Tag Archives: Healthy Recipe

Southwestern Stuffed Peppers

with Ground Beef, Quinoa and Monterey Jack Cheese

 

Photo courtesy: Hello Fresh

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 710 Calories

Ingredients:

 

  • Chicken Stock Concentrate- 2
  • Yellow Onion- 2
  • Scallions- 4
  • Lime- 2
  • Quinoa- 1 Cup
  • Ground Beef- 16 oz
  • Southwest Spice Blend- 2 tsp
  • Red Bell Pepper- 2
  • Yellow Bell Pepper- 2
  • Crushed Tomatoes- 2 Boxes
  • Monterey Jack Cheese- 1 Cup

1 PREHEAT AND PREP Wash and dry all produce. Preheat oven to 400 degrees. Bring 1 cup water, stock concentrate, and a pinch of salt to a boil in a small pot. Halve, peel, and dice onion. Trim, then thinly slice scallions. Cut lime into wedges.

2  COOK QUINOA  Once water is boiling, add quino to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.

3 START FILLING  Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and scallions and cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Add ground beef, breaking up meat into pieces. Cook until browned, 3-4 minutes. Stir in Southwest spice blend and cook until fragrant, about 30 seconds. Season with salt and pepper.

4  PREP AND ROAST PEPPERS While onions and beef cook, halve bell peppers lengthwise, then remove white ribs and seeds. Rub with a drizzle of olive oil, then season with salt and pepper. Place on a baking sheet. Roast in oven until softened, 5-7 minutes. Once cool enough to handle, arrange bell peppers cut-side up on baking sheet.

5 FINISH FILLING  Stir crushed tomatoes into pan with beef and bring to a simmer. Let simmer until flavors have come together and tomatoes have reduced slightly, about 5 minutes. Once quinoa has finished cooking, add it to pan and stir to combine. Season with salt and pepper.

6 BAKE AND SERVE  Stuff bell peppers with as much filling as will fit. Sprinkle Monterey Jack cheese over top of each. Return to oven and continue roasting until very soft, about 10 minutes. Divide remaining filling between plates, then place stuffed peppers on top. Serve with lime wedges on the side for squeezing over.

Crispy Cheddar Frico Cheeseburgers

Photo courtesy: Hello Fresh

with Caramelized Onion Jam and Roasted Broccoli

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 810 Calories

Ingredients:

 

  • Red Onion- 1
  • Roma Tomato- 2
  • Brioche Buns- 4
  • Ground Beef- 20 oz
  • Broccoli Florets- 16 oz
  • Sherry Vinegar- 2 tbsp
  • Cheddar Cheese- 1 cup
  • Ketchup- 4 tbsp

 

  1. PREHEAT AND PREP.  Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and thinly slice onion. Slice tomato into rounds. Split buns in half. Shape beef into two evenly sized patties.
  2. ROAST BROCCOLI. Toss broccoli on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until slightly crispy, 15-20 minutes.
  3. MAKE ONION JAM. Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until soft, 5-6 minutes. Stir in 1 TBSP sherry vinegar (we sent more) and 1 tsp sugar. Simmer untilliquid is nearly evaporated, 1-2 minutes. Season with salt and pepper. Remove from pan and set aside.
  4. MAKE CHEDDAR FRICO Line another baking sheet with parchment paper. Place cheddar on it in two even piles. Bake in oven until melted in middle and crispy at the edges, 5-7 minutes. TIP: If you don’t have parchment, that’s OK. As soon as the frico come out of the oven, transfer to a plate to cool using a spatula.

5 COOK BURGERS Meanwhile, heat a drizzle of olive oil in same pan over medium-high heat. Season beef patties all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Meanwhile, carefully remove frico from baking sheet, then place buns on sheet. Toast in oven until golden, 3-4 minutes.

6 ASSEMBLE BURGERS Place burgers, onion jam, tomato slices, ketchup, and a cheddar frico inside each bun. Serve with broccoli on the side.

Wasabi Lime Salmon

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Photo courtesy: Hello Fresh

ver Soy-Simmered Rice with Baby Bok Choy

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 660 Calories

Ingredients:

 

  • Veggie Stock Concentrate- 2
  • Soy Sauce- 1 tbsp
  • Jasmine Rice- 1 cup
  • Baby Bok Choy- 4
  • Scallions- 4
  • Lime- 2
  • Ginger- 1 thumb
  • Garlic- 2 cloves
  • Mayonnaise- 4 tbsp
  • Wasabi Paste- 1 tsp
  • Salmon- 24 oz

 

  1. COOK RICE Bring ¾ cup water, stock concentrate, and soy sauce to a boil in a small pot. Once boiling, add rice. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

 

2.PREP Wash and dry all produce. Cut off and discard root ends of bok choy, then separate into individual stalks. Thinly slice scallions, keeping greens and whites separate. Halve lime. Cut one half into wedges. Peel, then finely grate ginger. Grate garlic.

 

  1. MAKE DRESSING In a small bowl, combine mayonnaise, a squeeze of lime juice, a pinch of garlic, a pinch of ginger, and wasabi paste (to taste—start with a pinch and go up from there). Stir in 2 tsp water. (TIP: Add more water as needed to give dressing a drizzly consistency.) Season with salt and pepper.

 

  1. COOK BOK CHOY Heat a drizzle of oil in a large pan over medium heat. Add scallion whites, remaining garlic, and remaining ginger. Cook, tossing, until slightly softened, 1-2 minutes. Add bok choy and 1 TBSP water. Cook, tossing, until leaves wilt, 2-3 minutes. Season with salt and pepper. Remove mixture from pan and set aside, covering with aluminum foil to keep warm.

 

5 COOK SALMON Heat a drizzle of oil in same pan over medium-high heat. Season salmon all over with salt and pepper. Add to pan skin-side down. Cook until skin is crisp and browned, 5-6 minutes. Lower heat to medium and flip salmon. Cook until opaque throughout, another 3-4 minutes.

 

6 PLATE AND SERVE Divide rice between plates. Top with bok choy and salmon. Drizzle with dressing and garnish with scallion greens. Serve with lime wedges on the side for squeezing.

Southwestern Stuffed Peppers

​with Ground Beef, Quinoa, and Monterey Jack Cheese

By Hello Fresh

Cooking Time: 30 mins
Servings: 4
Nutrition: 710 Calories
Ingredients:

• Chicken Stock Concentrate- 2
• Yellow Onion- 2
• Scallions- 4
•Limes- 2
•Quinoa- 1 cup
• Ground Beef- 16 oz
• Southwest Spice Blend- 2 tsp
•Red Bell Pepper- 2
• Yellow Bell Pepper- 2
•Crushed Tomatoes- 2 boxes
• Monterey Jack Cheese- 1 cup

1. PREHEAT AND PREP Wash and dry all produce. Preheat oven to 400 degrees. Bring 1 cup water, stock concentrate, and a pinch of salt to a boil in a small pot. Halve, peel, and dice onion. Trim, then thinly slice scallions. Cut lime into wedges.

2.COOK QUINOA Once water is boiling, add quinoa to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.

3. START FILLING Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and scallions and cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Add ground beef, breaking up meat into pieces. Cook until browned, 3-4 minutes. Stir in Southwest spice blend and cook until fragrant, about 30 seconds. Season with salt and pepper.

4. PREP AND ROAST PEPPERS While onions and beef cook, halve bell peppers lengthwise, then remove white ribs and seeds. Rub with a drizzle of olive oil, then season with salt and pepper. Place on a baking sheet. Roast in oven until softened, 5-7 minutes. Once cool enough to handle, arrange bell peppers cut-side up on baking sheet.

5 FINISH FILLING Stir crushed tomatoes into pan with beef and bring to a simmer. Let simmer until flavors have come together and tomatoes have reduced slightly, about 5 minutes. Once quinoa has finished cooking, add it to pan and stir to combine. Season with salt and pepper.

6 BAKE AND SERVE Stuff bell peppers with as much filling as will fit. Sprinkle Monterey Jack cheese over top of each. Return to oven and continue roasting until very soft, about 10 minutes. Divide remaining filling between plates, then place stuffed peppers on top. Serve with lime wedges on the side for squeezing over

Prosciutto-Wrapped Chicken

with Risotto Primavera

By Hello Fresh

Cooking Time: 30 mins

Servings: 4

Nutrition: 730 Calories

Ingredients:

• Chicken Stock Concentrate- 2

• Garlic- 2 cloves

• Shallot- 2

• Grape Tomatoes- 8 oz

•Sage- 1/4 oz

• Arborio Rice- 1 1/2 cups

• Chicken Breasts- 24 oz

•Prosciutto- 4 oz

•Spinach- 10 oz

•Parmesan Cheese- 1/2 cup

1 PREHEAT AND PREP Wash and dry all produce. Preheat oven to 400 degrees. Bring 4 cups water and stock concentrate to a boil in a medium pot. Once boiling, reduce heat to low. Meanwhile, slice garlic crosswise as thinly as possible. Halve, peel, and mince shallot. Halve tomatoes lengthwise. Pick sage leaves from stems. Add stems to stock and set aside leaves.

2 START RISOTTO Heat a large drizzle of oil in a large pan over medium heat. Add shallot and garlic. Cook until softened, 1-2 minutes. Add rice and cook until translucent, 1-2 minutes. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 30-35 minutes.

3 PREP CHICKEN Pat chicken dry with paper towel. Lay 2 slices of prosciutto beside each other on a flat surface. Place a chicken breast at one end. Tightly roll prosciutto around chicken. Repeat with another 2 slices and the other chicken breast. Set aside remaining prosciutto.

4 COOK CHICKEN Heat a drizzle of oil in a medium pan over medium-high heat (use an ovenproof pan if you have one). Add wrapped chicken to pan and sear until golden brown, 2 minutes per side. Transfer pan to oven and roast until chicken is firm and no longer pink in center, about 15 minutes. TIP: If your pan isn’t ovenproof, transfer chicken to a small baking dish before putting in oven.

5 WARM VEGGIES With 5 minutes to go on risotto, add tomatoes and spinach to pan (rice should be a bit shy of al dente at this point). Stir to combine. Cook until spinach has wilted and tomatoes have softened, about 5 minutes. While veggies cook, thinly slice remaining prosciutto.

6 FINISH AND PLATE Stir sliced prosciutto, 1 TBSP butter, Parmesan, and any juices from pan with chicken into risotto. Season to taste with salt and pepper. Slice chicken crosswise. Divide risotto between plates and top with chicken. Garnish with sage leaves to taste.

Melty Monterey Jack Burgers

Photo courtesy: Hello Fresh

with Red Onion Jam and Zucchini Fries

 

By Hello Fresh

Cooking Time: 35 mins

Servings: 4

Nutrition: 860 Calories

Ingredients:

 

  • Garlic- 2 cloves
  • Red Onion- 1
  • Zucchini- 2
  • Mayonnaise- 3 tbsp
  • Balsamic Vinegar- 4 tbsp
  • Panko Breadcrumbs- 1/2 cup
  • Dried Oregano- 2 tsp
  • Ground Beef- 16 oz.
  • Monterey Jack Cheese- 1 cup
  • Potato Buns- 4
  • Ketchup- 4 tbsp

 

1 PREP Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate garlic until you have ¼ tsp (you may have a clove left over). Halve, peel, and thinly slice onion. Cut zucchini into 3-inch-long pieces, then halve each piece lengthwise. Cut each into thin wedges.

2 MAKE AIOLI In a small bowl, mix together 1½ TBSP mayonnaise (we sent more) and as much of the garlic as you like. Season with salt and pepper.

3 MAKE ONION JAM Heat a drizzle of oil in a large pan over medium heat. Add onion and cook until caramelized, 8-10 minutes, tossing occasionally. Stir in balsamic vinegar and 1 tsp sugar. Continue cooking until syrupy, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside in another small bowl.

4 MAKE ZUCCHINI FRIES While onions are cooking, toss together zucchini and ½ TBSP aioli in a medium bowl until wedges are evenly coated. Add panko, oregano, and a large pinch of salt and pepper and toss so that crumbs stick to zucchini. Spread on a lightly oiled baking sheet. Bake in oven until panko is golden-brown, about 15 minutes, tossing halfway through. TIP: It’s OK if not all the breadcrumbs stick.

5 COOK BURGERS Wash out pan you cooked onions in. Heat a drizzle of oil in same pan over medium-high heat. Shape beef into two 4-inch-wide patties. Season all over with salt and pepper. Add to pan and cook until burgers almost reach desired doneness, 3-5 minutes per side. Top each

with Monterey Jack cheese. Cover pan until cheese melts, about 1 minute.

6 FINISH AND SERVE While burgers cook, split buns in half and place on another baking sheet. Toast in oven until golden, about 3 minutes. Spread split sides of buns with ketchup and remaining aioli. Top each with a burger and as much onion jam as you like. Serve with zucchini fries on the side.

Melty Monterey Jack Burgers

Photo courtesy: Hello Fresh

with Red Onion Jam and Zucchini Fries

 

By Hello Fresh

Cooking Time: 35 mins

Servings: 4

Nutrition: 860 Calories

Ingredients:

  • Garlic- 2 cloves
  • Red Onion- 1
  • Zucchini- 2
  • Mayonnaise- 3 tbsp
  • Balsamic Vinegar- 4 tbsp
  • Panko Breadcrumbs- 1/2 cup
  • Dried Oregano- 2 tsp
  • Ground Beef- 16 oz.
  • Monterey Jack Cheese- 1 cup
  • Potato Buns- 4
  • Ketchup- 4 tbsp

 

  1. PREP Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate garlic until you have ¼ tsp (you may have a clove left over). Halve, peel, and thinly slice onion. Cut zucchini into

3-inch-long pieces, then halve each piece lengthwise. Cut each into thin wedges.

 

  1. MAKE AIOLI In a small bowl, mix together 1½ TBSP mayonnaise (we sent more) and as much of the garlic as you like. Season with salt and pepper.

 

3 MAKE ONION JAM Heat a drizzle of oil in a large pan over medium heat. Add onion and cook until caramelized, 8-10 minutes, tossing occasionally. Stir in balsamic vinegar and 1 tsp sugar. Continue cooking until syrupy, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside in another small bowl.

 

4 MAKE ZUCCHINI FRIES While onions are cooking, toss together zucchini and ½ TBSP aioli in a medium bowl until wedges are evenly coated. Add panko, oregano, and a large pinch of salt and pepper and toss so that crumbs stick to zucchini. Spread on a lightly oiled baking sheet. Bake in oven until panko is golden-brown, about 15 minutes, tossing halfway through. TIP: It’s OK if not all the breadcrumbs stick.

 

5 TOAST BUNS AND MAKE SALAD Split buns down center, then place on baking sheet with sweet potatoes to toast, 2-3 minutes. In another large bowl, whisk together a pinch of ginger, a pinch of garlic, and a drizzle of oil. Season with salt, pepper, and more garlic and ginger (as desired). Add spring mix and toss to coat.

 

6 FINISH AND SERVE Spread a little sriracha mayo on each bun, then top with a burger and remaining cilantro. Serve with salad, sweet potato, and any remaining sriracha mayo for dipping on the side. TIP: Add a little salad to your burger, if desired.

Meatloaf Balsamico

Photo courtesy: Hello Fresh

with Sweet Potato Mash and Green Beans

By Hello Fresh

Cooking Time: 40 mins.

Servings: 4

Nutrition: 670 Calories

Ingredients:

 

  • Garlic- 2 Cloves
  • Parsley- 1/4 oz
  • Green Beans- 12 oz
  • Yellow Onion- 1
  • Panko Breadcrumbs- 1/2 cup
  • Ground Beef- 16 oz
  • Balsamic Vinegar- 2 tbsp
  • Ketchup- 4 tbsp
  • Sweet Potato- 2
  • Honey- 4 tsp
  • Sliced Almonds- 1 oz

 

  1. PREHEAT AND PREP Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate 1 clove garlic (we sent more). Chop parsley. Trim green beans. Halve and peel onion. Using a box grater, grate one half into a large bowl (use the rest as you like).
  2. BAKE MEATLOAVES Add garlic, parsley, panko, beef, and ½ tsp salt to bowl with onion. Season with pepper, then mix with hands to combine. Form into two 1-inch-tall loaves and place on a lightly oiled baking sheet. In a small bowl, mix 1 TBSP balsamic vinegar (we sent more) and ketchup, then brush onto meatloaves. Bake in oven until no longer pink in center, about 25 minutes total.

3 BOIL SWEET POTATO Peel and chop sweet potato into ½-inch cubes. Place in a large pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until easily pierced by a knife, about 10 minutes. Drain and return to pot.

4.  ROAST GREEN BEANS After meatloaves have baked 10 minutes, remove from oven. Toss green beans on same baking sheet with a drizzle of olive oil and a pinch of salt and pepper. (TIP: Use tongs to avoid burning your hands.) Return to oven and bake until meatloaves are cooked

through and green beans are slightly browned, about 15 minutes more.

5 MASH SWEET POTATO Mash sweet potato in pot with a fork or potato masher until mostly

smooth. (TIP: If potatoes have cooled, quickly reheat over medium-low heat.) Add 1 TBSP butter and honey. Continue mashing to melt butter and combine. Season generously with salt and pepper

6 FINISH AND SERVE When meatloaves and green beans are done, sprinkle almonds over

green beans and toss to combine. Divide meatloaves between plates and serve with sweet potato mash and green beans on the side

Honey Lime Shrimp Tacos

with Creamy Cabbage Cole Slaw

 

By Hello Fresh

Cooking Time: 30 mins.

Servings: 4

Nutrition: 590 Calories

Ingredients:

 

Limes- 2

Red Onion- 1

Avocado- 1

Cilantro- 1/2 oz.

Red Cabbage- 8 oz.

Sour Cream- 6 tbsp.

Shrimp- 20 oz.

Chili Flakes- 1 tsp.

Honey- 2 tsp.

Flour Tortillas- 12

TABASCO® Original Red Sauce

 

  1. Prep. Wash and dry all produce. Zest one lime until you have 1 tsp zest, then cut into halves. Cut remaining lime in half, then cut one half into wedges. Peel, halve, and thinly slice onion. Halve, pit, and thinly slice avocado. Roughly chop cilantro.
  2. MAKE SLAW Add cabbage, sour cream, juice from one lime half, and a pinch of salt and pepper to a medium bowl. Toss until combined.
  3. COOK ONION Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing occasionally, until softened and starting to brown, 3-4 minutes. Season with salt and pepper.
  4. COOK SHRIMP Meanwhile, rinse shrimp and pat dry with a paper towel. Once onions are browned, add shrimp and a pinch of chili flakes (to taste) to pan. Season with salt and pepper. Cook, tossing, until shrimp start to turn pink, 2-3 minutes. Stir in juice from 2 remaining lime halves, lime zest, and honey. Cook, stirring, until shrimp are cooked through, 1-2 minutes.
  5. WARM TORTILLAS Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 400 degrees.
  6. ASSEMBLE AND SERVE. Fill each tortilla with shrimp mixture, slaw, avocado, and cilantro. Serve with lime wedges on the side for squeezing over.

Mustard Crusted Cod

By Hello Fresh

 

Cooking Time: 35 mins.

Servings: 4

Nutrition: 460 Calories

Ingredients:

Oil- 2 Tbsp

Butter- 2  Tbsp

Fingerling Potatoes- 24 oz.

Broccoli Florets- 16 oz.

Dill – ¼ oz.

Parsley – ¼ oz.

Garlic – 4 Cloves

Lemon – 2

Panko Breadcrumbs – ½ cup

Cod – 24 oz.

Dijon Mustard – 4 tsp.

  1. Preheat and Prep. Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into 1-inch pieces. Pick fronds from dill and discard stems. Finely chop fronds until you have 1 TBSP. Finely chop parsley. Mince or grate garlic. Zest lemon until you have ½ tsp zest, then cut into wedges.
  2. Boil Potatoes. Place potatoes in a medium pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until potatoes are easily pierced by a knife, about 15 minutes. Drain, then return to pot.
  3. Roast broccoli. Meanwhile, toss broccoli florets ona baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until beginning to turn bright green, about 5 minutes (we’ll be adding more items to the sheet later).
  4. Make crust and prep cod. In a small bowl, combine parsley, lemon zest, panko, half the garlic, a pinch of salt and pepper, and a drizzle of olive oil. Pat cod dry with a paper towel, then brush fillets with a drizzle of olive oil. Season all over with salt and pepper.
  5. Roast Fish. After broccoli has roasted 5 minutes, remove sheet from oven. Give broccoli a toss and push toward one side. Place cod on other side of sheet. Brush a thin layer of mustard onto tops of fillets, then press crust mixture into mustard. Return sheet to oven and cook until broccoli is tender and cod is cooked through and flakes easily, 8-10 minutes.
  1. Finish and plate. Add 1 TBSP butter, remaining garlic, and dill to pot with potatoes.

Heat over medium heat and toss until butter is melted and garlic is fragrant, 1-2 minutes. Divide potatoes, broccoli, and cod between plates. Serve withlemon wedges on the side for squeezing over.

 

Healthy Cauliflower Recipe

By Hello Fresh

 

Cooking Time: 35 mins.

Servings: 4

Nutrition: 620 Calories

 

Ingredients:

Oil- 2 Tbsp

Butter- 4 Tbsp

Yukon Gold Potatoes- 24 oz.

Cauliflower Florets- 10 oz.

Pork Tenderloin- 24 oz.

Dried Thyme- 1 Tsp

Sugar Snap Peas- 12 oz.

Gala Apples- 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 2 inches (we sent more cauliflower than needed). Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to same pot
  2. 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, until browned all over, 8-10 minutes.
  3. Roast pork and snap peas. Trim any tough ends 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 bright green and tender, 10-12 minutes.
  4. Make pan sauce. Halve and remove core from apple, then chop into ½-inch cubes. Melt 1 TBSP butter with a drizzle of oil in same pan over medium heat. Add apple and cook until golden, 5-7 minutes, tossing occasionally. Season with salt and pepper. Stir in stock concentrate and ½ cup water. Increase heat to medium high and cook until apple is tender and sauce is thick, 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 fork or potato masher until mostly smooth. Season with salt and pepper.
  6. Finish and plate. Slice pork into medallions. Divide cauliflower mash and snap peas between plates, then top with pork. Spoon pan sauce over pork, making sure to add pieces of apple.

Chicken Recipe

By Hello Fresh

 

Cooking Time:  30 mins

Servings: 4

Nutrition: 540 Calories

Ingredients:

24 Oz. Yukon Gold Potatoes

1/2 Cup Panko Breadcrumbs

1/2 Cup Parmesan Cheese

2 Tsp. Garlic Powder

24 Oz. Chicken Breasts

6 Tbsp Sour Cream

1 Lemon

10 Oz. Baby Spinach

 

Preparation:

  1. Prep and roast potatoes. Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into 3/4-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, about 25 mins, tossing halfway through.
  2. Make crust. Meanwhile, combine panko, Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.
  3. Pound chicken. Place a chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until 1/2-inch thick. Season with salt and pepper. Repeat with remaining chicken breasts.
  4. Crust and bake chicken. Place chicken on a lightly oiled baking sheet and brush tops with 2 tbsp sour cream. Press panko mixture into sour cream. Bake in oven until chicken is cooked through and crust is crispy, 12-15 mins.
  5. Make salad. Halve lemon. Cut one half into wedges. In a large bowl, combine 1 tbsp sour cream (you’ll have some left over), a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. When potatoes are done, add to bowl along with spinach and toss to coat evenly. Season with salt and pepper.
  6. Plate and serve. Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.

Slammin Lemon Salmon

Photo courtesy: Hello Fresh

By Hello Fresh

 

Cooking Time: 30 min.

Servings: 4

Nutrition: 690 Calories

Ingredients:

Butter Beans- 2 boxes

Red Onion- 1

Garlic- 4 Cloves

Zucchini- 2

Lemon- 2

Cilantro- 1/4 oz.

Sugar Snap Peas- 8 oz.

Salmon- 24 oz.

Dijon Mustard- 2 tsp

Coriander- 2 tsp

Veggie Stock Concentrate- 2

 

  1. Prep. Wash and dry all produce. Drain and rinse butter beans. Finely chop onion. Mince or grate garlic. Chop zucchini into 1/2-inch pieces. Halve lemon. Roughly chop cilantro.
  1. Cook veggies. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until softened, about 5 minutes. Add snap peas and zucchini. Cook until snap peas are tender but still crisp and zucchini has softened, about 3-4 minutes. Remove from pan and set aside.
  1. Cook salmon. Heat another large drizzle of olive oil in same pan. Season salmon all over with salt and pepper. Place in pan skin-side down. Cook until almost opaque in center, 2-3 minutes per side. Add 1 TBSP butter to pan and juice of half the lemon. Spoon butter and lemon over salmon continuously until cooked through, 1-2 minutes. Remove salmon from pan and set aside.
  1. Warm veggies and beans. Lower heat under pan to medium and add garlic. Cook until fragrant, about 30 seconds. Add 1 tsp mustard (we sent more) and coriander and cook, stirring, another 30 seconds. Add butter bean and veggie mixture. Cook, tossing, until warmed through, 1-2 minutes. Season with salt and pepper.
  1. make sauce Add stock concentrate and ¼ cup water to pan. Simmer until slightly reduced, about 3 minutes. Stir in half the cilantro.
  1. plate and serve Divide butter bean and veggie mixture between plates, then top with salmon. Squeeze lemon over plates and sprinkle with remaining cilantro.

Pan-Seared Chicken With Herbs De Provence

Photo courtesy: Hello Fresh

Over a Warm Farro, Mozzarella, and Tomato Jumble

Courtesy of HelloFresh

Ingredients 2-person | 4-person

Shallot • 1 | 1

Farro • ½ Cup | 1 Cup

Grape Tomatoes • 4 oz | 8 oz

Fresh Mozzarella • 4 oz | 8 oz

Chicken Breasts • 12 oz | 24 oz

Herbs de Provence • 1 TBSP | 2 TBSP

Balsamic Vinegar • 1 TBSP | 2 TBSP

Honey • 2 tsp | 4 tsp

  1. Cook farro Halve, peel, and mince shallot. Bring 2⅓ cups water and a pinch of salt to a boil in a medium pot. Once boiling, add farro and shallot. Lower heat and reduce to a simmer. Cook until tender, 25-30 minutes. TIP: If there is still water in pot after cooking, drain farro and return to pot.
  2. Prep Wash and dry all produce. Halve tomatoes lengthwise. Cut mozzarella into small cubes.
  3. Butterflychicken With your hand on top of one chicken breast, cut ¾ of the way, parallel to cutting board, stopping before you slice through completely. Open it up like a book. Season all over with salt, pepper, and herbs de Provence. Repeat with remaining chicken breast
  4. Make dressing In a small bowl, whisk together 1 TBSP balsamic vinegar (we sent more), honey, and a large drizzle of olive oil. Season with salt and pepper.
  5. Cook chicken Heat a drizzle of oil in a large pan over high heat. Add chicken in a single layer. Cook until browned and no longer pink in center, 3-4 minutes per side.
  6. Finish and plate Add tomatoes, mozzarella, and half the dressing to pot with farro and toss. Season with salt and pepper. Slice chicken into strips. Divide farro mixture between plates, then top with chicken. Drizzle with remaining dressing.

Lean Mean Chicken And Greens

with Rosemary Potatoes and Gremolata

 

By HelloFresh

Cooking Time: 30 min.

Servings: 2

Nutrition: Calories: 659

Ingredients:

  • Lemon- 1
  • Garlic- 2 Cloves
  • Shallot- 1
  • Rosemary- ¼ oz.
  • Parsley- ¼ oz.
  • Yukon Gold Potatoes- 12 oz.
  • Chicken Breasts- 12 oz.
  • Arugula- 4 oz.
  • Dried Cranberries- 1 oz.
  • Walnuts- 1 oz.

Preparation:

  1. Prep and Boil potatoes. Wash and dry all produce. Cut potatoes into ¾-inch cubes. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes, then drain. Meanwhile, zest and halve lemon. Mince garlic. Halve, peel, and mince shallot. Strip rosemary from stems. Chop leaves until you have 1 tsp. Finely chop parsley.
  2. Butterflychicken. With your hand on top of one chicken breast, cut ¾ of the way, parallel to the cutting board, stopping before you slice it completely. Repeat with other breast. Place chicken in a medium bowl with juice of one lemon half, half the garlic, and a large drizzle of olive oil. Season with salt and pepper. Toss to coat and set aside to marinate.
  3. Make gremolata. In a small bowl, combine parsley, lemon zest, and a pinch of the remaining garlic. Stir in a large drizzle of olive oil. Season with salt and pepper.
  4. Cook chicken. Heat a drizzle of olive oil in a large pan over medium-high heat. Remove chicken from marinade, shaking off excess, and add to pan. Cook until browned and no longer pink in center, 3-4 minutes per side. Remove from pan and set aside to rest 5 minutes. TIP: Cover chicken with aluminum foil to keep warm.
  5. Crisp potatoes. While chicken rests, toss together potatoes, rosemary, shallot, remaining garlic, and a drizzle of olive oil in same pan over medium-high heat. Cook until fragrant and starting to brown at edges, 3-4 minutes, stirring occasionally. Season generously with salt and pepper.
  6. Make salad and serve. In a medium bowl, whisk together a squeeze of lemon juice and a large drizzle of olive oil. Add arugula, cranberries, and walnuts. Toss to coat. Season with salt and pepper. Divide salad between plates, then add chicken and potatoes. Spoon gremolata over chicken.

Meatballs On Top of Cavatappi

With Broccoli and Pesto Cream Sauce

By Hello Fresh

30 min.

Cooking Time: 30 min.

Servings: 4

Nutrition: 880 Calories

Ingredients:

Lemon- 1 whole

Ground Turkey- 16 oz.

Pesto- 6 oz.

Panko Breadcrumbs- 1/2 Cup

Cavatappi Pasta- 12 oz.

Broccoli Florets- 8 oz.

Sour Cream- 8 Tbsp.

Parmesan Cheese- 1/2 Cup

Preparation:

  1. Preheat and Prep. Wash and dry all produce. Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Zest lemon until you have 1 tsp zest, then cut lemon into wedges.
  1. Shape meatballs. In a large bowl, mix together turkey, 2 TBSP pesto, panko, and a pinch of salt and pepper until just combined. Gently shape mixture into golf-ball-sized meatballs with hands- you should have about 12. TIP: Splash a little water on your hands to keep meat from sticking.
  1. Bake meatballs. Place meatballs on a lightly oiled baking sheet. Bake in oven until fully cooked through and no longer pink in center, 12-15 minutes, flipping halfway through.
  1. Boil pasta and broccoli. Meanwhile, add cavatappi to pot of boiling water. Cook 6 minutes, stirring occasionally, then add broccoli to pot. Continue cooking until cavatappi is al dente and broccoli is tender, about 3 minutes more. Carefully ladle out and reserve 1 cup pasta cooking water, then drain. Return cavatappi and broccoli to pot.
  1. Drain and combine. Add sour cream, remaining pesto, and meatballs to pot. Stir to combine, adding enough pasta cooking water to create a thick sauce that coats everything.
  1. Plate. Divide pasta mixture between plates. Sprinkle with Parmesan and lemon zest (to taste). Serve with lemon wedges on the side for squeezing over.

Vegan Banana Chocolate Oatmeal Muffins

Vegan Banana Chocolate Oatmeal Muffins 

 

vegan-muffins

 By Adriana Sepulveda 

Ingredients:

  • 2 cups flour organic white wheat
  • 1/2 cup oats
  • 3/4 cups raw sugar
  • 3 med bananas
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 cups chocolate chips
  • 1/3 cup oil

Preparation: Bake at 375 for 18 minutes.

Enjoy! 

Mozzarella Crusted Chicken

MOZZARELLA-CRUSTED CHICKEN recipebw

with Blistered Tomatoes and Potato Wedges

By Hello Fresh 

Cooking Time: 30 min.

Servings: 2

Nutrition: 545 cal, Fat: 17 g, Sat. Fat: 5 g, Protein: 52 g, Carbs: 56 g, Sugar: 6 g, Sodium: 355 mg, Fiber: 7 g

Ingredients:

  • Yukon Potatoes- 12 oz.
  • Roma Tomatoes- 2
  • Panko Breadcrumbs- ½ Cup
  • Dried Oregano- 1 tsp
  • Paprika- 1 tsp
  • Mozzarella Cheese- ½ Cup
  • Chicken Breasts- 12 oz.

Preparation:

  1. Preheat and prep. Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Core and quarter tomatoes.
  2. Roast veggies. Toss potatoes on one side of a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. On other side of baking sheet, toss tomatoes with a drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are crispy and tomatoes are very soft, 25-30 minutes, tossing halfway through.
  3. Make panko crust. Mix panko, oregano, paprika, mozzarella cheese, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.
  4. Season chicken. Season chicken breasts all over with salt and pepper. Rub with a drizzle of olive oil. Place on a second baking sheet.
  5. Coat chicken. Add a layer of panko crust to top of each chicken breast, gently pressing to adhere. Pile topping as high as possible (you may have some left over).
  6. Bake chicken and serve. Bake chicken until meat is cooked through and topping is golden brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.

EASY AS (SHEPHERD’S) PIE

with Caramelized Onions and Roasted Carrots

 

By Hello Fresh  recipe-cropped-bw

START STRONG. Potato skins are a rich source of vitamins and minerals like iron and potassium, so don’t waste time peeling them! A quick chop is all the potatoes need before being tossed in the boiling water.

Cooking Time: 35 min.

Servings: 2

Nutrition: 703 cal, Fat: 33 g, Sat. Fat: 14 g, Protein: 44 g, Carbs: 59 g, Sugar: 14 g, Sodium: 573 mg, Fiber: 12 g

Ingredients:

  • Yukon Potatoes- 16 oz.
  • Baby Carrots- 8 oz.
  • Yellow Onion- 1
  • Garlic- 2 Cloves
  • Thyme- ¼ oz.
  • Ground Beef- 10 oz.
  • Flour- 1 TBSP
  • Chicken Stock Concentrate- 1
  • Peas- 4 oz.
  • Reduced-Fat Milk- ¼ Cup
  • Parmesan Cheese- ¼ Cup

Preparation:

  1. Preheat oven and roast carrots. Wash and dry all produce. Preheat oven to 420 degrees. Toss carrots on a baking sheet with a drizzle of olive oil and pinch of salt and pepper. Roast until starting to brown, about 20 minutes.
  2. Cook potatoes. Cut potatoes into ½-inch cubes. Place in a large pot of salted water. Bring to a boil and cook until fork tender, about 15 minutes. Drain and return to pot.
  3. Prep remaining ingredients. Halve, peel, and thinly slice onion. Mince garlic. Strip thyme leaves off stems. Discard stems.
  4. Brown beef and onions. Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add beef and thyme. Cook until browned, 3-4 minutes. Remove from pan and set aside. Add another drizzle of olive oil and onions to pan. Cook until softened, about 6 minutes. Add garlic and ¼ cup water.
  5. Make sauce and mash potatoes. Sprinkle flour over onions and stir 1 minute. Add stock concentrate, ½ cup water, and peas. Stir until sauce thickens, 2-3 minutes. Add beef and stir to combine. Use a fork or potato masher to mash potatoes with ¼ cup milk and 1 TBSP butter until smooth. Season with salt and pepper.
  6. If your pan isn’t ovenproof, transfer beef mixture to a medium baking dish. Spread mashed potatoes over top. Sprinkle with Parmesan cheese, and bake until melted and bubbly, about 5 minutes. Serve with roasted carrots on the side.

Thai Beef Skewers (aka Satay)

With Peanut Dipping Sauce, Broccoli, and Jasmine Rice  recipe-steak-satay-with-1-web

By Hello Fresh

Cooking Time: 30 min.

Servings: 2

Nutrition: 657 cal, Fat: 23 g, Sat. Fat: 5 g, Protein: 48 g, Carbs: 62 g, Sugar: 12 g, Sodium: 654 mg, Fiber: 5 g

Ingredients:

  • Garlic- 2 Cloves
  • Lime- 1
  • Scallions- 2
  • Jasmine Rice- ½ Cup
  • Broccoli Florets- 8 oz.
  • Sirloin Tips- 12 oz.
  • Soy Sauce- 4 tsp.
  • Peanut Butter- 2 TBSP
  • Skewers- 4

Preparation:

  1. Preheat oven and cook rice. Wash and dry all produce. Preheat oven to 400 degrees. Mince garlic. Zest and halve lime. Thinly slice scallions, keeping greens and whites separate. Bring 1 cup salted water to a boil in a small pot. Once boiling, add rice. Cover and simmer until tender, about 15 minutes. Keep covered.
  2. Roast broccoli. Toss broccoli on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until golden brown and slightly crispy, 15-20 minutes.
  3. steak Combine sirloin tips, 1 TBSP soy sauce, 2 tsp sugar, half the garlic, ½ tsp lime zest, and a large drizzle of olive oil in a medium bowl. Season with salt and pepper.
  4. Make peanut sauce. Heat a drizzle of olive oil in a medium pan over low heat. Add scallion whites and remaining garlic, and toss until fragrant, 1-2 minutes. Stir peanut butter, 1 tsp soy sauce, and 2 tsp sugar into pan. Slowly stir in ¼ cup water until incorporated. Remove pan from heat, and stir in a squeeze of lime. Season to taste with salt and pepper.
  5. Broil skewers. Preheat broiler to high (or increase oven to 500 degrees). Rinse skewers under water, then thread steak onto them. Place on baking sheet and broil, flipping over halfway through, until slightly charred and cooked to desired doneness, 5-10 minutes.
  6. Serve satay on a bed of rice alongside broccoli. Garnish with scallion greens, and serve with peanut sauce for dipping.