Pesto Shrimp with Creamy Cauliflower

What You Get: For this dish, you will get the Creamy Cauliflower already cooked and the Pesto already made. The shrimp (or fish if there is a shellfish allergy) will come frozen in a vacuum sealed package.

To Serve: you will reheat the Creamy Cauliflower, defrost ad saute the shrimp and top everything with Pesto. Dinner in the table in well under 20 minutes.

Ingredients:

1 LBS Uncooked Frozen Shrimp
Heads Cauliflower
1 Garlic Head
1 Cup Basil
1 Lemon
2 Bunches Spinach
½ Cup Pine Nuts
½ Cup Pecorino
¾ Cup Olive oil
2 TBS Coconut Oil
Salt & Pepper

Sweet Potato Chili

What You Get: The chili is fully cooked and ready to reheat and serve. It comes with some additional toppings.

To Serve: Portion out into a pot, reheat and serve.

Ingredients:

3 Sweet Potatoes
1 Yellow Onion
2 Carrots
1 Poblano Pepper
1 Bunch Parsley
2 Avocados
1 26 ounce Can Diced Tomatoes
1 4 ounce Can Tomato Paste
2 Cups Beef Broth
1/2 TBS Paprika
1/2 TBS Cumin
1 TBS Chili Powder
1 TBS Salt
1/2 TBS Pepper

Asian Chicken Chopped Salad

What You Get: Chicken and salad has been prepped and combined in a single container, dressing is made and separate from the salad.

To Serve: Portion our salad, add dressing, toss and serve.

Ingredients:

1 Whole Roasted Chicken
1 Head Cabbage
1 Carrot
1 Cucumber
4 Green Onions
4 Cutie Oranges
1 TBS Sesame Seeds
1/4 Cup Slivered Almonds
1/2" Ginger
1 Garlic Clove
1 Orange
2 Tbsp Coconut Aminos (or Soy Sauce)
2 TBS Sesame Oil
1 ½ Tbsp Honey
¼ Cup Olive Oil

Lemon Soup with Chicken

What You Get: The soup is fully cooked along with the chicken. The broth comes in 2 containers, the chicken has been cut into pieces, but not completely deboned.

To Serve: Portion soup into a pot, remove chicken from the bone, add to the soup, reheat and serve.

Ingredients:

1 Whole Chicken
2 Carrots
1 Yellow Onion
2 Celery Stalks
2 Lemon
Parsley (as garnish)
1 TBS Tarragon
1 tsp Thyme
64-oz Chicken Broth
1 TBS Olive Oil