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  Chicken and Pineapple Skewers

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  4 servings
  

  Chicken and Pineapple Skewers

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  Recipe adapted from:

  Brien Shamp

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  $0.00 Cooking Fee

  Serving Size: 2.5 skewers

  Brain FoodDairy FreeEgg FreeGluten FreeHeart HealthyNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  Bright, bold flavors come together in these mouthwatering Chicken and Pineapple Skewers, perfect for the grill or stovetop. Juicy pieces of marinated chicken pair with sweet pineapple, vibrant bell peppers, and savory onions, creating a delicious balance of sweet and smoky. Marinated in a blend of olive oil, garlic, cumin, paprika, and cinnamon, these skewers are a satisfying choice for a nutritious meal. Try them with a side of guacamole for extra flavor!

  Chicken and Pineapple Skewers quantity

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  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Add the olive oil, garlic, cumin, paprika, and cinnamon into a large bowl and mix well. Add the chicken to the mixture and let them marinate for 30 minutes at room temperature or in the refrigerator (covered) if more than 30 minutes.
  • Skewer the chicken, pineapple, peppers, and onions onto the Bamboo skewers. Brush any leftover marinade over the pineapple, peppers and onion. Season skewers with salt and pepper to taste.
  • Over medium to medium-high heat, grill the skewers for 10-12 minutes, turning about 5-6 minutes through.
  • This is great served with our Little Black Dress guacamole recipe!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook10

  Passive15

  Total Time1 hour hour 33 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic smashed
  • 1 teaspoon ground cumin
  • ½ tsp paprika
  • ⅛ tsp ground cinnamon
  • 1½ pound boneless skinless chicken breast or thighs, cut into small pieces
  • 1 each red bell pepper seeded and cut 1-inch squares
  • 1 each green bell pepper seeded and cut 1-inch squares
  • 1 each medium sweet onion cut into 8 wedges
  • ½ each pineapple cut into 1-inch squares
  • ¾ teaspoon Kosher salt adjust to taste
  • ½ teaspoon freshly ground black pepper adjust to taste
  • 10 each 10-inch bamboo skewer soaked in water for 30 min

  Cooking Tools Required

  Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in microwave on medium-high power until heated through.

  Nutrition

  Calories: 389kcal | Carbohydrates: 25g | Protein: 38g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 499mg | Potassium: 990mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1290IU | Vitamin C: 123mg | Calcium: 55mg | Iron: 2mg

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  Traditional Chicken Marbella

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  Up to 10 servings
  

  Traditional Chicken Marbella

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  Recipe adapted from:

  Jenn Segal - Once upon a chef

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: A thing, or a drumstick or a breast

  Dairy FreeEgg FreeGluten FreeSoy Free

  This Traditional Chicken Marbella from Once Upon a Chef. is a well-loved dish featuring Mediterranean flavors with ingredients like olives, capers, dates, and white wine, creating a delicious balance of sweet and savory in every bite. Perfect for gatherings or a hearty meal!

  For 10 servings you'll need two 9 x 13-inch baking dishes.

  You can modify the dish, substitute all white or dark meat depending on what your family likes. You can even ask for an appetizer version made entirely with small drumsticks and wings. Write in the modification section your preferences.

  Traditional Chicken Marbella quantity

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

  Instructions

  • In a large bowl combine the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, refrigerated, for an hours and up to overnight.
  • Preheat the oven to 350°F and set two oven racks in the centermost positions.
  • Arrange the marinated chicken in a single layer in two 9 x 13-inch baking dishes and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
  • Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
  • To make the chicken crispy with brown skin, transfer the chicken pieces to a foil-lined baking sheet. Broil 5 inches from the heating element for a few minutes, or until the skin is golden and crisp; keep a close eye on it so it doesn't burn.
  • With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter (discard the bay leaves). Add some of the pan juices and sprinkle generously with the parsley. Pass the remaining sauce in a gravy boat.
  • Serve the chicken hot or room temperature.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 piece chicken leg bone-in skin-on Or any other chicken parts you like
  • 8 clove garlic minced
  • 2 tablespoon dry oregano
  • 2¼ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • ½ cup pitted prunes
  • ¼ cup Manzanilla green olives
  • ¼ cup capers with a bit of juice
  • 3 each bay leaf
  • ½ cup light brown sugar
  • ½ cup white wine
  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  9x13 inch glass baking dish, 9x9 baking dish, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through.

  Nutrition

  Calories: 452kcal | Carbohydrates: 19g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 814mg | Potassium: 420mg | Fiber: 1g | Sugar: 14g | Vitamin A: 304IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

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  Chicken Salad in Whole Wheat Pita

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  FSA/HSA eligible when qualified
  4 servings
  

  Chicken Salad in Whole Wheat Pita

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 1 pita sandwich

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyHeart HealthyNut Free

  This classic chicken salad makes for a great lunch or dinner, especially on a warm day.

  Chicken Salad in Whole Wheat Pita quantity

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  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Combine all filling ingredients in a medium bowl and mix well. Season salad with salt and pepper to taste. To serve, lay single leaf lettuce on pita then add roughly 1/2 cup chicken salad. Fold and enjoy.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 piece whole wheat pita cut in 4 halves
  • 4 leaf leaf lettuce

  Filling:

  • 12 ounce cooked chicken breast finely chopped
  • 1/2 cup mayonnaise
  • 3/4 cup celery finely chopped
  • 2 ounce red onion finely chopped
  • 1 teaspoon Dijon mustard
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Nutrition

  Calories: 489kcal | Carbohydrates: 34g | Protein: 33g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 704mg | Potassium: 424mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1397IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg

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  Baked Tunisian Eggplant and Pepper Egg Muffins

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  12 servings
  

  Baked Tunisian Eggplant and Pepper Egg Muffins

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  Recipe adapted from:

  Martha Rose Shulman - Cooking NYTimes

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  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Diabetes FriendlyGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  Discover the vibrant flavors of Tunisia with these Baked Eggplant and Pepper Egg Muffins! These egg muffins, inspired by traditional Tunisian recipes, store wonderfully in the fridge, and taste delicious whether hot, cold, or at room temperature. Perfect for breakfast, dinner and ideal for packing up the leftovers for lunch. It can be customized to your spice preference, from mildly spicy to fiery hot. Let's bring a bit of Tunisian excitement to your kitchen with this versatile and flavorful dish! This recipe will require 2 muffin pans.

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  Instructions

  • Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes.
  • Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don’t worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
  • While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
  • In a large bowl, beat the eggs and add the parsley, cheese, salt (about ½ teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
  • Using a paper towel spread remaining oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes, until lightly browned on the top and set.
  • Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1¼ pound eggplant 1 large or 2 to 4 small
  • 2 tablespoon extra virgin olive oil
  • 1 each medium yellow onion finely chopped
  • 1 each red bell pepper finely diced
  • 4 clove garlic minced
  • 8 each egg
  • ⅓ cup Italian parsley minced
  • 2 ounce Gruyere cheese grated or cut in small cubes ½ cup, tightly packed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper or more to taste
  • ⅛ teaspoon ground cinnamon
  • 1 teaspoon harissa dissolved in 1 tablespoon water more to taste; optional

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 108kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 279mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 1mg

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  Chicken Barley Soup

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  Up to 10 servings
  

  Chicken Barley Soup

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  Recipe adapted from:

  Today's Parent

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  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups soup

  Dairy FreeRefined Sugar Free

  Hearty chicken barley soup is super satisfying and easy on the pocketbook!

  https://www.todaysparent.com/recipe/soups/chicken-barley-soup-recipe/

  Chicken Barley Soup quantity

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  https://www.todaysparent.com/recipe/soups/chicken-barley-soup-recipe/

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  Instructions

  • Heat a large pot over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min.
  • Add mushrooms, carrots, potatoes and garlic. Cook until mushrooms soften, about 3 min. Add broth, water and barley. Boil, then reduce heat to medium-low. Simmer, covered, until barley is tender, about 25 min. Stir in chicken and peas until chicken is cooked through, about 10 min.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 each onion chopped
  • 16 ounce white mushroom sliced
  • 4 each carrot peeled and diced
  • 64 ounce baby red potato cut into small pieces
  • 4 clove garlic minced
  • 8 cup vegetable broth
  • 2 cup water
  • 1 cup pearl barley rinsed under cold water
  • 4 piece boneless skinless chicken breast cut into pieces
  • 2 cup frozen green peas

  Cooking Tools Required

  5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat on the stovetop or microwave on high power until heated through.

  Nutrition

  Calories: 319kcal | Carbohydrates: 53g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 846mg | Potassium: 1270mg | Fiber: 8g | Sugar: 7g | Vitamin A: 720IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 3mg

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  Baked Ziti with Italian Sausage and Ricotta Cheese

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  Rated 0 out of 5
  8 servings
  

  Baked Ziti with Italian Sausage and Ricotta Cheese

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  Recipe adapted from:

  Holly Nilsson

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  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Layers of tender ziti noodles, with a meaty zesty Italian sausage sauce and a creamy ricotta cheese layer. Top it all with a generous helping of mozzarella cheese and bake until bubbly.

  https://www.spendwithpennies.com/baked-ziti/

  Baked Ziti with Italian Sausage and Ricotta Cheese quantity

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  https://www.spendwithpennies.com/baked-ziti/

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  Instructions

  • Preheat oven to 375°F
  • Brown ground sausage and onion breaking up until the sausage is fairly fine. Drain any fat.
  • Add in Italian seasoning, water, tomatoes and pasta sauce. Simmer 10-15 minutes or until thickened.
  • Meanwhile, boil ziti in salted water until al dente. Drain and rinse.
  • In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese.
  • Add a thin layer (about 1 cup) of sauce to the bottom of a greased 9x13 pan. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.
  • Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.
  • Bake 25-30 minutes or until golden and bubbly.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 pound Italian sausage
  • 1 small onion diced
  • 28 ounce marinara sauce
  • 14 ounce canned diced tomatoes undrained
  • 2 teaspoon Italian seasoning
  • ½ cup water
  • 16 ounce ziti pasta
  • 15 ounce ricotta cheese
  • 2 tablespoon fresh parsley
  • 1 egg
  • 2 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Box grater, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat, covered in a 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 649kcal | Carbohydrates: 61g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 93mg | Sodium: 1348mg | Potassium: 759mg | Fiber: 5g | Sugar: 7g | Vitamin A: 874IU | Vitamin C: 15mg | Calcium: 225mg | Iron: 4mg

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  Keto Low Carb Protein Bars

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Keto Low Carb Protein Bars

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  Recipe adapted from:

  Maya Krampf

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  $0.00 Cooking Fee

  Serving Size: 1 bar

  KetoLower Carb

  Smash your chocolate cravings with these low carb keto protein bars in a dreamy chocolate hazelnut flavor.

  https://www.wholesomeyum.com/keto-low-carb-protein-bars-recipe/?fbclid=IwAR2IkNrHiHZdjbbOl05SfN30A7lGXJGnG32-Kj_N1tDujMkdw2Yr2i7JuM4#jumptorecipe

  Keto Low Carb Protein Bars quantity

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  https://www.wholesomeyum.com/keto-low-carb-protein-bars-recipe/?fbclid=IwAR2IkNrHiHZdjbbOl05SfN30A7lGXJGnG32-Kj_N1tDujMkdw2Yr2i7JuM4#jumptorecipe

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  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Line an 8x8 pan with parchment paper, allowing it to hang over at least 2 sides.
  • Place 1 cup (120 g) hazelnuts into a food processor. Pulse until you get a fine meal-like consistency.
  • Add the almond flour, cocoa powder, protein powder, sweetener, and sea salt. Pulse a few times, just until mixed. Scrape the sides of the food processor and pulse again.
  • Add the almond butter and melted cocoa butter. Process continuously until a dough forms, pulls away from the center, feels firm to the touch, and leaves a fingerprint when pressed. It should be firm and shiny, not runny or crumbly. If it’s not uniform, you may need to manually stir and scrape the sides, then process more.
  • Press the protein bar dough tightly and evenly into the lined pan. Chop the remaining 1/4 cup (30 g) hazelnuts and press into the top. If desired, drizzle with melted chocolate (optional).
  • Place the pan in the fridge and chill for at least 1-2 hours, or until very firm. Run a knife along the edges of the pan if any part of the bars are touching the pan directly and not the parchment paper. Lift the bars out of the pan using the edges of the parchment paper, slide onto a cutting board, and cut into 12 bars, using a large chef’s knife with a straight down motion or rocking motion (do not see-saw, or bars may crumble).
  • Store bars in the fridge, between layers of parchment paper.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 1/4 cup blanched hazelnuts divided into 1 cup and 1/4 cup
  • 1 cup blanched almond flour
  • 2 tablespoon Dutch processed cocoa powder
  • 1/4 cup collagen protein powder
  • 1/2 cup powdered monk fruit allulose blend
  • 1/4 teaspoon sea salt
  • 2 tablespoon almond butter
  • 1 ounce cocoa butter melted
  • 1/2 cup sugar-free dark chocolate chips melted; optional, for drizzling

  Cooking Tools Required

  8x8 inch glass baking dish, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, parchment paper, Saucepan, Sharp Knives

  Nutrition

  Calories: 199kcal | Carbohydrates: 16g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 53mg | Potassium: 160mg | Fiber: 4g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg

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  Pumpkin Pie Spiced Zucchini Carrot Walnut Bread

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Pumpkin Pie Spiced Zucchini Carrot Walnut Bread

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: One 1/2 inch slice

  Dairy FreeSoy FreeVegetarian

  Carrots, zucchini, pumpkin pie spice, maple syrup and vanilla, lend delicious flavor this zucchini bread; makes a great snack, breakfast on-the-go, or dessert.

  Pumpkin Pie Spiced Zucchini Carrot Walnut Bread quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 8

  Instructions

  • Preheat oven to 350 degrees. Line an 8x5 inch loaf pan with parchment paper.
  • In a medium bowl stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  • In a large bowl whisk together the eggs and the brown sugar. Add vegetable oil, maple syrup, and vanilla, and mix again until well blended. Add about half of the flour mixture and mix just until incorporated. Add remaining flour mixture and continue to mix until combined. Fold in the zucchini and carrot.
  • Pour batter into the prepared loaf pan. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Let cool for 15 to 20 minutes before removing from pan.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 2 teaspoon pumpkin pie spice
  • 2 egg
  • 2/3 cup brown sugar packed
  • 1/2 cup avocado oil
  • 1/4 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 ½ cup zucchini grated
  • ½ cup carrot grated
  • ½ cup walnuts chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Measuring cups and spoons, Oven, Peeler, Sharp Knives

  Nutrition

  Calories: 391kcal | Carbohydrates: 49g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 323mg | Potassium: 214mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1445IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg

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  Drop Biscuits

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  Drop Biscuits

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  Recipe adapted from:

  Serious Eats

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  $0.00 Cooking Fee

  Serving Size: 1 biscuit

  Lower CarbVegetarian

  Enjoy these fluffy, tender biscuits as a great side for soups and stwes.

  Drop Biscuits quantity

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  Instructions

  Biscuits

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
  • In a large bowl, whisk together flour, baking powder, and salt.
  • Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
  • Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
  • Use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.
  • Bake biscuits until golden brown, about 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/4 cup all-purpose flour
  • 3 teaspoon baking powder
  • 1 1/2 teaspoon Kosher salt
  • 6 ounce unsalted butter cut into 1/4-inch cubes and refrigerated
  • 1 1/8 cup whole milk

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature on stove top or microwave.

  Nutrition

  Calories: 241kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 489mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Calcium: 113mg | Iron: 1mg

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  One-Pan Lemon Garlic Chicken Pasta

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  4 servings
  

  One-Pan Lemon Garlic Chicken Pasta

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  Recipe adapted from:

  Melissa Mondragon

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  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  This one-pan dish creates a pasta with extra flavor, as it simmers in a lemon-garlic broth.

  https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

  One-Pan Lemon Garlic Chicken Pasta quantity

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  https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

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  Instructions

  • Season chicken breasts with salt and freshly ground black pepper.
  • Heat olive oil over medium high and brown chicken breast.
  • Lower heat and add garlic to pan.
  • Sautee garlic and chicken together about one minute.
  • Then add chicken broth, water and uncooked pasta to pan.
  • Bring to a boil, then turn heat down to low.
  • Cook covered on low for about fifteen minutes.
  • Remove cover and let simmer for about five more minutes until liquid is reduced by half.
  • Remove from heat and stir in lemon juice, lemon zest, basil, and parmesan cheese.
  • Season with additional salt and pepper if needed and garnish with lemon slices.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 pound boneless skinless chicken breast cut into 1 inch chunks
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 clove garlic minced
  • 2 cup low-sodium chicken broth
  • 1 cup water
  • 1/2 pound penne pasta
  • 1 lemon zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice
  • 1 lemon sliced for garnish
  • 1 cup grated parmesan cheese
  • 1 cup fresh basil leaves

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan with lid, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat over a cooktop on medium in a large non-stick pan until heated through.

  Nutrition

  Calories: 593kcal | Carbohydrates: 49g | Protein: 42g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1193mg | Potassium: 742mg | Fiber: 2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 9mg | Calcium: 264mg | Iron: 2mg

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  Fried Chicken Strips with Veggie Sticks-Low FODMAP

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  Fried Chicken Strips with Veggie Sticks-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 tenders

  Gluten FreeLow FODMAPNut FreeSoy Free

  This is my go-to recipe for tender and delicious chicken strips. They are gluten-free which makes them extra crispy.

  Fried Chicken Strips with Veggie Sticks-Low FODMAP quantity

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  Instructions

  • Place the chicken tenders in a large bowl. Add the Greek yogurt, hot sauce, and salt. Mix to thoroughly combine.
  • While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
  • Cut carrots and red bell pepper into 4-inch sticks, and heat the oil in a deep saute pan over medium heat.
  • Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
  • When oil is hot and you're ready to cook, place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips

  For the marinade:

  • 1 1/2 cup plain Greek yogurt thinned with water if very thick
  • dash hot sauce such as Tabasco
  • 1 tablespoon Kosher salt

  For the coating:

  • 1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
  • ½ cup corn starch
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper

  For frying:

  • 3 cup avocado oil for frying

  For serving:

  • 3 carrot large, cut into 4-inch sticks
  • 3 red bell pepper cut into 4-inch sticks

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat tenders in oven on a parchment lined baking sheet at 350 degrees for 20 minutes or until heated through.

  Nutrition

  Calories: 884kcal | Carbohydrates: 25g | Protein: 39g | Fat: 70g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 950mg | Potassium: 765mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4224IU | Vitamin C: 49mg | Calcium: 86mg | Iron: 2mg

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  Pepperoni Pesto Mozzarella Stuffed Chicken

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  Rated 0 out of 5
  Up to 10 servings
  
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  Pepperoni Pesto Mozzarella Stuffed Chicken

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  Recipe adapted from:

  Empower Coaching

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 chicken breast, 5 ounces pasta

  Nut FreeRefined Sugar FreeSoy Free

  This "Pizza" stuffed chicken breast is served on a bed of whole wheat pasta. Please note this is a customer submitted recipe from Empower Coaching meal plan.

  https://empoweronlinecoaching.com

  Pepperoni Pesto Mozzarella Stuffed Chicken quantity

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  https://empoweronlinecoaching.com

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  Instructions

  • Preheat an air fryer to 400 degrees.
  • Slice the chicken fillet down the side and stuff with the mozzarella, pesto, and pepperoni.
  • Top the chicken with the cajun seasoning and spray with light cooking spray
  • Bake 2 breasts at a time in the air fryer for 15-20 minutes. Use 450 degree oven for more than 2 servings.
  • Meanwhile, cook the pasta in a pot of lightly salted water according to the instructions on the package. Enjoy the pasta with the stuffed chicken!

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 26 ounce whole wheat pasta
  • 5 ounce red pesto
  • 5 ounce sliced pepperoni
  • 5 ounce reduced fat mozzarella
  • 55 ounce boneless skinless chicken breast
  • 10 tablespoon Cajun seasoning

  Cooking Tools Required

  Air fryer, Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven about 15 minutes or until heated through.

  Nutrition

  Calories: 584kcal | Carbohydrates: 62g | Protein: 51g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 633mg | Potassium: 946mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3654IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 5mg

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  Zingy Lime Bars

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  Up to 10 servings
  

  Zingy Lime Bars

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  Recipe adapted from:

  Jen Stone

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  $0.00 Cooking Fee

  Serving Size: 2 oz

  Soy FreeVegetarian

  Sweet and tangy lime curd. Baked on top of a buttery shortbread crust.

  Zingy Lime Bars quantity

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  Instructions

  For crust:

  • Preheat oven to 350 F
  • Lightly grease a 9x9 inch pan
  • Mix the flour, powdered sugar, and salt together
  • Cut the butter into the mix until crumbly and then press into bottom of pan
  • Bake for 15-18 minutes until lightly golden brown

  For filling:

  • Whisk all the filling ingredients together until combined
  • Pour over cooked crust and place back in oven for 17-20 minutes until filling is set
  • Cool completely
  • Dust with powdered sugar, cut into squares

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook32

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the crust:

  • 10 tablespoon butter room temperature
  • 1 ¼ cup all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon Kosher salt

  For the filling:

  • 3 egg large
  • 1 cup granulated sugar
  • 3 tablespoon all-purpose flour
  • 1 tablespoon lime zest from 3 limes (zest before juicing)
  • ⅓ cup lime juice
  • ½ teaspoon baking powder

  For finishing:

  • 2 tablespoon powdered sugar

  Cooking Tools Required

  Baking Pan, Cooling Rack, Food storage containers, Measuring cups and spoons, Mixing bowls, Oven, Refrigerator, Whisk

  Reheating/Serving Instructions

  Enjoy up to 3 days. Do not recommend reheating.

  Nutrition

  Calories: 293kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 101mg | Potassium: 51mg | Fiber: 1g | Sugar: 28g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

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  Homemade Ranch Dressing

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  Up to 10 servings
  

  Homemade Ranch Dressing

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 2 tablespoons

  Gluten FreeNut FreeSoy Free

  Enjoy this ranch dressing as a dip for veggies, chicken wings, or as a dressing for your favorite salad.

  Homemade Ranch Dressing quantity

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  Instructions

  • To make the dressing, whisk together all the dry ingredients (chives, parsley, onion powder, garlic powder, salt, and pepper) in a small bowl. Add the mayonnaise, sour cream, milk if needed, and dash of hot sauce if using. Adjust seasonings. Store tightly covered in refrigerator.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ½ teaspoon dried chive
  • ½ teaspoon dried parsley
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup buttermilk or enough to desired consistency
  • dash hot sauce such as Tabasco

  Cooking Tools Required

  Mixing bowls, Mixing spoon, Whisk

  Nutrition

  Calories: 169kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 325mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

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  Fried Sweet Potato Latkes

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  Up to 10 servings
  

  Fried Sweet Potato Latkes

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  Recipe adapted from:

  Tori Avey

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  $0.00 Cooking Fee

  Serving Size: 2 per person

  Refined Sugar FreeSoy FreeVegetarian

  A twist on the classic potato latkes, these fried sweet potato latkes cook up tender in the middle and crispy on the edges.

  https://toriavey.com/potato-latkes/

  Fried Sweet Potato Latkes quantity

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  https://toriavey.com/potato-latkes/

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  Instructions

  • Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
  • Peel and cut (not necessary if hand shredding) the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
  • Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
  • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
  • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
  • In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F.
  • While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
  • Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
  • Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
  • The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
  • Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
  • Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

  Notes

  I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
  To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

  Cook Times

  Active Prep30

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound sweet potato
  • 1 each onion large shredded
  • 3/4 cup matzo meal
  • 2 each egg large beaten
  • 1 tablespoon potato starch or more if needed
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 ½ cup avocado oil for frying

  Optional for serving:

  • applesauce
  • sour cream

  Cooking Tools Required

  12-inch nonstick skillet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

  Nutrition

  Calories: 448kcal | Carbohydrates: 33g | Protein: 4g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 425mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16136IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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  French Onion Soup with Beaujolais

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  Up to 10 servings
  

  French Onion Soup with Beaujolais

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  Recipe adapted from:

  Amy

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Egg FreeSoy FreeVegetarian

  This French onion soup is made with Beaujolais red wine and 2 kinds of broth, then topped with three kinds of cheese.

  https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

  French Onion Soup with Beaujolais quantity

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  https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

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  Instructions

  • In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
  • Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
  • Add in the garlic and cook until fragrant, about 1 minute.
  • Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
  • Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
  • Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
  • Remove and discard the herbs.
  • Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
  • Reduce heat to low, cover to keep hot while you prepare the bread.
  • Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
  • Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
  • Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook55

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 tablespoon European style unsalted butter
  • 10 yellow onion large, thinly sliced
  • 2 teaspoon Kosher salt
  • 2 teaspoon granulated sugar
  • 4 clove garlic minced
  • 1 cup Beaujolais red wine
  • 64 ounce low-sodium beef broth
  • 48 ounce low-sodium chicken broth
  • 2 tablespoon Worcestershire sauce
  • 4 sprig fresh thyme
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Kosher salt
  • pinch freshly ground black pepper
  • 1 loaf French bread sliced 1-inch thick, 1 slice per serving
  • 4 tablespoon extra-virgin olive oil
  • 3 cup Gruyere cheese shredded and at room temperature
  • 1/2 cup shredded mozzarella cheese at room temperature
  • 4 tablespoon finely grated Parmesan cheese at room temperature, finely grated

  Cooking Tools Required

  5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through or in the oven at 350 degress for 25 minutes.

  Nutrition

  Calories: 497kcal | Carbohydrates: 36g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1374mg | Potassium: 786mg | Fiber: 3g | Sugar: 8g | Vitamin A: 627IU | Vitamin C: 10mg | Calcium: 405mg | Iron: 3mg

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  Southwest Stuffed Peppers with Turkey and Cauliflower Rice

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  Up to 10 servings
  

  Southwest Stuffed Peppers with Turkey and Cauliflower Rice

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 pepper and 4 oz cauliflower rice

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  These tasty Southwest inspired peppers are stuffed with lean ground turkey, black beans, and corn

  www.kaiafitfolsom.com

  Southwest Stuffed Peppers with Turkey and Cauliflower Rice quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350oF (176oC) and add the water to a baking dish(s) just large enough to fit the peppers.
  • Heat a pan over medium-high heat. Brown the turkey in the pan, breaking it up as it cooks, about five minutes. Add the onion and jalapeno and cook for three to five minutes more or until the onion begins to soften. Add the garlic and taco seasoning and cook for another minute. Add the black beans, corn, tomato sauce, and salsa to the pan and stir to combine.
  • Stuff the peppers with the turkey filling. Place the peppers so that they are standing upright in the prepared baking dish. (Note: use balled-up aluminum foil to support them if needed). Cover with foil or a lid and bake for 45 to 50 minutes or until the peppers are very tender.
  • Meanwhile, cook the cauliflower rice according to package directions. To serve, divide the peppers and cauliflower rice between plates and enjoy!

  Notes

  Leftovers
  Refrigerate in an airtight container for up to three days.
  Serving Size
  One serving is equal to one pepper.
  Additional Toppings
  Cilantro, avocado, green onion, diced tomatoes, hot sauce, sour cream, shredded cheese, or
  extra salsa.
  No Yellow Peppers
  Use red, orange, or green peppers instead.
  No Turkey
  Use chicken or beef instead.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 tablespoon water
  • 2 1/2 pound 99% lean ground turkey
  • 1 yellow onion large, chopped
  • 2 jalapeno pepper medium, seeds removed and finely chopped
  • 5 clove garlic minced
  • 5 tablespoon taco seasoning
  • 14 ounce canned black beans rinsed and drained
  • 1 cup frozen corn kernels thawed
  • 1/2 cup salsa
  • 8 ounce canned tomato sauce
  • 10 yellow bell pepper tops, seeds & ribs removed
  • 40 ounce frozen riced cauliflower cooked according to package directions

  Cooking Tools Required

  12-inch skillet, Baking Pan, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, small spoon, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 288kcal | Carbohydrates: 25g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 563mg | Potassium: 1117mg | Fiber: 7g | Sugar: 5g | Vitamin A: 656IU | Vitamin C: 283mg | Calcium: 91mg | Iron: 4mg

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

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  Raw Pad Thai

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Raw Pad Thai

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeOil FreeVeganVegetarian

  This Vegetarian/Vegan Pad Thai is made with spiralized zucchini and carrots, cabbage, cauliflower florets, and sprouts. It's then tossed in a delicious Asian inspired sauce.

  www.kaiafitfolsom.com

  Raw Pad Thai quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  www.kaiafitfolsom.com

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Use a spiralizer, mandoline, or vegetable peeler to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables.
  • Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
  • Pour the sauce over the noodles and vegetables, and mix. This dish tastes even better the next day once the flavors have had the chance to blend.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 zucchini spiralized
  • 5 carrot large, spiralized
  • 5 stalk green onion chopped
  • 2½ cup purple cabbage shredded
  • 2½ cup cauliflower florets
  • 2½ cup mung bean sprouts or radish sprouts for spicy

  For the sauce:

  • 10 tablespoon tahini
  • 10 tablespoon almond butter
  • 5 tablespoon lime juice or lemon juice
  • 10 tablespoon soy sauce/shoyu/liquid bragg
  • 5 tablespoon honey
  • 2 clove garlic minced
  • 5 teaspoon fresh ginger grated

  Cooking Tools Required

  Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Vegetable Peeler, Whisk

  Nutrition

  Calories: 268kcal | Carbohydrates: 21g | Protein: 11g | Fat: 18g | Fiber: 4g

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

  See more dish details

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  Select One 10 9 8 7 6 5 4 3 2 1

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  Southwest Stuffed Peppers with Turkey and Brown Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Southwest Stuffed Peppers with Turkey and Brown Rice

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 pepper and 2/3 cup rice

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  These tasty Southwest inspired peppers are stuffed with lean ground turkey, black beans, and corn

  www.kaiafitfolsom.com

  Southwest Stuffed Peppers with Turkey and Brown Rice quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  www.kaiafitfolsom.com

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350oF (176oC) and add the water to a baking dish(s) just large enough to fit the peppers.
  • Heat a pan over medium-high heat. Brown the turkey in the pan, breaking it up as it cooks, about five minutes. Add the onion and jalapeno and cook for three to five minutes more or until the onion begins to soften. Add the garlic and taco seasoning and cook for another minute. Add the black beans, corn, tomato sauce, and salsa to the pan and stir to combine.
  • Stuff the peppers with the turkey filling. Place the peppers so that they are standing upright in the prepared baking dish. (Note: use balled-up aluminum foil to support them if needed). Cover with foil or a lid and bake for 45 to 50 minutes or until the peppers are very tender.
  • Meanwhile, cook the rice according to package directions. To serve, divide the peppers and rice between plates and enjoy!

  Notes

  Leftovers
  Refrigerate in an airtight container for up to three days.
  Serving Size
  One serving is equal to one pepper.
  Additional Toppings
  Cilantro, avocado, green onion, diced tomatoes, hot sauce, sour cream, shredded cheese, or
  extra salsa.
  No Yellow Peppers
  Use red, orange, or green peppers instead.
  No Turkey
  Use chicken or beef instead.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 tablespoon water
  • 2 1/2 pound 99% lean ground turkey
  • 1 yellow onion large, chopped
  • 2 jalapeno pepper medium, seeds removed and finely chopped
  • 5 clove garlic minced
  • 5 tablespoon taco seasoning
  • 14 ounce canned black beans rinsed and drained
  • 1 1/4 cup frozen corn kernels thawed
  • 1/2 cup salsa
  • 8 ounce canned tomato sauce
  • 10 yellow bell pepper tops, seeds & ribs removed
  • 3 cup brown rice cooked according to package directions

  Cooking Tools Required

  12-inch skillet, Baking Pan, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, small spoon, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 477kcal | Carbohydrates: 65g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 573mg | Potassium: 926mg | Fiber: 7g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 227mg | Calcium: 83mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

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  • No

  Select One 10 9 8 7 6 5 4 3 2 1

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  Island Style Macaroni and Potato Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Island Style Macaroni and Potato Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Gluten FreeNut Free

  This potato salad was inspired by family vacations in Hawaii where we often indulged in the local cuisine that included the humble "plate lunch". This version is a melding of traditional potato salad and Hawaiian macaroni salad.

  Island Style Macaroni and Potato Salad quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  Cook the potatoes:

  • Boil cut potatoes in salted boiling water until they easily fall from a knife pierced into them. Allow to cool, then dice and place in a large bowl.

  Cook the eggs:

  • Bring a medium pot of water to a boil (large enough to accommodate all the eggs in a single layer). As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. Meanwhile set up a bowl of ice water, large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to immediately transfer the eggs to the bowl of ice water. Peel and chop when cool enough to handle.

  Cook the macaroni:

  • Bring a large pot of water to a boil. Add salt. Cook macaroni according to package instructions, drain, then rinse with cold water and set aside.

  Make the sauce:

  • In a small bowl mix together the sauce ingredients. Add the onion, eggs, carrots, peas, and macaroni to the bowl with the potatoes. Mix in dressing until thoroughly combined. Check seasonings.

  Notes

  Eggs should be just done, with the slightest softness in the very center of the yolk, not overcooked with a gray-green yolk exterior.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 ½ pound Russet potato peeled and cut into thirds, crosswise
  • 3 egg large
  • 16 ounce elbow macaroni
  • 1 tablespoon Kosher salt
  • ¾ cup sweet onion chopped
  • ¾ cup carrot grated
  • ¾ cup frozen green peas rinsed in cold water

  For the dressing:

  • ¾ cup mayonnaise
  • 3 tablespoon rice vinegar
  • 2 teaspoon Kosher salt
  • ½ teaspoon ground white pepper

  Cooking Tools Required

  Colander, Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Store in refrigerator (38 degrees) for up to 5 days.

  Nutrition

  Calories: 364kcal | Carbohydrates: 48g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1302mg | Potassium: 452mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1687IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg

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

  See more dish details

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  Select One 10 9 8 7 6 5 4 3 2 1

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