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  Chicken and Vegetable Soup with Moroccan Couscous

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  Chicken and Vegetable Soup with Moroccan Couscous

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  Recipe adapted from:

  Bel Kaptzan

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  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This soup is made with homemade chicken broth and toasted couscous for extra flavor and goodness.

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

  Chicken and Vegetable Soup with Moroccan Couscous quantity

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

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

  Instructions

  • Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
  • Add the zucchini, carrots, pumpkin, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
  • Meanwhile, cook the couscous (regular, not larger pearled). Add the olive oil to a large pan set over medium heat. Add the couscous and toast for several minutes, being careful not to burn it. Finish by cooking the cous cous according to package directions.
  • Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Taste and adjust seasoning as needed.
  • Serve the couscous with the soup.
  • Note: When storing, separate couscous from the soup.

  Notes

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

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 15 cup cold water
  • 5 piece bone-in chicken thigh
  • 5 zucchini large dice
  • 5 carrot large dice
  • 1 pound fresh pumpkin large dice
  • 2 yellow onion large dice
  • 1/2 head green cabbage roughly chopped
  • 1 bunch Italian parsley chopped
  • 30 ounce canned chickpeas drained and rinsed
  • 2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon ground turmeric
  • 2 tablespoon extra virgin olive oil
  • 2 1/2 cup Moroccan couscous (small size, not large pearled)

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 551kcal | Carbohydrates: 71g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 591mg | Potassium: 1135mg | Fiber: 13g | Sugar: 12g | Vitamin A: 9758IU | Vitamin C: 51mg | Calcium: 137mg | Iron: 5mg

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  Empower Creamy Red Pepper Pasta

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  Up to 10 servings
  

  Empower Creamy Red Pepper Pasta

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  Recipe adapted from:

  Empower Fitness

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  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Empower Creamy Red Pepper Pasta quantity

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  https://empoweronlinecoaching.com/

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

  Instructions

  • Cut up your peppers, tomatoes, onion and add to a baking tray with some garlic. Season with salt and pepper and roast in the oven at 200C for 30-40 mins.
  • Boil your pasta, drain the water and leave to one side
  • When the veggies are cooked, add them to a blender or food processor with some water and blend until smooth
  • Add the pasta sauce to a saucepan and simmer on a medium heat. Stir in your creme fraiche and chicken and then add some more salt and pepper
  • Mix in your pasta until the pasta is coated in the sauce
  • Serve up and top with chilli flakes and parmesan cheese

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 red onion
  • 5 red bell pepper
  • 10 clove garlic pressed
  • 17 ounce dry whole wheat tagliatelle pasta
  • 15 tablespoon 28-30% fat grated parmesan cheese
  • 17 ounce 15% fat Crème Fraîche/Sour cream
  • 50 ounce ready to eat cooked chicken breast
  • 80 piece cherry tomato
  • 10 pinch crushed red pepper

  Cooking Tools Required

  5-quart saucepot, Blender, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Spatula

  Nutrition

  Calories: 433kcal | Carbohydrates: 23g | Protein: 51g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 127mg | Sodium: 308mg | Potassium: 973mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2655IU | Vitamin C: 116mg | Calcium: 138mg | Iron: 3mg

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  Pesto Chicken Stuffed Sweet Potatoes

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  Pesto Chicken Stuffed Sweet Potatoes

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  Recipe adapted from:

  KaiaFit

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  $0.00 Cooking Fee

  Serving Size: 1 sweet potato

  Dairy FreeEgg FreeReduced Fat

  This recipe uses dairy-free pesto that's made with cashews, spinach, and fresh basil.

  www.kaiafitfolsom.com

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the potatoes.
  • Preheat the oven to 400 degrees F (204 degrees C). Place the sweet potatoes and chicken on a baking sheet. Cook for 40 to 45 minutes, or until cooked through.
  • While the potatoes and chicken cook, make your pesto. Drain the cashews and place them into a blender or food processor along with the spinach, basil, garlic, olive oil, sea salt, and nutritional yeast. Blend until smooth.
  • Once the chicken and sweet potatoes are cooked through, remove from the oven and place the chicken into a small bowl. With two forks, shred the chicken until completely pulled. Add the pesto to the chicken and mix together until evenly combined.
  • Stuff each sweet potato with the shredded chicken. Enjoy!

  Notes

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

  Serving Size
  One serving equals one stuffed sweet potato.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2/3 cup cashews
  • 10 each small sweet potato
  • 20 ounce boneless skinless chicken breast
  • 2 1/2 cup baby spinach
  • 3/4 cup fresh basil
  • 3 clove garlic minced
  • 3 teaspoon extra virgin olive oil extra virgin
  • 2 teaspoon sea salt
  • 2/3 cup nutritional yeast

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Forks, Mixing bowls, Oven, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 332kcal | Carbohydrates: 50g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 662mg | Potassium: 1138mg | Fiber: 8g | Sugar: 10g | Vitamin A: 32878IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg

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  Smothered Pork Chops

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  Smothered Pork Chops

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  Recipe adapted from:

  Zeke Gluckman

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  Serving Size: 7 ounce

  Dairy FreeEgg FreeSoy Free

  Pan fried pork chops smothered in sauteed onions and mushrooms

  Smothered Pork Chops quantity

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  Instructions

  • Preheat oven 375 degrees.
  • Mix flour with salt and pepper in large bowl
  • Lightly coat pork chops in flour
  • Heat large skillet with butter and olive oil
  • Pan fry 10 pork chops 1 1/2 minutes each side and remove to a pyrex baking dish
  • Sautee sliced onions, sliced mushrooms and chopped garlic for 5 minutes in the same pan
  • Add chicken stock and thyme sprigs
  • Simmer for 5 minutes
  • Season with salt and pepper
  • Pour onions, mushrooms and sauce over pork chops
  • Bake uncovered for 25 minutes at 375 degrees

  Cook Times

  Active Prep10

  Hands-On Cook30

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 1/2 pound boneless pork loin chop 1 chop per serving
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon butter
  • 2 tablespoon extra virgin olive oil
  • 8 ounce cremini mushroom sliced
  • 1 yellow onion large, sliced
  • 2 tablespoon garlic chopped
  • 1/2 cup chicken stock
  • 2 sprig fresh thyme

  Cooking Tools Required

  12-inch nonstick skillet, 9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Reheat one serving at a time in the microwave for 90 seconds

  Nutrition

  Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 154mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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  No-Grain Granola

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  Up to 10 servings
  

  No-Grain Granola

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 1/3 cup

  Dairy FreeEgg FreeGluten FreePaleoSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Nuts, seeds, coconut, and honey come together for this grain-free granola.

  No-Grain Granola quantity

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  Instructions

  • Preheat oven to 275° F.
  • Put the almonds, cashews, sunflower seeds, pumpkin seeds, and coconut flakes in a food processor or blender and press the pulse several times, until everything is chopped into small pieces. Place in a large bowl.
  • Place coconut oil, honey, and vanilla extract in a small pan and cook over medium heat, stirring until it becomes a smooth mixture, about 3 minutes. Pour over nuts and seeds, mixing to thoroughly coat.
  • Place parchment paper on a cookie sheet and lay out mixture evenly. Let it bake for 20-25 minutes or until golden brown, mixing it twice in that time
  • Remove the mixture from the oven, add the salt, and mix well. Let the mixture cool for about 30 minutes. Break it up into small chunks and place it in a jar or Tupperware (should last about two weeks).

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup almond natural, raw
  • 1 cup cashew natural, raw
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1/2 cup coconut flake unsweetened
  • 1/4 cup coconut oil
  • 2 tablespoon pure maple syrup or honey
  • 1 teaspoon Himalayan pink salt more or less depending on size of grind
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  Food Processor, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

  Nutrition

  Calories: 355kcal | Carbohydrates: 14g | Protein: 10g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 238mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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  Clean Diet Spicy Lemon-Cilantro Baked Cod

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  Up to 10 servings
  

  Clean Diet Spicy Lemon-Cilantro Baked Cod

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5.5 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This dish is bursting with fresh flavors! Pair with one of Karin's delicious side dishes for a complete meal.

  Clean Diet Spicy Lemon-Cilantro Baked Cod quantity

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  Instructions

  • Preheat oven to 450° F.
  • Line a heavy duty rimmed baking sheet with parchment paper and place the the cod filets on top.
  • In a medium bowl, mix together the coating ingredients. Coat the cod with the mixture. Place lemon slices on top.
  • Bake in the oven for 7 minutes or until fully cooked through.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook7

  Passive0

  Total Time22 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3½ pound cod fillet
  • 2 lemon sliced into half moons

  For the coating:

  • 2 bunch fresh cilantro finely chopped
  • 2 clove garlic finely chopped
  • 2 stalk green onion minced
  • 1½ teaspoon crushed red pepper
  • 4 tablespoon avocado oil
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 189kcal | Carbohydrates: 3g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 557mg | Potassium: 710mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 14mg | Calcium: 37mg | Iron: 1mg

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  Enchilada Stuffed Sweet Potatoes

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  Enchilada Stuffed Sweet Potatoes

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  Recipe adapted from:

  Kristen Boehmer

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  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Gluten FreeNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Stuffed sweet potatoes with a hearty beef and tomato sauce mixture, makes it the best of all worlds! You can eat the stuffed potatoes as-is, or add a side salad or baked veggies to keep the bellies full and the hearts smiling!

  https://kristenboehmer.com/

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  https://kristenboehmer.com/

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  Instructions

  • Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
  • While the potatoes are cooking, let’s make the sauce! Heat the ghee or coconut oil in a medium sized pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes. Then, add the beef to the pan and sauté until cooked through. Drain the fat if needed/desired.
  • Next, add the garlic and sauté until it becomes fragrant, about 30 seconds. Add the chili powder, cumin and salt to the pan and stir it like you mean it! Finally, add the tomato sauce to the pan and stir again like you mean it! Simmer for 10 minutes, stirring occasionally.
  • Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the enchilada filling. These are extra delicious topped with chives, chopped onion, and avocado!

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 each sweet potato medium, or yams
  • 3 tablespoon ghee or coconut oil
  • 3 each onion small, diced
  • 15 clove garlic minced
  • 3 pound ground beef or chicken
  • 9 tablespoon chili powder adjust according to your taste
  • 3 tablespoon ground cumin
  • 3 teaspoon sea salt
  • 45 ounce canned tomato sauce

  Cooking Tools Required

  Baking sheet, Top Stove

  Reheating/Serving Instructions

  Heat in microwave until heated through, about 2 minutes each.

  Nutrition

  Calories: 657kcal | Carbohydrates: 61g | Protein: 31g | Fat: 34g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 108mg | Sodium: 1705mg | Potassium: 1790mg | Fiber: 12g | Sugar: 17g | Vitamin A: 34774IU | Vitamin C: 18mg | Calcium: 166mg | Iron: 8mg

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  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Up to 10 servings
  

  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Recipe adapted from:

  Cookie and Kate

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  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Roasted green beans are a delicious and nutritious side dish. Pomegranates and walnuts dress up roasted green beans, making a lovely holiday side dish.

  Holiday Roasted Green Beans with Walnuts and Pomegranates quantity

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

  Instructions

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
  • Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
  • Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
  • Transfer to a serving dish, add the lemon zest, lemon juice, pomegranates, and walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound green bean stem ends trimmed
  • 3 tablespoon extra virgin olive oil
  • 4 clove garlic peeled and sliced into quarters
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounce walnuts unsalted, roasted, and chopped
  • 4 ounce pomegranate seeds
  • 1 teaspoon lemon zest from one lemon
  • 2 teaspoon fresh lemon juice from one lemon

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

  Nutrition

  Calories: 147kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg

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  Saffron Risotto

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  Up to 10 servings
  

  Saffron Risotto

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  Recipe adapted from:

  Mayumi Tavalero

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  Serving Size: 5 ounce

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This rich and delicious risotto, prepared in the classic Milanese style, is made with saffron which gives it a beautiful yellow hue and subtle earthy flavor. Please note that this dish is best served immediately to maintain texture. If that is not possible, have your chef cook the risotto until almost done then refrigerate. You can then finish off when you plan on serving, by stirring in the remaining ladle of stock, butter, and cheese (this is a simple step that will really impress your family and friends!).

  Saffron Risotto quantity

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

  Instructions

  • In a medium or large saucepan bring the stock to a low simmer on a burner close to where you will be making your risotto.
  • To a large skillet add the olive oil and half the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onions and sauté until tender, but not brown, about 3 minutes. Add the rice, stirring to coat well, sautéing for about a minute or so.
  • Add the wine and simmer until almost completely evaporated, stirring constantly. Add a ladle of stock (1/2-1 cup, depending on servings) and stir until almost evaporated, about 2-3 minutes. Add another ladle of stock and all the saffron threads, again stirring until the liquid has evaporated. Continue this process until the rice is cooked, about 15-30 minutes (depending on servings). Taste frequently for doneness during the last five minutes of cooking time.
  • Turn off heat and add Kosher salt and pepper to taste, the remaining butter, and the Parmesan cheese.
  • Arrange risotto on individual plates or one large platter. Garnish with parsley if desired.

  Notes

  NOTES: If you run out of stock and the risotto is not done, use hot water in its place. Finished risotto should have a slight chewiness in the very center of the grain (al dente). Best served immediately. Do not add butter or cheese until just before serving. If not serving immediately, slightly undercook the rice, then just before serving finish off with remaining stock, butter and cheese.

  Cook Times

  Active Prep10

  Hands-On Cook35

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 7 cup low sodium vegetable stock more or less depending on cooking
  • 1 ½ tablespoon extra virgin olive oil
  • 3 tablespoon unsalted butter
  • 1 yellow onion small, finely chopped
  • 3 cup Arborio rice or Carnaroli, or Vialone Nano Rice
  • 3/4 cup dry white wine such as Sauvignon Blanc
  • 1/4 teaspoon saffron threads crushed or lightly chopped
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 3/4 cup Parmesan cheese grated
  • 1/4 cup Italian parsley (flat-leaf parsley) optional, chopped

  Cooking Tools Required

  Cutting board, Ladle, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  If risotto was cooked very al-dente, add to a pan with a little water and heat slowly until warm, otherwise place in microwave on medium power until heated through.

  Nutrition

  Calories: 323kcal | Carbohydrates: 51g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 123mg | Potassium: 91mg | Fiber: 3g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 3mg

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  Potato and Parsnip Latkes

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  Up to 10 servings
  

  Potato and Parsnip Latkes

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  Recipe adapted from:

  Hanna Lemaire

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 latkes

  Gluten FreeNut FreeSoy FreeVegetarian

  A perfect appetizer, breakfast or brunch recipe! From "Jerusalem a Cookbook", 2012.

  https://www.macheesmo.com/jerusalem-latkes/#recipe-1

  Potato and Parsnip Latkes quantity

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  https://www.macheesmo.com/jerusalem-latkes/#recipe-1

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  Instructions

  • Peel and grate the parsnips and potatoes and rinse them gently under cold water.
  • Lay out the grated veggies on a few paper towels or a clean kitchen towel and pat them dry. The drier the better.
  • Stir together grated potatoes and parsnips with chives, egg whites, cornstarch, Kosher salt and ground pepper.
  • In a large skillet set over medium-high heat add some of the butter and some of the oil. Swirl together as butter melts.
  • Working with about 1/3 cup of potato mixture, wring it out to remove some of the liquid, the add it to the hot pan and use a spatula to gently press it flat. Repeat until the pan is full. Try not to crowd the latkes too much so they brown nicely.
  • Fry latkes over medium-high heat for about five minutes per side. They should be really nicely browned.
  • Remove cooked latkes and let drain on a paper towel. Repeat until all the potato mixture is used. Add more butter and oil to the pan as needed to keep the pan well-oiled.
  • Serve latkes immediately with sour cream and chives,

  Cook Times

  Active Prep15

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2½ pound Yukon Gold potato About 5 potatoes, peeled and grated
  • 1½ pound parsnip About 4 large parsnips, peeled and grated
  • 2/3 cup fresh chive minced
  • 4 egg white
  • 2 tablespoon corn starch
  • 5 tablespoon unsalted butter
  • 5 tablespoon sunflower oil or other vegetable oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 tablespoon sour cream garnish
  • 1/3 cup fresh chive garnish

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Keep them warm in a 250 degree oven until you serve them. To reheat, put back into a pan and rewarm and re-crisp.

  Nutrition

  Calories: 443kcal | Carbohydrates: 48g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 448mg | Potassium: 1104mg | Fiber: 7g | Sugar: 5g | Vitamin A: 644IU | Vitamin C: 52mg | Calcium: 64mg | Iron: 2mg

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  Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce

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  Rated 0 out of 5
  8 servings
  

  Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce

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  Recipe adapted from:

  Javier Vidaurreta

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeRefined Sugar FreeSoy Free

  This recipe takes everyday comfort food to a whole new level! Rich and delicious this meatloaf is worthy of a special occasion. Please note, wine can only be purchased by the customer.

  Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce quantity

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

  Instructions

  • Oven on at 500F (fan on), cube butter and freeze
  • Use 1 strip of bacon to render the fat slowly, save this strip (crumbled) for garnish
  • In bacon fat, saute onions 2 min then add chopped bacon
  • Add carrot, celery and garlic, saute 3-4 min
  • Add mushrooms, saute 1 min
  • Add spices + parsley stems + salt, saute 3min
  • Add wine + beef stock reduce, until almost dry, but still moist
  • Flame off, add breadcrumbs
  • Save this pan, do not wash yet!

  MIX

  • Place beef and pork sausage in the mixer bowl, slow mix 10 secs
  • Add egg, salt and thyme, slow mix 10 secs
  • Add pan mixture and Parmesan cheese, slow mix 30 secs
  • Cook a little piece either in pan or microwave to taste for salt, adjust seasoning
  • Always slow mix never more than 10 secs at a time.

  MOLD

  • Fill loaf pan with meat slowly, in layers, to avoid bubbles
  • Cover well with aluminum foil
  • Flip upside down onto a deep baking dish. Into oven for 12 minutes (500F)
  • Reduce oven temp to 350F, set timer for 20 minutes
  • Remove mold but leave meatloaf on aluminum/dish
  • Check for internal temp of 140F
  • When reached 140F, broil on HI for 4 minutes
  • Meatloaf is ready!

  SAUCE

  • Heat the original saute pan, drizzle oil. Carefully spoon fat from the roasting juices in the pan into the sautee pan and add to the pan.
  • Sautee mushrooms then add shallots saute for 3 minutes while tossing and season
  • Once shallots are transparent add red wine, reduce to 1/4 original volume
  • Add beef stock, boil, simmer 4 min
  • Lower heat, taste and adjust seasoning
  • Add one cube of frozen butter to the pan at a time until all cubes are melted, taste for seasoning as you go!

  To Serve

  • Cut portion, sauce the protein or plate, sprinkle parsley and crumbled bacon

  Cook Times

  Active Prep35

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size8 people

  Ingredients

  Ingredients

  • 8 ounce bacon apple wood smoked preferred, chopped, reserve one strip
  • 1 ½ cup onion minced
  • 2 pound ground beef 80 % lean preferred
  • 8 ounce bratwurst raw links, if mixing by hand remove casings
  • 1 cup maitake mushroom mince, sub baby bella mushrooms if not in season
  • 1 cup celery minced
  • 1 cup carrot minced
  • 3 clove garlic smashed and chopped
  • 3 ounce red wine
  • 6 ounce beef stock
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ½ cup plain breadcrumbs
  • 1 egg
  • ¼ cup parmesan cheese grated
  • 1 teaspoon Kosher salt
  • 1 bunch Italian parsley 3 tablespoon finely diced stems, leaves chopped for garnish
  • 2 tablespoon fresh thyme

  For the Red Wine Sauce

  • 1 cup shallot
  • 2 cup maitake mushroom diced or sub baby bella mushrooms
  • 6 ounce red wine Note: wine can only be purchased by customer. Preferably Zinfandel, Merlot, or Cabernet.
  • 1 ½ cup beef stock
  • 1 teaspoon Kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 10 ounce butter unsalted, ½ inch cube, frozen

  Cooking Tools Required

  8x5 inch Loaf Pan, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Roasting Pan, Saute pan, Stand Mixer

  Reheating/Serving Instructions

  To serve, cut portion, sauce the protein or plate, sprinkle parsley and crumbled bacon.

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 895kcal | Carbohydrates: 20g | Protein: 34g | Fat: 73g | Saturated Fat: 34g | Trans Fat: 3g | Cholesterol: 219mg | Sodium: 1973mg | Potassium: 1060mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4370IU | Vitamin C: 19mg | Calcium: 150mg | Iron: 5mg

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  Tahini

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  Rated 0 out of 5
  Up to 10 servings
  

  Tahini

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreeOil FreeReduced FatSoy FreeVeganVegetarian

  Ultra creamy, deliciously tangy, and irresistible!

  http://Cookieandkate.com

  Tahini quantity

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  Instructions

  • Combine add the water to the tahini gradually while blending, until it reaches the desired creaminess. If you don't have a blender, mix in a bowl.
  • It might seize up, don’t worry. It should be a creamy and smooth light-colored tahini sauce.
  • Add the rest of the ingredients in a bowl. Whisk until well blended.
  • If desired, thin with additional water. Adjust if preferred, can add more lemon or salt if desired. To make it thicker, add more tahini.
  • Decorate with parsley and serve

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 clove garlic medium to large, pressed or minced
  • 1/2 lemon juiced
  • 1 cup tahini raw
  • 1/2 teaspoon Kosher salt
  • Pinch ground cumin
  • 1/2 cup Italian parsley chopped, optional
  • 1 cup ice water more as needed

  Cooking Tools Required

  Blender, Colander, Cutting board, Food storage containers, Measuring cups and spoons, Refrigerator, Sharp Knives

  Reheating/Serving Instructions

  Do not heat. Serve with keftas, kebabs, pitas, and much more!

  Nutrition

  Calories: 146kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg

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  Chocolate Croissant Bread Pudding

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  
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  Chocolate Croissant Bread Pudding

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  Recipe adapted from:

  Jenn Tidwell

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Vegetarian

  I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it.

  https://www.tasteofhome.com/recipes/chocolate-croissant-bread-pudding/

  Chocolate Croissant Bread Pudding quantity

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  https://www.tasteofhome.com/recipes/chocolate-croissant-bread-pudding/

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

  Instructions

  • Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes.
  • Transfer to a greased 8-in. square baking dish. Bake until puffed, golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook40

  Passive15

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 egg lightly beaten
  • 13 ounce milk
  • 4 ounce granulated sugar
  • 1 orange zested and then juiced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon Kosher salt
  • 4 ounce dark chocolate chips
  • 4 croissants cut in 1-inch pieces

  Cooking Tools Required

  Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

  Reheat to desired temperature using the oven or microwave.

  Nutrition

  Calories: 253kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 218mg | Potassium: 194mg | Fiber: 1g | Sugar: 21g | Vitamin A: 347IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 1mg

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  Electric Pressure Cooker Chicken and Vegetable Risotto

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  Rated 3.00 out of 5
  Up to 10 servings
  

  Electric Pressure Cooker Chicken and Vegetable Risotto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 1.5 out of 5 based on 3 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Introduce your family to this delicious classic Italian dish using your electric pressure cooker. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.

  http://www.ForkandKnifeCreations.com

  Electric Pressure Cooker Chicken and Vegetable Risotto 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

  • Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
  • When hot add the onions and mushrooms, sautéing for several minutes.
  • Meanwhile, cut the chicken into bite-sized pieces and season with salt and pepper. Add to the pot with the vegetables and stir. Lightly pat mixture into an even layer.
  • Add the rice on top of the chicken, again in an even layer.
  • Next add the stock and white wine.
  • Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
  • When finished press Cancel and use the quick release method to release the pressure.
  • Remove the lid and stir in the broccoli and the peas and carrots. Place the lid back on and let stand 5 minutes.
  • Remove lid and stir in the parmesan cheese and remaining tablespoon butter.
  • Serve immediately with additional parmesan cheese if desired.

  Cook Times

  Active Prep7

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon butter divided
  • 1 yellow onion small diced
  • 1 cup white mushroom sliced
  • 2 pound boneless skinless chicken breast
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cup medium grain white rice rinsed
  • 3 ¼ cup chicken stock or vegetable stock, for 10 servings of brown rice use 3 1/2 cups
  • ¼ cup white wine optional, if not using add ¼ cup additional stock
  • 3 cup broccoli florets fresh or frozen, defrosted if frozen
  • 1 cup frozen peas and carrots defrosted
  • 1 cup parmesan cheese shredded, plus additional for serving

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 434kcal | Carbohydrates: 52g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 421mg | Potassium: 655mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1676IU | Vitamin C: 28mg | Calcium: 160mg | Iron: 1mg

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  Low Carb Turkey, Lentil and Zucchini Chili

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

  Low Carb Turkey, Lentil and Zucchini Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 fl 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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  A hearty, lower-glycemic alternative to traditional chili, with lean turkey, zucchini, and reduced lentils for a satisfying, healthier dish.

  http://www.ForkandKnifeCreations.com

  Low Carb Turkey, Lentil and Zucchini Chili quantity

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  http://www.ForkandKnifeCreations.com

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  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. Half way through, add the chopped zucchini and cook until it's tender.

  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 pound zucchini chopped, for 10 servings, 2 zucchinis
  • 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
  • 1 cup green lentils or brown lentil, thoroughly rinsed in cold water + drained
  • 5 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: 284kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 390mg | Potassium: 820mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1678IU | Vitamin C: 36mg | Calcium: 90mg | Iron: 5mg

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  Egg Muffins with Smoked Salmon and Dill

  $0.00 Cooking Fee

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

  Egg Muffins with Smoked Salmon and Dill

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

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

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

  Egg Muffins with Smoked Salmon and Dill quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
  • Whisk together eggs, lemon zest, lemon juice, and dill. 
  • Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the green onion and tomato.
  • Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 egg
  • 1 each tomato diced
  • 5 sprig green onion chopped
  • 4 ounce smoked salmon flaked into bite-sized pieces (about 1 cup for 10 ervings)
  • 2 tablespoon fresh dill
  • 4 cup fresh spinach
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest

  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: 96kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 199mg | Sodium: 175mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1589IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg

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  Little Black Dress Egg Muffins with Bacon

  $0.00 Cooking Fee

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

  Little Black Dress Egg Muffins with Bacon

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  Recipe adapted from:

  Brien Shamp

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

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

  Little Black Dress Egg Muffins with Bacon quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
  • In a medium sauté pan, heat coconut oil over and sauté onions for 3-4 minutes, until softened.
  • Add pepper and sauté for another 2-3 minutes until the pepper has softened. Drain any excess oil and set aside.
  • In a food processor, put in the zucchini and bacon, and process until finely chopped.
  • Whisk the eggs and season with pepper. Mix the zucchini & bacon mixture in with the eggs.
  • Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the onion and pepper mixture to the eggs.
  • Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

  Cook Times

  Active Prep5

  Hands-On Cook7

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 egg
  • ½ each onion diced
  • 1 each red bell pepper seeded & diced
  • 2 each zucchini diced
  • 6 slice bacon nitrate-free Or turkey bacon nitrate-free, no added sugars or non-compliant preservatives
  • 4 cup fresh spinach
  • 1/4 teaspoon freshly ground black pepper adjust to taste

  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: 145kcal | Carbohydrates: 3g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 205mg | Sodium: 176mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1867IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 2mg

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  Cauliflower Rice Mushroom Pilaf

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

  Cauliflower Rice Mushroom Pilaf

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  Recipe adapted from:

  Amy Casey Cooks

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreeReduced FatSoy FreeVeganVegetarian

  Healthy and delicious Cauliflower Rice Mushroom Pilaf. A flavorful one-pot dish with just 5 ingredients. It is a perfect weeknight dish to enjoy as a side or as a meal. This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.

  This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.

  Cauliflower Rice Mushroom Pilaf quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  • Heat a large saute pan over medium heat. Add the oil. When the oil begins to shimmer, add the onion, garlic, and mushrooms. Sauté the the vegetables for 6 to 8 minutes or until the onions are translucent and the mushrooms are cooked.
  • Add the baby spinach and sauté for 2 to 3 minutes. Stir until the spinach is wilted.
  • Add the riced cauliflower to the sauté pan and stir to combine.
  • Add the vegetable broth and place a lid on the pan. Steam the rice for 3 to 4 minutes.
  • Season with the salt and garnish.
  • Serve warm.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 40 ounce frozen riced cauliflower defrost a few minutes
  • 4 tablespoon extra virgin olive oil divided
  • 2 each medium yellow onion diced
  • 6 clove garlic minced
  • 16 ounce cremini mushrooms sliced and divided
  • 4 cup baby spinach packed cups
  • 4 tablespoon vegetable broth
  • 1 tablespoon Kosher salt adjust as needed, based on the broth you are using

  To garnish (optional)

  • 2 ½ tablespoon vegan butter optional
  • ⅔ cup green onion diced
  • 1 lime juiced

  Cooking Tools Required

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

  Nutrition

  Calories: 138kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 797mg | Potassium: 718mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 64mg | Calcium: 67mg | Iron: 1mg

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  Chicken Salad Pita and Chicken Vegetable Soup

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

  Chicken Salad Pita and Chicken Vegetable Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyNut Free

  With this selection you get two great chicken dishes. First, a classic chicken salad that's loaded with crunchy vegetables wrapped in a whole wheat pita, and second, a delicious soup made with homemade broth that's filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal. You will get 4 servings of each dish.

  Chicken Salad Pita and Chicken Vegetable Soup quantity

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  Ingredients Scale

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

  Instructions

  Poached Chicken:

  • Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees), while you work on the rest of the prep.
  • Remove chicken from stock, strain stock and reserve both.

  Chicken Salad:

  • Dice half of the reserved poached chicken. Add to a medium bowl; add all the filling ingredients and mix well. Season salad with salt and pepper. To serve, lay single leaf lettuce on pita then add roughly 1/2 cup chicken salad. Fold and enjoy immediately. Store chicken salad, lettuce, and pita separately for future servings.

  Chicken Soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
  • Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
  • Add 4 cups of the reserved chicken stock, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes or until vegetables are tender. Remove from heat. Shred half of the reserved cooked chicken; add to soup. Stir in the pepper, and parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Poached Chicken:

  • 2 pound boneless skinless chicken breast
  • cold water to cover chicken by at least 1 inch
  • 1 teaspoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 1 each lemon halved and squeezed into poaching liquid
  • 1 teaspoon whole black peppercorns

  For the Chicken Salad:

  • 4 piece whole wheat pita cut in 4 halves
  • 1 head leaf lettuce divided into single leaves

  and chicken salad filling

  • 1/2 cup mayonnaise
  • 3/4 cup celery finely chopped
  • 2 ounce red onion finely chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper
  • 1 1/2 tablespoon Italian parsley chopped

  For the Chicken Soup:

  • 8 ounce whole wheat elbow pasta or any small whole wheat pasta
  • 2 tablespoon extra virgin olive oil
  • 3 ounce red onion diced
  • 1 clove garlic finely chopped
  • 1 each large carrot diced
  • 2 rib celery diced
  • ⅓ teaspoon freshly ground black pepper
  • 1 1/2 tablespoon Italian parsley chopped

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 448kcal | Carbohydrates: 41g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 811mg | Potassium: 707mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3176IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg

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  8

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  Plain Poached Chicken

  $0.00 Cooking Fee

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

  Plain Poached Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 1/2 ounces cooked

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

  AIP DietBrain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeWhole 30

  Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.

  www.ForkandKnifeCreations.com

  Plain Poached Chicken quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving

  www.ForkandKnifeCreations.com

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees).
  • Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 8 cup cold water
  • 2 teaspoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 1 each lemon halved and squeezed into poaching liquid
  • 1 teaspoon whole black peppercorns

  Cooking Tools Required

  Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 132kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 606mg | Potassium: 430mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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