recipe_x_direction.id,recipe.id,recipe.ts,recipe.title,recipe.image_url,recipe.prep_time,recipe.style,recipe.cook_time,recipe.phase,direction.id,direction.ts,direction.value
101,17,"2017-11-07 22:10:43","Steak Salad","e2/guid/Chefd Steak-Salad600.png/427e3a75-e17e-4112-aca6-dba6818c750c.png",Minutes,American,"45 Minutes","Phase 1",101,"2017-11-07 22:10:43","Place the baby spinach, arugula, red bell peppers and cherry tomatoes in the large bowl with the dressing and toss well."
102,17,"2017-11-07 22:10:43","Steak Salad","e2/guid/Chefd Steak-Salad600.png/427e3a75-e17e-4112-aca6-dba6818c750c.png",Minutes,American,"45 Minutes","Phase 1",102,"2017-11-07 22:10:43","Divide the salad between two plates.  Top with the steak slices and enjoy!"
103,18,"2017-11-07 22:10:52","Spicy Shrimp Diablo","e2/guid/Chefd Shrimp-Diablo589.png/1448bd00-ad99-42ef-a5d8-4ed79968e0bf.png",Minutes,Mexican,"45 Minutes","Phase 1",103,"2017-11-07 22:10:52","Remove the stems from the mushrooms and discard. Cut the mushrooms into ¼-inch slices; set aside.  Peel the onion and cut into¼-diced pieces; set aside.  Cut the celery into ¼-inch diced pieces; set aside."
104,18,"2017-11-07 22:10:52","Spicy Shrimp Diablo","e2/guid/Chefd Shrimp-Diablo589.png/1448bd00-ad99-42ef-a5d8-4ed79968e0bf.png",Minutes,Mexican,"45 Minutes","Phase 1",104,"2017-11-07 22:10:52","Remove the stems, pith and seeds from the green bell pepper and the jalapeño.  Cut each pepper into ¼-inch diced pieces and set each aside separately."
105,18,"2017-11-07 22:10:52","Spicy Shrimp Diablo","e2/guid/Chefd Shrimp-Diablo589.png/1448bd00-ad99-42ef-a5d8-4ed79968e0bf.png",Minutes,Mexican,"45 Minutes","Phase 1",105,"2017-11-07 22:10:52","Remove the thyme and basil leaves from the stems and discard the stems.  Finely chop the thyme leaves; set aside.  Rough chop the leaves and set aside.  Juice the lemon into a small bowl, discarding any seeds; set aside. Cut the garlic cloves into slices;"
106,18,"2017-11-07 22:10:52","Spicy Shrimp Diablo","e2/guid/Chefd Shrimp-Diablo589.png/1448bd00-ad99-42ef-a5d8-4ed79968e0bf.png",Minutes,Mexican,"45 Minutes","Phase 1",106,"2017-11-07 22:10:52","Melt the butter in a large sauté pan over medium-high heat. Add the onion, celery, and green bell pepper.  Sauté until soft, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds.  Add only HALF can of diced tomatoes, the mushrooms an"
107,18,"2017-11-07 22:10:52","Spicy Shrimp Diablo","e2/guid/Chefd Shrimp-Diablo589.png/1448bd00-ad99-42ef-a5d8-4ed79968e0bf.png",Minutes,Mexican,"45 Minutes","Phase 1",107,"2017-11-07 22:10:52","Add ¼ cup of whipping cream, the shrimp, lemon juice and only HALF of the jalapeño, to the pan and cover.  Simmer until the shrimp turn pink, about 4 minutes.  Stir in the basil, thyme, baby spinach and ¼ teaspoon each of salt and pepper."
108,18,"2017-11-07 22:10:52","Spicy Shrimp Diablo","e2/guid/Chefd Shrimp-Diablo589.png/1448bd00-ad99-42ef-a5d8-4ed79968e0bf.png",Minutes,Mexican,"45 Minutes","Phase 1",108,"2017-11-07 22:10:52","Divide the shrimp Diablo between two bowls and enjoy."
109,19,"2017-11-07 22:10:59","Baked Meatballs and Green Beans","e2/guid/Chefd Baked-Meatballs-with-Green-Beans624.png/33f1c12f-fda3-4adc-86c8-a03be095d02c.png",Minutes,American,"45 Minutes","Phase 1",109,"2017-11-07 22:10:59","Preheat the oven to 375ºF.  Remove the ends from the greens beans and discard; set the green beans aside.  Zest the lemon; set zest aside. Juice the lemon into a small bowl, discarding seeds. Slice the green onions into ¼-inch diced pieces; set aside.  Fi"
110,19,"2017-11-07 22:10:59","Baked Meatballs and Green Beans","e2/guid/Chefd Baked-Meatballs-with-Green-Beans624.png/33f1c12f-fda3-4adc-86c8-a03be095d02c.png",Minutes,American,"45 Minutes","Phase 1",110,"2017-11-07 22:10:59","Heat ½ tablespoon of olive oil in a large sauté pan over medium-high heat.  When the oil is hot, add the green onion and cook for 5 minutes, stirring, until softened.  Add the garlic and cook for 1 minute more. Transfer to a large bowl and let cool slight"
111,19,"2017-11-07 22:10:59","Baked Meatballs and Green Beans","e2/guid/Chefd Baked-Meatballs-with-Green-Beans624.png/33f1c12f-fda3-4adc-86c8-a03be095d02c.png",Minutes,American,"45 Minutes","Phase 1",111,"2017-11-07 22:10:59","Pat dry the ground pork and the ground beef with paper towels. Place in the large bowl with the green onions and garlic; add the Parmesan cheese, egg, and ⅛ teaspoon salt and ⅛ teaspoon black pepper.  Mix until all ingredients are well combined"
112,19,"2017-11-07 22:10:59","Baked Meatballs and Green Beans","e2/guid/Chefd Baked-Meatballs-with-Green-Beans624.png/33f1c12f-fda3-4adc-86c8-a03be095d02c.png",Minutes,American,"45 Minutes","Phase 1",112,"2017-11-07 22:10:59","Form the beef/ pork mixture into golf ball-size meatballs and place on a sheet pan lined with foil.  Bake for 20 to 25 minutes until browned and cooked through."
113,19,"2017-11-07 22:10:59","Baked Meatballs and Green Beans","e2/guid/Chefd Baked-Meatballs-with-Green-Beans624.png/33f1c12f-fda3-4adc-86c8-a03be095d02c.png",Minutes,American,"45 Minutes","Phase 1",113,"2017-11-07 22:10:59","Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat.  Add the green beans and sauté for 3 to 5 minutes, until crisp-tender.  Add the lemon juice, lemon zest and ¼ teaspoon each of salt and pepper.  Toss to combine."
114,19,"2017-11-07 22:10:59","Baked Meatballs and Green Beans","e2/guid/Chefd Baked-Meatballs-with-Green-Beans624.png/33f1c12f-fda3-4adc-86c8-a03be095d02c.png",Minutes,American,"45 Minutes","Phase 1",114,"2017-11-07 22:10:59","Divide the green beans between two plates, place the meatballs next to the green beans and enjoy!"
115,20,"2017-11-07 22:11:06","Buffalo Chicken Salad","e2/guid/Chefd Buffalo-Chicken-Salad631.png/ec63f8a7-e032-4a5b-ab78-bb9818f2b708.png",Minutes,American,"45 Minutes","Phase 1",115,"2017-11-07 22:11:06","Preheat oven to 450ºF.  Juice the lemon into a large bowl discarding any seeds.  Finely chop the green onions and add to the bowl; set aside.  To the bowl with the lemon juice and green onions, add the mayonnaise, sour cream, blue cheese and garlic powder"
116,20,"2017-11-07 22:11:06","Buffalo Chicken Salad","e2/guid/Chefd Buffalo-Chicken-Salad631.png/ec63f8a7-e032-4a5b-ab78-bb9818f2b708.png",Minutes,American,"45 Minutes","Phase 1",116,"2017-11-07 22:11:06","Cut the romaine lettuce into 1-inch pieces and place into the large bowl with the dressing.  Cut the celery into ½-inch pieces on a bias and add to the romaine.  Remove the stem, pith and seeds from the red bell pepper and discard. Cut the bell pepper int"
117,20,"2017-11-07 22:11:06","Buffalo Chicken Salad","e2/guid/Chefd Buffalo-Chicken-Salad631.png/ec63f8a7-e032-4a5b-ab78-bb9818f2b708.png",Minutes,American,"45 Minutes","Phase 1",117,"2017-11-07 22:11:06","Using a fork, beat the egg in another medium bowl. Add the apple cider vinegar, ¼ cup canola oil, ¼ teaspoon of black pepper, ⅓ teaspoon of salt, the celery salt and cayenne pepper and stir until well combined."
118,20,"2017-11-07 22:11:06","Buffalo Chicken Salad","e2/guid/Chefd Buffalo-Chicken-Salad631.png/ec63f8a7-e032-4a5b-ab78-bb9818f2b708.png",Minutes,American,"45 Minutes","Phase 1",118,"2017-11-07 22:11:06","Pat the chicken thighs with paper towels and add to the marinade, then place on a sheet pan lined with foil.  Bake for 18 to 20 minutes, turning the thighs and brushing with the marinade several times, until cooked through and crisp.  Cut the chicken thig"
119,20,"2017-11-07 22:11:06","Buffalo Chicken Salad","e2/guid/Chefd Buffalo-Chicken-Salad631.png/ec63f8a7-e032-4a5b-ab78-bb9818f2b708.png",Minutes,American,"45 Minutes","Phase 1",119,"2017-11-07 22:11:07","Remove the salad from the refrigerator and toss to combine."
120,20,"2017-11-07 22:11:06","Buffalo Chicken Salad","e2/guid/Chefd Buffalo-Chicken-Salad631.png/ec63f8a7-e032-4a5b-ab78-bb9818f2b708.png",Minutes,American,"45 Minutes","Phase 1",120,"2017-11-07 22:11:07","Divide the salad between to plates and place the chicken in the center.  Enjoy!"
121,21,"2017-11-07 22:11:10","Asian Steak Salad","e2/guid/Chefd Asian-Steak-Salad653.png/adb523be-c7df-4747-9f04-9267a8dc47b4.png",Minutes,Asian,"45 Minutes","Phase 1",121,"2017-11-07 22:11:10","Finely chop the garlic and place in a medium bowl.  Finely chop the green onions and add to the garlic.  Peel and grate the ginger and place in a small bowl.  Remove the stem, pith and seeds from the red bell pepper and discard. Cut into ¼-inch thin strip"
122,21,"2017-11-07 22:11:10","Asian Steak Salad","e2/guid/Chefd Asian-Steak-Salad653.png/adb523be-c7df-4747-9f04-9267a8dc47b4.png",Minutes,Asian,"45 Minutes","Phase 1",122,"2017-11-07 22:11:10","To the medium bowl with the garlic and green onions, add tamari sauce, rice wine vinegar, sesame oil and sugar substitute and stir until well combined.  Pour HALF of the tamari mixture into the ziplock bag; set aside."
123,21,"2017-11-07 22:11:10","Asian Steak Salad","e2/guid/Chefd Asian-Steak-Salad653.png/adb523be-c7df-4747-9f04-9267a8dc47b4.png",Minutes,Asian,"45 Minutes","Phase 1",123,"2017-11-07 22:11:10","Pat dry the sirloin steak with paper towels and cut into ⅛-inch slices. Place in the bag with the marinade. Seal the bag tightly and place in the refrigerator to marinate.  To the tamari mixture remaining in the medium bowl add the curry powder and the gi"
124,21,"2017-11-07 22:11:10","Asian Steak Salad","e2/guid/Chefd Asian-Steak-Salad653.png/adb523be-c7df-4747-9f04-9267a8dc47b4.png",Minutes,Asian,"45 Minutes","Phase 1",124,"2017-11-07 22:11:10","Heat 1 tablespoon of canola oil in a large sauté pan over medium-high heat. When the pan is hot, remove the steak from the marinade, and quickly stir-fry for 2 to 3 minutes until the beef is cooked through (Discard the marinade).  Transfer the steak to a "
125,21,"2017-11-07 22:11:10","Asian Steak Salad","e2/guid/Chefd Asian-Steak-Salad653.png/adb523be-c7df-4747-9f04-9267a8dc47b4.png",Minutes,Asian,"45 Minutes","Phase 1",125,"2017-11-07 22:11:10","Add the red pepper, baby spinach the reserved tamari mixture. Toss to coat all ingredients well."
126,21,"2017-11-07 22:11:10","Asian Steak Salad","e2/guid/Chefd Asian-Steak-Salad653.png/adb523be-c7df-4747-9f04-9267a8dc47b4.png",Minutes,Asian,"45 Minutes","Phase 1",126,"2017-11-07 22:11:10","Divide the Asian Beef Salad between two plates and enjoy!"
127,22,"2017-11-07 22:11:13","Balsamic Pork Loin and Cauliflower","e2/guid/Chefd Balsamic-Pork-Loin-and-Cauliflower586.png/82c46691-7b44-4d19-af83-65c71106b2d0.png",Minutes,American,"45 Minutes","Phase 1",127,"2017-11-07 22:11:13","Preheat oven to 350°F.  Combine the ground mustard, garlic powder, allspice, ¼ teaspoons of salt, ½teaspoon of pepper, balsamic vinegar and 2 tablespoons of olive oil in a medium bowl. Stir to combine well. "
128,22,"2017-11-07 22:11:13","Balsamic Pork Loin and Cauliflower","e2/guid/Chefd Balsamic-Pork-Loin-and-Cauliflower586.png/82c46691-7b44-4d19-af83-65c71106b2d0.png",Minutes,American,"45 Minutes","Phase 1",128,"2017-11-07 22:11:13","Pat dry the pork tenderloin with paper towels and place in the ziplock bag. Add the marinade, shake to distribute and seal the bag.  Refrigerate and let the pork marinate until ready to use."
129,22,"2017-11-07 22:11:13","Balsamic Pork Loin and Cauliflower","e2/guid/Chefd Balsamic-Pork-Loin-and-Cauliflower586.png/82c46691-7b44-4d19-af83-65c71106b2d0.png",Minutes,American,"45 Minutes","Phase 1",129,"2017-11-07 22:11:13","In a large bowl, toss the cauliflower florets with dried rosemary, ¼ teaspoon of salt and the and toss until well coated."
130,22,"2017-11-07 22:11:13","Balsamic Pork Loin and Cauliflower","e2/guid/Chefd Balsamic-Pork-Loin-and-Cauliflower586.png/82c46691-7b44-4d19-af83-65c71106b2d0.png",Minutes,American,"45 Minutes","Phase 1",130,"2017-11-07 22:11:13","Arrange the cauliflower on a sheet pan lined with foil.  Roast in the oven 25 to 30 minutes until lightly browned and tender."
131,22,"2017-11-07 22:11:13","Balsamic Pork Loin and Cauliflower","e2/guid/Chefd Balsamic-Pork-Loin-and-Cauliflower586.png/82c46691-7b44-4d19-af83-65c71106b2d0.png",Minutes,American,"45 Minutes","Phase 1",131,"2017-11-07 22:11:13","Place the marinated pork in a baking dish along with the marinade.  Roast in the oven for 12 to 14 minutes until ready."
132,22,"2017-11-07 22:11:13","Balsamic Pork Loin and Cauliflower","e2/guid/Chefd Balsamic-Pork-Loin-and-Cauliflower586.png/82c46691-7b44-4d19-af83-65c71106b2d0.png",Minutes,American,"45 Minutes","Phase 1",132,"2017-11-07 22:11:13","Divide the roasted cauliflower between two plates.  Arrange the slices of pork on top of the cauliflower and spoon any juices over the sliced pork.  Enjoy!"
133,23,"2017-11-07 22:11:20","Italian Chicken Cacciatore","e2/guid/Chefd Chicken-Cacciatore610.png/ebaf1469-5d17-4719-9a40-c99c7709aada.png",Minutes,Italian,"45 Minutes","Phase 1",133,"2017-11-07 22:11:20","Peel the onion and cut in half. Cut 1/4 of the onion into ¼-inch dice; set aside.  Finely chop the garlic clove; set aside.  Remove the rosemary needles from the stems. Roughly chop the rosemary; set aside.  Remove the stems from the parsley leaves and di"
134,23,"2017-11-07 22:11:20","Italian Chicken Cacciatore","e2/guid/Chefd Chicken-Cacciatore610.png/ebaf1469-5d17-4719-9a40-c99c7709aada.png",Minutes,Italian,"45 Minutes","Phase 1",134,"2017-11-07 22:11:20","Juice only HALF of the lemon into a large bowl; discard seeds.  Add 2 tablespoons of olive oil and ¼ teaspoon each of salt and pepper. Mix to combine.  Cut the cherry tomatoes in half; add to large bowl with the vinaigrette."
135,23,"2017-11-07 22:11:20","Italian Chicken Cacciatore","e2/guid/Chefd Chicken-Cacciatore610.png/ebaf1469-5d17-4719-9a40-c99c7709aada.png",Minutes,Italian,"45 Minutes","Phase 1",135,"2017-11-07 22:11:20","Pat dry the chicken breasts with paper towels.  Season with ¼ teaspoon each of salt and pepper.  Heat 3 tablespoons of olive oil in a large non-stick sauté pan over medium-high heat. Add the chicken and sauté about 4 minutes per side. Transfer the chicken"
136,23,"2017-11-07 22:11:20","Italian Chicken Cacciatore","e2/guid/Chefd Chicken-Cacciatore610.png/ebaf1469-5d17-4719-9a40-c99c7709aada.png",Minutes,Italian,"45 Minutes","Phase 1",136,"2017-11-07 22:11:20","Add the onion, garlic and rosemary to the sauté pan and over medium-high heat, cook for 4 minutes, stirring, until the onion has softened.  Add the white cooking wine and bring to a boil, scraping the bottom of the pan to loosen any browned bits.  Add red"
137,23,"2017-11-07 22:11:20","Italian Chicken Cacciatore","e2/guid/Chefd Chicken-Cacciatore610.png/ebaf1469-5d17-4719-9a40-c99c7709aada.png",Minutes,Italian,"45 Minutes","Phase 1",137,"2017-11-07 22:11:20","Cook until almost all of the wine has evaporated, about 2 minutes.  Add tomatoes. Cover, reduce the heat to low and simmer for 10 minutes until the chicken is cooked through. Remove from heat and set aside.  Add the arugula to the lemon vinaigrette and to"
138,23,"2017-11-07 22:11:20","Italian Chicken Cacciatore","e2/guid/Chefd Chicken-Cacciatore610.png/ebaf1469-5d17-4719-9a40-c99c7709aada.png",Minutes,Italian,"45 Minutes","Phase 1",138,"2017-11-07 22:11:20","In the center of two plates, place the chicken cacciatore.  Place the arugula salad in two bowls and enjoy!"
139,25,"2017-11-07 22:11:33","Red Snapper with Tomatoes and Olives","e2/guid/Chefd Red-Snapper-with-Tomatoes-and-Olives611.png/39636b70-1251-4b4f-9c74-1202a89dd82a.png",Minutes,American,"35 Minutes","Phase 1",139,"2017-11-07 22:11:33","Cut the Kalamata olives in half lengthwise; set aside.  Cut the cherry tomatoes in half; set aside. Finely chop the garlic cloves; set aside.  Peel the onion cut only HALF of the onion into ¼-inch diced pieces; set aside."
140,25,"2017-11-07 22:11:33","Red Snapper with Tomatoes and Olives","e2/guid/Chefd Red-Snapper-with-Tomatoes-and-Olives611.png/39636b70-1251-4b4f-9c74-1202a89dd82a.png",Minutes,American,"35 Minutes","Phase 1",140,"2017-11-07 22:11:33","Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. When the oil is hot, add the onion and the olives.  Cook, stirring occasionally, 3 minutes, or until the onion is translucent."
141,25,"2017-11-07 22:11:33","Red Snapper with Tomatoes and Olives","e2/guid/Chefd Red-Snapper-with-Tomatoes-and-Olives611.png/39636b70-1251-4b4f-9c74-1202a89dd82a.png",Minutes,American,"35 Minutes","Phase 1",141,"2017-11-07 22:11:33","Add the tomatoes, capers, garlic, red cooking wine and the red chili flakes. Bring the mixture to a boil and reduce the heat to medium.  Cover and simmer for 5 minutes."
142,25,"2017-11-07 22:11:33","Red Snapper with Tomatoes and Olives","e2/guid/Chefd Red-Snapper-with-Tomatoes-and-Olives611.png/39636b70-1251-4b4f-9c74-1202a89dd82a.png",Minutes,American,"35 Minutes","Phase 1",142,"2017-11-07 22:11:33","Meanwhile, pat dry the red snapper with paper towels.  Season each fillet with ¼ teaspoon each of salt and pepper.  Heat another large sauté pan with the butter over medium-high heat.  Add the fillets and cook for 2 minutes on each side until lightly brow"
143,25,"2017-11-07 22:11:33","Red Snapper with Tomatoes and Olives","e2/guid/Chefd Red-Snapper-with-Tomatoes-and-Olives611.png/39636b70-1251-4b4f-9c74-1202a89dd82a.png",Minutes,American,"35 Minutes","Phase 1",143,"2017-11-07 22:11:33","Transfer the fish to the tomato mixture, cover again and cook for 3 to 4 minutes, just until the fish is cooked through."
144,25,"2017-11-07 22:11:33","Red Snapper with Tomatoes and Olives","e2/guid/Chefd Red-Snapper-with-Tomatoes-and-Olives611.png/39636b70-1251-4b4f-9c74-1202a89dd82a.png",Minutes,American,"35 Minutes","Phase 1",144,"2017-11-07 22:11:33","Place a red snapper fillet on each of two plates. Spoon the tomato mixture over the fish and enjoy."
145,26,"2017-11-07 22:11:37","NEW! Indian Tikka Chicken with Sauteed Broccoli","e2/guid/Chefd IndianTikkaChicken2.png/4a3abe82-d92e-4d88-859f-14d80e85eef1.png",Minutes,Indian,"45 Minutes","Phase 1",145,"2017-11-07 22:11:37","Preheat oven to 375 ºF.  Cut lime into equal sized wedges; set aside.  Peel and finely chop ginger; set aside.  Remove the stems from the cilantro leaves and discard. Rough chop cilantro leaves; set aside.  Remove the stems from ONLY 1 teaspoon of the min"
146,26,"2017-11-07 22:11:37","NEW! Indian Tikka Chicken with Sauteed Broccoli","e2/guid/Chefd IndianTikkaChicken2.png/4a3abe82-d92e-4d88-859f-14d80e85eef1.png",Minutes,Indian,"45 Minutes","Phase 1",146,"2017-11-07 22:11:37","Pat dry chicken breast with paper towels and season with a pinch of salt and pepper.  In a medium bowl combine yogurt, ginger, chili powder, HALF of the cilantro and 1 teaspoon of mint and mix well. Add chicken, cover, and marinate for 30 minutes."
147,26,"2017-11-07 22:11:37","NEW! Indian Tikka Chicken with Sauteed Broccoli","e2/guid/Chefd IndianTikkaChicken2.png/4a3abe82-d92e-4d88-859f-14d80e85eef1.png",Minutes,Indian,"45 Minutes","Phase 1",147,"2017-11-07 22:11:37","Place the chicken breast on a sheet pan lined with foil and season each chicken breast with a pinch of each salt and pepper"
148,26,"2017-11-07 22:11:37","NEW! Indian Tikka Chicken with Sauteed Broccoli","e2/guid/Chefd IndianTikkaChicken2.png/4a3abe82-d92e-4d88-859f-14d80e85eef1.png",Minutes,Indian,"45 Minutes","Phase 1",148,"2017-11-07 22:11:37","Place the chicken in the oven and bake for 12 minutes or until fully cooked.  Remove from heat and set aside for plating. (USDA recommends cooking chicken to a minimum of 165°F)"
149,26,"2017-11-07 22:11:37","NEW! Indian Tikka Chicken with Sauteed Broccoli","e2/guid/Chefd IndianTikkaChicken2.png/4a3abe82-d92e-4d88-859f-14d80e85eef1.png",Minutes,Indian,"45 Minutes","Phase 1",149,"2017-11-07 22:11:37","Heat 1 tablespoon olive oil in a medium-non stick sauté pan.  When the pan is hot, add the broccoli florets and cook for 3 to 5 minutes or until fork tender.  Season with a pinch of each salt and pepper."
150,26,"2017-11-07 22:11:37","NEW! Indian Tikka Chicken with Sauteed Broccoli","e2/guid/Chefd IndianTikkaChicken2.png/4a3abe82-d92e-4d88-859f-14d80e85eef1.png",Minutes,Indian,"45 Minutes","Phase 1",150,"2017-11-07 22:11:37","Place the chicken and broccoli in the center of two plates.  Enjoy!"
151,27,"2017-11-07 22:11:41","NEW! Asian Baked Salmon with Bok Choy","e2/guid/Chefd AsianBakedSalmon.png/44850f24-f39f-45bb-866d-b266ceb4f96e.png",Minutes,Asian,"45 Minutes","Phase 1",151,"2017-11-07 22:11:41","Preheat oven to 475 ºF.  Juice lemon into a medium bowl and remove seeds. Add tamari sauce and mix to combine. Set HALF of the marinade aside for step 4.  Pat dry salmon fillets with paper towels and season with a pinch of salt and pepper. Place into the "
152,27,"2017-11-07 22:11:41","NEW! Asian Baked Salmon with Bok Choy","e2/guid/Chefd AsianBakedSalmon.png/44850f24-f39f-45bb-866d-b266ceb4f96e.png",Minutes,Asian,"45 Minutes","Phase 1",152,"2017-11-07 22:11:41","While the salmon is marinating, slice the bok choy in half lengthwise.  Remove the stems from the shiitake mushrooms and discard stems. Slice the mushrooms into quarters; set aside."
153,27,"2017-11-07 22:11:41","NEW! Asian Baked Salmon with Bok Choy","e2/guid/Chefd AsianBakedSalmon.png/44850f24-f39f-45bb-866d-b266ceb4f96e.png",Minutes,Asian,"45 Minutes","Phase 1",153,"2017-11-07 22:11:41","Place the butter and 1 tablespoon of olive oil on a sheet tray lined with foil. Place in oven for 2 minutes, until butter melts. -- Place the salmon on the prepared sheet tray and place in the oven.  Bake salmon for 8 to 10 minutes or until desired donene"
154,27,"2017-11-07 22:11:41","NEW! Asian Baked Salmon with Bok Choy","e2/guid/Chefd AsianBakedSalmon.png/44850f24-f39f-45bb-866d-b266ceb4f96e.png",Minutes,Asian,"45 Minutes","Phase 1",154,"2017-11-07 22:11:41","Heat a large non-stick sauté pan over medium-high heat with 2 teaspoons of olive oil.  When the pan is hot add the bok choy and mushrooms and cook for 5 to 7 minutes or until fork tender."
155,27,"2017-11-07 22:11:41","NEW! Asian Baked Salmon with Bok Choy","e2/guid/Chefd AsianBakedSalmon.png/44850f24-f39f-45bb-866d-b266ceb4f96e.png",Minutes,Asian,"45 Minutes","Phase 1",155,"2017-11-07 22:11:41","Add the remaining tamari mixture to the pan and mix to combine.  Remove from heat and set aside for plating."
156,27,"2017-11-07 22:11:41","NEW! Asian Baked Salmon with Bok Choy","e2/guid/Chefd AsianBakedSalmon.png/44850f24-f39f-45bb-866d-b266ceb4f96e.png",Minutes,Asian,"45 Minutes","Phase 1",156,"2017-11-07 22:11:41","In the center of two plates, place the bok choy and mushrooms.  Place the salmon over the bok choy and mushrooms.  Enjoy!"
157,28,"2017-11-07 22:11:44","NEW! Turkey Tacos with Tomatillos, Radish and Avocado","e2/guid/Chefd TurkeyTacosTomatillos.png/071e5588-183f-41d7-adf8-bf75d6114c30.png",Minutes,Mexican,"45 Minutes","Phase 1",157,"2017-11-07 22:11:44","Dice the tomatillos into ¼-inch dices; set aside.  Remove the stem, pith and seeds from the jalapeño pepper and discard. Dice pepper into ¼-inch dices; set aside."
158,28,"2017-11-07 22:11:44","NEW! Turkey Tacos with Tomatillos, Radish and Avocado","e2/guid/Chefd TurkeyTacosTomatillos.png/071e5588-183f-41d7-adf8-bf75d6114c30.png",Minutes,Mexican,"45 Minutes","Phase 1",158,"2017-11-07 22:11:44","Remove the stems from the cilantro leaves and discard stems. Rough chop leaves and place HALF into a medium bowl. Reserve the remaining cilantro for step 4.  Cut the lime into 4 wedges - squeeze two wedges of juice into the medium and whisk in 2 tablespoo"
159,28,"2017-11-07 22:11:44","NEW! Turkey Tacos with Tomatillos, Radish and Avocado","e2/guid/Chefd TurkeyTacosTomatillos.png/071e5588-183f-41d7-adf8-bf75d6114c30.png",Minutes,Mexican,"45 Minutes","Phase 1",159,"2017-11-07 22:11:44","Pat dry ground turkey with paper towels; set aside.  Heat a large non-stick sauté pan with 1 tablespoon of olive oil.  When the oil is hot, add the turkey and only HALF of the chili powder and ¼ teaspoon of salt.  Cook for 10 to 12 minutes until cooked th"
160,28,"2017-11-07 22:11:44","NEW! Turkey Tacos with Tomatillos, Radish and Avocado","e2/guid/Chefd TurkeyTacosTomatillos.png/071e5588-183f-41d7-adf8-bf75d6114c30.png",Minutes,Mexican,"45 Minutes","Phase 1",160,"2017-11-07 22:11:44","While the ground turkey is cooking, add 2 teaspoons of olive oil in a medium-non stick sauté pan over medium-high heat.  When the oil is hot, add the tomatillos, jalapeños, the remaining chili powder, and season with a pinch of salt and pepper.  Cook 7 to"
161,28,"2017-11-07 22:11:44","NEW! Turkey Tacos with Tomatillos, Radish and Avocado","e2/guid/Chefd TurkeyTacosTomatillos.png/071e5588-183f-41d7-adf8-bf75d6114c30.png",Minutes,Mexican,"45 Minutes","Phase 1",161,"2017-11-07 22:11:44","While the salsa is cooking, cut the avocado in half around the pit, remove and discard pit. With a knife, score the avocado flesh without piercing the skin. Using a spoon, scoop out the flesh into a small bowl.  Slice the radish into ¼-inch rounds and set"
162,28,"2017-11-07 22:11:44","NEW! Turkey Tacos with Tomatillos, Radish and Avocado","e2/guid/Chefd TurkeyTacosTomatillos.png/071e5588-183f-41d7-adf8-bf75d6114c30.png",Minutes,Mexican,"45 Minutes","Phase 1",162,"2017-11-07 22:11:44","Divide the cabbage slaw onto two plates, top with ground turkey, radishes, avocado and tomatillo salsa.  Enjoy!"
163,29,"2017-11-07 22:11:49","NEW! Flank Steaks with Smoky Cilantro Sauce and Zucchini","e2/guid/Chefd FlankSteaksSmoky.png/aef322b8-9744-4710-ae40-dfcc0a855870.png",Minutes,American,"45 Minutes","Phase 1",163,"2017-11-07 22:11:49","Remove the stems from the cilantro leaves and discard stems. Finely chop the cilantro and garlic, set aside. Slice the zucchini into rounds; set aside."
164,29,"2017-11-07 22:11:49","NEW! Flank Steaks with Smoky Cilantro Sauce and Zucchini","e2/guid/Chefd FlankSteaksSmoky.png/aef322b8-9744-4710-ae40-dfcc0a855870.png",Minutes,American,"45 Minutes","Phase 1",164,"2017-11-07 22:11:49","In a medium bowl, add the tomato paste, vinegar, cumin, paprika, chipotle, cilantro, garlic and only HALF of the sucralose packet. Slowly whisk in 2 tablespoons of olive oil."
165,29,"2017-11-07 22:11:49","NEW! Flank Steaks with Smoky Cilantro Sauce and Zucchini","e2/guid/Chefd FlankSteaksSmoky.png/aef322b8-9744-4710-ae40-dfcc0a855870.png",Minutes,American,"45 Minutes","Phase 1",165,"2017-11-07 22:11:49","Pat dry flank steak with paper towels and season with a pinch of each salt and pepper.  Spray a medium non-stick sauté pan with 1 coat of cooking oil and place the sauté pan over medium-high heat. -- When the pan is hot, add the flank steak and sear on ea"
166,29,"2017-11-07 22:11:49","NEW! Flank Steaks with Smoky Cilantro Sauce and Zucchini","e2/guid/Chefd FlankSteaksSmoky.png/aef322b8-9744-4710-ae40-dfcc0a855870.png",Minutes,American,"45 Minutes","Phase 1",166,"2017-11-07 22:11:49","Add the cilantro sauce and continue to cook for another 2 to 4 minutes until the flank steak is cooked through.  Remove from heat and slice into ¼-inch slices against the grain."
167,29,"2017-11-07 22:11:49","NEW! Flank Steaks with Smoky Cilantro Sauce and Zucchini","e2/guid/Chefd FlankSteaksSmoky.png/aef322b8-9744-4710-ae40-dfcc0a855870.png",Minutes,American,"45 Minutes","Phase 1",167,"2017-11-07 22:11:49","Heat 1 tablespoon of olive oil in a large sauté pan over medium- high heat.  Slice the zucchini into rounds, season with a pinch of salt and sauté for 3 minutes or until softened and beginning to brown on the edges."
168,29,"2017-11-07 22:11:49","NEW! Flank Steaks with Smoky Cilantro Sauce and Zucchini","e2/guid/Chefd FlankSteaksSmoky.png/aef322b8-9744-4710-ae40-dfcc0a855870.png",Minutes,American,"45 Minutes","Phase 1",168,"2017-11-07 22:11:49","Serve flank steak over zucchini topped with the pan sauce.  Enjoy!"
169,30,"2017-11-07 22:11:52","NEW! Spicy Tomato-Jalapeno Chicken Breast with Sauteed Green Beans","e2/guid/Chefd SpicyTomatoJalapenoChicken2.png/2d8748b6-5870-4969-a83c-e660ec10a397.png",Minutes,Other,"35 Minutes","Phase 1",169,"2017-11-07 22:11:53","Remove the ends from the green beans and discard.  Remove the stem, pith and seeds from the jalapeño pepper and discard. Cut the pepper into ½-inch diced pieces; set aside. -- Remove the stems from ONLY 1½ tablespoons of the oregano leaves and discard ste"
170,30,"2017-11-07 22:11:52","NEW! Spicy Tomato-Jalapeno Chicken Breast with Sauteed Green Beans","e2/guid/Chefd SpicyTomatoJalapenoChicken2.png/2d8748b6-5870-4969-a83c-e660ec10a397.png",Minutes,Other,"35 Minutes","Phase 1",170,"2017-11-07 22:11:53","Pat dry chicken breast with paper towels and season with a pinch of salt and pepper ."
171,30,"2017-11-07 22:11:52","NEW! Spicy Tomato-Jalapeno Chicken Breast with Sauteed Green Beans","e2/guid/Chefd SpicyTomatoJalapenoChicken2.png/2d8748b6-5870-4969-a83c-e660ec10a397.png",Minutes,Other,"35 Minutes","Phase 1",171,"2017-11-07 22:11:53","a medium-non stick sauté pan over medium-high heat, add ½ tablespoon of olive oil.  When the oil is hot, add the chicken and sear on each side for 3 minutes."
172,30,"2017-11-07 22:11:52","NEW! Spicy Tomato-Jalapeno Chicken Breast with Sauteed Green Beans","e2/guid/Chefd SpicyTomatoJalapenoChicken2.png/2d8748b6-5870-4969-a83c-e660ec10a397.png",Minutes,Other,"35 Minutes","Phase 1",172,"2017-11-07 22:11:53","Add capers, jalapeños and only HALF of the diced tomatoes.  Reduce heat to medium low; cover and simmer until chicken is just cooked through, about 5 minutes.  Stir in fresh minced oregano just before serving. (USDA recommends cooking chicken to a minimum"
173,30,"2017-11-07 22:11:52","NEW! Spicy Tomato-Jalapeno Chicken Breast with Sauteed Green Beans","e2/guid/Chefd SpicyTomatoJalapenoChicken2.png/2d8748b6-5870-4969-a83c-e660ec10a397.png",Minutes,Other,"35 Minutes","Phase 1",173,"2017-11-07 22:11:53","In a medium sauté pan over medium high heat, add the butter.  Once the butter has melted, add the green beans and cook for 3 to 5 minutes or just until fork tender. Season with a pinch of salt and pepper.  Remove from heat and keep warm for plating."
174,30,"2017-11-07 22:11:52","NEW! Spicy Tomato-Jalapeno Chicken Breast with Sauteed Green Beans","e2/guid/Chefd SpicyTomatoJalapenoChicken2.png/2d8748b6-5870-4969-a83c-e660ec10a397.png",Minutes,Other,"35 Minutes","Phase 1",174,"2017-11-07 22:11:53","Place the chicken breast in the center of two plates.  Spoon the tomato- jalapeño mixture on top of each piece of chicken.  Serve the green beans on the side.  Enjoy!"
175,31,"2017-11-07 22:11:59","NEW! Beef Bolognaise with Parmesan for Two","e2/guid/Chefd BeefBolognaise.png/33f3c716-1125-4048-b367-8b1be6020c2f.png",Minutes,Italian,"45 Minutes","Phase 1",175,"2017-11-07 22:11:59","Finely chop shallot into ¼-inch diced pieces; set aside.  Finely chop garlic clove; set aside.  Cut the zucchini into ½-inch diced pieces; set aside.  Cut the celery into ¼-inch diced pieces; set aside."
176,31,"2017-11-07 22:11:59","NEW! Beef Bolognaise with Parmesan for Two","e2/guid/Chefd BeefBolognaise.png/33f3c716-1125-4048-b367-8b1be6020c2f.png",Minutes,Italian,"45 Minutes","Phase 1",176,"2017-11-07 22:11:59","Cut the romaine lettuce into 1-inch pieces and place into a large bowl.  Cut the roma tomato into 1-inch diced pieces and add to the large bowl."
177,31,"2017-11-07 22:11:59","NEW! Beef Bolognaise with Parmesan for Two","e2/guid/Chefd BeefBolognaise.png/33f3c716-1125-4048-b367-8b1be6020c2f.png",Minutes,Italian,"45 Minutes","Phase 1",177,"2017-11-07 22:11:59","Pat dry ground beef with paper towels and set aside.  Sauté the shallot and garlic in ⅓ tablespoon of olive oil over medium heat in a medium saucepan for 1 to 2 minutes until fragrant.  Add the ground beef and cook an additional 5 minutes until meat is li"
178,31,"2017-11-07 22:11:59","NEW! Beef Bolognaise with Parmesan for Two","e2/guid/Chefd BeefBolognaise.png/33f3c716-1125-4048-b367-8b1be6020c2f.png",Minutes,Italian,"45 Minutes","Phase 1",178,"2017-11-07 22:11:59","Add the tomato sauce(only 5⅓oz), Italian spice mix and allow to simmer for 10 minutes.  Add the zucchini and celery to the saucepan and mix to combine."
179,31,"2017-11-07 22:11:59","NEW! Beef Bolognaise with Parmesan for Two","e2/guid/Chefd BeefBolognaise.png/33f3c716-1125-4048-b367-8b1be6020c2f.png",Minutes,Italian,"45 Minutes","Phase 1",179,"2017-11-07 22:11:59","To the large bowl with the lettuce and tomatoes, add the balsamic vinegar, 1 tablespoon of olive oil and a pinch of salt and pepper Toss to combine."
180,31,"2017-11-07 22:11:59","NEW! Beef Bolognaise with Parmesan for Two","e2/guid/Chefd BeefBolognaise.png/33f3c716-1125-4048-b367-8b1be6020c2f.png",Minutes,Italian,"45 Minutes","Phase 1",180,"2017-11-07 22:11:59","In the center of two bowls, place the Beef Bolognaise. Top with Parmesan cheese.  Place the Green Salad on a side plate and enjoy!"
181,33,"2017-11-07 22:12:11","NEW! Greek Style Chicken with Zucchini and Mushrooms","e2/guid/Chefd GreekStylechicken.png/59725e60-c5cd-4484-87ef-d423497d4ccc.png",Minutes,Mediterranean/Greek,"45 Minutes","Phase 1",181,"2017-11-07 22:12:11","Remove the stems from the mint leaves and discard stems. Rough chop mint leaves; set aside.  Remove the stems from the mushrooms and discard stems. Slice the mushroom caps into quarters; set aside.  Cut the zucchini into ½-inch pieces; set aside.  Finely "
182,33,"2017-11-07 22:12:11","NEW! Greek Style Chicken with Zucchini and Mushrooms","e2/guid/Chefd GreekStylechicken.png/59725e60-c5cd-4484-87ef-d423497d4ccc.png",Minutes,Mediterranean/Greek,"45 Minutes","Phase 1",182,"2017-11-07 22:12:11","Slice the remaining lemon into ½-inch sliced rounds and place on a sheet pan lined with foil.  Pat dry chicken thighs with paper towels and place over the lemon slices. Gently run your fingers between chicken thighs and the skin to loosen skin."
183,33,"2017-11-07 22:12:11","NEW! Greek Style Chicken with Zucchini and Mushrooms","e2/guid/Chefd GreekStylechicken.png/59725e60-c5cd-4484-87ef-d423497d4ccc.png",Minutes,Mediterranean/Greek,"45 Minutes","Phase 1",183,"2017-11-07 22:12:11","Lift the skin from each chicken thigh and rub garlic between skin and thigh. Repeat process with remaining chicken thighs and garlic.  Drizzle and lemon juice and ⅔ tablespoon of olive oil over chicken thighs.  Season with a pinch of salt and pepper and r"
184,33,"2017-11-07 22:12:11","NEW! Greek Style Chicken with Zucchini and Mushrooms","e2/guid/Chefd GreekStylechicken.png/59725e60-c5cd-4484-87ef-d423497d4ccc.png",Minutes,Mediterranean/Greek,"45 Minutes","Phase 1",184,"2017-11-07 22:12:11","Evenly sprinkle the mint, Kalamata olives and HALF of the dried oregano over the chicken .  Place in the oven and bake for 10 to 12 minutes or until chicken is fully cooked. (USDA recommends cooking chicken to a minimum of 165°F)"
185,33,"2017-11-07 22:12:11","NEW! Greek Style Chicken with Zucchini and Mushrooms","e2/guid/Chefd GreekStylechicken.png/59725e60-c5cd-4484-87ef-d423497d4ccc.png",Minutes,Mediterranean/Greek,"45 Minutes","Phase 1",185,"2017-11-07 22:12:11","In a medium non-stick sauté pan over medium-high heat add 1 tablespoon of olive oil.  When the pan is hot, add the mushrooms, zucchini, the remaining oregano and a pinch of each salt and pepper.  Cook for 5 minutes or until vegetables or tender. Remove fr"
186,33,"2017-11-07 22:12:11","NEW! Greek Style Chicken with Zucchini and Mushrooms","e2/guid/Chefd GreekStylechicken.png/59725e60-c5cd-4484-87ef-d423497d4ccc.png",Minutes,Mediterranean/Greek,"45 Minutes","Phase 1",186,"2017-11-07 22:12:11","In the center of two plates, place the zucchini and mushrooms and top with chicken.  Enjoy!"
187,34,"2017-11-07 22:12:15","NEW! Tilapia with Olive Butter and Broccoli","e2/guid/Chefd TilapiaOliveButter.png/b796d8bb-4e34-416d-a2c0-52afe186cc2c.png",Minutes,Mediterranean/Greek,"45 Minutes","Phase 1",187,"2017-11-07 22:12:15","Zest and juice lemon into a medium bowl and discard seeds.  Rough chop kalamata olives and add to the bowl with the zest and juice."
188,34,"2017-11-07 22:12:15","NEW! Tilapia with Olive Butter and Broccoli","e2/guid/Chefd TilapiaOliveButter.png/b796d8bb-4e34-416d-a2c0-52afe186cc2c.png",Minutes,Mediterranean/Greek,"45 Minutes","Phase 1",188,"2017-11-07 22:12:15","Add the butter (room temperature) to the bowl with the kalamata olives.  Season with a pinch of salt and pepper."
189,34,"2017-11-07 22:12:15","NEW! Tilapia with Olive Butter and Broccoli","e2/guid/Chefd TilapiaOliveButter.png/b796d8bb-4e34-416d-a2c0-52afe186cc2c.png",Minutes,Mediterranean/Greek,"45 Minutes","Phase 1",189,"2017-11-07 22:12:15","Pat dry tilapia fillets with paper towels and season with a pinch of salt and pepper."
190,34,"2017-11-07 22:12:15","NEW! Tilapia with Olive Butter and Broccoli","e2/guid/Chefd TilapiaOliveButter.png/b796d8bb-4e34-416d-a2c0-52afe186cc2c.png",Minutes,Mediterranean/Greek,"45 Minutes","Phase 1",190,"2017-11-07 22:12:15","In a medium non-stick sauté pan over medium heat, add ½ tablespoon of olive oil.  When the oil is hot, add the broccoli and cook for 5 minutes until fork tender.  Season with a pinch of salt and pepper and remove from heat."
191,34,"2017-11-07 22:12:15","NEW! Tilapia with Olive Butter and Broccoli","e2/guid/Chefd TilapiaOliveButter.png/b796d8bb-4e34-416d-a2c0-52afe186cc2c.png",Minutes,Mediterranean/Greek,"45 Minutes","Phase 1",191,"2017-11-07 22:12:15","Heat another medium-non stick sauté pan over medium-high heat and add ½ tablespoon of olive oil.  When the oil is hot, add the tilapia and sear on each side for 3 minutes or until desired doneness. (FDA recommends cooking fish to a minimum of 145°F)"
192,34,"2017-11-07 22:12:15","NEW! Tilapia with Olive Butter and Broccoli","e2/guid/Chefd TilapiaOliveButter.png/b796d8bb-4e34-416d-a2c0-52afe186cc2c.png",Minutes,Mediterranean/Greek,"45 Minutes","Phase 1",192,"2017-11-07 22:12:15","Place the tilapia in the center of two plates. Equally spoon the olive butter over the fillets.  Serve the broccoli on the side.  Enjoy!"
193,35,"2017-11-07 22:12:21","NEW! Chicken Curry with Bell Peppers","e2/guid/Chefd ChickenCurryBellPeppers.png/79698cce-53e1-4203-94c4-c2e74d5f340a.png",Minutes,Indian,"45 Minutes","Phase 1",193,"2017-11-07 22:12:21","Remove the stems from the cilantro leaves and discard stem. Rough chop the cilantro leaves and set aside.  Remove the stems, pith and seeds from the bell peppers and discard. Slice the bell peppers into ¼-inch sliced pieces; set aside."
194,35,"2017-11-07 22:12:21","NEW! Chicken Curry with Bell Peppers","e2/guid/Chefd ChickenCurryBellPeppers.png/79698cce-53e1-4203-94c4-c2e74d5f340a.png",Minutes,Indian,"45 Minutes","Phase 1",194,"2017-11-07 22:12:21","Peel the onion and cut into -inch sliced; set aside.  Finely chop garlic; set aside.  Peel ginger and finely chop; set aside.  In a small bowl mix together ¼ cup of water and chicken stock concentrate."
195,35,"2017-11-07 22:12:21","NEW! Chicken Curry with Bell Peppers","e2/guid/Chefd ChickenCurryBellPeppers.png/79698cce-53e1-4203-94c4-c2e74d5f340a.png",Minutes,Indian,"45 Minutes","Phase 1",195,"2017-11-07 22:12:21","Pat dry chicken thighs with paper towels and slice into ½-inch pieces. Set aside.  Heat a butter in a medium non-stick sauté pan over medium high heat.  Add the chicken and cook for 5 minutes or until cooked through."
196,35,"2017-11-07 22:12:21","NEW! Chicken Curry with Bell Peppers","e2/guid/Chefd ChickenCurryBellPeppers.png/79698cce-53e1-4203-94c4-c2e74d5f340a.png",Minutes,Indian,"45 Minutes","Phase 1",196,"2017-11-07 22:12:21","Add curry powder, red chili flakes and garlic and ginger and cook, stirring occasionally, 2 minutes. Add chicken stock and bring to a boil. Reduce heat to medium low; simmer, stirring occasionally, 5 minutes. Remove from heat and keep warm for plating. (U"
197,35,"2017-11-07 22:12:21","NEW! Chicken Curry with Bell Peppers","e2/guid/Chefd ChickenCurryBellPeppers.png/79698cce-53e1-4203-94c4-c2e74d5f340a.png",Minutes,Indian,"45 Minutes","Phase 1",197,"2017-11-07 22:12:21","Heat a medium sauté pan over medium-high heat.  Add 2 teaspoons of olive oil and when hot add the onions and bell peppers. - Sauté for 5 minutes or until onions are caramelized."
198,35,"2017-11-07 22:12:21","NEW! Chicken Curry with Bell Peppers","e2/guid/Chefd ChickenCurryBellPeppers.png/79698cce-53e1-4203-94c4-c2e74d5f340a.png",Minutes,Indian,"45 Minutes","Phase 1",198,"2017-11-07 22:12:21","In the center of two plates, place the bell pepper mixture.  Top with the Chicken Curry on the side.  Enjoy!"
199,36,"2017-11-07 22:12:25","Almond and Coconut Muffin in a Minute",e2/guid/AlmondAndCoconutMuffnInAMinute.png/93599c91-1f7d-4924-90a8-f958c6eb12a2.png,"3 Minutes",American,"1 Minutes","Phase 1",199,"2017-11-07 22:12:25","Place all dry ingredients in a coffee mug. Stir to combine."
200,36,"2017-11-07 22:12:25","Almond and Coconut Muffin in a Minute",e2/guid/AlmondAndCoconutMuffnInAMinute.png/93599c91-1f7d-4924-90a8-f958c6eb12a2.png,"3 Minutes",American,"1 Minutes","Phase 1",200,"2017-11-07 22:12:25","Add the egg and oil. Stir until thoroughly combined."