Spiced-up Potato Chips

Spiced-up potato chips

Prep: 10 mins | Total: 20 mins | Yields: 15 – 20 servings


  • 3 10-ounce bags kettle-cooked potato chips
  • 1 tbsp. garlic salt
  • 1 tbsp. paprika
  • 1 tbsp. black pepper
  • 1/4 tsp. cayenne pepper


1. Preheat the Ventray Oven to 350°F.

2. Spread the chips on the baking sheet.

3. Bake until hot, oily-looking, and slightly golden, about 10 minutes.

4. Pour chips into a large bowl.

5. Combine garlic salt, paprika, black pepper, and chili powder in a small bowl.

6. Sprinkle over hot chips and toss lightly to coat.

Pita Bread Pizza

Pita bread pizza

Prep: 10 mins | Cook: 10 mins | Total: 20 mins


  • 4 to 6 white or whole wheat pita rounds
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • Veggies, cooked meats, and cheeses, for toppings


1. Preheat Ventray Oven to 375°F.

2. Spoon the pizza sauce onto the pita.

3. Top with mozzarella cheese and desired toppings.

4. Place on a baking sheet and cook for 7 to 10 minutes.

5. Serve.

Fruit and Nut Flapjacks

Fruit and nut flapjacks

Prep:10 mins | Cook:20 mins | Make: 12 servings


  • 150g ready-to-eat stoned dates
  • 100g low-fat spread
  • 3 generous tbsp agave syrup
  • 50g ready-to-eat stoned dried apricots, finely chopped
  • 50g chopped toasted hazelnuts
  • 3 tbsp mixed seeds
  • 50g raisins
  • 150g porridge oats


1. Heat the Ventray Oven to 375°F. Line the baking sheet with parchment.

2. Put the dates in a food processor and blend quickly until they are finely chopped and stick together.

3. Place low-fat sauce, agave syrup, and dates in a saucepan and heat gently.

4. Stir until the low-fat sauce is melted and the dates are combined.

5. Add all remaining ingredients to the pot and stir until fully combined.

6. Scoop the mixture into a jar and spread out.

7. Bake in the oven for 15-20 minutes until golden brown.

8. Remove and cut into 12 pieces.

9. Enjoy.

10 Easy HelloFresh Meals You Can Make with Ventray Grill in 30 Minutes or Less

10 Easy HelloFresh Meals You Can Make with Ventray Grill in 30 Minutes or Less

If you’re looking for some easy and delicious HelloFresh meals that you can make in 30 minutes or less, then look no further than this list! We’ve gathered 10 of our favorite recipes that can be made using Ventray electric grill, perfect for those summer BBQs or weeknight dinners.

1. Ventray Grill One Pot Hello Fresh Shrimp Spaghetti with A Kick

This one pot meal is easy to make and cleanup, and full of flavor. The shrimp adds a nice protein boost, while the zucchini and chili pepper give it a slight kick.

View Recipe

2. One-Pot Chicken Sausage & Bean Soup

This one-pot soup is packed with protein and fiber, making it a nutritious and filling meal. Plus, it’s super easy to make and can be on the table in 30 minutes or less!

View Recipe

3. Sesame-Soy Pork Bowls

This recipe is perfect for those nights when you want something quick and easy, but still packed with flavor. The sweet soy glaze on the pork gives it a delicious caramelized taste that pairs perfectly with the rice and veggies. And, if you’re feeling extra hungry, you can always add a few more crispy fried onions on top!

View Recipe

4. Penne with Pork Meatballs

This dish is hearty and filling, yet still light enough that you won’t feel weighed down. It’s also a great way to use up any leftover ground pork you might have.

View Recipe

5. Spicy Coconut Curry Pork Noodle Soup

This soup is the perfect mix of spicy, savory, and sour. The lime adds a bright pop of flavor, while the coconut milk makes it rich and creamy.

View Recipe

6. One-Pot Cowboy Pork & Bean Chili

This one-pot cowboy pork and bean chili is the perfect meal for those busy weeknights or lazy weekends. It’s packed with flavor from the southwest spice blend, and the smoky red pepper crema adds a nice touch of creaminess. Plus, it’s all made in one pan so cleanup is a breeze!

View Recipe

7. Sesame Soy Beef Bowls

The sweet soy glaze on these beef patties is out of this world delicious! And when paired with the sriracha mayonnaise, it makes for a flavor combination that will have you coming back for more.

View Recipe

8. Pork Sausage Rigatoni Rosa

This recipe is easy to follow and yields a delicious, hearty dish. The rigatoni pasta pairs perfectly with the flavors of the sausage and tomato sauce, and the cream cheese adds a richness to the dish that takes it over the top. This meal is sure to please any crowd, and leftovers reheat well for an easy lunch or dinner later in the week.

View Recipe

9. One-Pot Chicken Sausage & Chickpea Soup

This soup is a great option for a quick and easy meal. It is packed with protein and fiber from the chickpeas and chicken sausage, and is also loaded with vitamins and minerals from the spinach. This soup is also low in calories and fat, making it a healthy option for those looking to lose weight or maintain a healthy weight.

View Recipe

10. One-Pot Italian Garden Veggie Soup

This recipe is hearty and filling, but still light enough to enjoy as a summer soup. The Italian seasoning gives the soup a nice depth of flavor, while the Parmesan cheese and chili flakes add a little bit of heat. And of course, the Israeli couscous is a delicious and filling addition. So if you’re looking for a healthy and tasty summer soup, this one is definitely worth trying.

View Recipe

What is HelloFresh and how does it work?

HelloFresh is a weekly food subscription service that delivers fresh ingredients (whole foods) and recipes to your door in a meal delivery kit. Each week, you’ll receive a box of ingredients and recipes for delicious meals that you can cook at home. HelloFresh makes it easy to eat healthy, delicious meals without having to spend hours in the kitchen.

Why HelloFresh is a great option for busy people?

One of the best things about HelloFresh is that it takes the guesswork out of meal planning. With HelloFresh, you’ll always have fresh, healthy ingredients on hand, and you’ll never have to worry about what to make for dinner. HelloFresh also offers a variety of meal options to suit any taste, so you can be sure to find something that everyone in your family will enjoy.

How to choose the right meal plan for your needs?

When you sign up for HelloFresh, you’ll be asked to choose a meal plan that fits your needs. There are three different meal prep plans to choose from: the Classic Plan, the Veggie Plan, and the Family Plan. 

The Classic Plan is our most popular option, and it’s perfect for people who want a little bit of everything. With the Classic Plan, you’ll receive a variety of recipes each week, including meat and seafood dishes, vegetarian options, and more.

The Veggie Plan is perfect for people who are looking to eat more vegetables. With the Veggie Plan, you’ll receive a box of fresh, seasonal ingredients each week, along with recipes for delicious vegetarian meals.

The Family Plan is perfect for families who want to cook together. With the Family Plan, you’ll receive ingredients and recipes for family-friendly meals that everyone will enjoy. 

Why use Ventray grill to make HelloFresh meals?

Ventray Grill is the perfect way to cook HelloFresh meals. With Ventray Grill, you can cook your meals quickly and easily, with no fuss or mess. Plus, Ventray Grill’s unique design means that your food will always be evenly cooked, so you’ll never have to worry about undercooked or overcooked food again.

Ventray Grill makes cooking simple and easy. With just a few minutes of prep time, you can have a delicious and nutritious meal on the table. These ten recipes are a great place to start, but be sure to check out our website for more ideas. And don’t forget to follow us at @ventraykitchen on social media and tag us in your photos using #ventraygrill so we can see how amazing your meals turn out!

Oven-Roasted Salmon

Oven-Roasted Salmon

Oven-Roasted Salmon

Total Time: 30 minutes | Servings: 2


2-unit Skin-on Salmon (Contains Fish)
3-ounce Quinoa
1 unit Tangelo
1 unit Avocado
1 unit Veggie Stock Concentrate
2-unit Scallions
4-ounce Arugula
2 tablespoon White Wine Vinegar
2.5 tablespoon Olive Oil


  1. Preheat Ventray Oven to 400 degrees F. Bring 1 cup of water to a boil with the stock concentrate in a small pot over medium heat. Meanwhile, zest the tangelo, then peel it. Slice the tangelo into half-moons.
  2. Add the quinoa to the boiling water. Cover and simmer for about 15 minutes, until tender. Set aside. Place on a baking tray and roast in the oven for 8-10 minutes, until flaky and opaque.
  3. Halve, pit, and peel the avocado, then thinly slice. Thinly slice the scallion.
  4. Make the vinaigrette: mix the remaining tangelo zest with 2 tablespoons white wine vinegar and 2 tablespoons olive oil and a pinch of salt and pepper in a large bowl. Toss the cooked quinoa with half the vinaigrette. Season with salt and pepper. Set aside.
  5. Toss the arugula, tangelo segments, scallion whites, and avocado with the remaining vinaigrette. Season with salt and pepper.
  6. Serve the arugula salad atop a mound of quinoa. Top with the salmon and sprinkle with scallion greens.

Chicken Parm Salad

Chicken Parm Salad

Chicken Parm Salad

Total Time: 30 minutes | Servings: 2


12-ounce Yukon Gold Potatoes
1/4 cup Panko Breadcrumbs (Contains Wheat)
1/4 cup Parmesan Cheese (Contains Milk)
1 teaspoon Garlic Powder
12-ounce Chicken Breasts
3 tablespoon Sour Cream (Contains Milk)
1 unit Lemon
5-ounce Spinach
4 teaspoon Olive Oil
Salt & Pepper


  1. Preheat Ventray Oven to 400 degrees f. Cut potatoes into 3/4-inch cubes. Toss on a baking tray with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, tossing halfway through.
  2. Combine 1/4 cup panko, parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.
  3. Place the chicken breasts between two sheets of plastic wrap. Mash with a rolling pin, mallet, or heavy-bottomed skillet until 1/2-inch thick. Season with salt and pepper. Repeat with remaining chicken breasts.
  4. Place chicken breasts on a lightly oiled baking sheet, and brush 2 tbsp sour cream on the top. Press crust mixture into sour cream. Bake in ventray oven until chicken is cooked through and crust is crispy.
  5. Halve lemon. Cut one half into wedges. In a large bowl, combine 1 tbsp sour cream, a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.
    When potatoes are done, add to the bowl along with spinach and toss to coat evenly. Season with salt and pepper.
  6. Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.

Zucchini & Tomato Flatbreads

Zucchini Tomato Flatbreads

Zucchini & Tomato Flatbreads

Total Time: 25 minutes Prep Time: 10 minutes Servings: 2


1 unit zucchini
1 clove garlic
4 ounce grape tomatoes
1 unit lemon
1 unit ricotta cheese (contains milk)
2 unit flatbreads (contains wheat)
1 unit green herb blend
1 teaspoon chili flakes
2 teaspoon honey
1 teaspoon vegetable oil
2.5 teaspoon olive oil


  1. Place a lightly-oiled baking tray on the middle rack and preheat Ventray Oven to 400 degrees F. 
  2. Thinly slice zucchini into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon.
  3. Heat an olive oil drizzled large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened. Season with salt and pepper. Turn off the heat.
  4. In a small bowl, combine tomatoes, and garlic, then drizzle olive oil. Season with salt and pepper. In another small bowl, combine half the lemon zest, 1/2 cup ricotta, 1/2 tsp olive oil, and lemon juice to taste. Season with salt and pepper. 
  5. Place flatbreads on prepared tray; spread lemon ricotta evenly on the flatbread; top with zucchini and tomatoes, cut sides up.
  6. Bake on the middle rack until flatbreads are golden brown, 10-12 minutes. Roughly chop the parsley leaves. Mince chives. 
  7. Once flatbreads are done, top with chopped parsley, chives, remaining lemon zest, and chili flakes to taste. Drizzle with honey, then slice into pieces.

Baked Apple Roses

Baked Apple Roses

Cook: 20 mins    Total: 50 mins    Prep: 30 mins   Servings: 2  


• 1 large red apple, cored and very thinly sliced

• 1/4 cup white sugar

• 1 teaspoon ground cinnamon

• 1 sheet frozen puff pastry, thawed

• 1/4 cup melted butter

• 1 egg

• 2 teaspoons water

• 1 teaspoon confectioners’ sugar (Optional)


1. Preheat VENTRAY oven to 380 degrees F. Butter 2 small ramekins and dust with white sugar.

2. Place apple slices on a plate, overlapping slightly if necessary. Microwave on High for about 45 seconds just until slices have softened a bit. Cover the plate with plastic wrap and a kitchen towel.

3. Mix together sugar and cinnamon in a bowl.

4. Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.

5. Spread melted butter over the dough; top with a generous amount of cinnamon sugar. Place apple slices along 1 long edge of the dough, about 1/4 inch beyond the edge of the dough, overlapping slices slightly. Fold the bottom half of the dough over the apple slices to form a long “folder” of dough with rounded edges of apple slices exposed.

6. Beat egg and water together in a bowl. Paint the surface of the dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.

7. Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.

8. Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon sugar. Place ramekins directly on the middle rack of the preheated oven.

9. Bake until well browned, about 18 minutes. Remove ramekins with tongs and place them on a baking sheet to cool for 5 to 10 minutes. Remove apple roses from ramekins and finish cooling 

Cayenne Grilled Eggplant with Fresh Tomato Salad

Cayenne Grilled Eggplant with Fresh Tomato Salad

Prep: 15 mins      Total: 30 mins      Yield: 6 servings


• 2 lb. medium eggplants, cut lengthwise into 1/2″ thick slices

• 1/4 c. plus 3 tbsp. extra-virgin olive oil

• 1 tsp. ground coriander

• 1 tsp. cayenne (ground red) pepper

• 1/4 c. packed fresh mint leaves, finely chopped, plus more for garnish

• 3 small fresh red Fresno chiles or other hot chiles, finely chopped

• 2 tbsp. lemon juice

• 2 tbsp. red wine vinegar

• 1/2 pt. (about 1 1/2 c.) multicolored cherry or grape tomatoes, halved

• 1/4 c. Greek yogurt

• 2 tbsp. milk


1. Heat VENTRAY electric grill over medium heat. Brush eggplant all over with 1/4 cup oil. Sprinkle with coriander, cayenne, and 1/4 teaspoon salt. Grill until tender.

2. In a medium bowl, whisk mint, chiles, lemon juice, vinegar, remaining 3 tablespoons oil. And 1/2 teaspoon salt until well combined. To vinaigrette, add tomatoes, then toss to combine. In a small bowl, stir yogurt and milk.

3. Place eggplant on a large serving platter.

4. Top with tomato mixture.

5. Drizzle with yogurt mixture.

6. Enjoy.

Make This Recipe With

Grilled Stuffed Chicken

Grilled Stuffed Chicken

Servings: 4 people


• 4 boneless and skinless chicken breast

• 2 ounces of sundried tomatoes that are cut into strips

• 4 ounces of baby spinach

• 4 thick slices of mozzarella cheese

• 4 tablespoons of BBQ rub

• Peanut/sunflower/coconut oil



1. Preheat VENTRAY electric grill to medium-high heat.

2. Split the chicken breasts to create a pocket in each breast and season the outside with BBQ rub.

3. Stuff the pocket of the chicken breast with spinach, cheese, and sundried tomato strips.

4. Use toothpicks to close the pockets.

5. Lightly grease the grill plate with a bit of oil. Add the chicken breasts and close the lid. Allow the chicken to cook for 8 minutes.

6. Flip the chicken over and close the lid once again. Reduce the heat to medium. Allow the chicken to cook for 7-10 minutes more.

7. Enjoy.

Make This Recipe With