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  Lamb Lollipops with Mint Pesto

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  Up to 10 servings
  

  Lamb Lollipops with Mint Pesto

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  Recipe adapted from:

  Kris Longwell

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 chops

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  These Lamb Lollipops are the perfect appetizer for a party or gathering of friends and family. They also make a great main course.

  https://howtofeedaloon.com/lamb-lollipops/

  Lamb Lollipops with Mint Pesto quantity

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  https://howtofeedaloon.com/lamb-lollipops/

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  Instructions

  • Liberally sprinkle the chops with salt and pepper.
  • In a small bowl, combine the garlic, rosemary, thyme, and salt. Add the olive oil and whisk until combined.
  • Pour the marinade over the chops and turn to coat. Cover with plastic wrap and place in the fridge for at least 1 hour.
  • Meanwhile make the pesto. Add the mint, parsley, pistachios, parmesan, garlic, lemon juice, and 4 tablespoonsof cold water to a blender. Blend on medium speed until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time if needed to thin the pesto and help it blend.
  • When ready to cook the chops, heat a large heavy skillet over medium-high heat, or turn your grill on medium-high heat for direct heat grilling.
  • Sear the chops (in batches if using a hot skillet) until browned on both sides, about a total of 4 to 5 minutes for medium to medium-rare.
  • Transfer to a platter and squeeze a lemon wedge over the top.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive60

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 rack lamb frenched and cut into chops and trimmed of all but thin layer of fat
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 3 clove garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • ¼ cup extra virgin olive oil
  • 1 lemon cut into wedges

  For the mint pesto:

  • 2 cup fresh mint lightly packed
  • 1 cup Italian parsley lightly packed
  • 1/4 cup salted roasted pistachios
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon grated parmesan cheese
  • 1 clove garlic smashed
  • 4 tablespoon cold water

  Cooking Tools Required

  12-inch saute pan, Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in a non stick skillet for several minutes on each side over medium heat.

  Nutrition

  Calories: 608kcal | Carbohydrates: 2g | Protein: 22g | Fat: 57g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 113mg | Sodium: 433mg | Potassium: 309mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg

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  Lentil Meatballs & Pasta

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  Up to 10 servings
  

  Lentil Meatballs & Pasta

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  Recipe adapted from:

  KaiaFit

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 meatballs plus 1 cup of pasta

  Dairy FreeEgg FreeRefined Sugar FreeSoy FreeVeganVegetarian

  These vegan and vegetarian meatballs are made with green lentils, ground flax seeds and almonds, served over pasta shells with tomato sauce.

  www.kaiafitfolsom.com

  Lentil Meatballs & Pasta quantity

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  www.kaiafitfolsom.com

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  Instructions

  • Add the lentils and broth to a medium-sized saucepan or pot. Bring to a boil. Lower the heat to a simmer and cook for 15 to 20 minutes or until softened and cooked through. Drain any excess liquid and set aside.
  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Heat a small skillet over medium heat and add the oil. Once hot, add the shallot and cook for four to five minutes or until softened. Remove from heat and set aside.
  • In a small bowl, add the ground flax seeds and water and let sit for a few minutes until thickened slightly.
  • In a food processor, add the lentils, shallot, flax seed mixture, nutritional yeast, almonds, salt, and half of the parsley. Pulse until combined and the dough starts to hold together.
  • Using slightly damp hands, roll the dough into golf-ball sized balls. Place on the baking sheet. Bake for 25 minutes, lipping halfway through.
  • While the lentil meatballs are in the oven, cook the pasta according to package directions. Drain and add the pasta back to the pot. Add the tomato sauce and mix. Divide evenly between plates and top with the lentil meatballs and remaining parsley.

  Notes

  Leftovers
  For best results, store the meatballs and pasta separately. Refrigerate the meatballs for up to
  three days or freeze for up to two months. Refrigerate the pasta for up to three days.
  Serving Size
  One serving is approximately three lentil meatballs balls with roughly one cup of pasta.
  More Flavor
  Add minced garlic to the shallot mixture. Add tomato paste and/or tamari for more flavor. Top
  the pasta with red pepper flakes.

  Cook Times

  Active Prep50

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup green lentils
  • 1 1/2 cup vegetable broth
  • 1 1/4 teaspoon extra virgin olive oil
  • 11 tablespoon shallot chopped
  • 6 1/2 teaspoon flax seeds meal
  • 6 1/2 tablespoon water
  • 8 1/2 tablespoon nutritional yeast
  • 1 cup almonds chopped
  • 1 1/2 teaspoon sea salt
  • 1 cup Italian parsley chopped, divided
  • 20 ounce chickpea pasta shells
  • 4 cup canned tomato sauce

  Cooking Tools Required

  12-inch skillet, Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Saucepan with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium high heat until heated through.

  Nutrition

  Calories: 221kcal | Carbohydrates: 26g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 961mg | Potassium: 787mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1013IU | Vitamin C: 17mg | Calcium: 79mg | Iron: 4mg

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  Chicken Chile Colorado

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  Up to 10 servings
  

  Chicken Chile Colorado

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeGluten FreeLower CarbNut FreeSoy Free

  Chunks of chicken simmered slow in a tomato chile sauce until tender. Goes great with Mexican Rice and flour tortillas!

  Chicken Chile Colorado quantity

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  Instructions

  • Remove stems and seeds from dried chilis, and place then in a pot with 1/3 of the chicken broth. Cover and bring to a boil; simmer for 5 minutes until softened.
  • Using a blender or immersion blender, blend chilis with broth they were simmered in and set aside.
  • Heat half the oil in large pot. Add the chicken and sauté on high heat for 5 minutes. Season with cumin, paprika, salt and pepper as it cooks. Remove and set aside.
  • Add remaining oil to the pan. Add the onions, garlic, and jalapeno. Sauté until soft, about 5 minutes. Add oregano and cilantro; sauté 2 minutes. Add tomato paste and stir, to keep from sticking for 2 more minutes.
  • Add the remaining chicken broth, the pureed chilis, lime juice, and reserved chicken. Simmer for 20 minutes until chicken is tender.
  • Adjust seasonings and garnish with remaining cilantro.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  To blend:

  • 4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
  • 5 dried guajillo chile softened
  • 4 cup chicken broth

  For the chicken:

  • 3 tablespoon avocado oil
  • 3 pound boneless skinless chicken breast cubed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  To sauté:

  • 1 yellow onion large dice
  • 2 clove garlic finely chopped
  • 1 jalapeno pepper finely chopped
  • 2 tablespoon fresh oregano chopped
  • 4 tablespoon fresh cilantro chopped, half reserved for garnish

  To simmer:

  • 2 tablespoon tomato paste
  • 2 lime juiced
  • 1 bay leaf

  Optional:

  • sour cream

  Cooking Tools Required

  Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Saucepan, Top Stove

  Reheating/Serving Instructions

  Reheat uncovered in a small pot on med heat. Stir to keep from sticking. add a small amount of water if necessary

  Nutrition

  Calories: 266kcal | Carbohydrates: 16g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1013mg | Potassium: 906mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4415IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 2mg

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  Vegan Gingerbread Muffins

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  Rated 0 out of 5
  12 servings
  

  Vegan Gingerbread Muffins

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Vegan Gingerbread Muffins quantity

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  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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  Instructions

  • Preheat the oven to 350ºF (177ºC) and line a muffin tin with liners.
  • In a medium-sized bowl, add the flour, baking soda, cinnamon, ginger, salt, and coconut sugar. Whisk well to combine.
  • In a large bowl, combine the ground flax and water. Leave for five minutes to allow it to gel.
  • Add the coconut oil, molasses, and almond milk and whisk to combine. Add the dry ingredients slowly, while stirring to combine.
  • Pour the mix into the prepared muffin tin and bake for 18 to 20 minutes until cooked through. Let cool, and then remove muffins. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup all purpose gluten-free flour Bob's Red Mill recommended
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1/3 cup coconut sugar
  • 2 tablespoon flax seeds meal
  • 1/3 cup water
  • 1/3 cup coconut oil melted
  • 1/4 cup blackstrap molasses
  • 1 cup unsweetened almond milk

  Cooking Tools Required

  Cooling Rack, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Spatula, Standard muffin pan, Whisk

  Nutrition

  Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 15mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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  12

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  Fresh Pesto

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  Up to 10 servings
  

  Fresh Pesto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 tablespoons

  Egg FreeGluten FreeKetoRefined Sugar FreeSoy FreeVegetarian

  Fresh, simple ingredients make this pesto better than any store bought brand. Makes enough for 2 pounds of pasta. Use in soups or on eggs, chicken, fish, or vegetables. Note: This is a fresh sauce so use within 5 days or freeze for later use.

  Fresh Pesto quantity

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  Ingredients Scale

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  Instructions

  • Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
  • With the motor running add the olive oil, and process for another 5 seconds.
  • Place pesto in a bowl and mix in the cheeses. If pesto is too thick add a bit more olive oil.
  • Taste and correct for salt.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the food processor:

  • 2 cup fresh basil leaves firmly packed, about 4-6 bunches
  • 6 tablespoon pine nuts
  • 4 clove garlic finely chopped
  • 1/2 teaspoon Kosher salt more or less to taste
  • 2/3 cup extra virgin olive oil

  Mix in by hand:

  • 1/2 cup parmesan cheese grated, preferably Parmigiano Reggiano
  • 1/4 cup pecorino Romano cheese grated

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula

  Nutrition

  Calories: 200kcal | Carbohydrates: 2g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 227mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

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  10

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  Vietnamese Spring Rolls with Nuoc Cham

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  Up to 10 servings
  

  Vietnamese Spring Rolls with Nuoc Cham

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 roll

  Dairy FreeEgg FreeGluten FreeNut Free

  These traditional Spring rolls are rolled with rice paper wraps and filled with shrimp, lettuce, fresh herbs, and rice noodles, then served with a chili-garlic citrus dipping sauce.

  Vietnamese Spring Rolls with Nuoc Cham quantity

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  Instructions

  • Bring a medium saucepan of water to a boil. Cook rice noodles 4-5 minutes, or until al dente, and drain.
  • Fill a large bowl with warm water. Dip one wrapper into the hot water for about 10 seconds to soften. Lay wrapper flat on a cutting board. In a row across the center, place 3 shrimp, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold over lower edge of wrap over filling then turn in sides and roll up tightly to top end of wrapper (just like a burrito). Repeat with remaining ingredients.

  For the nuoc cham:

  • In a small bowl mix together all the sauce ingredients. Serve spring rolls with nuoc cham on the side.
  • Notes: For vegetarian spring rolls substitute shrimp with dried shiitake mushrooms (reconstituted), bean sprouts, julliened cucumbers, and/or carrots (grated). For Nuoc Cham leave out the fish sauce and substitute 1 teaspoon soy sauce.

  Cook Times

  Active Prep25

  Hands-On Cook15

  Hands-Off Cook5

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ounce dry rice noodle very thin
  • 10 rice paper wrap 8.5 inch diameter, round
  • 1 pound cooked shrimp U30-40
  • 1/3 cup Thai basil or sweet basil leaves
  • 1/3 cup fresh mint whole leaves
  • 1/3 cup fresh cilantro whole leaves
  • 3 cup butter lettuce chopped

  NUOC CHAM

  • 8 teaspoon fish sauce
  • 1/2 cup water
  • 3 lime juiced
  • 2 clove garlic minced
  • 4 tablespoon granulated sugar
  • 2 teaspoon chili garlic sauce Lee Kum Kee recommended

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  When storing Spring rolls, do not allow them to touch or they may tear when pulled apart.

  Nutrition

  Calories: 64kcal | Carbohydrates: 9g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 685mg | Potassium: 137mg | Fiber: 1g | Sugar: 6g | Vitamin A: 731IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

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  Clean Diet Collard Green and Chickpea Falafel

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  Up to 10 servings
  

  Clean Diet Collard Green and Chickpea Falafel

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 falafel

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Clean Diet Collard Green and Chickpea Falafel quantity

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  Ingredients Scale

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  Instructions

  • Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.
  • Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 tablespoon at a time until the mixture is thick enough to handle.
  • Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini.
  • Heat a large skillet over medium to medium-high heat and add 2 tablespoon oil at a time. Swirl to coat pan.
  • Add 4 falafel (or however many will fit very comfortably) to the pan at a time
  • Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
  • Cook until the underside is golden brown as well
  • Serve immediately with hummus.
  • Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 8 cup collard greens stemmed and torn, or Swiss chard
  • 30 ounce canned chickpeas rinsed and drained
  • 6 clove garlic chopped
  • 3 tablespoon tahini
  • 3 tablespoon fresh lemon juice
  • ⅓ teaspoon ground cumin
  • 2 teaspoon sea salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste
  • 8 tablespoon oat flour (ground from gluten free oats)
  • 8 tablespoon avocado oil or coconut oil
  • 4 tablespoon hummus

  Cooking Tools Required

  Can Opener, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 312kcal | Carbohydrates: 32g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 500mg | Potassium: 380mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1476IU | Vitamin C: 14mg | Calcium: 126mg | Iron: 3mg

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  Clean Diet Coleslaw

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  Up to 10 servings
  

  Clean Diet Coleslaw

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/4 cup

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lemony coleslaw doesn't rely on mayonnaise, instead its full flavor comes from spices like cumin and freshly pressed garlic.

  Clean Diet Coleslaw quantity

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  Ingredients Scale

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  Instructions

  • In a medium bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
  • Place the sesame seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the cabbage bowl and toss to combine.
  • To make the dressing, combine all the dressing ingredients, whisking until thoroughly blended.
  • Drizzle some of the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add additional dressing if needed. Serve immediately or cover and refrigerate to marinate for up to several hours.

  Cook Times

  Active Prep15

  Hands-On Cook3

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 5 cup purple cabbage finely sliced
  • 5 cup green cabbage finely sliced
  • 2 ½ cup carrot shredded
  • 1/2 cup Italian parsley chopped
  • 5 tablespoon sesame seeds toasted

  For the dressing:

  • 5 tablespoon extra virgin olive oil
  • 2 lemon juiced, about 2 teaspoons per serving
  • 3 clove garlic pressed or minced
  • 1½ teaspoon ground cumin
  • 1½ teaspoon Kosher salt more or less to taste

  Cooking Tools Required

  Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

  Nutrition

  Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 344mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6139IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 2mg

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  Lite Cranberry Swirl Cheesecake Squares

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  Rated 0 out of 5
  9 servings
  

  Lite Cranberry Swirl Cheesecake Squares

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  Recipe adapted from:

  Skinnytaste

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  $0.00 Cooking Fee

  Serving Size: 1 square

  Reduced FatSoy FreeVegetarian

  Lite Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays! To reduce carbs and guilt even further, sub sugar with monk fruit.

  https://www.skinnytaste.com/skinny-cranberry-swirl-cheesecake/?fbclid=IwAR3hup-1cgnUOt3LnazF-ZhNziI1soTTFSrxvSdAS59dUxvfL0OTAsRJPck#recipe

  Lite Cranberry Swirl Cheesecake Squares quantity

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  https://www.skinnytaste.com/skinny-cranberry-swirl-cheesecake/?fbclid=IwAR3hup-1cgnUOt3LnazF-ZhNziI1soTTFSrxvSdAS59dUxvfL0OTAsRJPck#recipe

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  Adjust the ingredients measurement scale here by changing this number. 9

  Instructions

  • Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
  • Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides.
  • Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan.
  • Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.
  • In the bowl of a food processor, add the gingersnap cookies and the pecans. Process until you get fine crumbs, about 1 minute. Place crumbs in a bowl and mix in the melted light butter. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.
  • In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.
  • Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.
  • Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.
  • Bake the cheesecake in the preheated oven for 25 minutes.
  • Allow the cheesecake to cool to room temperature, and place in the fridge for at least 2 hours to get well chilled. Once chilled, cut into squares and serve.

  Cook Times

  Active Prep15

  Hands-On Cook7

  Hands-Off Cook25

  Passive0

  Total Time47 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  For the Cranberry Sauce:

  • 3/4 cup fresh cranberries
  • 1/4 cup granulated sugar To reduce carbs, use monk fruit
  • 1/4 cup water
  • 1 orange small, zested

  For the Crust:

  • 3 ounce gingersnap cookie about 12 cookies
  • 1 ounce pecans
  • 1 1/2 tablespoon light butter melted

  For the Cheesecake:

  • 8 ounce reduced-fat cream cheese
  • 1/4 cup granulated sugar To reduce carbs, use monk fruit
  • 1/2 teaspoon pure vanilla extract
  • 6 ounce 0% Greek yogurt
  • 2 egg white use whites only
  • 1 lemon juiced, use 2 tablespoons
  • 1 tablespoon all-purpose flour

  Cooking Tools Required

  8x8 inch nonstick baking pan, Can Opener, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Chill the cheesecake for at least 2 hours to get well chilled. Once chilled, cut into squares and serve. Keeps for 5 days refrigerated.

  Nutrition

  Calories: 213kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 187mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 274IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 1mg

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  Strawberry Shortcake

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  Rated 0 out of 5
  6 servings
  

  Strawberry Shortcake

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 biscuit

  Nut FreeSoy FreeVegetarian

  Take advantage of fresh seasonal fruit with this classic Summer dessert. Sweet strawberries combine with a tender biscuit and lots of rich whipped cream.

  Strawberry Shortcake quantity

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  Instructions

  For the fruit topping:

  • Place 1 ½ cups of the hulled strawberries in a large bowl, and crush them with a potato masher. Slice the remaining 4 ½ cups berries into 4th’s or 5th’s (lengthwise) and stir into the crushed berries along with the sugar. Set the fruit aside to macerate.

  For the shortcakes:

  • Adjust the oven rack to the middle position and heat the oven to 425 degrees. In a food processor, pulse the flour, 3 tablespoons of sugar, baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl.
  • Mix the beaten egg with ½ cup of heavy cream. Pour the mixture into the bowl with the flour mixture. Using a rubber spatula combine until large clumps begin to form. Turn mixture out onto a floured work surface and lightly knead until dough comes together.
  • Shape the dough into a rectangle about ¾ inch thick. Brush the dough with 1 tablespoon of heavy cream and sprinkle with 2 tablespoons of sugar. Flour a 2 ¾” biscuit cutter and cut out 6 rounds. Place 1 inch apart on baking sheet.
  • Bake until the shortcakes are lightly browned, about 12-14 minutes. Cool cakes on a wire rack. Meanwhile make the whipped cream.

  For the whipped cream:

  • Place heavy cream, sugar and vanilla in the bowl of a mixer that has been chilled in the freezer for at least 20 minutes. Beat on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally turn up to high and beat until stiff peaks form. Do not overbeat.

  To assemble:

  • When cooled split shortcake in half and place bottom of cake on a serving plate. Top with a dollop of fruit, then whip cream. Top with cake top and serve immediately.

  Cook Times

  Active Prep25

  Hands-Off Cook15

  Recipe Serving Size6

  Ingredients

  Ingredients

  FRUIT TOPPING

  • 6 cup strawberry hulled
  • 5 tablespoon granulated sugar

  SHORTCAKES

  • 2 cup all-purpose flour plus more for dusting the work surface and the biscuit cutter
  • 3 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt
  • 8 tablespoon unsalted butter cold cut into ½ inch cubes
  • 1 egg large, lightly beaten
  • ½ cup heavy whipping cream
  • 1 tablespoon heavy whipping cream for brushing tops of biscuits
  • 2 tablespoon granulated sugar for brushing tops of biscuits

  WHIPPED CREAM TOPPING

  • 1 cup heavy whipping cream very cold
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  Baking sheet, Colander, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Store strawberries and whipped cream in refrigerator for up to 4 days and biscuits at room temperature for 2 days or freeze.

  Nutrition

  Calories: 644kcal | Carbohydrates: 67g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 444mg | Potassium: 328mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1436IU | Vitamin C: 85mg | Calcium: 196mg | Iron: 3mg

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  Thanksgiving Turkey Gravy

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  Up to 10 servings
  

  Thanksgiving Turkey Gravy

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  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6oz

  Egg FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  A classic with a little twist. I like pairing this with pancetta, sourdough and shitake mushroom stuffing. If you can make your own stock with turkey bones and giblets, even better. The bacon grease gives a little extra punch but butter can be substituted just as easily

  http://www.chefsydbailey.com

  Thanksgiving Turkey Gravy quantity

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  http://www.chefsydbailey.com

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  Instructions

  • Make a roux over med-low heat using bacon grease and flour.
  • Once you have a light blond roux (about 8-10 minutes) add shallots, thyme, sage, salt, and pepper. Increase heat to medium and cook for a minute or two. Add stock slowly whisking the entire time and turn heat to high. Bring to a boil stirring frequently. After it comes to a boil reduce heat and simmer for 5 minutes.
  • Adjust seasonings as necessary

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 ounce bacon grease can substitute butter
  • 6 ounce all-purpose flour
  • 2 tablespoon shallots minced
  • 1/4 cup fresh sage finely minced
  • 2 teaspoon dry thyme
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 64 ounce chicken stock no salt preferred

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  reheat in saucepan over med low heat for 5 minutes until warmed through

  Nutrition

  Calories: 283kcal | Carbohydrates: 20g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 751mg | Potassium: 215mg | Fiber: 1g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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  Traditional Stuffing

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Traditional Stuffing

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: about 2 cups

  Dairy FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with the fresh herbs. A traditional must-have side dish on Thanksgiving.

  http://www.chefsydbailey.com

  Traditional Stuffing quantity

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  Instructions

  • Preheat oven to 325.
  • Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
  • Melt the butter in a pot, saute onions and celery for 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
  • Add the stock into a bowl with bread. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
  • Spray a 9x13 pan with non-stick spray and place stuffing in. Bake uncovered for the last 10-15 minutes till golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 loaf french bread cut into 1/2 inch cubes and dried
  • 1 loaf sourdough bread cut into 1/2 inch cubes and dried
  • 1 cup vegan butter or regular butter for vegetarian
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 2 tablespoon fresh sage chopped fine
  • 2 teaspoon fresh thyme minced
  • 2 teaspoon Kosher salt adjust to taste
  • 1 teaspoon freshly ground black pepper
  • 2 cup vegetable stock add more as needed

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  Microwave covered on medium high for 3 minutes

  Nutrition

  Calories: 391kcal | Carbohydrates: 51g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Sodium: 1246mg | Potassium: 170mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1028IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg

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  Vietnamese Vegan Curry

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  Up to 10 servings
  

  Vietnamese Vegan Curry

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeVeganVegetarian

  Vietnamese Vegan Curry quantity

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  Instructions

  • Heat oil over medium heat and when hot add shallots and lemon grass, sauteing until fragrant, about 3 minutes.
  • Add in chopped carrot and sweet potato and stir until all ingredients are covered evenly
  • Saute for about 5 minutes
  • Add curry powder and saute an additional 30 seconds
  • Add water and veggie bouillon. Bring to a boil.
  • Turn down heat to low and add in coconut milk, salt, and sugar
  • Simmer until vegetables are soft, about 15 minutes
  • Meanwhile place baguette cut-side up on a baking sheet and broil for several minutes until lightly toasted. Slice into 1-inch thick pieces.
  • Add tofu last 3 minutes of cooking time
  • Garnish curry with lime and cilantro and serve with bread

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil or ghee if not vegan
  • 2 each shallot chopped
  • 2 stalk lemon grass chopped
  • 2 each carrot cut into 1-inch pieces
  • 2 each sweet potato peeled and cut into 1-inch cubes
  • 1 tablespoon curry powder Morton and Basset brand recommended, more or less to taste
  • 2 cup water
  • 1 cube vegetable bouillon
  • 27 ounce canned full-fat coconut milk for 10 servings - 2 cans of coconut milk
  • 1 tablespoon Kosher salt or salt to taste
  • 2 tablespoon granulated sugar
  • 14 ounce medium firm tofu 1 inch dice, for 10 servings - one package of 14-16 ounces
  • 2 each lime cut into wedges
  • 1 bunch fresh cilantro for garnish
  • 1 loaf baguette toasted and sliced, for gluten free skip this

  Cooking Tools Required

  Baking sheet, Cutting board, Oven, Sharp Knives, Top Stove

  Nutrition

  Calories: 341kcal | Carbohydrates: 31g | Protein: 8g | Fat: 22g | Saturated Fat: 15g | Sodium: 900mg | Potassium: 443mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8511IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 4mg

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  Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes

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  Up to 10 servings
  

  Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes

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  Recipe adapted from:

  An Le

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Italian influences shine through in this yummy, creamy and passionate Peruvian pesto pasta sauce with spinach, basil and green veggies. Serve it with noodles or rice and your choice of protein. Vegans, vegetarians and omnivores favorite.

  Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes quantity

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

  Instructions

  Make the Sauce

  • Saute the onion and garlic in 1 tablespoon olive oil, on medium heat until translucent. Be sure to stir occasionally so it doesn’t burn. When the onions are done, add the spinach and cook just until wilted.
  • Transfer the cooked spinach and onion to a blender. Add the basil, rest of the oil, garlic, milk, cheese, pecans, salt and pepper. Blend well, taste and add salt and pepper to taste. Set aside until pasta is ready.

  Make Pasta and Veggies

  • Heat a large pot of salted water to boil. When boiling, add noodles and cook until al dente.
  • At the same time, heat another medium pot of boiling water to blanch the green veggies. When the water is boiling, add the veggies and cook for one minute. At the end of one minute, plunge the veggies into cold water to stop the cooking process.

  Put it all together

  • When the pasta is ready, drain well. In the same pot the pasta cooked, heat the sauce and half the vegetables on medium heat. Stir occasionally.
  • When sauce is heated add the pasta and toss to coat the noodles. Serve up and add the remaining vegetables on top.

  Tips

  • For maximum authentic presentation, serve up your Peruvian green spaghetti with linguine noodles and don’t forget to add some hot sauce, Peruvians like it spicy!
  • Full fat canned coconut milk is the best option for a creamier sauce. Other plant-based milks may work, but the sauce might not be quite as creamy and missing a bit of the fatty mouth feel.
  • Use fresh spinach. Frozen spinach may seem like an easy shortcut you can take when making tallarines verdes, but honestly the fresh spinach is less work and tastes better too!

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ½ cup extra virgin olive oil
  • 1 red onion diced
  • 4 clove garlic
  • 5 cup fresh spinach
  • 2 cup fresh basil
  • 1 cup canned full-fat coconut milk
  • 1 cup cashew cheese
  • ½ cup pecans
  • 2 pound spaghetti
  • 1 cup asparagus
  • 1 cup frozen green peas

  Cooking Tools Required

  Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  The green sauce will keep in the fridge for up to 3 days, and freezes very well. Store in a freezer-safe container, label it with its name and date; it will stay good in the freezer for up to 3 months. Thaw in the fridge. And then proceed with using it on pasta. 

  Nutrition

  Calories: 686kcal | Carbohydrates: 81g | Protein: 19g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 26mg | Potassium: 593mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1875IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 5mg

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  Decadent Vegan Milky Way

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  Up to 10 servings
  

  Decadent Vegan Milky Way

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  Recipe adapted from:

  Minimalist Baker

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  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  Decadent vegan milky way made with date-coconut-almond nougat, date caramel, and a dark chocolate shell! So delicious, so addicting!

  Decadent Vegan Milky Way quantity

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  Instructions

  • Make nougat by adding dates to a food processor and blending until small bits remain or it forms a ball. Then add almond and coconut flour and sea salt. Mix/pulse to combine, scraping down sides as needed. You're looking for a semi-firm dough that isn't sticky. If too sticky, add in 1 Tbsp each almond flour and coconut flour at a time until you reach the right consistency.
  • Once your dough is formed, add to a parchment-lined standard loaf pan (or more pans, as needed, if increasing batch size) and press down to form a uniform layer. Use something flat - such as a liquid measuring cup or glass - to help flatten. Then lift out of loaf pan and use your hands to shape any areas that are lumpy and compress it slightly until you have a rectangular nougat that is roughly 1/2-inch thick.
  • Slice nougat into 6 even bars (amount as original recipe is written // adjust if altering batch size) and set on a parchment-lined plate or baking sheet and pop in freezer to set.
  • To make date caramel add dates to a food processor or high speed blender and mix until small bits remain or it forms a ball. Then begin adding warm water 1 Tbsp at a time while blending, scraping down sides as needed. You're looking for a spreadable consistency that isn't watery, but also isn't dough-like. Add salt and mix once more. Set aside.
  • Remove nougat from freezer and spread with a generous amount (~2 Tbsp) of date caramel (see photo). You will likely have leftover date caramel*, which you can store in the refrigerator to use for things like ice cream, oatmeal, or other candy bars!
  • Set nougat back in freezer while you prepare chocolate. To melt chocolate and coconut oil, either heat in the microwave in 30-second increments until creamy and smooth, or over a double boiler on the stove top. Transfer to a shallow dish and set aside.
  • Remove nougat from freezer and quickly add one at a time to the melted chocolate. Use a fork to gently flip/roll the bar until completely coated. Then pick it up (nougat side down - caramel side up) and tap off any excess chocolate. Set back on parchment and repeat until all bars are dipped.
  • Either let set at room temperature, or pop in the refrigerator or freezer for 5-10 minutes until the chocolate is firm.
  • Enjoy at room temperature, or straight from the freezer or refrigerator. Will keep in the refrigerator for 2 weeks, or in the freezer up to 1 month (sometimes longer).

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive10

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Nougat

  • 1 ½ pound pitted Medjool date
  • ¾ cup almond flour
  • ¾ cup coconut flour
  • ½ teaspoon Kosher salt

  Date Caramel

  • 2 pound pitted Medjool date
  • 5 tablespoon water more or less
  • ¼ teaspoon Kosher salt

  Chocolate

  • 1 ¼ cup chopped vegan dark chocolate I like Trader Joe's 72% cacao Pound Plus bars
  • 1 tablespoon coconut oil

  Cooking Tools Required

  8x8 inch nonstick baking pan, Double Boiler, Food Processor, Microwave

  Nutrition

  Calories: 650kcal | Carbohydrates: 139g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Sodium: 195mg | Potassium: 1105mg | Fiber: 16g | Sugar: 117g | Vitamin A: 237IU | Calcium: 148mg | Iron: 4mg

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  Biscuits and Maple Sausage Gravy

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  Up to 10 servings
  

  Biscuits and Maple Sausage Gravy

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  Recipe adapted from:

  Jenn Tidwell

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  $0.00 Cooking Fee

  Serving Size: 1 biscuit

  I remember digging into flaky, gravy-smothered biscuits on Christmas morning and other special occasions when I was a child. What a satisfying way to start the day!

  Biscuits and Maple Sausage Gravy quantity

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  Instructions

  Biscuits

  • Preheat oven to 400°. In a large bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
  • Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 15-17 minutes.

  Sausage and Gravy

  • Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 4-6 minutes. Stir in remaining ingredients. Serve with warm biscuits.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Biscuits

  • 2 2/3 cup all-purpose flour
  • 3 3/4 teaspoon baking powder
  • 1 1/4 tablespoon granulated sugar
  • 1 1/4 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper optional
  • 5 tablespoon cold butter cubed
  • 1 cup milk

  Sausage and Gravy

  • 1 pound pork sausage maple flavor
  • 1/4 cup all-purpose flour
  • 3 cup milk
  • 2 tablespoon maple syrup
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon freshly ground black pepper coarse grind

  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: 397kcal | Carbohydrates: 37g | Protein: 14g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 936mg | Potassium: 287mg | Fiber: 1g | Sugar: 9g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 2mg

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  Free-Form Turkey Meatloaf with Roasted Veggies

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  4 servings
  

  Free-Form Turkey Meatloaf with Roasted Veggies

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  Recipe adapted from:

  Mayumi Tavalero

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  $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 FriendlyHeart HealthyNut FreeSoy Free

  A lighter, fiber-rich take on a classic American meatloaf with no need for a loaf pan!

  Free-Form Turkey Meatloaf with Roasted Veggies quantity

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

  Instructions

  • Preheat the Oven: Set oven to 400°F.
  • Make the Meatloaf Mixture: In a bowl, mix ground turkey, breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, and black pepper. Form into 4 mini meatloaf patties and place on a baking sheet.
  • Prepare the Potatoes: Toss the sweet potatoes with olive oil and a pinch of black pepper. Spread them on a section of the baking sheet.
  • Bake: Place in the oven and bake for 15 minutes.
  • Add Remaining Veggies: Toss the zucchini and bell pepper with olive oil and a pinch of black pepper. Add them to the baking sheet with the sweet potatoes.
  • Continue Baking: Bake for another 15 minutes, flipping the veggies halfway through.
  • Serve & Enjoy: Plate each mini meatloaf with a side of roasted veggies and sweet potatoes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 93% lean ground turkey
  • ½ cup whole wheat breadcrumbs
  • 1 egg
  • 1 small onion finely diced
  • 2 clove garlic minced
  • 2 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon freshly ground black pepper
  • 2 medium sweet potatoes diced
  • 1 zucchini sliced
  • 1 bell pepper sliced
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 397kcal | Carbohydrates: 43g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 358mg | Potassium: 939mg | Fiber: 7g | Sugar: 11g | Vitamin A: 17255IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 4mg | Phosphorus: 336mg

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  Mexican Chopped Salad with Jalapeno-Cilantro Dressing

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  Up to 10 servings
  

  Mexican Chopped Salad with Jalapeno-Cilantro Dressing

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  Recipe adapted from:

  COOKIE+Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: side salad

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  This Mexican chopped salad recipe is not only delicious and nutritious it's also very pretty! Romaine lettuce and mixed spring greens, purple cabbage and radish, cherry tomatoes, cucumber and red onion combine to create one stunning and delicious salad.

  Mexican Chopped Salad with Jalapeno-Cilantro Dressing quantity

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  Ingredients Scale

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

  Instructions

  To make the dressing:

  • Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.

  The salad

  • In a large salad bowl, combine the spring mix, chopped romaine, julienned radish, cabbage, cherry tomatoes, cucumber, onion, and pepitas.
  • Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving.
  • If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  Salad

  • 5 ounce baby spring mix
  • 6 ounce romaine lettuce chopped
  • 1 bunch radish julienned
  • 14 ounce purple cabbage 2 cups, about ½ small cabbage, finely chopped
  • 16 ounce cherry tomato 2 cups quartered
  • 1 each English cucumber halved, seeded and thinly sliced (no need to peel)
  • 1 each red onion small, chopped
  • 2 each ripe avocado thinly slice just before serving
  • 2/3 cup cotija cheese optional - omit for vegan. Cruble.
  • ½ cup pepitas green pumpkin seeds

  Jalapeño-Cilantro Dressing

  • ½ cup extra virgin olive oil
  • ½ cup lime juice from about 4 limes
  • ½ cup fresh cilantro lightly packed, mostly leaves
  • 1 each jalapeno pepper small, seeds and ribs removed, and roughly chopped
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon ground cumin
  • ½ teaspoon Dijon mustard
  • 1 clove garlic roughly chopped
  • ¼ teaspoon fine sea salt
  • pinch red pepper flakes optional, for extra heat

  Cooking Tools Required

  12-inch nonstick skillet, Blender, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  The salad will keep well this way for about 4 to 5 days.

  Nutrition

  Calories: 272kcal | Carbohydrates: 16g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 666mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2549IU | Vitamin C: 59mg | Calcium: 108mg | Iron: 2mg

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

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  Roasted Beets

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Roasted Beets

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  Recipe adapted from:

  Love and Lemons

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  $0.00 Cooking Fee

  Serving Size: 1 1/2 beet

  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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  AIP DietDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This simple roasted beets recipe makes for a delicious side dish!

  https://www.loveandlemons.com/roasted-beets

  Roasted Beets quantity

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  https://www.loveandlemons.com/roasted-beets

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

  Instructions

  • Preheat the oven to 400°F.
  • Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.
  • Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
  • Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve. Find more serving suggestions in the blog post above.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 15 medium red beet tops removed, scrubbed well
  • 2 tablespoon extra-virgin olive oil for drizzling
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Aluminum Foil, Baking sheet, Oven

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 78kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 445mg | Potassium: 401mg | Fiber: 3g | Sugar: 8g | Vitamin A: 41IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

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

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  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries

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  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy FreeVeganVegetarian

  This tofu "chicken nugget" meal is a crispy, flavorful alternative to fried chicken. Paired with fiber-packed sweet potato fries, it’s a satisfying, diabetes-friendly, and heart-healthy dinner!

  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries quantity

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  Ingredients Scale

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

  Instructions

  For the Tofu Nuggets:

  Prepare Tofu:

  • Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  Set Up Dredging Station:

  • Place flour in one bowl.
  • Place almond milk in a second bowl.
  • Combine breadcrumbs, garlic powder, smoked paprika, oregano, black pepper, and salt in a third bowl.

  Coat the Tofu:

  • Dredge tofu cubes in flour, dip in almond milk, and coat with the breadcrumb mixture.

  Cook the Nuggets:

  • Preheat the oven to 400°F. Place coated tofu pieces on a baking sheet lined with parchment paper.
  • Bake for 20-25 minutes, flipping halfway, until crispy and golden brown.

  For the Sweet Potato Fries:

  Prepare Sweet Potatoes:

  • Toss sweet potato wedges with olive oil, paprika, garlic powder, and black pepper.

  Roast the Fries:

  • Spread the wedges on a baking sheet lined with parchment paper.
  • Bake at 400°F (alongside the tofu nuggets) for 20-25 minutes, flipping halfway through, until tender and slightly crisp.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Tofu Nuggets:

  • 14 ounce extra firm tofu 14 oz firm tofu, pressed and cubed
  • 1/4 cup whole-grain breadcrumbs or crushed whole-grain crackers
  • 1/4 cup whole-wheat flour
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened almond milk or low-fat milk

  For the Sweet Potato Fries:

  • 2 each large sweet potatoes cut into wedges
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through.

  Nutrition

  Calories: 142kcal | Carbohydrates: 15g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 273mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

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

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  • Yes
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  4

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