Free Recipe Cookbook — Macros & 1-Tap Shopping

Creamy Fish Chowder With Oyster Crackers

American · 35 min · fish · high-protein

Ingredients & steps ↓

1 1/3 lb cod fillets, cut in chunks
3 medium, diced russet potatoes
1 large, diced yellow onion
3 ribs, diced celery
2 1/2 cups whole milk
3/4 cup heavy cream
5 tbsp unsalted butter
1/3 cup all-purpose flour
2 cups chicken broth
3 cups oyster crackers
1 tbsp total bay leaf, thyme, salt and white pepper

Melt the butter and cook the onion and celery for 6 minutes until soft and translucent but not browned.
Stir in the flour and cook 1 minute, then whisk in the broth until smooth with no lumps.
Add the potatoes, bay and thyme and simmer 12 minutes until a knife slips into a cube with no resistance.
Pour in the milk and cream and bring it back to a bare simmer; do not let it boil or it will break.
Slide in the cod and poach gently for 5 minutes until the chunks turn opaque and flake at a nudge.
Season with salt and white pepper, then ladle over a handful of oyster crackers in each bowl.

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Creamy Lemon Garlic Pasta with Spinach

Italian · 30 min · vegetarian

Ingredients & steps ↓

12 oz Spaghetti
2 tbsp Olive oil
4 Garlic cloves
1 Lemon
1 cup Heavy cream
4 cups Fresh spinach
1/2 cup Parmesan cheese
to taste Salt
to taste Black pepper

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
While pasta cooks, heat olive oil in a large skillet over medium heat. Mince garlic and sauté for 1-2 minutes until fragrant.
Add the juice of one lemon and the heavy cream to the skillet, stirring to combine. Bring to a gentle simmer.
Stir in the spinach and cook until wilted, about 2-3 minutes.
Add cooked pasta to the skillet, tossing to coat evenly in the sauce.
Stir in grated Parmesan cheese, and season with salt and black pepper to taste.
Serve immediately, garnished with extra Parmesan if desired.

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Creamy Mushroom Risotto with Thyme

Italian · 45 min · vegetarian, gluten-free

Ingredients & steps ↓

1.5 cups arborio rice
1 lb cremini mushrooms
6 cups vegetable broth
1 yellow onion
1/2 cup dry white wine
3/4 cup parmesan
3 tbsp butter
1 tbsp fresh thyme
2 tbsp olive oil

Saute sliced mushrooms in olive oil until browned; set aside.
Soften diced onion in butter, then add rice and toast 2 minutes until translucent at the edges.
Pour in white wine and stir until absorbed.
Add warm broth one ladle at a time, stirring, until each addition is absorbed, about 20 minutes.
Fold in mushrooms, thyme, parmesan, and remaining butter; season and serve creamy.

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Creamy Mushroom Smothered Pork Chops With Green Beans

American · 40 min · pork · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

4 chops, about 2 lb total, 1 inch thick bone-in pork chops
12 oz, sliced cremini mushrooms
1 lb, trimmed green beans
3/4 cup heavy cream
4 tbsp unsalted butter
3 cloves, minced garlic
1 tbsp leaves fresh thyme
2 tsp kosher salt
1 tsp black pepper

Salt and pepper the chops on both sides and let them sit on the counter while you slice the mushrooms.
Melt 1 tablespoon butter in a heavy skillet over medium-high. Sear the chops 5 minutes per side, until the surface is browned and springs back at the edges, then move them to a plate.
Add 2 tablespoons butter and the mushrooms to the same pan in a single layer. Leave them still for 4 minutes so they brown instead of steam, then stir and cook 4 minutes more until they squeak against the pan and their liquid is gone. Add the garlic and thyme for 30 seconds.
Pour in the cream, scrape the fond loose, and slide the chops back in with any juices. Simmer 8 minutes, spooning gravy over the top, until the chops read 145F.
While they finish, steam the green beans 5 minutes until bright and just tender, drain and toss with the last tablespoon of butter and a pinch of salt. Plate the chops smothered in the mushroom cream with the beans alongside.

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Creamy Mushroom Soup With Garlic Butter Toast

American · 35 min · vegetarian

Ingredients & steps ↓

2 lb, sliced cremini and white mushrooms
8 tbsp unsalted butter
1/3 cup all-purpose flour
3 cups vegetable broth
1 cup heavy cream
1 1/2 cups whole milk
1 large, diced yellow onion
8 thick slices crusty bread
6 cloves, minced garlic
1/2 cup grated Parmesan
2 tbsp olive oil
1 tbsp total salt, black pepper and thyme

Cook the mushrooms in the oil and 3 tbsp butter over high heat for 10 minutes without stirring much, until their water boils off and the edges brown deeply.
Add the onion and half the garlic and cook 5 minutes until the onion is soft.
Stir in the flour and cook 1 minute, then whisk in the broth and simmer 5 minutes until it thickens enough to coat a spoon.
Add the milk and cream and bring to a bare simmer, seasoning hard with salt, pepper and thyme.
Mash the remaining butter with the rest of the garlic, spread on the bread, top with Parmesan, and broil 3 minutes until the edges are crisp and browned.
Ladle the soup into bowls and serve with the hot garlic toast for dipping.

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Creamy Scalloped Potatoes with Chives

American · 125 min · vegetarian, gluten-free

Ingredients & steps ↓

4 lb Yukon gold potatoes
2 1/2 cups heavy cream
1 cup whole milk
4 garlic cloves
2 tbsp unsalted butter
8 oz Gruyere cheese (or sharp white cheddar)
1/4 cup snipped fresh chives
1 tbsp Dijon mustard
1/4 tsp ground nutmeg

Heat the oven to 350F and butter a 9x13 baking dish with the 2 tbsp butter.
Slice the potatoes 1/8 inch thick — a mandoline makes quick, even work of it.
Simmer the cream, milk, smashed garlic, Dijon, nutmeg, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper in a saucepan for 5 minutes to make the garlic-nutmeg cream; fish out the garlic.
Shingle a third of the potatoes into the dish, scatter with a third of the grated Gruyere, and repeat twice more, pouring the warm cream evenly over the top so it seeps into every layer.
Cover with foil and bake 40 minutes, then uncover and bake 30-35 minutes more until the top is deeply golden and a knife slides through the center with no resistance.
Rest 15 minutes so the cream sets into a sliceable sauce, then shower with the chives.

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Creamy Shrimp Alfredo With Fettuccine And Peas

American · 30 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

1 1/4 lb large shrimp, peeled and deveined
14 oz fettuccine
1 1/2 cups heavy cream
4 tbsp butter
1 1/4 cups grated Parmesan
1 1/2 cups frozen peas
4 cloves garlic
to taste black pepper, salt, parsley

Boil the fettuccine in heavily salted water until al dente, then reserve 1 cup of the water before draining.
Pat the shrimp dry and season with salt and pepper.
Melt half the butter in a wide skillet over medium-high heat and cook the shrimp in one layer, about 90 seconds per side, until they curl into loose C shapes and turn opaque; move them to a plate.
Lower the heat, add the remaining butter and the garlic, and cook 30 seconds until fragrant but not colored.
Pour in the cream and simmer 3 to 4 minutes until it reduces slightly and coats the back of a spoon.
Whisk in the Parmesan off the heat so it melts smoothly instead of seizing.
Add the pasta and peas, tossing with splashes of pasta water until the sauce clings to every strand.
Fold the shrimp back in with their juices, warm 30 seconds, and finish with parsley and cracked pepper.

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Creamy Steel-Cut Oats With Bananas, Walnuts And Brown Sugar

American · 35 min · vegetarian, gluten-free

Ingredients & steps ↓

1 1/3 cups steel-cut oats
3 cups whole milk
3 tbsp unsalted butter
1 cup walnut halves
3, sliced bananas
1/3 cup light brown sugar
1/2 cup heavy cream
2 tsp total salt and cinnamon

Toast the oats in the butter in a saucepan for 3 minutes until they smell like popcorn and turn a shade darker.
Add the milk, 2 cups water, the cinnamon and a big pinch of salt, and bring to a simmer, stirring so nothing catches on the bottom.
Cook uncovered at a lazy bubble for 25 minutes, stirring every few minutes, until the grains are tender and the pot is thick enough to hold a spoon upright.
Toast the walnuts in a dry skillet for 4 minutes until fragrant, then chop them.
Stir the cream and half the brown sugar into the oats and let them sit 3 minutes to thicken further.
Spoon into bowls and top with sliced banana, walnuts and the remaining brown sugar.

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Creamy Tomato Basil Pasta

Italian · 30 min · vegetarian

Ingredients & steps ↓

12 oz Spaghetti
2 tbsp Olive oil
3 Garlic cloves
28 oz Canned crushed tomatoes
1 cup Heavy cream
1/4 cup Fresh basil
to taste Salt
to taste Black pepper

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add crushed tomatoes to the skillet, season with salt and pepper, and simmer for 10 minutes to develop flavor.
Stir in heavy cream and chopped basil, cooking for another 2-3 minutes until the sauce is creamy and heated through.
Combine cooked spaghetti with the sauce, tossing to coat evenly. Serve immediately, garnished with extra basil if desired.

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Creamy Tomato Rigatoni With Ricotta And Garlic Bread

American · 35 min · vegetarian, high-protein

Ingredients & steps ↓

14 oz box rigatoni
24 oz jar marinara sauce
3/4 cup heavy cream
1 1/4 cups whole-milk ricotta
3/4 cup grated Parmesan
4 tbsp unsalted butter
half a loaf Italian bread
5 cloves, minced garlic
1 small, diced yellow onion
2 tsp total salt, black pepper and red pepper flakes

Boil the rigatoni in heavily salted water for 10 minutes until the pasta bends but still has a firm white core; reserve a cup of the water before draining.
Soften the onion and half the garlic in 2 tbsp butter over medium heat for 5 minutes until the onion goes soft and sweet-smelling.
Add the marinara and simmer 8 minutes until it darkens and thickens enough that a spoon leaves a clear trail.
Stir in the cream and half the ricotta and cook 2 minutes more until the sauce turns an even rosy orange.
Toss the drained pasta into the sauce with the Parmesan, loosening with pasta water until every tube is coated and glossy.
Mash the remaining butter with the rest of the garlic, spread on the split bread, and broil 3 minutes until the edges are crisp and browned.
Spoon the remaining ricotta over the pasta in soft dollops and serve with the hot garlic bread.

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Crepes au Beurre

French · 20 min · vegetarian

Ingredients & steps ↓

1 cup all-purpose flour
2 large eggs
1 1/4 cups whole milk
2 tbsp melted unsalted butter
1 tbsp granulated sugar
1/4 tsp fine sea salt
1 tbsp butter for the pan

Whisk the flour, sugar, and salt together, then beat in the eggs, milk, and melted butter until the batter is smooth and thin.
Let the batter rest for 5 minutes so the flour hydrates and the crepes stay tender.
Heat a lightly buttered 9-inch skillet over medium heat and ladle in about 1/4 cup batter, swirling to coat the pan thinly.
Cook for about 60 seconds until the edges lift and the underside is golden, then flip and cook 20 to 30 seconds more.
Stack the finished crepes on a plate and serve warm with sugar, jam, or lemon.

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Crispy Bacon And Egg Breakfast Tacos

American · 25 min · pork · high-protein

Ingredients & steps ↓

12 (6-inch) corn tortillas
8 large eggs
12 slices thick-cut bacon
1 1/4 cups sharp cheddar, shredded
1 1/2 tbsp butter
2/3 cup jarred salsa
1 medium avocado, sliced
3 scallions, thinly sliced
1/2 tsp each kosher salt and black pepper

Cook the bacon in a cold skillet over medium 10 minutes, turning once, until it is brittle at the edges. Drain and break into large shards.
Char the tortillas 30 seconds per side directly over a gas flame or in a dry skillet until they blister and smell toasted. Wrap in a towel to stay pliable.
Pour off the bacon fat, wipe the skillet, and melt the butter over medium-low.
Beat the eggs with the salt and pepper, pour them in, and push them slowly with a spatula until they form soft folds still wet-looking, about 3 minutes.
Kill the heat and fold in the cheddar so it melts from residual warmth rather than tightening the eggs.
Spoon the eggs into the tortillas and top with bacon, avocado, salsa, and scallions.

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Crispy Baked Falafel Mezze Plate

Mediterranean · 40 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

1 cup dried chickpeas, soaked overnight
1/2 yellow onion
3 garlic cloves
1 cup fresh parsley
1 tsp ground cumin
1 tsp ground coriander
1/2 cup hummus
2 whole-wheat pita
1 cup, diced cucumber and tomato
2 tbsp extra-virgin olive oil

Preheat the oven to 400F and line a baking sheet with parchment.
Pulse the soaked (not cooked) chickpeas with onion, garlic, parsley, cumin, and coriander in a food processor until coarse but cohesive.
Season with salt, form into 12 patties, brush with olive oil, and place on the sheet.
Bake for 20 minutes, flipping halfway, until golden and crisp.
Warm the pita and arrange with hummus, the diced cucumber-tomato salad, and the falafel.
Drizzle everything with olive oil before serving.

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Crispy Chicken Biscuit Sandwiches With Pepper Jelly

American · 30 min · chicken · high-protein

Ingredients & steps ↓

1 1/3 lb boneless skinless chicken breasts, halved thin
3/4 cup buttermilk
1 cup all-purpose flour
1/4 cup absorbed vegetable oil, for frying
8 refrigerated buttermilk biscuits
3 tbsp butter, melted
1/3 cup red pepper jelly
1/2 cup dill pickle chips
1 tsp each paprika, garlic powder, black pepper, salt

Bake the biscuits per the package, about 14 minutes at 400F, until risen and browned on top; brush them with melted butter while hot.
Soak the thin chicken cutlets in the buttermilk for 10 minutes so the coating has something to grip.
Stir the seasonings into the flour, then press each wet cutlet firmly into it, shake off the loose flour, and let the pieces sit 3 minutes until the coating looks damp.
Heat 1/3 inch of oil to 350F in a heavy skillet; a pinch of flour should sizzle immediately.
Fry the cutlets 3 to 4 minutes per side, until the crust is golden brown and the thickest part reads 165F.
Drain on a rack and salt them right away while the surface is still hot.
Split the biscuits, spread pepper jelly on both cut sides, and build with a cutlet and pickle chips.

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Crispy Chicken Cutlets With Lemon Green Beans And Rice

American · 40 min · chicken · high-protein

Ingredients & steps ↓

1 1/2 lb, halved thin boneless chicken breasts
2/3 cup all-purpose flour
2 large eggs
2 1/2 cups panko bread crumbs
2/3 cup, for frying canola oil
1 cup dry long-grain white rice
12 oz, trimmed green beans
3 tbsp unsalted butter
1, zested and juiced lemon
1 tbsp total salt, pepper and garlic powder

Start the rice in 2 cups salted water, covered, for 18 minutes until the grains are tender and all the water is gone.
Pound the halved breasts to an even half inch so they cook through before the crust burns, then season with salt and pepper.
Bread each cutlet in flour, then egg, then panko seasoned with garlic powder, pressing so the crumbs hold.
Fry in the hot oil over medium-high heat, 3 minutes per side, until the crust is a deep even gold and the center reads 165F.
Drain on a rack and salt right away while the crust is still glossy with oil.
Cook the green beans in the butter with a splash of water for 6 minutes until crisp-tender and bright, then finish with lemon zest and juice.
Serve the cutlets over rice with the lemony beans and a wedge of lemon.

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Crispy Chicken Parmesan With Buttered Spaghetti

American · 45 min · chicken · high-protein

Ingredients & steps ↓

2 lb (4 large) boneless skinless chicken breasts
1 1/2 cups panko breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup all-purpose flour
2 large eggs
1/2 cup vegetable oil
24 oz jar marinara sauce
6 oz shredded low-moisture mozzarella
12 oz spaghetti
3 tbsp salted butter
1 tsp garlic powder
1 tsp dried oregano
1/4 cup fresh basil leaves

Set the oven to 425F. Slice each breast in half horizontally so you have eight thin cutlets, then press them under plastic wrap with the flat of your hand until they are an even half-inch thick. Salt both sides.
Set up three shallow dishes: flour in the first, eggs beaten with a splash of water in the second, and panko mixed with the parmesan, garlic powder, and oregano in the third.
Coat each cutlet in flour and shake off the excess, dip it in egg and let the drips fall away, then press it firmly into the panko on both sides so the crumbs actually stick. Rest the breaded cutlets on a rack while the oil heats.
Heat the oil in a large skillet over medium-high until a pinch of panko sizzles immediately. Fry the cutlets in two batches, about 3 minutes per side, until the crust is deep golden and the cutlet slides freely when you nudge it. Drain on paper towels.
Arrange the cutlets on a sheet pan, spoon a few tablespoons of marinara over the center of each one but leave the edges bare so they stay crisp, and scatter the mozzarella on top. Bake 8 to 10 minutes, until the cheese is melted with brown freckles.
While it bakes, boil the spaghetti in well-salted water until just tender with a little bite, about 9 minutes. Reserve a cup of the pasta water before draining.
Toss the drained spaghetti with the butter and the remaining warmed marinara, loosening with splashes of pasta water until the sauce coats every strand instead of pooling at the bottom.
Pile the spaghetti on plates, lay two cutlets alongside, and tear the basil over the top.

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Crispy Chickpea And Rice Bowls With Garlic Yogurt

American · 20 min · beans · vegetarian, gluten-free, high-protein

Ingredients & steps ↓

4 cans (15 oz), drained and dried canned chickpeas
2 1/4 cups cooked microwave brown rice
3 tbsp olive oil
1 1/2 cups plain Greek yogurt
3 cloves, grated garlic
1, juiced lemon
1 cup feta or sharp cheddar, crumbled
2 cups, halved cherry tomatoes
1, diced cucumber
2 tsp each smoked paprika, cumin and salt
2 tbsp tahini or mayonnaise

Dry the chickpeas thoroughly on a towel - any water on them will stop them crisping - then toss with the oil, paprika, cumin and salt.
Spread them in a hot skillet over medium-high and leave them alone for 4 minutes at a stretch, stirring only twice, for about 10 minutes total, until they rattle in the pan and the skins have blistered gold.
While they fry, whisk the yogurt with the grated garlic, lemon juice, tahini and a pinch of salt, and heat the rice pouches.
Build bowls of rice, hot chickpeas, tomatoes and cucumber, then spoon the garlic yogurt over the top and finish with the crumbled cheese.

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Crispy Corn Dogs With Honey Mustard And Kettle Chips

American · 35 min · beef

Ingredients & steps ↓

8 beef hot dogs
1 1/2 cups yellow cornmeal
1 1/4 cups all-purpose flour
1 cup whole milk
1 large egg
2 tbsp granulated sugar
4 cups, for frying canola oil
2 1/2 tbsp honey
1/4 cup yellow mustard
4 oz kettle potato chips
1 tbsp total baking powder, salt and black pepper

Heat 3 inches of oil in a deep pot to 360F and push a wooden skewer into the end of each hot dog.
Whisk the cornmeal, flour, sugar, baking powder and salt, then stir in the milk and egg to a batter thick enough to coat a spoon heavily.
Pour the batter into a tall glass and pat the hot dogs completely dry so the batter grips instead of sliding off.
Dip each hot dog straight down into the batter, turn it once, and lift it out slowly so the coating stays even.
Lower into the oil and fry 3 to 4 minutes, turning, until the crust is deep golden and floats high in the pot.
Drain on a rack, salt right away, and serve with honey whisked into the mustard and chips on the side.

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Crispy Fish Sandwiches With Tartar Slaw

American · 35 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓

1 1/2 lb cod fillets
1/2 cup all-purpose flour
2 large eggs
1 1/2 cups panko breadcrumbs
1/2 cup canola oil for frying
4 potato hamburger rolls
6 oz coleslaw mix
1/3 cup mayonnaise
2 tbsp dill pickle relish
1 1/2 tbsp lemon juice
1/3 cup dill pickle chips
8 oz frozen crinkle-cut fries
1 tsp each salt, black pepper, paprika

Heat the oven to 425F and bake the fries 20 minutes, flipping once, until crisp at the edges.
Cut the cod into four sandwich-sized pieces, pat bone dry, and season with salt, pepper, and paprika.
Set up flour, beaten egg, and panko in three shallow dishes; coat each piece in that order, pressing the panko on so it sticks in a solid jacket.
Stir the mayonnaise, relish, and lemon juice together, then toss half of it with the coleslaw mix until the cabbage is just glossy.
Heat the oil in a skillet to 350F and fry the fish 3 to 4 minutes per side, until the crust is deep gold and the fish flakes when nudged with a fork.
Drain on a rack, not paper, so the underside stays crunchy.
Toast the rolls, spread the remaining tartar sauce, and build with fish, tartar slaw, and pickle chips; serve the fries alongside.

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Crispy Fish Tacos With Cabbage Slaw And Lime Sauce

American · 35 min · fish · pescatarian, high-protein

Ingredients & steps ↓

1 1/2 lb cod fillets, cut in strips
1 2/3 cups panko bread crumbs
1/2 cup all-purpose flour
1 large egg
3 tbsp absorbed vegetable oil, for frying
12 (6-inch) corn tortillas
10 oz green cabbage, shredded
1/4 cup mayonnaise
1/4 cup sour cream
2 limes
1/3 cup cilantro, chopped
1 tsp each chili powder, cumin, salt, pepper

Whisk the mayonnaise, sour cream, half the lime juice, and a pinch of salt into a pourable sauce; thin it with a teaspoon of water if it mounds.
Toss the cabbage with the remaining lime juice, the cilantro, and salt and let it sit so it softens slightly but keeps its crunch.
Set up three shallow dishes: seasoned flour, beaten egg, and panko mixed with the chili powder and cumin.
Pat the fish strips dry, then coat them flour, egg, panko, pressing the crumbs on firmly so they do not slide off in the pan.
Heat 1/4 inch of oil to 350F and fry the strips in batches 3 minutes per side, until the crust is deep gold and the fish flakes when pressed.
Drain on a rack and salt immediately.
Char the tortillas over a flame until they blister, then fill with slaw, fish, and a heavy drizzle of the lime sauce.

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Crispy Hash Brown Waffles With Fried Eggs And Avocado

American · 30 min · vegetarian, high-protein

Ingredients & steps ↓

2 lb frozen shredded hash brown potatoes, thawed
8 large eggs
2 cups sharp cheddar, shredded
4 tbsp butter, melted
2 tbsp vegetable oil, for the iron
2 medium avocado, sliced
1/2 cup sour cream
3 scallions, sliced
1/3 cup all-purpose flour
1 tsp each onion powder, black pepper, kosher salt

Wring the thawed potatoes in a clean towel until no more water runs out; this is what makes them crisp instead of steamy.
Toss them with the flour, cheddar, melted butter, seasonings, and 2 of the eggs, beaten, until evenly coated.
Heat a waffle iron to high and brush both plates with oil.
Press a quarter of the mixture into the iron, close it firmly, and cook 8 to 10 minutes without peeking, until the steam slows and the outside is deep brown and rigid.
Hold the finished waffles on a rack in a 200F oven so they stay crisp while you cook the rest.
Fry the remaining 6 eggs over medium-low until the whites set and the yolks stay loose, about 3 minutes.
Top each waffle with eggs, avocado, sour cream, and scallions.

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Crispy Pork Belly Slabs With Buttered Cabbage

American · 90 min · pork · gluten-free, keto, low-carb

Ingredients & steps ↓

1 1/2 lb, cut into 4 slabs skin-on pork belly
1 small head, cored and sliced green cabbage
4 tbsp unsalted butter
2 tbsp apple cider vinegar
1 tsp caraway seeds
1 tbsp kosher salt
1 tsp black pepper
1 tsp garlic powder

Heat the oven to 300F. Score the pork belly skin in a crosshatch without cutting into the meat, then rub it all over with the salt, pepper and garlic powder, working the salt into the scores.
Set the slabs skin-up on a rack over a sheet pan and roast 60 minutes, until the meat gives easily when poked and the fat has rendered into the pan.
Raise the oven to 475F and roast 12 to 15 minutes more, watching closely, until the skin puffs, blisters and crackles when tapped with a spoon. Rest 10 minutes.
Meanwhile melt the butter in a wide skillet over medium-high, add the cabbage and caraway, and cook 8 minutes, stirring only every couple of minutes so the edges catch and brown. Finish with the vinegar and a pinch of salt.
Cut each slab into thick fingers and pile them over the buttered cabbage.

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Crispy Potato And Cheddar Quesadillas With Salsa

American · 35 min · beans · vegetarian

Ingredients & steps ↓

1 1/2 lb russet potatoes
2 1/2 tbsp olive oil
1 yellow onion
4 (10-inch) large flour tortillas
6 oz shredded sharp cheddar
1 can (15 oz) canned black beans, drained
1 cup salsa
1/3 cup sour cream
4 scallions
2 tsp, 1 tsp, 1 tsp smoked paprika, cumin, salt

Dice the potatoes into half-inch cubes and parboil 6 minutes, until a knife slides in with slight resistance; drain and steam dry 2 minutes.
Fry the potatoes and diced onion in 2 tablespoons olive oil over medium-high 8 to 10 minutes without stirring much, until the cut faces are brown and crackly.
Season with the paprika, cumin, and salt, then fold in the drained beans and scallions and take the pan off the heat.
Lay a tortilla flat, scatter cheddar over half, spoon the potato filling on, top with more cheddar, and fold over.
Griddle each quesadilla in a dry pan over medium 3 minutes per side, pressing lightly, until the outside is spotted brown and the cheese pulls when you peek.
Rest 2 minutes so the cheese stops running, then cut into wedges and serve with salsa and sour cream.

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Crispy Potato Hash Bowls With Fried Eggs And Avocado

American · 35 min · vegetarian, high-protein

Ingredients & steps ↓

2 1/2 lb russet potatoes, cut in 1/2-inch dice
1/4 cup olive oil
1 yellow onion, diced
1 red bell pepper, diced
8 eggs
2 tbsp butter
6 oz pepper jack, shredded
2 avocados, sliced
1 tsp smoked paprika
1 1/2 tsp each kosher salt and black pepper
3 scallions, sliced
for serving hot sauce

Parboil the potatoes 6 minutes in salted water, until the outsides are tender but the centers still resist a knife; drain and let them steam dry for 5 minutes.
Heat the oil in a large skillet over medium-high, add the potatoes in an even layer, and leave them alone 6 to 7 minutes until a hard golden crust forms underneath.
Turn in sections with a spatula and crisp the other sides, another 6 minutes; add the onion and pepper for the last 4 minutes and season with paprika, salt and pepper.
Scatter the pepper jack over the hash, cover for 1 minute, and let it melt into the crevices.
Melt the butter in a second skillet over medium and fry the eggs until the whites are fully set and the edges are lacy but the yolks still jiggle, about 3 minutes.
Divide the hash among bowls, top each with two eggs and sliced avocado, and finish with scallions and hot sauce.

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Crispy Salmon Cakes With Corn And Potato Salad

American · 35 min · fish · pescatarian, high-protein

Ingredients & steps ↓

4 (5 oz) cans canned pink salmon, drained
1 cup plain breadcrumbs
2 eggs
1/3 cup plus 1/2 cup mayonnaise
3 tbsp Dijon mustard
2 scallions, sliced
1 tbsp lemon juice
2 tsp seafood seasoning
1/4 cup vegetable oil
2 lb red potatoes, cut in 1-inch chunks
2 cups frozen corn, thawed
2 celery ribs, diced
2 tbsp cider vinegar
2 tbsp fresh dill, chopped

Boil the potatoes in well-salted water until a knife slips out cleanly, 12 to 14 minutes. Drain and, while still hot, toss with the vinegar so they absorb it.
Once the potatoes stop steaming, fold in 1/2 cup mayonnaise, 1 tablespoon Dijon, the celery, corn and dill; season and chill.
Flake the salmon into a bowl and mix with the breadcrumbs, eggs, 1/3 cup mayonnaise, 2 tablespoons Dijon, scallions, lemon juice and seafood seasoning until it holds together when squeezed.
Shape into eight patties about three quarters of an inch thick and chill 5 minutes so they hold in the pan.
Heat the oil in a skillet over medium-high and fry the cakes 3 to 4 minutes a side, undisturbed, until the crust is deep golden and firm when tapped.
Drain briefly on paper towels and serve two cakes per plate alongside the corn and potato salad.

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Crispy Salmon Patty Sandwiches With Herb Mayo And Fries

American · 30 min · fish · dairy-free, high-protein

Ingredients & steps ↓

4 cans (6 oz), drained canned salmon
2 large eggs
1 1/2 cups panko bread crumbs
7 tbsp mayonnaise
4 large hamburger buns
14 oz frozen steak fries
2 tbsp vegetable oil
1/2, minced yellow onion
4 leaves leaf lettuce
1, juiced lemon
to taste fresh dill, salt and pepper

Heat the oven to 450F and get the fries in on a sheet pan for 20 minutes, shaking the pan once.
Drain the salmon hard and flake it into a bowl with the eggs, panko, minced onion, 3 tablespoons of the mayonnaise, salt and pepper. Shape four patties and chill them on a plate for 5 minutes so they hold together in the pan.
Fry the patties in the oil over medium heat, 4 minutes a side, moving them as little as possible - flip only once the underside is set into a solid brown crust or they will fall apart.
Stir the rest of the mayonnaise with the lemon juice and chopped dill, toast the buns, and build with lettuce and a thick smear of the herb mayonnaise, fries alongside.

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Crispy Tofu And Broccoli Rice Bowls With Peanut Sauce

American · 30 min · tofu · vegetarian, high-protein

Ingredients & steps ↓

21 oz, pressed and cubed extra-firm tofu
1 lb, cut in florets broccoli
4 cups cooked microwave brown rice
6 tbsp peanut butter
3 tbsp soy sauce
2 tbsp honey
2 tbsp vegetable oil
3 tbsp cornstarch
3, sliced scallions
1, juiced lime
1 tsp each garlic powder, ginger and red pepper flakes

Press the tofu between paper towels under a heavy pan for 5 minutes while the oven heats to 450F, then cube it and toss with the cornstarch and a pinch of salt until chalky all over.
Spread the tofu and broccoli on a hot sheet pan with the oil and roast 18 minutes, turning once, until the tofu corners are golden and firm and the broccoli tips are blackened.
Whisk the peanut butter, soy sauce, honey, lime juice, garlic powder, ginger and pepper flakes with 4 tablespoons of hot water into a pourable sauce.
Warm the rice, pile on the tofu and broccoli, and spoon the peanut sauce over generously with the scallions on top.

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Croque Monsieur

French · 25 min · pork · high-protein

Ingredients & steps ↓

4 slices pain de mie bread
4 oz sliced ham
1 cup grated gruyere cheese
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup whole milk
1 tsp Dijon mustard
1 pinch ground nutmeg

Make a bechamel: melt the butter, whisk in the flour, and cook 1 minute, then slowly whisk in the milk until thick, seasoning with nutmeg, salt, and pepper.
Heat the broiler and lightly toast the bread slices.
Spread Dijon on two slices, layer with ham and a little gruyere, and close the sandwiches.
Spread bechamel over the tops and sides and blanket with the remaining gruyere.
Broil for 3 to 5 minutes until the cheese is bubbling and golden, watching closely so it does not burn.

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Croquetas de Jamon

Spanish · 100 min

Ingredients & steps ↓

5 oz finely chopped jamon serrano
2 cups whole milk
4 tbsp butter
2/3 cup all-purpose flour
2 eggs
1.5 cups breadcrumbs
1 pinch nutmeg
2 cups sunflower oil for frying
1/2 tsp fine salt

Melt the butter, add the chopped jamon, and fry 2 minutes, then stir in the flour and cook 2 minutes.
Gradually whisk in the warm milk to make a thick smooth bechamel, seasoning with nutmeg and a little salt.
Cook, stirring, for 8 minutes until the paste pulls from the pan, then spread on a tray and chill 1 hour until firm.
Shape the cold mixture into 16 cylinders.
Coat each in beaten egg then breadcrumbs.
Fry in oil at 350F for 2 minutes until golden, and drain on paper before serving.

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Crunchy Chicken Ranch Wraps With Bacon And Cheddar

American · 30 min · chicken · high-protein

Ingredients & steps ↓

1 1/4 lb boneless skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp each kosher salt and black pepper
6 slices bacon
4 10-inch flour tortillas
4 oz sharp cheddar, shredded
6 tbsp ranch dressing
3 cups romaine, shredded
1 large tomato, seeded and diced

Lay the bacon in a cold skillet and cook over medium, turning once, until the strips are stiff and deep brown, 8 to 10 minutes; drain and crumble.
Pound the chicken to an even half inch, rub with oil, garlic powder, paprika, salt and pepper.
Sear the chicken in the bacon fat over medium-high, 4 to 5 minutes per side, until the outside is browned and the thickest part reaches 165F. Rest 5 minutes, then slice thin.
Warm the tortillas one at a time in the dry skillet, about 20 seconds a side, until pliable and lightly freckled.
Spread ranch down the center of each tortilla, then layer romaine, chicken, bacon, cheddar and tomato, leaving two inches bare at the ends.
Fold in the ends, roll tight, and cut on a sharp diagonal; wrap in parchment if packing.

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Cuban Black Bean Rice Bowl

Latin · 35 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

2 (15 oz) cans canned black beans
1.5 cups white rice
1 yellow onion
1 green bell pepper
4 garlic cloves
1.5 tsp ground cumin
1 tsp dried oregano
1 bay leaf
3 tbsp olive oil
1 tbsp red wine vinegar

Cook white rice per package instructions.
Saute diced onion and bell pepper in olive oil until soft, about 6 minutes.
Add garlic, cumin, and oregano; cook 1 minute until fragrant.
Stir in black beans with their liquid, bay leaf, and 1/2 cup water; simmer 12 minutes.
Mash a few beans against the pot to thicken, then stir in vinegar and season with salt.
Serve the beans over rice.

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Cuban Medianoche Sandwich

Latin · 20 min · pork · high-protein

Ingredients & steps ↓

4 sweet egg rolls (pan suave)
8 oz sliced roast pork (lechon)
6 oz sliced smoked ham
4 slices swiss cheese
8 slices dill pickles
2 tbsp yellow mustard
2 tbsp salted butter

Split the rolls and spread mustard on the cut sides.
Layer roast pork, ham, swiss cheese, and pickles inside.
Butter the outsides of the rolls.
Press in a panini press or skillet with a heavy weight over medium heat.
Grill 4 to 5 minutes per side until the cheese melts and the bread is crisp.
Slice on the diagonal and serve hot.

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Cuban Pan con Bistec

Latin · 20 min · beef · dairy-free, high-protein

Ingredients & steps ↓

12 oz thin-sliced beef sirloin (palomilla)
4 cuban bread rolls
1 yellow onion
3 garlic cloves
1 lime
1 cup shoestring potato sticks
3 tbsp mayonnaise
2 tbsp olive oil

Pound sirloin thin and marinate 10 minutes in garlic, lime juice, and salt.
Saute sliced onion in olive oil until golden, then set aside.
Sear the steaks over high heat 1 minute per side.
Spread mayonnaise on split rolls and layer steak and onions inside.
Top with shoestring potatoes for crunch and close the sandwich.

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Cuban Picadillo

Latin · 40 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

1.5 lb ground beef
1 yellow onion
1 green bell pepper
4 garlic cloves
1 cup tomato sauce
1/3 cup green olives with pimento
1/3 cup raisins
1 tsp ground cumin
1 tsp dried oregano
1.5 cups white rice

Cook white rice per package instructions.
Saute diced onion and bell pepper in oil until soft, about 6 minutes.
Add garlic, cumin, and oregano; cook 1 minute until fragrant.
Add ground beef and brown, breaking it up, about 6 minutes.
Stir in tomato sauce, olives, and raisins; simmer 12 minutes until thick.
Season with salt and serve over white rice.

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Cuban Ropa Vieja

Caribbean · 140 min · beef · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

2 lb flank steak
1 large yellow onion
2 bell peppers
5 garlic cloves
1 can (14 oz) canned crushed tomatoes
2 tbsp tomato paste
1 tsp ground cumin
1 tsp dried oregano
1/3 cup pimento-stuffed olives
2 tbsp olive oil
1.5 tsp salt

Season flank steak with salt and sear in olive oil in a pressure cooker 6 minutes.
Add 2 cups water and pressure cook 30 minutes until the beef shreds easily; reserve broth.
Shred the beef with two forks.
Saute sliced onion, peppers, and garlic in the pot 5 minutes.
Stir in crushed tomatoes, tomato paste, cumin, oregano, and 1 cup reserved broth.
Return the shredded beef with the olives and simmer 10 minutes until saucy.
Adjust salt and serve over white rice.

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Cuban Sandwich (Cubano)

Caribbean · 20 min · pork · high-protein

Ingredients & steps ↓

1 (16 in) Cuban bread loaf
8 oz sliced roast pork
6 oz sliced ham
6 slices Swiss cheese slices
1/2 cup dill pickle slices
3 tbsp yellow mustard
2 tbsp unsalted butter

Split the Cuban bread lengthwise and spread mustard on both cut sides.
Layer roast pork, ham, Swiss cheese, and pickles, then close the sandwich.
Butter the outside of the bread on both sides.
Press in a panini press or weighted skillet over medium heat 4-5 minutes per side.
Cook until the cheese melts and the bread is crisp and flattened.
Cut on the diagonal and serve hot.

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Dak Galbi Spicy Chicken

Korean · 40 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

1.5 lb boneless chicken thighs, cubed
3 tbsp gochujang
1 tbsp gochugaru chili flakes
2 tbsp soy sauce
1/4 head green cabbage, chopped
1 medium sweet potato, sliced
1 cup rice cakes (tteok)
4 cloves garlic cloves, minced
6 leaves perilla leaves, torn

Mix gochujang, gochugaru, soy sauce, and garlic; coat the chicken and rest 15 minutes.
Heat a wide skillet over medium-high with a little oil and add the chicken with its marinade.
Cook 6 minutes, then add sweet potato and rice cakes with a splash of water.
Cover and cook 8 minutes until sweet potato is tender.
Stir in cabbage and cook uncovered 4 minutes until wilted and chicken reads 165F.
Fold in perilla leaves off the heat and serve.

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Dak Juk Chicken Rice Porridge

Korean · 20 min · chicken · gluten-free, dairy-free

Ingredients & steps ↓

1.5 cups cooked short-grain rice
1 cup shredded cooked chicken breast
4 cups chicken stock
1/2 carrot, finely diced
1 garlic clove, minced
1 tbsp toasted sesame oil
1 stalk green onion, sliced
to taste kosher salt

Saute garlic and carrot in sesame oil in a pot over medium heat 2 minutes.
Add cooked rice and stir to coat, breaking up any clumps.
Pour in the chicken stock and bring to a boil.
Simmer 10 minutes, stirring often, until the rice breaks down into a creamy porridge.
Stir in the shredded chicken and warm through 2 minutes; season with salt.
Top with green onion and a drizzle of sesame oil.

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Dakgangjeong Sweet Crispy Chicken

Korean · 45 min · chicken · dairy-free

Ingredients & steps ↓

1.5 lb boneless chicken thighs, cubed
3/4 cup potato starch
2 tbsp gochujang
2 tbsp ketchup
3 tbsp rice syrup
2 tbsp soy sauce
4 cloves garlic cloves, minced
4 cups neutral frying oil
1/4 cup roasted peanuts, chopped
1 tbsp toasted sesame seeds

Toss chicken cubes in potato starch until fully coated and shake off excess.
Heat oil to 340F and fry chicken 6 minutes; remove and rest 5 minutes.
Raise oil to 375F and fry a second time 3 minutes until deep golden and crisp; drain.
Simmer gochujang, ketchup, rice syrup, soy sauce, and garlic in a wide pan 2 minutes until glossy.
Toss the fried chicken in the sauce off the heat until evenly coated.
Finish with chopped peanuts and sesame seeds.

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Dakos Cretan Rusk Salad

Greek · 15 min · vegetarian

Ingredients & steps ↓

4 barley rusks
3 ripe tomatoes
5 oz feta cheese
1/3 cup kalamata olives
4 tbsp extra virgin olive oil
1 tsp dried oregano
1 tbsp capers

Lightly moisten each rusk with a splash of water so it softens slightly but stays firm.
Grate the tomatoes on a box grater to make a fresh pulp.
Spoon the tomato over the rusks and let it soak in for a minute.
Crumble feta on top and add olives and capers.
Drizzle generously with olive oil and sprinkle with oregano.

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Dal Makhani

Indian · 90 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

1 cup whole black urad dal
1 can (15 oz) canned red kidney beans
1 1/4 cups canned crushed tomatoes
3 tbsp unsalted butter
1/4 cup heavy cream
2 tbsp ginger-garlic paste
1 tsp kashmiri chili powder
1 tsp garam masala
1 tbsp dried fenugreek leaves (kasuri methi)

Soak urad dal overnight, then simmer with 4 cups water 45 minutes until very soft.
Melt butter, add ginger-garlic paste and cook 1 minute, then add crushed tomatoes and chili powder; cook 10 minutes.
Add the cooked dal and drained kidney beans with 1 cup water, and simmer on low 20 minutes, stirring often.
Mash some of the beans against the pot for a creamy body.
Stir in cream, garam masala and crushed kasuri methi; simmer 5 minutes and season with salt.

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Dal Tadka

Indian · 45 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

1.5 cups toor dal (split pigeon peas)
2 roma tomato
1 medium yellow onion
1/2 tsp ground turmeric
1 tsp cumin seeds
2 dried red chilies
4 cloves garlic
1/2 tsp kashmiri chili powder
3 tbsp neutral oil

Rinse dal and simmer with turmeric, chopped tomato and 4 cups water 25-30 minutes until soft, then whisk to a loose puree and salt.
For the tadka, heat oil over medium, add cumin seeds and dried chilies until fragrant.
Add sliced garlic and chopped onion, cook 4 minutes until golden.
Turn off heat, stir in chili powder for a few seconds so it blooms without burning.
Pour the sizzling tempering over the dal and stir through; simmer 2 minutes to combine.

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Dau Hu Chien Sa Ot (Lemongrass Chili Crispy Tofu)

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

Ingredients & steps ↓

14 oz firm tofu, cubed
3 tbsp lemongrass, minced
3 cloves garlic, minced
2 red chili, minced
2 tbsp soy sauce
1 tbsp sugar
2 tbsp cornstarch
4 tbsp neutral oil
2 scallions, sliced

Press tofu 10 minutes, cube, and toss with cornstarch to coat.
Pan-fry the tofu in oil over medium-high 8-10 minutes until crisp on all sides, then set aside.
In the same pan, cook lemongrass, garlic, and chili 2 minutes until fragrant.
Add soy sauce, sugar, and 2 tbsp water and simmer into a glaze.
Return the tofu and toss 1-2 minutes to coat evenly.
Scatter scallions over the top and serve with rice.

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Dau Hu Sot Ca Chua (Tofu in Tomato Sauce)

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

Ingredients & steps ↓

14 oz firm tofu, cubed
4 ripe tomatoes, diced
1 tbsp tomato paste
3 cloves garlic, minced
2 shallots, minced
2 tbsp soy sauce
1 tsp sugar
2 scallions, sliced
3 tbsp neutral oil

Pat tofu dry and pan-fry in oil over medium-high 8-10 minutes until golden, then set aside.
In the same pan, cook shallots and garlic 1 minute until fragrant.
Add diced tomatoes and tomato paste and simmer 6-8 minutes until saucy.
Season the sauce with soy sauce and sugar.
Return the tofu and simmer 3-4 minutes to absorb the sauce.
Scatter scallions over the top and serve with rice.

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Deep-Dish Bourbon Pumpkin Pie

American · 440 min · vegetarian

Ingredients & steps ↓

1 1/2 cups all-purpose flour
14 tbsp unsalted butter, divided
1 tbsp granulated sugar
1 (29 oz) can pumpkin puree
1 1/4 cups heavy cream
4 large eggs
3/4 cup dark brown sugar
3 tbsp bourbon
2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp freshly grated nutmeg

Make the crust: pulse or rub the flour, granulated sugar, and 1/2 teaspoon salt with 10 tablespoons cold, cubed butter until pea-sized. Add ice water a tablespoon at a time (about 5) until it just holds. Press into a disk and chill 1 hour.
Roll to a 14-inch round and fit into a deep 9 1/2-inch pie plate with a tall, crimped edge — deep-dish means the crust does structural work, so keep that rim high. Freeze 15 minutes. Heat the oven to 375F.
Line with parchment and pie weights (dried beans work) and blind bake 20 minutes; remove the weights and bake 5 more, until the bottom looks dry. Drop the oven to 325F.
Brown the remaining 4 tablespoons butter in a small pan until amber and nutty, about 4 minutes.
Whisk the pumpkin, cream, eggs, dark brown sugar, bourbon, vanilla, and the bourbon-chai spice — cinnamon, ginger, cardamom, nutmeg, a pinch of black pepper, and 1/2 teaspoon salt — until smooth, then stream in the brown butter, whisking.
Pour the filling into the warm crust (it will come nearly to the crimp — that's the point of deep-dish) and bake at 325F for 55 to 65 minutes, until the edges are set and the center wobbles like Jell-O, not liquid.
Cool on a rack 2 hours, then refrigerate at least 2 hours more before slicing. The chill is not optional — it's what makes deep-dish slices stand tall and custardy.

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Deli Ham Roll-Ups With Swiss And Creamy Mustard Dip

American · 15 min · pork · keto, low-carb, high-protein

Ingredients & steps ↓

1 1/2 lb sliced deli ham
8 oz, sliced swiss cheese
8 oz, softened cream cheese
1/3 cup mayonnaise
3 tbsp dijon mustard
8 spears dill pickles
4 stalks, cut into sticks celery
3, thinly sliced scallions
2 tbsp, chopped fresh chives
1/2 tsp black pepper

Beat the cream cheese with the chives, scallions and a good grind of pepper until it is soft enough to spread without tearing the ham.
Lay two overlapping slices of ham flat, spread a thin even layer of the chive cream cheese right to the edges, and top with a slice of swiss.
Set a pickle spear along one end and roll the whole thing up tightly, pressing as you go so it holds. Repeat for the rest, then chill 10 minutes so they firm up and slice cleanly.
Whisk the mayonnaise and dijon together into a dip.
Cut each roll into thick rounds, stand them up on the plate with the celery sticks and serve the mustard dip alongside.

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Deli Turkey And Egg Breakfast Melts On Rye

American · 20 min · turkey · high-protein

Ingredients & steps ↓

8 thick slices rye bread
12 oz sliced deli turkey
8 oz Swiss cheese, sliced
4 large eggs
4 tbsp butter, softened
1 medium tomato, sliced
1 medium avocado, sliced
1/2 tsp black pepper

Butter one side of every slice of rye and set them buttered-side down on the counter.
Fry the eggs in a nonstick skillet over medium-low until the whites are fully opaque, breaking the yolks so they set flat, about 3 minutes.
Build each sandwich on the dry sides: Swiss, turkey, a fried egg, tomato, avocado, more Swiss, then the second slice buttered-side out.
Griddle the sandwiches over medium 4 minutes, pressing lightly with a spatula, until the bread is deep golden.
Flip and cook 3 minutes more, until the cheese pulls in strands when you lift a corner.
Rest 1 minute, then cut on the diagonal so the layers stay put.

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Denver Omelet

American · 15 min · pork · gluten-free, keto, low-carb

Ingredients & steps ↓

3 large eggs
1/3 cup diced ham
1/4 cup green bell pepper, diced
1/4 cup yellow onion, diced
1/3 cup shredded cheddar cheese
1 tbsp unsalted butter
1/4 tsp salt
1/4 tsp black pepper

Beat eggs with salt and pepper until fully blended.
Melt butter in an 8-inch nonstick skillet over medium heat.
Saute onion and bell pepper 2 minutes, then add ham and warm 1 minute.
Pour in eggs and let set 30 seconds, then push cooked edges in, tilting to fill gaps.
When top is just barely wet, sprinkle cheddar over one half.
Fold omelet over the cheese, slide onto a plate, and serve.

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