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Hoisin Glazed Meatballs

We’re big fans of baking our meatballs (rather than frying) because that way they get nice, plump, and juicy without heaps of oil. But just to be on the safe side and make sure that this recipe is jam-packed with flavor, we’re coating them in a sweet hoisin glaze and adding snow peas for a bit of crispness and crunch. One bite and you’ll be hooked. 1 thumb Ginger 20 ounce Ground Beef 1 cup Jasmine Rice 8 ounce Snow Peas 2 tablespoon Sesame Seeds 4 unit Scallions ½ cup Panko Breadcrumbs ( Contains Wheat ) 4 tablespoon Hoisin Sauce ( Contains Soy ) 1 unit Lime Instructions Wash and dry all produce.  Preheat oven to 450 degrees. Bring  2 cups water  to a boil in a medium pot. Peel and mince  ginger  until you have 2 TBSP. Finely chop  scallions . In a medium bowl, combine  ginger, scallions, beef, panko , and  1 tsp sugar . Season with  salt  and  pepper ...
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No-Fuss Pesto Chicken

Pesto: you’ve had it on pasta or maybe as a dip. Let us introduce you to yet another way to use this Italian favorite. Here, we’re spreading it onto oven-roasted chicken breasts, using it as a glue to hold down a layer of panko breadcrumbs. That way, you get herby aromatics, meaty juices, and crispy golden goodness that’s sure to please everyone. 24 ounce Yukon Gold Potatoes 1 cup Mozzarella Cheese ( Contains Milk ) 4 ounce Pesto ( Contains Milk , Egg ) 4 ounce Mixed Greens 1 cup Panko Breadcrumbs ( Contains Wheat ) 24 ounce Chicken Breasts 1 unit Lemon Instructions Wash and dry all produce.  Preheat oven to 450 degrees. Cut  potatoes  into ½-inch cubes. Toss  potatoes  on a baking sheet with a large drizzle of  olive oil  and a pinch of  salt  and  pepper . Roast in oven until browned, 20-25 minutes, tossing halfway through. In a small bowl, combine  panko, mozz...
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Chicken Lo Mein

The secret to supremely slurpable, bouncy lo mein is thick, fresh noodles, which have a satisfying chewiness that you just can’t get with the skinny kind. That’s why our version is such a treat: you’ll be using wide udon noodles, which do an admirable job of soaking up the savory soy and hoisin sauce on each and every one of their squiggly curves. They’re tossed with green beans, carrots, mushrooms, and chicken for a bowlful of veggie- and protein-packed goodness. 12 ounce Chicken Tenders 8 ounce Udon Noodles ( Contains Wheat , Soy ) 2 clove Garlic 1 unit Vegetable Stock Concentrate 1 tablespoon Hoisin Sauce ( Contains Soy ) 4 ounce Shredded Carrots 6 ounce Green Beans 1 thumb Ginger 4 ounce Button Mushrooms 2 unit Scallions 1 tablespoon Soy Sauce ( Contains Soy ) Wash and dry all produce. Trim any stems from green beans, then cut into 1-inch pieces. Peel ginger, then mince until you have 1 TBSP. Mince ...
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