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  • Welcome to my Menu Pages

Appetizers

From traditional appetizers to delicious small bites of your favorite entrees, Eat Your Heart Out Edibles offers a wide selection of tiny tasty treats.  Don’t see your favorite here?  Just ask Chef Angela!

cranberry brie bites

Cranberry Brie Bites Mini-muffin tins are lined with puff pastry and filled with delicate brie cheese, toasted pecan pieces and home-made cranberry sauce, baked to a gooey, sweet and savory finish, then topped with a drizzle of honey.
Options: replace the cranberries with your choice of blueberries, peaches or strawberries!

Lasagna Cupcakes

Lasagna Cupcakes
The perfect two-bite appetizer of baked dough filled with homemade Bolognese sauce and a ricotta and mozzarella cheese mixture, baked to a bubbly, golden perfection.

Pumpkin Sage Wonton CupsPumpkin/Sage Wonton Cups
Mini edible wonton cups filled with a creamy pumpkin/sage/Parmesan spread topped with dried cranberries and toasted walnuts.

Stuffed mushrooms

Simple or Sophisticated Stuffed Mushroom Caps
Chef Angela has a wide variety of stuffed mushroom caps, from her most-requested spinach and cheese stuffed mushrooms to caps stuffed with sausage, to the more sophisticated option of a lump crab meat stuffing. Contact Chef Angela for the full list.

Hummus or Basil Pesto Stuffed Cucumber Cups or Tomato Cups  Hummus Cucumber Cups shown

Antipasto Bites

Antipasto Bites The perfect light bite for your summer BBQ! (mozzarella ball, grape tomato, salami, olives and cheese tortellini) 

Santa Fruit Kabobs Tray

Santa Fruit Kabobs Juicy, plump grapes, strawberries, and marshmallows strung together on a kabob for a healthy holiday treat!

pumpkin brie quesadillas

Pumpkin/Brie Quesadillas  Chili/honey-enhanced pumpkin puree is layered with smooth and creamy brie cheese and finely minced sage between two flour tortillas and pan-grilled to a golden finish; served with honey-chipotle creme for dipping.

Fall Fig Caprese Skewers

Fall Fig Caprese Skewers Fresh mozzarella, dried fig, roasted butternut squash and fresh basil, delicately threaded on toothpicks, are the perfect light bite to go around at your next cocktail party.

Crab Cakes with Lemon Dill Sauce

Crab Cakes 
Lump crab meat, parmesan cheese, mustard, red bell pepper, Ritz cracker, mayo and green onion are formed into patties, pan-seared to golden and finished in the oven.  

Grilled Cheese Rollups

Grilled Cheese Roll-ups
This is the ultimate comfort food-snack, and the perfect way to bring you back to a classic childhood lunch. These roll-ups are also a huge hit at cocktail parties; they are the perfect, fun appetizer for kids and adults alike! Served with Tomato Soup Dipping Sauce.

Buffalo Chicken Skewers

Buffalo Chicken Skewers These appetizer skewers with celery and served with Blue Cheese Dipping Sauce (not pictured) are healthy, gluten– and dairy-free (without the sauce), perfect for Keto, low-carb, and Paleo-goers alike! 

Gorgonzola Feta Truffles

Gorgonzola and Feta “Truffles”
Gorgonzola and Feta balls are rolled in various fresh garden herbs, toasted nuts, and dried fruits, taking on the appearance of a truffle in shape with a sweet and savory flavor punch.

Cherry Tomatoes and Goat Cheese Truffles

Cherry Tomato and Goat Cheese Truffles Sweet Cherry Tomatoes wrapped in Goat Cheese and rolled in pistachios make a tasty crunchy bite. 

shrimp shots

Shots, shots and more shots!
Do you have a craving to serve something unique at your next bash? Let Chef Angela take a shot at that! From her most loved shrimp shots (similar to a ceviche) to her roasted veggie shots, to her more classic veggies and dip shots, Chef Angela has a wide variety of appetizers served in shot glasses for a fun way to eat your apps! Contact Chef Angela for the full list.

taco bites

Taco Cups
Seasoned ground beef and cheese fill mini taco “cups” and are topped with fresh sour cream, tomatoes, lettuce and black olives.

Pigs in a Blanket

Pigs in a Blanket Everyone’s favorite!  

Spinach Artichoke Dip Bowl


Spinach Artichoke Dip Bowls
The classic dip served in a bread bowl.

Spinach Artichoke Dip Cups


Spinach Artichoke Dip Cups
The classic dip served in edible “cups”.

Crab Rangoon Bites

Crab Rangoon Bites
A healthier alternative to the ever-popular American Chinese appetizer. Baked (not fried!) wonton cups are stuffed with a rich filling of cream cheese, lump crabmeat, green onions and various Asian seasonings.

Bacon-wrapped Scallops

Scallops Wrapped in Bacon
The classic hors d’oeuvre of Diver scallops wrapped in peppered bacon and baked to a golden finish – elegant and hearty all in one bite!

Cheesy Meatball Bites

Cheesy Meatball Bites Muffin tins are filled with pastry to make an edible cup/bowl that holds a meatball, sauce and cheese, for the ultimate flavor combo, kind of like Italian bread and meatballs all in one bite – like a meatball sandwich! 

Reuben Phyllo Cups

Reuben Phyllo Cups
A mini version of the famous sandwich:  pastrami, sauerkraut, Swiss cheese and Thousand Island dressing in a crispy phyllo dough cup.

coconut shrimp

Oven Baked Coconut Shrimp
“One of Chef Angela’s personal favorites – jumbo shrimp with a coconut-panko coating, baked to a crisp finish and served with a sweet and savory dipping sauce.

Goldfish Crusted Chicken Tenders

Goldfish Crusted Chicken Tenders
Bring out the kid in your guests! These bad boys were first offered as a kids’ meal option at a party Chef Angela catered, but after an hour all the adults devoured them. Since then, these unique chicken tenders have been making their way into appetizer parties everywhere, served with a ranch dipping sauce on the side.

Philly Cheesesteak Cups

Philly Cheesesteak Cups  Shaved sirloin, peppers and onions stuffed into an edible cup and topped with melted provolone cheese, for everyone’s fav south Philly sammy!

bruschetta

Bruschetta for Every Taste
Traditional tomato, steak and herbed goat cheese, vegetarian, gorgonzola, arugula, raisin, blueberry-honey cinnamon and so many more…Chef Angela has a wide assortment of bruschetta to please everyone’s palates. Contact Chef Angela for the full list.

Steak and Potato Bites

Steak & Potato Bites
Rosemary-roasted baby red skin potato halves, topped with a slice of filet mignon and a dollop of chive-crème, making for a mouthwatering appetizer!

buffalo chicken rollup

Buffalo Chicken Roll-Ups    Another popular appetizer among Chef Angela’s clients: thin dough is wrapped around a filling of shredded chicken, tangy blue cheese, and shredded cabbage slaw, baked to a golden crisp finish and served with blue cheese sauce for dipping…a unique alternative to the ever-popular buffalo chicken dip.

shrimp pesto lollipops

Pesto Shrimp Lollipops   Skewers of lemon-infused pesto marinated jumbo shrimp with French bread bites, baked to a finish and served chilled for the perfect savory ‘lollipop’.

Guacamole Bites   Corn tortillas chips are topped with client’s selection of unique guacamole. From traditional to bacon and blue cheese, to jumbo lump crabmeat and mango, Chef Angela has a guacamole recipe that is sure to please everyone. Contact Chef Angela for the full list.

caprese bites

Tomato/Basil Caprese Bites
Fragrant basil, juicy grape tomatoes and fresh Italian herbed mozzarella balls, delicately threaded on tooth picks, are the perfect light bite to go around at your next cocktail party.

French Dip Baguette

French Dip Baguette
Toasty French Bread stuffed with roast beef, caramelized onions, provolone, and parmesan-butter! Ohh yeeeah!

Bunless Cheeseburger Bites

Bunless Cheeseburger Bites
Move over, sliders. This adorable appetizer is the new favorite way to eat a cheeseburger. Mini kabobs threaded with a mini cheeseburger patty, lettuce, pickle slice and cherry tomato, great for gluten-free guests too.

mini mexican quiche

Mini Quiches
Choose from Sausage and cheese, Spinach and Cheese, Mexican style, or create your favorite combo, just let Chef Angela know!

sliders

Cheeseburger Sliders or Bacon and Horseradish Sliders  Ground beef sirloin burgers topped with your choice of cheese, or a horseradish mayo and a crisp piece of bacon.

seafood mac and cheese bites

Baked Seafood Mac & Cheese Bites
These mini party food bites will have your mouth screaming for more! Creamy extra‐sharp Cheddar and Parmesan cheeses, combined with elbow macaroni, fresh shrimp and lump crab meat, baked in mini portions – perfect to pop in your mouth and keep on partying!

deli wraps

Deli Wraps
Client’s choice of a variety of meats and cheeses, rolled in assorted flour tortillas and cut into perfect bite-size pieces.  Choose from Ham and Cheese, Roast Beef and Cheese, Turkey and Cheese, Turkey and Cranberry, or your favorite combo – just let Chef Angela know!

crudites tray

Crudités Tray
Assorted meats, cheeses and vegetables.

Avocado Mango Chicken Salad Cups

Avocado/Mango Chicken Salad Cups
Shredded white meat chicken is combined in Chef Annie’s homemade Amish style sweet mayonnaise dressing for the most creamy chicken salad you will ever taste; combined with fresh cilantro, lime juice, minced red onion and fresh cubed avocado and mango for an island style chicken salad fiesta! This delicious salad is served in crispy edible cups.  Seasonal item, check with Chef Angela for availability

Spanakopita Rollups

Spanakopita Roll-Ups
Pastry filled with a Greek-style filling of spinach, feta cheese, lemon juice and a splash of heavy cream, baked to a golden, light finish!

Fish Tacos

Fish Tacos
Client’s choice of halibut, cod, mahi or tilapia, with slaw and a chipotle crème drizzle; served in corn tortillas.

Shrimp Cocktail

Shrimp Cocktail
The traditional favorite!

crabby meltaways

Crabby Melt Aways
Pumpernickel bread topped with a creamy, cheesy crab spread and roasted peppers, all broiled to perfection.

Butternut Squashh Apple Crostini

Butternut Squash and Apple Crostini
Crostini is topped with a layer of ricotta cheese, butternut squash and apples that have been roasted in fall spices, fresh sage and sautéed onions, and finished off with a drizzle of balsamic reduction – for a delicious twist on bruschetta, making the perfect appetizer for fall!

Huli Huli Shrimp Pineapple Kabobs

Huli-Huli Chicken or Shrimp & Pineapple Kabobs
Your choice of protein marinated in a soy, ginger, brown sugar and a smidge of red pepper flakes sauce, roasted to perfection and perfect served chilled/room temperature.

Filet Crostini

Filet Crostini
Bite-sized crostini with filet mignon, topped with crème fraîche.

Monte Cristo Pinwheels

Monte Cristo Pinwheels
Inspired by a popular sandwich, these baked Monte Cristo Pinwheels are sweet, savory and definitely sure to be a hit at your next gathering!

Harvest Beet Caprese Skewers

Harvest Beet Caprese Skewers
Fresh mozzarella, roasted beets, cubed crisp Granny Smith Apples, and fresh mint, delicately threaded on toothpicks, are the perfect light, gluten-free bite to go around at your next cocktail party.

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BBQ Style

BBQ Beef CupsBBQ Beef Cups Perfect for children or picky eaters! Crescent dough “cups” are filled with a lean ground beef and homemade BBQ sauce filling, topped with a light sprinkling of cheddar cheese and baked to a golden finish; perfect served with a slice of fresh avocado on top!”‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬

Korean Beef Wraps/Bowls korean beef wrap bowl Ground sirloin combined in sauce of ginger, red pepper flakes, scallions, water chestnuts, soy sauce and a tag bit of brown sugar; perfect served as a wrap in either lettuce leaves or flour tortillas, or as “bowl” served over white rice for a taste of Korean BBQ!

BBQ Chicken with Arugula Pesto Boneless-skinless chicken thighs are seasoned with Chef Angela’s home-made BBQ rub of garlic, paprika, ground coriander, cumin and a pinch of cayenne pepper, and roasted to a tender and juicy finish; topped with a light and zesty arugula pesto that makes for the perfect forkful!

BBQ Pulled PorkBBQ Pulled Pork Pork shoulder is slow cooked for up to 10 hours in a smoky soda pop spiked BBQ sauce, and shredded into the most tender pork you may ever eat! Great for quick sandwich for lunch or piled high onto a dinner plate for a main entrée.

Slow Cooked BBQ Ribs Chef Angela’s most requested rib recipe – baby back ribs are slow cooked until the meat is so tender that it is falling from the bone, in a sweet and smoky tomato based BBQ sauce.

BBQ Pulled Pork Quesadillas Chef Angela’s BBQ pulled pork and cheddar cheese is sandwiched between flour tortillas and pan-grilled until golden on the outside and gooey and cheesy on the inside; perfect served with salsa and sour cream.

BBQ Chicken, Apple, Bacon Quesadillas Crunchy bacon bits, shredded BBQ chicken, sharp cheddar cheese and crisp apple slices sandwiched between flour tortillas and grilled to a gooey cheesy inside and crisp golden outside!

BBQ Potato Cheese Meatloaf This meatloaf combines the Southern flavor of BBQ with a traditional meatloaf recipe….with a few surprises like mashed black beans right in the ground beef mixture, and a center of mashed potatoes and cheddar cheese!

Beef

Balsamic Roast BeeftBalsamic Roast Beef  Chuck Roast is cooked low and slow in an onion, garlic, tamari, balsamic sauce until the meat is oh so tender; perfect to throw on a Kaiser roll for a quick sandwich, or elegant enough to serve at your next dinner party!

Southeast Asian Grilled Flank Steak Open-grained flank steak absorbs lots of flavor from this spicy marinade of lime juice, hot chili sauce, coriander and fresh garlic.

Celebration Filet Mignon As the name says, perfect for a special occasion. Filet is cooked to your liking, served over pan-seared tomato slices and topped with a caper, mustard and lightly sautéed mushrooms and onion sauce.

Traditional Stuffed Peppers Traditional Stuffed Bell Peppers Bell peppers are filled with brown rice, ground sirloin, sautéed onions and garlic, homemade marinara sauce and parmesan cheese.

Burgers au Poivre These peppery patties hold their own – without the bun! Ground beef sirloin and coarse black pepper patties are soaked in red wine, pan-seared and then simmered to a bright finish in a red wine, gorgonzola, mushroom sauce.

French Onion Salisbury Steak Ground beef, fresh parsley and scallions are formed into patties, sautéed and topped with a caramelized onion and garlic, tomato, red wine and fresh thyme sauce.

Mongolian BeefMongolian Beef Naturally Paleo, sliced flank steak is coated in arrowroot powder and pan fried (in very minimal coconut oil) with garlic and fresh ginger root, then tossed in a sesame oil, honey and coconut aminos sauce; garnished with fresh scallions and cilantro.

Filet Mignon with Blackberries Pan-seared Filets are topped with a caramelized shallot, red wine and blackberry sauce, and then finished off with blackberry compound butter.

Blue Cheese Walnut T-Bone Steak T-bone sirloin steaks are grilled and topped with a tangy blend of blue cheese, toasted walnut pieces, roasted garlic, fresh chives and rosemary butter.

Lasagna CupsLasagna Cups Chef Angela puts a unique spin on traditional lasagna by layering Bolognese sauce (made with client’s choice of ground turkey or sirloin), ricotta and mozzarella baked in individual, edible dough cups!”

Mustard/Mushroom-Topped Steak Your choice of steak, pan-seared to desired doneness and served with a dry white-wine, Dijon mustard, wild mushroom blend and topped with caramelized onions.

Meatloaf 10 Ways! From traditional American-style meatloaf to Vietnamese, arugula pesto and provolone, to maple apricot – there is a meatloaf for everyone’s taste – contact Chef Angela for the complete list.

Tagliata with Arugula-Herb Sauce Boneless rib steaks or center-cut sirloin steaks are prepared in a cast-iron skillet and topped with a fresh herb vinaigrette sauce of rosemary, arugula, parsley, sage and roasted shallots.

Steak Pita Pockets The brazen kiss of horseradish-yogurt sauce wakes up a gorgeous pan-seared, sliced filet mignon draped in sweet caramelized onions and baby spinach, served in whole wheat pita pockets.

Romesco skirt steakRomesco Skirt Steak Skirt steak topped with Romesco Sauce (roasted red peppers and cherry tomatoes, garlic, raw almonds, vinegar, paprika, and a pinch of cayenne!) is perfect served with garlic mashed cauliflower and roasted asparagus for a low carb or Paleo meal.

Vietnamese Beef Beef sirloin is marinated in a Vietnamese agave-fish sauce, seared on both sides to desired doneness in a cast-iron skillet, and served with a lime and fresh cracked black pepper dipping sauce.

Steak with an Argentinean Chimichurri Sauce Your choice of grilled steak, rubbed with a cayenne pepper blend and topped with a zippy sauce of lemon juice, chili peppers, shallots, parsley and oregano.

Italian-Style Beef with Polenta Creamy, cheesy polenta is topped with a ground sirloin, fresh basil leaves, garlic and onion Bolognese sauce.

Herbaceous Beef Burgers This fresh-tasting sirloin burger is packed with garden herbs (dill, chives, and parsley), stuffed with tangy goat cheese, pan-seared and finished in the oven. Served with a Dijon/cream sauce.

Pan-Seared Steak with Roasted Grape/Port Sauce Your choice of steak, pan-seared to desired doneness and served with an oven-roasted grape, shallot, port wine and beef stock sauce.

Blue Cheese Cherry MeatloafBlue Cheese & Cherry Meatloaf                    Dried Cherries, tangy blue cheese crumbles, garlic, minced onion and a pinch of Sage are incorporated into a ground beef and turkey blend and topped with a cherry glaze.

North African MeatballsNorth African Meatballs                              Ginger, cinnamon, cilantro and cumin spiced meatballs are cooked in a lemon and white wine infused Kalamata olive-tomato sauce, finished off with a sprinkling of brown sugar and a pinch of red pepper flakes for an extra flavor explosion!

Breakfast

Breakfast Egg-cadosEgg-cados A delicious heart-healthy dish, Chef Angela fills avocado halves with fresh eggs and client’s choice of toppings, perfect for a low-carb, healthy fat breakfast.

Funfetti PancakesFunfetti Pancakes Buttermilk pancakes get a fun twist to them when Chef Angela adds jimmies sprinkles (organic sprinkles available upon request) for unique variation to the classic funfetti cake!

Cannoli-Filled French Toast Sweetened Ricotta cheese and mini chocolate chip cannoli filling is sandwiched between two pieces of white bread, dipped in an egg-cream mixture and pan cooked to a golden finish; sprinkled with fresh powdered sugar upon serving.

Bacon, Egg and Cheese Breakfast Quesadillas Scrambled eggs, cheddar cheese, and bacon bits are spread between two flour tortillas and grilled to a melty finish for the perfect Mexican breakfast grilled cheese; perfect served with Chef Angela’s salsa and sour cream!

Bacon, Egg and Cheese Everything Rolls Bacon, Egg and Cheese Everything Rolls All the components of the classic Everything bagel and then some – in egg roll form! Wonton wrappers are filled with a scrambled egg, bacon, cheddar and chive filling and topped with sesame seeds, poppy seeds, garlic and onion flakes then oven-baked to a golden crisp finish!

No-Bake Energy Bites Oatmeal, toasted coconut flakes, plump raisins, raw honey and vanilla are combined into bite sized balls, perfect to pop a few into your mouth for a quick grab-and-go breakfast treat!

Blueberry-Buttermilk Pancakes These light and fluffy buttermilk pancakes are packed with juicy blueberries and perfect served with a sprinkling of powdered sugar and a dollop of whipped cream, or for a sweeter bite, maple syrup with a dollop of butter!

Sausage Egg and Cheese Breakfast Casserole A comforting, classic egg casserole filled with sweet breakfast sausage, saluted mushrooms, cubed white bread and cheddar cheese; perfect served with a side of fresh fruit!

Quinoa PorridgeQuinoa Porridge Hearty, protein and fiber packed quinoa is slow cooked in an all spice, cinnamon, apple and vanilla infused almond milk (for a natural dairy-free alternative); topped with fresh blueberries, toasted pumpkin seeds and toasted walnuts for a nice crunch that gives traditional porridge a run for its money!

Pumpkin Pie Steel Cut Oats Fiber filled steel cut oats are cooked a nutmeg, cinnamon and ginger spiked almond milk (for a natural dairy-free alternative) and mixed with pumpkin puree and topped with a drizzle of maple syrup and toasted pecan pieces!

High Protein Breakfast Quinoa

Ripe mashed banana, cinnamon, eggs and whey protein powder are combined in an almond milk cooked quinoa; perfect for a post-workout, protein punch breakfast!

Quinoa Pudding Quinoa is cooked in unsweetened apple juice and then combined with apple sauce, lemon, cashew butter, a pinch of cardamom and the optional addition of whey protein powder (client’s choice), then blended to a thick and creamy pudding-like consistency.

Ricotta/Pistachio Steel Cut Oats Heart-healthy, slow cooked steel cut oats are combined with ricotta cheese, toasted pistachios and plump raisins; finished off with client’s choice of a drizzle of raw honey or pure maple syrup.

Berry Nutty Quinoa Toasted walnut pieces, walnut butter, blueberries, raspberries and raw honey are combined with quinoa cooked in almond milk for a heart-healthy fat, fiber-rich breakfast!

banana strawberry breadBanana Bread with Roasted Strawberries   This light and healthy whole wheat banana bread is filled with flavor packed roasted strawberries; makes for a perfect breakfast or snack, one slice is only 88 calories!

Breakfast Risotto

Risotto is not just for dinner anymore! Chef Angela puts a twist on the traditional dinner side dish by combining risotto, client’s choice of bacon, turkey bacon or breakfast sausage, eggs, parmesan cheese and scallions for savory breakfast bowl!

Avocado Power House Smoothie Heart-healthy avocado, Greek yogurt, milk, raw honey, wheat germ and barley grass are combined together for the perfect grab and go breakfast smoothie.

Apple Pie Oatmeal Smoothie Overnight soaked steel cut oats, cinnamon, nutmeg, almond butter, apples, flax seed, almond milk and whey protein powder are all blended together for a fiber shake sure to hold you over until your next meal!

Creamy Cashew Smoothie Bananas, cashew butter, almond milk, cinnamon, coconut oil, and berries make for a great antioxidant-rich and healthy fat smoothie.

french toast roll-ups French Toast Roll-Ups When you are ready to treat yourself and indulge, these babies are the way to go! Thin rolled bread is wrapped around a filling of client’s choice of either Nutella and strawberry or sweetened cream cheese and strawberry, or blueberry and cream cheese and dipped in a cinnamon-sugar coating; perfect as is or for extra sweetness with a drizzle of honey.

Mexican QuichesMexican Quiches Individual crust-less spinach, egg and cheese quiches are perfect for a unique twist to a classic quiche; served with sour cream and salsa.

Mini Quiches

MIni QuichesIndividual crust-less quiches are perfect for a unique twist to a classic quiche. Choose from Sausage and Cheese, Spinach and Cheese, Mexican style, or create your favorite combo, just let Chef Angela know!

Savory Rosemary Oatmeal  

Chef Angela puts a savory twist on the traditional breakfast staple! Steel-cut oats are slow cooked to a creamy finish in a rosemary-enhanced milk, and topped with plump golden raisins, toasted pine nuts and a drizzle of honey!”

Chocolate Black Bean Smoothie

choc black bean smoothieA decadent-tasting, but oh SO healthy smoothie; black beans, spinach and kale are disguised by being blended together with banana, almond milk, coco powder, cinnamon and drizzle of raw honey – this shake truly tastes like a creamy chocolate beverage! Client’s choice of additional protein by adding a scoop of whey protein powder.

Tuna Protein Shake tuna protein smoothieYes, you heard right, Chef Angela got creative in the kitchen with this protein-packed and surprisingly very tasty shake! Chock full of protein (52 grams!) and healthy fats from fresh flaked tuna, cashew butter, banana, kale, almond milk and a drizzle of raw honey – there is nothing fishy about this shake, just a glass full of yumminess! Client’s choice of additional protein by adding a scoop of whey protein powder.

White Bean, Avocado and Kale Smoothie white bean avocado kale smoothieWhite Beans, Kale, Greek yogurt, vanilla, avocado, and client’s choice of additional protein by adding a scoop of Whey protein powder, are all pureed together for a creamy, rich-tasting breakfast on the go!

Brunch

Ahh, that magical happy time where a lazy morning meets the energy ahead of a busy afternoon; where a combo of comfort and energy-sustaining food is just what is needed. Chef Angela has something to please everyone’s palate! Take your time perusing through the options from traditional breakfast/lunch fare to more chic creations that are sure to satisfy any (and every!) taste bud…great for your next low-key weekend in, or perfect to serve at your next bridal/baby shower or luncheon!

Items marked with * are Chef Angela’s most requested brunch dishes.

This menu is just a taste (pun intended!) of what the Eat Your Heart Out Edibles team can cook up for you! Your final menu will be totally customized to all your dietary needs and wants, allergies, food sensitivities, etc. You can choose whatever you like from our extensive menus!

Brunch Bites

For a breakfast-style “cocktail” party – hello Mimosas!

Choose from the options below to create your own custom breakfast-style cocktail party, or select a few items to use as appetizers/starters at your next traditional brunch.

MIni QuichesMini Quiches Individual crust-less quiches are perfect for a unique twist to a classic quiche.

Your choice of:

  1. Sausage and Cheese
  2. Spinach and Cheese*
  3. Mexican Style
  4. Egg and Cheese
  5. Bacon, Egg and Cheese
  6. Veggie and Cheese
  7. Your favorite combo, just let Chef Angela know!

Mini Granola CupsMini Granola “Cups” Topped with fresh yogurt and berries – a unique twist on the traditional parfait.

Breakfast on the go cupsBreakfast on the go Cups Tater tots, ham, egg and cheese cups – like individual quiches!

French Toast Cups An edible, scrumptious French toast cup, that’s oven-baked and then filled with client’s choice of filling: sweet hazelnut, strawberry and fresh whipped cream, or blueberry syrup; served with maple syrup on the side and perfect for your next breakfast or brunch!

French Toast Shots Individual “shot” glasses filled with maple syrup and a French toast stick.

Breakfast Sausage Pigs in French Toast BlanketBreakfast Sausage Pigs in a French Toast Blanket Pigs in a Blanket aren’t just for game-day anymore; these breakfast-bites are a delicious combo of French toast wrapped around breakfast sausage and served with maple syrup for dipping; perfect served at your next brunch!

Breakfast Pigs in a BlanketBreakfast Pigs in a Blanket Sausage links, cheddar/American cheese and scrambled eggs are rolled up in a crescent roll for a yummy, homemade grab-and-go brunch bite.

Granola Yogurt Parfait Shooters Granola Yogurt Parfait Shooters  * 4 oz. shot glasses layered with Greek yogurt, homemade granola and fresh berries)

spinach cheese mushroom capsSpinach & Cheese Stuffed Mushroom Caps * Garlic sautéed spinach and three cheeses are combined, stuffed into button mushroom caps and baked to a finish – perfect for the low carb or gluten-free guest.

Love mushrooms, but not a fan of spinach? Try one of these simple or sophisticated combos:

  1. Tater Stuffed Mushrooms
  2. Stuffing Stuffed Mushrooms
  3. Sage and Onion Stuffed Mushrooms
  4. Gorgonzola/Sausage Stuffed Mushrooms
  5. Quinoa Stuffed Mushrooms
  6. Pepita/Pesto Stuffed Baby Portobello Mushrooms

Bacon Egg and Cheese Everything Egg RollsBacon, Egg and Cheese “Everything” Egg Rolls * All the components of the classic Everything bagel and then some – in egg roll form! Wonton wrappers are filled with a scrambled egg, bacon, cheddar and chive filling and topped with sesame seeds, poppy seeds, garlic and onion flakes then oven-baked to a golden crisp finish!

 Traditional Brunch Dishes

For the traditionalists out there, Chef Angela has a full list of classic, simple (yet super tasty!) menu items that are perfect served during the bittersweet, relaxing late morning/early afternoon time frame.

All traditional brunch menus are served with client’s choice of breakfast sausage or bacon (pork or turkey).

Protein Power (Eggs/Meats)

MIni QuichesMiniQuiches Individual crust-less quiches are perfect for a unique twist to a classic quiche.

  1. Sausage and Cheese
  2. Spinach and Cheese*
  3. Mexican Style
  4. Egg and Cheese
  5. Bacon, Egg and Cheese
  6. Veggie and Cheese
  7. Your favorite combo, just let Chef Angela know!

Sweet Potato Crust QuicheSweet Potato Crust Quiche Thin slices of sweet potato make for a yummy, grain-free crust that is filled with sautéed spinach, eggs and feta and baked to a finish; optional sausage can be added if desired.

breakfast stuffed sweet potatoesTwice Baked Breakfast Sweet Potatoes Sweet potatoes are roasted and hollowed out, serving as a “canoe” that holds client’s choice of three fillings: an over-easy egg with chives and bacon crumbles, a Mexican-style filling of scrambled eggs, cheddar cheese, cherry tomatoes and scallions, or scrambled eggs, breakfast sausage and cheese.

Goldfish Crusted Chicken TendersGoldfish Crusted Chicken Tenders Bring out the kid in your guests! These bad boys were first offered as a kids’ meal option at a party Chef Angela catered, but after an hour all the adults devoured them. Since then, these unique chicken tenders have been making their way into appetizer parties everywhere, served with a ranch dipping sauce on the side. These tenders are oven-baked, not fried, so they are super tender (and not crispy) one of the many reasons kids and adults enjoy them!!

Carb Cravers (Muffins/Pancakes/French Toast etc.)

Monkey Bread MuffinsMonkey Bread Muffins Cubed biscuit dough pieces are tossed in cinnamon and sugar, piled into muffin tins and topped with a brown sugar sauce and baked to a gooey, puffy, golden finish; perfect for dipping in coffee or your breakfast beverage of choice.

Traditional Buttermilk Pancakes

Mini Pancake Hors d’oeuvres Mini pancakes stacked and brushed with maple syrup, then topped with a blueberry and a fresh mint leaf.

Cinnamon Roll Pancakes The perfect marriage of cinnamon rolls and pancakes, complete with cream cheese glaze with protein powder mixed right into the frosting!

Funfetti PancakesFunfetti Pancakes Buttermilk pancakes get a fun twist to them when Chef Angela adds jimmies/sprinkles (organic sprinkles available upon request) for unique variation to the classic funfetti cake!

lemon blueberry sconesLemon/Blueberry Scones These super moist, buttery and crumbly scones have lemon zest and plump blueberries for the perfect amount of subtle sweetness!

Traditional French Toast

french toast rollups French Toast Roll-Ups* When you are ready to treat yourself and indulge, these babies are the way to go! Thin rolled bread is wrapped around a filling of client’s choice of either Nutella and strawberry or sweetened cream cheese and strawberry, or blueberry and cream cheese, and dipped in a cinnamon-sugar coating; perfect as is or, for extra sweetness, with a drizzle of honey or maple syrup.

French Toast/Cinnamon Roll Roll-Ups Chef Angela’s famous French Toast Roll-Ups with a unique twist: thin rolled bread is wrapped around a cinnamon roll filling, then dipped in a cinnamon-sugar coating and laced with a drizzle of a sweetened cream cheese, for the ultimate breakfast combo of French toast and cinnamon rolls!

Dynamic Duos (Sandwiches, Dishes with Carbs and Protein)

Breakfast SandwichesBreakfast Sandwiches English muffins filled with client’s choice of fillings); perfect for a healthy, homemade breakfast sandwich.

Filling Choices:

  1. Bacon/Egg/Cheese
  2. Veggie/Egg/Cheese
  3. Egg/Cheese
  4. Breakfast sausage/Egg/Cheese
  5. Feta/Spinach/Egg
  6. Mexican-style (Egg/Cheese/Scallions/Black Beans/Tomatoes & a pinch of cumin!)
  7. Sautéed ‪‎Veggies‬/Egg/Dairy-free‬ ‪Cheese‬/Turkey Bacon‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬

Mini Croissant Sandwiches* Croissants with your choice of chicken or seafood salad.

bacon pancake dippersBacon Pancake Dippers Bacon-stuffed pancake

Pumpkin Goat Cheese QuesadillasQuesadillas These are Chef Angela’s most requested breakfast quesadillas. Although there is a wide variety of ingredients, one thing remains the same: they are all sandwiched between flour tortillas (Paleo and gluten-free versions are available upon request) and grilled until golden on the outside and a gooey cheesy finish on the inside.

  1. Pumpkin/Goat Cheese/Black Bean Quesadillas
  2. Mexican Style Breakfast Quesadillas Reduced fat cheddar cheese, black beans, scallions, red peppers and bacon layered between two flour tortillas; each savory quesadilla is 291 calories.
  3. Veggie and Cheese Quesadillas
  4. Chicken and Cheese Quesadillas There’s a reason this one has been around for so long. Two ingredients, chicken and cheese, make for one scrumptious meal! Client’s choice of chicken and cheese or just plain cheese quesadillas on traditional flour or whole wheat tortillas are a great alternative to plain grilled cheese, and perfect paired with some fresh cut veggies or fruit.
  5. Bacon, Egg and Cheese Breakfast Quesadillas Scrambled eggs, cheddar cheese, and bacon bits are spread between two flour tortillas and grilled to a melty finish for the perfect Mexican breakfast grilled cheese; perfect served with Chef Angela’s salsa and sour cream!

Don’t see your favorite combo? Ask Chef Angela, or check out our Quesadillas menu for a full line of options.

Satisfying Sides

formaggio al fornoFormaggio al Forno (Italian Three Cheese Casserole) * A very popular side dish among my clients, layers of thinly sliced zucchini, mozzarella, Fontina, Pecorino Romano cheese, fresh breadcrumbs and heavy cream are baked to a cheesy, golden finish.

salad tamari pecansTamari Pecan Salad * Field Greens, Tamari Pecans, Dried Cherries and Gorgonzola Salad with Raspberry Vinaigrette Dressing.

strawberry caprese saladStrawberry Caprese Salad Sliced strawberries, toasted walnut halves, bocconcini (mozzarella balls) and lots of fresh torn basil leaves, drizzled with balsamic vinegar, extra virgin olive oil, and sea salt; served over a bed of arugula. Seasonal item, check with Chef Angela for availability

Unique Fruity Green Salad This green salad adorned with avocado, toasted almonds, red onion and mandarin oranges is drizzled with a sweet mustard poppy seed dressing and is perfect for the client who needs a little “jazz” in order to get their daily dose of leafy greens!

Cashew Chicken Rotini SaladCashew, Chicken Rotini Salad Client’s choice of traditional rotini pasta, low carb/cal, gluten-free Tofu Shirataki Noodles, gluten-free, high protein Chickpea Pasta, or for Paleo Spaghetti Squash, loaded with cashews, grapes, shredded chicken and dried cranberries in a homemade mayo/ranch dressing for a unique (and protein-packed) twist to traditional chilled pasta salad. Chicken may be omitted for vegetarians, and a Paleo-friendly mayo sub of coconut cream/avocado may be used for Paleo-goers, just ask Chef Angela!

fruit skewersFruit Skewers A change from the traditional fruit bowl.

mac and cheeseBaked Mac and Cheese Sharp white cheddar and Romano cheeses make up the creamy sauce in this decadent baked macaroni and cheese casserole – make sure to ask about Chef Angela’s low-calorie or gluten-free options!

Desserts

These are our most popular brunch desserts. Please see our Desserts Menu for our full line of dessert options.

dessert shootersDessert Shooters These “shot glasses” are filled with the perfect amount of your choice of tasty filling sure to get the party started in your mouth at first shot! Shooters are served in decorative shot glasses accompanied by a small spoon.

Filling choices:

  1. Strawberry Cheesecake
  2. Pumpkin Cheesecake
  3. Chocolate Peanut Butter
  4. Key Lime Pie

trad choc trufflesTraditional Chocolate Truffle Bites * Milk chocolate coating surrounds a creamy chocolate filling that will melt in your mouth like a snowball on the 4th of July. Perfect for the chocoholic!

cheesecake strawberriesCheesecake Filled Strawberries * Light, sweet, and oh, so satisfying! Seasonal item, check with Chef Angela for availability

Fruit Crumb Bars A buttery crust layered with your choice of decadent, moist filling and topped with a brown-sugar crumb topping; the perfect moist, flaky and rich “three-bite” bar…lightened-up in terms of calories, but with a full flavor for any sweet tooth!

Filling choices:

cinnamon apple crumb bars Cinnamon/Apple Crumb

Strawberry/Cheesecake Crumbstrawberry cheesecake bars

lemon cheesecake bars Lemon/Cheesecake Crumb

Pumpkin Crumb

Burgers & Patties

Ahh, there’s nothing like a good burger! We have burgers and patties to suit every taste – from traditional beef, to poultry, pork, seafood, vegetarian, vegan and figure-friendly, all with the option of serving on a regular bun, a lettuce leaf or a Paleo/grain-free/low carb bun.

 

Beef

Fully Loaded Burger Bowls
Calling all you carb-avoiders! I’ve come up with a whole new way to enjoy burgers without the bun. Instead, I serve all the toppings in the burger itself, for a completely new way to burger! Beef bowls are filled with bacon, sautéed mushrooms/onions, topped with cheddar cheese and oven baked, and topped with a drizzle of ranch dressing!)

Hawaiian Teriyaki Beef Patty

Hawaiian Teriyaki Beef Patty
“You’ll love this Hawaiian-inspired teriyaki burger made with lean ground beef, carrots, scallions, chopped pineapple and topped with a homemade pineapple teriyaki sauce.

Pepperoni Pizza Burger

Cheesy Pepperoni Pizza Burger
Can’t decide between a burger or a pizza for your next meal? Well now you don’t have to, Chef Annie has come up with a brilliant solution! Lean ground beef mixed with oregano, mozzarella cheese, sliced and diced pepperoni (or turkey pepperoni if desired) is formed into patties, oven baked, and topped with homemade pizza sauce and a sprinkling of cheese – for everyone’s favorite flavors of pizza and hamburgers combined. Serve on a bun for the kiddies and eat the burger with a knife and fork for a low-carb option for the adults!

Bulgogi Burgers 
“A Korean-inspired dish of a sweet and salty marinade of fresh ginger, soy sauce, garlic, Fuji apple, Korean pear, honey and green onions combined with ground beef sirloin to make the most interesting, moist burger you will ever taste!”

Poultry

Cowboy Turkey Patties

Cowboy Turkey Patties
Lean ground turkey combined with minced red onion, jalapeno, grated carrot, cilantro, cheddar cheese and bacon; perfect served with ranch slaw for a low-carb, protein-packed meal! Cheese can be omitted for dairy-free and Paleo requirements, just ask Chef Angela!

Maple Dijon Turkey Patty

Maple Dijon Turkey Burgers with Maple/Dijon Dipping Sauce
Pure maple syrup, crisp bacon bits and apple give this burger a sweet touch with a savory Dijon Dipping Sauce.

Parmesan Avocado Turkey Burgers

Parmesan Avocado Turkey Burgers with Blueberry Mayo
I know the combo sounds odd, but can you really go wrong with cheese, avocado and blueberries? I think not. I use a combo of light mayo and protein packed Greek yogurt for the spread. The tangy sweetness of the mayo added to the heartiness of the meat and the saltiness of the Parmesan cheese, make for a truly heavenly flavor combo.

Thai-Style Turkey Patties

Thai-Style Turkey Patties with a Spicy Peanut Sauce 

Scallions and fresh cilantro are incorporated into the patties and topped with a coconut milk, curry and lime juice Peanut Sauce.

Blueberry Chutney Turkey Patties

Blueberry/Chutney Turkey Patties
Lean ground turkey and bacon bits are formed into patties and baked to a finish; served with a delectable apricot and ginger infused blueberry chutney.

Apple Sage Patties

Apple/Sage Patties
Client’s choice of ground chicken or turkey is combined with grated onions, grated zucchini, grated apple and fresh sage; the patties are quick pan seared and then finished off cooking in the oven. Perfect served with apple butter and a light mayo, or request Chef Angela’s sautéed apple-onion topping!

“Everything” Herb Filled Poultry Patties
Client’s choice of ground chicken or turkey is combined with parsley, cilantro, dill, mint, cumin and shredded cheddar cheese; baked to a juicy finish!

Raspberry Lemon Turkey Patties

Raspberry/Lemon Turkey Patties with Brie Cheese
Lean ground turkey is combined with lemon zest, fresh rosemary, garlic, shredded brie cheese, minced onion, and a heaping spoonful of seedless raspberry jam; the mixture is formed into patties, baked and served topped with a light spread of walnut-raspberry jam 

Pork

Parmigiana Pork Patties
“Using all the elements of veal Parmesan, my Parmigiana Pork Patties are a remix! Topped with mozzarella, tomato sauce and served with basil mayo on the side for dipping, each bite releasing a burst of flavor for one fancy Italian burger.”

Seafood

Baked Corn and Crab Cakes

Baked Corn and Crab Cakes
Sweet Jersey corn, lump crab meat, scallions, red pepper and various spices are combined with fat-free yogurt and light mayo for a light and low-calorie, oven-baked, crab cake…just 130 calories per crabby patty!

Crab Cakes with Lemon Dill Sauce

Crab Cakes with Lemon/Dill Sauce
Lump crab meat, parmesan cheese, mustard, red bell pepper, Ritz cracker, mayo and green onion are formed into patties, pan-seared to golden and finished in the oven – topped with a simple buttermilk Lemon/Dill sauce.

Salmon Quinoa Patties

Salmon/Quinoa Patties
Salmon, quinoa, wilted kale, shallots, garlic, Dijon mustard, Old Bay seasoning and egg combined together and pan-seared to a golden finish, making for a light and tasty patty for just under 200 calories per patty.

Vegetarian

Dishes marked with * can be made vegan with minor modifications.

Vegan BBQ Chickpea Burgers
A hearty “burger” made from garbanzo beans, garlic, onion and ground oats, topped with a tangy, vegan BBQ sauce that will satisfy everyone – (meat lovers and all!) served with client’s choice of Sweet & Spicy Roasted Sweet Potatoes OR Brussels Sprouts.

Loaded Veggie Quinoa Burgers *
A delicious blend of sautéed carrots, celery, sweet red bell pepper, cumin, coriander, garlic and fresh parsley is incorporated with quinoa, mashed chickpeas, tahini, and tamari and formed into patties and pan seared until golden. Served with a relish-mayo dipping sauce on your choice of bun – or, for a healthier alternative, between two lettuce leaves.

Lentil Chickpea Patty

Lentil/Chickpea Patty
No need for a meat burger when you can fill up with this yummy vegan “burger” of chickpeas, lentils, egg, mashed Yukon Gold potatoes, garlic, tomato paste, zucchini, assorted Italian herbs and whole wheat breadcrumbs; perfect served on a bun or between two lettuce leaves for a lighter alternative.

Apple/Butternut Squash Wild Rice Burger

Apple/Butternut Squash Wild Rice Burger
These burgers are full of fall flavor in each bite with a blend of Wild Rice, roasted butternut squash, onions, Granny Smith apples and pumpkin seeds! Vegan too!

Figure Friendly

 

Buffalo Turkey Burgers with Blue Broccoli Slaw
Lean ground turkey, hot sauce, grated carrots (for a hidden extra fiber boost), garlic and sweet red onion are formed into juicy patties and either grilled or pan seared to finish. Topped with Chef Angela’s skinny blue cheese broccoli slaw, all for 208 calories a burger!

Chili

Beef

Classic Bean/Beef ChiliClassic Bean/Beef Chili Lean ground beef, black beans, diced onions, garlic and tomatoes are combined with Chef Angela’s homemade chili spice blend and slow cooked to a smoky finish; upon serving, the chili is topped with a dollop of sour cream and a sprinkling of green onions.

Pepperoni Pizza ChiliPepperoni Pizza Chili A unique twist to classic chili! Filled with client’s choice of ground beef or turkey, sausage (pork or turkey, client’s choice) pepperoni and red beans, simmered in a chili-infused pizza sauce and topped with mozzarella cheese.

Beer-infused ChiliBeer-infused Chili Ground beef, onions, peppers, loads of smoky spices and a rich stout beer make this chili over the top good – perfect served with a dollop of sour cream and cheddar cheese! Great served along with a corn bread wedge too!

Beet ChiliBeet Chili Lean ground sirloin is slow cooked with kidney beans, diced tomatoes, garlic, onion, celery, turnips, carrots, tomato sauce, cumin, paprika, coriander…and the special ingredient responsible for the ruby red color in this dish: BEETS! Garnished with fresh scallions, it’s a great way to get your daily dose of veggies in, and perfect served over a bed of black rice.

Poultry

Thai Pumpkin Peanut ChiliThai Pumpkin Peanut Chili A fall harvest-themed Thai-style turkey chili with pumpkin, apple, peanut butter and cranberries; served topped with scallions, peanuts and cilantro! Talk about a flavor explosion in each forkful!

Creamy Chicken/Apple ChiliCreamy Chicken/Apple Chili Shredded chicken, cubed apples and corn kernels are cooked in a creamy cumin and chili powder infused sauce; pinto and white beans are added for extra protein and fiber. Upon serving, the chili is topped with a dollop of sour cream and a sprinkling of green onions, and perfect served with one of Chef Angela’s unique corn breads!

Jalapeno Poppin’ Chili Jalapenos and red pepper flakes make this one spicy chili! Full of flavor with a blend of cumin, paprika, and chili powder infused lean ground chicken and beef, diced onions/garlic, sweet potatoes, red bell pepper, tomatoes, and green onions; perfect served topped with avocado, cheddar cheese, and sour cream to help ease the heat from this fiery dish!

Pork

Veggie-Packed Pork Chili This ground pork chili is loaded with vegetables (tomatoes, peppers and green beans) and has just the right amount of spice. Plus, there’s a little bit of cacao powder for a hint of sweetness. Sweet and spicy all at the same time. Oh yum! Grain-, gluten-, dairy-free and Paleo-friendly too!

Pulled Pork Chili VerdePulled Pork Chili Verde Slow cooked shredded pulled pork is combined with white beans, salsa verde, cumin, chili powder and lots of fresh cilantro; serve topped with scallions and a drizzle of crème.

Vegetarian

Dishes marked with * can be made vegan with minor modifications

Three Bean Vegetarian Chili Stuffed Sweet Potatoes* “Baked sweet potatoes are hollowed out and piled high with a chili powder, cumin and jalapeno infused black, pinto, and kidney bean filling; topped with a sprinkling of cheddar cheese and perfect served with Chef Angela’s homemade guacamole and Pico De Gallo!

Black Bean ChiliChocolate Black Bean Chili with Coconut Black beans, onions and garlic are slow cooked in a smoky cumin/chili-enhanced cocoa powder sauce and combined with shredded coconut, then accented with a sweet topping of dark chocolate chips and toasted coconut flakes for a tantalizing Vegan black bean chili that your taste buds will never forget!!

Figure-Friendly

Veggie-Filled Pumpkin Chili A hearty and meat-free chili with a blend of cinnamon, ginger, chili powder, cloves and nutmeg-infused tomato/pumpkin puree is slow cooked with diced carrots, garlic, corn, “meaty” Portobello mushrooms, and black beans; perfect served topped with green onions, cheddar cheese and sour cream! A 1-cup serving is 232 calories (including toppings of ½ a green onion, 1 oz. avocado, 1 T. reduced fat cheese, ½ T. sour cream, and 1 T. crushed tortillas.

Comfort Foods/Traditional Favorites

Not a “foodie” or adventurous eater, just looking for good home cooking of traditional meals? Chef Angela has a wide variety of choices for you – with not a leaf of kale to be found! LOL Don’t see your favorite? These are just a sampling of traditional dishes – just ask Chef Angela for your comfort food of choice.

Beef

Sunday MeatballsClassic Italian Meatballs  Chef Annie’s earliest memories of cooking were rolling meatballs with her mother –either for Sunday dinner or for events, since “Nancy’s meatballs” were always requested for Parties! Client’s choice of either ground sirloin or a blend of ground beef, pork and veal (Nancy uses just beef!) is combined with parmesan cheese, bread crumbs, lots of fresh parsley, eggs, onion and garlic powder, salt and pepper; pan seared for a quick crisp coating, par baked in the oven, and then finished off cooking “low and slow” in a big pot of Sunday “gravy”!

Horseradish Creamed Chuck Roast

Cubed chuck roast is cooked low and slow with garlic, onions, mushrooms, carrots, and various Italian seasonings; in the final stages of cooking a horseradish-spiked cream sauce is added making this the most tender, creamy comfort food ever!

Pan-Seared Steak Pan-Seared Steak What’s more comforting than a nice, juicy steak? Client’s choice of New York strip, rib-eye or filet mignon are marinated in Chef Angela’s “special sauce” and pan-seared to client’s desired degree of doneness.

Meatloaf

No hidden veggies, no substitutions, just your basic ground beef combined with bread crumbs and spices baked to a juicy finish!

Classic LasagnaClassic Lasagna Tender noodles layered with cheese and meat sauce, baked to a cheesy, bubbly finish.

Traditional Stuffed PeppersTraditional Stuffed Bell Peppers Bell peppers are filled with brown rice, ground sirloin, sautéed onions and garlic, homemade marinara sauce and parmesan cheese.

Taco Stuffed Pepper

Traditional taco-spiced ground beef, black beans, corn, homemade salsa, diced onions, garlic, rice, and cheddar cheese are combined and stuffed inside a roasted bell pepper, topped with more cheese and baked to a golden finish; perfect served topped with guacamole/avocado and salsa.

Pork

Pork and Sage Stuffed ApplesPork and Sage Filled Apples A perfect, beautiful, tasty dish of Honey Crisp apple halves filled with a sage and pork stuffing, with a dash of paprika and a pinch of cayenne for a surprising kick to this sweet and savory dish; gluten/grain-free and Paleo-friendly!

Pork Chops with a Dijon Herb Sauce

Pan seared pork chops are topped with a simple sauce of Dijon mustard, caramelized onions, and fresh parsley, chives, and tarragon for a fresh tasting finish on the palate.

Butternut Squash Sausage Bake Butternut Squash/Sausage Bake Are you ready for healthy comfort food at its finest? This warming, Paleo/dairy-free/gluten-free/grain-free savory bake is a scrumptious blend of roasted butternut squash, kale, onion, and Italian Sausage (choice of pork or turkey sausage) in a tomato “cream” sauce with egg binder.

BBQ Pulled Pork BBQ Pulled Pork Pork shoulder is slow cooked for up to 10 hours in a smoky soda pop spiked BBQ sauce, and shredded into the most tender pork you may ever eat! Great for quick sandwich for lunch or piled high onto a dinner plate for a main entrée.

Poultry

Traditional Roast ChickenRoast Chicken Dinner Traditional comfort food: country style thyme and lemon-infused oven-roasted chicken with yams, garlic, carrots, and sweet Vidalia onions.

Chicken Tenders

An American staple, chicken tender are coated in Chef Angela’s secret flour-parmesan mixture and baked (not fried!) to a golden finish; even the pickiest of eaters will enjoy these tenders!

Creamy Maple Dijon Chicken “Creamy” Maple/Dijon Chicken Creamy Maple Dijon Chicken Skillet with Bacon takes comfort food to a healthy level. This recipe is deliciously creamy and comforting, but also dairy-free, gluten-free, and Paleo! Boneless/skinless chicken is pan-seared and then finished off cooking in a maple/Dijon-enhanced coconut “cream” sauce with bacon, scallions and sliced mushrooms.

Coq au Vin Coq Au Vin A traditional French dish of chicken thighs braised in thyme-enhanced red wine with root veggies (carrot, onion and sweet potato), tomato sauce, mushrooms and bacon; the perfect warming/comforting dish for a chilly night!

Seafood

Shrimp and Grits

Creamy and smooth grits are combined with crumbled bacon and a dash of hot sauce for a kick; topped with a generous portion of Creole spiced shrimp and chorizo coins for some Southern comfort food at its finest!

Crispy Oven Baked Fish Sticks

The perfect healthy alternative to frozen fish sticks! Client’s choice of cod or halibut coated in a toasted Panko crust and oven baked to a crisp finish, making for the perfect healthy alternative to processed fish sticks!

Side Dishes

twice baked potatoes with broccoliTwice Baked Potatoes Russet potatoes skins are filled with a decadent filling of mashed potatoes, sour cream, butter, scallions, cheddar cheese, and a pinch of nutmeg for a hearty and comforting side dish.

Mashed PotatoesMashed Potatoes  Creamy, buttery and delicious!

Moist & Savory StuffingMoist and Savory Stuffing Fresh sage, thyme, onions, celery, butter and white bread. Don’t expect thrills with the stuffing, it’s your classic standby, just like Mom used to make: simple and oh so delicious, homestyle cooking at its finest.

Ricotta Dumplings and Spinach Bake

The perfect comfort food side dish. Homemade ricotta cheese dumplings are baked in a creamy béchamel sauce with baby spinach and nutmeg, topped with parmesan cheese and baked until golden brown and bubbly.

Three Cheese Garlic BreadThree Cheese Garlic Bread This is comfort food at its finest! Crusty loaf bread is smothered with a mixture of butter, cheddar cheese, Monterey Jack cheese, parmesan cheese, mayo, scallions, salt, pepper and garlic; broiled to an ooey, gooey, melty, yumminess!! Perfect for children or the picky eater in your life.

Brown Sugar Maple Bacon Baked BeansBrown Sugar/Maple Baked Beans A classic comfort food side dish: homemade BBQ sauce (brown sugar, balsamic vinegar, maple syrup, mustard and ketchup), combined with bacon and navy beans for a yummy side dish perfect to serve at your next BBQ!

Baked Mac and CheeseBaked Mac & Cheese Sharp white cheddar and Romano cheeses make up the creamy sauce in this decadent baked macaroni and cheese casserole.

Formaggio al Forno (Italian Three) Cheese Casserole)

Layers of thinly sliced zucchini, mozzarella, Fontina, Pecorino Romano cheese, fresh bread crumbs and heavy cream are baked to a cheesy, golden finish.

Soup

Chicken Noodle SoupCreamy Chicken Noodle Soup Milk, cream and chicken stock serve as the base for this twist on the classic chicken noodle soup; shredded chicken, chopped carrots, celery and onion and egg noodles give a spoonful of yumminess in each mouthful!

Classic Tomato Soup

Traditional veggie trio of sautéed carrots, celery, and onion are cooked with bacon giving this comforting tomato soup a rich, satisfying flavor. This simple and classic soup will bring you back to your childhood!

Alphabet SoupAlphabet Soup This tomato-based veggie soup of carrots, celery, onion, corn, sweet peas, sweet potato and bell pepper will make even the pickiest of eaters gobble up a bowl full of veggies while trying to spell their names!

Pasta e Fagioli Pasta e Fagioli This classic Italian dish of sautéed Mirepoix, red and white beans cooked in a savory tomato broth with Ditalini pasta – perfect served with some crusty bread for dipping and soaking up all the yumminess!

Italian Wedding Soup Escarole Soup Also known as Italian wedding soup, this soup was a staple in Chef Angela’s home growing up. Homemade mini meatballs, blanched escarole leaves and cannellini beans simmered in a seasoned chicken broth – great garnished with a sprinkling of freshly grated Parmesan cheese.

Desserts

Best Basic BrowniesBest Basic Brownies Chewy and oh so chocolatey!

Rice Krispies TreatsRice Crispy Treats The traditional favorite!

traditional chocolate trufflesTraditional Chocolate Truffles Milk chocolate coating surrounds a creamy chocolate filling that will melt in your mouth like a snowball on the 4th of July.

Traditional Pies

Pecan PiePecan Pie

Pumpkin PiePumpkin Pie (Option: Add Caramel)

Apple PieApple Pie (Option: Add Caramel)

Sweet Potato Pie

Ricotta Cheese Pie

Figure Friendly

These are just a sampling of dishes that Chef Angela can make figure-friendly. Contact her if you see a dish from another menu page that you would like lightened up, most likely she can!

Broccoli Mac and Cheese Perfect for when you are craving comfort food but do not want to waste a day’s worth of calories on one meal. High fiber elbow macaroni is incorporated into a light cheese sauce of fat-free milk and reduced-fat cheddar cheese and broccoli pieces, finished off with a sprinkling of parmesan cheese and baked to a golden bubbly finish, about 315 calories for a 1 cup serving!

eggcadosEgg-cados A delicious heart-healthy dish, Chef Angela fills avocado halves with fresh eggs and client’s choice of toppings, perfect for a low-carb, healthy fat breakfast.

Prosciutto and Pepper Stuffed Chicken Breast Thin sliced chicken breasts are rolled around reduced-fat provolone cheese, roasted red peppers, baby spinach and prosciutto, lightly coated in bread crumbs and baked to a crisp finish. One bite of melted cheese and crisp coating and you will be hooked at 190 calories per chicken roll-up!

Zucchini Lasagna By replacing the lasagna noodles with thin-sliced zucchini, Chef Angela creates a delicious, naturally lower carb (and gluten-free) lasagna that’s loaded with vegetables, Bolognese sauce, and reduced fat cheese blend.

zoodles and meatballsZoodles and Meatballs A hefty serving of zucchini noodles tossed in a marinara sauce and served with low fat turkey meatballs (4) all for 325 calories – dig in and enjoy!

Celery Root and Parsnip Puree A great alternative to heavy mashed potatoes! Pureed celery root and tangy parsnips are incorporated with light sour cream and seasoned simply with salt and pepper.

Buffalo Turkey Burgers with Blue Broccoli Slaw Lean ground turkey, hot sauce, grated carrots (for a hidden extra fiber boost), garlic and sweet red onion are formed into juicy patties and either grilled or pan seared to finish. Topped with Chef Angela’s skinny blue cheese broccoli slaw, all for 208 calories a burger!

Garlic Mock Mashed Potato Naturally low-carb mashed cauliflower takes the place of potatoes and is seasoned with chives, garlic, parmesan cheese and a bit of low fat cream cheese for an extra-creamy finish!

strawberry banana breadBanana Bread with Roasted Strawberries This light and healthy whole wheat banana bread is filled with flavor packed roasted strawberries; makes for a perfect breakfast or snack, one slice is only 88 calories!

Asparagus Guacamole Pureed steamed asparagus, cilantro, jalapeno, light sour cream, fresh squeezed lime juice and scallions take the place of the high calorie avocado in this delicious, creamy dip – perfect along side some fresh crudités as a snack, as a sauce on poultry or as a dressing on a salad.

Sweet and Fiery Pork Tenderloin with Mango Salsa Trim pork loin is marinated in a Sriracha, fresh ginger, honey and red chili sauce, baked to a finish and served with a simple and clean mango, cilantro, jalapeno and lime salsa. Light, tasty and only 247 calories per serving.

brown fried rice shrimp broccoliBrown Fried Rice with Shrimp and Broccoli Hearty brown rice is stir-fried with light soy sauce, scallions, fish sauce, cilantro, broccoli and shrimp; a perfect alternative Chinese takeout without the guilt, MSG or sodium!

Mock Fried Rice A naturally low-calorie/low-carb alternative to Chinese fried rice. “Riced” cauliflower takes the place of traditional rice and is sautéed with tamari, sweet shallots, shitake mushrooms, bok choy, fresh ginger and scallions – perfect to go along with one of Chef Angela’s stir fries!

Skinny Coconut Shrimp Most people steer clear of heavy fried coconut shrimp when dining and dieting, but Chef Angela’s revamped version of golden baked (not fried!) coconut-encrusted large shrimp are served with a sweet and spicy apricot dipping sauce for a mere 161 calories for 3 shrimp – so eat hearty!

Lighten-up Shepherd's PieLighten-Up Shepherd’s Pie                              Lean ground beef, mushrooms, carrots, corn, peas, and green beans are cooked on the stove top in a rosemary and thyme-enhanced beef gravy, and finished off baked in a casserole dish topped with a light and fluffy whipped Yukon gold mash potato topping, all for 290 calories per serving!

spaghetti squash bologneseSpaghetti Squash with Bolognese Sauce A heaping two cups of spaghetti squash is a naturally low-calorie, low-carb alternative to traditional carb-laden pasta; topped with a lean ground beef Bolognese sauce – perfect for a healthy Italian dinner all for 245 calories!

Black Bean and Mango Salsa Topped Chicken Lime, cumin, garlic, and oregano marinated chicken breasts are pan seared and topped with a clean and simple salsa of diced mango, red onion, jalapeno, cilantro, and black beans.

south of border stuffed peppers South of the Border Stuffed Peppers Bell peppers are filled with a cumin-spiced lean ground turkey, black beans, corn, cilantro, garlic, tomatoes, and jalapenos; oven baked under a light sprinkling of Monterey Jack cheese.

miracle rice puddingMiracle Rice Pudding Ever wish you could bury your face in a bowl full of creamy, fluffy goodness…without the guilt?! Well Chef Angela has the answer, her miracle rice pudding is a blend of all natural, zero calorie, dairy, gluten AND soy free “rice” and blended together with fat free yogurt, vanilla, cinnamon and Stevia.

International Flavors

Chef Angela may be an Italian gal through and through, but this has not stopped her taste buds from traveling the globe! From North America to the Far East and in between, Chef Angela takes the flavors of dishes from around the world and makes them her own in these flavor groups: Asian, Caribbean, French, Greek/Mediterranean, Italian, Latin/South American, Mexican/Tex-Mex, and a Pot Pourri of other flavors. Don’t see you what you want? These are just a sampling of international dishes – just ask Chef Angela for your favorite!

Asian

Bulgogi (Korean BBQ) Beef

Bulgogi (Korean BBQ) Beef
Thinly-sliced beef sirloin marinated in a sweet and savory Korean BBQ sauce (pears and apples are used in the marinade!), pan-seared/sautéed to perfection and topped with green onions and sesame seeds, perfect served over coconut/basmati rice or “riced” cauliflower.

korean beef wrap bowl

Korean Beef Wraps/Bowls
Ground sirloin combined in sauce of ginger, red pepper flakes, scallions, water chestnuts, soy sauce and a tag bit of brown sugar; perfect served as a wrap in either lettuce leaves or flour tortillas, or as “bowl” served over white rice for a taste of Korean BBQ!

Asian Noodles in Spicy Peanut Sauce

Asian Noodles with Spicy Peanut Sauce
Asian Noodles are tossed with a spicy peanut sauce, edamame, bell peppers, scallions, and carrots, client’s choice of chicken or shrimp and toasted sesame seeds.

Thai Minced Turkey
Ground turkey slow-cooked in a Thai-infused “creamy” sauce with coconut milk, lime juice, red onion, ginger, coriander, cumin, curry, bok choy, scallions, cilantro and macadamia nuts for a crunch! This dish is dairy- and gluten-free and will take you on a trip to the tropics with each fork-full!

Chicken Tikka Masala

Chicken Tikka Masala with Cauliflower and Peas
A lightened-up, dairy-free Chicken Tikka Masala with Cauliflower and Peas is the healthy version to satisfy any craving for Indian food! This mild curry is made with boneless chicken thighs cooked in a tomato base, with lots of spices and “cream” of coconut.

Thai-Style Coconut Lime Risotto
Arborio rice is slow-cooked in a lime and green curry-infused coconut milk; shredded coconut and baby spinach are added in the final stages of cooking, for a fun, tropical twist on traditional Italian risotto. Clients have the option of added pork, turkey or shrimp, making this side dish into a scrumptious meal.

Kung Pao Chicken with Zoodles
Cubed chicken is sautéed in a tamari-hoisin sauce and tossed with Zoodles (zucchini noodles), red peppers, water chestnuts, scallions and peanuts for a nice crunch in this healthy, low carb, grain-free, Paleo dish.

Thai Peanut Pork

Thai Peanut Pork
Pork loin marinated in an orange, soy, garlic, cumin and coriander sauce and served laced with a savory peanut sauce drizzle.

Kimchi Fried Rice Bowl

Kimchi Fried Rice Bowl
A blend of brown rice, cauliflower rice for added veggie intake, shredded carrots, peas, scallions, water chestnuts and broccoli are sautéed in a coconut aminos sauce and kimchi and topped with sesame seeds; cubed tofu can be added for extra protein – or for you meat-eaters out there, chicken, pork or shrimp!

Pork Egg Roll in a Bowl

Pork Egg Roll in a Bowl
Ground Pork, shredded cabbage, shredded carrots, soy sauce, Sriracha garlic sauce, onions, garlic, green onions and fresh ginger are sautéed together and garnished with sesame seeds, for all the components of a pork egg roll in one dish!

Honey Ginger Salmon

Honey/Ginger Salmon
Salmon fillets are marinated in Chef Annie’s homemade sauce of raw honey, freshly grated ginger, orange juice and soy sauce; baked to a finish for a perfect Asian inspired seafood dish!

Sticky Asian Chilean Sea Bass

Sticky Asian Chilean Sea Bass
Chilean Sea Bass glazed with a salty, sticky and slightly sweet chili sauce topped with cilantro and scallions.”

Mango/Basil Curried Shrimp
Jumbo shrimp are cooked in a creamy coconut milk based sauce spiced with curry, cumin, ginger, fresh mango chunks, plump juicy raisins, fresh torn basil leaves and toasted pistachio pieces; finished off with a fresh squeeze of lime juice! Perfect served over riced cauliflower, that takes the place of traditional starchy rice!

Sides/Soups

Sesame Soy/Tamari Mushrooms

Sesame Soy/Tamari Mushrooms
These Asian-style mushrooms are super healthy and super flavorful with client’s choice of soy or tamari sauce, along with ginger, sesame oil, garlic and toasted sesame seeds!

Chinese-Style Brown Fried Rice

Chinese-Style Brown Fried Rice
I fry eggs, scallions, tomatoes and garlic in sesame oil and then sauté them with brown rice, fish sauce, and soy sauce/Tamari. YUM!

Korean Spiced Chickpeas, Carrots and Potatoes

Red potatoes, carrots and sweet Vidalia onions are slow cooked in a tantalizing sauce of paprika, tamari, garlic, vinegar, maple syrup and toasted sesame oil; garbanzo beans and sesame seeds are added in the final stages of cooking. This side dish is delicious enough to be turned into a vegetarian entree by serving over a “bed” of quinoa or rice!

Bombay Potatoes

Bombay Potatoes
A traditional Indian side dish of baby potatoes roasted with chili paste, lemon, turmeric and cumin and tossed with cilantro!

Shitake Mushroom and Soba Noodle Soup with Ginger Pork
This Asian inspired soup is reminiscent of a big, brothy, noodle bowl! Onions, carrots, celery and sliced shitakes are sautéed together then combined with fresh grated ginger and garlic and chicken stock; ginger and garlic-marinated shredded pork shoulder is added to the soup along with whole wheat Soba noodles and served topped with fresh scallions.

Caribbean

Vegan Plantain Lasagna

Vegan Plantain Lasagna
This Caribbean-inspired lasagna will take your taste buds on a delightful trip with layers of sweet plantains, a “meaty” sauce of spiced lentils and tomatoes, and miso infused “cheese” sauce. Client’s option of adding walnuts or tofu for added protein, and of course, cheese if so desired. This dish is gluten-free as well.

Chickpea Pineapple Stuffed Sweet Potatoes

Chickpea & Pineapple Stuffed Sweet Potatoes
Oven-baked sweet potatoes are filled to the brim with a tropical, tasty combo of sautéed crushed chickpeas (garbanzo beans), pineapple, onions, garlic in an almond/lime sauce and topped with fresh cilantro, scallions and toasted coconut flakes for added crunch. Vegan too!

Avocado/Mango Chicken Salad Cups
Shredded white meat chicken is combined in Chef Annie’s homemade Amish style sweet mayonnaise dressing for the most creamy chicken salad you will ever taste; combined with fresh cilantro, lime juice, minced red onion and fresh cubed avocado and mango for an island style chicken salad fiesta! This delicious salad is served in crispy edible cups. Seasonal item, check with Chef Angela for availability

Sides/Soups

Tropical Sweet Potato Salad

Tropical Sweet Potato Salad
This creamy (coconut yogurt) Sweet Potato Salad is a healthy and delicious side dish filled with tropical flavors like coconut, macadamia nuts, cilantro and pineapple! Paleo, vegan, and Whole30 approved!

French

French Onion Chicken

French Onion Chicken
Client’s choice of chicken breast or thigh, braised in a French onion soup-like sauce and topped with melted Gruyere cheese for the ultimate cozy, comforting meal.

Coq au Vin

Coq Au Vin
A traditional French dish of chicken thighs braised in thyme-enhanced red wine with root veggies (carrot, onion and sweet potato), tomato sauce, mushrooms and bacon; the perfect warming/comforting dish for a chilly night!

Asparagus/Lentil Salade Nicoise

Asparagus/Lentil Salade Nicoise
French lentils, boiled mini potatoes, steamed green beans, grilled asparagus, black olives, radishes and chives are combined and drizzled with an Oil-free caper shallot dressing for a vegan take on the traditional salad.

Greek /Mediterranean

Mediterranean Meatball Skewers

Mediterranean Meatball Skewers
Client’s choice of ground beef or turkey combined with green olives, parsley, lemon juice and feta cheese formed into meatballs and baked on skewers along with roasted green, red, and orange pepper slices!

Mediterranean Chicken Skillet

Kelly’s Mediterranean Chicken Skillet
This scrumptious, one-skillet Paleo/dairy-free/gluten-free meal is to die for!! Pan-seared chicken breast combined with sautéed Vidalia onions, garlic, sun-dried tomatoes, baby bello mushrooms, Kalamata olives, spinach, artichokes, oregano, parsley, and fresh torn basil leaves are finished off with a drizzle of balsamic vinegar and EVOO for a full on flavor explosion in each forkful!

Moussaka Laamb Meatballs

Moussaka Lamb Meatballs
“Delicious lamb meatballs, along with spiced tomato and eggplant and topped with a creamy white Béchamel sauce with cheese – yum! Option of subbing ground sirloin beef upon request.

Mediterranean Shrimp

One Pan Mediterranean Shrimp
Shrimp tossed with olive oil, garlic, shallots and oregano and baked alongside potatoes, fennel and olives, then finished off with a splash of lemon juice and a sprinkle of feta cheese.

Greek-Style Salmon

Greek-Style Salmon
Center cut Salmon fillets are marinated in a tasty Greek-style sauce of Greek yogurt, olive oil, lemon, and oregano; served topped with a cool and creamy avocado tzatziki sauce.

Mediterranean Stuffed Sweet Potatoes

Mediterranean Baked Stuffed Sweet Potatoes
Baked sweet potatoes stuffed with roasted chickpeas, a simple garlic-herb sauce and tomato salad. Vegan too!

Sides/Soups

Greek Cucumber Salad

Greek Cucumber Salad
Cucumber “noodles” (spiralized cucumber to resemble spaghetti) are tossed in a simple lemon oregano dressing and combined with grape tomatoes, sliced red onion, Kalamata olives, and crumbled Feta cheese.

Chilled Mediterranean Orzo Salad

Chilled Mediterranean Orzo Salad
Orzo is combined with minced red onion, mint, fresh torn basil leaves, white beans, grape and sundried tomatoes, tossed in a light and lemony vinaigrette dressing.

Spanakopita Quesadillas
Feta cheese and sliced Kalamata olives served as the filling for Chef Angela’s unique twist on the classic quesadilla; served with chilled tzatziki sauce for dipping.

Avgolemono (Chicken soup with Egg-Lemon Sauce)
Traditional Greek lemon soup with Arborio rice, leeks, carrots, shredded chicken and egg drops – a great alternative to the classic chicken noodle soup.

Italian

Baked Ziti

Baked Ziti
A classic Italian family fav! Ziti, combined with herbed ricotta and parmesan cheese, Chef Annie’s homemade sauce (or is it gravy?!) and smothered with mozzarella cheese and baked to a finish!

lasagna stuffed peppers

Lasagna Stuffed Peppers
Bell Peppers are filled with everyone’s favorite Italian dish – lasagna! Layers of Bolognese (client’s choice of either turkey or beef), ricotta, mozzarella and lasagna noodles are stuffed into bell peppers and oven-baked to a finish! This dish takes comfort food to a whole new level PLUS it is a lot lighter than the traditional dish!

Classic Italian Meatballs

Classic Italian Meatballs
Chef Annie’s earliest memories of cooking were rolling meatballs with her mother –either for Sunday dinner or for events, since “Nancy’s meatballs” were always requested for Parties! Client’s choice of either ground sirloin or a blend of ground beef, pork and veal (Nancy uses just beef!) is combined with parmesan cheese, bread crumbs, lots of fresh parsley, eggs, onion and garlic powder, salt and pepper; pan seared for a quick crisp coating, par baked in the oven, and then finished off cooking “low and slow” in a big pot of Sunday “gravy.

Chicken Piccata Meatballs

Creamy Lemon Chicken Piccata Meatballs
A popular Italian chicken dish turned into everyone’s favorite Italian comfort food meal – meatballs! Lean ground chicken and salty parmesan cheese make for the perfect meatball slow-cooked in a light and lemony cream sauce with briny capers and parsley. For all the dairy-free/Paleo people out there, Chef Angela can omit the cheese and sub “cream” of coconut!

Meatza Pizza

Meatza Pizza
Do you like Pizza as much as I do? But do you hate all the carbs and bloat that follow? Well check out this beauty, introducing the Meatza Pizza! Totally low-carb, and gluten free, this super yummy pizza pie will allow you to have your pizza night without moving your belt buckle up a notch! Ground turkey, cheese and Italian seasonings form a “crust” that is oven baked and topped with Mozzarella cheese and client’s choice of assorted toppings.

Italian-Style Chicken /Basil Meatloaf

Italian-Style Chicken/Basil Meatloaf
Lean ground chicken is combined with sautéed garlic/onions, fresh torn basil leaves and Chef Annie’s home-made Basil-Pesto sauce, bound together with eggs and client’s choice of traditional breadcrumbs, or for a grain-free/Paleo alternative of almond meal; served with additional pesto and home-made marinara sauce.

Chicken with Pecan Gremolata

Pan-Seared Chicken with Pecan/Scallion Gremolata
Pan-seared chicken breasts served topped with a lemony, nutty gremolata (chopped Italian herb condiment).

Chicken Parm Stuffed Peppers

Chicken Parm Stuffed Peppers
Roasted bell peppers are filled to the brim with mozzarella cheese and a shredded chicken/marinara sauce combo, topped with a little sprinkling of parmesan cheese and bread crumbs and baked to a finish; perfect low carb alternative to heavy, breaded/fried chicken parm from your fav Italian restaurants – with added veggies from the pepper – delicious!

Italian Sausage Stuffed Mushroom Caps

Italian Sausage Stuffed Mushroom Caps
These Grain-free and Gluten-free Stuffed Portobello Mushrooms make a hearty dish packed with bold Italian flavors, simple enough for a weeknight dinner, yet impressive enough for company! Client’s choice of turkey or pork sausage, bell peppers, garlic, onion and Italian seasonings are combined with egg and (optional) parmesan cheese and piled high into Portobello mushroom caps and baked to a finish.

Pasta Carbonara

Pasta Carbonara
A classic Carbonara sauce of garlic, client’s choice of traditional or turkey bacon, shallot, green onion and egg yolks, tossed with client’s choice of pan-seared shrimp, scallops or chicken (or meat-free for vegetarians!) and served over client’s choice of traditional pasta, “spaghetti” squash (for a naturally gluten-free and lower carb option) or chickpea pasta.

Italian Pulled Pork Ragu

Italian Pulled Pork Ragu
Pork tenderloin is slow-cooked until oh so tender, with tomatoes, roasted peppers, thyme and parsley – perfect served over client’s choice of traditional pasta, “spaghetti” squash, “zoodles” (zucchini noodles) or chickpea pasta!

Pulled Pork Marsala

Pulled Pork Marsala
Pork shoulder is cooked low and slow until the meat is extremely tender and melts in your mouth, topped with a traditional Italian mushroom/Marsala wine sauce with a splash of heavy cream (“cream” of coconut milk used for Paleo option).

Latin/South American

Peruvian Lomo Saltado

Peruvian Lomo Saltado
This traditional Peruvian dish of cumin and soy marinated sliced steak, onions, tomatoes, oven roasted potato fries and cilantro topped with a spicy green aji sauce! Talk about flavor explosion! Annnnd this dish is entirely gluten-free, annnnd if you omit the aji sauce it could be dairy-free too (or I can just make a dairy-free sauce).

Ropa Vieja with Arepas

Ropa Vieja with Arepas
Chuck roast is slow cooked in a sofrito, recaito, beef broth, Sazon, Adobo, cilantro, scallion, pimento olives, garlic and onion sauce with carrots and tomatoes and served with fried Arepas (hominy cakes!).

Steak with an Argentinean Chimichurri Sauce
Your choice of grilled steak, rubbed with a cayenne pepper blend and topped with a zippy sauce of lemon juice, chili peppers, shallots, parsley and oregano.

Puerto Rican Pulled Pork

Puerto Rican Pulled Pork
Pork shoulder is marinated in an oregano, Sazon, vinegar, garlic, oregano, olive oil and sofrito sauce and cooked for 8+ hours; the pork is shredded and served topped with fresh cilantro and scallions.

Porco Con Creme de Milho

Porco com Creme de Milho (Pork with Cream of Corn)
A Brazilian comfort food. A creamy, nutty, smooth sauce of light cream, Parmesan cheese and sweet Jersey corn kernels served over tender oven baked pork tenderloin.

Creamy Salsa Verde Sea Bass
Sea Bass topped with onions, garlic and a tomatillo sauce (tomatillos, olive oil, jalapeno, lime juice, and cilantro) and a dollop of sour cream provide this dish with a creamy finish and nice balance to the vibrant flavors from the tomatillos sauce!

Sides/Soups

Peruvian Couscous

Peruvian Couscous
Couscous combined with cilantro, scallions, roasted bell peppers, sweet peas, toasted pepitas, cannellini beans and tomato, tossed with a light cumin/lemon dressing.

Arroz con Gandules

Arroz con Gandules (Rice and Pigeon Peas)
Medium grain rice is cooked with minced onions, garlic, Recaito, Adobo, Gandules Verdes, and sliced pimientos, for a traditional Puerto Rican-style side dish.

Mexican/Tex-Mex

Beef Taco Spaghetti Squash Boats

Beef Taco Spaghetti Squash Boats
Ground beef, fresh salsa, black beans and corn in spaghetti squash “boats”, topped with cilantro and melted Cheddar cheese for a low carb option in place of traditional taco shells!

Fig, Bacon/Prosciutto & Brie Quesadillas

Fig, Bacon/Prosciutto & Brie Quesadillas
Client’s choice of bacon or prosciutto, creamy Brie cheese, fresh sliced figs and a drizzle of honey sandwiched between flour tortillas (gluten-free/low carb tortillas upon request) and grilled to a golden outer finish and melty, gooey inside!

Pulled Pork Chili Verde

Pulled Pork Chili Verde
Slow cooked shredded pulled pork is combined with white beans, salsa verde, cumin, chili powder and lots of fresh cilantro; serve topped with scallions and a drizzle of crème.

Mexican Risotto 
A Mexican twist to classic Italian risotto – green bell peppers, diced tomatoes, jalapeno peppers, sweet corn and Cotija cheese (cross between feta and Parmesan) melted into every bite; topped with fresh scallions and cilantro.

Beef and Cheese Chile Rellenos
Poblano chili peppers are roasted, peeled and filled with a beef, corn, and Monterey Jack cheese filling, lightly breaded and baked (not fried!) to a golden finish and drizzled with adobe-cream tomato sauce.

southwestern stuffed tomatoes

Southwestern Stuffed Tomatoes
Jersey tomatoes are hollowed out and filled to the brim with a hearty filling of quinoa, sweet corn, black beans, reduced fat cheddar cheese, cumin, lime juice and cilantro for a vegetarian protein/fiber packed dish!

Beef Fajitas
Strips of flank steak marinated in a cumin, fresh cilantro, chipotles in adobe, orange-lemon juice sauce and quick stir fried with bell pepper and onions; served with Chef Angela’s homemade salsa, and guacamole, sour cream, cheese and client’s choice of either corn or flour tortillas.

Spicy Shredded Beef Tacos
Chuck roast is slow cooked in a cumin, salsa, lime juice, coconut milk, Sriracha, and PB2 (reduced fat, all natural peanut-butter alternative) sauce; shredded and combined with cilantro, scallions and toasted peanuts for a nice crunch! Served in flour tortillas or corn tortillas and topped with cilantro/water chestnut salsa.

Sides/Soups

Mexican-Style Polenta

Mexican-Style Polenta
Polenta filled with black beans, diced tomatoes, cumin, chili powder, scallions and a healthy dose of cheddar cheese! A different way to take a classic Italian dish give it some Mexican flair!

Savory Quinoa Muffins
Grain-free, dairy-free and oil-free, but FULL of flavor! Toasted quinoa, cilantro, tomatoes, eggs and onions make up the base of these Mexican-style muffins; great served with sour cream and fresh salsa!

Pot Pourri

North African Meatballs
Ginger, cinnamon, cilantro and cumin spiced meatballs are cooked in a lemon and white wine infused Kalamata olive/tomato sauce, finished off with a sprinkling of brown sugar and a pinch of red pepper flakes for an extra flavor explosion!

Shawarma-Spiced Baked Chicken with Garlic Yogurt and Cucumbers
“Chicken breasts marinated in lemon, garlic, cumin, smoked paprika, turmeric, curry and cinnamon then baked to perfection and topped with garlic yogurt, cucumber slices, and roasted red onion wedges!”

Shawarma Spiced Chicken

Shawarma-Spiced Baked Chicken with Garlic Yogurt and Cucumbers
Chicken breasts marinated in lemon, garlic, cumin, smoked paprika, turmeric, curry and cinnamon then baked to perfection and topped with garlic yogurt, cucumber slices, and roasted red onion wedges!

Hungarian Goulash

Hungarian Goulash
Red potatoes, sausage coins, and thinly sliced Vidalia onions are slow cooked in a savory paprika spiked chicken stock; perfect to fil your belly and warm you up on a cold night!

Huli Huli Shrimp & Pineapple Kabobs

Huli-Huli Shrimp & Pineapple Kabobs
Shrimp marinated in a soy, ginger, brown sugar and smidge of red pepper flakes sauce, roasted to perfection and perfect served chilled/room temperature.

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Kid’s Kuisine

Peanut Butter & Jelly KabobsPB&J Kabobs Everyone’s childhood favorite sandwich, threaded on skewers along with juicy grapes and/or strawberries for a fun lunch that is great for children and adults alike.”

goldfish crusted chicken tendersGoldfish Crusted Chicken Tenders Bring out the kid in your guests! These bad boys were first offered as a kids’ meal option at a party Chef Angela catered, but after an hour all the adults devoured them. Since then, these unique chicken tenders have been making their way into appetizer parties everywhere, served with a ranch dipping sauce on the side.

Whole Wheat Almond Crusted Chicken Tenders

A blend of whole wheat flour, toasted almonds and basic kid-friendly spices of salt and black pepper serve as the fiber and protein packed coating on these oven baked chicken tenders. Even Chef Angela’s pickiest child clients gobble these healthy tenders up with smiles!

Hidden Veggie Baked Mac and Cheese Traditional homestyle baked macaroni and cheese gets a whole head of vitamin-rich cauliflower pureed right into the sauce. By the time the cheese and pasta are incorporated even the most veggie suspicious eaters will have no problem clearing their plates!

Taco Bar Chef Angela prepares all the fixings for tacos so that the little ones can custom design their own tacos to their tastes! Shredded lettuce, shredded cheddar cheese, tomatoes, sour cream and guacamole are prepared in separate containers. Clients have a choice of lightly seasoned ground beef or shredded chicken served with choice of flour or crunchy corn tortillas.

Fish Sticks Client’s choice of tilapia or cod strips, lightly coated in a mildly seasoned whole wheat bread crumb mix, and baked, not fried, to a crisp golden finish.

meatball cupcakes Meatball “Cupcakes” Are your kids begging for dessert for dinner? If so, Chef Angela has created a great way to get your kids to eat real food instead! These cupcakes are made with a meatloaf “batter”, mashed potato “frosting” and bacon “sprinkles”…yummy and fun!

Quesadillas Client’s choice of chicken and cheese or just plain cheese quesadillas on traditional flour or whole wheat tortillas are a great alternative to plain grilled cheese and perfect paired with some fresh cut veggies or fruit prepared by Chef Angela.

Individual Pizzas Client’s choice of traditional, zucchini, or cauliflower pizza dough is baked in mini pizza pans and topped with home-made tomato sauce, mozzarella cheese, and kid’s choice of toppings.

Protein Packed Grilled Cheese A thin layer of pureed white beans and ricotta cheese is spread on one half of the bread and “hidden” under client’s choice of cheese for a fiber and protein packed sandwich.

Turkey Italian Meatloaf For a healthier alternative to ground beef, Chef Angela uses ground turkey and a generous amount of “hidden” pureed carrots for added vitamin A in her traditional style meatloaf – great for even the pickiest of eaters!

Spaghetti and Meatballs Client’s choice of traditional ground beef meatballs or leaner ground turkey meatballs are seasoned with Italian spices and whole wheat bread crumbs, and, for the ultimate “hidden” health kick, a cup of pureed butternut squash. Served with client’s choice of pasta and sauce.

Corn Dog Muffins Muffin tins are filled with a sweet Jersey cornbread filling and organic, nitrate-free hotdog pieces for a baked, not fried, alternative to corn dogs.

Lamb

Lamb-Stuffed Eggplants Eggplant halves are roasted and served as “dugout canoes ” holding a delicious filling of ground lamb, toasted pine nuts, fresh mint, Feta cheese, red peppers and pinch of cinnamon!

Honey Balsamic Lamb Chops Rosemary-rubbed lamb chops are grilled to a perfect finish and laced with a simple yet tasty sauce of honey, balsamic vinegar, and garlic.

Fragrant Lamb Patties with Tzatziki Sauce This Greek-inspired dish of ground lamb, fresh cilantro and smoked paprika patties are sautéed and topped with a refreshing (very low calorie) dill, Greek yogurt, cucumber and roasted garlic sauce.

Lemony Lamb Chops with Chickpea Puree Lamb chops, infused with fresh rosemary, garlic and lemon, are broiled and served over a creamy bed of pureed chickpeas, tomatoes, fresh thyme and parmesan cheese.

Spice-Rubbed Lamb Chops or Cutlets One of Chef Angela’s most requested lamb dishes. Lamb, rubbed with fresh orange zest, cinnamon and cumin is seared to a crisp finish for one of the most smoky, zesty lamb dishes that you will ever sink your teeth into!

Lamb Meatballs served over Toasted Orzo Ground lamb, marjoram, lemon zest, onion, fresh milk-soaked bread crumbs, mint and parsley are rolled into balls and baked until cooked through; served over pan-toasted orzo with fresh spinach and Feta cheese. These meatballs are so delicious they are great on their own passed around at parties or tossed in a tomato sauce!

Lamb Ragu Pasta Bake Penne pasta is tossed in a sauce of ground lamb, oregano, cloves, and home-made marinara sauce, and topped with a smooth, creamy topping of ricotta cheese, nutmeg, and parmesan cheese, all baked to a bubbly cheesy finish.

Greek Meatballs with Feta-Walnut Sauce Ground lamb and beef are combined with parmesan cheese, parsley, mint, roasted garlic, lemon zest and oregano, rolled into balls and roasted to a crisp finish then doused with fresh lemon juice. Topped with a decadent-tasting sauce of toasted walnuts, milk, crumbled Feta cheese, and Greek yogurt.

Indian-Style Sloppy Joes In a honey-tomato sauce, ground lamb, onion, ginger root, cloves, turmeric, cumin, coriander, and chili powder are slow cooked on the stove top, and finished with fresh cilantro, mint leaves and minced shallots when served – a delicious twist on the traditional Sloppy Joe!

Lamb Stew with Tomatoes and Bacon Bacon bits, bite-sized browned lamb shoulder, sweet onions and carrots are slow cooked in a rosemary-infused tomato sauce.

Saag Gosht (Lamb in a Fragrant Spinach Sauce) In this authentic Indian dish, bite-sized pieces of leg of lamb are marinated overnight in a garam masala, vinegar, turmeric, sunflower oil, cardamom and cinnamon-infused yogurt sauce then simmered in a ginger, tomato and spinach sauce. Great served over basmati rice or with grilled flat bread or pita.

Moussaka A very popular, Americanized Greek dish, layers of roasted eggplant, sautéed Swiss chard, thinly sliced potatoes, and spiced lamb Kima (Greek version of Bolognese sauce), all topped with a Feta cheese custard and baked to a golden finish.

Grilled Lamb Sliders with a Cherry Balsamic Relish Simple cumin-spiced lamb patties are topped with a glossy, thick sauce of fresh cherries, sweet shallots, red wine, balsamic vinegar and pinch of sugar!

Lunch

Salads

Spinach Bean Quinoa SaladSpinach, White Bean and Quinoa Salad with Caramelized Onions, Blue Cheese Crumbles and Bacon “Lightly sautéed spinach and garlic, caramelized onions, crisp bacon bits, and tangy blue cheese crumbles are combined with fiber-rich (and gluten-free!) quinoa, and protein-packed beans for a filling side, or perfect for a light lunch!”

Chicken Edamame Couscous Salad “A blend of shredded white meat chicken, couscous, edamame, and scallions are combined with dried cranberries that complement the sweet and tangy dressing on this salad, while shredded carrots contribute a nice crunch! A heaping 2 cup serving for 544 calories or for a lighter lunch, 1 cup for 272 calories – perfect served over a bed of greens for a salad!”

Quinoa, Chickpea and Almond Salad with Roasted Scallion Dressing

“Fresh and summery, this chunky salad boasts super-food ingredients quinoa, bulgur, chickpeas and toasted almonds, all enhanced by the flavor of a roasted scallion and lemon dressing. Enjoy as a main dish, quick lunch, or atop greens for a satisfying salad.”

Quinoa and Black Bean Salad “Red quinoa, black beans, scallions, torn basil leaves, carrots and tomatoes are tossed in a lemon-Dijon dressing; perfect for a light lunch or served with grilled chicken or salmon for a main course.”

Cucumber, Avocado, and Dill Salad “Diced English cucumbers, avocado, Feta, lemon juice, salt, pepper and fresh dill are combined together for a yummy salad perfect as a side dish for dinner or for a light lunch!”

Scallion Roasted Corn Quinoa SaladScallion and Roasted Corn Quinoa Salad “This yummy vegan and gluten-free grain is perfect served chilled for a light lunch or as a main meal with the addition of some added tofu, roasted chickpeas or grilled chicken for added protein!”

Avocado/Black Bean Quinoa Salad “Fiber-rich quinoa is combined with heart-healthy avocado, protein-packed black beans, sliced strawberries and a cilantro-lime dressing – perfect served over a bed of lettuce for a light lunch or as a side dish to a main entree.”

Quinoa Salad with Apricot Dressing “Quinoa tossed in a homemade apricot dressing along with toasted walnuts, apples, pumpkin seeds, dried apricots and scallions for a perfect gluten-free, guilt-free side dish, light lunch (add some grilled chicken!), or hearty enough to have as a vegetarian entree with added nuts or tofu!”

Paleo Chicken SaladDairy- and Mayo-Free Chicken Salad “Shredded chicken, red grapes, red onions, toasted pecan pieces, diced celery, chopped apple, and mild green chilies are combined with a creamy, rich mock “mayo” made from a blend of coconut milk, cilantro, vinegar, lemon juice and various spices; perfect for anyone following a Paleo life-style or for someone who is dairy intolerant! Great for a grab and go lunch or for a light dinner served in lettuce leaves for an edible utensil. ”

Shredded Coconut/Turmeric Chicken “Whole roasted chicken is cooked in a coconut cream, onion, garlic, and turmeric marinade, and then shredded to perfection and combined with scallions, cilantro and coconut flakes; perfect for a grab-and-go lunch for an easy chicken salad, or piled high on your dinner plate for a main meal.”

Grilled Mediterranean Chicken & Quinoa Salad “Quinoa, cubed chicken breast, grape tomatoes, Feta cheese, cucumber, oregano, rosemary, and Kalamata olives tossed in a light lemon/oil dressing; either 1.5 cups for 270 calories per serving or 2 cups at 360 calories per serving.”

Curried Tofu Salad “Plump raisins, tofu, fresh parsley, toasted pumpkin seeds tossed in a curry-infused vegan mayo, perfect for a light lunch!”

Kale & Quinoa Salad “Quinoa, torn/wilted kale, shredded carrots, celery, fresh torn basil leaves, parsley, toasted almonds and dried cranberries are combined and topped with a sprinkle of tangy Feta cheese! Perfect as side dish, or with some added protein, a light meal!”

Buffalo Chickpea Salad “Garbanzo beans are combined with buffalo sauce, mayo/Greek yogurt (vegan mayo, and no yogurt upon request, to keep this vegan) diced celery and blue cheese crumbles (can be omitted for vegan) make for a meat-free alternative to buffalo chicken dip, perfect to serve with chips or healthy enough to serve as a sandwich for a yummy lunch.”

Avocado, Cucumber Egg Salad “A simple, mayo-free salad of hard boiled eggs, diced English cucumbers, minced red onion, and an avocado mayo; perfect served on crackers or between two slices of bread!”

Peanut Kale SaladPeanut and Kale Salad “For my vegan buddies: kale and peanut salad tossed with a peanut/tahini dressing. Perfect for a light lunch, or if you were to add some vegetarian protein such as beans, tofu, or tempeh you would have a complete meal!”

Sandwiches/Wraps

Cherry Teriyaki Chicken SaladCherry Teriyaki Chicken Lettuce Wraps “Teriyaki marinated chicken is finely shredded then combined with sun dried cherries, shredded carrots, scallions, toasted slivered almonds and a rice vinegar dressing, served in Boston lettuce leaves; perfect as a grab and go meal for lunch or a light dinner!”

Curried Chicken, Chickpea and Quinoa Lettuce Wraps “Quinoa, shredded chicken, chickpeas, plump raisins, and red onions are tossed in a curry-cumin and ginger infused tomato dressing and served in crisp lettuce “cups” perfect for a grab-and-go lunch or light dinner!”

Turmeric Turkey and Avocado Toast “A delicious and nutritious lunch or light dinner! Lean ground turkey is cooked with a drizzle of olive oil, diced onions, garlic, cumin, cilantro, a pinch of cayenne and a generous amount of healing turmeric; serve this yummy mixture over a slice of Chef Angela low carb/gluten-free/Paleo-friendly Keto bread smeared with fresh, smashed avocado and cracked black pepper.”

BBQ Pulled PorkBBQ Pulled Pork “Pork shoulder is slow cooked for up to 10 hours in a smoky soda pop spiked BBQ sauce, and shredded into the most tender pork you may ever eat! Great for quick sandwich for lunch or piled high onto a dinner plate for a main entrée.”

Buffalo Chicken Egg “Muffins” “These low carb and protein-packed bad boys are great for a quick lunch or can even double as a savory breakfast quiche! Eggs, garlic, Buffalo sauce, scallions and shredded chicken are combined together and baked in individual ramekins, for single serving quiches that taste like you are eating Buffalo wings!”

Lighter Sloppy Joes “Chef Annie replaces half the meat with nutty, hearty chickpeas, saving calories and saturated fats! While many versions of sloppy joes are very sweet, this version has just a touch of brown sugar and is perfect served on a whole wheat bun with bread-and-butter pickles; each serving is only 323 calories (including a light, whole-wheat bun)!”

Cobb Salad Chicken Wraps “Shredded chicken, blue cheese and bacon in a ranch-style mayo, just 317 calories for one wrap.”

Entrees

No-Noodles Butternut Squash Lasagna Cups “Thin slices of butternut squash are layered in muffin tins and filled with layers of spinach, ricotta, sage-infused white sauce and Fontina cheese, costing only 182 calories, 11 grams of carbs and 12 grams of fat; plus, the portable little cups are great to bring to work for lunch!

Meatloaf

Greek Style Turkey Meatloaf  Ground turkey, fresh spinach, green onion and Feta cheese crumbles combine into a delicious meatloaf served with Chef Angela’s cool cucumber tzatziki sauce.

santa fe meatloafSanta Fe Meatloaf Ground turkey, seasoned with chili powder, adobo sauce, sautéed garlic, onion and peppers, mixed with some of Chef Angela’s home-made salsa. Slice into the loaf to reveal a hidden layer of Mexican cheese! Served with more salsa and sour cream.

Chicken-Apple Meatloaf Lean ground chicken is mixed with sautéed onions, celery and Granny Smith apples and baked either as individual meatloaf “muffins” or in a traditional loaf pan; topped with a Tarragon infused tomato sauce.

Turkey-Quinoa Meatloaf The secret ingredient to this flavorful turkey meatloaf is the quinoa. Quinoa is nuttier than breadcrumbs and serves as a gluten-free binder that improves the texture of the meatloaf; this yummy loaf is topped with a goat cheese-sweet potato mash.

Chili Pumpkin Turkey Meatloaf Lean ground turkey, ground oats (for a gluten-free binder), pumpkin puree, eggs, cinnamon, chili powder and pumpkin pie spice are combined into loaf and baked to a finish; topped with a maple-Dijon sauce for an odd but truly amazing flavor combo!

Pork/Spinach Meatloaf Fresh ground pork and spinach, combined with a delicious coconut, mushroom and parsley puree and a grain-free binder of coconut flour, topped with bacon strips and served with Chef Angela’s home-made tomato sauce.

Paleo Entrees

Welcome to my Paleo Entrees page, perfect for anyone who is trying to eat “clean”, non-processed whole foods, just how our earliest ancestors ate! Also perfect for any Crossfit goer/advocate/enthusiast, a great way to fuel your hard-worked bodies with wholesome, quality foods without having to measure/count calories or go hungry. Do not fear that all you will be eating is meat, veggies, fruit, more meat, more veggies, more meat…..Take a look at some the of yummy, unique creations Chef Angela has come up with all while staying within Paleo guidelines.

Of course, all the entrées are naturally Gluten-Free and are perfect for anyone dealing with gluten sensitivities or Celiac.

Don’t see your favorite? Ask Chef Angela, she has many more delicious Paleo and Gluten-Free items in her recipe file!

Check out my Paleo Side Dishes page also!

Romesco skirt steakRomesco Skirt Steak Skirt steak topped with Romesco Sauce (roasted red peppers and cherry tomatoes, garlic, raw almonds, vinegar, paprika, and a pinch of cayenne!) is perfect served with garlic mashed cauliflower and roasted asparagus for a low carb or Paleo meal.

Mongolian BeefMongolian Beef Naturally Paleo, sliced flank steak is coated in arrowroot powder and pan fried (in very minimal coconut oil) with garlic and fresh ginger root then tossed in a sesame oil, honey and coconut aminos sauce; garnished with fresh scallions and cilantro.

Tagliata with Arugula-Herb Sauce Boneless rib steaks or center-cut sirloin steaks are prepared in a cast-iron skillet and topped with a fresh herb vinaigrette sauce of rosemary, arugula, parsley, sage and roasted shallots.

 Beef Fajitas Strips of flank steak marinated in a cumin, fresh cilantro, chipotle peppers, orange-lemon juice sauce and quick stir fried with bell pepper and onions; served with Chef Angela’s home-made salsa, and guacamole….and to take the place of classic tortillas, lettuce leaves for a Paleo and edible shell.

Curried Meatballs Ground sirloin meatballs are combined together with minced garlic and onions, fresh ginger root, curry, garam masala, and a pinch of cinnamon; cooked in a creamy sauce of light coconut milk, lime juice, coconut amino, raw honey, more curry powder and fresh ginger root, and for a healthier/Paleo thickening agent than corn starch, arrow root powder; garnished with fresh cilantro!

Cilantro/Lime Burgers Loads of fresh cilantro and lime juice are blended together and combined with ground beef and garlic for the perfect summer burger; served with Chef Angela’s home-made guacamole and salsa.

Honey Balsamic Lamb Chops Rosemary-rubbed lamb chops are grilled to a perfect finish and laced with a simple yet tasty sauce of honey, balsamic vinegar, and garlic.

Spice-Rubbed Lamb Chops or Cutlets One of Chef Angela’s most requested lamb dishes. Lamb, rubbed with fresh orange zest, cinnamon and cumin is seared to a crisp finish for one of the most smoky, zesty lamb dishes that you will ever sink your teeth into!

Pork with a Mango Basil Sauce Your choice of Pork Tenderloin or Chops topped with smooth mango, fresh torn basil leaves, jalapeno and brown sugar infused sauce.

Pork Tenderloin with Roasted Red Pepper Sauce Oven roasted pork loin is served with a roasted pepper, roasted garlic, toasted pumpkin seeds and a pinch of cayenne pepper sauce – savory with just the right amount of kick!

 Pork Tenderloin with Garlic-Herb Sauce Another very popular dish prepared by Chef Angela. Garlic and oregano rubbed pork loin is oven roasted to a juicy finish and topped with a zesty, Mediterranean-style sauce of fresh parsley, oregano, red pepper flakes and roasted garlic.

pulled pork wafflesPulled Pork, Open Faced Waffle Sandwiches These grain-free, gluten-free, Paleo dieter friendly waffles are mounded with a hearty serving of Chef Angela’s delicious pulled pork and drizzled with a slightly sweet maple/avocado-mayo.

Thai Style Turkey PattiesThai-Style Turkey Patties with a Spicy Cashew Sauce Scallions and fresh cilantro are incorporated into the patties and topped with a coconut milk, curry and lime juice cashew sauce.

coconut honey chicken Spicy and Sticky Coconut Honey Chicken Thin sliced chicken thighs are quick seared in coconut oil and finished off cooking in a sauce of minced garlic and onions, honey, soy sauce, a dash or two of Sriracha and crushed red pepper flakes; for a naturally gluten-free binder, tapioca flour is added in the final stages of cooking to make the sauce “sticky” and is topped with fresh cilantro and chopped scallions.

hai Chicken Sweet PotatoesThai Chicken Stuffed Sweet Potatoes Oven-baked sweet potatoes are hollowed out and filled with shredded chicken, sautéed bell peppers and onions, tossed in a coconut milk, almond butter, coconut aminos, red pepper flake, honey and garlic sauce; topped with toasted cashews and fresh cilantro.

Chicken Thighs with Cilantro Pesto Sauce Oven roasted chicken thighs are topped with a fresh and spicy cilantro, garlic, shallot, dark sesame oil, coconut amino, lime juice and hot chile sauce pesto.

Honey Mustard Bacon Chicken TendersHoney/Mustard Bacon-Wrapped Chicken Tenders Chicken tenders are wrapped in bacon and coated in Chef Angela’s home-made spicy honey/mustard sauce and baked to a finish.

Buffalo Chicken “Pasta” Cubed chicken breast, sweet onions, celery and shredded carrots are cooked in a Buffalo sauce and tossed with spaghetti squash (for a naturally low calorie and carb alternative), broccoli florets and avocado mayo for a yummy, low carb pasta salad; served garnished with fresh scallions and a sprinkle of red pepper flakes.

Spinach and Walnut Stuffed Salmon Salmon fillets stuffed with a mix of fresh wilted spinach, garlic, onions and chopped toasted walnuts, topped with a delicious honey-Dijon style sauce.

Seared Scallops with Pineapple/Cucumber Salsa Pan-seared Scallops topped with a fresh salsa of cucumbers, pineapples, cilantro, red onion, lime juice, spices and toasted coconut.

Tuna Burgers with Carrot/Ginger Sauce Asian-style tuna burgers are topped with fresh bean sprouts and sliced avocado, drizzled with a zesty carrot, ginger and toasted sesame oil sauce. This burger is full of good-for-you, heart-healthy fat from the avocado and tuna! Your choice of bun.

Orange Vinaigrette SalmonOrange Vinaigrette Salmon By far Chef Angela’s most requested seafood dish! Pan-seared Salmon fillets topped with a sauce made of orange juice reduction, chili powder, lime zest, cilantro and Italian spices.

Coconut Lime Shrimp Fresh coconut flakes and coconut flour serve as the naturally gluten-free “breading” to these oven baked (not fried!) jumbo shrimp; served in curry and cayenne pepper infused coconut milk sauce with a splash of fresh lime juice and fresh cilantro!

Stuffed salmon Deconstructed Stuffed Salmon Salmon fillets (or client’s choice of fish) with a gluten-free and Paleo-friendly topping of shrimp, onion, parsley, almond meal, garlic, lemon juice and Old Bay seasoning, baked to a golden finish.

Roasted Garlic Red Pepper Pesto Tilapia Broiled Tilapia filets are topped with a dairy-free, Paleo-friendly pesto of toasted almonds, cilantro, roasted peppers, sweet roasted garlic, onion powder and olive oil.”

Seafood and Asparagus Salad Broiled shrimp, Diver scallops, and jumbo lump crab meat are tossed with blanched asparagus and onions and a fresh tarragon infused agave-lemon dressing; served over Beefsteak tomato slices

Paleo Side Dishes

Welcome to my Paleo Side Dishes page, perfect for anyone who is trying to eat “clean”, non-processed whole foods, just how our earliest ancestors ate! Also perfect for any Crossfit goer/advocate/enthusiast, a great way to fuel your hard-worked bodies with wholesome, quality foods without having to measure/count calories or go hungry. Do not fear that all you will be eating is meat, veggies, fruit, more meat, more veggies, more meat…..Take a look at some the of yummy, unique creations Chef Angela has come up with all while staying within Paleo guidelines.

Of course, all these dishes are naturally Gluten-Free and are perfect for anyone dealing with gluten sensitivities or Celiac.

Don’t see your favorite? Ask Chef Angela, she has many more delicious Paleo and Gluten-Free items in her recipe file!

Check out my Paleo Entrees page also!

Roasted Brussels SproutsLemon-Almond Brussels Sprouts Oven roasted Brussels sprouts are tossed with toasted almonds, a refreshing lemon dressing, and baked to a crisp finish for one yummy forkful!

Roasted Eggplant with Almond Butter Coconut Sauce Roasted eggplant rounds are topped with a smooth, nutty sauce of almond butter, coconut milk, brown sugar, fresh cilantro, garlic, chilies and fresh lime juice – uniquely delicious.

Zucchini Boats The zucchini in this recipe resemble mini dugout canoes. A zesty stuffing of mixed garden veggies, fresh herbs and Italian seasonings make up a healthy and filling side dish.

Celery Root and Parsnip Puree A great alternative to heavy mashed potatoes! Pureed celery root and tangy parsnips are incorporated with light sour cream and seasoned simply with salt and pepper.

Mock Fried Rice A naturally low-calorie/low-carb alternative to Chinese fried rice. “ Riced” cauliflower takes the place of traditional rice and is sautéed with tamari, sweet shallots, shitake mushrooms, bok choy, fresh ginger and scallions – perfect to go along with one of Chef Angela’s stir fries!

Veggie-Stuffed Tomatoes Ripe tomatoes are hollowed out and filled with a carrot, celery, onion, almond meal mixture and baked in the oven until tender.

Parsnip and Carrot Mash with Lemon Zest & Thyme This parsnip and carrot mash is made deliciously fluffy with coconut milk and the natural vegetable sweetness is balanced with lemon zest and fragrant thyme.

Spaghetti Squash Fried “Rice” A naturally low-carb/-calorie alternative to oriental fried rice; strands of spaghetti squash are stir fried in light olive oil along with scallions, bock choy, carrots, garlic, ginger, eggs and soy sauce for a filling, yet light side dish.

Cilantro Sweet Potatoes Coriander and cumin infused oven roasted sweet potatoes bites are tossed in a tangy and sweet, citrus-cranberry sauce and sprinkled with fresh cilantro.

Paleo-Friendly Dinner Muffins Gluten-, grain- and dairy-free muffins are made with a delicious blend of coconut flour, eggs, raw honey, coconut oil and fresh herbs; perfect served with a hearty bowl of soup, or without the fresh herbs, perfect dipped into a cup of coffee!

Moroccan Eggplant MashMoroccan Eggplant Mash Roasted mashed eggplant, cilantro, garlic, cumin, tomatoes and lemon juice are combined together for the perfect alternative for when you are craving a mashed potato-type consistency side dish.

Twice Baked Turnips A natural lower-carb alternative to the starch laden traditional twice baked potatoes; turnips are roasted and hollowed out, and filled with a creamy turnip mash filing and topped with fresh scallions and crumbled bacon bits!

Carrot/Parsnip Muffins Naturally gluten-free, these muffins are made with ground carrots, parsnips, almond meal, coconut flour and oil, and ginger, cinnamon, cardamom, and nutmeg spices; perfect alongside a bowl of soup or as a fiber rich snack.

Roasted Root Vegetable Tzimmes An orange juice, cinnamon and honey reduction is poured over matchstick sliced oven roasted parsnips, sweet potatoes, carrots, pearl onions, and assorted dried fruits with a sprinkling of toasted pistachios for a sweet, savory scrumptious combo.

Bacon-Chive Sweet Potato Biscuits A popular request from Chef Angela’s gluten-free and Paleo dieting clients; roasted sweet potatoes, chives, crumbled bacon bits, coconut oil, eggs and coconut flour make for a hearty biscuit!

Paleo/Gluten-Free Popovers These grain-free popovers (arrowroot powder takes the place of traditional white flour) are a delight to eat with their crunchy shell while savoring the soft and chewy center, perfect drizzled with honey, fruit preserves or melted butter for a simple spread.

Honey/Balsamic Veggies Roasted Brussels sprouts, butternut squash, mushrooms, and toasted almonds are combined with a simple balsamic/honey sauce.

Paleo Lemon Poppy Seed Muffins These grain and gluten-free muffins are perfect for the Paleo dieter! Eggs, coconut oil, raw honey, lemon zest and juice, coconut flour and poppy seeds make a delicious side dish, quick breakfast or great afternoon snack!

Sesame Brussels Sprouts with Creamy Curry Sauce Coconut and sesame oil coated Brussels sprouts are oven-roasted to a crispy finish and tossed with toasted sesame seeds and Chef Angela’s Paleo curry-avocado mayo; one bite of these tasty sprouts and you will never argue about eating your greens again!

Garlic Mock Mashed Potato “Naturally low-carb mashed cauliflower takes the place of potatoes and is seasoned with chives, garlic, and a bit of almond meal for an extra-creamy finish!”

 Paleo Herbed BreadPaleo Herbed Bread  Who said you can’t eat bread while eating Paleo!? Chef Angela came up with a protein packed, grain-free loaf made of eggs, rosemary, thyme, almond meal, coconut flour, coconut oil, and flaxseed; perfect served chilled or warmed and topped with a pat of grass-fed butter and a drizzle of raw honey.

Pork

pork tenderloin w datesPork Tenderloin with Goat Cheese-Stuffed Dates and Raspberry Chipotle Sauce Tender butterflied pork loin is filled with herbed goat cheese stuffed dates and topped with a spicy tawny port wine chipotle sauce.

Pork with a Mango Basil Sauce Your choice of pork tenderloin or chops topped with smooth mango, fresh torn basil leaves, jalapeno and brown sugar infused sauce.

Pork Tenderloin with Roasted Red Pepper Sauce Oven roasted pork loin is served with a flavorful sauce of roasted pepper, roasted garlic, Romano cheese, toasted pumpkin seeds and a pinch of cayenne pepper – savory with just the right amount of kick!

Plum-Sauced Pork Your choice of pork tenderloin or chops topped with a mustard seed, candied ginger, rice wine and fresh plum sauce – the perfect bite of sweet and savory!

Pistachio Cranberry Goat Cheese Filled Pork Tenderloin Butterflied pork loin filled with creamy goat cheese, and rolled in a toasted pistachio and cranberry crust – baked to a crisp finish outside, yet juicy inside!

BBQ Pulled PorkBBQ Pulled Pork Pork shoulder is slow cooked for up to 10 hours in a smoky soda pop-spiked BBQ sauce, then shredded into the most tender pork you may ever eat! Great for a quick sandwich for lunch or piled high onto a dinner plate for the main entrée.

pulled pork wafflesPulled Pork, Open-Faced Waffle Sandwiches     These grain-free, gluten-free, Paleo dieter-friendly waffles are mounded with a hearty serving of Chef Angela’s delicious pulled pork and drizzled with a slightly sweet maple/avocado-mayo.

Teriyaki Pork Chops with Pineapples and Peppers Caramelized pineapple bites, sautéed bell and jalapeno peppers are incorporated into a lime and agave-infused teriyaki sauce served over pan seared pork chops.

Teriyaki Sloppy Joes The sloppy joe, a long childhood favorite, gets a healthy makeover with ground pork, tons of veggies and teriyaki sauce.

Apricot Stuffed Pork Tenderloin Apricot filled Pork loin is the perfect bite of fruity and savory topped with a simple rosemary-infused gravy.

Slow Cooked BBQ Ribs Chef Angela’s most requested rib recipe: baby back ribs slow cooked until the meat is so tender that it is falling from the bone, in a sweet and smoky tomato-based BBQ sauce.

Blackberry Molasses Ribs Baby back ribs are slow cooked in a tantalizing sauce of fresh blackberries, rich molasses, balsamic vinegar and a pinch of hot sauce for a kick!

Fiesta Pork and Cheesy Polenta Chile-rubbed pork medallions are served along with sweet corn kernels, crisp bell peppers and scallions over a pepper-jack-infused creamy polenta – the perfect party for your mouth!

Creole Gouda Pork ChopsCreole Gouda and Spinach Filled Pork Chops Thick-cut pork chops are filled with smoked Gouda and fresh spinach, then coated in a horseradish/mustard sauce and dipped in a Creole-spiced breadcrumb topping.

Pork in Golden Apple Sauce Your choice of pork loin or chops topped with a chunky apple, ginger root, cinnamon, juicy raisins, and lemon-infused sauce.

Pork Chops with Apples in a Sweet and Sour Sauce Cumin-rubbed pork loin chops are cooked in a sauce of honey, tomatoes, shallots and Granny Smith apples.

Pork Chops with a Dijon Herb Sauce Pan-seared pork chops are topped with a simple sauce of Dijon mustard, caramelized onions and fresh parsley, chives, and tarragon for a fresh tasting finish on the palate.

Pork Medallions with Cilantro Sauce Tender pork medallions are served with a clean-tasting sauce of cilantro, white wine and garlic.

Pork Tenderloin with Garlic-Herb Sauce Another very popular dish prepared by Chef Angela. Garlic and oregano-rubbed pork loin is oven-roasted to a juicy finish and topped with a zesty, Mediterranean-style sauce of fresh parsley, oregano, red pepper flakes and roasted garlic.

Breaded Pork Chops with a Sage Cream Gravy Center-cut, bone-in pork chops are lightly breaded and pan-fried to a crisp and golden finish and topped with a fresh sage and parsley infused cream sauce.

Roast Pork with Sweet Onion-Rhubarb Sauce Coriander-rubbed pork medallions are served with a caramelized sweet onion, brown sugar, chive, vinegar and fresh rhubarb sauce.

Smothered Pork Chops Bone-in pork chops are pan-seared and topped with sautéed Portobello mushrooms, red onion and sour cream sauce.

Molasses and Coffee Pork Chops Marinated for 24 hours in a coffee, molasses, ground mustard, ginger root and fresh thyme marinade, and pan fried until cooked through – great for anyone who missed their morning coffee!

Pecan Crusted PorkPecan-Crusted Pork Tenderloin with Strawberry Balsamic Sauce                            Pork tenderloin is coated in a brown sugar, pecan, and bread crumb coating and baked to a tender and juicy finish; serve drizzled with a balsamic vinegar infused strawberry glaze and a few toasted pecan pieces for extra crunch!

Sweet and Spicy pork tenderloin Sweet & Spicy Pork Tenderloin with Mango Salsa Roasted pork tenderloin topped with a sweet and spicy glaze and served with a fresh mango salsa. Your taste buds will be enticed with each bite you take.

Poultry

Bacon Asparagus Stuffed Chicken BundleBacon-Wrapped Asparagus Pesto/Asparagus Stuffed Chicken Bundle Crispy bacon-wrapped chicken just stuffed full of asparagus, asparagus/pistachio pesto and ooey gooey melted mozzarella; optional choice of adding a pistachio/lemon cream sauce.

Thai Chicken Sweet PotatoesThai Chicken Stuffed Sweet Potatoes Oven-baked sweet potatoes are hollowed out and filled with shredded chicken, sautéed bell peppers and onions, tossed in a coconut milk, almond butter, soy sauce, red pepper flake, honey and garlic sauce; topped with toasted cashews and fresh cilantro.

Maple Dijon Turkey Burgers with Maple/Dijon Dipping Sauce Pure maple syrup, crisp bacon bits and apple give this burger a sweet touch with a savory Dijon Dipping Sauce.

Stuffed Buffalo Chicken Breast A great low calorie alternative to buffalo chicken! Each breast comes in at about 170 calories and is stuffed with a blue cheese and minced veggies mixture and topped with hot sauce!

Orange Balsamic Glazed ChickenOrange/Balsamic Glazed Chicken  Rosemary-rubbed chicken breasts are pan seared until golden and topped with a simple, orange marmalade and balsamic glaze; perfect served over Chef Annie’s creamy goat cheese polenta.

Strawberry chickenHerb-Crusted Chicken with Fresh-Strawberry Chutney Oven roasted chicken thighs are topped with a refreshing chive, balsamic vinegar and lime zest Strawberry Relish.

Chicken Parmesan Bundles                                                                 A healthy, unique twist on the old classic – chicken breasts are stuffed with a cheese and spinach mixture, lightly breaded and baked (not fried!) to perfection and topped with homemade tomato sauce and mozzarella.

Hoisin Turkey Lettuce Wraps Boston lettuce leaves are filled with mini Hoisin, cilantro and tamari-flavored turkey meatballs, cucumber/ginger salad and spaghetti squash – super fresh-tasting and light!

Chicken Lettuce Wraps Toasted peanuts, fresh ginger, water chestnuts and ground chicken breast are all cooked in a garlic-chili sauce and served in crisp lettuce leaves.

Whole Wheat Almond Crusted Chicken Tenders

A blend of whole wheat flour, toasted almonds and basic kid-friendly spices of salt and black pepper serve as the fiber and protein packed coating on these oven baked chicken tenders. Even Chef Angela’s pickiest child clients gobble these healthy tenders up with smiles!

Chicken and Cheese Enchiladas                                                  Shredded chicken breast and cheese are wrapped in flour tortillas and topped with a creamy spinach and cumin sauce.

Honey Mustard Bacon Chicken TendersHoney Mustard Bacon-Wrapped Chicken Tenders Chicken tenders are wrapped in bacon and coated in Chef Angela’s home-made spicy honey mustard sauce and baked to a finish.

Amaretto Chicken Ground toasted almonds, cinnamon and sugar serve as the coating to thinly sliced chicken breast, served with a delicate peach and Amaretto Liqueur Sauce – this dish is perfect for a special occasion.

goldfish crusted chicken tendersGoldfish Crusted Chicken Tenders Bring out the kid in your guests! These bad boys were first offered as a kids’ meal option at a party Chef Angela catered, but after an hour all the adults devoured them. Since then, these unique chicken tenders have been making their way into appetizer parties everywhere, served with a ranch dipping sauce on the side.

Jerk Chicken Drumsticks marinated in a smoky blend of jalapenos, garlic, ginger, allspice, fresh lime juice, honey, green onions and cinnamon – roasted to a crisp perfection in the oven.

chicken skewersMoroccan Chicken Skewers Bite-sized chicken breasts marinated in a sauce of fresh parsley, cilantro, ground ginger root, lemon zest, garlic and cumin, skewered and baked to a finish, then drizzled with lemon-herb vinaigrette.

Mole Turkey over Sweet Potatoes A Mexican cuisine specialty – this dark reddish-brown sauce has a smooth blend of chilies, spices, ground turkey and chocolate! Perfect served over crisp oven-roasted sweet potato fries.

Greek Chicken Roulades with White Wine Reduction Chicken breasts are stuffed with a Kalamata olive and sun-dried tomato blend, and topped with a lemon and white wine reduction sauce.

Chicken Thighs with a Balsamic/Cherry Sauce Pan-seared chicken thighs are slow cooked in a dry fruity red wine, balsamic vinegar and fresh cherry sauce – all topped with toasted pistachios.

drunk grape chicken Drunken Grape Chicken Client’s choice of chicken breasts or thighs, coated in coconut flour and pan-seared to a finish, served with a grape sauce of thyme-infused red wine.

Lime and Coconut Chicken Cumin, coriander, fresh lime juice, curry and coconut milk sauce is drizzled over seared chicken breast and finished with toasted coconut.

Classic Chicken Cordon Bleu Gruyere cheese and thinly sliced ham are stuffed inside a chicken breast, lightly coated in a thyme/bread crumb mixture and baked to a perfect finish.

Chicken & edamame stir fry Chicken Edamame Stir-Fry Over Riced Cauliflower Crisp bell pepper , edamame beans and lemongrass are all stir-fried with chicken breast chunks and served over a “riced” cauliflower (cauliflower takes the place of traditional rice for a naturally low-carb/low-calorie alternative) with bok choy, shitake mushrooms and shallots.

Low Carb Turkey Pizza Ground turkey, Parmesan cheese and an Italian spice blend take the place of a traditional pizza crust, layered with cheese and toppings of your choice.

General Tso’s Chicken

Order in and have Chef Angela prepare your favorite Chinese take-out in your own home kitchen! Lightly breaded chicken breast is pan fried with an orange, garlic chili sauce and steamed broccoli. Make sure to request Chef Angela’s mock cauliflower fried “rice” for a healthy side dish.

Traditional Roast ChickenTraditional Roast Chicken Dinner      Traditional comfort food: country style thyme and lemon-infused oven-roasted chicken with yams, garlic, carrots, and sweet Vidalia onions.

Roasted Chicken with a Mint/Almond Pesto

Whole oven-roasted chicken is served with a toasted almond, mint and lemon pesto sauce and a side of grilled Butternut squash.

coconut honey chicken Spicy and Sticky Coconut Honey Chicken  Thin sliced chicken thighs are quick seared in coconut oil and finished off cooked in a sauce of minced garlic and onions, honey, soy sauce, a dash or two of Sriracha and crushed red pepper flakes.  Tapioca flour (a naturally gluten-free binder) is added in the final stages of cooking to make the sauce “sticky”, then topped with fresh cilantro and chopped scallions.  Served over Mock Fried Rice (riced cauliflower), this is a tasty Paleo-friendly dish.

Thai Style Turkey PattiesThai-Style Turkey Patties with Spicy Peanut Sauce  Scallions and fresh cilantro are incorporated into the patties and topped with a coconut milk, curry and lime juice Peanut Sauce.

Quesadillas

Below is a selection of Chef Angela’s most requested quesadillas. Although there is a wide variety of ingredients, one thing remains the same: they are all sandwiched between flour tortillas (Paleo and gluten-free versions are available upon request) and grilled until golden on the outside and a gooey cheesy finish on the inside. The possibilities are endless with these, from sweet to savory – and kids love them too!

Choose from the quesadillas options below, or ask Chef Angela for your own combination!

Traditional Chicken & Cheese

There’s a reason this one has been around for so long. Two ingredients, chicken and cheese, make for one scrumptious meal! “Client’s choice of chicken and cheese or just plain cheese quesadillas on traditional flour or whole wheat tortillas are a great alternative to plain grilled cheese, and perfect paired with some fresh cut veggies or fruit.

Butternut Squash Steal QuesadillasRoasted Butternut Squash & Steak Client’s choice of chili‐rubbed filet mignon or strip steak, thinly sliced and cooked to tender doneness. Combined with roasted butternut squash and sharp cheddar cheese.

Cheeseburger Can’t decide between a good ole American burger and a quesadilla for your next meal? Well, now you don’t have to! Ground sirloin, sautéed onions, Worcestershire sauce, bacon bits, ketchup and cheddar cheese make for one traditional yet unique meal!

Spanakopita Feta cheese and sliced Kalamata olives serve as the filling for Chef Angela’s unique twist on the classic quesadilla; served with chilled tzatziki sauce for dipping.”

Pumpkin Brie QuesadillasPumpkin & Brie Chili and honey-enhanced pumpkin puree is layered with smooth and creamy Brie cheese and finely minced sage; served with honey-chipotle crème for dipping.

Bacon, Egg and Cheese Breakfast Quesadillas Scrambled eggs, cheddar cheese and bacon bits make for a perfect Mexican breakfast grilled cheese; perfect served with Chef Angela’s salsa and sour cream!

BBQ Pork & Cheese Chef Angela’s BBQ pulled pork and cheddar cheese is perfect served with salsa and sour cream.

Peach & Brie Sweet, juicy peaches and warm Brie cheese, served with a refreshing honey/lime dipping sauce.

Steak, Onion & Mushroom Traditional steak dinner in a cheesy quesadilla! Client’s choice of filet mignon or strip steak, thinly sliced and cooked to tender doneness; combined with sautéed onions & mushrooms.

Spinach Artichoke Chicken QuesadillaSpinach & Artichoke Shredded chicken, artichoke hearts, spinach and mozzarella cheese are sandwiched between flour tortillas and grilled until golden on the outside and a gooey cheesy finish on the inside. This is a fun twist on the traditional spinach and artichoke dip. Of course, this can be made vegetarian too!

Meatball Sub Sliced homemade meatballs, pizza sauce, mozzarella cheese and Parmesan cheese stuffed into a quesadilla, like a perfectly wrapped present. Bonus: it’s easier to handle than a huge, messy sub sandwich.

Assorted Veggies Client’s choice of vegetables.

Chicken/Cheese/Avocado

Crab & Avocado

Shrimp & Roasted Corn

Chicken/Roasted Peppers/Mushrooms

Pumpkin, Black Bean & Goat Cheese

Seafood

Huli Huli Shrimp & Pineapple KabobsHuli-Huli Shrimp & Pineapple Kabobs Shrimp marinated in a soy, ginger, brown sugar and smidge of red pepper flakes sauce, roasted to perfection and perfect served chilled/room temperature.

Stuffed salmon Deconstructed Stuffed Salmon Salmon fillets (or client’s choice of fish) with a gluten-free and Paleo-friendly topping of shrimp, onion, parsley, almond meal, garlic, lemon juice and Old Bay, baked to a golden finish.

Baked Cod in a Tomato and Feta Sauce Cod fillets baked in a savory tomato and feta sauce filled with fresh parsley, dill, and oregano and a splash of white wine.

Shrimp in a Coconut Curry Sauce Shrimp simmered in a tantalizing sauce full of fresh ginger, Serrano chiles, carrots, onions, coconut milk and curry paste – delicious served over Chef Angela’s Coconut Basmati Rice.

Herbed SalmonHerbed Salmon   Salmon fillets are coated in a simple and flavorful extra virgin olive oil, honey, garlic, lemon juice/zest and assorted fresh minced herbs marinade; oven roasted to a finish.”

Spinach and Walnut Stuffed Salmon Salmon fillets stuffed with a mix of fresh wilted spinach, garlic, onions and chopped toasted walnuts, topped with a delicious honey-Dijon style sauce.

Seared Scallops with Pineapple/Cucumber Salsa Pan-seared Scallops topped with a fresh salsa of cucumbers, pineapples, cilantro, red onion, lime juice, spices and toasted coconut.

Orange-Glazed Salmon Fillets of Salmon topped with a Cajun, Orange Marmalade sauce and seared to perfection.

Ginger ShrimpGinger Shrimp with Almond Sauce Jumbo shrimp are marinated in a garlic/ginger sauce, pan-seared to a finish and topped with a red pepper and smooth almond butter sauce; garnished with fresh cilantro and a squeeze of lime juice.

Creamy Seafood Enchiladas Shrimp, Scallops and Crab meat are all rolled into flour tortillas and topped with two sauces (creamy white sauce and salsa infused cheese sauce) and cheese and baked to a bubbly finish.

Crunchy Pepper and Parm-Crusted Halibut with a Cherry Tomato/Basil Sauce Halibut fillets are breaded in a parmesan, corn meal, and coarse black pepper mix, baked and topped with a golden shallots, cherry tomato, fresh basil and balsamic vinegar drizzle.

Pecan Crusted SalmonPecan-Crusted Honey Mustard Salmon Salmon fillets with a coconut oil/honey mustard sauce, coated in a pecan-parsley topping and baked to a golden finish with a crispy crunch.

Broiled Tilapia with Thai Coconut Curry Sauce Curry, cumin, scallions, Asian fish sauce, cilantro, and bell pepper, slow-cooked in coconut milk and served with over Tilapia fillets.

Tuna Burgers with Carrot/Ginger Sauce Asian-style tuna burgers are topped with fresh bean sprouts and sliced avocado, drizzled with a zesty carrot, ginger and toasted sesame oil sauce. This burger is full of good-for-you, heart-healthy fat from the avocado and tuna! Your choice of bun.

Baked Crispy Tilapia with Arugula Walnut Pesto Fresh fillets of Tilapia (or other white fish of choice!) topped with an arugula, toasted walnut pesto and fresh ground breadcrumbs and baked to a crisp finish.

Tandoori Tilapia with Hearts of Palm Salad Tilapia marinated in a creamy yogurt and Indian-spiced sauce, and topped with a lively salad of mango, kiwi, cucumbers, and hearts of palm in a zesty lime dressing.

Salmon Orange Vin Orange Vinaigrette Salmon By far Chef Angela’s most requested seafood dish! Pan-seared Salmon fillets topped with a sauce made of orange juice reduction, chili powder, lime zest, cilantro and Italian spices.

Vietnamese Shrimp Spring Rolls Shrimp, fresh mint and Thai basil, carrots and crisp cucumber rolled into paper thin rice wrappers and served with a sweet and spicy dipping sauce – the perfect light and crisp meal.

Ginger/Wasabi Tuna over Edamame Hummus Pan-seared Ahi-Tuna is topped with a soy sauce, ginger and wasabi glaze, sprinkled with toasted sesame seeds and served over a rich and creamy Edamame bean-enhanced hummus.

Swordfish Burgers Clean and simple – ground swordfish (can be substituted with salmon or tuna too!) combined with lemon zest, garlic and chives, formed into a juicy burger that is paired with a lemon vinaigrette. Your choice of bun.

Salmon Cakes with Artichoke Tartar Sauce Red onion, bell pepper, parsley and garlic are combined with ground salmon and baked to perfection – served with an artichoke and caper tartar sauce.

Broiled Halibut with Ricotta-Pea Puree Halibut seasoned with smoked paprika and broiled to delicious finish, served over a smooth ricotta cheese and pea puree.

Shrimp Tacos Chile and cumin-marinated shrimp are pan-seared and served in warm corn tortillas topped with a fresh lime slaw and adobe Mexican crema sauce.

Crab Cakes with Lemon/Dill Sauce Lump crab meat, parmesan cheese, mustard and green onion are formed into patties, pan-seared to golden and finished in the oven – topped with a simple buttermilk Lemon/Dill sauce.

Shrimp and White Bean Cakes with Roasted Garlic Sauce Bulgur, cannellini beans, cilantro and shrimp are pureed together and formed into a hearty shrimp cake, served with a roasted garlic and yogurt sauce for dipping.

Honey Ginger SalmonHoney/Ginger Salmon   Salmon fillets are marinated in Chef Annie’s homemade sauce of raw honey, freshly grated ginger, orange juice and soy sauce; baked to a finish for a perfect Asian inspired seafood dish!

Side Dishes

Summer Panzanella SaladSummer Panzanella with Peaches & Kale Tomatoes, peaches, kale, fresh basil, shallots and homemade croutons are tossed with White Balsamic Vinegar for a scrumptious, light, oil/fat-free seasonal side!

broccolini editedRoasted Broccolini Oven-roasted broccolini topped with protein-packed tahini/honey sauce and sprinkled with toasted sesame seeds – a delicious way to get your greens in.

Roasted Eggplant with Almond Butter Coconut Sauce

Roasted eggplant rounds are topped with a smooth, nutty sauce of almond butter, coconut milk, brown sugar, fresh cilantro, garlic, chilies and fresh lime juice – uniquely delicious.

Strawberry Caprese Stuffed AvocadosStrawberry Caprese Stuffed Avocados
A fresh and summery strawberry Caprese salad piled high into avocados halves with mozzarella, balsamic reduction and a creamy pistachio pesto!

Maple, Pecan Candied Hasselback Sweet Potatoes 

 

Green Beans AlmondineGreen Beans Almondine Steamed green beans, roasted almonds, garlic, butter, a sprinkle of Parmesan cheese and a splash of lemon juice – what could be better?!

Spring Veggie QuinoaSpring Veggie Quinoa
A lovely blend of quinoa, sweet peas, roasted asparagus, wilted spinach, arugula, tarragon, thyme, parsley, sliced almonds and parsley tossed in a Dijon/cider dressing.

Green Bean CasseroleGreen Bean Casserole with Crispy Onions
A traditional favorite!

 

Cranberry SauceCranberry Sauce
The classic accompaniment to turkey!

 

Maple Roasted Brussels Sprouts with Bacon or Walnuts  and Dried Cranberries Maple Roasted Brussels Sprouts with Bacon or Walnuts and Dried Cranberries

 

Couscous PilafCouscous Pilaf with Mushroom, Carrots and Arugula
Mushrooms, shredded carrots and arugula in a couscous pilaf! A great way to get your veggies and carbs all in one dish.

Cauliflower with Spicy Carrot/Pineapple Sauce
Cauliflower florets and shallots in a thick and zesty sauce of carrot and pineapple juice, sugar and red pepper flakes, topped with fresh parsley and toasted pumpkin and sunflower seeds.

carrot chickpea mashCaramelized Carrot and Roasted Chickpea Mash
Carrots are caramelized with extra virgin olive, butter, garlic, sliced onion, salt and pepper and then all pureed to a smooth and creamy finish; served topped with roasted chickpeas for a complementary crunch for each forkful!

Corn & Tomato Potato SaladCorn & Tomato Potato Salad
Not your average potato salad! Jersey fresh corn, red-skinned potatoes, cherry tomatoes and scallions are combined in a chili powder and cinnamon-infused mayo-based dressing and tossed with tangy Feta cheese for a flavor explosion in each forkful!

Parm Roasted Corn & AsparagusParmesan Roasted Corn and Asparagus
Asparagus and Sweet Jersey corn are oven-roasted to a golden finish and tossed with freshly grated parmesan cheese for a simple and tasty side dish!  

 

Cabbage and Leek Gratin with Mustard Cream Sauce
Green cabbage and tender leeks are baked in a dill/yogurt custard and topped with a shallot, vinegar and Dijon cream sauce.

strawberry caprese saladStrawberry Caprese Salad Sliced strawberries, toasted walnut halves, bocconcini (mozzarella balls) and lots of fresh torn basil leaves, drizzled with balsamic vinegar, extra virgin olive oil, and sea salt; served over a bed of arugula.

Sweet Potato Polenta
Mashed sweet potatoes are incorporated into a traditional creamy polenta, mozzarella, and parmesan cheese complement to your entree.

Red Wine Risotto with Peas
Arborio rice slow-cooked in a savory red wine and chicken stock reduction complemented by the burst of sweet peas and parmesan cheese in each forkful.

Parmesan Roasted Green BeansParmesan Roasted Green Beans  
French style green beans are tossed with EVOO, light seasoning, and garlic,  oven roasted until just fork tender, and finished off with a sprinkle (or two!) of parmesan cheese! 

Blueberry Corn SaladSummer Blueberry & Corn Salad Jersey fresh blueberries and sweet corn are combined with chopped cucumbers, red onion, cilantro, jalapeno and optional client’s choice of added grain (rice or quinoa); dressed in a refreshing lime juice, olive oil, honey, and cumin vinaigrette.”

formaggio al fornoFormaggio al Forno (Italian Three Cheese Casserole)
A very popular side dish among Chef Angela’s clients, layers of thinly sliced zucchini, mozzarella, Fontina, Pecorino Romano cheese, fresh bread crumbs and heavy cream are baked to a cheesy, golden finish.

Cheesy Broccoli Cauliflower CasseroleCreamy Cheesy Broccoli and Cauliflower Casserole
A Capanna family fav! Steamed broccoli and cauliflower are tossed in a rich and creamy cheddar cheese-based sauce and oven-baked.

 

Zucchini Boats
The zucchini in this recipe resemble mini dugout canoes. A zesty stuffing of mixed garden veggies, fresh herbs and Italian seasonings make up a healthy and filling side dish.

sun dried tomato cauliflower couscousSun-dried Tomato and Leek Cauliflower “Couscous”
Cauliflower takes the place of traditional couscous, combined with sun-dried tomatoes and leeks in this delicious, naturally low-cal, low-carb, grain-free side dish

Meyer Lemon Pasta
Pasta of your choice, tossed with a refreshing and light béchamel sauce of Meyer lemon juice and zest, herbed goat cheese and garlic, topped with roasted asparagus spears, sun dried tomatoes, and toasted walnut pieces.

twice baked potatoes with broccoliTwice Baked Potatoes
Russet potatoes skins are filled with a decadent filling of mashed potatoes, sour cream, butter, scallions, cheddar cheese, and a pinch of nutmeg for a hearty and comforting side dish.

mac and cheeseBaked Mac and Cheese
Sharp white cheddar and Romano cheeses make up the creamy sauce in this decadent baked macaroni and cheese casserole – make sure to ask about Chef Angela’s low -calorie or gluten-free options!

Coconut/Mango Basmati Rice
Basmati rice is cooked in spiced coconut milk and served with toasted coconut flakes, juicy bits of mango, and cilantro.

Risotto with Peas and Pistachios
Traditional risotto gets a unique twist with a tangy, herbed sauce of fresh tarragon, parsley, mint, pureed peas, garlic and lemon juice added in the last stages of cooking, and then topped with toasted pistachios.

Q&A (Quinoa with Arugula)
Quinoa is cooked in a cumin-spiced chicken stock and mixed with a soy sauce vinaigrette, tomato, baby arugula leaves, cucumber, toasted pine nuts and minced sweet red onions.

Peanut Tofu Shiratake NoodlesPeanut Noodles
Client’s choice of traditional spaghetti noodles or Tofu Shirataki Noodles (made from blending the root of Konnyaku – a member of the yam family – and tofu), tossed in a red curry paste, coconut milk and peanut sauce topped with peanuts for a nice crunch; a healthy, uniquely textured noodle dish with only 3 grams carbs, 20 calories, and 2 grams of fiber per serving. They freeze very well too!

Homemade Dinner RollsHomemade Dinner Rolls
Super yummy and fluffy, yeast-based dinner rolls that will have your kitchen smelling all “warm and fuzzy” and like a bakery; perfect with your holiday meal.

 

Creamed SpinachClassic Creamed Spinach
A traditional favorite – chopped spinach combined with shallots and garlic in a delicious cream sauce.

 

Mushroom Barley Pilaf
This cozy, wholesome barley dish is flavored with basil, mushrooms, spinach, red pepper, sherry, garlic and onion.

Sage and Cheddar Stuffed Onions
Sweet Vidalia onion layers are boiled to a tender finish then baked with a filling of the most savory blend of fresh sage, sharp cheddar, sweet shallots, cremini mushrooms, dry white wine, Italian parsley and a splash of Tabasco sauce for a kick!

celery root parsnip pureeCelery Root and Parsnip Puree
A great alternative to heavy mashed potatoes! Pureed celery root and tangy parsnips are incorporated with light sour cream and seasoned simply with salt and pepper.

Roasted Brussels Sprouts editedParmesan-Almond Brussels Sprouts
Oven roasted Brussels sprouts are tossed with toasted almonds, a refreshing lemon dressing, and sprinkled with a light coating of Parmesan cheese for a one yummy forkful!

Beet, Dill, Feta and Quinoa Salad
Sautéed beet greens, roasted beets, sweet red onion, fresh dill and fluffy quinoa are mixed together and drizzled with a simple apple-cider vinaigrette and topped with Feta cheese crumbles.

Steamed CarrotsSteamed Carrots
A figure-friendly side of sweet baby carrots, lightly dressed with salt, pepper and olive oil.

 

Sweet Potato Fritters
These fritters are both sweet and savory with a crispy crust and tender middle and are bursting with flavor from smoked paprika, poblano peppers, garlic and cumin.

Zesty Black Bean and Corn Salad
A popular dish of Chef Angela’s, sweet Jersey corn, black beans, grape tomatoes, red bell pepper, and red onion are tossed in a cilantro, oregano and red wine vinaigrette dressing with a hint of spice from fresh jalapenos!

Farro Salad with Sundried Tomatoes, Spinach and Cashews
An often overlooked grain, farro is a great alternative to a traditional American starchy side. In this dish, farro, sundried tomatoes, cashew pieces, fresh torn basil and spinach leaves are tossed in a simple lemon dressing.

Bulgur Herb Filled Tomato CupsBulgur and Herb Filled Tomato Cups Oven roasted hollowed out tomatoes are filled with a fiber-rich mixture of bulgur sautéed with fresh sage, parsley, basil, thyme, garlic and onion for a filling and healthy side dish.

Polenta with Wild Mushrooms
Creamy smooth polenta is topped with a Portobello, cremini and shitake mushroom ragu mixed with Gorgonzola cheese and fresh thyme.

Mock Fried Rice
A naturally low-calorie/low-carb alternative to Chinese fried rice. “ Riced” cauliflower takes the place of traditional rice and is sautéed with tamari, sweet shallots, shitake mushrooms, bok choy, fresh ginger and scallions – perfect to go along with one of Chef Angela’s stir fries!

Veggie-Stuffed Tomatoes
Ripe tomatoes are hollowed out and filled with a carrot, celery, onion, white wine and bread crumb mixture and baked in the oven until tender.

Spiced Quinoa
Quinoa is cooked in a cumin, smoked paprika, and bay leaf infused stock and mixed with oven-roasted cherry tomatoes, briny Kalamata olives, and toasted walnuts.

Lemon/Mint Quinoa
Sweet Jersey corn, lemon zest and juice, scallions, sun dried tomatoes, and lots of fresh mint are tossed with quinoa and finished off with a sweet drizzle of honey.

Yam, Zucchini and Chickpea Salad
Oven-roasted yams and zucchini are tossed with pan fried chickpeas in a tahini-parsley dressing with a sprinkling of scallions.

zucchini tomato saladZucchini and Tomato Salad Roasted Zucchini and Beefsteak Tomatoes are tossed with fresh basil leaves, balsamic vinegar, extra virgin olive, cracked black pepper and sea salt for a light and healthy side dish.

Ricotta Dumplings and Spinach Bake

The perfect comfort food side dish. Homemade ricotta cheese dumplings are baked in a creamy béchamel sauce with baby spinach and nutmeg, topped with parmesan cheese and baked until golden brown and bubbly.

Garlic Mock Mashed Potato
Naturally low-carb mashed cauliflower takes the place of potatoes and is seasoned with chives, garlic, parmesan cheese and a bit of low fat cream cheese for an extra-creamy finish!

Warm Mexican Corn Salad
Inspired by a very popular Mexican street food called elote, grilled corn, smothered with mayonnaise and topped with shredded cotija cheese and chili powder is a combination of sweet, spicy, sour and savory that is simply addicting!

Strawberry/Avocado Quinoa Salad
Avocado shells are filled with black beans, red onion, avocado, strawberry, corn and quinoa and dressed with an agave-cilantro vinaigrette.

Spinach Bean Quinoa SaladSpinach, White Bean and Quinoa Salad
Lightly sautéed spinach and garlic, caramelized onions, crisp bacon bits, and tangy blue cheese crumbles are combined with fiber-rich (and gluten-free!) quinoa, and protein-packed beans for a filling side, or perfect for a light lunch!

sweet potatoes w grapes Sweet Potatoes with Goat Cheese and Roasted Grapes
Baked sweet potatoes stuffed with a goat cheese, cinnamon, nutmeg and honey filling and topped with oven roasted grapes and fresh cracked black pepper.

Bacon-wrapped Green Bean BundlesBacon-wrapped Green Bean Bundles Tender crisp green bean “bundles” wrapped in bacon and brushed with a simple brown sugar glaze. 

 

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Soup

For a decadent treat, make sure to ask Chef Angela about serving your choice of soup in her homemade bread bowls.

Sausage & Butternut Squash SoupItalian Sausage & Butternut Squash Soup  A hearty soup with client’s choice of Italian Chicken or Turkey Sausage, sweet butternut squash, garlic, onions, bell peppers, tomatoes, cannellini beans, mushrooms and wilted spinach!

Spicy Bean Soup Black and kidney Beans are cooked in a red wine and beef stock broth with a pinch of cayenne pepper, pureed to a smooth and creamy finish, and topped with fresh jalapenos, tomatoes and a dollop of sour cream!

Sage-Infused Butternut Squash Butternut squash, carrots, celery, onions, garlic and sweet apples are pureed together with chicken stock, simmered with fresh sage, and topped with homemade cinnamon-garlic croutons for a smooth and crunchy spoonful.

Indian Spiced Chickpea and Fire Roasted Tomato Soup Cardamom, turmeric and cumin give this soup of chickpeas and fire roasted tomatoes an Indian flair; blending with yogurt balances the smokiness of the seasonings – great served with warmed pita.

Avgolemono (Chicken soup with Egg-Lemon Sauce) Traditional Greek lemon soup with Arborio rice, leeks, carrots, shredded chicken and egg drops – a great alternative to the classic chicken noodle soup.

Curried Pumpkin/Apple Soup Smooth pumpkin, sweet Vidalia onions, celery, carrot, and Granny Smith apples are blended with chicken broth and seasoned with curry, nutmeg, ginger, paprika and cinnamon, then finished off with a drizzle of honey…or, for a more decadent finish, with a cranberry-apple relish.

Seafood Bisque Light cream, fish stock, fresh parsley and scallions serve as the base to this savory soup; shrimp and lump crab meat are added in the last stages of cooking for an elegant finish.

Sweet Plantain Soup with Pineapple/Blood Orange Salsa Sweet ripe plantains, leeks, and parsnips blended together with a broth of chicken stock and fat-free milk, then topped with a zesty pineapple, fresh ginger, blood orange, Serrano chili, and lime juice salsa. A great, unique soup to tantalize your taste buds.

Cream of Cauliflower SoupI Dream of Cream Soup Chef Angela has a wide variety of cream-based soups – anything from the traditional cream of potato and broccoli soups to such unique gems as a chilled cream of avocado soup – contact Chef Angela for her full list of cream-based soups.

Spicy Peanut Soup A thick and warming vegetable soup of bell peppers, sweet corn kernels, carrots and potatoes in a peanut butter infused broth, flavored with cayenne pepper and finished with toasted peanuts – a frequently requested soup by Chef Angela’s clients.

Escarole Soup Also known as Italian wedding soup, this soup was a staple in Chef Angela’s home growing up. Home-made mini meatballs, blanched escarole leaves and cannellini beans simmered in a seasoned chicken broth – great garnished with a sprinkling of freshly grated Parmesan cheese.

New England Clam Chowder This soup was served by Chef Angela’s Mom at their family Christmas Eve party every year, and has now made its way into the homes (and stomachs!) of many of Chef Angela’s Personal Chef Clients. Potatoes, crisp bacon bits, sweet onions and minced clams are simmered in a clam broth and blended with light cream for a hearty finish.

Borscht A simply stunning deep magenta color, this classic Russian soup is the perfect dish to serve when you want to offer something a little different. Beets, red peppers, mushrooms, apples and cumin are all blended together and topped with sour cream and fresh dill.

Vegetarian

Dishes marked with * can be made vegan with minor modifications. For other dishes, do not hesitate to ask Chef Angela if she can modify them to your specific dietary wants, most likely she can!

Sweet Potato Crust QuicheSweet Potato Crust Quiche Thin slices of sweet potato make for a yummy, grain-free crust that is filled with sautéed spinach, eggs and feta and baked to a finish.

Cauliflower NuggetsCauliflower Nuggets Delicious breaded cauliflower florets are baked in the oven with a vegan parmesan “cheese”/whole wheat crumb crust, they are reminiscent of Italian-style fried cauliflower – without all the oil and frying! They’re vegan too!

Tofu Stuffed Bell Peppers * One of Chef Angela’s most loved vegetarian dishes! Red bell peppers are filled with a unique, tasty blend of ground tofu, brown rice, dried cherries, toasted pecan pieces in a tamari-sherry sauce and topped with a spoonful of homemade tomato sauce and sprinkling of mozzarella cheese.

Vegan Buffalo Dip Stuffed PeppersVegan Buffalo Dip Stuffed Bell Peppers A blend of cauliflower, cashews and chickpeas, along with various herbs and spices for a healthy, meat-free take on everyone’s fav party dip!

Buddha BowlBuddha Bowl Roasted sweet potatoes, broccoli and onion, seasoned and roasted chickpeas, shredded carrots and optional tofu are served on a bed of quinoa and mixed wilted greens. Vegan too!

Loaded Veggie Quinoa Burgers * A delicious blend of sautéed carrots, celery, sweet red bell pepper, cumin, coriander, garlic and fresh parsley is incorporated with quinoa, mashed chickpeas, tahini, and tamari and formed into patties and pan seared until golden. Served with a relish-mayo dipping sauce on your choice of bun – or, for a healthier alternative, between two lettuce leaves.

Tofu mango chutney Coconut Tofu with Mango Salsa * Tofu cutlets are marinated in lime-tahini sauce and then topped with toasted coconut, corn meal, cumin and chili powder and baked to a golden crust; served with a salsa of mango, sweet red onion, cilantro, jalapeno, chili powder, and pinch of cayenne!

Spinach and Chickpea Sweet Potatoes Halved, baked sweet potatoes, filled with a creamy, decadent tasting mixture of garlic, sautéed spinach, scallions, light sour cream and chickpeas, topped with a sprinkling of mozzarella cheese and toasted walnut pieces.

Heart of Palm Artichoke Crab CakesHearts of Palm & Artichoke “Crab” Cakes Hearts of palm, artichoke hearts, onion, celery, Dijon mustard and Old Bay seasoning are combined and formed into patties that are cooked until golden brown, so even vegan veggie-lovers can get in on crabby-patty fun!

Veggie Enchiladas* Sautéed garlic, onions, tomatoes, zucchini, red pepper and mushrooms, are wrapped along with cheddar cheese in flour tortillas and topped with a creamy spinach and cumin sauce. A frequently-requested dish among Chef Angela’s vegetarian clients.

Chickpea Pineapple Stuffed Sweet PotatoesChickpea & Pineapple Stuffed Sweet Potatoes Oven-baked sweet potatoes are filled to the brim with a tropical, tasty combo of sautéed crushed chickpeas (garbanzo beans), pineapple, onions, garlic in an almond/lime sauce and topped with fresh cilantro, scallions and toasted coconut flakes for added crunch. Vegan too!

Eggplant Rollatini Roasted eggplant slices are wrapped around a smooth ricotta, basil and pine nut filling, topped with homemade marinara sauce and mozzarella cheese and baked to a delicious cheesy finish.

Bulgur Stuffed EggplantBulgur Stuffed Eggplant Roasted eggplant halves are hollowed out and filled with a hearty mix of  bulgur and a cinnamon, honey, allspice, red pepper flakes, lemon zest and juice, fresh mint and parsley spiced tomato sauce, then topped with toasted pine nuts!

Hoisin Tofu Lettuce Wraps* A very light and flavorful dish, Boston lettuce leaves are filled with a hoisin, chili and cilantro tofuball (mini “meatball”) filling and are topped with a fresh English cucumber, ginger root salad and shredded spaghetti squash.

Veggies & Quinoa Pineapple-BBQ SauceVeggies & Quinoa with Oil-free Pineapple BBQ Sauce Quinoa, black beans, roasted sweet potatoes, mushrooms, and wilted spinach are tossed together and coated in an oil-free, vegan pineapple BBQ sauce and garnished with pineapple and sesame seeds.

Sesame/Honey Tempeh and Quinoa Bowl* Tempeh is tossed in a sesame/honey sauce and served over a shredded carrot and toasted sesame seed salad on a bed of fluffy quinoa for a satisfying vegetarian meal.

Peanut & Kale SaladPeanut and Kale Salad For my vegan buddies: kale and peanut salad tossed with a peanut/tahini dressing. Perfect for a light lunch, or if you were to add some vegetarian protein such as beans, tofu, or tempeh you would have a complete meal!

Potato PizzasPotato Pizza Slices of roasted russet potatoes are topped with marinara sauce, sliced Kalamata and green olives, fresh torn basil leaves, mushrooms (or your choice of toppings) and client’s choice of Daiya vegan mozzarella cheese or almond Parmesan “cheese” – a perfect healthy way to kick pizza cravings without the guilt or grease! They’re vegan too!

Portobello Mushroom and Almond Pesto Lasagna* Layers of roasted Portobello mushrooms, chunky tomato sauce, lasagna noodles and toasted almond, garlic, lemon and parmesan cheese pesto are topped with mozzarella cheese and baked to perfection.

Glazed Lentil Walnut Apple Meat(less) Loaf* Lentils, toasted walnuts, apples, oat flour, sweet onions, raisins, thyme and ground flax seed are blended and formed into loaves baked to an aromatic finish and drizzled with balsamic apple glaze.

BBQ Pulled Carrots BBQ Pulled Carrots Yep, you heard right, shredded carrots instead of pork, in Chef Annie’s homemade, vegan BBQ sauce, perfect served either piled high into baked sweet potatoes or alongside of oil-free/vegan corn bread squares!

Mediterranean Stuffed Sweet PotatoesMediterranean Baked Sweet Potatoes Baked sweet potatoes stuffed with roasted chickpeas, a simple garlic-herb sauce and tomato salad. Vegan too!

Zucchini Lasagna A naturally low-carb alternative to traditional lasagna noodles, thinly sliced zucchini is layered with a ricotta cheese filling and your choice of marinara sauce or tofu “Bolognese” sauce, topped with reduced fat mozzarella cheese and baked to a bubbly finish.

pumpkin bolognese over spaghetti squashPumpkin-Infused Bolognese A delicious, savory sauce of carrots, celery, onion, red wine, client’s choice of additional veggies, crushed tomatoes and a sprinkling of parmesan cheese and topped with toasted pepitas! Perfect served over traditional pasta or low carb/calorie spaghetti squash.

Sesame Crusted Tofu with Lemongrass/Orange Reduction* Tofu cutlets coated in sesame seeds are cooked on the stove top until golden brown, then laced with a sesame oil, shallot, ginger root, fresh squeezed orange juice and lemongrass reduction, a perfect match with pan-seared bok choy.

Tandoori Tofu Indian spiced tofu spears are marinated in a ginger, lemon juice, garam masala, cumin, and cinnamon sauce, baked to a tender finish and topped with a salsa of fresh kiwi and hearts of palm.

Spicy Peanut Butter Tofu/Tempeh* Your choice of tofu or tempeh, pan-seared until golden and crispy, served in a spicy coconut-infused peanut butter sauce of curry, chipotle pepper, chili powder, cumin and turmeric – great over basmati rice!

tofu stir fry Tofu Stir-Fry Pan-Seared Tofu is sautéed with baby bok choy and crisp bell peppers – perfect served over low carb egg noodle substitute for a healthy meal!

Lemon/Dill Tofu*

Pan-seared tofu cutlets are topped with a refreshing lemon, fresh dill, and tahini vinaigrette. Delicious served over Chef Angela’s Beet, Dill, Feta and Quinoa salad.

Stuffed Eggplants* Eggplant halves are roasted and filled with a blend of toasted walnut, plum tomato, garlic, onion, Feta cheese and a pinch of cinnamon, and baked to a delicious finish.

Buckwheat Curry BowlBuckwheat Curry Bowl Buckwheat groats served in an insanely “creamy” (coconut cream) turmeric/curry sauce with kale and cashews for a nice crunch, making for a delightful, healthy, comforting vegan meal!

Welcome to my Menu Pages

Select from the menu above to view our delicious entrees, succulent, satisfying soups and sides… from traditional home cooking to more creative and unique dishes, heart-healthy, Paleo, gluten-free, dairy-free, vegetarian and more, these sample menus are just a “taste” of all the delicious meals you could be enjoying in the comfort of your own home.

Don’t see your favorite?  Don’t hesitate to speak up!  These menus reflect my most popular dishes, but I have thousands of recipes available, and I’d be happy to research new ones for you.

Do you need gluten-free choices? Many of my recipes can be modified to eliminate gluten; I’m happy to work with you to make adjustments, so make sure to contact me so we can work on the dishes you have in mind.

Want to substitute beef for lamb, chicken for fish, don’t care for walnuts but love almonds in a dish, or want to make some other change? Just let me know, it’s all about the food you want to eat.

As a personal chef, I am here to serve you and make your life easier and tastier! Your meals will be customized to your specific wants, needs and taste preferences. I want you to be able to eat your heart out!

Enjoy!

Chef Angela Rose Capanna

Please select from the scrumptious menus above to get your mouth watering and taste buds singing!

Eat Your
Heart Out Edibles

In The News

“Five Things To Consider in Using a Personal Chef to Cater Your Wedding”

Charles Gravener Photography sat down with Chef Angela Rose Capanna​, personal chef and founder of Eat Your Heart Out Edibles, and asked for some tips on working with a personal chef.

à la minute Official Personal Chef Blog of the APPCA

Guest blogger Chef Angela writes about her social media marketing strategy

South Jersey Magazine

Chef Angela Rose Capanna was a featured chef in this article on why having a personal chef is not just for the rich and famous!

Moxie Woman Wire Newsletter

When Moxie Woman Magazine was looking for a "Moxie Woman" to feature, they found Chef Angela...
More News...
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Contact Info

Serving South Jersey • Philadelphia • Pennsylvania • Delaware

All baking is done in a certified commercial kitchen.

Phone: 856.287.9606
Email: angela@eatyourheartoutedibles.com

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