Our Menu

2-Step Chicken

1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.

2-Step Chicken , V1L- 6 oz chicken

1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.

2-Step Chicken , V1M- 4 oz chicken

1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.

2-Step Chicken , V1S- 3 oz chicken

1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.

2-Step Chicken , V2L-6 oz chicken

1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.

2-Step Chicken , V2M- 4 oz chicken

1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.

2-Step Chicken , V2S- 3 oz chicken

1. Heat oil in a skillet over medium-high heat. 2. Add the chicken to the skillet and cook for ten minutes. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, stir together the soup and water and heat the mixture to a boil. 5. Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes or until the internal temperature of the chicken reaches 165°F. 6. Once done, serve the dish and sprinkle some chives on top for added flavor.

Air Fryer Vegetables

1. In a bowl, mix the vegetables with garlic, olive oil, Italian seasoning, balsamic vinegar, salt, and pepper. Toss the mixture until the vegetables are well coated. 2. Transfer the seasoned vegetables to the air fryer basket. Set the temperature to 375°F and air fry for 8-12 minutes. Shake the basket halfway through cooking to ensure even cooking.

Air Fryer Vegetables, V1

1. In a bowl, mix the vegetables with garlic, olive oil, Italian seasoning, balsamic vinegar, salt, and pepper. Toss the mixture until the vegetables are well coated. 2. Transfer the seasoned vegetables to the air fryer basket. Set the temperature to 375°F and air fry for 8-12 minutes. Shake the basket halfway through cooking to ensure even cooking.

Air fryer French Fries

1. Scrub potatoes well. Cut the unpeeled potatoes lengthwise into 3/8-inch sticks. Place in a bowl; cover with water and let stand for 30 minutes. Drain well and pat very dry. Return to the dried bowl; add oil and toss to coat. Sprinkle with cornstarch, pepper, salt and paprika; toss to coat. 2. Coat the basket of an air fryer with cooking spray. Place the potatoes in the basket and fry at 360 degrees F, stirring every 5 minutes, until very crispy, 15 minutes.

Air fryer French Fries, V1

1. Scrub potatoes well. Cut the unpeeled potatoes lengthwise into 3/8-inch sticks. Place in a bowl; cover with water and let stand for 30 minutes. Drain well and pat very dry. Return to the dried bowl; add oil and toss to coat. Sprinkle with cornstarch, pepper, salt and paprika; toss to coat. 2. Coat the basket of an air fryer with cooking spray. Place the potatoes in the basket and fry at 360 degrees F, stirring every 5 minutes, until very crispy, 15 minutes.

Almond & Banana Energy Bites

A no-cook snack combining sliced bananas, almonds, and a touch of lemon zest for natural sweetness and protein.

Almond Brown Rice Pilaf

1. Spray a small non-stick skillet with avocado oil cooking spray. Heat the skillet over medium heat. 2. Add cooked brown rice and sauté for 1 minute. 3. Add water. Stir in almonds, spices, and salt. 4. Reduce heat to low, cover, and simmer until the liquid is absorbed, about 5-10 minutes. 5. Transfer to a serving dish.

Almond banana bread

1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.

Almond banana bread, V1L

1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.

Almond banana bread, V1M

1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.

Almond banana bread, V1S

1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.

Almond banana bread, V3,9L

1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.

Almond banana bread, V3,9M

1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.

Almond banana bread, V3,9S

1. Add almond flour, sliced banana, and egg to a mixing bowl. Mix them together. 2. Add sweetener, baking powder, vanilla extract, and walnuts to the mixture. Mix everything thoroughly. 3. Pour the prepared mixture into a small nonstick baking pan. 4. Bake the mixture in the air fryer at 350 degrees Fahrenheit for 15 minutes. 5. Once the baking is done, let it cool down for a while, and then remove it from the mold.

Almonds

Serve and enjoy

Almonds , V1- 1/4 cup

Serve and enjoy

Apple & Carrot Snack Plate with Lemon-Cilantro Dip

Crisp apple and carrot slices paired with a light olive oil, lemon, and cilantro dip.

Apple & Chicken Breakfast Skillet

Savory-sweet skillet with seared chicken, sautéed apples, carrots, and onion finished with a touch of lemon juice.

Apple & Chicken Salad with wild rice

1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add chicken, 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in bowl; toss with lemon juice. 5. Chop fennel bulb discarding stem and fronds and add to bowl. 6. In a bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 7. Add chicken, rice, spinach, and nuts to bowl with apples and fennel. 8. Drizzle with dressing, toss to coat, and serve.

Apple & Chicken Salad with wild rice , V1S- 3.0 oz chicken

1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add chicken, 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in bowl; toss with lemon juice. 5. Chop fennel bulb discarding stem and fronds and add to bowl. 6. In a bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 7. Add chicken, rice, spinach, and nuts to bowl with apples and fennel. 8. Drizzle with dressing, toss to coat, and serve.

Apple & Salmon Salad with Couscous

1. Slice Salmon into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add salmon and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 3/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add salmon, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple & Salmon Salad with Couscous , V2L- 6 oz salmon filet

1. Slice Salmon into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add salmon and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 3/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add salmon, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple & Salmon Salad with Couscous , V2M- 4 oz salmon filet

1. Slice Salmon into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add salmon and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 3/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add salmon, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple & Salmon Salad with wild rice

1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add salmon, cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While salmon is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add salmon in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.

Apple & Salmon Salad with wild rice , V1S-3 oz salmon

1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add salmon, cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While salmon is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add salmon in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.

Apple & Salmon Salad with wild rice , V1L- 6 oz salmon filet

1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add salmon, cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While salmon is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add salmon in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.

Apple & Tofu Salad with Couscous

1. Slice Tofu 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add tofu and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add tofu, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple & Tofu Salad with Couscous , V2L- 6 oz firm tofu

1. Slice Tofu 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add tofu and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add tofu, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple & Tofu Salad with Couscous , V2S- 3 oz firm tofu

1. Slice Tofu 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add tofu and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add tofu, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple & Tofu Salad with Couscous , V2M- 4 oz firm tofu

1. Slice Tofu 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add tofu and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add tofu, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple & Tofu Salad with Wild Rice

1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add Tofu , cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While Tofu is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add Tofu in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.

Apple & Tofu Salad with Wild Rice , V1M- 4 oz tofu

1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add Tofu , cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While Tofu is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add Tofu in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.

Apple & Walnut Salad with Lemon Vinaigrette

Crisp apples and celery tossed with walnuts, fresh parsley, and a bright lemon-olive oil dressing for a refreshing snack.

Apple &Tofu Salad with Wild Rice

1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add Tofu , cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While Tofu is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add Tofu in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.

Apple &Tofu Salad with Wild Rice , V1S- 3.0 oz tofu

1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add Tofu , cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While Tofu is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add Tofu in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.

Apple &Tofu Salad with Wild Rice , V1L- 6 oz firm tofu

1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add Tofu , cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While Tofu is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add Tofu in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.

Apple Carrot Snack Plate with Lemon Drizzle

Crisp apple slices and carrot sticks drizzled with a touch of olive oil, lemon juice, and a pinch of salt for a refreshing crunchy snack.

Apple Coleslaw

1. Cut cabbage into fine shreds, until you have 1/2 cup of cabbage. 2. Peel the carrot. Grate it with a grater. 3. Chop green pepper into small pieces. 4. Remove the core, and chop the apple. 5. Put the cabbage, carrot, green pepper, and apple in a mixing bowl. Stir together. 6. Put the yogurt, mayonnaise, and dill weed in another bowl. Stir together to make a dressing. 7. Pour the dressing over the salad. Toss to mix.

Apple Coleslaw, V1

1. Cut cabbage into fine shreds, until you have 1/2 cup of cabbage. 2. Peel the carrot. Grate it with a grater. 3. Chop green pepper into small pieces. 4. Remove the core, and chop the apple. 5. Put the cabbage, carrot, green pepper, and apple in a mixing bowl. Stir together. 6. Put the yogurt, mayonnaise, and dill weed in another bowl. Stir together to make a dressing. 7. Pour the dressing over the salad. Toss to mix.

Apple Coleslaw, V2

1. Cut cabbage into fine shreds, until you have 1/2 cup of cabbage. 2. Peel the carrot. Grate it with a grater. 3. Chop green pepper into small pieces. 4. Remove the core, and chop the apple. 5. Put the cabbage, carrot, green pepper, and apple in a mixing bowl. Stir together. 6. Put the yogurt, mayonnaise, and dill weed in another bowl. Stir together to make a dressing. 7. Pour the dressing over the salad. Toss to mix.

Apple Crisp

1. Preheat the oven to 350 degrees F. 2. Grease the bottom and sides of the square bread. 3. Place the sliced ​​apples covering the bottom of the bread. 4. Add the oats, flour, granulated Monkfruit sweetener, and cinnamon. 6. Cut the margarine into small pieces and add to the mixture. Do not mix. 7. Sprinkle the mixture over the top of the apples. 8. Bake in the oven for about 15 minutes.

Apple Crisp, V1

1. Preheat the oven to 350 degrees F. 2. Grease the bottom and sides of the square bread. 3. Place the sliced ​​apples covering the bottom of the bread. 4. Add the oats, flour, granulated Monkfruit sweetener, and cinnamon. 6. Cut the margarine into small pieces and add to the mixture. Do not mix. 7. Sprinkle the mixture over the top of the apples. 8. Bake in the oven for about 15 minutes.

Apple Pistachio Crisp

1. Place rack in center of oven and preheat to 350 ºF. 2. Place sliced apples, raisins, and lemon juice in baking dish; toss. 3. In a bowl, mix remaining ingredients except melted margarine. 4. Add melted margarine and mix until texture is consistent. Sprinkle over apple-raisin mixture. 5. Bake uncovered 10-15 minutes or until apples are tender.

Apple Pistachio Crisp, V1

1. Place rack in center of oven and preheat to 350 ºF. 2. Place sliced apples, raisins, and lemon juice in baking dish; toss. 3. In a bowl, mix remaining ingredients except melted margarine. 4. Add melted margarine and mix until texture is consistent. Sprinkle over apple-raisin mixture. 5. Bake uncovered 10-15 minutes or until apples are tender.

Apple Slices with Cinnamon-Free Spiced Olive Oil Drizzle

Crisp red apple slices drizzled with a touch of olive oil and a pinch of salt to balance sweetness and richness.

Apple Walnut Salad with Grilled Chicken & Brown Rice

Tender grilled chicken served over a crisp green salad with apple slices, walnuts, and spinach, dressed with lemon vinaigrette and brown rice on the side.

Apple with Almond Butter

Apple with Almond Butter

Apple, Chicken Salad With Couscous

1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon of oil in skillet over medium heat. 3. Add chicken and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add chicken, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple, Chicken Salad With Couscous , V1M- 4 oz chicken

1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon of oil in skillet over medium heat. 3. Add chicken and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add chicken, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple, Chicken Salad With Couscous , V2L-6 oz chicken

1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon of oil in skillet over medium heat. 3. Add chicken and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add chicken, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple, Chicken Salad with couscous

1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add chicken and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add chicken, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple, Chicken Salad with couscous , V2S- 3 oz chicken

1. Slice chicken breasts crosswise into 1/2" strips. 2. Heat 1/2 tablespoon of oil in skillet over medium heat. 3. Add chicken and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/4 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add chicken, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple, Chicken Salad with wild rice

1. Once you've chopped the apples, toss them with the lemon juice and set aside. 2. Heat 1/2 tablespoon olive oil in a skillet over medium heat. 3. Add the salt-seasoned chicken and cook for 8 to 10 minutes until done, stirring occasionally; remove from heat. 4. Chop the fennel bulb, discard the stem and leaves, and add to the bowl. 5. Whisk the remaining oil with the balsamic vinegar, salt, and pepper in a bowl. 6. Add the chicken, rice, spinach, and walnuts to a bowl with the apples and fennel. 7. Drizzle with the dressing, toss to coat, and serve.

Apple, Chicken Salad with wild rice , V1M- 4 oz chicken

1. Once you've chopped the apples, toss them with the lemon juice and set aside. 2. Heat 1/2 tablespoon olive oil in a skillet over medium heat. 3. Add the salt-seasoned chicken and cook for 8 to 10 minutes until done, stirring occasionally; remove from heat. 4. Chop the fennel bulb, discard the stem and leaves, and add to the bowl. 5. Whisk the remaining oil with the balsamic vinegar, salt, and pepper in a bowl. 6. Add the chicken, rice, spinach, and walnuts to a bowl with the apples and fennel. 7. Drizzle with the dressing, toss to coat, and serve.

Apple, Chicken Salad with wild rice , V1L-6 oz chicken

1. Once you've chopped the apples, toss them with the lemon juice and set aside. 2. Heat 1/2 tablespoon olive oil in a skillet over medium heat. 3. Add the salt-seasoned chicken and cook for 8 to 10 minutes until done, stirring occasionally; remove from heat. 4. Chop the fennel bulb, discard the stem and leaves, and add to the bowl. 5. Whisk the remaining oil with the balsamic vinegar, salt, and pepper in a bowl. 6. Add the chicken, rice, spinach, and walnuts to a bowl with the apples and fennel. 7. Drizzle with the dressing, toss to coat, and serve.

Apple, Salmon Salad with Couscous

1. Slice salmon into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add salmon and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add salmon, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple, Salmon Salad with Couscous , V2S- 3 oz salmon

1. Slice salmon into 1/2" strips. 2. Heat 1/2 tablespoon olive oil in skillet over medium heat. 3. Add salmon and 1 pinch of salt and cook 8-10 minutes until done, stirring occasionally, remove from heat. 4. While chicken is sautéing, core and chop apples, place in a bowl; toss with lemon juice. 5. Chop fennel bulb, discard stem and fronds, and add to bowl. 6. Boil 2/3 cup of water. Add dry couscous to the boiled water and turn off the heat. Cover the pot with a lid and allow the couscous to steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. 7. Add salmon, couscous, spinach, and nuts to bowl with apples and fennel. 8. whisk the remaining oil in a bowl with balsamic vinegar, salt, and pepper. 9. Drizzle with dressing, toss to coat, and serve.

Apple, Salmon Salad with wild rice

1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add salmon, cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While salmon is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add salmon in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.

Apple, Salmon Salad with wild rice , V1M- 4 oz salmon

1. Heat 1/2 tablespoon olive oil in skillet over medium heat. 2. Add salmon, cook 8-10 minutes until done, flipping half wathroughou, remove from heat. 3. While salmon is cooking core and chop apples, place in a bowl; toss with lemon juice. 4. Chop fennel bulb discarding stem and fronds and add to bowl. 5. In another bowl, whisk remaining oil with balsamic vinegar, salt, and pepper. 6. Add salmon in pieces, rice, spinach, and nuts to bowl with apples and fennel. 7. Drizzle with dressing, toss to coat, and serve.

Apricot & Lemon Chicken

1. Rub cumin over chicken and place in a skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over chicken and serve warm.

Apricot & Lemon Chicken , V1L-6 oz chicken

1. Rub cumin over chicken and place in a skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over chicken and serve warm.

Apricot & Lemon Chicken , V1M- 5 oz chicken

1. Rub cumin over chicken and place in a skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over chicken and serve warm.

Apricot & Lemon Chicken , V1S- 4 oz chicken

1. Rub cumin over chicken and place in a skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over chicken and serve warm.

Apricot & Lemon Salmon

1. Rub cumin over salmon and place in skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over salmon and serve warm.

Apricot & Lemon Salmon , V1M- 5 oz salmon filet

1. Rub cumin over salmon and place in skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over salmon and serve warm.

Apricot & Lemon Salmon , V1S- 4.0 oz salmon filet

1. Rub cumin over salmon and place in skillet. 2. Cook on medium-high for 6 minutes on each side, or until cooked through. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over salmon and serve warm.

Apricot & Lemon Tofu

1. Pat dry tofu. Rub cumin over tofu and place in skillet. 2. Cook on medium-high for 2 minutes on each side, or until golden brown. Remove from pan and keep warm. 3. Add smashed apricot , lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over tofu and serve warm.

Apricot & Lemon Tofu , V1L- 6 oz firm tofu

1. Pat dry tofu. Rub cumin over tofu and place in skillet. 2. Cook on medium-high for 2 minutes on each side, or until golden brown. Remove from pan and keep warm. 3. Add smashed apricot , lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over tofu and serve warm.

Apricot & Lemon Tofu with brown rice

1. Pat dry tofu. Rub cumin over tofu and place in skillet. 2. Cook on medium-high for 2 minutes on each side, or until golden brown. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over tofu and serve warm accompanied by brown rice

Apricot & Lemon Tofu with brown rice, V1M- 5 oz firm tofu

1. Pat dry tofu. Rub cumin over tofu and place in skillet. 2. Cook on medium-high for 2 minutes on each side, or until golden brown. Remove from pan and keep warm. 3. Add smashed apricot, lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over tofu and serve warm accompanied by brown rice

Apricot & Lemon Tofu with quinoa

1. Pat dry tofu. Rub cumin over tofu and place in skillet. 2. Cook on medium-high for 2 minutes on each side, or until golden brown. Remove from pan and keep warm. 3. Add smashed apricot , lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over tofu and serve warm accompanied by brown rice

Apricot & Lemon Tofu with quinoa, V1M- 5 oz firm tofu

1. Pat dry tofu. Rub cumin over tofu and place in skillet. 2. Cook on medium-high for 2 minutes on each side, or until golden brown. Remove from pan and keep warm. 3. Add smashed apricot , lemon juice, and water to skillet. On medium heat, stir until smooth. 4. Spoon sauce over tofu and serve warm accompanied by brown rice

Argentinean Grilled Steak

1.For the Salsa criolla, in a bowl, mix together tomato, onions, parsley, olive oil, vinegar, garlic, oregano, garlic salt and crushed red pepper. 2. Cover and refrigerate for at least 1 hour or up until 48 hours. 3. For the steak, heat grill to medium-high heat. Sprinkle steak on both sides with low-sodium adobo seasoning. 4. Place steak on hot, greased grill grates. 5. Cook, flipping once, until steak is well browned on both sides and cooked to 145 °F about 6 minutes for medium-rare. 6. Let rest for 5 minutes. Thinly slice steak. 7. Serve on serving plate and top with reserved Salsa Criolla

Argentinean Grilled Steak , V1L- 6.0 oz steak

1.For the Salsa criolla, in a bowl, mix together tomato, onions, parsley, olive oil, vinegar, garlic, oregano, garlic salt and crushed red pepper. 2. Cover and refrigerate for at least 1 hour or up until 48 hours. 3. For the steak, heat grill to medium-high heat. Sprinkle steak on both sides with low-sodium adobo seasoning. 4. Place steak on hot, greased grill grates. 5. Cook, flipping once, until steak is well browned on both sides and cooked to 145 °F about 6 minutes for medium-rare. 6. Let rest for 5 minutes. Thinly slice steak. 7. Serve on serving plate and top with reserved Salsa Criolla

Argentinean Grilled Steak , V1M- 5 oz steak

1.For the Salsa criolla, in a bowl, mix together tomato, onions, parsley, olive oil, vinegar, garlic, oregano, garlic salt and crushed red pepper. 2. Cover and refrigerate for at least 1 hour or up until 48 hours. 3. For the steak, heat grill to medium-high heat. Sprinkle steak on both sides with low-sodium adobo seasoning. 4. Place steak on hot, greased grill grates. 5. Cook, flipping once, until steak is well browned on both sides and cooked to 145 °F about 6 minutes for medium-rare. 6. Let rest for 5 minutes. Thinly slice steak. 7. Serve on serving plate and top with reserved Salsa Criolla

Arugula and beet salad

1. Mix olive oil and vinegar 2. Toss all ingredients in a bowl. 3. Serve and enjoy

Arugula and beet salad, V1

1. Mix olive oil and vinegar 2. Toss all ingredients in a bowl. 3. Serve and enjoy

Asian Mango Chicken lettuce Wraps

1. Cut mangos, vegetables, and chicken. Place in a mixing bowl and toss until well mixed. 2. In another mixing bowl, whisk together cream cheese, almond butter, and soy sauce. 3. To assemble: lay out lettuce on a flat surface. Spread cream cheese mixture and top with mango, vegetable, and chicken mix. Roll up tightly, tucking in end of lettuce. Secure with toothpicks. 4. To serve, cut each wrap in half.

Asian Mango Chicken lettuce Wraps , V1M- 4 oz chicken

1. Cut mangos, vegetables, and chicken. Place in a mixing bowl and toss until well mixed. 2. In another mixing bowl, whisk together cream cheese, almond butter, and soy sauce. 3. To assemble: lay out lettuce on a flat surface. Spread cream cheese mixture and top with mango, vegetable, and chicken mix. Roll up tightly, tucking in end of lettuce. Secure with toothpicks. 4. To serve, cut each wrap in half.

Asian Mango Chicken lettuce Wraps , V1S- 2 oz chicken

1. Cut mangos, vegetables, and chicken. Place in a mixing bowl and toss until well mixed. 2. In another mixing bowl, whisk together cream cheese, almond butter, and soy sauce. 3. To assemble: lay out lettuce on a flat surface. Spread cream cheese mixture and top with mango, vegetable, and chicken mix. Roll up tightly, tucking in end of lettuce. Secure with toothpicks. 4. To serve, cut each wrap in half.

Asian Salmon & Brown Rice Bowl

Pan-seared salmon fillet over nutty brown rice with steamed broccoli and garlic, drizzled with olive oil.

Autumn Vegetable Succotash

1. In a frying pan at medium temperature, heat the oil, 2. Add the onion and cook for 2 minutes until transparent. Add garlic and lima beans and cook for 2 more minutes, then add carrots, zucchini, and corn. 3. Add salt and oregano. Cook, stirring occasionally, until the vegetables are tender for about 10 minutes. 4. Serve and garnish with sage.

Autumn Vegetable Succotash, V1

1. In a frying pan at medium temperature, heat the oil, 2. Add the onion and cook for 2 minutes until transparent. Add garlic and lima beans and cook for 2 more minutes, then add carrots, zucchini, and corn. 3. Add salt and oregano. Cook, stirring occasionally, until the vegetables are tender for about 10 minutes. 4. Serve and garnish with sage.

Autumn Vegetable Succotash, V2

1. In a frying pan at medium temperature, heat the oil, 2. Add the onion and cook for 2 minutes until transparent. Add garlic and lima beans and cook for 2 more minutes, then add carrots, zucchini, and corn. 3. Add salt and oregano. Cook, stirring occasionally, until the vegetables are tender for about 10 minutes. 4. Serve and garnish with sage.

Avocado Toast

Avocado Toast

Baked Bananas

1. Preheat oven to 350 degrees F. 2. Lightly grease a 9x13-inch pan. 3. Arrange the split banana in the pan. 4. Top evenly with small pieces of margarine, raisins and pecans. 5. Bake for 8-10 minutes

Baked Bananas, V1

1. Preheat oven to 350 degrees F. 2. Lightly grease a 9x13-inch pan. 3. Arrange the split banana in the pan. 4. Top evenly with small pieces of margarine, raisins and pecans. 5. Bake for 8-10 minutes

Baked Carrots Tots

1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the carrots in a pot, add hot water to cover them, and cook them for 10 minutes. 4. Transfer the carrots to a bowl and mash them until they form a puree. 5. Add the other ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between them. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.

Baked Carrots Tots, V1

1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the carrots in a pot, add hot water to cover them, and cook them for 10 minutes. 4. Transfer the carrots to a bowl and mash them until they form a puree. 5. Add the other ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between them. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.

Baked Carrots Tots, V3

1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the carrots in a pot, add hot water to cover them, and cook them for 10 minutes. 4. Transfer the carrots to a bowl and mash them until they form a puree. 5. Add the other ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between them. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.

Baked Cauliflower Tots

1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the cauliflower in a pot and add hot water to cover it. Cook it for two minutes over high heat. 4. Drain them using a strainer until all excess water is removed. 5, In a bowl, combine all ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between each one. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.

Baked Cauliflower Tots, V1

1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the cauliflower in a pot and add hot water to cover it. Cook it for two minutes over high heat. 4. Drain them using a strainer until all excess water is removed. 5, In a bowl, combine all ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between each one. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.

Baked Cauliflower Tots, V3

1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the cauliflower in a pot and add hot water to cover it. Cook it for two minutes over high heat. 4. Drain them using a strainer until all excess water is removed. 5, In a bowl, combine all ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between each one. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.

Baked Cauliflower Tots, V5

1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Put the cauliflower in a pot and add hot water to cover it. Cook it for two minutes over high heat. 4. Drain them using a strainer until all excess water is removed. 5, In a bowl, combine all ingredients and mix well. 6. Press the mixture into balls or logs and place them on the baking sheet with space between each one. 7. Bake for 15-20 minutes or until golden brown Note: If you prefer, use an air fryer oven and reduce cooking time in half.

Baked Cauliflower florets

1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Separate the cauliflower into florets that include the stem. 4. Put the cauliflower in a pot, add 1 pinch of salt, and hot water to cover it. Cook it for two minutes over medium heat (don't let them get soft) 4. Drain them using a strainer until all excess water is removed. 5. Place the beaten egg and flour mixed with herbs, black pepper, and 1 pinch of salt, in two individual containers. 6. Put the florets in the container with the egg and make sure they are all coated. 7. Take one floret at a time, pass it through the container with flour, and cover it completely with flour. 8. Place them on the baking sheet, leaving space between the florets and brush oil over each floret. 7. Bake for 15 minutes or until golden brown. Note: If you prefer, use an air fryer oven and reduce cooking time in half.

Baked Cauliflower florets, V1

1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Separate the cauliflower into florets that include the stem. 4. Put the cauliflower in a pot, add 1 pinch of salt, and hot water to cover it. Cook it for two minutes over medium heat (don't let them get soft) 4. Drain them using a strainer until all excess water is removed. 5. Place the beaten egg and flour mixed with herbs, black pepper, and 1 pinch of salt, in two individual containers. 6. Put the florets in the container with the egg and make sure they are all coated. 7. Take one floret at a time, pass it through the container with flour, and cover it completely with flour. 8. Place them on the baking sheet, leaving space between the florets and brush oil over each floret. 7. Bake for 15 minutes or until golden brown. Note: If you prefer, use an air fryer oven and reduce cooking time in half.

Baked Cauliflower florets, V3

1. Preheat oven to 400 degrees F. 2. Lightly grease a baking sheet. 3. Separate the cauliflower into florets that include the stem. 4. Put the cauliflower in a pot, add 1 pinch of salt, and hot water to cover it. Cook it for two minutes over medium heat (don't let them get soft) 4. Drain them using a strainer until all excess water is removed. 5. Place the beaten egg and flour mixed with herbs, black pepper, and 1 pinch of salt, in two individual containers. 6. Put the florets in the container with the egg and make sure they are all coated. 7. Take one floret at a time, pass it through the container with flour, and cover it completely with flour. 8. Place them on the baking sheet, leaving space between the florets and brush oil over each floret. 7. Bake for 15 minutes or until golden brown. Note: If you prefer, use an air fryer oven and reduce cooking time in half.

Baked Chicken Breast with Brown Rice and Steamed Broccoli

Herb-seasoned baked chicken breast served alongside fluffy brown rice and fresh steamed broccoli florets topped with garlic-infused olive oil.

Baked Chicken Breast with Roasted Carrots and Quinoa

Herb-seasoned baked chicken breast alongside earthy roasted carrots and fluffy quinoa.

Baked Chicken With Vegetables

1. Preheat the oven or set Air Fryer to 400 degrees. 2. Place potatoes, carrots, and onions in a roasting pan. 3. Put chicken on top of the vegetables. 4. Mix water, thyme and pepper. Pour over chicken and vegetables. 5. Spoon juices over chicken once or twice during cooking. 6. Bake at 400 degrees for 20 min or more until browned and tender. 7. Garnish with thyme and capers. 8. Serve accompanied by warm brown rice.

Baked Chicken With Vegetables , V1L- 6 oz chicken

1. Preheat the oven or set Air Fryer to 400 degrees. 2. Place potatoes, carrots, and onions in a roasting pan. 3. Put chicken on top of the vegetables. 4. Mix water, thyme and pepper. Pour over chicken and vegetables. 5. Spoon juices over chicken once or twice during cooking. 6. Bake at 400 degrees for 20 min or more until browned and tender. 7. Garnish with thyme and capers. 8. Serve accompanied by warm brown rice.

Baked Chicken With Vegetables , V1M- 4 oz chicken

1. Preheat the oven or set Air Fryer to 400 degrees. 2. Place potatoes, carrots, and onions in a roasting pan. 3. Put chicken on top of the vegetables. 4. Mix water, thyme and pepper. Pour over chicken and vegetables. 5. Spoon juices over chicken once or twice during cooking. 6. Bake at 400 degrees for 20 min or more until browned and tender. 7. Garnish with thyme and capers. 8. Serve accompanied by warm brown rice.

Baked Chicken With Vegetables , V1S- 3 oz chicken

1. Preheat the oven or set Air Fryer to 400 degrees. 2. Place potatoes, carrots, and onions in a roasting pan. 3. Put chicken on top of the vegetables. 4. Mix water, thyme and pepper. Pour over chicken and vegetables. 5. Spoon juices over chicken once or twice during cooking. 6. Bake at 400 degrees for 20 min or more until browned and tender. 7. Garnish with thyme and capers. 8. Serve accompanied by warm brown rice.

Baked Chicken with Carrots, Zucchini, and Quinoa

Herb-roasted chicken breast alongside roasted root and summer vegetables with fluffy quinoa.

Baked Chicken with Zucchini and Quinoa Pilaf

Seasoned boneless chicken breast baked until juicy, accompanied by roasted zucchini and a warm quinoa pilaf with garlic.

Baked Eggs in Spinach and Onion Nest with Apple Slices

Baked eggs nestled in sautéed spinach and onions, served with crisp fresh apple slices.

Baked Eggs with Spinach, Roma Tomatoes, and Quinoa

Fluffy baked eggs nestled in garlicky spinach and fresh tomato, served alongside protein-rich quinoa.

Baked Eggs with Vegetables and Quinoa

Soft-scrambled eggs with sautéed spinach, bell peppers, zucchini, served with herbed quinoa

Baked Fish With Creole Sauce

1. If frozen, thaw fish in refrigerator overnight. 2. Preheat oven to 375°F. 3. spray oil on the baking dish and add the fish. 4. Top fish with onion and pepper slices. 5. In a separate bowl, mix tomato sauce, chili powder, salt, and pepper. 6. Pour tomato sauce mixture over fish and vegetables. 7. Cover dish and bake until fish flakes easily with a fork about 10-15 minutes.

Baked Fish With Creole Sauce , V1L- 6 oz catfish filet

1. If frozen, thaw fish in refrigerator overnight. 2. Preheat oven to 375°F. 3. spray oil on the baking dish and add the fish. 4. Top fish with onion and pepper slices. 5. In a separate bowl, mix tomato sauce, chili powder, salt, and pepper. 6. Pour tomato sauce mixture over fish and vegetables. 7. Cover dish and bake until fish flakes easily with a fork about 10-15 minutes.

Baked Fish With Creole Sauce , V1S- 4 oz catfish filet

1. If frozen, thaw fish in refrigerator overnight. 2. Preheat oven to 375°F. 3. spray oil on the baking dish and add the fish. 4. Top fish with onion and pepper slices. 5. In a separate bowl, mix tomato sauce, chili powder, salt, and pepper. 6. Pour tomato sauce mixture over fish and vegetables. 7. Cover dish and bake until fish flakes easily with a fork about 10-15 minutes.

Baked Fish With Creole Sauce , V1XL- 8 oz catfish filet

1. If frozen, thaw fish in refrigerator overnight. 2. Preheat oven to 375°F. 3. spray oil on the baking dish and add the fish. 4. Top fish with onion and pepper slices. 5. In a separate bowl, mix tomato sauce, chili powder, salt, and pepper. 6. Pour tomato sauce mixture over fish and vegetables. 7. Cover dish and bake until fish flakes easily with a fork about 10-15 minutes.

Baked Fish with Vegetables

1. Preheat the oven to 350°F. 2. Slice the potato with the skin on 3. Place the potatoes and carrots in a roasting pan. 4. Put the tilapia filet on top of the vegetables. 5. Mix water, thyme, cilantro, and salt. Pour the mixture over the chicken and vegetables. 6. Once or twice during cooking, spoon the juices over the fish. 7. Bake at 350°F for 15 minutes until the dish is done and the vegetables are tender. 8. Prepare the dish with a bed of lettuce and serve the fish and vegetables over it. 9. Finally, garnish with fresh dill

Baked Fish with Vegetables, V1M- 6 oz tilapia

1. Preheat the oven to 350°F. 2. Slice the potato with the skin on 3. Place the potatoes and carrots in a roasting pan. 4. Put the tilapia filet on top of the vegetables. 5. Mix water, thyme, cilantro, and salt. Pour the mixture over the chicken and vegetables. 6. Once or twice during cooking, spoon the juices over the fish. 7. Bake at 350°F for 15 minutes until the dish is done and the vegetables are tender. 8. Prepare the dish with a bed of lettuce and serve the fish and vegetables over it. 9. Finally, garnish with fresh dill

Baked Fish with Vegetables, V2M- 6 oz tilapia

1. Preheat the oven to 350°F. 2. Slice the potato with the skin on 3. Place the potatoes and carrots in a roasting pan. 4. Put the tilapia filet on top of the vegetables. 5. Mix water, thyme, cilantro, and salt. Pour the mixture over the chicken and vegetables. 6. Once or twice during cooking, spoon the juices over the fish. 7. Bake at 350°F for 15 minutes until the dish is done and the vegetables are tender. 8. Prepare the dish with a bed of lettuce and serve the fish and vegetables over it. 9. Finally, garnish with fresh dill

Baked Herb Mushroom & Spinach Rice Casserole

A comforting baked casserole of brown rice, mushrooms, spinach, celery, and egg bound together with herbs and a balsamic finish.

Baked Lentils Casserole

1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.

Baked Lentils Casserole , V1L

1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.

Baked Lentils Casserole , V1M

1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.

Baked Lentils Casserole , V1S

1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.

Baked Lentils Casserole , V2-4-5L

1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.

Baked Lentils Casserole , V2-4-5M

1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.

Baked Lentils Casserole , V2-4-5S

1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.

Baked Lentils Casserole , V2L

1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.

Baked Lentils Casserole , V2M

1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.

Baked Lentils Casserole , V2S

1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.

Baked Lentils Casserole , V4,5M

1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.

Baked Lentils Casserole , V4,5S

1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.

Baked Lentils Casserole , V4-5L

1. in a small bowl, slightly mash lentils and combine with salt and cilantro. 2. Place in a small casserole dish and cover with carrots 3. Bake at 350 degrees for 10 minutes until carrots are tender 4. Add cheese on top and bake for five more minutes or until cheese melts.

Baked Parmesan Fish

1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.

Baked Parmesan Fish , V4XL-8 oz tilapia

1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.

Baked Parmesan Fish , V1L- 6 oz tilapia

1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.

Baked Parmesan Fish , V1M- 5 oz tilapia

1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.

Baked Parmesan Fish , V1XL- 8 oz tilapia

1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.

Baked Parmesan Fish , V2L- 6 oz tilapia

1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.

Baked Parmesan Fish , V2M- 5 oz tilapia

1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.

Baked Parmesan Fish , V2XL- 8 oz tilapia

1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.

Baked Parmesan Fish , V3L- 6 oz tilapia

1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.

Baked Parmesan Fish , V3M- 4 oz tilapia

1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.

Baked Parmesan Fish , V3XL- 8 oz tilapia

1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.

Baked Parmesan Fish , V4L- 6 oz tilapia

1. Preheat oven to 350°F. Place cheese, flour and thyme in paper bag. 2. Individually coat fish by gently shaking in bag; discard coating ingredients. 3. Place filets in baking pan on rack. Bake for 20 minutes or until fish flakes easily when tested with fork. 4. Heat skillet over medium-high heat. Add celery, mushrooms, red bell peppers. Cook, stirring frequently, until veggies are tender. Season with salt and parsley 5. Serve baked fish topped with mushroom mixture.

Baked Parmesan Style Fish

Mix the cashews, nutritional yeast, and a pinch of salt in a small food processor to prepare homemade cashew parmesan-style cheese. Remove the contents with a silicone spatula and set aside. 1. Preheat oven to 350°F. Place cheese, flour, and thyme in a paper bag. 2. Individually coat fish by gently shaking it in the bag; discard coating ingredients. 3. Place the filet in a baking pan. Bake for 20 minutes or until fish flakes easily when tested with a fork. 4. Heat a skillet over medium-high heat. Add the onion, mushrooms, green onions, and garlic. Cook, stirring frequently, until the onions are tender. Season with ground black pepper. 5. Serve baked fish topped with mushroom mixture.

Baked Potatoes Primavera

1. Pierce potato several times with a fork. Microwave on high until tender, about 3-4 minutes. 2. Steam mixed vegetables with one pinch of salt until hot. 3. Mix the margarine with the herbs. 4. Cut the potato in half and remove a portion of the center of the potato. 5. Mash the potato removed and mix with the vegetables 6. Fill each half of the potato with the mixture.

Baked Potatoes Primavera, V1

1. Pierce potato several times with a fork. Microwave on high until tender, about 3-4 minutes. 2. Steam mixed vegetables with one pinch of salt until hot. 3. Mix the margarine with the herbs. 4. Cut the potato in half and remove a portion of the center of the potato. 5. Mash the potato removed and mix with the vegetables 6. Fill each half of the potato with the mixture.

Baked Pumpkin

1. Preheat oven to 325 degrees Fahrenheit. 2. Place pumpkin cubes in a baking dish and sprinkle with sweetener. 3. Cover pan with foil and bake until soft. 4. Sprinkle with cinnamon.

Baked Pumpkin , V8

1. Preheat oven to 325 degrees Fahrenheit. 2. Place pumpkin cubes in a baking dish and sprinkle with sweetener. 3. Cover pan with foil and bake until soft. 4. Sprinkle with cinnamon.

Baked Salmon Fillet with Brown Rice and Garlic Spinach

Oven-baked salmon served alongside fluffy brown rice and garlicky sautéed spinach

Baked Salmon Fillet with Brown Rice and Sautéed Spinach

Omega-3 rich salmon fillet baked with lemon, served alongside nutty brown rice and garlicky sautéed fresh spinach.

Baked Salmon Fillet with Brown Rice and Steamed Broccoli

Omega-3-rich baked salmon with tender brown rice and fresh steamed broccoli, finished with lemon herbs and a drizzle of olive oil.

Baked Salmon with Brown Rice and Broccoli

Garlic and olive oil baked salmon fillet with steamed brown rice and roasted broccoli

Baked Salmon with Brown Rice and Steamed Broccoli

Herb-seasoned baked salmon fillet paired with nutty brown rice and tender steamed broccoli.

Baked Salmon with Quinoa and Roasted Vegetables

Herb-roasted salmon fillet with nutty quinoa, roasted carrots, and broccoli for a light yet satisfying breakfast.

Baked Salmon with Quinoa and Sautéed Spinach

Oven-baked salmon fillet with fluffy quinoa and garlicky sautéed spinach.

Baked Salmon with Quinoa, Cucumber, and Steamed Broccoli

Pan-seared salmon fillet served with nutty quinoa, crisp cucumber slices, and steamed broccoli florets, finished with extra virgin olive oil.

Baked Salmon with Roasted Broccoli and Cucumber Salad

Herb-seasoned baked salmon fillet with roasted broccoli and a fresh cucumber salad dressed with extra virgin olive oil.

Baked Salmon with Roasted Carrots and Quinoa

Herb-seasoned baked salmon fillet with tender roasted carrots and nutty fluffy quinoa for an elegant weeknight dinner.

Baked Salmon with Roasted Root Vegetables and Brown Rice

Oven-baked salmon fillet with roasted carrots and brown rice, finished with a light garlic and olive oil drizzle for an elegant, nourishing breakfast.

Baked Salmon with Roasted Sweet Potatoes and Garlic Broccoli

Oven-baked salmon fillet with herbs, served with roasted sweet potato wedges and garlicky sautéed broccoli.

Baked Salmon with Sweet Potato and Asparagus

Herb-crusted baked salmon fillet with roasted sweet potato wedges and fresh asparagus. Rich in omega-3s and satisfying.

Baked Salmon with Vegetables

Baked Salmon with Vegetables

Baked Tofu

1. Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. 2. Drain water from tofu. Wrap tofu in paper towels. Let set for about 5 minutes. 3. While tofu is draining, combine soy sauce, garlic, ginger and vegetable oil in a bowl. 4. Slice tofu into 1/2 inch thick slices. Place tofu slices on foil lined baking sheet. 5. Pour soy sauce mixture over tofu. Using a spatula or pancake turner, gently turn slices over to coat both sides with sauce. 6. Bake tofu for 15 minutes. Turn slices over and bake for another 15 minutes. Tofu should be light golden brown and firm. 7. Serve hot

Baked Tofu with Broccoli and Brown Rice

Crispy baked extra-firm tofu served with steamed broccoli florets and nutty brown rice, finished with a light garlic and olive oil drizzle.

Baked Tofu, V1

1. Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. 2. Drain water from tofu. Wrap tofu in paper towels. Let set for about 5 minutes. 3. While tofu is draining, combine soy sauce, garlic, ginger and vegetable oil in a bowl. 4. Slice tofu into 1/2 inch thick slices. Place tofu slices on foil lined baking sheet. 5. Pour soy sauce mixture over tofu. Using a spatula or pancake turner, gently turn slices over to coat both sides with sauce. 6. Bake tofu for 15 minutes. Turn slices over and bake for another 15 minutes. Tofu should be light golden brown and firm. 7. Serve hot

Baked Trout

1. Preheat oven to 350 degrees. 2. Rinse the fish and pat dry; rub with olive oil, rosemary, and salt, and squeeze ½ lime over. 3. In a pot, cook the potatoes in boiling water with a pinch of salt for 5 minutes until medium-cooked. After draining, sprinkle with paprika and fresh cilantro. 4. Place the fish in a baking dish along with the potatoes and the red bell peppers. 5. Bake for 15 minutes or until the fish is tender. 7. Pour the remaining olive oil and Squeeze the remaining lime over the spinach, mix well 8. Serve and enjoy.

Baked Trout , V2L- 6 oz trout filets

1. Preheat oven to 350 degrees. 2. Rinse the fish and pat dry; rub with olive oil, rosemary, and salt, and squeeze ½ lime over. 3. In a pot, cook the potatoes in boiling water with a pinch of salt for 5 minutes until medium-cooked. After draining, sprinkle with paprika and fresh cilantro. 4. Place the fish in a baking dish along with the potatoes and the red bell peppers. 5. Bake for 15 minutes or until the fish is tender. 7. Pour the remaining olive oil and Squeeze the remaining lime over the spinach, mix well 8. Serve and enjoy.

Baked Trout, V2M- 4 oz trout filets

1. Preheat oven to 350 degrees. 2. Rinse the fish and pat dry; rub with olive oil, rosemary, and salt, and squeeze ½ lime over. 3. In a pot, cook the potatoes in boiling water with a pinch of salt for 5 minutes until medium-cooked. After draining, sprinkle with paprika and fresh cilantro. 4. Place the fish in a baking dish along with the potatoes and the red bell peppers. 5. Bake for 15 minutes or until the fish is tender. 7. Pour the remaining olive oil and Squeeze the remaining lime over the spinach, mix well 8. Serve and enjoy.

Baked Trout, V2S- 3 oz trout filets

1. Preheat oven to 350 degrees. 2. Rinse the fish and pat dry; rub with olive oil, rosemary, and salt, and squeeze ½ lime over. 3. In a pot, cook the potatoes in boiling water with a pinch of salt for 5 minutes until medium-cooked. After draining, sprinkle with paprika and fresh cilantro. 4. Place the fish in a baking dish along with the potatoes and the red bell peppers. 5. Bake for 15 minutes or until the fish is tender. 7. Pour the remaining olive oil and Squeeze the remaining lime over the spinach, mix well 8. Serve and enjoy.

Balsamic Chicken with Roasted Red Potatoes and Sautéed Vegetables

Pan-seared chicken breast glazed with balsamic vinegar, served with roasted red potatoes and a sauté of mushrooms, bell pepper, celery, carrots, and onion.

Balsamic Roasted Greens

Preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray. 2. Place the veggies in a bowl. Whisk together the olive oil, vinegar, garlic, salt, and pepper in another bowl. Pour the mixture over the vegetables and toss to coat. 3. Spread vegetables evenly in a single layer on the prepared pan. 4. Roast 10-12 minutes in a preheated oven until vegetables are softened and caramelized, stirring once halfway through. 5. Sprinkle with basil, stir to combine, and serve.

Balsamic Roasted Greens, V5S

Preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray. 2. Place the veggies in a bowl. Whisk together the olive oil, vinegar, garlic, salt, and pepper in another bowl. Pour the mixture over the vegetables and toss to coat. 3. Spread vegetables evenly in a single layer on the prepared pan. 4. Roast 10-12 minutes in a preheated oven until vegetables are softened and caramelized, stirring once halfway through. 5. Sprinkle with basil, stir to combine, and serve.

Banana

1. Peel, cut and enjoy.

Banana , V1

1. Peel, cut and enjoy.

Banana French Toast

1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.

Banana French Toast , V3M- with soymilk

1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.

Banana French Toast , V3M- withlow fat-milk

1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.

Banana French Toast , V3S- with low-fat milk

1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.

Banana French Toast , V3S- with soymilk

1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.

Banana French Toast , V1M- with almond milk

1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.

Banana French Toast , V1S- with almond milk

1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.

Banana French Toast , V3-4M- with low-fat milk

1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.

Banana French Toast , V3-4S- with low-fat milk

1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.

Banana French Toast , V4M- with almond milk

1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.

Banana French Toast , V4S- with almond milk

1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.

Banana French Toast , V5M- with soymilk

1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.

Banana French Toast , V5S- with soymilk

1.Whirl the milk, with the banana , vanilla and nutmeg in a blender until smooth, then pour into a shallow bowl. 2. Dip both sides of the bread in the mixture 3. Cook on a preheated nonstick griddle pan until browned on both sides. 4. Serve accompanied by the berries.

Banana Smoothie Bowl

Banana Smoothie Bowl

Banana Split Oatmeal

1. In a microwave safe cereal bowl, mix together the oatmeal and salt. Stir in hot water. 2. Microwave on high power for 1 minute. Stir. Microwave on high power for another minute. Stir again. 3. Microwave an additional 30-60 seconds on high power until the cereal reaches the desired thickness. Stir again. 4. Top with banana slices and frozen yogurt.

Banana Split Oatmeal , V1S- 1/2 cup oats

1. In a microwave safe cereal bowl, mix together the oatmeal and salt. Stir in hot water. 2. Microwave on high power for 1 minute. Stir. Microwave on high power for another minute. Stir again. 3. Microwave an additional 30-60 seconds on high power until the cereal reaches the desired thickness. Stir again. 4. Top with banana slices and frozen yogurt.

Banana Split Oatmeal , V1S- 1/3 cup oats

1. In a microwave safe cereal bowl, mix together the oatmeal and salt. Stir in hot water. 2. Microwave on high power for 1 minute. Stir. Microwave on high power for another minute. Stir again. 3. Microwave an additional 30-60 seconds on high power until the cereal reaches the desired thickness. Stir again. 4. Top with banana slices and frozen yogurt.

Banana Walnut Oatmeal

1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.

Banana Walnut Oatmeal , V3,5M.Soy milk

1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.

Banana Walnut Oatmeal, V3,5M. Almond milk

1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.

Banana Walnut Oatmeal, V3,7M.

1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.

Banana Walnut Oatmeal, V5M. Almond milk

1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.

Banana Walnut Oatmeal, V5M. Soy milk

1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.

Banana Walnut Oatmeal, V7M. Low-fat milk

1. In a saucepan, heat water over medium heat. 2. Add the oats and cook for 30 seconds. 3. Add the milk little by little and stir until creamy. 4. Remove the pan from the heat. 5. Garnish with ground cinnamon, walnuts, and banana slices.

Barley

Use barley cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley

Barley , V1L- 1 cup, cooked unsalted

Use barley cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley

Barley , V1M- 3/4 cup, cooked unsalted

Use barley cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley

Barley , V1S- 1/2 cup, cooked unsalted

Use barley cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley

Beef & Broccoli

Beef & Broccoli

Beef Creole

1. Heat the pan over medium-high. Add the oil and the beef and cook it for 3-5 minutes, or until the meat reaches an internal temperature of 165°F. 2. Add tomatoes, carrots, crushed red peppers, pepper, celery, onion, garlic, basil, parsley, Low-sodium tomato sauce, water, and salt. 4. Bring to a boil; reduce heat to low and simmer, covered for 10 minutes.

Beef Creole , V1M- 4 oz beef

1. Heat the pan over medium-high. Add the oil and the beef and cook it for 3-5 minutes, or until the meat reaches an internal temperature of 165°F. 2. Add tomatoes, carrots, crushed red peppers, pepper, celery, onion, garlic, basil, parsley, Low-sodium tomato sauce, water, and salt. 4. Bring to a boil; reduce heat to low and simmer, covered for 10 minutes.

Beef Creole , V1S- 3 oz beef

1. Heat the pan over medium-high. Add the oil and the beef and cook it for 3-5 minutes, or until the meat reaches an internal temperature of 165°F. 2. Add tomatoes, carrots, crushed red peppers, pepper, celery, onion, garlic, basil, parsley, Low-sodium tomato sauce, water, and salt. 4. Bring to a boil; reduce heat to low and simmer, covered for 10 minutes.

Beef Pot Roast

1. Heat a non-stick skillet over medium heat and lightly spray it with oil. 2. Add the beef to the skillet and brown it on all sides for about 2 minutes 3. Squeeze the orange over the beef, add seasons and cook for 5- 6 minutes until the beef is tender.

Beef Pot Roast , V1L- 6 oz beef

1. Heat a non-stick skillet over medium heat and lightly spray it with oil. 2. Add the beef to the skillet and brown it on all sides for about 2 minutes 3. Squeeze the orange over the beef, add seasons and cook for 5- 6 minutes until the beef is tender.

Beef Pot Roast , V1M- 5.0 oz beef

1. Heat a non-stick skillet over medium heat and lightly spray it with oil. 2. Add the beef to the skillet and brown it on all sides for about 2 minutes 3. Squeeze the orange over the beef, add seasons and cook for 5- 6 minutes until the beef is tender.

Beef Pot Roast , V1S- 4.0 oz beef

1. Heat a non-stick skillet over medium heat and lightly spray it with oil. 2. Add the beef to the skillet and brown it on all sides for about 2 minutes 3. Squeeze the orange over the beef, add seasons and cook for 5- 6 minutes until the beef is tender.

Beef Stir-Fry with Brown Rice and Mixed Vegetables

Tender ground beef stir-fried with carrots, celery, and mushrooms, served over brown rice.

Beef Stroganoff

1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.

Beef Stroganoff , V1M- 4 oz lean beef

1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.

Beef Stroganoff , V1S- 3 oz Lean beef

1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.

Beef Stroganoff , V3-4m- 4 oz beef

1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.

Beef Stroganoff , V3-4s- 3 oz lean beef

1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.

Beef Stroganoff , V3M- 4 oz lean beef -

1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.

Beef Stroganoff , V3S- 3 Oz Lean beef

1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.

Beef Stroganoff , V4M- 4 oz lean beef -

1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.

Beef Stroganoff , V4S- 3 oz lean beef -

1. Cut beef into 1-inch cubes. Heat one teaspoon of oil in a non-stick skillet. Saute onion for 2 minutes. 2. Add beef and one pinch of salt, and saute for 5 minutes. Turn to brown evenly. Remove from pan and keep hot. 3. Add one teaspoon of oil to another pan and saute mushrooms. 4. Turn the heat low, then gently stir in the beef, seasonings, wine, and yogurt and remove from the heat. 6. Cook the pasta according to the package instructions and add one pinch of salt. Once cooked, toss with 2 teaspoons of olive oil and garnish with dried basil. 7. Serve the beef over the pasta.

Beef With Greens

1. Partially freeze beef. Thinly slice across the grain into long strips 1/8 inch thick and 3 inches wide. 2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with the spice mixture. 3. Spray a skillet nonstick cooking spray. Preheat pan over high heat. 4. Add meat; cook, stirring for 5 minutes. 5. Add potatoes, onions, broth, and garlic. Cook covered, over medium heat for 5 minutes. 6. Stir in carrots, lay greens over top and cook, covered, until carrots are tender, about 15 minutes. 7. Serve and enjoy

Beef and Black Bean Enchilada Bake

Beef and Broccoli Stir-Fry with Brown Rice

Tender ground beef stir-fried with broccoli florets, garlic, and onions over brown rice.

Beef and Cabbage

1. Chop cabbage and onions, set aside. 2. In a skillet, cook the ground beef on medium heat until browned. Drain the fat. Set beef aside. 3. Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft. 4. Add cabbage to the onions and cook until cabbage starts to brown. 5. Stir the beef into the cabbage and onion mixture. 6. Season with garlic powder, and pepper. Garnish with cilantro

Beef and Cabbage , V1L- 5 oz lean ground beef

1. Chop cabbage and onions, set aside. 2. In a skillet, cook the ground beef on medium heat until browned. Drain the fat. Set beef aside. 3. Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft. 4. Add cabbage to the onions and cook until cabbage starts to brown. 5. Stir the beef into the cabbage and onion mixture. 6. Season with garlic powder, and pepper. Garnish with cilantro

Beef and Cabbage , V1M- 4 oz lean ground beef

1. Chop cabbage and onions, set aside. 2. In a skillet, cook the ground beef on medium heat until browned. Drain the fat. Set beef aside. 3. Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft. 4. Add cabbage to the onions and cook until cabbage starts to brown. 5. Stir the beef into the cabbage and onion mixture. 6. Season with garlic powder, and pepper. Garnish with cilantro

Beef and Cabbage , V1M- 4 oz lean ground beef

1. Chop cabbage and onions, set aside. 2. In a skillet, cook the ground beef on medium heat until browned. Drain the fat. Set beef aside. 3. Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft. 4. Add cabbage to the onions and cook until cabbage starts to brown. 5. Stir the beef into the cabbage and onion mixture. 6. Season with garlic powder, and pepper. Garnish with cilantro

Beef and Sauerkraut

1. Drain sauerkraut and chopped onions, set aside. 2. In a skillet, cook the ground beef on medium heat until browned. Drain the fat. Set beef aside. 3. Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft. 4. Add sauerkraut to the onions and cook until starts to brown. 5. Stir the beef into the sauerkraut and onion mixture. 6. Season with garlic powder, salt and pepper. Add red pepper flakes to the cabbage if you like it spicy. Garnish with cilantro

Beef and Sauerkraut , V1S- 3 oz lean ground beef

1. Drain sauerkraut and chopped onions, set aside. 2. In a skillet, cook the ground beef on medium heat until browned. Drain the fat. Set beef aside. 3. Spray skillet with non-stick cooking spray. Cook onions on medium heat until soft. 4. Add sauerkraut to the onions and cook until starts to brown. 5. Stir the beef into the sauerkraut and onion mixture. 6. Season with garlic powder, salt and pepper. Add red pepper flakes to the cabbage if you like it spicy. Garnish with cilantro

Beef and Vegetable Stir-Fry with Brown Rice

Lean ground beef stir-fried with bell peppers, carrots, mushrooms, and garlic, served over brown rice.

Beef and Vegetables

1. In a pot, add water to rice and bring to a boil. Cover and cook on low heat for 15 minutes do not remove the lid until water is gone. 2. While the rice is cooking, put ground beef in a pan and cook over medium heat on the stove for 8 to 10 minutes. Drain fat. 3. Let rice stand for about 3 minutes. Arrange rice on a platter like a doughnut ring. Set aside. 4. Add green beans, brussels sprouts, corn, tomato sauce, garlic powder, and onion powder to pan with meat. 5. Cook until steaming hot. Pour into center of rice ring and serve.

Beef and Vegetables , V1S- 3 oz ground beef

1. In a pot, add water to rice and bring to a boil. Cover and cook on low heat for 15 minutes do not remove the lid until water is gone. 2. While the rice is cooking, put ground beef in a pan and cook over medium heat on the stove for 8 to 10 minutes. Drain fat. 3. Let rice stand for about 3 minutes. Arrange rice on a platter like a doughnut ring. Set aside. 4. Add green beans, brussels sprouts, corn, tomato sauce, garlic powder, and onion powder to pan with meat. 5. Cook until steaming hot. Pour into center of rice ring and serve.

Beef and vegetables Stir-Fry

1. Heat oil in a skillet. 2. Add beef strips, peppers, carrots, spinach and 1/2 of the fresh cilantro, to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add balsamic vinegar and stir until sauce boils, then stir the remaining fresh cilantro. Remove from stove and serve.

Beef and vegetables Stir-Fry , V1M- 4 oz beef

1. Heat oil in a skillet. 2. Add beef strips, peppers, carrots, spinach and 1/2 of the fresh cilantro, to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add balsamic vinegar and stir until sauce boils, then stir the remaining fresh cilantro. Remove from stove and serve.

Beef and vegetables Stir-Fry , V1S- 3 oz beef

1. Heat oil in a skillet. 2. Add beef strips, peppers, carrots, spinach and 1/2 of the fresh cilantro, to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add balsamic vinegar and stir until sauce boils, then stir the remaining fresh cilantro. Remove from stove and serve.

Beef and vegetables Stir-Fry , V2M- 4 oz beef

1. Heat oil in a skillet. 2. Add beef strips, peppers, carrots, spinach and 1/2 of the fresh cilantro, to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add balsamic vinegar and stir until sauce boils, then stir the remaining fresh cilantro. Remove from stove and serve.

Beef and vegetables Stir-Fry , V2S- 3 oz beef

1. Heat oil in a skillet. 2. Add beef strips, peppers, carrots, spinach and 1/2 of the fresh cilantro, to skillet and cook over medium heat until vegetables are tender and meat is cooked. 3. Add balsamic vinegar and stir until sauce boils, then stir the remaining fresh cilantro. Remove from stove and serve.

Beef with greens

1. Thinly slice the meat across the grain into strips. 2. In a small bowl, combine the paprika, oregano, chili powder, garlic powder, black pepper, red pepper flakes, and dry mustard. Toss the meat strips with the spice mixture until evenly coated. 3. Preheat a flat, wide-bottomed nonstick skillet over medium-high heat. Lightly coat with nonstick cooking spray. 4. Add the seasoned pork and cook, stirring frequently, for about 3–4 minutes, or until lightly browned and cooked through. 5 . Add the potatoes, carrots, onion, broth, and garlic. Reduce heat to medium, cover the skillet with a lid or foil, and cook for 15 minutes. 6. Then lay the greens over the top. Cover again until the greens are wilted. 7. Transfer to a serving bowl and serve hot.

Beets, Beans, & Greens

1. Combine vinegar, mustard, olive oil, and salt in a bowl to make the dressing. 2. Place the sliced beets in a bowl. Toss half the dressing with the beets to coat. 3. Toss the greens, beans, and red bell peppers with the remaining dressing in the first bowl. 4. Place onto a plate and top with beets.

Beets, Beans, & Greens, V1S

1. Combine vinegar, mustard, olive oil, and salt in a bowl to make the dressing. 2. Place the sliced beets in a bowl. Toss half the dressing with the beets to coat. 3. Toss the greens, beans, and red bell peppers with the remaining dressing in the first bowl. 4. Place onto a plate and top with beets.

Beets, Beans, & Greens, V2S

1. Combine vinegar, mustard, olive oil, and salt in a bowl to make the dressing. 2. Place the sliced beets in a bowl. Toss half the dressing with the beets to coat. 3. Toss the greens, beans, and red bell peppers with the remaining dressing in the first bowl. 4. Place onto a plate and top with beets.

Berries Chia Pudding

1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the berries before eat it, and enjoy!

Berries Chia Pudding, V4,7M- low-fat milk

1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the berries before eat it, and enjoy!

Berries Chia pudding

1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the berries before eat it, and enjoy!

Berries Chia pudding , V4,7S- low-fat milk

1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the berries before eat it, and enjoy!

Black Bean Soup

1. Lightly puree half of the black beans with the broth, salsa and cumin in a blender. 2. In a saucepan, combine pureed bean mixture with remaining beans, add salt and heat through. 3. To serve, ladle soup into a bowl. 4. Top with sour cream and garnish with the cilantro.

Black Bean Soup, V1

1. Lightly puree half of the black beans with the broth, salsa and cumin in a blender. 2. In a saucepan, combine pureed bean mixture with remaining beans, add salt and heat through. 3. To serve, ladle soup into a bowl. 4. Top with sour cream and garnish with the cilantro.

Black Bean Soup, V5

1. Lightly puree half of the black beans with the broth, salsa and cumin in a blender. 2. In a saucepan, combine pureed bean mixture with remaining beans, add salt and heat through. 3. To serve, ladle soup into a bowl. 4. Top with sour cream and garnish with the cilantro.

Black Bean and Couscous Salad

1. Bring broth to a boil in a pot, and stir in couscous. 2. Cover the pot, and remove it from the heat. Let stand for 5 minutes. 3. In a bowl, whisk oil, vinegar, and cumin, and lime juice. 4. Add beans, onion, red or green pepper, and corn to the vinegar and oil mixture, and toss. 5. Fluff the couscous well with a fork, breaking up any chunks. 6. Add to beans and vegetables, and mix well. 7. Add salt and black pepper 8. Add cilantro, poppy seeds and serve.

Black Bean and Couscous Salad, V1

1. Bring broth to a boil in a pot, and stir in couscous. 2. Cover the pot, and remove it from the heat. Let stand for 5 minutes. 3. In a bowl, whisk oil, vinegar, and cumin, and lime juice. 4. Add beans, onion, red or green pepper, and corn to the vinegar and oil mixture, and toss. 5. Fluff the couscous well with a fork, breaking up any chunks. 6. Add to beans and vegetables, and mix well. 7. Add salt and black pepper 8. Add cilantro, poppy seeds and serve.

Black Skillet Beef

Black Skillet Beef

Black Skillet Beef , V1M- 4 oz beef

Black Skillet Beef

Black Skillet Beef With Greens

Black Skillet Beef With Greens

Black Skillet Beef With Greens, V1

Black Skillet Beef With Greens, V1

Black Skillet Pork

1.Thinly slice the pork across the grain into strips. 2.In a small bowl, combine the paprika, oregano, chili powder, garlic powder, black pepper, red pepper flakes, and dry mustard. Toss the pork strips with the spice mixture until evenly coated. 3.Preheat a flat, wide-bottom nonstick skillet over medium-high heat. Lightly coat with nonstick cooking spray. 4. Add the seasoned pork and cook, stirring frequently, for about 3–4 minutes, or until lightly browned and cooked through. 5.Add the potatoes, carrots, onion, broth, and garlic. Reduce heat to medium, cover the skillet with a lid or foil, and cook for 15 minutes. 6.Then lay the greens over the top. Cover again until the greens are wilted. 7. Transfer to a serving bowl and serve hot.

Black Skillet Pork , V1M- 4 oz lean pork

1.Thinly slice the pork across the grain into strips. 2.In a small bowl, combine the paprika, oregano, chili powder, garlic powder, black pepper, red pepper flakes, and dry mustard. Toss the pork strips with the spice mixture until evenly coated. 3.Preheat a flat, wide-bottom nonstick skillet over medium-high heat. Lightly coat with nonstick cooking spray. 4. Add the seasoned pork and cook, stirring frequently, for about 3–4 minutes, or until lightly browned and cooked through. 5.Add the potatoes, carrots, onion, broth, and garlic. Reduce heat to medium, cover the skillet with a lid or foil, and cook for 15 minutes. 6.Then lay the greens over the top. Cover again until the greens are wilted. 7. Transfer to a serving bowl and serve hot.

Black Skillet Pork , V1S- 3 oz lean pork

1.Thinly slice the pork across the grain into strips. 2.In a small bowl, combine the paprika, oregano, chili powder, garlic powder, black pepper, red pepper flakes, and dry mustard. Toss the pork strips with the spice mixture until evenly coated. 3.Preheat a flat, wide-bottom nonstick skillet over medium-high heat. Lightly coat with nonstick cooking spray. 4. Add the seasoned pork and cook, stirring frequently, for about 3–4 minutes, or until lightly browned and cooked through. 5.Add the potatoes, carrots, onion, broth, and garlic. Reduce heat to medium, cover the skillet with a lid or foil, and cook for 15 minutes. 6.Then lay the greens over the top. Cover again until the greens are wilted. 7. Transfer to a serving bowl and serve hot.

Black Tea

1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag.

Black Tea with Milk

1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag, and add the hot milk

Black Tea with Milk, V4,7- With low-fat milk

1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag, and add the hot milk

Black Tea with Milk, V4-6- Decaf with low-fat lactose-free milk

1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag, and add the hot milk

Black Tea with Milk, V6-7a- Decaf with low-fat milk

1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag, and add the hot milk

Black Tea with Milk, V7- With low-fat milk

1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag, and add the hot milk

Black Tea, V1-Plain

1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag.

Black Tea, V6- Decaf

1. Boil water. Put the teabag in a mug, add water. 2. Steep for 2-3 minutes. Remove the tea bag.

Black coffee

1. Use ground or instant coffee. Brew or dissolve coffee in 1 cup of water. 2. Serve and enjoy

Black coffee, V1. Plain

1. Use ground or instant coffee. Brew or dissolve coffee in 1 cup of water. 2. Serve and enjoy

Black coffee, V6. Decaf

1. Use ground or instant coffee. Brew or dissolve coffee in 1 cup of water. 2. Serve and enjoy

Blueberries Chia Pudding

1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the blueberries before eat it, and enjoy!

Blueberries Chia Pudding , V1 S- 1/2 cup almond milk

1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the blueberries before eat it, and enjoy!

Blueberries Chia Pudding , V1M- 1 cup almond milk

1. Use a mason jar or a bowl to stir chia seeds and milk. 2. Let sit for 5 minutes and stir it again to break up the clumps of chia seeds. 3. Cover and put in the fridge, If you want to eat the same day, wait for 1 hour or leave it in the fridge overnight to eat the next morning. Add the blueberries before eat it, and enjoy!

Blueberry Chicken Pasta Salad

1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.

Blueberry Chicken Pasta Salad , V1S- 3 oz chicken

1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.

Blueberry Chicken Pasta Salad , V3M- 4 oz chicken

1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.

Blueberry Chicken Pasta Salad , V1M- 4 oz chicken

1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.

Blueberry Chicken Pasta Salad , V3S- 3 oz chicken

1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.

Blueberry Muffins

1. Preheat the oven to 330 degrees. 2. Grease the muffin pans. 3. In a mixing bowl, stir the oil and xylitol until creamy. 4. Add eggs, milk and vanilla. Mix until blended. 5. In another mixing bowl, stir together the flour, baking powder, and salt. 6. Add the flour mix to the oil mixture in the first bowl. Stir together. 7. Stir the blueberries into the batter. 8. Fill the muffin cup 2/3 full with batter. 9. Bake for 17 minutes.

Blueberry Muffins , V8

1. Preheat the oven to 330 degrees. 2. Grease the muffin pans. 3. In a mixing bowl, stir the oil and xylitol until creamy. 4. Add eggs, milk and vanilla. Mix until blended. 5. In another mixing bowl, stir together the flour, baking powder, and salt. 6. Add the flour mix to the oil mixture in the first bowl. Stir together. 7. Stir the blueberries into the batter. 8. Fill the muffin cup 2/3 full with batter. 9. Bake for 17 minutes.

Blueberry tofu Pasta Salad

1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.

Blueberry tofu Pasta Salad , V1M- 4 oz firm tofu

1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.

Blueberry tofu Pasta Salad , V1S- 3 oz firm tofu

1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.

Blueberry tofu Pasta Salad , V3-5S- 3 oz firm tofu

1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.

Blueberry tofu Pasta Salad , V3-5m- 4 oz firm tofu

1. Prepare vinaigrette by blending two tablespoons of blueberries, ½ tablespoon virgin olive oil, balsamic vinegar, mustard, honey, and salt, and set aside. 2. Cook pasta according to the package instructions. Once cooked, toss it with the rest of the olive oil and let it cool. 3. In a bowl, toss all ingredients with the dressing and serve.

Boiled Potatoes With Herbs

1. Scrub potato to remove any dirt and peel the skin off. 2. Put the potato in a pot and cover it with water. 3. Bring water to a boil. Reduce heat to medium-low. 4. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. Cut in quarters and garnish with dried rosemary and basil.

Boiled Potatoes With Herbs , V1L- 3 medium potatoes

1. Scrub potato to remove any dirt and peel the skin off. 2. Put the potato in a pot and cover it with water. 3. Bring water to a boil. Reduce heat to medium-low. 4. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. Cut in quarters and garnish with dried rosemary and basil.

Boiled Potatoes With Herbs , V1M- 2 medium potatoes

1. Scrub potato to remove any dirt and peel the skin off. 2. Put the potato in a pot and cover it with water. 3. Bring water to a boil. Reduce heat to medium-low. 4. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. Cut in quarters and garnish with dried rosemary and basil.

Boiled Potatoes With Herbs , V1S- 1 medium potato

1. Scrub potato to remove any dirt and peel the skin off. 2. Put the potato in a pot and cover it with water. 3. Bring water to a boil. Reduce heat to medium-low. 4. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. Cut in quarters and garnish with dried rosemary and basil.

Boiled Sweet Potatoes

1. Put the potatoes in a pot and cover it with water. 2. Bring water to a boil. Reduce heat to medium-low. 3. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. 4. Garnish with fresh thyme and enjoy.

Boiled Sweet Potatoes , V1L- 1 large sweet potato

1. Put the potatoes in a pot and cover it with water. 2. Bring water to a boil. Reduce heat to medium-low. 3. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. 4. Garnish with fresh thyme and enjoy.

Boiled Sweet Potatoes , V1M- 1 medium sweet potato

1. Put the potatoes in a pot and cover it with water. 2. Bring water to a boil. Reduce heat to medium-low. 3. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. 4. Garnish with fresh thyme and enjoy.

Boiled Sweet Potatoes , V1S- 1/2 medium sweet potato

1. Put the potatoes in a pot and cover it with water. 2. Bring water to a boil. Reduce heat to medium-low. 3. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. Drain and cool. 4. Garnish with fresh thyme and enjoy.

Braised Chicken Thighs With Spinach

1. Heat skillet over medium-high heat. Add oil. Add chicken, top side down. 2. Cook about 8 minutes on each side, or until deeply browned. Remove the chicken to a dinner plate and set aside. 3. Reheat skillet over medium heat. Add the onion, garlic, thyme, and rosemary. 4. Cook about 5 minutes, until the onion is soft and golden. Return the chicken to the pan. 5. Add the water, and cover. Continue cooking for about 20 minutes. 6. Add the fresh spinach and cook about 2 minutes, until it wilts.

Braised Chicken Thighs With Spinach, V1

1. Heat skillet over medium-high heat. Add oil. Add chicken, top side down. 2. Cook about 8 minutes on each side, or until deeply browned. Remove the chicken to a dinner plate and set aside. 3. Reheat skillet over medium heat. Add the onion, garlic, thyme, and rosemary. 4. Cook about 5 minutes, until the onion is soft and golden. Return the chicken to the pan. 5. Add the water, and cover. Continue cooking for about 20 minutes. 6. Add the fresh spinach and cook about 2 minutes, until it wilts.

Brazilian Rice

1. Preheat oven to 350 degrees. 2. Spray a baking dish with vegetable oil spray. 3. Place the spinach in a mixing bowl and add remaining ingredients. Mix until combined. 4. Transfer the mixture to the baking dish and place in the preheated oven. Bake for 15 minutes. 5. Serve.

Brazilian Rice , V1L- brown rice

1. Preheat oven to 350 degrees. 2. Spray a baking dish with vegetable oil spray. 3. Place the spinach in a mixing bowl and add remaining ingredients. Mix until combined. 4. Transfer the mixture to the baking dish and place in the preheated oven. Bake for 15 minutes. 5. Serve.

Brazilian Rice , V1S- brown rice

1. Preheat oven to 350 degrees. 2. Spray a baking dish with vegetable oil spray. 3. Place the spinach in a mixing bowl and add remaining ingredients. Mix until combined. 4. Transfer the mixture to the baking dish and place in the preheated oven. Bake for 15 minutes. 5. Serve.

Breakfast Burrito

1. Mix beans with onion, cilantro, and tomatoes. 2. Microwave tortilla between two sheets of slightly damp white paper towels on high for 15 seconds. 3. Put bean mixture in the tortilla and add salsa. 4. Fold the tortilla to enclose the filling.

Breakfast Burrito, V1M

1. Mix beans with onion, cilantro, and tomatoes. 2. Microwave tortilla between two sheets of slightly damp white paper towels on high for 15 seconds. 3. Put bean mixture in the tortilla and add salsa. 4. Fold the tortilla to enclose the filling.

Breakfast Burrito, V1S

1. Mix beans with onion, cilantro, and tomatoes. 2. Microwave tortilla between two sheets of slightly damp white paper towels on high for 15 seconds. 3. Put bean mixture in the tortilla and add salsa. 4. Fold the tortilla to enclose the filling.

Breakfast Burrito, V3M

1. Mix beans with onion, cilantro, and tomatoes. 2. Microwave tortilla between two sheets of slightly damp white paper towels on high for 15 seconds. 3. Put bean mixture in the tortilla and add salsa. 4. Fold the tortilla to enclose the filling.

Breakfast Burrito, V3S

1. Mix beans with onion, cilantro, and tomatoes. 2. Microwave tortilla between two sheets of slightly damp white paper towels on high for 15 seconds. 3. Put bean mixture in the tortilla and add salsa. 4. Fold the tortilla to enclose the filling.

Broccoli & Mushrooms Omelet

1. Cut vegetables as directed. 2. Whisk plant egg alternatives in a mixing bowl. 3. Spray non-stick skillet with cooking spray; heat. 4. Add broccoli florets, peppers, and mushrooms; sauté about 3-5 minutes, then remove from pan. 5. Add the plant egg alternative to a hot skillet and let spread to cover the bottom of the pan. 6. When the egg thickens on top, sprinkle with the veggie cheese. 7. Fold the other 1/2 of the omelet over the vegetables and cook for about one more minute. 8. Slide onto a plate. Garnish with remaining vegetable sauté mix. Season lightly with salt.

Broccoli & Mushrooms Omelet, V1

1. Cut vegetables as directed. 2. Whisk plant egg alternatives in a mixing bowl. 3. Spray non-stick skillet with cooking spray; heat. 4. Add broccoli florets, peppers, and mushrooms; sauté about 3-5 minutes, then remove from pan. 5. Add the plant egg alternative to a hot skillet and let spread to cover the bottom of the pan. 6. When the egg thickens on top, sprinkle with the veggie cheese. 7. Fold the other 1/2 of the omelet over the vegetables and cook for about one more minute. 8. Slide onto a plate. Garnish with remaining vegetable sauté mix. Season lightly with salt.

Broccoli & Mushrooms Omelet, V5- Plant-based eggs (mung bean)

1. Cut vegetables as directed. 2. Whisk plant egg alternatives in a mixing bowl. 3. Spray non-stick skillet with cooking spray; heat. 4. Add broccoli florets, peppers, and mushrooms; sauté about 3-5 minutes, then remove from pan. 5. Add the plant egg alternative to a hot skillet and let spread to cover the bottom of the pan. 6. When the egg thickens on top, sprinkle with the veggie cheese. 7. Fold the other 1/2 of the omelet over the vegetables and cook for about one more minute. 8. Slide onto a plate. Garnish with remaining vegetable sauté mix. Season lightly with salt.

Broccoli Frittata

1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.

Broccoli Frittata, V1M- 2 eggs

1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.

Broccoli Frittata, V1S-1 egg

1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.

Broccoli Frittata, V2,5M- 1/3 cup egg alternative

1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.

Broccoli Frittata, V2,5S- 1/4 cup egg alternative

1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.

Broccoli Frittata, V2M- 2 eggs

1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.

Broccoli Frittata, V2S- 1 egg

1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.

Broccoli Frittata, V9M- Egg whites

1. In a nonstick skillet, put broccoli and water. 2. Cook over medium heat for about 2 minutes. Stir occasionally to break up the broccoli. Then add carrots, and continue cooking for 2 more minutes. Add more water if needed. Remove form heat and drain well. 3. In a bowl, beat the eggs alternative, and mustard until well blended. Add the broccoli mixture, and cheese. Mix well. 4. Spray a small nonstick saucepan with cooking spray. Add the mixture, cover and cook over medium heat for about three minutes until most of it is cooked. Then flip it over, being careful to maintain its shape, and let it rest for another minute. Remove from heat, keep covered and let it rest for 3 to 4 minutes until the eggs are completely set and no liquid is visible.

Broccoli Strawberry Orzo Salad

1. Prepare the vinaigrette by combining lemon juice, apple cider vinegar, and olive oil. 2. Cook orzo pasta according to directions. Drain and rinse with cold water. 3. Combine orzo pasta, broccoli, strawberries, basil, and sesame seeds in a bowl. 4. Drizzle with the vinaigrette, season with salt and pepper, and toss to combine. 5. Chill in the refrigerator until ready to serve.

Broccoli Strawberry Orzo Salad , V1M- 1/2 cup dry pasta

1. Prepare the vinaigrette by combining lemon juice, apple cider vinegar, and olive oil. 2. Cook orzo pasta according to directions. Drain and rinse with cold water. 3. Combine orzo pasta, broccoli, strawberries, basil, and sesame seeds in a bowl. 4. Drizzle with the vinaigrette, season with salt and pepper, and toss to combine. 5. Chill in the refrigerator until ready to serve.

Broccoli Strawberry Orzo Salad , V1S- 1/3 cup dry pasta

1. Prepare the vinaigrette by combining lemon juice, apple cider vinegar, and olive oil. 2. Cook orzo pasta according to directions. Drain and rinse with cold water. 3. Combine orzo pasta, broccoli, strawberries, basil, and sesame seeds in a bowl. 4. Drizzle with the vinaigrette, season with salt and pepper, and toss to combine. 5. Chill in the refrigerator until ready to serve.

Broccoli and Brown Rice Patties

Tender broccoli florets mixed with cooked brown rice, formed into golden pan-fried patties, seasoned with herbs and a touch of olive oil.

Broccoli and Corn Bake

1. Mix melted margarine with corn, broccoli, egg, and cracker crumbs. 2. Pour the mix in a greased casserole 3. Bake in the Air Fryer at 350 degrees for 15 minutes.

Broccoli and Corn Bake, V1

1. Mix melted margarine with corn, broccoli, egg, and cracker crumbs. 2. Pour the mix in a greased casserole 3. Bake in the Air Fryer at 350 degrees for 15 minutes.

Broccoli and Kale Sauté with Brown Rice

Stir-fried broccoli and kale over fluffy brown rice with a light olive oil finish.

Broiled Tomatoes and Cheese

1. Cut tomato in half 2. Mix cottage cheese, basil, and pepper. 3. Spread cheese on tomato halves. 4. Sprinkle with bread crumbs and spray with cooking spray. 5. Spray the broiler pan with cooking spray. Place prepared tomatoes in a pan and broil for about 5 minutes.

Broiled Tomatoes and Cheese, V1

1. Cut tomato in half 2. Mix cottage cheese, basil, and pepper. 3. Spread cheese on tomato halves. 4. Sprinkle with bread crumbs and spray with cooking spray. 5. Spray the broiler pan with cooking spray. Place prepared tomatoes in a pan and broil for about 5 minutes.

Brown Rice

Use brown rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley

Brown Rice & Quinoa Bowl with Herb-Glazed Chicken

A wholesome Mediterranean lunch combining protein-rich brown rice and quinoa with tender herb-glazed chicken breast, roasted Mediterranean vegetables, and a light lemon-tahini drizzle

Brown Rice , V1L- 1 cup, cooked unsalted

Use brown rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley

Brown Rice , V1M- 3/4 cup, cooked unsalted

Use brown rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley

Brown Rice , V1S- 1/2 cup, cooked unsalted

Use brown rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley

Brown Rice , V1XL- 1 1/4 cup, cooked unsalted

Use brown rice cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher. 2. Serve and garnish with dried parsley

Brown Rice Bowl with Poached Eggs and Roasted Broccoli

Warm brown rice topped with tender poached eggs and crispy roasted broccoli florets, finished with olive oil and garlic.

Brown Rice Pilaf

Brown Rice Pilaf

Brown Rice Pilaf, V1L

Brown Rice Pilaf

Brown Rice Pilaf, V1L- with almonds

Brown Rice Pilaf

Brown Rice Pilaf, V1M- with almonds

Brown Rice Pilaf

Brown Rice Pilaf, V1S

Brown Rice Pilaf

Brown Rice Pilaf, V1S- with almonds

Brown Rice Pilaf

Brown Rice Pilaf, V2L

Brown Rice Pilaf

Brown Rice Pilaf, V2L- with almonds

Brown Rice Pilaf

Brown Rice Pilaf, V2M- with almonds -

Brown Rice Pilaf

Brown Rice Pilaf, V2S

Brown Rice Pilaf

Brown Rice Pilaf, V2S- with almonds -

Brown Rice Pilaf

Brown Rice Porridge with Salmon and Broccoli

Creamy brown rice porridge enriched with flaked salmon and tender broccoli florets.

Brown Rice Tabbouleh

1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.

Brown Rice Tabbouleh , V1L- 1 cup of rice

1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.

Brown Rice Tabbouleh , V1M. 3/4 cup of rice

1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.

Brown Rice Tabbouleh , V1S. 1/2 cup of rice

1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.

Brown Rice Tabbouleh , V2L. 1 cup of cooked rice

1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.

Brown Rice Tabbouleh , V2M. 3/4 cup of cooked rice

1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.

Brown Rice Tabbouleh , V2S. 1/2 cup of cooked rice

1. Combine rice, red bell pepper, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in a bowl. 2. Toss well and chill.

Brown Rice and Broccoli Breakfast Bowl with Celery

Hearty brown rice breakfast bowl with steamed broccoli, diced celery, and a touch of olive oil.

Brown Rice and Broccoli Stir-Fry

Tender broccoli and celery tossed with fluffy brown rice and a light drizzle of extra virgin olive oil with herbs

Brown Rice and Broccoli with Poached Egg

Savory breakfast with nutty brown rice, steamed broccoli, and a silky poached egg

Brown Rice and Roasted Vegetables with Bell Peppers

Fluffy brown rice combined with roasted bell peppers, carrots, zucchini, and broccoli, finished with a light drizzle of extra virgin olive oil and fresh herbs.

Brown Rice with Roasted Broccoli and Carrots

Nutty brown rice paired with roasted broccoli, carrots, and a drizzle of extra virgin olive oil with herbs

Brown Rice with Sizzling Chicken

1. Mix water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add chicken; cook about 5-6 minutes, then push chicken to the side. 3. Add celery to center of skillet; cook until slightly tender and push to the side. 4. Continue with carrots, broccoli, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and chicken. Serve immediately over hot brown rice.

Brown Rice with Sizzling Chicken , V2M- 4 oz chicken

1. Mix water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add chicken; cook about 5-6 minutes, then push chicken to the side. 3. Add celery to center of skillet; cook until slightly tender and push to the side. 4. Continue with carrots, broccoli, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and chicken. Serve immediately over hot brown rice.

Brown Rice with Sizzling Chicken , V2S- 3 oz chicken

1. Mix water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add chicken; cook about 5-6 minutes, then push chicken to the side. 3. Add celery to center of skillet; cook until slightly tender and push to the side. 4. Continue with carrots, broccoli, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and chicken. Serve immediately over hot brown rice.

Brown Rice with Sizzling Salmon

1. Mix soy sauce, water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. 3. Add salmon; cook about 5-6 minutes, then push to the side. 4. Add onions to center of skillet; cook until slightly tender and push to the side. 5. Continue with carrots and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 6. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 7. Mix in with vegetables and salmon. Serve over hot brown rice.

Brown Rice with Sizzling Salmon , V1M- 4 oz salmon filet

1. Mix soy sauce, water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. 3. Add salmon; cook about 5-6 minutes, then push to the side. 4. Add onions to center of skillet; cook until slightly tender and push to the side. 5. Continue with carrots and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 6. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 7. Mix in with vegetables and salmon. Serve over hot brown rice.

Brown Rice with Sizzling Salmon , V1S- 3 oz salmon filet

1. Mix soy sauce, water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. 3. Add salmon; cook about 5-6 minutes, then push to the side. 4. Add onions to center of skillet; cook until slightly tender and push to the side. 5. Continue with carrots and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 6. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 7. Mix in with vegetables and salmon. Serve over hot brown rice.

Brown Rice with Sizzling Salmon , V2M- 4 oz salmon filet

1. Mix soy sauce, water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. 3. Add salmon; cook about 5-6 minutes, then push to the side. 4. Add onions to center of skillet; cook until slightly tender and push to the side. 5. Continue with carrots and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 6. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 7. Mix in with vegetables and salmon. Serve over hot brown rice.

Brown Rice with Sizzling Salmon , V2S- 3 oz salmon filet

1. Mix soy sauce, water, honey, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. 3. Add salmon; cook about 5-6 minutes, then push to the side. 4. Add onions to center of skillet; cook until slightly tender and push to the side. 5. Continue with carrots and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 6. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 7. Mix in with vegetables and salmon. Serve over hot brown rice.

Brown Rice with Sizzling Tofu

1. Mix soy sauce, water, maple syrup, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add minced garlic; sauté about 1 minutes until garlic is golden. 3. Add tofu; cook about 3-4 minutes, then push chicken to the side. 4. Continue with carrots, broccoli, cilantro, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and tofu. Serve immediately over cooked brown rice.

Brown Rice with Sizzling Tofu , V1M- 4 oz firm tofu

1. Mix soy sauce, water, maple syrup, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add minced garlic; sauté about 1 minutes until garlic is golden. 3. Add tofu; cook about 3-4 minutes, then push chicken to the side. 4. Continue with carrots, broccoli, cilantro, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and tofu. Serve immediately over cooked brown rice.

Brown Rice with Sizzling Tofu , V1S-3 oz firm tofu

1. Mix soy sauce, water, maple syrup, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add minced garlic; sauté about 1 minutes until garlic is golden. 3. Add tofu; cook about 3-4 minutes, then push chicken to the side. 4. Continue with carrots, broccoli, cilantro, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and tofu. Serve immediately over cooked brown rice.

Brown Rice with Sizzling Tofu , V2,5S- 3 oz tofu

1. Mix soy sauce, water, maple syrup, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add minced garlic; sauté about 1 minutes until garlic is golden. 3. Add tofu; cook about 3-4 minutes, then push chicken to the side. 4. Continue with carrots, broccoli, cilantro, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and tofu. Serve immediately over cooked brown rice.

Brown Rice with Sizzling Tofu, V2,5 M- 4 oz tofu.

1. Mix soy sauce, water, maple syrup, and cornstarch in a bowl; set aside. 2. Heat oil in a wok or skillet. Add minced garlic; sauté about 1 minutes until garlic is golden. 3. Add tofu; cook about 3-4 minutes, then push chicken to the side. 4. Continue with carrots, broccoli, cilantro, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side. 5. Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens. 6. Mix in with vegetables and tofu. Serve immediately over cooked brown rice.

Brussel Sprouts Bulgur Salad

1. Bring water and one pinch of salt to a boil. 2. Put the bulgur in a bowl and cover it with boiling water (no stir). Cover the bowl tightly with plastic wrap, and let stand until soft, about 30 minutes. Once the water is absorbed, use a fork to separate the grains. 2. Cook the sprouts using one teaspoon of the oil on medium heat until browned and tender. 4. Combine bulgur, brussels sprouts, and nuts in a bowl. 5. Mix oil, vinegar, and salt well in a small bowl. 6. Pour dressing over salad when ready to serve.

Brussel Sprouts Bulgur Salad, V1

1. Bring water and one pinch of salt to a boil. 2. Put the bulgur in a bowl and cover it with boiling water (no stir). Cover the bowl tightly with plastic wrap, and let stand until soft, about 30 minutes. Once the water is absorbed, use a fork to separate the grains. 2. Cook the sprouts using one teaspoon of the oil on medium heat until browned and tender. 4. Combine bulgur, brussels sprouts, and nuts in a bowl. 5. Mix oil, vinegar, and salt well in a small bowl. 6. Pour dressing over salad when ready to serve.

Brussels Sprouts With Mushroom

1. Trim brussels sprouts and cut in half. Steam until tender - about 6 to 10 minutes, 2. In a non-stick pot bring the broth to a boil. 3. Mix in mustard, and thyme. Add the mushrooms. 4. Boil until the broth is reduced by half, about 5 to 8 minutes. 5. Add the brussels sprouts. 6. Toss well to coat with the sauce.

Brussels Sprouts With Mushroom , V1

1. Trim brussels sprouts and cut in half. Steam until tender - about 6 to 10 minutes, 2. In a non-stick pot bring the broth to a boil. 3. Mix in mustard, and thyme. Add the mushrooms. 4. Boil until the broth is reduced by half, about 5 to 8 minutes. 5. Add the brussels sprouts. 6. Toss well to coat with the sauce.

Bulgur

Use bulgur cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher.

Bulgur , V1L - 1 cup cooked

Use bulgur cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher.

Bulgur , V1M- 3/4 cup cooked

Use bulgur cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher.

Bulgur , V1S- 1/2 cup cooked

Use bulgur cooked according to the package instructions with no salt or fat added 1. Add 1 tablespoon of water. Warm in the microwave for 1 minute, or until piping hot throughout. Be sure that the internal temperature of the rice is at 165 F or higher.

Bulgur With Chickpeas

1. Heat half of the oil in a pan. Once the oil is hot, add bulgur and stir until it's evenly coated with the oil. Then, add one pinch of salt, pour the broth into the skillet, and bring it to a boil. 2. Reduce the heat to low and cook for about 10 minutes or until the liquid is fully absorbed. 3. Heat the remaining oil in another non-stick skillet and cook the chickpeas, green peas, and yellow bell pepper seasoned with one pinch of salt. 3. Once the cooking process is complete, add parsley and chopped spinach to the skillet and stir everything together. 4. Serve, garnish with fresh parsley and enjoy!

Bulgur With Chickpeas, V1

1. Heat half of the oil in a pan. Once the oil is hot, add bulgur and stir until it's evenly coated with the oil. Then, add one pinch of salt, pour the broth into the skillet, and bring it to a boil. 2. Reduce the heat to low and cook for about 10 minutes or until the liquid is fully absorbed. 3. Heat the remaining oil in another non-stick skillet and cook the chickpeas, green peas, and yellow bell pepper seasoned with one pinch of salt. 3. Once the cooking process is complete, add parsley and chopped spinach to the skillet and stir everything together. 4. Serve, garnish with fresh parsley and enjoy!

Butternut Squash With Black Beans

1. Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin. 2. Carefully peel the squash with a vegetable peeler or small knife. 3. Cut the squash into 1/2-inch cubes. 4. In a pan, heat the oil. Add the onion, and cook until tender. Then, add garlic powder and squash. 5. Cook for 5 minutes on medium heat. 6. Add vinegar, salt, and water. Cook on low heat until the squash is tender, about 10 minutes. 7. Add the beans and oregano. Cook until the beans are heated through. 8. Serve garnished with fresh cilantro.

Butternut Squash With Black Beans, V1.

1. Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin. 2. Carefully peel the squash with a vegetable peeler or small knife. 3. Cut the squash into 1/2-inch cubes. 4. In a pan, heat the oil. Add the onion, and cook until tender. Then, add garlic powder and squash. 5. Cook for 5 minutes on medium heat. 6. Add vinegar, salt, and water. Cook on low heat until the squash is tender, about 10 minutes. 7. Add the beans and oregano. Cook until the beans are heated through. 8. Serve garnished with fresh cilantro.

Cabbage Roll Casserole

1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.

Cabbage Roll Casserole , V1M- 3 oz Chicken

1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.

Cabbage Roll Casserole , V1M- 3oz Tilapia

1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.

Cabbage Roll Casserole , V1S- 2 oz Tilapia

1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.

Cabbage Roll Casserole , V1S- 2 oz Chicken

1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.

Cabbage Roll Casserole, V1M- 3 oz ground Beef

1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.

Cabbage Roll Casserole, V5M- 3 oz plant-based ground beef

1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.

Cabbage Roll Casserole, V5S- 2 oz plant-based ground beef

1. Brown the ground fish, onion, and garlic in a skillet. Then, add the tomatoes, rice, and water. Reduce heat to medium-low and cook, covered, until the rice is cooked. Add half the cilantro and mix everything well. 2. Bring a pot of water to a boil, then add the cabbage and cook until tender. Once this is done, set it aside. 3. Add the filling to the cabbage leaves and roll them up like a burrito. 4. Preheat the oven to 400°F. 5. Place the cabbage rolls, seam side down, in a saucepan. Then, cover them with the sauce and bake them for 10 minutes. 6. Garnish with cilantro.

Cabbage Stir-Fry

1. Heat oil in a skillet. 2. Add onions, peppers, cabbage, and garlic to skillet and cook over medium heat until vegetables are tender. 3. Add soy sauce and stir until sauce boils.

Cabbage Stir-Fry, V1

1. Heat oil in a skillet. 2. Add onions, peppers, cabbage, and garlic to skillet and cook over medium heat until vegetables are tender. 3. Add soy sauce and stir until sauce boils.

Canned Tuna Salad with Chickpeas and Mediterranean Vegetables

Light and protein-rich salad combining canned tuna, fresh vegetables, and a zesty olive oil dressing.

Canned Tuna Salad with Quinoa, Carrots, and Cucumber

Protein-packed tuna mixed with fluffy quinoa, shredded carrots, and cucumber tossed in olive oil dressing.

Canned Tuna and Quinoa Salad with Bell Peppers and Cucumber

Protein-rich quinoa and tuna bowl with fresh vegetables, Greek yogurt dressing, and olive oil

Canned Tuna with Brown Rice, Cucumber, and Roma Tomato Salad

Protein-rich canned tuna combined with wholesome brown rice, crisp cucumber, and fresh roma tomatoes dressed in olive oil.

Canned Tuna with Quinoa and Roma Tomatoes

Protein-rich canned tuna mixed with fluffy quinoa and fresh diced tomatoes, dressed with extra virgin olive oil

Canned Tuna with White Beans and Roma Tomato Salad

Flaked canned tuna mixed with fresh diced roma tomatoes, yellow onion, fresh parsley, and a drizzle of extra virgin olive oil for a light and protein-rich breakfast.

Canned in oil sardines

Drain, serve and enjoy

Canned in oil sardines, V1- 3.75 oz sardines

Drain, serve and enjoy

Cantaloupe melon

Peel, cut, serve, and enjoy

Cantaloupe melon, V1M

Peel, cut, serve, and enjoy

Caribbean Casserole

1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.

Caribbean Casserole , V1L- 3/4 cup black beans

1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.

Caribbean Casserole , V1M- 1/2 cup black beans

1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.

Caribbean Casserole , V1S- 1/3 cup black beans

1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.

Caribbean Casserole , V2L- 3/4 cup black beans

1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.

Caribbean Casserole , V2M-1/2 cup black beans

1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.

Caribbean Casserole , V2S- 1/3 cup black beans

1. Saute red bell peppers in oil, in a pan, until tender. 2. Add beans, broth, oregano, cilantro, and salt. Bring to a boil. 3. Stir in rice and cover. 4. Reduce heat to simmer for 5 minutes. 5. Remove from heat and let stand for 5 minutes before serving.

Carrot Raisin Salad

1. In a bowl, thoroughly mix carrots, raisins, and lemon juice. 2. Serve chilled.

Carrot Raisin Salad, V1

1. In a bowl, thoroughly mix carrots, raisins, and lemon juice. 2. Serve chilled.

Cashew Nuts

Serve and enjoy

Cashew Nuts, V1- 1/4 cup

Serve and enjoy

Catfish Stew and Rice

1. Peel potato and cut into quarters. 2. Combine potato, tomato, onion, clam juice, water, and garlic in a pot. Bring to a boil and reduce heat. Cook covered over medium-low heat for 10 minutes. 3. Add cabbage and return to boil. Reduce heat. Cook covered over medium-low heat for 5 minutes, stirring occasionally. 4. Meanwhile, cut filet into 2-inch lengths. Coat with Chili and Spice Seasoning. 5. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with a fork. 6. Serve on a soup plate. Garnish with sliced green onion. Serve with hot brown rice.

Catfish Stew and Rice , V1M-5 oz catfish

1. Peel potato and cut into quarters. 2. Combine potato, tomato, onion, clam juice, water, and garlic in a pot. Bring to a boil and reduce heat. Cook covered over medium-low heat for 10 minutes. 3. Add cabbage and return to boil. Reduce heat. Cook covered over medium-low heat for 5 minutes, stirring occasionally. 4. Meanwhile, cut filet into 2-inch lengths. Coat with Chili and Spice Seasoning. 5. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with a fork. 6. Serve on a soup plate. Garnish with sliced green onion. Serve with hot brown rice.

Catfish Stew and Rice , V1S-4 oz catfish

1. Peel potato and cut into quarters. 2. Combine potato, tomato, onion, clam juice, water, and garlic in a pot. Bring to a boil and reduce heat. Cook covered over medium-low heat for 10 minutes. 3. Add cabbage and return to boil. Reduce heat. Cook covered over medium-low heat for 5 minutes, stirring occasionally. 4. Meanwhile, cut filet into 2-inch lengths. Coat with Chili and Spice Seasoning. 5. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with a fork. 6. Serve on a soup plate. Garnish with sliced green onion. Serve with hot brown rice.

Catfish Stew and Rice , V2M- 5 oz catfish filets

1. Peel potato and cut into quarters. 2. Combine potato, tomato, onion, clam juice, water, and garlic in a pot. Bring to a boil and reduce heat. Cook covered over medium-low heat for 10 minutes. 3. Add cabbage and return to boil. Reduce heat. Cook covered over medium-low heat for 5 minutes, stirring occasionally. 4. Meanwhile, cut filet into 2-inch lengths. Coat with Chili and Spice Seasoning. 5. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with a fork. 6. Serve on a soup plate. Garnish with sliced green onion. Serve with hot brown rice.

Catfish Stew and Rice , V2S- 4 oz catfish filets

1. Peel potato and cut into quarters. 2. Combine potato, tomato, onion, clam juice, water, and garlic in a pot. Bring to a boil and reduce heat. Cook covered over medium-low heat for 10 minutes. 3. Add cabbage and return to boil. Reduce heat. Cook covered over medium-low heat for 5 minutes, stirring occasionally. 4. Meanwhile, cut filet into 2-inch lengths. Coat with Chili and Spice Seasoning. 5. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with a fork. 6. Serve on a soup plate. Garnish with sliced green onion. Serve with hot brown rice.

Catfish With Spinach

1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.

Catfish With Spinach , V1L- 6 oz Caffish

1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.

Catfish With Spinach , V1M- 5 oz Catfish

1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.

Catfish With Spinach , V1S- 4 oz Catfish

1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.

Catfish with Spinach

1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. 3. Add the remaining 1 teaspoons oil, add thyme,vover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed.

Catfish with Spinach , V2L- 6 oz Catfish

1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.

Catfish with Spinach , V2M- 5 oz Catfish

1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.

Catfish with Spinach , V2S- 4 oz Cod

1. Put the skillet on the stove over high heat. When it is hot, add 1 teaspoons oil. 2. Add fish. Cook about 3 minutes per side, until deeply browned. Remove the fish to the plate and cover. 3. Reheat the skillet to medium heat. Add the remaining oil, onion, and garlic. Cook about 2 minutes. Add tomatoes and water. Cook until the mixture thickens and turns from bright red to an orange color. 4. Return fish to skillet with the tomato mixture. Cover with spinach and sprinkle with olives. Cover skillet. Cook about 2 minutes over low heat until the spinach is steamed. Serve right away.

Cauliflower Shells With Cheese

1. In a pot, boil 1 cup of water. Once boiling, add the pasta and cook for 8 minutes. Drain the pasta and set aside. 2. In another pot, boil 1 cup of water and add the cauliflower. Cook until the florets are soft, approximately 4 minutes. Drain the cauliflower and set aside. 3. Place the cooked cauliflower, half of the milk, and garlic salt in a blender. Blend until smooth. 4. In a separate pot, heat oil. Add flour and whisk until the mixture is smooth. Gradually add the remaining milk and cook until it bubbles and thickens. 5. Add the cheese and blended cauliflower to the mixture. Stir well to combine. 6. Once the mixture is complete, remove it from heat. Add the pasta back into the sauce and mix thoroughly. 7. Serve and enjoy!

Cauliflower Shells With Cheese, V1

1. In a pot, boil 1 cup of water. Once boiling, add the pasta and cook for 8 minutes. Drain the pasta and set aside. 2. In another pot, boil 1 cup of water and add the cauliflower. Cook until the florets are soft, approximately 4 minutes. Drain the cauliflower and set aside. 3. Place the cooked cauliflower, half of the milk, and garlic salt in a blender. Blend until smooth. 4. In a separate pot, heat oil. Add flour and whisk until the mixture is smooth. Gradually add the remaining milk and cook until it bubbles and thickens. 5. Add the cheese and blended cauliflower to the mixture. Stir well to combine. 6. Once the mixture is complete, remove it from heat. Add the pasta back into the sauce and mix thoroughly. 7. Serve and enjoy!

Cauliflower and Brown Rice Pilaf with Carrots

Aromatic brown rice and cauliflower pilaf with diced carrots, finished with a drizzle of olive oil.

Cauliflower and Carrot Curry

Tender cauliflower and carrot florets simmered in a light, aromatic curry made with olive oil, turmeric, and warming spices for a comforting, flavorful snack.

Cheese Stuffed Potato

1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. Peel the onion. Chop it to make 1/2 tablespoons chopped onion. 7. Put the cheese, milk, and onion in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy. 8. Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat.

Cheese Stuffed Potato and grilled chicken

1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. Peel the onion. Chop it to make 1/2 tablespoons chopped onion. 7. Put the cheese, milk, and onion in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy. 8. Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat. Serve with grilled chicken

Cheese Stuffed Potato and grilled chicken , V1S- 4 oz chicken

1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. Peel the onion. Chop it to make 1/2 tablespoons chopped onion. 7. Put the cheese, milk, and onion in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy. 8. Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat. Serve with grilled chicken

Cheese Stuffed Potato and grilled chicken , V1M- 5 oz chicken

1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. Peel the onion. Chop it to make 1/2 tablespoons chopped onion. 7. Put the cheese, milk, and onion in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy. 8. Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat. Serve with grilled chicken

Cheese Stuffed Potato, V1

1. Preheat the oven to 400 degrees. 2. Scrub the potatoes. 3. Put the potato in the oven. Bake 20 minutes until tender. 4. Slice potato in half lengthwise. 5. Use a spoon to scoop out the inside of each half. Leave about ½ inch of potato next to the skin. Save the inside part in a bowl. 6. Peel the onion. Chop it to make 1/2 tablespoons chopped onion. 7. Put the cheese, milk, and onion in another bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy. 8. Divide this mix into 2 parts. Put part of the mix inside each half potato. 9. Sprinkle paprika over the potatoes. 10. Return to the oven for 5 minutes to reheat.

Cheese and Corn Chowder

1. Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1/3 cup water. Cover and simmer 10 minutes. 2. Add corn and pepper. Cook 5 more minutes or until vegetables are cooked. 3. Add milk and cheese. Stir until cheese melts and chowder is heated through. Do not boil. Garnish with fresh parsley 4. Serve hot.

Cheese and Corn Chowder, V1

1. Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1/3 cup water. Cover and simmer 10 minutes. 2. Add corn and pepper. Cook 5 more minutes or until vegetables are cooked. 3. Add milk and cheese. Stir until cheese melts and chowder is heated through. Do not boil. Garnish with fresh parsley 4. Serve hot.

Cheesy Chicken rice Bake

1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.

Cheesy Chicken rice Bake , V1a- Witn Broccoli

1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.

Cheesy Chicken rice Bake , V1b- With cauliflower

1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.

Cheesy Chicken rice Bake , V2-4a- With Broccoli

1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.

Cheesy Chicken rice Bake , V2-4b- With cauliflower

1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.

Cheesy Chicken rice Bake , V4a- With Broccoli

1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.

Cheesy Chicken rice Bake , V4b- With cauliflower

1. Preheat oven to 350° F. 2. In a skillet, heat the oil and cook the onion until caramelized, then add the garlic, salt and the cooked and shredded chicken and continue cooking for two more minutes; add the cooked rice. Mix well and set aside. 3. Mix milk, soup, and pepper; add cauliflower , mix well, and add to the rice and chicken mixture. 4. Grease a pan and pour the mixture into the pan. Bake in preheated oven for 10 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted.

Chicken & Apple Breakfast Hash

Diced chicken breast pan-seared with onions, carrots, and apples, finished with lemon juice and cilantro.

Chicken & Apple Salad with Greek Yogurt Dressing

Tender chicken breast with crisp apples, fresh spinach, and creamy Greek yogurt dressing.

Chicken Breast and Brown Rice with Roasted Broccoli

Sliced grilled chicken breast served with nutty brown rice and crispy roasted broccoli

Chicken Breast with Broccoli and Brown Rice

Lean grilled chicken breast served with steamed broccoli and hearty brown rice for sustained energy and protein

Chicken Breast with Broccoli and Quinoa

Sliced grilled chicken breast with steamed broccoli florets and protein-packed quinoa.

Chicken Breast with Brown Rice and Spinach

Tender seasoned chicken breast served over brown rice with sautéed spinach and garlic.

Chicken Breast with Quinoa and Roasted Bell Peppers

Herb-seasoned boneless chicken breast served with fluffy quinoa and oven-roasted bell peppers, drizzled with extra virgin olive oil.

Chicken Breast with Quinoa and Roasted Broccoli

Sliced chicken breast with fluffy quinoa and oven-roasted broccoli florets drizzled with olive oil.

Chicken Breast with Quinoa and Sautéed Spinach

Seasoned boneless chicken breast served over fluffy quinoa with garlicky wilted spinach.

Chicken Breast with Quinoa, Carrots, and Garlic

Sliced chicken breast sautéed with aromatic garlic over fluffy quinoa with glazed shredded carrots.

Chicken Breast with Quinoa, Spinach, and Carrots

Garlic-roasted chicken breast served with fluffy quinoa pilaf studded with sautéed spinach and shredded carrots

Chicken Breast with Roasted Broccoli and Garlic

Boneless chicken breast pan-seared until golden, paired with oven-roasted broccoli tossed in garlic-infused olive oil.

Chicken Breast with Roasted Vegetables and Couscous

Elegant breakfast with tender chicken breast, roasted bell peppers and zucchini, and fluffy couscous

Chicken Breast with Sweet Potato and Brussels Sprouts

Seasoned grilled chicken breast paired with roasted sweet potato and crispy Brussels sprouts for a hearty breakfast.

Chicken Breast with Zucchini and Brown Rice

Pan-seared boneless chicken breast served with sautéed zucchini and fluffy brown rice. A lean, satisfying protein breakfast with delicate seasoning.

Chicken Brunswick Stew & Brown Rice

1. Heat oil in a frying pan. Add onion and cook in oil until tender. 2. Rub chicken with one pinch of salt and garlic, then add to the onions and cook for 5 minutes. 3. Add all remaining ingredients. Bring to a simmer for 20 minutes at medium-low heat. 4. Put the rice in a microwave-safe bowl, add the olive oil, sprinkle with a pinch of salt, and mix well. Heat it in the microwave for 1 minute. 5. Serve the stew accompanied by brown rice garnished with dried parsley.

Chicken Brunswick Stew & Brown Rice, V1L- 4 oz chicken

1. Heat oil in a frying pan. Add onion and cook in oil until tender. 2. Rub chicken with one pinch of salt and garlic, then add to the onions and cook for 5 minutes. 3. Add all remaining ingredients. Bring to a simmer for 20 minutes at medium-low heat. 4. Put the rice in a microwave-safe bowl, add the olive oil, sprinkle with a pinch of salt, and mix well. Heat it in the microwave for 1 minute. 5. Serve the stew accompanied by brown rice garnished with dried parsley.

Chicken Brunswick Stew & Brown Rice, V1M-3 oz chicken

1. Heat oil in a frying pan. Add onion and cook in oil until tender. 2. Rub chicken with one pinch of salt and garlic, then add to the onions and cook for 5 minutes. 3. Add all remaining ingredients. Bring to a simmer for 20 minutes at medium-low heat. 4. Put the rice in a microwave-safe bowl, add the olive oil, sprinkle with a pinch of salt, and mix well. Heat it in the microwave for 1 minute. 5. Serve the stew accompanied by brown rice garnished with dried parsley.

Chicken Brunswick Stew & Brown Rice, V1S-2 oz chicken

1. Heat oil in a frying pan. Add onion and cook in oil until tender. 2. Rub chicken with one pinch of salt and garlic, then add to the onions and cook for 5 minutes. 3. Add all remaining ingredients. Bring to a simmer for 20 minutes at medium-low heat. 4. Put the rice in a microwave-safe bowl, add the olive oil, sprinkle with a pinch of salt, and mix well. Heat it in the microwave for 1 minute. 5. Serve the stew accompanied by brown rice garnished with dried parsley.

Chicken Cabbage Salad

1. Use a cheese grater or slice all vegetables thinly with a sharp knife. 2. Put in a bowl and add chicken 3. Add herbs to taste. 4. Mix mayonnaise, yogurt, mustard, and lemon juice in a small bowl. Blend well. Add to vegetables. 5. Mix well.

Chicken Cabbage Salad , V1M- 4.0 oz chicken

1. Use a cheese grater or slice all vegetables thinly with a sharp knife. 2. Put in a bowl and add chicken 3. Add herbs to taste. 4. Mix mayonnaise, yogurt, mustard, and lemon juice in a small bowl. Blend well. Add to vegetables. 5. Mix well.

Chicken Cabbage Salad , V1S- 3 oz chicken

1. Use a cheese grater or slice all vegetables thinly with a sharp knife. 2. Put in a bowl and add chicken 3. Add herbs to taste. 4. Mix mayonnaise, yogurt, mustard, and lemon juice in a small bowl. Blend well. Add to vegetables. 5. Mix well.

Chicken Club Salad

1. Cook pasta according to package directions; drain and cool. 2. Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, cover the pot, and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness. Transfer the eggs to a bowl of ice water and chill for 14 minutes before peeling off. 2. Place the romaine in a bowl or plate. 3. Combine chopped vegetables, chicken and pasta. 4. Add dressing; toss lightly to coat. Put in bowl. 5. Top with a few egg slices.

Chicken Club Salad , V1S- 3 oz chicken

1. Cook pasta according to package directions; drain and cool. 2. Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, cover the pot, and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness. Transfer the eggs to a bowl of ice water and chill for 14 minutes before peeling off. 2. Place the romaine in a bowl or plate. 3. Combine chopped vegetables, chicken and pasta. 4. Add dressing; toss lightly to coat. Put in bowl. 5. Top with a few egg slices.

Chicken Creole

1. Heat pan over medium-high heat. Add oil and chicken and cook until the chicken reaches an internal temperature of 165°F, about 5 minutes. 2. Reduce heat to medium. 3. Add tomatoes, red pepper flakes, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt. 4. Cook for about 3 minutes, then add water and boil; reduce heat to low and simmer, covered for 10-15 minutes. 5. Serve hot.

Chicken Creole, V1- 4 oz chicken

1. Heat pan over medium-high heat. Add oil and chicken and cook until the chicken reaches an internal temperature of 165°F, about 5 minutes. 2. Reduce heat to medium. 3. Add tomatoes, red pepper flakes, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt. 4. Cook for about 3 minutes, then add water and boil; reduce heat to low and simmer, covered for 10-15 minutes. 5. Serve hot.

Chicken Ratatouille & Brown Rice

1. Heat oil in a non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned. 2. Add zucchini, eggplant, carrots, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally. 3. Add broth, rosemary, basil, and parsley; stir and cook for 5 more minutes or until the chicken is tender. 4. Serve accompanied with brown rice.

Chicken Ratatouille & Brown Rice, V1M- 4 oz chicken

1. Heat oil in a non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned. 2. Add zucchini, eggplant, carrots, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally. 3. Add broth, rosemary, basil, and parsley; stir and cook for 5 more minutes or until the chicken is tender. 4. Serve accompanied with brown rice.

Chicken Ratatouille & Brown Rice, V1S- 3 oz chicken

1. Heat oil in a non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned. 2. Add zucchini, eggplant, carrots, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally. 3. Add broth, rosemary, basil, and parsley; stir and cook for 5 more minutes or until the chicken is tender. 4. Serve accompanied with brown rice.

Chicken Ratatouille & Brown Rice, V2M- 4 oz chicken

1. Heat oil in a non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned. 2. Add zucchini, eggplant, carrots, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally. 3. Add broth, rosemary, basil, and parsley; stir and cook for 5 more minutes or until the chicken is tender. 4. Serve accompanied with brown rice.

Chicken Ratatouille & Brown Rice, V2S- 3 oz chicken

1. Heat oil in a non-stick skillet. Add chicken and sauté about 3 minutes, or until lightly browned. 2. Add zucchini, eggplant, carrots, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally. 3. Add broth, rosemary, basil, and parsley; stir and cook for 5 more minutes or until the chicken is tender. 4. Serve accompanied with brown rice.

Chicken Salad and Peach Sandwich

1. Mix all ingredients in a bowl. 2. Spoon mixture onto 2 slices of the bread.

Chicken Salad and Peach Sandwich , V1S- 3 oz chicken

1. Mix all ingredients in a bowl. 2. Spoon mixture onto 2 slices of the bread.

Chicken Salad and Peach Sandwich , V2S- 3 oz chicken

1. Mix all ingredients in a bowl. 2. Spoon mixture onto 2 slices of the bread.

Chicken Stir Fry

Chicken Stir Fry

Chicken Stir-Fry with Quinoa and Mixed Vegetables

Tender chicken breast pieces stir-fried with garlic, carrots, and bell peppers, served over fluffy quinoa

Chicken With Brussels Sprouts

1. Blanch the Brussels sprouts in a bowl of boiling water for 30 seconds. Drain and set aside. 2. Heat half the olive oil in a skillet or wok to medium heat. 3. Add Brussels sprouts and carrots. Stir fry for 5 to 6 minutes or until the vegetables begin to soften. Once softened, place in a bowl and cover. 4. Add the remaining oil to the skillet, turn the heat to medium-high, and add onion and garlic. 5. Cook for 1 minute or until fragrant. 6. Add chicken and cook for 8 to 10 minutes or until golden and cooked through. 7. Add cooked vegetables back into the skillet, stir fry for 2 minutes, and remove from heat. 8. Spoon into a bowl to serve, and sprinkle with sesame seeds.

Chicken With Brussels Sprouts , V1M- 4 oz chicken

1. Blanch the Brussels sprouts in a bowl of boiling water for 30 seconds. Drain and set aside. 2. Heat half the olive oil in a skillet or wok to medium heat. 3. Add Brussels sprouts and carrots. Stir fry for 5 to 6 minutes or until the vegetables begin to soften. Once softened, place in a bowl and cover. 4. Add the remaining oil to the skillet, turn the heat to medium-high, add chicken and cilantro, and cook for 8 to 10 minutes or until golden and cooked. 5. Add cooked vegetables back into the skillet, stir fry for 2 minutes, and remove from heat. 6. Spoon into a bowl to serve, and sprinkle with sesame seeds.

Chicken With Brussels Sprouts , V1S- 3 oz chicken

1. Blanch the Brussels sprouts in a bowl of boiling water for 30 seconds. Drain and set aside. 2. Heat half the olive oil in a skillet or wok to medium heat. 3. Add Brussels sprouts and carrots. Stir fry for 5 to 6 minutes or until the vegetables begin to soften. Once softened, place in a bowl and cover. 4. Add the remaining oil to the skillet, turn the heat to medium-high, add chicken and cilantro, and cook for 8 to 10 minutes or until golden and cooked. 5. Add cooked vegetables back into the skillet, stir fry for 2 minutes, and remove from heat. 6. Spoon into a bowl to serve, and sprinkle with sesame seeds.

Chicken and Blueberries Salad

1. Prepare the dressing by mixing the olive oil with the vinegar and the mustard. 2. Toss the chicken and blueberries with the dressing. 3. Serve on a base of baby greens.

Chicken and Blueberries Salad, V1M- 4 oz chicken

1. Prepare the dressing by mixing the olive oil with the vinegar and the mustard. 2. Toss the chicken and blueberries with the dressing. 3. Serve on a base of baby greens.

Chicken and Blueberries Salad, V1S- 3 oz chicken

1. Prepare the dressing by mixing the olive oil with the vinegar and the mustard. 2. Toss the chicken and blueberries with the dressing. 3. Serve on a base of baby greens.

Chicken and Broccoli Stir-Fry with Brown Rice

Tender diced chicken breast and crisp broccoli florets stir-fried with garlic, served over warm brown rice.

Chicken and Carrot Stir-Fry with Brown Rice

Tender diced chicken breast stir-fried with carrots and garlic over a bed of fluffy brown rice.

Chicken and Mushrooms

1. Heat olive oil in a sauté pan. 2. With heat on medium-high, place chicken in pan and cover with lid. 3. Cook chicken about 5 minutes. 4. Add mushrooms and peppers to pan and sauté 3-4 minutes. 5. Add chicken broth. 6. Gently mix in raisins, rice, and thyme; bring to boil, reduce heat and cover. 7. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving.

Chicken and Mushrooms , V2L- 6 oz chicken

1. Heat olive oil in a sauté pan. 2. With heat on medium-high, place chicken in pan and cover with lid. 3. Cook chicken about 5 minutes. 4. Add mushrooms and peppers to pan and sauté 3-4 minutes. 5. Add chicken broth. 6. Gently mix in raisins, rice, and thyme; bring to boil, reduce heat and cover. 7. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving.

Chicken and Mushrooms , V2M- 4 oz chicken

1. Heat olive oil in a sauté pan. 2. With heat on medium-high, place chicken in pan and cover with lid. 3. Cook chicken about 5 minutes. 4. Add mushrooms and peppers to pan and sauté 3-4 minutes. 5. Add chicken broth. 6. Gently mix in raisins, rice, and thyme; bring to boil, reduce heat and cover. 7. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving.

Chicken and Quinoa Buddha Bowl with Roasted Vegetables

Seasoned grilled chicken served over fluffy quinoa with a colorful mix of roasted zucchini, bell peppers, and broccoli, finished with fresh parsley.

Chicken and Roasted Vegetable Bowl with Quinoa

Succulent roasted chicken breast with a medley of roasted carrots, zucchini, and broccoli on a bed of nutty quinoa.

Chicken and Spanish Rice

1. In a skillet, sauté onions and green peppers in oil for 5 minutes on medium heat. 2. Add tomato sauce and spices. Heat through. 3. Add cooked rice, chicken, and salt. Mix well and heat through.

Chicken and Spanish Rice , V1M- 4 oz chicken

1. In a skillet, sauté onions and green peppers in oil for 5 minutes on medium heat. 2. Add tomato sauce and spices. Heat through. 3. Add cooked rice, chicken, and salt. Mix well and heat through.

Chicken and Spanish Rice , V1S- 3 oz chicken

1. In a skillet, sauté onions and green peppers in oil for 5 minutes on medium heat. 2. Add tomato sauce and spices. Heat through. 3. Add cooked rice, chicken, and salt. Mix well and heat through.

Chicken and Spinach with Brown Rice Pilaf

Tender chicken breast with sautéed spinach, garlic, and onions served over warm brown rice pilaf.

Chicken and Vegetable Breakfast Bowl with Quinoa

Tender diced chicken breast with sautéed broccoli, carrots, and garlic served over quinoa—a protein-packed, Asian-inspired breakfast bowl.

Chicken and Vegetable Couscous Bowl

Tender diced chicken breast mixed into fluffy couscous with roasted zucchini, bell peppers, and a hint of garlic.

Chicken and Vegetable Egg Fried Rice with Quinoa

Diced boneless chicken breast combined with fluffy quinoa, scrambled eggs, and sautéed bell peppers, broccoli, carrots, and onions.

Chicken and Vegetable Egg Scramble

Scrambled eggs with diced chicken breast, brown rice, and sautéed spinach with garlic.

Chicken and Vegetable Quinoa Bowl with Garlic Oil

Tender diced chicken breast mixed with fluffy quinoa, roasted zucchini, and broccoli, finished with garlic-infused olive oil.

Chicken and Vegetable Skillet with Sliced Bread

Pan-seared chicken breast with sautéed zucchini, carrots, and yellow onions, served with toasted whole grain bread

Chicken and Vegetable Soup with Quinoa

A hearty broth-based soup featuring diced boneless chicken breast, vegetables including carrots, spinach, bell peppers, and pearl-like quinoa for a warm, nourishing meal.

Chicken and Zucchini Frittata with Quinoa

Baked egg frittata with shredded chicken, tender zucchini, and fresh herbs, paired with fluffy quinoa for a satisfying complete meal.

Chicken with Brussels sprouts

1. Blanch the Brussels sprouts in a bowl of boiling water for 30 seconds. Drain and set aside. 2. Heat half the olive oil in a skillet or wok to medium heat. 3. Add Brussels sprouts and carrots. Stir fry for 5 to 6 minutes or until the vegetables begin to soften. Once softened, place in a bowl and cover. 4. Add the remaining oil to the skillet, turn the heat to medium-high, add chicken and cilantro, and cook for 8 to 10 minutes or until golden and cooked. 5. Add cooked vegetables back into the skillet, stir fry for 2 minutes, and remove from heat. 6. Spoon into a bowl to serve, and sprinkle with sesame seeds.

Chicken with Brussels sprouts , V2M- 4 oz chicken

1. Blanch the Brussels sprouts in a bowl of boiling water for 30 seconds. Drain and set aside. 2. Heat half the olive oil in a skillet or wok to medium heat. 3. Add Brussels sprouts and carrots. Stir fry for 5 to 6 minutes or until the vegetables begin to soften. Once softened, place in a bowl and cover. 4. Add the remaining oil to the skillet, turn the heat to medium-high, add chicken and cilantro, and cook for 8 to 10 minutes or until golden and cooked. 5. Add cooked vegetables back into the skillet, stir fry for 2 minutes, and remove from heat. 6. Spoon into a bowl to serve, and sprinkle with sesame seeds.

Chicken with Brussels sprouts , V2S- 3 oz chicken

1. Blanch the Brussels sprouts in a bowl of boiling water for 30 seconds. Drain and set aside. 2. Heat half the olive oil in a skillet or wok to medium heat. 3. Add Brussels sprouts and carrots. Stir fry for 5 to 6 minutes or until the vegetables begin to soften. Once softened, place in a bowl and cover. 4. Add the remaining oil to the skillet, turn the heat to medium-high, add chicken and cilantro, and cook for 8 to 10 minutes or until golden and cooked. 5. Add cooked vegetables back into the skillet, stir fry for 2 minutes, and remove from heat. 6. Spoon into a bowl to serve, and sprinkle with sesame seeds.

Chicken zoodles

1. Heat a medium non-stick frying pan or wok on medium-high heat. 2. Add olive oil, and chicken. 3. Cook for 5-6 minutes or until golden and cooked through. 4. Add snow peas, asparagus and dry herbs and stir fry for another 1-2 minutes. 5. Toss in zoodles and cook for 1 minute then turn off heat. 6. Spoon into bowl to serve and season to taste. TIP: If you have a spiralizer you can prepare zucchini noodles yourself.

Chicken zoodles , V2M- 4 oz chicken

1. Heat a medium non-stick frying pan or wok on medium-high heat. 2. Add olive oil, and chicken. 3. Cook for 5-6 minutes or until golden and cooked through. 4. Add snow peas, asparagus and dry herbs and stir fry for another 1-2 minutes. 5. Toss in zoodles and cook for 1 minute then turn off heat. 6. Spoon into bowl to serve and season to taste. TIP: If you have a spiralizer you can prepare zucchini noodles yourself.

Chickpea-Free Egg and Vegetable Scramble with Brown Rice

Fluffy scrambled eggs with sautéed bell peppers, spinach, and onions, served alongside nutty brown rice.

Chickpeas and Couscous Salad

1. Bring broth to a boil in a pot, and stir in couscous. 2. Cover the pot, and remove it from the heat. Let stand for 5 minutes. 3. In a bowl, whisk together oil, vinegar, cumin, and lime juice if using. 4. Add chickpeas, onion, red or green pepper, and corn to the vinegar and oil mixture, and toss. 5. Fluff the couscous well with a fork, breaking up any chunks.- Add to chickpeas and vegetables, and mix well. 6. Add salt and black pepper 7. Add cilantro and serve.