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  Chicken Teriyaki

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Chicken Teriyaki

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 75 customer ratings

  (15 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Dairy Free

  A classic Japanese dish made with grilled chicken thighs, topped with a delicately sweet soy-based sauce. Pair with plain or fried rice and one of our many vegetable side dishes. Chicken can also be cooked in a pan on the cooktop if a grill is not available.

  Chicken Teriyaki quantity

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  Instructions

  Marinate Chicken

  • Mix marinade ingredients in a large bowl.
  • Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.

  Teriyaki Sauce

  • While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
  • When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Marinade

  • 3/4 cup soy sauce
  • 1/4 cup sake
  • 1/4 cup mirin sweet cooking wine
  • 2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice

  Teriyaki Sauce

  • 1 1/3 cup soy sauce
  • 1/2 cup sake
  • 1/2 cup mirin
  • 2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
  • 1 1/2 cup granulated sugar

  Chicken

  • 3 pound boneless skinless chicken thigh

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat on grill, saute pan or heat covered in the microwave at reduced power.

  Nutrition

  Calories: 230kcal | Carbohydrates: 12g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1594mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 33IU | Calcium: 18mg | Iron: 2mg | Phosphorus: 288mg

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  The Best Mashed Potatoes

  $0.00 Cooking Fee

  Rated 4.75 out of 5
  Up to 10 servings
  

  The Best Mashed Potatoes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 62 customer ratings

  (13 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounce

  Egg FreeGluten FreeNut FreeSoy FreeVegetarian

  There's a reason these are the best mashed potatoes ever. It's because they are made from scratch using real dairy and buttery Yukon gold potatoes.

  The Best Mashed Potatoes quantity

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

  Instructions

  • 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, about 15 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper.

  Notes

  You can also use red-skinned potatoes in this recipe.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound Yukon Gold potato peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • 1 cup heavy whipping cream or milk more or less to thin
  • 8 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper optional, more of less to taste

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in microwave on full power, covered, stirring once during cooking time until heated through.

  Nutrition

  Calories: 267kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 949mg | Potassium: 591mg | Fiber: 3g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 1mg

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  Chicken Piccata

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  6 servings
  

  Chicken Piccata

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.9 out of 5 based on 73 customer ratings

  (15 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Egg FreeKetoNut Free

  You'll love the tart, rich taste of this Chicken Picatta. Serve with pasta or mashed potatoes with a side of steamed broccoli.

  Chicken Piccata quantity

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

  Instructions

  • Cut the chicken breasts in half horizontally. Put each piece between two sheets of plastic wrap and pound them to 3/8 inch thick.
  • Season cutlets with salt, pepper, and thyme; Lightly dredge chicken in flour, shaking off excess.
  • Heat a large sauté pan(s) to medium-high and add half the olive oil. Place cutlets in pan and cook for about 3 minutes per side until nicely browned, working in batches and adding more oil if necessary Remove chicken from pan(s) and reserve to a plate. Return sauté pan(s), unwashed to heat.
  • Add the chicken stock, lemon juice, and capers to the pan. Using a wooden spatula scrape up the browned bits. Add any accumulated juices from the reserved plate of chicken to the pan, then precede to reduce the sauce by half.
  • Remove pan(s) from heat and whisk in the cold butter and parsley. Return chicken to pan and turn to coat with sauce. Serve on a platter family style or plate.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 1 1/2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dry thyme
  • ½ cup all-purpose flour
  • 4 tablespoon extra virgin olive oil divided
  • ½ cup chicken stock
  • 2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon capers drained
  • 4 tablespoon butter very cold
  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 172kcal | Carbohydrates: 5g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 158mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg

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  Smashed potatoes

  $0.00 Cooking Fee

  Rated 4.82 out of 5
  Up to 10 servings
  

  Smashed potatoes

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  Recipe adapted from:

  Jen Stone

  Rated 4.8 out of 5 based on 57 customer ratings

  (12 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Dairy FreeEgg FreeGluten FreeNut FreeVeganVegetarian

  Smashed potatoes are baked to crispy and golden brown perfection!

  Smashed potatoes quantity

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  Instructions

  • Scrub potatoes clean and rinse under running cool water
  • Remove and discard any nubby sprouting areas
  • Place potatoes in a large Dutch oven or soup pot
  • Fill pot with water until potatoes are submerged and covered by inch additional water
  • Add 1¼ tablespoon of the salt to water
  • Bring mixture to a boil over medium high heat; about 15 minutes
  • Cook potatoes until they are easily pierced with a fork
  • While potatoes cook, preheat oven to 425 F
  • Drizzle 3 tbsp olive oil over a large rimmed baking sheet
  • Brush oil over sheet to ensure it is evenly distributed
  • Evenly distribute the potatoes over oiled sheet
  • Use a potato masher or serving fork to gently smash potatoes into 1/2 inch height
  • Drizzle remaining olive oil over all potatoes
  • Sprinkle the garlic powder, onion powder, and remaining salt over all potatoes
  • Sprinkle with black pepper
  • Bake potatoes until edges are golden brown, about 15 minutes
  • Sprinkle with fresh parsley

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound baby red potato
  • 2 ½ tablespoon Kosher salt divided
  • 6 tablespoon extra virgin olive oil divided
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon freshly ground black pepper or to taste
  • 5 tablespoon Italian parsley chives, and/or green onions

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Kitchen towels, Oven, Potato Masher, Roasting Pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve hot. Can sprinkle with cheese. Reheat I. Oven at 400 f for 7 minutes.

  Nutrition

  Calories: 235kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 1786mg | Potassium: 1042mg | Fiber: 4g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 2mg

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  Chicken Enchiladas with Red Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Chicken Enchiladas with Red Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 35 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  These chicken enchiladas are especially delicious, as this recipe uses semi-scratch red sauce. Pair with Restaurant Style Mexican Rice and Refried Pinto Beans or Black Beans.

  www.ForkandKnifeCreations.com

  Chicken Enchiladas with Red Sauce quantity

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  www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • To make the enchilada sauce, heat oil in a small saucepan over medium-high heat.
  • Add flour, whisking for 1 minute, until a golden roux forms.
  • Add the remaining dry seasonings through to the oregano, whisking to combine.
  • Gradually add the stock, continually whisking, to prevent any lumps.
  • Whisk in the tomato paste. Simmer on low heat for 10 minutes.
  • Preheat oven to 350 degrees.
  • Add 1 tablespoon oil to a sauté pan set over medium heat. When hot add onions, peppers, and garlic, sauteing until onion is translucent, about 3 minutes.
  • Season with Kosher salt and pepper; set aside.
  • Wrap tortillas in a damp kitchen towel and microwave for 1-2 minutes until soft and pliable.
  • Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish.
  • Fill tortillas with equal portions of chicken, then the onion/bell pepper mixture, and finally half the cheese, and half the cilantro.
  • Top with 1 tablespoon enchilada sauce, roll, and place seam side down in baking dish.
  • Pour remaining enchilada sauce over the enchiladas, then sprinkle with remaining cheese.
  • Top with sliced olives.
  • Cover baking dish loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling.
  • Remove from oven and garnish with remaining cilantro.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6 servings

  Ingredients

  Ingredients

  For the enchilada sauce:

  • 2 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
  • 2 tablespoon all-purpose flour or gluten-free flour
  • 3 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 2 ½ cup chicken stock
  • 6 ounce tomato paste

  For the filling and assembly:

  • 1 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
  • 1 white onion small, finely chopped
  • 1 red bell pepper large, chopped
  • 2 clove garlic minced
  • ½ teaspoon Kosher salt
  • ⅙ teaspoon freshly ground black pepper
  • 3 cup rotisserie chicken shredded
  • 3 ½ cup shredded Monterrey Jack cheese or pepper jack cheese
  • 6 ounce canned pitted black olives drained
  • ½ cup fresh cilantro chopped
  • 12 corn tortilla

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Oven, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives, Spatula, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in microwave, covered, on high power until heated through.

  Nutrition

  Calories: 647kcal | Carbohydrates: 45g | Protein: 29g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 74mg | Sodium: 3644mg | Potassium: 852mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3555IU | Vitamin C: 41mg | Calcium: 704mg | Iron: 4mg

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  Chicken Parmesan

  $0.00 Cooking Fee

  Rated 4.88 out of 5
  Up to 10 servings
  

  Chicken Parmesan

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.9 out of 5 based on 44 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Refined Sugar FreeSoy Free

  This chicken parmesan is made with panko breadcrumbs so the chicken stays crisp and moist, plus a homemade sauce for lots of flavor!

  Chicken Parmesan quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees. Place the chopped tomatoes and juice, garlic, olive oil, salt and pepper in a medium saucepan. Cook, covered, stirring often on medium heat for about 20-25 minutes. Taste and correct for salt.
  • Meanwhile, cut the chicken breasts into halves horizontally. Put each piece between two pieces of plastic wrap and pound them to 3/8 inch thick. Season chicken filets with Kosher salt and freshly ground pepper.
  • On a large rimmed plate, mix together the bread crumbs and the Italian seasoning; set aside. In a shallow bowl beat together the eggs and the water.
  • Dredge the chicken pieces in flour until thoroughly coated, shaking off excess. Dip in the egg mixture, letting any excess runoff. Coat with breadcrumbs, patting gently to thoroughly cover each piece.
  • Heat a large sauté pan(s) to medium and add half the olive oil. Place coated chicken filets into pan(s) and cook for about 3 minutes per side or until nicely browned.
  • Place ½ the tomato sauce in the bottom of a baking dish(es) that will accommodate all the chicken, slightly overlapping if necessary. Place chicken over sauce and spoon remaining sauce over chicken. Sprinkle with mozzarella cheese, then grated parmesan cheese. Bake, uncovered, for 20 minutes.
  • Remove from oven and sprinkle with chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the tomato sauce:

  • 28 ounce canned whole peeled tomatoes chopped, juice reserved
  • 3 clove garlic large, peeled and finely chopped
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Prepare the chicken:

  • 2½ pound boneless skinless chicken breast
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup all purpose flour spread on a plate

  Mix together:

  • 2 cup panko breadcrumbs
  • 1 teaspoon Italian seasoning

  Beat together:

  • 2 each egg beaten
  • 2 tablespoon water

  For sauteing:

  • 6 tablespoon extra virgin olive oil
  • 3 cup mozzarella cheese shredded
  • ½ cup parmesan cheese grated
  • 2 tablespoon Italian parsley flat leaf parsley, chopped

  Cooking Tools Required

  Baking Pan

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 30 minutes.

  Nutrition

  Calories: 472kcal | Carbohydrates: 18g | Protein: 37g | Fat: 27g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1335mg | Potassium: 654mg | Fiber: 2g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 10mg | Calcium: 294mg | Iron: 3mg

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  Jasmine White Rice

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Jasmine White Rice

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 40 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeRefined Sugar FreeSoy FreeVeganVegetarian

  An essential side dish that pairs well with many of our flavorful dishes!

  Jasmine White Rice quantity

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  Ingredients Scale

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

  Instructions

  • Measure rice into a deep sized pot with a fitted lid
  • Rinse rice 2-5 times or until water is clear
  • Add water and salt
  • Bring to a light boil. You should see bubbles forming on the surface of the water
  • Cover pot tightly with lid
  • Reduce heat to low
  • Simmer rice while covered 12-15 minutes
  • After 10 minutes, remove lid
  • Use a spoon to make a well in the middle, allowing you to see bottom of pot
  • If all or most of water is absorbed continue with next step
  • If there still is 1/4 inch of water or more, replace lid and allow to simmer 3-5 minutes more
  • When all of water or most of it has been absorbed, replace lid and switch off heat
  • Allow pot to sit undisturbed for another 10-15 minutes or when your ready to eat

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 cup jasmine white rice
  • ¼ teaspoon Kosher salt
  • 6 cup water

  Cooking Tools Required

  Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Top Stove

  Reheating/Serving Instructions

  When ready to eat, fluff rice with fork or chopsticks. Reheat in a pot, 2-3 minutes on high with a couple of tbsp water until desired warmth.

  Nutrition

  Calories: 270kcal | Carbohydrates: 59g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Calcium: 25mg | Iron: 1mg

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  Primavera Egg Muffins

  $0.00 Cooking Fee

  Rated 4.20 out of 5
  FSA/HSA eligible when qualified
  12 servings
  

  Primavera Egg Muffins

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 68 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  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 FriendlyGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

  Primavera Egg Muffins quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F.
  • Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the onions and sauté until translucent, about 4 minutes.
  • In a large mixing bowl mix together all the ingredients including the sauteed onions.
  • Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 tablespoon avocado oil divided
  • 1 small red onion chopped
  • 9 egg large organic, beaten
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 tomato chopped
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper freshly ground
  • 2 tablespoon water

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 80kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3034IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

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  Kale Tahini Caesar Salad

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Kale Tahini Caesar Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.8 out of 5 based on 29 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This salad uses a mixture of kale and romaine lettuces and is then tossed with a creamy tahini Caesar dressing.

  Kale Tahini Caesar Salad quantity

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  Ingredients Scale

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

  Instructions

  • To make the dressing: In a small bowl, combine the tahini, lemon juice, olive oil, garlic, mustard, and salt. Whisk until blended, then add the water and whisk until you have a smooth, blended tahini sauce. Season generously with black pepper. The dressing should be tangy, like classic Caesar dressings. If it's overwhelmingly tart or too thick to pour, whisk in an additional tablespoon of water.
  • To prepare the salad: Transfer the chopped kale to a big salad bowl. Add a dash of salt and massage the leaves with your hands by scrunching big handfuls at a time, until the leaves are darker in color and the volume has reduced by about one-third.
  • Add the chopped romaine to the bowl. Wait to dress the salad until you are ready to serve.
  • When you're ready, drizzle enough dressing over the greens to lightly coat (you might not need all of it). Toss until the dressing is evenly distributed. Serve immediately

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  Tahini Caesar Dressing:

  • 1/2 cup tahini
  • 2 lemon juiced, about 3 tablespoons juice from 1 lemon
  • 6 tablespoon extra virgin olive oil
  • 4 clove garlic smashed then minced
  • 2 teaspoon Dijon mustard
  • ½ teaspoon sea salt fine grind
  • 4 tablespoon water
  • 1 teaspoon freshly ground black pepper

  Salad:

  • 2 bunch Tuscan Kale ribs removed and leaves chopped into bite-size pieces
  • ½ teaspoon fine sea salt
  • 2 head romaine lettuce chopped into bite-size pieces
  • 1 cup canned chickpeas (optional) drained and rinsed

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 215kcal | Carbohydrates: 16g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 270mg | Potassium: 578mg | Fiber: 5g | Sugar: 3g | Vitamin A: 13521IU | Vitamin C: 49mg | Calcium: 115mg | Iron: 3mg

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  Salmon with Lemon and Thyme

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  Rated 4.86 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Salmon with Lemon and Thyme

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.9 out of 5 based on 39 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6.4 oz pre-cook / 4.8 oz post-cook

  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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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbMediterranean DietNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This highly nutritious meal combines salmon with the tangy flavors of lemon and capers, for a delicious Mediterranean inspired dish. Note: This recipe requires 2 heavy-duty rimmed baking sheets for 7-10 servings.

  Salmon with Lemon and Thyme quantity

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

  Instructions

  • Pre-heat oven to 350 degrees F. Line a rimmed baking sheet(s) with parchment paper and place salmon, skin side down, on the prepared baking sheet.
  • Generously season salmon with salt and pepper. Arrange capers on the salmon, then top with thyme and sliced lemon.
  • Drizzle fish with oil and bake for 20 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 64 ounce salmon fillet
  • 2 lemon thinly sliced
  • 2 tablespoon capers drained
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon fresh thyme
  • 1 tablespoon avocado oil for drizzling

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a medium saute pan over medium heat, or in the microwave on medium power until heated through.

  Nutrition

  Serving: 6.4ounces | Calories: 273kcal | Carbohydrates: 1g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 473mg | Potassium: 902mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

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  Clean Diet Herby Cauliflower Steaks with Crispy Shallots

  $0.00 Cooking Fee

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

  Clean Diet Herby Cauliflower Steaks with Crispy Shallots

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 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 FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Clean Diet Herby Cauliflower Steaks with Crispy Shallots quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 450° F. Remove leaves and stem from the cauliflower head. Using a large knife, cut the head of cauliflower into even slices, about 1/2 to 1 inch thick. Place on a baking sheet. (Note: at the edges, your slices may not hold together as there is no inner stem in this part. I just put the smaller piece on the baking sheet and cook them with the large pieces).
  • Mince garlic and herbs, and place in a small bowl. Add oil and salt; stir. Use a brush to spread mixture over cauliflower steaks. Sprinkle each piece with pepper to taste (I’m not big on pepper— I know crazy- so I take it easy here).
  • Place the baking pan in the oven and bake until cauliflower is tender and the edges begin to brown, about 20 minutes.
  • While the cauliflower cooks, free the shallots: peel the outer paper from the shallots and slice off the rooty end and discard. Use a shard knife to cut the shallot into thin slices. In a skillet, heat avocado oil. Once oil sizzles, add shallot slices and cook for several minutes, until they turn golden to medium brown. Use a slotted spoon to remove them from the oil and set on a dish. Discard excess oil.
  • Remove cauliflower from the oven, and season with salt and nutritional yeast (or shred on a bit of parmesan if you prefer). Top with fried shallots and serve hot

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 pound cauliflower for 10 servings 2 large heads or 3 medium ones

  For the roasting mixture:

  • 5 clove garlic
  • 3 teaspoon fresh thyme
  • 2 teaspoon fresh rosemary
  • 2 teaspoon fresh sage
  • 10 tablespoon avocado oil
  • 1 teaspoon Kosher salt more or less to taste

  For sprinkling:

  • ½ teaspoon freshly ground black pepper more or less to taste
  • 5 tablespoon nutritional yeast or, if you prefer, parmesan

  For crispy shallots:

  • 5 shallot thinly sliced
  • 8 tablespoon avocado oil

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Pastry brush, Sharp Knives

  Reheating/Serving Instructions

  Heat cauliflower in a 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 295kcal | Carbohydrates: 13g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 289mg | Potassium: 672mg | Fiber: 5g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 90mg | Calcium: 53mg | Iron: 1mg

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  Clean Diet Greek Meatballs

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

  Clean Diet Greek Meatballs

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  Recipe adapted from:

  Karin Adoni

  Rated 5 out of 5 based on 65 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 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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  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious meatballs are made with ground turkey with a touch of mint and parsley for a Greek inspired meal! Note: For 7-10 servings you will need 2 large skillets.

  Clean Diet Greek Meatballs quantity

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  Instructions

  • In a large bowl, add the ground turkey, beaten egg, salt, pepper, red pepper flakes, and almond flour.
  • Add the onion, garlic, mint, and parsley to a food processor and chop until finely chopped. Or if you don't have a food processor, finely mince these ingredients.
  • Add the finely minced onion, garlic, and herbs to the meat mixture and stir very well to combine.
  • Using your hands, or a 1 1⁄2 inch cookie scoop (my preferred method), roll or scoop the meat into meatballs and place on a cookie sheet.
  • Preheat a large, deep skillet or soup pot on medium heat. Add the oil and allow to melt.
  • Add the meatballs to the pot or skillet and brown for about 2 minutes on each side. Then remove and set aside on a plate.
  • Add the tomatoes and 1 1⁄2 cups water with salt and red pepper flakes, and whisk to combine.
  • Add the meatballs to the sauce, reduce to a simmer, and cook for about 45 minutes.
  • After 20 minutes of simmering, add the chopped mint to the sauce and give it a stir.

  Cook Times

  Active Prep25

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound 85% lean ground turkey organic
  • 2 egg beaten
  • 2/3 cup almond flour
  • 2/3 cup mint leaves, finely chopped
  • 2/3 cup Italian parsley finely chopped
  • 5 clove garlic minced
  • 1 1/3 onion minced
  • 1/3 teaspoon crushed red pepper
  • 2 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper freshly ground
  • 2 tablespoon avocado oil

  For the Sauce:

  • 7 tomato large, diced
  • 3 1/3 cup water
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon crushed red pepper
  • 2 tablespoon fresh mint chopped

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through, or heat on the stove top over medium heat until heated through.

  Nutrition

  Calories: 235kcal | Carbohydrates: 8g | Protein: 31g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 899mg | Potassium: 628mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1341IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 2mg

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  Green Chicken Enchiladas

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  Rated 4.60 out of 5
  Up to 10 servings
  

  Green Chicken Enchiladas

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  Rated 4.7 out of 5 based on 28 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 enchilada

  Egg FreeNut FreeSoy Free

  Salsa verde, green chiles, rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!

  https://damndelicious.net/2019/03/01/green-chicken-enchiladas/

  Green Chicken Enchiladas quantity

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  https://damndelicious.net/2019/03/01/green-chicken-enchiladas/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  • Heat oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.
  • In a large bowl, combine green chile mixture, chicken, 1/2 cup enchilada sauce and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
  • To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining enchilada sauce and remaining 1 1/2 cups cheese.
  • Place into oven and bake until bubbly, about 35-40 minutes.
  • Serve immediately, topped with dollops of sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 sweet onion medium diced
  • 3 clove garlic minced
  • 1 teaspoon dry oregano
  • ½ teaspoon ground cumin
  • 8 ounce canned diced green chiles
  • 1 whole rotisserie chicken for 10 servings, 5 cups of coarsely shredded chicken
  • 30 ounce canned green chile enchilada sauce divided
  • ¼ cup fresh cilantro chopped
  • 3 cup Monterey Jack cheese shredded, divided
  • ½ teaspoon Kosher salt to taste
  • ⅛ teaspoon freshly ground black pepper
  • 10 flour tortilla warmed
  • ¼ cup sour cream optional, for serving

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 294kcal | Carbohydrates: 26g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 1373mg | Potassium: 148mg | Fiber: 3g | Sugar: 9g | Vitamin A: 925IU | Vitamin C: 12mg | Calcium: 323mg | Iron: 2mg

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  Chicken Pot Pie

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Chicken Pot Pie

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 25 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeRefined Sugar FreeSoy Free

  Forget the frozen chicken pot pies and opt for this delicious home-cooked version. Chicken and vegetables come together in a rich gravy, topped off with a flaky pie crust.

  Chicken Pot Pie quantity

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

  Instructions

  • Preheat oven to 400 degrees. Melt butter in large sauté pan
  • Mix flour, salt and pepper in large bowl
  • Toss chicken in seasoned flour and set aside remaining flour
  • Sauté diced chicken in batches and remove to clean dish
  • Sauté celery, onions and carrots in same pan for 2 minutes
  • Mix in 2 Tablespoons of seasoned flour and sautee 2 more minutes
  • Slowly stir in 2 cups chicken broth and milk
  • Put chicken back in pan with potatoes and heat. Add frozen peas.
  • Simmer 15 min stirring occasionally
  • Meanwhile lightly flour counter and roll 2 pie crusts side by side and slightly overlap to form a rectangle so it will fit over the baking dish. 11 × 17 works well
  • Pour filling in dish
  • Stretch crust over dish
  • Bake at 400 degrees for 25 minutes

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 pound boneless skinless chicken breast diced
  • 1 cup carrot small dice
  • 1/2 cup celery small dice
  • 1 each onion small dice
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cup chicken broth
  • 1 cup milk
  • 2 each russet potato peeled, medium dice
  • 1 cup frozen green peas
  • 2 each 9-inch frozen pie crust defrosted

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Rolling Pin, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat individual servings in microwave for 60 seconds

  Nutrition

  Calories: 228kcal | Carbohydrates: 18g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 444mg | Potassium: 589mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2523IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg

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  Chicken Marsala

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  Rated 4.00 out of 5
  Up to 10 servings
  

  Chicken Marsala

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  Recipe adapted from:

  Zeke Gluckman

  Rated 4.3 out of 5 based on 13 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Panfried chicken breasts smothered in sauteed mushrooms, onions, garlic and dry marsala wine.

  Chicken Marsala quantity

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

  Instructions

  • Pat chicken dry with paper towels. Mix Flour dredge ingredients in large bowl. Lightly coat each piece of chicken in flour.
  • Heat half of the butter and half of the olive oil in one large sauté pan.
  • Fry the flour coated chicken in batches for 1 minute on each side and remove to a clean pan.
  • Add remaining butter and olive oil in the same pan. Sautee mushrooms onions and garlic for 5 minutes on medium high. Season with salt and pepper.
  • Deglaze pan with marsala wine and scrape all the yummy bits off the bottom. Add chicken stock. Return chicken breasts to pan. Bring to a simmer; Simmer 15 minutes. Taste sauce and adjust seasonings.
  • Garnish with parmesan cheese and chopped parsley.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast

  For Dredging:

  • 1/2 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dry oregano

  For Sauce:

  • 4 tablespoon butter
  • 4 tablespoon extra virgin olive oil
  • 12 ounce mushroom sliced
  • 2 yellow onion thinly sliced
  • 4 clove garlic chopped
  • 1 1/4 cup dry marsala wine
  • 3/4 cup chicken stock

  For Garnish:

  • 1/2 cup parmesan cheese grated
  • 1/4 cup Italian parsley chopped

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat 1 portion for 45 to 60 seconds on high in the microwave

  Nutrition

  Calories: 313kcal | Carbohydrates: 9g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 536mg | Potassium: 691mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg

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  Eggplant Meatballs with Marinara Sauce and Spaghetti

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  Rated 4.80 out of 5
  Up to 10 servings
  

  Eggplant Meatballs with Marinara Sauce and Spaghetti

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  Recipe adapted from:

  Jen Stone

  Rated 4.8 out of 5 based on 77 customer ratings

  (16 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeSoy FreeVegetarian

  Savory vegetarian eggplant meatballs with a hearty marinara sauce and spaghetti. Also goes great with our Parmesan zoodles or sub miracle noodles for a low carb and gluten free version.

  Eggplant Meatballs with Marinara Sauce and Spaghetti quantity

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  Instructions

  Eggplant Meatballs

  • Preheat oven to 350 f
  • Peel eggplant and cut into cubes
  • Place water in bottom of pot and boil or steam eggplant until soft
  • Remove eggplant and squeeze out excess water
  • Mash eggplant until smooth or use a food processor to blend until smooth
  • Place eggplant and rest of ingredients
  • Mix well
  • Line baking sheet with parchment paper
  • Rollout balls, they will be soft(don’t worry)
  • Bake for 20 minutes or until tender and firm to touch

  Marinara

  • Heat pot with oil and sauté onion and garlic until onions are transparent.
  • Add bell pepper and sauté another minute.
  • Add tomato paste and cook until brown and fragrant
  • Add rest of ingredients and let simmer 20 minutes; stir often
  • When meat balls have cooled, gently place in marinara until ready to serve. Or pour sauce over meatballs. Can garnish with cheese and/ or fresh basil.

  Pasta

  • Bring a large pot of water to a boil. Add the salt then the pasta and cook to al-dente. Drain and serve with meatballs.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1½ pound eggplant peeled and chopped
  • 5 clove garlic minced
  • 4 teaspoon extra virgin olive oil
  • 10 tablespoon blanched almond flour more or less as needed
  • 4 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
  • 3 tablespoon Italian seasoning
  • 2 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Kosher salt

  Marinara:

  • 38 ounce canned tomato sauce
  • 1 ¼ cup onion diced
  • 6 clove garlic minced
  • 2 ½ teaspoon extra virgin olive oil
  • 6 tablespoon fresh basil chopped
  • 3 tablespoon Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 1 red bell pepper diced
  • 6 ounce tomato paste
  • 3 bay leaf
  • 1 tablespoon granulated garlic or garlic powder
  • ½ tablespoon freshly ground black pepper
  • 1 tablespoon Kosher salt
  • 1 tablespoon coconut sugar optional, or stevia, or maple syrup to tame acidity

  Pasta:

  • 1.5 pound spaghetti OR miracle noodles for low carb and GF version

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Colander, Cooling Rack, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Potato Masher, Refrigerator, Saucepan, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove, Vegetable Peeler, Whisk

  Reheating/Serving Instructions

  To reheat: reheat meatballs in sauce on low heat for 5-10 minutes

  Nutrition

  Calories: 437kcal | Carbohydrates: 75g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 3540mg | Potassium: 1021mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1566IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 5mg

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  Glazed Carrots

  $0.00 Cooking Fee

  Rated 4.20 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Glazed Carrots

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  Recipe adapted from:

  Thomas Keller

  Rated 4.3 out of 5 based on 26 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyLow FODMAPNut FreeSoy FreeVegetarian

  Chef Thomas Keller’s technique highlights the natural sweetness of carrots, with only a small amount of added sugar.

  https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

  Glazed Carrots quantity

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  https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

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

  Instructions

  • 1. Add carrots to the pan(s) in a single layer and swirl the pan around to create an even amount of space between them. Add sugar and enough water to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed.
  • 2. Turn down the heat to medium and cook until finished, about 5 minutes. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. (Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery.)
  • 3. When reduction is complete, toss carrots in the pan with chopped parsley.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound carrot peeled, oblique cut
  • 3 teaspoon unsalted butter room temperature
  • 3 1/2 teaspoon sugar to start
  • 1/4 teaspoon white wine vinegar
  • 2 tablespoon Italian parsley chopped (for garnish)
  • 1 teaspoon Kosher salt more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 327mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 22838IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg

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  Roasted Brussels Sprouts with Pancetta and Balsamic Reduction

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  Rated 4.80 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Roasted Brussels Sprouts with Pancetta and Balsamic Reduction

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 29 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 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 FreeNut FreePaleoRefined Sugar FreeSoy Free

  This classic vegetables side dish has the perfect balance of sweet and savory thanks to the balsamic reduction. Note: If your balsamic vinegar already has a light syrup texture, then there is no need to reduce it. This recipe requires 2 heavy-duty sheet pans for 7-10 servings.

  Roasted Brussels Sprouts with Pancetta and Balsamic Reduction quantity

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

  Instructions

  • Preheat oven to 400 degrees F. Place the trimmed Brussels sprouts on a parchment-lined sheet pan, followed by the pancetta, olive oil, Kosher salt, and pepper. Toss to combine, then spread out in a single layer. Roast for 20 to 25 minutes, tossing again half way through the cooking time.
  • Meanwhile, to make the balsamic reduction, place balsamic vinegar in a small saucepan and simmer for 5 minutes or until vinegar is reduced by half. If a more sweet version is desired, stir in the maple syrup.
  • When finished roasting Brussels sprouts should be tender and pancetta cooked through. Remove from oven, then drizzle with a tablespoon or two of the balsamic reduction. Toss, and adjust seasonings if necessary.

  Notes

  Notes: If you are using an aged balsamic vinegar that is thicker than regular balsamic vinegar, you can use it as is, and skip reducing it. Just drizzle over Brussels sprouts as soon as they are removed from the oven, and the residual heat from the pan will thicken it up even more. Toss immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound Brussels sprout trimmed and if large, cut in half lengthwise
  • 6 ounces pancetta (or thick sliced bacon), ¼ inch dice
  • ¼ cup extra virgin olive oil
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper

  For the balsamic reduction:

  • ½ cup balsamic vinegar
  • 1 teaspoon maple syrup optional

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 181kcal | Carbohydrates: 13g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 609mg | Potassium: 492mg | Fiber: 4g | Sugar: 5g | Vitamin A: 862IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 2mg

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  Tagliatelle with Bacon and Pesto

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  Up to 10 servings
  

  Tagliatelle with Bacon and Pesto

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  Rated 4.7 out of 5 based on 33 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Egg FreeRefined Sugar Free

  Pasta is tossed with a traditional pesto and pieces of flavorful chopped bacon.

  Tagliatelle with Bacon and Pesto quantity

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  Ingredients Scale

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

  Instructions

  Fresh Pesto (you can make this in advance)

  • We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  • Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  • While processing, gradually add the olive oil and finally add the Parmesan cheese.

  Finishing the dish

  • Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  • Use the cooking time of the pasta to sauté your bacon strips.
  • After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  • Present the dish with some fresh basil leaves on top.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Prep Time10 minutes minutes

  Cook Time20 minutes minutes

  Total Time30 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 20 ounce tagliatelle
  • 1 pound bacon cut into crosswise strips

  Fresh Pesto

  • 3 clove garlic sliced thinly
  • 1/4 cup pine nuts
  • 2 cup fresh basil
  • 1/2 cup extra virgin olive oil extra virgin
  • 1/2 cup grated Parmesan cheese

  Cooking Tools Required

  Blender, Colander, Cutting board, Food Processor, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in saute pan for 5 minutes until warmed through

  Nutrition

  Calories: 1651kcal | Carbohydrates: 9g | Protein: 41g | Fat: 162g | Saturated Fat: 43g | Cholesterol: 168mg | Sodium: 1905mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1545IU | Vitamin C: 6mg | Calcium: 358mg | Iron: 3mg

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  Italian Beef Lasagna – 12 servings

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  Rated 4.67 out of 5
  12 servings
  

  Italian Beef Lasagna – 12 servings

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  Rated 4.5 out of 5 based on 18 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Refined Sugar FreeSoy Free

  Traditional Italian Beef Lasagna

  Italian Beef Lasagna – 12 servings quantity

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  Ingredients Scale

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

  Instructions

  • If not using oven ready noodles, cook pasta according to directions. Drain and rinse in cold water

  Sauce

  • Heat olive oil in large sauce pot or stock pot over medium high heat. Add onion and garlic and cook until just translucent, but not brown.
  • Add beef and sausage, breaking up large clumps with a spoon. After meat is no longer pink add shredded carrots and saute for 3 minutes.
  • Add in herbs and chili flakes and stir to combine. Add tomato paste and stir until mixed thoroughly. Cook for 3 minutes more.
  • Pour in crushed tomatoes and red wine if using. If not using wine pour water into empty crushed tomato can to rinse, and put into sauce. Simmer for 15 minutes. While simmering you can prepare filling.

  Lasagna

  • Preheat oven to 375. Drain pasta and dry on paper towels or kitchen towel. Place thin layer of sauce on bottom of 9x13 baking dish. Topped with lasagna. Spoon a layer of the cheese mixture over noodles and spread to coat evenly. Layer with more sauce and 1/3 cup mozzarella and sprinkle of paremsan. Repeat twice more for a total of 3 layers. Cover with foil and place in oven for 20 minutes. Remove foil and cook for additional 10 minutes

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 9 ounce oven-ready lasagna noodles

  Sauce

  • 2 tablespoon extra virgin olive oil
  • 1 cup onion diced
  • 2 tablespoon garlic sliced
  • 1 pound 85% ground beef
  • 1 pound ground Italian sausage
  • 1 cup carrot shredded
  • 2 tablespoon fresh oregano minced, or 2 teaspoon dried
  • 2 tablespoon fresh basil minced, or 2 teaspoon dried
  • 1 pinch crushed red pepper
  • 6 tablespoon tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 cup red wine or beef broth, or water
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Filling

  • 30 ounce ricotta cheese about 2 containers
  • 3 cup mozzarella cheese shredded, divided
  • 2 egg large
  • ¾ cup parmesan cheese shredded, divided
  • 1 tablespoon fresh oregano minced, or 1 teaspoon dried
  • 2 tablespoon fresh basil minced, or 2 teaspoon dried
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

  9x13 inch glass baking dish, Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in 375 oven for 10-12 minutes until warm or microwave on med- high for 3 minutes

  Nutrition

  Calories: 611kcal | Carbohydrates: 30g | Protein: 34g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 1194mg | Potassium: 748mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2699IU | Vitamin C: 11mg | Calcium: 436mg | Iron: 4mg

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  12

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