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  Roast Beef Tenderloin with Red Wine Sauce

  $0.00 Cooking Fee

  Rated 4.82 out of 5
  Up to 10 servings
  

  Roast Beef Tenderloin with Red Wine Sauce

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  Recipe adapted from:

  Jenn Segal - Once upon a chef

  Rated 4.8 out of 5 based on 87 customer ratings

  (18 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6.5 oz

  Dairy FreeEgg FreeLower CarbPaleo

  This beef tenderloin with red wine sauce is a true show-stopper. Perfect for any special occasion!

  Roast Beef Tenderloin with Red Wine Sauce quantity

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

  Instructions

  • Let the beef stand at room temperature for 30 minutes before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  • Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, ¼ teaspoon of the salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  • Season the beef all over with remaining 2 teaspoons salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium-rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  • While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
  • Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
  • Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dish towel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  • Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  • Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 tablespoon European style unsalted butter divided
  • 3 shallot ½ cup finely chopped from 2-3 large shallots
  • 1 ¼ cup Cabernet Sauvignon
  • 3 cup beef broth
  • 6 sprig fresh thyme
  • 2 ¼ teaspoon Kosher salt divided
  • ⅙ teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar
  • 2 tablespoon all-purpose flour
  • 4 pound center-cut Prime beef tenderloin roast
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil or any high heat cooking oil you prefer

  For deglazing the pan:

  • ¼ cup beef broth

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Roasting Pan, Saucepan, Sharp Knives

  Nutrition

  Calories: 501kcal | Carbohydrates: 3g | Protein: 26g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 119mg | Sodium: 417mg | Potassium: 489mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 4mg

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  Carrot Ginger Soup with Hazelnut Sage Gremolata

  $0.00 Cooking Fee

  Rated 4.57 out of 5
  Up to 10 servings
  

  Carrot Ginger Soup with Hazelnut Sage Gremolata

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  Recipe adapted from:

  Syd Bailey

  Rated 4.6 out of 5 based on 37 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreePaleoReduced FatVeganVegetarian

  Enjoy this delicious carrot soup with a touch of ginger and gremolata.

  Carrot Ginger Soup with Hazelnut Sage Gremolata quantity

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

  Instructions

  For the Soup

  • Pour coconut oil into large saucepan. Add onions over med low heat and sweat until translucent. Add in carrots and ginger and cook for an additional 5 minutes. Add remaining ingredients and simmer over low heat for 25 minutes or until carrots are fork tender. Meanwhile make the gremolata. Place the soup into blender and puree until smooth. Adjust seasonings to taste.

  For the Gremolata

  • Place all ingredients into food processor and pulse until it reaches a chunky pesto like consistency

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the Soup

  • 4 pound carrot peeled and chopped or peeled mini carrots chopped
  • 1 1/2 cup red onion chopped
  • 1/4 cup coconut oil
  • 2 tablespoon fresh ginger minced
  • 1/4 cup honey leave out for vegan
  • 1 teaspoon ground nutmeg
  • 1 tablespoon sherry vinegar or apple cider vinegar
  • 8 cup cashew milk
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  For the Gremolata

  • 1/2 cup hazelnuts chopped and toasted
  • 1/2 cup sage
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey leave out for vegan
  • 2 dash sherry vinegar
  • 1 cup Italian parsley

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in saucepan over medium low heat until warmed through

  Nutrition

  Calories: 235kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Sodium: 146mg | Potassium: 465mg | Fiber: 4g | Sugar: 15g | Vitamin A: 19184IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 1mg

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  Three Bean Lean Turkey Chili

  $0.00 Cooking Fee

  Rated 4.71 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Three Bean Lean Turkey Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 38 customer ratings

  (8 customer reviews)

  $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 FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

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

  http://www.ForkandKnifeCreations.com

  Three Bean Lean Turkey 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 beans, and the kosher salt.
  • Bring to a boil, turn down the heat and simmer for 20 minutes, and longer for more flavor if time permits.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion chopped
  • 1 each red bell pepper chopped
  • 1 each green bell pepper chopped
  • 1 each jalapeno pepper finely chopped
  • 6 clove garlic finely chopped
  • 1 tablespoon ground cumin
  • 4 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 2 pound 93% lean ground turkey
  • 2 cup low sodium vegetable broth
  • 3 tablespoon tomato paste
  • 28 ounce canned diced tomatoes with juice
  • 14 ounce canned black beans
  • 14 ounce canned red kidney beans
  • 14 ounce canned pinto beans
  • 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: 307kcal | Carbohydrates: 28g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 743mg | Potassium: 871mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1620IU | Vitamin C: 38mg | Calcium: 117mg | Iron: 5mg

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  Spaghetti with Meat Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Spaghetti with Meat Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6-7 oz meat sauce, 5-6 oz cooked spaghetti

  Nut FreeSoy Free

  An Italian-American favorite that the whole family will enjoy! Serve with salad and garlic bread for a complete meal.

  Spaghetti with Meat Sauce quantity

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  Instructions

  • Heat olive oil and butter in a large skillet over medium high heat. Add onion, celery, carrot, and Italian seasoning. Saute several minutes until onions are translucent.
  • Add the ground beef and the Italian sausage, browning for about 3-5 minutes, making sure to crumble the beef as it cooks.
  • Add the wine and allow to simmer until most of the liquid is gone.
  • Add the milk and allow to simmer until most of the liquid is gone.
  • Add the tomatoes and simmer an additional 30 minutes, and longer if time allows. Taste and correct for salt.
  • Meanwhile bring a large pot of water to a boil. Add salt and cook spaghetti according to package directions. Drain, return pasta to pot and add the meat sauce. Toss to combine.
  • Plate and sprinkle with Parmesan cheese.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the meat sauce:

  • 2 tablespoon extra virgin olive oil
  • 4 tablespoon butter
  • 1 onion large, finely chopped
  • 3 stalk celery finely chopped
  • 1 carrot large, finely chopped
  • 1 tablespoon Italian seasoning
  • 3/4 pound ground beef
  • 3/4 pound Italian sausage
  • 1.5 cup white wine dry, such as Sauvignon Blanc
  • 1.5 cup whole milk
  • 42 ounce canned whole peeled plum tomatoes chopped with juice

  For the pasta:

  • 1 ½ pound spaghetti cooked al-dente

  For serving:

  • 1 cup Parmesan cheese grated

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in microwave on high power until heated through.

  Nutrition

  Calories: 518kcal | Carbohydrates: 58g | Protein: 20g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1867mg | Potassium: 540mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1360IU | Vitamin C: 9mg | Calcium: 183mg | Iron: 3mg

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  Red Lentil Dahl

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  Up to 10 servings
  

  Red Lentil Dahl

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  Recipe adapted from:

  Kate Hackworthy

  Rated 4.7 out of 5 based on 47 customer ratings

  (10 customer reviews)

  $0.00 Cooking Fee

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  This quick and easy red lentil dahl is packed with flavor, but is super simple to make. Vegan, vegetarian and gluten-free.

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

  Red Lentil Dahl quantity

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

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  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 salt and 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
  • 2 cup dry lentil for 10 servings 400g, uncooked (rinsed and drained)
  • 28 ounce canned diced tomatoes for 10 servings, 2 cans
  • 28 ounce canned full-fat coconut milk for 10 servings 2 can
  • 4 cup vegetable stock
  • 2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 3 tablespoon fresh lemon juice for 10 servings, juice of half a lemon
  • 4 cup fresh spinach leaves

  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: 371kcal | Carbohydrates: 38g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 985mg | Potassium: 897mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1496IU | Vitamin C: 21mg | Calcium: 92mg | Iron: 6mg

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  Mediterranean Chicken with Olives, Lemon, and Capers

  $0.00 Cooking Fee

  Rated 4.64 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Mediterranean Chicken with Olives, Lemon, and Capers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 56 customer ratings

  (12 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh

  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 FreeKetoLower CarbMediterranean DietNut FreeRefined Sugar Free

  This savory dish captures all the quintessential flavors of the Mediterranean. Pair this with a salad for a complete meal.

  Mediterranean Chicken with Olives, Lemon, and Capers quantity

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  Ingredients Scale

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  Instructions

  • Place a large skillet(s) over medium-high heat and add 1 tablespoon of the olive oil. Add half the lemon slices and sear until lightly browned, about 2 minutes on each side. Transfer to a plate.
  • Season chicken thighs with salt and pepper. Dredge chicken with flour, shaking off excess. Add another tablespoon of olive oil to the hot pan and cook the chicken pieces until golden brown, about 5 minutes per side, working in batches if necessary. Transfer to a large plate.
  • Add the chopped garlic to the pan(s) and saute for 30 seconds. Add the green olives, capers and broth. Add the reserved chicken pieces and any accumulated juices, and the reserved browned lemon slices. Cook over high heat until the broth is reduced by half, about 5 minutes.
  • Remove from heat. Stir in the butter and parsley. Plate and garnish with reserved fresh lemon slices.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 lemon large, sliced ¼ inch thick
  • 1/4 cup extra virgin olive oil divided, more or less as needed
  • 10 bone-in chicken thigh
  • 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
  • 1/2 cup all-purpose flour spread on a plate
  • 5 clove garlic chopped
  • 1 cup low sodium chicken stock
  • 1 1/4 cup green olives
  • 2 tablespoon capers
  • 4 tablespoon unsalted butter
  • 3 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through.

  Nutrition

  Calories: 460kcal | Carbohydrates: 7g | Protein: 25g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 602mg | Potassium: 351mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 423IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg

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  Side of Plain Pasta

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Side of Plain Pasta

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  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1.5 cups of cooked pasta

  Nut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  When all you need is a simple side to go with any of our delicious main dishes!

  Side of Plain Pasta quantity

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  Ingredients Scale

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  Instructions

  • Add Kosher salt to boiling water and cook pasta of your choice, according to package directions.
  • Drain and cool.

  Cook Times

  Active Prep2

  Hands-On Cook0

  Hands-Off Cook12

  Passive0

  Total Time14 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon Kosher salt
  • 20 ounce dry pasta

  Cooking Tools Required

  Colander, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature in the microwave.

  Nutrition

  Calories: 210kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Calcium: 12mg | Iron: 1mg | Phosphorus: 107mg

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  Low-Carb Homestyle Meatloaf

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  Up to 10 servings
  

  Low-Carb Homestyle Meatloaf

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.6 out of 5 based on 32 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1/2 inch slice

  Gluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy Free

  This delicious meatloaf requires no chilling time before baking. To complete your meal add a side of green vegetable(s) and cauliflower mash for low carb or mashed potatoes for a comfort meal.

  Low-Carb Homestyle Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees. In a large bowl thoroughly mix all the ingredients together. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. Bake for 60 minutes, or until internal temperature reaches 160 degrees.
  • Let stand 10 minutes before removing and slicing. Pour any juices left in the pan over meatloaf. If needed, leave clear instructions to the clients on how to chill and slice.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 8 ounce bacon for 10 servings about 5 thick slices, cooked and chopped into small pieces
  • 2 pound ground beef
  • 2 egg
  • 1 cup Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1/2 cup onion finely chopped
  • ½ cup celery finely chopped
  • ¼ cup Italian parsley finely chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Saute pan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Microwave on full power, rotating plate once until heated through.

  Nutrition

  Calories: 386kcal | Carbohydrates: 2g | Protein: 24g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 864mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 2mg

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  Mexican Black Beans

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Mexican Black Beans

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Dairy FreeEgg 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 quantity

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  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

  • 45 ounce canned black beans do not drain
  • 1 cup onion chopped
  • 8 clove garlic
  • 1 tablespoon extra virgin olive oil
  • 1½ teaspoon Kosher salt adjust to taste
  • ¾ 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: 141kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 841mg | Potassium: 441mg | Fiber: 9g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 3mg

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  Turmeric Roasted Chicken with Golden Beets and Leeks

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Turmeric Roasted Chicken with Golden Beets and Leeks

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.7 out of 5 based on 33 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Turmeric and ginger adds golden color and delicious flavor to this oven roasted dish. Note: This recipes requires (2) 9x13 inch baking dishes for 7-10 servings.

  Turmeric Roasted Chicken with Golden Beets and Leeks quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425° F.
  • Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons.
  • Remove the greens from the beets. Rinse them and coarsely chop. Halve the beets and cut each section into four wedges.
  • In a large mixing bowl, toss the leeks, beets, and beet greens together with the garlic, 1/2 of the turmeric, ginger, salt, pepper, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish(s) or casserole pan and arrange in an even layer
  • Add the chicken and the remaining turmeric to a large mixing bowl and toss to coat. Transfer the chicken legs to the baking dish and nestle in the beet mixture.
  • Drizzle any of the remaining marinade over the top of the chicken and pour the chicken broth around the sides of the dish.
  • Roast, uncovered, until the chicken is fork tender and the beets are soft, about 1 hour.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 leek white and light green parts only
  • 2 bunch golden beet with their greens, scrubbed
  • 4 clove garlic minced
  • 4 teaspoon ground turmeric divided
  • 1 tablespoon ground cumin
  • 1 teaspoon coriander
  • 2 teaspoon ground ginger
  • 1 teaspoon granulated garlic
  • 1 teaspoon Kosher salt more or less to taste
  • 0.5 teaspoon freshly ground black pepper
  • 1/2 cup fresh lemon juice freshly squeezed
  • 4 tablespoon extra virgin olive oil
  • 3 pound chicken drumstick optional skin removed
  • 1 cup chicken stock

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 258kcal | Carbohydrates: 13g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 410mg | Potassium: 514mg | Fiber: 2g | Sugar: 6g | Vitamin A: 662IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 3mg

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  Thick homemade chocolate chip cookies

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Thick homemade chocolate chip cookies

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 50 customer ratings

  (10 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Soy FreeVegetarian

  Ooey and gooey chocolate chip cookies that are big, thick, bakery style cookies. Family favorites

  Thick homemade chocolate chip cookies quantity

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  Ingredients Scale

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

  Instructions

  • Melt butter. Do not boil. Melt at low heat till just melted, not hot
  • Mix butter, brown sugar, and granulated sugar together until well combined
  • Stir in egg, egg yolk, and vanilla until well combined
  • Add flour, salt, and baking soda. Stir until just combined
  • Stir in chocolate chips until just incorporated
  • Cover and chill dough at least 15-30 minutes
  • Preheat oven to 325 F
  • Line baking sheets with parchment or silicone baking mats
  • Drop cookies by 1/4 cup scoop, spacing dough 3 inches apart
  • Bake 15-20 minutes, or until edges are light brown and middles are set
  • Let cookies cool before removing from trays

  Cook Times

  Active Prep10

  Hands-On Cook2

  Hands-Off Cook15

  Passive10

  Total Time37 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¾ cup butter Melted
  • 1¼ cup brown sugar Packed
  • ¼ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon pure vanilla extract
  • 2 ½ cup all-purpose flour
  • 1 teaspoon Kosher salt
  • ½ teaspoon baking soda
  • 10 ounce semi-sweet chocolate chips or chunks

  Cooking Tools Required

  Baking sheet, Cooling Rack, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

  Reheating/Serving Instructions

  Serve immediately or store in an air tight container up to 3 days.

  Nutrition

  Calories: 540kcal | Carbohydrates: 71g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 435mg | Potassium: 241mg | Fiber: 3g | Sugar: 42g | Vitamin A: 489IU | Calcium: 54mg | Iron: 4mg

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  Maple Glazed Pork Tenderloin

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  Rated 0 out of 5
  Up to 10 servings
  

  Maple Glazed Pork Tenderloin

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  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 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 Glazed Pork Tenderloin quantity

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

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  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, cinnamon, cloves, 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
  • 1/8 teaspoon ground cinnamon
  • 1 pinch ground clove
  • 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

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  Meatballs in Roma Tomato Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Meatballs in Roma Tomato Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 20 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 meatballs

  Nut Free

  These flavorful and tender meatballs can be served as an appetizer, a main dish with pasta (optional for this dish), or placed in a french roll and topped with shredded mozzarella cheese for a meatball sandwich. In addition, they freeze well for future use.

  Meatballs in Roma Tomato Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Cook pasta according to package directions, if using.
  • Place the bread pieces in a large bowl then add the milk and eggs. Let mixture sit for about 5 minutes so the bread has a chance to absorb the liquid. Mix with a fork, breaking up the pieces of bread.
  • To the mixture add the ground beef, onion, parsley, Parmesan cheese, salt and pepper. Mix until thoroughly combined. Form meatballs about 2 inches in diameter using an ice cream scoop. Roll meatballs in the breadcrumbs and set aside.
  • Meanwhile, heat a large pan to medium-high heat and add the oil. Cook meatballs turning a couple of times for about 6-8 minutes total or until nicely browned (they will not be cooked all the way through). If your pan is not large enough you may have to do this in two batches. Remove cooked meatballs from the pan and set aside.
  • Drain off any excess oil from the pan (leave about 3 tablespoons), then add the chopped tomatoes with their juices. Let the sauce cook for about 5-10 minutes before adding the meatballs back in. If you like lots of sauce and/or plan on serving with pasta or zoodles, you may want to add a can of tomato sauce at this point. Place all the meatballs back into the pan and bring to a simmer.
  • Cook for about 30 minutes or until the meatballs are cooked through. Season sauce with salt and pepper to taste.

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound ground beef
  • 2 slice white bread crust trimmed off, torn into small pieces
  • ½ cup milk
  • 2 egg lightly beaten
  • ½ cup onion finely chopped
  • 2 tablespoon Italian parsley finely chopped
  • ⅓ cup parmesan cheese grated
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup plain breadcrumbs spread on a plate
  • 3 tablespoon extra virgin olive oil such as lard or avocado
  • 56 ounce canned whole peeled tomatoes preferably Roma, roughly chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Optional:

  • 1 1/2 pound spaghetti cooked according to package directions

  Cooking Tools Required

  Can Opener, Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high until meatballs are heated through.

  Nutrition

  Calories: 361kcal | Carbohydrates: 12g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 101mg | Sodium: 935mg | Potassium: 316mg | Fiber: 1g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 3mg

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  Chinese Orange Chicken

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  Up to 10 servings
  

  Chinese Orange Chicken

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  Recipe adapted from:

  Jen Stone

  Rated 4.5 out of 5 based on 18 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeGluten FreeNut Free

  This Chinese Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy. The orange sauce is divine! It is a sweet orange sauce made with orange juice, vinegar, garlic, sugar, tamari, ginger, red chili flakes, and orange zest.

  Recipe based on Moden Honey food blog.

  Chinese Orange Chicken quantity

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  Instructions

  FOR ORANGE SAUCE

  • In a medium pot, add orange juice, sugar, rice vinegar, ginger, garlic, tamari sauce, chili flakes. Heat for 3 minutes.
  • In a small bowl, whisk cornstarch with water to form a paste. Add to orange sauce and whisk together.
  • Continue to cook 5 minutes or until sauce begins to thicken. Once thickened, remove from heat. Add orange zest.

  FOR CHICKEN

  • Place flour and cornstarch in a shallow dish and add a pinch of salt. Stir.
  • Whisk eggs in a separate dish.
  • Dip chicken pieces into egg mixture. Then dip chicken in flour mixture. Place on plate.
  • Heat 2-3 inches of oil in a heavy bottomed pan over med-high heat. Bring oil to 350 F.
  • Working in batches, cook several pieces at a time. Cook 2-3 minutes, turning often until golden brown.
  • Place chicken on paper-towel lined plate to absorb extra oil. Repeat.
  • Toss chicken pieces with sauce in a large bowl.
  • Serve with garnish of green onions

  Cook Times

  Active Prep15

  Hands-On Cook35

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  ORANGE SAUCE

  • 2 1/4 cup orange juice
  • 1 cup granulated sugar
  • 4 tablespoon rice vinegar or white vinegar
  • 4 tablespoon tamari sauce or soy sauce if not gluten free
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder or for 10 servings 2 cloves minced
  • 1 teaspoon crushed red pepper
  • 4 tablespoon orange zest for 10 servings use one orange
  • 2 tablespoon corn starch
  • 5 tablespoon water

  CHICKEN

  • 3 ½ pound boneless skinless chicken breast for 10 servings, 6 whole chicken breast. Cut into bite sized pieces.
  • 5 egg beaten
  • ½ cup corn starch
  • ½ cup all-purpose flour
  • 2 cup avocado oil for frying, add more if needed

  GARNISH

  • 2 stalk green onion

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Best served immediately. Delicious with fried rice or stir fry veggies! If not serving immediately, store chicken and sauce in separate containers. Allow chicken to cool completely (or you can leave on countertop for up to 2 hours, lightly covered with foil if serving within 2 hours) before storing in the refrigerator. About 30 minutes before you plan to serve, spread chicken out on a baking sheet and heat in a 350 degree oven for 20 minutes or until warm and crisp. Meanwhile, heat sauce on medium low in a saucepan or microwave until hot. Toss chicken with sauce and serve immediately.

  Nutrition

  Calories: 371kcal | Carbohydrates: 32g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 183mg | Sodium: 521mg | Potassium: 714mg | Fiber: 1g | Sugar: 18g | Vitamin A: 293IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 2mg

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  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  Up to 10 servings
  
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  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies

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  Recipe adapted from:

  Empower Fitness

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 ounces

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching. Please ask your chef if you prefer more seasoning, as this is a basic fitness focused recipe.

  https://empoweronlinecoaching.com/

  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies quantity

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  https://empoweronlinecoaching.com/

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

  Instructions

  • Combine halved cherry tomatoes with minced red onion, salt and pepper. Marinate in a shallow plate or bowl while cooking salmon and asparagus.
  • Season salmon with salt and pepper. Let sit while you prepare the asparagus.
  • Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes.
  • Heat cooking spray in a pan over medium-low heat. Gently cook salmon on both sides until golden brown.
  • Remove the salmon fillets from the skillet and set aside to a plate.
  • In the same pan over a medium heat, add the minced garlic, butter, lemon juice and parsley.
  • Meanwhile, heat cooked rice as per instructions.
  • Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add salmon back to the pan and reheat for another minute.
  • Add your rice to your meal prep container, top with salmon, asparagus and tomatoes. Pop a slice of lemon on top and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 65 ounce wild Alaskan salmon fillet
  • 5 red onion
  • 58 ounce Tilda pure Basmati steamed rice
  • 45 ounce asparagus
  • 60 piece cherry tomato
  • 20 teaspoon salted butter
  • 2 lemon sliced
  • 10 clove garlic pressed
  • 10 teaspoon fresh lemon juice
  • 20 pinch Italian parsley chopped
  • avocado oil cooking spray 1-2 seconds

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Microwave, Saucepan, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 626kcal | Carbohydrates: 64g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 165mg | Potassium: 1581mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1962IU | Vitamin C: 51mg | Calcium: 110mg | Iron: 6mg

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  Creamy Tuscan White Bean & Kale Soup

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Creamy Tuscan White Bean & Kale Soup

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  Recipe adapted from:

  Minimalist Baker

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/3 cups

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreePostpartumRefined Sugar FreeSoy FreeVeganVegetarian

  Comforting, creamy Tuscan-inspired soup with white beans, kale, tomatoes, and herbs! Warming, savory, hearty, and full of nourishing veggies and fiber-rich beans.

  https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

  Creamy Tuscan White Bean & Kale Soup quantity

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  https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

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  Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, ½ the salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes. Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
  • Add the broth, beans, tomatoes, and remaining salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
  • Add the kale, turn off the heat, and cover the pot for 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.
  • Serve warm garnished with thinly sliced basil.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive5

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil (if oil-free, sub twice the amount of water)
  • 1 yellow onion large, diced
  • 3 carrot medium carrots, diced
  • 4 stalk celery large stalks, diced
  • 1 teaspoon sea salt divided, more or less to taste
  • 1 teaspoon freshly ground black pepper divided, more or less to taste
  • 3 tablespoon tomato paste
  • 8 clove garlic minced
  • ½ teaspoon crushed red pepper more or less to taste
  • 2 tablespoon fresh rosemary chopped, or thyme
  • 2 teaspoon dried basil
  • 6 cup low-sodium vegetable broth
  • 60 ounce canned cannellini beans drained and rinsed
  • 30 ounce canned diced tomatoes
  • 4 ounce kale chopped, or baby spinach
  • 2 tablespoon balsamic vinegar
  • 1.5 cup canned full-fat coconut milk

  Optional (for serving):

  • 1 bunch fresh basil chiffonade

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Immersion Blender, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Store cooled leftovers covered in the refrigerator up to 3-4days, or in the freezer up to 1 month. Thaw from frozen before reheating.Reheat in the microwave or on the stovetop in a saucepan or pot over mediumheat (covered) until warmed through. Add more broth or water as needed to thin.

  Nutrition

  Calories: 340kcal | Carbohydrates: 49g | Protein: 15g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 440mg | Potassium: 1235mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4522IU | Vitamin C: 23mg | Calcium: 215mg | Iron: 8mg

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  Banana Bread

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Banana Bread

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/8 slice

  Gluten FreeNut FreeSoy FreeVegetarian

  This delicious banana bread uses Greek yogurt for added taste and moistness. Use GF flour for gluten-free, and add optional chopped walnuts if desired. Makes a great snack, quick breakfast, or sweet treat!

  Banana Bread quantity

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

  Instructions

  • Place oven rack to middle position; pre-heat oven to 350 degrees. Oil a 8-9 by 5 inch loaf pan then dust with flour, tapping out excess OR line with parchment paper.
  • In a large bowl whisk together the dry ingredients and set aside.
  • In another bowl mash the bananas, then mix with the remaining wet ingredients. Add walnuts if using.
  • Lightly fold the banana mixture into the dry ingredients. Scrape batter into prepared loaf pan.
  • Bake until the loaf is medium brown and a wooden skewer inserted into the center comes out clean, about 50-55 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup all-purpose flour
  • ½ cup granulated sugar if bananas are not very ripe, add additional 2-4 tablespoons
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt

  Wet ingredients:

  • 3 ripe banana mashed
  • ¼ cup plain Greek yogurt
  • 2 egg large, lightly beaten
  • 6 tablespoon unsalted butter melted and cooled
  • 1 teaspoon pure vanilla extract

  Optional:

  • 1 cup walnuts chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Potato Masher, Sharp Knives, Spatula

  Nutrition

  Calories: 354kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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  Broiled Sirloin Steak

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Broiled Sirloin Steak

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 35 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeWhole 30

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

  Broiled Sirloin Steak quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sirloin steak
  • 3 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 184kcal | Carbohydrates: 1g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 39mg | Iron: 2mg

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  Smoky Spiced Chicken with Creamy Cilantro Sauce with Vegetable Farro

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  Rated 0 out of 5
  Up to 10 servings
  

  Smoky Spiced Chicken with Creamy Cilantro Sauce with Vegetable Farro

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  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 chicken breast and a cup of vegetable farro

  Brain FoodEgg FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy Free

  This delicious Mediterranean inspired dish uses smoked paprika to give the chicken a spiced smoky flavor. It also incorporates farro, an ancient grain that contains more nutrition compared to modern wheat.

  Smoky Spiced Chicken with Creamy Cilantro Sauce with Vegetable Farro quantity

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

  Instructions

  • Bring a large pot, filled ¾ full of water to a boil. Add salt and farro. Cook uncovered 18-20 minutes or according to package directions. Drain and return farro to pot.
  • In a large saute pan, heat the olive oil over medium-high heat. When hot add the onions, bell peppers, mushrooms and zucchini and saute for 3 minutes. Add the garlic and saute an additional 2 minutes. Season with Kosher salt and freshly ground pepper. Add to the pot of farro.
  • In the same cleaned pan (and an additional large saute pan if needed), add olive oil and place over medium heat. Mix together paprika, garlic powder, and cumin. Season chicken breasts with the spice blend and cook for about 5 minutes per side or until an instant-read thermometer register 165 degrees.
  • Meanwhile, in a small bowl whisk together all the ingredients for the creamy cilantro sauce. Set aside.
  • In another small bowl whisk together all the ingredients for the dressing with the red pepper flakes, honey, and vinegar, and add to the pot of farrow. Stir well to combine. Adjust seasonings.
  • Keep the farro, chicken, and creamy sauce separate. When serving, plate farro, then top with sliced chicken breast and creamy cilantro sauce.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup pearled farro
  • 2 teaspoon Kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 pound zucchini for 10 servings 2 medium dice
  • 1 each red bell pepper medium chopped
  • 8 ounce white mushroom quartered
  • 1 each onion sliced
  • 4 clove garlic roughly chopped
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 pound boneless skinless chicken breast for 10 servings about 10 medium
  • 4 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 tablespoon extra virgin olive oil 2 tablespoons if using 2 pans

  For the creamy cilantro sauce:

  • 4 tablespoon fromage blanc OR sub full-fat Greek yogurt
  • 2 clove garlic minced
  • 4 tablespoon fresh cilantro chopped
  • 4 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt
  • water to thin sauce if needed

  For the dressing:

  • 1½ tablespoon honey
  • 2 tablespoon white wine vinegar
  • ½ teaspoon crushed red pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Saucepan, Saute pan, Sharp Knives

  Reheating/Serving Instructions

  Keep the farro, chicken, and creamy sauce separate. When serving, plate farro, then top with sliced chicken breast and creamy cilantro sauce. Heat in microwave on medium-high power until heated through.

  Nutrition

  Calories: 465kcal | Carbohydrates: 39g | Protein: 45g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 981mg | Potassium: 1070mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1081IU | Vitamin C: 32mg | Calcium: 48mg | Iron: 3mg

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  Decadent Pork Medallions in Mushroom Sauce

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  Rated 4.60 out of 5
  Up to 10 servings
  

  Decadent Pork Medallions in Mushroom Sauce

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  Recipe adapted from:

  Jen Stone

  Rated 4.7 out of 5 based on 28 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Egg FreeGluten FreeNut FreeSoy FreeWhole 30

  A whole 30 meal that can be enjoyed no matter your diet. A fantastic dish that brings joy to the palate.

  http://Thehealthyfoodie.com

  Decadent Pork Medallions in Mushroom Sauce quantity

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  http://Thehealthyfoodie.com

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  Ingredients Scale

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

  Instructions

  • Slice pork into equal sized medallions, about 1-1/2 in thick
  • Salt and pepper the pork
  • Melt a generous amount of ghee in a heavy skillet , set over medium high heat(cast iron is best)
  • When pan is hot enough, add pork and cook 4 minutes each side until they develop a nice crust. Don’t move them, allow the sear to happen
  • Remove pork to a plate
  • Add mushrooms to skillet and cook
  • Stir often until they become golden brown
  • Add more ghee if necessary
  • Once mushrooms are cooked, add fresh herbs and stock
  • Bring to a boil and whisk in the tapioca starch diluted with the water( mix starch and water before adding to pan)
  • Cook until thickened about 1 minute
  • Add pork back into pan, along with any juice on plate
  • Spoon sauce over pork
  • Turn off heat and allow pork to sit in sauce 5 minutes, then serve

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/4 pound pork tenderloin
  • 1 1/4 teaspoon Kosher salt
  • 1 1/4 teaspoon freshly ground black pepper
  • 5 tablespoon ghee
  • 20 ounce cremini mushroom sliced
  • 2 1/2 cup chicken stock
  • 2 1/2 tablespoon fresh sage finely chopped
  • 2 1/2 tablespoon fresh thyme finely chopped
  • 2 1/2 tablespoon tapioca starch
  • 2 1/2 tablespoon water

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave at low setting for 3-5 minutes until 165 degrees F

  Nutrition

  Calories: 288kcal | Carbohydrates: 7g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 457mg | Potassium: 913mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

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