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  Pressure Cooker Pot Roast with Root Vegetables

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Pressure Cooker Pot Roast with Root Vegetables

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.5 out of 5 based on 9 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  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 FriendlyEgg FreeHeart HealthyNut FreeRefined Sugar FreeSoy Free

  If you've never tried a pot roast cooked in a pressure cooker you're in for something special! Unlike traditionally cooked pot roast, this roast will always come out juicy and tender, never dry. Plus, the root vegetables are cooked in the meat juices for maximum flavor.

  Pressure Cooker Pot Roast with Root Vegetables quantity

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

  Instructions

  • Season roast with Kosher salt and freshly ground pepper.
  • Place a large pot over medium-high heat and when hot, add the oil. Place the roast in the pot and brown on both sides. This should take about 8 minutes. Alternately, if you have a pressure cooker with a saute or browning mode you can use that to brown the roast.
  • Transfer beef to pressure cooker. Add beef stock (or water), herbs, and garlic. Cover and cook on high pressure for 40 minutes. Quick pressure release.
  • Remove roast and allow to rest, covered in foil, for 10-15 minutes. Meanwhile, place root vegetables and celery in the pressure cooker with the remaining liquid, and cook on high pressure for 5 minutes. Slice pot roast or break it up into chunks. Serve with vegetables and any remaining juices.

  Cook Times

  Active Prep5

  Hands-On Cook8

  Hands-Off Cook55

  Passive0

  Total Time1 hour hour 8 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil or your favorite high-heat cooking oil
  • 3.5 pound beef chuck roast
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
  • ½ teaspoon freshly ground black pepper
  • 1 cup beef stock or water
  • 1 teaspoon dry thyme
  • 1 bay leaf
  • 3 clove garlic peeled
  • 4 each red potato or other variety, large, cut into 1 1/2 inch pieces
  • 2 each carrot large, cut into 1 1/2 inch lengths
  • 1 each parsnip large, cut into 1 1/2 inch pieces
  • 2 stalk celery chopped

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Place pot roast in a pan with some of it's juices. Cover and place over medium heat until heated through.

  Nutrition

  Calories: 305kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 299mg | Potassium: 601mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 4mg | Phosphorus: 312mg

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  Clean Diet Strawberry Muffins

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Clean Diet Strawberry Muffins

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeGluten FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain-free muffins make a great quick breakfast, snack, or even dessert!

  Clean Diet Strawberry Muffins quantity

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

  Instructions

  • Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 325° F. and grease or line a muffin tin (or use silicone baking cups).
  • Combine and mix dry ingredients in a large bowl. Combine and mix wet ingredients in a medium bowl. Stir wet ingredients into dry ingredients and gently fold in strawberries.
  • Use a large ice cream or cookie scoop to fill muffin cups 3 ⁄4 full.
  • Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

  Notes

  Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:

  (1) Measure well

  Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.

  (2) Use less flour

  If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.

  King Arthur Baking offers the following guidelines to baking with almond flour:

  • For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.
  • For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

  (3) Add a binder

  When baking with almond flour, you’ll need some sort of binder — xanthan gum, guar gum or psyllium husk — to add structure to your baked goods. These binders are used in gluten-free flour blends to help “bind” the flours together when no gluten (the “glue” of a baked good) is present.

  (4) Lower cooking time and temperature

  Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).

  (5) Cool in the pan

  Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  • 1 tablespoon coconut oil for greasing the muffin tin

  Dry ingredients:

  • 2 cup almond flour super fine
  • ½ teaspoon baking soda
  • 1/8 teaspoon Kosher salt

  Wet ingredients:

  • 3 egg large
  • 1/4 cup honey
  • 1 tablespoon coconut oil melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract

  Fold in:

  • 1 cup strawberry chopped, you can substitute the strawberries to any fruit of your choice

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Standard muffin pan

  Reheating/Serving Instructions

  Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

  Nutrition

  Calories: 168kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 86mg | Potassium: 39mg | Fiber: 2g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg

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  Chef John’s Quiche Lorraine

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Chef John’s Quiche Lorraine

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  Recipe adapted from:

  Allrecipes/Chef John

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Nut Free

  Chef John: In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.

  https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

  Chef John’s Quiche Lorraine quantity

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  https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

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

  Instructions

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Roll pie dough to fit a 9 inch pie plate. Place the bottom crust in a pie plate, crimp edges, and chill for at least 20 minutes before baking.
  • Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights.
  • Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
  • Reduce the oven to 325 degrees F (165 degrees C).
  • Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain.
  • Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons.
  • Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
  • Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
  • Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully.
  • Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
  • Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 round frozen pie crust dough for 9-inch pie plate
  • 8 slice bacon cut into 1 inch pieces
  • ½ cup leek chopped (white and pale green parts only) rinsed very well and drained after chopping
  • ½ cup onion chopped
  • 1/3 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 1 pinch cayenne pepper
  • 3 egg large
  • 2 egg yolk
  • 1 cup heavy whipping cream
  • ¾ cup milk
  • 1 teaspoon fresh thyme chopped
  • 6 ounce Gruyere cheese shredded

  Cooking Tools Required

  9 inch Pie Dish, Aluminum Foil, Baking Weights, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Sharp Knives, Skillet, Top Stove, Whisk

  Nutrition

  Calories: 340kcal | Carbohydrates: 4g | Protein: 14g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 632mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 1mg

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  Queso Fresca Cheese Enchiladas with Red Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Queso Fresca Cheese Enchiladas with Red Sauce

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  Recipe adapted from:

  David Long

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 enchilada

  Egg FreeGluten FreeNut Free

  Vegetarian delicious enchiladas with a fluffy cheese sauce, these enchiladas are a crowd pleaser!

  Queso Fresca Cheese Enchiladas with Red Sauce quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.  
  • With a mixing bowl and masher, mash the sour cream, queso fresca, shredded Jack and green onions until fluffy. Adjust ratios as needed. Primary ingedients are sour cream and queso fresca. The shredded jack for texture and green onions for flavor.
  • Fry tortillas in oil to give them a little crispiness and prevent soggy enchiladas.
  • Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Fill tortillas with equal portions of filling, then roll. Don't leave air pockets in rolled enchiladas. Place seam side down in baking dish.  
  • Pour remaining enchilada sauce over the enchiladas. Press the ends of the enchiladas down into the sauce, to keep them from drying out. Sprinkle with shredded cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven. 

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  Enchilada Sauce

  • 2 tablespoon avocado oil
  • 2 tablespoon all-purpose flour gluten free flour for GF
  • 3 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • 2 ½ cup vegetable stock
  • 6 ounce tomato paste

  Filling

  • 1 bunch green onion dice
  • 1 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese
  • 8 ounce Queso Fresca cheese
  • 16 ounce sour cream

  For Serving

  • 10 corn tortilla medium or as many as you can fill in the pan
  • 1 bunch fresh cilantro chopped
  • 2.2 ounce canned sliced black olives
  • 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese

  Cooking Tools Required

  Baking Pan, Potato Masher, Saucepan, Saute pan

  Reheating/Serving Instructions

  Heat, covered in 350 degree oven for 20 minutes or until cheese melts.

  Nutrition

  Calories: 374kcal | Carbohydrates: 20g | Protein: 15g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 1764mg | Potassium: 388mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1807IU | Vitamin C: 5mg | Calcium: 411mg | Iron: 2mg

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  Lemon Bars

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Lemon Bars

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 2 oz

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

  Lemon Bars quantity

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  Ingredients Scale

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

  Instructions

  For crust:

  • Preheat oven to 350 F
  • Line a 9x9 inch pan with parchment paper
  • 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 lemon zest
  • ⅓ cup fresh lemon 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, parchment paper, Refrigerator, Whisk

  Reheating/Serving Instructions

  Enjoy up to 3 days. Do not recommend reheating.

  Nutrition

  Calories: 289kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 203mg | Potassium: 43mg | Fiber: 1g | Sugar: 26g | Vitamin A: 426IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

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  Oat Flour Morning Glory Muffins

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  Rated 0 out of 5
  12 servings
  

  Oat Flour Morning Glory Muffins

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  Recipe adapted from:

  Amanda

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  An oat flour morning glory muffin that’s gluten-free, refined sugar-free, dairy-free, and so delicious. This is a perfect solution for a quick breakfast or a healthy snack, packed nutrients!

  https://www.runningwithspoons.com/flourless-morning-glory-muffins/

  Oat Flour Morning Glory Muffins quantity

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  https://www.runningwithspoons.com/flourless-morning-glory-muffins/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375F and prepare a muffin pan by spraying 10-12 cavities with cooking spray or placing paper baking cups in the cavities. Set aside.
  • Add almond butter, banana, egg, honey, oat flour, flaxmeal, vanilla extract, baking soda, ground cinnamon, and ground ginger to a high-speed blender and blend on high until the batter is smooth and creamy. If you do not have a high-speed blender, you can mix all the ingredients by hand. Simply mash the banana before combining all the ingredients in a bowl and mixing well.
  • Fold in carrots, apple, raisins, and walnuts and mix by hand.
  • Pour batter into the prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of the muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in the pan for ~10 minutes before removing.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1/4 cup almond butter or other nut butter of choice, or soy nut butter for a nut-free option
  • 1/2 cup medium banana ripe
  • 1 egg large
  • 1/3 cup honey
  • 1/2 cup oat flour
  • 2 tablespoon flax seeds meal
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

  Fold In:

  • 1 cup carrot about 2 large, peeled and grated
  • 1/2 cup apple medium, peeled, cored, and grated
  • 1/3 cup raisins
  • 1/3 cup walnuts
  • 12 muffin tin liners

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin Pan, Muffin tin liners, Oven, Sharp Knives

  Reheating/Serving Instructions

  Store in an air-tight container for up to a week.

  Nutrition

  Calories: 140kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 189mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1810IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg

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  Custom Menu Order with Chef Kenneth Hernandez (SF South Bay-Peninsula Only)

  $210.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Kenneth Hernandez (SF South Bay-Peninsula Only)

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  Recipe adapted from:

  Kenneth Hernandez

  Rated 5 out of 5 based on 10 customer ratings

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Kenneth Hernandez Custom Order $210, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  Custom Menu Order with Chef Kenneth Hernandez (SF South Bay-Peninsula Only) quantity

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep193.85

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 51 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, 5-quart saucepot, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

  Reheating/Serving Instructions

  varies

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  Loaded Veggie Paella

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Loaded Veggie Paella

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  This vegan/vegetarian version of the classic Spanish dish uses tofu, mixed vegetables, and arborio rice.

  Loaded Veggie Paella quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Heat olive oil over medium heat in a paella pan or Dutch oven. Add onion, tofu, pepper and carrots, cook until tender, about 5-7 minutes. Add garlic, asparagus, tomatoes, paprika, turmeric, red pepper flakes and bay leaves, cook another 3-5 more minutes, stirring frequently.
  • Add the rice, broth, and salt. Give it a good stir so the rice falls to the bottom of the pan.
  • Turn up the heat to medium-high and bring to a boil. Then reduce heat to medium or medium low and let simmer for about 20 minutes, uncovered.
  • Do NOT stir the rice. Keep an eye on it as it cooks, so you can add more broth or water if the pan starts to get too dry.
  • After it has been simmering for about 15 minutes, add the artichoke hearts, zucchini, and green peas to the pot.
  • Once the paella has cooked for the full 20 minutes, cover and turn off the heat. Let this sit for about 10 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook12

  Hands-Off Cook20

  Passive10

  Total Time57 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion large thinly sliced
  • 12 ounce medium firm tofu 1 block, drained and chopped
  • 1 each yellow bell pepper thinly sliced
  • 2 each carrot large, peeled and diced
  • 2 clove garlic minced
  • 7 ounce asparagus chopped
  • 14 ounce canned diced tomatoes
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon crushed red pepper optional
  • 2 each bay leaf
  • 1½ cup arborio rice uncooked and unwashed
  • 3½ cup low-sodium vegetable broth
  • ½ teaspoon sea salt more or less to taste
  • 14 ounce jar artichoke hearts in water drained and chopped
  • 1 each zucchini quartered and sliced
  • 1 cup frozen green peas thawed

  For garnish:

  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Can Opener, Cutting board, Dutch Oven, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in a sauté pan over medium high heat until heated through.

  Nutrition

  Calories: 343kcal | Carbohydrates: 57g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 863mg | Potassium: 530mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4578IU | Vitamin C: 64mg | Calcium: 130mg | Iron: 5mg

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  Classic Homemade Cornbread

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  Rated 0 out of 5
  8 servings
  

  Classic Homemade Cornbread

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  Recipe adapted from:

  Melissa Griffiths/Bless this Mess

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Nut FreeSoy FreeVegetarian

  Fill your kitchen with the aroma of homemade cornbread! My family has been making this cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.

  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

  Classic Homemade Cornbread quantity

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  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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

  Instructions

  • Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
  • In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
  • Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
  • Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup honey
  • 1 teaspoon Kosher salt
  • 3 ½ teaspoon baking powder
  • ⅓ cup avocado oil
  • 1 egg large
  • 1 cup milk

  Cooking Tools Required

  8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 305kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 498mg | Potassium: 145mg | Fiber: 2g | Sugar: 19g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg

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  Hot Crab and Artichoke Dip

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Hot Crab and Artichoke Dip

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 30 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: About 1/3 cup dip and 7 pita chips

  Nut Free

  This delicious hot dip is guaranteed to beat any restaurant version and if you wish to leave out the crab, you can sub with additional artichoke. Your cook can also prepare this dip, refrigerate it, and you can bake it when you are ready to serve.

  Hot Crab and Artichoke Dip quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees
  • In a medium saute pan heat the olive oil and the butter over medium heat. When hot add the garlic, red bell pepper, celery, and artichoke hearts, sauteing for several minutes or until vegetables are tender. Remove from pan to cool.
  • Meanwhile make the pita chips: Cut each pita bread into quarters and each quarter in half, to make 8 triangles. Place in a single layer on a parchment lined baking sheet (2 sheet pans for 10 servings) and sprinkle lightly with olive oil, Kosher salt, and ground pepper. Bake for about 10 minutes, turning once halfway through.
  • Assemble the dip: In a medium bowl blend together the cream cheese, mayonnaise, salt, lemon juice, and hot sauce. Add the cooled sauteed vegetables, green onions, parmesan and mozzarella cheeses, and the crabmeat, mixing well to combine.
  • Bake: Place dip in an oven-proof dish, top with Panko bread crumbs. Bake at 400 degrees for 20-25 minutes or until lightly browned and bubbling (if dip has been refrigerated bake an additional 10-15 minutes). Serve hot with pita chips.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 clove garlic finely chopped
  • ½ red bell pepper finely chopped
  • ¼ cup celery finely chopped
  • 7 ounce canned artichoke heart drained and roughly chopped
  • 8 ounce cream cheese block, softened
  • 1/2 cup mayonnaise
  • 1 teaspoon Kosher salt
  • 2 teaspoon fresh lemon juice about 1/2 lemon
  • 1 dash hot sauce such as Frank's
  • 2 stalk green onion thinly sliced
  • 1/3 cup parmesan cheese grated
  • 1/3 cup mozzarella cheese grated
  • 1/2 pound crabmeat jumbo lump
  • ¼ cup panko breadcrumbs

  For the pita chips:

  • 8 pita bread
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish

  Reheating/Serving Instructions

  Reheat dip directly in baking dish in 350 degree oven for 15 minutes or until hot.

  Nutrition

  Calories: 349kcal | Carbohydrates: 29g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 1239mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 1mg

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  Shrimp and Vegetable Stir-Fry

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  Rated 0 out of 5
  6 servings
  

  Shrimp and Vegetable Stir-Fry

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Dairy FreeEgg FreeKetoLower CarbNut FreeRefined Sugar Free

  This delicious shrimp stir-fry is loaded with nutritious vegetables and has the subtle flavors of garlic, ginger, and coconut.

  Shrimp and Vegetable Stir-Fry quantity

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  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Place the shrimp in a medium bowl. Add the marinade ingredients and mix thoroughly. Let marinate at room temperature for 15 minutes.
  • Blanch broccoli by placing florets in a large saute pan or wok and adding 1/4 cup water. Turn heat to high and steam for several minutes. Remove florets and reserve. Dump out any remaining water.
  • Heat large sauté pan or wok over medium-high heat. Add half the coconut oil. Carefully place shrimp in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until shrimp is 80 percent done, about 3 minutes. Remove from pan and set aside.
  • To the same pan add the remaining oil. Add the ginger and garlic and cook for a minute or just until garlic is golden.
  • Add all the vegetables, including the broccoli, to the pan and stir-fry for a minute or two. Add the cooked reserved shrimp, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be slightly crisp, not limp and shrimp should be cooked through.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 pound raw shrimp peeled and deveined, for 10 servings: 21-25 preferably

  Marinade for shrimp:

  • 2 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon corn starch
  • 2 tablespoon coconut oil
  • 2 tablespoon fresh ginger finely chopped
  • 4 clove garlic finely chopped
  • 1 yellow onion medium, sliced lengthwise into strips about ¼ inch thick
  • 1 cup broccoli florets blanched
  • 1 red bell pepper sliced lengthwise into strips about ¼ inch thick
  • 2 stalk celery cut diagonally into pieces about 1 inch in length
  • 3 stalk green onion cut into 2 inch lengths
  • 2 tablespoon soy sauce or more to taste

  Cooking Tools Required

  Measuring cups and spoons, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 158kcal | Carbohydrates: 8g | Protein: 18g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 1277mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 45mg | Calcium: 134mg | Iron: 2mg

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  Breakfast Enchiladas

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  Rated 5.00 out of 5
  8 servings
  

  Breakfast Enchiladas

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  Recipe adapted from:

  Isabel Orozco-Moore

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 enchilada

  Soy Free

  Filled with scrambled eggs, breakfast sausage, bell peppers, onions then smothered in enchilada sauce and cheese, these breakfast enchiladas are sure to please the entire family!

  https://www.isabeleats.com/easy-breakfast-enchiladas/

  Breakfast Enchiladas quantity

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  https://www.isabeleats.com/easy-breakfast-enchiladas/

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

  Instructions

  • Sautee the peppers and onions in a little olive oil for about 5 minutes, until they’ve softened and the onions start to become translucent
  • Add in the breakfast sausage and spices and crumble it up with your spatula
  • Cook everything together for about 6-8 minutes until the sausage is fully cooked
  • Add in the beaten eggs and stir them into the sausage mixture
  • Cook them for about 1 or 2 minutes, until they’ve just set like a soft scramble
  • Pour some enchilada sauce in a 13×9-inch baking dish
  • This will help prevent the enchiladas from sticking to the bottom of the casserole
  • Fill each tortilla with the sausage and egg filling, roll it up and place it in the baking dish seam side down
  • Then pour the remaining enchilada sauce all over the tortillas and top everything with some shredded cheese
  • Bake at 375°F until the cheese has melted, about 15 minutes and voila!
  • Garnish with the crumbled cotija, the chopped cilantro and the red onion

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 yellow onion small dice
  • 1 pound bulk breakfast sausage
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon ground cumin
  • 6 egg large
  • 15 ounce red enchilada sauce about 1 1/2 cups
  • 8 flour tortilla
  • 1 cup monterey jack cheese shredded
  • 5 ounce cotija/queso fresco
  • 3 tablespoon fresh cilantro chopped
  • 1/2 red onion small dice

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Double Boiler, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  reheat individually in the microwave for 45 seconds

  Nutrition

  Calories: 235kcal | Carbohydrates: 21g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 816mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg

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  Turkey Meatloaf

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Turkey Meatloaf

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeOil FreeRefined Sugar Free

  Enjoy this traditional style meatloaf made with turkey. Goes great with mashed sweet potatoes!

  Turkey Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl mix together the cubed bread, eggs, and milk. Add remaining ingredients through to the parsley. Mix well.
  • Add the ground turkey. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. Bake for 60 minutes.
  • Meanwhile, In a small bowl mix together sauce ingredients. During the last 15 minutes of cooking time, open oven and spread sauce on top of loaf. Continue cooking until internal temperature reaches 165 degrees.
  • Let stand 10 minutes before removing from pan and slicing.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 slice white bread cut into cubes
  • 2 egg
  • ¼ cup milk
  • 1 tablespoon Dijon mustard
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 onion medium, finely chopped
  • ½ cup celery finely chopped with leaves
  • ¼ cup Italian parsley finely chopped
  • 2 pound 85% lean ground turkey

  Sauce

  • ⅓ cup ketchup
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 195kcal | Carbohydrates: 11g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 827mg | Potassium: 455mg | Fiber: 1g | Sugar: 7g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

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  Old Fashioned Meatloaf

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Old Fashioned Meatloaf

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeOil FreeRefined Sugar Free

  This is a juicy and delicious traditional style meatloaf. Serve with mashed or scalloped potatoes.

  Old Fashioned Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl mix together the bread, eggs, and milk. Stir in the bacon. Add remaining ingredients through to the parsley. Mix well.
  • Add the ground beef. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. In a small bowl mix together sauce ingredients and spread on top of loaf.
  • Bake for 60 minutes, or until internal temperature reaches 160 degrees.
  • Let stand 10 minutes before removing from pan and slicing.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce bacon about 5 thick slices, cooked and chopped into small pieces
  • 2 slice white bread cut into cubes
  • 2 egg
  • ¼ cup milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 onion medium, finely chopped
  • ½ cup celery finely chopped with leaves
  • ¼ cup Italian parsley finely chopped
  • 2 pound 85% ground beef

  Sauce

  • ⅓ cup ketchup
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 430kcal | Carbohydrates: 11g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 741mg | Potassium: 511mg | Fiber: 1g | Sugar: 7g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg

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  Baked Rigatoni with Italian Sausage and Mozzarella

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Baked Rigatoni with Italian Sausage and Mozzarella

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeRefined Sugar FreeSoy Free

  This delicious casserole is a family favorite. Pick one of our salads and add garlic bread for a complete meal.

  Baked Rigatoni with Italian Sausage and Mozzarella quantity

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  Ingredients Scale

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

  Instructions

  • Add the olive oil to a large sauté pan and place over medium-high heat. Cook sausage, onions, and mushrooms until meat is browned and all the liquid in the pan is evaporated, about 15 minutes.
  • Add all the tomatoes to meat mixture. Bring to a boil, reduce heat and simmer for 30 minutes, uncovered. Taste and correct for salt.
  • Toss cooked pasta in sauce, adding 1 cup of the mozzarella cheese, all the Parmesan cheese, and the chopped basil. Mix well to incorporate.
  • Pour pasta into a 9x13 inch baking dish and top with remaining mozzarella cheese. Bake at 375 degrees for 20 minutes, or until pasta is heated through and cheese is melted.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 16 ounce rigatoni pasta cooked according to package instructions, but just a bit firmer than al-dente
  • 1 tablespoon extra virgin olive oil
  • 1 pound Italian sausage bulk, spicy or mild
  • 1 onion large, chopped
  • 12 ounce mushroom sliced
  • 56 ounce canned crushed tomatoes
  • 14.5 ounce canned diced tomatoes
  • 2 teaspoon Kosher salt more or less to taste
  • 4 cup mozzarella cheese grated
  • 1 cup grated parmesan cheese
  • 4 tablespoon fresh basil chopped

  Cooking Tools Required

  12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 747kcal | Carbohydrates: 69g | Protein: 36g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 96mg | Sodium: 1693mg | Potassium: 1045mg | Fiber: 6g | Sugar: 11g | Vitamin A: 821IU | Vitamin C: 21mg | Calcium: 413mg | Iron: 5mg

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  Paleo Ham & Egg Cups

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  Rated 0 out of 5
  6 servings
  

  Paleo Ham & Egg Cups

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  Recipe adapted from:

  Trina Beck

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 egg cup

  Gluten FreeLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy Free

  We know it’s hard to cook up breakfast when you're working or are having a busy morning. That’s why we like to make a batch up of these on Sunday, put each one in a baggie, and have breakfast ready to go for a few days during your busy week.

  https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

  Paleo Ham & Egg Cups quantity

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  https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Preheat oven to 350º F.
  • Set a large sauté pan over medium heat and add the chopped onions; cook for 3-4 minutes or until onions are translucent.
  • Add the chopped peppers and sauté for another 2 minutes. Set aside.
  • In a medium bowl whisk together the eggs and coconut milk.
  • Season with Kosher salt and pepper.
  • Grease muffin tin with coconut oil and line each cup with a slice of ham.
  • Next add a spoonful of the onion and pepper mixture, and lastly divide the egg mixture evenly between the six cups.
  • Bake at 350º F for about 20 minutes

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook20

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 6 slice deli ham we used Applegate brand
  • 4 egg
  • 1/4 cup canned full-fat coconut milk
  • 1/4 cup orange bell pepper chopped
  • 1/4 cup red bell pepper chopped
  • 1/4 cup yellow onion chopped
  • 1 teaspoon Kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper preferably freshly cracked
  • 1/4 cup extra virgin olive oil for sauteing

  Cooking Tools Required

  Cutting board, Jumbo Muffin Pan, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Place one cup in the microwave and heat for 30 seconds or less on medium power.

  Nutrition

  Calories: 215kcal | Carbohydrates: 2g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 764mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 16mg | Calcium: 23mg | 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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  Roasted Chicken with Dried Fruit

  $0.00 Cooking Fee

  Rated 0 out of 5
  5 servings
  

  Roasted Chicken with Dried Fruit

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  Sweet and smoky entree that’s great for a holiday dinner as well as for any night of the week!

  Roasted Chicken with Dried Fruit quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 5

  Instructions

  • Preheat oven to 375 degrees F
  • Season chicken with spices and place in a baking dish
  • Pour in broth and apple juice and bake uncovered for 25 minutes
  • Pour honey over chicken, spread prunes and apricots around the chicken
  • Bake an additional 15 minutes until done
  • Cook chicken to 165 degrees F

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size5

  Ingredients

  Ingredients

  • 4 pound whole chicken or larger whole chicken, cut into 8 pieces
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon smoked paprika
  • ½ cup chicken stock or stock
  • ½ cup apple juice
  • ½ cup honey
  • 1/2 cup prune pitted
  • 1/2 cup dried apricot

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Oven, Pyrex baking dish, Sharp Knives

  Reheating/Serving Instructions

  To reheat place in a baking pan, cover with foil and heat at 300 degrees f until heated to 165 degrees F

  Nutrition

  Calories: 568kcal | Carbohydrates: 51g | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 131mg | Sodium: 1143mg | Potassium: 694mg | Fiber: 3g | Sugar: 44g | Vitamin A: 1144IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg

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  Strawberry Oat Muffins

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Strawberry Oat Muffins

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  Recipe adapted from:

  Cookie + Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Nut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! They’re made with whole grains. Yields 12 muffins.

  Strawberry Oat Muffins quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray.
  • In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Stir with a whisk to blend.
  • In a medium mixing bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
  • Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter. The mixture will be thick, but don’t worry.
  • Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). They will be quite full!
  • Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
  • NOTES
  • STORAGE SUGGESTIONS: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
  • *GREEK YOGURT NOTE: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat richer muffin.
  • MAKE IT GLUTEN FREE: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 ¾ cup white whole wheat flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats plus 2 tablespoons for sprinkling on top
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ⅓ cup extra virgin olive oil
  • ⅓ cup maple syrup
  • 2 egg preferably at room temperature
  • 1 cup plain Greek yogurt
  • 2 teaspoon pure vanilla extract
  • 16 ounce strawberry 2 cups hulled and diced, you may not need the entire 16 ounces

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  STORAGE SUGGESTIONS: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

  Nutrition

  Calories: 179kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 196mg | Potassium: 140mg | Fiber: 3g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 1mg

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  Lemon Blueberry Cottage Cheese Protein Muffins

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Lemon Blueberry Cottage Cheese Protein Muffins

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Soy FreeVegetarian

  These mostly traditional blueberry muffins get an extra does of protein via the addition of cottage cheese and protein powder.

  http://macrosinc.net

  Lemon Blueberry Cottage Cheese Protein Muffins quantity

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  http://macrosinc.net

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350
  • Spray muffin pans for 24 muffins, or line with muffins liners.
  • In large mixing bowl mix flour, protein powder, baking powder, salt, baking soda and nutmeg and set aside
  • In a second large bowl mix butter and sugar for 2 minutes until smooth
  • Mix eggs in to the second bowl until smooth
  • Mix cottage cheese, almond milk, and lemon juice in to the second bowl
  • Prr the wet ingredients from the second bowl over the dry mixed ingredients in the first bowl and gently mix or fold together
  • Fold in blueberries
  • Divide mixture evenly into paper lined or greased standard muffin tin (12)
  • Bake 22 minutes at 350 degrees

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook22

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 3/4 cup all-purpose flour
  • 1/3 cup whey protein powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoon unsalted butter
  • 1/4 cup granulated sugar
  • 1 egg
  • 2/3 cup cottage cheese
  • 1/2 cup almond milk
  • 1 lemon juiced
  • 2/3 cup fresh blueberries

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin Pan, Muffin tin liners, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Serve cold or room temperature

  Nutrition

  Calories: 141kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 182mg | Potassium: 56mg | Fiber: 1g | Sugar: 6g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

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  Denver Omelet Breakfast Muffins

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  12 servings
  

  Denver Omelet Breakfast Muffins

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  Recipe adapted from:

  Alyssa Rivers

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Gluten FreeRefined Sugar FreeSoy Free

  These are the absolute perfect make ahead breakfast muffins for you or your kiddos on the go! Packed with protein these hearty Denver omelet breakfast muffins are going to become a family favorite!

  https://therecipecritic.com/denver-omelet-breakfast-muffins/

  Denver Omelet Breakfast Muffins quantity

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  https://therecipecritic.com/denver-omelet-breakfast-muffins/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees. Lightly grease a 12 muffin pan or use muffin liners. Divide the onion, green pepper, and ham evenly over the 12 muffin tins. Add the cheddar cheese evenly on the top.
  • In a medium sized bowl whisk the eggs, half and half, salt and pepper, and green onions. Pour over the top of the cheese and fill the liner until almost full.
  • Bake for 20-22 minutes or until set. Remove and serve warm or let cool and store in the refrigerator or freezer.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • ½ cup yellow onion chopped
  • 1 cup green bell pepper chopped
  • 1 cup ham chopped
  • 1 cup shredded cheddar cheese
  • 8 egg
  • ½ cup half and half
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 stalk green onion thinly sliced

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Muffin tin liners, Oven, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Reheat from fridge for about 30 seconds in microwave or frozen for about 1 minute or until heated through.

  Nutrition

  Calories: 128kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 443mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 11mg | Calcium: 99mg | 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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  12

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