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Page 1 of 14 · showing 1–24 of 319
Dinner · 60 min
One-pan chicken fajita macaroni with peppers and a creamy cheddar finish. Brown the chicken and vegetables first, then simmer the dry pasta in stock; do not bake the uncooked macaroni with the cold garnish.
Lunch · 35 min
Pan-seared and steamed wontons filled with ground pork, carrot, celery and spring onion; the filling is checked for safe doneness.
Dinner · 35 min
Small beef kefta meatballs browned in a dry non-stick pan, then finished in a garlic-and-tomato sauce. Fresh parsley goes in at the end.
Lunch · 15 min
Crisp green-papaya salad with carrot, tomatoes, spring onion, lemon and roasted peanuts; the measured papaya is 50 g peeled flesh, not half an average whole fruit.
Breakfast · 22 min
A warm whole-wheat wrap filled with cooked egg, wilted spinach and cheddar, with salsa added before folding.
Dinner · 80 min
Portuguese fish stew with cod, squid, prawns and shellfish in a tomato, wine and potato broth. Five servings include the measured baguette; the dish contains wine and is not halal.
Dinner · 145 min
Québécois tourtière with spiced beef and pork, grated potato and a double-crust butter pastry. This batch makes two 9-inch pies, each cut into four substantial servings.
Dinner · 105 min
Oven-roasted chicken-thigh shawarma with a separate cool garlic-yogurt sauce; allow at least one hour to marinate in the fridge.
Breakfast · 35 min
Yemeni-inspired tomato eggs with 45 g spreadable cream cheese; five eggs make two substantial portions.
Breakfast · 22 min
Warm spinach, egg-white and feta wraps with fresh tomato.
Lunch · 160 min
Venezuelan corn arepas filled with slow-braised shredded beef, peppers and grated cheese. The corn dough is made near the end so the arepas reach the table warm.
Snack · 65 min
Oven-roasted chicken wings coated with garlic, lemon, cumin and measured olive oil; the honey goes on near the end so it glazes without burning.
Dinner · 33 min
Beef Quinoa Zucchini Skillet is built around Lean Beef 95%, Quinoa Cooked, Zucchini, Tomato.
Dinner · 40 min
Red lentils, tomato passata, onion and carrot simmer into a thick soup, finished with Greek yogurt. The yogurt is added after cooking.
Dinner · 65 min
Thin potato and onion gratin with crème fraîche and Parmesan, served alongside separately cooked chicken, bacon, peas and spinach. The chicken is not baked raw under the gratin.
Breakfast · 24 min
Warm quinoa breakfast bowls with cooked salmon, set egg whites and spinach.
Snack · 60 min
Baked beef empanadas with a simple butter dough and a juicy steak, tomato, onion and oregano filling. This measured version contains no egg wash or boiled eggs, so neither is required.
Lunch · 33 min
Lime turkey, sautéed zucchini and carrot over already-cooked brown rice.
Dinner · 35 min
Pan-seared beef fillet with mushrooms and a reduced mustard–brandy sauce.
Lunch · 35 min
A chilled rice-noodle salad with warm, fully cooked chicken, crunchy cabbage, carrot and cucumber. Peanut butter, soy sauce and lime form a pourable satay-inspired dressing; the measured recipe makes four portions without requiring a separate marinade.
Lunch · 12 min
Drained tuna mixed with Greek yogurt, cucumber and tomato, wrapped with spinach in a whole-wheat tortilla. Dry the vegetables to prevent a soggy wrap.
Dinner · 30 min
Oven-baked, egg-and-breadcrumb-coated beef cutlets; this oil-free adaptation is not a traditional fried milanesa.
Breakfast · 55 min
A pan-cooked English-style breakfast of sausages, bacon, mushrooms, tomatoes, smoked sausage, eggs and toast. Components are cooked in stages, not baked together raw.
Dinner · 37 min
Tray-baked salmon and vegetables served with separately reheated cooked quinoa.
