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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/
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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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Italian Beef Lasagna – 12 servings
Rated 4.5 out of 5 based on 18 customer ratings
(4 customer reviews)
Added meal time : 1h 18m
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Italian Beef Lasagna – 12 servings
Rated 4.5 out of 5 based on 18 customer ratings
(4 customer reviews)
$0.00 Cooking Fee
Traditional Italian Beef Lasagna
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Adjust the ingredients measurement scale here by changing this number. 12
Instructions
- If not using oven ready noodles, cook pasta according to directions. Drain and rinse in cold water
Sauce
- Heat olive oil in large sauce pot or stock pot over medium high heat. Add onion and garlic and cook until just translucent, but not brown.
- Add beef and sausage, breaking up large clumps with a spoon. After meat is no longer pink add shredded carrots and saute for 3 minutes.
- Add in herbs and chili flakes and stir to combine. Add tomato paste and stir until mixed thoroughly. Cook for 3 minutes more.
- Pour in crushed tomatoes and red wine if using. If not using wine pour water into empty crushed tomato can to rinse, and put into sauce. Simmer for 15 minutes. While simmering you can prepare filling.
Lasagna
- Preheat oven to 375. Drain pasta and dry on paper towels or kitchen towel. Place thin layer of sauce on bottom of 9x13 baking dish. Topped with lasagna. Spoon a layer of the cheese mixture over noodles and spread to coat evenly. Layer with more sauce and 1/3 cup mozzarella and sprinkle of paremsan. Repeat twice more for a total of 3 layers. Cover with foil and place in oven for 20 minutes. Remove foil and cook for additional 10 minutes
Cook Times
Active Prep15
Hands-On Cook15
Hands-Off Cook30
Passive0
Total Time1 hour hour
Recipe Serving Size12
Ingredients
Ingredients
- 9 ounce oven-ready lasagna noodles
Sauce
- 2 tablespoon extra virgin olive oil
- 1 cup onion diced
- 2 tablespoon garlic sliced
- 1 pound 85% ground beef
- 1 pound ground Italian sausage
- 1 cup carrot shredded
- 2 tablespoon fresh oregano minced, or 2 teaspoon dried
- 2 tablespoon fresh basil minced, or 2 teaspoon dried
- 1 pinch crushed red pepper
- 6 tablespoon tomato paste
- 28 ounce canned crushed tomatoes
- 1 cup red wine or beef broth, or water
- 1 teaspoon Kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Filling
- 30 ounce ricotta cheese about 2 containers
- 3 cup mozzarella cheese shredded, divided
- 2 egg large
- ¾ cup parmesan cheese shredded, divided
- 1 tablespoon fresh oregano minced, or 1 teaspoon dried
- 2 tablespoon fresh basil minced, or 2 teaspoon dried
- 1 teaspoon Kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Cooking Tools Required
9x13 inch glass baking dish, Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
Reheat in 375 oven for 10-12 minutes until warm or microwave on med- high for 3 minutes
Nutrition
Calories: 611kcal | Carbohydrates: 30g | Protein: 34g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 1194mg | Potassium: 748mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2699IU | Vitamin C: 11mg | Calcium: 436mg | Iron: 4mg
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Marinated Veggie Salad
Rated 0 out of 5
Added meal time : 0h 39m
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Marinated Veggie Salad
Recipe adapted from:
Mayumi Tavalero
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 2 1/2 cups
This hearty salad combines mixed vegetables and lentils that are marinated in a spicy apple cider vianaigrette.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Cook lentils according to package directions.
- Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.
- Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well.
- Cover and refrigerate until ready to eat. Toss before serving. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
Mix It Up
Swap in whatever vegetables you have on hand - cauliflower, green onion, peas or
edamame.
No Lentils
Serve with chickpeas, chicken or flaked tuna.
Cheese Lover
Add crumbled feta or goat cheese.
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
Mix It Up
Swap in whatever vegetables you have on hand - cauliflower, green onion, peas or
edamame.
No Lentils
Serve with chickpeas, chicken or flaked tuna.
Cheese Lover
Add crumbled feta or goat cheese.
Cook Times
Active Prep30
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 10 tablespoon apple cider vinegar
- 5 tablespoon extra virgin olive oil
- 1 1/4 teaspoon sea salt
- 1 1/4 teaspoon cayenne pepper
- 5 cup broccoli chopped into small florets
- 1 cucumber large, diced
- 2 1/2 cup carrot matchstick
- 3 yellow bell pepper finely sliced
- 10 tablespoon red onion finely sliced
- 2 1/2 cup cherry tomato halved
- 2 1/2 cup mushroom sliced
- 5 cup lentils cooked according to package directions, drained and rinsed
Cooking Tools Required
Colander, Cutting board, jar with lid, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp KnivesNutrition
Calories: 463kcal | Carbohydrates: 70g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 342mg | Potassium: 1468mg | Fiber: 33g | Sugar: 7g | Vitamin A: 6046IU | Vitamin C: 123mg | Calcium: 103mg | Iron: 8mg
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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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The Best Mashed Potatoes
Rated 4.8 out of 5 based on 62 customer ratings
(13 customer reviews)
Added meal time : 0h 39m
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The Best Mashed Potatoes
Recipe adapted from:
Mayumi Tavalero
Rated 4.8 out of 5 based on 62 customer ratings
(13 customer reviews)
$0.00 Cooking Fee
Serving Size: 5 ounce
There's a reason these are the best mashed potatoes ever. It's because they are made from scratch using real dairy and buttery Yukon gold potatoes.
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
- Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
- Season with Kosher salt and pepper.
Notes
You can also use red-skinned potatoes in this recipe.
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook20
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 3 pound Yukon Gold potato peeled and cut into 2-inch chunks
- 1 tablespoon Kosher salt
- 1 cup heavy whipping cream or milk more or less to thin
- 8 tablespoon unsalted butter
- 1 teaspoon Kosher salt more or less to taste
- ¼ teaspoon freshly ground black pepper optional, more of less to taste
Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Vegetable PeelerReheating/Serving Instructions
Heat in microwave on full power, covered, stirring once during cooking time until heated through.
Nutrition
Calories: 267kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 949mg | Potassium: 591mg | Fiber: 3g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 1mg
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Salads
Autumn Harvest Plant Based Bowl
Rated 0 out of 5
Added meal time : 1h 11.5m
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Autumn Harvest Plant Based Bowl
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 8 ounces
Just in time for the Fall harvest, these delicious squash are oven roasted to create a delicious kale and quinoa salad.
www.kaiafitfolsom.com
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Instructions
- Cook quinoa according to package directions.
- Preheat the oven to 350 degrees F
- Line a large baking sheet with foil and set aside. In a large mixing bowl, toss together the delicata squash, chickpeas, olive oil, salt, pepper, cinnamon, paprika, and whole thyme sprigs until mixed well. Spread the mixture out in an even layer on the baking sheet.
- Place in the oven to bake for 30 minutes. After 30 minutes, remove the sheet pan from the oven and add the dried cranberries and pumpkin seeds to the baking sheet. Return the baking sheet to the oven and bake for an additional 5 minutes.
- Remove after 5 minutes. Arrange the chopped kale in a large bowl. Top with cooked quinoa and the warm ingredients from the baking pan. Drizzle with maple syrup and enjoy!
Cook Times
Active Prep20
Hands-On Cook0
Hands-Off Cook35
Passive0
Total Time55 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 5 delicata squash sliced in half with seeds removed, sliced into half inch thick half-moon slices
- 31 ounce canned chickpeas drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 6 sprig fresh thyme
- 2/3 cup dried cranberries
- 2/3 cup pumpkin seeds
- 6 cup kale stemmed and chopped
- 2 1/2 cup quinoa cooked according to package directions
- 5 tablespoon pure maple syrup
Cooking Tools Required
Aluminum Foil, Baking sheet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp KnivesReheating/Serving Instructions
Heat in 350 degree oven for 15-20 minutes until heated through.
Nutrition
Calories: 481kcal | Carbohydrates: 87g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 273mg | Potassium: 1495mg | Fiber: 16g | Sugar: 21g | Vitamin A: 7197IU | Vitamin C: 68mg | Calcium: 246mg | Iron: 7mg
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