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  Cheese Enchiladas with Red Sauce

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  6 servings
  

  Cheese Enchiladas with Red Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeGluten FreeNut Free

  With it's authentic tasting enchilada sauce these enchiladas are a crowd pleaser!

  Cheese Enchiladas with Red Sauce quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.  
  • Add 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. Using half the cheese fill tortillas with equal portions of cheese, then the onion/bell pepper mixture, and finally half of the cilantro. Before rolling, top each enchilada with 1 tablespoon enchilada sauce, then roll, and place seam side down in baking dish.  
  • Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheese. Top with sliced olives. Cover 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 Prep15

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  Enchilada Sauce

  • 2 tablespoon avocado oil
  • 2 tablespoon all-purpose flour gluten free flour for GF
  • 3 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 teaspoon ground cumin
  • 2 ½ cup vegetable stock
  • 6 ounce tomato paste

  Filling

  • 1 tablespoon avocado oil
  • 1 white onion small, small dice
  • 1 red bell pepper medium, small dice
  • 2 clove garlic minced
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 6 cup shredded Monterrey Jack cheese or pepper jack cheese

  For Serving

  • 12 corn tortilla medium
  • 2.2 ounce canned sliced black olives
  • 1 bunch fresh cilantro chopped

  Cooking Tools Required

  Baking Pan, Saucepan, Saute pan

  Reheating/Serving Instructions

  Heat, covered in 350 degree oven for 20 minutes or until cheese melts.

  Nutrition

  Calories: 676kcal | Carbohydrates: 38g | Protein: 33g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 101mg | Sodium: 3098mg | Potassium: 648mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3454IU | Vitamin C: 34mg | Calcium: 927mg | Iron: 4mg | Phosphorus: 718mg

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  Vegan Orange Tofu

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  Up to 10 servings
  

  Vegan Orange Tofu

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Gluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Scrumptious, tangy, and orange flakes to enhance a mouthful of flavors! This dish is vegan, gluten-free, egg-free, and nut-free. A favorite for everyone without all the extras! Simply scrumptious!

  Vegan Orange Tofu quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 F
  • Line a dish with parchment or grease
  • Add cubes tofu to a large bowl
  • Sprinkle 2 tbsp cornstarch, flour, salt, garlic, and pepper
  • Close top of bowl with lid or a plate and shake to coat
  • Add more cornstarch and shake again
  • Spread in a baking dish, bake at 400 F for 25-35 minutes
  • Give tofu a shake at 20 minute mark

  Orange sauce:

  • Combine all ingredients for sauce, except water and cornstarch. Cook sauce over medium heat and bring to a boil
  • In a separate bowl, add cornstarch and water and add into boiling sauce
  • Mix and cook an additional 2 minutes, Stir well for even thickening
  • Taste and adjust salt, sweet, and flavor
  • In a mixing bowl, add baked tofu and sauce
  • Toss to coat

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 45 ounce firm tofu pressed for 15 minutes and then cubed
  • 5 tablespoon corn starch divided
  • 2 ½ teaspoon rice flour or all purpose flour
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon garlic powder
  • dash freshly ground black pepper

  Orange sauce:

  • 10 clove garlic finely chopped
  • 2 ½ tablespoon fresh ginger grated
  • 5 tablespoon tamari sauce Tamari for gluten-free or soy sauce
  • 5 tablespoon rice vinegar or white vinegar
  • 2 ½ cup orange juiced
  • 7 ½ tablespoon maple syrup or sugar
  • ⅔ cup water
  • 5 tablespoon corn starch
  • 2 ½ teaspoon Sriracha or other hot sauce
  • ¾ teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Tongs, Top Stove, Wok

  Reheating/Serving Instructions

  Serve immediately. Can garnish with green onions and orange zest. Best if all is used when cooked.

  Nutrition

  Calories: 210kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 223mg | Fiber: 1g | Sugar: 19g | Vitamin A: 124IU | Vitamin C: 33mg | Calcium: 158mg | Iron: 2mg

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  Electric Pressure Cooker Vegan Vegetable Risotto

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  Up to 10 servings
  

  Electric Pressure Cooker Vegan Vegetable Risotto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  This delicious recipe will make it easy to introduce your family to a classic Italian dish. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.

  http://www.ForkandKnifeCreations.com

  Electric Pressure Cooker Vegan Vegetable Risotto quantity

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  http://www.ForkandKnifeCreations.com

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  Instructions

  • Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
  • When hot add the onions and mushrooms, sautéing for several minutes.
  • Add the rice on top of the vegetables in an even layer.
  • Next add the stock and white wine.
  • Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
  • When finished press Cancel and use the quick release method to release the pressure.
  • Remove the lid and stir in the broccoli and the peas and carrots.
  • Place the lid back on and let stand 5 minutes.
  • Remove lid and stir in the nutritional yeast and remaining tablespoon butter.
  • Serve immediately.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon vegan butter divided
  • 1 yellow onion small diced
  • 1 cup white mushroom sliced
  • 3 cup medium grain white rice rinsed
  • 3 ¼ cup vegetable stock for brown rice 10 servings, use 3 1/2 cups
  • ¼ cup white wine optional, if not using add ¼ cup additional stock
  • 3 cup broccoli florets fresh or frozen, defrosted if frozen
  • 1 cup frozen peas and carrots defrosted
  • 1 cup nutritional yeast

  Cooking Tools Required

  Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 280kcal | Carbohydrates: 52g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 316mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1769IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg

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  Eggs Benedict

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  Up to 10 servings
  

  Eggs Benedict

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  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 Benedicts per person

  Everyones Favorite Breakfast/Brunch Meal

  Eggs Benedict quantity

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  Instructions

  • Heat water in large 5qt stock pot vinegar and salt. Bring to just barely simmering .

  Hollandaise

  • While water is heating make Hollandaise. Separtae 6 eggs reserving whites for later. Place yolks and lemon juice together in a stainless steel bowl and whisk until the mixture is thickened and doubled in volume. Place the bowl over the stockpot containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. SLOWLY drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and white pepper. Salt to taste Cover and place in a warm spot until ready to use for the eggs benedict.
  • Cook Canadian bacon in saute pan until just browned and warmed through. Can warm English muffins in same pan while eggs are poaching

  Poached Eggs

  • Once water is barely simmering swirl with slotted spoon. Drop eggs 1 at a time into water and poach for 3 1/2 to 4 1/2 minutes until white is set. While they are poaching place 2 halves of English muffin on plate and top with Canadian bacon. Remove eggs from water and blot dry with towel or paper towel. Place 1 egg on each half and top with 1-2 Tbs of Hollander

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook5

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Poached Eggs

  • 20 egg
  • 1 tablespoon apple cider vinegar

  Hollandaise

  • 6 egg yolk
  • 1 cup clarified butter
  • 1 teaspoon fresh lemon juice
  • 1 /4 teaspoon cayenne pepper
  • 1/2 teaspoon ground white pepper

  For Benedicts

  • 10 English muffin split in half and toasted
  • 2 1/2 pound Canadian bacon or ham, 2 ounces slices

  Cooking Tools Required

  Cutting board, Mixing bowls, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Whisk

  Nutrition

  Calories: 476kcal | Carbohydrates: 28g | Protein: 28g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 1293mg | Potassium: 469mg | Fiber: 2g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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  Eileen’s Famous Balsamic Dressing

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  Rated 0 out of 5
  Up to 10 servings
  

  Eileen’s Famous Balsamic Dressing

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tablespoons

  Brain FoodDairy FreeEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  Enjoy this homemade clean diet dressing. It's a Little Black Dress staple and a favorite in our home!

  Eileen’s Famous Balsamic Dressing quantity

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  Ingredients Scale

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

  Instructions

  • Add all ingredients except the oil into a bowl and mix well. Slowly drizzle in the oil while whisking continuously, scraping down the sides of the bowl as needed. The oil acts as the emulsifier, so take your time and whisk slowly to ensure a smooth, creamy dressing. Check for seasoning.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup extra virgin olive oil preferably first cold pressed
  • ⅓ cup aged balsamic vinegar good quality
  • 1 tablespoon dried parsley
  • ½ teaspoon pink Himalayan salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon honey mustard organic if possible
  • 1 clove garlic passed through a garlic press or minced (optional)

  Cooking Tools Required

  Mixing bowls, Mixing spoon, Whisk

  Nutrition

  Calories: 203kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 127mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.2mg

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  Beef Tacos with Chipotle Sour Cream

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

  Beef Tacos with Chipotle Sour Cream

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 tacos

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

  Diabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy Free

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

  Beef Tacos with Chipotle Sour Cream quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  For the chipotle sour cream:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat filling in the microwave on medium power until heated through

  Nutrition

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

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  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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  6 servings
  

  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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  Recipe adapted from:

  Arash Hashemi

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

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

  Egg FreeNut FreeRefined Sugar FreeSoy Free

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

  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce quantity

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  Instructions

  The Chicken Shawarma

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

  The Tahini Sauce

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

  For the chopped Veggies

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

  To Serve

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

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the Chicken Shawarma

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

  Homemade Tahini Sauce

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

  Chopped Veggies

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

  To Serve (Optional)

  • 6 each pita bread
  • dill pickle

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Southern Buttermilk Biscuits

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  Up to 10 servings
  

  Southern Buttermilk Biscuits

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  Recipe adapted from:

  P48422

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 biscuit

  Refined Sugar FreeSoy FreeVegetarian

  Enjoy this authentic recipe handed down from the author's Southern great-great-grandmother.

  https://www.food.com/recipe/southern-buttermilk-biscuits-26110

  Southern Buttermilk Biscuits quantity

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  https://www.food.com/recipe/southern-buttermilk-biscuits-26110

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  Ingredients Scale

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

  Instructions

  • Preheat your oven to 450°F.
  • Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  • Cut the butter into chunks and cut into the flour until it resembles course meal.
  • If using a food processor, just pulse a few times until this consistency is achieved.
  • Add the buttermilk and mix JUST until combined.
  • If it appears on the dry side, add a bit more buttermilk. It should be very wet.
  • Turn the dough out onto a floured board.
  • Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
  • Use a round cutter to cut into rounds.
  • You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
  • Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
  • If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  • Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup unbleached all-purpose flour plus more for dusting the board
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon Kosher salt
  • 6 tablespoon unsalted butter very cold
  • 1 cup buttermilk

  Cooking Tools Required

  Baking sheet, biscuit cutter, Cutting board, Food Processor, Measuring cups and spoons, Oven, Rolling Pin

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 10-15 minutes

  Nutrition

  Calories: 167kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 414mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Calcium: 104mg | Iron: 1mg

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  Vegetarian Pasta Salad with Sun Dried Tomatoes

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  Up to 10 servings
  

  Vegetarian Pasta Salad with Sun Dried Tomatoes

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  Recipe adapted from:

  Nagi Maehashi

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Egg FreeNut FreeSoy FreeVegetarian

  This vegetarian hearty pasta salad combines pasta, fresh spinach, two kinds of tomatoes, red onion, feta cheese, and is then tossed in a sun dried tomato vinaigrette.

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

  Vegetarian Pasta Salad with Sun Dried Tomatoes quantity

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

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  Ingredients Scale

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

  Instructions

  • Cook pasta in a large pot of salted boiling water per packet directions. Drain, then rinse briefly under cold water. Leave to cool. Transfer into large bowl.
  • Drain oil from the jar of sun dried tomatoes.
  • Measure out oil according to ingredients, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
  • Add remaining Dressing ingredients. Mix well.
  • Add spinach, chicken, tomato, and onion to the large bowl. Pour over Dressing. Toss well, sprinkle with dried herbs, toss again.
  • Just before serving, sprinkle with crumbled feta. Best served at room temperature.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce spiral pasta or other pasta of choice
  • 10 ounce jarred sun dried tomato strips in oil
  • 1/3 cup extra virgin olive oil more or less if needed
  • 3 cup cherry tomatoes halved
  • 5 ounce baby spinach
  • 2 small red onion finely sliced
  • 2 teaspoon Italian seasoning
  • 6 ounce feta cheese crumbled

  Dressing:

  • 2/3 cup oil from jarred sun dried tomatoes make up difference with extra virgin olive oil
  • 4 tablespoon white wine vinegar
  • 2 clove garlic minced
  • 2 teaspoon Dijon mustard
  • 2 teaspoon granulated sugar
  • 2 teaspoon Italian seasoning
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Nutrition

  Calories: 493kcal | Carbohydrates: 47g | Protein: 11g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 15mg | Sodium: 650mg | Potassium: 783mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 45mg | Calcium: 147mg | Iron: 3mg

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  Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP

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  Recipe adapted from:

  Amanda Runnels

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 thigh

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Golden brown, crisp-skinned, & juicy, these Paleo Pumpkin Spiced Crispy Chicken Thighs are Whole30 & gluten-free!

  https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

  Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP quantity

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  https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F.
  • Heat oil in a heavy, deep, ovenproof skillet over medium high heat.
  • Season the chicken with the pumpkin pie spice, salt, and pepper.
  • When skillet is hot, add the chicken to the pan and cook with the skin side down until the skin is lightly browned.
  • Transfer the skillet to the oven. Bake until chicken has reached an internal temperature of 165 degrees and skin is golden brown and crispy, about 30 minutes.
  • Let rest for 5 minutes before serving. Garnish with optional herbs and citrus if desired.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 tablespoon extra virgin olive oil
  • 5 pound bone-in skin-on chicken thigh
  • 2 tablespoon pumpkin pie spice
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  Optional (for garnish):

  • 1 bunch fresh thyme
  • 1 whole orange sliced

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Oven

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 20 minutes or until heated through, or heat in microwave on medium-high power.

  Nutrition

  Calories: 529kcal | Carbohydrates: 2g | Protein: 32g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 382mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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

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  Rated 0 out of 5
  Up to 10 servings
  

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

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  Recipe adapted from:

  Cheryl Malik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 ounces not including optional garnishes

  Gluten FreeLower CarbPostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

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

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

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

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

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.

  For the Meatballs

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

  For the Tzatziki

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

  For the Califlower Rice

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

  For the Cucumber & Tomato Salad

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

  To Assemble the Bowls

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

  Notes

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

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

  Cook Times

  Active Prep60

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Meatballs

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

  For the Tzatziki

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

  For the Roasted Lemon Garlic Califlower Rice

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

  For the Cucumber & Tomato Salad

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

  Recommended Garnishes (All Optional)

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Cucumber Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Cucumber Salad

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  Recipe adapted from:

  Jun Cai

  Rated 0 out of 5

  $0.00 Cooking Fee

  Egg FreeKetoLower CarbNut Free

  This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.

  Cucumber Salad quantity

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  Ingredients Scale

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

  Instructions

  • Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
  • Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
  • Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook15

  Passive10

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 6 each English cucumber
  • 2 tablespoon Kosher salt
  • 1 tablespoon chicken bouillon powder
  • 3 tablespoon avocado oil
  • 4 each dry red chili crushed
  • 8 stalk green onion sliced
  • 8 clove garlic finely chopped
  • 2 tablespoon fresh ginger finely chopped

  Cooking Tools Required

  Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg

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  Tapenade Olive Spread

  $0.00 Cooking Fee

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

  Tapenade Olive Spread

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 tablespoons

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy Free

  This versatile spread is made with olives, anchovies, olive oil, capers, fresh herbs and garlic.  Originally from the Provence region of Southern France, it makes a great appetizer served with a sliced baguette. For a gluten-free option, serve with GF crackers, and for a low carb option, serve with grilled vegetables. Also great as a condiment for chicken. Full recipe (10 servings) makes about 2 cups.

  Tapenade Olive Spread quantity

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  Ingredients Scale

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

  Instructions

  • Combine all the above ingredients through to the olive oil in a food processor and pulse, until the mixture is to your desired consistency (should be slightly chunky). Remove to a bowl and season with kosher salt and freshly ground pepper to taste. Serve with optional ingredients.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup pitted Kalamata olive
  • 2 tablespoon capers
  • 3 fillet canned anchovy
  • 1 lemon juiced
  • 2 clove garlic roughly chopped
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Optional for serving:

  • baguette sliced
  • Gluten-free crackers for gluten-free option
  • assorted vegetables for low-carb option

  Cooking Tools Required

  Cutting board, Food Processor, Mixing bowls, Sharp Knives, Spatula

  Nutrition

  Calories: 142kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 477mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

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

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  Rated 5.00 out of 5
  8 servings
  

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

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

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

  Egg FreeRefined Sugar FreeSoy Free

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

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

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

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  Ingredients Scale

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

  Instructions

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

  For the caesar salad:

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

  For the garlic bread:

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

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

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

  FOR THE CAESAR SALAD

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

  For the croutons:

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

  For the dresssing:

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

  FOR THE GARLIC BREAD

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Twice Baked Chicken Stuffed Sweet Potatoes

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  Rated 0 out of 5
  Up to 10 servings
  

  Twice Baked Chicken Stuffed Sweet Potatoes

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 stuffed sweet potato halves

  Dairy FreeGluten FreeNut FreeOil FreeSoy Free

  Ground chicken breast with garlic and sweet potato fill these twice baked sweet potatoes.

  www.kaiafitfolsom.com

  Twice Baked Chicken Stuffed Sweet Potatoes quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400 degrees F (205 degrees C) and line 2 baking sheets with parchment paper. Cook the sweet potatoes for one hour or until fork tender. Season the chicken breasts with salt and pepper and cook for 20-30 minutes or until internal temp reaches 165 degrees.
  • Once cool enough to handle, shred the chicken breasts and once the sweet potatoes are cool enough to handle, cut in half and scoop out the flesh, leaving behind a little bit of flesh so the skin stays intact.
  • In a food processor, combine the sweet potato, garlic, salt, water, lemon juice, and chicken. Process until mostly smooth.
  • Spoon the mixture back into the skins and bake for an additional 15 minutes. Garnish with green onions and enjoy!

  Notes

  Leftovers
  Refrigerate in an airtight container for up to three days.

  Serving Size
  One serving equals approximately two stuffed potato halves.

  More Flavor
  Add your choice of herbs and spices.

  Additional Toppings
  Top with cheese, vegan cheese, sour cream, or plain yogurt.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook75

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 each sweet potato medium
  • 15 clove garlic minced
  • 2 1/2 teaspoon Kosher salt more or less to taste
  • 10 tablespoon water
  • 5 tablespoon fresh lemon juice to taste
  • 5 pound boneless skinless chicken breast baked and shredded
  • 10 stalk green onion chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Forks, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, small spoon

  Reheating/Serving Instructions

  Heat in 350 degree oven until heated through.

  Nutrition

  Calories: 466kcal | Carbohydrates: 29g | Protein: 72g | Fat: 7g | Cholesterol: 236mg | Sodium: 487mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18996IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg

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  Chicken Adobo (Pressure Cooker Version) with Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Chicken Adobo (Pressure Cooker Version) with Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh and 3/4 cup rice

  Dairy FreeEgg FreeGluten FreeNut Free

  Chicken is braised in a sweet soy-vinegar and garlic sauce to make this classic Philipino dish. Serve over white rice and add a vegetable for a complete meal.

  Chicken Adobo (Pressure Cooker Version) with Rice quantity

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

  Instructions

  • Cook the rice according to package directions.
  • White the rice is cooking, generously season the chicken thighs with salt and pepper. Turn pressure cooker to browning or high saute mode. Add the oil and once it's shimmering, add half the chicken pieces, browning on both sides, about 7 minutes total. Remove to a plate and brown the remaining chicken pieces.
  • Return all the chicken to the cooker and add the soy sauce, sugar, vinegar, garlic, bay leaf, and onion. Add 1 teaspoon salt and ½ teaspoon pepper to the pot.
  • Place lid on cooker and pressure cook on high for 8 minutes. When cycle is complete, quick release the pressure. Carefully unlock and remove lid. Remove the chicken pieces and cover to keep warm.
  • Turn the pressure cooker back to the browning or high saute setting. Let the sauce come to a boil and reduce to simmer or low saute mode. Cook sauce until dark brown and reduced, about 15 minutes. Remove the bay leaf.
  • Place the reserved chicken back into the pot to warm and coat with sauce. Transfer the chicken and sauce to a serving platter, sprinkle with green onions and serve with rice.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook15

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size8 people

  Ingredients

  Ingredients

  • 2 cup medium grain white rice cooked according to package instructions
  • 8 bone-in chicken thigh
  • 1.5 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil
  • 2/3 cup soy sauce
  • ½ cup granulated sugar
  • ½ cup white vinegar
  • 8 clove garlic peeled and crushed
  • 1 bay leaf
  • 1 yellow onion large, sliced
  • 4 green onion sliced into rings

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, plate, Sharp Knives, Tongs, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 591kcal | Carbohydrates: 54g | Protein: 29g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1632mg | Potassium: 441mg | Fiber: 1g | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg | Phosphorus: 318mg

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  Pasta e Fagioli Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Pasta e Fagioli Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This classic Italian soup is filled with fresh vegetables, pasta, and cannellini beans. Makes a great vegan/vegetarian main dish when made with vegetable stock. Note: Serving size is a main dish portion.

  Pasta e Fagioli Soup quantity

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

  Instructions

  • Place the olive oil in a large pot set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
  • Add the celery and carrots, sautéing for two minutes. Add the garlic and the herbs and saute an additional minute.
  • Add the chicken (or vegetable) stock and drained tomatoes. Bring to a boil then turn down to a simmer, cover and cook until carrots are tender, about 5-6 minutes.
  • Add the drained beans and cook for 2 more minutes.
  • Remove from heat and stir in the parsley. Season with Kosher salt and freshly ground pepper.
  • Add pasta to soup bowls and ladle soup over pasta.
  • Garnish with freshly grated parmesan cheese if desired.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce ditalini pasta cooked according to package directions, al dente. Note: If refrigerating soup, store pasta separately until serving.
  • 4 tablespoon extra virgin olive oil
  • 2 yellow onion medium, chopped
  • 4 stalk celery chopped into ½ inch pieces
  • 2 carrot chopped into ¼ inch thick discs
  • 4 clove garlic chopped
  • 2 teaspoon Italian seasoning
  • 12 cup chicken stock or vegetable stock for vegan/vegetarian
  • 56 ounce canned whole peeled tomatoes drained, and chopped
  • 30 ounce canned cannellini beans rinsed and drained
  • 6 tablespoon Italian parsley chopped
  • 2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For garnish:

  • 1 cup Parmesan cheese grated, optional, leave off for vegan

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Spatula, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through.

  Nutrition

  Calories: 462kcal | Carbohydrates: 72g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 1122mg | Potassium: 1180mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2438IU | Vitamin C: 21mg | Calcium: 145mg | Iron: 6mg

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  Clean Diet Stuffed Mushrooms with Cashew Cream

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Clean Diet Stuffed Mushrooms with Cashew Cream

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 mushroom

  Dairy FreeEgg FreeGluten FreeKetoPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These portobello mushrooms are stuffed with spinach, onions, and a creamy cashew sauce. Note: This recipe requires 2 baking sheets for 7-10 servings.

  Clean Diet Stuffed Mushrooms with Cashew Cream quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350° F and line a baking sheet(s) with parchment paper.
  • Peel and stem each mushroom then rub each cap with avocado oil and sprinkle with salt and pepper.
  • Heat oil in a large sauté pan over medium heat and add the onion, cooking until soft, about 5 minutes. Add the spinach, nutmeg, salt and pepper. Sauté another minute until spinach is wilted. Drain off excess liquid.
  • To make the cashew cream, add all the ingredients to a blender or food processor. Blend on high for 2 to 3 minutes, or until completely smooth and slightly thickened.
  • Add the cashew cream to the spinach mixture, mixing well to combine.
  • Fill each mushroom cap with the mixture and place on prepared baking sheet.
  • Bake for 25-30 minutes,

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 Portobello mushroom peeled and stemmed
  • 2 tablespoon avocado oil
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper

  Spinach filling:

  • 1 tablespoon avocado oil
  • 1 onion large, finely chopped
  • 4 ounce fresh spinach chopped
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper

  Cashew Cream:

  • 1 cup raw cashews
  • 1 cup hot water
  • 1 teaspoon dried basil
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 142kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 367mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1064IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg

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  Buttermilk Fried Chicken with Sesame Coleslaw

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  Rated 5.00 out of 5
  6 servings
  

  Buttermilk Fried Chicken with Sesame Coleslaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1-2 pieces chicken

  Egg FreeGluten FreeNut FreeSoy Free

  This recipe uses a gluten-free flour mixture which actually makes fried chicken crispier and more golden in color. It also tastes less greasy than traditional fried chicken that uses wheat flour. I've added one of my favorite coleslaw recipes that's more of a cross between a salad and a traditional mayonnaise-heavy coleslaw. It's the perfect compliment to fried foods. Serve chicken warm, room temperature, or cold.

  Buttermilk Fried Chicken with Sesame Coleslaw quantity

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

  Instructions

  • Place chicken in a large bowl. Stir together the salt and the buttermilk; pour over chicken pieces. Allow to marinate for 20 minutes (or up to 1 hour) at room temperature.

  Meanwhile make the coleslaw:

  • Place the cabbage, red onion, and shredded carrot in a bowl. Toss to combine. In a small bowl whisk together the remaining ingredients. Pour dressing over cabbage and onion mixture, tossing well to coat. Refrigerate for at least ½ hour for flavors to meld.

  For the coating:

  • In a medium bowl whisk together the flour, corn starch, salt, pepper, cayenne pepper, and paprika. Coat the chicken pieces in the flour mixture, then set on a baking rack for 10 minutes. Recoat chicken pieces with any remaining flour mixture, once pieces start to look "wet".

  For frying:

  • Heat oil in a large heavy-bottomed, straight-sided pan, to 350 degrees. Set a circular baking rack over a large plate. Keep skimmer (for removing debris from oil before cooking second batch) and tongs nearby. When oil is hot add half of the chicken pieces to the pan. Cook for about 6-8 minutes per side, until chicken is golden-brown and cooked through (165 degrees F). Transfer to wire rack to cool. Cook remaining pieces.
  • Serve chicken warm, room temperature, or cold. If serving cold make sure chicken is fully cooled before refrigerating to maintain crispness.

  Notes

  Note: For oven-fried chicken, fry in shallow oil until chicken is golden. Finish cooking in 350 degree oven for 20-30 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 3 pound whole chicken cut into 10 pieces (breasts halved)
  • 2 cup buttermilk
  • 1 tablespoon Kosher salt

  For the sesame coleslaw:

  • 1 green cabbage about 1 small cabbage, thinly sliced
  • ½ cup red onion thinly sliced, rinsed with cold water if spicy
  • 1 carrot grated (use large holes on grater)
  • 3 tablespoon apple cider vinegar
  • 1 tablespoon mayonnaise
  • 1 tablespoon granulated sugar or your favorite sweetener
  • 1 teaspoon Kosher salt
  • 1 tablespoon sesame oil
  • 2 teaspoon sesame seeds white or black

  For the coating:

  • 1½ cup gluten-free flour Bob’s Red Mill 1 to 1, recommended
  • ½ cup corn starch
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon paprika mild or sweet

  For frying:

  • 4 cup avocado oil amount depending on pan size

  Cooking Tools Required

  Cooling Rack, Cutting board, Grater, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat chicken in 350 degree oven for 20 minutes.

  Nutrition

  Calories: 1808kcal | Carbohydrates: 49g | Protein: 28g | Fat: 170g | Saturated Fat: 24g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 112g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1180mg | Potassium: 644mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2333IU | Vitamin C: 59mg | Calcium: 201mg | Iron: 3mg | Phosphorus: 283mg

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  Roasted Chickpea and Avocado Green Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Chickpea and Avocado Green Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chickpeas coated with smoked paprika are roasted for maximum flavor in this romaine-kale and avocado salad.

  Roasted Chickpea and Avocado Green Salad quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350° F. Drain and rinse the chickpeas in cold water then dry them on paper towels.
  • Mix the olive oil and smoked paprika in a large bowl. Add the chickpeas and toss to coat them with the oil and paprika. Tip out onto a parchment lined baking sheet, drizzling any oil remaining in the bowl. Roast in the preheated oven for 20 minutes, gently shaking the tray half way through, or until the chickpeas are light golden and crisp. Remove from the oven, drain on paper towels and put to one side to cool.
  • For the dressing, whisk together the mustard, olive oil and lemon juice until emulsified. Add the basil and garlic and whisk again.
  • Halve and stone the avocado and cut each half in half again lengthwise. Chop each quarter into three roughly equal pieces. Place in a bowl with the lettuce, red onion and half of the roast chickpeas. Add the dressing and toss to combine. Scatter the remaining roast chickpeas over the top and serve. Top with pomegranate seeds if desired.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For roasting the chickpeas:

  • 28 ounce canned chickpeas (garbanzo beans) organic, drained and rinsed
  • 2 tablespoon avocado oil
  • 2 teaspoon smoked paprika

  For the salad:

  • 1 head romaine lettuce or similar, chopped
  • 1 red onion large, thinly sliced
  • 2 bunch kale chopped
  • 2 avocado chopped
  • 5 tablespoon pomegranate seeds optional

  For the dressing:

  • 1 teaspoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 lemon juiced
  • 4 tablespoon fresh basil finely chopped
  • 1 clove garlic smashed and minced

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Sharp Knives

  Nutrition

  Calories: 287kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 249mg | Potassium: 605mg | Fiber: 9g | Sugar: 3g | Vitamin A: 8360IU | Vitamin C: 34mg | Calcium: 126mg | Iron: 2mg | Phosphorus: 126mg

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