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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Ground beef is stir-fried with onion, garlic, ginger and water chestnuts in a hoisin and tamari sauce, then spooned into butter lettuce leaves. A sweet soy dipping sauce is finished at the table with mustard and chili garlic sauce to each person's heat level.
Pounded chicken breasts dip in an egg and milk wash spiked with pickle juice, then dredge in a malted milk flour coating. They fry at 325°F and land on soft buns with sauce.
AmericanDinner, Main Course25 minServes 4388 kcalDiabeticRenal
Ground chicken is stir-fried with mushrooms, water chestnuts, garlic and ginger in a glossy hoisin sauce and served in butter lettuce leaves with optional crisp rice noodles. The sweet soy dipping sauce is spiked at the table with mustard and chili garlic sauce.
A raw broccoli salad with red pepper, herbs, pistachios, pumpkin and sunflower seeds and butter-softened dates, tossed in a ginger, jalapeño and lime dressing with pomegranate on top.
Finely chopped red cabbage tossed with cilantro, parsley and green onion in an olive oil, apple cider vinegar and coconut aminos dressing sweetened with maple syrup.
Navy beans bake in a sweet brown sugar broth with crisped bacon and tender onion until the sauce thickens. It is a simple, old-fashioned side built from pantry cans.
Finely chopped dino kale and green cabbage massaged with salt, tossed with green onions, cilantro, mint, Parmesan and roasted peanuts in a lime, Dijon and sesame oil dressing.
A chopped salad of red leaf lettuce, cabbage, tomato, corn, dates and avocado with shredded rotisserie chicken, almonds, goat cheese and cornbread croutons in a lemon-Dijon dressing.
A chopped iceberg and romaine salad with chicken, roasted beets, hard-boiled eggs, cheddar, bacon, tomato and avocado under a roasted garlic balsamic dressing.
Long-grain rice is folded through ground beef and finely minced chicken gizzards seasoned with Creole spices, bell pepper and green onions. The gizzards disappear into the beef and give the rice its deep, savoury flavour.
Canned red beans simmer with a smoked ham hock, then part of the pot is briefly processed so the beans turn creamy while some stay whole. The seasoned beans are ladled over long grain rice.
A kale and romaine salad with shredded rotisserie chicken and shaved fennel in a creamy Greek yogurt ranch dressing, topped with orange, pickled onions and feta.
A steak plate with roasted sweet potato, spiced broccoli and wild rice under sliced flank steak, finished with a basil-parsley pesto vinaigrette, tomatoes and Parmesan.
An elote-style bowl of quinoa, arugula, cabbage and tomatoes topped with cumin corn and bell peppers, cotija and crushed tortilla chips, in a cilantro-lime dressing.
A hot honey chicken plate with blackened spiced chicken thighs, roasted sweet potatoes and quinoa, served with a cabbage-carrot slaw and a hot honey dressing.
Crumbled extra-firm tofu is browned, then tossed with shiitake mushrooms, water chestnuts, garlic and ginger in a vegan hoisin sauce and piled into lettuce cups with crisp vermicelli noodles. A sweet soy dipping sauce is finished at the table to taste.
Two lettuces are tossed with blackberries, blueberries, raspberries and strawberries, plus almonds candied with cinnamon sugar. A sweet poppy seed dressing with mayonnaise and red wine vinegar ties the berries and greens together.
AmericanSalad, Side Dish25 minServes 6484 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
Unlock the potential of those dusty tins at the back of your cupboard with this hearty lentil, chickpea, sweetcorn and kale salad tossed in a chilli-miso dressing and topped with sesame eggs. Your meal prep lunch will be the envy of the office! Each serving provides 616 kcal, 27.7g protein, 36.2g carbohydrate (of which 8.7g sugars), 37.1g fat (of which 6.4g saturates), 12.2g fibre and 1.68g salt.
Main course40 minServes 3616 kcalVegetarianGluten-freeDairy-freeDiabeticHigh Fiber
Nachos loaded with sweet corn in mayonnaise, sausage, onion, and bell peppers under a blanket of melted pizza cheese. Best eaten straight from the tray while the cheese is soft.
A pressed sandwich of sweet corn mixed with mayonnaise and pizza cheese, layered with ham and a cheese slice. Grilled until golden with a molten center.
Two tortillas layered into a crisp thin base, spread with condensed milk and topped with sweet corn and pizza cheese. Parmesan and parsley finish the sweet-savory pizza.
Spicy tteokbokki simmered with fish cake in a gochujang sauce, then covered with a pan of sweet corn cheese. The mozzarella melts into the corn and stretches over every rice cake.
A thick, hearty corn chowder with bacon, potatoes, celery and thyme, finished with cream. Easy, warming food for a chilly day and good for weekend meal prep.
Sweet corn kernels and their stripped cobs simmer with potato in a milky chicken broth, thickened with flour and finished with cream. Crisp bacon, cooked first so its drippings start the soup, goes back in at the end with sliced scallions.
A Korean market-style snack of warm corn dogs split open and stuffed with a creamy shredded cabbage, cucumber and carrot salad. Mayonnaise and ketchup dress the crunchy filling, with more ketchup striped over the top.