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  Chili Lime Steak Fajitas

  $0.00 Cooking Fee

  Rated 4.79 out of 5
  Up to 10 servings
  

  Chili Lime Steak Fajitas

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  Rated 4.8 out of 5 based on 72 customer ratings

  (15 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

  Egg FreeNut FreeSoy Free

  These chili lime steak fajitas are very juicy and full of incredible flavors. The secret to the amazing flavors is in the incredible marinade.

  Chili Lime Steak Fajitas quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  For Marinade

  • Whisk marinade ingredients together to combine. Pour 2/3's of the marinade into a shallow dish to marinate the steak for about 10 minutes at room temperature while preparing the other ingredients. Set aside remaining marinade for vegetables

  For Skillet

  • Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.

  For Vegetables

  • Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

  Assemble

  • To serve steak, slice against the grain into thin strips. Pack into warmed tortillas (or lettuce for low-carb), cilantro leaves, sour cream, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

  Notes

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Marinade

  • 1/3 cup extra virgin olive oil
  • 1 each lime zested
  • 1/4 cup lime juice freshly squeezed
  • 5 tablespoon fresh cilantro fresh chopped
  • 2 teaspoon fresh oregano dried
  • 3 clove garlic crushed
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 2 teaspoon Kosher salt
  • 2.5 pound flank steak or flat iron, or skirt or rump steak

  For the Fajitas

  • 5 ounce red bell pepper seeded and sliced into strips
  • 5 ounce green bell pepper seeded and sliced into strips
  • 5 ounce yellow bell pepper seeded and sliced into strips
  • 1 pound onion sliced

  Optional for Serving

  • 20 each flour tortilla
  • 2 each avocado sliced
  • 4 tablespoon fresh cilantro
  • 10 tablespoon sour cream

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Steak: Cover the dish and put it in the microwave. Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. You should only need to do this a few times for the perfect result. Deliciously tender. Vegtables: Spread food out in an even layer, cover with a damp paper towel to help create some steam while the food is heating so it doesn't dry out, and stir every so often to promote even heating, as there are usually hot spots even in microwaves with turntables.

  To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining marinade.

  Nutrition

  Calories: 529kcal | Carbohydrates: 43g | Protein: 31g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 75mg | Sodium: 981mg | Potassium: 846mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1633IU | Vitamin C: 68mg | Calcium: 153mg | Iron: 5mg

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  Cilantro Lime Chicken and Cauliflower Rice Bowls

  $0.00 Cooking Fee

  Rated 4.57 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Cilantro Lime Chicken and Cauliflower Rice Bowls

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.6 out of 5 based on 37 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 oz chicken, 5 oz cauliflower rice

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious bowls have a Southwestern flair thanks to added black beans, tomatoes, avocado and cilantro.

  Cilantro Lime Chicken and Cauliflower Rice Bowls quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people

  Instructions

  For the chicken:

  • First, heat oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
  • Add chicken breast to the pan and cook over medium heat for 5-8 minutes on each side, making sure chicken registers 165 degrees on an instant read thermometer.
  • Let cool for 15-20 minutes before slicing. Slice chicken and set aside.
  • Meanwhile, to a large bowl whisk together the dressing ingredients, then add the sliced chicken, tossing to coat.

  For the cauliflower rice:

  • Heat oil in a large skillet over medium heat. Add riced cauliflower and spices and cook for 5 minutes. Then, add in black beans and sauté for another 2 minutes. Remove from heat, then add in the red onion, mixing thoroughly.

  For the bowls:

  • Place cauliflower rice in the bowl first, top with the sliced chicken, then finally garnish with tomatoes and avocados.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the chicken:

  • 2 tablespoon avocado oil
  • 3 pound boneless skinless chicken breast
  • 1/3 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste

  For the dressing:

  • 6 lime juiced (you should get about 2 tablespoons juice per lime)
  • 1 cup fresh cilantro chopped
  • 6 clove garlic minced
  • 1 drop liquid Stevia more or less to taste

  For the cauliflower rice:

  • 2 tablespoon avocado oil
  • 40 ounce frozen riced cauliflower
  • 3 teaspoon garlic powder
  • 3 teaspoon ground cumin
  • 28 ounce canned black beans drained and rinsed
  • 2 red onion small, chopped

  For the Bowls

  • 1½ cup cherry tomato halved
  • 2 avocado diced

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat chicken and cauliflower rice in a saute pan set over medium heat until cooked through.

  Nutrition

  Calories: 403kcal | Carbohydrates: 31g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 584mg | Potassium: 1444mg | Fiber: 12g | Sugar: 5g | Vitamin A: 349IU | Vitamin C: 82mg | Calcium: 97mg | Iron: 4mg

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  Three Bean Lean Turkey Chili

  $0.00 Cooking Fee

  Rated 4.71 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Three Bean Lean Turkey Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 38 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 fl oz

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Shop FSA/HSA eligible dishes when qualified

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  This delicious chili is lean yet delicious, and can also be made with 96% ground beef or a lean bison and adjusted to suit your personal taste for spiciness.

  http://www.ForkandKnifeCreations.com

  Three Bean Lean Turkey Chili quantity

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  http://www.ForkandKnifeCreations.com

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 servings

  Instructions

  • Place a large pot over medium heat. Add the olive oil and when the oil “shimmers” add all the vegetables. Saute for 3-5 minutes or until vegetables are soft.
  • Next add the ground cumin, chili powder, and dried oregano. Saute for 1 minute.
  • Add the ground turkey, breaking it up and cooking until no longer pink, about 6 minutes.
  • Add the vegetable broth, stirring and scraping up any browned bits.
  • Add the tomatoes with juice, all the beans, and the kosher salt.
  • Bring to a boil, turn down the heat and simmer for 20 minutes, and longer for more flavor if time permits.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion chopped
  • 1 each red bell pepper chopped
  • 1 each green bell pepper chopped
  • 1 each jalapeno pepper finely chopped
  • 6 clove garlic finely chopped
  • 1 tablespoon ground cumin
  • 4 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 2 pound 93% lean ground turkey
  • 2 cup low sodium vegetable broth
  • 3 tablespoon tomato paste
  • 28 ounce canned diced tomatoes with juice
  • 14 ounce canned black beans
  • 14 ounce canned red kidney beans
  • 14 ounce canned pinto beans
  • 0.5 teaspoon Kosher salt

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Measuring cups and spoons, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through, stopping halfway through cooking time to stir.

  Nutrition

  Calories: 307kcal | Carbohydrates: 28g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 743mg | Potassium: 871mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1620IU | Vitamin C: 38mg | Calcium: 117mg | Iron: 5mg

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  Thai Basil Chicken Bowls

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Thai Basil Chicken Bowls

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  Recipe adapted from:

  Damn Delicious

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 cup rice and 5 ounce chicken/vegetables

  Dairy FreeEgg FreeNut Free

  Thai flavors combine with lots of fresh basil to create this delicious rice bowl, that hits all the flavor profiles, guranteed to satisfy your tastebuds!

  https://damndelicious.net/2019/01/22/thai-basil-chicken-bowls/

  Thai Basil Chicken Bowls quantity

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  https://damndelicious.net/2019/01/22/thai-basil-chicken-bowls/

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Cook rice according to package instructions; set aside.
  • In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside.
  • Heat avocado oil in a large skillet over medium heat. Add garlic, shallots and chili pepper. Cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  • Stir in stock mixture and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Stir in basil until just wilted, about 30 seconds.
  • Divide rice into bowls. Top with chicken mixture.*

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 cup jasmine rice
  • 1 1/4 cup chicken stock
  • 7 tablespoon reduced sodium soy sauce
  • 2 tablespoon fish sauce
  • 4 tablespoon light brown sugar
  • 4 tablespoon rice vinegar
  • 5 tablespoon avocado oil
  • 7 clove garlic minced
  • 5 shallot thinly sliced
  • 2 red Thai chili pepper thinly sliced
  • 3 pound ground chicken breast
  • 4 cup fresh basil packed

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat rice in the microwave, covered on medium-high heat, meanwhile saute chicken in a pan over medium heat.

  Nutrition

  Calories: 478kcal | Carbohydrates: 47g | Protein: 30g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 816mg | Potassium: 932mg | Fiber: 1g | Sugar: 6g | Vitamin A: 515IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg

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  Chipotle Chicken Burrito Bowl

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Chipotle Chicken Burrito Bowl

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 cup bowl

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This burrito bowl gets it's deliciousness from it's specially marinated chicken, that is then pan cooked to retain flavor. Way more tasty than your typical take out!

  Chipotle Chicken Burrito Bowl quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  Make the marinade:

  • In a blender, blend all of the marinade ingredients until smooth. Pierce each chicken thigh with a fork in several places. Place chicken in a large bowl and pour marinade over, distributing evenly. Cover and let marinate at room temperature for 20-30 minutes.

  Meanwhile make the rice:

  • Heat a medium saucepan over medium heat and when hot add the olive oil. Add the rice, sauteing for 1 minute. Add the cumin and saute for an additional minute. Stir in the water and salt; bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and fluff rice with a fork. Stir in cilantro and lime juice. Note: Rice to water ratios change by the amount of rice being cooked. Make sure water is appropriate for the amount of rice you are cooking.

  Meanwhile make the pico de gallo and the guacamole:

  • In a small bowl combine all the salsa ingredients except for the tomatoes. Add 1/3 of this mixture to another bowl, and to this bowl add the avocado, mashing, and mixing with a fork.  To the first bowl, add the tomatoes, mixing well.  Adjust seasonings for each bowl. To store the guacamole for later use, place it in a container and drizzle with lime juice. Cover with plastic wrap, pressing down to remove any air bubbles. Cover and place in refrigerator.

  Brown the corn:

  • Add oil to a large pan set over medium-high heat. When hot add the corn and cook without stirring for 1 minute. Stir and continue cooking until heated through for about 2 more minutes. Set aside.

  Cook the chicken:

  • Heat 2 large pans (for 10 servings) over medium-high heat. Add some oil and cook chicken until juices run clear, and internal temperature reaches 165 degrees, about 10 minutes. Allow chicken to rest 5 minutes before chopping.

  Assemble bowl:

  • Place rice in bowl, top with chicken, corn, all the remaining ingredients, then the salsa and guacamole. Note: If not serving right away, store all ingredients in separate containers for customer to assemble later. 

  Cook Times

  Active Prep35

  Hands-On Cook25

  Hands-Off Cook10

  Passive20

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the marinade:

  • ½ cup water
  • 1 each lime juiced
  • 2 tablespoon extra virgin olive oil
  • 1 each canned chipotle pepper plus 1 tablespoon of the adobo sauce from can
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ each white onion medium, roughly chopped
  • 3 clove garlic roughly chopped

  For the cilantro-lime rice:

  • 1 tablespoon extra virgin olive oil
  • 2½ cup long grain white rice
  • ½ teaspoon ground cumin
  • 3½ cup water
  • 1 tablespoon Kosher salt
  • 2 tablespoon fresh cilantro minced
  • 1 each lime juiced

  For the burrito bowl:

  • 2 tablespoon avocado oil
  • 2½ pound boneless skinless chicken thigh each pierced several times with a fork
  • 2 cup frozen corn kernels
  • 28 ounce canned black beans or pinto beans, rinsed and drained
  • 2 cup Monterey Jack cheese shredded
  • 1 cup sour cream
  • 3 cup lettuce chopped

  For the pico de gallo and guacamole:

  • ½ each white onion small, diced
  • 1 each jalapeno pepper seeded and finely chopped
  • ½ cup fresh cilantro about 1 bunch, roughly chopped
  • 3 tablespoon lime juice about 2 small limes
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 2 each avocado ripe
  • 4 each Roma tomato diced

  Cooking Tools Required

  Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Top Stove

  Reheating/Serving Instructions

  Heat ingredients separately in the microwave on high power. Assemble burrito bowl.

  Nutrition

  Calories: 544kcal | Carbohydrates: 54g | Protein: 30g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 114mg | Sodium: 1751mg | Potassium: 917mg | Fiber: 8g | Sugar: 5g | Vitamin A: 6304IU | Vitamin C: 32mg | Calcium: 219mg | Iron: 3mg

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  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  Up to 10 servings
  
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  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies

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  Recipe adapted from:

  Empower Fitness

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 ounces

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching. Please ask your chef if you prefer more seasoning, as this is a basic fitness focused recipe.

  https://empoweronlinecoaching.com/

  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies quantity

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  https://empoweronlinecoaching.com/

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Combine halved cherry tomatoes with minced red onion, salt and pepper. Marinate in a shallow plate or bowl while cooking salmon and asparagus.
  • Season salmon with salt and pepper. Let sit while you prepare the asparagus.
  • Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes.
  • Heat cooking spray in a pan over medium-low heat. Gently cook salmon on both sides until golden brown.
  • Remove the salmon fillets from the skillet and set aside to a plate.
  • In the same pan over a medium heat, add the minced garlic, butter, lemon juice and parsley.
  • Meanwhile, heat cooked rice as per instructions.
  • Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add salmon back to the pan and reheat for another minute.
  • Add your rice to your meal prep container, top with salmon, asparagus and tomatoes. Pop a slice of lemon on top and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 65 ounce wild Alaskan salmon fillet
  • 5 red onion
  • 58 ounce Tilda pure Basmati steamed rice
  • 45 ounce asparagus
  • 60 piece cherry tomato
  • 20 teaspoon salted butter
  • 2 lemon sliced
  • 10 clove garlic pressed
  • 10 teaspoon fresh lemon juice
  • 20 pinch Italian parsley chopped
  • avocado oil cooking spray 1-2 seconds

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Microwave, Saucepan, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated through.

  Nutrition

  Calories: 626kcal | Carbohydrates: 64g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 165mg | Potassium: 1581mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1962IU | Vitamin C: 51mg | Calcium: 110mg | Iron: 6mg

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  Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 11 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbRefined Sugar FreeVeganVegetarian

  This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.

  Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon oil. To the side of the pan add half the ginger, half the garlic, and half the green onion. Carefully place tofu pieces in the pan, spreading them out. Cook without stirring for a minute or so, then stir-fry tofu with aromatics, until heated through, about 3 minutes. Remove from pan and set aside.
  • To the same pan add another tablespoon oil and the remaining aromatics, cook for a minute or less, just until garlic is golden.
  • Add all the vegetables to the pan and stir-fry for a minute or two. Add the reserved tofu, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be crisp when done and tofu heated through.
  • To make the cauliflower fried rice, heat a large non stick skillet over medium-high heat. If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet. Once the pan is heated, add the oil, then the frozen cauliflower rice. Stir occasionally for 4 minutes and add the soy sauce the last minute of cooking time.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 24 ounce extra-firm tofu well-drained and cut into 1-inch cubes
  • 2 tablespoon avocado oil divided

  Aromatics:

  • 2 tablespoon fresh ginger finely chopped
  • 4 clove garlic finely chopped

  For the stir fry:

  • 2 stalk green onion sliced into thin rings
  • 1 yellow onion small, sliced lengthwise into strips about ¼ inch thick
  • 1 red bell pepper sliced lengthwise into strips about ¼ inch thick
  • 3 stalk celery cut diagonally into pieces about 1 inch in length
  • 2 tablespoon low-sodium gluten-free soy sauce

  For the cauliflower fried rice:

  • 24 ounce frozen riced cauliflower
  • 2 tablespoon avocado oil
  • 1 tablespoon low-sodium gluten-free soy sauce

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in a saute pan over medium high heat about 5 minutes or until heated through.

  Nutrition

  Calories: 199kcal | Carbohydrates: 13g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 412mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 84mg | Calcium: 83mg | Iron: 2mg

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  Veggie and Tofu Stir Fry

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  6 servings
  

  Veggie and Tofu Stir Fry

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.3 out of 5 based on 13 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 1/4 cups

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant.

  https://www.myrecipes.com/recipe/veggie-tofu-stir-fry

  Veggie and Tofu Stir Fry quantity

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  https://www.myrecipes.com/recipe/veggie-tofu-stir-fry

  Cook Tools and Details

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.
  • Combine tofu, salt, pepper, and cornstarch in a medium bowl; toss to coat.
  • Heat a large wok or skillet over medium high heat. Add avocado oil to pan; swirl to coat.
  • Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl.
  • Add green onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to bowl with tofu.
  • Add additional oil to pan; swirl to coat.
  • Add carrots; stir-fry 3 minutes. Add bok choy, zucchini, and snow peas; stir-fry 3 minutes.
  • Add tofu back to pan. Whisk together all the sauce ingredients and pour over tofu. Mix well to combine, lifting from the bottom of the pan, being careful not to break up the tofu.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the tofu:

  • 14 ounce extra-firm tofu drained
  • 1 tablespoon avocado oil
  • 1/3 teaspoon freshly ground black pepper
  • 1 tablespoon corn starch

  For the aromatics:

  • 3 stalk green onion sliced
  • 4 clove garlic chopped
  • 4 teaspoon fresh ginger finely chopped

  For the vegetables:

  • 1 tablespoon avocado oil
  • 3 each carrot large, peeled and julienne-cut
  • 3 head bok choy cut into 2 inch lengths
  • 2 each zucchini cut into 2 inch lengths about 1/2 inch wide
  • 1 1/2 cup snow pea trimmed

  For the sauce:

  • 1 tablespoon corn starch
  • 3 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
  • 1/3 cup vegetable broth
  • 3 tablespoon soy sauce
  • 2 tablespoon hoisin sauce
  • 2 teaspoon sesame oil

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Vegetable Peeler, Whisk, Wok

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through or stir fry over medium heat.

  Nutrition

  Calories: 143kcal | Carbohydrates: 15g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 470mg | Potassium: 727mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10030IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 3mg

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  Tofu Pad Thai

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Tofu Pad Thai

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeGluten Free

  This delicious Asian stir-fry with it's various flavor profiles including, sweet, sour, salty, and umami, uses rice noodles and tofu tossed with a tamarind based sauce.

  Tofu Pad Thai quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • In a large saucepan bring water to a boil and cook noodles for 4-5 minutes or until noodles are slightly firmer than al dente (do not over-cook as rice noodles continue to absorb liquid and will fall apart during the stir frying). Drain immediately and rinse with cold running water. If necessary, cut the noodle clump with kitchen shears to make stir-frying easier.
  • Meanwhile heat a small saucepan on medium low and add fish sauce, tamarind paste, brown sugar, garlic, and the chili-garlic sauce. Cook sauce until the sugar is completely dissolved. Remove from heat.
  • Season drained tofu with soy sauce. Heat a large nonstick wok or sauté pan to medium-high heat. Add 2 tablespoons of the oil and add the tofu. Stir-fry several minutes, set aside.
  • In the same pan heat the remaining 2 tablespoons oil. Add the garlic, green onions, and carrots and stir fry for 1 minute, being careful not to burn the garlic. Add noodles and toss. Add the pad Thai sauce, continually tossing noodle mixture until well coated with sauce. Add the reserved tofu, cooking for an additional 2-3 minutes.
  • Move the noodle mixture to one side of the pan and crack the eggs on the other side. Scramble the egg with a wooden spatula and cook for 30 seconds. Add 2 cups of the sprouts and cook for one more minute, mixing to incorporate all the ingredients together. Test the firmness of the noodle. If the noodle is too firm, add some water and simmer for an additional minute. Remove from heat and portion onto individual plates or one large serving platter. Garnish with remaining sprouts, cilantro, peanuts, and wedges of lime.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 16 ounce firm tofu drained and cut into 1-inch cubes
  • 1 tablespoon soy sauce

  For the Pad Thai sauce:

  • 1/3 cup fish sauce
  • 2 tablespoon Neera’s tamarind paste
  • ½ cup brown sugar
  • 3 clove garlic minced
  • 2 teaspoon chili-garlic sauce more of less to taste

  For the Pad Thai noodle stir-fry:

  • 14 ounce rice stick noodles size M or 1 box Pad Thai Noodles
  • 4 tablespoon avocado oil
  • 4 clove garlic minced
  • 3 stalk green onion cut into ½ inch pieces
  • 1 carrot julienne
  • 2 egg
  • 3 cup mung bean sprouts
  • 1/2 cup water if needed
  • ½ cup fresh cilantro chopped
  • 2/3 cup roasted peanuts coarsely chopped
  • 2 lime cut into wedges

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave on medium power or on stove top over medium heat until heated through.

  Nutrition

  Calories: 377kcal | Carbohydrates: 32g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1372mg | Potassium: 364mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1951IU | Vitamin C: 17mg | Calcium: 163mg | Iron: 3mg

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  Keto Ground Beef Cauliflower Lasagna

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Keto Ground Beef Cauliflower Lasagna

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  Recipe adapted from:

  Maya Krampf

  Rated 4.9 out of 5 based on 39 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut Free

  This cauliflower lasagna recipe is made with fresh roasted cauliflower, ground beef marinara, and mozarella cheese.

  Keto Ground Beef Cauliflower Lasagna quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Preheat the oven to 400 degrees. Lightly grease a round 9 in (23 cm) or square 9x9 in (23x23 cm) casserole dish.
  • Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. And roast in prepared pan for 15-20 minutes, stirring halfway through, until crisp-tender.
  • Meanwhile, cook the onion in a skillet for 8-10 minutes over medium-low heat, until translucent and slightly browned.
  • Add the ground beef. Increase heat to medium-high. Cook for about 8-10 minutes, breaking apart with a spatula, until browned.
  • Stir in the garlic, marinara sauce, diced tomatoes, and half of the fresh basil. Season with sea salt and black pepper to taste. Cook for 2 minutes, until heated through.
  • Pour the tomato meat sauce over the cauliflower. Sprinkle with shredded mozzarella cheese, and bake for an additional 8-10 minutes, until the cheese bubbles. Top with the remaining fresh basil ribbons.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 head cauliflower cut into florets
  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • 1/2 onion large, chopped
  • 2 clove garlic minced
  • 1 cup marinara sauce
  • 14.5 ounce canned diced tomatoes
  • 1/2 cup fresh basil chopped, divided
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon sea salt more or less to taste or dietary restriction
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch saute pan, 8x8 inch glass baking dish, 9-inch round baking pan, Can Opener, Cutting board, Measuring cups and spoons, Saute pan, Wooden Spatula

  Reheating/Serving Instructions

  Heat in a 350 oven until heated through or in the microwave on medium-high power.

  Nutrition

  Calories: 324kcal | Carbohydrates: 16g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 752mg | Potassium: 766mg | Fiber: 4g | Sugar: 5g | Vitamin A: 364IU | Vitamin C: 57mg | Calcium: 83mg | Iron: 3mg

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  Classic Chicken Cobb Salad

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Classic Chicken Cobb Salad

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  Rated 5 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Gluten FreeKetoLower Carb

  Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and gorgonzola cheese, all over a crisp romain/baby greens mix.

  Classic Chicken Cobb Salad quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  Marinate the chicken:

  • In a mixing bowl, whisk together half paprika, garlic powder, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.

  Cook the bacon:

  • Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.

  Make the hard boiled eggs:

  • Bring a large pot of water to a boil (large enough toaccommodate all the eggs in a single layer).  As soon as the water boils,gently add the eggs. Set a timer for 9 minutes. Bring back to a boil andthen turn down to a simmer. 
  • Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water.  Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.  

  Cook the chicken:

  • In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
  • Prepare all toppings accordingly.
  • In a large bowl, add mixed greens and chopped romaine lettuce.
  • Place each topping alongside the next around the bowl.
  • Whisk together all vinaigrette ingredients and toss well to combine with salad.

  Cook Times

  Active Prep25

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 slice thick sliced bacon chopped
  • 1 ½ pound boneless skinless chicken breast
  • 4 egg hard-boiled and quartered
  • 4 cup romaine lettuce chopped
  • 4 cup mixed baby greens
  • 1.5 cup tomato chopped, seeds removed
  • 2 avocado large, diced
  • ¾ cup gorgonzola cheese or blue cheese crumbled

  Marinade:

  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)

  Dressing:

  • 1 cup extra virgin olive oil
  • 4 tablespoon red wine vinegar
  • 2 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

  Nutrition

  Calories: 560kcal | Carbohydrates: 7g | Protein: 24g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 901mg | Potassium: 696mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2357IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 2mg

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  Select One 10 9 8 7 6 5 4 3 2 1

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  Diabetes friendly Southwestern Chicken Soup

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Diabetes friendly Southwestern Chicken Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbRefined Sugar FreeSoy Free

  This hearty main dish soup is contains shredded chicken, black beans, zucchini, and tomatoes, plus Southwestern flavors such as cumin, chili, and garlic, for lots of flavor!

  Diabetes friendly Southwestern Chicken Soup quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
  • Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
  • Add the chicken stock, tomatoes, zucchini, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add salt and pepper; stir in cilantro. Adjust seasonings.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¼ cup extra virgin olive oil
  • 2 yellow onion medium, diced
  • 8 clove garlic finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 9 cup low sodium chicken stock
  • 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
  • 4 zucchini small, diced
  • 15 ounce canned black beans drained and rinsed
  • 2 pound boneless skinless chicken breast
  • ¼ cup fresh cilantro coarsely chopped
  • 1/2 teaspoon Kosher salt more or less to taste or preference
  • ⅓ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until desired temperature is reached.

  Nutrition

  Calories: 279kcal | Carbohydrates: 22g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 691mg | Potassium: 1212mg | Fiber: 6g | Sugar: 7g | Vitamin A: 523IU | Vitamin C: 34mg | Calcium: 105mg | Iron: 4mg

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  Seafood, Chicken and Chorizo Paella

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  Up to 10 servings
  

  Seafood, Chicken and Chorizo Paella

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  Recipe adapted from:

  Syd Bailey

  Rated 4.8 out of 5 based on 19 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  Traditional Spanish saffron rice dish with seafood, chicken and chorizo

  Seafood, Chicken and Chorizo Paella quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people

  Instructions

  Broth

  • Heat olive oil in a large stock pot over medium heat. When hot add garlic, thyme and saffron, stirring frequently so garlic does not brown.
  • When garlic is soft and golden (about 2 minutes), and the oil starts to turn yellow. add the clam juice, wine and broth. Move pot to a back burner set to simmer. Start Paella.

  Paella

  • Heat 1 tablespoon of the olive oil in a paellera set over medium-high heat. Add chicken and chorizo. Cook for 5 to 8 minutes until chicken is mostly cooked through. Set aside on a Large plate.
  • Add another tablespoon of oil to the pan, then add shrimp and bell peppers. Saute for 4-5 minutes and when cooked through reserve to the large plate.
  • Add the last tablespoon of oil to the pan. Add the tomatoes and paprika, cooking for 3-4 minutes, until tomatoes start to break down.
  • Add rice. Ladle in just enough broth to reach top of rice. Stir. From this point on DO NOT STIR!! Simmer and as rice absorbs the stock, continue adding just enough stock to cover rice. Cook rice to al dente. about 15 minutes.
  • Add chicken, chorizo , shrimp and peppers to the pan along with the mussels and peas. Cover with foil and cook until mussels open. about 5-7 minutes.
  • Remove foil and turn heat to medium high. Cook just until you start to smell rice starting to almost burn. You want rice to have a nice dark crust but not a black bottom.

  Notes

   A paellera makes all the difference. It produces the socarat, or crunchy bottom part of the rice that is one of the best parts of paella.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  Paella

  • 3 tablespoon extra virgin olive oil
  • 12 ounce boneless skinless chicken breast
  • 8 ounce chorizo Bilbao is best but all spanish chorizo will work, casing discarded and sausage cut into 1/4 inch dice
  • 8 ounce raw shrimp, peeled and deveined peeled and deveined. 12 jumbo shrimps 21/25 or larger
  • 1 each red bell pepper sliced
  • 1 each tomato seeded and chopped
  • 2 teaspoon smoked paprika spanish preferred
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cup Arborio rice Short grain white rice, or Calaspara or Bomba
  • ½ cup green peas
  • 1 pound mussels cleaned and debearded
  • 1 each lemon sliced, for garnish

  Broth

  • 1 tablespoon extra virgin olive oil
  • 1 sprig fresh thyme fresh
  • 2 clove garlic minced
  • 1 pinch saffron
  • 5 cup chicken stock
  • 8 ounce clam juice
  • ½ cup white wine

  Cooking Tools Required

  12-inch saute pan, Aluminum Foil, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  reheat in microwave over medium low setting for 4 minutes

  Nutrition

  Calories: 400kcal | Carbohydrates: 43g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 1068mg | Potassium: 464mg | Fiber: 2g | Sugar: 2g | Vitamin A: 890IU | Vitamin C: 36mg | Calcium: 57mg | Iron: 5mg

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  Roast Beef with Sweet Potatoes and Broccoli

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Roast Beef with Sweet Potatoes and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This simple roast beef dinner has everything you need for a perfect Sunday dinner.

  Roast Beef with Sweet Potatoes and Broccoli quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the beef tallow in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
  • Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
  • Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
  • Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 pound beef roast
  • 2 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon avocado oil
  • 5 each sweet potato peeled and cut into 2-inch chunks
  • 4 clove garlic peeled and halved
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh cilantro chopped
  • 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Sharp Knives, Steamer Basket, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 820kcal | Carbohydrates: 52g | Protein: 67g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1191mg | Potassium: 2290mg | Fiber: 11g | Sugar: 11g | Vitamin A: 28026IU | Vitamin C: 186mg | Calcium: 208mg | Iron: 9mg

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  Tofu Bibimbap

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Tofu Bibimbap

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3/4 cup rice and 1 1/4 cup tofu and veggies

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Tofu Bibimbap quantity

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  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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  Instructions

  • Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
  • Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
  • Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
  • Meanwhile, cook the rice according to package directions.
  • In a skillet over medium heat, add the remaining oil. Once hot, pour in the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with salt and pepper and set aside.
  • In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and coconut sugar.
  • Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 38 ounce medium firm tofu extra-firm, pressed, and cubed
  • 15 teaspoon tamari sauce divided
  • 15 teaspoon avocado oil divided
  • 7 teaspoon arrowroot powder
  • 2 1/2 cup Jasmine rice cooked according to package directions
  • 13 ounce fresh shiitake or cremini mushroom stems removed if using shiitake
  • 15 ounce baby spinach
  • 2 1/2 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 22 teaspoon Gochujang paste (Korean hot pepper paste)
  • 11 teaspoon rice vinegar
  • 5 teaspoon coconut sugar or granulated sugar

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Saucepan, Sharp Knives, Skillet, Top Stove, Whisk, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 403kcal | Carbohydrates: 56g | Protein: 18g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1144mg | Potassium: 772mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4220IU | Vitamin C: 13mg | Calcium: 199mg | Iron: 4mg

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  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

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  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

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  Recipe adapted from:

  Elise Bauer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

  Refined Sugar FreeSoy Free

  Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and chopped Isralei salad

  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad quantity

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  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  For the chopped Israeli salad

  • Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
  • Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
  • Taste and adjust lemon and salt to your liking.

  For the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper.

  For the schnitzel:

  • Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
  • Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
  • Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
  • Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
  • For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast about 3 large chicken breast
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¾ cup all-purpose flour
  • 2 egg large, beaten
  • 2 cup plain breadcrumbs
  • 1 teaspoon garlic powder
  • ½ cup avocado oil for frying

  For serving:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon cut into 6 wedges

  For the mashed potatoes:

  • 2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
  • 2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For the chopped Israeli salad

  • 1.5 pound tomato extra-large finely diced
  • 1  English cucumber finely diced
  • 3 ounce onion finely diced
  • 1 ounce orange bell pepper finely diced
  • 1/3 cup Italian parsley chopped
  • 1/3 cup fresh mint chopped
  • 1/3 cup fresh cilantro chopped
  • 1.5 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

  Nutrition

  Calories: 917kcal | Carbohydrates: 81g | Protein: 47g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 194mg | Sodium: 2234mg | Potassium: 1922mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2361IU | Vitamin C: 75mg | Calcium: 164mg | Iron: 6mg | Phosphorus: 597mg

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  Mushroom and Lentil Ragu Over Spaghetti

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Mushroom and Lentil Ragu Over Spaghetti

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  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 oz sauce + 1.5 cups of cooked pasta

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This Mushroom and Lentil Ragu is a hearty vegetarian pasta sauce that will leave even the hungriest eaters satisfied. Serve this vegan ragu over your favorite noodles, or zoodles or spaghetti squash for low carb option. The dish is based on a recipe from Foxes Love Lemons website.

  https://foxeslovelemons.com/mushroom-lentil-ragu/

  Mushroom and Lentil Ragu Over Spaghetti quantity

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  https://foxeslovelemons.com/mushroom-lentil-ragu/

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In large saucepot, heat oil over medium-high heat. Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soften, for, about 10 minutes, stirring frequently.
  • Add wine; cook 1 minute, stirring constantly. Use wooden spoon to scrape browned bits from bottom of pan.
  • Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, black pepper and red pepper flakes. Heat to boiling, then reduce heat to medium-low. Simmer until lentils are tender, about 20 minutes, stirring occasionally. Add more water, as needed, if ragu gets too thick. Remove bay leaf and stir in basil.
  • Meanwhile, prepare spaghetti according to package directions.
  • Serve ragu over spaghetti. Garnish with parsley and serve topped with Parmesan.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Sauce

  • 3 tablespoon extra virgin olive oil
  • 16 ounce white mushroom sliced
  • 7 clove garlic minced
  • 2 carrot medium, chopped
  • 1 green bell pepper chopped
  • 1 yellow onion medium, chopped
  • 3 ounce red wine
  • 2 bay leaf
  • 42 ounce canned diced tomatoes for 10 servings use 3x14.5 oz cans
  • 4 cup water
  • 2 cup brown lentils rinsed and picked through
  • 1⅓ tablespoon dry oregano
  • 1 teaspoon Kosher salt
  • ⅓ teaspoon freshly ground black pepper
  • ⅓ teaspoon crushed red pepper
  • 2 tablespoon fresh basil chopped

  For the Spaghetti

  • 2 pound gluten-free spaghetti or regular spaghetti
  • 2 tablespoon Italian parsley minced
  • parmesan cheese or vegan Parmesan-style cheese alternative, for serving (optional)

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 541kcal | Carbohydrates: 100g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 474mg | Potassium: 846mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2358IU | Vitamin C: 27mg | Calcium: 88mg | Iron: 6mg

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  Spicy Cookoff Style Chili Beans

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Spicy Cookoff Style Chili Beans

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeRefined Sugar Free

  All American staple dish. Great served with grated cheese, chopped onions and a side of cornbread!

  Spicy Cookoff Style Chili Beans quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat oil in large 5 qt stockpot over med-high heat. Add ground beef and cook until browned, about 8 minutes. Add onions, garlic, chili, peppers, and stir to combine.
  • Add all spices and tomato paste, stir thoroughly. Add crushed tomatoes and stock. Stir thoroughly and lower heat to med low and simmer for 20 minutes. Adjust salt and spice levels as necessary.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 pound 90% lean ground beef can sub ground turkey or ground chicken
  • 1 cup onion diced
  • 3 clove garlic minced
  • 2 anaheim chili large, seeded and chopped
  • 2 serrano pepper large, seeded and chooped. Omit for less spicy.
  • 5 tablespoon chili powder For mild, use simple chili powder, for spicier, use 3 different chili powders, it will add a great depth of flavor – such as ancho, chipotle, and Mexica.
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon dry oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon dry thyme
  • 1 teaspoon Kosher salt
  • 3 tablespoon tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 quart chicken stock if it's too thick add more stock
  • 30 ounce canned pinto beans drained and rinsed
  • 15 ounce canned kidney beans drained and rinsed

  Cooking Tools Required

  Can Opener, Cutting board, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  reheat in saucepot for 5 minutes until warmed through

  Nutrition

  Serving: 12oz | Calories: 378kcal | Carbohydrates: 35g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1012mg | Potassium: 1144mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1462IU | Vitamin C: 13mg | Calcium: 127mg | Iron: 7mg

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  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce

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  Rated 5.00 out of 5
  8 servings
  

  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  SERVES 8

  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 8

  Instructions

  • Steam the brocolli until tender-crisp and set aside.

  To make the white cheddar sauce:

  • Melt the butter in a medium saucepan over medium heat. Add 1 tablespoon of flour at a time, whisking well after each addition. Cook for 2-3 minutes, being careful not to brown the roux.
  • Add the warm milk slowly, whisking constantly. When all the milk has been added bring to a boil (keep whisking). Immediately remove from heat, season with salt and pepper.
  • Stir in the heavy cream, then add 1 cup of the white cheddar cheese, whisking to incorporate. Add the remaining cup of cheddar cheese, again whisking until sauce is smooth.

  To assemble:

  • Butter the bottom of a 9x13 inch baking dish with half the butter. Spread the cooked pasta over the bottom of the dish then layer the steamed broccoli florets over the pasta. Lastly add the cooked shredded chicken over the broccoli. Pour the white cheddar sauce, as evenly as possible over the top of the casserole, shifting contents to remove an large air pokets.

  Make the topping:

  • Melt 1 tablespoon butter in a sauté pan. Remove from heat and add the panko bread crumbs. Stir to coast crumbs with butter. Top the casserole evenly with the crumb topping.
  • Bake casserole uncovered at 375 degrees for 30 minutes or until top is golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 rotisserie chicken shredded
  • 6 cup broccoli florets steamed
  • 8 ounce bowtie pasta farfalle, cooked al dente
  • 2 tablespoon butter divided
  • 2/3 cup panko breadcrumbs

  For the white cheddar sauce:

  • 5 tablespoon unsalted butter
  • 5 tablespoon all-purpose flour
  • 2 cup whole milk warmed
  • 2 ½ teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • ½ cup heavy whipping cream
  • 2 cup white cheddar cheese grated

  Cooking Tools Required

  9x13 inch glass baking dish, Colander, Cutting board, Mixing bowls, Oven, Pot with lid, Saucepan, Sharp Knives, Spatula, Steamer Basket, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in the microwave on medium high heat or until heated through.

  Nutrition

  Calories: 590kcal | Carbohydrates: 36g | Protein: 36g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1280mg | Potassium: 390mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1262IU | Vitamin C: 51mg | Calcium: 331mg | Iron: 1mg

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  Pressure Cooker Pot Roast with Root Vegetables

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Pressure Cooker Pot Roast with Root Vegetables

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.5 out of 5 based on 9 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyNut FreeRefined Sugar FreeSoy Free

  If you've never tried a pot roast cooked in a pressure cooker you're in for something special! Unlike traditionally cooked pot roast, this roast will always come out juicy and tender, never dry. Plus, the root vegetables are cooked in the meat juices for maximum flavor.

  Pressure Cooker Pot Roast with Root Vegetables quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Season roast with Kosher salt and freshly ground pepper.
  • Place a large pot over medium-high heat and when hot, add the oil. Place the roast in the pot and brown on both sides. This should take about 8 minutes. Alternately, if you have a pressure cooker with a saute or browning mode you can use that to brown the roast.
  • Transfer beef to pressure cooker. Add beef stock (or water), herbs, and garlic. Cover and cook on high pressure for 40 minutes. Quick pressure release.
  • Remove roast and allow to rest, covered in foil, for 10-15 minutes. Meanwhile, place root vegetables and celery in the pressure cooker with the remaining liquid, and cook on high pressure for 5 minutes. Slice pot roast or break it up into chunks. Serve with vegetables and any remaining juices.

  Cook Times

  Active Prep5

  Hands-On Cook8

  Hands-Off Cook55

  Passive0

  Total Time1 hour hour 8 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil or your favorite high-heat cooking oil
  • 3.5 pound beef chuck roast
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
  • ½ teaspoon freshly ground black pepper
  • 1 cup beef stock or water
  • 1 teaspoon dry thyme
  • 1 bay leaf
  • 3 clove garlic peeled
  • 4 each red potato or other variety, large, cut into 1 1/2 inch pieces
  • 2 each carrot large, cut into 1 1/2 inch lengths
  • 1 each parsnip large, cut into 1 1/2 inch pieces
  • 2 stalk celery chopped

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Place pot roast in a pan with some of it's juices. Cover and place over medium heat until heated through.

  Nutrition

  Calories: 305kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 299mg | Potassium: 601mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 4mg | Phosphorus: 312mg

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