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  Beef Tacos with Chipotle Sour Cream

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Beef Tacos with Chipotle Sour Cream

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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: 2 tacos

  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 FreeHeart HealthyRefined Sugar FreeSoy Free

  These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

  Beef Tacos with Chipotle Sour Cream quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
  • Stir in the chili powder and ground cumin. let it simmer for 5 minutes
  • While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
  • Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon avocado oil
  • 1 pound 95% lean ground beef
  • 8 each whole wheat tortilla
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup lettuce thinly sliced
  • 6 ounce Roma tomato diced
  • 1/3 cup shredded cheddar cheese

  For the chipotle sour cream:

  • 1/3 cup sour cream
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon lime juice

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat filling in the microwave on medium power until heated through

  Nutrition

  Calories: 525kcal | Carbohydrates: 50g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 737mg | Potassium: 645mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5022IU | Vitamin C: 17mg | Calcium: 286mg | Iron: 6mg

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  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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  Rated 0 out of 5
  6 servings
  

  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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  Recipe adapted from:

  Arash Hashemi

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 pita, 5 oz shawarma, 2-3 tablespoons tahini

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  This delicious Shawarma-Style Chicken is a great weeknight dinner and can be served in a pita bread, in a wrap or in a salad. It’s got all the flavor that you might expect from your local Middle Eastern restaurant! Add to this meal, Tumeric rice, or Tzaziki sauces.

  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce quantity

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  Instructions

  The Chicken Shawarma

  • Start with 2.5 lbs of boneless chicken thighs. Trim off any excess fat to the extent you’d like. Add it to a bowl.
  • Season the chicken well. Add olive oil, salt, fresh cracked pepper, plain yogurt, the lemon juice. Then add thyme, garlic powder, smoked paprika, crushed red pepper, turmeric, cumin, cardamom, cinnamon, nutmeg. Adjust to customer's preferences.
  • Mix it super well, then thinly slice the red onion and mix it in with the chicken. You ideally let this marinate for 2 or more hours, but if you want to make it right away, you can.
  • When ready, preheat the oven to 425 degrees. Remove the chicken from the fridge and let it come up to room temp (about 30 mins). Then pack the marinated chicken tightly into a bread loaf pan in layers (about 8.5x4.5x2.5). Roast in the oven for 45-55 mins at 425F.
  • Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
  • Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.

  The Tahini Sauce

  • Mince the garlic and season with salt
  • Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
  • Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
  • Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!

  For the chopped Veggies

  • Chop the veggies and place them in a bowl or container.

  To Serve

  • Open pita pockets up. Add chicken shawarma, chopped veggies, pickles, and spread a little tahini sauce if you like. Serve immediately!

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the Chicken Shawarma

  • 2.5 pound boneless skinless chicken thighs
  • 2 tablespoon extra virgin olive oil
  • 0.25 teaspoon Kosher salt
  • 1 pinch freshly ground black pepper
  • 2 tablespoon plain yogurt
  • 0.5 each lemon juiced
  • 1 tablespoon dry thyme
  • 1.5 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 0.25 teaspoon crushed red pepper Adjust to spiciness preference
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground cardamom
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground turmeric
  • 0.125 teaspoon ground nutmeg
  • 1 each small red onion thinly sliced

  Homemade Tahini Sauce

  • 2 clove garlic add more as needed
  • 0.666 teaspoon Kosher salt
  • 1 cup tahini paste
  • 0.666 cup lime juice or lemon juice, if you prefer
  • 0.333 cup cold water more if needed
  • 0.666 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)

  Chopped Veggies

  • 16 ounce cherry tomato halved
  • 1 each English cucumber chopped
  • 1 each medium red onion chopped

  To Serve (Optional)

  • 6 each pita bread
  • dill pickle

  Cooking Tools Required

  8.5x4.5x2.5 Bread Loaf Pan, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. The chicken stays well in the fridge in an airtight lid for 4-5 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

  Nutrition

  Calories: 722kcal | Carbohydrates: 55g | Protein: 51g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 861mg | Potassium: 1158mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1704IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 7mg

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  Vegetarian Pasta Salad with Sun Dried Tomatoes

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  Rated 0 out of 5
  Up to 10 servings
  

  Vegetarian Pasta Salad with Sun Dried Tomatoes

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  Recipe adapted from:

  Nagi Maehashi

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Egg FreeNut FreeSoy FreeVegetarian

  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/

  Vegetarian Pasta Salad with Sun Dried Tomatoes quantity

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  https://www.recipetineats.com/pasta-salad/

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  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 Stove

  Nutrition

  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

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

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  Lean Gyro Bowls (Lean Meatballs with Tzatziki, Lemon Cauliflower Rice, and Cucumber Salad)

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  Rated 0 out of 5
  Up to 10 servings
  

  Lean Gyro Bowls (Lean Meatballs with Tzatziki, Lemon Cauliflower Rice, and Cucumber Salad)

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  Recipe adapted from:

  Cheryl Malik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 ounces not including optional garnishes

  Gluten FreeLower CarbPostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  Delicious beef meatballs, cucumber salad, roaseted lemony garlicy cauliflower rice, and creamy tzatziki sauce combine incredible Greek flavors into one delectable bowl.

  https://40aprons.com/gyro-bowls/

  Lean Gyro Bowls (Lean Meatballs with Tzatziki, Lemon Cauliflower Rice, and Cucumber Salad) quantity

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  https://40aprons.com/gyro-bowls/

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.

  For the Meatballs

  • Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
  • Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
  • Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs.
  • Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.

  For the Tzatziki

  • Place garlic on cutting board. Sprinkle salt over garlic then use back of fork to mash garlic into paste.
  • Add garlic paste, drained cucumber (see Notes), drained yogurt, mint and/or dill, black pepper, and olive oil to medium bowl. Stir well to combine all ingredients, then taste and adjust salt as needed. Set aside.

  For the Califlower Rice

  • Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 20 minutes, mixing halfway until golden. If cooking from frozen, it will take about 25 minutes.
  • Remove from oven, top with fresh lemon juice and parsley. Makes about 1/2 a cup per serving.

  For the Cucumber & Tomato Salad

  • Add all components to small mixing bowl. Gently stir to distribute ingredients, then taste and adjust salt as needed. Set aside.

  To Assemble the Bowls

  • Divide rice evenly into serving bowls. Top rice with meatballs, tzatziki, cucumber & tomato salad, and any other desired garnishes. Serve immediately.

  Notes

  Tzatziki: You can use fresh mint AND fresh dill, or choose just one.

  To Drain Water from Cucumbers
  Peel and grate/dice cucumbers.
  With paper towels, squeeze as much water as possible out of cucumber.
  Place cucumber in colander. Set colander over bowl to catch liquid. Liberally sprinkle salt over cucumbers, tossing or moving cucumbers as needed to salt entirely.
  Let cucumbers rest 20 minutes.
  Transfer drained cucumbers to fresh paper towels. Press or blot to remove any remaining liquid. If desired, you can quickly rinse the drained cucumbers in cold water to remove excess salt, then press or blot with paper towels.

  Cook Times

  Active Prep60

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Meatballs

  • 3 pound 95% lean ground beef
  • 1/2 cup onion minced
  • 9 clove garlic minced
  • 2 egg large
  • 1/2 cup crumbled feta cheese 
  • 3 teaspoon Greek seasoning
  • 1 teaspoon Kosher salt

  For the Tzatziki

  • 4 clove garlic minced or pressed
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
  • 1/2 English cucumber peeled, grated, and drained (see Notes)
  • 2 cup fat free plain yogurt drained
  • 2 tablespoon fresh mint chopped, plus more to taste, see Notes
  • 2 tablespoon fresh dill chopped, see Notes
  • freshly ground black pepper to taste
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil

  For the Roasted Lemon Garlic Califlower Rice

  • 32 ounce frozen riced cauliflower
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Kosher salt more or less to taste, or dietary preference
  • 4 teaspoon Italian parsley chopped
  • 6 clove garlic chopped
  • extra virgin olive oil spray

  For the Cucumber & Tomato Salad

  • 3 cup cherry tomato halved
  • 3 cup cucumber diced drained, see Notes
  • 1 tablespoon extra virgin olive oil
  • 1 ¼ teaspoon Kosher salt more or less to taste, or dietary preference

  Recommended Garnishes (All Optional)

  • hummus
  • extra virgin olive oil
  • crumbled feta cheese 
  • pitted Kalamata olives
  • fresh dill chopped
  • Italian parsley chopped
  • sumac

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, small spoon

  Reheating/Serving Instructions

  Heat caluliflower rice and meatballs in the microwave on medium high heat until heated through.

  Nutrition

  Calories: 324kcal | Carbohydrates: 15g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1133mg | Potassium: 1111mg | Fiber: 3g | Sugar: 8g | Vitamin A: 409IU | Vitamin C: 61mg | Calcium: 210mg | Iron: 5mg

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

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  Baked Rigatoni with Italian Sausage and Mozzarella, with Caesar Salad, and Garlic Bread

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  Rated 5.00 out of 5
  8 servings
  

  Baked Rigatoni with Italian Sausage and Mozzarella, with Caesar Salad, and Garlic Bread

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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: 8 ounces pasta, 2 ounces salad, 2 pieces bread

  Egg FreeRefined Sugar FreeSoy Free

  This delicious casserole is a family favorite. Comes with caesar salad (homemade dressing*) and garlic bread.

  This Caesar salad recipe uses a raw egg and anchovies in the dressing for authentic texture and taste. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

  Baked Rigatoni with Italian Sausage and Mozzarella, with Caesar Salad, and Garlic Bread quantity

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  Ingredients Scale

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

  Instructions

  • Add the olive oil to a large sauté pan and place over medium-high heat. Cook sausage, onions, and mushrooms until meat is browned and all the liquid in the pan is evaporated, about 15 minutes.
  • Add all the tomatoes to meat mixture. Bring to a boil, reduce heat and simmer for 30 minutes, uncovered. Taste and correct for salt.
  • Toss cooked pasta in sauce, adding 1 cup of the mozzarella cheese, all the Parmesan cheese, and the chopped basil. Mix well to incorporate.
  • Pour pasta into a 9x13 inch baking dish and top with remaining mozzarella cheese. Bake at 375 degrees for 20 minutes, or until pasta is heated through and cheese is melted.

  For the caesar salad:

  • To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
  • Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
  • To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
  • Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
  • Using a peeler, make curls of parmesan cheese to garnish salads if desired.

  For the garlic bread:

  • Preheat oven to 350 degrees.
  • Place butter and garlic in a small bowl. Microwave for 30 seconds or until butter is almost melted. Spoon over cut side of bread. Place bread, cut side up on baking sheet.
  • Bake for 5 minutes, then broil until golden brown on top. Cut into slices.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 16 ounce rigatoni pasta cooked according to package instructions, but just a bit firmer than al-dente
  • 1 tablespoon extra virgin olive oil
  • 1 pound Italian sausage bulk, spicy or mild
  • 1 onion large, chopped
  • 12 ounce mushroom sliced
  • 56 ounce canned crushed tomatoes
  • 14.5 ounce canned diced tomatoes
  • 2 teaspoon Kosher salt more or less to taste
  • 4 cup mozzarella cheese grated
  • 1 cup grated parmesan cheese
  • 4 tablespoon fresh basil chopped

  FOR THE CAESAR SALAD

  • 2 head romaine lettuce large, chopped, washed and dried in a salad spinner

  For the croutons:

  • 1/2 loaf French bread cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic peeled and smashed

  For the dresssing:

  • 2 clove garlic roughly chopped
  • 5 filet canned anchovy fillets from 1 can
  • 1 tablespoon Dijon mustard
  • 1 egg set in boiling water for 30 seconds
  • 1/2 cup extra virgin olive oil
  • 1 lemon juiced
  • 1/2 cup grated parmesan cheese plus more for garnish
  • Kosher salt to taste
  • freshly ground black pepper to taste

  FOR THE GARLIC BREAD

  • 1/2 cup butter 1 stick
  • 3 clove garlic minced
  • 1 loaf French bread halved lengthwise

  Cooking Tools Required

  12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Salad spinner, Sharp Knives, Tongs, Top Stove, Whisk, Wooden Spatula

  Reheating/Serving Instructions

  For the pasta, heat in the microwave on medium-high power until heated through. Toss salad with dressing only when ready to serve. Wrap garlic bread in foil and heat in a 350 degree oven for 10-15 minutes.

  Nutrition

  Calories: 1269kcal | Carbohydrates: 111g | Protein: 50g | Fat: 72g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 2534mg | Potassium: 1689mg | Fiber: 12g | Sugar: 19g | Vitamin A: 15098IU | Vitamin C: 35mg | Calcium: 666mg | Iron: 10mg | Phosphorus: 767mg

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  Ground Beef and Wild Rice Stuffed Bell Peppers

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Ground Beef and Wild Rice Stuffed Bell Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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 FreeGluten FreeHeart HealthyPregnancyRefined Sugar FreeSoy Free

  Ground beef is sauteed with onions, garlic, then combined with wild rice and stuffed into plump bell peppers and baked until tender.

  Ground Beef and Wild Rice Stuffed Bell Peppers quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Cook wild rice according to package instructions.
  • Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds. Set aside.
  • In a large skillet set over medium heat, saute the onion and garlic, until softened (about 3-4 minutes). Add the ground beef, breaking it up as it cooks, until browned and fully cooked (about 6-8 minutes). Drain excess fat if necessary.
  • Stir in the diced tomatoes, paprika, oregano, salt, and pepper. Let the mixture simmer for 5 minutes. Then, mix in the cooked wild rice. Remove from heat.
  • Place the bell peppers in a baking dish. Stuff each pepper with the beef and wild rice mixture, packing it in firmly.
  • Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes, until lightly browned on top.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 large bell pepper
  • 1 pound ground beef
  • 1 cup wild rice cooked according to package directions
  • 1 onion small finely chopped
  • 2 clove garlic minced
  • 14.5 ounce canned diced tomatoes drained
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper

  Cooking Tools Required

  12-inch skillet, 8x8 inch glass baking dish, Aluminum Foil, Cutting board, Measuring cups and spoons, Oven, Pot with lid, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in the microwave on full power until heated through.

  Nutrition

  Calories: 496kcal | Carbohydrates: 45g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 426mg | Potassium: 987mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4110IU | Vitamin C: 164mg | Calcium: 88mg | Iron: 5mg

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  Spicy Chicken Biryani

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Spicy Chicken Biryani

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  Recipe adapted from:

  Swasthi Shreekanth

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 oz rice and about 2 oz chicken

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Savor the essence of aromatic spices and succulent chicken in this tasty one-pot Chicken Biryani. Crafted with fragrant basmati rice, a medley of spices, tender chicken, and fresh herbs, this dish promises a journey of flavors with every bite. Enjoy the richness of this delicious and spicy classic chicken biryani.

  Spicy Chicken Biryani quantity

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  Adjust the ingredients measurement scale here by changing this number. 4 servings

  Instructions

  Preparation

  • Add to a bowl the yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice and the red chili powder.
  • Mix well and taste the marinade. Add more salt and spice if needed.
  • Make slits on the chicken pieces. Add to the marinade and mix well. Cover and set a side for at least an hour or more.
  • Rinse basmati rice thrice and soak for 30 minutes. Drain with a colander.

  Make the chicken biryani

  • Heat gee or oil in a pot.
  • Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, caraway seeds (shahi jeera) and mace.
  • When the spices begin to sizzle, add onions and fry them evenly stirring often until uniformly light brown but not burnt.
  • Add chicken and sauté until pale for 5 minutes on a medium heat.
  • Cover and cook on a low flame until the chicken is soft cooked or tender. Sauté to evaporate any excess moisture in the pot.
  • Taste test and add more salt if needed. Add yogurt (curd), half of the chopped mint leaves, slit green chili, red chili powder and garam masala.

  Layering

  • Mix everything well and layer the chicken evenly at the bottom.
  • Spread drained rice in a layer over the chicken.
  • Pour water to a separate pot.
  • Add salt, and mix. Taste the water, it must be slightly salty. Bring it to a rolling boil.
  • Pour 2 cups of this water across the sides of the pot with the chicken and rice. Gently pour the rest on the top of the rice.
  • Level the rice if needed. Sprinkle the rest of the mint leaves. Optionally, add fried onions and saffron soaked in milk if using.
  • Cover and cook on a medium burner until the rice in the chicken biryani is cooked completely but not mushy or undercooked. If the rice is still undercooked, or hard and there is no water at the bottom, pour ¼ to ½ cup more boiling water depending on the brand of the rice used to cook further. When done, is has to be fully cooked, yet remain grainy but not mushy.
  • Serve from the top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
  • Enjoy the biryani with raita and sliced veggies.

  Notes

  • Do not use sour curd. If the curd is slightly sour, then don't use the lemon juice.
  • Adjust the level of spiciness pf the recipe.
  • Rice - Basmati rice has to be rinsed very well a few times to remove the starch. This prevents the rice from turning mushy. Soaking the rice helps helps to cook it fluffy and long. So don't skip the rinsing and soaking steps.
  • The curd can be substitute with coconut milk for diary free.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size4 servings

  Ingredients

  Ingredients

  Marinade for chicken biryani

  • 2 pound chicken drumstick skinless, or thighs or legs or a mix of all, can be bone-in or boneless
  • 3 tablespoon plain yogurt Indian curd or dahi
  • 1 inch fresh ginger combine the ginger and the garlic to make a ginger-garlic paste
  • 4 clove garlic crushed
  • ½ teaspoon Kosher salt or up to ¾, start with ½ and adjust to taste
  • ¼ teaspoon ground turmeric
  • ½ teaspoon Kashmiri red chili powder or cayenne or paprika, up to 1 teaspoon or less than ½, adjust to spiciness preferences
  • ½ teaspoon garam masala or or biryani masala, up to 1 teaspoon, start with ½ and adjust to taste
  • 1 tablespoon fresh lemon juice optional

  Whole spices (if you can't find some of the items, skip it)

  • 1 bay leaf
  • 4 cardamom pod
  • 6 whole clove
  • 1 inch cinnamon stick
  • 1 star anise
  • ¾ teaspoon shahi jeera (caraway seeds) or cumin seeds
  • 1 strand mace javirti, omit if you don't like it or can't find it

  Other ingredients for the chicken biryani

  • 2 cup aged basmati rice aged rice only
  • 2 tablespoon ghee or oil
  • 1 large yellow onion sliced thinly
  • ¼ cup fresh mint to ½ cup (about 15 leaves), chopped fine
  • 1 green chili slit or chopped
  • ¼ cup plain yogurt Indian curd
  • ¼ teaspoon Kashmiri red chili powder or cayenne to ½ teaspoon, optional for heat
  • 1 teaspoon garam masala or biryani masala
  • 3 ½ cup water more if needed
  • ¾ teaspoon Kosher salt to stir in water
  • 2 tablespoon fried onion optional
  • 1 pinch saffron optional, soak in 2 tablespoon of hot milk
  • 2 tablespoon whole milk

  Cooking Tools Required

  Colander, Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Nutrition

  Calories: 654kcal | Carbohydrates: 84g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 940mg | Potassium: 539mg | Fiber: 4g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 2mg

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  Chicken Milanese with Arugula Salad

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  4 servings
  

  Chicken Milanese with Arugula Salad

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  Recipe adapted from:

  Maxine Sharf

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 chicken cutlet, about 1.3 cups of salad

  Nut FreeRefined Sugar FreeSoy Free

  Indulge in Chicken Milanese Bliss! Crispy perfection meets zesty arugula salad for an explosion of flavor and texture – a culinary delight in every bite!

  This recipe requires 2 baking sheets to fit 2 cutlets on each and bake them at the same time

  Chicken Milanese with Arugula Salad quantity

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  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  For the schnitzel:

  • Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with some oil.
  • Place a whole chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/4” thick; season with salt and pepper on both sides and set aside.
  • Set up your dredging station: Add flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl.
  • Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet.
  • Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer)

  For the arugula Israeli

  • While the chicken is baking, add the arugula, cherry tomatoes, and parmesan to a bowl; dress with lemon juice, olive oil, salt, and pepper to taste

  For serving

  • Serve chicken with salad on top and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast about 4 large chicken breast
  • 1 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 1 cup all-purpose flour
  • 4 egg large, beaten
  • 1 cup Panko breadcrumbs
  • 1 cup Italian breadcrumbs
  • 2/3 cup grated parmesan cheese
  • avocado oil cooking spray

  For the arugula salad

  • 5 ounce arugula about 8 cups of arugula
  • 20 cherry tomato slices in half
  • 1/2 cup shaved parmesan cheese
  • 2 lemon juiced, start with 1 a lemon, add more to taste
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Best eaten right after cooking. Heat chicken in a 350 degree oven for up to 15 minutes.

  Nutrition

  Calories: 822kcal | Carbohydrates: 65g | Protein: 74g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 335mg | Sodium: 1948mg | Potassium: 1421mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1875IU | Vitamin C: 34mg | Calcium: 449mg | Iron: 7mg

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  Lower Fat Creamy Pasta and Broccoli

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Lower Fat Creamy Pasta and Broccoli

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  Recipe adapted from:

  Monika Dabrowski

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: About 12 oz

  Egg FreeNut FreeSoy FreeVegetarian

  This creamy pasta and broccoli recipe is a kid-friendly vegetarian dish that is lower fat than other creamy pasta dishes! It does not contain any cream, is low in fat, and perfect as a family dinner. Serves 10 as a side dish, and 6-8 as a main vegetarian dish.

  Lower Fat Creamy Pasta and Broccoli quantity

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

  Instructions

  • Boil the pasta in salted water as per packet instructions. Meanwhile prepare the broccoli. Cut the stem, then place it on one end on top of a cutting board. Remove the tough outer layer by cutting downwards all the way around. Roughly chop the stem along with the florets.
  • Make broccoli rice by pulsing the chopped broccoli for a few seconds until it starts forming a crumbly mixture (don't overblend and turn it into a paste). It's best to do this in batches to get even crumbs.
  • In a large pan heat up the oil, add the garlic and broccoli, season and cook over a medium heat for 5 minutes until softened stirring all the time. Remove from the heat and transfer into a large bowl.
  • To make the sauce heat up the butter, add the flour and whisk until the mixture becomes thick and smooth. Add the milk, increase the heat and cook stirring with a whisk until the sauce thickens and starts bubbling up. Lower the heat then simmer for 1 minute whisking all the time.
  • Remove from the heat and whisk in the parmesan and ricotta until smooth. Adjust the seasoning if needed.
  • Stir in the pasta, broccoli, add a splash of pasta water and adjust the seasoning if needed. Serve immediately.

  Notes

  • Use the florets as well as the stem of the broccoli.
  • Do not overblend the broccoli. Unless you have a very large blender I recommend pulsing the broccoli in 2 batches.
  • You can make the broccoli rice by simply chopping the broccoli quite finely, but this will take longer to do.
  • Cooking the broccoli for 5 minutes should be enough if you like your broccoli al dente, slightly crunchy, but you can cook it longer if you prefer. Try not to overcook it though as it might lose its bright green colour and become too soft.
  • Use fusilli, penne, macaroni, farfalle, tagliatelle or spaghetti. Reserve the water from cooking the pasta to add into the sauce if needed.
  • Delicious served as is but you can also enjoy it with chopped parsley or basil, fried garlic for an extra garlicky finish or parmesan shavings.
  • Best served immediately. You may have to add a splash of water or milk and adjust the seasoning when reheating the pasta.
  • Not suitable for freezing.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce fusilli pasta cook per instructions, reserve 1 cups pasta water
  • 32 ounce broccoli
  • 5 clove garlic finely chopped
  • 3 tablespoon butter
  • 2.5 tablespoon all-purpose flour
  • 3.75 cup 2% milk for 10 servings 900 ml
  • 0.75 cup parmesan cheese grated, for 10 servings 100 g
  • 0.75 cup ricotta cheese for 10 servings 70 g
  • 5 tablespoon extra virgin olive oil
  • Kosher salt to taste
  • freshly ground black pepper to taste

  Cooking Tools Required

  5-quart saucepot, Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Not suitable for freezing. Best served immediately. You may have to add a splash of water or milk and adjust the seasoning when reheating the pasta. Delicious served as is but you can also enjoy it with chopped parsley or basil, fried garlic for an extra garlicky finish or parmesan shavings.

  Nutrition

  Calories: 406kcal | Carbohydrates: 47g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 211mg | Potassium: 547mg | Fiber: 4g | Sugar: 7g | Vitamin A: 902IU | Vitamin C: 82mg | Calcium: 290mg | Iron: 2mg

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  Balsamic Glazed Chicken with Arugula-Strawberry Salad-Low FODMAP

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  Rated 3.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Balsamic Glazed Chicken with Arugula-Strawberry Salad-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 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 HealthyKetoLow FODMAPLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  Balsamic vinegar adds a tangy-sweet taste to these baked chicken thighs. Enjoy with an arugula-strawberry salad tossed with a lemon vinaigrette.

  Balsamic Glazed Chicken with Arugula-Strawberry Salad-Low FODMAP quantity

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

  Instructions

  Prepare the chicken:

  • In a large bowl, whisk together all the marinade ingredients.
  • Add the chicken and let marinate for 30 minutes.
  • Heat oven to 400 degrees. Meanwhile make the dressing and prepare the salad.
  • Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
  • If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.

  Make the dressing:

  • In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.

  Prepare the salad:

  • Wash and spin the arugula and add to medium mixing bowl. Add the sliced strawberries. Toss with the vinaigrette. Add the chopped pecans if using.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 4 ½ pound bone-in chicken thigh or a mixture of parts

  For the marinade:

  • 2 tablespoon avocado oil
  • 6 tablespoon balsamic vinegar more to taste
  • 1 ½ tablespoon fresh rosemary chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  For the dressing:

  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1/3 teaspoon freshly ground black pepper

  For the salad:

  • 18 ounce arugula
  • 16 ounce strawberry

  Optional:

  • pecan chopped, optional

  Cooking Tools Required

  Cutting board, jar with lid, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Vegetable Peeler, Whisk

  Reheating/Serving Instructions

  Heat in microwave on full power until preferred temperature is reached.

  Nutrition

  Calories: 491kcal | Carbohydrates: 8g | Protein: 30g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 635mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1362IU | Vitamin C: 36mg | Calcium: 111mg | Iron: 2mg

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  Classic Chicken Cobb Salad-Low FODMAP

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  Up to 10 servings
  

  Classic Chicken Cobb Salad-Low FODMAP

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Gluten FreeKetoLow FODMAPLower 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-Low FODMAP quantity

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

  Instructions

  Marinate the chicken:

  • In a mixing bowl, whisk together half paprika, 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 each egg hard-boiled and quartered
  • 4 cup romaine lettuce chopped
  • 4 cup mixed baby greens
  • 1.5 cup tomato chopped, seeds removed
  • 2 each 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
  • 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: 559kcal | Carbohydrates: 7g | Protein: 24g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 901mg | Potassium: 692mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2357IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 2mg

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  Beef Barley Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Beef Barley Soup

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  Recipe adapted from:

  The Enlightened Cook: Protein Entrées Cook Book

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  A large portion of this hearty soup can serve as a complete meal. Note: This is a customer-submitted recipe and was adjusted for dietary needs.

  Beef Barley Soup quantity

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

  Instructions

  • Heat a Dutch oven over a medium-high heat. Coat pan with the cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan.
  • Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporated.
  • Add the beef back, and the beef broth, and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat and simmer 1.5 hours or until the beef is tender, stirring occasinally.
  • Stir in pearled barley; cover and simmer another 30 minutes or until the barley is tender.
  • Add salt and pepper, discard the bay leaf and enjoy the soup.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ounce chuck roast trimmed and cut into 1/2 inch pieces
  • avocado oil cooking spray
  • 16 ounce carrot thinly sliced
  • 3.75 cup celery thinly sliced
  • 2 onion chopped
  • 20 ounce mushroom
  • 10 cup fat-free, low-sodium beef broth
  • 2 bay leaf
  • 1 2/3 cup pearl barley
  • 1 1/4 teaspoon Kosher salt
  • 1 1/4 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

  Nutrition

  Calories: 229kcal | Carbohydrates: 35g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 822mg | Potassium: 1127mg | Fiber: 8g | Sugar: 5g | Vitamin A: 7762IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 2mg

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  Chicken and Vegetable Soup with Cauliflower Rice

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  Rated 0 out of 5
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  Up to 10 servings
  

  Chicken and Vegetable Soup with Cauliflower Rice

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  Recipe adapted from:

  Bel Kaptzan

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeSoy Free

  This soup is made with homemade chicken broth and cauliflowr rice to replace the couscous, for lower carb option yet enjoy the flavor and goodness.

  https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

  Chicken and Vegetable Soup with Cauliflower Rice quantity

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  https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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

  Instructions

  • Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
  • Add the zucchini, carrots, butternut squash, celery, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
  • Meanwhile, cook the cauliflower rice. Add the olive oil to a large pan set over medium heat. Add the cauliflower and toast for several minutes, about 5, until it's ready.
  • Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Remove the celery ribs. Taste and adjust seasoning as needed.
  • Serve the cauliflower rice with the soup.
  • Note: When storing, separate cauliflower from the soup.

  Notes

  This recipe uses Moroccan couscous the small sized couscous, NOT the larger pearled couscous, often called Israeli couscous in this country. 

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 15 cup cold water
  • 6 piece bone-in chicken thigh
  • 5 zucchini large dice
  • 4 carrot large dice
  • 14 ounce butternut squash large dice
  • 2 yellow onion large dice
  • 1/2 head green cabbage roughly chopped
  • 1 bunch Italian parsley chopped
  • 15 ounce canned chickpeas drained and rinsed
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon ground turmeric
  • 2 tablespoon extra virgin olive oil
  • 2 stalk celery
  • 20 ounce frozen riced cauliflower defrosted

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat cauliflower and soup together in a large bowl in the microwave on medium-high power until heated through.

  Nutrition

  Calories: 368kcal | Carbohydrates: 30g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 376mg | Potassium: 1105mg | Fiber: 9g | Sugar: 10g | Vitamin A: 9096IU | Vitamin C: 81mg | Calcium: 127mg | Iron: 4mg

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  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

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  Up to 10 servings
  

  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

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  Recipe adapted from:

  Empower Fitness

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta 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

  • 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 Stove

  Nutrition

  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

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  Sesame Chicken Noodles

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  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Sesame Chicken Noodles

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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: 6 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyNut Free

  Whole wheat noodles are tossed with chicken and broccoli and a mild spicy Asian sauce.

  Sesame Chicken Noodles quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water. Cook according to package directions to al dente.
  • In a small bowl combine the sauce ingredients. Set aside.
  • In a large saute pan over high heat add the broccoli florets and 3 tablespoons of water, cover and let steam for a few minutes. Remove from pan and set aside.
  • Wipe out the pan and return to medium-high heat. Add a tablespoon of oil and then the sliced chicken. Cook for 5 minutes or until fully cooked. Remove from pan and set aside.
  • Add remaining avocado oil to the pan set over high heat. Add the fresh ginger and saute 30 seconds, then add the cooked noodles and saute for a few minutes. Add the cooked chicken, the cooked broccoli, green onions, and sesame seeds.
  • Pour sauce over all the ingredient and saute several more minutes to blend the flavors.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 8 ounce whole wheat spaghetti
  • Kosher salt for the pasta water
  • 2 tablespoon fresh ginger
  • 2 tablespoon avocado oil divided
  • 12 ounce boneless skinless chicken breast sliced 1/4 inch thick
  • 1 head broccoli cut into florets
  • 3 stalk green onion sliced
  • 1 tablespoon sesame seeds

  For the sauce:

  • 3 tablespoon low sodium soy sauce
  • 1 tablespoon sriracha sauce
  • 2 tablespoon sesame oil
  • 1 tablespoon sugar

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Non stick saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat or in the microwave on medium power.

  Nutrition

  Calories: 506kcal | Carbohydrates: 58g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 673mg | Potassium: 1013mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1068IU | Vitamin C: 141mg | Calcium: 129mg | Iron: 4mg | Phosphorus: 463mg

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  One Pan Chicken Pesto with Vegetables

  $0.00 Cooking Fee

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  One Pan Chicken Pesto with Vegetables

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  Recipe adapted from:

  Michelle

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 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.
  
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  AIP DietDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This one-pan chicken pesto with vegetables is the perfect thing to make on a weeknight. It’s paleo, Whole30, AIP, and incredibly delicious.

  https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

  One Pan Chicken Pesto with Vegetables quantity

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  https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

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  Ingredients Scale

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  Instructions

  • Combine the pesto ingredients in a blender until thoroughly combined and set aside.
  • Preheat the oven to 400 F and line a large baking sheet with parchment paper
  • Place all of the sheet pan ingredients on the pan and evenly space them, not to overcrowd the pan (see notes). Evenly coat the chicken and vegetables with the pesto, reserving some of the pesto on the side for later topping if desired.
  • Place in the oven and periodically flip the veggies every 10 minutes or so to evenly bake. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165 F.
  • Remove from the oven and top with additional pesto if desired before serving.

  Notes

   Be sure to not overcrowd the pan

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound free range bone-in skin-on chicken thigh
  • 5 carrot chopped into thin circles
  • 5 zucchini sliced
  • 2.5 cup broccoli florets
  • 8 ounce red onion roughly chopped

  For the mint basil pesto:

  • 2.5 cup arugula
  • 2.5 cup fresh basil
  • 5 tablespoon fresh mint
  • 3/4 cup avocado oil
  • 1/2 cup fresh lemon juice
  • 2 clove garlic peeled and minced
  • 1 teaspoon sea salt

  Cooking Tools Required

  Blender, Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven for 20 minutes or until heated through, or in a saute pan over medium heat.

  Nutrition

  Calories: 623kcal | Carbohydrates: 12g | Protein: 34g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 421mg | Potassium: 926mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6126IU | Vitamin C: 49mg | Calcium: 85mg | Iron: 2mg

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  Lower Carb Thai Basil Chicken Bowls with Cauliflower Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Lower Carb Thai Basil Chicken Bowls with Cauliflower Rice

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  Recipe adapted from:

  Damn Delicious

  Rated 0 out of 5

  $0.00 Cooking Fee

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

  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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  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyLower CarbNut FreeRefined Sugar Free

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

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

  Lower Carb Thai Basil Chicken Bowls with Cauliflower Rice quantity

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

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  Ingredients Scale

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  Instructions

  • Cook califlower rice according to package instructions; set aside.
  • In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown monk fruit 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 califlower rice into bowls. Top with chicken mixture.*

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 33 ounce frozen riced cauliflower
  • 1 cup low sodium chicken stock more or less to taste or dietary restriction
  • 5 tablespoon reduced sodium soy sauce more or less to taste or dietary restriction
  • 3 teaspoon fish sauce more or less to taste or dietary restriction
  • 4 tablespoon light brown monk fruit sweetener
  • 4 tablespoon rice vinegar
  • 3 tablespoon avocado oil
  • 7 clove garlic minced
  • 4 shallot thinly sliced
  • 2 red Thai chili pepper thinly sliced
  • 1 pound ground chicken breast
  • 2 pound 99% lean ground turkey
  • 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 califlower rice in the microwave, covered on medium-high heat, meanwhile saute chicken in a pan over medium heat.

  Nutrition

  Calories: 184kcal | Carbohydrates: 13g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 550mg | Potassium: 946mg | Fiber: 2g | Sugar: 3g | Vitamin A: 514IU | Vitamin C: 50mg | Calcium: 76mg | Iron: 2mg

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  Ali’s Cobb Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Ali’s Cobb Salad

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 9 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.
  
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  Diabetes FriendlyGluten FreeKetoLower Carb

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

  Ali’s 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.

  Make the creamy dressing:

  • Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready

  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 butter lettuce
  • 1.5 cup tomato chopped, seeds removed
  • 2 avocado large, diced
  • ¾ cup blue cheese or gorgonzola 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)

  Creamy dressing:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried chive
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon fine sea salt
  • freshly ground black pepper to taste
  • 2 teaspoon fresh lemon juice

  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: 426kcal | Carbohydrates: 7g | Protein: 24g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 748mg | Potassium: 735mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2984IU | Vitamin C: 11mg | Calcium: 106mg | Iron: 2mg

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  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  This package includes 3 delicious chicken dinners: Spinach and Parmesan Stuffed Chicken Breast, Rosemary Roast Chicken with Mashed Potatoes, and Southwestern Chicken and Vegetable Soup. Each serves four people for a total of 12 meals. Consider adding the Classic Greek Salad or the Farro Salad with Tomatoes and Herbs to this package.

  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12 servings

  Instructions

  • Pre-heat oven to 425 degrees.

  Prepare the stuffing for the chicken:

  • To a sauté pan set on medium-high heat, add 1 tablespoon olive oil. When hot add the spinach and sauté until wilted, about 2 minutes. Remove spinach to a plate and spread out to facilitate cooling. Line 2 sheet pans with parchment paper. Pat all the chicken pieces (whole cut-up chicken pieces, 2 bone-in chicken breasts, and 4 boneless chicken breasts (with skin attached) dry with a paper towel. Season chicken with Kosher salt and freshly ground pepper.

  Prepare the rosemary roast chicken:

  • Place the seasoned whole cut-up chicken pieces in a large bowl. Add the olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken. Place the chicken pieces on one of the sheet pans and set aside.

  Finish the stuffing:

  • When spinach has cooled, squeeze out excess moisture and place in a small bowl. Toss with the Parmesan cheese and season with a bit of Kosher salt and freshly ground pepper. Divide the spinach mixture into 4 equal portions and stuff under the skin of each of the 4 chicken breasts. Place the stuffed chicken on the remaining sheet pan.

  Prepare the chicken for the soup:

  • Rub olive oil over the remaining 2 chicken breasts, then add to the sheet pan with the stuffed chicken breasts. Place both sheet pans in the oven and bake for 35-40 minutes, until chicken is cooked through (internal temp 160-165 degrees) and the skin is golden brown. Stuffed chicken should be done first, chicken breasts next, and dark meat chicken last.

  Make the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center. Drain water and place potatoes back into saucepan. Using a potato masher, mash about half the potatoes in the pot. Add the cream and butter. Stir, and continue mashing until potatoes are smooth. Season with Kosher salt and freshly ground pepper.

  Make the soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for 3-5 minutes, until onion is tender. Add the garlic and the jalapeno pepper; saute for a minute. Add the cumin and chili powder, sautéing for an additional 30 seconds, being careful not to burn the garlic or spices. Add the chicken stock, tomatoes, corn, and black beans. Bring to a boil. Meanwhile, shred the remaining chicken breasts and add to the soup. Turn down to a simmer, cover and cook about 5-6 minutes more. Remove from heat and stir in the cilantro.
  • Note: Make sure you have 2 half sheet pans for this cooking package. They need be heavy, measure 13x18x1, and be rimmed. Thin baking pans may warp in the oven, and if they are too small, crowded food will steam instead of roast.

  Cook Times

  Active Prep40

  Hands-On Cook45

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size12 servings

  Ingredients

  Ingredients

  • Kosher salt and freshly ground black pepper

  For the stuffed chicken:

  • 4 bone-in skin-on chicken breast bone removed
  • 2 tablespoon extra virgin olive oil
  • 10 ounce fresh spinach
  • 1 cup Parmesan cheese grated

  For the rosemary roast chicken:

  • 1 whole chicken cut-up, or 3-4 pounds of your favorite parts for 12 servings
  • 2 tablespoon extra virgin olive oil
  • 5 clove garlic chopped
  • 1 tablespoon fresh rosemary chopped

  For the Southwestern chicken and vegetable soup:

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion medium, diced
  • 4 clove garlic finely chopped
  • 1 jalapeno pepper finely chopped, more or less to taste
  • 1 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 6 cup chicken stock
  • 28 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use
  • 1 cup frozen corn kernels
  • 15 ounce canned black beans drained and rinsed
  • 2 boneless skinless chicken breast bone-in, cooked and shredded
  • 2 tablespoon fresh cilantro coarsely chopped

  For the mashed potatoes:

  • 5 yukon gold potato large, peeled, and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter

  Cooking Tools Required

  Baking sheet, Can Opener, Colander, Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Top Stove

  Reheating/Serving Instructions

  Place soup in a microwave sage bowl and heat on high power until hot. Reheat stuffed chicken breast or rosemary roast chicken in microwave on medium power until warm, or place in a 350 degree oven for 20 minutes. Reheat potatoes in microwave on high power until hot, stirring once halfway through cooking time.

  Nutrition

  Calories: 530kcal | Carbohydrates: 31g | Protein: 35g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 1287mg | Potassium: 1184mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2853IU | Vitamin C: 33mg | Calcium: 195mg | Iron: 4mg

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  12

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  One Pot Turkey Lentil Chili

  $0.00 Cooking Fee

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  Up to 10 servings
  

  One Pot Turkey Lentil Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 fl oz

  Brain FoodDairy FreeEgg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyReduced 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

  One Pot Turkey Lentil 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 lentils, and the kosher salt.
  • Bring to a boil, turn down the heat and simmer for 20-30 minutes, or longer for the lentils to be soft and more flavor.

  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 jalapeno pepper finely chopped, for kid-friendly, omit the jalapeno
  • 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 green lentils or brown lentil, thoroughly rinsed in cold water + drained
  • 8 cup low sodium vegetable broth
  • 3 tablespoon tomato paste
  • 28 ounce canned diced tomatoes with juice
  • 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: 348kcal | Carbohydrates: 34g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 387mg | Potassium: 885mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1595IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 6mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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