Southwest Chicken and Black Bean Rice Bowl

Course: Main Course
Cuisine: Southwest
Keyword: Black Beans, Chicken, Lime, Rice
Allergen: Milk
Servings: 4 people
Calories: 652kcal

Ingredients

Cilantro Lime Sauce (Makes 1 1/4 cups)

  • 4 cloves garlic roughly chopped
  • 2 c fresh cilantro packed, about 2 bunches, mostly leaves but skinny stems are ok
  • 4 jalapenos seeds removed but reserved
  • 1 tsp sea salt fine
  • 3/4 tsp ground cumin
  • 1/3 c olive/canola oil
  • 2/3 c lime juice

Rice

  • 1 c jasmine rice
  • 1/3 c cilantro sauce

Vegetables

  • 1 c white onion thinly sliced
  • 1 c poblano pepper thinly sliced
  • 1 tsp olive/canola oil
  • 1/4 tsp kosher salt

Radishes

  • 3 oz radishes
  • 1 tbsp lime juice mix with lime zest

southwest spice blend

  • 1 tbsp oregano
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp chili powder

Chicken

  • 1 1/8 lbs chicken breast chopped
  • 1 tbsp southwest spice blend
  • 1 tsp olive/canola oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Black Beans

  • 15 oz black beans cooked via gather bb recipe
  • 2 cloves garlic chopped
  • 1 tbsp condensed chicken broth

Seasoned Sour Cream

  • 1/2 c sour cream
  • 2 tbsp lime juice
  • 1 tbsp lime zest
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

Package Rice

  • Package rice

Prepare Radishes

  • Cut in half and then thinly slice crosswise. Toss with lime juice. Season with salt and pepper.
  • Package in sealed package.

Prepare Veggies

  • Thinly slice the onion. Thinly slice the pepper.
  • Toss with olive/canola oil. Season with salt and pepper.
  • Package in a sealed package.

Prepare Chicken

  • Dice chicken breasts.
  • Toss in bowl with olive/canola oil, southwest spice blend, salt, and pepper.
  • Package in sealed package.

Prepare Cilantro/Lime Sauce

  • Put garlic, cilantro, jalapeño, salt, cardamom, oil, and cumin in blender or food processor. Process until smooth.
  • Adjust to taste. Package in a container.

Package Beans

  • Package beans, garlic, and stock concentrate in a container.

Package Seasoned Sour Cream

  • Add lime juice, zest, salt and pepper to sour cream. Package in a small container

Cook Rice and Add Cilantro

  • Using a lidded pot, rinse rice exchanging the water 2 or 3 times. Drain water from rice.
  • Add water to the pan of rice until it is to your first knuckle above the rice and bring to a boil over medium-high heat
  • Cover and reduce heat to low and cook rice until tender and all liquid is absorbed (approximately 15 minutes)
  • Turn off the heat and fluff with a fork. Stir in the cilantro sauce.

Cook Veggies

  • Add veggies to a large pan and cook over medium-high heat.
  • Cook, stirring occasionally, 3-4 minutes, or until slightly softened. Move to one side of the pan.

Cook Chicken and Beans

  • Evenly layer the chicken on the other side of the pan. Cook stirring, 3-4 minutes until browned.
  • Add the beans mixture. Cook stirring frequently, 3-4 minutes, or until thoroughly combined and the chicken is cooked through. Season with salt and pepper.

Finish and Serve

  • Divide the cilantro rice on plates. Add chicken, veggies, and beans on rice.
  • Top with marinated radishes and seasoned sour cream.

Notes

Requires cooked black beans.
Cilantro lime sauce makes enough for leftovers

Nutrition

Calories: 652kcal | Carbohydrates: 81g | Protein: 43g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 1392mg | Potassium: 1401mg | Fiber: 14g | Sugar: 5g | Vitamin A: 50.7% | Vitamin C: 89.6% | Calcium: 16.5% | Iron: 34.1%

Sausage and Pepper Pasta with Tomatoes and Parmesan

Course: Main Course
Cuisine: Italian
Keyword: Bell Pepper, Sausage, Spaghetti, Tomato
Allergen: Milk, Wheat
Servings: 2 people
Calories: 978kcal

Ingredients

Tuscan Seasoning (10 servings)

  • 1 1/2 tsp oregano dried
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp marjoram
  • 1/2 tsp basil dried
  • 1/2 tsp rosemary
  • 1/2 tsp fennel seeds
  • 1/2 tsp sage

Italian Sausage

  • 9 oz Italian sausage

Vegetables

  • 1 c yellow onion thinly sliced
  • 1 c bell pepper thinly sliced
  • 1 tbsp tuscan seasoning

Pasta

  • 6 oz penne

Sauce

  • 14 oz tomatoes diced
  • 1/2 tbsp tuscan seasoning
  • 1 tbsp chicken stock concentrate
  • 1 tbsp olive/canola oil
  • 1 tsp salt
  • 1 tsp pepper

Other Ingredients

  • 1/4 c parmesan cheese grated
  • 2 tbsp parsley fresh chopped

Instructions

Prepare Vegetables

  • Half, peel, and thinly slice onion.
  • Core, deseed, and thinly slice bell pepper.
  • Package onion and peppers with oil and season with tuscan seasoning in a sealed package.

Prepare Sausage

  • Package in a sealed package with a light amount of oil if lean.

Package Pasta

  • Package pasta in a sealed package.

Prepare Sauce

  • Combine tomatoes, salt, pepper, and tuscan seasoning.
  • Package in a container.

Package Parsley

  • Mince parsley and package.

Package Parmesan

  • Shred parmesan and package.

Prepare Sauce

  • Combine ingredients and package in a container.

Boil Pasta

  • In a large pot, boil salted water. Once water boils, add noodles. 
  • Cook, stirring occasionally, until al dente, 9-11 minutes.
  • Drain cooking water reserving 1 cup for later.
  • Drizzle olive oil, cooking oil, or butter on pasta to keep pasta from sticking.

Cook Sausage

  • Add sausage to pan cooking at medium-high heat.
  • Cook, breaking up meat into pieces, until sausage is browned and cooked through, about 5 minutes. Remove from pan and set aside.

Cook Veggies

  • Add veggies to the sausage pan.
  • Cook, stirring, until slightly softened, 3-4 minutes. Add sausage back to pan.

Add Sauce to Pan

  • Add the sauce to the pan with sausage and veggies.
  • Bring to a boil, then lower heat and let simmer while pasta finishes cooking.
  • After you’ve drained pasta, stir 3/4 c reserved cooking water into pan with sausage and veggies.
  • Continue simmering until slightly reduced, 1-2 minutes.

Finish and Serve

  • Transfer veggies, sausage, sauce mixture to pot used to cook pasta.
  • Add pasta to pot, toss to coat (add more pasta cooking water if needed to give sauce a loose consistency).
  • Stir in parsley and parmesan, divide between serving bowls.

Nutrition

Calories: 978kcal | Carbohydrates: 87g | Protein: 37g | Fat: 52g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 2321mg | Potassium: 1296mg | Fiber: 9g | Sugar: 14g | Vitamin A: 88.1% | Vitamin C: 164.7% | Calcium: 27.1% | Iron: 29.5%

Roasted Yukon Gold Potatoes

Course: Side Dish
Cuisine: American
Keyword: Potatoes
Servings: 4 people
Calories: 162kcal

Ingredients

  • 32 oz yukon gold potatoes
  • 1 tbsp olive/canola oil
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

Prepare Potatoes

  • Cut into 1/2 inch pieces
  • Toss with oil and season with salt and pepper.
  • Package in a sealed package.

Roast Potatoes

  • Place potatoes on a baking sheet.
  • Roast on top rack, tossing halfway through, until tender and crisped, about 25 minutes.

Nutrition

Calories: 162kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Monounsaturated Fat: 2g | Sodium: 604mg | Potassium: 936mg | Fiber: 5g | Vitamin C: 31.3% | Calcium: 6.8% | Iron: 41.1%

Paprika Roasted Yukon Gold Potatoes

Course: Side Dish
Cuisine: American
Keyword: Potatoes
Servings: 4
Calories: 100kcal

Ingredients

  • 24 oz yukon gold potatoes
  • 2 tsp olive/canola oil blend
  • 1 tsp paprika
  • .5 tsp black pepper
  • .25 tsp kosher salt

Instructions

Prep/Packaging

  • Wash and slice the potatoes in thin wedges
  • Soak potatoes in cold water with a couple tablespoons of kosher salt for 15 minutes.
  • Drain potatoes and toss with oil and spices
  • Package potatoes in sealed bag

Cooking Instructions

  •  Preheat oven to 425 degrees f
  • Spread potatoes on baking sheet, roast in oven until golden brown (about 20 minutes).

Nutrition

Calories: 100kcal | Carbohydrates: 21g | Protein: 4g | Sodium: 162mg | Potassium: 715mg | Fiber: 4g | Vitamin A: 5.7% | Vitamin C: 23.5% | Calcium: 5.1% | Iron: 31.3%

Spicy Chicken and Peppers Bowl

Southwest inspired bowl with chicken, chilies, black beans and rice
Course: Main Course
Cuisine: American, Mexican
Keyword: Beans, Bowl, Chicken, Rice
Servings: 4 people
Calories: 738kcal

Ingredients

  • 20 oz chicken breast
  • 5 oz anaheim peppers
  • 24 oz black beans
  • 1 c jasmine rice
  • 4 tbsp sour cream
  • 2 tsp turmeric
  • 2 tsp olive/canola oil
  • 4 c chicken stock use concentrate
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 oz white onion diced
  • 4 oz scallions note packaging
  • 2 tsp garlic minced

Southwest Spice Blend

  • 1 tsp chili powder
  • .5 tsp cumin
  • .5 tsp paprika
  • .5 tsp marjoram
  • .5 tsp onion powder
  • .5 tsp garlic powder
  • .5 tsp black pepper
  • .25 tsp kosher salt

Instructions

Southwest Spice Blend

  • Combine spices for use in black beans and chicken

Black Beans

  • Soak black beans covered by water overnight
  • Heat pot over medium heat, add 2 tbsp of olive/canola oil, diced white onion, and garlic. Cook until onions are translucent.
  • Add drained beans, water to cover + a little, and 2 tsp of chicken stock concentrate to pot. Bring to a boil over high heat.
  • Reduce heat and simmer covered until beans are al-dente done (30-40 minutes)
  • Add chili powder, salt, and pepper to taste
  • Cool beans and package in sealed package

Vegetables

  • Wash, dry, and thinly slice scallions
  • Wash, dry, halve, core, and thinly slice chilis
  • Package scallions and chilies separately in sealed packages

Rice

  • Package rice
  • Package chicken stock concentrate and turmeric for rice in small container

Sour Cream

  • Package sour cream in small cup

Chicken

  • Cut chicken into stir-fry sized pieces
  • Toss in bowl with drizzle of oil, southwest spice blend, and a dash of salt
  • Package chicken in sealed package

Cooking Rice

  • Using a lidded pot, rinse rice exchanging the water 2 or 3 times. Drain water from rice.
  • Add 1 1/2 cups of water and turmeric/stock concentrate to pot with rice and bring to a boil over medium-high heat
  •  1 1/2 cups of water and stock concentrate over medium-high heat
  • Cover and reduce heat to low and cook rice until tender and all liquid is absorbed (approximately 15 minutes)
  • Fluff rice with a fork

Cooking Vegetables and Chicken

  • In a large sauté or frying pan heat a drizzle of oil over medium-high heat
  • Add chilies and 2/3 scallions (reserve some for topping when complete) to pan cooking 2-3 minutes
  • Add chicken/spice mix cook stirring until chicken is browned. 
  • Continue cooking stirring occasionally until chicken is cooked through (internal temperature is 165 degrees f). Hint – add small amount of water or stock if necessary to keep chicken from getting dry while cooking

Black Beans

  • Reheat cooked beans in pot on stove over low heat or in microwave

Serve

  • Assemble in bowls using rice as base with black beans, chicken, and chilies on top. Garnish with remaining fresh scallions and sour cream.

Nutrition

Calories: 738kcal | Carbohydrates: 96g | Protein: 56g | Fat: 14g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 104mg | Sodium: 1384mg | Potassium: 1610mg | Fiber: 18g | Sugar: 7g | Vitamin A: 14.8% | Vitamin C: 17.7% | Calcium: 11.6% | Iron: 35.3%

Thai Pork Burgers with Caramelized Onions and Sriracha

Ground pork burger with gouda cheese, caramelized onions, and sriracha lime sauce
Course: Main Course
Cuisine: American, Thai
Keyword: Burger, Pork, Spicy
Servings: 4 people
Calories: 726kcal

Ingredients

  • 20 oz ground pork
  • 4 hamburger buns
  • 12 oz yellow onion 1/4 minced, 3/4 sliced
  • .5 lime
  • 4 oz gouda cheese
  • 1 tbsp garlic minced
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 oz sriracha
  • 1 tbsp olive/canola oil
  • 1 tsp paprika
  • .5 tsp black pepper
  • .25 tsp kosher salt
  • .5 tsp sugar

Instructions

Pork Burgers

  • Dice 1/4 of the onions
  • Mix ground pork with minced onions, paprika, dash of salt and pepper
  • Form ground pork into into 5 oz patties
  • Package pork burgers in sealed bag

Gouda

  • Package gouda in a sealed package.

Onion Mix

  • Slice 3/4 of the onions
  • Toss onions with oil, sugar, and a dash of salt
  • Package onions in sealed bag

Aioli sauce

  • Combine mayonnaise, sour cream, lime zest, a pinch of minced garlic, squeeze of lime juice, salt and pepper to taste
  • Package aioli in small cup with lid

Sriracha-Lime Sauce

  • Combine sriracha and a squeeze of lime juice
  • Package sriracha-lime sauce in small cup with lid

Cooking Onions

  • Saute onions in pan over medium heat adding a small amount of oil in pan
  • (add water and lower heat if necessary to prevent onions from burning)
  • When nearly cooked, stir in sriracha-lime sauce to taste (SPICY)

Cooking Burgers

  • Warm pan over medium heat, add a small amount of cooking oil
  • Cook patties 5-6 minutes, flip
  • Begin toasting buns
  • Cook an additional 4-5 minutes until internal temperature reads 155 degrees f (or desired doneness), add cheese when just about complete
  • Combine burgers, buns, aioli, gouda, and sautéed onions and serve

Nutrition

Calories: 726kcal | Carbohydrates: 33g | Protein: 36g | Fat: 49g | Saturated Fat: 18g | Monounsaturated Fat: 2g | Cholesterol: 140mg | Sodium: 912mg | Potassium: 643mg | Fiber: 2g | Sugar: 8g | Vitamin A: 9.6% | Vitamin C: 19.6% | Calcium: 32.5% | Iron: 17.5%

Chicken Fajita’s

Diced chicken, mixed bell peppers, and yellow onions.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Servings: 2
Calories: 696kcal

Ingredients

Diced Chicken

  • 1 lb chicken diced
  • 1 tbs olive oil
  • 1/4 c broth concentrate

Fajita Seasoning

  • 2 tbsp chili powder
  • 2 tbsp paprika
  • 2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Chopped Vegetables

  • 2 c mixed bell peppers
  • 1 c yellow onion
  • 1 tbs olive oil
  • 2 limes

Tortillas

  • 4 tortillas
  • 2 oz pico

Instructions

Prepare/Package Chicken

  • Dice the chicken. Mix with broth, oil, and fajita seasoning. Package in a sealed package.

Prepare/Package Veggies

  • Cut the vegetables julienne style. Toss with oil and package in a sealed package.

Package Lime

  • Package in a container.

Package Tortillas

  • Package in a sealed package.

Cook Chicken and Veggies

  • Preheat oven to 350 degrees f. You may also use a grill.
  • Place bag of vegetables and bag of chicken on a sheet pan mixed together. Squeeze 4 limes wedges over the mixture. Put pan in oven or on the grill for 20 minutes.

Warm up Tortillas

  • Warm tortillas in 9×13 pan for 5 minutes.

Serve

  • Divide fajita mixture onto tortillas and serve with lime wedge and pico.

Nutrition

Calories: 696kcal | Carbohydrates: 65g | Protein: 30g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 1352mg | Potassium: 1143mg | Fiber: 13g | Sugar: 16g | Vitamin A: 213.7% | Vitamin C: 266.9% | Calcium: 18.7% | Iron: 47%

Parmesan Garlic Pork Chops

Garlic infused olive oil + parmesan cheese pork chops
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 430kcal

Ingredients

  • Pork Chops
  • 1 tbs olive oil garlic infused

Parmasan topping

  • 1 tbs grated parmesan
  • 1 tsp garlic powder
  • .5 tsp salt
  • .3 tsp black pepper

Instructions

  • Preheat oven to 375.
  • Line a 9×13 pans with foil and place pork chops with garlic infused olive oil inside
  • Top with the Parmesan topping. 
  • Place in oven for 25-30 minutes. 

Nutrition

Calories: 430kcal | Carbohydrates: 1g | Protein: 50g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 154mg | Sodium: 729mg | Potassium: 864mg | Calcium: 4.4% | Iron: 6.3%

Balsamic Chicken

Easy, tasty balsamic chicken
Prep Time5 mins
Cook Time20 mins
Marinate time20 mins
Total Time45 mins
Servings: 10
Calories: 311kcal

Ingredients

  • 5 lbs chicken breast boneless, skinless
  • 3/4 c balsamic vinegar
  • 1 1/2 c chicken broth
  • 6 tbs sugar
  • 3 tsp Italian seasoning
  • 1 tbs garlic minced or diced
  • 3 tbs olive extra virgin

Instructions

  • Combine the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
  • Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Nutrition

Calories: 311kcal | Carbohydrates: 11g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 434mg | Potassium: 895mg | Sugar: 10g | Vitamin A: 1.7% | Vitamin C: 6.6% | Calcium: 3% | Iron: 6.9%

Jasmine Rice

Fragrant Thai white rice
Prep Time2 mins
Cook Time25 mins
Total Time27 mins
Course: Side Dish
Servings: 2 people
Calories: 337kcal

Ingredients

  • 1 c jasmine rice
  • 1.25 c water

Instructions

  • Rinse rice with cold water 2 or 3 times and drain
  • Add 1.25 cups of water, bring to boil over high heat stirring occasionally
  • Cover and reduce heat to simmer until water is all absorbed (10-15) minutes
  • Turn off heat and let stand for 5 minutes
  • Fluff rice with fork and serve

Nutrition

Calories: 337kcal | Carbohydrates: 73g | Protein: 6g | Sodium: 12mg | Potassium: 106mg | Fiber: 1g | Calcium: 2.6% | Iron: 4.1%

Parmesan roasted zucchini and sweet potatoes

Cook Time25 mins
Total Time25 mins
Servings: 2
Calories: 244kcal

Ingredients

  • 2 c zucchini chopped
  • 2 c sweet potato chopped
  • .2 c grated parmesan
  • 1 tbsp olive/canola oil blend
  • 1 tsp garlic powder
  • .5 tsp kosher salt
  • .3 tsp black pepper

Allergens: CONTAINS MILK

    Instructions

    • Pour the zucchini bag contents in one end a 9×13 pan and sprinkle the Parmesan topping on top.
    • Pour the content of the sweet potato bag in the other end of the pan and place in oven for 25 minutes to roast. Stir the vegetables about halfway through to prevent burning.

    Nutrition

    Calories: 244kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 818mg | Potassium: 790mg | Fiber: 5g | Sugar: 8g | Vitamin A: 384.1% | Vitamin C: 30.8% | Calcium: 17.1% | Iron: 7.1%

    Mediterranean Burgers

    Requires 1 frying pan
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Servings: 4
    Calories: 687kcal

    Ingredients

    Hamburger

    • 1 lb lean ground beef
    • 1 eggs
    • 1 tbs cumin
    • 1 tbs oregano

    Yogurt Feta Sauce

    • 1 c plain Greek yogurt
    • 1/2 c crumbled feta
    • 1 tbs olive oil extra virgin
    • 1 tsp garlic finely minced or grated

    Cucumber/Red Onion Vinaigrette

    • 1/2 c cucumbers thinly sliced
    • 1/4 c red onion thinly sliced
    • 1/2 c olive oil extra virgin
    • 1/2 c red wine vinegar
    • 1 tbs kosher salt
    • 1 tbs honey

    Optional additions:

    • 4 hamburger buns
    • 1 whole tomatoes sliced
    • 1/8 lb lettuce
    • mint
    • black pepper fresh cracked

    Contains Eggs, Milk, and Wheat

      Instructions

      • Place hamburger in frying pan and cook over medium heat flipping every 5 minutes for up to 20 minutes for a well done burger. **
        **Burgers do contain eggs
      • Serve hamburger on bun with cucumber/ red onion vinaigrette on the bottom and yogurt feta on top.

      Nutrition

      Calories: 687kcal | Carbohydrates: 33g | Protein: 38g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 2287mg | Potassium: 763mg | Fiber: 2g | Sugar: 11g | Vitamin A: 12.6% | Vitamin C: 10.5% | Calcium: 27.9% | Iron: 35.6%

      Roasted Vegetables & Chicken w/Wild Rice Salad

      Prep Time10 mins
      Cook Time25 mins
      Total Time35 mins
      Servings: 2
      Calories: 848kcal

      Ingredients

      Chicken

      • Chicken

      Mixed vegetables

      • zucchini
      • broccoli
      • onion
      • bell peppers
      • cherry tomatoes
      • Olive oil

      Spices

      • salt
      • Italian seasoning
      • paprika

      Wild Rice Salad

      • wild rice
      • dried cranberries
      • pecans
      • unsalted cashews
      • green onions
      • celery
      • red onion

      Dressing

      • red wine vinegar
      • lemon juice
      • garlic minced
      • Dijon mustard
      • sugar
      • olive oil
      • ground pepper

      Instructions

      Preparation

      • Preheat oven to 350.
      • Place bag of vegetables and bag of chicken in a sheet pan mixed together.
      • Put pan in oven for 20 minutes.
      • Warm dinner rolls in oven with 5 minutes left.
      • Serve with Wild Rice Salad and dinner rolls.

      Nutrition

      Calories: 848kcal | Carbohydrates: 90g | Protein: 28g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 396mg | Potassium: 1038mg | Fiber: 11g | Sugar: 18g | Vitamin A: 52.1% | Vitamin C: 109.5% | Calcium: 9.4% | Iron: 29.6%

      Roasted Green Beans

      Oven roasted green beans with olive oil
      Course: Side Dish
      Cuisine: American, French
      Keyword: Green Beans
      Calories: 227kcal

      Ingredients

      • 12 oz green beans
      • 1 tsp olive/canola oil blend
      • .5 tsp black pepper
      • .25 tsp kosher salt

      Instructions

      Green beans packaging

      • Wash and trim green beans
      • Toss with olive/canola oil, pepper, and salt
      • Package in vacuum package

      Cooking Instructions

      • Preheat oven to 425 degrees f
      • Spread green beans on cooking sheet
      • Roast in oven for 15 minutes or desired doneness

      Nutrition

      Calories: 227kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 601mg | Potassium: 717mg | Fiber: 9g | Sugar: 11g | Vitamin A: 47% | Vitamin C: 50.3% | Calcium: 12.6% | Iron: 19.5%

      Roasted Yukon Gold Potatoes with Rosemary

      Roasted potatoes with rosemary and garlic
      Course: Side Dish
      Cuisine: French
      Keyword: Potatoes
      Calories: 525kcal

      Ingredients

      • 24 oz yukon gold potatoes
      • 1 tsp olive/canola oil blend
      • 1 tsp garlic diced
      • 1 tsp rosemary crushed/diced
      • .5 tsp black pepper
      • .5 tsp kosher salt

      Instructions

      Potatoes

      • Cut potatoes in wedges
      • Toss with oil, garlic, rosemary, salt, and pepper
      • Package in vacuum bag

      Cooking instructions

      • Preheat oven to 425 degrees f
      • Place potatoes on baking sheet in oven for 25-30 minutes

      Nutrition

      Calories: 525kcal | Carbohydrates: 86g | Protein: 17g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1232mg | Potassium: 2810mg | Fiber: 17g | Vitamin C: 95.1% | Calcium: 21.9% | Iron: 124.4%

      Lemon Peppercorn Chicken

      Sautéed chicken with lemon peppercorn glaze 
      Course: Main Course
      Cuisine: French
      Servings: 4
      Calories: 305kcal

      Ingredients

      • 24 oz chicken breasts
      • 3 oz chicken broth
      • 2 tsp olive canola oil blend
      • 2 tbsp black peppercorns
      • 2 tbsp sour cream
      • 2 tbsp lemon juice
      • 1 tbsp lemon zest
      • 1 tsp kosher salt
      • 2 tbsp butter
      • 1 tbsp garlic diced

      Instructions

      Peppercorn garlic mix

      • Peppercorn and garlic: crush peppercorns with rolling pin and mix with garlic.
      • Package crushed peppercorns and garlic

      Lemon butter mix

      • Lemon butter:  mix butter and lemon zest
      • Package butter and lemon zest mix

      Chicken stock lemon juice mix

      • Chicken stock and lemon juice concentrate: mix chicken stock concentrate and lemon juice and water to desired consistency
      • Package chicken stock concentrate, lemon juice, and water mix.
      • Package sour cream

      Chicken

      • Split chicken breasts, toss in olive/canola mixture with kosher salt and ground black pepper
      • Package chicken, oil, salt, and pepper mix

      Cooking

      • Heat pan on medium, add chicken and cook turning half way through until internal temperature reads 165 degrees f
      • Remove chicken from pan and hold to keep warm
      • Using chicken pan add peppercorn garlic mix cook until browned
      • Add chicken stock lemon juice mix, bring to a simmer then reduce heat to maintain simmer. 
      • Mix in sour cream, cooking until creamy and combined
      • Stir in lemon butter, remove from heat
      • Serve chicken with sauce drizzled on top

      Nutrition

      Calories: 305kcal | Carbohydrates: 4g | Protein: 37g | Fat: 15g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 127mg | Sodium: 913mg | Potassium: 712mg | Fiber: 1g | Vitamin A: 5.9% | Vitamin C: 10.9% | Calcium: 4.1% | Iron: 6.2%

      Tiramisu

      Prep Time10 mins
      Cook Time1 hr
      5 hrs
      Total Time1 hr 10 mins
      Course: Dessert
      Cuisine: Italian
      Servings: 10
      Calories: 654kcal

      Ingredients

      • 20 oz marscapone cheese
      • 1 c sugar
      • 6 egg yokes
      • 16 oz lady fingers
      • 16 oz heavy whipping cream

      Nutrition

      Calories: 654kcal | Carbohydrates: 49g | Protein: 9g | Fat: 46g | Saturated Fat: 27g | Cholesterol: 219mg | Sodium: 115mg | Potassium: 85mg | Sugar: 20g | Vitamin A: 34.3% | Vitamin C: 0.3% | Calcium: 13% | Iron: 9%

      Wild Rice Salad

      Cold wild rice salad with cranberries and nuts
      Course: Side Dish
      Cuisine: American
      Servings: 4
      Calories: 229kcal

      Ingredients

      • 1 c wild rice
      • 1/4 c dried cranberries
      • 1/8 c pecans chopped, toasted
      • 1/8 c cashews chopped, toasted, unsalted
      • 1/4 c green onions finely chopped
      • 1/4 c celery finely chopped
      • 1/4 c red onion finely chopped

      Dressing

      • 1 tbsp red wine vinegar
      • 1 tsp lemon juice
      • 1 tbsp garlic
      • 1 tsp dijon mustard
      • 1 tsp sugar
      • 1 tsp olive/canola oil
      • 1 tsp ground black pepper

      Allergens

      • sulfites
      • processed in facility with peanuts

      Instructions

      • Cook and cool wild rice
      • Make dressing
      • Combine rice, remaining ingredients, and dressing

      Nutrition

      Calories: 229kcal | Carbohydrates: 41g | Protein: 7g | Fat: 4g | Sodium: 24mg | Potassium: 259mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1.8% | Vitamin C: 3.7% | Calcium: 1.9% | Iron: 7.1%

      Roasted Pork Loin with Cherry Glaze

      Course: Main Course
      Cuisine: American
      Keyword: Pork
      Servings: 4
      Calories: 356kcal

      Ingredients

      Pork with Cinnamon Paprika Rub

      • 24 oz pork tenderloin
      • 1 tsp olive/canola oil blend
      • 2 tsp cinnamon
      • 2 tsp paprika
      • .5 tsp salt
      • .5 tsp black pepper

      Cherry Glaze

      • 6 tbsp cherry jam
      • 1 tsp white wine vinegar
      • 1 tsp olive/canola oil blend
      • .5 tsp cinnamon
      • .5 tsp paprika

      Instructions

      Pork Packaging Instructions

      • Combine cinnamon, paprika, salt, and pepper
      • Rub pork with olive/canola oil blend, then cover generously with spice mix
      • Package in vacuum bag

      Cherry Glaze Packaging Instructions

      • Combine cherry jam, cinnamon, paprika, white wine vinegar, adding enough water to reach sauce consistency. Package to be added by customer.

      Cooking Instructions

      • Preheat oven to 450 degrees f
      • Place pork on baking sheet in oven, cook until inside temperature measures 145-150 degrees  f (18-20 minutes)
      • Warm cherry glaze in small sauce pan or microwave and serve over pork loin.

      Nutrition

      Calories: 356kcal | Carbohydrates: 22g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 110mg | Sodium: 390mg | Potassium: 717mg | Fiber: 1g | Sugar: 14g | Vitamin A: 14.2% | Vitamin C: 3.2% | Calcium: 3.5% | Iron: 12.3%

      Apple, Carrots, and Scallion Salad

      Apples, carrots, scallions, and mayo/vinegar slaw salad
      Course: Side Dish
      Cuisine: American
      Keyword: Apple
      Allergen: Eggs, Milk
      Servings: 4
      Calories: 121kcal

      Ingredients

      Salad Group

      • 16 oz apple
      • 4 oz carrots shredded
      • 1 oz scallions

      Dressing

      • 2 tbsp mayonnaise
      • 4 tsp white wine vinegar
      • .5 tsp black pepper
      • .25 tsp kosher salt

      Instructions

      Salad Prep and Packaging

      • Shred carrots and package
      • Add apples to packaging whole for customer to slice

      Dressing and Packaging

      • Combine mayo, vinegar with salt and pepper to taste.
      • Package as separate sauce to be combined with salad by customer

      Nutrition

      Calories: 121kcal | Carbohydrates: 19g | Fat: 5g | Cholesterol: 2mg | Sodium: 211mg | Potassium: 231mg | Fiber: 3g | Sugar: 13g | Vitamin A: 97.4% | Vitamin C: 10% | Calcium: 2.1% | Iron: 1.8%

      Chicken and Quinoa with a Lemon Crema and Spinach

      Course: Main Course
      Cuisine: American, Middle Eastern
      Keyword: Chicken, Quinoa, Spinach
      Allergen: Milk
      Servings: 4 people
      Calories: 409kcal

      Ingredients

      Quinoa

      • 1 c quinoa
      • 5 oz spinach
      • 1 tbsp chicken stock concentrate
      • 2 tbsp lemon juice juice from 1 lemon
      • 1 tbsp olive/canola oil

      Chicken

      • 20 oz chicken breast cubed
      • 2 tbsp za’atar spice blend see recipe below
      • 1 tbsp olive/canola oil

      Crema

      • 4 tbsp sour cream
      • 1 tbsp lemon juice
      • 1 tbsp lemon zest

      za’atar spice blend

      • 1 tbsp dried thyme crushed (or sub oregano)
      • 1 tbsp cumin
      • 1 tbsp coriander
      • 1 tbsp sesame seeds toasted
      • 1 tbsp sumac
      • 1/2 tsp salt
      • 1/4 tsp chili flakes optional

      Instructions

      Package Quinoa

      • Package dry quinoa
      • Package chicken stock concentrate
      • Combine olive oil blend and lemon juice and package

      Package Crema

      • In a small bowl, combine sour cream, lemon zest, and lemon juice, season with salt and pepper to tasted. Dilute with small amount water as necessary to achieve a drizzling consistency.
      • Package in a small container.

      Package and Prepare Chicken

      • Cut chicken breast into bite sized cubes
      • Toss with oil and season with salt, pepper, and za’atar blend.
      • Package in a sealed package.

      Package Spinach

      • Put in a sealed package.

      Package Finish Ingredients

      • Package small amount of za’tar spice blend for finishing in a package.
        Add uncut lemon to package for slicing and juicing as finish.

      Cook Quinoa

      • Add chicken stock concentrate and enough water to double the amount of quinoa (e.g. 1 c quinoa -> 2 c chicken stock concentrate water mixture) to a lidded pot.
      • Stir mixture to combine and bring to a boil over high heat.
      • Reduce heat, cover, and simmer until liquid is absorbed (10-15 min).
      • Stir in spinach and lemon juice/olive oil mix. Cook on low heat stirring until spinach has wilted (3-4 minutes).

      Cook Chicken

      • Working in batches if necessary, add chicken in a single layer to a heated pan over medium-high heat.
      • Cook, stirring occasionally, until browned and cooked through, 6-8 minutes.

      Finish Quinoa

      • Add spinach, 2 tbsp butter, and lemon juice to quinoa.
      • Cook on low heat, stirring, until spinach has wilted, 3-4 minutes.
      • Turn off heat. Taste and season with salt and pepper.

      Serve

      • Divide quinoa between bowls. Top with chicken. Sprinkle with a pinch of za’atar spice and lemon zest. 
      • Drizzle with sauce. Serve remaining lemon wedges on side for squeezing over if desired.

      Nutrition

      Calories: 409kcal | Carbohydrates: 33g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 96mg | Sodium: 502mg | Potassium: 1052mg | Fiber: 5g | Vitamin A: 72.5% | Vitamin C: 26.5% | Calcium: 16.7% | Iron: 45.8%

      Roasted Pork Tenderloin with Zucchini and Onions

      Course: Main Course
      Cuisine: American
      Keyword: Pork, Zucchini
      Servings: 4 people
      Calories: 396kcal

      Ingredients

      Pork

      • 24 oz pork tenderloin cut into 6 oz chunks

      Vegetables

      • 24 oz zucchini sliced in half-moons
      • 24 oz red onions rough chopped
      • 1 tbsp olive/canola oil

      Demi Sauce

      • 2 cloves garlic minced
      • 2 lemon
      • 1 oz cilantro
      • 6 c chicken stock concentrated equivalent
      • 1 tbsp olive/canola oil

      Instructions

      Prepare Veggies

      • Cut onions and zucchini
      • Toss veggies with oil and season with salt and pepper.
      • Package in a sealed package.

      Package Pork

      • Toss pork pieces with oil and season with salt and pepper.
      • Package in a sealed package.

      Package Demi Sauce

      • Combine oil and garlic in small cup
      • Combine stock and small amount of water in small cup
      • Package cilantro uncut

      Cook Pork

      • Add pork to frying pan over medium heat and sear all sides.
      • Remove pan from heat

      Roast Pork and Veggies

      • Spread onions, zucchini, and pork on a baking sheet
      • Roast in oven until veggies are tender and pork is cooked through, 12-15 minutes. Pork is fully cooked when internal temperature reaches 145 degrees f.
      • Remove from oven and keep warm.

      Make Demi-Sauce

      • Heat pan used to sear pork with drippings over medium heat, add oil/garlic mixture and cook 1-2 minutes until garlic is fragrant.
      • Add stock concentrate and 1/2 c water. Simmer, scraping bottom of pan, until slightly reduced, 3-4 minutes.
      • Season with pepper and squeeze of lemon juice.

      Finish and Serve

      • Slice lemon in quarters, roughly chop cilantro.
      • Slice pork crosswise into 1/2 inch pieces.
      • Divide between plates, place sliced pork on top of veggies. 
      • Drizzle pork with sauce. Garnish everything with chopped fresh cilantro. Serve with quarter of lemon to drizzle on top.

      Nutrition

      Calories: 396kcal | Carbohydrates: 25g | Protein: 44g | Fat: 12g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 117mg | Sodium: 449mg | Potassium: 1456mg | Fiber: 4g | Sugar: 12g | Vitamin A: 14.1% | Vitamin C: 55.6% | Calcium: 7.6% | Iron: 17.2%

      Mashed Yukon Gold Potatoes with Scallions

      Course: Side Dish
      Cuisine: American
      Keyword: Potatoes
      Allergen: Milk
      Servings: 4
      Calories: 149kcal

      Ingredients

      • 24 oz yukon gold potatoes
      • 1 oz scallions
      • 4 tbsp sour cream
      • 1 tbsp butter
      • .5 tsp kosher salt

      Instructions

      Packaging Potatoes

      • Wash and dice potatoes in 1 inch pieces
      • Soak the potatoes in salted water
      • Package in vacuum bag with potatoes covered in salted water
      • Package sliced scallions in a container
      • Package sour cream and butter in a container

      Cooking Instructions

      • Add potatoes to a pot with enough water to cover the potatoes by an inch. Cover pot and bring to a boil over high heat.
      • Once boiling, lower heat to continue boiling (about medium) and cook for about 15 minutes. The potatoes should be easily pierced with a fork.
      • Drain potatoes, reserving about 1/2 cup of cooking water. 
      • Mash potatoes in pot, stir in sour cream, butter, scallions, and enough reserved cooking water to desired consistency. Season with salt and pepper.

      Nutrition

      Calories: 149kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 343mg | Potassium: 738mg | Fiber: 4g | Vitamin A: 4.7% | Vitamin C: 25.1% | Calcium: 6.9% | Iron: 31.2%

      Korean Beef Bowl

      Course: Main Course
      Cuisine: Asian, Korean
      Keyword: Beef, Carrots, Mushrooms, Zucchini
      Allergen: Soy
      Servings: 4 people
      Calories: 579kcal

      Ingredients

      Vegetables

      • 12 oz carrots
      • 12 oz zucchini
      • 8 oz mushrooms buttoned

      Pickling and Sauce

      • 4 scallions
      • 3 tbsp white wine vinegar
      • 2 tbsp sesame oil
      • 6 tbsp soy sauce
      • 4 tsp sriracha
      • 3 tbsp sugar

      Beef

      • 2 tbsp ginger
      • 4 cloves garlic minced
      • 20 oz ground beef

      Other Ingredients

      • 1 tbsp olive/canola oil
      • 1 tsp salt
      • 1 tsp pepper

      Instructions

      Prepare Vegetables

      • Peel carrots, shave lengthwise into ribbons.
      • Toss carrots with oil, salt and pepper. Package in a sealed package.
      • Cut zucchini in half lengthwise, thinly slice into half-moons (1/8″ thick).
      • Toss zucchini with oil, salt and pepper. Package in a sealed package.
      • Trim and thinly slice mushrooms (1/4″ thick).
      • Toss with oil, salt and pepper. Package in a sealed package.
      • Peel and mince ginger. Mince garlic.
      • Toss ginger and garlic with oil. Package in a small container.
      • Trim and thinly slice scallions, separating whites from greens.
      • Package onion greens in a small container. 

      Pickle Scallions

      • Toss scallion whites with vinegar and salt.
      • Package in a small container.

      Make Sauce

      • Combine sesame oil, half the soy sauce, up to half the sriracha, and sugar.
      • Package in a small container.

      Package Soy Sauce

      • Package remaining soy sauce in a small container.

      Package Sriracha

      • Package remaining sriracha in a small container.

      Package Beef

      • Season with salt and pepper. 
      • Package beef in a sealed package.

      Cook Vegetables

      • Add carrots to a preheated pan over medium-high heat and cook, stirring, until tender, about 4 minutes. Remove from pan and keep warm.
      • Add zucchini to pan and cook, stirring, until tender, about 3 minutes. Remove from pan and keep warm.
      • Add mushrooms to pan. Cook, stirring, until tender, 3-5 minutes. . Remove from pan and keep warm.

      Cook Beef

      • Add garlic and ginger to frying pan over medium-high heat. Cook until fragrant, about 30 seconds.
      • Add beef and cook, breaking up meat into pieces, until lightly browned, Add remaining soy sauce. Cook until cooked through and sauce is mostly evaporated.

      Finish and Serve

      • Arrange beef, zucchini, carrots, and mushrooms on top of rice.
      • Drain pickled scallion whites and then put on top of beef and veggies.
      • Drizzle with sauce and remaining sriracha (to taste).
      • Sprinkle with scallion greens and serve.

      Nutrition

      Calories: 579kcal | Carbohydrates: 26g | Protein: 31g | Fat: 39g | Saturated Fat: 12g | Monounsaturated Fat: 2g | Cholesterol: 100mg | Sodium: 2383mg | Potassium: 1174mg | Fiber: 4g | Sugar: 17g | Vitamin A: 290% | Vitamin C: 34.2% | Calcium: 8.7% | Iron: 25.4%

      Balsamic Glazed Caprese Stuffed Chicken Breast

      Course: Main Course
      Keyword: Chicken, Pesto
      Allergen: Milk
      Servings: 4 people
      Calories: 536kcal

      Ingredients

      Chicken Breast

      • 4 chicken breast

      Pesto

      • 1/2 c pepitas roasted
      • 1 box basil leaves
      • 5 cloves garlic
      • 1 lemon juice
      • 3/4 c olive/canola oil possibly 1 cup
      • 1 c parmesan cheese

      Stuffing

      • 1 c cherry tomato cut in half
      • 2 slices mozzarella cubed

      Balsamic Reduction

      • 1/2 c balsamic boiled down

      Instructions

      Prepare Pesto

      • Put everything in a blender and blend until smooth adding more oil if needed.

      Prepare Stuffing Mixture

      • Add tomato and mozzarella to pesto and stir to evenly coat. Set aside.

      Prepare Chicken

      • Cut a pocket into each chicken breast.
      • Spoon the stuffing mixture into each chicken breast evenly.
      • Package in a sealed package.

      Package Balsamic Reduction

      • Boil down for reduction. Let cool.
      • Place in a small container.

      Cook Chicken

      • Preheat oven to 375 degrees f.
      • Place chicken breasts on a baking pan (can line pan with foil). Pour balsamic over the top.
      • Place in oven for 20 minutes or until chicken is cooked through.

      Serve

      • Place on plate.

      Nutrition

      Calories: 536kcal | Carbohydrates: 19g | Protein: 63g | Fat: 22g | Saturated Fat: 8g | Monounsaturated Fat: 2g | Cholesterol: 172mg | Sodium: 756mg | Potassium: 1030mg | Sugar: 7g | Vitamin A: 11.1% | Vitamin C: 18.5% | Calcium: 39.3% | Iron: 11.8%

      Roasted Butternut Squash

      Course: Side Dish
      Keyword: Butternut Squash
      Servings: 4 people
      Calories: 62kcal

      Ingredients

      • 2 c butternut squash cubed
      • 1 tsp thyme
      • 1 tbsp olive/canola oil
      • 1 tsp salt
      • 1 tsp pepper

      Instructions

      Prepare Butternut Squash

      • Cut butternut squash into 1 inch cubes.
      • Toss with thyme, oil, salt and pepper.
      • Package in a sealed package.

      Cook Butternut Squash

      • Preheat oven to 375 degrees f.
      • Place butternut squash on a baking sheet.
      • Place in oven to roast for 20 minutes. Stir after 10 minutes.

      Serve

      • Divide onto plates.

      Nutrition

      Calories: 62kcal | Carbohydrates: 8g | Fat: 3g | Monounsaturated Fat: 2g | Sodium: 584mg | Potassium: 246mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148.8% | Vitamin C: 18.2% | Calcium: 3.4% | Iron: 3%

      Broccoli Cauliflower Salad

      Course: Salad
      Keyword: Broccoli, Cauliflower
      Allergen: Milk
      Servings: 12 people
      Calories: 342kcal

      Ingredients

      • 1 head broccoli
      • 1 head cauliflower
      • 1/2 lb bacon crumbled
      • 1 c cheddar cheese shredded
      • 1 c mayonnaise
      • 1 c sour cream
      • 1/2 c sugar
      • 1/2 tsp salt
      • 1/2 tsp pepper

      Instructions

      Cook Bacon

      • Fry bacon and let cool.
      • Once cooled crumble and set aside.

      Prepare Salad

      • Chop broccoli and cauliflower then combine in a large bowl.
      • In a separate bowl, combine the mayonnaise, sour cream, sugar, salt and pepper to make the dressing.
      • Add the dressing to the vegetables, stirring to evenly coat.
      • Stir in bacon and cheese.
      • Package in a container.

      Nutrition

      Calories: 342kcal | Carbohydrates: 15g | Protein: 7g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 445mg | Potassium: 380mg | Fiber: 2g | Sugar: 11g | Vitamin A: 11% | Vitamin C: 83% | Calcium: 12.6% | Iron: 4.4%

      Prosciutto and Spinach Pasta with Pepitas and Raisins

      Course: Main Course
      Cuisine: Italian
      Keyword: Pasta, Prosciutto, Pumpkin Seeds, Raisins, Spinach
      Allergen: Milk
      Servings: 4
      Calories: 723kcal

      Ingredients

      Pepitas

      • 1/2 c pepita toasted

      Raisins

      • 1/2 c raisins

      Garlic Mixture

      • 1/2 c olive/canola oil
      • 6 cloves garlic minced

      Spinach

      • 10 oz spinach

      Pasta

      • 1 lb pasta

      Prosciutto Ham

      • 1/4 lb prosciutto slices, cut crosswise into 1/4-inch strips

      Parmesan Mixture

      • 1/2 tsp salt
      • 1/2 tsp black pepper
      • 1/3 c Parmesan

      Instructions

      Package Pepitas

      • Package toasted pepitas in a small container.

      Package Raisins

      • Package raisins in a small container.

      Package Garlic Mixture

      • Mix garlic and oil. Package in a small container.

      Package Spinach

      • Package spinach in a sealed package.

      Package Pasta

      • Package pasta in a sealed package.

      Package Prosciutto

      • Package prosciutto in a sealed package.

      Package Parmesan Mixture

      • Mix parmesan, salt, and pepper. Package in a small container.

      Toast pumpkin seeds

      • In a small frying pan, toast the pepita over low heat, stirring frequently, until golden brown. About 5 minutes. Or toast in the oven at 350 degrees f for 5-10 minutes.

      Cook raisins

      • Add raisins to 1/2 c of boiling water. 
      • Let stand until plump, about 10 minutes. Drain.

      Cook spinach mixture

      • In a large frying pan over low heat, add garlic mixture and cook, stirring, for 1 minute.
      • Stir in the spinach and cook, stirring, until just wilted, about 2 minutes.
      • Add prosciutto, raisins, and pepitas, stir to combine.

      Cook pasta

      • In a large pot of boiling, salted water, cook pasta until al dente. About 12-15 minutes. Drain.

      Serve

      • Toss pasta with spinach mixture, add parmesan. Divide between bowls.

      Nutrition

      Calories: 723kcal | Carbohydrates: 104g | Protein: 26g | Fat: 22g | Saturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 681mg | Potassium: 936mg | Fiber: 7g | Sugar: 3g | Vitamin A: 134.2% | Vitamin C: 27% | Calcium: 21% | Iron: 26.8%

      Roasted Sweet Potatoes

      Course: Side Dish
      Cuisine: American
      Keyword: Sweet Potatoes
      Servings: 4
      Calories: 143kcal

      Ingredients

      • 4 sweet potatoes
      • 1 tbsp olive/canola oil
      • 1 tsp salt
      • 1 tsp black pepper

      Instructions

      Prepare Sweet Potatoes

      • Peel sweet potatoes, then cut into 1/2 inch cubes
      • Toss with oil, salt, and black pepper. Package in a sealed package.

      Roast sweet potatoes

      • Adjust rack to middle position and preheat oven to 425 degrees f
      • Place on baking sheet and roast in oven until tender and lightly browned, 20-25 minutes. Stir after 10 minutes.

      Nutrition

      Calories: 143kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Monounsaturated Fat: 2g | Sodium: 652mg | Potassium: 438mg | Fiber: 4g | Sugar: 5g | Vitamin A: 368.9% | Vitamin C: 3.8% | Calcium: 3.9% | Iron: 4.7%

      Seared Pork Tenderloin with a Garlic Honey Sauce

      Course: Main Course
      Cuisine: American
      Keyword: Green Beans, Pork, Potatoes
      Servings: 4 people
      Calories: 259kcal

      Ingredients

      Pork

      • 24 oz pork tenderloin
      • 2 tbsp olive/canola oil
      • 1 tsp salt
      • 1 tsp pepper

      Garlic Honey Sauce

      • 1 oz honey
      • 2 tbsp chicken stock concentrate
      • 2 tbsp olive/canola oil
      • 2 tsp garlic minced
      • 1 tsp dried thyme

      Instructions

      Package Pork

      • Cut into 3-4 inch portions.
      • Season with oil, salt, and pepper. Package in a sealed package.

      Package Sauce

      • Combine garlic, thyme, and oil. Package in a small container.
      • Combine stock concentrate, honey and water. Package in a small container.

      Sear Pork

      • Add pork to pan and sear, turning occasionally, until browned all over, 6-8 minutes.

      Roast Pork

      • Transfer pork once browned to a separate baking sheet. Roast in oven until cooked to desired doneness (145 f medium-rare), 8-12 minutes.
      • Let rest a few minutes after removing from oven.

      Make Sauce

      • In pan used to sear pork, over medium heat add the garlic, thyme mixture. Cook until fragrant, about 30 seconds
      • Stir in stock concentrates, honey, and water, scraping up any browned bits from bottom. Season with salt and pepper to taste.

      Serve

      • Thinly slice pork. Divide pork, green beans, and sweet potatoes between plates.
      • Drizzle pork with sauce and serve.

      Nutrition

      Calories: 259kcal | Carbohydrates: 6g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 110mg | Sodium: 670mg | Potassium: 668mg | Sugar: 5g | Vitamin C: 0.5% | Calcium: 1.7% | Iron: 11.2%

      All American Burgers with Homemade French Fries

      Course: Main Course
      Cuisine: American
      Keyword: Burger, French Fries
      Servings: 2 people
      Calories: 1047kcal

      Ingredients

      French Fries

      • 1 c potatoes
      • 1 tsp garlic salt
      • 1 tsp pepper
      • 1 tbsp oil

      Burger

      • 2/3 lb burger
      • 2 slices cheddar cheese
      • 2 buns
      • 1/2 c dill pickle aioli
      • 2 slices onion
      • 2 leaves lettuce

      Dill Pickle Aioli

      • 1/8 cup dill pickles
      • 1/4 cup mayonnaise
      • 1 Tbsp dijon mustard
      • 1 tsp honey
      • 1/4 tsp cayenne pepper
      • 1/2 tsp salt
      • 1/2 tsp pepper

      Instructions

      Prepare French Fries

      • Peel and cut lengthwise into about 1/2 inch slices. Then cut the slices into 1/2 inch fries. Package in a sealed package.

      Package Burger

      • Season with garlic salt and pepper. Package in a sealed package.

      Package Cheese

      • Package cheese in a sealed package.

      Package Onion

      • Slice onion into 1/4 inch slices. Package slices in a sealed package.

      Package Lettuce

      • Remove leaves from head of lettuce. Package lettuce in a sealed package.

      Package Buns

      • Package buns in a sealed package.

      Package Aioli

      • Package aioli in a small container.

      Bake Fries

      • Preheat oven to 425 degrees f.
      • Put homemade fries on a sheet pan and place in oven for 20 minutes. Stir after 10 minutes. For crispier fries leave in the oven longer.

      Cook Burger

      • Place burgers in frying pan or on a grill on medium heat for 20 minutes turning every 5 minutes flipping every 10.
      • Add cheese and let melt.

      Serve

      • Divide buns on plates. Place burger on bun. Top with dill pickle aioli sauce, onion and lettuce.
      • Divide homemade fries onto plates and serve.

      Nutrition

      Calories: 1047kcal | Carbohydrates: 128g | Protein: 31g | Fat: 45g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 3320mg | Potassium: 673mg | Fiber: 7g | Sugar: 18g | Vitamin A: 8.3% | Vitamin C: 18.1% | Calcium: 50.1% | Iron: 109.1%

      Cilantro Lime Black Bean Rice

      Servings: 2 people
      Calories: 370kcal

      Ingredients

      • 1 c rice
      • 2 tbsp cilantro
      • 1/4 c black bean
      • 2 tbsp lime juice
      • 2 tsp lime zest

      Instructions

      Package

      • Combine and package in a container

      Cook Rice

      • Warm in a casserole dish by adding 1/4 cup water and cover to bake for 15 minutes.

      Serve

      • Divide and serve.

      Nutrition

      Calories: 370kcal | Carbohydrates: 80g | Protein: 8g | Sodium: 5mg | Potassium: 182mg | Fiber: 3g | Vitamin A: 0.5% | Vitamin C: 6.2% | Calcium: 3.2% | Iron: 6.6%

      Meatloaf

      Course: Main Course
      Cuisine: Italian
      Keyword: Meatloaf
      Allergen: Milk
      Servings: 4 people
      Calories: 429kcal

      Ingredients

      • 20 oz ground beef
      • 2 shallots
      • 1 clove garlic
      • 1/2 oz basil leaves
      • 1 tsp salt
      • 1 tsp pepper

      Soaked Bread

      • 2 slices bread
      • 3 oz chicken broth
      • 1/2 c milk

      Instructions

      Prepare Soaked Bread

      • In a large bowl, soak bread with stock concentrates and milk.

      Prep

      • Half, peel, and mince shallots.
      • Mince or grate garlic.
      • Finely chop basil leaves.

      Prepare Meatloaf

      • Break up soaked bread with hands until pasty.
      • Add beef, shallots, 1/4 oz of basil, garlic, salt, and pepper.
      • Mix until just combined. Shape into four 1 inch tall loaves. Package in a sealed package.

      Bake Meatloaf

      • Preheat oven to 400 degrees f.
      • Place loaves on lightly oiled baking sheet. Bake in oven until cooked through, 20-25 minutes.

      Serve

      • Place on plates and sprinkle basil over top. Serve.

      Nutrition

      Calories: 429kcal | Carbohydrates: 11g | Protein: 27g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 841mg | Potassium: 517mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4.7% | Vitamin C: 4.1% | Calcium: 9% | Iron: 19.7%

      Beef Tacos with Pickled Veggies and Chili Crema

      Course: Main Course
      Cuisine: Korean, Mexican
      Keyword: Tacos
      Allergen: Milk, Soy
      Servings: 2 people
      Calories: 848kcal

      Ingredients

      Pickle Veggies

      • 3 radishes
      • 1 cucumber
      • 5 tsp white wine vinegar
      • 1 tsp sugar
      • 1/2 tsp salt
      • 1/2 tsp pepper

      Crema

      • 4 tbsp sour cream
      • 1/2 tsp chili flakes
      • 1 lime juiced
      • 1/4 oz cilantro
      • 1/2 tsp salt
      • 1/2 tsp pepper
      • 1 tsp water for creamy consistency

      Filling

      • 1 tsp oil
      • 2 scallions
      • 4 oz cabbage shredded
      • 10 oz beef
      • 1 tsp garlic powder
      • 1 tsp sugar
      • 1 tbsp sesame oil
      • 1/4 tsp chili flakes
      • 1 tsp sriracha
      • 2 tbsp soy sauce

      Tortillas

      • 6 tortillas

      Finishings

      • 1/4 oz cilantro
      • 1 tsp sriracha
      • 1/4 tsp chili flakes

      Instructions

      Prep Veggies

      • Slice radishes and cucumbers into thin rounds. 
      • Trim and thinly slice scallions.

      Prepare/Package Pickled Veggies

      • Combine radishes, cucumber, vinegar, sugar, salt, and pepper. Add a pinch more sugar for a sweeter pickle.
      • Package in a sealed package.

      Prepare/Package Crema

      • Combine sour cream, chili flakes, lime, cilantro, salt, and pepper. If needed, add water to make a creamy consistency.
      • Package in a covered container.

      Prepare/Package Filling

      • Combine oil, scallions, and cabbage. Package in a sealed package.
      • Combine beef, garlic powder, and sugar. Package in a sealed package.
      • Combine sesame oil, chili flakes, sriracha, and soy sauce. Package in a covered container.

      Package Tortillas

      • Package tortillas in a sealed package.

      Package Finishings

      • Package cilantro in a small container. Package sriracha in a small container. Package chili flakes in a small container.

      Cook Filling

      • Heat a large pan over medium-high heat. Add scallion and cabbage mixture. Cook, stirring, until softened, 4-5 minutes.
      • Add beef mixture and cook, breaking up meat into pieces, until browned and cooked through (beef is fully cooked when internal temperature is 160 degrees). About 4-5 minutes.
      • Stir in sesame, soy sauce mixture. 

      Warm Tortillas

      • While filling cooks, wrap tortillas in damp paper towel and microwave on high until warm, about 30 seconds

      Serve

      • Spread a bit of crema onto each tortilla, then top with filling, small amount of pickled veggies, cilantro, sriracha and chili flakes (both for taste). Any remaining pickled veggies can be served on the side.

      Nutrition

      Calories: 848kcal | Carbohydrates: 65g | Protein: 36g | Fat: 49g | Saturated Fat: 16g | Cholesterol: 113mg | Sodium: 3066mg | Potassium: 1015mg | Fiber: 6g | Sugar: 14g | Vitamin A: 24.1% | Vitamin C: 53.3% | Calcium: 21.1% | Iron: 39.7%

      Chorizo Pineapple Quesadillas with Pico de Gallo and Crema

      Course: Main Course
      Keyword: Quesadilla
      Allergen: Milk
      Servings: 2 people
      Calories: 797kcal

      Ingredients

      Vegetables

      • 1 red onion
      • 1 green pepper
      • 1 tbsp oil
      • 1 tsp salt
      • 1 tsp pepper

      Pineapple

      • 4 oz pineapple fresh

      Pico de Gallo

      • 1 roma tomato
      • 1 tsp cilantro
      • 1 tbsp lime juice
      • 2 tbsp onion minced
      • 1 tsp salt
      • 1 tsp pepper

      Meat Filling

      • 10 oz chorizo
      • 1/2 tbsp lime juice
      • 1 tsp cilantro

      Tortillas

      • 2 corn tortilla

      Crema

      • 2 tbsp sour cream
      • 1 tbsp lime juice
      • 1/2 tbsp lime zest
      • 1/4 tsp salt
      • 1/4 tsp pepper
      • 1 tbsp cilantro minced

      Cheese

      • 1 c shredded cheese

      Instructions

      Prep/Package Vegetables

      • Halve, peel, and thinly slice onion. Mince a few slices until you have 2 tbsp. Set minced onion aside. Core, deseed, and thinly slice green pepper.
      • Package oil, sliced onion, green pepper, salt, and pepper in a sealed package. 

      Prep/Package Pineapple

      • Pineapple should be cut into small 1/2 inch chunks. Package in a sealed package.

      Prep/Package Pico de Gallo

      • Dice tomato, roughly chop cilantro, halve lime. Combine tomato, minced onion, cilantro, and lime juice. Season with salt and pepper. 
      • Package in a sealed container.

      Package Meat Filling

      • Package chorizo in a sealed package. 
      • Package lime juice in a small container.
      • Package cilantro in a small container.

      Package Tortillas

      • Package tortillas in a sealed package.

      Package Crema

      • Add lime juice, zest, cilantro, salt, and pepper to sour cream. Package in a small container.

      Package Cheese

      • Package cheese in a sealed package.

      Preheat Broiler/Oven

      • Preheat broiler to high or oven to 500 degrees f.

      Cook Vegetables

      • Put vegetables in a large pan over medium-high heat. Cook, stirring, until softened, 4-5 minutes. 
      • Add pineapple and cook, stirring, until lightly browned, 2-3 minutes. Turn off heat and remove from pan. Set aside.

      Cook Meat Filling

      • Add chorizo to pan used for veggies over medium-high heat. Cook, stirring, until browned and cooked through, 3-5 minutes. 
      • Return pineapple/veggie mixture to pan. Add lime juice and cilantro. Stir to combine, then turn off heat. 

      Make Quesadillas

      • Rub one side of each tortilla with a drizzle of oil. Place tortillas, oiled sides down, on a baking sheet. (2 baking sheets need for 4 people.) 
      • Evenly sprinkle with half the cheese. Top with filling, then sprinkle with remaining cheese. Fold tortillas in half over filling.

      Finish and Serve

      • Broil or bake quesadillas until golden brown on top, 1-2 minutes. Flip and repeat on other side. (Keep an eye on them so they do not burn.)
      • Cut into wedges, then serve with pico de gallo and crema on the side.

      Nutrition

      Calories: 797kcal | Carbohydrates: 33g | Protein: 39g | Fat: 55g | Saturated Fat: 22g | Cholesterol: 139mg | Sodium: 4691mg | Potassium: 410mg | Fiber: 5g | Sugar: 12g | Vitamin A: 29.4% | Vitamin C: 109.2% | Calcium: 34.3% | Iron: 22.1%

      Roasted Pork Tenderloin with Potatoes and Zucchini

      Course: Main Course
      Servings: 2 people
      Calories: 540kcal

      Ingredients

      Potatoes

      • 12 oz yukon gold potatoes
      • 1 tbsp oil
      • 1 tsp salt
      • 1 tsp pepper

      Vegetables

      • 1/2 c red onion
      • 1 zucchini
      • 1 tbsp oil
      • 1 tsp salt
      • 1 tsp pepper

      Pork

      • 12 oz pork tenderloin
      • 1 tsp salt
      • 1 tsp pepper

      Sauce

      • 1 tbsp oil
      • 2 cloves garlic minced
      • 1 tbsp chicken broth
      • 1/2 c water
      • 1 tsp pepper
      • 1 tbsp lemon juice

      Finishings

      • 1 tbsp lemon juice
      • 1/4 oz cilantro

      Instructions

      Prep/Package Potatoes

      • Dice potatoes into 1/2 inch pieces. Toss with oil, salt, and pepper. Package in a sealed package.

      Prep/Package Veggies

      • Halve, peel, and dice onion into 1/2 inch pieces. Halve zucchini lengthwise, then slice into 1/2 inch think half-moons.
      • Toss with oil, salt, and pepper. Package in a sealed package.

      Prep/Package Pork

      • Cut pork into 4 inch portions. Season with salt and pepper. Package in a sealed package.

      Prep/Package Sauce Mixture

      • Mince garlic. Combine oil, garlic, broth concentrate, water, pepper, and lemon juice. Package in a sealed container.

      Prep/Package Finishings

      • Roughly chop cilantro. Package in a small container.
      • Package lemon juice in a small container.

      Roast Potatoes

      • Adjust rack to top and middle positions, then preheat oven to 450 degrees f. Place potatoes on a baking sheet. Roast on top rack, tossing halfway through, until browned and tender, about 25 minutes.

      Cook Pork

      • Place pork in a large pan over medium-high heat. Cook, turning occasionally, until browned all over, 4-8 minutes total. Turn off heat.

      Roast Pork and Veggies

      • Place veggies on one side of baking sheet. Transfer pork to the other side of the baking sheet. Roast on middle rack until veggies are tender and pork is cooked through, 12-15 minutes. (Pork is fully cooked when internal temperature is 145 degrees.)
      • Let pork rest 5 minutes after removing from oven. (If veggies finish cooking first, remove from sheet and return pork to oven.

      Make Sauce

      • Heat pan used for pork over medium heat and add the sauce mixture. Stir, scraping up and browned bits from bottom of pan. Simmer until slightly reduced, 3-4 minutes. Remove pan from heat.

      Plate and Serve

      • Combine the potatoes and veggies on the same baking sheet and stir together and then divide between plates. Sprinkle a bit of lemon juice over (to taste). 
      • Slice pork, then arrange on top of veggies. Drizzle with sauce and top with cilantro.

      Nutrition

      Calories: 540kcal | Carbohydrates: 32g | Protein: 41g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 3636mg | Potassium: 1703mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8.7% | Vitamin C: 58.3% | Calcium: 9.2% | Iron: 44%

      Chorizo Tacos with Pickled Onion and Cheddar Cheese

      Course: Main Course
      Keyword: Chorizo, Tacos
      Allergen: Milk, Wheat
      Servings: 2 people
      Calories: 949kcal

      Ingredients

      • 1 c red onion half of an onion
      • 5 tsp white wine vinegar
      • 2 tsp sugar
      • 1 tsp salt
      • 1 tsp pepper
      • 10 oz chorizo
      • 1 poblano pepper
      • 1/4 oz cilantro
      • 1 roma tomato
      • 1 lime
      • 1 chicken broth
      • 1 1/2 tbsp tomato paste
      • 2 tbsp sour cream
      • 6 tortillas
      • 1/4 c cheddar cheese
      • 4 tsp oil
      • 1 tbsp fajita seasoning

      fajita seasoning

      • 2 tbsp chili powder
      • 2 tbsp paprika
      • 2 tsp cumin
      • 1 tsp coriander
      • 1/2 tsp salt
      • 1/2 tsp pepper

      Instructions

      Prepare/Package Pickled Onions

      • Cut and peel onion. Finely chop 1/2 cup; very thinly slice 1/2 cup. Set chopped onions aside.
      • Combine sliced onion, vinegar, sugar, salt, and 1 tbsp water. Toss until sugar and salt are mostly dissolved. Package in a sealed package/container.

      Package Chorizo

      • Package in a sealed package.

      Prep/Package Onion/Poblano

      • Core, deseed, and finely chop poblano. Combine chopped onion and poblano with oil, salt, and pepper. Package in a sealed package.

      Prep/Package Seasoning

      • Combine fajita seasoning, stock concentrate, tomato paste, and 2 tbsp water. Mix together and package in a container.

      Prep/Package Crema

      • Combine sour cream, squeeze of lime juice, salt, and pepper. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Package in a container.

      Package Tortillas

      • Package tortillas in a sealed package.

      Prep/Package Toppings

      • Dice tomato. Package in a container.
      • Package shredded cheese in a sealed package/container.
      • Roughly chop cilantro. Package in a small container.

      Cook Chorizo

      • Add chorizo to a large pan and cook, over medium-high heat, until browned and cooked through, 4-5 minutes. Break up meat into pieces while cooking.
      • Turn off heat. Using a slotted spoon, transfer chorizo to a plate. Pour out and discard any excess grease from pan.

      Make Filling

      • Add onion/poblano to pan and cook over medium-high heat. Stirring, until softened, 3-4 minutes. 
      • Return chorizo to pan and add seasoning. Cook, stirring, until everything comes together in a saucy mixture, 2-3 minutes.

      Warm Tortillas

      • Wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds.

      Assemble and Serve

      • Divide filling, tomato, cheese, cilantro, pickled onion, and crema between tortillas to your liking. Cut lime into wedges and serve on the side for squeezing over tacos.

      Nutrition

      Calories: 949kcal | Carbohydrates: 72g | Protein: 37g | Fat: 56g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 3811mg | Potassium: 762mg | Fiber: 9g | Sugar: 16g | Vitamin A: 79.9% | Vitamin C: 86.5% | Calcium: 27.2% | Iron: 45.7%

      Chicken Rice Bowls with Pineapple, Cashews, and Wasabi Cream

      Course: Main Course
      Keyword: Chicken, Rice, Wasabi
      Allergen: Milk, Soy, Tree Nuts
      Servings: 2 people
      Calories: 755kcal

      Ingredients

      • 2 tsp ginger finely minced or grated
      • 2 scallions
      • 4 oz pineapple
      • 1 oz cashews
      • 1/4 c shredded coconut
      • 3/4 c jasmine rice
      • 10 oz chicken breast strips
      • 1 lime
      • 2 tbsp lime juice
      • 2 tsp lime zest
      • 1 jalapeno
      • 3 tbps soy sauce
      • 4 oz carrots shredded
      • 4 tbsp sour cream
      • 1 tsp wasabi
      • 1 1/4 tsp sugar
      • 1 tbsp oil

      Instructions

      Prep/Package Toasted Coconut

      • Heat a large pan over medium-high heat (use a nonstick pan if you have one). Add coconut and toast, stirring occasionally, until lightly browned, 1-3 minutes. Set aside on a plate to cool. Package in a small container.

      Prep/Package Scallion

      • Trim and thinly slice scallions, seperating the whites and greens. Set whites aside. Package greens in a small container.

      Prep/Package Rice

      • Package scallion whites in a small container. Package rice in a container. Combine 1 tbsp butter and 1 tsp ginger, package in a small container. 

      Prep/Package Chicken

      • Combine chicken, 1 tbsp soy sauce, oil, salt, pepper, and 1/4 tsp sugar. Package in a sealed package.

      Prep/Package Pineapple

      • Cut pineapple into small 1/2 inch chunks. Package in a sealed package.

      Prep/Package Toppings

      • Zest lime and package in a small container.
      • Package cashews in a small container.
      • Thinly slice jalapeno, removing ribs and seeds first for less heat. Package in a small container.
      • Stir soy sauce, 1 tbsp lime juice, 1 tsp ginger, and 1 tsp sugar in a bowl. Package half of the dressing in a small container. 
      • Shred carrots. Add the other half of the dressing to the carrots. Toss to coat. Package in a sealed package.
      • Combine sour cream, wasabi, 1 tsp lime juice, and 1 tsp water. Package in a small container.

      Cook Rice

      • Heat a small pot over medium-high heat and add rice, scallion whites, and ginger/butter mixture. Stir until lightly toasted, about 1 minute. 
      • Add 1 1/4 cups water. Bring to a boil, then cover and lower heat. Cook until tender, about 15 minutes. Keep covered off heat until ready to serve.

      Cook Chicken

      • Heat large pan over medium-high heat and add chicken. Cook, stirring occasionally, until browned and cooked through (Chicken is fully cooked when internal temperature reaches 165 degrees), about 7 minutes. Transfer to a medium bowl.
      • Add pineapple chunks to pan used to cook chicken. Cook over medium-high heat, stirring occasionally, until lightly charred, 1-2 minutes. Transfer to bowl with chicken and toss to combine.

      Finish and Serve

      • Fluff rice with a fork, then stir in lime zest. Divide rice between bowls, pushing to one side.
      • Mound carrots next to rice, followed by chicken mixture. Drizzle with soy dressing. Garnish with coconut and cashews. Drizzle with wasabi cream. Garnish with scallion green and jalapeno (to taste).
      • Cut lime into wedges and serve on the side.

      Nutrition

      Calories: 755kcal | Carbohydrates: 89g | Protein: 42g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 1499mg | Potassium: 1127mg | Fiber: 5g | Sugar: 19g | Vitamin A: 197.8% | Vitamin C: 70.3% | Calcium: 10.4% | Iron: 19.4%

      Hawaiian Steak Kabobs

      Course: Main Course
      Keyword: Kabobs, Steak
      Allergen: Soy
      Servings: 2 people
      Calories: 390kcal

      Ingredients

      • 8 oz top sirloin steak
      • 8 oz pineapple
      • 1/4 red onion
      • 3/4 c red bell pepper
      • 3/4 c orange bell pepper
      • 1 scallion
      • 1/8 tsp black pepper

      Marinade

      • 1/4 c orange juice
      • 1/4 c soy sauce
      • 1/4 c brown sugar
      • 5 cloves garlic minced
      • 1 tsp ginger minced

      Instructions

      Prep Marinade

      • Combine all marinade ingredients in a small sauce pan. Stir while you bring to a simmer over medium heat. Once it reaches a simmer, remove from heat and let it cool.

      Prep Ingredients

      • Cut steak and pineapple into 1-inch cubes so there are 12 pieces each. Cut the bell peppers and onion into 1-inch pieces.

      Prep Skewers

      • Soak skewers in water for 30 minutes.

      Assemble/Package Skewers

      • Combine steak, pineapple, bell peppers, onion, and marinade. Load the skewers by alternating between ingredients. Start with the red bell pepper, steak, red onion, orange bell pepper, and pineapple. 

      Prep/Package Scallions/Black Pepper

      • Thinly slice scallions and package with black pepper in a small container.

      Cook Kabobs on Grill

      • Preheat grill to medium-high heat. Place skewers on the grill and cook for 5 minutes, flip the skewers, and cook for another 5 minutes until the steak reaches an internal temperature of 145 degrees f (for medium doneness) and vegetables are tender.

      Cook Kabobs in Oven

      • Preheat oven to 400 degrees f. Place skewers on an ungreased baking sheet and place in oven. Bake, turning every 10 minutes, until the steak reaches an internal temperature of 145 degrees f (for medium doneness) and vegetables are tender, about 25 minutes.

      Serve

      • Divide kabobs onto plates. Sprinkle with scallions and black pepper on top.

      Nutrition

      Calories: 390kcal | Carbohydrates: 57g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 1700mg | Potassium: 974mg | Fiber: 4g | Sugar: 46g | Vitamin A: 73.7% | Vitamin C: 262.9% | Calcium: 8.2% | Iron: 20.3%

      Parmesan Garlic Potato Foil Packets

      Course: Side Dish
      Keyword: Garlic, Parmesan, Potatoes
      Allergen: Milk
      Servings: 4 people
      Calories: 332kcal

      Ingredients

      • 2 lbs red potatoes
      • 2 tbsp oil
      • 1/2 c parmesan cheese
      • 3 cloves garlic minced
      • 1 tbsp italian seasoning
      • 1/4 tsp salt
      • 1/4 tsp pepper

      Toppings

      • 1/8 c parsley chopped
      • 2 oz parmesan cheese grated

      Instructions

      Prep Potatoes/Parmesan/Garlic

      • Wash and cut potatoes into 1 inch pieces. Grate parmesan. Mince garlic.

      Prep Foil Packets

      • In a large bowl add red potatoes, oil, parmesan cheese, garlic, italian seasoning, salt, and pepper. Toss until coated.
      • On a sheet of aluminum foil add the potatoes. Fold in the sides to creat a foil pack.

      Prep/Package Toppings

      • Grate parmesan. Package in a small container. 
      • Chop parsley. Package in a small container.

      Cook Foil Packets

      • Place on the grill or under the broiler for 20-30 minutes or until tender.

      Serve

      • Empty onto plates and garnish with parsley and parmesan cheese. 

      Nutrition

      Calories: 332kcal | Carbohydrates: 38g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 615mg | Potassium: 1091mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8.1% | Vitamin C: 27.5% | Calcium: 36.5% | Iron: 13.6%

      Salmon with Wasabi Cream Sauce

      Course: Main Course
      Keyword: Salmon
      Allergen: Fish, Milk
      Servings: 2 people
      Calories: 373kcal

      Ingredients

      • 10 oz salmon
      • 4 tbsp sour cream
      • 1 tsp wasabi
      • 1 tsp lime juice
      • 1 tsp water
      • 2 tbsp oil

      Instructions

      Prep/Package Salmon

      • Pat salmon dry with a paper towel. Season with salt and pepper. Package in a sealed package.

      Prep/Package Wasabi Cream

      • Combine sour cream, wasabi, lime juice, and water to make a creamy consistency. Package in a small container.

      Package Oil

      • Package oil in a small container.

      Cook Salmon

      • Preheat Broiler. Heat a large drizzle of oil in a large pan over medium-high heat. Add salmon to pan skin sides down. Cook until skin is crisp and flesh is almost cooked, 4-5 minutes. 
      • Move fillets to an oven safe pan and place under broiler. Broil 2-3 minutes or until internal temperature is 145 degrees f.

      Serve

      • Place salmon on plates. Drizzle wasabi cream on top of salmon.

      Nutrition

      Calories: 373kcal | Carbohydrates: 1g | Protein: 28g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 81mg | Potassium: 728mg | Vitamin A: 4.1% | Vitamin C: 1.4% | Calcium: 4.3% | Iron: 6.3%

      Asparagus

      Course: Side Dish
      Keyword: Asparagus
      Servings: 2 people
      Calories: 155kcal

      Ingredients

      • 8 oz asparagus
      • 1 tbsp italian seasoning
      • 1 tsp salt
      • 1 tsp pepper
      • 2 tbsp oil

      Instructions

      Prep/Package

      • Trim end of asparagus. Combine with italian seasoning, oil, salt, and pepper. Toss to coat. Package in a sealed package.

      Cook Asparagus

      • Place asparagus in pan and cook over medium-high heat. Cook for 10 minutes or until tender, turning asparagus to ensure even cooking.

      Serve

      • Divide asparagus onto plates and serve.

      Nutrition

      Calories: 155kcal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 1165mg | Potassium: 260mg | Fiber: 3g | Sugar: 2g | Vitamin A: 18% | Vitamin C: 7.7% | Calcium: 6.7% | Iron: 19.1%

      Veggie Rice Pilaf

      Course: Side Dish
      Servings: 4 people
      Calories: 738kcal

      Ingredients

      • 3/4 c jasmine rice
      • 1/2 zucchini
      • 1 carrot
      • 1 1/2 tbsp oil
      • 1 5/8 c water
      • 1 vegetable broth concentrate
      • 1 tsp salt
      • 1 tsp pepper

      Instructions

      Package Rice

      • Package rice in a container.

      Prep/Package Veggies

      • Grate zucchini and carrots. Combine with oil, salt, and pepper. Package in a sealed package.

      Package Vegetable Broth

      • Package in a small container or use prepackaged.

      Cook Rice

      • Rinse rice with cold water 2 or 3 times and drain.
      • Add veggie mixture to pot and cook over medium heat until warmed, 1-2 minutes.
      • Add broth and 1 ⅝ c water to saucepan, stir. Bring to boil stirring occasionally. Cover and reduce heat to low for 15 minutes or until water has been absorbed and the rice is tender. Turn off heat and let stand for 5 minutes.

      Serve

      • Fluff veggie rice with a fork and divide onto plates. Serve.

      Nutrition

      Calories: 738kcal | Carbohydrates: 121g | Protein: 11g | Fat: 22g | Saturated Fat: 1g | Sodium: 2403mg | Potassium: 610mg | Fiber: 5g | Sugar: 5g | Vitamin A: 207.7% | Vitamin C: 25.6% | Calcium: 8.7% | Iron: 10.3%

      Shrimp Boil with Sausage and Corn

      Course: Main Course
      Cuisine: Southern
      Keyword: Corn, Sausage, Shrimp
      Allergen: Milk, Seafood
      Servings: 4 people
      Calories: 753kcal

      Ingredients

      • 1.5 lb baby potatoes red
      • 2 tbsp salt
      • 4 ears corn
      • 1 onion
      • 1/4 c butter
      • 1 tbsp garlic
      • 1 tbsp Bayou Cajun Seasoning
      • 1 lb shrimp medium
      • 1 lb andouille sausage smoked
      • 1 lemon
      • 2 tbsp parsley fresh

      Instructions

      Prep/Package Potatoes

      • Cut baby red potatoes in half. Combine baby red potatoes with water and salt. Package in a sealed package.

      Prep/Package Corn

      • Husk and wash corn ears. Cut each corn ear into 4-6 pieces. Package in a sealed package.

      Prep/Package Seasoning

      • Combine butter, garlic, half the parsley, and cajun seasoning. Package in a small container.

      Prep/Package Shrimp

      • Peel and devein shrimp. Package in a sealed package.

      Prep/Package Sausage

      • Cut sausage into chunks. Package in a sealed package.

      Prep/Package Onion

      • Cut onion into quarters. Package in a sealed package.

      Prep/Package Garnishes

      • Chop parsley. Package in a small container.
      • Place a lemon in bag.

      Preheat Oven/Prep baking sheet

      • Preheat oven to 400 degrees f.
      • Spray a baking sheet with nonstick cooking spray, and set aside.

      Pre Cook Potatoes

      • Pour contents of potato package in a large pot. Bring to a boil.
      • Cook potatoes until just tender and parboiled, about 8-10 mins.

      Pre Cook Corn

      • Add corn to the boiling water during the last 3 mins of cooking time. Drain water, set potatoes and put on the prepared baking sheet.

      Finish Combining Ingredients

      • Add shrimp, sausage, and onion to the baking sheet. Stir in butter mixture and gently toss to combine, then spread out to make sure everything is in a single layer.

      Cook Boil

      • Place into oven and bake for 12-15 minutes, or until the shrimp are pink and cooked through, sausage is hot, and corn is tender.

      Serve

      • Divide onto plates and garnish with remaining parsley and lemon wedges.

      Nutrition

      Calories: 753kcal | Carbohydrates: 35g | Protein: 49g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 411mg | Sodium: 5513mg | Potassium: 1228mg | Fiber: 4g | Sugar: 3g | Vitamin A: 11.2% | Vitamin C: 70.8% | Calcium: 22.3% | Iron: 31.2%

      Corn on the Cob

      Course: Side Dish
      Keyword: Corn
      Servings: 2 people
      Calories: 77kcal

      Ingredients

      • 2 ears corn on the cob

      Instructions

      Prep/Package Corn

      • Clean corn, package in a sealed package.

      Cook Corn

      • Fill a large pot half full of water and bring to a boil over medium heat. Adding salt to the water is optional. 
      • Add corn, cover, and return to a boil. Cook for 5-7 minutes.

      Serve

      • Remove corn from pot and place on plate. If desired, spread some butter on the corn and sprinkle with salt. 

      Nutrition

      Calories: 77kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Sodium: 13mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3.4% | Vitamin C: 7.4% | Iron: 2.6%

      Chicken Pineapple Quesadillas with Pico de Gallo, Crema, and Cilantro Rice

      Course: Main Course
      Keyword: Chicken, Quesadilla
      Allergen: Milk
      Servings: 2 people
      Calories: 1002kcal

      Ingredients

      Cilantro Rice

      • 1 c jasmine rice
      • 2 tbsp cilantro
      • 2 tbsp lime juice

      Vegetables

      • 1 onion
      • 1 bell pepper
      • 1 tbsp oil
      • 1 tsp salt
      • 1 tsp pepper

      Pineapple

      • 4 oz pineapple fresh

      Pico de Gallo

      • 1 tomato
      • 1 tsp cilantro
      • 1 tbsp lime juice
      • 2 tbsp onion minced
      • 1 tsp salt
      • 1 tsp pepper

      Meat Filling

      • 10 oz chicken breast
      • 1 tbsp oil
      • 1 tbsp southwest spice
      • 1/2 tbsp lime juice
      • 1 tsp cilantro

      Crema

      • 2 tbsp sour cream
      • 1 tbsp lime juice
      • 1/2 tbsp lime zest
      • 1/4 tsp salt
      • 1/4 tsp pepper
      • 1 tbsp cilantro minced

      Finishings

      • 2 tortillas
      • 1 c shredded cheese

      Instructions

      Prep/Package Rice

      • Package rice in a sealed container.
      • Combine cilantro and lime juice. Package in a sealed container.

      Prep/Package Vegetables

      • Halve, peel, and thinly slice onion. Mince a few slices until you have 2 tbsp. Set minced onion aside. Core, deseed, and thinly slice green pepper.
      • Package oil, sliced onion, green pepper, salt, and pepper in a sealed package.

      Prep/Package Pineapple

      • Pineapple should be cut into small 1/2 inch chunks. Package in a sealed package.

      Prep/Package Pico de Gallo

      • Dice tomato, roughly chop cilantro, halve lime. Combine tomato, minced onion, cilantro, and lime juice. Season with salt and pepper.
      • Package in a sealed container.

      Package Meat Filling

      • Combine chicken, lime juice, oil, and southwest spice. Package in a sealed package.
      • Package cilantro in a small container.

      Package Crema

      • Add lime juice, zest, cilantro, salt, and pepper to sour cream. Package in a small container.

      Package Finishings

      • Package tortillas in a sealed package.
      • Package cheese in a sealed package.

      Cook Rice

      • Using a lidded pot, rinse rice exchanging the water 2 or 3 times. Drain water from rice.
      • Add water to the pan of rice until it is to your first knuckle above the rice and bring to boil over med-high heat.
      • Cover and reduce heat to low and cook rice until tender and all liquid is absorbed (approximately 15 minutes).
      • Turn off heat and fluff with a fork. Stir in the cilantro mixture.

      Preheat Broiler/Oven

      • Preheat broiler to high or oven to 500 degrees f.

      Cook Vegetables

      • Put vegetables in a large pan over medium-high heat. Cook, stirring, until softened, 4-5 minutes.
      • Add pineapple and cook, stirring, until lightly browned, 2-3 minutes. Turn off heat and remove from pan. Set aside.

      Cook Meat Filling

      • Add chicken to pan used for veggies over med-high heat. Cook, stirring, until browned and cooked through, 3-5 minutes.
      • Return pineapple/veggie mixture to pan. Add cilantro. Stir to combine, then turn off heat.

      Make Quesadillas

      • Rub one side of each tortilla with a drizzle of oil. Place tortillas, oiled sides down, on a baking sheet. (2 baking sheets need for 4 people.) 
      • Evenly sprinkle with half the cheese. Top with filling, then sprinkle with remaining cheese. Fold tortillas in half over filling.

      Finish and Serve

      • Broil or bake quesadillas until golden brown on top, 1-2 minutes. Flip and repeat on other side. (Keep an eye on them so they do not burn.)
      • Cut into wedges, then serve with pico de gallo and crema on the side.

      Nutrition

      Calories: 1002kcal | Carbohydrates: 114g | Protein: 54g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 141mg | Sodium: 3361mg | Potassium: 1132mg | Fiber: 6g | Sugar: 15g | Vitamin A: 58.6% | Vitamin C: 155.9% | Calcium: 38.7% | Iron: 18.9%

      Southwest Chicken with Cilantro Chimichurri and Sweet Potatoes

      Course: Main Course
      Keyword: Chicken, Sweet Potatoes
      Servings: 4 people
      Calories: 397kcal

      Ingredients

      Sweet Potatoes

      • 4 sweet potatoes
      • 1 tbsp oil
      • 1 tsp salt
      • 1 tsp pepper

      Bell Peppers

      • 2 green bell peppers
      • 1/2 tbsp oil
      • 1/2 tsp salt
      • 1/2 tsp pepper

      Chimichurri

      • 4 cloves garlic minced
      • 1/2 oz cilantro finely chopped
      • 1 tsp southwest spice
      • 2 tbsp oil
      • 1/2 tsp lime juice
      • 1 tsp salt
      • 1 tsp pepper

      Chicken

      • 20 oz chicken
      • 1 tsp southwest spice
      • 1 tsp salt
      • 1 tsp pepper
      • 1 tbsp garlic
      • 2 tbsp chicken stock concentrate

      Jumble Mixture

      • 1 tbsp cilantro
      • 1 tsp lime juice
      • 1/2 tsp salt
      • 1/2 tsp pepper
      • 1 lime

      Instructions

      Southwest Spice Ingredients

      • 1 tbsp oregano, 1 tbsp paprika, 1 tbsp cumin, 1 tbsp garlic powder, and 1 tbsp chili powder

      Prep/Package Veggies for Jumble

      • Dice sweet potatoes into 1/2 inch cubes. Combine with oil, salt, and pepper. Package in a sealed package.
      • Core, deseed, and dice bell pepper. Combine with oil, salt, and pepper. Package in a sealed package.

      Prep/Package Chimichurri

      • Mince garlic and finely chop cilantro, set aside. Combine 1 tbsp cilantro, southwest spice, oil, pinch of garlic, lime juice, salt, and pepper. Package in a small container.

      Prep/Package Chicken/Sauce Mixture

      • Combine chicken with oil, salt, pepper, and southwest spice. Package in a sealed package.
      • Combine garlic, stock concentrate, and 1/4 c water. Pacakge in a sealed container.

      Prep/Package Jumble Mixture

      • Combine cilantro, lime juice, salt, and pepper. Package in a small container.
      • Package a lime.

      Preheat Oven

      • Move racks so there is one on top position and one in the middle position. Preheat oven to 450 degrees f.

      Roast Veggies

      • Place sweet potatoes and bell peppers on separate baking sheets. Roast potatoes on top rack and peppers on middle rack, tossing halfway through, until lightly browned and tender, 25-30 minutes. (Veggies may be done at different times.)

      Cook Chicken/Sauce

      • Place chicken in a large pan over medium-high heat. Cook until browned on first side, 3-4 minutes. Flip and add sauce mixture to pan. Cook until liquid has reduced by half and chicken is cooked through, 3-4 minutes.

      Make Veggie Jumble

      • In a large bowl combine roasted veggies and jumble mixture. Toss to coat.

      Serve

      • Divide jumble and chicken between plates. Spoon any remaining pan sauce over chicken. Serve with chimichurri and lime wedges.

      Nutrition

      Calories: 397kcal | Carbohydrates: 33g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 2449mg | Potassium: 718mg | Fiber: 6g | Sugar: 7g | Vitamin A: 380% | Vitamin C: 72.5% | Calcium: 6.7% | Iron: 10.9%

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