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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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Aromatic Jeera Rice
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Aromatic Jeera Rice

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Recipe adapted from:
Anushree Shetty

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 3/4 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
Jeera rice tastes great with just about anything or on its own with a bit of yogurt and pickle.
https://simmertoslimmer.com/jeera-rice/

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https://simmertoslimmer.com/jeera-rice/

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

Instructions
Add rice to a medium-deep saucepan and fill it with water until the rice is completely covered.
Wash the rice by gently rubbing them with your fingers to dislodge any dirt and starch.
Change the water couple of times till the water runs clear.
Drain the water and add 5 cups of water to the rice. Let the rice soak for 30 minutes.
Drain the rice and set it aside.
Place a wok/kadhai over medium-high heat and add ghee.
Once the ghee is hot, add cumin seeds and once it starts sizzling, add green chilies, bay leaves, and cinnamon stick. Fry it for about 10-15 seconds and then add rice.
Saute the rice for about 1-2 minutes before adding salt and 4 cups water
In approximately 6-8 minutes, the water will start to boil and evaporate from the surface. When craters appear, cover the saucepan with a tight-fitting lid and turn down the heat to the lowest setting and cook for another 5 minutes and turn off the heat.
Open the lid and let the steam escape.
Resting the rice: Cover the saucepan and let the rice rest undisturbed for 5 minutes – this allows the steam coming out of the rice to redistribute and allows all the layers of the rice to evenly cook.
Wait for 5 minutes and then fluff the rice gently with a fork and sprinkle chopped coriander leaves. Serve hot.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 ½ cup aged basmati rice
4 cup water
3 tablespoon ghee coconut oil for vegan
5 teaspoon cumin seeds
4 green chile Indian green chiles or Serrano or Jalapeño peppers would work too, finely chopped
2 cinnamon stick 3-inch long
3 bay leaf
1 teaspoon Kosher salt

Cooking Tools Required
Colander, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Reheat in microwave, covered, on full power.

Nutrition
Calories: 214kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 11mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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Grilled Chicken Sandwich with Fresh Pesto, Mozzarella, and Tomato
$0.00 Cooking Fee
Rated 0 out of 5
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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Tandoori Chicken
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
8 servings
Tandoori Chicken

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Recipe adapted from:
Jen Stone

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 6 ounces

Egg Free Nut Free Soy Free
A traditional Indian dish in which chicken is marinated in yogurt and spices then roasted over high heat for lots of flavor and tenderness.

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

Instructions
Cut and separate chicken legs and thighs
Cut deep diagonal slices into tops of each piece
Combine all spices and yogurt into a large mixing bowl, mixing well
Add chicken and mix well. Ensure you get into the cuts of the chicken as well
Marinate for 1 hour
Preheat oven to 500 degrees
Once marinated, place chicken on heavy rimmed baking sheet. Note: Because of the high heat make sure to use a heavy sheet pan or it may warp during cooking.
Drizzle oil all over chicken to prevent burning
Roast chicken 30 minutes or until 165 degrees internally

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive60

Total Time1 hour 45 minutes

Recipe Serving Size8

Ingredients

Ingredients
4 pound chicken leg quarter
16 ounce plain Greek yogurt
1 tablespoon Kosher salt
5 clove garlic minced
1 tablespoon fresh ginger minced
1/4 teaspoon cayenne pepper
1 tablespoon honey
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
1/2 tablespoon ground turmeric
1/2 tablespoon garam masala
4 tablespoon extra virgin olive oil

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Food storage containers, Measuring cups and spoons, Meat Thermometer, Oven, Sharp Knives

Reheating/Serving Instructions
Reheat in a 350 degree oven until heated through, about 15 minutes.

Nutrition
Calories: 430kcal | Carbohydrates: 6g | Protein: 27g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 839mg | Potassium: 423mg | Fiber: 1g | Sugar: 4g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

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One Pan Moroccan Fish
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
One Pan Moroccan Fish

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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: 7 ounce

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This North African fish dish made with halibut, has a range of flavors and lots of spiciness!

One Pan Moroccan Fish quantity

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

Instructions
To a large saute pan with a lid, add the oil. Heat over medium high and when hot add bell pepper, tomatoes, carrots, garlic, and garbanzo beans. Sauté until veggies are soft, about 5 minutes.
In a blender, add the cilantro, Jalapeño, paprika, turmeric, cayenne, salt, pepper, and red pepper flakes. Add hot water and blend until smooth.
Add the mixture to the pan with the vegetables and bring to a boil. Turn down to a simmer and cook for 5 minutes.
Nestle fish into the sauce, cover allow fish to cook for 5-7 minutes depending on thickness.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 tablespoon avocado oil
1 red bell pepper thinly sliced
2 carrot large, organic, finely chopped
14 ounce canned garbanzo beans drained and rinsed
2 clove garlic crushed and minced
4 tomato large, sliced into wedges about 1-inch thick
1½ pound halibut or use any white fish of choice
For the blender:
1 bunch fresh cilantro
1 jalapeno pepper
2 teaspoon paprika
¼ teaspoon ground turmeric
¼ tespoon cayenne pepper more or less to taste
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper more or less to taste
½ teaspoon crushed red pepper
½ cup water hot

Cooking Tools Required
Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives

Reheating/Serving Instructions
In a large sauté pan, heat fish with sauce over medium heat until heated through.

Nutrition
Calories: 217kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 673mg | Potassium: 929mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5298IU | Vitamin C: 41mg | Calcium: 54mg | Iron: 2mg

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Vegan Orange Tofu
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegan Orange Tofu

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 ounces

Gluten Free Nut Free Reduced Fat Soy Free Vegan Vegetarian
Scrumptious, tangy, and orange flakes to enhance a mouthful of flavors! This dish is vegan, gluten-free, egg-free, and nut-free. A favorite for everyone without all the extras! Simply scrumptious!

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

Instructions
Preheat oven to 400 F
Line a dish with parchment or grease
Add cubes tofu to a large bowl
Sprinkle 2 tbsp cornstarch, flour, salt, garlic, and pepper
Close top of bowl with lid or a plate and shake to coat
Add more cornstarch and shake again
Spread in a baking dish, bake at 400 F for 25-35 minutes
Give tofu a shake at 20 minute mark
Orange sauce:
Combine all ingredients for sauce, except water and cornstarch. Cook sauce over medium heat and bring to a boil
In a separate bowl, add cornstarch and water and add into boiling sauce
Mix and cook an additional 2 minutes, Stir well for even thickening
Taste and adjust salt, sweet, and flavor
In a mixing bowl, add baked tofu and sauce
Toss to coat

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
45 ounce firm tofu pressed for 15 minutes and then cubed
5 tablespoon corn starch divided
2 ½ teaspoon rice flour or all purpose flour
¾ teaspoon Kosher salt
¾ teaspoon garlic powder
dash freshly ground black pepper
Orange sauce:
10 clove garlic finely chopped
2 ½ tablespoon fresh ginger grated
5 tablespoon tamari sauce Tamari for gluten-free or soy sauce
5 tablespoon rice vinegar or white vinegar
2 ½ cup orange juiced
7 ½ tablespoon maple syrup or sugar
⅔ cup water
5 tablespoon corn starch
2 ½ teaspoon Sriracha or other hot sauce
¾ teaspoon Kosher salt

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Tongs, Top Stove, Wok

Reheating/Serving Instructions
Serve immediately. Can garnish with green onions and orange zest. Best if all is used when cooked.

Nutrition
Calories: 210kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 223mg | Fiber: 1g | Sugar: 19g | Vitamin A: 124IU | Vitamin C: 33mg | Calcium: 158mg | Iron: 2mg

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Thai Cauliflower Rice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Thai Cauliflower Rice

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Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Gluten Free Lower Carb Paleo
The low carb thai cauliflower rice full of flavor, and a perfect for a gluten-free, paleo and pescatarian side dish. Lean yet delicious, fill your bowl guilt-free!

Thai Cauliflower Rice quantity

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

Instructions
*If you need to rice cauliflower do first. Cut cauliflower into florets and blanch in boiling water for 4 minutes. Place into food processor (in batches) and quickly pulse until you have about rice sized kernels.
Place coconut oil in a frying pan over high heat. Saute the garlic cloves, ginger, and red bell pepper for about 2 minutes. Can add extra Thai Red Chilli if you want to add heat to this dish.
Add the cauliflower rice, either from the bag or the fresh chopped one, to the frying pan and cook for about 5-7 minutes, stirring constantly.
Add the Thai fish sauce and grated palm sugar, mix throughout and garnish with chopped cilantro.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
4 pounds frozen riced cauliflower for 10 servings, use 2 large cauliflowers each if you have a food processor
8 clove garlic minced
1 cup red bell pepper finely diced
2 tbsp fresh ginger minced
1 tbsp coconut oil for frying
1 tbsp palm sugar or monk fruit for lower carbs
1 1/2 tbsp fish sauce
crushed red pepper For garnish
fresh cilantro For garnish

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet

Nutrition
Calories: 71kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 270mg | Potassium: 597mg | Fiber: 4g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 107mg | Calcium: 46mg | Iron: 1mg

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Jackfruit Carnitas Tacos
$0.00 Cooking Fee
Rated 0 out of 5
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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Adjust the ingredients measurement scale here by changing this number. 10

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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Black Bean Dip
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Black Bean Dip

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Recipe adapted from:
Jennifer Segal

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 tablespoon

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This blended black bean dip starts with garlic, onion, and jalapenos sauteed in olive oil for extra flavor.
https://www.onceuponachef.com/recipes/black-bean-dip.html

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https://www.onceuponachef.com/recipes/black-bean-dip.html

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

Instructions
Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon extra virgin olive oil
2 yellow onion small, chopped
5 clove garlic peeled and chopped into large chunks
2 jalapeño pepper seeded and chopped, more or less to taste
46.5 ounce canned black beans rinsed and drained
2 teaspoon Kosher salt more or less to taste
½ teaspoon ground cumin
3 tablespoon lime juice
4 tablespoon water more or less depending on desired consistency
1/3 cup fresh cilantro chopped

Cooking Tools Required
Blender, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove

Nutrition
Calories: 194kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 973mg | Potassium: 456mg | Fiber: 10g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg

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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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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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Malai Shrimp Curry with Jasmine Rice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Malai Shrimp Curry with Jasmine Rice

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
This Indian style curry is made with coconut milk, fresh herbs and spices, and is served over Jasmine rice.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Cook the rice according to package instructions and set aside.
In a food processor, add the tomatoes, chili pepper, and onion and process until finely ground into a paste.
Heat a large skillet over medium heat and add the oil. Once hot, pour in the tomato paste mixture and cook for about one to two minutes, stirring often.
Add the ginger, garlic, garam masala, coriander, and cumin and cook for another one to two minutes, until fragrant.
Pour in the coconut milk and add the salt and bring to a low boil. Reduce the heat to medium-low and simmer for three to five minutes. Add the shrimp and cook, stirring often until cooked through, about three to four minutes.
Divide the rice into bowls and add the shrimp mixture on top. Garnish with cilantro. Serve and enjoy!

Notes
Notes
Leftovers
Store in an airtight container in the fridge for up to two days.
Serving Size
One serving is about 1 1/2 cups shrimp and rice mixture.
Less Spice
Omit the chili pepper.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 1/3 cup Jasmine rice
4 tomato roughly chopped
1 green chili roughly chopped
2 yellow onion small, roughly chopped
6 teaspoon avocado oil
2 teaspoon fresh ginger minced
4 clove garlic minced
4 teaspoon garam masala
1 1/2 teaspoon ground coriander
1 1/4 teaspoon ground cumin
3 1/3 cup canned full-fat coconut milk
1 1/2 teaspoon sea salt
50 ounce raw shrimp peeled and deveined, tails removed
8 tablespoon fresh cilantro chopped

Cooking Tools Required
12-inch skillet, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Top Stove, Wooden Spatula

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

Nutrition
Calories: 561kcal | Carbohydrates: 60g | Protein: 27g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1185mg | Potassium: 607mg | Fiber: 4g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 12mg | Calcium: 124mg | Iron: 3mg

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Vegan Coconut Curry
$0.00 Cooking Fee
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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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Veggie Curry
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
6 servings
Veggie Curry

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 6 ounces

Dairy Free Egg Free Gluten Free Nut Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This vegetable curry can be adjusted to your taste either spicy or mild. Please check curry for potential allergic ingredients and/or vegetarian compatibility.

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

Instructions
Combine the coconut milk, yellow curry paste, and rice vinegar in a small blender. Blend until completely smooth. Set aside until ready to use
Add the oil, yellow onion, carrot, green beans, potato and cauliflower to a large nonstick skillet or wok. Cover, and heat to medium-high. Cook, stirring occasionally, for 12 to 15 minutes.
Remove the cover and continue cooking, stirring occasionally, until onion and cauliflower begin to brown, about 8 minutes.
Pour the coconut milk curry mixture into the skillet and continue cooking until much of the liquid has evaporated, about 3 minutes.

Cook Times

Active Prep20

Hands-On Cook23

Hands-Off Cook0

Passive0

Total Time43 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
14 ounce canned lite coconut milk
3 tablespoon yellow curry paste more or less to taste
1/4 cup rice vinegar
4 ounce green bean trimmed and chopped
2 Yukon Gold potato peeled and chopped
3 tablespoon coconut oil or avocado oil
1 yellow onion finely chopped
2 carrot chopped
1 head cauliflower medium, chopped into florets
1 teaspoon sea salt more or less to taste

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Heat in a saute pan over medium heat until heated through.

Nutrition
Calories: 215kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 491mg | Potassium: 657mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4710IU | Vitamin C: 63mg | Calcium: 57mg | Iron: 1mg

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Chraime Moroccan Tofu Patties
$0.00 Cooking Fee
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Up to 10 servings
Chraime Moroccan Tofu Patties

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Recipe adapted from:
Liat Sheerit

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1-2 patties

Dairy Free Egg Free Nut Free Paleo Vegan Vegetarian Whole 30

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Instructions
In a large skillet, heat 4 tablespoons of oil. Add the onion and fry it lightly until the onions are browned. Set the onion aside and let it cool.
While the onion is frying it in the pan, grind the tofu in a food processor with short pulses. Don't mash it, you don't want mashed potatoes tofu, you want tofu crumbs. If there is no food processor, the tofu can be grated with a grater.
In a large bowl place all the patties ingredients, including fried onion and its oil. Make sure it's firm enough, it will get more firm and solid when chilling. Taste and adjust the flavors.
Put the patties in the refrigerator for at least 30 minutes to let the semolina absorb the liquids in the patties.
In the meantime, get working with the sauce. On medium-high heat, in a large pan, heat 1/4 cup of oil, fry the red bell pepper, add the garlic slices. Mix well. Add the thick lemon slices and fry it.
When the bell pepper and lemon are lightly brown, add the fresh tomato cubes and crushed tomato can and mix well. Add the spices, the crushed garlic and mix well. Bring to a boil and lower the heat to low. Cover the pot and let the sauce reduce.
Preheat the oven to 400F. Line two baking sheets with baking paper and spray oil on the paper.
Remove the tray with the patties mix from the fridge. Oil your hands and form the patties. There should be about 16-17 patties, cover it with oil spray.
Put the patties in the oven for 15 minutes. no more. Remove the patties from oven and gently transfer, using a spatula, to the large pan with the sauce.
Add water if needed until the patties are almost completely covered with liquid. Cover the pot with a lid and cook the patties for 30 minutes.
Optional step - broil in the oven the patties for a few minutes.
Serve with chopped cilantro and slices of challah.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook45

Passive15

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
FOR THE PATTIES
1 pound firm tofu but not extra firm
¼ cup avocado oil for frying the onion
1 onion large, diced
5 tablespoon semolina flour
½ lemon juiced
1 bunch fresh cilantro chopped
3 clove garlic crushed
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon Kosher salt
avocado oil cooking spray
FOR THE SAUCE
¼ cup avocado oil
1 red bell pepper seeded and cut into thin slices
2 tomato large tomatoes, cut into large cubes
28 ounce canned crushed tomatoes
1 tablespoon smoked paprika
1 tablespoon sweet paprika
1 teaspoon spicy paprika
1 teaspoon agave or sugar
1 teaspoon Kosher salt
1 lemon thick slice
5 clove garlic thinly sliced
3 clove garlic minced
½ bunch fresh cilantro chopped
3 tablespoon fresh cilantro chopped, or parsley
½ cup water or more as needed

Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Saute pan

Nutrition
Calories: 191kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1553IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 2mg

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Bolognese Meat Sauce with Tagliatelle
$129.58 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Bolognese Meat Sauce with Tagliatelle

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Rated 0 out of 5

$129.58 Cooking Fee
Serving Size: 8 ounces

Refined Sugar Free Soy Free
This classic meatsauce recipe is adapted from Marcella Hazan's "Essentials of Classic Italian Cooking" Please note that this recipe requires a considerable amouont of time to achieve the most flavorful results, so please plan accordingly.

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Instructions
Place the oil, butter, and onion in a large pot set over medium heat. Saute onion for several minutes, then add the celery and carrot, cooking for an additional 2 minutes.
Add ground beef, salt and pepper, cooking until beef is not longer pink.
Add milk and nutmeg; simmer for 15 minutes or until milk has mostly evaporated.
Add wine and simmer until evaporated another 15 minutes.
Add the tomatoes, turn up the heat and when it begins to boil, turn down to a simmer.
Cook, uncovered for 3 hours, adding water, ½ cup at a time to prevent sauce from burning.
Cook pasta according to package directions. Toss meat sauce with pasta and serve with parmesan cheese on the side.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook210

Passive0

Total Time3 hours 55 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce dry tagliatelle pasta
1 cup grated Parmesan cheese
For the meat sauce:
2 tablespoon avocado oil
6 tablespoon butter
1 cup onion chopped
1 1/3 cup celery chopped
1 1/3 cup carrot chopped
1 ½ pound 85% ground beef
2 teaspoon Kosher salt more or less to taste
1 teaspoon freshly ground black pepper more or less to taste
¼ teaspoon ground nutmeg
2 cup whole milk
2 cup dry white wine
28 ounce canned whole peeled plum tomatoes

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

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

Nutrition
Calories: 582kcal | Carbohydrates: 54g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 900mg | Potassium: 720mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3381IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 3mg

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Roasted Garlic Hummus
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Roasted Garlic Hummus

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan Vegetarian
This homemade hummus is made with chickpeas, roasted garlic, and fresh lemon juice. Serve it with pita chips (fresh or crispy), or your favorite vegetables.

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Instructions
Preheat oven to 400 degrees
Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.
To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the roasted garlic:
1 head garlic halved
2 teaspoon extra virgin olive oil
For the hummus:
30 ounce canned chickpeas drained and rinsed
6 tablespoon fresh lemon juice
1/2 cup tahini paste
4 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon Kosher salt more or less to taste
6-8 tablespoon water
½ teaspoon ground paprika

Cooking Tools Required
Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

Nutrition
Calories: 274kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 244mg | Potassium: 329mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg

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Baked Tofu & Cabbage with Peanut Ginger Sauce
$0.00 Cooking Fee
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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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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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Best Tzatziki
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Best Tzatziki

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Recipe adapted from:
Cookie and Kate

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 4 tablespoons

Egg Free Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
Tzatziki, a Greek yogurt and cucumber sauce, is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread.

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Instructions
Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 English cucumber grated, about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater
1 ½ cup plain Greek yogurt
2 tablespoon extra-virgin olive oil
2 tablespoon fresh dill or mint, chopped
1 tablespoon fresh lemon juice
1 clove garlic medium, pressed or minced
½ teaspoon fine sea salt

Cooking Tools Required
Box grater, Cutting board, Garlic press, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

Nutrition
Calories: 56kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 131mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg

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Plain Medium Grain White Rice
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Plain Medium Grain White Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3/4 cup cooked rice

Dairy Free Egg Free Gluten Free
Medium grain white rice is traditionally served in Japanese and Korean cuisines.

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Instructions
Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
Combine rice and measured water in a medium saucepan (about 2 quarts)
Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 20 minutes.
When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
Use a fork to fluff the rice just before serving.
Tips on cooking rice:
Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
Important:
Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook20

Passive10

Total Time35 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 1/2 cup medium grain white rice
2 cup water

Cooking Tools Required
Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

Reheating/Serving Instructions
Heat in the microwave, covered, on high power until heated through.

Nutrition
Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg

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Shrimp Fettuccine Alfredo
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Shrimp Fettuccine Alfredo

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 8 ounces

Egg Free Nut Free Refined Sugar Free Soy Free
Tender shrimp and pasta come together for this classic Italian dish that is creamy, rich and delicious. Best served hot, so have your Foodom chef prepare this dish last!

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Instructions
Bring a large pot of water to a boil over high heat. Add salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
Meanwhile, to a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit. Add the shrimp and cook an additional 2-3 minutes or until shrimp is cooked through.
Add the sauce and shrimp to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the pasta:
1 1/2 pound fettuccine dry, cooked al dente
2 tablespoon Kosher salt Diamond Crystal recommended
For the sauce:
3 tablespoon unsalted butter
2 teaspoon Kosher salt more or less to taste
1 1/2 cup heavy whipping cream
2 pound raw shrimp size 21-25, peeled and deveined
For finishing:
1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
1/3 teaspoon freshly ground black pepper freshly ground preferred
1/2 teaspoon ground nutmeg
Optional:
2 tablespoon Italian parsley chopped

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.

Nutrition
Calories: 537kcal | Carbohydrates: 51g | Protein: 28g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 231mg | Sodium: 1244mg | Potassium: 323mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 2mg | Phosphorus: 512mg

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Pork and Hominy Pozole
$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Rated 2 out of 5
Up to 10 servings
Pork and Hominy Pozole

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Recipe adapted from:
Syd Bailey

Rated 2 out of 5 based on 2 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Serving Size: 1.5-2 cups

Egg Free Gluten Free Nut Free Paleo Reduced Fat Refined Sugar Free
Traditional Mexican stew of pork and hominy. Typically served on special occasions or weekend family gatherings. This is one of Mexicos signature dishes

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

Instructions
Heat skillet to high and add chilis, tossing until slightly browned and fragrant. Set into bowl and cover with boiling water. Let steep for 10 minutes while you cut up meat, onions, garlic and herbs.
Pull chilis out of water and remove stems and seeds. Place into blender and process until smooth. Use some of the soaking liquid to make into ketchup like consistency.
Heat oil in large 5 qt pot. add pork and cook until meat for about 5 minutes, stirring to make sure all the meat cooks evenly. Add onions and garlic and cook for additional 5 minutes. Add oregano, thyme cumin and bay leaves and stir to combine. Add pureed chilis, stock and hominy. Simmer for 15-20 minutes. Serve with garnishes of choice

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ounce dry red chili California, Guajillo, ancho or New Mexico
1 tablespoon extra virgin olive oil
2 1/2 pound boneless pork shoulder trimmed of fat and cut into chunks( *can substitute chicken thighs)
1 cup onion diced
3 clove garlic minced
2 tablespoon fresh oregano minced (for 10 servings 2 teaspoons if dried)
2 teaspoon ground cumin
1 teaspoon fresh thyme `
3 bay leaf
29 ounce canned hominy
64 ounce chicken stock
Optional Garnishes
fresh oregano chopped
fresh cilantro chopped
green cabbage shredded
jalapeno pepper sliced
radish sliced
queso fresco
red onion chopped
avocado sliced
lime wedged

Cooking Tools Required
Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

Nutrition
Calories: 298kcal | Carbohydrates: 22g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 607mg | Potassium: 711mg | Fiber: 3g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 19mg | Calcium: 49mg | 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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