Cook Once, Eat All Week Corrections

Chicken Fried Rice – page 38

Step 5 should read: Add the remaining tablespoon of oil, then add the cooked rice, coconut aminos, sesame oil, salt, red pepper flakes, and scrambled eggs. Mix together, then cook, undisturbed, for 2 to 3 minutes. Stir once more, then cook for an additional 2 to 3 minutes.

Make the meatza crust – page 43

Step 3 should read: Place the meat mixture on a sheet of parchment paper and spread the mixture as thin as possible using either your hands or a rolling pin, then transfer to a 12-inch rimmed pizza pan. Note: if you don’t have a large enough rimmed pizza pan, form the meatza crust into a rectangle to fit on a rimmed baking sheet instead. Par-bake for 15 minutes, until browned, then drain the fat and let cool.

Curried Chicken Lettuce Cups – Page 94

The corrected nutrition info per serving is:

  • Calories: 320
  • Total Fat: 16.9g
  • Total Carbohydrates: 8.2g
  • Protein: 34.2g

Mashed Potato and Parsnip-Crusted Chicken Pot Pie – page 228

Increase the flour or arrowroot starch to 2 tablespoons and reduce the broth to 2 cups.

Harvest Sheet Pan Dinner – page 254

Step 5- should read: sprinkle 1 teaspoon of salt over the pork, not 2 tablespoons.

Chicken Florentine Lasagna – page 268

Ingredients should read: ¾ cup chicken broth, not ¼ cup

Tamale Pie – page 292

The wilted kale from Prep Day will go into the filling for the tamale pie. Step 2 should read: to make the filling, place the pork, kale, tomato paste, lime juice, chili powder, cumin, oregano, and salt in a large bowl and stir until fully combined.

Bonus Dinner Recipes – page 348 (Kindle version ONLY)

The recipes for Crispy Curried Chicken Thighs and Balsamic Chicken Thighs are swapped.

Nutrition Info – page 382

All nutrition facts are listed per serving.