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  Chef John’s Quiche Lorraine

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  Rated 0 out of 5
  8 servings
  

  Chef John’s Quiche Lorraine

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  Recipe adapted from:

  Allrecipes/Chef John

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Nut Free

  Chef John: In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.

  https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

  Chef John’s Quiche Lorraine quantity

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  https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

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

  Instructions

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Roll pie dough to fit a 9 inch pie plate. Place the bottom crust in a pie plate, crimp edges, and chill for at least 20 minutes before baking.
  • Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights.
  • Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
  • Reduce the oven to 325 degrees F (165 degrees C).
  • Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain.
  • Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons.
  • Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
  • Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
  • Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully.
  • Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
  • Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 round frozen pie crust dough for 9-inch pie plate
  • 8 slice bacon cut into 1 inch pieces
  • ½ cup leek chopped (white and pale green parts only) rinsed very well and drained after chopping
  • ½ cup onion chopped
  • 1/3 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 1 pinch cayenne pepper
  • 3 egg large
  • 2 egg yolk
  • 1 cup heavy whipping cream
  • ¾ cup milk
  • 1 teaspoon fresh thyme chopped
  • 6 ounce Gruyere cheese shredded

  Cooking Tools Required

  9 inch Pie Dish, Aluminum Foil, Baking Weights, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Sharp Knives, Skillet, Top Stove, Whisk

  Nutrition

  Calories: 340kcal | Carbohydrates: 4g | Protein: 14g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 632mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 1mg

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  Queso Fresca Cheese Enchiladas with Red Sauce

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Queso Fresca Cheese Enchiladas with Red Sauce

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  Recipe adapted from:

  David Long

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 enchilada

  Egg FreeGluten FreeNut Free

  Vegetarian delicious enchiladas with a fluffy cheese sauce, these enchiladas are a crowd pleaser!

  Queso Fresca Cheese Enchiladas with Red Sauce quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.  
  • With a mixing bowl and masher, mash the sour cream, queso fresca, shredded Jack and green onions until fluffy. Adjust ratios as needed. Primary ingedients are sour cream and queso fresca. The shredded jack for texture and green onions for flavor.
  • Fry tortillas in oil to give them a little crispiness and prevent soggy enchiladas.
  • Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Fill tortillas with equal portions of filling, then roll. Don't leave air pockets in rolled enchiladas. Place seam side down in baking dish.  
  • Pour remaining enchilada sauce over the enchiladas. Press the ends of the enchiladas down into the sauce, to keep them from drying out. Sprinkle with shredded cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven. 

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  Enchilada Sauce

  • 2 tablespoon avocado oil
  • 2 tablespoon all-purpose flour gluten free flour for GF
  • 3 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • 2 ½ cup vegetable stock
  • 6 ounce tomato paste

  Filling

  • 1 bunch green onion dice
  • 1 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese
  • 8 ounce Queso Fresca cheese
  • 16 ounce sour cream

  For Serving

  • 10 corn tortilla medium or as many as you can fill in the pan
  • 1 bunch fresh cilantro chopped
  • 2.2 ounce canned sliced black olives
  • 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese

  Cooking Tools Required

  Baking Pan, Potato Masher, Saucepan, Saute pan

  Reheating/Serving Instructions

  Heat, covered in 350 degree oven for 20 minutes or until cheese melts.

  Nutrition

  Calories: 374kcal | Carbohydrates: 20g | Protein: 15g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 1764mg | Potassium: 388mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1807IU | Vitamin C: 5mg | Calcium: 411mg | Iron: 2mg

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  Lemon Bars

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  Rated 0 out of 5
  Up to 10 servings
  

  Lemon Bars

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Sweet and tangy lemon curd. Baked on top of a buttery shortbread crust.

  Lemon Bars quantity

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

  Instructions

  For crust:

  • Preheat oven to 350 F
  • Line a 9x9 inch pan with parchment paper
  • Mix the flour, powdered sugar, and salt together
  • Cut the butter into the mix until crumbly and then press into bottom of pan
  • Bake for 15-18 minutes until lightly golden brown

  For filling:

  • Whisk all the filling ingredients together until combined
  • Pour over cooked crust and place back in oven for 17-20 minutes until filling is set
  • Cool completely
  • Dust with powdered sugar, cut into squares

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook32

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the crust:

  • 10 tablespoon butter room temperature
  • 1 ¼ cup all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon Kosher salt

  For the filling:

  • 3 egg large
  • 1 cup granulated sugar
  • 3 tablespoon all-purpose flour
  • 1 tablespoon lemon zest
  • ⅓ cup fresh lemon juice
  • ½ teaspoon baking powder

  For finishing:

  • 2 tablespoon powdered sugar

  Cooking Tools Required

  Baking Pan, Cooling Rack, Food storage containers, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Refrigerator, Whisk

  Reheating/Serving Instructions

  Enjoy up to 3 days. Do not recommend reheating.

  Nutrition

  Calories: 289kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 203mg | Potassium: 43mg | Fiber: 1g | Sugar: 26g | Vitamin A: 426IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

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  Tarragon Chicken Salad

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

  Tarragon Chicken Salad

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  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 FriendlyGluten FreeLower Carb

  This customer-submitted chicken salad recipe uses Greek yogurt and tarragon for a lighter, fresher taste.

  Tarragon Chicken Salad quantity

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

  Instructions

  • Preheat oven to 350 degrees
  • Season each side of chicken breast with garlic powder, onion powder, salt & pepper; place on a lined baking sheet and bake form 20 minutes or until cooked through and temp reaches 165 degrees. Let chicken rest for 10 minutes before dicing
  • In a bowl mix together mayonnaise, yogurt, diijon, diced onion and fresh herbs
  • Dice chicken breast into 1/2 “ cubes
  • Gently fold the chicken into the mix adding any additional add-ins at this time as well. Taste and adjust seasoning as desired

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound boneless skinless chicken breast
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon onion powder
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup mayonnaise Good quality mayo
  • ¼ cup plain Greek yogurt plain
  • 1 tablespoon Dijon mustard
  • ¼ red onion small dice
  • 2 tablespoon Italian parsley finely chopped
  • 2 tablespoon fresh tarragon finely chopped

  Optional add ins:

  • sliced almonds or dried cranberries, or red seedless grapes

  Cooking Tools Required

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

  Nutrition

  Calories: 346kcal | Carbohydrates: 2g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 695mg | Potassium: 663mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg

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  Battered Fish with Roasted Red Potatoes

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Battered Fish with Roasted Red Potatoes

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Nut Free

  Enjoy delicious fish and chips (seasoned roasted red potatoes) and leave the mess of frying to the pros! Note: Fried foods are best served shortly after cooking, as they do not re-heat well.

  Battered Fish with Roasted Red Potatoes quantity

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

  Instructions

  • Preheat oven to 400 degrees
  • Quarter red potatoes
  • Mix olive oil, chopped garlic, salt, pepper, onion powder and chile powder
  • Pour over potatoes and mix to coat evenly
  • Place in single layer on sheet pan and bake for 30 min
  • Meanwhile pat fish dry with paper towels
  • Mix flour, baking powder, pepper, salt, milk and eggs in large mixing bowl
  • Heat 1 quart oil in large pan
  • Dunk fish pieces in batter and fry in two batches 5 minutes per batch
  • Remove fried fish to paper towels or rack
  • Mix mayo, lemon juice, garlic powder and pepper in small bowl for dipping

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  Fish Batter:

  • 2 1/2 cup all-purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cup milk
  • 2 egg

  For frying:

  • 1 quart avocado oil

  Fish:

  • 3 pound cod or other firm white fish 1 five-ounce piece per serving

  Sauce:

  • 2 cup mayonnaise
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper

  Chips:

  • 2 pound small red potato cut into quarters
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic chopped
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder

  Cooking Tools Required

  12-inch skillet, Baking Pan, Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave for 90 seconds for one serving or in the oven at 350 degrees until heated through.

  Nutrition

  Calories: 1332kcal | Carbohydrates: 27g | Protein: 6g | Fat: 135g | Saturated Fat: 18g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 78g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1563mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg

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  Fettuccine Alfredo

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  Rated 0 out of 5
  Up to 10 servings
  

  Fettuccine Alfredo

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This classic Italian pasta dish is creamy, rich and delicious. Everything a good Alfredo should be! For added protein be sure to check out our Grilled Chicken Fettuccine Alfredo and our Shrimp Fettuccine Alfredo. Best served hot, so have your Foodom chef prepare this dish last!

  Fettuccine Alfredo quantity

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

  Instructions

  • Bring a large pot of water to a boil over high heat. Add the salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
  • Meanwhile, 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. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the pasta:

  • 1 1/2 pound fettuccine dry, cooked al dente
  • 2 tablespoon Kosher salt Diamond Crystal recommended

  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, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

  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: 474kcal | Carbohydrates: 50g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2129mg | Potassium: 214mg | Fiber: 2g | Sugar: 1g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 2mg

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  Chicken Chow Mein

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  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Chow Mein

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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: 7 ounces

  Dairy FreeNut FreeRefined Sugar Free

  This chicken chow mein is a delicious alternative to your typical Chinese take-out. If you are able to find fresh Chinese thick-cut wheat noodles, I encourage you to use them, however I have been using dry spaghetti pasta for years to create this tasty dish and it comes out just great!

  Chicken Chow Mein quantity

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

  Instructions

  • Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for at least 15 minutes.
  • Meanwhile, bring a large pot of water to a boil and add the noodles. Cook until al-dente, drain and rinse with cool water. Toss with sesame oil. Set aside.
  • Meanwhile, soften Shiitake mushrooms in a bowl of warm water, and prep all your vegetables for the chow mein.
  • Heat a large sauté pan(s) or wok over medium-high heat. Add half of the oil. Carefully place chicken pieces in pan, spreading them out in a single layer if possible. Cook without stirring for a minute, to give them a chance to form a "crust", then stir-fry until chicken is done, about an additional 3 minutes. Remove from pan and set aside.
  • To the same pan add the remaining oil. Add the ginger and garlic, cooking for a minute or less, just until garlic is golden.
  • Add all the vegetables to the wok and stir-fry for a minute or two. Add the cooked reserved chicken, mixing well to combine. Stir-fry for several minutes more, then add the cooked noodles. Add soy sauce to taste and continue to stir-fry until noodles are hot, about an additional 5 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 24 ounce boneless skinless chicken breast about 3 large breasts, sliced against the grain into strips about 1/8 inch thick and 2 inches long

  For the marinade:

  • 3 tablespoon soy sauce
  • 2 tablespoon dry sherry
  • 3 tablespoon corn starch

  For the noodles:

  • 16 ounce spaghetti dry, cooked al-dente or Chinese style noodles
  • 2 teaspoon sesame oil more or less to taste

  For the stir fry:

  • 4 tablespoon avocado oil or your favorite high-heat cooking oil
  • 5 tablespoon fresh ginger minced
  • 6 clove garlic finely chopped
  • 1 each yellow onion large, cut into slivers about ¼ inch thick
  • 1 each carrot julienne
  • 12 each dried shiitake mushroom softened in hot water and thinly sliced
  • 4 cup Napa cabbage about 1/2 small head, tightly packed and thinly sliced
  • 2 tablespoon soy sauce more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat noodles in a non-stick pan over medium-high heat until hot.

  Nutrition

  Calories: 333kcal | Carbohydrates: 40g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 588mg | Potassium: 487mg | Fiber: 2g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg

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  Ground Beef Stroganoff

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  Rated 0 out of 5
  6 servings
  

  Ground Beef Stroganoff

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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: 5 1/2 ounce

  Nut FreeSoy Free

  This customer submitted recipe is a classic dish that goes great with egg noodles. This version uses ground beef, red wine, and milk instead of sour cream.

  Ground Beef Stroganoff quantity

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  Ingredients Scale

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

  Instructions

  • Cook eggs noodles according to package directions. Set aside.
  • Melt butter in heavy bottomed pan over medium heat. Add mushrooms, and saute for 2-3 minutes.
  • Add in ground beef, thyme, garlic, 1/2 the salt, pepper, onion powder and saute until beef is browned.
  • Drain off all but 1/2 tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all.
  • Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
  • Add wine and bring to a boil, simmer for 1 minute.
  • Add 1/2 the milk, cooke for an additional minute or 2.
  • Add remaining stock, milk, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to medium-low.  Simmer for 20 minutes until flavors are well married.
  • Taste and season with additional salt if needed.
  • Serve over egg noodles.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 tablespoon butter
  • 8 ounce white mushroom diced
  • 1 pound 95% lean ground beef
  • 1/2 teaspoon dried thyme
  • 2 teaspoon Kosher salt divided, more or less to taste or dietary restriction
  • 1 teaspoon freshly ground black pepper
  • 1 clove garlic minced
  • 1 teaspoon onion powder
  • 2 tablespoon all-purpose flour
  • ½ cup dry red wine or 1/2 cup additional stock
  • 1 cup milk divided
  • 1 ½ cup low sodium beef stock
  • 1 teaspoon Worcestershire sauce optional

  For serving:

  • 8 ounce dry egg noodle

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Cutting board, Measuring cups and spoons, Top Stove

  Reheating/Serving Instructions

  Heat on the stovetop over medium heat or in the microwave on medium-high power. Store noodles separate from sauce and heat in the microwave on high power.

  Nutrition

  Calories: 352kcal | Carbohydrates: 34g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 983mg | Potassium: 668mg | Fiber: 2g | Sugar: 4g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

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  Classic Homemade Cornbread

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Classic Homemade Cornbread

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  Recipe adapted from:

  Melissa Griffiths/Bless this Mess

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Nut FreeSoy FreeVegetarian

  Fill your kitchen with the aroma of homemade cornbread! My family has been making this cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.

  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

  Classic Homemade Cornbread quantity

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  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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  Ingredients Scale

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

  Instructions

  • Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
  • In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
  • Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
  • Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup honey
  • 1 teaspoon Kosher salt
  • 3 ½ teaspoon baking powder
  • ⅓ cup avocado oil
  • 1 egg large
  • 1 cup milk

  Cooking Tools Required

  8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through or in the microwave on medium power.

  Nutrition

  Calories: 305kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 498mg | Potassium: 145mg | Fiber: 2g | Sugar: 19g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg

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  Mushroom Sauté

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  Up to 10 servings
  

  Mushroom Sauté

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces pre-cook

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Tasty mushrooms combine with garlic and herbs with a splash of balsamic vinegar.

  Mushroom Sauté quantity

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  Ingredients Scale

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

  Instructions

  • Add oil to a large skillet over medium heat.
  • Stir in balsamic vinegar, garlic, oregano, and mushrooms.
  • Sauté for 5-6 minutes, or until tender.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 tablespoon coconut oil
  • 2 tablespoon balsamic vinegar
  • 2 clove garlic minced
  • ¼ teaspoon dry oregano
  • 40 ounce white mushroom whole
  • 1 teaspoon Kosher salt
  • dash freshly ground black pepper

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat mushrooms over medium high heat in a saute pan until heated through.

  Nutrition

  Calories: 52kcal | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 239mg | Potassium: 367mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

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  Hot Crab and Artichoke Dip

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Hot Crab and Artichoke Dip

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 30 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: About 1/3 cup dip and 7 pita chips

  Nut Free

  This delicious hot dip is guaranteed to beat any restaurant version and if you wish to leave out the crab, you can sub with additional artichoke. Your cook can also prepare this dip, refrigerate it, and you can bake it when you are ready to serve.

  Hot Crab and Artichoke Dip quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees
  • In a medium saute pan heat the olive oil and the butter over medium heat. When hot add the garlic, red bell pepper, celery, and artichoke hearts, sauteing for several minutes or until vegetables are tender. Remove from pan to cool.
  • Meanwhile make the pita chips: Cut each pita bread into quarters and each quarter in half, to make 8 triangles. Place in a single layer on a parchment lined baking sheet (2 sheet pans for 10 servings) and sprinkle lightly with olive oil, Kosher salt, and ground pepper. Bake for about 10 minutes, turning once halfway through.
  • Assemble the dip: In a medium bowl blend together the cream cheese, mayonnaise, salt, lemon juice, and hot sauce. Add the cooled sauteed vegetables, green onions, parmesan and mozzarella cheeses, and the crabmeat, mixing well to combine.
  • Bake: Place dip in an oven-proof dish, top with Panko bread crumbs. Bake at 400 degrees for 20-25 minutes or until lightly browned and bubbling (if dip has been refrigerated bake an additional 10-15 minutes). Serve hot with pita chips.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 clove garlic finely chopped
  • ½ red bell pepper finely chopped
  • ¼ cup celery finely chopped
  • 7 ounce canned artichoke heart drained and roughly chopped
  • 8 ounce cream cheese block, softened
  • 1/2 cup mayonnaise
  • 1 teaspoon Kosher salt
  • 2 teaspoon fresh lemon juice about 1/2 lemon
  • 1 dash hot sauce such as Frank's
  • 2 stalk green onion thinly sliced
  • 1/3 cup parmesan cheese grated
  • 1/3 cup mozzarella cheese grated
  • 1/2 pound crabmeat jumbo lump
  • ¼ cup panko breadcrumbs

  For the pita chips:

  • 8 pita bread
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish

  Reheating/Serving Instructions

  Reheat dip directly in baking dish in 350 degree oven for 15 minutes or until hot.

  Nutrition

  Calories: 349kcal | Carbohydrates: 29g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 1239mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 1mg

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  Broccoli Cauliflower Cheese Bake

  $0.00 Cooking Fee

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

  Broccoli Cauliflower Cheese Bake

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  Recipe adapted from:

  Jenn Tidwell

  Rated 4 out of 5 based on 8 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 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.
  
  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 HealthyLower CarbNut FreeRefined Sugar FreeVegetarian

  Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick that guests will adore.

  Broccoli Cauliflower Cheese Bake quantity

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  Ingredients Scale

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

  Instructions

  • Place cauliflower and broccoli in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13x9-in. baking dish coated with cooking spray.
  • In a small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne, onion powder, garlic powder, and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Stir in 1-1/4 cups of each mozzarella and Swiss cheeses until melted. Pour over vegetables. Bake, uncovered, at 450° for 20 minutes or until golden brown.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 head cauliflower For 10 servings, medium head, about 2 pounds, cut into florets
  • 3 crown broccoli For 10 servings, 3 medium head, about 1 pounds, cut into florets
  • 3 tablespoon butter
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoon spicy brown mustard
  • 3/4 teaspoon Kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 3/4 cup fat-free milk
  • 1 1/2 cup mozzarella cheese divided
  • 1 1/2 cup swiss cheese divided

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pyrex baking dish, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through, stirring halfway through cooking time, or heat in 325 degree oven for 20 minutes.

  Nutrition

  Calories: 209kcal | Carbohydrates: 12g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 375mg | Potassium: 374mg | Fiber: 1g | Sugar: 6g | Vitamin A: 572IU | Vitamin C: 31mg | Calcium: 368mg | Iron: 1mg

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  Lean Gyro Bowls with Tahini (Lean Meatballs, Lemon Cauliflower Rice, and Cucumber Salad)

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  Rated 4.00 out of 5
  Up to 10 servings
  

  Lean Gyro Bowls with Tahini (Lean Meatballs, Lemon Cauliflower Rice, and Cucumber Salad)

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  Recipe adapted from:

  Cheryl Malik

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 ounces not including optional garnishes

  Dairy FreeGluten FreeLower CarbPostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  Delicious beef meatballs, cucumber salad, roasted lemony garlicy cauliflower rice, and creamy tahini sauce combine incredible Greek flavors into one delectable bowl.

  https://40aprons.com/gyro-bowls/

  Lean Gyro Bowls with Tahini (Lean Meatballs, Lemon Cauliflower Rice, and Cucumber Salad) quantity

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  https://40aprons.com/gyro-bowls/

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.

  For the Meatballs

  • Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
  • Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
  • Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs.
  • Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.

  For the Tahini

  • Combine add the water to the tahini gradually while blending, until it reaches the desired creaminess. If you don't have a blender, mix in a bowl. It might seize up, don’t worry. It should be a creamy and smooth light-colored tahini sauce.
  • Add the rest of the ingredients in a bowl. Whisk until well blended. If desired, thin with additional water. Adjust if preferred, can add more lemon or salt if desired. To make it thicker, add more tahini. Decorate with parsley.

  For the Califlower Rice

  • Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 20 minutes, mixing halfway until golden. If cooking from frozen, it will take about 25 minutes.
  • Remove from oven, top with fresh lemon juice and parsley. Makes about 1/2 a cup per serving.

  For the Cucumber & Tomato Salad

  • Add all components to small mixing bowl. Gently stir to distribute ingredients, then taste and adjust salt as needed. Set aside.

  To Assemble the Bowls

  • Divide rice evenly into serving bowls. Top rice with meatballs, tahini, cucumber & tomato salad, and any other desired garnishes. Serve immediately.

  Notes

  Tzatziki: You can use fresh mint AND fresh dill, or choose just one.

  To Drain Water from Cucumbers
  Peel and grate/dice cucumbers.
  With paper towels, squeeze as much water as possible out of cucumber.
  Place cucumber in colander. Set colander over bowl to catch liquid. Liberally sprinkle salt over cucumbers, tossing or moving cucumbers as needed to salt entirely.
  Let cucumbers rest 20 minutes.
  Transfer drained cucumbers to fresh paper towels. Press or blot to remove any remaining liquid. If desired, you can quickly rinse the drained cucumbers in cold water to remove excess salt, then press or blot with paper towels.

  Cook Times

  Active Prep55

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Meatballs

  • 3 pound 95% lean ground beef
  • 1/2 cup onion minced
  • 9 clove garlic minced
  • 2 egg large
  • 1/2 cup crumbled feta cheese 
  • 3 teaspoon Greek seasoning
  • 1 teaspoon Kosher salt

  For the Roasted Lemon Garlic Califlower Rice

  • 32 ounce frozen riced cauliflower
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Kosher salt more or less to taste, or dietary preference
  • 4 teaspoon Italian parsley chopped
  • 6 clove garlic chopped
  • extra virgin olive oil spray

  For the Cucumber & Tomato Salad

  • 15 ounce cherry tomato halved
  • 1 each English cucumber diced drained, see Notes
  • 1 tablespoon extra virgin olive oil
  • 1 ¼ teaspoon Kosher salt more or less to taste, or dietary preference

  For the Tahini

  • 16 ounce tahini raw
  • 4 clove garlic medium to large, pressed or minced
  • 1 each lemon juiced
  • 1 teaspoon Kosher salt
  • pinch ground cumin
  • 1 cup Italian parsley chopped, optional
  • 2 cup ice water more as needed

  Recommended Garnishes (All Optional)

  • hummus
  • extra virgin olive oil
  • crumbled feta cheese 
  • pitted Kalamata olives
  • fresh dill chopped
  • Italian parsley chopped
  • sumac

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, small spoon

  Reheating/Serving Instructions

  Heat caluliflower rice and meatballs in the microwave on medium high heat until heated through.

  Nutrition

  Calories: 546kcal | Carbohydrates: 20g | Protein: 42g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 1231mg | Potassium: 1137mg | Fiber: 5g | Sugar: 3g | Vitamin A: 837IU | Vitamin C: 66mg | Calcium: 175mg | Iron: 7mg

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  Cookie Dough Greek Yogurt

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Cookie Dough Greek Yogurt

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 45 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Egg FreeGluten FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Optionally, this peanut butter and chocolate chip treat can be frozen for 30-60 minutes for a frosty treat!

  Cookie Dough Greek Yogurt quantity

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  Ingredients Scale

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

  Instructions

  • In a medium bowl, whisk together all of the ingredients except for the topping, until smooth. Refrigerate until ready to eat. Top (or stir in) with chocolate chips and almond extract if desired. Enjoy!

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 60 ounce 2% Greek yogurt
  • 10 teaspoon peanut butter
  • 10 tablespoon honey or sweetener of choice
  • 5 teaspoon pure vanilla extract

  Optional Toppings:

  • 2½ teaspoon almond extract 1/2 teaspoon per serving
  • 10 teaspoon dark chocolate chips 1 teaspoon per serving

  Cooking Tools Required

  Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Whisk

  Nutrition

  Calories: 261kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 108mg | Potassium: 67mg | Fiber: 1g | Sugar: 27g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg

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  Pasta Salad with Sun Dried Tomatoes and Chicken

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Pasta Salad with Sun Dried Tomatoes and Chicken

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  Recipe adapted from:

  Nagi Maehashi

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Nut FreeSoy Free

  This hearty main dish pasta salad combines pasta, shredded chicken, fresh spinach, two kinds of tomatoes, red onion, feta cheese, and is then tossed in a sun dried tomato vinaigrette.

  https://www.recipetineats.com/pasta-salad/

  Pasta Salad with Sun Dried Tomatoes and Chicken quantity

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  https://www.recipetineats.com/pasta-salad/

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  Ingredients Scale

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

  Instructions

  • Cook pasta in a large pot of salted boiling water per packet directions. Drain, then rinse briefly under cold water. Leave to cool. Transfer into large bowl.
  • Drain oil from the jar of sun dried tomatoes.
  • Measure out oil according to ingredients, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
  • Add remaining Dressing ingredients. Mix well.
  • Add spinach, chicken, tomato, and onion, to large bowl with chicken. Pour over Dressing. Toss well, sprinkle with dried herbs, toss again.
  • Just before serving, sprinkle with crumbled feta. Best served at room temperature.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce bowtie pasta or other pasta of choice
  • 10 ounce jarred sun dried tomato strips in oil
  • 1/3 cup extra virgin olive oil more or less if needed
  • 3 cup rotisserie chicken shredded, packed, for 10 servings 1 whole chicken
  • 3 cup cherry tomatoes halved
  • 5 ounce baby spinach
  • 2 small red onion finely sliced
  • 2 teaspoon Italian seasoning
  • 6 ounce feta cheese crumbled

  Dressing:

  • 2/3 cup oil from jarred sun dried tomatoes make up difference with extra virgin olive oil
  • 4 tablespoon white wine vinegar
  • 2 clove garlic minced
  • 2 teaspoon Dijon mustard
  • 2 teaspoon granulated sugar
  • 2 teaspoon Italian seasoning
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

  Nutrition

  Calories: 624kcal | Carbohydrates: 47g | Protein: 31g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 83mg | Sodium: 896mg | Potassium: 783mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 45mg | Calcium: 147mg | Iron: 3mg

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  Breakfast Enchiladas

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Breakfast Enchiladas

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  Recipe adapted from:

  Isabel Orozco-Moore

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 enchilada

  Soy Free

  Filled with scrambled eggs, breakfast sausage, bell peppers, onions then smothered in enchilada sauce and cheese, these breakfast enchiladas are sure to please the entire family!

  https://www.isabeleats.com/easy-breakfast-enchiladas/

  Breakfast Enchiladas quantity

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  https://www.isabeleats.com/easy-breakfast-enchiladas/

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  Ingredients Scale

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

  Instructions

  • Sautee the peppers and onions in a little olive oil for about 5 minutes, until they’ve softened and the onions start to become translucent
  • Add in the breakfast sausage and spices and crumble it up with your spatula
  • Cook everything together for about 6-8 minutes until the sausage is fully cooked
  • Add in the beaten eggs and stir them into the sausage mixture
  • Cook them for about 1 or 2 minutes, until they’ve just set like a soft scramble
  • Pour some enchilada sauce in a 13×9-inch baking dish
  • This will help prevent the enchiladas from sticking to the bottom of the casserole
  • Fill each tortilla with the sausage and egg filling, roll it up and place it in the baking dish seam side down
  • Then pour the remaining enchilada sauce all over the tortillas and top everything with some shredded cheese
  • Bake at 375°F until the cheese has melted, about 15 minutes and voila!
  • Garnish with the crumbled cotija, the chopped cilantro and the red onion

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 yellow onion small dice
  • 1 pound bulk breakfast sausage
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon ground cumin
  • 6 egg large
  • 15 ounce red enchilada sauce about 1 1/2 cups
  • 8 flour tortilla
  • 1 cup monterey jack cheese shredded
  • 5 ounce cotija/queso fresco
  • 3 tablespoon fresh cilantro chopped
  • 1/2 red onion small dice

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Double Boiler, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  reheat individually in the microwave for 45 seconds

  Nutrition

  Calories: 235kcal | Carbohydrates: 21g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 816mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg

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  Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  Up to 10 servings
  

  Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3.7 out of 5 based on 11 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz cooked salmon, 1/2 cup cooked rice and 2 oz asparagus

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar Free

  Not only is salmon nutrient dense, but it's highly flavorful, and when paired with asparagus and rice, you have a complete meal!

  Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • Place salmon fillets in a large bowl. Drizzle with 2/3 of the olive oil, lemon juice, lemon zest and dill. Mix well to coat. Place fillets on a parchment-lined baking sheet. Season with salt and pepper.
  • Bake for 15 minutes, or longer depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
  • Meanwhile, rinse the rice and cook according to package directions.
  • Meanwhile, heat remaining olive oil in a large sauté pan. Add asparagus and sauté until tender-crisp. Season with salt and pepper.

  Cook Times

  Active Prep25

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 pound salmon fillet
  • 3 tablespoon extra virgin olive oil divided
  • 1 lemon zested, then juiced
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon fresh dill chopped
  • 2 cup medium grain white rice rinsed and cooked according to package directions
  • 2 bunch asparagus trimmed and cut into 2-incch pieces

  Cooking Tools Required

  12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan with lid, Sharp Knives, Spatula, Vegetable Peeler

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm.

  Nutrition

  Calories: 416kcal | Carbohydrates: 33g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 539mg | Potassium: 1004mg | Fiber: 2g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 4mg

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  Turkey Meatloaf

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Turkey Meatloaf

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeOil FreeRefined Sugar Free

  Enjoy this traditional style meatloaf made with turkey. Goes great with mashed sweet potatoes!

  Turkey Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl mix together the cubed bread, eggs, and milk. Add remaining ingredients through to the parsley. Mix well.
  • Add the ground turkey. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. Bake for 60 minutes.
  • Meanwhile, In a small bowl mix together sauce ingredients. During the last 15 minutes of cooking time, open oven and spread sauce on top of loaf. Continue cooking until internal temperature reaches 165 degrees.
  • Let stand 10 minutes before removing from pan and slicing.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 slice white bread cut into cubes
  • 2 egg
  • ¼ cup milk
  • 1 tablespoon Dijon mustard
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 onion medium, finely chopped
  • ½ cup celery finely chopped with leaves
  • ¼ cup Italian parsley finely chopped
  • 2 pound 85% lean ground turkey

  Sauce

  • ⅓ cup ketchup
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 195kcal | Carbohydrates: 11g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 827mg | Potassium: 455mg | Fiber: 1g | Sugar: 7g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

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  Clean Diet Cauliflower Fried Rice

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  Rated 3.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Cauliflower Fried Rice

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 3 out of 5 based on 6 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  Dairy FreeDiabetes FriendlyLower CarbNut FreeReduced FatRefined Sugar FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This fried rice uses fresh cauliflower and vegetables instead of rice.

  Clean Diet Cauliflower Fried Rice quantity

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  Ingredients Scale

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

  Instructions

  • Wash cauliflower, remove the leaves, cut into pieces, and put in food processor or blender. Blend until cauliflower becomes the consistency of couscous (small bits).
  • In a large pan, heat sesame oil and add garlic. Let sit for a couple minutes (stirring periodically). Add carrots and let sit for a minute before adding cauliflower and peas.
  • With a wooden spoon, create a circle in the middle of the pan to fry the egg by moving the contents of the “rice” to the sides of the pan. Pour eggs into the open space and let cook. Then mix in the eggs with the remainder of the ingredients.
  • Add soy sauce, black pepper, and any other seasonings you’d like. Pour some into a bowl and top with some scallions and sesame seeds. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 42 ounce cauliflower for 10 servings 2 medium heads or frozen riced cauliflower
  • 2 tablespoon sesame oil
  • 3 clove garlic put through a press
  • 2 cup carrot finely chopped
  • 2 cup frozen green peas
  • 4 egg
  • 6 tablespoon soy sauce low sodium, or liquid amino acids
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For garnish:

  • 4 stalk green onion chopped (for garnish)
  • 1 tablespoon sesame seeds

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 128kcal | Carbohydrates: 14g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 684mg | Potassium: 578mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4642IU | Vitamin C: 72mg | Calcium: 67mg | Iron: 2mg

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

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  Old Fashioned Meatloaf

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  Rated 0 out of 5
  8 servings
  

  Old Fashioned Meatloaf

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeOil FreeRefined Sugar Free

  This is a juicy and delicious traditional style meatloaf. Serve with mashed or scalloped potatoes.

  Old Fashioned Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl mix together the bread, eggs, and milk. Stir in the bacon. Add remaining ingredients through to the parsley. Mix well.
  • Add the ground beef. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. In a small bowl mix together sauce ingredients and spread on top of loaf.
  • Bake for 60 minutes, or until internal temperature reaches 160 degrees.
  • Let stand 10 minutes before removing from pan and slicing.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce bacon about 5 thick slices, cooked and chopped into small pieces
  • 2 slice white bread cut into cubes
  • 2 egg
  • ¼ cup milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 onion medium, finely chopped
  • ½ cup celery finely chopped with leaves
  • ¼ cup Italian parsley finely chopped
  • 2 pound 85% ground beef

  Sauce

  • ⅓ cup ketchup
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 430kcal | Carbohydrates: 11g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 741mg | Potassium: 511mg | Fiber: 1g | Sugar: 7g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg

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

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  * Do you have allergies or special requests?

  • Yes
  • No

  8

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