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Roasted Tomato, Chicken, Mozzarella and Rocket Pasta
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

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Recipe adapted from:
Empower Fitness

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 9 ounces

Egg Free Nut Free Refined Sugar Free Soy Free
Customer submitted recipe from Empower Fitness On-Line Coaching.
https://empoweronlinecoaching.com/
https://empoweronlinecoaching.com/

Roasted Tomato, Chicken, Mozzarella and Rocket Pasta quantity

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https://empoweronlinecoaching.com/

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Instructions
Cook your chicken in a pan with seasoning of your choice until golden brown.
Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
Boil your pasta and then drain the water.
Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
28 ounce cherry tomatoes
7 1/2 cup arugula
6 1/2 tablespoon extra virgin olive oil
12 ounce Tesco reduced fat mozzarella
40 ounce boneless skinless chicken breast
19 ounce dry pasta
5 tablespoon balsamic vinegar

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Sharp Knives, Tongs, Top Stove

Nutrition
Calories: 521kcal | Carbohydrates: 46g | Protein: 41g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 360mg | Potassium: 806mg | Fiber: 3g | Sugar: 5g | Vitamin A: 942IU | Vitamin C: 22mg | Calcium: 318mg | Iron: 2mg

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Pasta with Veggies
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Pasta with Veggies

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Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 cup sauce and 3 ounce cooked pasta

Dairy Free Egg Free Gluten Free Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Enjoy this vegetable pasta loaded with broccoli, red pepper, green beans, yellow squash, mushrooms, tomatoes, and garbanzo beans. Note: This is a customer-submitted recipe that was created for specific dietary needs.

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Instructions
Cook pasta according to package directions, drain.
In a large lidded skillet, saute mushrooms, onions, and garlic on medium heat with a splash of white wine until just tender
Add marinara, tomatoes, beans, coconut aminos, italian seasoning, turmeric, ground pepper. Stir to combine. Cover, simmer on low.
Cut each veggie into bite size pieces and microwave for 1 minute. Add to simmering skillet and recover.
Add the cooked pasta to the simmering skillet and simmer a few more minutes until veggies are just tender and pasta is heated through.
Serve in a large bowl topped with nutritional yeast (or vegan cheese)

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce brown rice penne pasta
12 mushroom large
2 onion small
8 clove garlic pressed
1/4 cup white wine
2 cup low sodium tomato sauce
30 ounce canned diced tomatoes undrained
30 ounce canned garbanzo beans or pinto, black, red, northern white, drained and rinsed
2 teaspoon coconut aminos
6 tablespoon Italian seasoning
1 teaspoon ground turmeric
2 teaspoon freshly ground black pepper
2 cup broccoli chopped
2 cup red bell pepper chopped
2 cup green beans chopped
2 cup yellow squash chopped
For garnish:
5 teaspoon nutritional yeast

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through or in saute pan over medium heat.

Nutrition
Calories: 324kcal | Carbohydrates: 65g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 634mg | Potassium: 844mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1622IU | Vitamin C: 75mg | Calcium: 146mg | Iron: 4mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Empower Creamy Red Pepper Pasta
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Empower Creamy Red Pepper Pasta

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Recipe adapted from:
Empower Fitness

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Egg Free Nut Free Reduced Fat Refined Sugar Free Soy Free
Customer submitted recipe from Empower Fitness On-Line Coaching.
https://empoweronlinecoaching.com/
https://empoweronlinecoaching.com/

Empower Creamy Red Pepper Pasta quantity

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https://empoweronlinecoaching.com/

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

Instructions
Cut up your peppers, tomatoes, onion and add to a baking tray with some garlic. Season with salt and pepper and roast in the oven at 200C for 30-40 mins.
Boil your pasta, drain the water and leave to one side
When the veggies are cooked, add them to a blender or food processor with some water and blend until smooth
Add the pasta sauce to a saucepan and simmer on a medium heat. Stir in your creme fraiche and chicken and then add some more salt and pepper
Mix in your pasta until the pasta is coated in the sauce
Serve up and top with chilli flakes and parmesan cheese

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
10 red onion
5 red bell pepper
10 clove garlic pressed
17 ounce dry whole wheat tagliatelle pasta
15 tablespoon 28-30% fat grated parmesan cheese
17 ounce 15% fat Crème Fraîche/Sour cream
50 ounce ready to eat cooked chicken breast
80 piece cherry tomato
10 pinch crushed red pepper

Cooking Tools Required
5-quart saucepot, Blender, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Spatula

Nutrition
Calories: 433kcal | Carbohydrates: 23g | Protein: 51g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 127mg | Sodium: 308mg | Potassium: 973mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2655IU | Vitamin C: 116mg | Calcium: 138mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Vegan Walnut Bolognese with Brown Rice Pasta
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegan Walnut Bolognese with Brown Rice Pasta

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Recipe adapted from:
Bailey Ruskus

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup sauce and 3 ounce cooked pasta

Egg Free Refined Sugar Free Vegan Vegetarian
This dish is a vegan alternative to traditional Italian bolognese, and is served with brown rice pasta. Note: This is a customer-submitted recipe that was created for specific dietary needs.

Vegan Walnut Bolognese with Brown Rice Pasta quantity

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

Instructions
Heat oil, add onions & salt, 3-5 minutes
Add celery, carrots 2-3 min
Add garlic 1 min
Add tomato paste, mix well, pinch of s&p
Cook down. Once bottom starts to burn slightly pour in red wine, deglaze pan, cook
down until almost evaporated
Add cans of crushed tomato (with liquid) and stir, reduce heat to medium low. Cook
10-15 minutes covered, stirring occasionally
While cooking, blend walnuts to grind
OPTIONAL: use stick blender to smooth out sauce
Add walnuts, cook 3 minutes while stirring
Add basil, red chili flakes, nutritional yeast, s&p to taste.
Top individual servings with dollop of almond ricotta

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce brown rice tagliatelle pasta cooked according to package directions
2 tablespoon extra virgin olive oil
2 onion peeled, diced
7 clove garlic
5 stalk celery diced
4 carrot medium, diced
5 tablespoon tomato paste
2 1/2 cup red wine
60 ounce canned fire roasted crushed tomatoes (do NOT drain)
2 cup walnuts ground
2 cup fresh basil rough chopped
1 teaspoon crushed red pepper optional
2 teaspoon freshly ground black pepper
2 teaspoon Kosher salt more or less to taste
Garnish:
10 tablespoon nutritional yeast
20 tablespoon vegan almond ricotta

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

Nutrition
Calories: 619kcal | Carbohydrates: 71g | Protein: 16g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Sodium: 957mg | Potassium: 605mg | Fiber: 13g | Sugar: 10g | Vitamin A: 5290IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 3mg

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

* Do you have allergies or special requests?

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Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

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Pasta with Veggies

Pasta with Veggies

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For garnish:

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Empower Creamy Red Pepper Pasta

Empower Creamy Red Pepper Pasta

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Vegan Walnut Bolognese with Brown Rice Pasta

Vegan Walnut Bolognese with Brown Rice Pasta

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