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  Juicy Fish Patties Cutlets

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  Up to 10 servings
  

  Juicy Fish Patties Cutlets

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  Recipe adapted from:

  Dorit Fridman

  Rated 3 out of 5 based on 3 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: About 2 cutlets

  Dairy FreeReduced FatSoy Free

  Juicy and delicious. A great alternative to processed store bought frozen fish sticks.

  Juicy Fish Patties Cutlets quantity

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  Ingredients Scale

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

  Instructions

  • Squeeze fish fillets of liquids
  • Chop fish fillets in blender with the garlic and parsley
  • Add the rest of the ingredients to the mix (if the mix is too soft add more bread crumbs)
  • Refrigerate to chill for 20 minutes
  • Roll balls to a flat patty (not too flat) or cutlets
  • Fry in deep oil or bake in a pre-heated oven (450 F) for 10 min or until golden and turn over until golden on both sides

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive20

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound white fish fillet cod, tilapia etc
  • 3 onion pureed and squeezed of liquids
  • 1 clove garlic chopped
  • ½ bunch Italian parsley finely chopped
  • ¾ cup plain breadcrumbs
  • ¼ cup water
  • ½ teaspoon baking soda
  • 3 egg
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Air fryer, Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Skillet, Tongs

  Reheating/Serving Instructions

  serve warm or room temp as main dish or appetizer with sauce

  Nutrition

  Calories: 153kcal | Carbohydrates: 9g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 192mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg

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  Garlic Sesame Tofu

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  Up to 10 servings
  

  Garlic Sesame Tofu

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  Recipe adapted from:

  Claire Cary

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeVeganVegetarian

  This flavorful crispy baked tofu is tossed with a soy-maple glaze. A dish the whole family will enjoy! Great with steamed broccoli and rice.

  https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

  Garlic Sesame Tofu quantity

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  https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

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

  Instructions

  • Preheat the oven to 400 Fahrenheit.
  • Drain the excess liquid from the tofu and dry it off with a towel.
  • Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce.
  • Toss with the cornstarch, then the breadcrumbs until all pieces are evenly coated.
  • Add to the baking tray and bake for 30-35 minutes or until golden brown.
  • During the final 10 minutes, prep the sauce.
  • Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
  • Add in the soy sauce, honey or maple syrup, rice vinegar, 2 tbsp of water and sesame oil.
  • Whisk together the cornstarch and other 2 tbsp of water in a bowl and add to the pan.
  • Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens.
  • When the tofu is done, toss with the sauce. Garnish with sesame seeds if desired.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  Tofu

  • 3 tablespoon low-sodium soy sauce or tamari sauce
  • 42 ounce extra firm tofu
  • 3 tablespoon corn starch
  • 9 tablespoon gluten-free breadcrumbs

  Sauce

  • 1 cup low-sodium soy sauce or tamari
  • 6 teaspoon toasted sesame oil
  • 3 tablespoon rice vinegar
  • 6 tablespoon maple syrup
  • 3 tablespoon corn starch
  • 12 tablespoon water divided
  • 15 clove garlic
  • 3 tablespoon extra virgin olive oil

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Spatula

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or

  Nutrition

  Calories: 248kcal | Carbohydrates: 28g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1169mg | Potassium: 335mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

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  Best Bakery Style Blueberry Muffins

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  12 servings
  

  Best Bakery Style Blueberry Muffins

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  Recipe adapted from:

  Monique Volz

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Soy FreeVegetarian

  The best bakery style blueberry muffins you'll ever make! These incredible blueberry muffins with crumb topping are moist, perfectly sweet and bursting with juicy blueberries. You'll never need another blueberry muffin recipe!

  https://www.ambitiouskitchen.com/blueberry-muffins/

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  https://www.ambitiouskitchen.com/blueberry-muffins/

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  Instructions

  • Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with liners and spray them with cooking spray.
  • Brown your butter: add ½ cup butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the brown butter bits from the bottom of the pan. Set aside to cool for 10 minutes or until cool enough to touch.
  • While the brown butter cools, make the topping: in a medium bowl, mix together the flour, cinnamon and brown sugar. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
  • In a large bowl, whisk together flour, baking powder and salt. Set aside.
  • In a separate large bowl, beat together the brown butter and sugar. Slowly add in eggs, one at a time. (It’s very important your eggs are at room temperature here, so be sure to run them under warm water for 1-2 minutes until no longer cold.) Next add in your milk, vanilla, and almond extract, mixing until the wet ingredients are smooth and well combined. Slowly add in dry ingredients, mixing with a wooden spoon until just combined. Do not overmix.
  • Add blueberries and 2 tablespoons of flour to a medium bowl and stir to coat the blueberries with flour. This is so the blueberries do not fall to the bottom of the muffins when baking. Gently fold blueberries into the muffin batter.
  • Divide batter evenly between the prepared muffin pan. Sprinkle the topping on top. Bake for 23-28 minutes or until the tester comes out of the middle clean. Allow muffins to cool for 5 minutes in the pan before removing. Makes 12 muffins.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  For the topping:

  • ½ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ⅓ cup brown sugar packed
  • 3 tablespoon butter melted

  For the wet ingredients:

  • ½ cup butter
  • 1 cup granulated sugar
  • 2 each egg at room temperature
  • ½ cup milk any milk should work here
  • ½ tablespoon pure vanilla extract
  • ½ teaspoon almond extract

  Dry ingredients:

  • 2 cup all-purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon Kosher salt

  For the mix in:

  • 2 cup blueberries fresh or frozen
  • 2 tablespoon all-purpose flour

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Muffin Pan, Muffin tin liners, Oven, Spatula

  Nutrition

  Calories: 303kcal | Carbohydrates: 48g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 127mg | Potassium: 77mg | Fiber: 1g | Sugar: 26g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg

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  12

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  Egg Muffin Tex-Mex Style With Veggies and Black Beans

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  12 servings
  

  Egg Muffin Tex-Mex Style With Veggies and Black Beans

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  Recipe adapted from:

  Lexi's Clean Kitchen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Diabetes FriendlyGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe might require 2 muffin pans.

  Egg Muffin Tex-Mex Style With Veggies and Black Beans quantity

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  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 each red bell pepper finely diced
  • 1 each green bell pepper finely diced
  • 1 each small yellow onion finely diced
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry oregano
  • 15 ounce canned black beans rinses and drained
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 each Roma tomato finely diced
  • 1 each jalapeno pepper seeded and diced
  • 9 each egg whisked
  • 1/2 cup shredded sharp cheddar cheese
  • 4 tablespoon fresh cilantro chopped, for garnish

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 127kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 427mg | Potassium: 315mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3432IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 2mg

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  12

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  One Pan Chicken Pesto with Vegetables

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

  One Pan Chicken Pesto with Vegetables

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  Recipe adapted from:

  Michelle

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  AIP DietDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

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

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

  One Pan Chicken Pesto with Vegetables quantity

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

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  Instructions

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

  Notes

   Be sure to not overcrowd the pan

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  For the mint basil pesto:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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

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  Creamy Mashed Cauliflower

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

  Creamy Mashed Cauliflower

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Cauliflower mashed "potatoes" is a carb-lovers dream come true!

  Creamy Mashed Cauliflower quantity

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

  Instructions

  • Steam frozen cauliflower in microwave until hot. Drain thoroughly. Place cauliflower and remaining ingredients in the bowl of a food processor and blend until smooth.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 32 ounce frozen cauliflower florets
  • 1/2 cup cottage cheese
  • 1/2 cup parmesan cheese
  • 4 tablespoon unsalted butter
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Food Processor, Microwave

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 91kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 386mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 44mg | Calcium: 88mg | Iron: 1mg

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  Oven Baked Lemon-Dill Salmon with Sautéed Asparagus

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  Up to 10 servings
  

  Oven Baked Lemon-Dill Salmon with Sautéed Asparagus

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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: 4 oz cooked salmon, 1/2 cup cooked rice and 2 oz asparagus

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar Free

  Not only is salmon nutrient dense, but it's highly flavorful, and when paired with asparagus and rice, you have a complete meal!

  Oven Baked Lemon-Dill Salmon with Sautéed Asparagus quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • Place salmon fillets in a large bowl. Drizzle with 2/3 of the olive oil, lemon juice, lemon zest, and dill. Mix well to coat. Place fillets on a parchment-lined baking sheet. Season with salt and pepper.
  • Bake for 15 minutes, or longer depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
  • Meanwhile, heat remaining olive oil in a large sauté pan. Add asparagus and sauté until tender-crisp. Season with salt and pepper.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound salmon fillet
  • 3 tablespoon extra virgin olive oil divided
  • 1 lemon zested, then juiced
  • 1.5 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoon fresh dill chopped
  • 2 bunch asparagus trimmed and cut into 2-incch pieces

  Cooking Tools Required

  12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saute pan, Sharp Knives, Spatula, Vegetable Peeler

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm.

  Nutrition

  Calories: 282kcal | Carbohydrates: 4g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 421mg | Potassium: 965mg | Fiber: 2g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 3mg

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  Peanut Butter and Jelly Blondies

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  

  Peanut Butter and Jelly Blondies

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  Recipe adapted from:

  Sabrina Snyder

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 brownie

  Peanut Butter and Jelly Blondies are a fun dessert inspired by a kid's favorite sandwich, the PB&J! Enjoy tasty peanut butter brownies with swirls of grape jelly.

  16dinnerthendessert.com

  Peanut Butter and Jelly Blondies quantity

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  16dinnerthendessert.com

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  Adjust the ingredients measurement scale here by changing this number. 16

  Instructions

  • Preheat oven to 350 degrees and spray 8x8 pan with cooking spray.
  • In stand mixer (or hand mixer) mix together peanut butter, butter and sugar on medium speed until fluffy, 2-3 minutes.
  • Add in the brown sugar, eggs and vanilla until creamy.
  • Lower speed to low, then add in flour, baking powder and salt until just combined.
  • Spread mixture evenly into baking pan.
  • Spoon in small dollops of the jam onto the batter and bake for 30-35 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • avocado oil cooking spray for the pan
  • 1/2 cup peanut butter
  • 1/3 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 egg large
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon Kosher salt
  • 1/3 cup grape jelly

  Cooking Tools Required

  8x8 inch nonstick baking pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula, Stand Mixer

  Nutrition

  Calories: 197kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 110mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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  Crab Cakes with Remoulade Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Crab Cakes with Remoulade Sauce

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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: 1 crab cake

  Lower CarbNut FreeRefined Sugar FreeSoy Free

  These rich and delicious crab cakes are loaded with crabmeat, unlike purchased cakes that contain more filler than meat. Serve these with classic homemade remoulade sauce and lemon wedges.

  Crab Cakes with Remoulade Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Gently mix together the crabmeat, egg, bell pepper, green onions, mayonnaise, mustard, salt and pepper. Add the breadcrumbs, a little at a time to bind the mixture well enough to form the cakes.
  • Refrigerate mixture for at least 20 minutes, as it will be easier to shape the cakes. Meanwhile make the remoulade sauce.
  • Combine all the sauce ingredients in a small bowl. Sauce can be stored in an airtight container in the refrigerator for up to 4 days.
  • Shape the crabmeat mixture into cakes about ½ inch thick and 2 1/2 inches wide. Spread the remaining breadcrumbs on a plate and coat each cake on both sides, gently pressing into crumbs.
  • Heat a non-stick sauté pan to medium high heat. Add the oil and then the butter. Cook cakes, turning very gently just once, until golden on each side, about 10 minutes total cooking time. Serve with lemon wedges and remoulade sauce.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive20

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For crab cakes:

  • 2 pound crabmeat
  • 2 egg
  • 1/2 cup red bell pepper minced
  • 1/2 bunch green onion minced, about 1 cup
  • 1/2 cup mayonnaise
  • 2 tablespoon whole grain mustard
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup plain breadcrumbs

  For coating:

  • 2 cup plain breadcrumbs

  For frying:

  • 4 tablespoon butter unsalted
  • 4 tablespoon avocado oil

  For the remoulade sauce:

  • 3/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon green onion minced
  • 2 teaspoon capers minced
  • 1 tablespoon Dijon mustard
  • 2 teaspoon Italian parsley finely chopped
  • dash Worcestershire sauce
  • dash Tabasco sauce more or less to taste
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/8 teaspoon freshly ground black pepper more of less to taste
  • 1/2 teaspoon paprika

  For serving:

  • 2 lemon cut into wedges

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator, Saute pan, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 494kcal | Carbohydrates: 23g | Protein: 22g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1809mg | Potassium: 302mg | Fiber: 2g | Sugar: 3g | Vitamin A: 534IU | Vitamin C: 19mg | Calcium: 111mg | Iron: 2mg

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  Shrimp Fettuccine Alfredo

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  Up to 10 servings
  

  Shrimp Fettuccine Alfredo

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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: 8 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Tender shrimp and pasta come together for this classic Italian dish that is creamy, rich and delicious. Best served hot, so have your Foodom chef prepare this dish last!

  Shrimp Fettuccine Alfredo quantity

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  Instructions

  • Bring a large pot of water to a boil over high heat. Add salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
  • Meanwhile, to a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit. Add the shrimp and cook an additional 2-3 minutes or until shrimp is cooked through.
  • Add the sauce and shrimp to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
  • Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the pasta:

  • 1 1/2 pound fettuccine dry, cooked al dente
  • 2 tablespoon Kosher salt Diamond Crystal recommended

  For the sauce:

  • 3 tablespoon unsalted butter
  • 2 teaspoon Kosher salt more or less to taste
  • 1 1/2 cup heavy whipping cream
  • 2 pound raw shrimp size 21-25, peeled and deveined

  For finishing:

  • 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
  • 1/3 teaspoon freshly ground black pepper freshly ground preferred
  • 1/2 teaspoon ground nutmeg

  Optional:

  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.

  Nutrition

  Calories: 537kcal | Carbohydrates: 51g | Protein: 28g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 231mg | Sodium: 1244mg | Potassium: 323mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 2mg | Phosphorus: 512mg

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  Clean Diet Vegetable Cakes

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  Rated 4.00 out of 5
  Up to 10 servings
  

  Clean Diet Vegetable Cakes

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 cakes

  Dairy FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious little vegetable patties are made from garlic, spinach, parsnips, sun dried tomatoes, and artichoke hearts. Note: This recipe requires 2 large skillets for 7-10 servings.

  Clean Diet Vegetable Cakes quantity

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  Ingredients Scale

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

  Instructions

  • Heat half the avocado oil in a heavy skillet over medium heat. When oil is hot, add onion and cook until soft, stirring frequently (about 3-5 minutes). Add garlic, and cook for another minute.
  • Add spinach and stir until wilted. Turn off heat and transfer mixture to a large bowl.
  • Add parsnips, oregano, sun-dried tomatoes, artichokes, egg, garbanzo bean flour, sea salt, and black pepper, and stir to combine completely
  • Divide the mixture and shape into small patties (3 per serving).
  • Heat remaining oil in a skillet over medium heat. When pan is hot (make sure it sizzles), place the patties in the pan and cook 5-7 minutes on each side, or until browned and crispy.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 tablespoon avocado oil
  • 2 each onion small, finely diced
  • 4 clove garlic minced
  • 6 cup baby spinach
  • 2 each parsnip large, grated
  • 2 teaspoon dry oregano
  • 2 cup sun-dried tomatoes in olive oil chopped
  • ½ cup artichoke heart finely chopped (not marinated in oil)
  • 4 each egg large, beaten
  • 8 tablespoon garbanzo bean flour
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 200kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 432mg | Potassium: 1088mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1985IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 3mg

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  Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic)

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic)

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  Recipe adapted from:

  An Le

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Soothing and easily digestible, this simple dish is nourishing as it is tasty.

  Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic) quantity

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  Instructions

  • Heat the oil in a sauce pan over medium heat. Add the leek and saute until leeks are soft.
  • Stir in the asafetida, then the sweet potato and squash. Saute, stirring frequently, until contents are evenly covered.
  • Add the parsley, thyme, lemon juice, stock
  • Bring liquid to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender for about 20 minutes.
  • Stir in coconut milk (or cream) and season with salt and pepper. Cook until thoroughly heated.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil or ghee
  • 2 stalk leek white parts
  • ½ teaspoon asafetida
  • 2 each sweet potato large peeled and cut into cubes
  • 3 cup butternut squash cut into cubes
  • 4 tablespoon Italian parsley chopped
  • 2 tablespoon fresh thyme
  • 3 tablespoon fresh lemon juice or lime juice
  • 32 ounce vegetable stock
  • 5 tablespoon canned full-fat coconut milk cream
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Microwave or stove top heating

  Nutrition

  Calories: 118kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 395mg | Potassium: 371mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11568IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 2mg

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  Pork and Hominy Pozole

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  Rated 0 out of 5
  Up to 10 servings
  

  Pork and Hominy Pozole

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  Recipe adapted from:

  Syd Bailey

  Rated 2 out of 5 based on 2 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1.5-2 cups

  Egg FreeGluten FreeNut FreePaleoReduced FatRefined Sugar Free

  Traditional Mexican stew of pork and hominy. Typically served on special occasions or weekend family gatherings. This is one of Mexicos signature dishes

  Pork and Hominy Pozole quantity

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  Instructions

  • Heat skillet to high and add chilis, tossing until slightly browned and fragrant. Set into bowl and cover with boiling water. Let steep for 10 minutes while you cut up meat, onions, garlic and herbs.
  • Pull chilis out of water and remove stems and seeds. Place into blender and process until smooth. Use some of the soaking liquid to make into ketchup like consistency.
  • Heat oil in large 5 qt pot. add pork and cook until meat for about 5 minutes, stirring to make sure all the meat cooks evenly. Add onions and garlic and cook for additional 5 minutes. Add oregano, thyme cumin and bay leaves and stir to combine. Add pureed chilis, stock and hominy. Simmer for 15-20 minutes. Serve with garnishes of choice

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ounce dry red chili California, Guajillo, ancho or New Mexico
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 pound boneless pork shoulder trimmed of fat and cut into chunks( *can substitute chicken thighs)
  • 1 cup onion diced
  • 3 clove garlic minced
  • 2 tablespoon fresh oregano minced (for 10 servings 2 teaspoons if dried)
  • 2 teaspoon ground cumin
  • 1 teaspoon fresh thyme `
  • 3 bay leaf
  • 29 ounce canned hominy
  • 64 ounce chicken stock

  Optional Garnishes

  • fresh oregano chopped
  • fresh cilantro chopped
  • green cabbage shredded
  • jalapeno pepper sliced
  • radish sliced
  • queso fresco
  • red onion chopped
  • avocado sliced
  • lime wedged

  Cooking Tools Required

  Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

  Nutrition

  Calories: 298kcal | Carbohydrates: 22g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 607mg | Potassium: 711mg | Fiber: 3g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 3mg

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  Tra Vigne Green Beans

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  Rated 0 out of 5
  Up to 10 servings
  
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  Tra Vigne Green Beans

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 ounce

  Dairy FreeEgg FreeGluten FreeLower CarbRefined Sugar Free

  The title of this recipe translates to among the vines in Italian. I was inspired by a restaurant in the Napa Valley called, yes you guessed it, Tra Vigne. The flavors in this dish to me represent the essence of its title.

  Tra Vigne Green Beans quantity

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  Instructions

  • In a large saucepan, bring 4 cups water to a boil. Add green beans; cover and cook for 5 minutes. Drain and immediately place green beans in ice water. Drain and pat dry.
  • Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.
  • In the same skillet saute shallots in bacon drippings until tender. Add garlic, salt and pepper; cook 1 minute longer. Stir in juice and vinegar. Bring to a boil; cook until liquid is reduced by half.
  • Add green beans and bacon, cook until heated through. Sprinkle with chives.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound green beans trimmed
  • 1 pound bacon chopped
  • 1/3 cup shallot minced
  • 4 clove garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cup white grape juice
  • 1/4 cup white wine vinegar
  • 1/2 cup fresh chive minced

  Cooking Tools Required

  Colander, Cutting board, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 286kcal | Carbohydrates: 18g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 474mg | Potassium: 412mg | Fiber: 3g | Sugar: 12g | Vitamin A: 811IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg

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  Terrific Turkey Enchiladas

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Terrific Turkey Enchiladas

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1-2 enchiladas each

  Egg Free

  Enchiladas are a favorite dish in my home, especially to our little girl, who calls them "laladas." This is a really tasty take on the classic southwestern dish. Pair it with great Mexican rice and your favorite beans.

  Terrific Turkey Enchiladas quantity

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  Instructions

  Sauce

  • Preheat oven to 350°. Place first 6 ingredients in a food processor; cover and pulse until blended.

  Filling

  • In a large skillet, cook turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat; stir in salsa, cornmeal and seasonings.

  Enchiladas

  • Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. or larger baking dish. Spoon corn mixture over top; sprinkle with olives and remaining cheese.
  • Cover and bake 30 minutes. Uncover; bake 5-10 minutes or until heated through. If desired, top with additional chopped cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Sauce

  • 3 3/4 cup corn caned or thawed
  • 12 ounce canned green chilis for 10 servings use 3 x 4 oz cans
  • 3 cup fresh cilantro
  • 1 cup heavy whipping cream
  • 3/4 teaspoon Kosher salt
  • 3/4 teaspoon freshly ground black pepper

  ENCHILADAS:

  • 2 pound 85% lean ground turkey
  • 1 cup onion
  • 3 clove garlic minced
  • 3 tablespoon extra virgin olive oil
  • 2 cup salsa
  • 3 tablespoon cornmeal
  • 6 teaspoon chili powder
  • 3 teaspoon ground cumin
  • 3 teaspoon dry oregano
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper
  • 20 flour tortilla 8 inches, warmed, fill the pan but do not over crowd, might hold only 15
  • 3 3/4 cup Mexican cheese blend shredded, divided
  • 2/3 cup olives

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat at 350F for about 20-25 mins or until warm through covered with foil.

  Nutrition

  Calories: 671kcal | Carbohydrates: 55g | Protein: 41g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 1678mg | Potassium: 833mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1827IU | Vitamin C: 19mg | Calcium: 420mg | Iron: 5mg

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  10

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  Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 ounce

  Egg FreeNut FreeSoy FreeVegetarian

  We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving-inspired this dish has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash and have it all year round.

  Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream quantity

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  Instructions

  Soup

  • In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes
  • Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.

  Sweet Cream

  • For sweet cream, combine ingredients until smooth

  Croutons

  • For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes.
  • Garnish servings with sweet cream and croutons.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Soup

  • 1/2 cup onion chopped
  • 1 cup carrots thinly sliced
  • 3 tablespoon extra virgin olive oil
  • 9 cup fresh pumpkin cubed
  • 5 cup vegetable broth
  • 2 tablespoon fresh sage minced
  • 2 teaspoon garlic powder
  • 1 teaspoon Kosher salt

  Sweet cream

  • 3 ounce cream cheese softened
  • 1/4 cup 2% milk
  • 2 tablespoon powdered sugar

  Croutons

  • 3 slice sourdough bread cubed
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon butter melted
  • 2 tablespoon fresh sage minced

  Cooking Tools Required

  Blender, Can Opener, Cutting board, Dutch Oven, Food Processor, Immersion Blender, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature on the stove top or microwave.

  Nutrition

  Calories: 215kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 277mg | Potassium: 462mg | Fiber: 2g | Sugar: 6g | Vitamin A: 11216IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg

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  One Pot Turkey Lentil Chili

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  Rated 0 out of 5
  Up to 10 servings
  

  One Pot Turkey Lentil Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 fl oz

  Brain FoodDairy FreeEgg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  This delicious chili is lean yet delicious, and can also be made with 96% ground beef or a lean bison and adjusted to suit your personal taste for spiciness.

  http://www.ForkandKnifeCreations.com

  One Pot Turkey Lentil Chili quantity

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  http://www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • Place a large pot over medium heat. Add the olive oil and when the oil “shimmers” add all the vegetables. Saute for 3-5 minutes or until vegetables are soft.
  • Next add the ground cumin, chili powder, and dried oregano. Saute for 1 minute.
  • Add the ground turkey, breaking it up and cooking until no longer pink, about 6 minutes.
  • Add the vegetable broth, stirring and scraping up any browned bits.
  • Add the tomatoes with juice, all the lentils, and the kosher salt.
  • Bring to a boil, turn down the heat and simmer for 20-30 minutes, or longer for the lentils to be soft and more flavor.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion chopped
  • 1 each red bell pepper chopped
  • 1 each jalapeno pepper finely chopped, for kid-friendly, omit the jalapeno
  • 6 clove garlic finely chopped
  • 1 tablespoon ground cumin
  • 4 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 2 pound 93% lean ground turkey
  • 2 cup green lentils or brown lentil, thoroughly rinsed in cold water + drained
  • 8 cup low sodium vegetable broth
  • 3 tablespoon tomato paste
  • 28 ounce canned diced tomatoes with juice
  • 0.5 teaspoon Kosher salt

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Measuring cups and spoons, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through, stopping halfway through cooking time to stir.

  Nutrition

  Calories: 348kcal | Carbohydrates: 34g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 387mg | Potassium: 885mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1595IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 6mg

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  Apple Cider Vinegar Dressing

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  Up to 10 servings
  

  Apple Cider Vinegar Dressing

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tablespoons

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Enjoy this homemade clean diet dressing. It's a Little Black Dress staple and a favorite in our home! Recommendation: Keep a bottle of this in the fridge at all times.

  Apple Cider Vinegar 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
  • ½ cup apple cider vinegar
  • 1 teaspoon onion powder
  • 2 tablespoon Dijon mustard Check the label to ensure it has no added sugars or sulfites.
  • 2 clove garlic passed through a garlic press or minced (optional)
  • ½ teaspoon dry thyme
  • ½ teaspoon dried basil
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Mixing bowls, Mixing spoon, Whisk

  Nutrition

  Calories: 197kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 34mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.3mg

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  Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar

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

  Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar

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  Recipe adapted from:

  Mona Kobrossi

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz

  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 FreeHeart HealthyRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion are elevated with a rich tahini sauce in this roasted veggie recipe. It’s the perfect side dish or a complete, satisfying meal on its own!

  https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

  Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar quantity

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  https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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  Ingredients Scale

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

  Instructions

  • Heat the oven to 425F.
  • Place chopped vegetables in a bowl with olive oil. Mix well and spread on parchment lined baking sheet. Sprinkle with sea salt and pepper.
  • Roast vegetables for 15 minutes. Remove from oven and flip. Roast for an additional 15-20 minutes or until browned.
  • Keep an eye on the onions and eggplant: they may cook faster than the rest of the veggies, so may need to be removed earlier. Remove from the oven and leave to cool.
  • Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
  • Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
  • To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

  Notes

  For 10 servings use 2 sheet pans for optimal browning.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vegetables

  • 1 each medium cauliflower cut into small florets (washed and dried well)
  • 2 each zucchini cubed
  • 1 each eggplant cubed
  • 4 ounce cremini mushroom quartered
  • 2 each red onion cut into wedges (each onion into 8ths)
  • 6 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt more or less to taste or to dietary preference
  • 1/2 teaspoon freshly ground black pepper

  For the Tahini Sauce

  • 7 tablespoon tahini
  • 3 tablespoon fresh lemon juice
  • 6 tablespoon water
  • 1/4 teaspoon Kosher salt
  • 4 clove garlic small, crushed

  For Roasting the Nuts

  • 7 tablespoon pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt

  For Serving

  • 2 tablespoon za'atar
  • 2 tablespoon Italian parsley roughly chopped

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

  Nutrition

  Calories: 255kcal | Carbohydrates: 16g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 388mg | Potassium: 689mg | Fiber: 5g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 59mg | Calcium: 74mg | Iron: 3mg

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  Pistachio Crusted Baked Salmon

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  Up to 10 servings
  

  Pistachio Crusted Baked Salmon

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  Recipe adapted from:

  Downshiftology by Lisa Bryan

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz 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

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

  Pistachio-crusted salmon is a sophisticated dish featuring a crunchy, flavorful topping. Each salmon fillet is coated with a mixture of chopped pistachios, garlic, honey, Dijon mustard, and fresh lemon juice, then baked to tender, golden perfection. This recipe is elegant and sure to impress you, your family and/or guests!

  Pistachio Crusted Baked Salmon quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 375°F (190°C).
  • Prep the salmon: let the salmon come to room temperature for about 15 minutes. Place on a parchment-lined baking tray, pat it dry with a paper towel, and season with salt and pepper
  • Stir the coating: In a mixing bowl, stir together the maple syrup, mustard, lemon juice, garlic, and pistachios.
  • Coat the salmon: Evenly divide the pistachio mixture on top of the salmon fillets, and press it down with the back of a spoon.
  • Cook the salmon: Bake the salmon for 12 to 15 minutes, or until cooked through. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound salmon fillet
  • 0.5 teaspoon Kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 3 tablespoon pure maple syrup or honey
  • 2 tablespoon Dijon mustard
  • 1 each lemon zested and juiced
  • 4 clove garlic minced
  • 1.5 cup pistachios finely chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm.

  Nutrition

  Calories: 350kcal | Carbohydrates: 10g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Cholesterol: 87mg | Sodium: 220mg | Potassium: 994mg | Fiber: 2g | Sugar: 5g | Vitamin A: 143IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

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