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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.
Chicken breasts cut with a pocket, filled with garlic and herb soft cheese, and wrapped in overlapping streaky bacon. A parsley, breadcrumb and Parmesan crumb goes over the top partway through baking, with cherry tomatoes roasting alongside.
Main course1 hrServes 2459 kcalEgg-freeDiabeticHigh FiberRenal
A one-skillet take on stuffed peppers: ground beef, quinoa, diced tomatoes and bell peppers simmered together and finished under melted colby jack. The peppers go in late so they stay distinct in the finished skillet.
Bell peppers filled with a savoury mixture of ground beef, rice, fire-roasted tomatoes and fennel, topped with mozzarella and Parmesan. White wine or broth keeps the filling moist as the peppers bake until tender.
AmericanMain course1 hr6 to 8 servings475 kcalGluten-freeEgg-freeDiabetic
Vegetarian stuffed peppers filled with wholegrain rice, courgette, cherry tomatoes, almonds and orange zest, dotted with goats cheese. Cumin and coriander season the filling for a light, protein-rich supper for two.
A butterflied turkey breast rolled around a cranberry, almond and sausage stuffing with lemon and thyme, wrapped in bacon and roasted, with a redcurrant jelly gravy from the tin. Christmas dinner without the whole bird.
Salmon filets cut with a pocket and filled with a creamy spinach, cream cheese and parmesan stuffing brightened with lemon pepper, baked until the fish flakes.
Jumbo pasta shells filled with ricotta, spinach, pecorino and lemon zest, baked in marinara sauce. The spinach is steamed and squeezed dry so the filling stays creamy rather than watery.
Jumbo shells filled with a ricotta, spinach, egg and cheese mixture, arranged over a beef and Italian sausage marinara with bell peppers and baked under mozzarella.
A brined turkey breast with a deep pocket of sausagemeat, apricot, pistachio and bacon stuffing, wrapped in streaky bacon and glazed with apricot preserve. It is served with a spiced bread sauce infused with sage, bay, thyme, rosemary, cloves and star anise.
Main course4 hrServes 813 kcalEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
White fish fillets brushed with a mustard, honey and Worcestershire sauce and baked under a crisp stuffing crumb with Parmesan, lemon zest and parsley. A simple dressed salad of spring greens goes alongside with lemon wedges.
Main course25 min4 servings234 kcalGluten-freeEgg-freeLow Fat / Low Cholesterol
Thinly sliced fatty beef simmered in a sweet soy, mirin and sake sauce with tofu, udon, three kinds of mushroom and chrysanthemum greens, served with raw egg for dipping.
A Japanese hot pot of thinly sliced beef seared in a sweet soy sauce, then simmered at the table with napa cabbage, tofu, mushrooms, shirataki noodles and burdock. Cooked udon noodles finish the meal in the remaining broth.
A spicy Korean stew of instant ramyun noodles, fish cakes, oyster mushrooms and blood sausage or pork belly in beef or chicken broth. A gochujang and gochugaru paste seasons the pot, which is assembled around the bowl of paste and cooked in about five minutes.
Main course20 min4 servings423 kcalDairy-freeEgg-freeDiabetic
A sharing platter of bulgur wheat and griddled peppers, courgettes, aubergine and spring onions under sumac-dusted sea bass fillets with crisp skin. A honey, red wine vinegar and oregano dressing is shaken in a jar and drizzled over at the end.
Main course1 hrServes 410 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A whole red snapper scored and packed with sumac, roasted hot, and served with lime and garlic yogurt, fresh mint and lime wedges. The skin crisps while the yogurt keeps everything bright.
A softened butter mixed with garlic, parsley, basil, thyme, lemon zest and a pinch of cayenne, rolled into a log and chilled for slicing over grilled meats, seafood and vegetables.
Chicken breasts with a pocket stuffed with sun dried tomato strips, mozzarella slices and spinach leaves, coated in a mustard and herb dressing. They are seared in an ovenproof skillet and finished in the oven until the cheese melts.
Crunchy panko chicken made with a mayonnaise and parmesan shortcut coating, served over quickly mashed microwaved potatoes with a cucumber ribbon and tomato salad.
Super-firm tofu grated and cooked with scallions, garlic and chiles in a tamari, black vinegar and sesame sauce, served over rice with cilantro and sesame seeds.
Bright green and wholesome, this grain salad base is layered with textures. To make it even easier, use a pouch of cooked grains. Crumbled feta, soy-marinated tofu or grilled fish would be spot-on additions to this salad for a more filling meal. Each serving provides 440 kcal, 17.6g protein, 40.1g carbohydrate (of which 6.1g sugars), 21.1g fat (of which 3g saturates), 9.2g fibre and 0.13g salt.
Main course40 minServes 3–4440 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticHigh Fiber
Cajun-spiced seared chicken thighs and shrimp served over lemony garlic butter basmati rice cooked in chicken stock with parsley and cilantro — a shrimp boil reimagined as a one-pan rice dish.
The Surinamese version of Indonesian fried rice, combining African, Javanese, and Dutch influences. It is typically darker and more intensely flavored due to the use of salty and sweet soy sauce, seasoning sauce, and shrimp paste (Trassi).
A baked casserole of seasoned sushi rice and nori layered with a crab and shrimp mixture in cream cheese and mayo, drizzled with spicy mayo and unagi sauce.