Showing 301–320 of 434 resultsSorted by popularity

• 

  Add to my favorites

  Quick Cinnamon Rolls

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Quick Cinnamon Rolls

  Add to my favorites

  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 roll

  Nut FreeSoy FreeVegetarian

  These biscuit style cinnamon rolls start with a milk dough that's filled with brown sugar and cinnamon, then topped with a powdered sugar milk glaze.

  https://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243

  Quick Cinnamon Rolls quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  Make the filling:

  • In a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture. Set aside.

  Make the dough:

  • In a large bowl mix together flour, sugar, baking powder, and salt.
  • Cut in softened butter
  • Stir in milk and mix to form dough

  Roll out the dough:

  • Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick. Spread the filling on the dough. Roll up the rectangle, then with a sharp knife slice into 12 rolls. Place rolls in to pan or pyrex dish. Cover and let rest for 10 minutes

  Bake:

  • Bake 25 minutes at 375 degrees

  Make the Glaze:

  • Combine glaze ingredients in bowl and stir until smooth. When rolls are baked top with glaze. Serve warm.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive10

  Total Time55 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  Dough:

  • 2 cup all purpose flour
  • 2 tablespoon granulated sugar
  • 4 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 3 tablespoon unsalted butter
  • 3/4 cup 2% milk

  Filling:

  • 4 tablespoon butter
  • 1 cup brown sugar
  • 5 teaspoon ground cinnamon

  Glaze:

  • 1/2 cup powdered sugar
  • 1/4 cup 2% milk

  Cooking Tools Required

  9 inch Pie Dish, 9x13 inch glass baking dish, Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Rolling Pin, Sharp Knives, Spatula

  Reheating/Serving Instructions

  30 seconds in the microwave

  Nutrition

  Calories: 244kcal | Carbohydrates: 43g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 351mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 131mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  12

  Add to cart
• 

  Add to my favorites

  Mini Italian Meatballs Appetizer

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Mini Italian Meatballs Appetizer

  Add to my favorites

  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 meatball

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Mini italian meatballs stewed in marinara topped with mozzarella and basil on a toothpick

  Mini Italian Meatballs Appetizer quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a large bowl mix ground beef, bread crumbs, egg, parsley, garlic, 1/2 cup parmesan, salt and pepper.
  • Portion in to golf ball sized meatballs roughly 2 to 3 oz or 10 to 12 total for 10 servings
  • Heat a skillet over med high heat
  • Add olive oil
  • Sear meatballs until brown on both sides
  • Add marinara and heat to a simmer
  • Add remaining 1/4 cup parmesan and stir in to sauce
  • Simmer 10 min
  • Top each meatball with slices of mozzarella and cover until melted.
  • Toothpick each meatball
  • Remove to serving tray
  • Top with whole basil leaves

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 24 ounce ground beef
  • ¾ cup panko bread crumbs
  • 1 each Egg
  • 3 tablespoon Italian parsley
  • 3 cup marinara sauce
  • 6 clove garlic
  • ¾ cup grated parmesan cheese
  • ½ teaspoon ground black pepper
  • 1 teaspoon Kosher salt
  • 10 slice mozzarella cheese
  • 1 bunch fresh basil
  • 3 tablespoon extra virgin olive oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Oven

  Reheating/Serving Instructions

  Microwave 30 seconds

  Nutrition

  Calories: 407kcal | Carbohydrates: 15g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1001mg | Potassium: 462mg | Fiber: 2g | Sugar: 3g | Vitamin A: 754IU | Vitamin C: 7mg | Calcium: 250mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Warm Brie and Pear Tartlets

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Warm Brie and Pear Tartlets

  Add to my favorites

  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 each

  Egg FreeOil FreeRefined Sugar FreeSoy FreeVegetarian

  Diced pears, brie and honey baked in mini phyllo dough cups. Garnished with toasted walnuts

  https://www.allrecipes.com/recipe/233487/warm-brie-and-pear-tartlets/

  Warm Brie and Pear Tartlets quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.allrecipes.com/recipe/233487/warm-brie-and-pear-tartlets/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Lay out phyllo dough cups on sheetpan
  • Fill each cup with small wedge of brie
  • Top with diced pears
  • Top with honey
  • Top with a few thyme leaves each
  • Preheat oven to 400
  • Bake 12 to 15 min
  • While baking toast walnuts in a dry sautee pan
  • Garnish with toasted walnuts

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 each mini phyllo dough cups
  • 1 each ripe pear
  • 4 ounce Brie cheese
  • 2 tablespoon honey
  • 12 sprig fresh thyme
  • ½ cup walnuts

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven

  Reheating/Serving Instructions

  Microwave 30 seconds

  Nutrition

  Calories: 185kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 209mg | Potassium: 94mg | Fiber: 2g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Keto Peanut Butter Fudge

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  

  Keto Peanut Butter Fudge

  Add to my favorites

  Recipe adapted from:

  Maya Krampf

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Egg FreeGluten FreeKetoLower CarbRefined Sugar FreeSoy Free

  This sugar-free keto peanut butter fudge recipe is rich, fudgy, and naturally gluten-free,

  https://www.wholesomeyum.com/recipes/sugar-free-keto-low-carb-peanut-butter-fudge-recipe/?fbclid=IwAR0J2evJiiDZGupKr3TLaSmzqFtvQ86QiTQL-QNtb-94oUbu9bWdM_5pom0#jumptorecipe

  Keto Peanut Butter Fudge quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.wholesomeyum.com/recipes/sugar-free-keto-low-carb-peanut-butter-fudge-recipe/?fbclid=IwAR0J2evJiiDZGupKr3TLaSmzqFtvQ86QiTQL-QNtb-94oUbu9bWdM_5pom0#jumptorecipe

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Line an 8×8 in (20×20 cm) baking pan with parchment paper, letting it hang over the sides. Set aside.
  • Combine the peanut butter and butter in a large bowl (if using the microwave) or saucepan (if using the stove). Heat over low heat, stirring a few times, until melted and smooth.
  • Stir in the sweetener and collagen powder, until smooth. Taste and adjust sweetener if needed. Remove from heat. Stir in vanilla extract.
  • Spread the mixture into the baking pan. Freeze for 30-45 minutes, until firm.
  • To slice, lift the parchment paper out of the pan and place on a cutting board. Run a knife under hot water to warm it up, dry, and use it to cut the fudge into squares. Store in the freezer. If desired, soften on the counter for a couple of minutes when serving.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 1 1/2 cup peanut butter thick and creamy, salted, no sugar added
  • 6 tablespoon unsalted butter
  • 2/3 cup powdered monk fruit allulose blend
  • 1/4 cup collagen protein powder
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  8x8 inch glass baking dish, Cutting board, Measuring cups and spoons, parchment paper, Saucepan, Sharp Knives, Top Stove

  Nutrition

  Calories: 190kcal | Carbohydrates: 11g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Calcium: 19mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  16

  Add to cart
• 

  Add to my favorites

  Maple-Bourbon Pumpkin Pie Spiced Pork Tenderloin

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Maple-Bourbon Pumpkin Pie Spiced Pork Tenderloin

  Add to my favorites

  Recipe adapted from:

  Borrowed Bites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy Free

  The Best Pork Tenderloin Recipe ever makes moist, tender pork covered in a sweet and sticky, pumpkin pie spiced-maple syrup sauce. It’s an addictively amazing main dish that gets rave reviews every time! Plus it is the perfect dish for entertaining or the holidays.

  https://borrowedbites.com/mind-blowing-maple-glazed-pork-tenderloin/#recipe

  Maple-Bourbon Pumpkin Pie Spiced Pork Tenderloin quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://borrowedbites.com/mind-blowing-maple-glazed-pork-tenderloin/#recipe

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 375°F.
  • In a small bowl or glass measuring cup, mix ½ cup of maple syrup, molasses, bourbon, pumpkin pie spice, and cayenne. Set aside.
  • In a small bowl, whisk together the cornstarch, sugar, salt, and pepper. Pour onto a rimmed cookie sheet.
  • Pat pork tenderloins dry with paper towels. Roll in the cornstarch mixture to thoroughly coat all sides, then shake the excess cornstarch off.
  • Heat oil in a cast iron over medium-high heat, then spray liberally with nonstick spray. Once hot, place tenderloins in the hot pan and sear on all sides for 8-12 minutes total. All sides should be browned well.
  • Add syrup mixture to the skillet and simmer for two minutes, flipping the tenderloins half way through. Remove 2 tablespoons of the cooked maple syrup mixture and set aside.
  • Place the skillet in the oven and cook for 12-20 minutes, until a thermometer stuck in the middle of the tenderloin reads 130°. Remove from the oven and use a silicone brush to rub the glaze from the pan over the tenderloins.
  • Return to the oven for another 2-4 minutes, until the thermometer reads 140-145°.
  • Remove tenderloins from the skillet and let rest uncovered on a cutting board for 10 minutes.
  • While the meat is resting, combine the remaining maple syrup, mustard, and reserved syrup/glaze in a small bowl.
  • After resting, slice meat and serve with maple mustard sauce.

  Notes

  -For easy cleaning be sure to fill your pan with water as soon as you have finished using it. If you forgot and the glaze is pretty sticky, fill it with water and simmer it on the stove. That should loosen up the glaze pretty quickly.
  -Shake off the excess cornstarch to avoid a gummy crust.
  -The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. The pan should be on medium-high heat until it is hot, but not smoking.
  -Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results.
  -Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. Check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.
  -Use real maple syrup for true mind-blowing flavor. The fake stuff just doesn’t taste the same.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 1/2 cup maple syrup will need ¾ cup total
  • 1/4 cup molasses dark or light
  • 2 tablespoon bourbon
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 pinch cayenne pepper
  • 1/4 cup cornstarch
  • 2 tablespoon sugar
  • 1 tablespoon salt
  • 2 teaspoon freshly ground black pepper
  • 4 pound pork tenderloin trimmed and silverskin removed
  • 2 tablespoon avocado oil

  For the glaze:

  • 1/4 cup maple syrup
  • 1 tablespoon whole grain mustard

  Cooking Tools Required

  Cast iron pan, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Pastry brush, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Heat in saute pan over medium heat until heated through.

  Nutrition

  Calories: 362kcal | Carbohydrates: 28g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 814mg | Potassium: 899mg | Fiber: 1g | Sugar: 24g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Kale and Lemon Chicken-Low FODMAP

  $0.00 Cooking Fee

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

  Kale and Lemon Chicken-Low FODMAP

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 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 HealthyKetoLow FODMAPLower CarbPaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  Healthy kale, chicken thighs and bright lemon flavor combine to make a wonderful and fresh dish.

  Based on Palero running momma food blog

  Kale and Lemon Chicken-Low FODMAP quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees. Season chicken with salt, pepper, paprika, and oregano.
  • Heat a large and oven proof skillet over medium high heat. Add oil or ghee
  • Add chicken skin side down, Searing both sides until golden brown. Set aside on a plate. Lower heat to medium low.
  • Stir in broth, coconut milk, nutritional yeast, lemon juice, and zest. Bring to a boil, reduce heat, and cooking, stirring for 3-5 minutes.
  • Add kale and coat with sauce. Stir just to wilt kale. Place chicken back in skillet, nestling it in pan.
  • Place skillet in oven and cook 18-20 minutes or until chicken reaches 165 degrees F.
  • Garnish with lemon zest and lemon wedges.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 piece bone-in skin-on chicken thigh
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 ¼ teaspoon dry oregano
  • 1 ¼ teaspoon paprika
  • 4 tablespoon avocado oil or ghee
  • 1 ¼ cup low sodium chicken stock
  • 7 ounce canned full-fat coconut milk full fat or coconut cream
  • 2 ½ tablespoon nutritional yeast optional for flavor
  • 1 tablespoon lemon zest for 10 servings, use one lemon
  • 2 ½ tablespoon fresh lemon juice
  • 5 cup kale chopped
  • ¼ teaspoon dry thyme
  • ¼ teaspoon ground sage
  • 1 tablespoon lemon zest Additional lemons and lemon zest for garnish

  Cooking Tools Required

  Can Opener, Cutting board, Grater, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  To reheat, place In a baking pan and cover with foil. Reheat 10-15 minutes or until chicken reaches 165 degrees F.

  Nutrition

  Calories: 438kcal | Carbohydrates: 5g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 490mg | Potassium: 545mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3590IU | Vitamin C: 35mg | Calcium: 109mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Vegan Spiced Lentil Soup

  $91.67 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Spiced Lentil Soup

  Add to my favorites

  Recipe adapted from:

  Bailey Ruskus

  Rated 0 out of 5

  $91.67 Cooking Fee

  Serving Size: 2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreeOil FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  This delicious lentil soup is made with the addition of garbanzo beans, kale, and sweet potatoes, plus a bit of cayenne pepper for spice. This recipe requires a slow cooker and 4 hours of hands-off cooktime on HIGH setting. Note: This is a customer-submitted recipe that was created for specific dietary needs.

  Vegan Spiced Lentil Soup quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Add everything through the vegetable stock to a slow cooker. Set on high for 4 hours, low for 7 hours. Just before serving, add kale, lemon and salt and pepper. Stir. ENJOY!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook180

  Passive0

  Total Time3 hours hours 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 each onion diced
  • 6 clove garlic minced
  • 8 each carrot diced
  • 8 stalk celery diced
  • 4 each sweet potato small, rough diced
  • 3 cup dry lentil rinsed and drained
  • 30 ounce canned garbanzo beans rinsed and drained
  • 4 teaspoon ground turmeric
  • 2 teaspoon coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 16 cup vegetable stock
  • 2 bunch kale rib stems removed
  • 2 each lemon juiced
  • 3 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated through or on the cooktop over medium heat.

  Nutrition

  Calories: 307kcal | Carbohydrates: 53g | Protein: 19g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2483mg | Potassium: 859mg | Fiber: 22g | Sugar: 5g | Vitamin A: 3858IU | Vitamin C: 29mg | Calcium: 151mg | Iron: 6mg | Phosphorus: 342mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Sausage, Potato and Kale Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Sausage, Potato and Kale Soup

  Add to my favorites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Try this customer-submitted, budget-friendly comfort soup. Perfect for a cool Spring supper!

  Sausage, Potato and Kale Soup quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a large stock pot, add oil and cook Italian sausage, breaking into bit sized pieces until cooked through, drain most oil, leaving a 1-2 tablespoons in the pot
  • Add onion, garlic and red chili flakes sauté 2-3 minutes
  • Add potatoes, pour in broth, salt & pepper and bay leaf
  • Bring to a boil, then lower heat and simmer for 15-20 minutes until potatoes are tender
  • Turn off heat and add kale and heavy cream, stir and adjust seasoning to taste

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound ground Italian sausage either sweet or spicy, depending on taste
  • 1 each yellow onion diced
  • 5 clove garlic minced
  • 2 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper
  • 5 each red potato large, leave peel on, dice in 1 ½“ cubes
  • 4 cup chicken broth
  • 4 cup water
  • 2 teaspoon sea salt
  • 2 teaspoon ground white pepper
  • 1 bay leaf
  • 1 cup heavy whipping cream
  • ½ bunch Kale stems removed and torn into bit sized pieces

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power or on the cooktop until heated through,

  Nutrition

  Calories: 342kcal | Carbohydrates: 21g | Protein: 10g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 63mg | Sodium: 1183mg | Potassium: 693mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1076IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Mexican Black Beans-Diabetes Friendly

  $0.00 Cooking Fee

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

  Mexican Black Beans-Diabetes Friendly

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 oz

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  These Mexican Black Beans are a go-to side dish for Taco Tuesday, great with enchiladas or other Mexican dishes. They are packed with protein and are SO good!

  Mexican Black Beans-Diabetes Friendly quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat sauce pot and add oil. Sauté onion and garlic 3-4 minutes until fragrant and onions are transparent.
  • Add the undrained black beans and spices, stir well and bring to boil.
  • Turn heat down after boil and let simmer 10 minutes. Stir often and adjust seasoning to your liking.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 30 ounce canned black beans do not drain
  • 1 cup onion chopped
  • 8 clove garlic
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 tablespoon ground cumin adjust to taste
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  To serve: serve hot and garnish with fresh, diced onion and cilantro. To reheat; warm beans over medium heat until heated through.when pot is empty, soak pot in water.this will make it easy to clean the pot. Black beans are not forgiving when dry.

  Nutrition

  Calories: 102kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 445mg | Potassium: 312mg | Fiber: 6g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Red Lentil Dahl-Diabetes Friendly

  $0.00 Cooking Fee

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

  Red Lentil Dahl-Diabetes Friendly

  Add to my favorites

  Recipe adapted from:

  Kate Hackworthy

  Rated 0 out of 5

  $0.00 Cooking Fee

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbPostpartumPregnancyReduced FatRefined Sugar FreeVeganVegetarian

  This quick and easy red lentil dahl is packed with flavor! Vegan, vegetarian and gluten-free.

  https://veggiedesserts.com/red-lentil-dahl/

  Red Lentil Dahl-Diabetes Friendly quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://veggiedesserts.com/red-lentil-dahl/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
  • Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
  • Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
  • If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
  • Stir in lemon juice and spinach until it wilts.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon extra virgin olive oil
  • 3 cup onion diced, about 3 medium
  • 6 clove garlic finely chopped
  • 2 tablespoon fresh ginger peeled and grated
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1 1/2 tablespoon ground turmeric
  • 2 teaspoon garam masala
  • 1 1/2 cup dry lentil
  • 28 ounce canned diced tomatoes
  • 28 ounce canned lite coconut milk
  • 3 cup vegetable stock
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 3 tablespoon fresh lemon juice
  • 4 cup fresh spinach

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 221kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 480mg | Potassium: 602mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1443IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Pressure Cooker Sweet and Sour Brisket

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Pressure Cooker Sweet and Sour Brisket

  Add to my favorites

  Recipe adapted from:

  Beth Lee

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeSoy Free

  A tried and true classic - sweet and sour brisket - updated for the pressure cooker. This dish is perfect for Rosh Hashanah, Hanukkah, or any Jewish holiday or occasion where comfort food is the perfect dish.

  https://omgyummy.com/instant-pot-brisket/

  Pressure Cooker Sweet and Sour Brisket quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://omgyummy.com/instant-pot-brisket/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Combine beer, ketchup, and cranberry sauce in a medium bowl and set aside.
  • Set the instant pot on sauté mode “high” and add the olive oil. Salt and pepper the brisket and brown it on both sides - about three minutes per side. Remove brisket.
  • Turn sauté down to “normal” and add sliced onions to pan. Brown the onions, stirring frequently for about 3-5 minutes.
  • Place brisket on onions – layering it as needed, then pour beer mixture over brisket. Close the lid and turn it on to “pressure cook” for 60 minutes.
  • When 60 minutes is up, let it natural pressure release (NPR) for 10 minutes, then let it quick release for about four minutes or until the silver knob goes down.
  • At this point, the meat should be almost tender. Remove and slice it across the grain (crucial to cut against the grain or it will be tough to chew even if it is cooked properly)

  Notes

  Tips for buying brisket
  The easiest way to buy a piece of brisket is at a meat counter where they have it pre-trimmed or can trim it for you. Try to buy a piece of fairly even thickness.
  There are two cuts - the first cut and second cut. The first cut will be very lean. Most stores carry this cut. The second cut or deckle has much more fat and marbling in it.
  If you buy a whole brisket, it will have the deckle and the first cut - the deckle will be on top.
  If you buy whole brisket, you will pay less per pound but you will need to trim it. You'll have to cut off some pieces that are similar in thickness so it cooks evenly under pressure. Just count on an extra 20 minutes or so to prepare the meat.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce dark beer or whichever beer you prefer
  • 1 cup canned whole berry cranberry sauce
  • 1/2 cup ketchup
  • 4-5 pound brisket cut into smaller pieces to fit into pot if needed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil
  • 1 onion large, thinly sliced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 382kcal | Carbohydrates: 17g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 488mg | Potassium: 667mg | Fiber: 1g | Sugar: 12g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  10

  Add to cart
• 

  Add to my favorites

  Contest-Winning Moist Chocolate Cake

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Contest-Winning Moist Chocolate Cake

  Add to my favorites

  Recipe adapted from:

  Taste of Home

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Soy FreeVegetarian

  This super moist chocolate bundt cake is simply dusted with a bit of powdered sugar.

  https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

  Contest-Winning Moist Chocolate Cake quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup granulated sugar
  • 1 3/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 2 egg large, at room temperature
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup avocado oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon powdered sugar

  Cooking Tools Required

  Bundt pan, Electric Hand Mixer, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Oven, Spatula

  Nutrition

  Calories: 314kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 445mg | Potassium: 149mg | Fiber: 2g | Sugar: 35g | Vitamin A: 73IU | Calcium: 57mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  12

  Add to cart
• 

  Add to my favorites

  Mexican Style Ground Turkey

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Mexican Style Ground Turkey

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3.5 oz after cooking

  Dairy FreeDiabetes FriendlyEgg FreeKetoLower CarbReduced FatSoy Free

  Use this spicy ground turkey filling in lettuce wraps, omelets, tacos, taco salads, burritos, enchiladas, or stuffing vegetables like bell peppers or zucchini.

  Mexican Style Ground Turkey quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases it’s juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

  Cook Times

  Active Prep3

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil optional
  • 3 pound 99% lean ground turkey
  • 1 yellow onion finely diced
  • 2 teaspoon Kosher salt more or less to taste
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a sauté pan over medium heat or in the microwave until heated through.

  Nutrition

  Calories: 231kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 600mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Garlic Greens Chimichurri Sauce with Chilean Sea Bass over Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Garlic Greens Chimichurri Sauce with Chilean Sea Bass over Rice

  Add to my favorites

  Recipe adapted from:

  Hamama Team

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeEgg FreeGluten Free

  With our NEW garlic greens you can enjoy your favorite fish topped with this flavorful garlic greens chimichurri sauce! Note: This recipe requires 2 cast iron skillets for 6-10 servings.

  Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

  Garlic Greens Chimichurri Sauce with Chilean Sea Bass over Rice quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  For the Chimichurri sauce:

  • Toast the cumin seeds in a dry pan for about a minute, stirring until fragrant. Set aside once done.
  • Take the cumin seeds, fresh oregano, parsley, cilantro, vinegar, oil, salt and pepper to your food processor and blend until smooth.
  • Set aside at room temperature until you are ready to use.

  For the rest of the dish:

  • Prepare your rice. (follow directions on the package)
  • While your rice cooks, put the broiler on low. In a cast iron skillet, add olive oil and on medium high heat, cook your fish for 5 minutes on both sides.
  • When your fish is done cooking on the stove, add your vegan butter, salt and pepper to the top of the fish and place your fish, skillet and all in the oven for another 5 minutes, until lightly browned on top.
  • When all is ready, add your rice to a plate, then your fish and top it all off with your garlic greens chimichurri.
  • Garnish with cilantro microgreens, extra garlic greens and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 pound Chilean sea bass fillet 1 filet per serving
  • 8 tablespoon Hamama extra virgin olive oil
  • 1 cup vegan butter can sub regular butter
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 cup Basmati rice cooked according to package directions

  For garnish:

  • 1 cup garlic greens and cilantro microgreens

  For the Chimichurri sauce:

  • 32 garlic greens roughly chopped
  • 2 jalapeno pepper deseeded, use half if you don’t want it too hot
  • 2 cup fresh cilantro
  • 2 cup Italian parsley
  • 2 cup fresh oregano leaves only
  • 1/2 cup red wine vinegar
  • 3/4 cup Hamama extra virgin olive oil
  • 2 teaspoon cumin seeds
  • 2 teaspoon Kosher salt
  • 2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cast iron pan, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in sauté pan over medium heat until heated through.

  Nutrition

  Calories: 404kcal | Carbohydrates: 60g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1092mg | Potassium: 310mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2291IU | Vitamin C: 20mg | Calcium: 198mg | Iron: 5mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Clean Diet Lentil and Mushroom Veggie Burgers

  $0.00 Cooking Fee

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

  Clean Diet Lentil and Mushroom Veggie Burgers

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1

  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 FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These tasty burgers are both vegetarian and vegan.

  Clean Diet Lentil and Mushroom Veggie Burgers quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cook lentils in 4 cups of water, about 25 minutes.
  • Once cooked, add to a large bowl and mash, using a potato masher or the back of a fork.
  • Preheat oven to 350° F
  • Make flax egg by combining flax meal with water. Set aside.
  • Heat up oil in a large skillet over medium heat
  • Add onions and sauté for 3 minutes or until translucent.
  • Add celery, garlic, and mushrooms
  • Cook for about 5 minutes or until mushrooms have wilted
  • Add veggie mixture to lentils and stir in Dijon, balsamic vinegar, and thyme. Mix until combined.
  • Add flax egg, salt and pepper, and sunflower seeds, if using.
  • Using your hands, form into 5 large balls.
  • Place on a parchment-lined baking sheet and flatten slightly (do not flatten too thin). Bake for 20 minutes.
  • Remove from oven and carefully flip. It’s okay if they come apart slightly. Use your hands to mash them back together
  • Bake for another 20 minutes.
  • Let cool on baking sheet for at least 10 minutes before serving
  • Will keep for several days in the fridge.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook65

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 cup lentil soaked
  • 2 tablespoon flax seeds meal mixed with 3 tablespoons water per each 1 tablespoon flax meal
  • 2 tablespoon avocado oil
  • 2 cup onion finely chopped
  • 4 stalk celery finely chopped
  • 4 clove garlic minced
  • 8 cup white mushroom chopped
  • 2 tablespoon Dijon mustard
  • 2 teaspoon balsamic vinegar
  • 3 teaspoon dry thyme
  • 1½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

  Optional:

  • 4 tablespoon sunflower seeds

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Potato Masher, Saucepan, Saute pan, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 229kcal | Carbohydrates: 31g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 750mg | Fiber: 14g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Frozen Blueberry Bites

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Frozen Blueberry Bites

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/3 cup

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These fun frozen bites make for a delicious and nutritious snack!

  Frozen Blueberry Bites quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Place a single berry on a toothpick and dip in yogurt.
  • Place single-layered on a parchment lined cookie sheet.
  • Freeze for 45 minutes or until blueberry is fully frozen.
  • Eat immediately or store in an airtight container in the freezer.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive35

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 cup blueberries
  • 1 cup plain Greek yogurt
  • toothpicks for dipping blueberries

  Cooking Tools Required

  Baking sheet, parchment paper

  Reheating/Serving Instructions

  Make sure to freeze blueberries individually before placing together in freezer bag.

  Nutrition

  Calories: 41kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Chloe’s Vegan Sweet Potato Mac ’n’ Cheese

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chloe’s Vegan Sweet Potato Mac ’n’ Cheese

  Add to my favorites

  Recipe adapted from:

  Chloe Coscarelli

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  Here, the sweet potato provides color and texture, while garlic and fresh rosemary help balance the sweetness. The recipe includes two optional toppings: the crunch of toasted and salted ground almonds, and crisped shiitake mushrooms.

  Chloe’s Vegan Sweet Potato Mac ’n’ Cheese quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  For the optional almond Parmesan topping:

  • Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
  • Spread the sliced almonds on the baking sheet. Toast in the oven for about 5 minutes, or until lightly golden brown. Immediately transfer to a food processor and add the salt; process until finely ground.

  For the optional shiitake bacon topping:

  • Preheat the oven to 375 degrees. Toss the mushrooms with the oil, sea salt and pepper on a large rimmed baking sheet. Roast for about 30 minutes or until browned and crisp, using a spatula to turn them once or twice, as needed. The yield is about 1/3 cup -- enough for 4 to 6 servings.

  For the mac ’n’ cheese:

  • Bring a large pot of water to a boil over medium-high heat. Add half the sea salt and then the macaroni; cook according to the package directions, then rinse with cold water and drain.
  • In a medium saucepan add enough cold water to cover sweet potatoes. Cover and bring to a boil, cooking until tender about 25 minutes.
  • Meanwhile whisk together the oil and flour in a large saucepan over medium heat; cook for 3 to 5 minutes, then whisk in the mashed sweet potato, almond or soy milk, the remaining sea salt, garlic, mustard, soy sauce and lime juice. Once the mixture starts to bubble, reduce the heat to low; cook until the sauce thickens, whisking as needed so it’s mostly until smooth (but don’t worry if some sweet potato pulp remains), about 10 minutes. Add the sauce and rosemary to the pasta, and toss to coat.
  • Taste and adjust the seasoning, as needed. Divide among individual bowls; if using one or both, top each portion with a tablespoon of the almond Parmesan and several pieces of the shiitake bacon. Serve warm.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the optional almond parmesan topping:

  • 1 cup almonds sliced
  • 1 teaspoon Kosher salt

  For the optional shiitake bacon topping:

  • 7 ½ ounce fresh shiitake mushroom about 4 cups, trimmed and thinly sliced 1/4 inch thick
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  For the mac 'n' cheese:

  • 4 teaspoon Kosher salt
  • 2 pound elbow macaroni or similar shape such as cavatappi
  • 6 tablespoon extra virgin olive oil
  • 2/3 cup all purpose flour
  • 2 each sweet potato peeled and cut into 1-2 inch chunks
  • 1 teaspoon Kosher salt
  • 7 cup unsweetened almond milk or soy milk
  • 2 clove garlic minced
  • 2 teaspoon Dijon mustard
  • 2 teaspoon low-sodium soy sauce
  • 1 each lime juiced
  • 4 teaspoon fresh rosemary chopped

  Cooking Tools Required

  Baking sheet, Food Processor, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 621kcal | Carbohydrates: 89g | Protein: 18g | Fat: 22g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1933mg | Potassium: 538mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6416IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Vegan French Onion Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan French Onion Soup

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Refined Sugar FreeVeganVegetarian

  This soup is hearty, comforting, and very tasty. This soup will rock your vegan life!

  Vegan French Onion Soup quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Caramelize the onions

  • Heat vegan butter in a large pot over medium heat and melt
  • Add onions and cook 20 minutes until onions are caramelized. Stir every few minutes to avoid burning
  • Once onions are caramelized and soft, add garlic and thyme. Sauté for 1 minute
  • Stir in wine and simmer 5-6 minutes or until the wine is absorbed

  Simmer the soup

  • Add the vegetable broth, tamari or soy sauce, bay leaf, and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for at least 20 minutes. Discard the bay leaf and thyme springs. Taste the soup and season with salt and pepper as needed.

  Toast the bread

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

  Broil the topping

  • Keep oven on the broiler. Once the soup is ready to serve, place the oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and the cheese (about 1-2 on shredded cheese for each).
  • Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn.
  • Remove from the oven and serve immediately while the soup is hot and bubbly.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon vegan butter
  • 8 pound yellow onion sliced thin. For 10 servings - about 10 large yellow onions
  • 10 clove garlic minced
  • 1 ¼ cup red wine White wine can be used or balsamic vinegar 2-3 tablespoons
  • 12 cup vegetable broth
  • 3 teaspoon fresh thyme or 1 teaspoon dried
  • 4 bay leaf
  • 1.5 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 ½ tablespoon tamari sauce
  • 1 baguette or bread of choice
  • 12 ounce vegan cheese grated or sliced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Serve warm. To reheat: keep soup separate from bread and cheese. Reheat soup to 165 F and follow instructions in recipe to prepare bread and cheese. Enjoy!

  Nutrition

  Calories: 408kcal | Carbohydrates: 60g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 2284mg | Potassium: 628mg | Fiber: 8g | Sugar: 19g | Vitamin A: 908IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 2mg | Phosphorus: 147mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Chilaquiles – Eggs scrambled with tortillas, onions, peppers and green sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chilaquiles – Eggs scrambled with tortillas, onions, peppers and green sauce

  Add to my favorites

  Recipe adapted from:

  Syd Bailey

  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Gluten FreeRefined Sugar FreeSoy FreeVegetarian

  Traditional Mexican breakfast dish.

  12 oz

  Chilaquiles - Eggs scrambled with tortillas, onions, peppers and green sauce quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  12 oz

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat oil in large saute pan. Add tortillas and cook until slightly browned and somewhat crispy.
  • Add onions, garlic and peppers and saute additional 3-4 minutes. Season with salt and pepper, more or less to taste.
  • Whisk eggs in mixing bowl and pour in. Cook until set about 4-5 minutes.
  • Pour enchilada sauce over, top with cheese and cover until cheese melts about 4-5 minutes.
  • Garnish with chopped cilantro and avocado when serving.

  Cook Times

  Active Prep7

  Hands-On Cook13

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 corn tortilla
  • 2 tablespoon avocado oil
  • ½ cup yellow onion slivered
  • 2 clove garlic thinly sliced
  • 1 jalapeno pepper large, diced, or serrano, more for spicier
  • 10 egg large
  • 10 ounce green enchilada sauce
  • 1 cup queso fresco crumbled, or jack cheese
  • 1 bunch fresh cilantro chopped for garnish
  • 1 avocado large, sliced
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Whisk

  Nutrition

  Calories: 96kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 101mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos

  $0.00 Cooking Fee

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

  Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos

  Add to my favorites

  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.
  
  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 FreeHeart HealthyNut FreeRefined Sugar FreeSoy Free

  With this selection you'll get two different chicken dishes with 4 servings each. First, enjoy delicious tacos packed with spiced chicken, black beans, shredded cabbage, and tomatoes. And second, enjoy roasted garlic chicken and 2 sides. These delicious meals are packed with protein, fiber, and heart-healthy fats, making them an excellent choice for a balanced, diabetes-friendly, and heart-healthy meal!

  Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Prepare the Chicken for both dishes:

  • Preheat the oven to 400°F (200°C). For the Garlic Chicken Thighs: In a small bowl, mix olive oil, 1/2 the garlic, rosemary, paprika, salt, and pepper. Rub the mixture over the chicken thighs and place them on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C).
  • For the Tacos: Place the chicken in a baking dish, season with chili powder, cumin, garlic powder, paprika, and pepper. Cover the dish with foil and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Shred the chicken with two forks.
  • Make the Cauliflower Mash:
  • While the chicken is baking, steam the cauliflower florets for about 10 minutes until tender. Transfer to a food processor or blender, and add chicken broth or milk, butter, and a pinch of salt and pepper. Blend until smooth.
  • Cook the Broccoli:
  • In the last few minutes of cooking, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • Assemble and Serve:
  • Divide the chicken thighs, cauliflower mash, and steamed broccoli evenly among four plates.

  For the Shredded Chicken Street Tacos

  • Prepare Toppings: While the chicken is baking, warm the tortillas in the oven or a dry skillet. Prepare the toppings: shred cabbage, dice tomatoes, rinse black beans, and dice the avocado.
  • Assemble the Tacos: Divide the shredded chicken among the tortillas. Top each with cabbage, black beans, tomatoes (mixed with remaining garlic), and avocado. Squeeze lime juice over the tacos before serving.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Garlic Chicken:

  • 1 pound boneless skinless chicken thigh
  • 2 tablespoon extra virgin olive oil
  • 6 clove garlic minced and divided in half
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 head cauliflower cut into florets
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 2 cup broccoli florets

  For the Tacos:

  • 1 pound boneless skinless chicken thigh
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 8 piece small corn tortillas
  • 1 cup green cabbage shredded
  • 1 tomato seeded and diced
  • 7 ounce canned black beans no salt added rinsed and drained
  • 1 avocado diced
  • 1 lime cut into wedges

  Cooking Tools Required

  Aluminum Foil, Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Pot with lid, Sharp Knives, Steamer Basket, Top Stove

  Reheating/Serving Instructions

  Heat the chicken, cauliflower mash, and broccoli in the microwave on medium-high power or on the cooktop until heated through.

  Nutrition

  Calories: 100kcal | Carbohydrates: 0.4g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 51mg | Potassium: 144mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 14IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 0.5mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

  Add to cart