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Daily Recipe
Tuesday, 07 July 2015

4    cups   sliced fresh peaches or frozen unsweetened peach slices, thawed and undrained
3    tablespoons   packed brown sugar
2    tablespoons   all-purpose flour
1/2   teaspoon   ground ginger
1    cup   fresh or frozen unsweetened blueberries, thawed
1/4   cup   water
8      gingersnaps
2/3   cup   quick-cooking rolled oats
1/4   cup   chopped pecans (optional)
2    tablespoons   butter, melted
1    cup   frozen light whipped dessert topping, thawed (optional)
Preheat oven to 375 degrees F. In a large bowl toss together peach slices, brown sugar, flour, and ginger. Add blueberries and the water; toss to combine. Spoon fruit mixture into a 2-quart square baking dish. Bake, uncovered, for 20 minutes.
Meanwhile, place gingersnaps in a heavy plastic bag. Seal bag; using the flat side of a meat mallet or a rolling pin, crush cookies until in 1/4- to 1/2-inch pieces. Transfer cookies to a medium bowl. Stir in rolled oats and, if desired, chopped pecans. Stir in butter until well mixed. Sprinkle over partially baked fruit mixture.
Bake for 15 to 20 minutes more or until fruit is bubbly and topping is lightly browned. Cool on a wire rack for 30 minutes. Serve warm. If desired, top with whipped topping.

Per Serving: cal. (kcal) 153, Fat, total (g) 4, chol. (mg) 8, sat. fat (g) 2, carb. (g) 29, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 8, pro. (g) 2, vit. A (IU) 534.49, vit. C (mg) 7.09, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 68, Potassium (mg) 241, calcium (mg) 20.19, iron (mg) 0.9, Fruit () 0.5, Other Carb () 1.5, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:20 am   |  Permalink   |  0 Comments  |  Email
Monday, 06 July 2015

1/2   8 ounce package  reduced-fat cream cheese (Neufchatel), softened
2    6 - 8 ounce cartons  raspberry fat-free yogurt with sweetener
1 1/2   cups   sliced fresh strawberries
1 1/2   cups   chopped, pitted fresh peaches
1    cup   fresh blueberries
2    tablespoons   sliced almonds or walnuts, toasted
In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Gradually beat in yogurt. In a large bowl combine strawberries, peaches, and blueberries.
Spoon half of the fruit mixture into four 10- to 12-ounce wide-mouth glasses or parfait glasses. Spoon half of the yogurt mixture onto fruit in glasses. Repeat layers. Top with nuts.

Per Serving: cal. (kcal) 206, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 4, carb. (g) 25, fiber (g) 4, pro. (g) 8, sodium (mg) 163, Milk () 0.5, Fruit () 1, Fat () 2, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  Email
Sunday, 05 July 2015

1/3   cup   pomegranate juice
1/4   cup   sugar
1    teaspoon   grated orange zest
2      navel oranges
2      kiwifruits
1      large banana
1      Granny Smith apple
1      Red Delicious apple
1      large pear
1/2     pineapple
1/2   cup   pomegranate seeds
Combine 1/3 cup pomegranate juice and 1/4 cup sugar in a medium saucepan. Bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and stir in 1 tsp grated orange zest. Let stand until cooled to room temperature. Combine segments from 2 navel oranges; 2 kiwifruits, peeled, halved and sliced; 1 large banana, sliced; 1 Granny Smith and 1 Red Delicious apple, cored and cut into 1/2-inch slices; 1 large pear, cored and cut into 1/2-inch slices; 1/2 pineapple, peeled, cored and cubed; and 1/2 cup pomegranate seeds (optional) in a bowl. Pour syrup over fruit and toss gently to coat.

Posted by: AT 03:05 am   |  Permalink   |  0 Comments  |  Email
Saturday, 04 July 2015

1    pound   skinless, boneless chicken breast halves, cut into 1-inch cubes
16      button mushrooms
8      green onions, cut into 1 1/2-inch pieces
4      firm, ripe plums or 3 peaches, cut into wedges
1/4   cup   balsamic vinegar
2    tablespoons   canola oil
1/4   teaspoon   salt and freshly ground pepper
On 8 12-inch metal or bamboo skewers, alternately thread chicken, mushrooms, green onions and plums.
In a small bowl stir together vinegar and oil; brush on kabobs.
For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is cooked through, with no pink remaining, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on a grill rack over heat. Cover and grill as above.)
Transfer skewers to serving platter; sprinkle with salt and freshly ground pepper.

Per Serving: cal. (kcal) 122, Fat, total (g) 4, chol. (mg) 33, sat. fat (g) 0, carb. (g) 7, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 5, pro. (g) 14, vit. A (IU) 291.54, vit. C (mg) 7.09, Thiamin (mg) 0.06, Riboflavin (mg) 0.12, Niacin (mg) 6.91, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 114, Potassium (mg) 286, calcium (mg) 20.19, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:36 am   |  Permalink   |  0 Comments  |  Email
Friday, 03 July 2015

4      medium potatoes* (1 1/4 pounds total)
2      stalks celery, sliced (1 cup)
2      green onions, thinly sliced (1/4 cup)
1/2   cup   low-fat mayonnaise dressing
1/2   cup   light sour cream
2    tablespoons   fat-free milk
2    teaspoons   yellow mustard
1    teaspoon   snipped fresh dill weed or 1/4 teaspoon dried dill weed
1/4   teaspoon   salt
1      hard-cooked egg, chopped
    Lettuce leaves (optional)
Scrub potatoes. In a large covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cube potatoes. Transfer to a large bowl. Stir in celery and green onions.
In a small bowl stir together the mayonnaise dressing, sour cream, milk, mustard, dill, and salt. Pour over potatoes. Toss lightly to coat. Carefully fold in chopped egg.
Cover and chill for at least 4 hours or up to 24 hours. If desired, spoon potato mixture into a lettuce-lined bowl.
*Test Kitchen Tip:
Waxy potatoes, such as long whites and round reds, have a moist, smooth texture and hold their shape after cooking. Tiny new potatoes, which are usually young round reds, also work well in salads.


Per Serving: cal. (kcal) 114, Fat, total (g) 4, chol. (mg) 32, sat. fat (g) 1, carb. (g) 16, fiber (g) 1, sugar (g) 3, pro. (g) 4, sodium (mg) 251, Potassium (mg) 361, calcium (mg) 50.48, iron (mg) 0.72, Starch () 1, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:19 am   |  Permalink   |  0 Comments  |  Email
Thursday, 02 July 2015

4      uncooked bratwursts
4    ounces   smoked cheddar cheese or sharp cheddar cheese, shredded (1 cup)
1    tablespoon   mayonnaise or salad dressing
1 - 2      fresh jalapeno chile peppers, stemmed, seeded, and finely chopped*
4      hoagie buns, split
2    cups   packaged shredded cabbage with carrot (coleslaw mix)
1/3   cup   sour cream
1/3   cup   bottled salsa
1/4   cup   snipped fresh cilantro
2    teaspoons   lime juice
    Ground black pepper
In a large saucepan, cook brats in enough boiling water to cover for 10 minutes. Drain. Cool slightly. On a long side of each bratwurst, make a lengthwise slit almost to, but not through, the opposite side. In a food processor, combine cheese, mayonnaise, and chile peppers. Cover and process just until combined. Spoon some of the cheese mixture into each slit.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place the bratwursts, stuffed sides up, on the grill rack over the pan. Cover and grill for 10 to 15 minutes or until an instant-read thermometer inserted from one end into the center of each bratwurst registers 160 degrees F. Toast hoagie buns on the grill.
Meanwhile, in a small bowl, stir together shredded cabbage, sour cream, salsa, cilantro, and lime juice.
Serve bratwursts in buns. Spoon cabbage mixture over bratwursts.
*Test Kitchen Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


Per Serving: cal. (kcal) 708, Fat, total (g) 40, chol. (mg) 89, sat. fat (g) 19, carb. (g) 57, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 13, pro. (g) 31, vit. A (IU) 1311.94, vit. C (mg) 20.08, Thiamin (mg) 0.4, Riboflavin (mg) 0.42, Niacin (mg) 3.16, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 1661, Potassium (mg) 147, calcium (mg) 464.45, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:10 am   |  Permalink   |  0 Comments  |  Email
Wednesday, 01 July 2015

3/4   cup   orange juice
2    tablespoons   sugar*
2    tablespoons   lemon juice or lime juice
1/2     of a medium orange, peeled, sectioned, and finely chopped
1/2     of a small lemon or lime, peeled, sectioned, and finely chopped
    Lemon, lime, and/or orange wedges (optional)
    Fresh mint sprigs (optional)
In a small saucepan, combine orange juice and sugar. Cook and stir over medium heat just until sugar is dissolved. Remove from heat. Stir in lemon juice.
Pour into a 4-cup freezer container. Stir in chopped orange and chopped lemon. Freeze, uncovered, for 2 hours, stirring and scraping frozen mixture from sides of container every 20 minutes. Cover and freeze, without stirring, about 4 hours or until firm.
To serve, let stand at room temperature for 10 minutes. Using a metal spoon, scrape across surface; spoon into dessert dishes. If desired, serve with lemon wedges and/or fresh mint sprigs.
*Sugar Substitutes:
Choose from Splenda granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.


Per Serving: cal. (kcal) 113, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 30, fiber (g) 2, pro. (g) 1, sodium (mg) 2, Fruit () 1, Other Carb () 0, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 30 June 2015

12    ounces   boneless pork chops, cut into thin bite-size strips
1/2   cup   bottled low-fat Asian salad dressing or bottled reduced-calorie Asian ginger salad dressing
4    ounces   packaged dry multigrain or whole wheat spaghetti
6    cups   packaged shredded broccoli slaw mix or packaged shredded cabbage with carrot (coleslaw mix)
1/4   cup   sliced almonds or chopped cashews, toasted
In a medium bowl combine pork and 1/4 cup of the salad dressing. Cover and chill for at least 1 hour.
Cook pasta according to package directions. Drain and return to pot. Add remaining 1/4 cup salad dressing, tossing to coat.
Meanwhile, heat 1 1/2 teaspoon of the olive oil in a very large nonstick skillet over medium-high heat. Add half of the pork; cook and stir for 3 to 4 minutes or until browned and slightly pink in center. Remove from heat. Repeat with 1 1/2 teaspoons olive oil and the remaining pork. Transfer pork to pot with pasta, tossing to coat.
Add broccoli slaw mix to hot skillet. Cook and stir about 3 minutes or until just starting to wilt. Transfer to pasta mixture, tossing to mix well.
To serve, divide mixture among four shallow bowls or plates. Top with almonds.

Per Serving: cal. (kcal) 313, Fat, total (g) 8, chol. (mg) 54, sat. fat (g) 1, carb. (g) 33, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 8, pro. (g) 29, vit. A (IU) 3756.01, vit. C (mg) 109.2, Thiamin (mg) 0.79, Riboflavin (mg) 0.4, Niacin (mg) 7.94, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 172.88, Cobalamin (Vit. B12) (µg) 0.42, sodium (mg) 544, Potassium (mg) 342, calcium (mg) 93, iron (mg) 3.12, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:37 am   |  Permalink   |  0 Comments  |  Email

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