Table of Contents Breakfast
2
Snacks and Sides
16
Main Dishes
28
Desserts
72
t s a f k a e r B
The Best Baked Donuts ingredients Donuts:
Frosting:
3/4 cup oat flour
3 tablespoons vanilla Greek yogurt
1 small ripe banana, mashed
1/2 ripe banana, mashed
2 eggs 2 tablespoons honey
2 teaspoons powdered zero-calorie sweetener (or a pinch of stevia)
1 tablespoon coconut oil, melted
1 teaspoon beet powder
1/2 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon sea salt Pinch of stevia
method 1. Preheat oven to 325°F. 2. Coat a regular 6-serving doughnut pan with cooking spray. 3. In a bowl, using beaters, add the oat flour, banana, eggs, honey and oil and mix until well incorporated. Add the vanilla, baking soda, salt and stevia and mix briefly to incorporate. 4. Spoon into doughnut pan and bake for about 9 minutes, or until an inserted toothpick comes out clean. Don’t over bake or they’ll dry out. Let cool. 5. Using a whisk and bowl or a mini blender, add the frosting ingredients and stir/process until completely smooth. 6. Frost doughnuts with frosting, and serve. Top with coconut, sprinkles, goji berries, dried fruit or mini chocolate chips, if desired.
submitted by:
Taylor Rogers
Payroll & Benefits Specialist
Blueberry Banana Oats Bars method Make the Jam
1. Add the blueberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5 – 15 minutes depending on whether or not they were thawed first. Bring to a boil, stirring occasionally, until the berries begin to reduce and thicken, about 5 -10 minutes. Use your spoon to break them apart further if desired. 2. Stir in the chia seeds, continuing to cook for another 5 minutes. Remove from heat and allow the jam to cool. It will continue to thicken the longer it sits, which is why I usually like to make it the night before I’m planning on making these bars. Make the Bars
1. Preheat your oven to 375F (190C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. 2. Place 1 cup of oats in a food processor or blender, and process until they resemble a fine flour. Transfer the oat flour to a large mixing bowl, and add the remaining oats and baking powder, mixing well. 3. Add the mashed bananas, maple syrup, and vanilla extract, and mix until everything is well combined and a dough is formed. 4. Transfer 2/3 of the dough into your prepared baking pan, using a spatula to ensure that it is spread evenly. Spoon the chia jam over the surface, and use a spatula or knife to spread it evenly, making sure to only go within 1/4 inch of the edge to prevent the jam from burning. Spoon remaining oat mixture on top, using your spatula to spread it around. 5. Bake for 30 minutes, until the center has set and the bars begin to turn golden brown. Remove from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Use a sharp knife to cut them into individual bars and store them in an airtight container at room temperature for up to 5 days.
ingredients Blueberry Chia Jam: 2 cups blueberries, fresh or frozen 2 Tbsp maple syrup 2 Tbsp chia seeds
Bars: 2 cups rolled oats (gluten free if needed), divided 1 tsp baking powder 2 medium sized ripe bananas, mashed ¼ cup maple syrup 1 tsp vanilla extract
submitted by:
Ceara Laughlin
People Operations Manager
Breakfast Blondies ingredients 6 Tbsp. unsalted butter, plus more for pan
2 tsp. vanilla extract
1 cup chopped nuts
1 tsp. kosher salt
¾ cups creamy unsweetened almond butter
½ tsp. baking powder
½ cup maple syrup
3 large eggs
2 Tbsp. flaxseed meal
method 1. Preheat oven to 350°. 2. Line an 8x8” baking dish with a sheet of parchment paper, leaving an overhang on two sides. Grease parchment with butter. 3. Cook nuts and 6 Tbsp. butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 5–6 minutes. 4. Strain through a fine-mesh sieve into a large bowl; set aside nuts. 5. Add almond butter, maple syrup, flaxseed, vanilla, salt, and baking powder to hot brown butter and whisk until smooth. 6. Add eggs one at a time, whisking to incorporate after each addition. 7. Vigorously whisk batter until glossy and smooth, about 1 minute. 8. Stir in all but about 3 Tbsp. reserved nuts. 9. Scrape batter into prepared pan and spread in an even layer. Top with remaining nuts. 10. Bake blondies until top is puffed and lightly browned and a tester inserted into the center comes out with a few moist crumbs attached, 18–22 minutes. Let cool. 11. Remove blondies from pan using parchment overhang. Cut into squares.
submitted by:
Taylor Rogers
Payroll & Benefits Specialist
Low Carb Donuts ingredients Donuts:
Cinnamon Coating:
1 cup Blanched almond flour
½ cup Besti Monk Fruit Erythritol Blend
¼ cup Besti Monk Fruit Erythritol Blend
1 tsp Cinnamon
2 tsp Gluten-free baking powder
3 Tbsp Butter (unsalted; measured solid, then melted)
1 tsp Cinnamon 1/8 tsp Sea salt ¼ cup Butter (unsalted; measured solid, then melted) ¼ cup Unsweetened almond milk 2 large Eggs ½ tsp Vanilla extract
method 1. Preheat the oven to 350 degrees F (177 degrees C). Grease a donut pan well. 2. In a large bowl, stir together the almond flour, sweetener, baking powder, cinnamon, and sea salt. 3. In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture. 4. Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 22-28 minutes (or longer for a silicone pan!), until dark golden brown. Cool until donuts are easy to remove from the pan. 5. Meanwhile, in a small bowl, stir together the sweetener and cinnamon for the coating. 6. When the donuts have cooled enough to easily remove from the molds, transfer them to a cutting board. Brush both sides of one donut with butter, then press/roll in the sweetener/ cinnamon mixture to coat. Repeat with the remaining donuts.
submitted by:
James Lyda
IT Help Desk Technician
Overnight Casserole ingredients 1 pound sausage
2-3 diced tomatoes
1 ½ cups diced sweet onion
12 eggs
2 cups frozen shredded hash brown potatoes
1 ž cup non-fat milk
2 cups shredded cheese
1 teaspoon kosher salt
1 green pepper
1 teaspoon black pepper
method 1. Cook sausage and onions. 2. In pan, layer potatoes, sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions. 3. In a medium bowl, combine eggs, milk, salt, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again. Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.) 4. In the morning, preheat the oven to 375°F. 5. Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set and edges are lightly golden brown. 6. Remove from oven and allow to cool for 10 minutes before cutting and serving.
submitted by:
Chris Foley
Development Associate
& s k c a n S s e d i S
Grilled Glazed Carrots
Peanut Butter Banana
ingredients 1 tsp freshly grated ginger
ingredients
method
2 Tbsp vegetable oil, plus more for the carrots
1 banana
1. Cut your banana in half down the middle.
1 Tbsp dark brown sugar
10 medium carrots, peeled, trimmed and cut in half lengthwise
Peanut butter
½ tsp finely chopped fresh rosemary
1 green onion, thinly sliced
½ clove garlic, cut into paper thin slices
Salt
2 Tbsp balsamic vinegar 1 Tbsp soy sauce
2. Spread peanut butter in between the two halves. 3. Enjoy!
submitted by:
Ceara Laughlin
People Operations Manager
method 1. In a large bowl whisk together vinegar, soy sauce, sugar, rosemary, garlic, and ginger until combined. Whisk in 2 Tbsp oil so dressing emulsifies; set aside. 2. Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes. 3. When carrots come off the grill, toss them immediately in the prepared dressing. Once they’re coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top. submitted by:
Neal Toddy
Operations Software Business Partner
Mediterranean Baked Sweet Potatoes ingredients Potatoes: 4 medium (1/3 lb each) sweet potatoes
Garlic Herb Sauce: ¼ cup hummus (or tahini) ½ medium lemon, juiced (1/2 lemon yields 1 Tbsp
ingredients Toppings (optional): ¼ cup cherry tomatoes (diced) ¼ cup chopped parsley (minced) 2 Tbsp lemon juice Chili garlic sauce
juice) ¾ - 1 tsp dried dill (or sub 2-3 tsp fresh per ¾ - 1 tsp dried)
method
½ tsp each cumin, coriander, cinnamon, smoked
3 cloves garlic, minced (3 cloves yield 1 1/2 Tbsp or 9 g)
1. Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
(or regular) paprika
Water or unsweetened almond milk (to thin)
1 pinch sea salt or lemon juice (optional)
Sea salt to taste (optional)
1 15-ounce can chickpeas (rinsed and drained) ½ Tbsp olive oil
2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour). 3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet. 4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size). 5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else. 6. NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides. 7. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate. 8. Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven. 9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately. 10. Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!
submitted by:
Lauren Neuenhaus
FF&E Project Manager
Mixed Berry Smoothie (and Smoothie Bowl) ingredients Smoothie: 1 cup frozen mixed berries ¾ cup orange juice ¼ cup low-fat vanilla yogurt 1 frozen ripe banana 1 tsp honey (optional)
Toppings for Smoothie Bowl: ¼ cup fresh blueberries ¼ cup fresh raspberries 2 dollops low fat vanilla yogurt 2 to 3 Tbsp granola 1 tsp chia seeds
method 1. For the smoothie: Combine the berries, orange juice, yogurt, banana, and honey, if using, in a blender and puree until smooth. 2. For the toppings: Pour the smoothie into a bowl. Top with blueberries, raspberries, vanilla yogurt, and granola. Sprinkle with the chia seeds.
submitted by:
Nickolas Carl Videographer
Oven Roasted Brussel Sprouts ingredients Smoothie: 1 ½ lb brussels sprouts 3 Tbsp good olive oil ¾ tsp kosher salt ½ tsp freshly ground black pepper
method 1. Preheat oven to 400 degrees F. 2. Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Pour them on a sheet and pan roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve immediately.
submitted by:
Nickolas Carl Videographer
Zucchini-Lentil Fritters with Lemony Yogurt
method
Fritters:
1. Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine. Set aside.
ingredients
1 cup red lentils (masoor dal)
2. Rinse and soak lentils in 2 cups of water at room temperature at least 1 hour and up to 12.
1 medium zucchini (about 5 oz.)
Lemony Yogurt:
½ medium onion, thinly sliced
3. Trim the ends of zucchini and cut crosswire into 3 pieces about 2” long and cut each piece into ¼” thick planks. Stack a few plans and slice into ¼” thick matchsticks.
¾ cup whole-milk yogurt
1 ¾ tsp. kosher salt, divided, plus more
2 tbsp. fresh lemon juice
½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
½ tsp. sugar
¼ tsp. ground turmeric
Kosher salt
1 cup parsley leaves with tender stems
5. Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes–2 hours.
1 tbsp. finely grated lemon zest
6. Gently pat dry with paper towels to remove any excess moisture.
1 cup ghee or neutral vegetable oil
7. Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt.
4. Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp salt to colander and toss to combine.
8. Pulse, scraping down sides, until a purée forms. 9. Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. 10. Toss well with a rubber spatula to combine. 11. Heat ghee in a 10” cast-iron skillet over medium-high until a small amount of batter added to the fat excitedly sizzles and sputters. 12. Carefully drop ¼ cup batter into ghee, then flatten to a pancake with the back of a large metal spoon dipped into the hot ghee to prevent sticking. 13. Repeat 3 times for a total of 4 fritters. 14. Fry until deep golden brown on one side (look for the color of a well-fried falafel), about 3 minutes. Turn with a slotted spatula or large spoon and continue to fry until deep golden brown on the second side, about 3 minutes more. 15. Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt. 16. Repeat with remaining batter (you should have 8–10 fritters). 17. Transfer fritters to a platter. Serve hot with lemony yogurt alongside.
submitted by:
Taylor Rogers
Payroll & Benefits Specialist
s e h s i D n i a M
Balsamic Fig Chicken ingredients 12 oz Yukon gold potatoes
5 tsp balsamic vinegar
1 shallot
2 Tbsp fig jam
¼ oz rosemary
1 packet of chicken stock concentrate
1 lemon
2 oz mixed greens
12 oz chicken breast
method 1. Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½ inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes. 2. Meanwhile, halve, peel, and mince shallot. Strip 1 tsp rosemary leaves from stems; discard stems and finely chop leaves. Halve lemon. 3. Pat chicken down with paper towels and season all over with salt and pepper. Heat drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove from pan and set aside to rest. Lower heat under pan to medium. 4. Add shallot, chopped rosemary, and a drizzle of olive oil to same pan. Cook, stirring, until softened, 2-3 minutes. Stir in vinegar and jam. Simmer until syrupy, 1 minute. Stir in stock concentrate and ¼ cup water. Let reduce until thick and glossy, 2-3 minutes. Turn off heat. Stir in 1 Tbsp butter. Season with salt and pepper. 5. While sauce simmers, in a medium bowl, toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. 6. Thinly slice chicken; divide between plates with roasted potatoes. Drizzle chicken with sauce. Serve with salad on the side.
submitted by:
Candace Harkey
People Operations Coordinator
Blackberry Grilled Chicken ingredients 1 (6-ounce) package blackberries
1 Tbsp whole-grain mustard
Âź cup water
4 chicken thighs
2 Tbsp white wine vinegar
4 drumsticks
1 Tbsp sugar
Salt and black pepper
2 Tbsp cold butter
method 1. Heat grill to medium. Combine blackberries, water, white wine vinegar, and sugar in a small saucepan; simmer, mashing occasionally, until liquid is reduced to about 2 Tbsp., 18 to 20 minutes. 2. Stir in butter and whole-grain mustard. Transfer half the glaze to a bowl; reserve. 3. Meanwhile, pat chicken thighs and drumsticks dry; season with kosher salt and black pepper. Grill, skin-sides up, covered, 15 minutes. 4. Uncover, baste with some of the glaze and grill, turning and basting occasionally, until cooked through, 10 to 12 minutes. 5. Serve with remaining glaze.
submitted by:
Chris Foley
Development Associate
Buffalo Chicken with Cauliflower Rice ingredients 2 medium boneless skinless chicken breasts
1 head romaine lettuce shredded
¼ cup Frank’s Red Hot Sauce
1 cucumber diced
2 Tbsp. ghee (butter works fine if you aren’t doing whole 30)
1 cup grape tomatoes halved
1 tsp. salt 1 Tbsp. Whole30 mayonnaise
2 avocados peeled, seeded, and diced before serving
2 12-ounce bags frozen cauliflower rice
Whole30 ranch dressing for drizzling
Salt
Celery sticks for garnish
1 bunch green onions sliced thin
Pinch turmeric (if desired)
method 1. Make your shredded chicken: combine chicken breasts, Frank’s Red Hot Sauce, ghee, and salt in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from the pot. Shred with two forks then return to pot. Add in 1 tablespoon mayonnaise and cook on Sauté mode a few minutes until sauce is absorbed. 2. Put frozen cauliflower rice in a saucepan with a lid and place over low heat. Cook until thawed and cooked through, seasoning with salt. Add a pinch of turmeric for color, if desired, and stir very well to combine. Remove from heat. 3. Assemble your meal prep: evenly divide all ingredients among 4-6 meal prep containers. Spoon cauliflower rice into 1/3 of each container, place romaine into 1/3 of each container, then place chicken in other 1/3. Top with tomatoes and cucumbers, then sprinkle with green onions. Serve with freshly diced avocado, cucumber sticks, and plenty of Whole30 Ranch dressing. If you do not have an Instant Pot, make chicken in a slow cooker instead of an Instant Pot: In the pot of a slow-cooker, combine chicken, Frank’s Red Hot Sauce, ghee, and salt. Do not add water. Cook on low for 6 to 8 hours, or cook on high for 4 to 6 hours. After about 3/4 of the time, shred the chicken breasts with two forks then add 1 Tbsp. mayonnaise. Stir to coat and let the chicken cook for a few minutes longer, or until sauce is absorbed. submitted by:
Alyssa Foskey
Executive Assistant
Chicken Lentil Stew (serves 6) ingredients 6 Skinless, Boneless Chicken Breasts
1.5-2 Packages of Chicken Broth
1 Cup Uncooked, rinsed green lentils
½ Cup of Apple Cider Vinegar
1 lb Carrots
Red Pepper Flakes
3 Sweet Potatoes
2 Tbsp Turmeric
12 Stalks Celery
Lots of Cracked Pepper
1 Yellow Onion
Garlic Salt – to taste
12 Cloves of Garlic
¼ cup of EVOO
method 1. Add chicken breasts to crock pot. 2. Chop all vegetables into tiny bite sized pieces. 3. Add veggies, lentils, and spices to crock pot. 4. Pour liquids (chicken broth, apple cider vinegar) over mixture and stir. 5. Drizzle EVOO over mixture, set to low and cook for 8 hours. 6. Enjoy!
submitted by:
Brian Kosicki
People Operations Director
BBQ Chicken Bowl ingredients 6 Chicken Breasts
2 Bushel of Kale
1 ½ Cups of BBQ Sauce
3 Cups Diced Carrots
2 Cups of Brown Rice
½ Cup of Apple Cider Vinegar
3 Small Avocados
Salt to taste
1 Head Cabbage
Pepper to taste
method 1. Add chicken breasts, bbq sauce, salt and pepper to crock pot. Cook on high for 4 hours. 2. Cook brown rice per directions on the bag (usually requires adding 4 cups of water to 2 cups rice, bringing to a boil and then reducing to medium-low heat until water is absorbed [~15-20 minutes]). 3. Finely chop head of cabbage and bushel of kale (if you want to get fancy, you can ~chiffonade~ the kale). 4. Add cabbage, kale and carrots to large mixing bowl, combine salt, pepper and apple cider vinegar to make your “slaw”. 5. Once the chicken is done, transfer breasts to cutting board and, using two forms, pull apart your chicken. Return to the crockpot and stir to combine with the sauces. 6. Serve BBQ chicken over one cup of brown rice, top with a big old serving of the slaw, and serve with half an avocado!
submitted by:
Brian Kosicki
People Operations Director
Baked Honey Garlic Chicken
ingredients Chicken:
Honey Garlic Sauce:
1 pound boneless, skinless chicken
1/3 cup honey, or more, to taste
breasts, cut into 1-inch chunks
4 cloves garlic, minced
Kosher salt and freshly ground
2 Tbsp soy sauce
black pepper, to taste
1 Tbsp Sriracha, optional
2 large eggs, beaten
1 Tbsp cornstarch
1 cup Panko
2 green onions, thinly sliced 2 teaspoons sesame seeds
method 1. Preheat oven to 400 degrees F. Lightly oil a 9Ă—13 baking dish or coat with nonstick spray. 2. Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat. 3. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes. 4. In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine. 5. Serve immediately, garnished with green onions and sesame seeds, if desired.
submitted by:
Nickolas Carl Videographer
Dump and Bake Chicken Parm
ingredients 6 small boneless, skinless chicken breasts (about 24 ounces total)
Italian seasoning
1 (16 ounce) jar marinara sauce (I like to use a brand with no added sugar)
Basil or additional fresh herbs for garnish
6 ounces fresh mozzarella, sliced
Salt and pepper to taste Optional: cooked pasta for serving
Âź cup grated Parmesan cheese
method 1. Preheat oven to 425 degrees F. 2. Spray a large baking dish (about 9-inch by 13-inch) with cooking spray. Spread half of the marinara sauce in the bottom of the dish. Add the chicken on top of the sauce. Sprinkle chicken with Italian seasoning, salt, and pepper, to taste. 3. Pour remaining sauce over chicken. Cover with foil and bake for 20 minutes. If you are using larger chicken breasts you will need to increase the baking time to at least 30-35 minutes. 4. Remove foil, place mozzarella slices and grated Parmesan on top of chicken. Return chicken to the oven (uncovered) for an additional 10 minutes, or until cheese is melted and chicken reaches an internal temperature of 165 degrees F.
submitted by:
Matt Rinker
Regional Director
Chili
ingredients 2 cans black beans
2 tbsp chili powder
1 can pinto
1 cup vegetarian broth
28 oz. diced tomatoes
1 cup quinoa
Garlic
1 tsp paprika
Red bell pepper
Salt and pepper to taste
1 yellow onion
Avocado and tortilla chip garnish
method 1. Sautee pepper, onion and garlic in large pot with olive oil until onion is transparent. 2. Add diced tomatoes, beans (drained), quinoa, spices and broth. 3. Bring to boil and cover for 30 minutes. Stir in and reduce as needed on low heat. 4. Ensure the quinoa cooks through. 5. Cornbread highly recommended.
submitted by:
Neal Toddy
Operations Software Business Partner
Easy Healthy Baked Lemon Chicken ingredients 4 boneless skinless chicken breasts
2 tsp minced garlic
3 Tbsp butter
1 tsp Italian seasoning
1/3 cup chicken broth
Salt and pepper to taste (I used 1 teaspoon salt and Âź teaspoon pepper)
4 Tbsp fresh lemon juice 1 Tbsp honey
Optional: fresh rosemary and lemon slices for garnish
method 1. Preheat oven to 400 degrees and grease a baking sheet or large casserole dish. 2. Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet. 3. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper. 4. Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken. 5. Garnish with fresh rosemary and lemon slices if desired and serve.
submitted by:
Matt Rinker
Regional Director
Instapot Orange Chicken
ingredients Sauce: 2 cups orange juice
1 tsp garlic powder
ingredients
¼ cup chicken broth
1 Tbsp fresh ginger***
¼ cup coconut aminos
1 Tbsp orange zest
Chicken:
3 Tbsp honey
½ tsp pepper
2 lbs boneless, skinless chicken breasts 4 cups steamed broccoli or green beans 2 Tbsp toasted sesame oil
method IMPORTANT: If making this recipe in the instant pot you will need 3 teaspoons of cornstarch or arrowroot powder. You also must use 1/2 the amount of ingredients in the sauce recipe, except for chicken stock. Ex: Orange Juice: 2 cups = 1 cup 1. Mix together 1/2 the amount called for in the recipe for the orange juice, coconut aminos, honey, garlic powder, ginger, orange zest and pepper. Set aside. 2. Turn the Instant Pot to sauté on the highest heat setting. Drizzle in 2 tablespoons of sesame oil and allow it to heat up. The Instant Pot will display the word “hot” when it’s ready. 3. Trim the chicken breasts and dry them off with paper towels. When the Instant Pot is hot place the chicken breasts in the oil. You’ll need to do 2 at a time so you do not crowd the pot. Sear them on each side for 2 minutes then flip just to get a golden color. You’re not trying to cook them through. 4. Pull them out and set them on a cutting board. Dice them into 1 inch pieces. 5. Put the diced chicken back into the Instant Pot and pour the sauce mixture over. Close the lid and put the vent to sealing. Set it to Manual High Pressure for 3 minutes. Note that pot will take 3-5 minutes to come to pressure before the display starts counting down the 3 minutes you’ve set. When it’s finished quick release the steam by setting the valve to venting. Be sure to use a towel or pot holder to do this so you don’t get burned. 6. When the Instant Pot releases all the steam the button will lower down and you’ll be able to safely open the lid. 7. Remove the chicken with a slotted spoon and place on a plate. Mix together the chicken broth and corn starch. Turn the Instant Pot back to sauté choosing the highest heat setting again. Your sauce should begin to bubble. Stream in the corn starch slurry and whisk. Allow the mixture to boil for 7-9 minutes until it’s nice and thick. Return the chicken to the sauce and select the “Keep Warm” setting on the Instant Pot. Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa. submitted by:
Matt Rinker
Regional Director
Mediterranean Salmon (serves 2) ingredients 1 packet of veggie stock concentrate
½ cup couscous
¼ oz fresh dill
4 Tbsp sour cream
1 lemon
6 oz green beans
10 oz salmon
1 tsp za’atar
method 1. In a small pot combine stock concentrate and ¾ cup water. Bring to a boil. Meanwhile, wash and dry all produce (except green beans). Pick and finely chop fronds from dill until you have 1 Tbsp. Save remaining dill for garnish. Zest lemon; cut into wedges. Pat salmon dry with paper towels and season with salt and pepper. 2. Once stock mixture is boiling, stir in couscous and a big pinch of salt. Cover pot and remove from heat. Let stand until read to serve. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan skin side down. Cook until skin is crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. 3. Meanwhile, in a small bowl, combine sour cream, chopped dill, half the lemon zest, and a squeeze or two of lemon juice. Season with salt and pepper. 4. Pierce green bean bag with a fork; place bag on a plate. Microwave until tender; 1-2 minutes. Carefully transfer beans to a medium bowl and toss with 1 Tbsp butter melted. Season with salt and pepper. 5. Fluff couscous with a fork; stir in 1 Tbsp butter and season with salt and pepper. Stir in remaining lemon zest and half the za’atar. 6. Divide couscous and green beans between plates. Top couscous with salmon. Drizzle salmon with sauce, sprinkle with remaining za’atar and reserved dill to taste. Serve with remaining lemon wedges on the side.
submitted by:
Candace Harkey
People Operations Coordinator
No Mayo Avocado Tuna Melt ingredients 4 slices whole wheat/grain bread
1 medium tomato sliced
1 can Solid White Albacore, strained
Fresh spinach
1/2 avocado sliced
4 slices havarti cheese (or other white cheese)
1 pinch sea salt
1 Tbs butter
1 pinch black pepper
method 1. In a medium bowl, add tuna, avocado, salt, and pepper; mix using a fork until completely combined. 2. Make your sandwiches: Place a slice of bread on the bottom and then layer cheese, tuna mixture, tomatoes, lettuce, and another slice of cheese. Top with remaining bread slices. Spread butter on outside slices of bread. 3. Using a large skillet heated over medium heat; add sandwiches (butter side down), and cook for 3-4 minutes, or until bread is lightly browned. Flip and cook for 2-3 minutes or until bread is browned (usually the 2nd side takes a shorter amount of time to cook). 4. Remove from skillet and let rest for 2-3 minutes. Using a serrated knife, slice the sandwiches down the middle and serve immediately. 5. Ceara recommends adding pesto and pepperoni if you are feeling feisty!
submitted by:
Ceara Laughlin
People Operations Manager
One Pan Mexican Chicken and Rice ingredients 2 tablespoons extra virgin olive oil
1 (10 oz) can Old El Paso red enchilada sauce
½ white onion, diced finely
1 (10 oz) can diced tomatoes and green chilies, undrained
1 pound boneless skinless chicken breasts, cut into bite sized pieces 1 teaspoon of kosher salt and freshly ground pepper to taste 2 cloves of garlic, minced 1 cup uncooked long grain white rice
1 cup water 1/2 teaspoon ground cumin 1 cup shredded cheddar cheese or Mexican-blend cheese Toppings: sour cream, tomatoes, diced avocado, cilantro (optional)
method 1. In a large skillet (about 12-inch) or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper. 2. Once onions soften, increase the heat to medium high and add chicken to the pan. 3. Brown the chicken pieces and add the garlic. Cook for about 1 more minute. 4. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side. 5. Add the uncooked rice in the olive oil and sauté it for a couple of minutes. 6. Add the enchilada sauce, diced tomatoes, water and cumin. Stir to combine. Bring mixture to a boil then lower the heat to a simmer and cover the pan with a tight-fitting lid. 7. Cook chicken and rice mixture covered for about 15 minutes or until rice is tender and the liquid is absorbed making sure to stir occasionally. 8. Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted. 9. Top with desired toppings and eat!
submitted by:
Alyssa Foskey
Executive Assistant
Shakshuka ingredients ¼ cup olive oil
1 tablespoon paprika
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 28-ounce can whole peeled tomatoes, undrained
1 small yellow onion, chopped
½ cup feta cheese, crumbled
5 cloves garlic, crushed then sliced
1 tablespoon chopped flat-leaf parsley
1 teaspoon ground cumin
Warm pitas, for serving
Kosher salt, to taste 6 eggs
method 1. Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes. 2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt. 3. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
submitted by:
Lauren Neuenhaus FF&E Project Manager
Slow Cooker Turkey (serves 6-8) ingredients 5-6 Tbsp Olive Oil
6 Large Carrots
4 lbs Lean Ground Turkey Breast
8 Stalks of Celery
2 Cans Kidney Beans
Salt
1 Can Garbanzo Beans
Pepper
2 Cans Diced Tomatoes
2 Tbsp Cumin
1 Can Tomato Paste
Cayenne Pepper to taste
12 Cloves Garlic
1 Package of Chicken Broth
1 Yellow Onion
1 Cup of Red Wine
2 Red Peppers
Chili Pepper Sauce to taste
2 Green Peppers
Onion Salt to taste
2 Sweet Potatoes
2 Tbsp Chili Powder
method 1. Over a medium-high burner, cook the ground turkey over olive oil until it is barely cooked through – you want it to be firm but not too crumbly (it finishes cooking in the crock pot). Add to crock pot. 2. Chop all vegetables into tiny bite sized pieces. 3. Add chopped vegetables to crock pot. 4. In the crock pot, combine all canned ingredients. 5. Add all spices – use the salt sparingly, though. 6. Pour chicken broth and red wine over the mixture and stir. 7. Cook on low for 8 hours (or on high for 4 hours if in a time crunch). 8. Enjoy! submitted by:
Brian Kosicki
People Operations Director
Spicy Shrimp Fried Rice ingredients 3 cups leftover brown rice cooked 1 lb large shrimp, peeled and deveined
5 medium scallions, chopped, whites and greens separated
½ tsp each of chili powder and paprika
Oil spray
1/8 tsp cayenne pepper, or more to taste
1 tbsp sesame oil
2 large egg whites, beaten
1 tsp crushed red pepper flakes, or more to taste
1 large whole egg, beaten
4 tsp soy sauce, or more to taste
½ medium onion, chopped
1 tsp Asian fish sauce, (or more soy sauce)
2 cloves garlic, diced
method 1. In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder. 2. In a hot wok, over medium high heat, spray a little oil and cook the eggs, when cooked, remove from pan and set aside, 1 to 2 minutes. 3. Increase the heat to high, when hot add the sesame oil and sauté onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes. 4. Add shrimp and sauté until no longer translucent, 2 to 3 minutes. 5. Add rice and leave in the skillet to let the bottom brown, 2 to 3 minutes, stir and add the egg, soy sauce and fish sauce, mixing well for about 2 minutes. 6. Add greens of the scallions and serve.
submitted by:
Erin Petty
Senior Construction Coordinator
Stir Fry ingredients 1 Tbsp and 1 tsp extra virgin organic coconut oil
3 Tbsp honey
1 lb raw chicken breast, boneless, skinless, cut into 1 in cubes OR tofu
1 tsp finely chopped fresh ginger
1 dash sea salt
1 medium green bell pepper, thinly sliced
Âź tsp ground black pepper
1 medium red bell pepper, thinly sliced
2 cloves garlic, finely chopped
1 cup broccoli florets
1 medium onion, thinly sliced
Âź cup water
method 1. Heat oil in large skillet over medium-high heat. Add chicken/tofu: cook for 5 to 8 minutes, or until no longer pink in the middle. 2. Season with salt and pepper. Add garlic, cook, stirring frequently for 1 minute. Remove from skillet. Keep warm. Set aside. 3. Add liquid aminos, water, honey, and ginger to skillet. Bring to a boil over medium-high heat, stirring frequently. Reduce heat: gently boil for 3 to 5 minutes, or until sauce thickens. Add onion, bell peppers, and broccoli: cook covered, stirring occasionally, for 3 to 5 minutes, or until vegetables are tender-crisp. 4. Add chicken/tofu mixture, cook stirring frequently for 1 to 2 minutes, or until chicken is coated with sauce and heated through.
submitted by:
Erin Petty
Senior Construction Coordinator
Sweet Potato Broccoli Chicken Bake ingredients 20 oz sweet potatoes peeled and diced into ¾ in cubes (2 medium, about 3 cups) 4 Tbsp olive oil, divided 1 ½ lbs boneless skinless chicken breast, diced into pieces (about 1 ¼ in, keep them close to the same size so they all cook evenly) 4 cups small broccoli florets
3 cloves garlic, minced ¾ tsp of each, dried thyme, sage, parsley, and rosemary Salt and freshly ground pepper ½ cup walnuts, whole or roughly chopped 1/3 cup dried cranberries
½ of a medium red onion, diced into chunks
method 1. Preheat oven to 400 degrees. Place sweet potatoes on a rimmed 18 by 13 in baking sheet. Pour 1 Tbsp olive oil over top, and toss to evenly coat. 2. Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients). 3. Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes ( just placing everything randomly). 4. Sprinkle with garlic and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly on the broccoli so it doesn’t dry) and toss with a spatula to evenly coat. 5. Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1 tsp salt and 1/2 tsp pepper. Toss again to evenly coat with seasonings and spread out evenly (try not to overlap chicken pieces). 6. Add in chopped walnuts and cranberries and return to oven and roast about 16 - 20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center. 7. Enjoy! submitted by:
Alyssa Foskey
Executive Assistant
Sweet Potato Tostadas ingredients 1 teaspoon olive oil
6 tostada shells
1 ½ cups grated sweet potato
1 ½ cups refried beans
1 ½ cups grated zucchini
¾ cup grated cheese
1 teaspoon garlic powder
Your favorite toppings: avocado, onion, lettuce, tomato, cilantro, salsa, etc.
½ teaspoon salt ¼ teaspoon black pepper
method 1. Heat oven to 425 degrees F. 2. Heat a large pan over medium heat and add olive oil and grated sweet potato. Cook for about 2 minutes and then add grated zucchini, salt, pepper and spices. Stir together and cook until vegetables are tender, about 5 minutes. 3. Lay tostada shells on a large baking sheet and spread each with about 1/4 cup refried beans, 1/6 of the veggie mixture and top with 2 tablespoons shredded cheese. 4. Bake tostadas until heated through and cheese is melted, about 5 minutes.
submitted by:
Chris Foley
Development Associate
Tortilla Soup ingredients 1 dried smoked chili pepper or 1 poblano pepper
14-ounce can black beans, rinsed and drained
Olive oil
Sea salt
1 medium white onion, diced
6 corn tortillas (6-inch, taco-sized)
2 cloves garlic, pressed or minced.
1 avocado
1 to 2 medium jalapeĂąos (optional, use one for medium spicy soup and two for spicy soup)
2 to 4 radishes, sliced into super thin rounds
1 teaspoon ground cumin 14-ounce can crushed tomatoes or chunky tomato sauce*
2 ounces queso fresco or feta cheese (optional), crumbled 1 handful cilantro leaves, chopped 1 lime, sliced into small wedges
32 ounces (4 cups) vegetable stock 14-ounce can hominy, rinsed and drained (optional)
method 1. Preheat the oven to 475 degrees Fahrenheit. Stack the tortillas and slice them into ½-inchwide, 2-inch-long strips. Remove the seeds and membranes from the jalapeno (and poblano, if using) and chop the peppers. Wash your hands. Pit, peel, and medium dice the avocado, then squeeze some lime juice over the avocado to prevent browning. 2. Coat a baking sheet with a thin layer of oil. Toss the tortilla strips in the oil to coat and arrange the strips in a single layer. Bake 6 to 8 minutes, or until golden brown. While the strips are hot, season them with salt. 3. Place the dried chili pepper onto a baking sheet and bake for about 1 minute, or until the pepper is warmed through. When cool enough to handle, cut the pepper open and remove the seeds. (Wash your hands afterward and avoid touching your eyes!) 4. In a medium pot or Dutch oven, heat some olive oil on medium until hot. Add the onion, garlic, jalapeno and poblano peppers (if using). Cook 4 to 5 minutes, or until softened, stirring occasionally. Stir in the cumin, then the canned tomatoes and vegetable stock. Simmer for about 3 minutes, then add the hominy, black beans and the seeded chili pepper. Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste. 5. First, discard the dried chili pepper. Place some of the avocado, radishes, tortilla strips, and queso fresco (or feta) at the bottom of 2 to 4 bowls. Divide the soup between the bowls. Top the soup with the remaining avocado, radishes, tortilla strips, and queso fresco (or feta). Garnish with some cilantro and serve with lime wedges and hot sauce, if desired. submitted by:
Lauren Neuenhaus FF&E Project Manager
Tuscan Beef Stuffed Peppers (serves 2) ingredients 2 green bell peppers
1 Tbsp Tuscan heat spice
½ cup Israeli couscous
1.5 oz tomato paste
1 yellow onion
1 packet of chicken stock concentrate
1 roma tomato
½ cup mozzarella cheese
10 oz ground beef
method 1. Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell peppers lengthwise; remove stems and seeds. Place on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Roast until browned and softened 18-20 minutes. 2. Meanwhile, melt 1 Tbsp butter in a small pot over medium-high heat. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cups water. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat. While couscous cooks, halve, peel, and dice onion. Finely dice tomato. 3. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium heat. Add onion and cook, stirring until softened, 4-5 minutes. Add beef and Tuscan Heat Spice; season with salt and pepper. Cook. Breaking up meat into pieces, until browned and cooked through, 4-6 minutes. 4. Stir tomato paste and diced tomato into pan with beef mixture until thoroughly combined. Add stock concentrate and 1/3 cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in couscous until thoroughly combined. Turn off heat. 5. Once bell peppers are done, remove from oven and stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper half into mixture. Sprinkle evenly with mozzarella. 6. Bake stuffed peppers on middle rack until cheese has melted, 3-4 minutes. Divide remaining filling between plates. Top with stuffed peppers and serve.
submitted by:
Candace Harkey
People Operations Coordinator
t r e ss e D
Chocolate Avocado Pudding
ingredients ½ a frozen avocado 1 Tbsp cocoa powder 2 Tbsp peanut or almond butter ½ - 1 cup frozen coconut milk 2 dates (or 2 Tbsp maple syrup, or 2 Tbsp monk fruit powder for a keto friendly version) 1 tsp vanilla Pinch of salt
method 1. Blend all ingredients together until smooth.
submitted by:
Hollie Harris
Talent Acquisition Specialist