30 Min to Table 15 Min Hands On 1 Whisk Super Easy 25 Min to Table 10 Min Hands On 1 Whisk Super Easy 30 Min to Table 15 Min Hands On 1 Whisk Super Easy Getting Started Preheat your oven to 350. Getting Started Preheat your oven to 450. Getting Started Preheat your oven to 375 & put a saucepan of water onto boil. Omnivore Option Chicken is a classic addition. Meal Cooking Tip: Add your favorite pizza toppings to make this meal your own. Leftovers Tip Leftovers make a delicious taco or burrito filling. 20 Min to Table 20 Min Hands On 1 Whisk Super Easy 40 Min to Table 5 Min Hands On 1 Whisk Super Easy 15 Min to Table 15 Min Hands On 1 Whisk Super Easy Getting Started Put a saucepan of water on to boil. Getting Started Preheat your oven to 400. Getting Started No pre-work needed. Leftovers Tip Serve leftovers over lettuce. Picky Eaters Tip Serve the panzanella with an olive oil drizzle. Omnivore option Bacon would be a great addition to this meal. From Your Pantry You'll need about 1/4 cup of flour per serving
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Transcript
30 Min
to Table
15 Min
Hands On
1 Whisk
Super Easy 25 Min
to Table
10 Min
Hands On
1 Whisk
Super Easy 30 Min
to Table
15 Min
Hands On
1 Whisk
Super Easy
Getting
Started
Preheat your oven to 350.
Getting
Started
Preheat your oven to 450.
Getting
Started
Preheat your oven to 375 & put
a saucepan of water onto boil.
Omnivore
Option
Chicken is a classic
addition.
Meal
Cooking
Tip:
Add your favorite pizza
toppings to make this
meal your own.
Leftovers
Tip
Leftovers make a delicious taco
or burrito filling.
20 Min
to Table
20 Min
Hands On
1 Whisk
Super Easy 40 Min
to Table
5 Min
Hands On
1 Whisk
Super Easy 15 Min
to Table
15 Min
Hands On
1 Whisk
Super Easy
Getting
Started
Put a saucepan of water
on to boil.
Getting
Started
Preheat your oven to 400. Getting
Started
No pre-work needed.
Leftovers
Tip
Serve leftovers over
lettuce.
Picky Eaters
Tip
Serve the panzanella with
an olive oil drizzle.
Omnivore
option
Bacon would be a great
addition to this meal.
From Your
Pantry
You'll need about 1/4 cup
of flour per serving
50 Min
to Table
20 Min
Hands On
1 Whisk
Super Easy 25 Min
to Table
25 Min
Hands On
2 Whisk
Easy
Getting
Started
Preheat your oven to 400.
Getting
Started
Preheat your oven to 400 and
take the pizza dough out of the
refrigerator.
Make
Ahead Tip
Cook the filling up to a day
ahead.
Omnivore
Option
Roasted chicken is a great
addtion to this dish.
20 Min
to Table
5 Min
Hands On
1 Whisk
Super Easy 5 Min
to Table
5 Min
Hands On
1 Whisk
Super Easy
Getting
Started
Preheat your oven to 400.
Getting
Started
Toss and serve!
From Your
Pantry
You'll need a little
vegetable oil.
INGREDIENTS: Sweet Potato, Tomato, Black Beans, Onion, Corn Tortillas, White Cheddar, Concentrated Vegetable
Base, Garlic, Herbs and Spices
A southwestern classic. This cozy stew stars roasted sweet potatoes, black beans
and Mexican-spiced tomatoes, all topped with crispy tortillas and white
cheddar. It’s a dinner the whole family will love.
30
15
1 Whisk
EQUIPMENT
Large Saucepan
FROM YOUR PANTRY
Olive Oil
Salt & Pepper
5 MEEZ CONTAINERS
Onions & Garlic
Sweet Potatoes
Tomatoes & Beans
Corn Tortilla
Cheddar Cheese
This is a great make-ahead meal. Cook the soup up to 4 days ahead of time, leaving off the
toppers. While the soup reheats, crisp the tortilla strips in the toaster or oven.
A note about leftovers – The soup thickens as it sits, so thin it with a little water before reheating.
Omnivore’s Option – Turn this into a classic tortilla soup with the addition of chicken. Use
leftovers or chopped rotisserie chicken and add it with the tomato and beans.
If you’re making the vegan version, we’ve left the cheddar cheese out of your meal.
Health snapshot per serving – 615 Calories, 16g Fat, 23g Protein, 97g Carbs, 20 Smart Points
Have questions? The dinner hotline is standing by from 5 to 8 pm at 773.916.6339.
Preheat your oven to 375 and put a saucepan of water on to boil.
2. Cook the Quinoa
Add the Quinoa to the boiling water and cook for 6 to 8 minutes. Drain and set aside.
3. Make the Casserole While the quinoa is cooking, combine the Kale, Beans & Tomatoes and Enchilada Sauce in
a casserole dish. Bake, stirring occasionally, until the kale shrinks down a bit and starts to
crisp, about 7 to 10 minutes. (You’ll want to stir about every 3 to 4 minutes to prevent the
kale from burning or getting too crisp on the edges). Add the cooked quinoa to the
casserole and stir to incorporate. Continue baking until bubbling, about 7 to 10 more
minutes.
This works in everything from a loaf pan to a 10x10 casserole dish
4. Cook the Steak
While the casserole is baking, heat 1 Tbsp of oil in a skillet over high heat. While the skillet is
heating, pat the Steaks dry with a towel and season generously with salt and pepper (we
recommend ½ tsp of each). When the skillet is very hot, add the steaks. Cook until the
bottoms brown and the sides start to color, about 3 minutes.
If you prefer your steak medium-rare, flip and continue cooking 3 minutes.
Remove from the heat and let rest for 5 minutes.
If you prefer your steak medium, flip and continue cooking for 4 minutes.
Remove from the heat and let rest for 5 minutes.
If you prefer your steak medium-well or well done, flip and continue cooking for
5 to 6 minutes. Remove from the heat and let rest for 5 minutes. After the steaks have rested, place them horizontally on a cutting board. Using a sharp
knife, cut the steaks into even strips (we aim for ½” x 1” pieces).
5. Put It All Together
Sprinkle the Monterey Jack Cheese over the top of the casserole and bake until the
casserole is bubbling around the edges and the cheese is melted, about 5 more minutes.
Serve the casserole topped with the sliced steak.
To test if the skillet is hot enough for the steak, hold your hand about 6 inches above the skillet. If you can feel serious heat, it’s ready to go. Beef continues to cook as it rests, so remove it from the heat when it’s a little less done than you like to prevent it from overcooking.
Salt the boiling water and add the Couscous. Cook 7 to 8 minutes until al
dente. Drain and set aside.
3. Dredge and Cook the Salmon
While the couscous is cooking, pour ½ cup flour in a shallow pie pan or on
a plate and add a generous pinch of salt and pepper. Coat the Salmon
with the flour, making sure each fillet is covered.
Heat 2 Tbsp of oil in a large skillet on high heat. Add the salmon and cook 4
minutes. Flip and cook an additional 2 minutes. Turn off the heat and let sit
for 5 minutes. Remove from the pan and set aside.
Any kind of flour will work here: all-purpose, rice flour, even tapioca flour. Use your favorite. If you want to check the doneness of the fish, use a thermometer (you’re looking for 140 degrees or higher) or cut the fish in half.
4. Cook the Broccoli
Heat the same skillet that you used to cook the salmon over medium-high
heat. (Don’t wipe it out. You want all those bits of flavor.) Add the Broccoli
and cook until bright green but still crisp, about 3 to 5 minutes. Add the
Lemon Chai Sauce to the pan and cook until hot, about 1 minute.
Serve the couscous topped with salmon, broccoli and Feta Cheese. Enjoy!
Love this recipe? #meezmagic
It's no wonder members love our panzanellas. The Italian bread salads are
hands free, hearty and the perfect canvas for whatever Chef Max can dream
up. This time it's a creamy roasted red pepper sauce with carrots, parsnips,
almonds and red kidney beans. It's hands-free heaven.
40
5
1 Whisk
EQUIPMENT
2 Rimmed Baking Sheets
Large Mixing Bowl
FROM YOUR PANTRY
Olive Oil
Salt & Pepper
5 MEEZ CONTAINERS
Almonds
Baguette Cubes
Carrots & Parsnips
Kidney Beans
Red Pepper Sauce
As soon as you think about dinner – Preheat your oven to 400.
Panzanellas have been eaten in Italy for centuries. Most folks believe they were
developed out of the custom of soaking stale bread in water and serving with
vegetables. We think Chef Max’s red pepper sauce is a lot tastier than those
original roots!
Cooking with a picky eater? Let them try the red pepper sauce first. If they don’t
love it, serve it on the side and let them enjoy the bread and veggies with an
olive oil drizzle, instead.
Health snapshot per serving – 905 Calories, 38g Protein, 34g Fiber, 31 Smart Points
Lighten Up snapshot per serving – 620 Calories, 26g Protein, 31g Fiber, 21 Smart
Points, by using ½ the bread, sauce and nuts.
Have questions? The dinner hotline is standing by from 5 to 8 pm at 773.916.MEEZ.
INGREDIENTS: Carrots, Parsnips, Baguette, Kidney Beans, Roasted Red Peppers, Cream,