Instructions

Weekly

Instructions

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Instructions

Please click on the links below to be taken to the item’s listing, including instructions and ingredients.

MAY 24TH MENU

MAY 17TH MENU

MAY 10th MENU

MAY 3RD MENU

APRIL 26TH MENU

APRIL 12TH MENU

APRIL 5TH MENU

 

 

 

MARCH 29th MENU

MARCH 22ND MENU

MARCH 15TH MENU

MARCH 8th MENU

*Please see bag insert for alternative instructions.

march 1st MENU

february 22nd menu

February 15th Menu

FEBRUARY 8th MENU

February 1st menu

 

JANUARY 25TH MENU

JANUARY 18TH MENU

JANUARY 11TH MENU

JANUARY 4TH MENU

DECEMBER 21ST MENU

DECEMBER 14TH MENU

DECEMBER 7TH MENU

NOVEMBER 30TH MENU

NOVEMBER 23TH MENU

NOVEMBER 16TH MENU

NOVEMBER 9TH MENU

 

November 2nd Menu

OCTOBER 26TH MENU

 

 

RECIPE ARCHIVE

SALADS

HOUSE SALAD WITH HOMEMADE ITALIAN VINAIGRETTE
Toss all the components together and enjoy.

POTATO AND ARUGULA SALAD
Toss all components together and top with almonds.

SOUPS

VEGGIE CHILI CON CARNE
Reheat on the stove top in a saucepan or in the microwave in a microwave-safe bowl.

CHICKEN NOODLE SOUP
Add noodles to soup. Reheat in the microwave or on the stove top in a saucepan.

MAIN DISH

BUTTERNUT SQUASH LASAGNA
Remove plastic wrap, loosen the lid slightly and bake for 30 minutes at 375 degrees. Remove lid and continue to bake uncovered for about 15 minutes until it starts to bubble and the cheese turns golden brown. Remove and let rest for about 10 to 15 minutes.

GOOEY MAC AND CHEESE WITH THYME ROASTED BRUSSELS SPROUTS
Preheat oven to 350 degrees. Bake mac and cheese for 20 to 25 minutes until bubbly and golden on top.

Meanwhile, belt butter in a nonstick skillet over medium heat. Add Brussels sprouts to pan, cut side down. Cook 2 minutes, but don’t touch! Add shallots and toss to combine. Cook 2 more minutes then add salt, pepper, and chicken stock. Cover partially and cook 3 more minutes until Brussels Sprouts are crisp tender. Add the final sauce to the mix. Cook for one minute, stirring well.

SPICY ASIAN CHICKEN WITH BROWN RICE AND BROCCOLI
Cut marinated chicken into 1/2 inch strips. Heat oil in wok or large skillet. Stir-fry chicken over medium heat until pieces are no longer pink in the center. (Alternatively, this chicken is great on the grill!)

Meanwhile, heat rice in the microwave.

Broccoli can be steamed in the microwave by placing in a bowl with just a couple tablespoons of water. Cook for 1-minute durations until warmed. Drain water, toss with soy sauce mix. Alternatively, steam on stove top or stir-fry with chicken. Sauce can then be used as a condiment at the table.

BEEF FAJITAS WITH MEXICAN STREET CORN
Completely thaw, if previously frozen. Heat oil in a large skillet over medium-high heat. Add vegetables and stir-fry until soft, about three minutes. Remove veggies from skillet and add in beef. Stir-fry beef until well browned, about 10 minutes. Remove pan from heat and return veggies back in. Toss to combine. Serve with tortillas, cheese and salsa.

Meanwhile, heat the corn in microwave or stove top. Top with cheese and chipotle salt to taste.

STACKED VEGGIE ENCHILADA CASSEROLE
Preheat oven to 400 degrees. Bake for 20 minutes. Remove lid and bake for 15 minutes more. Let cool for 5-10 minutes.

TILAPIA WITH MASHED POTATOES AND SUGAR SNAP PEAS IN BALSAMIC BUTTER SAUCE
Heat 1 tbsp oil in a large skillet over high heat. Sprinkle fish with salt and pepper. Saute until golden two pieces at a time, about 2 minutes per side. Remove fish to a plate, keep warm while cooking the other portions, if necessary.

Meanwhile, cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain and return to same pan. Rewarm the balsamic syrup over medium-low heat. Whisk in the butter, 1 piece at a time, leaving one piece of butter for the snap peas. Stir the snap peas and butter over medium heat until warmed. Season with salt and pepper.

Reheat mashed potatoes in the microwave or on the stove top adding milk if necessary. (Note: I like my mashed potatoes on the chunky side, so that’s how they come to you. Use the back of a spoon to mash further if you so desire.)

Divide potatoes, fish, and peas among plates; drizzle with sauce.

BREAD

KIT KAT MUFFINS
Enjoy!

SNACK

CHERRY ALMOND PROTEIN BARS
Enjoy! Best stored in the fridge.

DESSERT