Recipes

Directions

Step 1:  Cut a very ripe papaya in half lengthwise and discard the seeds. Then cut the half into two long halves giving you 4 quarters.

Step 2:  Place the papaya in a non stick pan that you sprayed with a little bit of olive oil spray, skin side down.

Step 3:  Put one chicken sausage on top of each papaya.

Step 4:  Pour half the jar of peach salsa over top so that some gets on each papaya boat.  Cover and heat till all warmed up.   ( the chicken is already cooked so you are just heating all through)

Step 5:  Enjoy!

Directions

Step 1:  Crack two eggs into a bowl and whisk with a T of oil, mix with one package of dry matzo meal from a box.  Let sit in fridge for 15 min to get cold.

Step 2:  While matzo balls are cooling in the fridge pour the 2 boxes of soup mix into a bowl and add the fennel, parsley, and mariposa mix ( this has celery, carrots, and onions already diced up so no prep work for you.)

Step 3:  Make your matzo balls mix should make 8 or 9 so size accordingly, and put them into the boiling soup.

Step 4:  Let boil until matzo balls are fluffy and veggies are soft.

Step 5:  Enjoy!

Directions

Step 1:  Spray a fry pan with a little bit of olive oil spray.  Add your salmon to fry pan and cover with a lid.  ( Set temp to m/h)

Step 2:  Pour the mango sauce on top and cover again to cook through.

Step 3:  While salmon is cooking, place some arugula on a plate, and slice up your mango.  Put a few slices of fresh mango on your arugula.

Step 4:   Place 4 ounces of salmon on each plate you can either put it next to the arugula or on top. Drizzle both with balsamic dressing.

Step 5:  Enjoy!

Directions

Step 1:   In a large pot of boiling water, ( I also add a T of olive oil and salt) place full box of rigatoni.  Boil till al’dente.  While your noodles are boiling chop your green pepper into large pieces.  Discard stem and center seeds.

Step 2:   When noodles are done, drain and keep in colander, so that you can brown your beef and green pepper in the same pot.  ( Less mess for you !! Yay)

Step 3:   When meat is cooked through, add all the noodles to the pot.

Step 4:  Pour  the whole jar of pasta sauce over all, and also add 1/2 to 1 c water depending on how thick sauce is.  Heat on medium heat till evertyhing is hot.

Step 5:  Enjoy!

Directions

Step 1:  Always have gnocchi defrosted first. ( directions will state cook from frozen but you don’t want to do this it will make your gnocchi mushy). Spray a pan with a little olive oil spray and start browning the gnocchi over m heat.  Once they brown turn to other side.

Step 2:  Add your veggies, and start sautéing. Spray more olive oil as needed. You want the mushrooms to brown, onions to get a little tender and you want the asparagus to get pretty bright green, but still retain its crunch.

Step 3:  Add your soup and warm up.

Step 4:  Crumble up some gorgonzola, you don’t need a lot, a little will give it just the right amount of savory. Add on top, and cover to let the cheese melt a bit.

Step 5:  Enjoy!

Directions

Step 1:  Place your ground beef in a fry pan over m/h heat and start breaking up using your handy dandy chopping tool. ( See YouTube video.)

Step 2: Once meat is all broken up add your diced onions and brown with the meat.

Step 3:  While your meat is browning ( to save time you want to do this now) put all of the frozen mashed potato disks in a microwave safe dish with 1T of water and microwave for 7 minutes covered with a microwave safe lid.

Step 4:  When meat and onions are done add 2T Zhoug Sauce, and 4T of the red pepper/eggplant spread.  Mix thoroughly  with the meat and onions.

Step 5:  Your potatoes will be done around the same time as the meat.  Remove from microwave and stir so there are no lumps.  Spread all of the potatoes over the entire meat mixture.  Cover with a lid and heat for about one minute.  Slice into 9 pie size slices.  ( can also be refrigerated and re-heated for later use.)

Step 6: Enjoy!

Directions

Step 1: Spray your fry pan with a little olive oil spray.  On M/H heat warm up a defrosted scallion pancake.

Step 2: While pancake is heating up ( flip to warm both sides) place one full egg with two egg whites in a small bowl.  Add one T of water and whisk all together.

Step 3:  When your eggs are whisked, your pancake will be heated through, remove from pan, and put on your dinner plate.  There will be some oil in your fry pan and this is ok.  Pour your eggs directly into your fry pan.  I like to use a fairly small fry pan for an individual serving.  When eggs start getting solid, gently push the cooked eggs so that the runny eggs form on the outside.  Cover with a lid to cook up the top.  If the bottom of your eggs start getting too brown, now is a good time to gently turn your eggs.  If your omelet breaks  it is ok,  they will still taste the same.  The eggs cook up pretty fast so keep a close eye.

Step 4:  Remove omelet and place on top of the scallion pancake.

Step 5:  Put 2T of Tzitziki Sauce on top.

Step 6: Enjoy!

Directions

Step 1: Take a half a bag of your rice sticks and soak them in water for 30 minutes.  Drain and they are ready to use.  They will continue to cook and soften while they cook with the rest of your ingredients.

Step 2: Spray your pan with a little olive oil spray and brown up your chicken tenders, once you turn them add the drained noodles on top and cover your pan.

Step 3:  Since we are all about saving time, while your noodles soak and your chicken is browning, now is a good time to cut your veggies.  I used scallions and bok choy.  You can use bean sprouts, onions, mushrooms, be creative or use our recommendations.

Step 4:  Add your veggies on top of the noodles and pour the sauce on top. Cover and continue to cook on M/H heat.

Step 5: Stir to incorporate and cook until noodles are soft/firm and chicken is cooked.

Step 6: Enjoy!