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 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
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 Cups
Mini edible wonton cups filled with a creamy pumpkin/sage/Parmesan spread topped with dried cranberries and toasted walnuts.
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 The perfect light bite for your summer BBQ! (mozzarella ball, grape tomato, salami, olives and cheese tortellini)
Santa Fruit Kabobs Juicy, plump grapes, strawberries, and marshmallows strung together on a kabob for a healthy holiday treat!
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 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
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 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 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 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 Tomato and Goat Cheese Truffles Sweet Cherry Tomatoes wrapped in Goat Cheese and rolled in pistachios make a tasty crunchy bite.
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 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 Everyone’s favorite!
Spinach Artichoke Dip Bowls
The classic dip served in a bread bowl.
Spinach Artichoke Dip Cups
The classic dip served in edible “cups”.
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.
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 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
A mini version of the famous sandwich: pastrami, sauerkraut, Swiss cheese and Thousand Island dressing in a crispy phyllo dough cup.
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
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 Shaved sirloin, peppers and onions stuffed into an edible cup and topped with melted provolone cheese, for everyone’s fav south Philly sammy!
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 & 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 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.
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.
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
Toasty French Bread stuffed with roast beef, caramelized onions, provolone, and parmesan-butter! Ohh yeeeah!
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 Quiches
Choose from Sausage and cheese, Spinach and Cheese, Mexican style, or create your favorite combo, just let Chef Angela know!
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.
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
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!
Crudités Tray
Assorted meats, cheeses and vegetables.
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 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
Client’s choice of halibut, cod, mahi or tilapia, with slaw and a chipotle crème drizzle; served in corn tortillas.
Shrimp Cocktail
The traditional favorite!
Crabby Melt Aways
Pumpernickel bread topped with a creamy, cheesy crab spread and roasted peppers, all broiled to perfection.
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 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
Bite-sized crostini with filet mignon, topped with crème fraîche.
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
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.
BBQ 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!”
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!
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.
Balsamic 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!
Traditional Stuffed Bell Peppers
Bell peppers are filled with brown rice, ground sirloin, sautéed onions and garlic, homemade marinara sauce and parmesan cheese.
Mongolian 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.
Romesco 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.
Blue 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 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!
Egg-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 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!
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!
Quinoa 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!
Banana 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!
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 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.
A 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.
Yes, 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.
Mini Quiches
Individual crust-less quiches are perfect for a unique twist to a classic quiche.
Mini Granola “Cups”
Topped with fresh yogurt and berries – a unique twist on the traditional parfait.
Breakfast on the go Cups
Tater tots, ham, egg and cheese cups – like individual quiches!
Breakfast 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 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 
Spinach & Cheese Stuffed Mushroom Caps 
Bacon, Egg and Cheese “Everything” Egg Rolls 
Sweet 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.
Twice 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 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!!
Monkey 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.
Funfetti 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 Scones
These super moist, buttery and crumbly scones have lemon zest and plump blueberries for the perfect amount of subtle sweetness!
French Toast Roll-Ups
Breakfast Sandwiches
English muffins filled with client’s choice of fillings); perfect for a healthy, homemade breakfast sandwich.
Bacon Pancake Dippers
Bacon-stuffed pancake
Quesadillas
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 
Formaggio al Forno (Italian Three Cheese Casserole) 
Tamari Pecan Salad 
Strawberry 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.
Fruit Skewers
A change from the traditional fruit bowl.
Baked 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 
Dessert 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.
Traditional Chocolate Truffle Bites 
Cheesecake Filled Strawberries 
Cinnamon/Apple Crumb
Lemon/Cheesecake Crumb
Classic 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 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 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 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.
Thai 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 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!
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.
Chocolate 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!!
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”!
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.
Classic Lasagna Tender noodles layered with cheese and meat sauce, baked to a cheesy, bubbly finish.
Pork 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; 
Butternut Squash/Sausage Bake Are you ready for healthy comfort food at its finest? This warming, Paleo/dairy-free/
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.
Roast Chicken Dinner Traditional comfort food: country style thyme and lemon-infused oven-roasted chicken with yams, garlic, carrots, and sweet Vidalia onions.
“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, 
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!
Twice 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 Potatoes Creamy, buttery and delicious!
Moist 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.
Three 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 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 & Cheese Sharp white cheddar and Romano cheeses make up the creamy sauce in this decadent baked macaroni and cheese casserole.
Creamy 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!
Alphabet 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 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!
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.
Best Basic Brownies Chewy and oh so chocolatey!
Rice Crispy Treats The traditional favorite!
Traditional Chocolate Truffles Milk chocolate coating surrounds a creamy chocolate filling that will melt in your mouth like a snowball on the 4th of July.
Pecan Pie
Pumpkin Pie (Option: Add Caramel)
Apple Pie (Option: Add Caramel)
Zoodles 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!
Banana 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!
Brown 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!
Lighten-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 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!
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 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, 
PB&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.”
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!
Spinach, 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 
Scallion and Roasted Corn Quinoa Salad
“This yummy vegan and 
Dairy- 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. ”
Peanut 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!”
Cherry 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!”
Santa 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.
Pulled Pork, Open Faced Waffle Sandwiches
These grain-free, 
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
Thai 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.
Honey/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.
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.
Deconstructed Stuffed Salmon
Salmon fillets (or client’s choice of fish) with a 
Lemon-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!
Moroccan 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.
Paleo 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 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.
BBQ 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.
Creole 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.
Pecan-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 & 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.
Bacon-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.
Orange/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.
Herb-Crusted Chicken with Fresh-Strawberry Chutney
Oven roasted chicken thighs are topped with a refreshing chive, balsamic vinegar and lime zest Strawberry Relish.
Moroccan 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.
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.
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.
Roasted 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.
Pumpkin & 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.
Spinach & 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!
Herbed 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.”
Ginger 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.
Pecan-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.
Summer 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!
Roasted 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.
Strawberry Caprese Stuffed Avocados
Maple, Pecan Candied Hasselback Sweet Potatoes 
Green 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 Quinoa
Green Bean Casserole with Crispy Onions
Cranberry Sauce 
Maple Roasted Brussels Sprouts with Bacon or Walnuts and Dried Cranberries
Couscous Pilaf with Mushroom, Carrots and Arugula
Caramelized Carrot and Roasted Chickpea Mash
Corn & Tomato Potato Salad
Parmesan Roasted Corn and Asparagus
Strawberry 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.
Parmesan Roasted Green Beans 
Summer 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 Forno (Italian Three Cheese Casserole)
Creamy Cheesy Broccoli and Cauliflower Casserole 
Sun-dried Tomato and Leek Cauliflower “Couscous”
Baked Mac and Cheese
Peanut Noodles
Homemade Dinner Rolls
Classic Creamed Spinach 
Celery Root and Parsnip Puree
Steamed Carrots
Bulgur 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.
Zucchini 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.
Spinach, White Bean and Quinoa Salad
Sweet Potatoes with Goat Cheese and Roasted Grapes
Bacon-wrapped Green Bean Bundles Tender crisp green bean “bundles” wrapped in bacon and brushed with a simple brown sugar glaze. 
I 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.
Sweet 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 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
Buddha 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. 
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!
Hearts 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 
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!
Veggies & 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, 
Peanut 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 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 
BBQ Pulled Carrots
Yep, you heard right, shredded carrots instead of pork, in Chef Annie’s homemade, 
Pumpkin-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.
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!
Buckwheat 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