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Based on your dietary preferences, we suggest the following
Main Dishes
Roasted Tomato, Chicken, Mozzarella and Rocket Pasta
Rated 5 out of 5 based on 5 customer ratings
Added meal time : 1h 5m
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Roasted Tomato, Chicken, Mozzarella and Rocket Pasta
Recipe adapted from:
Rated 5 out of 5 based on 5 customer ratings
$0.00 Cooking Fee
Serving Size: 9 ounces
Customer submitted recipe from Empower Fitness On-Line Coaching. https://empoweronlinecoaching.com/
https://empoweronlinecoaching.com/
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https://empoweronlinecoaching.com/
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Cook your chicken in a pan with seasoning of your choice until golden brown.
- Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
- Boil your pasta and then drain the water.
- Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
- Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!
Cook Times
Active Prep10
Hands-On Cook10
Hands-Off Cook30
Passive0
Total Time50 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 28 ounce cherry tomatoes
- 7 1/2 cup arugula
- 6 1/2 tablespoon extra virgin olive oil
- 12 ounce Tesco reduced fat mozzarella
- 40 ounce boneless skinless chicken breast
- 19 ounce dry pasta
- 5 tablespoon balsamic vinegar
Cooking Tools Required
12-inch skillet, 5-quart saucepot, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Sharp Knives, Tongs, Top StoveNutrition
Calories: 521kcal | Carbohydrates: 46g | Protein: 41g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 360mg | Potassium: 806mg | Fiber: 3g | Sugar: 5g | Vitamin A: 942IU | Vitamin C: 22mg | Calcium: 318mg | Iron: 2mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Chicken Larb (Thai Larb Gai) with Rice
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Added meal time : 1h 16.7m
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Chicken Larb (Thai Larb Gai) with Rice
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 4 oz larb + 1/2 cup of rice
This Thai dish is made with ground chicken, lime juice, fresh herbs, served with fresh veggies and rice!
https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/
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https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- If serving with rice, cook rice according to package directions.
- In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
- Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
- Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
- Add the onions and green onions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
- Stir in the sauce. Toss to combine. NOTE: If using rice flour, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
- Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
- Serve warm or at room temperature with rice and fresh vegetables, and additional fresh herbs (optional).
Cook Times
Active Prep20
Hands-On Cook9
Hands-Off Cook30
Passive0
Total Time59 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
Larb Sauce
- 1/2 cup fish sauce
- 10 tablespoon freshly squeezed lime juice
- 1/2 cup brown sugar
Larb Gai Mixture
- 1 1/2 tablespoon avocado oil
- 1 Thai chili or serrano chili thinly sliced
- 2 shallot finely chopped
- 7 clove garlic minced
- 3 pound ground chicken
- 3 stalk green onion thinly sliced
- 1 red onion thinly sliced
- 5 tablespoon fresh cilantro chopped
- 1/2 cup fresh mint chopped
- 3 tablespoon Thai basil chopped (optional)
- 1 tablespoon rice flour optional to thicken sauce
To Serve
- 2 cup short grain rice cooked according to package directions
- 1 head leaf lettuce
- 1 cucumber thinly sliced
- 3 carrot julienne
Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, WhiskReheating/Serving Instructions
Heat meat mixture in a saucepan over medium heat or in the microwave on med-high power.
Nutrition
Calories: 438kcal | Carbohydrates: 51g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1020mg | Potassium: 1032mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5583IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 4mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Vegan Low Carb Creamy Brussels Sprouts Spaghetti
Rated 0 out of 5
Added meal time : 0h 32.5m
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Vegan Low Carb Creamy Brussels Sprouts Spaghetti
Recipe adapted from:
Rated 0 out of 5
Serving Size: 10 ounces
This vegan keto spaghetti dish is not only delilcious but very filling. It’s dairy free, egg free, nut free, gluten free and grain free, but somehow still tastes amazing!
https://meatfreeketo.com/low-carb-vegan-creamy-brussels-sprouts-spaghetti/
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https://meatfreeketo.com/low-carb-vegan-creamy-brussels-sprouts-spaghetti/
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Using a food processor, shred the Brussels sprouts. Add the olive oil, garlic and Brussels sprouts to the pan and sautee for a few minutes until the garlic and the sprouts soften a bit.
- Meanwhile, drain and rinse the noodles, and add them to the pan with the rest of the ingredients.
- Keep stirring every minute or so until all the ingredients blend together to make a creamy sauce.
- If the sauce is a bit thick, add a tiny amount (up to a tablespoon) of water and stir until you achieve a kind of alfredo-like texture. The Brussels sprouts should be soft and the sauce warmed through.
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 80 ounce shirataki noodles
- 2 1/2 cup Brussels sprouts shredded
- 10 clove garlic
- 10 ounce vegan cream cheese
- 10 tablespoon extra virgin olive oil
- 10 tablespoon nutritional yeast
- 1 teaspoon Kosher salt more or less to taste
- 1/3 teaspoon freshly ground black pepper more or less to taste
Cooking Tools Required
12-inch saute pan, Colander, Cutting board, Food Processor, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in a saute pan over medium heat until heated through.
Nutrition
Calories: 289kcal | Carbohydrates: 13g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 349mg | Potassium: 249mg | Fiber: 5g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Side Dishes
Thai Cauliflower Rice
Rated 0 out of 5
(0 customer reviews)
Added meal time : 0h 32.5m
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Thai Cauliflower Rice
Rated 0 out of 5
(0 customer reviews)
$0.00 Cooking Fee
Serving Size: 6 oz
The low carb thai cauliflower rice full of flavor, and a perfect for a gluten-free, paleo and pescatarian side dish. Lean yet delicious, fill your bowl guilt-free!
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- *If you need to rice cauliflower do first. Cut cauliflower into florets and blanch in boiling water for 4 minutes. Place into food processor (in batches) and quickly pulse until you have about rice sized kernels.
- Place coconut oil in a frying pan over high heat. Saute the garlic cloves, ginger, and red bell pepper for about 2 minutes. Can add extra Thai Red Chilli if you want to add heat to this dish.
- Add the cauliflower rice, either from the bag or the fresh chopped one, to the frying pan and cook for about 5-7 minutes, stirring constantly.
- Add the Thai fish sauce and grated palm sugar, mix throughout and garnish with chopped cilantro.
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time25 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
- 4 pounds frozen riced cauliflower for 10 servings, use 2 large cauliflowers each if you have a food processor
- 8 clove garlic minced
- 1 cup red bell pepper finely diced
- 2 tbsp fresh ginger minced
- 1 tbsp coconut oil for frying
- 1 Â tbsp palm sugar or monk fruit for lower carbs
- 1 1/2 tbsp fish sauce
- crushed red pepper For garnish
- fresh cilantro For garnish
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, SkilletNutrition
Calories: 71kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 270mg | Potassium: 597mg | Fiber: 4g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 107mg | Calcium: 46mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Fettuccine Alfredo
Rated 0 out of 5
Added meal time : 0h 32.5m
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Fettuccine Alfredo
Recipe adapted from:
Mayumi Tavalero
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 5 ounces
This classic Italian pasta dish is creamy, rich and delicious. Everything a good Alfredo should be! For added protein be sure to check out our Grilled Chicken Fettuccine Alfredo and our Shrimp Fettuccine Alfredo. Best served hot, so have your Foodom chef prepare this dish last!
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Bring a large pot of water to a boil over high heat. Add the salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
- Meanwhile, to a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit.
- Add the sauce to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
- Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook15
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
For the pasta:
- 1 1/2 pound fettuccine dry, cooked al dente
- 2 tablespoon Kosher salt Diamond Crystal recommended
For the sauce:
- 3 tablespoon unsalted butter
- 2 teaspoon Kosher salt more or less to taste
- 1 1/2 cup heavy whipping cream
For finishing:
- 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
- 1/3 teaspoon freshly ground black pepper freshly ground preferred
- 1/2 teaspoon ground nutmeg
Optional:
- 2 tablespoon Italian parsley chopped
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt potReheating/Serving Instructions
Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.
Nutrition
Calories: 474kcal | Carbohydrates: 50g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2129mg | Potassium: 214mg | Fiber: 2g | Sugar: 1g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 2mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Salads
Vegetarian Pasta Salad with Sun Dried Tomatoes
Rated 5 out of 5 based on 5 customer ratings
Added meal time : 0h 26m
Do you have allergies or special requests?
Vegetarian Pasta Salad with Sun Dried Tomatoes
Recipe adapted from:
Rated 5 out of 5 based on 5 customer ratings
$0.00 Cooking Fee
Serving Size: 1.5 cups
This vegetarian hearty pasta salad combines pasta, fresh spinach, two kinds of tomatoes, red onion, feta cheese, and is then tossed in a sun dried tomato vinaigrette.
https://www.recipetineats.com/pasta-salad/
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https://www.recipetineats.com/pasta-salad/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Cook pasta in a large pot of salted boiling water per packet directions. Drain, then rinse briefly under cold water. Leave to cool. Transfer into large bowl.
- Drain oil from the jar of sun dried tomatoes.
- Measure out oil according to ingredients, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
- Add remaining Dressing ingredients. Mix well.
- Add spinach, chicken, tomato, and onion to the large bowl. Pour over Dressing. Toss well, sprinkle with dried herbs, toss again.
- Just before serving, sprinkle with crumbled feta. Best served at room temperature.
Cook Times
Active Prep20
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time20 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 16 ounce spiral pasta or other pasta of choice
- 10 ounce jarred sun dried tomato strips in oil
- 1/3 cup extra virgin olive oil more or less if needed
- 3 cup cherry tomatoes halved
- 5 ounce baby spinach
- 2 small red onion finely sliced
- 2 teaspoon Italian seasoning
- 6 ounce feta cheese crumbled
Dressing:
- 2/3 cup oil from jarred sun dried tomatoes make up difference with extra virgin olive oil
- 4 tablespoon white wine vinegar
- 2 clove garlic minced
- 2 teaspoon Dijon mustard
- 2 teaspoon granulated sugar
- 2 teaspoon Italian seasoning
- 1 1/2 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top StoveNutrition
Calories: 493kcal | Carbohydrates: 47g | Protein: 11g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 15mg | Sodium: 650mg | Potassium: 783mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 45mg | Calcium: 147mg | Iron: 3mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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