Tag Archives: Healthy Recipe

5 Delicious Low-Carb Recipes Perfect for a Cookout

Photo Courtesy: (c) georgerudy / stock.Adobe.com

By Statepoint

Food on the grill, carb-loaded side dishes and high-sugar desserts are at the center of most seasonal cookouts. But this doesn’t mean you need to avoid those countless neighborhood barbecues to ensure you stay on track with your healthy lifestyle.

Courtney McCormick, manager of Clinical Research & Nutrition for South Beach Diet, recommends these five lower-carb recipes that are great to bring along to any cookout.

• Shredded Chicken Chili: Just toss some chicken, beans, tomatoes and a combination of chili powder, ground cumin, paprika, salt, black pepper, garlic powder, onion powder and oregano in your slow cooker and let that magic machine do all the work. Six hours later, you’ll have perfectly cooked chicken and plenty of flavorful fixings for fewer calories than a chicken prepared in a sugary or cheesy sauce.

• Avocado Tuna Sandwiches: Mix lemon juice, avocado, Dijon mustard, salt and pepper in a small bowl and add canned tuna fish. Scoop onto a slice of whole grain bread with arugula, sliced cucumbers and red onions and you’ve got yourself a delicious sandwich to eat in place of that hamburger.

• Skinny Shrimp Fajitas: You won’t miss the tortilla with this recipe! Combine shrimp, onion, bell pepper, olive oil and dry fajita spices such as chili powder, garlic, onion, cumin and paprika in a large bowl. Pour into a veggie basket or place on skewers and let the grill do the work for you.

• Pesto Cilantro Dip: Bake walnuts at 275 degrees until golden brown, then chop cilantro, garlic, and walnuts in a food processor for about 25 seconds. With the machine running, pour olive oil in a steady stream. Add sour cream, lemon juice and salt. Pulse a few times to combine and you’re done! Serve with fresh veggies.

“This recipe is quick and simple,” says McCormick. “It contains minimal ingredients and it is packed with healthy fats. Plus, it keeps five days in the refrigerator and freezes for up to a month.”

• South Beach Coleslaw: Coleslaw is a BBQ staple and this recipe for a lighter version of it is easy as 1-2-3! Whisk together mayonnaise, mustard, vinegar, celery seed and a sugar substitute. Add cabbage and toss to combine. Season to taste with salt and pepper and refrigerate until ready to serve.

For more details on these recipes and other great tips and tricks to lose weight and live healthier, visit South Beach Diet’s website The Palm at palm.southbeachdiet.com/cookout-low-carb-recipes.

Remember, cookouts don’t need to wreak havoc on your healthy diet. By making some simple swaps and choosing healthier options, you’ll stay on track while still enjoying time outdoors with family and friends.

Recipe: Kickin’ Crispy Honey Chicken

with Mashed Sweet Potatoes and Roasted Brussels Sprouts

Photo Courtesy: Hello Fresh

By Hello Fresh

Cooking Time: 35 mins Servings: 4 Nutrition: 630 Calories

Ingredients:

  • Butter- 2 tbsp
  • Olive Oil- 2 tsp
  • Vegetable Oil- for frying
  • Brussels Sprouts- 16 oz
  • Sweet Potatoes- 4
  • Chili Peppers- 2
  • Sour Cream- 8 tbsp
  • Panko Breadcrumbs- 1 cup
  • Blackening Spice- 2 tbsp
  • Chicken Cutlets- 20 oz
  • Honey- 2 tbsp

1  PREP.  Place a foil-lined baking sheet on upper rack and preheat oven to 425 degrees. Wash and dry all produce. Trim and halve Brussels sprouts. Dice sweet potatoes into ½ inch cubes. Thinly slice chilies, removing ribs and seeds for less heat.     

COOK SWEET POTATOES.     Place sweet potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain thoroughly and return to pot. Using a potato masher or fork, mash with 2 TBSP butter and half the sour cream until smooth. Season with salt and pepper. Keep covered until ready to serve.

3 ROAST BRUSSELS SPROUTS.       Meanwhile, toss Brussels sprouts on preheated baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down and roast until browned and tender, 20-25 minutes.

4  BREAD CHICKEN.       Place panko in a shallow dish or bowl; season with salt, pepper, and half the Blackening Spice. Pat chicken dry with paper towels; season with salt, pepper, and remaining Blackening Spice, then brush evenly with remaining sour cream. Working in batches, coat chicken in panko mixture, pressing to adhere. Heat a ¼-inch layer of oil in a large pan over medium-high heat (use a nonstick pan if you have one).

5  COOK CHICKEN.     Once oil is hot, add chicken to pan (working in batches if necessary), reduce heat to medium, and cook until golden brown, 5-7 minutes per side. Transfer to a paper-towel-lined plate. Season with salt and pepper.

6  SERVE.    Divide Brussels sprouts and sweet potatoes between plates. Top with chicken. Drizzle chicken with honey. Garnish with chilies (to taste—they’re spicy).

Healthy Living Recipe: Keto Pizza

Photo Courtesy: DietDoctor

By DietDoctor.com

Pizza, meet keto… A simple take on how to get your pizza fix without the carbs. It’s everything you want — pepperoni, cheese and tomato-sauce deliciousness.

Total Time: 30 mins

Servings: 2

Nutrition: 8 grams of fat

INGREDIENTS:

Crust

Eggs- 4

Mozzarella or Parmesan Cheese, Shredded- 6 oz.

Topping

Tomato Paste- 3 tbsp

Dried Oregano- 1 tsp

Shredded Cheese- 5 oz

Pepperoni- 1.5 oz

Olives (optional)

For Serving

Leafy Greens- 2 oz

Olive Oil- 4 tbsp

Sea Salt & Ground Black Pepper- to taste

1. Preheat the oven to 400°F (200°C).

2. Start by making the crust. Crack eggs into a medium-sized bowl and add shredded cheese. Give it a good stir to combine.

3. Use a spatula to spread the cheese and egg batter on a baking sheet lined with parchment paper. You can form two round circles or just make one large rectangular pizza. Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.

4. Increase the oven temperature to 450°F (225°C).

5. Spread tomato paste on the crust and sprinkle oregano on top. Top with cheese and place the pepperoni and olives on top.

6. Bake for another 5-10 minutes or until the pizza has turned a golden brown color.

7. Serve with a fresh salad on the side.

Dinner 2 Lunch: Cook it once, eat it twice!

Dinner- Sriracha Pork Chops

                Lunch- Banh Mi Sandwiches

 

By Hello Fresh

 

Servings: 4

DINNER-

Cooking Time: 40 mins, Nutrition: 610 Calories

LUNCH-

Cooking Time: 5 mins, Nutrition: 500 Calories

Ingredients:

 

  • Scallions- 4
  • Carrots- 2
  • Pork Chops- 36 oz
  • Soy Sauce- 4 tbsp
  • Sriracha- 10 tsp
  • Sugar Snap Peas- 12 oz
  • Sour Cream- 4 tbsp
  • Basmati Rice- 1 cup
  • White Wine Vinegar- 5 tsp
  • Thai Seasoning- 2 tbsp
  • Honey- 3 oz
  • Sesame Oil- 2 tbsp
  • Demi Baguettes- 2
  • Cilantro- 1/4 oz

 

DINNER:

 

1  PREHEAT, PREP AND COOK RICE    Wash and dry all produce. Preheat oven to 425 degrees. Trim and thinly slice scallions, separating greens and whites. Melt 2 TBSP butter in a small pot over medium-high heat. Add ¾ cup water and a pinch of salt. Bring to a boil, then add rice. Cover, lower heat, and reduce to a simmer. Cook until tender, about 15 minutes. Meanwhile, peel carrots. Using your peeler, shave carrots lengthwise into ribbons over a medium bowl, rotating until you get to the cores; discard cores.

 

TOSS CARROTS AND SEAR PORK     Add vinegar and 1 tsp sugar to bowl with carrots, then season with salt and pepper. Toss to coat, cover with plastic wrap, and keep refrigerated until you prep lunch in the morning. In the meantime, heat a large drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel; season all over with salt, pepper, and Thai seasoning. Add to pan and cook until just browned, 2-3 minutes per side. Transfer to one side of a foil-lined baking sheet.

 

3 MAKE GLAZE      Add scallion whites to pan used for pork over medium-high heat. Cook until softened, about 30 seconds. Stir in soy sauce, honey, 1 TBSP water, and up to 4 tsp sriracha (to taste; save remainder for lunch). Scrape up any browned bits on bottom of pan. Let simmer until thick and sticky, about 2 minutes.

(TIP: If sauce gets too thick, stir in another 1-2 TBSP.) Remove pan from heat, then stir in sesame oil.

 

4  ROAST PORK AND SNAP PEAS      Trim any tough ends from snap peas, then place on empty side of baking sheet with pork. Toss with a large drizzle of oil and season with plenty of salt and pepper. Set aside ⅓ of the glaze in a small bowl and save for lunch. Brush top of pork with half the remaining glaze. Roast in oven on middle rack until snap peas are tender and pork reaches desired doneness, 7-10 minutes.

 

5  FINISH DINNER     Fluff rice with a fork, then stir in half the scallion greens. Season with salt and pepper. Divide between plates, then arrange 2 pork chops on top (save the others for lunch). Add snap peas to the side. Spoon remaining glaze over everything. Garnish with remaining scallion greens. Store remaining ingredients until you’re ready to prep lunch in the morning.

 

LUNCH:

6  MAKE LUNCH The next morning, split baguettes lengthwise. Thinly slice reserved pork. Spread reserved glaze in bowl onto baguette bottoms, then arrange pork on top. Tear cilantro leaves from stems and lay carrots on top. Spread baguette tops with sour cream

and remaining sriracha and place on top to create sandwiches. Wrap up and keep refrigerated until ready to eat.

Ginger Beef Stir-Fry

with Snappy Asparagus

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 610 Calories

Ingredients:

 

  • Asparagus- 12 oz
  • Garlic- 4 cloves
  • Scallions- 4
  • Ginger- 2 thumbs
  • Basmati Rice- 1 1/2 cups
  • Soy Sauce- 2 tbsp
  • Hoisin Sauce- 4 tbsp
  • Sirloin Steak Tips- 24 oz
  • White Sesame Seeds- 2 tbsp

 

 

1  PREP.    Wash and dry all produce. Bring 1½ cups water and a pinch of salt to a boil in a small pot. Trim and discard bottom inch from asparagus, then cut stalks into 2-inch pieces. Mince or grate garlic. Trim and thinly slice scallions. Peel and mince ginger.

 

COOK RICE.     Once water is boiling, add rice to pot, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

 

3 MAKE SAUCE.       Meanwhile, whisk together garlic, ginger, soy sauce, 1 TBSP water, and 2 TBSP hoisin sauce in a small bowl.

 

4  SEAR STEAK.       Heat a drizzle of oil in a large pan over medium-high heat. Pat steak tips dry with a paper towel, then season with salt and pepper. Add to pan and toss until nearly cooked to desired doneness, 2-3 minutes. Remove from pan and set aside.

 

5  MAKE STIR-FRY.     Add asparagus and scallions to same pan over medium heat. (TIP: If veggies seem dry, add a drizzle of oil.) Cook until tender but still crunchy, 3-4 minutes, tossing occasionally. Add steak tips and sauce to pan and cook until sauce is thickened and meat reaches desired doneness, 2-3 minutes. Season with salt and pepper.

 

6  FINISH AND PLATE.     Fluff rice with a fork. Divide between plates, then top with stir-fry and garnish with sesame seeds.

Sweet ‘N’ Smoky Chicken Cutlets

with Cherry Ancho Barbecue Sauce, Green Beans, and Pineapple Rice

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 640 Calories

Ingredients:

 

  • Chicken Cutlets- 20 oz
  • Ancho Chili Powder- 2 tsp
  • Scallions- 4
  • Pineapple- 8 oz
  • Thai Chili- 1
  • Basmati Rice- 1 cup
  • Sweet and Smoky Barbecue Seasoning- 2 tbsp
  • Cherry Jam- 4 tbsp
  • White Wine Vinegar- 5 tsp
  • Green Beans- 12 oz
  • Chicken Stock Concentrates- 2

 

1  PREP   Wash and dry all produce. Pat chicken dry with a paper towel. Season all over with salt, pepper, and half the chili powder (1 packet). Trim, then thinly slice scallions, separating greens and whites. Drain pineapple over a small bowl, reserving juice. Halve Thai chili lengthwise, then thinly slice. TIP: Remove the ribs and seeds for less heat and wash your hands after handling.

 

COOK RICE     Melt 2 tbsp butter in a small pot over medium-high heat. Add pineapple chunks and scallion whites. Cook, tossing occasionally, until just softened, about 1 minute. Stir in rice, 1¾ cups water, and salt and pepper. Let come to a boil, then reduce heat to low, cover, and bring to a simmer. Cook until tender, 12-15 minutes, then let stand off heat, covered, for about 5 minutes.

 

3  COOK CHICKEN.       Heat a large drizzle of oil in a large pan over medium-high heat (we used nonstick). Add chicken and cook until browned on bottom, 5-6 minutes. Flip and cook until browned on other side, 3-4 minutes more. Meanwhile, add barbecue seasoning, jam, remaining chili powder, 1 tsp sugar, and vinegar to pineapple juice in bowl and stir to combine.

 

4  COOK GREEN BEANS      Place green beans in a medium microwave-safe bowl with 2 TBSP water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until tender but still bright green and a little crisp, 2-3 minutes. Drain and toss with 2 TBSP butter. Season with salt and pepper.

 

5  MAKE SAUCE.     Once chicken is browned on both sides, add jam mixture and stock concentrates to same pan. Flip chicken to coat all over. Let jam and stock mixture simmer until thick and glaze-like, 1-2 minutes. (TIP: It’s ready when it coats the back of a spoon.) Remove pan from heat and add 1 TBSP butter, stirring to melt. Season with salt and pepper.

 

6  PLATE AND SERVE.    Fluff rice with a fork, the divide between plates along with chicken and green beans. Drizzle any remaining glaze in pan over chicken. Garnish with scallion greens. Sprinkle Thai chili over chicken (to taste—leave it off the kids’ plates).

Double Decker Cheddar Burgers

with Sriracha Lime Mayo and Sweet Potato Wedges

By Hello Fresh

 

Cooking Time: 35 mins

Servings: 4

Nutrition: 930 Calories

Ingredients:

 

  • Dill Pickle- 1
  • Garlic- 1 Clove
  • Red Onion- 1
  • Beefsteak Tomato- 1
  • Sweet Potatoes- 18 oz
  • Fry Seasoning- 2 tbsp
  • Lime- 1
  • Heinz Real Mayonnaise- 4 tbsp
  • Sour Cream- 6 tbsp
  • Sriracha- 2 tsp
  • Ground Beef- 20 oz
  • Cheddar Cheese- 4 slices
  • Brioche Buns- 4

 

1  PREHEAT AND  PREP   Wash and dry all produce. Adjust rack to center position and preheat oven to 425 degrees. Thinly slice pickle; mince a few slices until you have 1 TBSP. Finely grate 1 clove garlic (use the other as you like). Halve and peel onion. Thinly slice one half; grate other half until you have 2 TBSP (save the rest for another use). Slice tomato into rounds.

 

ROAST SWEET POTATOES     Cut sweet potatoes into 3-inch long and ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of olive oil, 1 TBSP fry seasoning (save the rest for step 4), and a few large pinches of salt and pepper. Roast in oven until tender and browned, about 20 minutes.

 

3 MAKE SAUCE      Meanwhile, zest ½ tsp zest from lime and place in a small bowl. Halve lime and squeeze 1 tsp juice into same bowl, then add Heinz mayonnaise, sour cream, minced pickle, and ½ tsp sugar. Stir to combine. Add sriracha to taste (it’s spicy). Season with salt and set aside.

 

4  SHAPE PATTIES    In a large bowl, mix together beef, grated garlic, grated onion, remaining fry seasoning, and a few large pinches of salt and pepper. Divide into 8 pieces and shape each into a thin, flat patty that’s 2½- to 3-inches wide.

 

5  COOK BURGERS    Heat a larg e drizzle of olive oil in grated garlic, grated onion, remaining fry seasoning, and a few large pinches of salt and pepper. Divide into 8 pieces and shape each into a thin, flat patty that’s 2½- to 3-inches wide.

 

6  ASSEMBLE AND SERVE     Split buns in half. (TIP: If you’d like toast them in a toaster or in the oven.) Spread a little bit of sauce onto top halves of buns. Place stacked patties on bottom halves of buns, then top with tomato, sliced onion, and sliced pickle. Serve with sweet potatoes on the side and remaining sauce for dipping.

Moroccan Chicken Sausage Tagine

with Dried Apricots and Chickpeas over Couscous

 

By Hello Fresh

 

Cooking Time: 35 mins

Servings: 4

Nutrition: 930 Calories

Ingredients:

 

  • Shallot- 2
  • Garlic- 4 cloves
  • Carrots- 4
  • Roma Tomato- 2
  • Dried Apricots- 2 oz
  • Cilantro- 1/2 oz
  • Chickpeas- 26.8 oz

Chicken Stock Concentrates- 4

  • Couscous- 1 cup

Italian Chicken Sausage Meat- 18 oz

  • Turkish Spice Blend- 2 tbsp
  • Sour Cream- 4 tbsp
  • Hot Sauce- 2 tsp
  • Lemon Juice- 4 packs

 

1  PREP    Wash and dry all produce. Halve, peel, and mince shallot. Mince or grate garlic. Peel carrots, then thinly slice on an angle. Dice tomato. Roughly chop apricots. Finely chop cilantro. Drain and rinse chickpeas.

 

COOK COUSCOUS     Heat a drizzle of oil in a small pot over medium-high heat. Add

half the shallot and half the garlic. Cook, stirring, until just softened, 1-3 minutes. Stir in ¾ cup water, 1 stock concentrate, and a pinch of salt. Bring to a boil, then add couscous. Cover, remove from heat, and set aside.

 

3 COOK SAUSAGE       Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and half the Turkish spice, breaking up meat into pieces. Cook, tossing occasionally, until browned and cooked through, 5-7 minutes. Remove from pan and set aside.

 

4  COOK CHICKPEAS AND VEGGIES      Heat a large drizzle of oil in same pan over medium-high heat. Add carrots and chickpeas. Cook until veggies soften and begin to brown, about 5 minutes. Add a large pinch of salt and all of the remaining shallot, garlic, and Turkish spice. Cook, stirring, until fragrant, about 2 minutes. Meanwhile, stir together ⅓ cup water and remaining stock concentrate in a small bowl.

 

5  SIMMER TAGINE AND MAKE CREMA     Pour stock mixture into pan. Stir in sausage and tomato. Bring to a gentle simmer, then cover pan. (TIP: Use a piece of aluminum foil to cover your pan if it doesn’t have a lid.) Cook until liquid is slightly reduced, 2-3 minutes. Meanwhile, in another small bowl, mix sour cream, hot sauce (to taste), and a pinch of salt. Add water 1 tsp at a time until mixture has a drizzling consistency.

6  FINISH AND SERVE.     Fluff couscous with a fork, then stir in 1 TBSP butter, a dash of lemon juice (to taste), and half the cilantro. Season with salt and pepper. Divide between plates. Top with sausage and chickpea mixture from pan. Drizzle with crema. Garnish with remaining cilantro and apricots.

Quick Beef Ragu Spaghetti

with Zucchini and Italian Sausage

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 770 Calories

Ingredients:

 

  • Zucchini- 2
  • Yellow Onions- 2
  • Garlic- 4 cloves
  • Thyme- 1/4 oz
  • Ground Beef- 20 oz
  • Italian Seasoning- 1 tbsp
  • Soy Sauce- 4 tbsp
  • Spaghetti – 12 oz
  • Crushed Tomatoes- 2 boxes
  • Parmesan Cheese – 1/2 cup
  • Chili Flakes- 1 tsp

 

1  PREP.    Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut into ½-inch-thick pieces. Halve, peel, and dice onions. Mince garlic. Strip thyme leaves from stems; discard stems. Roughly chop leaves.

 

COOK BEEF.    Heat a large drizzle of olive oil in a large pan over medium-high heat. Add beef, breaking up meat into pieces. Cook, tossing, until browned but not yet cooked through, 4-5 minutes. Season with salt and pepper.

 

3 START RAGU.       Add onions and zucchini to pan with beef. Cook, tossing, until softened, about 5 minutes. Add garlic, thyme, Italian seasoning, and soy sauce. Cook until fragrant, about 30 seconds.

 

4  COOK SPAGHETTI.      Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1 cup pasta cooking water, then drain.

 

5  SIMMER RAGU.     Add tomatoes and reserved pasta cooking water to pan with beef and veggies. Bring to a boil, then reduce heat and let simmer until thick and saucy, about 5 minutes. Season with salt and pepper. TIP: If you have time, let the ragù simmer longer. It’ll just get better!

 

6  TOSS AND SERVE.     Add spaghetti to pan with ragu and toss to combine. Divide everything between plates, then sprinkle with Parmesan and chili flakes (to taste—you may want to leave them out for the kids).

Rapid Stir-Fried Beef and Broccoli

with Yakisoba Noodles

 

By Hello Fresh

 

Cooking Time: 20 mins

Servings: 4

Nutrition: 788 Calories

Ingredients:

 

  • Scallions- 4
  • Garlic- 4 cloves
  • Ginger- 1 thumb
  • Sesame Oil- 1 tbsp
  • Ketchup- 1 tbsp
  • Soy Sauce- 2 tbsp
  • Hoisin- 1 1/2 tbsp
  • Broccoli Florets- 8 oz
  • Sirloin Steak Tips- 12 oz
  • Cornstarch- 1 tbsp
  • Yakisoba Noodles- 8 oz
  • Sriracha- 1 tsp

 

1  PREP AND MAKE SAUCE  Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and thinly slice scallions. Mince or grate garlic. Peel and mince ginger. Whisk together sesame oil, 1 TBSP ketchup, soy sauce, 1½ TBSP hoisin sauce, and 1 TBSP water in a small bowl.

 

COOK BROCCOLI     Add broccoli to boiling water and cook until tender but still crisp, 3-4 minutes. Drain and rinse under cold water. Set aside.

 

3 COOK BEEF     Toss steak tips with cornstarch in a large bowl. Season generously with salt and pepper. Heat a large drizzle of oil in a large pan over high heat. (TIP: If you have a nonstick pan, break it out.) Toss in steak tips and cook to desired doneness, 3-4 minutes. Remove and set aside.

 

4  COOK AROMATICS AND NOODLES      Heat a drizzle of oil in same pan over medium heat. Add garlic, ginger, and scallions and cook until fragrant, 1 minute, tossing. Toss in half the noodles from the package (we sent more) and a drizzle of oil. Break up noodles until they no longer stick together, using tongs or two wooden spoons.

 

5  STEAM NOODLES    Pour in 1 cup water, cover, and steam until noodles are tender, 3 minutes.  (TIP:

If your pan doesn’t have a lid, carefully cover it with aluminum foil.) Uncover, increase heat to medium-high, and toss until noodles are tender, 3-4 minutes. Add sauce and toss to coat. Cook until sauce is thickened, 1 minute.

 

6  FINISH AND SERVE.     Toss broccoli and steak into noodles to warm through. Season with as much sriracha as you like (careful, it’s spicy). Season with salt and pepper. Divide between plates and serve.

Spanish One-Pan Chicken

with Chorizo and Bell Pepper

 

By Hello Fresh

 

Cooking Time: 45 mins

Servings: 4

Nutrition: 630 Calories

Ingredients:

 

  • Dried Chorizo- 6 oz
  • Chicken Breasts- 24 oz
  • Bell Pepper- 2
  • Yellow Onion- 2
  • Garlic- 4 cloves
  • Lemon- 1
  • Scallions- 4
  • Southwest Spice Blend- 2 tbsp
  • Basmati Rice- 1 cup
  • Chicken Stock Concentrate- 2

 

 

1  SLICE CHORIZO.    Wash and dry all produce. Slice chorizo into 1/4 inch thick rounds.

 

CRISP CHORIZO.     Heat a large pan over medium heat. Add chorizo and cook until crisp and some oil releases, 2-3 minutes per side. Remove from pan with a slotted spoon and set aside on a paper-towel-lined plate, keeping as much oil in pan as possible.

 

3 COOK CHICKEN.       Return pan used for chorizo to medium heat. (TIP: If pan seems dry, add a drizzle of oil.) Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 5-6 minutes per side. Remove from pan and set aside.

 

4  PREP AND COOK VEGGIES.     While chicken cooks, core and seed bell pepper, then thinly slice. Halve, peel, and dice onion. Mince or grate garlic. Cut lemon into wedges. Trim, then thinly slice scallions, keeping greens and whites separate. Add a drizzle of oil to same pan over medium heat. Add onion, garlic, bell pepper, scallion whites, half the chorizo, and Southwest spice. Cook, tossing, until veggies are just softened, 3-4 minutes.

 

5  SIMMER RICE.    Add rice to pan and stir to coat. Stir in 1 cup water, stock concentrate, and a pinch of salt. Cover and reduce heat to low. Cook until tender, 15-20 minutes. TIP: If your pan doesn’t have a lid, cover it carefully with a piece of aluminum foil.

 

6  FINISH AND SERVE.      Fluff rice with a fork and season generously with salt and pepper. Place chicken on top of rice and sprinkle with remaining chorizo. Remove pan from heat and garnish with scallion greens and a few squeezes of lemon. Divide between plates and serve with remaining lemon wedges on the side.

Garden Quesadillas

with Pico de Gallo and Chipotle Mayo

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 620 Calories

Ingredients:

 

  • Red Onion- 1
  • Bell Pepper- 2
  • Zucchini-2
  • Dried Oregano- 2 tsp
  • Cilantro- 1/4 oz
  • Roma Tomato- 3
  • Lime- 1
  • Mayonnaise- 2 tbsp
  • Chipotle Powder- 1 tsp
  • Flour Tortillas- 8
  • Mozzarella Cheese- 2 cups
  • Arugula- 4 oz

 

1  PREHEAT AND PREP    Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Halve, peel, and thinly slice onion. Finely chop a few slices until you have 2 TBSP; set this aside in a small bowl. Core and seed bell pepper, then thinly slice. Halve zucchini lengthwise, then slice into thin half-moons.

 

ROAST VEGGIES     Toss zucchini, sliced onion, bell pepper, oregano, and a drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast in oven until softened and lightly browned, 12-15 minutes.

 

3 MAKE PICO DE GALLO       Finely chop cilantro. Core, seed, and dice tomato. Halve lime. Add tomato, cilantro, and a squeeze of lime to bowl with chopped onion and toss to combine. Season with salt and pepper.

 

4  MAKE CHIPOTLE MAYO       In another small bowl, combine mayonnaise and chipotle powder (to taste—start with a pinch and go up from there).

 

5  MAKE QUESADILLAS     Once veggies are done, remove from oven. Increase oven temperature to 450 degrees. Brush one side of 4 tortillas (we sent more) with a drizzle of olive oil each. Place 2 of the tortillas on another baking sheet, oiled-side down. Spread a little chipotle mayo on each. Top with mozzarella and a few veggies (save some veggies for salad). Cover with remaining tortillas, oiled-side up.

 

6  TOSS SALAD AND SERVE.     Bake quesadillas in oven until cheese melts and tortillas crisp, 6-10 minutes, flipping halfway through. Toss remaining veggies, arugula, a squeeze of lime, and a drizzle of olive oil in a large bowl. Season with salt and pepper. Cut quesadillas into wedges. Serve with pico de gallo and salad on the side.

Pork Carnitas Tacos

with Pickled Onion and Monterey Jack Cheese

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 760 Calories

Ingredients:

 

  • Red Onion- 1
  • Poblano Pepper-1
  • Cilantro- 1/2 oz
  • Roma Tomato- 2
  • Lime- 1
  • White Wine Vinegar- 5 tsp
  • Ground Pork- 20 oz
  • Fajita Spice Blend- 1 tbsp
  • Tomato Paste- 2 tbsp
  • Chicken Stock Concentrate- 1
  • Sour Cream- 4 tbsp
  • Chipotle Powder- 1 tsp
  • Flour Tortillas- 12
  • Monterey Jack Cheese- 1/2 cup

 

 

1  PREP.    Wash and dry all produce. Halve and peel onion. Finely chop one half; very thinly slice other half from pole to pole. Core, seed, and dice poblano into ½-inch squares. Roughly chop cilantro. Core and dice tomato. Halve lime. Cut one half into wedges.

 

PICKLE ONION.     Place sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water in a medium bowl. Toss until sugar and salt are mostly dissolved. Set aside, tossing from time to time.

 

3 COOK PORK.       Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork, breaking up meat into pieces. Season with salt and pepper. Cook, tossing, until browned, 4-5 minutes. Transfer to a plate and set aside.

 

4  FINISH FILLING.        Heat another drizzle of olive oil in same pan over medium-high heat. Add chopped onion and poblano. Season with salt and pepper. Cook, tossing, until softened, 3-4 minutes. Add pork to pan along with 2 TBSP water, fajita spice, 1 TBSP tomato paste (we sent more), and stock concentrate. Scrape up any browned bits on bottom. Cook, stirring, until thick and saucy, 2-3 minutes.

 

5  MAKE CREMA AND WARM TORTILLAS     Combine sour cream, a squeeze of lime juice, and a pinch of chipotle powder (use more or less to taste) in a small bowl. Stir in enough water to give mixture a drizzly consistency, 1-2 tsp. Season with salt and pepper. Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

 

6  ASSEMBLE AND SERVE.     Divide filling, tomato, cheese, cilantro, pickled onion, and crema between tortillas. (TIP: You can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side for squeezing over.

Tilapia with Scallion Sriracha Pesto

over Ginger Jasmine Rice with Green Beans

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 650 Calories

Ingredients:

 

  • Ginger- 2 thumbs
  • Scallions- 8
  • Lime- 2
  • Jasmine Rice- 1 cup
  • Sesame oil- 2 tbsp
  • Sesame seeds – 2 tbsp
  • Sriracha- 2 tsp
  • Tilapia- 22 oz
  • Green Beans- 12 oz
  • Soy Sauce- 2 tbsp

 

 

1  PREP.    Wash and dry all produce. Peel ginger, then mince or grate until you have 2 TBSP. Trim, then finely chop scallions. Halve lime; cut one half into wedges.

 

COOK RICE.     Melt 1 tbsp butter in a small pot over medium-high heat. Add 1 TBSP minced ginger. Cook, tossing, until crisp and fragrant, 1-2 minutes. Add ¾ cup water and a pinch of salt. Bring to a boil, then add rice, stirring once. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.

 

3 MAKE SCALLION PESTO.       Add scallions, sesame oil, sesame seeds, 1 TBSP olive oil, 1 tsp ginger, 1 tsp sugar, juice from lime half, and sriracha (to taste) to a medium bowl. Stir to combine. Season with salt and pepper. Taste and add more ginger or lime juice, if desired. Set aside.

 

4  COOK TILAPIA.       Heat 1 tbsp oil in a large pan over medium-high heat (use a nonstick pan if you have one). Pat tilapia dry with a paper towel. Season generously all over with salt and pepper. Add to pan and cook until flesh is firm and opaque and surface is browned, 4-6 minutes per side.

 

5  COOK GREEN BEANS.     Place green beans in a medium, microwave-safe bowl with a splash of water. Cover with plastic wrap and poke a few holes in wrap. Microwave on high until beans are just tender, 3-5 minutes. (TIP: Alternatively, boil beans in a medium pot of salted water until tender, 3-4 minutes.) Drain water from bowl, then add 1 TBSP butter and toss to melt. Season with salt and pepper.

 

6  FINISH AND SERVE.    Add 1 tbsp soy sauce to pot with rice, then fluff grains with a fork, distributing soy sauce. Season with salt and pepper. Divide rice and green beans between plates. Arrange tilapia on top of rice, then drizzle all over with scallion pesto. Serve with any remaining lime wedges for squeezing over.

Garden Quesadillas

with Pico de Gallo and Chipotle Mayo

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 620 Calories

Ingredients:

 

  • Red Onion- 1
  • Bell Pepper- 2
  • Zucchini- 2
  • Dried Oregano- 2 tsp
  • Cilantro- 1/4 oz
  • Roma Tomato- 2
  • Lime- 1
  • Mayonnaise- 2 tbsp
  • Chipotle Powder- 1 tsp
  • Flour Tortillas- 8
  • Mozarella Cheese- 2
  • Arugula- 4 oz

 

 

1  PREHEAT AND PREP.    Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Halve, peel, and thinly slice onion. Finely chop a few slices until you have 2 TBSP; set this aside in a small bowl. Core and seed bell pepper, then thinly slice. Halve zucchini lengthwise, then slice into thin half-moons.

 

ROAST VEGGIES.      Toss zucchini, sliced onion, be pepper, oregano, and a drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast in oven until softened and lightly browned, 12-15 minutes.

 

3 MAKE PICO DE GALLO   Finely chop cilantro. Core, seed and dice tomato. Halve lime. Add tomato, cilantro, and a squeeze of lime to bowl with chopped onion and toss to combine. Season with salt and pepper.

 

4  MAKE CHIPOTLE MAYO.        In another small bowl, combine mayonnaise and chipotle powder (to taste—start with a pinch and go up from there).

 

5  MAKE QUESADILLAS.      Once veggies are done, remove from oven. Increase oven temperature to 450 degrees. Brush one side of 4 tortillas (we sent more) with a drizzle of olive oil each. Place 2 of the tortillas on another baking sheet, oiled-side down. Spread a little chipotle mayo on each. Top with mozzarella and a few veggies (save some veggies for salad). Cover with remaining tortillas, oiled-side up.

 

6  TOSS SALAD AND SERVE.      Bake quesadillas in oven cheese melts and tortillas crisp, 6-10 minutes, flipping halfway through. Toss remaining veggies, arugula, a squeeze of lime, and a drizzle of olive oil in a large bowl. Season with salt and pepper. Cut quesadillas into wedges. Serve with pico de gallo and salad on the side.

Pork Luau Burgers

with Pineapple Relish and Green Salad

 

By Hello Fresh

 

Cooking Time: 35 mins

Servings: 4

Nutrition: 740 Calories

Ingredients:

 

  • Garlic- 2 tsp
  • Cilantro- 1/4 oz
  • Red Onion- 1
  • Pineapple- 8 oz
  • Ground Pork- 20 oz
  • Soy Sauce- 2 tbsp
  • Honey- .32 oz
  • Persian Cucumbers- 2
  • Brioche Buns- 4
  • Spring Mix Lettuce- 4 oz
  • White Wine Vinegar- 2 tsp
  • Mayonnaise- 4 tbsp

 

 

1  PREHEAT AND PREP.    Wash and dry all produce. Preheat toaster oven or oven to 400 degrees. Mince or grate garlic until you have 2 tsp (you may not use all). Chop cilantro. Halve, peel, and thinly slice onion. Drain pineapple.

 

SHAPE PORK PATTIES.    In a large bowl, mix together pork, cilantro, garlic, soy sauce, and honey. Shape into four ¾-inch-thick patties. Season with salt and pepper.

 

3 MAKE RELISH      Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until softened, 3-4 minutes. Toss pineapple into pan and cook until lightly browned, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.

 

4  COOK PATTIES       Heat a large drizzle of olive oil in same pan over medium-high heat. Add patties to pan and cook until browned on bottom, 4-5 minutes. Flip, cover pan, and cook on other side until no longer pink in center, 3-4 minutes more.

 

5  TOSS SALAD AND TOAST BUNS.     Meanwhile, thinly slice cucumbers. Split buns in half and toast in toaster oven or oven until golden brown, 3-5 minutes. (TIP: Place the buns on a baking sheet if toasting them in the oven.) In another large bowl, toss lettuce, cucumbers, 2 tsp vinegar (we sent more), and a large drizzle of olive oil. Season with salt and pepper.

 

6  ASSEMBLE AND SERVE.    Spread buns with mayonnaise, then fill with patties, relish, and a small amount of salad. Divide between plates and serve with remaining salad on the side.

Creamiest Mushroom Ravioli

with Zucchini and Heirloom Tomatoes

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 510 Calories

Ingredients:

 

  • Zucchini- 2
  • Shallot- 2
  • Heirloom Grape Tomatoes- 8 oz
  • Parsley- 1/2 oz
  • Chili Flakes- 2 tsp
  • Mushroom Ravioli- 18 oz
  • Sour Cream- 8 tbsp
  • Parmesan Cheese- 1/2 cup
  • Veggie Stock Concentrate- 2

 

 

1  PREP    Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut crosswise into ¼-inch-thick triangles. Halve and peel shallot, then thinly slice. Halve tomatoes lengthwise. Pick a few parsley leaves from stems for garnish, then finely chop the rest of the bunch.

 

COOK VEGGIES.     Heat a large drizzle of olive oil in a large pan over medium-high heat.  Add zucchini and cook, tossing, until browned, 5-7 minutes. Add shallot, a pinch of chili flakes (to taste), and a drizzle of olive oil. Cook, tossing, until shallot is softened, 2-3 minutes.

 

3 BOIL RAVIOLI     Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, about 4 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.

 

4  MAKE SAUCE    Once shallot is softened, stir tomatoes into pan, then reduce heat to low. Stir in sour cream, half the Parmesan, stock concentrate, and ¼ cup pasta cooking water. Season with salt, pepper, chopped parsley, and more chili flakes (to taste).

 

5  TOSS RAVIOLI       Add ravioli to pan, increase heat to medium, and gently toss to coat ravioli in sauce. Cook until sauce thickens slightly, 1-2 minutes. TIP: Add more pasta cooking water, if needed, to give sauce a loose consistency.

 

6  PLATE AND SERVE.    Divide ravioli mixture between plates, then garnish with remaining Parmesan and reserved parsley leaves and serve.

Harissa Sweet Potato Pita Pockets

with Cucumber Dill Salad

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 750 Calories

Ingredients:

 

  • Sweet Potatoes- 4
  • Harissa Powder- 2 tbsp
  • Garlic- 2 cloves
  • Cucumber- 2
  • Dill- 1/2 oz
  • Avocado- 2
  • Mayonnaise- 4 tbsp
  • White Wine Vinegar- 10 tsp
  • Whole Wheat Pitas- 4
  • Pine Nuts- 2 oz

 

1  ROAST SWEET POTATOES.    Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees.  Slice sweet potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a drizzle of olive oil, 1 tsp harissa powder (we’ll use more later), and a pinch of salt and pepper. Roast in oven until tender, about 20 minutes, flipping halfway through.

 

PREP.     Mince or grate 1 clove garlic. Halve cucumber lengthwise, then slice into thin half-moons. Pick and roughly chop enough fronds from dill to give you 2 tsp. Halve, pit, and peel avocado, then thinly slice.

 

3 MAKE HARISSA MAYO   In a small bowl, combine 3 tbsp mayonnaise,  a pinch of garlic, and a pinch of harissa powder. Give mixture a taste and add more garlic and harissa powder as desired. Season with salt and pepper.

 

4  MAKE CUCMBER SALAD       In a medium bowl, toss cucumber, chopped dill, vinegar, a drizzle of olive oil, and a pinch of salt and pepper.

 

5  TOAST PITAS    Cut pitas in half to create 4 pockets and place on another baking sheet. When sweet potatoes are almost done, after 18-20 minutes of roasting, put pitas in oven. Toast until warmed through but not crispy, 2-3 minutes. TIP: If there’s room, you can place pitas on the same baking sheet as sweet potatoes instead of on a second sheet.

 

6  FINISH AND SERVE.     Spread harissa mayo inside each pita half, then fill with sweet potatoes, avocado, a few pine nuts, and a small amount of cucumber salad. Divide stuffed pitas between plates. Add remaining cucumber salad to the side and sprinkle with remaining pine nuts.

Veggie Chorizo Tacos

with Kiwi Salsa and Lime Crema

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 650 Calories

Ingredients:

 

  • Red Onion- 2
  • Poblano Pepper- 2
  • Roma Tomato- 2
  • Kiwis- 4
  • Cilantro- 1/2 oz
  • Lime- 2
  • Veggie Chorizo Crumbles- 16 oz
  • Sour Cream- 8 tbsp
  • Flour Tortillas- 12

 

 

1  PREP.    Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 3 TBSP minced onion. Core and seed poblano, then thinly slice. Core and seed tomato, then cut into ¼-inch cubes. Peel kiwis and cut into ¼-inch cubes. Finely chop cilantro. Zest a big pinch of zest from lime, then cut lime into wedges.

 

MAKE KIWI SALSA.     Combine tomato, minced onion, kiwis, a squeeze of lime juice, and half the cilantro in a small bowl. Season with salt, pepper, and more lime juice (to taste). Set aside.

 

3 COOK VEGGIES.       Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano and sliced onion. Season with salt and pepper. Cook, tossing, until softened and slightly charred, 3-5 minutes.

 

4  WARM VEGGIE CRUMBLES       Add veggie crumbles and another drizzle of oil to pan and toss to combine. Season with salt and pepper. Cook until crumbles are warmed through and starting to brown, about 5 minutes. Reduce heat to low to keep warm, stirring occasionally.

 

5  MAKE LIME CREMA     In another small bowl, combine ime zest, a squeeze of lime juice, and sour cream. Season with salt, pepper, and more lime juice (to taste). Wrap tortillas in a moist paper towel and microwave on high until warm, about 30 seconds.

 

6  FINISH AND SERVE.     Fill tortillas with crumble mixture, then top with kiwi salsa and dollop with lime crema. Sprinkle with remaining cilantro. Serve with any remaining lime wedges on the side for squeezing over.

Sweet Apple Pork Tenderloin

with Cauliflower Mash and Snap Peas

 

By Hello Fresh

 

Cooking Time: 35 mins

Servings: 4

Nutrition: 570 Calories

Ingredients:

 

  • Yukon Gold Potatoes- 24 oz
  • Cauliflower Florets- 10 oz
  • Pork Tenderloin- 24 oz
  • Dried Thyme- 1 tsp
  • Sugar Snap Peas- 12 oz
  • Gala Apple- 2
  • Chicken Stock Concentrate- 2

 

 

1  BOIL POTATOES AND CAULIFLOWER.    Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into 1-inch cubes. Place potatoes and half the cauliflower in a large pot with a pinch of salt and enough water to cover by 1 inch (we sent more cauliflower than needed). Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to pot.

 

SEAR PORK.     Meanwhile, heat a drizzle of oil in a large pan over high heat. Season pork all over with salt, pepper, and ½ tsp thyme (we sent more). Add to pan and cook, turning occasionally, until browned all over, 4-8 minutes.

 

3 ROAST PORK AND SNAP PEAS.       Trim any tough ends or strings from snap peas. Once pork has browned, transfer to a baking sheet, placing toward one side. Add snap peas to other side and toss with a drizzle of oil and pinch of salt and pepper. Roast in oven until pork is cooked to desired doneness and snap peas are tender, 10-12 minutes.

 

4  MAKE PAN SAUCE.     Halve and core apple, then chop into ½-inch cubes. Melt 1 TBSP butter with a drizzle of oil in pan used for pork over medium heat. Add apple and cook, tossing occasionally, until golden, 5-7 minutes. Season with salt and pepper. Stir in stock concentrate and ½ cup water. Increase heat to medium high and cook until apple is tender, 3-4 minutes.

 

5  MAKE CAULIFLOWER MASH.    Add 1 TBSP butter to pot with potatoes and cauliflower. (TIP: If potatoes and cauliflower have cooled, reheat briefly over low heat.) Toss to melt butter. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.

 

6  FINISH AND SERVE.     Slice pork crosswise into medallions. Divide cauliflower mash and snap peas between plates, then top with pork. Spoon pan sauce over pork, making sure to include apple pieces.