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  Garlic Parmesan White Beans

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  Up to 10 servings
  

  Garlic Parmesan White Beans

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  Recipe adapted from:

  Suzy Karadsheh

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Refined Sugar FreeSoy FreeVegetarian

  Bold Mediterranean spices combine with white beans garlic, Parmesan, and cherry tomatoes. Serve it as an easy meatless dinner with your favorite crusty bread or as a side.

  Garlic Parmesan White Beans quantity

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  Ingredients Scale

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

  Instructions

  • In a large pan, warm the extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
  • Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes)
  • Stir in the parsley, cheese, and lemon juice.
  • Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 clove garlic minced
  • 4 tablespoon extra virgin olive oil
  • 60 ounce canned cannellini beans drained
  • 1 cup water
  • 2 cup cherry tomatoes halved
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoon Aleppo pepper chopped
  • 1 teaspoon ground cumin

  Stir in:

  • 2 cup Italian parsley chopped
  • 2/3 cup shaved parmesan cheese
  • 1/2 cup Pecorino Romano cheese grated
  • 1 lemon juiced

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave or over the stovetop over medium heat until heated through.

  Nutrition

  Calories: 307kcal | Carbohydrates: 40g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 669mg | Potassium: 947mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1358IU | Vitamin C: 25mg | Calcium: 266mg | Iron: 6mg

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  Broiled Sirloin Steak-AIP Diet Friendly

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Broiled Sirloin Steak-AIP Diet Friendly

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  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces

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

  AIP DietDairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeWhole 30

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

  Broiled Sirloin Steak-AIP Diet Friendly quantity

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  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Coconut Fish Curry with Broccolini and Rice

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  Coconut Fish Curry with Broccolini and Rice

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  Recipe adapted from:

  Jasmine and Melissa Hemsley

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3.5 oz cooked fish + 4 oz curry sauce

  Brain FoodEgg FreeGluten FreeLower Carb

  Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients. Service this delicious coconut fish curry with or sautéed broccolini and basmati rice.

  Coconut Fish Curry with Broccolini and Rice quantity

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  Instructions

  • Cook the rice per package instructions. Set a side when ready.
  • In a food processor, blend the spice paste ingredients together until smooth – you might need to pulse a few times first.
  • Cut the fish into 2 inch cubes and season with a little salt and pepper. In a medium saucepan, gently toast the mustard seeds until they pop then add the ghee; add the paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.
  • Add the coconut milk and bring to a medium simmer, put the lid on for 5 minutes. Add the fish cubes to the sauce and gently poach, covered, for about 3-4 minutes, until cooked through.
  • Meanwhile, trim the tenderstem broccolini and cook it in lightly salted boiling water for no more than 3 min so it's still tender. Drain and chill so it stopps cooking and maintain the bright green color.
  • Turn off the heat, add the tamari and squeeze over lots of lime juice. Season to taste, adding the maple syrup if you think it needs a little sweetness for balance. Serve topped with the reserved cilantro leaves, with steamed broccoli florets or sautéed bok choy and basmati rice.
  • Be careful not to over cook the fish. If overcooked, it becomes tough and will not taste as good.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound cod fillet or pollock or other white fish
  • 2 teaspoon mustard seeds
  • 4 teaspoon ghee or butter or avocado oil
  • 27 ounce canned full-fat coconut milk
  • 2 teaspoon tamari sauce gluten-free soy
  • 3 lime
  • 1 teaspoon maple syrup to taste
  • 26 ounce broccolini
  • 2 cup aged basmati rice

  FOR THE SPICE PASTE

  • 3 teaspoon ground turmeric
  • 2 teaspoon ground cumin
  • 2 onion large halved
  • 2 fresh red chili double if you want more kick
  • 4 clove garlic
  • 2 ½ inch fresh ginger piece
  • 1 ½ ounce fresh cilantro leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
  • 2 tablespoon water

  Cooking Tools Required

  Cutting board, Dutch Oven, Food Processor, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  This dish doesn't freeze well, if frozen, the fish will become more tough. To reheat we'd recommend using either your stovetop or your oven. Set the oven to around 275 degrees fahrenheit, place the fish curry into a casserole or oven proof dish, cover with tinfoil and reheat for around 10 - 15 minutes.

  Nutrition

  Calories: 474kcal | Carbohydrates: 43g | Protein: 32g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 180mg | Potassium: 913mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1741IU | Vitamin C: 89mg | Calcium: 120mg | Iron: 5mg

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  Shrimp Scampi Linguine-Low FODMAP

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  Up to 10 servings
  

  Shrimp Scampi Linguine-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeLow FODMAPNut FreeRefined Sugar Free

  If you like shrimp scampi you will love this dish! Large shrimp is sautéed scampi-style and tossed with linguine. Serve with salad for a complete meal.

  Shrimp Scampi Linguine-Low FODMAP quantity

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  Instructions

  • Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
  • Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat.
  • Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
  • Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  For the pasta:

  • 1 tablespoon Kosher salt divided
  • 1 1/2 pound gluten free linguine cooked according to package directions

  For the scampi:

  • 3 pound raw shrimp U26-35 large, peeled and deveined
  • 2 teaspoon Kosher salt
  • 8 tablespoon butter
  • 6 tablespoon extra virgin olive oil
  • ½ teaspoon freshly ground black pepper
  • 1/2 cup Italian parsley finely chopped
  • ½ cup fresh lemon juice
  • 1 teaspoon lemon zest taken from lemon before juicing
  • 1 teaspoon crushed red pepper optional

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 508kcal | Carbohydrates: 53g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1944mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 1mg

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  Homemade Cornbread With Jalapeño Peppers and Corn

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  9 servings
  

  Homemade Cornbread With Jalapeño Peppers and Corn

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  Recipe adapted from:

  Melissa Griffiths/Bless this Mess

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Nut FreeSoy FreeVegetarian

  Fill your kitchen with the aroma of homemade cornbread! This cornbread is wonderfully moist and is deliciously flavoured with corn kernels and jalapeño peppers for loads of flavour! Bakes up perfectly in a baking pan or a cast iron skillet!

  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

  Homemade Cornbread With Jalapeño Peppers and Corn quantity

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  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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  Instructions

  • Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
  • In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Add the jalapeno peppers and corn kernels. Whisk to combine well.
  • Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
  • Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup honey
  • 1 teaspoon Kosher salt
  • 1 tablespoon baking powder
  • 8 tablespoon unsalted butter
  • 1 egg large
  • 1 cup milk
  • 1 jalapeno pepper deseeded and finely chopped
  • 1 cup frozen corn defrosted

  Cooking Tools Required

  8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 307kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 421mg | Potassium: 190mg | Fiber: 3g | Sugar: 17g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg

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  Beef Plov (Beef Rice Pilaf)

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  Rated 0 out of 5
  Up to 10 servings
  

  Beef Plov (Beef Rice Pilaf)

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  Recipe adapted from:

  Natasha Kravchuk

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  Beef plov is a one-pot Uzbek dish made with rice, beef, carrots, onions, garlic, and spices. While it’s a traditional Uzbek dish, it’s also popular among Russian and Ukrainian families. It’s a total comfort food designed to feed a lot of people, making it the perfect family-friendly recipe!

  https://natashaskitchen.com/beef-plov-beef-rice-pilaf-recipe/

  Beef Plov (Beef Rice Pilaf) quantity

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  https://natashaskitchen.com/beef-plov-beef-rice-pilaf-recipe/

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  Instructions

  • Pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces, if they are larger.
  • Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, add oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
  • Reduce heat to medium and add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
  • Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
  • Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
  • Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
  • Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
  • Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 pound beef stew meat
  • 1/3 cup avocado oil
  • 2 onion medium, finely chopped
  • 3 carrot medium, cut into matchsticks
  • 2 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 3 bay leaf
  • 5 3/4 cup hot water for braising meat and cooking rice
  • 3 cup long grain rice
  • 1 teaspoon ground coriander
  • 1 head garlic

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 385kcal | Carbohydrates: 49g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 644mg | Potassium: 410mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3161IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

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  Butternut Risotto with Leeks

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  Butternut Risotto with Leeks

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  Recipe adapted from:

  Sylvia Fountaine

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeVegetarian

  Full of nutritious vegetables, this version of Butternut Risotto is made with leeks, and spinach. It's naturally gluetne free with a vegan option.

  https://www.feastingathome.com/instant-pot-butternut-risotto-with-leeks/#tasty-recipes-39033-jump-target

  Butternut Risotto with Leeks quantity

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  https://www.feastingathome.com/instant-pot-butternut-risotto-with-leeks/#tasty-recipes-39033-jump-target

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  Instructions

  • Toss the cubed butternut squash with olive oil, salt, and pepper and ROAST in a 400F oven on a parchment lined sheet pan until caramelized and tender 25-30 minutes. At the same time make the risotto.
  • In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant.
  • Add the rice and saute it for 1 minute, stirring. Add a splash of white wine, and cook this off. Add the salt, peper, and nutmeg. Add 1-2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer. Simmer until most of the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over medium-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. Stir in the spinach. Keep the risotto thick and hearty, or add more stock to loosen it up.
  • Stir in the roasted butternut and spinach and optional cheese or butter. Taste, season and adjust salt and pepper. If bland, it probably needs more salt.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon extra virgin olive oil
  • 4 cup leek sliced
  • 8 clove garlic rough chopped
  • 16 fresh sage leaves
  • 2 cup Arborio rice
  • 4 1/2 cup butternut squash cubed
  • 1/2 cup dry white wine optional
  • 4 cup low sodium vegetable stock more or less
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon ground nutmeg
  • 2 cup baby spinach chopped

  Optional:

  • 1/2 cup grated parmesan cheese or vegan cheese
  • 2 tablespoon butter

  Cooking Tools Required

  5-quart saucepot, Cutting board, Dutch Oven, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon, Oven, Oven-proof pan, parchment paper, Sharp Knives, Top Stove

  Nutrition

  Calories: 288kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 354mg | Potassium: 379mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7967IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 3mg

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

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  Lamb Lollipops with Mint Pesto

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  Rated 0 out of 5
  Up to 10 servings
  

  Lamb Lollipops with Mint Pesto

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  Recipe adapted from:

  Kris Longwell

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 chops

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  These Lamb Lollipops are the perfect appetizer for a party or gathering of friends and family. They also make a great main course.

  https://howtofeedaloon.com/lamb-lollipops/

  Lamb Lollipops with Mint Pesto quantity

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  https://howtofeedaloon.com/lamb-lollipops/

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

  Instructions

  • Liberally sprinkle the chops with salt and pepper.
  • In a small bowl, combine the garlic, rosemary, thyme, and salt. Add the olive oil and whisk until combined.
  • Pour the marinade over the chops and turn to coat. Cover with plastic wrap and place in the fridge for at least 1 hour.
  • Meanwhile make the pesto. Add the mint, parsley, pistachios, parmesan, garlic, lemon juice, and 4 tablespoonsof cold water to a blender. Blend on medium speed until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time if needed to thin the pesto and help it blend.
  • When ready to cook the chops, heat a large heavy skillet over medium-high heat, or turn your grill on medium-high heat for direct heat grilling.
  • Sear the chops (in batches if using a hot skillet) until browned on both sides, about a total of 4 to 5 minutes for medium to medium-rare.
  • Transfer to a platter and squeeze a lemon wedge over the top.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive60

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 rack lamb frenched and cut into chops and trimmed of all but thin layer of fat
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 3 clove garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • ¼ cup extra virgin olive oil
  • 1 lemon cut into wedges

  For the mint pesto:

  • 2 cup fresh mint lightly packed
  • 1 cup Italian parsley lightly packed
  • 1/4 cup salted roasted pistachios
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon grated parmesan cheese
  • 1 clove garlic smashed
  • 4 tablespoon cold water

  Cooking Tools Required

  12-inch saute pan, Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in a non stick skillet for several minutes on each side over medium heat.

  Nutrition

  Calories: 608kcal | Carbohydrates: 2g | Protein: 22g | Fat: 57g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 113mg | Sodium: 433mg | Potassium: 309mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg

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  Chicken Chile Colorado

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  Chicken Chile Colorado

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  Recipe adapted from:

  Zeke Gluckman

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  Serving Size: 6 ounces

  Dairy FreeGluten FreeLower CarbNut FreeSoy Free

  Chunks of chicken simmered slow in a tomato chile sauce until tender. Goes great with Mexican Rice and flour tortillas!

  Chicken Chile Colorado quantity

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  Instructions

  • Remove stems and seeds from dried chilis, and place then in a pot with 1/3 of the chicken broth. Cover and bring to a boil; simmer for 5 minutes until softened.
  • Using a blender or immersion blender, blend chilis with broth they were simmered in and set aside.
  • Heat half the oil in large pot. Add the chicken and sauté on high heat for 5 minutes. Season with cumin, paprika, salt and pepper as it cooks. Remove and set aside.
  • Add remaining oil to the pan. Add the onions, garlic, and jalapeno. Sauté until soft, about 5 minutes. Add oregano and cilantro; sauté 2 minutes. Add tomato paste and stir, to keep from sticking for 2 more minutes.
  • Add the remaining chicken broth, the pureed chilis, lime juice, and reserved chicken. Simmer for 20 minutes until chicken is tender.
  • Adjust seasonings and garnish with remaining cilantro.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  To blend:

  • 4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
  • 5 dried guajillo chile softened
  • 4 cup chicken broth

  For the chicken:

  • 3 tablespoon avocado oil
  • 3 pound boneless skinless chicken breast cubed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  To sauté:

  • 1 yellow onion large dice
  • 2 clove garlic finely chopped
  • 1 jalapeno pepper finely chopped
  • 2 tablespoon fresh oregano chopped
  • 4 tablespoon fresh cilantro chopped, half reserved for garnish

  To simmer:

  • 2 tablespoon tomato paste
  • 2 lime juiced
  • 1 bay leaf

  Optional:

  • sour cream

  Cooking Tools Required

  Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Saucepan, Top Stove

  Reheating/Serving Instructions

  Reheat uncovered in a small pot on med heat. Stir to keep from sticking. add a small amount of water if necessary

  Nutrition

  Calories: 266kcal | Carbohydrates: 16g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1013mg | Potassium: 906mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4415IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 2mg

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  Clean Diet Coleslaw

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  Clean Diet Coleslaw

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  Recipe adapted from:

  Karin Adoni Ben-David

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  Serving Size: 1 1/4 cup

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lemony coleslaw doesn't rely on mayonnaise, instead its full flavor comes from spices like cumin and freshly pressed garlic.

  Clean Diet Coleslaw quantity

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  Ingredients Scale

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

  Instructions

  • In a medium bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
  • Place the sesame seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the cabbage bowl and toss to combine.
  • To make the dressing, combine all the dressing ingredients, whisking until thoroughly blended.
  • Drizzle some of the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add additional dressing if needed. Serve immediately or cover and refrigerate to marinate for up to several hours.

  Cook Times

  Active Prep15

  Hands-On Cook3

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 5 cup purple cabbage finely sliced
  • 5 cup green cabbage finely sliced
  • 2 ½ cup carrot shredded
  • 1/2 cup Italian parsley chopped
  • 5 tablespoon sesame seeds toasted

  For the dressing:

  • 5 tablespoon extra virgin olive oil
  • 2 lemon juiced, about 2 teaspoons per serving
  • 3 clove garlic pressed or minced
  • 1½ teaspoon ground cumin
  • 1½ teaspoon Kosher salt more or less to taste

  Cooking Tools Required

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

  Nutrition

  Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 344mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6139IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 2mg

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  Thanksgiving Turkey Gravy

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  Thanksgiving Turkey Gravy

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  Recipe adapted from:

  Syd Bailey

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  Serving Size: 6oz

  Egg FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  A classic with a little twist. I like pairing this with pancetta, sourdough and shitake mushroom stuffing. If you can make your own stock with turkey bones and giblets, even better. The bacon grease gives a little extra punch but butter can be substituted just as easily

  http://www.chefsydbailey.com

  Thanksgiving Turkey Gravy quantity

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  Instructions

  • Make a roux over med-low heat using bacon grease and flour.
  • Once you have a light blond roux (about 8-10 minutes) add shallots, thyme, sage, salt, and pepper. Increase heat to medium and cook for a minute or two. Add stock slowly whisking the entire time and turn heat to high. Bring to a boil stirring frequently. After it comes to a boil reduce heat and simmer for 5 minutes.
  • Adjust seasonings as necessary

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 ounce bacon grease can substitute butter
  • 6 ounce all-purpose flour
  • 2 tablespoon shallots minced
  • 1/4 cup fresh sage finely minced
  • 2 teaspoon dry thyme
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 64 ounce chicken stock no salt preferred

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  reheat in saucepan over med low heat for 5 minutes until warmed through

  Nutrition

  Calories: 283kcal | Carbohydrates: 20g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 751mg | Potassium: 215mg | Fiber: 1g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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  Traditional Stuffing

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  Traditional Stuffing

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: about 2 cups

  Dairy FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with the fresh herbs. A traditional must-have side dish on Thanksgiving.

  http://www.chefsydbailey.com

  Traditional Stuffing quantity

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  Instructions

  • Preheat oven to 325.
  • Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
  • Melt the butter in a pot, saute onions and celery for 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
  • Add the stock into a bowl with bread. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
  • Spray a 9x13 pan with non-stick spray and place stuffing in. Bake uncovered for the last 10-15 minutes till golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 loaf french bread cut into 1/2 inch cubes and dried
  • 1 loaf sourdough bread cut into 1/2 inch cubes and dried
  • 1 cup vegan butter or regular butter for vegetarian
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 2 tablespoon fresh sage chopped fine
  • 2 teaspoon fresh thyme minced
  • 2 teaspoon Kosher salt adjust to taste
  • 1 teaspoon freshly ground black pepper
  • 2 cup vegetable stock add more as needed

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Microwave covered on medium high for 3 minutes

  Nutrition

  Calories: 391kcal | Carbohydrates: 51g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Sodium: 1246mg | Potassium: 170mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1028IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg

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  Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes

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  Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes

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  Recipe adapted from:

  An Le

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  Serving Size: 2 cups

  Dairy FreeEgg FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Italian influences shine through in this yummy, creamy and passionate Peruvian pesto pasta sauce with spinach, basil and green veggies. Serve it with noodles or rice and your choice of protein. Vegans, vegetarians and omnivores favorite.

  Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes quantity

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  Instructions

  Make the Sauce

  • Saute the onion and garlic in 1 tablespoon olive oil, on medium heat until translucent. Be sure to stir occasionally so it doesn’t burn. When the onions are done, add the spinach and cook just until wilted.
  • Transfer the cooked spinach and onion to a blender. Add the basil, rest of the oil, garlic, milk, cheese, pecans, salt and pepper. Blend well, taste and add salt and pepper to taste. Set aside until pasta is ready.

  Make Pasta and Veggies

  • Heat a large pot of salted water to boil. When boiling, add noodles and cook until al dente.
  • At the same time, heat another medium pot of boiling water to blanch the green veggies. When the water is boiling, add the veggies and cook for one minute. At the end of one minute, plunge the veggies into cold water to stop the cooking process.

  Put it all together

  • When the pasta is ready, drain well. In the same pot the pasta cooked, heat the sauce and half the vegetables on medium heat. Stir occasionally.
  • When sauce is heated add the pasta and toss to coat the noodles. Serve up and add the remaining vegetables on top.

  Tips

  • For maximum authentic presentation, serve up your Peruvian green spaghetti with linguine noodles and don’t forget to add some hot sauce, Peruvians like it spicy!
  • Full fat canned coconut milk is the best option for a creamier sauce. Other plant-based milks may work, but the sauce might not be quite as creamy and missing a bit of the fatty mouth feel.
  • Use fresh spinach. Frozen spinach may seem like an easy shortcut you can take when making tallarines verdes, but honestly the fresh spinach is less work and tastes better too!

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ½ cup extra virgin olive oil
  • 1 red onion diced
  • 4 clove garlic
  • 5 cup fresh spinach
  • 2 cup fresh basil
  • 1 cup canned full-fat coconut milk
  • 1 cup cashew cheese
  • ½ cup pecans
  • 2 pound spaghetti
  • 1 cup asparagus
  • 1 cup frozen green peas

  Cooking Tools Required

  Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  The green sauce will keep in the fridge for up to 3 days, and freezes very well. Store in a freezer-safe container, label it with its name and date; it will stay good in the freezer for up to 3 months. Thaw in the fridge. And then proceed with using it on pasta. 

  Nutrition

  Calories: 686kcal | Carbohydrates: 81g | Protein: 19g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 26mg | Potassium: 593mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1875IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 5mg

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  Decadent Vegan Milky Way

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  Decadent Vegan Milky Way

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  Recipe adapted from:

  Minimalist Baker

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  Serving Size: 6 oz

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  Decadent vegan milky way made with date-coconut-almond nougat, date caramel, and a dark chocolate shell! So delicious, so addicting!

  Decadent Vegan Milky Way quantity

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  Instructions

  • Make nougat by adding dates to a food processor and blending until small bits remain or it forms a ball. Then add almond and coconut flour and sea salt. Mix/pulse to combine, scraping down sides as needed. You're looking for a semi-firm dough that isn't sticky. If too sticky, add in 1 Tbsp each almond flour and coconut flour at a time until you reach the right consistency.
  • Once your dough is formed, add to a parchment-lined standard loaf pan (or more pans, as needed, if increasing batch size) and press down to form a uniform layer. Use something flat - such as a liquid measuring cup or glass - to help flatten. Then lift out of loaf pan and use your hands to shape any areas that are lumpy and compress it slightly until you have a rectangular nougat that is roughly 1/2-inch thick.
  • Slice nougat into 6 even bars (amount as original recipe is written // adjust if altering batch size) and set on a parchment-lined plate or baking sheet and pop in freezer to set.
  • To make date caramel add dates to a food processor or high speed blender and mix until small bits remain or it forms a ball. Then begin adding warm water 1 Tbsp at a time while blending, scraping down sides as needed. You're looking for a spreadable consistency that isn't watery, but also isn't dough-like. Add salt and mix once more. Set aside.
  • Remove nougat from freezer and spread with a generous amount (~2 Tbsp) of date caramel (see photo). You will likely have leftover date caramel*, which you can store in the refrigerator to use for things like ice cream, oatmeal, or other candy bars!
  • Set nougat back in freezer while you prepare chocolate. To melt chocolate and coconut oil, either heat in the microwave in 30-second increments until creamy and smooth, or over a double boiler on the stove top. Transfer to a shallow dish and set aside.
  • Remove nougat from freezer and quickly add one at a time to the melted chocolate. Use a fork to gently flip/roll the bar until completely coated. Then pick it up (nougat side down - caramel side up) and tap off any excess chocolate. Set back on parchment and repeat until all bars are dipped.
  • Either let set at room temperature, or pop in the refrigerator or freezer for 5-10 minutes until the chocolate is firm.
  • Enjoy at room temperature, or straight from the freezer or refrigerator. Will keep in the refrigerator for 2 weeks, or in the freezer up to 1 month (sometimes longer).

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive10

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Nougat

  • 1 ½ pound pitted Medjool date
  • ¾ cup almond flour
  • ¾ cup coconut flour
  • ½ teaspoon Kosher salt

  Date Caramel

  • 2 pound pitted Medjool date
  • 5 tablespoon water more or less
  • ¼ teaspoon Kosher salt

  Chocolate

  • 1 ¼ cup chopped vegan dark chocolate I like Trader Joe's 72% cacao Pound Plus bars
  • 1 tablespoon coconut oil

  Cooking Tools Required

  8x8 inch nonstick baking pan, Double Boiler, Food Processor, Microwave

  Nutrition

  Calories: 650kcal | Carbohydrates: 139g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Sodium: 195mg | Potassium: 1105mg | Fiber: 16g | Sugar: 117g | Vitamin A: 237IU | Calcium: 148mg | Iron: 4mg

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  Biscuits and Maple Sausage Gravy

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  Biscuits and Maple Sausage Gravy

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  Recipe adapted from:

  Jenn Tidwell

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  Serving Size: 1 biscuit

  I remember digging into flaky, gravy-smothered biscuits on Christmas morning and other special occasions when I was a child. What a satisfying way to start the day!

  Biscuits and Maple Sausage Gravy quantity

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  Instructions

  Biscuits

  • Preheat oven to 400°. In a large bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
  • Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 15-17 minutes.

  Sausage and Gravy

  • Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 4-6 minutes. Stir in remaining ingredients. Serve with warm biscuits.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Biscuits

  • 2 2/3 cup all-purpose flour
  • 3 3/4 teaspoon baking powder
  • 1 1/4 tablespoon granulated sugar
  • 1 1/4 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper optional
  • 5 tablespoon cold butter cubed
  • 1 cup milk

  Sausage and Gravy

  • 1 pound pork sausage maple flavor
  • 1/4 cup all-purpose flour
  • 3 cup milk
  • 2 tablespoon maple syrup
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon freshly ground black pepper coarse grind

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature on stove top or microwave.

  Nutrition

  Calories: 397kcal | Carbohydrates: 37g | Protein: 14g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 936mg | Potassium: 287mg | Fiber: 1g | Sugar: 9g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 2mg

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  Free-Form Turkey Meatloaf with Roasted Veggies

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  4 servings
  

  Free-Form Turkey Meatloaf with Roasted Veggies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  A lighter, fiber-rich take on a classic American meatloaf with no need for a loaf pan!

  Free-Form Turkey Meatloaf with Roasted Veggies quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the Oven: Set oven to 400°F.
  • Make the Meatloaf Mixture: In a bowl, mix ground turkey, breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, and black pepper. Form into 4 mini meatloaf patties and place on a baking sheet.
  • Prepare the Potatoes: Toss the sweet potatoes with olive oil and a pinch of black pepper. Spread them on a section of the baking sheet.
  • Bake: Place in the oven and bake for 15 minutes.
  • Add Remaining Veggies: Toss the zucchini and bell pepper with olive oil and a pinch of black pepper. Add them to the baking sheet with the sweet potatoes.
  • Continue Baking: Bake for another 15 minutes, flipping the veggies halfway through.
  • Serve & Enjoy: Plate each mini meatloaf with a side of roasted veggies and sweet potatoes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 93% lean ground turkey
  • ½ cup whole wheat breadcrumbs
  • 1 egg
  • 1 small onion finely diced
  • 2 clove garlic minced
  • 2 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon freshly ground black pepper
  • 2 medium sweet potatoes diced
  • 1 zucchini sliced
  • 1 bell pepper sliced
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 397kcal | Carbohydrates: 43g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 358mg | Potassium: 939mg | Fiber: 7g | Sugar: 11g | Vitamin A: 17255IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 4mg | Phosphorus: 336mg

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  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries

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  4 servings
  

  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries

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  Recipe adapted from:

  Mayumi Tavalero

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  $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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  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy FreeVeganVegetarian

  This tofu "chicken nugget" meal is a crispy, flavorful alternative to fried chicken. Paired with fiber-packed sweet potato fries, it’s a satisfying, diabetes-friendly, and heart-healthy dinner!

  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries quantity

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

  Instructions

  For the Tofu Nuggets:

  Prepare Tofu:

  • Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  Set Up Dredging Station:

  • Place flour in one bowl.
  • Place almond milk in a second bowl.
  • Combine breadcrumbs, garlic powder, smoked paprika, oregano, black pepper, and salt in a third bowl.

  Coat the Tofu:

  • Dredge tofu cubes in flour, dip in almond milk, and coat with the breadcrumb mixture.

  Cook the Nuggets:

  • Preheat the oven to 400°F. Place coated tofu pieces on a baking sheet lined with parchment paper.
  • Bake for 20-25 minutes, flipping halfway, until crispy and golden brown.

  For the Sweet Potato Fries:

  Prepare Sweet Potatoes:

  • Toss sweet potato wedges with olive oil, paprika, garlic powder, and black pepper.

  Roast the Fries:

  • Spread the wedges on a baking sheet lined with parchment paper.
  • Bake at 400°F (alongside the tofu nuggets) for 20-25 minutes, flipping halfway through, until tender and slightly crisp.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Tofu Nuggets:

  • 14 ounce extra firm tofu 14 oz firm tofu, pressed and cubed
  • 1/4 cup whole-grain breadcrumbs or crushed whole-grain crackers
  • 1/4 cup whole-wheat flour
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened almond milk or low-fat milk

  For the Sweet Potato Fries:

  • 2 each large sweet potatoes cut into wedges
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through.

  Nutrition

  Calories: 142kcal | Carbohydrates: 15g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 273mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

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  Caramelized Onion and Goat Cheese Quiche

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  Caramelized Onion and Goat Cheese Quiche

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  Recipe adapted from:

  Chef Mona Kobrossi

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  $0.00 Cooking Fee

  Serving Size: 1 slice

  Nut FreeSoy FreeVegetarian

  This Caramelized Onion and Goat Cheese Quiche is a savory delight, combining the sweetness of deeply caramelized onions with the tangy richness of goat cheese. Nestled in a flaky homemade pastry and infused with hints of fresh rosemary and a velvety cream custard, each bite offers a perfect balance of flavors and textures. Ideal for brunch or as a light meal, this tart brings gourmet flair to your table with minimal effort.

  https://www.instagram.com/mamouyaskitchen/

  Caramelized Onion and Goat Cheese Quiche quantity

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  https://www.instagram.com/mamouyaskitchen/

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  Instructions

  • Preheated oven to 375°F (190°C).

  Caramelize the Onions

  • In a large pan, sauté the onions over medium heat until golden. They should brown gradually over around 30 minutes. If needed, add a little more butter to help avoid burning.
  • As the onion is starting to brown, add the sugar, balsamic vinegar, and the salt. Continue to cook a few more minutes until the onions are deeply caramelized and the liquid has evaporated. Set aside.

  Make the Pastry

  • In a large bowl, mix the flour and salt.
  • Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  • Add the milk and mix until the dough comes together.
  • Roll out the dough and line the bottom of a Pyrex dish or tart pan.
  • Beat the egg and brush it over the pastry.
  • Bake in a preheated oven at 375°F (190°C) for 10 minutes, until partially cooked.

  Assemble the Tart

  • Evenly scatter the caramelized onions over the partially baked pastry.
  • Place goat cheese rounds on top of the onions.
  • Sprinkle with chopped rosemary.

  Prepare the Custard

  • In a bowl, whisk together the egg, heavy cream, nutmeg, salt, and white pepper.
  • Pour the mixture over the onions and cheese in the tart.

  Bake

  • Bake in the oven at 375°F (190°C) for 20 minutes, or until the filling is set and the top is lightly golden.

  Serve

  • Allow the tart to cool slightly before slicing and serving. Enjoy!

  Cook Times

  Active Prep10

  Hands-On Cook30

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Caramelized Onions:

  • 5 each onion thinly sliced
  • 2 tablespoon granulated sugar
  • 2 tablespoon balsamic vinegar
  • ½ teaspoon Kosher salt

  For the Pastry:

  • 2 cup all-purpose flour
  • ¾ cup unsalted butter cold and cut into small pieces
  • ½ cup milk
  • ½ teaspoon Kosher salt
  • 1 each egg

  For the Filling:

  • The caramelized onions The above cooked
  • 12 ounce goat cheese sliced to rounds, enough to cover the tart
  • 1 teaspoon fresh rosemary chopped, plus a few springs for decoration
  • 1 each egg
  • 1 cup heavy whipping cream
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon Kosher salt
  • ⅛ teaspoon ground white pepper

  Cooking Tools Required

  9-inch round baking pan, Aluminum Foil, Baking Weights, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Sharp Knives, Skillet, Top Stove, Whisk

  Nutrition

  Calories: 438kcal | Carbohydrates: 29g | Protein: 12g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 241mg | Potassium: 177mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1195IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg

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  Veggie Tamale Pie

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  6 servings
  

  Veggie Tamale Pie

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  Recipe adapted from:

  A taste of Home

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8-9 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Take a trip down memory lane with our Tamale Veggie Pie! Packed with childhood flavors, this dish features tender veggies topped with a fluffy cornmeal crust. It's a delicious reminder of home-cooked comfort and simpler times. Indulge in nostalgia today!

  Veggie Tamale Pie quantity

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

  Instructions

  • In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
  • Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
  • Add on top the black pitted olives.
  • For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
  • Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  Veggies pie

  • 1 onion chopped
  • 1 teaspoon avocado oil
  • 1 clove garlic minced
  • 14 1/2 ounce canned Mexican diced tomatoes
  • 15 ounce canned pinto beans rinsed and drained
  • 1 cup shredded cheddar cheese
  • 4 ounce canned diced green chiles
  • 1 jalapeno pepper seeded and chopped
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 3 ounce canned pitted black olives or more, as needed

  For the topping

  • 1/2 cup all-purpose flour plus 1 tablespoon
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup plain yogurt
  • 2 teaspoon unsalted butter melted

  Cooking Tools Required

  12-inch nonstick skillet, 8x8 inch glass baking dish, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat one serving at a time in the microwave for 60 seconds

  Nutrition

  Calories: 312kcal | Carbohydrates: 36g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 911mg | Potassium: 506mg | Fiber: 7g | Sugar: 5g | Vitamin A: 553IU | Vitamin C: 18mg | Calcium: 262mg | Iron: 3mg

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  Stonefire Grill Lemon Garlic Chicken

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  Up to 10 servings
  

  Stonefire Grill Lemon Garlic Chicken

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  Recipe adapted from:

  One Classy Dish

  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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbPaleoPostpartumRefined Sugar FreeSoy Free

  This chicken is simply baked with lemon and garlic. Eat as is, or use shredded in a variety of ways such as salads or pasta.

  http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

  Stonefire Grill Lemon Garlic Chicken quantity

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  http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

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  Instructions

  • Lightly salt & pepper the chicken breasts & place in 9-by-13 baking dish.
  • Peel & roughly chop garlic cloves. Roughly chop basil.
  • Combine lemon juice, salt, pepper, oregano, basil, garlic, & olive oil in a medium bowl.
  • Pour sauce over chicken breasts & cover dish with aluminum foil.
  • Bake covered at 350 degrees for 40-45 minutes, this may vary depending on size of chicken breasts. When chicken is fully cooked remove foil & broil until chicken is browned, about 1-2 minutes.
  • Transfer to serving platter and garnish with chopped Italian parsley & sliced lemon.

  Notes

  You can use this same recipe roasting a whole chicken or legs if you prefer dark meat. I love roasted garlic but you do not have to use an entire bulb especially if you pair up this dish with delicious Garlic Roasted Mashed Potatoes.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound boneless skinless chicken breast
  • 1/3 cup fresh lemon juice
  • 3/4 tablespoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 tablespoon fresh basil chopped
  • 1 head garlic peeled, coarsely chopped
  • 1/3 cup extra virgin olive oil

  Garnish:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon thinly sliced

  Cooking Tools Required

  Aluminum Foil, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 280kcal | Carbohydrates: 3g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 735mg | Potassium: 714mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg

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