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    These recipes are made with lean cuts of meat, skinless chicken, seafood, fresh produce and fat sources originating in vegetables and nuts. Any butter contained in these recipes is noted as "optional." Traditionally high-sodium condiments are replaced with low/reduced sodium alternatives, such as low-sodium soy sauce.

    Any carbohydrates contained in these recipes are complex carbohydrates such as whole grains. These recipes have been analyzed by our nutritionist, Eileen Vider, MS, RD, via carbohydrate counting. 1 carbohydrate serving is equal to 15 grams of carbohydrate.

    If a serving of a food contains 5 or more grams of dietary fiber, which is digested differently than other carbohydrates, it has been subtracted from the total carbohydrate serving of that recipe. Carbohydrate servings for each recipe are indicated per portion.

    Please note for many people, having 3 or 4 servings of carbohydrate at each meal (45-60 grams of carbohydrate) and 1 or 2 servings at snacks (15-30 grams of carbohydrate) is about right. Speak to a registered dietitian for more information.



    All Make-Ahead Meals in Minutes Real Simple Vegetarian Dairy-Free Kid-Friendly
    12 recipes — Page: 1
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    ENTRÉES

    Citrus Chicken Steamed with Snow Peas
    from "Monday-to-Friday Chicken" by Michèle Urvater

    Ten-minute Chili
    from "Monday-to-Friday Cookbook" by Michèle Urvater

    Poached Salmon with Mango Salsa
    from "The Great American Eat-Right Cookbook" by Colleen Doyle and Jeanne Besser

    Baked Salmon with Carrot-Zucchini Stuffing
    from "The American Cancer Society's Healthy Eating Cookbook" by The American Cancer Society

    Tuscan Chicken, Zucchini and White Bean Ragout
    from "The Dinner Doctor" by Anne Byrn

    Southern Shrimp & Sausage
    from "The Great American Eat-Right Cookbook" by Colleen Doyle and Jeanne Besser

    Veggie Tortilla Pizza
    from "The Great American Eat-Right Cookbook" by Colleen Doyle and Jeanne Besser

    Moo Shu Chicken Lettuce Wraps
    from "The Great American Eat-Right Cookbook" by Colleen Doyle and Jeanne Besser

    Ginger Orange Chicken
    from "The American Cancer Society's Healthy Eating Cookbook" by The American Cancer Society

    Greek Chicken & Tzatziki Pitas
    from "The Great American Eat-Right Cookbook" by Colleen Doyle and Jeanne Besser


    SOUPS/STEWS

    Ten-minute Chili
    from "Monday-to-Friday Cookbook" by Michèle Urvater

    Chicken and White Bean Soup
    from "The Great American Eat-Right Cookbook" by Colleen Doyle and Jeanne Besser


    12 recipes — Page: 1
    Display 15 | 30 | 45 per page




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