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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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Ingredients Scale
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.
Low Calorie Moroccan Vegetable Tagine
Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)
Added meal time : 1h 11.5m
Do you have allergies or special requests?
Low Calorie Moroccan Vegetable Tagine
Recipe adapted from:
Jen Stone
Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)
$0.00 Cooking Fee
Serving Size: 16 oz / 2 cups
Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan lo calorie Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
- Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
- Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
- Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
- Add tomatoes, apricots, and broth, Cook 10 minutes
- Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
- Stir in chickpeas and cook another 5 minutes on low heat
- Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook30
Passive0
Total Time55 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 1/4 cup extra virgin olive oil
- 4 each onion medium, peeled and chopped
- 16 clove garlic peeled and chopped
- 2 each carrot large, peeled, and chopped in large chunks
- 3 each zucchini large, chopped into large chunks
- 2 pound cauliflower cut into florets
- 1 pound broccoli cut into florets
- 2 tablespoon salt
- 2 tablespoon harissa or chili paste
- 2 teaspoon ground coriander ground
- 2 teaspoon ground cinnamon ground
- 1 teaspoon ground turmeric ground
- 1/2 teaspoon Kosher salt
- 28 ounce canned whole peeled tomatoes canned, peeled, and quartered
- 1/2 cup dried apricot dried and chopped
- 4 cup vegetable broth
- 1/2 cup canned chickpeas cooked
- 2 each lemon juiced
- 1 bunch Italian parsley
Cooking Tools Required
Can Opener, Cutting board, Sharp Knives, Skillet, Top StoveReheating/Serving Instructions
Serve with your favorite lite bread, cauliflower couscous or rice. Enjoy!
Nutrition
Calories: 187kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 2104mg | Potassium: 1024mg | Fiber: 8g | Sugar: 14g | Vitamin A: 3476IU | Vitamin C: 127mg | Calcium: 128mg | Iron: 3mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Polenta with Sausage and Greens
Rated 0 out of 5
Added meal time : 0h 32.5m
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Polenta with Sausage and Greens
Recipe adapted from:
Zeke Gluckman
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 1 cup
Creamy polenta topped with sauteed sausage, green sand cheese
https://www.sunset.com/recipe/polenta-with-sausage-greens
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https://www.sunset.com/recipe/polenta-with-sausage-greens
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 8
Instructions
- Heat chicken broth and milk in large pot
- Season with salt and pepper
- Stir in polenta
- Stir until simmer reached
- Reduce heat to low for 15 minutes stirring often
- Heat seprate pan with olive oil
- Sautee sausage until cooked through
- Wilt greens on low for 4 minutes with sausage
- Serve polenta topped with sausage, greens and parmesan cheese
Cook Times
Active Prep5
Hands-On Cook20
Hands-Off Cook0
Passive0
Total Time25 minutes minutes
Recipe Serving Size8
Ingredients
Ingredients
- 6 cup chicken broth
- 4 cuo 2% milk
- 2 cup polenta
- 1 teaspoon extra virgin olive oil
- 1 pound hot Italian turkey sausage
- 4 clove garlic
- 1/2 teaspoon crushed red pepper
- 2 pound mustard greens precut and washed
- 1 cup finely grated Parmesan cheese
- 1 teaspoon Kosher salt more or less to taste
- 1/2 teaspoon freshly ground black pepper more or less to taste
Cooking Tools Required
Ladle, Pot with lid, Saute pan, Tongs, WhiskReheating/Serving Instructions
microwave for 90 seconds
Nutrition
Calories: 338kcal | Carbohydrates: 43g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 1715mg | Potassium: 667mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3746IU | Vitamin C: 97mg | Calcium: 265mg | Iron: 8mg | Phosphorus: 289mg
*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
Clean Diet Roasted Asparagus with Hazelnut Gremolata
Rated 4.8 out of 5 based on 29 customer ratings
Added meal time : 0h 31.2m
Do you have allergies or special requests?
Clean Diet Roasted Asparagus with Hazelnut Gremolata
Recipe adapted from:
Rated 4.8 out of 5 based on 29 customer ratings
$0.00 Cooking Fee
Serving Size: 4.8 ounce
Dairy FreeEgg FreeGluten FreeKetoLower CarbPaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This roasted asparagus in topped with Gremolata, an Italian condiment made special with hazelnuts. Note: This dish requires 2 rimmed baking sheets for 7-10 servings.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Preheat oven to 400° F. Trim off the woody ends of the asparagus. (If you aren’t sure where to cut, bend one spear until it snaps. Line it up with the rest of the asparagus, and trim them all to about the same length.) Spread the asparagus spears on a parchment lined, rimmed baking sheet.
- Drizzle with oil, and season with a pinch of salt and pepper. Roast for 7-9 minutes, or until crisp and tender.
- Meanwhile, add the chopped hazelnuts, parsley, garlic, and lemon zest into a bowl. Stir to combine.
- When the asparagus is done, sprinkle the hazelnut mixture over the top. Serve as is, or with lemon wedges to squeeze over the asparagus.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook9
Passive0
Total Time24 minutes minutes
Recipe Serving Size10 people
Ingredients
Ingredients
- 3 pound asparagus
- 4 tablespoon avocado oil or hazelnut oil
- 1 teaspoon Kosher salt more or less to taste
- 1/3 teaspoon freshly ground black pepper
For the hazelnut gremolata:
- 1/2 cup hazelnuts roasted, skinned, and chopped
- 6 tablespoon Italian parsley finely chopped
- 2 lemon zested
- 4 clove garlic minced
Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp KnivesReheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or until heated through.
Nutrition
Calories: 123kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 365mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1237IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 4mg
*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
Saffron Chicken and Herb Salad
Rated 0 out of 5
(0 customer reviews)
Added meal time : 1h 57m
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Saffron Chicken and Herb Salad
Recipe adapted from:
Hanna Lemaire
Rated 0 out of 5
(0 customer reviews)
$0.00 Cooking Fee
Serving Size: 5oz
A colorful, simple, and refreshing salad that can be served as a main course or side dish for lunch or dinner. Recipe originally from "Jersusalem: A Cookbook", by Yotam Ottolenghi & Sami Tamimi.
https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad
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https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat the oven to 400 degrees F. Trim and discard 1cm off the top and tail of the oranges and cut each orange into 12 wedges, keeping the skin on. Remove any pips.
- Place the wedges in a small saucepan with the honey, saffron, vinegar and just enough water to cover the orange wedges. Bring to a boil and simmer gently until the oranges are soft and it becomes a thick syrup; add water during the cooking if the liquid gets very low. If desired, blitz in a food processor to make the syrup more smooth.
- Mix the chicken breasts with half the olive oil and plenty of salt and pepper, and place on a very hot, ridged griddle pan (or sautée pan). Sear for about 2 minutes on each side to get clear char marks all over. Transfer to a roasting pan or aluminum foil lined baking sheet and place in the oven for 15–20 minutes, or until just cooked. *(This step can be done while syrup is being made!)*
- While the chicken is cooking, slice the fennel, herbs, and chili.
- Once the chicken is cool enough to handle, but still warm, tear it with your hands into rough and quite large pieces. Place in a large mixing bowl, pour over half the orange paste and stir well. You may add more syrup if desired. (The other half you can keep in the fridge for a few days). Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. Taste, add salt and pepper and, if needed, some more olive oil and lemon juice.
Cook Times
Active Prep30
Hands-On Cook30
Hands-Off Cook30
Passive0
Total Time1 hour hour 30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 2 orange
- 5 tablespoon honey
- 1 teaspoon saffron threads
- 1.5 tablespoon white wine vinegar
- 2 cup water add more as needed
- 3 pound boneless skinless chicken breast
- 6 tablespoon extra virgin olive oil
- 3 bulb fennel small, thinly sliced
- 1.5 cup fresh cilantro picked, stems removed
- 1.5 cup fresh basil torn
- 25 fresh mint torn
- 3 tablespoon fresh lemon juice
- 2 dry red chili thinly sliced
- 3 clove garlic crushed
- Kosher salt
- freshly ground black pepper
Cooking Tools Required
8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food Processor, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Refrigerator, Roasting Pan, Saucepan, Saute pan, Sharp Knives, Top StoveReheating/Serving Instructions
This salad can be kept in an airtight container in the fridge for 2-3 days. It is served cold, so no reheating is necessary.
Nutrition
Calories: 305kcal | Carbohydrates: 19g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 201mg | Potassium: 922mg | Fiber: 3g | Sugar: 12g | Vitamin A: 738IU | Vitamin C: 41mg | Calcium: 70mg | 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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