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  Grilled Chicken-Apricot Skewers

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  Up to 10 servings
  

  Grilled Chicken-Apricot Skewers

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 skewers

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These skewers make a great main dish or appetizer, perfect for Summer entertaining!

  Grilled Chicken-Apricot Skewers quantity

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  Instructions

  • Purée first 6 ingredients and salt in a blender until smooth. Add cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 marinade to a small bowl; cover and chill for serving. (Return to room temperature before using.) Place remaining marinade in are sealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 1 hour.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2” apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half(using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots , each holding 2 pieces of chicken and 2 apricot halves. Brush apricots with some marinade from bag; discard remaining marinade.
  • Grill skewers on one side until chicken is well browned, 3—4 minutes. Turn and grill until other side is well-browned, 3—4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 min. longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts, and drizzle with reserved marinade. Serve with lime wedges to squeeze over the skewers

  Cook Times

  Active Prep23

  Hands-On Cook10

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 33 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast or thigh cut into 1-inch chunks
  • 20 apricot small, firm but ripe, halved and pitted
  • 40 8-inch bamboo skewer use 2 skewers for each kabob

  For the marinade:

  • 1 1/2 cup canned lite coconut milk unsweetened
  • 1 cup plain Greek yogurt plain
  • 1 cup almond butter smooth
  • 5 lime juiced
  • 4 clove garlic
  • 2 teaspoon Kosher salt
  • 1/2 cup fresh cilantro chopped
  • 2 jalapeno pepper coarsely chopped, with seed for more heat
  • 1/2 teaspoon freshly ground black pepper

  For garnish:

  • 1/2 cup roasted peanuts unsalted, coarsely chopped
  • 2 lime cut into small wedges
  • 1/2 cup fresh cilantro sprigs for garnish

  Cooking Tools Required

  Blender, Can Opener, Cutting board, Freezer bag, Grill, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 388kcal | Carbohydrates: 21g | Protein: 30g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 658mg | Potassium: 851mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1539IU | Vitamin C: 26mg | Calcium: 146mg | Iron: 2mg

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  Seven Layer Dip

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  Up to 10 servings
  

  Seven Layer Dip

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Egg FreeSoy Free

  Whether you choose organic and/or grass-fed, your favorite ingredients will always be used in this classic Seven Layer Dip, made up fresh by your Foodom cook!

  Seven Layer Dip quantity

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

  Instructions

  • In a bowl, blend refried beans with taco seasoning, and salt.
  • In a separate bowl, blend cream cheese, sour cream, and taco seasoning.
  • In a glass 9x13 inch dish, begin layering ingredients in this order:
  • refried bean mixture, sour cream mixture, guacamole, Pico de gallo, shredded cheddar, olives, and green onions. Cover and refrigerate until ready to serve.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For refried bean mixture:

  • 32 ounce canned refried beans about 2 cans
  • 3 tablespoon taco seasoning
  • 1 teaspoon Kosher salt

  For sour cream mixture:

  • 8 ounce cream cheese softened
  • 1 pound sour cream
  • 3 tablespoon taco seasoning

  For remaining layers:

  • 2 ½ cup Pico de gallo or your favorite salsa
  • 16 ounce guacamole
  • 1 cup mild cheddar shredded
  • 2 ounce canned sliced black olives
  • 3 stalk green onion thinly sliced

  For serving:

  • 1 pound tortilla chip large bag, choose your favorite

  Cooking Tools Required

  Baking Pan, Can Opener, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Store dip in refrigerator tightly covered until ready to serve.

  Nutrition

  Calories: 604kcal | Carbohydrates: 55g | Protein: 13g | Fat: 39g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1736mg | Potassium: 436mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1308IU | Vitamin C: 10mg | Calcium: 274mg | Iron: 3mg

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  Low Calorie Moroccan Vegetable Tagine

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Low Calorie Moroccan Vegetable Tagine

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 16 oz / 2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan lo calorie Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

  Low Calorie Moroccan Vegetable Tagine quantity

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  Instructions

  • In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
  • Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
  • Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
  • Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
  • Add tomatoes, apricots, and broth, Cook 10 minutes
  • Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
  • Stir in chickpeas and cook another 5 minutes on low heat
  • Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/4 cup extra virgin olive oil
  • 4 each onion medium, peeled and chopped
  • 16 clove garlic peeled and chopped
  • 2 each carrot large, peeled, and chopped in large chunks
  • 3 each zucchini large, chopped into large chunks
  • 2 pound cauliflower cut into florets
  • 1 pound broccoli cut into florets
  • 2 tablespoon salt
  • 2 tablespoon harissa or chili paste
  • 2 teaspoon ground coriander ground
  • 2 teaspoon ground cinnamon ground
  • 1 teaspoon ground turmeric ground
  • 1/2 teaspoon Kosher salt
  • 28 ounce canned whole peeled tomatoes canned, peeled, and quartered
  • 1/2 cup dried apricot dried and chopped
  • 4 cup vegetable broth
  • 1/2 cup canned chickpeas cooked
  • 2 each lemon juiced
  • 1 bunch Italian parsley

  Cooking Tools Required

  Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Serve with your favorite lite bread, cauliflower couscous or rice. Enjoy!

  Nutrition

  Calories: 187kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 2104mg | Potassium: 1024mg | Fiber: 8g | Sugar: 14g | Vitamin A: 3476IU | Vitamin C: 127mg | Calcium: 128mg | Iron: 3mg

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  French Onion Soup

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  Up to 10 servings
  

  French Onion Soup

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Egg FreeNut FreeRefined Sugar Free

  This chef-submitted onion soup, with a touch of dry sherry, is the ultimate in Winter comfort food that can be enjoyed any day of the week.

  French Onion Soup quantity

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  Instructions

  Caramelize the onions

  • Heat stockpot over medium heat, add butter and melt.
  • Add sliced onions, black pepper, and garlic powder and sauté 10-15 minutes until onions are caramelized.
  • When onions are caramelized, add sherry to pot. Cook with onions until sherry is absorbed.

  Simmer the soup

  • Add beef broth, bay leaves, thyme springs, Worcestershire, and salt to taste. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 30 minutes. Discard the bay leaf and thyme springs. Taste the soup and season with salt and pepper as needed.

  Toast the bread

  • Preheat oven to broiler. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on the baking sheet. Bake for 2-3 minutes, until the bread is toasted and golden around the edges. Keep a close eye on them so that they do not burn. Remove and set aside.

  Broil the topping

  • Keep oven on the broiler. Once the soup is ready to serve, place the oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and a slice of the cheese.
  • Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn.
  • Remove from the oven and serve immediately while the soup is hot and bubbly.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon butter
  • 8 pound yellow onion sliced thin. For 10 servings - about 10 large yellow onions
  • 2 ½ teaspoon freshly ground black pepper
  • 1 ¼ teaspoon garlic powder
  • 12 cup beef broth
  • 5 tablespoon Worcestershire sauce
  • ½ cup dry sherry
  • 3 bay leaf
  • 1 ½ teaspoon Kosher salt or adjust to taste
  • 3 spring fresh thyme or 1 teaspoon dried
  • 10 slice baguette or thick crusty bread, toasted
  • 10 slice Gruyere cheese or Provolone, Asiago, Swiss, Gouda, or Mozzarella

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve warm. To keep: store soup without bread and cheese in it. Reheat to 165 F in a pot.

  Nutrition

  Calories: 438kcal | Carbohydrates: 53g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 1860mg | Potassium: 831mg | Fiber: 7g | Sugar: 17g | Vitamin A: 471IU | Vitamin C: 28mg | Calcium: 424mg | Iron: 3mg

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  New England Clam Chowder

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  Up to 10 servings
  

  New England Clam Chowder

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  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Hearty and Delicious traditional New England Style Clam Chowder

  New England Clam Chowder quantity

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  Instructions

  • Brown bacon in large 5 qt stockpot over med-high heat, stirring occasionally so it gets browned evenly. about 3-4 minutes.
  • Add onions, celery, carrot, and bell peppers. Saute for additional 3-4 minutes.
  • Add in thyme, Worcestershire, tabasco, clams. Stir to combine. Add clam juice milk and half and half and turn heat to high.
  • Add potatoes and cook at a high simmer to boil for 10 minutes or until potatoes are soft.
  • Make a slurry with cornstarch and water and stir until thickened, Reduce heat and keep on low heat until ready to serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound Bacon diced
  • 1 cup onion diced
  • 1 1/2 cup celery diced
  • 1/2 cup carrot shredded
  • 3/4 cup red bell pepper diced
  • 2 tablespoon fresh thyme minced, stems removed (use 2 tsp if dried)
  • 26 ounce canned chopped clams for 10 servings - 4 x 6.5 oz cans
  • 8 ounce clam juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon tabasco sauce
  • 64 ounce half and half
  • 64 ounce milk
  • 2 pound baby red potato cubed
  • 1/2 cup corn starch
  • 1/2 cup cold water

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Stock pot or >5 Qt pot, Whisk

  Reheating/Serving Instructions

  reheat in sauce pan until warm 5 minutes

  Nutrition

  Calories: 662kcal | Carbohydrates: 44g | Protein: 21g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 119mg | Sodium: 674mg | Potassium: 1132mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2580IU | Vitamin C: 30mg | Calcium: 432mg | Iron: 2mg

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  One Pan Roasted Herb Chicken and Wild Rice

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  Rated 0 out of 5
  6 servings
  

  One Pan Roasted Herb Chicken and Wild Rice

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreePostpartumPregnancyRefined Sugar Free

  Wild rice is cooked together with vegetables, chicken, and herbs. This oven-roasted chicken dinner is the coziest thing you’ll make this week.

  https://www.halfbakedharvest.com/roasted-herb-chicken-and-wild-rice/

  One Pan Roasted Herb Chicken and Wild Rice quantity

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  https://www.halfbakedharvest.com/roasted-herb-chicken-and-wild-rice/

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

  Instructions

  • . Preheat the oven to 400°.
  • In a 9×13 inch baking dish or oven-safe skillet with sides, toss together the chicken, olive oil, shallots, garlic, thyme, sage, Italian seasoning, chili powder, and season with salt and pepper. Add the wild rice, orzo, mushrooms, celery, and cheese.
  • Pour over the apple cider and broth. Position the chicken pieces over the rice. Add slices of butter. Cover and bake for 45 minutes. Remove the lid and bake for another 15-20 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.
  • Serve the chicken and rice topped with fresh thyme.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 6 piece chicken thigh
  • 2 tablespoon extra virgin olive oil
  • 2 each shallot chopped
  • 2 clove garlic chopped
  • 2 tablespoon fresh thyme chopped
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cup wild rice
  • 1/2 cup dry orzo pasta
  • 1 cup white mushroom sliced
  • 1 cup celery chopped
  • 1 cup gouda cheese cubed
  • 1 cup apple cider
  • 2 cup chicken broth
  • 6 tablespoon salted butter

  Cooking Tools Required

  9x13 inch glass baking dish, Aluminum Foil, Cutting board, Measuring cups and spoons, Oven, Oven-proof pan, Saucepan with lid, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through on in a 350 degree oven.

  Nutrition

  Calories: 756kcal | Carbohydrates: 48g | Protein: 37g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 1201mg | Potassium: 670mg | Fiber: 4g | Sugar: 7g | Vitamin A: 921IU | Vitamin C: 5mg | Calcium: 346mg | Iron: 3mg

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  Chicken Milanese with Arugula Salad

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  4 servings
  

  Chicken Milanese with Arugula Salad

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  Recipe adapted from:

  Maxine Sharf

  Rated 0 out of 5

  $0.00 Cooking Fee

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

  Nut FreeRefined Sugar FreeSoy Free

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

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

  Chicken Milanese with Arugula Salad quantity

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  Ingredients Scale

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

  Instructions

  For the schnitzel:

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

  For the arugula Israeli

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

  For serving

  • Serve chicken with salad on top and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the chicken:

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

  For the arugula salad

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Unbelievably Moist Turkey Meatloaf

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  FSA/HSA eligible when qualified
  4 servings
  

  Unbelievably Moist Turkey Meatloaf

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces cooked

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

  Diabetes FriendlyHeart HealthyLower CarbNut FreeSoy Free

  This customer submitted recipe is the ultimate in comfort food. Combine with a side of mashed potatoes and a favorite vegetable for a complete meal. Leftovers make great sandwiches for kids lunches!

  Unbelievably Moist Turkey Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Heat oven to 400° Fahrenheit. Lightly oil a rimmed baking sheet (or use a 9-inch by 13-inch baking pan) lined with aluminum foil.
  • Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
  • Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.
  • Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.
  • Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
  • Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 8 ounce mushroom trimmed and very finely chopped
  • 1 onion medium, peeled and finely chopped
  • 2 clove garlic peeled and minced
  • 1 tablespoon avocado oil
  • ¾ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 7 tablespoon ketchup divided
  • 1 cup Panko bread crumbs
  • 1/3 cup milk
  • 2 egg large lightly beaten
  • 1 1/4 pound 93% lean ground turkey

  Cooking Tools Required

  Aluminum Foil, Cutting board, Heavy duty rimmed baking sheet, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through, or in the oven at 350 degrees for 15 minutes.

  Nutrition

  Calories: 336kcal | Carbohydrates: 30g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 687mg | Potassium: 467mg | Fiber: 2g | Sugar: 6g | Vitamin A: 264IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg

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  Kid-Friendly Vegan Split Pea Soup

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  Up to 10 servings
  

  Kid-Friendly Vegan Split Pea Soup

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  Recipe adapted from:

  Julie | The Simple Veganista

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: About 12 oz

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  High in protein and low fat, this vegan split pea soup is kid-friendly, nourishing and flavorful. Cooked with pressure cooker, with no soaking needed.

  Kid-Friendly Vegan Split Pea Soup quantity

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  Ingredients Scale

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

  Instructions

  • Set Instant Pot to SAUTE and add the olive oil, onion, carrot, celery, and garlic, saute for 4 – 5 minutes (feel free to skip this step entirely).
  • Add split peas, cabbage, herbs de provence, bay leaves, and at least 5 cups of broth, and stir to combine.
  • Attach lid and turn to lock, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. When done, let natural release for 10 minutes. Remove bay leaves, season to taste with salt and pepper. Stir in the parsley.
  • Using an immersion blender, puree the soup to desired consistency. Alternatively, puree using a food processor or blender (may take 2 – 3 bathes).
  • Serve: Pair with your favorite artisan bread, or top with crispy roasted chickpeas.
  • Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. Store in mason jars or to-go containers for easy grab-n-go lunches. Freezes well for up to 2 months, just let thaw before reheating.

  Notes

  • Make this oil free by using 1/4 cup water in place of oil when sauting on the stovetop.
  • *For a very thick split pea soup, thick enough for a spoon to stand alone in the center, use 8 cups of broth and water. Use 10 for a soup that will be a little thinner, and 12 for a somewhat thin soup. When in doubt, it's better to use a little less broth and water and add more as needed. Reason being, you can’t thicken a soup, as easily as you can thin it. Use your best judgement.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 pound green split peas for 10 servings about 4 1/2 cup, rinsed and odd peas removed
  • 6 carrot large, chopped
  • 4 stalk celery some leaves ok, chopped
  • 2 onion chopped
  • 4 clove garlic minced
  • 1/2 head green cabbage for 10 servings about 4 cup, finely shredded
  • 4 teaspoon herbs de Provence heaping teaspoons
  • 4 bay leaf
  • 2 teaspoon vegan Worcestershire sauce optional
  • 8 cup vegetable broth or water, see notes
  • 2 cup water see notes
  • 8 tablespoon Italian parsley roughly chopped (or 4 – 6 teaspoons dried)
  • Kosher salt to taste
  • freshly ground black pepper to taste

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Immersion Blender, Measuring cups and spoons, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. Store in mason jars or to-go containers for easy grab-n-go lunches. Freezes well for up to 2 months, just let thaw before reheating.

  Nutrition

  Calories: 386kcal | Carbohydrates: 67g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 833mg | Potassium: 1194mg | Fiber: 26g | Sugar: 13g | Vitamin A: 7055IU | Vitamin C: 28mg | Calcium: 109mg | Iron: 5mg

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  Chicken Teriyaki-Low FODMAP

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  Up to 10 servings
  

  Chicken Teriyaki-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Dairy FreeEgg FreeGluten FreeLow FODMAPNut 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-Low FODMAP 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 gluten free 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 gluten free 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: 1598mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 33IU | Calcium: 18mg | Iron: 2mg | Phosphorus: 288mg

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  Smores Cookies

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  Up to 10 servings
  

  Smores Cookies

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  Recipe adapted from:

  John Kanell

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cookies

  Nut FreeVegetarian

  These S'mores cookies are full of gooey marshmallows, crunchy graham crackers and of course lots of melty chocolate!

  https://preppykitchen.com/smores-cookies

  Smores Cookies quantity

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  https://preppykitchen.com/smores-cookies

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  Instructions

  • Roughly chop the Graham crackers and Hershey's bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don't halve them.
  • Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
  • Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.
  • Gradually add flour mixture to butter mixture, beating on low speed until just combined.
  • Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
  • Refrigerate dough for an hour or more.
  • Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
  • Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey's bar pieces then return to the oven for 2-3 minutes to finish baking. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.
  • Leave on pan to cool completely.

  Notes

  Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  If your cookies have a marshmallow blowout use a circle-shaped cookie cutter to corral them together as soon as they come out of the oven. You could also use a spatula or knife to push the edges back in.
  These cookies are going to have that CLASSIC s'mores taste if you use the Hershey's chocolate bar so it's worth it to add to your shopping list.
  Let the cookies cool on the baking sheet they'll be soft after coming out of the oven and need time to firm up.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 cup all-purpose flour for 20 cookies use 180g
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon corn starch
  • 3/4 cup semi-sweet chocolate chips
  • 10 tablespoon unsalted butter room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 teaspoon  pure vanilla extract
  • ¼ teaspoon  Kosher salt
  • 1 cup mini marshmallow marshmallow bit divided
  • 1.5 ounce chocolate bar
  • 4 graham crackers

  Cooking Tools Required

  Baking sheet, Mixing bowls, Mixing spoon, Oven, parchment paper, Stand Mixer, Whisk

  Nutrition

  Calories: 381kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 178mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 382IU | Calcium: 46mg | Iron: 3mg

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  Beef Barley Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Beef Barley Soup

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  Recipe adapted from:

  The Enlightened Cook: Protein Entrées Cook Book

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

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

  Beef Barley Soup quantity

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  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Nutrition

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

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  Chicken Enchiladas

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  Rated 0 out of 5
  8 servings
  

  Chicken Enchiladas

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  Recipe adapted from:

  Tyler Florence

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg Free

  This version is made with shredded chicken breast, corn, plus green and chipotle chiles, for lots of spice!

  https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

  Chicken Enchiladas quantity

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  https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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

  Instructions

  • 1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
  • 2. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
  • 3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  • 4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  • 5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro an sour cream before serving.

  Cook Times

  Active Prep60

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 1 1/2 pound boneless skinless chicken breast
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon ground cumin
  • 2 teaspoon garlic powder
  • 1 teaspoon Mexican spice blend
  • 1 red onion chopped
  • 2 clove garlic minced
  • 1 cup frozen corn thawed
  • 5 canned whole green chiles seeded and coarsely chopped
  • 4 canned chipotle chiles seeded and minced
  • 28 ounce canned stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortilla
  • 1 1/2 cup canned enchilada sauce
  • 1 cup shredded monterey jack cheese

  For garnish:

  • 1/4 cup fresh cilantro chopped
  • 1/2 cup sour cream

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Ladle, Measuring cups and spoons, Microwave, Oven, Pie Plate, Top Stove

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 10-15 minutes until heated through.

  Nutrition

  Calories: 420kcal | Carbohydrates: 43g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 972mg | Potassium: 760mg | Fiber: 7g | Sugar: 9g | Vitamin A: 749IU | Vitamin C: 13mg | Calcium: 221mg | Iron: 4mg

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  Chicken and Vegetable Soup with Cauliflower Rice

  $0.00 Cooking Fee

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

  Chicken and Vegetable Soup with Cauliflower Rice

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  Recipe adapted from:

  Bel Kaptzan

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

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

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

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

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

  Chicken and Vegetable Soup with Cauliflower Rice quantity

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

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

  Instructions

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

  Notes

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

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Freeform Turkey Meatloaves

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  Rated 0 out of 5
  6 servings
  

  Freeform Turkey Meatloaves

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  Recipe adapted from:

  Jennifer Segal

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy Free

  A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef.

  https://www.onceuponachef.com/recipes/turkey-meatloaf.html#tabbox

  Freeform Turkey Meatloaves quantity

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  https://www.onceuponachef.com/recipes/turkey-meatloaf.html#tabbox

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

  Instructions

  • Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
  • Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
  • Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
  • In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
  • Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
  • Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the glaze:

  • ⅔ cup ketchup
  • ⅓ cup dark brown sugar packed
  • 1½ tablespoon apple cider vinegar
  • ½ teaspoon Dijon mustard

  For the meatloaf:

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion medium, minced
  • 3 clove garlic minced
  • 1¼ teaspoon Kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1½ tablespoon Worcestershire sauce
  • 1½ tablespoon Dijon mustard
  • 2 egg large
  • 2 pound 93% lean ground turkey
  • ¾ cup Italian breadcrumbs

  For the garnish:

  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Heavy duty rimmed baking sheet, parchment paper

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 419kcal | Carbohydrates: 34g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1159mg | Potassium: 571mg | Fiber: 2g | Sugar: 20g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 4mg

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  Classic Fried Potato Latkes

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  Rated 0 out of 5
  Up to 10 servings
  

  Classic Fried Potato Latkes

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  Recipe adapted from:

  Tori Avey

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 per person

  Refined Sugar FreeSoy FreeVegetarian

  These classic fried potato latkes cook up tender in the middle and crispy on the edges.

  https://toriavey.com/potato-latkes/

  Classic Fried Potato Latkes quantity

  • Food Prep
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  https://toriavey.com/potato-latkes/

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

  Instructions

  • Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
  • Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
  • Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
  • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
  • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
  • In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F.
  • While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
  • Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
  • Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
  • The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
  • Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
  • Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

  Notes

  I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
  To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

  Cook Times

  Active Prep30

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound russet potato
  • 1 onion large shredded
  • 3/4 cup matzo meal
  • 2 egg large beaten
  • 1 tablespoon potato starch or more if needed
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 ½ cup avocado oil for frying

  Optional for serving:

  • applesauce
  • sour cream

  Cooking Tools Required

  12-inch nonstick skillet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

  Nutrition

  Calories: 440kcal | Carbohydrates: 31g | Protein: 5g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 368mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

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  Penne Pasta with Grilled Vegetables and Walnut Pesto

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  Up to 10 servings
  

  Penne Pasta with Grilled Vegetables and Walnut Pesto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Egg FreeRefined Sugar FreeSoy FreeVegetarian

  This pasta dish is loaded with grilled fresh vegetables and tossed in a walnut pesto. A great choice for Summer entertaining, as it's delicious at room temperature.

  Penne Pasta with Grilled Vegetables and Walnut Pesto quantity

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  Ingredients Scale

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

  Instructions

  • Coat prepared vegetables with olive oil, then season with salt and pepper. Grill vegetables slices, whole asparagus, and whole tomatoes until desired doneness. Chop into 1-inch pieces and set aside.
  • To make the pesto, wash and dry basil thoroughly. Place basil, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste. With the motor running add the olive oil, and process for another 5 seconds. Place pesto in a medium bowl and mix in the cheeses. Mix in butter if using. If pesto is too thick add a bit more olive oil. Taste and correct for salt.
  • Put the desired amount of pesto in a large bowl (enough to accommodate all the pasta and vegetables, plus room for tossing). Add the cooked pasta, toss thoroughly, adding more pesto to taste. Add diced grilled vegetables, gently toss again. Adjust seasonings. Top with additional parmesan cheese if desired. Serve warm or at room temperature.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound penne pasta cooked al-dente
  • 2 each zucchini sliced lengthwise, about 3/8 inch thick
  • 1 each yellow squash sliced lengthwise, about 3/8 inch thick
  • 4 each tomato whole
  • 1 pound asparagus trimmed
  • 4 tablespoon extra virgin olive oil
  • 2 tablespoon Kosher salt for pasta water and pasta, more or less to taste

  For the food processor:

  • 1 cup fresh basil firmly packed
  • ¼ cup walnuts chopped
  • 2 clove garlic finely chopped
  • ¼ teaspoon Kosher salt more or less to taste
  • 1/3 cup extra virgin olive oil

  Mix in by hand:

  • ¼ cup parmesan cheese grated
  • 2 tablespoon pecorino Romano cheese grated

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Food Processor, Grill, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 325kcal | Carbohydrates: 36g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 114mg | Potassium: 220mg | Fiber: 3g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 2mg | Phosphorus: 147mg

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  Creamy Zucchini & Mushroom Soup with Fresh Microgreens & Thyme

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  Creamy Zucchini & Mushroom Soup with Fresh Microgreens & Thyme

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  Recipe adapted from:

  Hamama Team

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeVeganVegetarian

  Indulge in this amazing soup any time of the year for a creamy & satisfying taste that will hit the spot just right! Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

  Creamy Zucchini & Mushroom Soup with Fresh Microgreens & Thyme quantity

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

  Instructions

  • Melt the butter in a medium pot and cook the onion and garlic until sauteed.
  • Add in your mushroom, thyme and bay leaves once sauteed and cook until fragrant.
  • Next, add in your zucchini and cook until cooked down some.
  • Add your vegetable stock and let simmer for about 5 minutes. (turn temperature down if boiling to a simmer)
  • Once the 5 minutes are up, add in your cream and mix well and let sit for another 5 minutes.
  • When ready, remove the bay leaves and thyme sprigs. You can peel the thyme leaves off the stem and keep them in the pot if you’d like to add extra flavor.
  • Take out your immersion blender or your regular blender and blend until the soup is pureed to your liking. If it seems too thick you can add a bit more stock in or water. If too thin, add in cornstarch or flour to thicken it.
  • When all is set and ready to eat, place your soup in a bowl and serve with your favorite microgreen garnish on top, bread on the side, salt and pepper to taste and enjoy! (I love to add Braggs Amino Acids into my soups for an extra kick as well)

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 each onion medium, chopped
  • 4 clove garlic chopped
  • 2 pound mixed mushrooms chopped
  • 2 each zucchini medium, chopped
  • 4 sprig fresh thyme or 1 tbsp if dried thyme
  • 4 each bay leaf
  • 8 cup vegetable stock or chicken stock
  • 2 tablespoon vegan butter regular butter or oil
  • 2 cup coconut cream or heavy cream
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Optional for serving:

  • Microgreens
  • Bread

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 233kcal | Carbohydrates: 16g | Protein: 5g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1250mg | Potassium: 576mg | Fiber: 4g | Sugar: 6g | Vitamin A: 608IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 2mg

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  Roasted Garlic Spaghetti Squash Lasagna Boats

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  Roasted Garlic Spaghetti Squash Lasagna Boats

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Gluten FreeNut Free

  Taking the classic lasagna and making it with these cute (cheesy) Roasted Garlic Spaghetti Squash Lasagna Boats. Seasonal spaghetti squash stuffed with a spicy chicken, tomato-based ragu sauce, and creamy cheesy béchamel sauce made with fresh ricotta and provolone cheeses. It’s all baked together until the sauce is bubbling hot and the cheese is melted and perfect. Important Note: This recipe requires (4) 9x13 inch baking pans for 10 servings.

  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

  Roasted Garlic Spaghetti Squash Lasagna Boats quantity

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  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

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  Instructions

  • Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.
  • To make the meat sauce. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Add onion and cook another 2 minutes. Reduce the heat to low, add the tomatoes, water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf, stir in the roasted garlic. Taste and adjust seasonings as needed.
  • Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave 3-6 minutes, depending on number of squash. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.
  • In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1/2 of the fontina cheese and 1/2 of the provolone cheese.
  • Place the squash in the baking dish(s) and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide meat sauce among the squash cavities. Now spoon the milk/cheese mix over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil.
  • Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK.
  • Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash. Serve topped with thyme and sage.

  Notes

  If You Don't Own a Microwave: Simply slice the squash in half, scrape out the seeds and place cut side down on a baking sheet. Pre-roast your squash for 15 minutes to start the cooking process, then continue the recipe as directed.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil plus more for drizzling
  • 2 head garlic
  • 1 1/2 pound ground spicy Italian chicken sausage or ground chicken
  • 2 yellow onion small, chopped
  • 56 ounce canned crushed San Marzano tomato about 2 large cans
  • 2 cup water
  • 2 bay leaf
  • 2 teaspoon dry oregano
  • 4 spaghetti squash medium squashes, halved and seeds removed
  • 1 cup whole milk or heavy cream
  • 1/2 cup ricotta cheese
  • 1 cup fresh basil chopped
  • 1/4 teaspoon ground nutmeg
  • 3 cup fontina cheese shredded, or shredded mozzarella cheese
  • 2 cup provolone cheese shredded
  • 1 tablespoon Kosher salt or to taste
  • 1 teaspoon freshly ground black pepper preferably freshly cracked
  • 4 teaspoon fresh thyme for serving (optional)

  Cooking Tools Required

  Baking Pan, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet

  Nutrition

  Calories: 530kcal | Carbohydrates: 25g | Protein: 33g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 121mg | Sodium: 2185mg | Potassium: 699mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1502IU | Vitamin C: 22mg | Calcium: 568mg | Iron: 4mg

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  Vegan Smoked Split Pea Soup

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  Up to 10 servings
  

  Vegan Smoked Split Pea Soup

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  Recipe adapted from:

  Donna Giamo

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Silky, smokey, rich and delicious vegan smoked split pea soup. Pressure cooker speed with no soaking needed.

  Vegan Smoked Split Pea Soup quantity

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

  Instructions

  • Rinse and pat dry thyme with paper towels, set aside.
  • Wash, peel and rough chop carrots, onion and potatoes.
  • Peel and crush garlic.
  • Heat 1 tablespoon olive oil in sauté pan low/medium heat or instant pot on sauté setting.
  • Add all vegetables, including garlic and sauté 4-7 minutes until fragrant.
  • Stir in the rinsed split peas.
  • Stir in vegetable broth.
  • Carefully seal pressure cooker and cook on high for 20 minutes.
  • Carefully release pressure and remove the lid when the pressure cooker valve has fully released.
  • Add in salt, pepper, paprika and cayenne.
  • Immersion blend until silky smooth.
  • Strip 3 tablespoons thyme leaves from stems. Finely chop thyme leaves, should produce 2 tablespoons.
  • Stir in thyme leaves and taste to see if additional salt or paprika is needed.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 10 cup vegetable broth
  • 2 cup split peas
  • 2 yukon gold potato
  • 3 carrot
  • 1 yellow onion
  • 3 tablespoon fresh thyme
  • 3 clove garlic
  • 2 teaspoon kosher salt
  • 2 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Immersion Blender, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Reheat stovetop until fully heated through.

  Nutrition

  Calories: 202kcal | Carbohydrates: 37g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 1427mg | Potassium: 630mg | Fiber: 12g | Sugar: 7g | Vitamin A: 3934IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 3mg

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