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  Potatoes au Gratin

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Potatoes au Gratin

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food. Based on Jann Segal's recipe on Once Upon a Chef.

  https://www.onceuponachef.com/recipes/potatoes-au-gratin.html

  Potatoes au Gratin quantity

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  https://www.onceuponachef.com/recipes/potatoes-au-gratin.html

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

  Instructions

  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • Grease an 9x13-inch baking dish with butter.
  • In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
  • Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 3-4 layers. Pour any leftover cream over top.
  • Place in the oven covered with aluminum foil for 40 minets. Uncover and continue baking for addition 20 minets or until the potatoes are tender when pierced with a knife and golden brown on top.
  • Let the dish settle on the counter for about ten minutes.
  • Sprinkle with fresh thyme, if using, and then serve.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon butter
  • 3 pound russet potato about 9 medium russet potatoes, peeled and sliced very thin
  • 2 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ¼ cup Parmesan cheese finely grated
  • 2 ½ cup heavy whipping cream
  • 3 sprig fresh thyme for serving (optional)

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Pyrex baking dish, Sharp Knives, Spatula, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through, mixing halfway through heating time.

  Nutrition

  Calories: 379kcal | Carbohydrates: 27g | Protein: 9g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 689mg | Potassium: 639mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1058IU | Vitamin C: 9mg | Calcium: 207mg | Iron: 1mg

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  Lean Bison Hamburger Steak

  $0.00 Cooking Fee

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

  Lean Bison Hamburger Steak

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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: 1/3 pound patty

  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 FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy Free

  Ground bison is a lower calorie and lower fat alternative to ground beef. Add a side of vegetables or a salad for a complete meal.

  Lean Bison Hamburger Steak quantity

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  Instructions

  • In a large bowl mix together all the ingredients. Form mixture into patties (amount of servings requested), each about 4.5 ounces, which roughly translates to a patty that is 3 ½ inches wide by 3/8 inch thick. Prep a cooktop grill pan or outdoor grill to medium high. Cook patties for about 4 minutes per side for medium.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound ground bison
  • 3 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper
  • 3 clove garlic minced
  • ½ cup onion minced
  • 3 tablespoon fresh parsley chopped
  • 3 tablespoon Worcestershire sauce Lea&Perrins for GF

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 313kcal | Carbohydrates: 2g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 839mg | Potassium: 483mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 4mg

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  Citrus Marinated Grilled Flank Steak

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Citrus Marinated Grilled Flank Steak

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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: 4 ounces

  Dairy FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This flank steak is marinated in orange and lime juice for added flavor and tenderness.

  Citrus Marinated Grilled Flank Steak quantity

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  Instructions

  • With a small, sharp paring knife, score the steak(s) on both sides.
  • Combine all the marinade ingredients in the bowl of a food processor or blender. Purée until smooth. Place the steak(s) in a large, re-sealable plastic bag and pour the marinade over it. Press out the air, seal the bag, and marinate at room temperature for at least 2 hours.
  • Prepare the coals on the grill until they are glowing red, with a white ash around them. Drain and discard the marinade and place the steak 4inches over the coals. Sear quickly, about 3 to 4minutes on each side
  • Move the steak away from the direct heat, cover the grill, and continue to cook until the internal temperature reaches 135o F, about 7 to 10minutes longer. Remove the steak from the grill and allow to rest for 10 minutes before slicing and serving.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound flank steak

  For the marinade:

  • 2 orange small, juiced
  • 3 lime juiced
  • 1/4 cup avocado oil
  • 3 clove garlic roughly chopped
  • 1 1/2 tablespoon chipotle chili powder
  • 5 tablespoon fresh cilantro chopped
  • 1 1/2 teaspoon sea salt
  • 1 1/2 teaspoon ground cumin

  Cooking Tools Required

  Blender, Cutting board, Freezer bag, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 228kcal | Carbohydrates: 6g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 430mg | Potassium: 488mg | Fiber: 2g | Sugar: 3g | Vitamin A: 442IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

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  Baked Cheesy Italian Chicken Meatballs

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  Rated 4.80 out of 5
  Up to 10 servings
  

  Baked Cheesy Italian Chicken Meatballs

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  Recipe adapted from:

  Half Baked Harvest

  Rated 4.7 out of 5 based on 28 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Nut FreeRefined Sugar FreeSoy Free

  These Baked Cheesy Italian Chicken Meatballs are best for cold fall and winter nights when you want easy comfort food at home, full of flavor. It's warm, with rich sauce, and melted cheese, what not to love. Add some crusty bread or pasta on the side, for a delicious hearty meal. Works great for a family dinner on a busy week and also a great appetizer for holiday entertaining.

  https://www.halfbakedharvest.com/italian-chicken-meatballs/

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  https://www.halfbakedharvest.com/italian-chicken-meatballs/

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  Instructions

  • Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.
  • Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.
  • In a bowl, combine the sausage, chicken, bread crumble, eggs, shallots, garlic, pepperoncinis, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into balls (about 2 tablespoons meat per ball), and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.
  • Remove from the oven and pour the marinara over top the meatballs. Cover the pan with foil and bake for 15 minutes longer, or until the meatballs are cooked through. Remove the foil and add the cheeses and oregano. Bake until the cheese is melted and golden, about 10 minutes. Serve topped with fresh oregano.

  Notes

  Ground Spicy Italian Chicken Sausage: I buy ground chicken sausage at Whole Foods. If you can’t find it, you can make your own by adding the following spice mix to 1 pound ground chicken:
  1 tablespoon each of fennel seed, dried thyme, dried basil, dried oregano, salt, and pepper; 2 teaspoons each of cayenne (or less, if you don’t want it too spicy), paprika, and garlic powder; and 1 teaspoon each of smoked paprika and crushed red pepper flakes.

  Cook Times

  Active Prep25

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 3/4 pound ground spicy Italian chicken sausage
  • 1 3/4 pound ground chicken
  • 4 slice whole grain bread soft preferred
  • 4 egg
  • 3/4 cup parmesan cheese grated
  • 4 shallot small, grated
  • 4 clove garlic grated
  • 3 tablespoon pepperoncinis chopped
  • 25 ounce marinara sauce
  • 1 3/4 cup mozzarella cheese shredded
  • 1 3/4 cup provolone cheese shredded
  • 1/3 cup fresh oregano chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Aluminum Foil, Baking sheet, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Oven

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 20 minutes.

  Nutrition

  Calories: 499kcal | Carbohydrates: 13g | Protein: 43g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 1706mg | Potassium: 797mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1119IU | Vitamin C: 11mg | Calcium: 418mg | Iron: 3mg

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  Mini Hot Dog Mummies with Honey Mustard Dip

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Mini Hot Dog Mummies with Honey Mustard Dip

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  Recipe adapted from:

  Taste of Home

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 mummies

  Kids will love this fun Halloween appetizer served with honey mustard sauce. This is also a great dish for football gamenights, it's a kids' favorite!

  https://www.tasteofhome.com/recipes/hot-dog-mummies-with-honey-mustard-dip/

  Mini Hot Dog Mummies with Honey Mustard Dip quantity

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  https://www.tasteofhome.com/recipes/hot-dog-mummies-with-honey-mustard-dip/

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

  Instructions

  • Separate crescent roll dough into 2 rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap 1 strip around each hot dog.
  • Place 1 in. apart on a parchment lined baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° until golden brown, 10-15 minutes.
  • Allow mummies to cool slightly, then using a toothpick dipped in mustard, add eyes.
  • In a small bowl, combine the dip ingredients; serve with mummies.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce refrigerated crescent rolls
  • 20 miniature hot dog
  • 1 egg large
  • 2 teaspoon water
  • 1 teaspoon Dijon mustard for the eyes
  • 1 toothpicks for creating the eyes

  For the dip:

  • 1/2 cup mayonnaise
  • 3 tablespoon Dijon mustard
  • 3 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 dash hot pepper sauce

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

  Heat in 350 degree oven for 10 minutes or until heated through.

  Nutrition

  Calories: 184kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 311mg | Potassium: 20mg | Fiber: 1g | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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  Clean Diet Pan Sautéed Green Beans with Nuts

  $0.00 Cooking Fee

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

  Clean Diet Pan Sautéed Green Beans with Nuts

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 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 FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe combines sautéed green beans with nuts and soy sauce for maximum flavor.

  Clean Diet Pan Sautéed Green Beans with Nuts quantity

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  Ingredients Scale

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

  Instructions

  • Boil water. In a large bowl, place the green beans, and pour the boiled water over the beans. Wait 2 minutes and then drain the water (if beans are frozen skip this step).
  • In a large pan, pour a spoonful of avocado/coconut oil and cook the beans, garlic, and salt and pepper for 5 minutes, or until the beans begin to soften. Make sure beans do not become too limp.
  • Add soy sauce and mix all together. Top with pecans or walnuts.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound green bean
  • 2 tablespoon avocado oil or coconut oil
  • 9 clove garlic crushed
  • 4 tablespoon low-sodium soy sauce or 4 tablespoon of coconut aminos
  • 1/3 teaspoon Kosher salt adjust to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste
  • 1/2 cup pecans or walnuts

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Skillet

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 95kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 235mg | Fiber: 3g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg

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  Kale and Lemon Chicken

  $0.00 Cooking Fee

  Rated 4.78 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Kale and Lemon Chicken

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  Recipe adapted from:

  Jen Stone

  Rated 4.8 out of 5 based on 48 customer ratings

  (10 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbPaleoPostpartumWhole 30

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

  Based on Palero running momma food blog

  Kale and Lemon Chicken quantity

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  Instructions

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

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 440kcal | Carbohydrates: 5g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 490mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3590IU | Vitamin C: 35mg | Calcium: 111mg | Iron: 2mg

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  Mushroom and Lentil Ragu Over Spaghetti

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Mushroom and Lentil Ragu Over Spaghetti

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  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 oz sauce + 1.5 cups of cooked pasta

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This Mushroom and Lentil Ragu is a hearty vegetarian pasta sauce that will leave even the hungriest eaters satisfied. Serve this vegan ragu over your favorite noodles, or zoodles or spaghetti squash for low carb option. The dish is based on a recipe from Foxes Love Lemons website.

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

  Mushroom and Lentil Ragu Over Spaghetti quantity

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

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  Ingredients Scale

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

  Instructions

  • In large saucepot, heat oil over medium-high heat. Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soften, for, about 10 minutes, stirring frequently.
  • Add wine; cook 1 minute, stirring constantly. Use wooden spoon to scrape browned bits from bottom of pan.
  • Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, black pepper and red pepper flakes. Heat to boiling, then reduce heat to medium-low. Simmer until lentils are tender, about 20 minutes, stirring occasionally. Add more water, as needed, if ragu gets too thick. Remove bay leaf and stir in basil.
  • Meanwhile, prepare spaghetti according to package directions.
  • Serve ragu over spaghetti. Garnish with parsley and serve topped with Parmesan.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Sauce

  • 3 tablespoon extra virgin olive oil
  • 16 ounce white mushroom sliced
  • 7 clove garlic minced
  • 2 carrot medium, chopped
  • 1 green bell pepper chopped
  • 1 yellow onion medium, chopped
  • 3 ounce red wine
  • 2 bay leaf
  • 42 ounce canned diced tomatoes for 10 servings use 3x14.5 oz cans
  • 4 cup water
  • 2 cup brown lentils rinsed and picked through
  • 1⅓ tablespoon dry oregano
  • 1 teaspoon Kosher salt
  • ⅓ teaspoon freshly ground black pepper
  • ⅓ teaspoon crushed red pepper
  • 2 tablespoon fresh basil chopped

  For the Spaghetti

  • 2 pound gluten-free spaghetti or regular spaghetti
  • 2 tablespoon Italian parsley minced
  • parmesan cheese or vegan Parmesan-style cheese alternative, for serving (optional)

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 541kcal | Carbohydrates: 100g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 474mg | Potassium: 846mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2358IU | Vitamin C: 27mg | Calcium: 88mg | Iron: 6mg

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  Creamy Baked Mac and Cheese

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Creamy Baked Mac and Cheese

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  Recipe adapted from:

  The Chunky Chef

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounce

  Egg FreeNut FreeRefined Sugar FreeVegetarian

  A family favorite dish, loved by both children and adults! A combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, makes it the ultimate cheesy comfort food. Enjoy it in a casual weekday dinner or wow your guests at a party or a holiday meal.

  Creamy Baked Mac and Cheese quantity

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

  Instructions

  • Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
  • Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
  • While water is coming up to a boil, grate cheeses and tosses together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
  • Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. The mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
  • Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned-out condensed soup.
  • Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
  • In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
  • Sprinkle the top with the last 1 1/2 cups of cheese. In a small bowl combine the bread crumbs and the melted butter. Sprinkle over cheese. Bake for 15 minutes, until the cheese is bubbly and the top is lightly golden brown.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 1 pound elbow pasta
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cup whole milk
  • 2 1/2 cup half and half
  • 4 cup cheddar cheese measured after grating
  • 2 cup Gruyere cheese measured after grating
  • 1/2 tablespoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1 cup panko breadcrumbs
  • 2 tablespoon butter

  Cooking Tools Required

  Grater, Pyrex baking dish, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium power, stirring halfway through heating time or bake in 350 degree oven for 20 minutes.

  Nutrition

  Calories: 709kcal | Carbohydrates: 48g | Protein: 30g | Fat: 44g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 827mg | Potassium: 318mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1355IU | Vitamin C: 1mg | Calcium: 723mg | Iron: 2mg

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  Spicy Cookoff Style Chili Beans

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Spicy Cookoff Style Chili Beans

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeRefined Sugar Free

  All American staple dish. Great served with grated cheese, chopped onions and a side of cornbread!

  Spicy Cookoff Style Chili Beans quantity

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  Instructions

  • Heat oil in large 5 qt stockpot over med-high heat. Add ground beef and cook until browned, about 8 minutes. Add onions, garlic, chili, peppers, and stir to combine.
  • Add all spices and tomato paste, stir thoroughly. Add crushed tomatoes and stock. Stir thoroughly and lower heat to med low and simmer for 20 minutes. Adjust salt and spice levels as necessary.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 pound 90% lean ground beef can sub ground turkey or ground chicken
  • 1 cup onion diced
  • 3 clove garlic minced
  • 2 anaheim chili large, seeded and chopped
  • 2 serrano pepper large, seeded and chooped. Omit for less spicy.
  • 5 tablespoon chili powder For mild, use simple chili powder, for spicier, use 3 different chili powders, it will add a great depth of flavor – such as ancho, chipotle, and Mexica.
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon dry oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon dry thyme
  • 1 teaspoon Kosher salt
  • 3 tablespoon tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 quart chicken stock if it's too thick add more stock
  • 30 ounce canned pinto beans drained and rinsed
  • 15 ounce canned kidney beans drained and rinsed

  Cooking Tools Required

  Can Opener, Cutting board, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  reheat in saucepot for 5 minutes until warmed through

  Nutrition

  Serving: 12oz | Calories: 378kcal | Carbohydrates: 35g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1012mg | Potassium: 1144mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1462IU | Vitamin C: 13mg | Calcium: 127mg | Iron: 7mg

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  Beef Chile Colorado

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  Rated 0 out of 5
  Up to 10 servings
  

  Beef Chile Colorado

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeGluten FreeLower CarbNut FreeSoy Free

  Chunks of beef simmered slow in a tomato chile sauce until tender. Goes great with Mexican Rice and flour tortillas!

  Beef Chile Colorado quantity

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

  Instructions

  • Remove stems and seeds from dried chilis, and place then in a pot with 1/3 of the beef broth. Cover and bring to a boil; simmer for 5 minutes until softened.
  • Using a blender or immersion blender, blend chilis with broth they were simmered in and set aside.
  • Heat half the oil in large pot (or in pressure cooker on saute). Add the beef and sauté on high heat for 5 minutes. Season beef with cumin, paprika, salt and pepper as it cooks. Remove and set aside.
  • Add remaining oil to the pan (or pressure cooker on saute). Add the onions, garlic, and jalapeno. Sauté until soft, about 5 minutes. Add oregano and cilantro; sauté 2 minutes. Add tomato paste and stir, to keep from sticking for 2 more minutes.
  • Add the remaining beef broth, the pureed chilis, lime juice, and reserved beef. Set pressure cooker to high and pressure cook for 30 minutes. Release pressure when time is up. If not using a pressure cooker, the meat needs at least an hour to cook on stove.
  • Adjust seasonings and garnish with remaining cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  To blend:

  • 4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
  • 5 dried guajillo chile softened
  • 4 cup beef broth

  For the beef:

  • 3 tablespoon avocado oil
  • 3 pound beef stew meat
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  To sauté:

  • 1 yellow onion large dice
  • 2 clove garlic finely chopped
  • 1 jalapeno pepper finely chopped
  • 2 tablespoon fresh oregano chopped
  • 4 tablespoon fresh cilantro chopped, half reserved for garnish

  To simmer:

  • 2 tablespoon tomato paste
  • 2 lime juiced
  • 1 bay leaf

  Optional Toppings:

  • 2 each lime
  • 4 each radish medium sliced
  • 2 tablespoon fresh cilantro chopped

  Cooking Tools Required

  Blender, Cutting board, Electric Pressure Cooker, Immersion Blender, Measuring cups and spoons, Saucepan, Saute pan, Top Stove

  Reheating/Serving Instructions

  Reheat uncovered in a small pot on med heat. Stir to keep from sticking. add a small amount of water if necessary

  Nutrition

  Calories: 301kcal | Carbohydrates: 15g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 84mg | Sodium: 940mg | Potassium: 906mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4378IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 5mg | Phosphorus: 343mg

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  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  SERVES 8

  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce quantity

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  Instructions

  • Steam the brocolli until tender-crisp and set aside.

  To make the white cheddar sauce:

  • Melt the butter in a medium saucepan over medium heat. Add 1 tablespoon of flour at a time, whisking well after each addition. Cook for 2-3 minutes, being careful not to brown the roux.
  • Add the warm milk slowly, whisking constantly. When all the milk has been added bring to a boil (keep whisking). Immediately remove from heat, season with salt and pepper.
  • Stir in the heavy cream, then add 1 cup of the white cheddar cheese, whisking to incorporate. Add the remaining cup of cheddar cheese, again whisking until sauce is smooth.

  To assemble:

  • Butter the bottom of a 9x13 inch baking dish with half the butter. Spread the cooked pasta over the bottom of the dish then layer the steamed broccoli florets over the pasta. Lastly add the cooked shredded chicken over the broccoli. Pour the white cheddar sauce, as evenly as possible over the top of the casserole, shifting contents to remove an large air pokets.

  Make the topping:

  • Melt 1 tablespoon butter in a sauté pan. Remove from heat and add the panko bread crumbs. Stir to coast crumbs with butter. Top the casserole evenly with the crumb topping.
  • Bake casserole uncovered at 375 degrees for 30 minutes or until top is golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 rotisserie chicken shredded
  • 6 cup broccoli florets steamed
  • 8 ounce bowtie pasta farfalle, cooked al dente
  • 2 tablespoon butter divided
  • 2/3 cup panko breadcrumbs

  For the white cheddar sauce:

  • 5 tablespoon unsalted butter
  • 5 tablespoon all-purpose flour
  • 2 cup whole milk warmed
  • 2 ½ teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • ½ cup heavy whipping cream
  • 2 cup white cheddar cheese grated

  Cooking Tools Required

  9x13 inch glass baking dish, Colander, Cutting board, Mixing bowls, Oven, Pot with lid, Saucepan, Sharp Knives, Spatula, Steamer Basket, Top Stove, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 590kcal | Carbohydrates: 36g | Protein: 36g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1280mg | Potassium: 390mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1262IU | Vitamin C: 51mg | Calcium: 331mg | Iron: 1mg

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  Hearty Beef Stew

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Hearty Beef Stew

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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: 2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This traditional, hearty beef stew features slow-cooked beef, potatoes, carrots, and onions. It's the ultimate in American comfort food!

  Hearty Beef Stew quantity

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

  Instructions

  • Place flour, salt and pepper in a large plastic bag. Add half the stew meat and shake, coating all the pieces. Remove and set aside. Repeat with remaining stew meat. Reserve any flour left in the bag.
  • Meanwhile heat a large soup pot over medium-high heat. Add the oil and cook until meat is browned on all sides, about 10-15 minutes. Try to turn the meat only once during this process. Transfer to a bowl and brown remaining beef. Return meat to pot.
  • Add remaining flour to the meat mixture, cooking for a couple minutes.
  • Add the beef stock, stirring continuously to keep the flour from getting lumpy. Add the Worcestershire sauce, diced onion and bay leaf. Bring to a boil then turn down heat to a simmer. Cover and cook for 1 hour.
  • Add the carrots and potatoes and cook for an additional 30 minutes. Check for tenderness, adjust seasonings if necessary.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook65

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 pound stew meat cut into 1½ inch cubes, if not already cut
  • 1/2 cup all-purpose flour
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoon avocado oil
  • 6 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 onion large, cut into 1 inch dice
  • 1 bay leaf
  • 3 carrot peeled and cut into 1 inch lengths
  • 3 Yukon Gold potato peeled and diced into 1 ½ inch cubes
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Freezer bag, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 323kcal | Carbohydrates: 23g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 1624mg | Potassium: 1110mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3827IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 4mg

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  Roasted Butternut Squash Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Butternut Squash Soup

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreePaleoPostpartumRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Roasting vegetables gives them lots of extra flavor. This soup adds fall flavors like apples and cinnamon that combine for a perfect seasonal soup. Note: This recipe requires 2 heavy duty sheet pans for 7-10 servings.

  Roasted Butternut Squash Soup quantity

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  Instructions

  • Preheat oven to 400o F.
  • In a large bowl, combine the butternut squash, avocado oil, and 1/2 the cinnamon and Kosher salt, and all the cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
  • Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots, to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
  • Heat the avocado oil over medium heat in a large pot. Add the roasted ingredients and then the broth. Start with less, and add more broth until reaching a thick soup consistency. Add remaining salt and cinnamon, then the chili powder. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes.
  • Using a blender, combine the ingredients until smooth. You can add the pumpkin seeds and coconut milk for extra flavor. Serve warm.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook55

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound butternut squash for 10 servings 1 large, peeled and cut into cubes 1.5 inches wide.
  • 1 Granny Smith apples peeled, sliced and cored
  • 1 yellow onion small, chopped
  • 2 carrot chopped
  • 3 tablespoon avocado oil
  • 2 teaspoon ground cinnamon
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon. ground cumin
  • 1 teaspoon chili powder optional
  • 6 cup vegetable broth for Whole30, check for no added sugars, soy, or other and no synthetic or artificial additives

  Optional Toppings:

  • 5 tablespoon pumpkin seeds
  • 10 teaspoon canned full-fat coconut milk unsweetened, and no synthetic or artificial additives

  Cooking Tools Required

  Blender, Cutting board, Heavy duty rimmed baking sheet, Peeler, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 205kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 936mg | Potassium: 934mg | Fiber: 6g | Sugar: 9g | Vitamin A: 26521IU | Vitamin C: 50mg | Calcium: 127mg | Iron: 3mg

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  Clean Diet Sweet and Sour Chicken

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

  Clean Diet Sweet and Sour Chicken

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. It's a Mediterranean take on a Chinese dish, that combines sweet and spicy flavors with chicken, that slow roasts in the oven for delicious caramelization.

  Clean Diet Sweet and Sour Chicken quantity

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

  Instructions

  • Preheat oven to 350 degrees F.
  • Mix all the ingredients, except for the chicken in a large bowl. Add the chicken and turn to coat. Allow to marinate for 10 minutes.
  • Place the chicken in a large baking dish, arranging the red onion and garlic around it, and placing the orange slices on top of the chicken pieces.
  • Cover with foil and bake for one hour. Uncover and bake for an additional 15 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook60

  Passive10

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1½ pound bone-in skin-on chicken thigh about 8 chicken thighs
  • 5 clove garlic crushed
  • 2 tablespoon avocado oil
  • 1 teaspoon paprika more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 1½ teaspoon Kosher salt more or less to taste
  • 2 teaspoon honey
  • 1 tablespoon rice vinegar
  • 1 orange juiced
  • 1 teaspoon crushed red pepper more or less to taste
  • 1 orange sliced
  • 1 red onion large, cut lengthwise into wide strips

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Serving: 1chicken thigh | Calories: 220kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 497mg | Potassium: 248mg | Fiber: 1g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg

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  Lighter Italian Eggplant Parmesan

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  Rated 5.00 out of 5
  8 servings
  

  Lighter Italian Eggplant Parmesan

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  Recipe adapted from:

  Cookie and Kate

  Rated 5 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This Italian-style eggplant Parmesan recipe is lighter than most—it’s made with roasted eggplant slices (not fried) and no breading at all. It’s gluten-free, too! This dish yields one 9-inch square eggplant Parm, about 8 servings.

  Lighter Italian Eggplant Parmesan quantity

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  Instructions

  To Roast the Eggplant

  • Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup.
  • Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Slice through the eggplant vertically to make long, even slabs ¼- to ½-inch-thick. Discard both of the sides that are covered in eggplant skin. Repeat with the other eggplant(s).
  • Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about ¼ cup oil). Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper. Roast until golden and tender, about 22 to 27 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move pan on lower rack to upper rack, and vice versa). The pan on the lower rack might need a few extra minutes in the oven to turn golden. Set aside.

  Make the Tomato Sauce

  • Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.
  • Add the garlic and tomato paste. Cook, while stirring, about 1 minute. Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and simmer until the sauce has thickened nicely, about 15 minutes. Remove the pot from the heat and stir in the chopped basil, vinegar, salt and red pepper flakes. Taste, and add more salt if necessary (I usually add another ¼ teaspoon).

  Assemble

  • When you’re ready to assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baker. Arrange about one-third of the eggplant slices over the sauce, overlapping slightly (cut them to fit, if necessary). Spoon another ¾ cup of the sauce over the eggplant and sprinkle with ¼ cup mozzarella cheese.
  • Arrange about half of the remaining eggplant slices evenly on top. Spread another ¾ cup sauce on top and sprinkle with ¼ cup mozzarella cheese. Layer the remaining eggplant slices on top and top with ¾ cup sauce (you might have a little left over) and the remaining mozzarella cheese. Evenly sprinkle the Parmesan on top.
  • Bake on the lower rack at 425 degrees Fahrenheit, uncovered, until the sauce bubbles and the top is golden, about 20 to 25 minutes. Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top. Slice with a sharp knife and serve.
  • Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 3 pounds eggplant about 3 smallish or 2 medium
  • 6 tablespoon extra-virgin olive oil divided
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 yellow onion medium, finely chopped
  • 2 clove garlic pressed or minced
  • 2 ounce tomato paste
  • 28 ounce canned crushed tomatoes preferably the fire-roasted variety*
  • ¼ cup fresh basil roughly chopped, plus additional basil for garnish
  • 1 teaspoon balsamic vinegar
  • Pinch crushed red pepper
  • 6 ounce part-skim mozzarella cheese freshly grated, 1 ½ cups, packed
  • 2 ounce Parmesan cheese about 1 cup, freshly grated

  Cooking Tools Required

  Baking Pan, Baking sheet, Measuring cups and spoons, Mixing bowls, Saucepan

  Reheating/Serving Instructions

  Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.

  Nutrition

  Calories: 262kcal | Carbohydrates: 21g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 582mg | Potassium: 803mg | Fiber: 8g | Sugar: 12g | Vitamin A: 558IU | Vitamin C: 16mg | Calcium: 308mg | Iron: 2mg

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  Smash Burgers

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  Rated 0 out of 5
  Up to 10 servings
  

  Smash Burgers

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  Recipe adapted from:

  Natasha Kravchuk

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 patties x 3 oz each

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Make restaurant-style Smash Burgers at home. Smashed patties cook quickly and it’s one of the tastiest ways to prepare a burger. You’ll love the double patty with melted cheese in between, and the sauce is a must!

  https://natashaskitchen.com/smash-burger-recipe/

  Smash Burgers quantity

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  https://natashaskitchen.com/smash-burger-recipe/

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  Ingredients Scale

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

  Instructions

  Portion Beef Patties:

  • Divide beef into even portions, about 3 oz each (2 patties per serving). Loosely roll them into balls then cover and refrigerate while preparing remaining ingredients. The meat must be cold when it hits the grill.

  Prep Toppings and Buns:

  • Remove wilted leaves from lettuce to keep it crunchy then finely shred lettuce. Slice tomatoes, onions, and pickles.
  • Butter and toast buns over medium heat until golden on the buttered side.

  Cook the Patties:

  • Increase griddle to medium/high heat. Place 2-4 burger balls onto hot griddle. Working quickly, place parchment paper over the meat and firmly smash straight down into a thin patty.
  • Once patties are smashed, peel back and discard parchment papers and season patties with salt and pepper. Cook 2 minutes on the first side or until seared and juices start to come to the surface.
  • Scrape under the burger with spatula facing down at a 45˚ angle to get under the caramelized part and flip. Cook another 1 minute. Top half of the patties with sliced cheese and cover cheese with the second patty. Repeat with remaining burgers and transfer them to a platter as they finish cooking.

  Assemble Burgers:

  • Place sauce on bottom of bun. Top with 3 pickle slices, shredded lettuce, 2 tomato slices and thin sliced onion. Add double patty and top with bun.

  Cook Times

  Active Prep25

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 pound 80% lean ground beef divided into 3 ounce portions (2 paties per serving)
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 10 slice medium cheddar cheese or your favorite
  • 1/2 cup butter softened

  Burger Sauce:

  • 2/3 cup mayonnaise
  • 2 teaspoon yellow mustard

  Toppings:

  • 10 brioche burger bun buttered
  • 3 1/2 cup iceberg lettuce shredded
  • 2 tomato large, sliced
  • 1 red onion large, sliced into thin rings
  • 4 dill pickle cut into 30 slices

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 611kcal | Carbohydrates: 5g | Protein: 29g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 143mg | Sodium: 854mg | Potassium: 657mg | Fiber: 2g | Sugar: 3g | Vitamin A: 963IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 4mg

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  Italian Wedding Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Italian Wedding Soup

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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: 1 1/2 cups

  Nut FreeRefined Sugar FreeSoy Free

  This classic Italian soup contains tasty little pork-beef meatballs, vegetables, and baby spinach leaves.

  Italian Wedding Soup quantity

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  Ingredients Scale

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

  Instructions

  • To make the meatballs, add the beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, salt and pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
  • Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (meatballs will not be fully cooked through at this point, but they'll continue to cook through in the soup).
  • While meatballs are browning, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until vegetables are soft, about 6 - 8 minutes. Add garlic and saute 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to medium. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes. Add spinach during the last minute of cooking time. Plate and sprinkle each serving with parmesan cheese.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the meatballs:

  • 16 ounce ground beef
  • 16 ounce ground pork
  • ¾ cup plain breadcrumbs
  • 1 bunch Italian parsley chopped
  • 1 tablespoon fresh oregano minced
  • ¾ cup parmesan cheese finely grated
  • 2 egg
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil

  For the soup:

  • 2 tablespoon extra virgin olive oil
  • 2 carrot medium, diced
  • 1 yellow onion large, diced
  • 2 stalk celery diced
  • 6 clove garlic finely chopped
  • 12 cup low-sodium chicken broth
  • 1 cup dry orzo pasta
  • 8 ounce fresh spinach

  For serving:

  • 1 cup parmesan cheese grated

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 406kcal | Carbohydrates: 14g | Protein: 27g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 981mg | Potassium: 726mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4877IU | Vitamin C: 17mg | Calcium: 301mg | Iron: 4mg

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  Chicken Marsala with Polenta

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

  Chicken Marsala with Polenta

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  Recipe adapted from:

  Zeke Gluckman

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Diabetes FriendlyEgg FreeHeart HealthyNut FreeRefined Sugar FreeSoy Free

  Pan fried chicken breasts smothered in sautéed mushrooms, onions, garlic and dry marsala wine served over polenta.

  Chicken Marsala with Polenta quantity

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  Ingredients Scale

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

  Instructions

  • Pat chicken dry with paper towels. Mix Flour dredge ingredients in large bowl. Lightly coat each piece of chicken in flour.
  • Heat half of the butter and half of the olive oil in one large sauté pan.
  • Fry the flour coated chicken in batches for 1 minute on each side and remove to a clean pan.
  • Add remaining butter and olive oil in the same pan. Sautee mushrooms onions and garlic for 5 minutes on medium high. Season with salt and pepper.
  • Deglaze pan with marsala wine and scrape all the yummy bits off the bottom. Add chicken stock. Return chicken breasts to pan. Bring to a simmer; Simmer 15 minutes.
  • Meanwhile, cut the polenta tube into rough chunks and place it in a large saucepan. Using a potato masher, mash the polenta over medium heat until it has the consistency of mashed potatoes. Add warm cream, stirring constantly, until desired consistency is reached. Mix in parmesan cheese and season with salt and pepper. Set aside.
  • Taste sauce and adjust seasonings. Plate polenta and top with chicken marsala. Garnish with parmesan cheese and chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook15

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast

  For Dredging:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dry oregano

  For Sauce:

  • 4 tablespoon unsalted butter
  • 4 tablespoon extra virgin olive oil
  • 12 ounce mushroom sliced
  • 2 yellow onion thinly sliced
  • 4 clove garlic chopped
  • 1 1/4 cup dry marsala wine
  • 3/4 cup low sodium chicken stock

  For Serving:

  • 2 pound tubed polenta cut into rough chunks
  • 1/2 cup heavy whipping cream warmed, more or less to desired consistency
  • 1/4 cup Parmesan cheese grated
  • 1/2 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/3 teaspoon freshly ground black pepper more or less to taste

  For Garnish:

  • 1/2 cup parmesan cheese grated
  • 1/4 cup Italian parsley chopped

  Cooking Tools Required

  12-inch saute pan, Cutting board, Kitchen towels, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat 1 portion for 45 to 60 seconds on high in the microwave

  Nutrition

  Calories: 438kcal | Carbohydrates: 22g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 527mg | Potassium: 745mg | Fiber: 1g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 2mg

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  Spinach and Parmesan Stuffed Chicken Breast

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Spinach and Parmesan Stuffed Chicken Breast

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 chicken breast

  Egg FreeGluten FreeKetoLow FODMAPLower CarbNut FreePostpartumRefined Sugar FreeSoy Free

  These chicken breasts come out tender and juicy, as they are stuffed just under the skin to keep them moist.

  Spinach and Parmesan Stuffed Chicken Breast quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 450 degrees. Pat chicken dry with a paper towel. Remove bone and tenderloin (reserve for another use-makes stuffing under skin easier), but KEEP SKIN INTACT. Season chicken with salt and pepper; set aside.
  • To a large sauté pan set on medium-high heat, add some of the olive oil. Add the spinach and sauté until wilted. Remove from heat and let cool. Note: You may have to do this in batches for 7-10 servings.
  • When spinach has cooled squeeze out excess moisture and place in a bowl. Toss with the parmesan or feta cheese and season with salt and pepper to taste.
  • Divide the spinach mixture into equal portions (depending on number of servings) and stuff under the skin of each chicken breast, being careful to level out the stuffing. Place chicken on a parchment-lined rimmed baking sheet. Rub breasts with additional olive oil, then bake for 25-30 minutes, until chicken is cooked through and the skin is golden brown.
  • To serve, slice chicken crosswise at an angle to expose stuffing, fanning out when plating.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 bone-in chicken breast skin-on, bone removed. Note; It's important to keep skin intact, as stuffing will go under skin!
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoon extra virgin olive oil
  • 24 ounce fresh spinach
  • 2 1/2 cup Parmesan cheese grated, or crumbled feta cheese

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 357kcal | Carbohydrates: 3g | Protein: 49g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1129mg | Potassium: 1073mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6630IU | Vitamin C: 21mg | Calcium: 373mg | Iron: 3mg

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