Pecan pear salad made for a weekly #mealprep customer.
Friend That Cooks #personalchefs offer weekly #mealprep for families in Kansas City, Wichita, Chicago, St. Louis, Omaha and Des Moines. We send a talented chef to your home for a half day each week to shop, cook, clean up and stock your refrigerator with a week of #healthy #preparedmeals to reheat.
Here’s a great recipe idea for a Mexican vegan dinner. For one of our weekly meal prep customers, I coated some extra firm tofu with ground coriander, salt and pepper, then pan seared it in some corn oil. I served it with some steamed quinoa that has butter, lime juice and chopped cilantro stirred into it with a touch of salt. It also has a salad made with steamed corn off the cob, chopped red pepper, chopped onion, cilantro, lime juice, agave syrup and cumin. Friend That Cooks personal chefs offer weekly meal prep for families with busy schedules, dietary restrictions and food allergies in Kansas City and Wichita.www.friendthatcooks.com
What do you do with a monster 2.3 lb Porterhouse t-bone steak that’s as big as a chicken? Crust it in some herbs, pan sear it, and finish it in the oven for a few minutes at 425 degrees. Then, you serve it with some whipped potatoes and steamed green veggies.
Friend That Cooks personal chefs offer weekly meal prep for families with busy schedules, food allergies and dietary restrictions in Kansas City and Wichita.www.friendthatcooks.com
This is a turkey tenderloin (like a chicken tender but from a turkey breast) crusted with cumin then coated with tomatillo poblano salsa, pan seared and finished in the oven. It’s served over some saffron rice with tamarind lychee cream sauce and fresh orange pico de gallo.
Here’s a chicken pot pie I made from scratch, with chunks of seared chicken breast, carrot, onion, tomato, fresh tyme and sage, and garlic all in a chicken base surrounded by a homemade puff pastry dough brushed with egg.