Main Dishes

Cottage Cheese Pizza Bake with Pepperoni

A soft cottage-cheese and egg casserole base topped with marinara, mozzarella, and ready-to-eat pepperoni, rested before serving.

Two salmon portions brushed with prepared teriyaki sauce, honey, garlic, and ginger, baked and finished with scallions and sesame.

Baked extra-firm tofu in coconut, ginger, garlic, and lime sauce, served with jasmine rice; oil and soy sauce are measured for each stage.

Lightly floured chicken breasts simmered in lemon and rosemary broth, served over roasted spaghetti squash with Parmesan.

A four-pound boneless chuck roast cooked covered until shreddable, then finished uncovered for browned edges.

Jumbo pasta shells filled with cooked beef and ricotta, baked under marinara and mozzarella, with a ten-minute rest.

Raw ground chicken cooked with eggs, mixed vegetables, soy sauce, and previously cooked refrigerated rice for four modest portions.

Six ground-chicken patties bound with cottage cheese, egg, and panko, pan-cooked until the center reaches 165°F.

A small mayonnaise-based burger condiment with ketchup, Dijon, relish, garlic powder, and onion powder, yielding approximately three-quarter cup.

Chicken breasts cooked with cilantro, lime, broth, and cumin, then shredded into their juices for four main-dish portions.