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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.
Bowls of garlic quinoa with roasted sweet potatoes, seared spiced chicken thighs, cabbage slaw and crispy fried onions, drizzled with hot honey mustard dressing.
AmericanMain course1 hr 30 min3 to 41602 kcalEgg-freeHigh Fiber
This high protein charred salmon rice bowl makes for a speedy weeknight dinner or lunch, coming together in less than 30 minutes. Each serving provides 745 kcal, 38.8g protein, 58.4g carbohydrate (of which 17.9g sugars), 38.3g fat (of which 7.7g saturates), 5.5g fibre and 2.13g salt.
Three reliable ways to cook a single chicken breast — grilled with a honey-chilli glaze, poached in stock, or pan-fried golden — for lunches and light suppers.
Main course1 hrServes 1358 kcalDairy-freeEgg-freeDiabetic
Three ways with mushrooms in one record: garlic and lemon pan-fried mushrooms on toast, marinated portobello mushroom burgers with cheese, tomato, onion and lettuce, and butter-roasted mushrooms with garlic and thyme. Each method keeps the mushrooms meaty and well browned.
Thinly sliced chicken breast fried and combined with broccoli, zucchini, mushrooms and bamboo shoots in a spicy Hunan sauce of soy sauce, oyster sauce and chili paste. Hunan is a province in south-central China.
Mixed sashimi chunks over rice with salad greens, julienned carrot and cucumber, perilla, crushed seaweed and masago, served with a pourable cho gochujang.
Salmon and tuna sashimi over warm short-grain rice with lettuce, carrot, cucumber and radish sprouts, garnished with masago and bonito flakes under a spicy gochujang sauce.
Flour tortillas rolled tight around seasoned plant-based beef and sausage with shredded cheese, fried until golden, and garnished with guacamole, pico de gallo, jalapeños, and lime.
Rolled inari tofu pouches are layered with seaweed, perilla leaf, seasoned rice and a wasabi-mayonnaise tuna filling. Black sesame seeds add a final nutty speckle.
Large pieces of peppers, onion, eggplant, zucchini, asparagus and mushrooms grilled until charred at the edges and tossed while hot in a lemon herb dressing.
WesternMains, Side Dish40 minServes 859 kcalGluten-freeDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Large shrimp seared quickly in lemony garlic butter with both minced and whole garlic cloves, finished with chopped parsley — a three-ingredient-style skillet dinner at its simplest.
A cheese pizza built on a stretch-and-fold dough that is crisped in a hot skillet and finished under the broiler. The quick tomato sauce and mozzarella topping keep it close to a classic cheese pie.
Main course3 hr2 servings388 kcalVegetarianEgg-freeLow Fat / Low Cholesterol
Boneless lamb cubes coated in almonds and warm spices bake over green lentils in a covered Dutch oven. A cilantro-flecked tomato sauce poured over the top becomes the curry's sauce as it cooks.
Black-eyed peas pressure-cooked with turmeric, then simmered in a tomato curry tempered with cumin, mustard and fenugreek seeds, ginger and garam masala.
Chicken marinated overnight in yogurt and spices is baked on skewers, then folded into a creamy tomato sauce built on butter and whole spices. Maple syrup and dried fenugreek leaves finish the sauce before the cream goes in.
Fish fillets poach gently in a coconut milk curry that starts with whole spices fried in oil and a blended onion, ginger and garlic puree. Curry leaves, garam masala and lemon juice finish the sauce.
Yoghurt-marinated chicken wings roasted with turmeric, fenugreek and Kashmiri chilli, served with bhel puri potato skins, chilli chutney and pomegranate.