Free Recipe Cookbook — Macros & 1-Tap Shopping

Spicy Chickpea & Spinach Wraps

Indian · 35 min · beans · vegetarian, vegan

Ingredients & steps ↓

1 can (15 oz) canned chickpeas
2 cups fresh spinach
2 garlic cloves
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp red chili powder
4 large whole wheat tortillas
1 lemon
to taste salt
to taste black pepper

Drain and rinse the canned chickpeas. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add chickpeas to the skillet along with cumin, coriander, chili powder, salt, and pepper. Cook for 5-7 minutes, mashing some chickpeas with the back of a spatula for a mashed texture.
Stir in fresh spinach and cook until wilted, about 2-3 minutes. Squeeze fresh lemon juice over the mixture and stir well.
Warm the tortillas briefly in a dry pan or microwave. Spoon the chickpea and spinach mixture onto each tortilla, roll up tightly, and serve.

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Spicy Chickpea & Vegetable Wraps

Indian · 35 min · beans · vegetarian

Ingredients & steps ↓

1 can (15 oz) Canned chickpeas
1 large Red bell pepper
2 medium Carrot
1/2 cup Greek yogurt
4 large Whole wheat tortillas
2 tbsp Olive oil
1 tsp Cumin powder
1 tsp Paprika
1/2 tsp Chili powder
to taste Salt
to taste Black pepper

Drain and rinse the canned chickpeas. Dice the red bell pepper and julienne the carrots.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chickpeas, cumin, paprika, chili powder, salt, and pepper. Cook for 5-7 minutes until chickpeas are slightly crispy.
Add the diced bell pepper and carrots to the skillet. Sauté for another 5 minutes until vegetables are tender.
In a small bowl, mix the Greek yogurt with a pinch of salt and pepper for a spicy yogurt sauce.
Warm the whole wheat tortillas in a dry skillet or microwave for 30 seconds.
Spread a spoonful of the spicy yogurt sauce onto each tortilla. Divide the chickpea and vegetable mixture evenly among the tortillas.
Roll up each tortilla into a wrap, folding in the sides as you go.
Serve immediately or wrap in foil for a portable lunch.

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Spicy Chickpea & Veggie Wraps

Indian · 35 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

1 can (15 oz) canned chickpeas
2 medium bell peppers
2 medium carrots
1 small red onion
3 cloves garlic
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp paprika
2 tbsp olive oil
4 large whole wheat tortillas
2 tbsp fresh cilantro
1 lemon

Drain and rinse the canned chickpeas. In a bowl, mash slightly with a fork or potato masher.
Dice bell peppers, carrots, and red onion into thin strips.
Minced garlic finely.
Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
Add diced vegetables to the skillet, cook for about 5 minutes until slightly softened.
Stir in chickpeas, cumin, coriander, turmeric, paprika, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally.
Squeeze fresh lemon juice over the mixture and sprinkle with chopped cilantro. Mix well.
Warm tortillas in a dry skillet or microwave. Spoon the chickpea and veggie mixture onto each tortilla, roll up tightly.
Serve immediately, garnished with extra cilantro or lemon if desired.

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Spicy Indian Fish & Tomato Curry

Indian · 40 min · fish · pescatarian, gluten-free, low-carb

Ingredients & steps ↓

1 lb Firm white fish fillets (e.g., cod, tilapia)
2 tbsp Olive oil
1 medium Onion
3 Garlic cloves
1 inch piece Ginger
1 can (14 oz) Canned diced tomatoes
1/2 cup Coconut milk (full fat)
1 tsp Garam masala
1/2 tsp Turmeric powder
1/2 tsp Chili powder
2 tbsp Cilantro (fresh)
to taste Salt
to taste Pepper

Cut the fish fillets into bite-sized pieces and set aside.
Finely chop the onion, garlic, and ginger.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add garlic and ginger; cook for 1 minute until fragrant.
Stir in garam masala, turmeric, chili powder, salt, and pepper. Cook for another minute to toast the spices.
Add canned diced tomatoes and cook for 5 minutes, stirring occasionally.
Pour in coconut milk, bring to a gentle simmer, and cook for 10 minutes to develop the sauce.
Gently add the fish pieces to the sauce, cover, and simmer for 10 minutes until the fish is cooked through. Garnish with chopped cilantro and serve hot.

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Spicy Indian Fish & Vegetable Stir-Fry

Indian · 40 min · fish · pescatarian, dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb Firm white fish fillets (e.g., cod or tilapia)
2 Bell peppers (mixed colors)
2 Carrots
1 cup Green beans
3 Garlic cloves
1-inch piece Ginger
2 tbsp Coconut oil
1 tsp Turmeric powder
1 tsp Cumin seeds
1 tsp Coriander powder
1/2 tsp Red chili powder
2 tbsp Soy sauce or tamari
1 Lime

Cut the fish fillets into bite-sized pieces and set aside.
Slice the bell peppers, carrots, and trim the green beans. Mince garlic and grate ginger.
Heat coconut oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until fragrant.
Add minced garlic and ginger; sauté for 1 minute. Then add turmeric, coriander, red chili powder, and stir well.
Add the chopped vegetables to the skillet, stir-fry for 5-7 minutes until slightly tender.
Push vegetables to the side, add fish pieces, and cook for 3-4 minutes until just cooked through.
Mix the fish with vegetables, add soy sauce or tamari, and cook for another 2 minutes to combine flavors.
Squeeze lime juice over the stir-fry before serving.

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Spicy Indian Fish & Vegetable Wraps

Indian · 40 min · fish · pescatarian, high-protein

Ingredients & steps ↓

1 lb Firm white fish fillets (e.g., cod or tilapia)
4 Whole wheat tortillas
1 Red bell pepper
1 large Carrot
1 small Red onion
1/2 cup Greek yogurt
2 tbsp Lemon juice
1 tsp Garam masala
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Chili powder
2 tbsp Olive oil
to taste Salt
2 tbsp Fresh cilantro

Cut the fish fillets into bite-sized pieces and marinate with lemon juice, garam masala, turmeric, cumin, chili powder, salt, and a tablespoon of olive oil. Let sit for 10 minutes.
While fish marinates, thinly slice the red bell pepper, carrot, and red onion.
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced vegetables and sauté for 5-7 minutes until tender.
Add the marinated fish to the skillet with vegetables. Cook for 8-10 minutes, turning occasionally, until fish is cooked through and slightly browned.
Meanwhile, warm the tortillas in a dry pan or microwave for a few seconds.
Mix the Greek yogurt with chopped cilantro and a pinch of salt to make a cooling sauce.
Assemble the wraps by placing some of the fish and vegetable mixture onto each tortilla, then top with a spoonful of cilantro yogurt sauce.
Roll up the tortillas and serve immediately.

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Spicy Indian Fish Tikka Wraps

Indian · 40 min · fish · pescatarian

Ingredients & steps ↓

1 lb Firm white fish fillets (such as cod or haddock)
1/2 cup Greek yogurt
2 tbsp Lemon juice
1 tsp Garam masala
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1 tsp Paprika
3 cloves Garlic cloves, minced
1 inch piece Ginger, grated
to taste Salt
to taste Black pepper
4 Whole wheat wraps or tortillas
for garnish Fresh cilantro, chopped
1 Onion, sliced

In a bowl, combine Greek yogurt, lemon juice, garam masala, turmeric, cumin, paprika, minced garlic, grated ginger, salt, and pepper to make the marinade.
Cut the fish fillets into strips and coat them thoroughly with the marinade. Let sit for 10 minutes.
Heat a non-stick skillet over medium heat. Cook the marinated fish strips for about 4-5 minutes per side until cooked through and slightly charred.
Warm the whole wheat wraps in a dry skillet or microwave for a few seconds.
Assemble the wraps by placing cooked fish on each, topping with sliced onions and chopped cilantro.
Fold the wraps and serve immediately, garnished with extra cilantro if desired.

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Spicy Indian Salmon with Tomato-Coconut Curry

Indian · 40 min · fish · pescatarian, low-carb, high-protein

Ingredients & steps ↓

4 (6 oz each) Salmon fillets
1 can (13.5 oz) Coconut milk
3 medium Tomatoes
1 large Onion
3 Garlic cloves
1 inch piece Ginger
2 tbsp Vegetable oil
1 tsp Garam masala
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/4 tsp (adjust to taste) Red chili powder
to taste Salt
2 tbsp chopped Fresh cilantro

Dice the tomatoes and finely chop the onion, garlic, and ginger.
Heat oil in a large pan over medium heat. Add onion, garlic, and ginger; sauté until fragrant and translucent, about 3-4 minutes.
Add tomatoes, garam masala, turmeric, cumin, red chili powder, and salt. Cook for 8-10 minutes until the tomatoes break down and the sauce thickens.
Pour in the coconut milk, stir well, and simmer for 5 minutes to combine flavors.
Meanwhile, season the salmon fillets with a pinch of salt and a sprinkle of chili powder.
Gently place the salmon fillets into the curry. Cover and cook for 8-10 minutes until the salmon is cooked through and flakes easily.
Garnish with chopped cilantro before serving.
Serve hot with steamed basmati rice or naan.

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Spicy Korean Tofu and Vegetable Bibimbap Bowl

Korean · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

14 oz Firm tofu
2 medium Carrots
2 small Zucchini
4 cups Spinach
1 cup Kimchi (vegan)
4 cups Cooked jasmine rice
3 tbsp Gochujang (Korean chili paste)
2 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Sesame seeds
2 tbsp Vegetable oil
3 cloves Garlic

Drain and cube the tofu. Toss with 1 tablespoon soy sauce and set aside.
Julienne the carrots and zucchini. Mince the garlic.
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Fry the tofu until golden brown, about 4-5 minutes per side. Remove and set aside.
In the same skillet, add another 1 tablespoon vegetable oil. Sauté garlic, carrots, and zucchini until tender, about 5-7 minutes.
Add the spinach and cook until wilted, about 2 minutes. Stir in 1 tablespoon sesame oil and Gochujang, mixing well.
Warm the cooked rice in the microwave or on the stove. Divide among four bowls.
Top each bowl with the sautéed vegetables, fried tofu, kimchi, and sprinkle with sesame seeds.
Serve immediately, mixing ingredients for a flavorful bibimbap experience.

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Spicy Mango Chicken Salad Bowl

Mexican · 35 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

4 pieces (about 1.5 lbs) boneless skinless chicken breasts
2 ripe mangoes
6 cups mixed greens or romaine lettuce
2 avocado
1 red bell pepper
1 small red onion
1/4 cup chopped cilantro
2 lime
3 tbsp olive oil
1 tsp cumin
1 tsp paprika
to taste salt
to taste black pepper

Season chicken breasts with 1 tsp cumin, 1 tsp paprika, salt, and pepper.
Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Let rest, then dice.
While chicken cooks, peel and dice mangoes. Slice red bell pepper and red onion thinly. Halve and pit avocados.
In a large bowl, combine greens, mango, bell pepper, onion, and cilantro.
Slice the cooked chicken and add to the salad bowl.
Prepare dressing by mixing juice of 1 lime, 2 tbsp olive oil, and a pinch of salt and pepper. Toss with salad ingredients.
Divide salad into 4 bowls, top with sliced avocado and additional cilantro if desired. Serve immediately.

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Spicy Paneer & Bell Pepper Stir-Fry

Indian · 35 min · vegetarian

Ingredients & steps ↓

200g Paneer (Indian cottage cheese)
2 Red bell pepper
2 Yellow bell pepper
1 large Onion
3 Garlic cloves
1 inch piece Ginger
1 tsp Red chili powder
1/2 tsp Turmeric powder
1 tsp Cumin seeds
2 tbsp Soy sauce
2 tbsp Vegetable oil
a handful Fresh coriander leaves

Cut the paneer into bite-sized cubes. Slice the bell peppers into thin strips. Finely chop the onion, garlic, and ginger.
Heat oil in a large skillet or wok over medium-high heat. Add cumin seeds and let them crackle.
Add chopped onions, garlic, and ginger; sauté until fragrant and translucent, about 3-4 minutes.
Add bell peppers and cook for another 5 minutes until slightly tender.
Stir in red chili powder and turmeric, cook for 30 seconds to release flavors.
Add the paneer cubes and soy sauce, tossing gently to coat everything evenly. Cook for 5-7 minutes until paneer is slightly browned.
Garnish with chopped coriander leaves and serve hot with rice or naan.
Enjoy your quick and flavorful Indian-style stir-fry!

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Spicy Vegetable Masala Wraps

Indian · 40 min · vegetarian, vegan

Ingredients & steps ↓

4 large Whole wheat tortillas
2 cups, sliced Bell peppers (mixed colors)
1 cup, sliced Zucchini
1 cup, grated Carrots
1 small, thinly sliced Red onion
1 cup, diced Tomatoes
3 cloves, minced Garlic cloves
1-inch piece, grated Ginger
1 teaspoon Garam masala
1/2 teaspoon Turmeric powder
1/2 teaspoon Cumin powder
1/2 teaspoon Chili powder
2 tablespoons Olive oil
to taste Salt
for garnish Fresh cilantro

Heat olive oil in a large skillet over medium heat.
Add minced garlic, grated ginger, and sliced red onion; sauté until fragrant and onions are translucent, about 3 minutes.
Stir in garam masala, turmeric, cumin, chili powder, and salt; cook for 1 minute to toast spices.
Add sliced bell peppers, zucchini, and grated carrots; cook until vegetables are tender, about 8-10 minutes.
Stir in diced tomatoes and cook for another 2-3 minutes, allowing flavors to meld.
Warm the tortillas in a dry pan or microwave for 30 seconds.
Spoon the vegetable mixture onto each tortilla, garnish with chopped cilantro, and roll up tightly.
Serve immediately with a side of yogurt or chutney if desired.

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Spinach Feta Egg Muffin Cups

American · 40 min · vegetarian, keto, low-carb

Ingredients & steps ↓

10 large eggs
5 oz baby spinach
4 oz feta cheese
1/2 cup jarred roasted red peppers
3 scallions
1/4 cup whole milk
1 tbsp olive oil
3/4 tsp kosher salt
1/2 tsp black pepper
1/2 tsp dried oregano

Heat the oven to 350F and oil a 12-cup muffin tin thoroughly, sides included, or use silicone cups.
Wilt the spinach in the oil in a skillet over medium 2 to 3 minutes. Cool it, then squeeze it dry in a clean towel and chop; wet spinach makes watery cups.
Whisk the eggs, milk, salt, pepper and oregano until completely uniform.
Stir in the spinach, crumbled feta, chopped peppers and sliced scallions.
Fill each cup about three-quarters full, giving the tin a tap to settle the filling.
Bake 20 to 24 minutes until puffed and set, with an instant-read thermometer in the center of a cup reading 160F.
Cool 5 minutes in the tin, run a knife around each cup and lift them out. They deflate as they cool; that is normal. Three per serving.

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Split Pea Soup With Smoked Ham And Rye Toast

American · 55 min · pork · high-protein

Ingredients & steps ↓

14 oz dried split peas, rinsed
12 oz smoked ham steak, diced
1 tbsp olive oil
1 yellow onion, diced
2 carrots, diced
2 celery ribs, diced
8 cups chicken broth
2 bay leaves
1 tsp dried thyme
1 tsp black pepper
4 slices rye bread
2 tbsp butter

Heat the oil in a Dutch oven over medium-high and brown half the ham until the edges curl and crisp, 4 minutes; set that half aside for topping.
Add the onion, carrots and celery and cook until the onion is soft and golden at the edges, about 6 minutes.
Add the split peas, remaining ham, broth, bay leaves, thyme and pepper. Bring to a boil, then drop to a low simmer.
Cook partly covered, stirring every 10 minutes so the bottom does not scorch, until the peas collapse into a thick puree and a spoon leaves a trail, 35 to 40 minutes.
Fish out the bay leaves and thin with a splash of broth if the soup is thicker than heavy cream.
Toast the rye and butter it, then ladle the soup out and scatter the crisped ham over each bowl.

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Spring Pea and Mint Salad

American · 25 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

1 lb frozen peas
8 oz sugar snap peas
4 radishes
1 small shallot
1/2 cup leaves fresh mint
4 oz feta cheese
1 lemon
3 tbsp olive oil
1 tsp honey

Bring a pot of salted water to a boil and set up an ice bath. Blanch the trimmed snap peas 2 minutes, adding the frozen peas for the last 30 seconds, then shock everything in the ice bath and drain well.
Whisk the zest and 3 tbsp juice of the lemon with the minced shallot, honey, olive oil, 1/2 tsp kosher salt, and a generous grind of black pepper — let it sit 5 minutes so the shallot mellows.
Slice the snap peas on a sharp bias and the radishes into thin coins.
Toss the peas, snap peas, and radishes with the lemon-pepper vinaigrette.
Fold in the torn mint and crumbled feta just before serving, saving a little of each for the top. Serve cool or at room temperature.

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Spring Vegetable and Goat Cheese Tart

French · 100 min · vegetarian

Ingredients & steps ↓

1 sheet (about 14 oz) frozen all-butter puff pastry
1 lb asparagus
1 large leek
1 cup frozen peas
1 lemon
8 oz goat cheese
2 tbsp heavy cream
1 egg
2 tsp herbes de Provence
1/2 tsp crushed red pepper
1 tbsp honey

Thaw the puff pastry at room temperature about 40 minutes, until it unfolds without cracking but is still cold to the touch.
Slice the leek into thin half-moons, rinse well, and soften in a skillet with a little olive oil over medium 5 minutes. Snap the woody ends off the asparagus; halve any thick spears lengthwise. Run the frozen peas under warm water to thaw.
Heat the oven to 400F. Whip the goat cheese with the cream, the zest of the lemon, 1 tsp of the herbes de Provence, and a pinch of salt until spreadable.
Roll the pastry gently on parchment into a rough 10x14 rectangle, score a 1-inch border, and dock the center all over with a fork.
Beat the egg and brush the border, then dust the border with the house lemon-herb crust seasoning — the remaining 1 tsp herbes de Provence rubbed together with a pinch more lemon zest and flaky salt.
Spread the whipped goat cheese inside the border. Lay the asparagus in a tight row, scatter the leeks and peas over, and season with black pepper.
Bake 25-30 minutes until the border is puffed, deep golden, and crisp underneath.
Whisk the juice of the lemon with the honey and crushed red pepper, drizzle it over the warm tart, rest 5 minutes, and cut into 6 pieces.

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Standing Rib Roast with Horseradish Cream

American · 180 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓

5 lb bone-in rib roast
2 tbsp kosher salt
1 tbsp coarse black pepper
6 garlic cloves
3 sprigs fresh rosemary
3/4 cup sour cream
3 tbsp prepared horseradish
1 cup beef broth

Salt the roast all over and leave uncovered in the fridge overnight if you can, or 1 hour at minimum.
Bring to room temperature, then rub with pepper, minced garlic and chopped rosemary.
Roast at 250°F until the center reads 120°F, about 2.5 hours for medium-rare.
Rest 30 minutes, then blast at 500°F for 8 minutes to crust the outside.
Stir the sour cream with the horseradish and a pinch of salt.
Carve between the bones and serve with the sauce and warmed broth.

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$Steak Fajitas with Charred Peppers$

Steak Fajitas with Charred Peppers

Tex-mex · 40 min · beef · dairy-free, high-protein

Ingredients & steps ↓

1.5 lb Flank steak
3, sliced Bell peppers (mixed colors)
1 large, sliced Yellow onion
8 Flour tortillas (taco size)
2 Lime
3 cloves, minced Garlic
3 tbsp Fajita seasoning
3 tbsp Vegetable oil

Marinate the flank steak with fajita seasoning, garlic, the juice of 1 lime, and 1 tbsp oil for at least 15 minutes.
Heat a cast-iron skillet over high heat with 1 tbsp oil and sear the steak about 4 minutes per side for medium-rare (130F).
Rest the steak on a board for 8 minutes.
Meanwhile, add remaining oil to the skillet and char the peppers and onion until softened but still crisp, about 6 minutes.
Slice the steak thinly against the grain and squeeze the remaining lime over it.
Serve the steak and peppers with warm tortillas.

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Steak Frites

French · 45 min · beef · gluten-free, high-protein

Ingredients & steps ↓

2 (10 oz each) ribeye steaks
1.5 lb russet potatoes
3 tbsp unsalted butter
1 minced shallot
2 tbsp chopped fresh parsley
1 clove minced garlic
4 cups vegetable oil for frying
1 tsp flaky sea salt
1/2 tsp black pepper

Cut the potatoes into fries, rinse, and dry well, then fry at 325F for 5 minutes to par-cook and drain.
Mash the butter with the shallot, garlic, and parsley to make a quick maitre d'hotel butter.
Pat the steaks dry, season generously, and sear in a hot pan for 3 to 4 minutes per side for medium-rare.
Rest the steaks under foil while you fry the potatoes a second time at 375F until golden and crisp.
Season the fries with flaky salt and serve alongside the steaks topped with a slice of the herb butter.

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Steak Salad with Blue Cheese

American · 30 min · beef · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

1 lb flank steak
2 hearts romaine lettuce
1 cup cherry tomatoes
1/2 red onion
1/2 cup blue cheese
3 tbsp olive oil
2 tbsp red wine vinegar
1 tsp kosher salt

Season the flank steak and grill or pan-sear 4 minutes per side.
Rest 10 minutes, then slice thinly against the grain.
Toss the chopped romaine, halved tomatoes and sliced onion with the oil and vinegar.
Top with the steak and crumbled blue cheese.

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Steak and Eggs

American · 25 min · beef · gluten-free, low-carb, high-protein

Ingredients & steps ↓

1.25 lb sirloin steak
6 eggs
3 tbsp butter
2 russet potatoes
2 tsp kosher salt
1 tsp coarse black pepper
2 tbsp fresh chives

Grate the potatoes, squeeze dry, and crisp in butter over medium heat for 8 minutes.
Season the sirloin and sear in a hot pan 3 minutes per side, then rest.
Fry the eggs in the same pan in the beef fat, spooning it over the whites.
Slice the steak against the grain and serve with the eggs, potatoes and chives.

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Steamed Mussels with Chorizo and Corn

American · 30 min · shrimp · high-protein

Ingredients & steps ↓

3 lb mussels
6 oz Spanish chorizo
1 1/2 cups (from 2 ears) corn kernels
2 shallots
4 cloves garlic
1 cup dry white wine
3 tbsp unsalted butter
1/4 cup chopped flat-leaf parsley
1 lemon
1/2 tsp red pepper flakes
1 loaf crusty bread

Scrub the mussels under cold running water and pull off any beards by tugging them towards the hinge; throw away any with cracked shells and any open one that does not close when you tap it.
Dice the chorizo small and render it in a wide pot over medium heat for 4 minutes, until the fat runs orange.
Add the sliced shallots and garlic with the pepper flakes and cook 2 minutes, then stir in the corn and cook 2 minutes more.
Pour in the wine, raise the heat and boil hard for 2 minutes to cook off the raw alcohol.
Tip in the mussels, clamp the lid on and steam 5 to 7 minutes, shaking the pot once, until the shells have opened.
Discard any mussel that is still shut after the rest have opened.
Swirl the butter and parsley through the broth off the heat, squeeze in the lemon and serve in bowls with bread for the broth.

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Stir-Fried Beef and Bell Peppers

· 30 min · beef · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

1 lb beef sirloin, sliced thin
2 cups bell peppers, mixed colors
2 tbsp soy sauce (low sodium)
1 tbsp olive oil
2 cloves garlic
1 tsp ginger

Slice the beef sirloin into thin strips, about 2 inches long.
Julienne the bell peppers into thin strips.
Mince the garlic and ginger finely.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add beef slices and cook for 3-4 minutes, stirring frequently, until browned.
Add garlic and ginger; cook for 30 seconds until fragrant.
Add bell peppers and soy sauce, stir well, and cook for another 5-7 minutes until peppers soften.
Serve hot, garnished with a squeeze of lemon if desired.

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Stir-Fried Bok Choy with Garlic and Ginger

Chinese · 30 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

1 bunch Bok Choy
4 cloves Garlic
1-inch piece Fresh Ginger
2 tbsp Vegetable Oil
2 tbsp Low-Sodium Soy Sauce (gluten-free)
1 tsp Sesame Oil
1/4 tsp Red Pepper Flakes (optional)

Wash and chop the bok choy into bite-sized pieces, separating the stalks from the leaves for even cooking.
Mince the garlic and grate the ginger.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger, sauté for about 30 seconds until fragrant.
Add the bok choy stalks first, stir-fry for 2-3 minutes until slightly tender.
Add the bok choy leaves, soy sauce, and red pepper flakes, and cook for another 2-3 minutes until the greens wilt and everything is well coated.
Drizzle with sesame oil, give a quick toss, and serve hot.
Enjoy as a light, flavorful side or main dish.

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Stir-Fried Bok Choy with Garlic and Tofu

Chinese · 30 min · tofu · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓

14 oz Firm tofu
4 cups Bok choy
4 Garlic cloves
2 tbsp Vegetable oil
2 tbsp Low-sodium soy sauce (gluten-free)
1 tsp Sesame oil
1/4 tsp Red pepper flakes
2 Green onions

Drain the tofu and press to remove excess moisture, then cut into 1-inch cubes.
Wash and chop the bok choy into bite-sized pieces, separating stems and leaves if desired.
Minced garlic cloves finely.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add tofu cubes and stir-fry until golden brown on all sides, about 5-7 minutes. Remove and set aside.
In the same wok, add remaining oil, then sauté garlic until fragrant, about 30 seconds.
Add bok choy stems first, stir-fry for 2 minutes, then add leaves, soy sauce, sesame oil, and red pepper flakes. Cook until bok choy is tender, about 3-4 minutes.
Return tofu to the wok, toss to combine, cook for another 2 minutes to heat through. Garnish with chopped green onions before serving.

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Stir-Fried Chicken and Vegetable Lettuce Wraps (Gluten-Free)

Chinese · 30 min · chicken · low-carb

Ingredients & steps ↓

1 lb boneless, skinless chicken breasts
8 leaves large lettuce leaves (e.g., butter lettuce or Romaine)
2 medium bell peppers (red or yellow)
2 medium carrots
3 stalks green onions
3 cloves garlic cloves
1 inch piece fresh ginger
3 tbsp soy sauce (gluten-free)
1 tbsp sesame oil
2 tbsp cooking oil (vegetable or canola)

Thinly slice the chicken breasts into strips.
Dice the bell peppers and carrots into thin, matchstick-sized pieces.
Mince garlic and ginger.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
Add chicken strips to the skillet and cook until no longer pink, about 5-6 minutes. Remove and set aside.
In the same skillet, add garlic and ginger; cook for 30 seconds until fragrant.
Add bell peppers and carrots; stir-fry for 4-5 minutes until tender-crisp.
Return chicken to the skillet, add soy sauce, sesame oil, and stir well to combine. Cook for another 2 minutes.
To serve, spoon the chicken and vegetable mixture into lettuce leaves, fold, and enjoy.

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Stir-Fried Chinese Bok Choy with Garlic and Tofu

Chinese · 30 min · tofu · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓

14 oz Firm tofu
4 bunches Bok choy
4 Garlic cloves
2 tbsp Vegetable oil
3 tbsp Gluten-free soy sauce
1 tsp Sesame oil
1 tbsp Sesame seeds

Drain excess water from the tofu and cut into 1-inch cubes.
Wash and chop the bok choy into bite-sized pieces, separating stems and leaves.
Mince the garlic cloves.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
In the same skillet, add remaining oil, then sauté garlic until fragrant, about 30 seconds.
Add bok choy stems first, cook for 2 minutes, then add leaves, soy sauce, sesame oil, and cooked tofu. Stir-fry for another 3-4 minutes until tender.
Sprinkle with sesame seeds before serving.

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Stir-Fried Chinese Cabbage and Shrimp

Chinese · 40 min · shrimp · pescatarian, dairy-free, keto, low-carb

Ingredients & steps ↓

1 pound Fresh shrimp, peeled and deveined
1 medium head Chinese cabbage (Napa cabbage)
3 cloves Garlic cloves, minced
1 inch piece Ginger, minced
3 tablespoons Coconut aminos (paleo soy sauce substitute)
1 teaspoon Sesame oil
2 tablespoons Cooking oil (e.g., avocado or coconut oil)
2 stalks Green onions, sliced

Peel and devein the shrimp if not already done. Set aside.
Wash and chop the Chinese cabbage into bite-sized pieces.
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat.
Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
Add the remaining 1 tablespoon of oil to the wok. Sauté garlic and ginger until fragrant, about 30 seconds.
Add the chopped Chinese cabbage to the wok. Stir-fry for 4-5 minutes until wilted but still crisp.
Return the shrimp to the wok. Add coconut aminos and sesame oil. Stir well to combine and cook for another 2 minutes.
Remove from heat and garnish with sliced green onions. Serve hot.

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Stir-Fried Chinese Kale with Garlic and Shrimp

Chinese · 30 min · shrimp · pescatarian, dairy-free, keto, low-carb

Ingredients & steps ↓

1 bunch Chinese kale (gai lan)
1 pound Large shrimp, peeled and deveined
4 cloves Garlic cloves
2 tablespoons Vegetable oil
2 tablespoons Oyster sauce (gluten-free)
1 tablespoon Soy sauce (gluten-free)
1 teaspoon Sesame oil
to taste Salt

Wash and chop the Chinese kale into manageable pieces.
Peel and mince the garlic cloves.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
In the same wok, add the remaining 1 tablespoon of oil and sauté the garlic until fragrant, about 30 seconds.
Add the Chinese kale and stir-fry for 2-3 minutes until wilted and vibrant.
Return the shrimp to the wok, add the oyster sauce, soy sauce, sesame oil, and stir to combine thoroughly.
Cook for another 1-2 minutes, then serve hot.

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Stir-Fried Ginger Chicken with Snow Peas

Chinese · 40 min · chicken · dairy-free, keto, low-carb

Ingredients & steps ↓

1 lb Boneless, skinless chicken breasts
1 cup Fresh snow peas
1 inch piece Fresh ginger root
3 cloves Garlic cloves
2 stalks Green onions
3 tbsp Soy sauce (gluten-free)
1 tsp Sesame oil
2 tbsp Vegetable oil
to taste Salt
to taste Black pepper

Slice the chicken breasts into thin strips. Peel and finely chop the ginger. Mince the garlic. Chop the green onions into 1-inch pieces.
In a bowl, combine the chicken strips with 1 tablespoon of soy sauce, half of the ginger, and half of the garlic. Let marinate for 10 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until cooked through, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add the remaining ginger and garlic, cook for 1 minute until fragrant.
Add snow peas to the skillet, stir-fry for 2-3 minutes until bright green and slightly tender.
Return the chicken to the skillet. Add the remaining soy sauce, sesame oil, and season with salt and pepper. Stir well to combine and cook for another 2 minutes.
Sprinkle with chopped green onions and serve hot.
Enjoy your quick, gluten-free stir-fry with steamed rice or enjoy on its own.

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Stir-Fried Napa Cabbage with Garlic and Tofu

Chinese · 30 min · tofu · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓

1 medium head Napa cabbage
14 oz Firm tofu
4 cloves Garlic cloves
2 tbsp Vegetable oil
3 tbsp Gluten-free soy sauce or coconut aminos
1 tsp Sesame oil
2 stalks Green onions
to taste Salt

Drain excess water from the tofu and cut into 1-inch cubes.
Wash and chop the Napa cabbage into bite-sized pieces.
Mince the garlic cloves and slice the green onions thinly.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add tofu cubes and cook until golden brown, about 5 minutes. Remove and set aside.
In the same skillet, add garlic and sauté for 30 seconds until fragrant.
Add Napa cabbage and stir-fry for 5-7 minutes until wilted but still crisp.
Return tofu to the skillet, add gluten-free soy sauce, sesame oil, and green onions. Toss to combine and cook for another 2 minutes.
Taste and adjust salt or soy sauce as needed. Serve hot.

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Stir-Fried Pork and Water Spinach

· 20 min · pork · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

1 lb pork shoulder, sliced thin
1 large bunch water spinach (morning glory)
1 tbsp soy sauce
2 cloves garlic
1 tbsp vegetable oil
to taste salt
to taste pepper

Heat 1 tbsp vegetable oil in wok or large skillet over medium-high heat for 1 minute.
Add sliced pork and stir-fry for 4-5 minutes until browned and cooked through.
Add minced garlic and cook for 30 seconds until fragrant.
Add water spinach and stir-fry for 3-4 minutes until wilted.
Add soy sauce, salt, and pepper. Toss to combine and cook 1 more minute.
Serve hot.

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Stir-Fried Shrimp with Zucchini Noodles

· 25 min · shrimp · pescatarian, dairy-free, keto, low-carb

Ingredients & steps ↓

1 lb shrimp (peeled and deveined)
3 large zucchini
2 tbsp soy sauce
1 tbsp olive oil
2 cloves garlic
1/4 tsp red pepper flakes
2 stalks green onions

Peel and devein the shrimp if not already prepared.
Use a spiralizer to turn zucchini into noodles; set aside.
Mince garlic cloves finely.
Heat 1 tbsp olive oil in a large skillet over medium-high heat for about 1 minute.
Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove and set aside.
Add minced garlic and red pepper flakes to the same skillet; cook for 30 seconds until fragrant.
Add zucchini noodles and cook for 2-3 minutes, tossing gently, until slightly softened.
Return shrimp to the skillet, toss everything together, and cook for another minute to combine flavors.
Slice green onions thinly and sprinkle over the stir-fry before serving.

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Stir-Fried Snow Peas with Garlic and Chicken

Chinese · 30 min · chicken · dairy-free, keto, low-carb

Ingredients & steps ↓

1 lb boneless skinless chicken breasts
12 oz fresh snow peas
3 garlic cloves
2 tbsp vegetable oil
2 tbsp low-sodium soy sauce (gluten-free)
1 tsp sesame oil
1/4 tsp ground white pepper

Slice the chicken breasts into thin strips.
Mince the garlic cloves.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove and set aside.
In the same skillet, add another teaspoon of oil if needed, then add the minced garlic and cook until fragrant, about 30 seconds.
Add the snow peas and stir-fry for 2-3 minutes until crisp-tender.
Return the cooked chicken to the skillet, add soy sauce, sesame oil, and white pepper. Toss to combine and heat through for another 2 minutes.
Serve hot over steamed rice or alone.

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Stir-Fried Sweet Pepper and Chicken Lettuce Wraps

Chinese · 30 min · chicken · dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb boneless, skinless chicken breasts
3 total red and yellow bell peppers
4 stalks green onions
3 garlic cloves
1-inch piece fresh ginger
3 tbsp soy sauce (gluten-free)
1 tbsp sesame oil
1 cup cooked jasmine rice (optional)

Slice the chicken into thin strips and season lightly with salt and pepper.
Chop the bell peppers into thin strips and slice the green onions, separating the green and white parts.
Mince the garlic and grate the ginger.
Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
Add garlic and ginger to the skillet, cooking for 1 minute until fragrant.
Stir in the bell peppers and cook for another 3-4 minutes until tender-crisp.
Add soy sauce and green onions, tossing to combine and heat through.
Serve the stir-fried chicken and peppers wrapped in lettuce leaves or over cooked jasmine rice for a complete meal.

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Stir-Fried Tomato and Egg

Chinese · 18 min · vegetarian, dairy-free, low-carb

Ingredients & steps ↓

4 ripe tomatoes, wedged
5 eggs
2, sliced scallions
1 tsp sugar
1 tsp light soy sauce
1/2 tsp salt
1/2 tsp toasted sesame oil
3 tbsp neutral oil

Beat the eggs with a pinch of salt.
Heat 2 tbsp oil in a wok over high heat and scramble the eggs until just set and softly folded; remove.
Add remaining oil and the tomato wedges and stir-fry 3 minutes until they slump and release juice.
Season with sugar, soy sauce, and salt and simmer 1 minute.
Return the eggs and toss gently 1 minute to coat in the tomato sauce.
Finish with scallions and sesame oil.

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Stir-Fried Water Spinach with Shrimp

· 20 min · shrimp · pescatarian, dairy-free, keto, low-carb

Ingredients & steps ↓

1 large bunch water spinach (morning glory)
1 lb shrimp, peeled and deveined
2 cloves garlic
1 tbsp soy sauce
1 tbsp vegetable oil
1/4 tsp red chili flakes

Wash the water spinach thoroughly and drain well.
Peel and devein the shrimp if not already done.
Mince the garlic cloves.
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat for 1 minute.
Add garlic and red chili flakes; stir for 30 seconds until fragrant.
Add shrimp to the pan and stir-fry for 3-4 minutes until pink and cooked through.
Add water spinach and stir-fry 2-3 minutes until wilted and tender.
Pour in 1 tbsp soy sauce, stir well, and cook 1 minute more.
Serve immediately.

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Stir-Fried Zucchini with Ground Chicken and Ginger

Chinese · 40 min · chicken · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

4 medium Zucchini
1 pound Ground chicken
1 inch piece Fresh ginger
3 Garlic cloves
2 tbsp Coconut aminos
2 tbsp Coconut oil
2 Green onions
1/4 tsp Red pepper flakes

Slice zucchini into half-moons and finely chop the ginger and garlic.
Heat coconut oil in a large skillet over medium-high heat. Add ground chicken and cook until browned, about 5-7 minutes.
Add chopped ginger and garlic to the skillet and cook for another 2 minutes until fragrant.
Stir in sliced zucchini and cook for 8-10 minutes until tender but still bright green.
Add coconut aminos and red pepper flakes, stirring well to combine. Cook for an additional 2 minutes.
Chop green onions and sprinkle over the stir-fry just before serving.
Serve hot, garnished with extra green onions if desired.

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Stovetop Clam Bake with Corn and Potatoes

American · 60 min · shrimp · high-protein

Ingredients & steps ↓

3 lb littleneck clams
1 1/2 lb baby red potatoes
4 ears, halved corn
12 oz linguica or kielbasa
1 sweet onion
4 cloves garlic
12 oz lager beer
6 tbsp unsalted butter
2 lemons
1 tbsp Old Bay seasoning
4 sprigs fresh thyme
1/4 cup chopped flat-leaf parsley

Scrub the clams under cold water and discard any with cracked shells or any that stay open when tapped; let them sit in a bowl of cold salted water for 20 minutes if they are sandy, then lift them out rather than pouring them off.
Layer the sliced onion, smashed garlic and thyme in the bottom of a tall stockpot, then the halved potatoes and the sausage cut into 2-inch lengths.
Pour in the beer, cover, bring to the boil, then lower to a steady simmer and cook 15 minutes.
Lay the corn over the top, cover and cook 5 minutes more, until a knife slides into a potato with slight resistance.
Pile the clams on top, clamp the lid down and steam 8 to 10 minutes, until the shells have opened.
Discard any clam still closed once the others are open — and check the potatoes are tender before you take the pot off the heat.
Melt the butter with the Old Bay and the juice of one lemon for dipping.
Tip the pot out onto a platter or a paper-covered table, pour some of the broth over, scatter the parsley and serve with the butter and the second lemon in wedges.

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Strapatsada Tomato and Feta Eggs

Greek · 18 min · vegetarian, keto, low-carb

Ingredients & steps ↓

6 eggs
3 ripe tomatoes
3 oz feta cheese
3 tbsp olive oil
1 tsp dried oregano
6 leaves fresh basil

Grate the tomatoes and simmer the pulp in olive oil over medium heat until most liquid evaporates, about 6 minutes.
Season with oregano and a pinch of salt.
Beat the eggs and pour into the pan.
Stir gently until the eggs are just set and creamy, about 3 minutes.
Crumble in feta, scatter torn basil, and serve with bread.

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Strawberry-Rhubarb Crisp

American · 80 min · vegetarian

Ingredients & steps ↓

1 lb strawberries
1 lb rhubarb
2/3 cup granulated sugar
3 tbsp cornstarch
1 navel orange
2 tbsp, minced candied ginger
1 tsp vanilla extract
1 cup old-fashioned oats
3/4 cup all-purpose flour
2/3 cup dark brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
10 tbsp, melted unsalted butter
1/2 cup, chopped pecans

Heat the oven to 375F. Hull and halve the strawberries and slice the rhubarb into 1/2-inch pieces.
Toss the fruit in a 9x13 baking dish with the granulated sugar, cornstarch, the zest of the orange, the minced candied ginger, and the vanilla.
Stir the oats, flour, brown sugar, chopped pecans, 1/2 tsp salt, and our double-ginger crumble spice — the cinnamon and ground ginger — in a bowl, then pour in the melted butter and squeeze into craggy clumps.
Scatter the topping over the fruit, leaving a few gaps for the juices to bubble through.
Bake 40-45 minutes until the topping is deep golden and the fruit is bubbling thickly at the edges — bubbling in the center is how you know the cornstarch has done its job.
Rest 15 minutes so the juices set from soup to spoonable, then serve warm, ideally under vanilla ice cream.

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Strip Steak With Creamed Spinach And Skillet Mushrooms

American · 35 min · keto, low-carb, high-protein

Ingredients & steps ↓

2 1/4 lb, four 9-oz steaks New York strip steaks
12 oz, thickly sliced cremini mushrooms
12 oz baby spinach
1 cup heavy cream
6 tbsp unsalted butter
1/2 cup grated parmesan
4 cloves, minced garlic
2 1/2 tsp kosher salt
1 1/2 tsp coarse black pepper

Salt the steaks generously and leave them out for 20 minutes while you prep, which lets the surface dry so it will brown.
Melt 2 tablespoons butter in a saucepan, cook half the garlic 30 seconds, then pour in the cream and simmer 3 minutes until slightly thickened. Wilt in the spinach a handful at a time, stir in the parmesan and season. Keep it warm.
Get a cast-iron skillet ripping hot. Sear the steaks 4 minutes per side, undisturbed, until a hard crust forms and they read 130F. Move them to a board with 2 tablespoons butter on top and rest 8 minutes.
Add the last 2 tablespoons butter to the hot skillet with the mushrooms. Spread them out and leave them alone 4 minutes so they take color, then stir in the rest of the garlic and cook 3 minutes more until glossy and deeply browned.
Slice the steaks against the grain and serve with the creamed spinach and mushrooms, pouring the resting juices back over the meat.

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Stuffed Acorn Squash With Wild Rice, Cranberries And Pecans

American · 60 min · vegetarian, gluten-free

Ingredients & steps ↓

2 large, halved and seeded acorn squash
1 1/4 cups dry wild rice blend
1 cup pecans, chopped
1/2 cup dried cranberries
6 tbsp unsalted butter
1 medium, diced yellow onion
3 ribs, diced celery
1 cup sharp cheddar, shredded
2 tbsp olive oil
2 tbsp, chopped fresh sage and thyme
2 tsp total salt, pepper and cinnamon

Rub the cut faces of the squash with the oil, salt and pepper and roast cut side down at 400F for 30 minutes until a knife pierces the flesh easily.
Simmer the wild rice blend in 3 cups salted water, covered, for 25 minutes until the grains burst open and are chewy-tender, then drain any excess.
Cook the onion and celery in the butter for 8 minutes until soft and translucent, then stir in the sage, thyme and cinnamon.
Toast the pecans in the same pan for 3 minutes until fragrant, then fold in the rice and cranberries.
Turn the squash cut side up, mound the filling into the cavities, and top with the cheddar.
Roast 10 minutes more until the cheese has melted and the filling is heated through and lightly crisp on top.

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Stuffed Bell Pepper Skillet

American · 40 min · turkey · gluten-free, high-protein

Ingredients & steps ↓

4 large bell peppers
1 lb ground turkey
1 cup quinoa
1 can (14.5 oz) diced tomatoes
1 medium onion
3 garlic cloves
2 tbsp olive oil
½ cup cheddar cheese, shredded
to taste spices: cumin, paprika, salt, pepper

Cook quinoa according to package instructions; set aside.
Slice tops off bell peppers and remove seeds. Dice the tops for later use.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and garlic; sauté until translucent.
Add ground turkey to the skillet; cook until browned. Stir in diced bell pepper tops, spices, and cook for another 5 minutes.
Mix cooked quinoa and canned diced tomatoes into the turkey mixture. Cook for 5 minutes to combine flavors.
Stuff the mixture back into the hollowed bell peppers in the skillet. Cover and cook for 10 minutes.
Sprinkle cheese over the peppers and cook until melted, about 2-3 minutes.
Serve hot, garnished with fresh herbs if desired.

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Stuffed Bell Peppers with Ground Turkey and Quinoa

· 60 min · turkey · gluten-free, high-protein

Ingredients & steps ↓

3 large bell peppers, large, halved and seeded
1 lb (16 oz) ground turkey
1 cup quinoa, dry
1 cup tomato sauce
1/2 cup cheddar cheese, shredded
1 small onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
to taste salt
to taste black pepper
2 tbsp fresh parsley, chopped

Preheat your oven to 375°F (190°C).
Cook 1 cup of quinoa in 2 cups of boiling water until tender, about 15 minutes. Fluff with a fork and set aside.
While the quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute.
Add chopped onion and cook until translucent, about 3-4 minutes, stirring occasionally.
Add minced garlic and cook for another 30 seconds until fragrant.
Add ground turkey to the skillet, breaking it apart with a spatula, and cook until browned all over, about 8-10 minutes. Ensure no pink remains.
Stir in tomato sauce, cooked quinoa, salt, and pepper. Cook for another 5 minutes to let flavors meld.
Meanwhile, place the halved bell peppers in a baking dish, cut side up.
Spoon the turkey and quinoa mixture into each bell pepper half, pressing down gently.
Sprinkle shredded cheddar cheese evenly over each stuffed pepper.
Bake in the preheated oven for 20-25 minutes, until the peppers are tender and the cheese is melted and bubbly.
Garnish with chopped parsley before serving.

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Stuffed Cabbage Rolls In Tomato Sauce Over Rice

American · 75 min · beef · high-protein

Ingredients & steps ↓

1 1/3 lb ground beef, 85% lean
1 cup dry long-grain white rice
1 large head green cabbage
three 8 oz cans tomato sauce
1 medium, diced yellow onion
1 large egg
2 tbsp light brown sugar
2 tbsp canola oil
1/2 cup sour cream
1 tbsp total salt, black pepper and paprika

Boil the whole cored cabbage 8 minutes, peeling off leaves with tongs as they loosen and turn floppy; you want 12 pliable leaves.
Cook half the rice in 1 cup salted water for 12 minutes until barely tender, then cool it; keep the rest for serving.
Mix the beef, parcooked rice, half the onion, the egg, paprika, salt and pepper until evenly combined.
Shave down the thick rib on each leaf, spoon filling near the stem end, fold in the sides and roll into a tight bundle.
Soften the remaining onion in the oil, add the tomato sauce and brown sugar, and simmer 3 minutes until it tastes sweet-tart rather than raw.
Nestle the rolls seam down in the sauce, cover, and simmer 40 minutes until a knife slips through a roll with no resistance and the filling reads 160F.
Cook the remaining rice and serve the rolls over it with sauce and a spoonful of sour cream.

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Stuffed Flounder with Crab Dressing

American · 55 min · fish · pescatarian, keto, low-carb, high-protein

Ingredients & steps ↓

4 (6 oz each) flounder fillets
8 oz lump crabmeat
12, crushed saltine crackers
4 tbsp unsalted butter
1 stalk celery
1 shallot
1 egg
2 tbsp mayonnaise
1 tsp Dijon mustard
1 1/2 tsp Old Bay seasoning
1 lemon
2 tbsp chopped flat-leaf parsley
1/4 cup dry white wine
1/2 tsp sweet paprika

Heat the oven to 350°F and butter a baking dish large enough to hold four rolled fillets without crowding.
Melt 2 tablespoons of the butter in a skillet and sweat the finely diced celery and shallot over medium heat for 5 minutes until soft but not colored; cool for 5 minutes.
Stir the crushed saltines, egg, mayonnaise, Dijon, Old Bay, parsley and the juice of half the lemon into the cooled vegetables.
Pick the crabmeat over for shell and fold it in gently — the dressing should just hold together when pressed, not turn to paste.
Pat the fillets dry, season them with salt and pepper, mound a quarter of the dressing across the wide end of each and roll them up.
Set the rolls seam-side down in the dish, pour the wine around them, brush the tops with the remaining melted butter and dust with paprika.
Bake 25 to 30 minutes, until the fish is opaque and flakes and an instant-read thermometer through the thickest part of a roll reads 145°F.
Spoon the pan juices over the top and serve with the remaining lemon.

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Stuffed Shells with Spinach and Ricotta

Italian · 75 min · vegetarian, high-protein

Ingredients & steps ↓

12 oz box jumbo pasta shells
32 oz whole-milk ricotta
10 oz frozen chopped spinach
1 egg
1 cup grated Parmesan
8 oz shredded mozzarella
28 oz can crushed tomatoes
4 garlic cloves
1/2 bunch fresh basil
3 tbsp olive oil
1/4 tsp nutmeg
1/2 tsp red pepper flakes

Warm the oil with the sliced garlic and pepper flakes 1 minute, add the tomatoes and 1 tsp salt, and simmer 20 minutes. Tear in half the basil.
Boil the shells in salted water 2 minutes short of the box time — around 9 minutes — so they finish in the oven without splitting. Drain and spread on a tray so they do not stick together.
Thaw the spinach and squeeze it bone dry in a tea towel. A wet filling is what makes a watery tray at the table, and this is the step that decides it.
Mix the ricotta, spinach, egg, three-quarters of the Parmesan, the nutmeg, 1 tsp salt and plenty of black pepper.
Heat the oven to 375F. Spread a third of the sauce in a 9x13 dish, fill each shell with a heaped spoon of ricotta, and sit them open-side up in the sauce.
Spoon the remaining sauce between the shells, scatter the mozzarella and remaining Parmesan over, cover with foil, and bake 25 minutes. Uncover and bake 12 to 15 minutes more until browned and bubbling.
Rest 10 minutes and finish with the remaining basil.

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