The Fast-Food Copycat Meal Plan That Actually Saves Money
- Save Serious Money — These homemade versions cost 40-70% less than drive-thru prices. A McChicken sandwich costs ~$1.25 vs. $4.50 at McDonald’s.
- Better Ingredients, Better for You — No mystery meats, reused fryer oils, or preservatives. Just real food you can recognize.
- Made for Real People on Real Budgets — Every recipe uses 100% EBT/SNAP-eligible ingredients from any standard grocery store.
- Actually Filling & Satisfying — More substantial than drive-thru versions, so you stay full longer and avoid being “hungry again in an hour.”
- Beginner-Friendly & Foolproof — Clear step-by-step instructions with zero cooking experience assumed. If you can follow directions, you can make this.
What’s In This Meal Plan
💰 Budget Breakdown & Savings
Real Example: A homemade Crunchwrap Supreme costs ~$2.50 vs. $5.50 at Taco Bell. Fried chicken bucket costs ~$8 vs. $20+ at KFC.
🏠 Why Cook Fast Food at Home?
- Save Serious Money – Fast food prices have skyrocketed. These homemade versions cost 40-70% less than their restaurant counterparts.
- Control What You Eat – No mystery ingredients, preservatives, or oils that have been reused all day. Just real, recognizable food.
- Actually Feel Satisfied – These recipes are more filling than drive-thru versions, so you’re not hungry again an hour later.
- No Special Trips Needed – Everything can be bought with EBT/SNAP at your regular grocery store. No delivery fees or minimum orders.
Same comfort food cravings, better ingredients, better value.
🍔 Homemade McChicken-Style Sandwich
Why make this instead of ordering it?
This homemade McChicken-style sandwich gives you the same crispy, juicy bite — but without mystery ingredients, preservatives, or fryer oil that’s been reused all day. You get real chicken, cooked fresh, with a coating that stays crunchy and a sauce you can actually recognize.
It’s more filling, so you’re satisfied with one sandwich instead of needing two. It’s cheaper per serving, made entirely with EBT-eligible groceries, and it won’t leave you feeling heavy, sluggish, or hungry again an hour later.
Ingredients
Chicken Patties
- 1 lb ground chicken (or ground turkey if cheaper)
- 1/2 cup plain breadcrumbs (or crushed saltine crackers)
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika (optional but makes it taste “fast food”)
- 1 tsp salt
- 1/2 tsp black pepper
- 1-2 Tbsp water (helps keep it tender)
Breading Station
- Flour mixture: 3/4 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika (optional)
- Egg wash: 1 egg + 2 Tbsp water, whisked together
- Breading: 1/2 cup breadcrumbs (or crushed crackers) + 1/2 tsp salt + 1/4 tsp black pepper
For Frying & Assembly
- Neutral oil (vegetable, canola, or avocado oil) — enough to cover bottom of pan (about 1/4 inch)
- 2 hamburger buns (or any soft buns)
- Shredded iceberg lettuce (or romaine, thinly shredded)
- Mayonnaise
- Optional “McChicken-style” quick sauce: 3 Tbsp mayo, 1 tsp yellow mustard, 1/2 tsp sugar (optional), tiny pinch of salt + pepper
Directions
- Make the chicken mixture: Put ground chicken in a medium bowl. Add breadcrumbs, egg, garlic powder, onion powder, paprika (if using), salt, pepper, and 1-2 Tbsp water. Mix with a spoon or clean hands until evenly combined (about 30-45 seconds). Do not over-mix.
- Shape your patties: Divide mixture into 2 equal balls. Flatten each ball into a patty about 1/2 inch thick and slightly wider than your bun (they shrink when cooked). If sticking, wet your hands with a tiny bit of water.
- Set up breading station: Arrange 3 shallow bowls/plates in a row: 1) flour mixture, 2) egg wash, 3) breadcrumbs.
- Bread the patties: For each patty: 1) Coat in flour mixture, 2) Dip in egg wash (let excess drip off), 3) Press firmly into breadcrumbs on both sides. Place breaded patties on a plate.
- Fry the patties: Heat oil in skillet over medium heat until a pinch of breadcrumbs sizzles immediately. Carefully place patties in oil. Cook 4-5 minutes on first side, flip gently, cook 4-5 minutes on second side until internal temperature reaches 165°F or no pink remains.
- Toast the buns: Put buns cut-side down in a dry pan for 30-60 seconds, or toast in a toaster.
- Mix the sauce (optional): In a small bowl, mix mayo, mustard, sugar (if using), and a pinch of salt/pepper.
- Build the sandwich: For each sandwich: Bottom bun, spread mayo or sauce, add crispy chicken patty, add a big handful of shredded lettuce, add a little more mayo/sauce on top bun (optional), close sandwich and press gently.
“Make it taste like fast food” tips
- Shred lettuce very thin (iceberg is most accurate)
- Salt the patty right after frying
- Toast the bun to prevent sogginess
- Use the simple sauce (mayo + mustard + tiny sugar)
📋 EBT Note:
Everything here is standard grocery food (meat, bread, eggs, lettuce, pantry items) and is EBT/SNAP eligible in typical grocery settings.
🌯 Homemade Crunchwrap-Style Supreme
Why make this instead of ordering it?
This Crunchwrap-style Supreme gives you the same crispy, cheesy, crave-worthy bite — without mystery meat, excess grease, or feeling heavy afterward. It’s cooked fresh, layered with real food, and filling enough that one actually satisfies. You still get the crunch. You still get the sauce. You just get better ingredients, better value, and way more control — all using EBT-eligible groceries.
Ingredients
Beef Filling
- 1/2 lb ground beef (80/20 or lean — whatever’s cheaper)
- 1/4 cup water
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- (If you have a taco seasoning packet, you can use that instead.)
Crunchwrap Layers
- 2 large burrito-size flour tortillas
- 2 small flour tortillas or tostada shells (this is the crunch layer)
- 1 cup cooked rice (white or Spanish-style)
- 1 cup shredded lettuce
- 1/2 cup shredded cheese (cheddar, Colby-Jack, or Mexican blend)
- 1/4 cup sour cream
Simple Crunchwrap Sauce & Cooking
- Simple sauce: 1/4 cup mayonnaise, 1 Tbsp ketchup, 1 tsp yellow mustard, 1/2 tsp paprika, pinch salt
- 1-2 tsp oil (vegetable or canola) for cooking
Directions
- Cook the beef: Put skillet on stove over medium heat. Add ground beef and break it up as it cooks. Cook 6-8 minutes until no pink remains. Sprinkle in all spices, add 1/4 cup water, stir and simmer 2-3 minutes until thick and saucy. Turn off heat.
- Mix the sauce: In a small bowl, stir together mayo, ketchup, mustard, paprika, and pinch of salt. Set aside.
- Warm the tortillas: Microwave large tortillas for 20-30 seconds, or heat briefly in dry pan until flexible (prevents cracking).
- Assemble the Crunchwrap: Lay one large tortilla flat. Layer in this exact order (centered): 1) 2-3 Tbsp beef, 2) 2 Tbsp cooked rice, 3) Small tortilla or tostada shell, 4) 2 Tbsp sour cream, 5) 2 Tbsp shredded lettuce, 6) 2 Tbsp shredded cheese, 7) Drizzle of sauce.
- Fold it like Taco Bell: Starting at the bottom, fold edges of large tortilla up and over the center. Work around in a circle, making pleats, until fully sealed. Press gently to help it stay closed.
- Cook until crispy: Heat skillet over medium-low heat. Add 1 tsp oil. Place Crunchwrap fold-side down in pan. Cook 3-4 minutes until golden brown. Flip carefully. Cook another 3-4 minutes until crispy and golden on both sides.
- Rest & eat: Let it sit 1 minute, then cut in half. That first crunch is the payoff.
Why this tastes so good
- Layered textures (soft → crunchy → creamy)
- Proper seasoning (not bland)
- Crispy exterior instead of soggy wrap
- Fresh lettuce + melted cheese contrast
📋 EBT Note:
Everything here — tortillas, beef, rice, dairy, condiments — is standard SNAP-eligible grocery food.
🍗 Homemade KFC-Style Fried Chicken Bucket
Why make this instead of ordering KFC?
This homemade fried chicken bucket gives you the same crunchy, juicy satisfaction — without mystery oils, preservatives, or chicken that’s been sitting under heat lamps. It’s cooked fresh, seasoned properly, and filling enough that you don’t need to keep going back for “just one more piece.” You get real chicken, real crunch, and real comfort, using EBT-eligible groceries — and it won’t leave you feeling greasy, heavy, or sluggish afterward. Same bucket energy. Just fresher, cheaper, and way more satisfying.
Ingredients
Chicken & Buttermilk Soak
- 3 lb chicken pieces (drumsticks, thighs, or a mix — bone-in, skin-on for best flavor)
- 2 cups milk
- 2 Tbsp vinegar or lemon juice (This makes instant buttermilk)
Seasoned Flour (This is where the flavor lives)
- 3 cups all-purpose flour
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano (optional)
- ½ tsp dried thyme (optional)
- (You can skip herbs if you don’t have them — still tastes great.)
For Frying
- Vegetable or canola oil (enough to fill pan about 1 inch deep)
Directions
- Make the buttermilk soak: In a large bowl, mix milk + vinegar (or lemon juice). Stir and let sit 2 minutes — it will thicken slightly. Add chicken pieces, turn so fully coated. Cover and refrigerate at least 30 minutes (2-4 hours is even better if you have time).
- Mix the seasoned flour: In another large bowl, add flour, salt, pepper, paprika, garlic powder, onion powder, and optional herbs. Whisk or stir until evenly mixed.
- Bread the chicken: Take one piece of chicken out of buttermilk. Let excess drip off (don’t wipe it). Drop into seasoned flour. Press flour firmly onto all sides. Really press — this is how you get that thick crust. Place on plate. Repeat with all chicken.
- Let breaded chicken rest: Let breaded chicken sit 10 minutes before frying. This helps the coating stick and get extra crispy.
- Heat the oil safely: Pour oil into skillet so it’s about 1 inch deep. Heat on medium heat for 5-7 minutes. Test oil: drop in a pinch of flour. If it sizzles steadily (not violently), it’s ready.
- Fry the chicken: Carefully place chicken into oil skin-side down. Do NOT overcrowd the pan — fry 3-4 pieces at a time. Fry 12-14 minutes total, flipping every 4-5 minutes. Chicken should be deep golden brown and internal temp 165°F.
- Drain & season: Transfer chicken to paper-towel-lined plate. Sprinkle lightly with salt while hot (fast-food trick). Repeat frying remaining pieces.
- Rest & serve: Let chicken rest a minute before eating for best texture.
How to make it taste like fast food (important tips)
- Use bone-in, skin-on chicken
- Season the flour generously
- Salt right after frying (fast-food trick)
- Don’t rush the oil heat
- Let it rest a minute before eating
📋 EBT Note:
Chicken, flour, milk, oil, spices — all standard SNAP-eligible grocery items.
🥪 Homemade Subway-Style Classic Turkey Sub
Why make this instead of ordering Subway?
This homemade turkey sub gives you the same fresh, familiar flavor — without soggy bread, skimpy fillings, or mystery “extras.” The turkey is warmed, the bread is fresh, and the veggies are crisp, so one sandwich actually fills you up. It’s cheaper per serving, made entirely with EBT-eligible groceries, and customizable without up-charges. Same sub-shop satisfaction — just fresher, fuller, and better made at home.
Ingredients
Bread & Protein
- 2 sub rolls or hoagie rolls (Italian or wheat — whatever’s cheapest and soft)
- 8-10 oz sliced deli turkey (oven-roasted or smoked; avoid “honey” if you want it less sweet)
- 2-4 slices provolone, Swiss, or American cheese (optional)
Veggies (Classic Subway Style)
- 1 cup shredded iceberg lettuce
- 1 tomato, thinly sliced
- ¼ red onion, very thinly sliced
- ½ cucumber, thinly sliced
- Pickles or banana peppers (optional)
Sauce & Seasoning
- Classic mayo option: Mayonnaise
- OR Creamy sub sauce: ¼ cup mayonnaise, 1 tsp yellow mustard, 1 tsp vinegar (white or apple cider), pinch salt + black pepper
- Salt
- Black pepper
- Dried oregano (optional but very “sub shop”)
Directions
- Prep the vegetables: Shred the lettuce very thin (this matters for the Subway feel). Slice tomato into thin rounds. Slice onion as thin as possible. Slice cucumber thin. Set everything aside.
- Make the sauce (optional but recommended): In a small bowl, mix mayo, mustard, vinegar, and pinch of salt + pepper. Taste it — should be creamy, slightly tangy, not overpowering.
- Warm the bread (important): Oven method (best): Heat oven to 350°F. Slice rolls open, place on baking sheet, warm 5-7 minutes until soft and slightly toasty. OR Pan method: Place cut-side down in dry pan for 1-2 minutes.
- Warm the turkey (Subway trick): Heat skillet on medium-low. Add turkey slices in one layer. Warm 30-60 seconds, flipping once. Do NOT brown — just warm. This step makes the sandwich taste way better.
- Build the sub (order matters): For each sub: Open warm bread. Spread mayo or sauce on both sides. Add warm turkey. Add cheese (optional). If you want it melty, close sandwich and return to oven for 1-2 minutes.
- Add vegetables: Add lettuce, then tomato, then onion + cucumber.
- Season: Sprinkle with salt, black pepper, and dried oregano (very Subway).
- Finish: Close sandwich and gently press. Serve immediately.
How to make it taste like Subway (key tips)
- Shred lettuce thin (this matters!)
- Warm the bread AND turkey
- Season the veggies lightly
- Don’t overload — balance matters
- Use oregano + black pepper (non-negotiable)
📋 EBT Note:
Bread, deli meat, vegetables, cheese, condiments — all standard SNAP-eligible grocery foods.
🍕 Homemade Domino’s-Style Cheese (or Pepperoni) Pizza
Why make this instead of ordering Domino’s?
This homemade pizza gives you the same gooey cheese, tangy sauce, and satisfying crust — without delivery fees, cold slices, or mystery ingredients. It’s baked fresh, loaded evenly, and filling enough that a few slices actually satisfy. You still get pizza night. You just get better ingredients, more food for your money, and full control — all using EBT-eligible groceries. Same comfort. Same crave. Just fresher, cheaper, and better made at home.
Ingredients
Dough & Sauce
- 1 ball store-bought pizza dough (refrigerated section) or frozen dough, thawed
- ½ cup jarred pizza sauce or plain tomato sauce
- ½ tsp sugar
- ½ tsp garlic powder
- ½ tsp dried oregano
- Pinch salt
Cheese & Toppings
- 1½-2 cups shredded mozzarella (low-moisture melts best)
- Optional toppings (pick 1-2): Pepperoni slices, cooked sausage crumbles, sliced bell pepper, sliced onion, mushrooms
For the Pan
- 1-2 Tbsp vegetable or olive oil
- Cornmeal or flour (optional, for crunch)
Directions
- Preheat the oven (important): Set oven to 425°F. Let it fully preheat (10-15 minutes). Hot oven = better crust.
- Prep the pan: Line baking sheet with parchment or foil. Drizzle 1-2 Tbsp oil on the pan. Spread oil around with your fingers. Sprinkle a little flour or cornmeal if you have it (helps crust get pizza-shop texture).
- Stretch the dough: Put dough on the oiled pan. Press it gently with your fingers from the center outward. If it springs back, wait 5 minutes, then try again. Stretch until it’s about 12-14 inches. No rolling pin needed — imperfect is fine.
- Make the sauce: In a small bowl, mix tomato sauce, sugar, garlic powder, oregano, and pinch of salt. Taste it — it should be slightly sweet and tangy.
- Build the pizza (order matters): Spoon sauce onto dough. Spread thinly, leaving a ½-inch border for the crust. Sprinkle cheese evenly (don’t overload). Add toppings sparingly — too many toppings = soggy pizza.
- Bake: Put pizza on the middle rack. Bake 12-15 minutes until cheese is bubbly and crust is golden underneath. If you want extra browning, switch to broil for 30-60 seconds (watch closely!).
- Rest & slice: Let pizza rest 2 minutes. Slice and serve hot.
How to make it taste like Domino’s (important tips)
- Slight sweetness in the sauce (that’s the Domino’s signature)
- Plenty of cheese, but not drowning
- Oil under the crust for that pizza-shop texture
- Hot oven = better crust
- Simple toppings work best
📋 EBT Note:
Dough, sauce, cheese, toppings — all standard SNAP-eligible grocery foods.
🍔 Homemade Whopper-Style Burger
Why make this instead of ordering a Whopper?
This homemade Whopper-style burger gives you the same juicy beef, fresh crunch, and tangy sauce — without soggy buns, overcooked patties, or burgers that have been sitting under heat lamps. It’s cooked fresh, built generously, and filling enough that one actually satisfies. You still get that flame-grill-style comfort. You just get better ingredients, more food for your money, and full control — all using EBT-eligible groceries. Same classic burger energy. Just fresher, cheaper, and way better made at home.
Ingredients
Burger Patties
- 1 lb ground beef (80/20 is ideal for Whopper-style juiciness)
- 1 tsp salt
- ½ tsp black pepper
Buns & Toppings (Classic Whopper Build)
- 2 sesame seed hamburger buns
- 2-4 slices American cheese (optional but very BK)
- 1 tomato, sliced
- ½ small white onion, thinly sliced
- Dill pickle slices
- Shredded iceberg lettuce
Whopper-Style Sauce & Cooking
- Whopper-style sauce: ¼ cup mayonnaise, 1 Tbsp ketchup, 1 tsp yellow mustard, 1 tsp white vinegar, pinch salt, pinch black pepper
- 1-2 tsp oil (vegetable or canola) for cooking
Directions
- Make the sauce: In a small bowl, mix mayo, ketchup, mustard, vinegar, salt, and pepper. Stir until smooth. Taste — it should be tangy, creamy, and slightly sharp. Set aside.
- Shape the patties: Put ground beef in a bowl. Sprinkle salt and pepper evenly over the meat. Divide into 2 equal portions. Gently shape into patties about ¾ inch thick and slightly wider than the bun. Don’t overwork the meat — loose patties = juicy burgers.
- Heat the pan: Place skillet on stove over medium-high heat. Add 1-2 tsp oil. Let pan heat for 2-3 minutes. You want it hot enough that the burger sizzles immediately.
- Cook the burgers: Place patties in hot pan. Cook 3-4 minutes without touching. Flip once. Cook another 3-4 minutes. Optional cheese step: Add cheese during last minute and loosely cover pan so it melts.
- Toast the buns (this matters): While burgers cook, toast buns cut-side down in a dry pan for 30-60 seconds, or in a toaster. Soft-but-toasty buns = fast-food texture.
- Build the Whopper (order matters): For each burger: Bottom bun, spread Whopper-style sauce, lettuce, tomato, onion, pickles, burger patty (with cheese if using), top bun with a little more sauce.
- Serve: Press gently and serve immediately while hot.
How to make it taste like Burger King (key tips)
- Use iceberg lettuce, not fancy greens
- Thin-slice onion and tomato
- Don’t overload toppings
- Let beef do the work
- Sauce + vinegar = signature BK flavor
📋 EBT Note:
Ground beef, buns, vegetables, condiments — all standard SNAP-eligible grocery items.
🍔 Homemade Jumbo Jack–Style Burger
Why make this instead of ordering a Jumbo Jack?
This homemade Jumbo Jack–style burger gives you the same juicy beef, creamy sauce, and fresh crunch — without dry patties, soggy buns, or burgers that have been sitting around. It’s cooked fresh, built generously, and filling enough that one actually satisfies. Same classic burger flavor. Just simpler ingredients, better value, and way more control — all using EBT-eligible groceries. Fast-food comfort, done right at home.
Ingredients
Burger Patties
- 1 lb ground beef (80/20 if possible)
- 1 tsp salt
- ½ tsp black pepper
Buns & Toppings (Classic Jumbo Jack Build)
- 2 plain hamburger buns (no sesame needed)
- 2 slices American cheese (optional but very on-brand)
- Shredded iceberg lettuce
- Tomato slices
- Dill pickle slices
Jumbo Jack–Style Sauce & Cooking
- Jumbo Jack–style sauce: ¼ cup mayonnaise, 1 Tbsp ketchup, 1 tsp white vinegar, pinch salt, pinch black pepper
- 1-2 tsp vegetable or canola oil for cooking
Directions
- Make the sauce: In a small bowl, mix mayo, ketchup, vinegar, salt, and pepper. Stir until smooth and set aside. This sauce should be creamy, lightly tangy, and very simple — that’s the Jumbo Jack vibe.
- Shape the patties: Put ground beef in a bowl. Sprinkle salt and pepper evenly over the meat. Divide into 2 equal portions. Gently form into patties about ¾ inch thick and slightly wider than the bun. Don’t pack the meat tightly — loose patties stay juicy.
- Heat the pan: Place skillet on the stove over medium-high heat. Add 1-2 tsp oil. Let pan heat for 2-3 minutes. You should hear a strong sizzle when the meat hits the pan.
- Cook the burgers: Place patties in the hot pan. Cook 3-4 minutes without moving them. Flip once. Cook another 3-4 minutes. Cheese option: Add cheese during the last minute and loosely cover the pan so it melts.
- Toast the buns: Toast buns cut-side down in a dry pan or toaster for 30-60 seconds. They should be warm and soft, not crunchy.
- Build the burger (keep it simple): For each burger: Bottom bun, spread Jumbo Jack sauce, burger patty (with cheese if using), tomato slices, pickles, shredded lettuce, top bun with a little more sauce.
- Serve: Press gently and serve hot.
How to make it taste like Jack in the Box
- Plain bun (not fancy)
- Iceberg lettuce only
- Thin tomato slices
- Don’t overload toppings
- Let the beef + sauce shine
📋 EBT Note:
Ground beef, buns, cheese, vegetables, condiments — all standard SNAP-eligible grocery items.
Why This Fast-Food at Home Approach Works
You don’t have to give up the foods you love to save money or eat better. These recipes prove that with simple EBT-eligible ingredients and beginner-friendly techniques, you can recreate your favorite fast-food flavors at home — for a fraction of the cost, with better ingredients, and more satisfying results. No culinary degree needed, just a willingness to try and a desire to eat well on a budget.
“I saved over $50 this month by making my fast-food favorites at home — and they taste even better!”
💳 Smart EBT Shopping Tips
Maximize your benefits and save even more money:
- Buy store brands — They’re usually 20-40% cheaper than name brands and taste just as good.
- Look for manager’s specials — Especially on meat, which you can freeze immediately.
- Buy spices in the Hispanic food aisle — They’re often much cheaper than the regular spice aisle.
- Get tortillas from the bakery section — Fresh ones are cheaper than packaged ones.
- Buy whole chickens — They’re cheaper per pound than pieces and you can use all parts.
Note: Prices and ingredient availability may vary by location and store. All EBT/SNAP eligibility information is based on standard USDA guidelines, but individual state rules may vary slightly. Always check with your local store about specific item eligibility if you’re unsure.
Ingredients:
Shop Ingredients for All Recipes
- 1 lb ground chicken
- 1 1/2 lb ground beef
- 3 lb chicken pieces (bone-in, skin on)
- 8-10 oz deli turkey sliced
- 2 cups milk
- 5-6 large eggs
- 1/2 cup shredded cheese (cheddar, Colby-Jack, or Mexican blend)
- 1 1/2 - 2 cups mozzarella cheese (shredded)
- 6-8 slices American cheese slices
- 2-4 slices Provolone, Swiss, or American cheese
- 1/4 cup sour cream
- 6 hamburger buns
- 2 sesame seed hamburger buns
- 2 sub rolls or hoagie rolls
- 1 1/2 cups plain breadcrumbs
- 4 1/2 cups all-purpose flour
- 2 large flour tortillas
- 2 small flour tortillas or tostada shells
- 1 cup cooked white rice
- 1 ball pizza dough
- 1-2 heads iceberg lettuce
- 3 tomatoes
- 1/4 red onion
- 1/2 small white onion
- 1/2 cucumber
- 1 container pickles or banana peppers
- 1 container dill pickle slices
- 1 1/2 mayonnaise
- 3-4 tbsp ketchup
- 5-6 tsp yellow mustard
- 4 tsp white vinegar
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1/2 cup jarred pizza sauce or plain tomato sauce
- 1 tsp sugar
- 1 vegetable, canola, or avocado oil (for frying and cooking)
- 1-2 tbsp olive oil
- 5-6 tsp salt
- 2-3 tsp black pepper
- 3-4 tsp garlic powder
- 3-4 tsp onion powder
- 4-5 tsp paprika
- 1 tsp chili powder
- 1/2 tap cumin
- 1 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 vanilla extract
- 1 honey or maple syrup
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
2-Star Fatty Liver Support Meal Plan – Balanced and Nourishing
1-Star Fatty Liver Support Meal Plan – Fresh and Focused
