Recipe Box

yummy ways to use your box


Crispy Corn Tortilla Tacos
  • Grilled chicken or other favorite protein
  • Corn tortillas
  • Bacon grease or oil of choice
  • Lettuce
  • Tomatoes
  • Favorite cheese
  • Green onions
  • Sour cream
  • Jalapeños, deseeded and diced
  1. Prepare your protein to cook thoroughly.
  2. Prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.
  3. Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or oil. Heat about a tablespoon of bacon grease in a skillet; let it melt and heat up.
  4. Add a corn tortilla to the skillet, letting it cook on one side.
  5. Use tongs to turn the tortilla and let the other side cook. Finally, remove the tortilla from the skillet and let drain on a paper towel or paper bag for maybe 30 seconds or so.
  6. Fold into a taco shape and place on the bottom side of a muffin pan to shape.
  7. Once the protein is fully cooked, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering.
  8. You can layer ingredients in any order you want!



Roasted Cauliflower Salad with Jalapeño-Lime Dressing
  • 1 medium head cauliflower chopped into florets
  • 1 14- ounce can chickpeas drained and rinsed
  • 3 tbsp to 4 olive oil divided
  • 2 tsp garlic powder divided
  • 2 tsp ground cumin divided
  • 1.5 cups uncooked quinoa
  • Salt and Pepper
  • For the Dressing:
  • 2 jalapeños seeded and finely chopped
  • Zest of 2 limes
  • Juice of 2 limes
  • 1 tbsp white vinegar
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 2 green onions finely chopped
  • ½ cup loosely packed fresh parsley chopped optional
  • 1.5 tsp sea salt to taste
To Roast the Cauliflower and Chickpeas:
  1. Preheat the oven to 400 degrees F.
  2. Chop the head of cauliflower into florets and spread the florets out on a baking sheet.
  3. Drizzle about 2 tablespoons of olive oil over the cauliflower, sprinkle with 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt and pepper. Use your hands to massage the oil/spices into the florets so that everything is coated.
  4. Lay the chickpeas out on a separate baking sheet. Drizzle with 1 to 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt and pepper. Again, use your hands to coat everything in oil/spices.
  5. Place both baking sheets in the oven to roast for about 20 minutes, or until both the cauliflower and chickpeas are tender, crispy, and golden-brown. Stir half-way through the bake time.
To Prepare the Quinoa:
  1. While the cauliflower and chickpeas are roasting, cook the quinoa.
  2. Rinse and strain the quinoa well. Add it to a medium-sized pot with 3 cups of water and bring it to a boil. Reduce the heat to low, cover the pot and simmer for 15 to 20 minutes, or until all the water has been absorbed. Fluff the quinoa with a fork and set aside until ready to use.
To Prepare the Jalapeño- Lime Dressing:
  1. In a bowl, whisk together all of the ingredients for the dressing and set aside.
To Prepare the Salad:
  1. Add the cooked quinoa, roasted cauliflower, and chickpeas to a large serving bowl.
  2. Pour all of the dressing over the ingredients and toss together.
Recipe Notes

Recipe from Amuse Your Bouche


Gnocchi with Mushrooms and Basil
  • 1 pound uncooked potato gnocchi*, homemade or store-bought
  • 2 cups favorite protein cooked
  • 4 oz oyster mushrooms sliced
  • 1 tablespoons butter
  • 3 garlic cloves minced
  • 2/3 cup dry white wine or broth
  • 1/2 cup julienned or roughly-chopped fresh basil leaves loosely-packed
  • 1/2 cup freshly-grated Parmesan cheese plus extra for serving
  1. Cook gnocchi according to package directions in a large stockpot of generously-salted boiling water. Drain, and set aside.
  2. Meanwhile, as the gnocchi is cooking, melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and sauté for about 3 minutes, stirring occasionally, until the mushrooms are soft and slightly browned.
  3. Then add in the cooked gnocchi and garlic and continue cooking, stirring occasionally, until the garlic is fragrant and the gnocchi is lightly toasted and browned around the edges. Add cooked protein of choice and mix to heat.
  4. Carefully add in the wine, and give the mixture a good stir. Continue cooking for 3-4 minutes, until the wine has reduced by half.
  5. Remove pan from the heat, stir in the fresh basil and Parmesan until combined.
  6. Serve immediately, garnished with extra Parmesan if desired.
Recipe Notes

Recipe from Gimmie Some Oven


Spaghetti Squash Pad Thai
  • 1 tbsp oil of choice
  • 1 spaghetti squash
  • 2 cup chopped cooked chicken
  • 1 onion sliced
  • 4 eggs
  • 1/3 cup pad thai sauce
  • 1/3 cup cashews chopped
  • 1/4 cup green onion chopped
  1. Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place facedown on a silicon baking mat and bake for 45 minutes. Or alternatively steam 1 minute with 1/2 cup water in Instant Pot. Set on rack.
  2. Once spaghetti squash is cool enough to handle, use a fork to remove from shell.
  3. In a medium frying pan, brown onion. (Use your choice of cooking oil; we love coconut oil).
  4. Once onion slices are caramelized, add 4 eggs to pan and scramble. Remove eggs and onion from pan and set aside.
  5. To the same pan you used to cook eggs and onion, add chopped chicken and stir to heat. This also allows the chicken to absorb some of the juices left in the pan.
  6. Add spaghetti squash, Pad Thai sauce, eggs, onions and toss to coat evenly. Remove from heat and garnish with green onion and chopped cashews.
Recipe Notes

Recipe from Soccer Mom Blog  

Paid Thai sauce can be purchased at the store or if you are adventurous, you can make it with this recipe



Apple and Bacon Pizza
  • Store-bought or homemade pizza dough
  • 2 small apples thinly sliced
  • cup maple syrup
  • 12 ounces shredded Italian blend cheese
  • 4 slices cooked bacon cut into thick pieces
  • ½ cup roasted garlic cloves
  • 3 ounces blue cheese or gorgonzola
  1. Preheat oven to 475 degrees.
  2. Place the sliced apples in a small bowl and pour the maple syrup on the sliced apples and set aside.
  3. Divide the pizza dough ball into 4 sections, reserving half of the dough for another use. Stretch the dough and place on a small baking sheet, working the dough into a rectangle. If the dough springs back, let it rest for a few minutes then continue to spread it into the corners of the baking sheet.
  4. Layer the dough with half of the shredded Italian cheese then top with slices of the apple, half of the bacon, garlic cloves and chunks of blue cheese.
  5. Bake for 8-10 minutes or until the cheese is melted and the crust is golden. Drizzle with additional maple syrup, cut and serve immediately.
Recipe Notes

Recipe from Foodie Crush

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