavors. This simple yet elegant recipe is perfect for entertaining or a hearty family meal.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 400 degrees.
- Place the chicken in a large bowl, add the garlic, oregano, vinegar, oil, olives, capers, dates and bay leaves, along with salt and pepper, Toss to coat.
- Spread the chicken on heavy duty rimmed baking sheet along with all marinade ingredients.
- Whisk together the wine and molasses and pour over chicken.
- Bake for 40 minutes, basting two or three times.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook40
Passive0
Total Time55 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 3 pound boneless skinless chicken thigh
- 5 clove garlic minced
- 1 tablespoon fresh oregano
- 3 tablespoon red wine vinegar
- 3 tablespoon extra virgin olive oil
- 1 cup pitted olives
- 6 tablespoon capers
- 4 ounce pitted Medjool date pitted and quartered length-wise
- 2 bay leaf
- 1 1/2 teaspoon Kosher salt more or less to taste
- 1/2 teaspoon freshly ground black pepper more or less to taste
- 1/2 cup white wine
Optional:
- 1 tablespoon date molasses
Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp KnivesReheating/Serving Instructions
Heat in the oven at 350 degrees until heated through.
Nutrition
Calories: 246kcal | Carbohydrates: 10g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 604mg | Potassium: 438mg | Fiber: 1g | Sugar: 8g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Vegan Low Carb Creamy Brussels Sprouts Spaghetti
Rated 0 out of 5
Added meal time : 0h 32.5m
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Vegan Low Carb Creamy Brussels Sprouts Spaghetti
Recipe adapted from:
Rated 0 out of 5
Serving Size: 10 ounces
This vegan keto spaghetti dish is not only delilcious but very filling. It’s dairy free, egg free, nut free, gluten free and grain free, but somehow still tastes amazing!
https://meatfreeketo.com/low-carb-vegan-creamy-brussels-sprouts-spaghetti/
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https://meatfreeketo.com/low-carb-vegan-creamy-brussels-sprouts-spaghetti/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Using a food processor, shred the Brussels sprouts. Add the olive oil, garlic and Brussels sprouts to the pan and sautee for a few minutes until the garlic and the sprouts soften a bit.
- Meanwhile, drain and rinse the noodles, and add them to the pan with the rest of the ingredients.
- Keep stirring every minute or so until all the ingredients blend together to make a creamy sauce.
- If the sauce is a bit thick, add a tiny amount (up to a tablespoon) of water and stir until you achieve a kind of alfredo-like texture. The Brussels sprouts should be soft and the sauce warmed through.
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 80 ounce shirataki noodles
- 2 1/2 cup Brussels sprouts shredded
- 10 clove garlic
- 10 ounce vegan cream cheese
- 10 tablespoon extra virgin olive oil
- 10 tablespoon nutritional yeast
- 1 teaspoon Kosher salt more or less to taste
- 1/3 teaspoon freshly ground black pepper more or less to taste
Cooking Tools Required
12-inch saute pan, Colander, Cutting board, Food Processor, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in a saute pan over medium heat until heated through.
Nutrition
Calories: 289kcal | Carbohydrates: 13g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 349mg | Potassium: 249mg | Fiber: 5g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 20mg | Calcium: 34mg | 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
Keto Avocados
Rated 0 out of 5
(0 customer reviews)
Added meal time : 0h 32.5m
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Keto Avocados
Recipe adapted from:
Jen Stone
Rated 0 out of 5
(0 customer reviews)
$0.00 Cooking Fee
Serving Size: 6 oz
Keto friendly and packed with delicious nutrition!
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 400 F
- Cut bacon into lardons
- Heat a skillet over medium high heat
- Cook bacon until desired crispness
- Remove from pan and place bacon on paper towels to soak up extra grease
- Quarter cherry tomatoes
- Chiffonade basil
- Halve avocados and remove pits
- Place avocado halves on baking sheet and remove a little extra flesh to make room for eggs
- Crack an egg in each hole
- Top with toppings of choice
- Bake for 15 minutes or until desired yolk consistency
- Top with fresh herbs
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook15
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 5 avocado
- 5 strip bacon
- 8 ounce cherry tomato
- 1 tablespoon fresh basil
- 4 ounce shredded mozzarella cheese or your favorite shredded cheese
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 10 egg
Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Oven, Saute pan, Sharp Knives, Skillet, Top StoveReheating/Serving Instructions
Serve hot and enjoy! Not recommended to reheat or freeze
Nutrition
Calories: 308kcal | Carbohydrates: 10g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 180mg | Sodium: 216mg | Potassium: 628mg | Fiber: 7g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 2mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Side of Plain Pasta
Rated 5 out of 5 based on 15 customer ratings
Added meal time : 0h 18.2m
Do you have allergies or special requests?
Side of Plain Pasta
Rated 5 out of 5 based on 15 customer ratings
$0.00 Cooking Fee
Serving Size: 1.5 cups of cooked pasta
When all you need is a simple side to go with any of our delicious main dishes!
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Add Kosher salt to boiling water and cook pasta of your choice, according to package directions.
- Drain and cool.
Cook Times
Active Prep2
Hands-On Cook0
Hands-Off Cook12
Passive0
Total Time14 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 1 tablespoon Kosher salt
- 20 ounce dry pasta
Cooking Tools Required
Colander, Mixing spoon, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
Reheat to desired temperature in the microwave.
Nutrition
Calories: 210kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Calcium: 12mg | Iron: 1mg | Phosphorus: 107mg
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Salads
Roasted Chickpea and Avocado Green Salad
Rated 0 out of 5
Added meal time : 0h 45.5m
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Roasted Chickpea and Avocado Green Salad
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 2 cups
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chickpeas coated with smoked paprika are roasted for maximum flavor in this romaine-kale and avocado salad.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Preheat the oven to 350° F. Drain and rinse the chickpeas in cold water then dry them on paper towels.
- Mix the olive oil and smoked paprika in a large bowl. Add the chickpeas and toss to coat them with the oil and paprika. Tip out onto a parchment lined baking sheet, drizzling any oil remaining in the bowl. Roast in the preheated oven for 20 minutes, gently shaking the tray half way through, or until the chickpeas are light golden and crisp. Remove from the oven, drain on paper towels and put to one side to cool.
- For the dressing, whisk together the mustard, olive oil and lemon juice until emulsified. Add the basil and garlic and whisk again.
- Halve and stone the avocado and cut each half in half again lengthwise. Chop each quarter into three roughly equal pieces. Place in a bowl with the lettuce, red onion and half of the roast chickpeas. Add the dressing and toss to combine. Scatter the remaining roast chickpeas over the top and serve. Top with pomegranate seeds if desired.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook20
Passive0
Total Time35 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
For roasting the chickpeas:
- 28 ounce canned chickpeas (garbanzo beans) organic, drained and rinsed
- 2 tablespoon avocado oil
- 2 teaspoon smoked paprika
For the salad:
- 1 head romaine lettuce or similar, chopped
- 1 red onion large, thinly sliced
- 2 bunch kale chopped
- 2 avocado chopped
- 5 tablespoon pomegranate seeds optional
For the dressing:
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 lemon juiced
- 4 tablespoon fresh basil finely chopped
- 1 clove garlic smashed and minced
Cooking Tools Required
Can Opener, Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Sharp KnivesNutrition
Calories: 287kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 249mg | Potassium: 605mg | Fiber: 9g | Sugar: 3g | Vitamin A: 8360IU | Vitamin C: 34mg | Calcium: 126mg | Iron: 2mg | Phosphorus: 126mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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