It’s Friday, you’ve clocked out of work and you’re heading home with a pep in in your step when suddenly you realize, you’re having guests over and you forgot about the appetizers! What are you going to do? Well, you’re not going to panic because you’ve got your freezer stocked with Luvo frozen meals. And that means you’re just steps away from delicious, nourishing apps for your guests! Lucky you!
Roasted Cauliflower Mac and Cheese becomes… Stuffed Mushrooms!
Recipe: Prepare the Roasted Cauliflower Mac and Cheese according to package directions. Preheat the oven to 400’F and line a baking sheet with foil coated in non-stick spray. Pull out the stems of about 20 cremini mushrooms and wash briefly under running water. Fill each cap with mac and cheese and bake 15 minutes, or until mushrooms are tender. Garnish with freshly chopped parsley. If desired, make a crunchy topping by combining 1/4 cup panko bread crumbs with 1 tablespoon olive oil oil. Place on top of mac and cheese before baking.
Chana Masala becomes…Tartlettes!
Recipe: Prepare the Chana Masala according to package directions. Preheat the oven to 350’F. Arrange 15 to 20 mini phyllo shells on a baking sheet and bake for about 5 minutes or until golden. Remove from the oven and scoop chana masala into mini phyllo shells. Garnish with freshly chopped cilantro before serving.
So Cal Kale and Bean Power Bowl becomes…Bruschetta
Recipe: Prepare the So Cal Kale and Bean Power Bowl according to package directions. Preheat oven to 400’F. Cut a whole grain baguette into 24 slices and place on a baking sheet. Brush bread slices lightly with olive oil and bake for about 4-5 minutes, or until golden. Top toasts with kale and bean mixture and garnish with a drizzle of balsamic vinegar and sprinkle of Parmesan cheese.
Chicken Chorizo Chili…becomes Muffin Tin Taco Cups
Recipe: Prepare Chicken Chorizo Chili according to package directions. Preheat the oven to 350’F. Using a 4-inch round cookie cutter, cut circles out of 24 corn tortillas. Place 1 tortilla round into a 24 cup muffin tin cup (or two 12 cup muffin tins) and press into muffin cup using a juice glass or deep measuring cup. Repeat with remaining tortillas. Add the chili to the cups and top with a little bit of shredded cheddar cheese and bake for 20 minutes. Allow to cool in pan for 5 minutes, carefully remove then garnish with plain Greek yogurt and chopped cilantro just before serving.
Chicken Chile Verde becomes…Mini Tostadas!
Prepare the Chicken Chile Verde according to package directions. Fill large corn tortilla chips with chicken chile verde then top with diced avocado, chopped cilantro and feta or cojita cheese. For a kick, add some chopped pickled jalapeños as a garnish!
Share your favorite recipes and additions in the comments section below. Be sure to download Luvo’s 7-day meal and fitness plan for more nutrition tips and recipes.