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  Minestrone Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Minestrone Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This classic Italian soup is hearty enough to serve as a main dish. Sub vegan cheese for vegan option.

  Minestrone Soup quantity

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

  Instructions

  • Cook pasta according to instructions. Drain and set aside.
  • Meanwhile, heat a large soup pot to medium. When pot is hot add olive oil, onion, celery and garlic. Saute until onions are translucent, about 7 minutes.
  • Add stock, carrots, tomatoes, kidney beans, and bring to a boil. Next add zucchini, and parsley.
  • Turn heat down to low and simmer for 5-6 minutes.
  • Add spinach; season with salt and pepper to taste.
  • Portion out pasta into large soup bowls. Pour soup over pasta and garnish with Parmesan cheese and basil.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 ounce elbow macaroni other small pasta
  • 3 tablespoon extra virgin olive oil
  • 1 yellow onion medium, diced
  • 2 stalk celery with leaves, diced
  • 3 clove garlic chopped
  • 8 cup vegetable stock
  • 2 carrot medium, peeled and diced
  • 28 ounce canned whole peeled tomatoes chopped with liquid
  • 32 ounce canned dark red kidney beans rinsed
  • 1 zucchini diced
  • 1/3 cup Italian parsley finely chopped
  • 3 cup baby spinach packed
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For garnish:

  • 1 cup grated parmesan cheese
  • 1/3 cup fresh basil chiffonade

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Store cooked pasta separately from soup. Heat soup in the microwave or on the stovetop, then add pasta to individual portions.

  Nutrition

  Calories: 299kcal | Carbohydrates: 44g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 1301mg | Potassium: 767mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3749IU | Vitamin C: 19mg | Calcium: 170mg | Iron: 4mg

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  Clean Diet Chicken Piccata

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Clean Diet Chicken Piccata

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  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 FriendlyGluten FreeHeart HealthyLower CarbMediterranean DietNut FreeRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic Italian dish is gluten-free and grain free, as it uses tapioca flour instead of wheat flour, however it's just as delicious as the original!

  Clean Diet Chicken Piccata quantity

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

  Instructions

  • Cut each chicken breast in half horizontally so that you have twice as many pieces. Use a meat mallet to pound the chicken out to about 1/4 inch thick (I do this between two sheets of parchment paper)
  • Preheat the oven to 225o F and place a cooling rack on top of a baking sheet. This is where you’ll keep the chicken warm in the oven later.
  • Mix the tapioca flour, garlic powder, salt, and ground black pepper on a plate.
  • Heat a large skillet(s) over medium-high heat. When it’s hot, add half of the avocado oil, and swirl to coat the bottom of the pan. Dip each piece of chicken into the flour mixture to coat it on all sides, and then add as many pieces to the pan as will fit in a single layer. Cook for 3-4 minutes per side, until golden brown. Transfer the chicken to the rack and put the baking sheet and rack in the oven. Repeat the dredging and frying process with the remaining chicken, adding the remaining oil to the pan. Put the second batch of chicken on the baking sheet in the oven with the others.
  • Add the chicken stock and lemon juice to the pan, along with the capers, and let the sauce simmer for 5-8 minutes until reduced. Return the chicken to the pan, coating it in the sauce. Remove from heat, sprinkle with parsley, and serve hot with lemon slices.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1½ pound boneless, skinless chicken breast about 3 chicken breasts
  • ½ cup tapioca flour
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt more or less to taste
  • ⅓ teaspoon freshly ground black pepper
  • 4 tablespoon avocado oil
  • 3/4 cup chicken stock
  • 1 lemon half juiced, half sliced
  • 3 tablespoon capers
  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Tongs

  Reheating/Serving Instructions

  Heat in pan set over medium heat until heated through.

  Nutrition

  Serving: 4ounces | Calories: 264kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 351mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 1mg

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  Clean Diet Baked Chicken Tenders

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Baked Chicken Tenders

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 17 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These baked chicken strips are made using almond meal and coconut so they are grain-free and gluten-free. Pair with one of Karin's salads for a complete meal!

  Clean Diet Baked Chicken Tenders quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 400°
  • Crack egg(s) into a shallow bowl and whisk.
  • In another bowl whisk together the almond meal, coconut, paprika, garlic powder, sea salt and black pepper (and cayenne pepper if using).
  • One by one dredge each chicken strip in the egg, shaking off any access and then dip into the almond meal mixture. Roll until each tender is covered completely. Place chicken on a sheet pan lined with parchment paper OR a wire rack that fits the baking sheets (the wire rack will make for a crispier texture).
  • Bake for 20 minutes, flipping the tenders once halfway through baking time. When done the chicken tenders will be golden brown and completely cooked through. Remove tenders from the oven and allow to cool slightly before serving.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast organic, cut into strips
  • 3 egg

  Whisk together:

  • 1½ cup almond meal
  • 1 cup unsweetened shredded coconut or sub with more almond meal
  • 2½ teaspoon paprika
  • 1½ teaspoon garlic powder
  • 1½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper optional

  Cooking Tools Required

  Cooling Rack, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Place chicken strips on parchment-lined baking sheet in a 350 degree oven. Bake for 15 minutes or until heated through.

  Nutrition

  Calories: 333kcal | Carbohydrates: 7g | Protein: 35g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 529mg | Potassium: 591mg | Fiber: 4g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

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  Simple Buttered Penne Pasta

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  Rated 4.00 out of 5
  Up to 10 servings
  

  Simple Buttered Penne Pasta

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  Rated 4.3 out of 5 based on 13 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1.5 cups of cooked pasta

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Need a super simple dinner side dish that is kid-friendly? Buttered Penne is the answer. Top this pasta dish with cheese, garlic, fresh herbs or just enjoy in the simplicity of a little butter and salt. It go with just about everything and kids LOVE it!

  https://foxeslovelemons.com/mushroom-lentil-ragu/

  Simple Buttered Penne Pasta quantity

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  https://foxeslovelemons.com/mushroom-lentil-ragu/

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

  Instructions

  • Cook spaghetti according to package directions.
  • Once ready, add the salt and butter while the pasta is hot, and coat gently the pasta.
  • Topped with Parmesan when ready to eat.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce penne pasta
  • 4 tablespoon salted butter
  • 1/2 teaspoon Kosher salt more or less to taste

  For Serving:

  • 10 tablespoon parmesan cheese

  Cooking Tools Required

  Measuring cups and spoons, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 397kcal | Carbohydrates: 68g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 182mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Calcium: 21mg | Iron: 1mg

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  Shrimp Scampi Linguine

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Shrimp Scampi Linguine

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 25 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar Free

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

  Shrimp Scampi Linguine quantity

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

  Instructions

  • Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
  • Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute being careful not to burn the garlic.
  • Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
  • Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  For the pasta:

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

  For the scampi:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 510kcal | Carbohydrates: 54g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1944mg | Potassium: 348mg | Fiber: 2g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 1mg

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  Clean Diet Baked Asian Meatballs

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Clean Diet Baked Asian Meatballs

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeLower CarbPaleoRefined Sugar FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious meatballs have an Asian twist with the added flavors of sesame, tamari sauce, and cilantro. Serve in lettuce wraps topped with shredded red cabbage, carrot, and avocado. Note: This recipe requires 2 heavy duty rimmed baking sheets for 7-10 servings.

  Clean Diet Baked Asian Meatballs quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 500° F. Line a baking sheet with unbleached parchment paper
  • Gently mix all ingredients in a bowl.
  • Form 2 tablespoons of the meat mixture into a ball and place on prepared baking sheet(s). Repeat with remaining mixture.
  • Bake for 15-16 minutes or until cooked through. (If you’re not sure, stick a meat thermometer in the center of a meatball; it should register 165oF. Otherwise cut one open and make sure it is no longer pink in the center.)
  • Serve with lettuce leaves, sriracha, red cabbage, carrot, and avocado slices.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the meatballs:

  • 7 fresh shiitake mushroom medium, stems removed, caps wiped clean, and finely chopped
  • 4 pound 85% lean ground turkey preferably dark meat
  • 1 bunch green onion thinly sliced
  • ¾ cup fresh cilantro leaves and tender stem, finely chopped
  • 3 tablespoon tomato paste
  • 3 tablespoon sesame oil toasted, unrefined
  • 4 tablespoon tamari sauce (wheat free), or coconut aminos
  • 4 clove garlic finely grated or pushed through a garlic press
  • 2½ teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

  For serving:

  • 1 head purple cabbage small, thinly sliced
  • 2 carrot grated
  • 2 avocado sliced
  • 2 head lettuce leaves separated, for wrapping
  • 1 tablespoon Sriracha or other hot sauce, optional

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 311kcal | Carbohydrates: 13g | Protein: 41g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 956mg | Potassium: 1013mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3269IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 3mg

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  Roasted Brussels Sprouts with Balsamic Reduction

  $0.00 Cooking Fee

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

  Roasted Brussels Sprouts with Balsamic Reduction

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  Recipe adapted from:

  Reneta Jenik

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This classic vegetables side dish has the perfect balance of sweet and savory thanks to the balsamic reduction. Note: If your balsamic vinegar already has a light syrup texture, then there is no need to reduce it. This recipe requires 2 heavy-duty sheet pans for 7-10 servings.

  Roasted Brussels Sprouts with Balsamic Reduction 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. Place the trimmed Brussels sprouts on a parchment-lined sheet pan, followed by the pancetta, olive oil, Kosher salt, and pepper. Toss to combine, then spread out in a single layer. Roast for 20 to 25 minutes, tossing again half way through the cooking time.
  • Meanwhile, to make the balsamic reduction, place balsamic vinegar in a small saucepan and simmer for 5 minutes or until vinegar is reduced by half. If a more sweet version is desired, stir in the maple syrup.
  • When finished roasting Brussels sprouts should be tender and pancetta cooked through. Remove from oven, then drizzle with a tablespoon or two of the balsamic reduction. Toss, and adjust seasonings if necessary.

  Notes

  Notes: If you are using an aged balsamic vinegar that is thicker than regular balsamic vinegar, you can use it as is, and skip reducing it. Just drizzle over Brussels sprouts as soon as they are removed from the oven, and the residual heat from the pan will thicken it up even more. Toss immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound Brussels sprout trimmed and if large, cut in half lengthwise
  • ¼ cup extra virgin olive oil
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper

  For the balsamic reduction:

  • ½ cup balsamic vinegar
  • 1 teaspoon maple syrup optional

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 110kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 497mg | Potassium: 458mg | Fiber: 4g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 2mg

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  Diabetes friendly Southwestern Chicken Soup

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Diabetes friendly Southwestern Chicken Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 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 FreeLower CarbRefined Sugar FreeSoy Free

  This hearty main dish soup is contains shredded chicken, black beans, zucchini, and tomatoes, plus Southwestern flavors such as cumin, chili, and garlic, for lots of flavor!

  Diabetes friendly Southwestern Chicken Soup quantity

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  Ingredients Scale

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

  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
  • Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
  • Add the chicken stock, tomatoes, zucchini, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add salt and pepper; stir in cilantro. Adjust seasonings.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¼ cup extra virgin olive oil
  • 2 yellow onion medium, diced
  • 8 clove garlic finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 9 cup low sodium chicken stock
  • 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
  • 4 zucchini small, diced
  • 15 ounce canned black beans drained and rinsed
  • 2 pound boneless skinless chicken breast
  • ¼ cup fresh cilantro coarsely chopped
  • 1/2 teaspoon Kosher salt more or less to taste or preference
  • ⅓ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until desired temperature is reached.

  Nutrition

  Calories: 279kcal | Carbohydrates: 22g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 691mg | Potassium: 1212mg | Fiber: 6g | Sugar: 7g | Vitamin A: 523IU | Vitamin C: 34mg | Calcium: 105mg | Iron: 4mg

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  Oven Baked Lime Pepper Chicken

  $0.00 Cooking Fee

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

  Oven Baked Lime Pepper Chicken

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  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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  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These spicy lime and Dijon mustard chicken breasts pair well with any of our great salads.

  Oven Baked Lime Pepper Chicken quantity

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

  Instructions

  • In a large mixing bowl or glass measuring cup, whisk together all the ingredients for the marinade.
  • Place the chicken breasts in a baking dish that’s just big enough to accommodate them in a single layer and then pour the marinade right over. Turn until all the chicken breasts are evenly coated, cover with plastic film and place in the refrigerator to marinate for at least 1 hours.
  • Preheat your oven to 375° F.
  • In a large, heavy skillet, heat avocado oil over medium-high heat. Once the pan is hot enough, add the chicken breasts, 2 or 3 at a time, and sear for a minute or two on each side, until nice and golden brown.
  • Place the seared chicken breasts in a Dutch oven or other oven safe dish with a tight fitting lid and repeat with the remaining chicken breasts.
  • Pour the remaining marinade over the chicken breasts, put the lid on and and bake in the oven for 25 minutes, then remove the lid and continue cooking for another 5 minutes to crisp up the chicken.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive15

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 10 boneless skinless chicken breast small, 1 breast per serving

  For the marinade

  • 4 lime zested, then juiced
  • 4 tablespoon avocado oil
  • 6 clove garlic minced
  • 1 teaspoon salt more or less to taste, or preference
  • 2 teaspoon freshly ground black pepper
  • 4 tablespoon Dijon mustard
  • 2 teaspoon crushed red pepper

  To garnish

  • 1/2 cup Italian parsley chopped
  • 4 lime sliced

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Dutch Oven, Kitchen towels, Measuring cups and spoons, Oven, Plastic food wrap, Sharp Knives, Skillet, Tongs

  Reheating/Serving Instructions

  Place a sauté pan over medium heat and add chicken, and cook until heated through.

  Nutrition

  Calories: 241kcal | Carbohydrates: 7g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 439mg | Potassium: 519mg | Fiber: 2g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg

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  Shepherd’s Pie

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  Rated 0 out of 5
  Up to 10 servings
  

  Shepherd’s Pie

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  This comfort food classic is made with ground beef and vegetables all in a beef gravy, topped with mashed potatoes and baked in the oven. A dish the whole family will enjoy! Note: Photo is serving suggestion only.

  Shepherd’s Pie quantity

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  Ingredients Scale

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

  Instructions

  • Peel and dice potatoes. Boil potatoes in water 10 min or until mashable. Drain.
  • In a separate pot heat milk, butter, salt and pepper, add to potatoes and mash. Set aside.
  • In a large sautee pan heat olive oil. Crumble ground beef and sautee for 5 minutes. Add carrots, celery and onion and sautee 2 more minutes. Mix in 3 tablespoons flour and stir while sauteeing for 5 minutes.
  • Slowly add beef broth while stirring until saucy. Fold in the corn and peas.
  • Add worcestetshire and thyme.
  • Simmer on medium heat 10 minutes stirring occasionaly
  • Pour contents of sauté pan into 9x13 inch baking dish. Cover with mashed potatoes. Don't push too hard. You want the mashed potatoes on top like a crust.
  • Bake for 30 minutes at 375 degrees. Potatoes should be a little crispy on top.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound russet potato peeled and large diced
  • 1/4 cup milk
  • 3 tablespoon butter
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 pound ground beef
  • 2 onion diced
  • 2 carrot peeled and diced
  • 2 stalk celery diced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 cup frozen corn kernels
  • 1 cup frozen green peas
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoon dry thyme

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Potato Masher, Saute pan, Sharp Knives, Skillet, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 492kcal | Carbohydrates: 35g | Protein: 25g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 90mg | Sodium: 645mg | Potassium: 1077mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2313IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 4mg

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  Grilled Chicken Fettuccine Alfredo

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  Rated 3.00 out of 5
  Up to 10 servings
  

  Grilled Chicken Fettuccine Alfredo

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Topped with grilled chicken breast this classic Italian pasta is creamy, rich and delicious. Everything a good fettuccine alfredo should be! Best served hot, so have your Foodom chef prepare this dish last!

  Grilled Chicken Fettuccine Alfredo quantity

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

  Instructions

  • Prepare grill (or grill pan) for cooking. Coat the chicken breasts with olive oil, then season with salt, pepper, and Italian seasoning. Grill chicken 4-5 minutes per side or until internal temperature reaches 165 degrees F.
  • Meanwhile, bring a large pot of water to a boil over high heat. Add salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
  • To a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit.
  • Add the sauce to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
  • Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Slice the chicken breast on the diagonal and place on pasta. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning

  For the pasta:

  • 1 ½ pound fettuccine dry, cooked al dente

  For the sauce:

  • 3 tablespoon unsalted butter
  • 2 teaspoon Kosher salt more or less to taste
  • 1 1/2 cup heavy whipping cream

  For finishing:

  • 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
  • 1/3 teaspoon freshly ground black pepper freshly ground preferred
  • 1/2 teaspoon ground nutmeg

  Optional:

  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Colander, Cutting board, Grill, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Tongs

  Reheating/Serving Instructions

  Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.

  Nutrition

  Calories: 577kcal | Carbohydrates: 50g | Protein: 35g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 1184mg | Potassium: 560mg | Fiber: 2g | Sugar: 2g | Vitamin A: 888IU | Vitamin C: 2mg | Calcium: 236mg | Iron: 2mg | Phosphorus: 482mg

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  Roasted Butternut Squash and Red Onion with Tahini and Za’atar

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  Rated 4.75 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Roasted Butternut Squash and Red Onion with Tahini and Za’atar

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  Recipe adapted from:

  Hanna Lemaire

  Rated 4.8 out of 5 based on 24 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

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

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavors. Ottolenghi's recipe from "Jerusalem a Cookbook", 2012.

  https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

  Roasted Butternut Squash and Red Onion with Tahini and Za’atar quantity

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  https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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  Ingredients Scale

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

  Instructions

  • Heat the oven to 425F. Put the squash and onions in a large bowl. Add the olive oil, salt, and black pepper, and toss well. Spread, skin down, on a baking sheet, and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
  • Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
  • Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
  • To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

  Notes

  For 10 servings use 2 sheet pans for optimal browning.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vegetables

  • 2.5 pound butternut squash for 10 servings about 2 medium squash, seeded and cut into 1 x 3 inch wedges
  • 2 red onion cut into wedges (each onion into 8ths)
  • 6 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt more or less to taste or to dietary preference
  • 1/2 teaspoon freshly ground black pepper

  For the Tahini Sauce

  • 7 tablespoon tahini
  • 3 tablespoon fresh lemon juice
  • 6 tablespoon water
  • 1/4 teaspoon Kosher salt
  • 4 clove garlic small, crushed

  For Roasting the Nuts

  • 7 tablespoon pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt

  For Serving

  • 2 tablespoon za'atar
  • 2 tablespoon Italian parsley roughly chopped

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

  Nutrition

  Calories: 261kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 360mg | Potassium: 543mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12162IU | Vitamin C: 30mg | Calcium: 95mg | Iron: 3mg

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  Seafood, Chicken and Chorizo Paella

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  Rated 4.67 out of 5
  Up to 10 servings
  

  Seafood, Chicken and Chorizo Paella

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  Recipe adapted from:

  Syd Bailey

  Rated 4.8 out of 5 based on 19 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  Traditional Spanish saffron rice dish with seafood, chicken and chorizo

  Seafood, Chicken and Chorizo Paella quantity

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  Ingredients Scale

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

  Instructions

  Broth

  • Heat olive oil in a large stock pot over medium heat. When hot add garlic, thyme and saffron, stirring frequently so garlic does not brown.
  • When garlic is soft and golden (about 2 minutes), and the oil starts to turn yellow. add the clam juice, wine and broth. Move pot to a back burner set to simmer. Start Paella.

  Paella

  • Heat 1 tablespoon of the olive oil in a paellera set over medium-high heat. Add chicken and chorizo. Cook for 5 to 8 minutes until chicken is mostly cooked through. Set aside on a Large plate.
  • Add another tablespoon of oil to the pan, then add shrimp and bell peppers. Saute for 4-5 minutes and when cooked through reserve to the large plate.
  • Add the last tablespoon of oil to the pan. Add the tomatoes and paprika, cooking for 3-4 minutes, until tomatoes start to break down.
  • Add rice. Ladle in just enough broth to reach top of rice. Stir. From this point on DO NOT STIR!! Simmer and as rice absorbs the stock, continue adding just enough stock to cover rice. Cook rice to al dente. about 15 minutes.
  • Add chicken, chorizo , shrimp and peppers to the pan along with the mussels and peas. Cover with foil and cook until mussels open. about 5-7 minutes.
  • Remove foil and turn heat to medium high. Cook just until you start to smell rice starting to almost burn. You want rice to have a nice dark crust but not a black bottom.

  Notes

   A paellera makes all the difference. It produces the socarat, or crunchy bottom part of the rice that is one of the best parts of paella.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  Paella

  • 3 tablespoon extra virgin olive oil
  • 12 ounce boneless skinless chicken breast
  • 8 ounce chorizo Bilbao is best but all spanish chorizo will work, casing discarded and sausage cut into 1/4 inch dice
  • 8 ounce raw shrimp, peeled and deveined peeled and deveined. 12 jumbo shrimps 21/25 or larger
  • 1 each red bell pepper sliced
  • 1 each tomato seeded and chopped
  • 2 teaspoon smoked paprika spanish preferred
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cup Arborio rice Short grain white rice, or Calaspara or Bomba
  • ½ cup green peas
  • 1 pound mussels cleaned and debearded
  • 1 each lemon sliced, for garnish

  Broth

  • 1 tablespoon extra virgin olive oil
  • 1 sprig fresh thyme fresh
  • 2 clove garlic minced
  • 1 pinch saffron
  • 5 cup chicken stock
  • 8 ounce clam juice
  • ½ cup white wine

  Cooking Tools Required

  12-inch saute pan, Aluminum Foil, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  reheat in microwave over medium low setting for 4 minutes

  Nutrition

  Calories: 400kcal | Carbohydrates: 43g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 1068mg | Potassium: 464mg | Fiber: 2g | Sugar: 2g | Vitamin A: 890IU | Vitamin C: 36mg | Calcium: 57mg | Iron: 5mg

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  Roast Beef with Sweet Potatoes and Broccoli

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  Rated 0 out of 5
  6 servings
  

  Roast Beef with Sweet Potatoes and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This simple roast beef dinner has everything you need for a perfect Sunday dinner.

  Roast Beef with Sweet Potatoes and Broccoli quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the beef tallow 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.
  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 pound beef roast
  • 2 teaspoon sea salt more or less to taste
  • ½ 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

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Sharp Knives, Steamer Basket, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 820kcal | Carbohydrates: 52g | Protein: 67g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1191mg | Potassium: 2290mg | Fiber: 11g | Sugar: 11g | Vitamin A: 28026IU | Vitamin C: 186mg | Calcium: 208mg | Iron: 9mg

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  Asian Inspired Ground Turkey

  $0.00 Cooking Fee

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

  Asian Inspired Ground Turkey

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3.5 oz after cooking

  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 FreeKetoLower CarbRefined Sugar Free

  Use this ground turkey filling in lettuce wraps, rice paper wraps, egg rolls, rice bowls, or noodle bowls. You can also add to soups or salads. Note: Photo is serving suggestion only

  Asian Inspired Ground Turkey quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon avocado oil
  • 2 teaspoon sesame oil
  • 3 shallot minced
  • 3 clove garlic large, put through a press or minced
  • 1 tablespoon fresh ginger grated
  • 3 pound 93% lean ground turkey
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ cup soy sauce
  • 1 tablespoon chili-garlic sauce

  Optional:

  • 4 tablespoon lemon grass tender parts only, minced

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 234kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 735mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

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  Sweet Potato Un-Fried French Fries

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Sweet Potato Un-Fried French Fries

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 sweet potato

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  https://www.instagram.com/karinadoninutrition/

  Sweet Potato Un-Fried French Fries quantity

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  https://www.instagram.com/karinadoninutrition/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F. Peel yams and cut them into strips.
  • Line the baking tray with parchment paper. Drizzle coconut oil, salt, pepper, and seasoning on top. Mix the strips around in the coconut oil and seasonings.
  • Bake for thirty minutes, flipping the fries halfway through.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 2 Garnet yam large
  • 2 tablespoon coconut oil melted, (microwave for 15-20 sec.)
  • 1 pinch Kosher salt add more to taste
  • 1 pinch freshly ground black pepper add more to taste
  • smoked paprika (or your favorite seasoning –cinnamon works well, too), add more to taste.

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 247kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Sodium: 248mg | Potassium: 1374mg | Fiber: 7g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg

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  4

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  Clean Diet Sweet Potato and Chicken Patties

  $65.00 Cooking Fee

  Rated 4.00 out of 5
  Up to 10 servings
  

  Clean Diet Sweet Potato and Chicken Patties

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 13 customer ratings

  $65.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious patties are a wonderful sub for burgers. If made smaller they can also be enjoyed as an appetizer.

  Clean Diet Sweet Potato and Chicken Patties quantity

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  Ingredients Scale

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

  Instructions

  • Peel and slice yams into 1 1/2 inch chunks. Place in a large pot and fill with water until just covering. Bring to a boil, turn down to medium, and cook for 15-20 minutes or until tender. Mash. Season with half the sea salt.
  • Preheat the oven to 375F
  • In a large bowl, mix the mashed yams, ground chicken, onion, green onions, eggs, remaining sea salt, pepper, paprika, and garlic powder. Set aside for 10 minutes.
  • Form mixture into 2 ounce patties (4 per serving). Brush with avocado oil and place on a parchment lined baking sheet. Bake for 10 minutes, then flip and bake an additional 10 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook35

  Passive10

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 each sweet potato or yam
  • 5 teaspoon sea salt or to taste
  • 2 pound ground chicken or turkey
  • 2 each red onion chopped
  • 1/2 bunch green onion sliced including the green and the white parts
  • 3 each egg
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoon paprika
  • 3 teaspoon garlic powder
  • 3 teaspoon dry thyme
  • 3 tablespoon avocado oil

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Mixing bowls, Mixing spoon, Oven, parchment paper, Potato Masher

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes, or heat in a large sauté pan over medium heat until heated through.

  Nutrition

  Calories: 265kcal | Carbohydrates: 18g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 579mg | Potassium: 836mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11114IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg

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  Grilled Salmon Kebabs

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Grilled Salmon Kebabs

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Brain FoodDairy FreeEgg FreeGluten FreeKetoLow FODMAPLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious kebabs pair well with any of Karin's side dishes. They also make great appetizers!

  Grilled Salmon Kebabs quantity

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  Ingredients Scale

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

  Instructions

  • Soak the skewers for an hour (start with this step when you start prepping the meal)
  • Heat the grill on medium heat and rub with oil.
  • Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl; set aside.
  • Beginning and ending with salmon, thread salmon and folded lemon slices onto pairs of parallel skewers (2 skewers per serving). You should have 2 lemon slices and 3-4 pieces salmon per skewer.
  • Brush the salmon lightly with avocado oil and season with Kosher salt, then the reserved spice mixture.
  • Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the grill:

  • 2 tablespoon avocado oil

  For the spice rub:

  • 4 tablespoon fresh oregano chopped
  • 4 teaspoon sesame seeds
  • 2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper

  For assembly:

  • 3 pound salmon fillet skinless, cut into 2-inch pieces
  • 4 lemon very thinly sliced into rounds (10 slices per lemon)
  • 40 8-inch bamboo skewer double skewered, 2 skewers per serving
  • 4 tablespoon avocado oil
  • 2 teaspoon Kosher salt

  Cooking Tools Required

  Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 292kcal | Carbohydrates: 6g | Protein: 28g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 529mg | Potassium: 765mg | Fiber: 2g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 2mg

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  Overnight Oats

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Overnight Oats

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  Recipe adapted from:

  Empower Fitness

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Vegetarian

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  Note: this recipe must rest in the fridge overnight.

  https://empoweronlinecoaching.com/

  Overnight Oats quantity

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  https://empoweronlinecoaching.com/

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

  Instructions

  • Add the oats and protein to a jar or tupperware and mix together. Add just enough almond milk to cover the oats (any extra can be consumed on the side).
  • Melt the Biscoff spread in the microwave and drizzle over the oat mixture.
  • In the morning, add the Lotus biscuits and enjoy!

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 13 scoop flavored whey protein powder use your favorite
  • 3 ⅓ cup old fashioned rolled oats
  • 25 teaspoon Lotus Biscoff spread
  • 10 piece Lotus Biscoff biscuit
  • 3 ⅓ cup plain unsweetened almond drink

  Cooking Tools Required

  Food storage containers, jar with lid, Measuring cups and spoons

  Nutrition

  Calories: 270kcal | Carbohydrates: 23g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 168mg | Potassium: 215mg | Fiber: 3g | Sugar: 3g | Vitamin A: 104IU | Calcium: 241mg | Iron: 4mg

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  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

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  Recipe adapted from:

  Elise Bauer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

  Refined Sugar FreeSoy Free

  Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and chopped Isralei salad

  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad quantity

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  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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

  Instructions

  For the chopped Israeli salad

  • Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
  • Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
  • Taste and adjust lemon and salt to your liking.

  For the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper.

  For the schnitzel:

  • Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
  • Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
  • Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
  • Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
  • For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast about 3 large chicken breast
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¾ cup all-purpose flour
  • 2 egg large, beaten
  • 2 cup plain breadcrumbs
  • 1 teaspoon garlic powder
  • ½ cup avocado oil for frying

  For serving:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon cut into 6 wedges

  For the mashed potatoes:

  • 2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
  • 2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For the chopped Israeli salad

  • 1.5 pound tomato extra-large finely diced
  • 1  English cucumber finely diced
  • 3 ounce onion finely diced
  • 1 ounce orange bell pepper finely diced
  • 1/3 cup Italian parsley chopped
  • 1/3 cup fresh mint chopped
  • 1/3 cup fresh cilantro chopped
  • 1.5 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

  Nutrition

  Calories: 917kcal | Carbohydrates: 81g | Protein: 47g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 194mg | Sodium: 2234mg | Potassium: 1922mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2361IU | Vitamin C: 75mg | Calcium: 164mg | Iron: 6mg | Phosphorus: 597mg

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