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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Chef John’s Quiche Lorraine
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 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 FeeRated 5 out of 5 based on 1 review.
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/

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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 10 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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Baked Rigatoni with Italian Sausage and Mozzarella
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
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 FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 8 ounces

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

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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 10 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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Clean Diet Chicken Salad with Spicy Peanut Sauce
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
Up to 10 servings
Clean Diet Chicken Salad with Spicy Peanut Sauce

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.8 out of 5 based on 19 customer ratings

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 6 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Refined Sugar Free
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This chicken salad has a Southeast Asian twist thanks to its spicy peanut dressing.

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

Instructions
Pre-heat a grill to medium high and when hot lightly brush the grates with oil. Season the chicken breasts with salt and pepper. Grill 4 minutes per side or until chicken reads 165 degrees on an instant read thermometer.
In a large bowl combine all the salad ingredients.
In a small bowl whisk together all the dressing ingredients. Pour over salad, tossing to combine. Add sliced chicken and toss again.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For the chicken:
24 ounce boneless, skinless chicken breast thinly sliced or diced, after grilling
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoon avocado oil for the grill
For the spicy peanut dressing:
3 tablespoon peanut butter creamy organic or natural
6 tablespoon rice vinegar
3 tablespoon soy sauce low sodium or coconut aminos
1½ teaspoon crushed red pepper
6 tablespoon water warm, to thin out the sauce, if necessary
3 teaspoon fish sauce optional
2 lime juiced
For the salad:
1 cup cucumber julienned
1½ cup carrot julienned
1½ cup yellow bell pepper thinly sliced
1½ cup red bell pepper thinly sliced
1½ cup snow pea thinly sliced
1½ cup bean sprout

Cooking Tools Required
Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Tongs, Whisk

Nutrition
Calories: 174kcal | Carbohydrates: 10g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 799mg | Potassium: 547mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4241IU | Vitamin C: 87mg | Calcium: 35mg | Iron: 1mg

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Sweet Potato and Black Bean Enchilada
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Sweet Potato and Black Bean Enchilada

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 six inch enchiladas

Egg Free Nut Free Vegetarian
These vegetarian enchiladas are filled with sweet potatoes, black beans, tomatoes, and feta cheese.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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

Instructions
Sauce:
Bring all sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine and then remove from heat. Season with salt and pepper, if desired.
Filling:
Heat oil in a separate saucepan over medium heat. Add onion and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer for 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook for 5 minutes. Add ¼ cup feta cheese to the mixture.
To assemble Enchiladas:
Preheat the oven to 350 degrees F. Brush a 13 x 9 inch baking dish with oil. Spread ½ cup of sauce on the bottom of the dish. Spoon filling onto, roll, and pack close together seam-side down in the baking dish. Top with the remaining sauce and feta cheese.
Bake for 15 minutes.
Preheat the broiler. Broil Enchiladas for 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
Garnish with lime, sour cream, and cilantro.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 25 minutes

Recipe Serving Size8

Ingredients

Ingredients
Sauce:
15 ounce canned tomato sauce
1 ¾ cup low-sodium vegetable broth
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon chipotle chile powder
Filling:
1 tablespoon extra virgin olive oil
1 cup onion diced
3 cup sweet potato peeled and diced
15 ounce canned diced tomatoes
16 ounce jar prepared medium salsa
3 clove garlic minced
1 teaspoon ground cumin
15 ounce canned black beans rinsed and drained
¼ cup feta cheese crumbled
Enchiladas:
16 6-inch whole wheat tortillas or (8) 10-inch
½ cup feta cheese crumbled
Garnishes:
2 lime cut into wedges
½ cup sour cream
1/3 cup fresh cilantro chopped

Cooking Tools Required
9x13 inch glass baking dish, Broiler pan, Can Opener, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Oven, Potato Masher, Saucepan, Sharp Knives, small spoon, Top Stove, Vegetable Peeler, Whisk, Wooden Spatula

Reheating/Serving Instructions
Heat in 350 degree oven for 15 minutes or until heated through, or heat in microwave on medium heat until heated through.

Nutrition
Calories: 216kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 938mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7801IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg

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Low Carb and Gluten Free Chicken Parmesan
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Low Carb and Gluten Free Chicken Parmesan

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 ounces

Gluten Free Lower Carb Refined Sugar Free Soy Free
This low carb chicken parmesan is made with an almond flour and parmesan cheese coating, so the chicken stays crisp and moist, plus a homemade sauce for lots of flavor!

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Instructions
Pre-heat oven to 350 degrees. Place the chopped tomatoes and juice, garlic, olive oil, salt, and pepper in a medium saucepan. Cook, covered, stirring often on medium heat for about 20-25 minutes. Taste and correct for salt.
Meanwhile, cut the chicken breasts into halves horizontally. Put each piece between two pieces of plastic wrap and pound them to 3/8 inch thick. Season chicken filets with Kosher salt and freshly ground pepper.
On a large rimmed plate, mix together the parmesan cheese, almond flour, and the Italian seasoning; set aside. In a shallow bowl beat together the eggs and the water.
Dredge the chicken pieces in the rice flour until thoroughly coated; shake off excess. Dip in the egg mixture, letting any excess runoff. Coat with almond flour mixture, patting gently to thoroughly cover each piece.
Heat a large sauté pan(s) to medium and add half the olive oil. Place coated chicken filets into pan(s) and cook for about 3 minutes per side or until nicely browned, being careful not to move chicken excessively to keep the crust intact.
Place ½ the tomato sauce in the bottom of a baking dish(es) that will accommodate all the chicken, slightly overlapping if necessary. Place chicken over sauce and spoon remaining sauce over chicken. Sprinkle with mozzarella cheese, then grated parmesan cheese. Bake, uncovered, for 20 minutes.
Remove from oven and sprinkle with chopped parsley.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook25

Recipe Serving Size10

Ingredients

Ingredients
For the tomato sauce:
28 ounce canned whole peeled tomatoes chopped, juice reserved
3 clove garlic large, peeled and finely chopped
4 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
Prepare the chicken:
2½ pound boneless skinless chicken breast 1 chicken breast=2 servings
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ cup rice flour spread on a plate
Mix together:
1⅓ cup parmesan cheese grated
⅔ cup almond flour
1 teaspoon Italian seasoning
Beat together:
2 egg beaten
2 tablespoon water
For sauteing:
6 tablespoon extra virgin olive oil
For topping:
3 cup mozzarella cheese shredded
½ cup parmesan cheese grated
2 tablespoon Italian parsley flat leaf parsley, chopped

Cooking Tools Required
Baking Pan

Reheating/Serving Instructions
Reheat in 350 degree oven for 30 minutes.

Nutrition
Calories: 526kcal | Carbohydrates: 13g | Protein: 42g | Fat: 34g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1461mg | Potassium: 642mg | Fiber: 2g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 10mg | Calcium: 446mg | Iron: 2mg

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Tortilla-less Tacos
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Tortilla-less Tacos

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

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

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These ground turkey tacos with spicy tomato sauce, are low-carb, Keto friendly, Whole 30, Paleo and oh so delicious!

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Instructions
Heat avocado oil in a non-stick skillet over medium high heat. Add onion and sauté 2 minutes, or until onions have softened.
Add turkey, garlic, salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 8 minutes.
Add chili powder, cumin, paprika, tomato sauce, and chicken broth. Reduce to a simmer and cook about 5 minutes, until sauce has reduced.
Stack 2 lettuce leaves on top of each other and fill with mixture.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon avocado oil
2 cup red onion chopped
3 pound 85% lean ground turkey 95% lean
6 clove garlic chopped
1½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoon chili powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
1 ½ teaspoon paprika
1 ½ cup canned tomato sauce
1 ½ cup chicken stock low-sodium
2 head Romaine lettuce or iceberg lettuce

Cooking Tools Required
Can Opener, Kitchen towels, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat filling in large saute pan set over medium heat until heated through.

Nutrition
Calories: 247kcal | Carbohydrates: 12g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 792mg | Potassium: 980mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11967IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 4mg

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French Onion Chicken
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
French Onion Chicken

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Recipe adapted from:
Skinnytaste

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cutlet, about 8 oz

Egg Free Nut Free
For caramelized onions and melted cheese lovers, this Skillet French Onion Chicken is for you! Give chicken breasts a touch of excitement!

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

Instructions
In a large nonstick skillet heat the oil over medium heat.
Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges.
Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.
If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.
In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.
Set a large nonstick skillet over medium heat and melt 1 teaspoon butter.
Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.
Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes, until internal temperture reaches 165 degrees F. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.
Place the chicke in a baking dish, pour thickened broth over, top with onions and then on top the shredded cheese. Broil until is golden browned and bubbling, about 5 min.
If not serving immidiatly, broil before serving.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook20

Passive0

Total Time1 hour

Recipe Serving Size10 servings

Ingredients

Ingredients
3 pound boneless skinless chicken breast for 10 servings, 10 cutlets
1.5 tablespoon extra virgin olive oil
5 medium yellow onion thinly sliced
2.5 tablespoon balsamic vinegar or more as needed
2.5 tablespoon Worcestershire sauce
1 tablespoon fresh thyme or 1.25 teaspoon dried thyme
7 ounce Gruyère cheese coarsely grated (about 1 cup for 10 servings)
1 cup all-purpose flour or gluten-free flour mix*
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper to taste
1.25 teaspoon paprika
1.5 tablespoon unsalted butter
1.25 cup chicken broth

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Reheat 1 portion for 45 to 60 seconds on high in the microwave

Nutrition
Calories: 342kcal | Carbohydrates: 16g | Protein: 37g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1176mg | Potassium: 776mg | Fiber: 2g | Sugar: 10g | Vitamin A: 445IU | Vitamin C: 11mg | Calcium: 253mg | Iron: 2mg

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Indian Style Vegetable Pizza
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Indian Style Vegetable Pizza

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Recipe adapted from:
Tarla Dalal

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 slices

Egg Free Nut Free Vegetarian
Note: This recipe requires (2) 12-inch pizza pans.

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Instructions
Make the pizza dough:
To make the pizza dough, combine 1/3 cup of the lukewarm water, dry yeast and sugar in a small bowl and mix well. Cover with a lid and keep aside for 5 minutes. Combine the plain flour, yeast-water mixture, remaining lukewarm water, olive oil and salt in a deep bowl and knead into a soft dough. Cover the dough with a wet muslin cloth and keep aside for 1 hour.
Make the pizza sauce:
To make pizza sauce, make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared tomato pulp, oregano, red pepper flakes, ketchup, chili powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Store the pizza sauce in an air- tight container and use as required.
To assemble and cook the pizzas:
When ready to cook the pizzas, preheat oven to 400 degrees F. Press the dough lightly to remove the air and divide the dough into 2 equal portions. Roll each portion into a 12 inch diameter circle and place on 2 pizza pans. Prick each circle evenly using a fork. Bake in a pre-heated oven at 360 degrees F for 5 minutes.
Remove pizza pans and place on a heat proof surface. Put 1/3 cup pizza sauce on each pizza and spread it evenly. Arrange ¼ cup sliced onions and ¼ cup sliced capsicum evenly over it. Sprinkle 1/2 cup of grated cheese and sprinkle a little oregano and chilli flakes evenly over it. Finally drizzle a little olive oil. Repeat steps 1 to 3 to make 1 more pizza. Bake for 12 minutes or till the pizza turns crisp and the cheese melts. Cut the pizzas into equal wedges and serve immediately.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook12

Passive60

Total Time1 hour 42 minutes

Recipe Serving Size8

Ingredients

Ingredients
For the pizza sauce:
6 tomato large
1 tablespoon extra virgin olive oil
1 clove garlic finely chopped
1/2 cup onion finely chopped
1/2 teaspoon dry oregano
1 teaspoon crushed red pepper
2 tablespoon ketchup
1 teaspoon chili powder
1 teaspoon Kosher salt
1/2 teaspoon sugar
For the pizza dough:
3 1/4 cup all purpose flour plus extra for rolling
1 1/2 cup lukewarm water
2 teaspoon dry yeast
1 teaspoon sugar
2 teaspoon Kosher salt
2 tablespoon extra virgin olive oil
For the pizza topping:
1/2 cup onion thinly sliced
1/2 cup green bell pepper thinly sliced
1 1/2 cup mozzarella cheese grated or cheddar cheese
1 teaspoon dry oregano
1 teaspoon crushed red pepper
2 teaspoon extra virgin olive oil for drizzling

Cooking Tools Required
12 inch Pizza Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan

Reheating/Serving Instructions
Heat in 350 degree oven until heated through.

Nutrition
Serving: 2slices | Calories: 350kcal | Carbohydrates: 49g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 1059mg | Potassium: 396mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1193IU | Vitamin C: 22mg | Calcium: 140mg | Iron: 3mg

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The Ultimate Beef Wellington
$15.83 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
The Ultimate Beef Wellington

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Recipe adapted from:
Tyler Florence

Rated 5 out of 5 based on 5 customer ratings

$15.83 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 6 ounces

Nut Free
Center cut beef tenderloin is covered with a mushroom duxelles and prosciutto, then wrapped in puff pastry and baked until golden brown. Served with Green Peppercorn Sauce. Perfect for any special occasion! Note: This special dish requires a considerable amount of time, so please plan appropriately.
https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280

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https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280

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Instructions
For the Duxelles:
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
For the Beef:
To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce.
Green Peppercorn Sauce:
Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Cook Times

Active Prep30

Hands-On Cook25

Hands-Off Cook45

Passive30

Total Time2 hours 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Duxelles:
2 pound white button mushroom
2 shallot peeled and roughly chopped
4 clove garlic peeled and roughly chopped
3 sprig fresh thyme
1 tablespoon unsalted butter
2 tablespoon extra-virgin olive oil
1/2 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
For the Beef:
4 pound center cut beef tenderloin filet mignon, trimmed
extra virgin olive oil
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
12 slice prosciutto
6 sprig fresh thyme leaves only
2 tablespoon Dijon mustard
1/4 cup all-purpose flour for rolling out puff pastry
1 package puff pastry 2 sheets thawed if using frozen
2 egg large, lightly beaten
1/2 teaspoon coarse sea salt
For the Garnish:
fresh chive minced
Green Peppercorn Sauce:
2 tablespoon extra virgin olive oil
2 shallot sliced
2 clove garlic peeled and smashed
3 sprig fresh thyme leaves only
1 cup brandy
4 cup beef stock
2 cup heavy cream
2 tablespoon whole grain mustard
1/2 cup green peppercorns in brine drained, brine reserved

Cooking Tools Required
Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Pastry brush, Rolling Pin, Saute pan, Sharp Knives, Tongs, Twine, Wooden Spatula

Reheating/Serving Instructions
Heat in the oven at 350 degrees until heated through. Note: beef will be more done than when originally cooked.

Nutrition
Calories: 1140kcal | Carbohydrates: 32g | Protein: 46g | Fat: 86g | Saturated Fat: 35g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1087mg | Potassium: 1184mg | Fiber: 2g | Sugar: 5g | Vitamin A: 848IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 7mg

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Grilled Chicken Sandwich with Fresh Pesto, Mozzarella, and Tomato
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Up to 10 servings
Grilled Chicken Sandwich with Fresh Pesto, Mozzarella, and Tomato

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 sandwich

Egg Free Refined Sugar Free Soy Free
Grilled chicken breast topped with melted fresh mozarella and sliced tomato is place on a pesto slather grilled chiabatta roll.

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Instructions
Preheat grill to medium-high heat.
Slice chicken breasts in half horizontally so you have thinner pieces. Season with salt, pepper, and garlic powder. Grill chicken until internal temperature reaches 165 degrees. In the last few minutes of cooking chicken, place a slice of fresh mozzarella on top.
Lightly brush the inside of the ciabatta rolls with olive oil. Place rolls with oil side down on hot grill and cook just until toasted.
Meanwhile make the pesto. Wash and dry basil thoroughly. Place basil, 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 parmesan cheese.
Spread a generous amount of pesto on the rolls. Assemble sandwiches by placing chicken breast on bottom bun, then tomato, and lastly arugula.

Cook Times

Active Prep25

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 boneless skinless chicken breast
1 1/2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
10 ciabatta rolls
3 tablespoon extra virgin olive oil
10 slice fresh mozzarella
2 tomato sliced
For the pesto:
2 bunch fresh basil
3 tablespoon pine nuts
2 clove garlic finely chopped
¼ teaspoon Kosher salt
1/3 cup extra virgin olive oil
¼ cup grated parmesan cheese

Cooking Tools Required
Cutting board, Food Processor, Grill, Kitchen towels, Measuring cups and spoons, Pastry brush, Sharp Knives

Nutrition
Calories: 416kcal | Carbohydrates: 29g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 972mg | Potassium: 317mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 4mg | Calcium: 173mg | Iron: 1mg

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Jackfruit Carnitas Tacos
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Up to 10 servings
Jackfruit Carnitas Tacos

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 taco

Dairy Free Egg Free Nut Free Refined Sugar Free Vegan Vegetarian
These carnitas tacos are made from jackfruit seasoned with spices and served with guacamole and corn toritillas.

Jackfruit Carnitas Tacos quantity

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Instructions
Preheat the oven to 450℉ (230℃) and line a baking sheet with parchment paper.
Heat the oil in a skillet over medium heat. Add the onion and cook for three to five minutes until softened.
Add the jackfruit and water, and simmer for ten minutes.
Add the tomato paste, coconut sugar, cumin, smoked paprika, and orange juice and simmer on low for ten minutes.
Pull apart the jackfruit with a fork.
Spread the jackfruit onto the prepared baking sheet and bake for 12 to 15 minutes, until crispy. Spread the guacamole over the tortillas, and top with the jackfruit, red onion, and cilantro.

Notes
Notes Leftovers Refrigerate in an airtight container for up to four days. Assemble the tacos just before enjoying. Serving Size One serving is equal to approximately two tacos. More Flavor Top with black beans, feta, and pickled onions.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook15

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 teaspoon extra virgin olive oil
1/2 yellow onion medium, diced
5 cup canned Jackfruit young, drained, rinsed, cored
2/3 cup water
4 teaspoon tomato paste
2 1/2 tablespoon coconut sugar
2 1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/3 cup orange juice
1/3 cup guacamole
10 corn tortilla
1/3 cup red onion diced
1/3 cup fresh cilantro chopped

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat the filling in a saute pan over medium heat or in a 350 degree oven for 10 minutes.

Nutrition
Calories: 189kcal | Carbohydrates: 39g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 247mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 1mg

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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/

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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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Vegan Coconut Curry
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Up to 10 servings
Vegan Coconut Curry

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This vegan coconut curry uses butternut squash, cauliflowere, red bell pepper, carrots and coconut milk, plus all the traditional spices. It's served over cauliflower rice for added nutrition.

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Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 10 minutes, until golden brown. Reduce the heat to low after the first 5 minutes.
While the onions cook, in a small bowl mix together the garlic, ginger, curry powder, and salt. Set aside.
After the onions have cooked for about 10 minutes, add the butternut squash, red pepper, carrots, and chile to the onions, stir to combine, and cook for 5 minutes.
Add the coconut milk, cauliflower florets, and the spice mixture. Cover and simmer for about 20 minutes.
Meanwhile, to make the rice, shred cauliflower in food processor (or use box grater). Add coconut oil to skillet over medium heat. Cook cauliflower for about 1-3 minutes, or until tender. Stir in the chopped basil when done.
After the coconut milk mixture has been cooking for about 20 minutes, stir in the lime juice, kale and peas. Taste and adjust seasonings as needed.
Serve curry over cauliflower rice.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the curry:
2 tablespoon extra virgin olive oil
2 yellow onion small chopped
6 clove garlic minced
2 teaspoon fresh ginger grated
2 tablespoon curry powder
2 teaspoon sea salt
16 ounce butternut squash chopped
2 red bell pepper chopped
2 carrot peeled and sliced
2 red Thai chile thinly sliced (optional)
27 ounce canned full-fat coconut milk
12 ounce cauliflower cut into florets
4 lime 1/2 juiced, rest cut into wedges for serving
15 ounce kale ribs removed and sliced thin
9 ounce frozen green peas
9 ounce frozen corn kernels
freshly ground black pepper
Cauliflower Rice
2 tablespoon coconut oil
15 ounce cauliflower head
1 bunch fresh basil organic if possible, chopped

Cooking Tools Required
Can Opener, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Peeler, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in a saucepan over medium heat until heated through or microwave on high power.

Nutrition
Calories: 191kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 913mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12117IU | Vitamin C: 151mg | Calcium: 140mg | Iron: 3mg

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Baked Tofu & Cabbage with Peanut Ginger Sauce
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Up to 10 servings
Baked Tofu & Cabbage with Peanut Ginger Sauce

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
Baked tofu, edamame, and cabbage is served over califlower rice and topped with a drizzle of peanut ginger sauce.
www.kaiafitfolsom.com

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Instructions
Add the tofu and edamame to a mixing bowl with 3/4 of the tamari and toss to coat. Let the tofu marinate while reheating the oven.
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Arrange the cabbage on one side of the baking sheet and the marinated tofu and edamame on the other. Bake for 30 minutes stirring halfway through.
Meanwhile, in a small mixing bowl combine the peanut butter, ginger, lime juice, and the remaining tamari. Stir in the water to thin the sauce. Cook the cauliflowr rice.
To serve, divide the cauliflower rice between plates. Top with the baked cabbage and tofu and drizzle with the sauce.

Notes
Leftovers
Refrigerate in an airtight container for up to four days.
Nut-Free
Use sunflower seed butter instead of peanut butter.
More Flavor
Add garlic, honey, sesame oil, or red pepper flakes to the sauce.
No Tamari
Use coconut aminos instead.
More Carbs
Serve with rice or quinoa instead of cauliflower rice

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
31 ounce extra firm tofu cubed
5 cup frozen edamame (shelled)
10 tablespoon tamari sauce divided
20 cup purple cabbage cut into 1-inch strips
5 tablespoon all-natural peanut butter
5 teaspoon fresh ginger grated
7.5 teaspoon lime juice
7.5 tablespoon water
5 cup frozen riced cauliflower cooked according to package directions

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

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

Nutrition
Calories: 136kcal | Carbohydrates: 20g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1134mg | Potassium: 854mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1988IU | Vitamin C: 141mg | Calcium: 130mg | Iron: 3mg

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Empower Creamy Red Pepper Pasta
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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/

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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

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Pressure Cooker Sweet and Sour Brisket
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Up to 10 servings
Pressure Cooker Sweet and Sour Brisket

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Recipe adapted from:
Beth Lee

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Soy Free
A tried and true classic - sweet and sour brisket - updated for the pressure cooker. This dish is perfect for Rosh Hashanah, Hanukkah, or any Jewish holiday or occasion where comfort food is the perfect dish.
https://omgyummy.com/instant-pot-brisket/

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https://omgyummy.com/instant-pot-brisket/

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Instructions
Combine beer, ketchup, and cranberry sauce in a medium bowl and set aside.
Set the instant pot on sauté mode “high” and add the olive oil. Salt and pepper the brisket and brown it on both sides - about three minutes per side. Remove brisket.
Turn sauté down to “normal” and add sliced onions to pan. Brown the onions, stirring frequently for about 3-5 minutes.
Place brisket on onions – layering it as needed, then pour beer mixture over brisket. Close the lid and turn it on to “pressure cook” for 60 minutes.
When 60 minutes is up, let it natural pressure release (NPR) for 10 minutes, then let it quick release for about four minutes or until the silver knob goes down.
At this point, the meat should be almost tender. Remove and slice it across the grain (crucial to cut against the grain or it will be tough to chew even if it is cooked properly)

Notes
Tips for buying brisket
The easiest way to buy a piece of brisket is at a meat counter where they have it pre-trimmed or can trim it for you. Try to buy a piece of fairly even thickness.
There are two cuts - the first cut and second cut. The first cut will be very lean. Most stores carry this cut. The second cut or deckle has much more fat and marbling in it.
If you buy a whole brisket, it will have the deckle and the first cut - the deckle will be on top.
If you buy whole brisket, you will pay less per pound but you will need to trim it. You'll have to cut off some pieces that are similar in thickness so it cooks evenly under pressure. Just count on an extra 20 minutes or so to prepare the meat.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook70

Passive0

Total Time1 hour 40 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 ounce dark beer or whichever beer you prefer
1 cup canned whole berry cranberry sauce
1/2 cup ketchup
4-5 pound brisket cut into smaller pieces to fit into pot if needed
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon extra virgin olive oil
1 onion large, thinly sliced

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition
Calories: 382kcal | Carbohydrates: 17g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 488mg | Potassium: 667mg | Fiber: 1g | Sugar: 12g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 4mg

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Vegan Picadillo
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
Up to 10 servings
Vegan Picadillo

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Recipe adapted from:
KaiaFit

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 1/3 cup, plus 1/2 cup rice (optional)

Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan Vegetarian
A delicious, hearty, savory-sweet, plant-based twist on Cuban picadillo!
www.kaiafitfolsom.com

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Instructions
Cook rice according to package directions if using.
Heat a large-rimmed skillet, pot, or dutch oven over medium heat. Once hot, add oil, onion, and bell pepper and saute, stirring frequently, for 3-4 minutes.
Add the mushrooms, stir, and saute for 2 minutes. Then add garlic and coconut aminos and saute for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown. Turn down heat if browning too quickly.
Then add drained lentils, oregano, cumin, cayenne (optional), salt and pepper, tomato sauce, water, olives, and raisins(optional). Stir to combine and simmer(covered) for 10-15 minutes, stirring occasionally, to develop flavors.
Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and adjust flavors as needed, adding more cumin for smokiness, olives for saltiness/tanginess, raisins for sweetness, or cayenne for heat.
Serve with optional rice and garnish with cilantro.

Notes
Recipe loosely adapted from Immaculate Bites and Chef Zee Cooks
Nutrition information is a rough estimate calculated without optional ingredients.

Cook Times

Active Prep25

Hands-On Cook17

Hands-Off Cook10

Passive0

Total Time52 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
4 tablespoon extra virgin olive oil
4 cup yellow onion diced
1 red bell pepper medium, finely chopped
3 cup fresh shiitake mushroom roughly chopped
3 tablespoon garlic minced, about 4 cloves
2 tablespoon coconut aminos
60 ounce canned brown lentil 15 oz, drained and rinsed
2 teaspoon dried oregano
1 teaspoon ground cumin
2 pinch cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
16 ounce canned tomato sauce
1 1/2 cup water
1 cup pimento-stuffed green olive roughly chopped
1/2 cup raisins roughly chopped
For Serving (optional)
1 bunch fresh cilantro chopped
2 1/2 cup long grain white rice or brown rice

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Sharp Knives, Skillet, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave or on the stovetop until heated through.

Nutrition
Calories: 331kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 626mg | Potassium: 602mg | Fiber: 6g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 2mg

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Crispy Ground Tofu on Rice
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Rated 0 out of 5
Up to 10 servings
Crispy Ground Tofu on Rice

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
Extra firm tofu is seasoned with tamari sauce and spices, then baked in the oven for a lightly crisp texture.

Crispy Ground Tofu on Rice quantity

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Ingredients Scale

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

Instructions
Preheat the oven to 400oF (205oC) and lightly grease a sheet pan with oil.
In a large bowl, whisk together the tamari, oil, rice vinegar, garlic powder, smoked paprika, chili powder, and nutritional yeast. Add in the crumbled tofu and toss well.
Transfer to the sheet pan and bake for 18 to 20 minutes, until crispy.
Meanwhile, cook the rice according to package directions.
Divide the rice onto plates and top with the tofu mixture. Enjoy!

Notes
Leftovers
Store in an airtight container in the fridge for up to three days.
Serving Size
One serving is about 1 1/3 cup rice and tofu.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon tamari sauce
5 tablespoon avocado oil
4 teaspoon rice vinegar
2 1/2 teaspoon garlic powder
2 1/2 teaspoon smoked paprika
2 1/2 teaspoon chili powder
5 tablespoon nutritional yeast
30 ounce extra firm tofu pressed and crumbled
2 1/2 cup jasmine rice cooked according to package directions

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Whisk

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

Nutrition
Calories: 303kcal | Carbohydrates: 42g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 568mg | Potassium: 308mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

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Bombay Slider
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Bombay Slider

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Recipe adapted from:
Valli Little

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slider

Nut Free
Sliders or mini burgers are popping up on restaurant menus everywhere. This version is made with ground chicken and traditional Indian spices. They’re also a fun idea when you’re entertaining at home, especially at a cocktail party or summer barbecue.
https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

Bombay Slider quantity

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https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Place the ground chicken, coriander, green onion, cumin, chili, ginger, 1/3 of the mayonnaise and 3/4 of the curry powder in a bowl. Mix well to combine and season, then shape into 10 small patties. Chill for 30 minutes to firm up.
Place the tomato sauce, yogurt, garlic and remaining curry powder and mayonnaise in a bowl. Season, then stir to combine. Set aside.
Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.

Notes
You can order small brioche or mini burger buns from your baker.

Cook Times

Active Prep25

Hands-On Cook10

Hands-Off Cook0

Passive20

Total Time55 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
1 pound ground chicken
¼ cup fresh cilantro chopped
¼ cup green onion finely chopped
1 teaspoon ground cumin
1 dry red chili small, seeds removed, chopped
1-inch piece fresh ginger peeled and grated
¾ cup mayonnaise
2 tablespoon curry powder mild
1 tablespoon ketchup
1 tablespoon plain Greek yogurt
1 clove garlic crushed
2 tablespoon extra virgin olive oil
10 small brioche or mini burger bun split, toasted
For serving:
mango chutney to serve
1 cup Hamama microgreens optional, to serve

Cooking Tools Required
Cast iron pan, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Skewer, Spatula

Reheating/Serving Instructions
Heat the patties and the buns together in the microwave on medium power until heated through.

Nutrition
Calories: 214kcal | Carbohydrates: 2g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 150mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

*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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