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  Fusion Spiced Mashed Sweet Potatoes

  $0.00 Cooking Fee

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  Up to 10 servings
  

  Fusion Spiced Mashed Sweet Potatoes

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Vegetarian

  I created these mashed sweet potatoes shortly after my firstborn began eating solid food. She loved them then and still does today, as does her little sister. The recipe is a staple in our home year-round, but especially at our holiday dinner table.

  Fusion Spiced Mashed Sweet Potatoes quantity

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  Ingredients Scale

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

  Instructions

  • Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes. Meanwhile, in a small saucepan, heat remaining ingredients until bubbles form around sides of pan; remove from heat
  • Drain potatoes; return to pan. Mash potatoes, gradually adding cream mixture.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 cup sweet potato for 10 servings about 6 potatoes, peeled, and cut into 2-inch chunks
  • 1/2 cup heavy whipping cream * Can substitute cashew cream for Vegan
  • 1/2 cup orange juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground nutmeg

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Spatula, Stand Mixer, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature on the stove top or microwave.

  Nutrition

  Calories: 166kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 136mg | Potassium: 482mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19068IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg

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  Chocolate Chia Seed Pudding

  $0.00 Cooking Fee

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  8 servings
  

  Chocolate Chia Seed Pudding

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeOil Free

  A delicious chocolate pudding that's gluten free, dairy free, vegetarian, and vegan. Please note, it takes at least 3 hours of chill time before the pudding is ready to eat.

  Chocolate Chia Seed Pudding quantity

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

  Instructions

  • Add cocoa powder, cinnamon and salt to a mixing bowl
  • Add to the mixing bowl vanilla extract and maple syrup
  • Mix to a smooth paste
  • Add 1/4 cup almond milk slowly while whisking until smooth
  • Add in the remaining almond milk and combine
  • Stir in chia seeds
  • Refrigerate until set approximately 3 to 5 hours
  • Optional garnish sliced strawberries or other fruit

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon Kosher salt
  • 1 teaspoon pure vanilla extract
  • 8 tablespoon maple syrup
  • 3 cup unsweetened almond milk or milk of choice
  • 1 cup chia seeds

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Spatula, Whisk

  Reheating/Serving Instructions

  Serve cold

  Nutrition

  Calories: 185kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 165mg | Potassium: 215mg | Fiber: 10g | Sugar: 12g | Vitamin A: 12IU | Vitamin C: 0.4mg | Calcium: 278mg | Iron: 2mg | Phosphorus: 222mg

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  Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts

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

  Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  With this selection you'll get two different pork dishes with 4 servings each. First, enjoy Chinese style pork stir-fry with crisp vegetables. And second, enjoy an herb seasoned pork tenderloin roasted with sweet potatoes and Brussels sprouts.

  Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts quantity

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

  Instructions

  For the Stir Fry:

  • Marinate half the pork (other half for the roast): In a bowl, toss the sliced pork tenderloin with 1 tbsp of soy sauce and a pinch of salt and pepper. Let it marinate for about 5-10 minutes if time permits.
  • Cook the Pork: In a large skillet or wok, heat 1/2 tbsp of sesame oil over medium-high heat. Add the pork and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
  • Stir-Fry the Vegetables: In the same skillet, add the remaining 1/2 tbsp oil. Add the garlic and ginger, if using, and cook for about 30 seconds until fragrant. Add the cabbage, bell pepper, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
  • Combine Ingredients: Return the pork to the skillet and add the remaining 1 tbsp soy sauce. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper if desired.
  • Serve: Divide the stir-fry among four plates and garnish with sliced green onions, if using.

  For the Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Prepare the Pork: Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin and season with salt, pepper, thyme (or rosemary), and smoked paprika if desired.
  • Prepare the Veggies: In a bowl, toss the cubed sweet potatoes and halved Brussels sprouts with the remaining 1 tbsp olive oil, salt, and pepper.
  • Roast: Arrange the pork tenderloin on a baking sheet and spread the seasoned sweet potatoes and Brussels sprouts around it. Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the veggies are tender and slightly caramelized. Let the pork rest for 5-10 minutes before slicing.
  • Serve: Slice the pork tenderloin into medallions and serve alongside the roasted sweet potatoes and Brussels sprouts.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook35

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Stir Fry:

  • 1 pound pork tenderloin sliced into thin strips
  • 2 tablespoon low-sodium soy sauce
  • 1 tablespoon avocado oil
  • 1/2 head green cabbage thinly sliced
  • 1 piece red bell pepper thinly sliced
  • 2 piece carrot julienned
  • 2 stalk green onion sliced
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger minced
  • 1/2 teaspoon freshly ground black pepper

  For the Pork Tenderloin with Vegetables:

  • 1 pound pork tenderloin
  • 1 piece sweet potato cubed
  • 1 pound Brussels sprouts halved
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika optional

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Oven, Roasting Pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 261kcal | Carbohydrates: 17g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 400mg | Potassium: 970mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7604IU | Vitamin C: 90mg | Calcium: 76mg | Iron: 3mg

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  Buffalo Chicken Sliders and Chicken-Spinach Pasta

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

  Buffalo Chicken Sliders and Chicken-Spinach Pasta

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  Recipe adapted from:

  Mayumi Tavalero

  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.
  
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  Diabetes FriendlyEgg FreeHeart HealthyRefined Sugar Free

  With this selection you'll get two different chicken dishes with 4 servings each. First, enjoy Buffalo Chicken Sliders, bursting with flavor and perfectly paired with a crunchy, colorful slaw. And second, enjoy a creamy yet light pasta dish packed with lean protein, fiber-rich ingredients, and heart-healthy fats.

  Buffalo Chicken Sliders and Chicken-Spinach Pasta quantity

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

  Instructions

  Cook the Chicken for both Dishes:

  • Preheat the oven to 375°F.
  • In a bowl, toss half the chicken thighs (for sliders) with olive oil, garlic powder, smoked paprika, and hot sauce. Toss the other half (for the pasta dish) with Italian seasoning.
  • Bake chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

  Shred the Chicken for the sliders:

  • Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.

  Chop the chicken into bite-sized pieces for the pasta dish.

  Prepare the Buns:

  • Lightly toast the whole-grain slider buns in a dry skillet or oven.

  Assemble the Sliders:

  • Spread a thin layer of Greek yogurt on the bottom half of each bun.
  • Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
  • Top with the other half of the bun.

  For the Rainbow Veggie Slaw:

  Mix the Veggies:

  • In a large bowl, combine purple cabbage, carrots, and kale or spinach.

  Make the Dressing:

  • In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.

  Toss and Serve:

  • Pour the dressing over the veggies and toss well to coat.
  • For the Chicken-Spinach Pasta:
  • Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.

  Sauté the Garlic and Spinach:

  • In a skillet, add a bit of oil and the ginced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
  • Add spinach and cook until wilted, about 2 minutes.

  Make the Garlic Sauce:

  • Pour in the chicken broth into the pan, scraping up any browned bits.
  • Let the broth simmer for 2-3 minutes to reduce slightly.
  • Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.

  Combine Ingredients:

  • Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.

  Serve:

  • Divide into bowls and garnish with fresh parsley or basil, if desired.

  Cook Times

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Buffalo Chicken Sliders:

  • 1 pound boneless skinless chicken thigh
  • 1/4 cup hot sauce like Frank's RedHot reduced-sodium preferred
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 4 each small whole-grain slider buns
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon crumbled blue cheese optional

  For the Rainbow Veggie Slaw:

  • 1 cup purple cabbage shredded
  • 1 cup carrot shredded
  • 1 cup fresh spinach chopped
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper

  For the Chicken-Spinach Pasta:

  • 8 ounce whole-grain penne pasta
  • 1 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken thigh
  • 4 cup fresh spinach
  • 4 clove garlic minced
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon Italian seasoning

  For the Sauce:

  • 1 cup low-sodium chicken broth
  • 1/4 cup plain Greek yogurt

  Optional:

  • 2 tablespoon grated parmesan cheese
  • 2 tablespoon Italian parsley or basil for garnish

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat chicken in the microwave on high power until heated through

  Nutrition

  Calories: 396kcal | Carbohydrates: 36g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 488mg | Potassium: 639mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4780IU | Vitamin C: 20mg | Calcium: 111mg | Iron: 4mg

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  Whole Thanksgiving Turkey

  $118.75 Cooking Fee

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

  Whole Thanksgiving Turkey

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  Recipe adapted from:

  Lauren Allen

  Rated 0 out of 5

  $118.75 Cooking Fee

  Serving Size: 6 ounces

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

  AIP DietBrain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbNut FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeWhole 30

  This Thanksgiving turkey recipe packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress!

  EquipmentInstant-read digital thermometer.disposable roasting panLarge Serving Platter

  https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

  Whole Thanksgiving Turkey quantity

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  https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

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

  Instructions

  • If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.
  • Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
  • Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
  • Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
  • Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
  • Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
  • Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
  • Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
  • Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
  • Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
  • (I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
  • ***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
  • Allow turkey to rest for 20-30 minutes before carving. https://tastesbetterfromscratch.com/how-to-carve-a-turkey/
  • Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook200

  Passive0

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 17 pound whole turkey
  • 1 each onion peeled and quartered
  • 1 each lemon quartered
  • 1 each apple quartered
  • .75 ounce fresh rosemary
  • .75 ounce fresh thyme
  • .75 ounce fresh sage

  For the herb butter:

  • 1 cup unsalted butter softened
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 clove garlic minced

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Measuring cups and spoons, Microwave, Mixing bowls, Roasting Pan, small spoon

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 593kcal | Carbohydrates: 2g | Protein: 74g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 277mg | Sodium: 531mg | Potassium: 799mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 651IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 4mg

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  Keto Blueberry Muffins

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  12 servings
  
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  Keto Blueberry Muffins

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  Recipe adapted from:

  Charlie Foundation

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  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 FoodDiabetes FriendlyGluten FreeKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  Blueberry muffins are an American classic and perfect to enjoy as a light breakfast, afternoon snack, or dessert. This recipe is low carb, sugar free, and delicious! There is no added sweetener in the ingredients as the blueberries contribute natural sweetness on their own.

  use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

  Keto Blueberry Muffins quantity

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  use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350 degrees F. and line a muffin tin with 12 parchment or foil liners.
  • In a large bowl combine the almond flour, coconut flour, konjac root fiber, baking powder, baking soda, and salt. Use a wire whisk to stir together.
  • Add the olive oil, eggs and 2 tablespoons of water to the dry ingredients. Stir well to combine, the batter should be the consistency of thick pancake batter. If it seems too dry, add additional water to achieve thinner consistency.
  • Carefully fold the blueberries into the batter. Fill each muffin liner 1/2 - 2/3 full. Bake for about 35-40 minutes or until a wooden skewer or toothpick inserted into the center remains clean when removed.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup almond flour
  • 1/4 cup coconut flour
  • 2 teaspoon konjac root fiber
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch Kosher salt
  • 1/2 cup extra virgin olive oil
  • 3 each egg
  • 2 tablespoon water
  • 1/2 cup fresh blueberries

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Standard muffin pan, Whisk

  Nutrition

  Calories: 200kcal | Carbohydrates: 6g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 5mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

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  Salmon Stuffed Avocado Boats

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  
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  Salmon Stuffed Avocado Boats

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  Recipe adapted from:

  Customer submitted recipe

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 boat / half an avocado

  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 CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  Salmon Stuffed Avocado Boats quantity

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  Ingredients Scale

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

  Instructions

  • Place the salmon in a medium saucepan with water and bring to a boil over medium heat.
  • Immediately reduce the heat to a simmer and poach salmon for 5-7 minutes depending on thickness of the filet. Once salmon flakes easily, transfer it to a cutting board to cool. Discard of the water.
  • Slice the avocado in half and remove the pit. Use a spoon to scoop out enough avocado to create a bigger hole that the salmon will fit in. Transfer scooped out avocado to a small bowl.
  • Flake the salmon and add it and add it to the bowl with the scooped out avocados. Add lemon juice and mash until well mixed.
  • Fill the hollowed out avocado halves with the mashed salmon mixture. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 27 ounce salmon fillet
  • 5 each ripe avocado
  • 1 1/4 each lemon juiced

  Topping (optional)

  • hot sauce

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives

  Nutrition

  Serving: 6.4ounces | Calories: 110kcal | Carbohydrates: 0.1g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 34mg | Potassium: 378mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg

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  Orange Creamsicle Baked Oatmeal

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  6 servings
  

  Orange Creamsicle Baked Oatmeal

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  Recipe adapted from:

  Monique Volz

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Vegetarian

  Gorgeous orange baked oatmeal that tastes just like an orange creamsicle! This bright and fresh orange baked oatmeal is naturally sweetened with a bit of pure maple syrup and has wonderful hints of fresh orange juice and zest in every bite. Drizzled with a little orange yogurt topping or add some fun flavor mix-ins for the perfect brunch treat!

  https://www.ambitiouskitchen.com/orange-baked-oatmeal/

  Orange Creamsicle Baked Oatmeal quantity

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  https://www.ambitiouskitchen.com/orange-baked-oatmeal/

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

  Instructions

  • Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil or nonstick cooking spray and set aside.
  • In a large bowl, whisk together the eggs, pure maple syrup, orange zest, orange juice, melted butter, almond milk and both vanilla and almond extracts until well combined.
  • Add the dry ingredients to the bowl with the wet ingredients: oats, baking powder and salt. Mix until well combined.
  • Pour mixture into prepared pan and smooth top. Bake for 40-55 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, while you make the orange glaze.
  • To make the orange vanilla glaze: in a small bowl, mix together the greek yogurt, powdered sugar, orange juice, zest and vanilla; mix to combine. Add more orange juice if necessary to thin it out so you can drizzle it over the top of the oatmeal. Drizzle over the top of the oatmeal, cut into 6 slices and serve!

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  Wet ingredients:

  • 2 each egg
  • ⅓ cup pure maple syrup
  • 1 each large orange zested
  • ½ cup orange juiced
  • 1 tablespoon butter melted, vegan butter or melted and cooled coconut oil
  • 1 ¼ cup unsweetened vanilla almond milk or milk of choice
  • ½ tablespoon pure vanilla extract

  Dry ingredients:

  • 2 cup old fashioned rolled oats
  • 1 teaspoon baking powder
  • ¼ teaspoon Kosher salt

  Orange yogurt topping:

  • 2 tablespoon plain or vanilla Greek yogurt or sub dairy free yogurt or softened cream cheese
  • 1 tablespoon powdered sugar or you can sub maple syrup or honey
  • 1-2 teaspoon orange juiced to thin
  • ½ teaspoon orange zest
  • ¼ teaspoon pure vanilla extract

  Cooking Tools Required

  9x9 baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

  Nutrition

  Calories: 197kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 241mg | Potassium: 193mg | Fiber: 3g | Sugar: 15g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 144mg | Iron: 1mg

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  Garlic Butter Cashew Chicken

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  
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  Garlic Butter Cashew Chicken

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces plus 1 cup cooked rice

  PostpartumPregnancy

  This colorful garlic butter cashew chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. It’s saucy, salty, tangy-sweet, and has just the right amount of spice.

  https://www.halfbakedharvest.com/cashew-chicken/

  Garlic Butter Cashew Chicken quantity

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  https://www.halfbakedharvest.com/cashew-chicken/

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  Instructions

  • Cook rice according to package directions.
  • To make the sauce. Combine all ingredients in a glass jar.
  • In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
  • Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
  • Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 11/2 cup jasmine rice cooked according to package directions

  For the sauce:

  • 1/2 cup hoisin sauce
  • 1/4 cup tamari or soy sauce
  • 1-2 tablespoon pure maple syrup
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon sriracha
  • 1/3 teaspoon freshly ground black pepper
  • 1/3 teaspoon crushed red pepper more or less to taste

  For the cashew chicken:

  • 3 tablespoon sesame oil or olive oil
  • 1 1/2 pound ground chicken
  • 1 tablespoon cornstarch or arrowroot starch
  • 1 teaspoon paprika
  • 1 1/2 cup broccoli florets
  • 3 tablespoon salted butter
  • 3-4 clove garlic chopped
  • 1 tablespoon fresh ginger chopped
  • 1 cup cashews
  • 1/3 cup pickled ginger

  Garnish:

  • 4 stalk green onion chopped
  • 1 tablespoon sesame seeds

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, jar with lid, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Tongs, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 830kcal | Carbohydrates: 58g | Protein: 42g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 1648mg | Potassium: 1485mg | Fiber: 5g | Sugar: 16g | Vitamin A: 892IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 5mg

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  Hungarian Hazelnut Torte with Hazelnut Icing

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  Rated 0 out of 5
  8 servings
  

  Hungarian Hazelnut Torte with Hazelnut Icing

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  Recipe adapted from:

  Andre Balog

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice or 1/8 of cake

  Soy FreeVegetarian

  From the NYT Passover Cookbook

  Hungarian Hazelnut Torte with Hazelnut Icing quantity

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

  Instructions

  • Preheat oven to 350 and grease a 9” springform pan well
  • For torte, blend egg yolks and sugar with mixer until they are creamy, yellow and smooth
  • Whisk in the orange juice, matzoh meal and ground hazelnuts. Set aside
  • Whip the egg whites in another bowl until firm, then fold in the yolk mixture
  • Put the mixture in the springform pan and bake for 35 minutes
  • While baking, make the icing. In a saucepan, boil the sugar in the water until it dissolves. Continue bowling slowly until the mixture reaches 238 degrees Fahrenheit, the soft-ball stage on a candy thermometer. Or you can test the thickness of it by dropping a bit in cold water and seeing if it holds its shape.
  • In a bowl, beat additional egg yolks at medium speed until thickened, 3 to 4 minutes, and add the boiling sugar syrup a little bit at a time to the yolks while continuing to beat, for 3 to 4 minutes, until light yellow. Beat for 2 to 3 more minutes until cooled. Add the butter and beat at low speed for 5 minutes until light and creamy. Add the ground hazelnuts and mix.
  • When cake is completely cooled, slice into two or three layers.
  • Put icing on each layer evenly on the tops and sides, decorating with the whole hazelnuts on top.

  Notes

  From the NYT Passover cookbook, Adapted from Andre Balog

  Cook Times

  Active Prep60

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour 45 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the torte:

  • 2 tablespoon butter for greasing the pan
  • 8 egg separated
  • ½ cup granulated sugar
  • ¼ cup orange juice
  • 5 tablespoon matzoh meal
  • 5 tablespoon hazelnuts ground

  For the icing:

  • ¾ cup granulated sugar
  • ½ cup water
  • 8 egg yolk large
  • 1 stick unsalted butter softened
  • ½ cup hazelnuts toasted and ground
  • 12 whole hazelnuts for decoration

  Cooking Tools Required

  9-inch springform pan, Candy Thermometer, Mixing bowls, Mixing spoon, Oven, Saucepan, Spatula, Stand Mixer, Top Stove, Whisk

  Nutrition

  Calories: 1754kcal | Carbohydrates: 74g | Protein: 42g | Fat: 155g | Saturated Fat: 22g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 106g | Trans Fat: 1g | Cholesterol: 396mg | Sodium: 74mg | Potassium: 1578mg | Fiber: 21g | Sugar: 42g | Vitamin A: 996IU | Vitamin C: 17mg | Calcium: 301mg | Iron: 12mg

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  Low Carb Keto Philly Cheesesteak Casserole

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  
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  Low Carb Keto Philly Cheesesteak Casserole

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  Recipe adapted from:

  Maya Krampf

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeGluten FreeKetoLower Carb

  You'll love this creamy, cheesy, low carb Philly cheesesteak casserole, great for the whole family! Just add French bread for the kids or a salad to keep it low carb and Keto friendly.

  https://www.wholesomeyum.com/easy-keto-app/share/?blog_link=httpswww.wholesomeyum.comphilly-cheesesteak-casserole-recipe&wordpress_id=714680&recipe_id=458&fbclid=IwAR2adEuimSR8E-0CtuisHK5B4mYrXuNN6XMmRIoT91_THHVMtj-rZhx3e-s

  Low Carb Keto Philly Cheesesteak Casserole quantity

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  https://www.wholesomeyum.com/easy-keto-app/share/?blog_link=httpswww.wholesomeyum.comphilly-cheesesteak-casserole-recipe&wordpress_id=714680&recipe_id=458&fbclid=IwAR2adEuimSR8E-0CtuisHK5B4mYrXuNN6XMmRIoT91_THHVMtj-rZhx3e-s

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  Instructions

  • Preheat the oven to 350 degrees F
  • Place the beef into a large saute pan over medium-high heat and break up with a spatula. Season with sea salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
  • Add the bell peppers and onions to the pan. Season with Italian seasoning, smoked paprika, and garlic powder. Saute for 10-15 minutes, until vegetables are soft.
  • Add the cream cheese and broth. Stir together until smooth and melted.
  • Transfer the mixture to a large stoneware baking dish (8 x 11 ½ inches). Arrange provolone slices on top, overlapping slightly.
  • Bake for 10-15 minutes, until cheese is melted.
  • Serving size: 1 cup (slightly heaped), or 1/6 entire recipe

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 pound 85% ground beef
  • 2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 red bell pepper sliced into thin strips
  • 1 green bell pepper sliced into thin strips
  • 1 yellow bell pepper sliced into thin strips
  • 1 onion large, slivered
  • 1/2 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 4 ounce cream cheese
  • 1/4 cup chicken bone broth
  • 6 slice provolone cheese

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium-high power or in the oven at 350 degrees until heated through.

  Nutrition

  Calories: 484kcal | Carbohydrates: 7g | Protein: 35g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1079mg | Potassium: 661mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1328IU | Vitamin C: 79mg | Calcium: 203mg | Iron: 4mg

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  Beef and Green Bean Stew-Low FODMAP

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

  Beef and Green Bean Stew-Low FODMAP

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLow FODMAPLower CarbNut FreeOil FreeSoy Free

  Tender beef with green beans and bell pepper makes a great weeknight stew.

  http://thetasteofkosher.com

  Beef and Green Bean Stew-Low FODMAP quantity

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  http://thetasteofkosher.com

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  Ingredients Scale

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  Instructions

  • Place meat in a pot with enough water to cover meat.
  • Add tomato paste, and bring to a boil.
  • Lower to a simmer and cook 30-45 minutes or until meat is tender. The length of time will depend on the size of the meat cubes.
  • Add green beans and bell pepper to the pot and salt to taste.
  • Simmer until green beans are al dente.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound beef shoulder roast 1/2 inch cubes
  • 6 1/4 tablespoon tomato paste
  • water enough to cover the meat
  • 1 red bell pepper medium diced
  • 2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
  • 2 teaspoon Kosher salt more or less to taste or dietary preference

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in a pot until temperature reaches 165 degrees F.

  Nutrition

  Calories: 248kcal | Carbohydrates: 11g | Protein: 35g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 628mg | Potassium: 788mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1312IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 5mg

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  Pumpkin Pie Spiced Crispy Chicken Thighs

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

  Pumpkin Pie Spiced Crispy Chicken Thighs

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  Recipe adapted from:

  Amanda Runnels

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Golden brown, crisp-skinned, & juicy, these Paleo Pumpkin Spiced Crispy Chicken Thighs are Whole30 & gluten-free!

  https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

  Pumpkin Pie Spiced Crispy Chicken Thighs quantity

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  https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

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  Instructions

  • Preheat oven to 400 degrees F.
  • Heat oil in a heavy, deep, ovenproof skillet over medium high heat.
  • Season the chicken with the pumpkin pie spice, garlic, salt, and pepper.
  • When skillet is hot, add the chicken to the pan and cook with the skin side down until the skin is lightly browned.
  • Transfer the skillet to the oven. Bake until chicken has reached an internal temperature of 165 degrees and skin is golden brown and crispy, about 30 minutes.
  • Let rest for 5 minutes before serving. Garnish with optional herbs and citrus if desired.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 tablespoon extra virgin olive oil
  • 5 pound bone-in skin-on chicken thigh
  • 2 tablespoon pumpkin pie spice
  • 8 clove garlic minced
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  Optional (for garnish):

  • 1 bunch fresh thyme
  • 1 whole orange sliced

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Oven

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 20 minutes or until heated through, or heat in microwave on medium-high power.

  Nutrition

  Calories: 529kcal | Carbohydrates: 2g | Protein: 32g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 382mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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

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  Artichoke Dip with Spinach and Yogurt

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

  Artichoke Dip with Spinach and Yogurt

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  Recipe adapted from:

  Stephanie Kay

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

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

  This artichoke dip can be served hot or cold.

  https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

  Artichoke Dip with Spinach and Yogurt quantity

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  https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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  Instructions

  • Blanch spinach and squeeze out any excess liquid, then chop.

  For a cold dip:

  • In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
  • Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
  • Store the artichoke dip in the fridge in an air-tight container for up to 3 days.

  For a warm dip:

  • Preheat oven to 350°F.
  • In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
  • Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
  • Transfer to the oven and bake for 10-12 minutes until bubbling.
  • Allow artichoke dip to cool slightly before serving.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 bunch fresh spinach blanched and squeezed of all moisture. then chopped
  • 14 ounce canned artichoke heart drained and finely chopped
  • 1 cup plain Greek yogurt
  • 2 clove garlic grated
  • 1 cup grated parmesan cheese
  • 1/4 cup Italian parsley finely chopped
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper

  Optional for serving:

  • bagel chips
  • vegetable sticks

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Eat chilled or heat in the oven at 350 degrees for 15 minutes.

  Nutrition

  Calories: 73kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 415mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3402IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 1mg

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

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  Sausage Stuffed Mushroom Caps

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

  Sausage Stuffed Mushroom Caps

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces

  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.
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  Diabetes FriendlyHeart HealthyKetoLower CarbNut FreeRefined Sugar FreeSoy Free

  Baked mushroom caps are brushed with rosemary-garlic infused olive oil and stuffed with Italian sausage.

  Sausage Stuffed Mushroom Caps quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F.
  • Heat olive oil on low for 3 minutes in a saucepan, add rosemary sprigs, and smashed garlic. Heat for 2 more minutes. Remove from heat.
  • Remove stems from mushrooms. Brush mushroom caps with infused olive oil and place on parchment lined baking sheet.
  • In a medium bowl, mix together Italian sausage, bread crumbs, egg yolk, 1/2 the chopped parsley, salt, and pepper.
  • Divide mixture into 20 sausage balls and stuff into each mushroom cap. Bake for 15 minutes.
  • Platter and garnish with remaining chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook20

  Passive5

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 sprig fresh rosemary
  • 2 clove garlic
  • 20 white mushroom
  • 1 pound Italian sausage
  • 1/2 cup plain breadcrumbs
  • 1 egg yolk
  • 5 tablespoon Italian parsley chopped
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pastry brush, Saucepan, Top Stove

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 10 minutes or microwave 30 seconds.

  Nutrition

  Calories: 290kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 54mg | Sodium: 492mg | Potassium: 270mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

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  Chicken Enchiladas-Low FODMAP

  $0.00 Cooking Fee

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  8 servings
  

  Chicken Enchiladas-Low FODMAP

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  Recipe adapted from:

  Tyler Florence

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  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeGluten FreeLow FODMAP

  This version is made with shredded chicken breast plus green and chipotle chiles for lots of spice, no onions and low FODMAP cheese.

  https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

  Chicken Enchiladas-Low FODMAP quantity

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  https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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  Instructions

  • 1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, oregano, and chili powder before turning. Remove chicken to a platter, allow to cool.
  • 2. Add chiles, stir well to combine. Add canned tomatoes, saute 1 minute.
  • 3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  • 4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  • 5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro an sour cream before serving.

  Cook Times

  Active Prep60

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 1 1/2 pound boneless skinless chicken breast
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon ground cumin
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon mild New Mexico chili powder
  • 5 canned whole green chiles seeded and coarsely chopped
  • 2 canned chipotle chiles seeded and minced
  • 28 ounce canned stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortilla
  • 1 1/2 cup canned enchilada sauce
  • 1 cup shredded monterey jack cheese

  For garnish:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Ladle, Measuring cups and spoons, Microwave, Oven, Pie Plate, Top Stove

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 10-15 minutes until heated through.

  Nutrition

  Calories: 359kcal | Carbohydrates: 34g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 967mg | Potassium: 645mg | Fiber: 6g | Sugar: 7g | Vitamin A: 687IU | Vitamin C: 10mg | Calcium: 193mg | Iron: 3mg

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  Vegan Keto Tacos

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  Up to 10 servings
  

  Vegan Keto Tacos

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  Recipe adapted from:

  Fit Men Cook

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  $0.00 Cooking Fee

  Serving Size: 3 tacos

  Dairy FreeEgg FreeKetoLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  These vegan/vegetarian tacos are made with cauliflower and walnuts, and are low in carb and Keto friendly. Garnish with your favorite ingredients.

  https://fitmencook.com/vegan-tacos/

  Vegan Keto Tacos quantity

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  https://fitmencook.com/vegan-tacos/

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  Instructions

  • Set oven to 375F.
  • Place all ingredients – except the garnish – into a food processor. Pulse blend until well-mixed, like a paste. Add the “meat” mixture to a baking tray lined with parchment and be sure that it is spread out. Bake for about 35 minutes, until the edges are toasted and brown, flipping and chopping up the mixture halfway through the cooking cycle.
  • Meanwhile chop the onion and the cilantro.
  • When ready to serve heat the low carb tortillas in the microwave. Fill with cauliflower/nut mixture, then top with onion and cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 cup cauliflower florets
  • 4 cup walnut
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 tablespoon chili powder
  • 4 teaspoon cumin
  • 3 teaspoon dried oregano
  • 2 tablespoon hot sauce
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Garnish:

  • 1 onion large, chopped
  • 2 bunch fresh cilantro chopped

  For wrapping:

  • 30 low carb tortilla

  Cooking Tools Required

  Cutting board, Food Processor, Heavy duty rimmed baking sheet, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat filling in the microwave on medium/high heat, or in a saute pan over medium heat.

  Nutrition

  Calories: 347kcal | Carbohydrates: 14g | Protein: 9g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 4g | Sodium: 370mg | Potassium: 479mg | Fiber: 7g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 33mg | Calcium: 92mg | Iron: 3mg

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  Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset

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  Up to 10 servings
  

  Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset

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  $0.00 Cooking Fee

  Serving Size: about half a cup

  Brain FoodDairy FreeEgg FreeGluten FreeOil FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

  Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset quantity

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  Instructions

  • Toast the walnuts and pecans
  • Place apples, walnuts, pecans, raisins, dates, cinnamon, and clove in a food processor. Pulse for about 2 minutes until the mixture is smooth but still has texture.
  • Transfer the apples to a large bowl and add the wine, or add the orange and lemon juice for paleo and whole 30.
  • Stir well to combine. Add the wine gradually until smooth.
  • Cover and refrigerate until ready to serve.
  • If you don't have a food processor, grate the apples coarsely on a box grater, and chop the nuts and drided fruies.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 Fuji apple peeled, cored, and cut to quarters
  • 4 ounce walnut or almonds, lightly roasted and chopped
  • 4 ounce pecan lightly roasted and chopped
  • 4 ounce raisins
  • 4 ounce pitted Medjool date
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1/2 cup sweet red wine or grape juice, add more if not moist enough

  Optional

  • 1 orange juiced, instead of the wine for paleo and whole 30
  • 1 lemon juiced, instead of the wine for paleo and whole 30

  Cooking Tools Required

  Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

  Reheating/Serving Instructions

  Leftover charoset will keep, covered in the refrigerator, for four to five days.

  Nutrition

  Calories: 257kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 5mg | Potassium: 326mg | Fiber: 5g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

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  Pan Con Tomate (Spanish Tomato Bread)

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  Up to 10 servings
  

  Pan Con Tomate (Spanish Tomato Bread)

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  Recipe adapted from:

  SUZY KARADSHEH

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  $0.00 Cooking Fee

  Serving Size: 2 slices

  Dairy FreeEgg FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  A perfect use of ripe tomatoes and day-old bread, Pan con Tomate (Spanish Tomato Bread) is a Catalan tapa, made with just 5 ingredients: bread, tomatoes, garlic, salt, and a splash of lime juice. Use hearty artisan bread and cut it thick so that it can serve as good, sturdy base for the grated tomatoes.

  Pan Con Tomate (Spanish Tomato Bread) quantity

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

  Instructions

  • Turn the broiler function of your oven and position a rack about 6 inches away from the heat source.
  • Slice the bread loaf in half length-wise then in 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange on a sheet pan. Toast in the heated oven about 6 inches from the broiler for 3 minutes or until the bread is lightly golden brown.
  • Slice a small part at the very tip of the tomatoes and grate the tomatoes over the large holes of a box grater. Discard the peels. Season the tomato puree with salt, a splash of lime juice and half of the olive oil
  • When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. Top with a drizzle of extra virgin olive oil and a sprinkle of sea salt. Serve.
  • This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy. 

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 loaf ciabatta bread or similar hearty bread
  • 6 each heirloom tomato large and very ripe tomatoes are best, I used heirloom tomatoes
  • 2 tablespoon Extra virgin olive oil
  • 4 clove garlic sliced in half
  • pinch sea salt
  • 1 splash lime juice

  Cooking Tools Required

  Cutting board, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy. 

  Nutrition

  Calories: 246kcal | Carbohydrates: 45g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 445mg | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

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  All American: Chicken Pot Pie, Roast Beef with Sweet Potatoes and Broccoli, Clam Chowder in Bread Bowl, Pork Medallions and Spinach Salad

  $55.92 Cooking Fee

  Rated 0 out of 5
  40 servings
  

  All American: Chicken Pot Pie, Roast Beef with Sweet Potatoes and Broccoli, Clam Chowder in Bread Bowl, Pork Medallions and Spinach Salad

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  Recipe adapted from:

  Zeke Gluckman

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  $55.92 Cooking Fee

  Serving Size: 6 ounces Chicken Pot Pie, 6 ounces Roast Beef and Vegetables, 1 1/2 cups Clam Chowder, 5 ounces pork medallions, 4 ounces salad

  Egg FreeRefined Sugar FreeSoy Free

  Enjoy 4 of our most popular main dishes with sides! Chicken Pot Pie, Roast Beef with Sweet Potatoes and Steamed Broccoli, Creamy Clam Chowder in Bread Bowl, Pork Medallions in Mushroom Sauce and Spinach Salad with Oranges, Almonds, and Crumbled Feta Cheese, tossed in Champagne vinaigrette. 10 servings each except for Roast Beef (averages 6 servings-depending on size of roast).

  All American: Chicken Pot Pie, Roast Beef with Sweet Potatoes and Broccoli, Clam Chowder in Bread Bowl, Pork Medallions and Spinach Salad quantity

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  Instructions

  CHICKEN POT PIE

  • Preheat oven to 400 degrees. Melt butter in large sauté pan, Mix flour, salt and pepper in large bowl. Toss chicken in seasoned flour and set aside remaining flour. Sauté diced chicken in batches and remove to clean dish
  • Sauté celery, onions and carrots in same pan for 2 minutes. Mix in 2 Tablespoons of seasoned flour and sautee 2 more minutes. Slowly stir in 2 cups chicken broth and milk. Put chicken back in pan with potatoes and heat. Add frozen peas. Simmer 15 min stirring occasionally.
  • Meanwhile lightly flour counter and roll 2 pie crusts side by side and slightly overlap to form a rectangle so it will fit over the baking dish. 11 × 17 works well. Pour filling in dish. Stretch crust over dish.
  • Bake at 400 degrees for 25 minutes

  ROAST BEEF with SWEET POTATOES and STEAMED BROCCOLI

  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the oil in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
  • Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
  • Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
  • Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
  • Meanwhile, in a large pot fitted with a steamer insert, bring about 1 inch of water to a boil. Add the broccoli and steam for 5-7 minutes or until desired tenderness is reached.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

  CLAM CHOWDER IN BREAD BOWL

  • Heat a large saucepan over medium-high heat. Add the oil and chopped bacon. Cook until bacon is crisp. Drain off all but 2 tablespoons fat (half this amount for less than 5 servings).
  • Add onion and celery sautéing for about 8-10 minutes until vegetables are tender. Add flour and stir to incorporate. Cook for a minute, being careful not to burn the flour.
  • Add bottled clam juice, and reserved canned clam juice, stirring constantly so flour doesn’t get lumpy. Add dried thyme and potatoes. Bring to a boil.
  • Turn heat down to low, cover and cook potatoes until tender, about 20-25 minutes. Finish by adding heavy cream, clams and remaining seasonings. Prepare bread bowls, then when ready to serve, ladle soup into bowls.

  PORK MEDALLIONS IN MUSHROOM SAUCE

  • Slice pork into equal sized medallions, about 1-1/2 in thick.  Season with salt and pepper.
  • Melt a generous amount of ghee in a heavy skillet , set over medium high heat(castiron is best).  When pan is hot enough,add pork and cook 4 minutes each side until they develop a nice crust. Don’tmove them, allow the sear to happen. Remove pork to a plate.
  • Addmushrooms to skillet and cook.  Stiroften until they become golden brown, adding 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.
  • Addpork back into pan, along with any juice on plate. Spoon sauce over pork.  Turn off heat and allow pork to sit in sauce5 minutes, then serve

  SPINACH SALAD WITH FETA CHEESE, ORANGES, AND ALMONDS

  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots.
  • In a large bowl, toss together the spinach, orange segments, and red onion. Drizzle with some of the vinaigrette and toss again. Add Kosher salt and freshly ground pepper to taste.
  • Plate and garnish with almonds and feta cheese.

  Cook Times

  Active Prep167

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 47 minutes minutes

  Recipe Serving Size40

  Ingredients

  Ingredients

  CHICKEN POT PIE

  • 1 1/2 pound boneless skinless chicken breast diced
  • 1 cup carrot small dice
  • 1/2 cup celery small dice
  • 1 each onion small dice
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cup chicken broth
  • 1 cup milk
  • 2 each russet potato peeled, medium dice
  • 1 cup frozen green peas
  • 2 each 9-inch frozen pie crust defrosted

  ROAST BEEF with SWEET POTATOES and STEAMED BROCCOLI

  • 4 pound beef roast
  • 2 teaspoon sea salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon avocado oil
  • 5 each sweet potato peeled and cut into 2-inch chunks
  • 4 clove garlic peeled and halved
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh cilantro chopped
  • 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

  CREAMY CLAM CHOWDER IN BREAD BOWL

  • 1 tablespoon avocado oil
  • 5 ounce bacon chopped
  • 2 each yellow onion medium dice
  • 6 stalk celery preferably heart with leaves, 1/4 inch dice
  • 2/3 cup all-purpose flour
  • 7 cup bottled clam juice
  • 1 teaspoon dry thyme
  • 4 each russet potato large, peeled and cut into 1/2 inch cubes
  • 2 cup heavy whipping cream
  • 26 ounce canned chopped clams drained, clam juice reserved
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Optional:

  • 10 each sourdough bread round  small, "lid" cut into top and slightly hollowed out for soup

  PORK MEDALLIONS IN MUSHROOM SAUCE

  • 3 1/4 pound pork tenderloin
  • 1 teaspoon Kosher salt
  • 1 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

  SPINACH SALAD

  For the Vinaigrette:

  • 4 teaspoon Champagane vinegar
  • 2 tablespoon extra virgin olive oil
  • 1 each shallot small, finely chopped
  • 1/4 teaspoon Kosher salt more or less to taste
  • dash freshly ground black pepper more or less to taste

  For the Salad:

  • 16 ounce baby spinach
  • 2 cup orange segments about 3 oranges for 10 servings
  • 1/2 cup red onion slivered
  • 1/4 teaspoon Kosher salt
  • dash freshly ground black pepper
  • 1/4 cup sliced almonds
  • 1/2 cup crumbled feta cheese 

  Cooking Tools Required

  12-inch saute pan, 12-inch skillet, 9x13 inch glass baking dish, Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Rolling Pin, Saute pan, Sharp Knives, Steamer Basket, Tongs, Top Stove, Whisk

  Reheating/Serving Instructions

  Varies

  Nutrition

  Calories: 339kcal | Carbohydrates: 15g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 722mg | Potassium: 743mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2238IU | Vitamin C: 40mg | Calcium: 88mg | Iron: 3mg | Phosphorus: 312mg

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

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  40

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