Chicken Larb (Thai Larb Gai) with Rice

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Chicken Larb (Thai Larb Gai) with Rice

Dairy Free Gluten Free Nut Free Soy Free

Recipe adapted from:

Kathy McDaniel

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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/

Chicken Larb (Thai Larb Gai) with Rice quantity

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https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/

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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

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, Whisk

Reheating/Serving Instructions

Heat meat mixture in a saucepan over medium heat or in the microwave on med-high power.

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Pesto Chicken Stuffed Sweet Potatoes

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Added meal time : 1h 5m

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Pesto Chicken Stuffed Sweet Potatoes

Dairy Free Egg Free Reduced Fat

Recipe adapted from:

KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee

Serving Size: 1 sweet potato

This recipe uses dairy-free pesto that's made with cashews, spinach, and fresh basil.

www.kaiafitfolsom.com

Pesto Chicken Stuffed Sweet Potatoes quantity

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www.kaiafitfolsom.com

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Instructions

Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the potatoes.
Preheat the oven to 400 degrees F (204 degrees C). Place the sweet potatoes and chicken on a baking sheet. Cook for 40 to 45 minutes, or until cooked through.
While the potatoes and chicken cook, make your pesto. Drain the cashews and place them into a blender or food processor along with the spinach, basil, garlic, olive oil, sea salt, and nutritional yeast. Blend until smooth.
Once the chicken and sweet potatoes are cooked through, remove from the oven and place the chicken into a small bowl. With two forks, shred the chicken until completely pulled. Add the pesto to the chicken and mix together until evenly combined.
Stuff each sweet potato with the shredded chicken. Enjoy!

Notes

Leftovers
Refrigerate in an airtight container for up to four days.

Serving Size
One serving equals one stuffed sweet potato.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes minutes

Recipe Serving Size10 people

Ingredients

2/3 cup cashews
10 each small sweet potato
20 ounce boneless skinless chicken breast
2 1/2 cup baby spinach
3/4 cup fresh basil
3 clove garlic minced
3 teaspoon extra virgin olive oil extra virgin
2 teaspoon sea salt
2/3 cup nutritional yeast

Cooking Tools Required

Baking sheet, Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Forks, Mixing bowls, Oven, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions

Heat in a 350 degree oven for 15 minutes or until heated through, or in the microwave on medium power.

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Kung Pao Beef

Rated 4 out of 5 based on 4 customer ratings

Added meal time : 0h 39m

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Kung Pao Beef

Recipe adapted from:

Mayumi Tavalero

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking Fee

Serving Size: 6 ounces

Gluten Free Lower Carb

This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

Kung Pao Beef quantity

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

Place the sliced beef in a medium bowl.
Add the marinade ingredients and mix thoroughly.
Let beef marinate at room temperature for 15 minutes.
Heat a large sauté pan or wok over high heat
Add 1 tablespoon of the oil.
Carefully place beef slices in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
To the same pan add the remaining 1 tablespoon oil.
Add the ginger and garlic and cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two.
Add the cooked reserved beef, mixing well to combine.
Stir-fry for several minutes more, then add the soy sauce and chili-garlic sauce.
Adjust seasonings. Vegetables should be slightly crisp, not limp and beef should be cooked through.
Remove from heat and stir in peanuts.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes minutes

Recipe Serving Size10 people

Ingredients

2 ½ pound sirloin steak, or flank steak, or tri tip sliced thinly against the grain

Marinade for Beef

4 tablespoon soy sauce
2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
4 tablespoon corn starch
2 tablespoon avocado oil divided

Stir Fry

3 tablespoon fresh ginger finely chopped
8 clove garlic finely chopped
1 cup onion 1/2 inch dice
1 cup green bell pepper 1/2 inch dice
1 cup red bell pepper 1/2 inch dice
1 cup celery 1/2 inch dice
4 stalk green onion cut into 1/2 inch lengths
4 tablespoon soy sauce
4 tablespoon chili-garlic sauce or Sriracha
1 cup roasted peanuts

Cooking Tools Required

Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Spatula, Top Stove, Wok

Reheating/Serving Instructions

Heat in microwave, covered, on full power.

Nutrition

*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

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Added meal time : 0h 35.1m

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Classic Macaroni Salad

Nut Free Soy Free Vegetarian

Recipe adapted from:

Sam Merritt

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

Classic Macaroni Salad quantity

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https://sugarspunrun.com/macaroni-salad/#recipe

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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

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, Whisk

Reheating/Serving Instructions

Serve cold

Nutrition

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Skillet Baked Beans

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Added meal time : 0h 39m

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Skillet Baked Beans

Recipe adapted from:

Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee

Serving Size: 5 ounces

Dairy Free

No need to turn on your oven and heat up the whole house for this Summer BBQ favorite!

Skillet Baked Beans quantity

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Instructions

In a large skillet, cook chopped bacon until crisp, adding onion halfway through cooking time. Cook until onion is translucent and soft. Pour off drippings leaving a small amount for flavor. Add all remaining ingredients and bring to a boil, stirring often. Cook for 10 minutes to thicken, turning down if necessary to prevent burning.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time30 minutes minutes

Recipe Serving Size10

Ingredients

2/3 pound bacon diced
1 onion chopped
56 ounce canned pork and beans undrained
1/3 cup brown sugar packed
1/4 cup yellow mustard
2/3 cup BBQ sauce use your favorite

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions

Heat in the microwave on high power until heated through. Stir halfway through cooking time.

Nutrition

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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Salads

Asian Inspired Cabbage Salad

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Added meal time : 0h 39m

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Asian Inspired Cabbage Salad

Dairy Free Egg Free Lower Carb Refined Sugar Free Vegan Vegetarian

Recipe adapted from:

Customer

Rated 0 out of 5

$0.00 Cooking Fee

Serving Size: 1 cup

This Asian inspired cabbage salad, with sesame-soy vinaigrette, was submitted by a Foodom customer for their chef to include in their weekly meal prep.

Asian Inspired Cabbage Salad quantity

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Instructions

Place green cabbage in a colander and sprinkle with 2/3 of the salt. Mix well and let stand for about 20 minutes to allow excess moisture to drain. Meanwhile whisk together all the dressing ingredients and set aside. Add remaining salad ingredients to a large bowl. Add the green cabbage, once drained, and toss with dressing. Adjust seasonings.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes minutes

Recipe Serving Size10

Ingredients

1 head green cabbage large, cut into thin strips, 2-3 inches long
1/4 head purple cabbage cut into thin strips, 2-3 inches long
3 stalk green onion sliced
1 carrot large, julienne
2 tablespoon sesame seeds
1 tablespoon black sesame seeds

For the dressing:

6 tablespoon extra virgin olive oil
2 teaspoon sesame oil
4 teaspoon rice vinegar
2 teaspoon soy sauce
1 1/2 teaspoon Kosher salt divided, more or less to taste

Optional:

1 teaspoon pomegranate extract

Cooking Tools Required

Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Whisk

Nutrition

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.