CLIENT PROFILE

order history

Thursday Pickup 2/26/25

SPLIT PEA + HAM [split peas, picnic ham, onion, carrots, celery, butter, garlic, thyme, bay leaf, chicken stock, potatoes]

Transfer contents to sauce pot and simmer until hot while stirring occasionally over medium heat.

3 CHEESY BEEF ENCHILADA [ground beef, onion, green chilies, tomatoes, chicken stock, milk, cheddar cheese, bell peppers, onions, cumin, lime, cilantro, corn tortillas, black beans, pinto beans, garlic

1 (dairy free version available)

Remove lid from pan and replace with foil. Bake at 375 degrees covered for 30 minutes, remove foil and bake 15 more minutes or until melty and golden brown.

TIKKA CHICKEN SALAD [sous vide chicken breast, avocado oil mayo, protein greek yogurt, celery, scallion, cilantro, ginger, tomato, coriander, lime]

2 lactose free portions

Remove lid from pan and replace with foil. Bake at 375 degrees covered for 30 minutes, remove foil and bake 15 more minutes or until melty and golden brown.

3 CHICKEN KYIV MEATBALLS [ground chicken, boursin, butter, thyme, egg, chives, side of rice pilaf + sautéed spinach

1 dairy free Kyiv

Air fry meatballs 375 degrees for 8-10 minutes until golden and hot. Microwave rice and spinach until hot. Alternatively you may saute in pan until hot.

DAIRY FREE VERSION: Air Fry Meatballs until internal temperature reaches 160 degrees 15-20 minutes

3 EGG ROLL NOODLES [ground pork, shredded cabbage, carrot, cilantro, coconut aminos, sesame oil, ginger, rice noodles, side of cilantro]

Combine all ingredients except sweet and sour sauce in saute pan and stir until hot. Drizzle with sweet and sour

BISCUITS + GRAVY [southern biscuits (flour, butter, salt, baking powder, milk), pork sausage gravy(pork, milk, cream, flour, garlic, pepper, arrowroot)]

1portions

Preheat oven to 350 degrees. Bake biscuits for 10-15 minutes or until golden brown. Simmer or microwave sausage gravy until hot. Split open, top with sausage gravy.

ARUGULA [arugula, dairy free boursin cheese, roasted pear, shallot, candied walnuts, champagne vinaigrette]

2 portions

CHOPPED CHICKEN WRAP [greens, sous vide chicken, protein pasta, bacon, cherry tomatoes, shallot, blue cheese, egg, torilla, side of sunflower kernels + creamy lactose free italian]

1 portion

TIRAMISU GREEK YOGURT PARFAIT [almond flour, lactose free yogurt, vanilla extract, agave, cocoa powder, chocolate chips]

1 portion

Groceries: $239.66

Chef’s Time $250

Total to zelle: $489.66

friday pickup 2/20/26

Lemon ginger soup-3

lasagna soup-1

italian sub salad-1

antioxidant-1

beet salad-1

taco night (2 reg/1 kim)

wing night (2 reg/1 kim)

cheese sticks (2 reg/1 kim)

banana pudding (kim)-1

blueberry oat muffin-1

Grocery total: $197.58

Chef’s Time: $250

Total $447.58

wednesday 2/11/26

APPLE PIE PARFAIT [caramelized apples, chai vanilla pudding, cinnamon shortbread crumble, vanilla cool whip] 1 portion. Ready to eat.

BREAKFAST POLENTA [bacon, dairy free cheddar, scallions, sous vide poached eggs, cornmeal, LF milk, LF butter] 1 portion. Bring small pot of water to a boil. Meanwhile, microwave polenta for 1-2. minutes until hot. Add dairy free cheddar (reserve some for the cheeseburger rice and brussels.) Microwave bacon 30 seconds- add over polenta. To the boiling water add eggs- only boil for 2 minutes for a custardy center, then remove. Eggs were sous vide in the shell. Crack open over polenta/cheese/bacon. Top with scallions. Enjoy!

CHICKEN + BROWN RICE [chicken stock, onion, celery, carrot, brown rice, sous vide chicken, sage, parsley, thyme] 2 portions

Simmer until hot.

CHOPPED WEDGE [chopped iceberg lettuce, bacon, tomato, shallot, DF blue cheese, LF protein ranch] 1 portion

Toss ingredients together

TIKKA MASALA CHICKEN BREAST [tomatoes, carrot, lactose free butter, onion, cilantro, garlic, gram masala, ginger, lime] 1 portion. Sear until hot or microwave 1-2 minutes.

ASIAN SESAME with Shrimp [bok choy, napa cabbage, carrot, celery, cucumber, radish, sesame ginger dressing, bean sprouts, cilantro, crispy wonton strips] 1 portion. Toss ingredients together

CHICKEN CACCIATORE [braised chicken thighs, crushed tomatoes, garlic, mushrooms, onions, chicken broth, white wine, thyme,  extra virgin olive oil, parmesan cheese, fresh pasta, artisan bread + LF butter] 2 portions

Preheat oven to 350 degrees. Transfer bread to foil and wrap up. Place in oven for 15 minutes or until warm. Combine cacciatore sauce and contents of chicken cacciatore bag in a sauce pan. Simmer until hot. Meanwhile, bring a pot of salted water to a boil and cook buccatini noodles according to package directions. Remove chicken thighs from pan. Add cooked pasta to cacciatore sauce. Fold in parmesan cheese. Let cook 1 more minute in the sauce. Plate pasta/sauce first, top with sliced or pulled chicken thighs. Butter bread. Voila!

SMASH BURGER FRIED RICE [ground beef, onion, american + cheddar cheese blend, white (or brown) rice, pickle, special sauce (no sugar added ketchup, mustard, avocado mayo, balsamic vinegar, lea + perrin’s) toasted sesame seed bread crumbs]3 portions.

In a large fry pan over medium high heat, add rice (it’s already tossed with beef fat) and stir 3-5 minutes. Add ground, beef. Continue cooking and stirring until beef is hot (3 minutes or so). Add dairy free cheddar and american slices. Stir until melted. You may add a little splash of water to moisten if needed. Off heat, plate fried rice, drizzle with special sauce, add onion, pickle and breadcrumbs!

TUNA POKE BOWL [sushi grade ahi tuna, steamed quinoa, white or brown rice, scallion, ginger, coconut aminos, cucumber, carrot, avocado, sesame seeds, radish, wasabi ginger avocado mayo, side or sriracha] 1 portion.

Ready to eat. Slice tuna (I gave you extra). Freeze extra portions.

BRUSSELS SPROUTS (shaved brussels sprouts, dairy free cheddar cheese, lemon, garlic, shallot, fresh thyme, fresh parsley, extra virgin olive oil] 1 portion

Saute until hot. Fold in cheese off heat.

SPINACH + FETA HUMMUS [chickpeas, tahini, lemon juice, spinach, feta cheese, garlic, oregano, fresh parsley + dill] 1 portion

Ready to eat with pita.

HOUSE BAKED PITA CHIPS [pita bread, evoo, onion, garlic, sea salt, pepper]

1 portion.

Total Cost of Groceries: $235.41

Chef’s Time: $250

Total to Zelle: $485.41

First PICKUP tuesday 2/3/26

DOLMA AVGOLEMONO SOUP (Greek Creamy Egg Lemon Soup) [lean ground beef, onion, fresh dill, oregano, white rice, grape leaves, chicken stock, eggs, lactose free plain yogurt] 16 oz

Transfer contents to microwave bowl with plastic wrap or to a sauce pot. Microwave 2-3 minutes until hot or simmer until hot.

CHICKEN + BROWN RICE [chicken broth, carrot, onion, celery, chicken breast, fresh thyme, fresh parsley, fresh sage, brown rice] 16 oz

Transfer contents to microwave bowl with plastic wrap or to a sauce pot. Microwave 2-3 minutes until hot or simmer until hot.

ITALIAN COBB WRAP w/ Chicken [sous vide chicken, chopped romaine, cucumber, tomato, lactose free mozzarella, oregano, olives, egg, fresh basil, creamy italian lactose free yogurt dressing] 1 portion

ready to eat.

BALSAMIC WRAP w/ Shrimp [butter lettuce, carrots, cucumber, tomato, lactose free cheddar cheese, balsamic vinaigrette]

ready to eat.

DILL PICKLE TUNA SALAD [albacore tuna, celery, shallot, dill pickles, greek yogurt, avocado oil mayo, dijon mustard, fresh dill] 8 oz

ready to eat.

CHICKEN LIMONE [stir-fried chicken breast, lemon caper sauce (lemon, chicken stock, lactose free yogurt, garlic, shallot, lactose free butter, capers, fresh parsley), fresh handmade pasta, spinach, dairy free parmesan, garlic lactose free butter + dairy free parmesan garlic bread] 3 por

Preheat oven to 400 degrees. Plaee garlic bread on sheet pan and bake 15-20 minutes until golden and toasty. Bring a stockpot of water to a boil with salt. While that’s heating up place chicken cutlets in large fry pan, add sauce. simmer until hot. Boil fresh pasta 2-3 minutes according to package directions. Pour sauce and chicken over pasta and serve with garlic bread.

SHRIMP SAGANAKI [pan seared lemon garlic shrimp, dairy free feta, tomato quinoa (quinoa, tomatoes, onion, chicken stock, dairy free parmesan, extra virgin olive oil), green beans ] 2 por

Boil quinoa and shrimp in bag for 8 minutes or until hot. Squeeze lemon over shrimp. Top with dairy free feta.

BAKED DUTCH APPLE PANCAKE [eggs, lactose free milk, flour, apples, lactose free butter, maple syrup, vanilla, cinnamon, sea salt] 1 por

Preheat oven to 350 degrees. transfer dutch baby to parchment lined pan. Bake 10 minutes until hot. Alternately, you may microwave uncovered 1-2 minutes until hot. Top with maple syrup and powdered sugar.

SPINACH + FETA EGG WHITE FRITTATA [egg whites, spinach, garlic, onion, dairy free feta, whipped cottage cheese, serrano peppers] 1 por

Microwave 1 minute per frittata or heat in oven 350 degrees for 10-15 minutes until hot.

Total Cost of Groceries $222.49

Chef’s Time $250

Total to zelle Jamie $572.49

Zelle ID: 847-224-5190

*Note, you are charged for full containers of lactose free items that are not cross utilized. You will not be charged again until they run out. I will email you breakdown if you’d like! I keep a spreadsheet of every item purchased with costs associated. I have hard copies if you would like to see price check.

ENJOY!!!

Jamie