Healthy Meals for People on the Go

The best part about our “On the Go” series of recipes – you can get everything you need delivered to your door in an hour from Max Delivery (so stop waiting for a “time slot”).  So go ahead, place that order on your way home from work and our delivery guys will meet you at home.  No time wasted and you’re ready to start cooking.  (Shop online at OR download the Max Delivery App!)

With work, family, and friends, it’s often hard to take that time to make a healthy dinner rather than picking up a pizza or driving through. Eating good and healthy food is important for everyone, and it doesn’t have to take all day. These recipes are perfect for busy weekdays (especially Mondays), and put an important emphasis on healthy, yet delicious eating.

Chicken Lo Mein

When you feel the urge to stop by your usual Chinese restaurant and just get take out, consider this PERFECT meal to kick that craving. This recipe is only 237 calories! Can your favorite junk food joint beat that? The sauce is a salty-sweet mixture with just a touch of smokiness from savory sesame oil and a little bit of barbecue sauce.


3 tablespoons soy sauce

1 tablespoons barbecue sauce

2 teaspoons toasted sesame oil

1 garlic clove minced (about 1 tablespoon)

1 teaspoon packed brown sugar

1 teaspoon cornstarch (optional, but it does aid in thickening the sauce)

2 8-ounce packages House Foods Shirataki spaghetti noodles (or 2 large zucchini, spiralized)

3 teaspoons vegetable oil

1 pound chicken breast cut into thin strips

3 stalks celery very thinly sliced on the diagonal

1 medium red bell pepper very thinly sliced

5 scallions, sliced on the diagonal


Sauce: In a small bowl, whisk the soy sauce, barbecue sauce, sesame oil, clove of garlic, brown sugar, and corn starch thoroughly. Set aside. Rinse the Shirataki noodles. Press them dry with a paper towel to get as much moisture out as possible. This will help to ensure the sauce sticks to them and doesn’t slip off. In a large nonstick skillet, heat 2 teaspoons of the vegetable oil over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, this should take about 6 minutes. Transfer to a clean plate and clean the pan you used to cook the chicken in. Return the pan to medium-high heat (turning it down if it begins to smoke) and add the remaining teaspoon of oil. Add the celery, bell pepper, and scallions, and sauté them, stirring frequently until they are tender-crisp, about 3 minutes. Return the cooked chicken to the pan. Add the Shirataki noodles and the soy sauce mixture, tossing the entire combination to coat all ingredients thoroughly, and let the pan cook until the sauce has thickened, about 2 minutes.

Mozzarella Chicken in Tomato Sauce

One pot. Fifteen minutes. Delicious. Need I say more?

Ingredients: 1 teaspoon dried basil leaves

1 teaspoon dried parsley leaves

½ teaspoon ground oregano

Salt and freshly ground black pepper

1 tablespoon olive oil

2 skinless and boneless chicken breasts halved to make 4 pieces

1 teaspoon minced garlic

1 cup your favorite Marinara tomato sauce

2 teaspoons Italian seasoning

½ cup shredded mozzarella

Instructions: Preheat the broiler/grill to a medium heat setting. Combine the herbs in a shallow bowl with the salt, pepper, and oil. Drizzle both sides of each chicken breast with oil. Heat a large, heavy, oven-proof skillet, over high heat. Add the chicken breasts, and pan fry on each side until golden (about 3 minutes on each side). Add the garlic to the same pan and allow it to cook until fragrant (about 30 seconds). Add the Italian seasonings into the sauce and allow the seasoning to cook in the sauce for a few minutes. Spoon the marinara sauce over and around the chicken. Sprinkle 2 tablespoons of the mozzarella over each chicken breast; transfer to the oven and broil / grill until the cheese has melted and the chicken is completely cooked (about 3 to 5 minutes). Garnish with freshly chopped parmesan cheese and serve over zucchini noodles, rice, pasta, steamed vegetables, or with a salad!


This healthy take on pizza is perfect for a quick meal on the go. The fresh veggies mixed with wheat tortillas (and melted cheese) will be your new go-to dinner while on the run.


6 (10 inch) wheat tortillas

2 cups shredded mozzarella

Handful of pepperoni slices (as much as you like)

1 med. bell pepper

½ med. red onion

1 (2.25 oz.) can sliced black olives

1 small can mushrooms

½ batch thick & rich pizza sauce

Instructions: Prepare the ingredients by thinly slicing the vegetables and draining the olives and mushrooms. For each pizzadilla, measure ⅓ cup of shredded cheese. Sprinkle half of the cheese over one half of the tortilla, add toppings, then sprinkle the rest of the cheese on top. Fold the empty side of the tortilla over the toppings. Place the pizzadilla in a hot skillet (medium heat) and cook until brown and crispy on the bottom. Carefully flip the pizzadilla over and cook until it is brown and crispy on the second side. Once both sides are crisp and the cheese is melted inside, slice it into thirds with a pizza cutter. Dip in the pizza sauce prior to eating.

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