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  Maple Glazed Pork Tenderloin

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Maple Glazed Pork Tenderloin

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  Recipe adapted from:

  Borrowed Bites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy Free

  The Best Pork Tenderloin Recipe ever makes moist, tender pork covered in a sweet and sticky maple syrup sauce. It’s an addictively amazing main dish that gets rave reviews every time! Plus it is the perfect dish for entertaining or the holidays.

  https://borrowedbites.com/mind-blowing-maple-glazed-pork-tenderloin/#recipe

  Maple Glazed Pork Tenderloin quantity

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  https://borrowedbites.com/mind-blowing-maple-glazed-pork-tenderloin/#recipe

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 375°F.
  • In a small bowl or glass measuring cup, mix ½ cup of maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne. Set aside.
  • In a small bowl, whisk together the cornstarch, sugar, salt, and pepper. Pour onto a rimmed cookie sheet.
  • Pat pork tenderloins dry with paper towels. Roll in the cornstarch mixture to thoroughly coat all sides, then shake the excess cornstarch off.
  • Heat oil in a cast iron over medium-high heat, then spray liberally with nonstick spray. Once hot, place tenderloins in the hot pan and sear on all sides for 8-12 minutes total. All sides should be browned well.
  • Add syrup mixture to the skillet and simmer for two minutes, flipping the tenderloins half way through. Remove 2 tablespoons of the cooked maple syrup mixture and set aside.
  • Place the skillet in the oven and cook for 12-20 minutes, until a thermometer stuck in the middle of the tenderloin reads 130°. Remove from the oven and use a silicone brush to rub the glaze from the pan over the tenderloins.
  • Return to the oven for another 2-4 minutes, until the thermometer reads 140-145°.
  • Remove tenderloins from the skillet and let rest uncovered on a cutting board for 10 minutes.
  • While the meat is resting, combine the remaining maple syrup, mustard, and reserved syrup/glaze in a small bowl.
  • After resting, slice meat and serve with maple mustard sauce.

  Notes

  -For easy cleaning be sure to fill your pan with water as soon as you have finished using it. If you forgot and the glaze is pretty sticky, fill it with water and simmer it on the stove. That should loosen up the glaze pretty quickly.
  -Shake off the excess cornstarch to avoid a gummy crust.
  -The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. The pan should be on medium-high heat until it is hot, but not smoking.
  -Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results.
  -Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. Check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.
  -Use real maple syrup for true mind-blowing flavor. The fake stuff just doesn’t taste the same.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 1/2 cup maple syrup will need ¾ cup total
  • 1/4 cup molasses dark or light
  • 2 tablespoon bourbon
  • 1/8 teaspoon ground cinnamon
  • 1 pinch ground clove
  • 1 pinch cayenne pepper
  • 1/4 cup cornstarch
  • 2 tablespoon sugar
  • 1 tablespoon salt
  • 2 teaspoon freshly ground black pepper
  • 4 pound pork tenderloin trimmed and silverskin removed
  • 2 tablespoon avocado oil

  For the glaze:

  • 1/4 cup maple syrup
  • 1 tablespoon whole grain mustard

  Cooking Tools Required

  Cast iron pan, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Pastry brush, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Heat in saute pan over medium heat until heated through.

  Nutrition

  Calories: 362kcal | Carbohydrates: 28g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 814mg | Potassium: 899mg | Fiber: 1g | Sugar: 24g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

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  Broiled Sirloin Steak

  $0.00 Cooking Fee

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

  Broiled Sirloin Steak

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 35 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 1/2 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 FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeWhole 30

  Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

  Broiled Sirloin Steak quantity

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  Ingredients Scale

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

  Instructions

  • Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
  • Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
  • Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
  • Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
  • Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sirloin steak
  • 3 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

  Nutrition

  Calories: 184kcal | Carbohydrates: 1g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 39mg | Iron: 2mg

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  Asian Inspired Ground Turkey

  $0.00 Cooking Fee

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

  Asian Inspired Ground Turkey

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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: 3.5 oz after cooking

  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 FreeKetoLower CarbRefined Sugar Free

  Use this ground turkey filling in lettuce wraps, rice paper wraps, egg rolls, rice bowls, or noodle bowls. You can also add to soups or salads. Note: Photo is serving suggestion only

  Asian Inspired Ground Turkey quantity

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  Instructions

  • Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases its juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon avocado oil
  • 2 teaspoon sesame oil
  • 3 shallot minced
  • 3 clove garlic large, put through a press or minced
  • 1 tablespoon fresh ginger grated
  • 3 pound 93% lean ground turkey
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ cup soy sauce
  • 1 tablespoon chili-garlic sauce

  Optional:

  • 4 tablespoon lemon grass tender parts only, minced

  Cooking Tools Required

  Cutting board, Garlic press, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in a sauté pan over medium heat or in the microwave until heated through.

  Nutrition

  Calories: 234kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 735mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

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  Indian Chicken Curry

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  Rated 4.83 out of 5
  Up to 10 servings
  

  Indian Chicken Curry

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  Rated 4.9 out of 5 based on 34 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  If you have never made chicken curry before, then prepare to be amazed by this recipe! This classic Indian dish is very approachable to make with very simple and healthy ingredients.

  https://www.yellowblissroad.com/chicken-curry/

  Indian Chicken Curry quantity

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  https://www.yellowblissroad.com/chicken-curry/

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  Ingredients Scale

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

  Instructions

  • In a large skillet over medium-high heat, combine 1 tablespoon of oil, diced onion, and garlic.
  • Once onions have softened and garlic is fragrant, add in tomatoes, curry powder, garam masala, paprika, chili powder, cumin, and tumeric. Lower the heat to medium and cook about 10 minutes, occasionally stirring.
  • Remove the sauce from the pan and transfer to a food processor. Blend until smooth with the 2 tablespoons of water. Be careful as the sauce will be very hot.
  • In the sames skillet used for the sauce, place the remaining oil and chicken over medium-high heat. Season with a little salt and pepper. Cook until the chicken is almost completely cooked through before adding the sauce back into the pan.
  • Stir in the Greek yogurt and until everything is well combined and smooth before reducing the heat to medium-low for 10 minutes.
  • Serve with cilantro as garnish over either rice or with naan bread.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 4 pound boneless skinless chicken breast diced into bite-sized pieces
  • 4 tablespoon extra virgin olive oil
  • 2 onion diced
  • 2 clove garlic chopped
  • 30 ounce canned crushed tomatoes 2 cans
  • 2 teaspoon curry powder
  • 2 teaspoon garam masala
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 4 tablespoon water
  • 4 tablespoon plain Greek yogurt

  Cooking Tools Required

  Can Opener, Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium power, stirring occasionally until heated through.

  Nutrition

  Calories: 307kcal | Carbohydrates: 3g | Protein: 55g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 151mg | Sodium: 108mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 4mg

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  Lean Bison Hamburger Steak

  $0.00 Cooking Fee

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

  Lean Bison Hamburger Steak

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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: 1/3 pound patty

  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 FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy Free

  Ground bison is a lower calorie and lower fat alternative to ground beef. Add a side of vegetables or a salad for a complete meal.

  Lean Bison Hamburger Steak quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl mix together all the ingredients. Form mixture into patties (amount of servings requested), each about 4.5 ounces, which roughly translates to a patty that is 3 ½ inches wide by 3/8 inch thick. Prep a cooktop grill pan or outdoor grill to medium high. Cook patties for about 4 minutes per side for medium.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound ground bison
  • 3 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper
  • 3 clove garlic minced
  • ½ cup onion minced
  • 3 tablespoon fresh parsley chopped
  • 3 tablespoon Worcestershire sauce Lea&Perrins for GF

  Cooking Tools Required

  Cutting board, Grill, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in a sauté pan over medium heat or in the microwave until heated through.

  Nutrition

  Calories: 313kcal | Carbohydrates: 2g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 839mg | Potassium: 483mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 4mg

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  Chicken Shawarma with Homemade Tahini Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Shawarma with Homemade Tahini Sauce

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  Recipe adapted from:

  The Mediterranean Dis

  Rated 2 out of 5 based on 2 customer ratings

  $0.00 Cooking Fee

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

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.

  Chicken Shawarma with Homemade Tahini Sauce quantity

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

  Instructions

  The Chicken Shawarma

  • In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
  • Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
  • Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
  • When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
  • Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
  • Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.

  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!

  To Serve

  • Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Chicken Shawarma

  • 1.5 tablespoon ground cumin
  • 1.5 tablespoon ground turmeric
  • 1.5 tablespoon ground coriander
  • 1.5 tablespoon garlic powder
  • 1.5 tablespoon paprika
  • 0.5 teaspoon ground clove
  • 1 pinch cayenne pepper
  • 1 teaspoon Kosher salt
  • 4 pound boneless skinless chicken thighs
  • 2 each onion thinly sliced
  • 1 each lemon juiced
  • 6 tablespoon extra virgin olive oil

  Homemade Tahini Sauce

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

  To Serve

  • 10 each pita bread
  • baby arugula
  • dill pickle

  Cooking Tools Required

  Cutting board, Food Processor, Heavy duty rimmed baking sheet, 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. 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: 693kcal | Carbohydrates: 47g | Protein: 48g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 949mg | Potassium: 869mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 6mg

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  Broiled Sirloin Steak with Broccoli

  $0.00 Cooking Fee

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

  Broiled Sirloin Steak with Broccoli

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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: 4 1/2 ounces steak, 1 1/2 cup broccoli

  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 CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This lean cut is broiled to create a flavorful and juicy steak. Served with a side of broccoli.

  Broiled Sirloin Steak with Broccoli quantity

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  Ingredients Scale

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

  Instructions

  • Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
  • Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
  • Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
  • Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
  • Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

  Cook the broccoli:

  • 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.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sirloin steak
  • 1 1/2 teaspoon garlic salt more or less to taste, or preference
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 3 1/2 pound broccoli cut into florets, stems peeled and cut into 1-inch pieces

  Cooking Tools Required

  Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Oven, Pot with lid, Steamer Basket, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

  Nutrition

  Calories: 238kcal | Carbohydrates: 11g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 479mg | Potassium: 968mg | Fiber: 4g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 142mg | Calcium: 113mg | Iron: 3mg

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  High Protein Oats Pancakes with Protein Powder

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  High Protein Oats Pancakes with Protein Powder

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  Recipe adapted from:

  Eat the Grains

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: About 3-4 pancakes

  Brain FoodNut FreePostpartumPregnancySoy FreeVegetarian

  This high protein pancakes is made with protein powder, oats, banana, eggs, milk, and spices. Light and fluffy, easy to make, and packed with 30g of protein, complex carbs, and fiber for a well-balanced breakfast. Customize with your own toppings!

  High Protein Oats Pancakes with Protein Powder quantity

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  Ingredients Scale

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

  Instructions

  • Make the oat flour. Add rolled oats to your blender and blend for 10-15 seconds until it is broken down into a flour-like consistency.
  • Combine your dry ingredients. Add oat flour, protein powder, coconut flour, baking powder, cinnamon, and salt in a small bowl and mix well to combine.
  • Mix your wet ingredients. In a separate medium bowl, mash your bananas until smooth. Add your egg, and milk and mix well to combine. Add your dry ingredients to your wet ingredients and mix until absorbed and lumps are gone. Try not to overmix. The batter should be pretty thick. Let the mixture sit for 5 minutes.
  • Cook. Heat up a large nonstick skillet or griddle over low to medium heat. Once hot, add cooking fat and let it warm up. Using a 1/4 cup as a scoop, form into equal size pancakes, about 4 in one batch. Cook for 3-4 minutes until small bubbles start to form on the outside. There won't be a lot of bubbles. Flip and cook for another 1-2 minutes until golden brown.
  • Top with your favorite toppings and enjoy!

  Notes

  • This recipe works with either whey protein powder or plant-based protein powder. You will have to adjust the recipe ever so slightly, but both outcomes are delicious.
  • Whey protein – use 2 cups protein powder (240 grams) and 2 cups milk for 10 servings. Using whey will give you a slightly dryer pancake.
  • Plant-based protein – use 24 tablespoons protein powder (240 grams) and 2 and 2/3 cups + 8 tablespoons milk. This will be a little moister, but still fluffy!
  • Nutrition is based on using whey protein. Both nutrition breakdowns do not include any oil for cooking or toppings. Nutrition will vary based on the protein powder used.

  Storing and Reheating

  • Refrigerator – store leftovers in an airtight container in the fridge. When ready to heat them up, pop them in the microwave or toaster. Pancakes should stay fresh for 4 days.
  • Freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place in a storage bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you place them in a bag/container.

  Cook Times

  Active Prep10

  Hands-On Cook50

  Hands-Off Cook0

  Passive5

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 cup old fashioned rolled oats for 10 servings use 400 grams
  • 2 cup vanilla whey protein powder for 10 servings 240 grams, see notes based on protein powder used
  • 8 tablespoon coconut flour
  • 8 teaspoon baking powder
  • 8 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 4 ripe banana small-medium, for 10 servings use 400 grams
  • 8 egg large
  • 2 cup milk see notes based on protein powder used
  • avocado oil or butter for cooking

  Optional Toppings

  • maple syrup
  • banana
  • berries
  • chocolate chip

  Cooking Tools Required

  12-inch nonstick skillet, Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Refrigerator – store leftovers in an airtight container in the fridge. When ready to heat them up, pop them in the microwave or toaster. Pancakes should stay fresh for 4 days.

  Freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place in a storage bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you place them in a bag/container.

  Nutrition

  Calories: 360kcal | Carbohydrates: 43g | Protein: 30g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 687mg | Potassium: 481mg | Fiber: 7g | Sugar: 10g | Vitamin A: 362IU | Vitamin C: 4mg | Calcium: 374mg | Iron: 4mg

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  Low Carb Seafood and Chicken Paella With Cauliflower Rice

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  Up to 10 servings
  

  Low Carb Seafood and Chicken Paella With Cauliflower Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 8-9 ounces

  Dairy FreeGluten FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy Free

  This delicious version of paella is made using cauliflower rice instead of traditional short grain rice. That makes this classic Spanish dish low in carbs, low in fat, and high protein!

  Low Carb Seafood and Chicken Paella With Cauliflower Rice quantity

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

  Instructions

  • Place the chicken stock, white wine, and saffron in a medium saucepan and bring to aboil.  Add the mussels and stir. Place a lid on the pot and cook for 3 minutes or until mussels have opened. Turn heat off and remove mussels to a plate, reserving cooking liquid.
  • Season chicken with salt and pepper. Heat a large non-stick saute pan over high heat. When hot, add 1 teaspoon oil and the chicken. Saute for 6-7 minutes or until chicken is cooked through. Reserve chicken. Do not wash the pan.
  • Add another teaspoon of oil to the pan. Season shrimp with salt and add to the hot pan, sautéing for a few minutes until cooked through. Reserve shrimp.
  • Add the final teaspoon of olive oil to the saute pan along with the garlic. After one minute add the dried thyme and smoked paprika. Stir, then add the bell pepper, sautéing for 1 minute. 
  • Add the tomato, cauliflower, and peas, stirring well to combine. 
  • Add the reserved mussels, chicken, and shrimp, plus all of the reserved cooking liquid.
  • Turn heat up and cook for 5 minutes so that all the flavors have a chance to meld and all the meat is heated through. 
  • Garnish with lemon slices. 

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook5

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ½ cup chicken stock
  • ½ cup white wine dry, such as Sauvignon Blanc
  • 1 pinch saffron
  • 1 pound mussels rinsed, beards removed
  • 1 pound boneless skinless chicken breast cut into bite size pieces
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 teaspoon extra virgin olive oil divided
  • 1 pound raw shrimp, peeled and deveined medium, peeled and deveined
  • 4 clove garlic finely chopped
  • ½ teaspoon dry thyme
  • 2 teaspoon smoked paprika
  • 1 red bell pepper sliced
  • 1 tomato large, diced
  • 4 pound cauliflower florets for 10 servings, use 2 cauliflower heads, riced, or 40 oz of frozen cauliflower rice
  • 1 cup frozen green peas frozen
  • 1 lemon sliced

  Cooking Tools Required

  Colander, Food Processor, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Top Stove

  Nutrition

  Calories: 211kcal | Carbohydrates: 16g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 150mg | Sodium: 779mg | Potassium: 960mg | Fiber: 5g | Sugar: 6g | Vitamin A: 834IU | Vitamin C: 120mg | Calcium: 125mg | Iron: 3mg

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  Classic Turkey burger

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Classic Turkey burger

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/3 pound patty

  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 FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy Free

  This mouthwatering Classic Turkey Burger is the perfect blend of lean, ground turkey and simple, flavorful seasonings, making it a healthier alternative to your traditional beef burger. Grilled to perfection, it's juicy and tender, serve it with your choice of fresh toppings like lettuce, tomato, and pickles, all nestled in lettuce or over a salad. Whether you're hosting a casual summer BBQ or looking for a weeknight meal, this turkey burger delivers deliciousness with every bite! It goes great with this guacamole!

  Classic Turkey burger quantity

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  Ingredients Scale

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

  Instructions

  • Over medium heat, sauté onion in coconut oil until translucent. Add red pepper, cumin, garlic powder, parsley, cayenne pepper, and salt and pepper. Sauté for 5 minutes more, and remove from heat. Once cool, add ground turkey to the mix, and form 5 oz. patties, which roughly translates to a patty that is 3 ½ inches wide by 3/8 inch thick.
  • Prep a cooktop grill pan or outdoor grill to medium high (1 tsp coconut oil optional for cooking burgers). Cook patties for about 4 minutes per side for medium.
  • Burgers freeze well. Make sure to securely wrap & freeze for a back-up meal!

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound 93% lean ground turkey
  • 2 tablespoon coconut oil
  • 2 each sweet onion diced
  • 1 each red bell pepper diced
  • 2 teaspoon ground cumin more or less to taste
  • ¼ teaspoon cayenne pepper or red pepper flakes, adjust per heat preference
  • 1 teaspoon garlic powder minced
  • 1 cup fresh parsley finely chopped
  • ½ teaspoon freshly ground black pepper adjust as needed
  • 2 teaspoon Kosher salt adjust as needed

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Grill, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Burgers freeze well. Make sure to securely wrap & freeze for a back-up meal! To re-heat, heat in a sauté pan over medium heat or in the microwave until heated through.

  Nutrition

  Calories: 257kcal | Carbohydrates: 7g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 569mg | Potassium: 440mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1004IU | Vitamin C: 26mg | Calcium: 56mg | Iron: 2mg

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  Poached Lemon-Thyme Chicken

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  Up to 10 servings
  

  Poached Lemon-Thyme Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 1/2 ounces cooked

  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 FreeKetoLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.

  Poached Lemon-Thyme Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Add chicken to a large pot and cover with cold water (by ½ inch). Sprinkle evenly with salt, then add garlic, shallots, lemon, thyme, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees).
  • Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 8 cup cold water
  • 1 tablespoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 2 shallot chopped
  • 1 lemon halved and squeezed into poaching liquid
  • 5 sprig fresh thyme
  • 1 teaspoon whole black peppercorns

  Cooking Tools Required

  Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in reserved poaching liquid in a large skillet set over medium heat or in a non-stick sauté pan.

  Nutrition

  Calories: 165kcal | Carbohydrates: 3g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 871mg | Potassium: 548mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg

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  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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  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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  Ingredients Scale

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

  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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  Spicy Chicken Biryani

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  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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  Ingredients Scale

  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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  Cooked Shrimp

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  Up to 10 servings
  

  Cooked Shrimp

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This recipe is great for batch cooking shrimp for the week. Cooked shrimp can be used for shrimp cocktail, tossed in a vinaigrette for a salad, or added to a soup.

  Cooked Shrimp quantity

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  Ingredients Scale

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

  Instructions

  • In a large saucepan bring 2 quarts of water to a boil, then add salt. Place shrimp in pot, making sure it’s covered by at least ½ inch of water. Cook shrimp until it starts to curl and turns pink, about 2-3 minutes, depending on size and quantity. Immediately drain shrimp and use hot or place in an ice bath to stop the cooking process. Drain and store for future use.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound raw shrimp U21-25 peeled and deveined, or whatever size shrimp you prefer
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  8x5 inch Loaf Pan, Kitchen towels, Measuring cups and spoons, Saucepan

  Nutrition

  Calories: 97kcal | Carbohydrates: 1g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1468mg | Potassium: 154mg | Vitamin A: 245IU | Calcium: 74mg | Iron: 1mg

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  Broiled Sirloin Steak-AIP Diet Friendly

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  Up to 10 servings
  

  Broiled Sirloin Steak-AIP Diet Friendly

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  $0.00 Cooking Fee

  Serving Size: 4 1/2 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.
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  AIP DietDairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeWhole 30

  Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

  Broiled Sirloin Steak-AIP Diet Friendly quantity

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  Ingredients Scale

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

  Instructions

  • Dry steaks by patting with a paper towel. Mix together the salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
  • Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
  • Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
  • Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
  • Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound grass-fed sirloin steak
  • 3 teaspoon Himalayan pink salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

  Nutrition

  Calories: 169kcal | Carbohydrates: 0.1g | Protein: 30g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 528mg | Fiber: 0.1g | Sugar: 0.001g | Vitamin A: 1IU | Calcium: 8mg | Iron: 3mg

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  Plain Poached Chicken

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  Up to 10 servings
  

  Plain Poached Chicken

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 3 1/2 ounces cooked

  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

  AIP DietBrain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeWhole 30

  Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.

  www.ForkandKnifeCreations.com

  Plain Poached Chicken quantity

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  www.ForkandKnifeCreations.com

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

  Instructions

  • Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees).
  • Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 8 cup cold water
  • 2 teaspoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 1 each lemon halved and squeezed into poaching liquid
  • 1 teaspoon whole black peppercorns

  Cooking Tools Required

  Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 132kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 606mg | Potassium: 430mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg

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  Maple-Bourbon Pumpkin Pie Spiced Pork Tenderloin

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  Up to 10 servings
  

  Maple-Bourbon Pumpkin Pie Spiced Pork Tenderloin

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  Recipe adapted from:

  Borrowed Bites

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  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy Free

  The Best Pork Tenderloin Recipe ever makes moist, tender pork covered in a sweet and sticky, pumpkin pie spiced-maple syrup sauce. It’s an addictively amazing main dish that gets rave reviews every time! Plus it is the perfect dish for entertaining or the holidays.

  https://borrowedbites.com/mind-blowing-maple-glazed-pork-tenderloin/#recipe

  Maple-Bourbon Pumpkin Pie Spiced Pork Tenderloin quantity

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  https://borrowedbites.com/mind-blowing-maple-glazed-pork-tenderloin/#recipe

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 375°F.
  • In a small bowl or glass measuring cup, mix ½ cup of maple syrup, molasses, bourbon, pumpkin pie spice, and cayenne. Set aside.
  • In a small bowl, whisk together the cornstarch, sugar, salt, and pepper. Pour onto a rimmed cookie sheet.
  • Pat pork tenderloins dry with paper towels. Roll in the cornstarch mixture to thoroughly coat all sides, then shake the excess cornstarch off.
  • Heat oil in a cast iron over medium-high heat, then spray liberally with nonstick spray. Once hot, place tenderloins in the hot pan and sear on all sides for 8-12 minutes total. All sides should be browned well.
  • Add syrup mixture to the skillet and simmer for two minutes, flipping the tenderloins half way through. Remove 2 tablespoons of the cooked maple syrup mixture and set aside.
  • Place the skillet in the oven and cook for 12-20 minutes, until a thermometer stuck in the middle of the tenderloin reads 130°. Remove from the oven and use a silicone brush to rub the glaze from the pan over the tenderloins.
  • Return to the oven for another 2-4 minutes, until the thermometer reads 140-145°.
  • Remove tenderloins from the skillet and let rest uncovered on a cutting board for 10 minutes.
  • While the meat is resting, combine the remaining maple syrup, mustard, and reserved syrup/glaze in a small bowl.
  • After resting, slice meat and serve with maple mustard sauce.

  Notes

  -For easy cleaning be sure to fill your pan with water as soon as you have finished using it. If you forgot and the glaze is pretty sticky, fill it with water and simmer it on the stove. That should loosen up the glaze pretty quickly.
  -Shake off the excess cornstarch to avoid a gummy crust.
  -The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. The pan should be on medium-high heat until it is hot, but not smoking.
  -Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results.
  -Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. Check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.
  -Use real maple syrup for true mind-blowing flavor. The fake stuff just doesn’t taste the same.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 1/2 cup maple syrup will need ¾ cup total
  • 1/4 cup molasses dark or light
  • 2 tablespoon bourbon
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 pinch cayenne pepper
  • 1/4 cup cornstarch
  • 2 tablespoon sugar
  • 1 tablespoon salt
  • 2 teaspoon freshly ground black pepper
  • 4 pound pork tenderloin trimmed and silverskin removed
  • 2 tablespoon avocado oil

  For the glaze:

  • 1/4 cup maple syrup
  • 1 tablespoon whole grain mustard

  Cooking Tools Required

  Cast iron pan, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Pastry brush, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Heat in saute pan over medium heat until heated through.

  Nutrition

  Calories: 362kcal | Carbohydrates: 28g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 814mg | Potassium: 899mg | Fiber: 1g | Sugar: 24g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

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  Mexican Style Ground Turkey

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  Rated 0 out of 5
  Up to 10 servings
  

  Mexican Style Ground Turkey

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 3.5 oz after cooking

  Dairy FreeDiabetes FriendlyEgg FreeKetoLower CarbReduced FatSoy Free

  Use this spicy ground turkey filling in lettuce wraps, omelets, tacos, taco salads, burritos, enchiladas, or stuffing vegetables like bell peppers or zucchini.

  Mexican Style Ground Turkey quantity

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  Ingredients Scale

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

  Instructions

  • Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases it’s juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

  Cook Times

  Active Prep3

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil optional
  • 3 pound 99% lean ground turkey
  • 1 yellow onion finely diced
  • 2 teaspoon Kosher salt more or less to taste
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper more or less to taste

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in a sauté pan over medium heat or in the microwave until heated through.

  Nutrition

  Calories: 231kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 600mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

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  Marinated Meats Value Package with Brined Pork Chops, Korean Beef, and Jamaican Jerk Chicken

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  12 servings
  

  Marinated Meats Value Package with Brined Pork Chops, Korean Beef, and Jamaican Jerk Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut Free

  Like to cook, but need a little help getting started? Let your Foodom cook marinate a variety of meats for you to cook later. Each recipe serves 4 people for a total of 12 servings.

  Customer cooking Instructions:

  On day 1 cook the beef. Remove meat from refrigerator 30 minutes before cooking. Heat a pan or grill to medium-high. Add 1 tablespoon oil to a heavy pan and place steaks in pan when hot. Turn after a couple minutes, then turn heat down to medium and cooked to desired doneness. Rare: 120-130 degrees, Medium-Rare: 130-140 degrees, Medium: 140-150 degrees, Medium-Well: 150-160 degrees, Well-Done: 160-170 degrees

  On day 2 cook the pork chops. Remove meat from refrigerator 30 minutes before cooking. Remove chops from brine and pat dry. Heat a heavy pan over medium heat and add 1 tablespoon of oil. Add chops and cook for several minutes on each side. Turn heat down to medium-low and continue cooking for a total of 10 minutes or until the temperature reaches 135 degrees.  Allow chops to rest in the pan until pork reaches 140-145 degrees. Be creative and top with whatever you wish, such as sauteed onions, apricot jam, or herb butter.

  On day 3 cook the chicken: Remove chicken from the refrigerator 30 minutes before grilling. Heat grill to medium-high and grill chicken to the desired doneness, about 15 minutes total time, basting occasionally with reserved jerk marinade during last 5 minutes of cooking. 

  Marinated Meats Value Package with Brined Pork Chops, Korean Beef, and Jamaican Jerk Chicken quantity

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  Ingredients Scale

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

  Instructions

  Make the brine for the pork chops:

  • To a large pot set over high heat, add the brine ingredients with the 4 cups room temp water. Bring to a boil, then turn down to a simmer. Allow to simmer 5 minutes, then remove from heat. Add remaining cold water and allow brine to cool to room temperature.

  Make the marinade for the beef:

  • In a small bowl mix all the marinade ingredients together. Place steaks in a storage container and pour marinade over meat, turning to make sure all pieces are coated. Cover and marinate for several hours in the refrigerator.

  Make the marinade for the chicken:

  • Put all the marinade ingredients in a blender and blend until you have a fine puree. Place chicken in a large bowl and add just enough marinade to thoroughly coat. Reserve unused marinade in a separate container.

  Cook Times

  Active Prep35

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  For the Brined Pork Chops:

  For the brine:

  • 8 cup water 4 cups room temp, 4 cups cold
  • 4 tablespoon Kosher salt
  • 2 tablespoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • 1 clove garlic smashed

  To marinate:

  • 4 pork loin chop thick cut, about 1-1 1/2 inches thick

  For the Korean Beef Bulgogi:

  For the marinade:

  • 5 tablespoon soy sauce use gluten free soy sauce for GF
  • 2 tablespoon brown sugar packed
  • 2 stalk green onion finely sliced
  • 4 clove garlic minced
  • 1 tablespoon sesame seeds
  • 2 tablespoon sesame oil
  • 1/2 teaspoon freshly ground black pepper freshly ground

  To marinate:

  • 2 pound ribeye steak

  For the Jamaican Jerk Chicken:

  For the marinade:

  • 1 yellow onion small, roughly chopped
  • 4 stalk green onion rough chop
  • 8 clove garlic peeled
  • 4 tablespoon fresh ginger peeled and roughly chopped
  • 2 lime juiced
  • ¼ cup soy sauce use gluten free soy sauce for GF
  • ¼ cup extra virgin olive oil
  • 2 tablespoon fresh thyme
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 tablespoon brown sugar packed
  • 1 scotch bonnet pepper or 2 habanero peppers, more or less to taste

  To marinate:

  • 1 whole chicken cut into 10 pieces

  Cooking Tools Required

  Blender, Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat in pan or oven at 350 degrees for 15 minutes or until heated through.

  Nutrition

  Calories: 476kcal | Carbohydrates: 11g | Protein: 39g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 2357mg | Potassium: 605mg | Fiber: 1g | Sugar: 7g | Vitamin A: 234IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 3mg | Phosphorus: 338mg

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  Juicy Middle Eastern Chicken Kabob

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  6 servings
  

  Juicy Middle Eastern Chicken Kabob

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 skewers, 5 oz of chicken after cooking

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  These Middle Eastern-style chicken kabobs are the perfect combination of tender, juicy chicken and bold, aromatic spices. Made with lean chicken breast, a quick salt brine locks in moisture, while a warm, earthy dry rub featuring cumin, turmeric, paprika, and cinnamon delivers incredible flavor — no marinade needed.

  Threaded with or without veggies and grilled or broiled to perfection, these kabobs are deliciously satisfying and easy to prepare. Serve them with fluffy rice, warm pita, and a drizzle of tahini or tzatziki for a vibrant, wholesome meal that transports your taste buds straight to the Mediterranean.

  Perfect for weeknight dinners or summer gatherings — they’re healthy, bold, and absolutely addictive.

  Juicy Middle Eastern Chicken Kabob quantity

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  Ingredients Scale

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

  Instructions

  Dry Brine the Chicken

  • Cut 2.5 lbs boneless, skinless chicken breast into 1.5” cubes.
  • Sprinkle salt evenly over all chicken cubes and toss to coat.
  • Cover and refrigerate for at least 1 hour, the longer the better, up to 8 hours.
  • Before seasoning, pat chicken dry with paper towels (don’t rinse).

  Middle Eastern Dry Rub

  • Mix spices and olive oil into a thick paste.
  • Toss dry-brined chicken cubes in the rub until fully coated.
  • Let rest for 30 minutes at room temperature.

  Assemble & Cook

  • Toss the veggies lightly with olive oil, salt, and a sprinkle of cumin or sumac before grilling for extra flavor and to prevent sticking.
  • Thread chicken and veggies onto skewers.
  • Grill over medium-high heat (or broil top rack), turning after 5-6 minutes, for a total of 10–12 minutes, until internal temp reaches 165°F.
  • Transfer the kabobs to a clean plate, and loosely tent with aluminum foil.  Let the chicken rest for at least 5-10 minutes.
  • Drizzled with freshly-squeezed lemon juice and chopped parsley.
  • Refrigerate leftovers in a sealed container for up to 3 days, or freeze for up to 3 months.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the dry brine

  • 2.5 pound boneless skinless chicken breast or thighs, cut into small pieces
  • 1 tablespoon Kosher salt

  For the middle eastern dry rub

  • 1 teaspoon garlic powder smashed
  • 2 teaspoon ground cumin
  • 1½ teaspoon smoked paprika
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon ground coriander adjust to taste
  • 1 teaspoon ground turmeric
  • ¾ teaspoon freshly ground black pepper adjust to taste
  • 3 tablespoon extra virgin olive oil

  For the skewers

  • 1 each red bell pepper cut into 1.5” squares
  • 1 each green bell pepper cut into 1.5” squares
  • 1 each zucchini sliced into ½” thick rounds or half-moons
  • 1 each red onion cut into large chunks/petals
  • 1 each eggplant cubed, lightly salted & patted dry before use
  • 8 ounce cremini mushroom whole or halved
  • 12 each 10-inch bamboo skewer soaked in water for 30 min

  For serving

  • 1 lemon
  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in microwave on medium-high power until heated through. Refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

  Nutrition

  Calories: 337kcal | Carbohydrates: 13g | Protein: 43g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 625mg | Potassium: 1287mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1148IU | Vitamin C: 56mg | Calcium: 52mg | Iron: 2mg | Phosphorus: 498mg

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  6

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