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  Salmon Wellington with Puff Pastry

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Salmon Wellington with Puff Pastry

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  Recipe adapted from:

  Food Dolls

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Nut FreeRefined Sugar FreeSoy Free

  Salmon Wellington, or salmon en croute, is an elegant yet surprisingly simple dish that’s sure to be the highlight of any occasion! Delicate, flaky puff pastry encases tender salmon and a delightful blend of cheese and spinach, creating a culinary masterpiece that’s both impressive and delicious. Make this delicious crowd-pleasing dish to win over your crowd!

  Salmon Wellington with Puff Pastry quantity

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

  Instructions

  Preheat Oven:

  • Preheat the oven to 400 degrees F. (200 degrees C).

  Cream Cheese Mixture:

  • In a mixing bowl, combine the room temperature cream cheese, thawed and drained spinach, and shredded cheese. Mix until all of the ingredients are well incorporated. Season this mixture with a pinch of salt and pepper to taste. Set the filling aside.

  Puff Pastry:

  • On a lightly floured surface, roll out the thawed puff pastries sheets into a rectangle.
  • Place half of the the cream cheese mixture in the center of each of the puff pastry, leaving some space around the edges.
  • Lay the salmon fillets on top of the cream cheese mixture, centered within the puff pastry.
  • Season the salmon with salt and pepper to taste.
  • Carefully, fold the puff pastry over the salmon and filling to encase it completely. Make sure to seal the edges by pressing them together firmly. Use a little water to help seal, if needed.
  • Transfer the Salmon Wellingtons to a baking sheet lined with parchment paper, seam side down.
  • Using a sharp knife, make a few slits on top of the pastry to allow steam to escape during baking. This will help prevent the pastry from getting soggy.
  • In a small bowl, beat an egg to create an egg wash. Brush the top of the pastry with the egg wash to give it a nice golden color when baked.
  • Place the baking sheet in the preheated oven, and bake for approximately 25-30 minutes or until the puff pastry is golden brown and the salmon is cooked to the desired level of doneness. The internal temperature of the salmon should reach 145 degrees Fahrenheit (63 degrees Celsius).
  • Remove the Salmon Wellington from the oven, and let it rest for a few minutes before slicing and serving. Service with a lemon wedge.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce cream cheese room temperature
  • 30 ounce frozen spinach thawed, squeezed, and drained
  • 2 cup shredded mozzarella cheese
  • 1 package puff pastry 2 sheets thawed
  • 2 pound salmon fillet remove bones if there are any
  • 2 each egg large, for egg wash

  For serving

  • 2 lemon wedged

  Cooking Tools Required

  Heavy duty rimmed baking sheet, Mixing bowls, Rolling Pin, Sharp Knives

  Reheating/Serving Instructions

  Service with a lemon wedge.

  Nutrition

  Serving: 1g | Calories: 589kcal | Carbohydrates: 33g | Protein: 28g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 106mg | Sodium: 533mg | Potassium: 817mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10362IU | Vitamin C: 7mg | Calcium: 169mg | Iron: 4mg

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  Sheet Pan Shrimp Fajitas

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  Rated 0 out of 5
  Up to 10 servings
  

  Sheet Pan Shrimp Fajitas

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  Recipe adapted from:

  Damn Delicious

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 fajita

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This recipe uses a homemade spice mixture for lots of flavor! Serve with optional flour or corn tortillas. Note: For 5 or more servings you will need 2, heavy-duty rimmed baking sheets.

  Sheet Pan Shrimp Fajitas quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet(s) or coat with nonstick spray. Note: You will need 2 baking sheets for 5+ servings.
  • CHILI POWDER MIXTURE: In a small bowl, combine chili powder, cumin, oregano, paprika, salt and pepper.
  • Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the CHILI POWDER MIXTURE; gently toss to combine.
  • Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
  • In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and CHILI POWDER MIXTURE.
  • Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
  • Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
  • Serve immediately with tortillas.

  Cook Times

  Active Prep40

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • avocado oil cooking spray

  Chili Powder Mixture:

  • 2 teaspoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  For the filling:

  • 5 ounce red bell pepper seeded and cut into strips
  • 5 ounce green bell pepper seeded and cut into strips
  • 5 ounce yellow bell pepper seeded and cut into strips
  • 1 pound sweet onion cut into 1/2-inch wedges
  • 4 clove garlic minced
  • 4 tablespoon extra virgin olive oil divided
  • 2.5 pound U21-25 raw shrimp peeled and deveined
  • 1/3 cup fresh cilantro chopped
  • 2 tablespoon lime juice freshly squeezed

  Optional:

  • 10 8 inch flour or corn tortillas warmed

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Oven, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat mixture in a saute pan over medium heat until heated through. Warm totillas in the microwave, covered, until heated through.

  Nutrition

  Calories: 256kcal | Carbohydrates: 24g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1109mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1892IU | Vitamin C: 62mg | Calcium: 133mg | Iron: 2mg

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  Baked Rigatoni with Italian Sausage and Mozzarella

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Baked Rigatoni with Italian Sausage and Mozzarella

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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: 8 ounces

  Egg FreeRefined Sugar FreeSoy Free

  This delicious casserole is a family favorite. Pick one of our salads and add garlic bread for a complete meal.

  Baked Rigatoni with Italian Sausage and Mozzarella quantity

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

  Instructions

  • Add the olive oil to a large sauté pan and place over medium-high heat. Cook sausage, onions, and mushrooms until meat is browned and all the liquid in the pan is evaporated, about 15 minutes.
  • Add all the tomatoes to meat mixture. Bring to a boil, reduce heat and simmer for 30 minutes, uncovered. Taste and correct for salt.
  • Toss cooked pasta in sauce, adding 1 cup of the mozzarella cheese, all the Parmesan cheese, and the chopped basil. Mix well to incorporate.
  • Pour pasta into a 9x13 inch baking dish and top with remaining mozzarella cheese. Bake at 375 degrees for 20 minutes, or until pasta is heated through and cheese is melted.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 16 ounce rigatoni pasta cooked according to package instructions, but just a bit firmer than al-dente
  • 1 tablespoon extra virgin olive oil
  • 1 pound Italian sausage bulk, spicy or mild
  • 1 onion large, chopped
  • 12 ounce mushroom sliced
  • 56 ounce canned crushed tomatoes
  • 14.5 ounce canned diced tomatoes
  • 2 teaspoon Kosher salt more or less to taste
  • 4 cup mozzarella cheese grated
  • 1 cup grated parmesan cheese
  • 4 tablespoon fresh basil chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 747kcal | Carbohydrates: 69g | Protein: 36g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 96mg | Sodium: 1693mg | Potassium: 1045mg | Fiber: 6g | Sugar: 11g | Vitamin A: 821IU | Vitamin C: 21mg | Calcium: 413mg | Iron: 5mg

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  8

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  Lemon Herb Mediterranean Chicken Salad

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

  Lemon Herb Mediterranean Chicken Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 ounce chicken, 2 cups of salad

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic salad uses Mediterranean herbs and grilled chicken for extra flavor.

  Lemon Herb Mediterranean Chicken Salad quantity

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  Ingredients Scale

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

  Instructions

  • In a medium bowl or a large measuring cup, whisk together all of the marinade/dressing ingredients. Pour half the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  • Add the chicken to the marinade in the baking dish. Marinate chicken for 15-30 minutes (or up to two hours in the refrigerator, if time allows).
  • Meanwhile, prepare all of the salad ingredients and mix together in a large salad bowl.
  • Once chicken is ready to cook, heat oil in a grill pan or grill plate, over medium-high heat. Grill chicken on both sides until browned and completely cooked through, about 5 minutes per side or until an instant read thermometer registers 165 degrees F.
  • Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken thigh or boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil

  For the marinade/dressing:

  • 4 tablespoon extra virgin olive oil
  • 3 each lemon juiced, about 1/2 cup
  • 4 tablespoon water
  • 4 tablespoon red wine vinegar
  • 4 tablespoon Italian parsley chopped
  • 4 teaspoon dried basil
  • 3 clove garlic minced
  • 2 teaspoon dry oregano
  • 2 teaspoon Kosher salt

  Salad

  • 10 cup Romaine lettuce chopped into 2-inch pieces
  • 2 each cucumber large, peeled and diced
  • 4 each Roma tomato diced
  • 2 each red onion thinly sliced
  • 2 each avocado sliced
  • 2/3 cup Kalamata olive pitted, or black olives, sliced
  • 2 each lemon cut into wedges

  Cooking Tools Required

  9x13 inch glass baking dish, Colander, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat chicken in a small sauté pan over medium, or until heated through.

  Nutrition

  Calories: 196kcal | Carbohydrates: 3g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 692mg | Potassium: 365mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4298IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg

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  Grilled Lemon-Rosemary Chicken

  $0.00 Cooking Fee

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

  Grilled Lemon-Rosemary Chicken

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  Recipe adapted from:

  Reneta Jenik

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeWhole 30

  This Mediterranean inspired chicken with it's citrus-herb flavors makes a great main dish! Pair with your own sides or choose one of our delicious salads.

  Grilled Lemon-Rosemary Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat grill to medium high.
  • Season chicken pieces with Kosher salt and pepper, then place in a large bowl.
  • Add the lemon juice, olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken.
  • Scrape or brush hot grill to remove any debris. Using an old clean rag, wipe the grates with high heat cooking oil such as avocado oil. Place pieces of chicken on grill and cook for about 4-6 minutes per side, depending on size of chicken pieces, or until internal temperature reaches 165 degrees. Adjust grill temperature as needed, moving pieces to vary heat.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 pound whole chicken cut up OR 5-6 pounds of your favorite parts
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoon fresh lemon juice
  • 3 tablespoon extra virgin olive oil
  • 8 clove garlic chopped
  • 2 tablespoon rosemary chopped

  Cooking Tools Required

  Grill

  Reheating/Serving Instructions

  Heat in oven at 350 degrees for 20 minutes or until heated through.

  Nutrition

  Calories: 324kcal | Carbohydrates: 1g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 557mg | Potassium: 268mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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  Pan Cooked Chicken with Lemon and Artichokes

  $0.00 Cooking Fee

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

  Pan Cooked Chicken with Lemon and Artichokes

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 25 customer ratings

  $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 FreeGluten FreeHeart HealthyKetoMediterranean DietPaleoSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This pan cooked chicken dish uses lemon, capers, and Dijon mustard to give the chicken and artichoke, flavors reminiscent of classic Mediterranean cuisine.

  Pan Cooked Chicken with Lemon and Artichokes quantity

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  Ingredients Scale

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

  Instructions

  • Juice 2 of the lemons and cut the remaining lemon into rounds or half-moon slices.
  • In a large skillet over medium heat, add 1 tablespoon of the avocado oil, then add shallots and sauté for about 3-5 minutes.
  • Add the artichoke hearts, capers, mustard, and lemon juice, stirring to combine.
  • Season chicken breast with salt and pepper.
  • Move the vegetables to the side of the skillet and add remaining 1 tablespoon of avocado oil. Place chicken in the center of the skillet and cook chicken about 4 minutes per side.
  • Reduce heat to medium-low, move the vegetables back over the top of the chicken, and place the remaining lemon slices in the pan.
  • Continue to cook until chicken is cooked all the way through, about 5-8 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 3 lemon
  • 2 shallot thinly sliced
  • 2 tablespoon avocado oil
  • 8 ounce frozen artichoke heart defrosted
  • ¼ cup capers drained
  • 1½ pound boneless skinless chicken breast
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 210kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 382mg | Potassium: 622mg | Fiber: 4g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 33mg | Calcium: 34mg | Iron: 1mg

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  Chocolate Espresso Mousse

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Chocolate Espresso Mousse

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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: 4 ounces

  Gluten FreeNut FreeSoy FreeVegetarian

  This is a very rich chocolate mousse made the traditional way using raw eggs*. It has just a touch of espresso for a subtle twist. Note: Requires 2 hour chill time.

  *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

  Chocolate Espresso Mousse quantity

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  Ingredients Scale

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

  Instructions

  • Please note that this dish requires 2 hours of refrigerating time and it will be best to start with it first to allow enough time for that prior to eating.
  • In a medium-sized stainless steel bowl set over a saucepan of simmering water (or double boiler), melt the chocolate and butter. Stir in the instant coffee, then pour the mixture into a bowl. Whisk in the egg yolks; set aside.
  • In the bowl of your electric mixer (or with a hand mixer), whip the egg whites with the cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form; set aside.
  • In another bowl, whip the heavy cream and sugar.
  • Stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture. Fold in the whipped cream.
  • Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours.
  • When ready to serve, garnish as desired.

  Notes

  This dessert requires a 2 hour chill time, so plan accordingly by making this dish first. 

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce 70% dark chocolate chopped
  • 4 tablespoon European style unsalted butter cut into small pieces
  • 4 teaspoon instant espresso crystals or instant coffee crystals
  • 4 egg separated
  • ¼ teaspoon cream of tartar
  • 4 tablespoon granulated sugar

  For the whipped cream:

  • 2 ¼ cup heavy whipping cream
  • 2 tablespoon granulated sugar

  Garnishes (optional):

  • whipped cream
  • chocolate covered coffee bean
  • shaved chocolate
  • ground coffee

  Cooking Tools Required

  Double Boiler, Electric Hand Mixer, Mixing bowls, Mixing spoon, Refrigerator

  Reheating/Serving Instructions

  Store covered, in refrigerator and enjoy for up to 5 days.

  Nutrition

  Calories: 411kcal | Carbohydrates: 21g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 48mg | Potassium: 221mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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  Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 tenders

  Gluten FreeNut FreeSoy Free

  This is my go-to recipe for tender and delicious chicken strips. They are gluten-free which makes them extra crispy. Comes with celery and carrots sticks, plus homemade ranch dressing for dipping!

  Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks quantity

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  Ingredients Scale

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

  Instructions

  • Place the chicken tenders in a large bowl. Add the buttermilk, hot sauce, and salt. Mix to thoroughly combine.
  • While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
  • To make the dressing, whisk together all the dry ingredients (chives, parsley, onion powder, garlic powder, salt, and pepper) in a small bowl. Add the mayonnaise, sour cream, milk if needed, and dash of hot sauce if using. Adjust seasonings. Store tightly covered in refrigerator.
  • Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
  • Meanwhile cut carrots and celery into 4-inch sticks and heat the oil in a deep saute pan over medium heat. When hot place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips

  For the marinade:

  • 2 cup buttermilk
  • dash hot sauce such as Tabasco
  • 1 tablespoon Kosher salt

  For the coating:

  • 1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
  • ½ cup corn starch
  • 1 tablespoon granulated sugar
  • 1 tablespoon garlic salt
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper

  For the Ranch dressing:

  • ½ teaspoon dried chive
  • ½ teaspoon dried parsley
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup buttermilk or enough to desired consistency
  • dash hot sauce such as Tabasco

  For frying:

  • 3 cup avocado oil for frying

  For serving:

  • 3 carrot large, cut into 4-inch sticks
  • 1 bunch celery cut into 4-inch sticks

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Heat tenders in oven on a parchment lined baking sheet at 350 degrees for 20 minutes or until heated through.

  Nutrition

  Calories: 1055kcal | Carbohydrates: 25g | Protein: 38g | Fat: 90g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 2013mg | Potassium: 754mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3431IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 2mg

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  Blackened tuna with orange zested salsa

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  Rated 0 out of 5
  Up to 10 servings
  

  Blackened tuna with orange zested salsa

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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: 6 oz tuna steak and 1/3 cup salsa

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeReduced FatSoy Free

  Seared tuna with a subtle note of heat. Paired with fresh and vibrant salsa. An Oxmoor House Healthy Eating Collection recipe.

  Blackened tuna with orange zested salsa quantity

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

  Instructions

  • Combine first 9 ingredients in a bowl, toss gently, cover and chill for at least 15 mins.
  • Sprinkle blackening seasoning on both sides of fish, pressing down firmly to allow the seasoning to adhere.
  • Heat oil in a skillet over medium high heat. Cast iron is recommended for best sear.
  • Add fish and sear 4 minutes on each side for medium-rare or desired degree of fineness. Tuna is great tasting at medium rare and really highlights the fish.
  • Top blackened fish with 2 tbsp of salsa and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook30

  Hands-Off Cook0

  Passive15

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 each yellow bell pepper large, chopped
  • 9 ounce tomato chopped, diced, and seeded
  • 6 stalk green onion bias cut
  • 5 tablespoon fresh cilantro chopped
  • 3 tablespoon lime juice
  • 1 tablespoon orange zest
  • 1/4 cup orange juiced
  • 4 teaspoon apple cider vinegar
  • 3/4 teaspoon Kosher salt
  • 2 1/2 each jalapeno pepper chopped and seeded - can leave seeds in if you like spicy
  • 5 teaspoon blackening seasoning
  • 10 piece tuna steak for 10 servings use 10 x 6 oz tuna steaks about 1-in thick
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Top blackened fish with 2 tbsp of salsa and enjoy! Reheat fish in the oven at 350 degrees covered with foil in a pan. Top with salsa.

  Nutrition

  Calories: 273kcal | Carbohydrates: 4g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 510mg | Potassium: 561mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4085IU | Vitamin C: 36mg | Calcium: 23mg | Iron: 2mg

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  Vegan Malabi Rosewater Milky Pudding with Pistachios, Shredded Coconut and Pomegranate

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  Up to 10 servings
  

  Vegan Malabi Rosewater Milky Pudding with Pistachios, Shredded Coconut and Pomegranate

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  Rated 4.5 out of 5 based on 18 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Dairy FreeGluten FreeLower CarbOil FreeReduced FatSoy FreeVeganVegetarian

  This vegan, sugar free and lower fat Malabi is a deliciously smooth and creamy Israeli pudding, made with lite coconut milk and almond milk, rosewater, and topped with hibiscus tea infused with rose water, shredded coconut, pistachios and pomegranate. Perfect flavour and crunch.

  Vegan Malabi Rosewater Milky Pudding with Pistachios, Shredded Coconut and Pomegranate quantity

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  Instructions

  MAKE THE PUDDING

  • Pour into a medium-size pot the coconut and almond milk. Add monk fruit or sugar and bring to boil.
  • While the milk is warming up, in a medium bowl mix 1 cup of water with cornstarch and rose water. Mix until smooth.
  • Once the milk boils (make sure it boils), turn the heat to the lowest and add the cornstarch mixture. Cook over low heat for 5-6 minutes, stirring constantly until you see the first boiling bubble and the mixture begins to thicken.
  • Pour into serving dishes, either a 5-6 oz cups or a single Pyrex baking dish. Cover immediately with plastic wrap and refrigerate for at least 2 hours or overnight.

  MAKE THE SYRUP

  • In a pan over medium-high heat bring to boil water, red tea bags, monk fruit or sugar, and rose water. Let boil 2 more minutes and turn off the heat. Let cool completely.
  • When the malabi chilled pour 1-2 tbsp of the syrup on the malabi, add crushed pistachios or peanuts, pomegranate seeds and shredded coconut (optional).

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  FOR THE PUDDING

  • 1 cup monk fruit sweetener for 10 servings - or 1 cup of sugar or 2/3 cups of agave. *Note: if using agave use 2/3 cup of agave in place of 1 cup of white sugar, and reduce water by 1/3 cup
  • 5 cup unsweetened almond milk
  • 27 ounce canned lite coconut milk for 10 servings - 2 cans x 13.5 oz each
  • ¾ cup corn starch
  • 1 cup water
  • ⅓ cup rose water for 10 servings - 72 gram or to taste

  FOR THE SYRUP

  • 1 cup water
  • 1 cup monk fruit sweetener or 1 cup of sugar or 2/3 cups of agave. *Note: if using agave use 2/3 cup of agave in place of 1 cup of white sugar, and reduce water by 1/3 cup
  • 2 teaspoon rose water
  • 4 hibiscus tea bag or other red tea

  FOR THE TOPPING

  • 1 cup shelled pistachios or peanuts
  • 3 tablespoon unsweetened shredded coconut optional
  • 1 cup pomegranate seeds from one pomegranate or fresh strawberries or raspberries

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Pyrex baking dish, Saucepan

  Reheating/Serving Instructions

  Refrigerate for at least 2 hours or overnight. Serve well chilled, pour 1-2 tbsp of the syrup on the malabi, add crushed pistachios or peanuts, pomegranate seeds and shredded coconut (optional).

  Nutrition

  Calories: 147kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 165mg | Fiber: 2g | Sugar: 7g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 1mg

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  Chicken Shawarma with Homemade Tahini Sauce

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  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Shawarma with Homemade Tahini Sauce

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  Recipe adapted from:

  The Mediterranean Dis

  Rated 2 out of 5 based on 2 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 pita, 5oz shawarma, 2-3 tablespoons tahini

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.

  Chicken Shawarma with Homemade Tahini Sauce quantity

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  Instructions

  The Chicken Shawarma

  • In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
  • Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
  • Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
  • When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
  • Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
  • Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.

  The Tahini Sauce

  • Mince the garlic and season with salt
  • Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
  • Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
  • Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!

  To Serve

  • Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Chicken Shawarma

  • 1.5 tablespoon ground cumin
  • 1.5 tablespoon ground turmeric
  • 1.5 tablespoon ground coriander
  • 1.5 tablespoon garlic powder
  • 1.5 tablespoon paprika
  • 0.5 teaspoon ground clove
  • 1 pinch cayenne pepper
  • 1 teaspoon Kosher salt
  • 4 pound boneless skinless chicken thighs
  • 2 each onion thinly sliced
  • 1 each lemon juiced
  • 6 tablespoon extra virgin olive oil

  Homemade Tahini Sauce

  • 3 clove garlic add more as needed
  • 1 teaspoon Kosher salt
  • 1.5 cup tahini paste
  • 1 cup lime juice or lemon juice, if you prefer
  • 0.5 cup cold water more if needed
  • 1 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)

  To Serve

  • 10 each pita bread
  • baby arugula
  • dill pickle

  Cooking Tools Required

  Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

  Nutrition

  Calories: 693kcal | Carbohydrates: 47g | Protein: 48g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 949mg | Potassium: 869mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 6mg

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  New York Steak with Mushroom Red Wine Reduction Sauce

  $0.00 Cooking Fee

  Rated 4.20 out of 5
  Up to 10 servings
  

  New York Steak with Mushroom Red Wine Reduction Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.3 out of 5 based on 26 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  With it's gentle marbling New York steak is a steak lover's dream, and when paired with a wine reduction sauce it becomes extra special dish, perfect for holidays or other special occasions.

  New York Steak with Mushroom Red Wine Reduction Sauce quantity

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  Instructions

  • Remove steaks from the refrigerator and pat dry with a paper towel. Generously season steaks on both sides with salt and pepper. Cover and allow to sit at room temperature for 15 minutes. Pre-heat grill if you are grilling steaks.

  Make the red wine sauce:

  • Place the avocado oil in a large saute pan placed over medium heat. When warm add the garlic and shallots. Saute for about 1 minute, until tender. Add the mushrooms and saute a few more minutes until they have lost most of their moisture.
  • Add red wine, balsamic vinegar, and thyme sprigs. Bring to a boil over high heat. Allow wine mixture to reduce until thickened, about 4 minutes.
  • Add in beef stock, and cook over high heat, until the sauce is reduced and thickened by about ½, about 5 minutes. Remove from heat (strain if desired for a smooth sauce). Discard thyme sprigs, then whisk in butter. Adjust seasonings.

  Cook the steaks (pan method):

  • Heat a large heavy-bottomed (oven-safe if you prefer your steaks medium-well to well done) pan(s) over medium-high heat. When hot add the oil. Carefully place steaks in the pan and cook for 5-7 minutes (depending on thickness). Turn the steaks, and cook for another 5-7 minutes for medium-rare and longer for medium. For well-done steaks, transfer the pan to a 300-degree oven and continue cooking for 10 more minutes. Place steaks on a platter and top each with a tablespoon of butter. Cover with aluminum foil to keep warm.

  To grill steaks:

  • If you would like to grill the steaks, pre-heat the grill to medium, and when hot brush down to clean. Using an oiled clean rag, wipe the grates to remove any residue. Place the steaks on the grill and cook according to the above times, moving steaks to cooler areas if well-done is desired.

  To finish:

  • Plate steaks, top with sauce, and garnish with parsley.

  Notes

  Rare-cool red center: 125F

  Medium Rare-warm red center: 135F

  Medium-warm pink center: 145F

  Medium Well-slightly pink: 150F

  Well Done-little or no pink: 160F

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook15

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound New York steak about 1-1 ½ inches thick, cut in half for 6-8 ounce servings
  • 4 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 10 teaspoon unsalted butter

  For the red wine sauce:

  • 1 tablespoon avocado oil
  • 2 clove garlic minced
  • 1/4 cup shallot mined, about 2 large shallots
  • ½ cup cremini mushroom thinly sliced
  • 1 cup red wine such as Merlot
  • 1 tablespoon balsamic vinegar
  • 2 sprig fresh thyme
  • 1 cup beef stock
  • 1 tablespoon butter

  Garnish:

  • 1/4 cup Italian parsley chopped

  Cooking Tools Required

  Saucepan, Saute pan

  Nutrition

  Calories: 598kcal | Carbohydrates: 3g | Protein: 48g | Fat: 41g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 1109mg | Potassium: 839mg | Fiber: 1g | Sugar: 1g | Vitamin A: 298IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 4mg

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  Southwestern Chicken Soup with Fried Corn Tortilla

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  Up to 10 servings
  

  Southwestern Chicken Soup with Fried Corn Tortilla

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 6 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 ounces

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  This soup is filled with Southwestern flavors such as cumin, chili, and garlic, and is hearty enough to serve as a main dish. Perfect for a chilly night!

  Southwestern Chicken Soup with Fried Corn Tortilla quantity

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  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
  • Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
  • Add the chicken stock, tomatoes, corn, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Meanwhile make the tortilla garnish by heating oil in a deep saucepan over medium heat. Drop in about 1/3 of the tortilla strips at a time and cook until crisp. Drain on paper towels.
  • Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add salt and pepper; stir in cilantro. Adjust seasonings.
  • Place an equal amount of soup in each serving bowl. Top with tortilla strips and a tablespoon or two of cheese.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook17

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¼ cup extra virgin olive oil
  • 2 yellow onion medium, diced
  • 8 clove garlic finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 9 cup chicken stock room temperature or cold
  • 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
  • 2 cup frozen corn kernels
  • 30 ounce canned black beans drained and rinsed
  • 2 pound boneless skinless chicken breast
  • ¼ cup fresh cilantro coarsely chopped
  • 1 teaspoon Kosher salt
  • ⅓ teaspoon freshly ground black pepper

  Garnish:

  • 5 corn tortilla cut into strips about ¼ inch wide and 2 or 3 inches long
  • 2 cup avocado oil for frying
  • 1 cup Mexican cheese blend such as Queso Fresco, crumbled

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 807kcal | Carbohydrates: 38g | Protein: 35g | Fat: 58g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1285mg | Potassium: 1281mg | Fiber: 9g | Sugar: 9g | Vitamin A: 498IU | Vitamin C: 26mg | Calcium: 194mg | Iron: 5mg

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  Purple Potatoes with Chimichurri Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Purple Potatoes with Chimichurri Sauce

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  Recipe adapted from:

  An Le

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Purple Potatoes with Chimichurri Sauce quantity

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  Instructions

  • Preheat the oven to 350 F
  • Place all chimichurri ingredients in a processor and blend and set aside
  • Cut potatoes into 1/4ths
  • Evenly toss olive oil and potatoes and place on foiled sheet pan (spray with oil is optional)
  • Roast in oven at 350 until soft about 30-40 minutes
  • Put potatoes in a mixing bowl and fold in 1/2 the chimichurri sauce. Add more to taste. Serve warm. Extra sauce can be stored in the refrigerator and used within 3 days.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound purple potato or red potato
  • 2 teaspoon Kosher salt
  • 1/4 cup extra virgin olive oil

  For Sauce

  • 1 bunch Italian parsley
  • 1 bunch fresh cilantro
  • ½ cup extra virgin olive oil
  • 2 clove garlic
  • ½ teaspoon Kosher salt
  • 1 teaspoon dry oregano
  • 2 tablespoon red wine vinegar

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Food Processor, Mixing bowls, Oven, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 322kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 599mg | Potassium: 997mg | Fiber: 5g | Sugar: 2g | Vitamin A: 542IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 2mg

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  Minestrone Soup-Diabetes Friendly

  $0.00 Cooking Fee

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

  Minestrone Soup-Diabetes Friendly

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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

  Brain FoodDiabetes FriendlyEgg FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This classic Italian soup is hearty enough to serve as a main dish even without the traditional pasta. Sub vegn cheese for vegan option.

  Minestrone Soup-Diabetes Friendly quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 tablespoon extra virgin olive oil
  • 1 yellow onion medium, diced
  • 2 stalk celery with leaves, diced
  • 3 clove garlic chopped
  • 8 cup low sodium vegetable stock Such as Pacific Foods brand
  • 2 carrot medium, peeled and diced
  • 28 ounce canned whole peeled tomatoes chopped with liquid
  • 30 ounce canned dark red kidney beans rinsed
  • 1 zucchini diced
  • 1/3 cup Italian parsley finely chopped
  • 3 cup baby spinach packed
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For garnish:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 241kcal | Carbohydrates: 30g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 532mg | Potassium: 706mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3749IU | Vitamin C: 19mg | Calcium: 165mg | Iron: 4mg

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  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

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  Recipe adapted from:

  Once Upon a Chef

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

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

  Refined Sugar FreeSoy Free

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

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

  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad quantity

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

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

  Instructions

  For the Jasmine rice:

  • Heat pot over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes. Add water, and salt. Bring to a boil.
  • Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 12 minutes.
  • Remove from heat, keep lid on, and let rice sit 10 minutes. Remove lid and fluff with fork. Fold in parsley.

  For the chopped Israeli salad

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

  For the schnitzel:

  • Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
  • Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag or between two sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼-inch thin. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken. Lightly season both sides with salt and pepper.
  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
  • Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
  • Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
  • For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

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

  For serving:

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

  For the white Jasmine rice:

  • 1 tablespoon extra virgin olive oil
  • 2 cup Jasmine rice
  • 2.5 cup water
  • 1/2 teaspoon Kosher salt
  • 1/4 cup Italian parsley chopped, optional

  For the chopped Israeli salad

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 895kcal | Carbohydrates: 98g | Protein: 47g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1727mg | Potassium: 1265mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2270IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 5mg

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  Chicken Marsala with Penne Pasta

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  Up to 10 servings
  

  Chicken Marsala with Penne Pasta

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Panfried chicken breasts smothered in sauteed mushrooms, onions, garlic and dry marsala wine served over pasta.

  Chicken Marsala with Penne Pasta quantity

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  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 cook 1 pound of penne pasta according to package directions.
  • Taste sauce and adjust seasonings.
  • Serve chicken mushrooms onions and sauce over the top of the pasta.
  • Garnish with parmesan cheese and chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook15

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast

  For Dredging:

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

  For Sauce:

  • 4 tablespoon 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 chicken stock

  For Serving:

  • 1 pound penne pasta

  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, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 313kcal | Carbohydrates: 9g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 536mg | Potassium: 691mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg

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  Clean Diet Chicken Salad with Spicy Peanut Sauce

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  Up to 10 servings
  

  Clean Diet Chicken Salad with Spicy Peanut Sauce

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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: 6 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbRefined Sugar Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This chicken salad has a Southeast Asian twist thanks to its spicy peanut dressing.

  Clean Diet Chicken Salad with Spicy Peanut Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat a grill to medium high and when hot lightly brush the grates with oil. Season the chicken breasts with salt and pepper. Grill 4 minutes per side or until chicken reads 165 degrees on an instant read thermometer.
  • In a large bowl combine all the salad ingredients.
  • In a small bowl whisk together all the dressing ingredients. Pour over salad, tossing to combine. Add sliced chicken and toss again.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the chicken:

  • 24 ounce boneless, skinless chicken breast thinly sliced or diced, after grilling
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil for the grill

  For the spicy peanut dressing:

  • 3 tablespoon peanut butter creamy organic or natural
  • 6 tablespoon rice vinegar
  • 3 tablespoon soy sauce low sodium or coconut aminos
  • 1½ teaspoon crushed red pepper
  • 6 tablespoon water warm, to thin out the sauce, if necessary
  • 3 teaspoon fish sauce optional
  • 2 lime juiced

  For the salad:

  • 1 cup cucumber julienned
  • 1½ cup carrot julienned
  • 1½ cup yellow bell pepper thinly sliced
  • 1½ cup red bell pepper thinly sliced
  • 1½ cup snow pea thinly sliced
  • 1½ cup bean sprout

  Cooking Tools Required

  Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Tongs, Whisk

  Nutrition

  Calories: 174kcal | Carbohydrates: 10g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 799mg | Potassium: 547mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4241IU | Vitamin C: 87mg | Calcium: 35mg | Iron: 1mg

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  Mediterranean Lentil Salad

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

  Mediterranean Lentil Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3/4 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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Lentils are a staple legume in many cultures around the world, and in this recipe Karin combines it with a lemon honey-Dijon dressing for a delicious Mediterranean inspired salad.

  Mediterranean Lentil Salad quantity

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  Ingredients Scale

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

  Instructions

  • Add water and lentils to a medium saucepan. Bring to a fast boil then reduce heat to low. Cook, loosely covered, until lentils are tender, about 20 minutes. Drain and allow to cool.
  • Meanwhile, prep the salad ingredients and place in a large bowl. Whisk together all the dressing ingredients.
  • Add cooled lentils to the bowl of salad ingredients and add some of the dressing, tossing to combine. Taste, adding more dressing and adjusting seasonings if needed.
  • Salad can be served immediately, warm, at room temperature, or chilled for serving later. If chilled, allow to set at room temperature at least 30 minutes prior to serving.
  • Store any remaining dressing in a sealed container in the refrigerator for separate use. Bring to room temperature and shake to recombine prior to using.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 cup lentils brown or green - Umbrian recommended
  • 4 cup water

  For the dressing:

  • 2 lemon juiced and zested, for 1/4 cup juice and 1 teaspoon zest
  • 1 clove garlic minced
  • 1 shallot small, minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil

  For the salad:

  • 1/2 cup yellow bell pepper sliced
  • 1/3 cup red onion sliced into thin rings
  • 1 teaspoon fresh thyme
  • 1 tomato sliced
  • 1 bunch fresh basil whole leaves, optional

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

  Nutrition

  Calories: 248kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 463mg | Fiber: 13g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 30mg | Calcium: 37mg | Iron: 3mg

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

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  Grilled Salmon with Tomato Lime Salsa

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

  Grilled Salmon with Tomato Lime Salsa

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounce before cooking

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This flavorful Southwestern-inspired grilled salmon is topped with a delicious salsa. Add cauliflower rice for a complete meal!

  Grilled Salmon with Tomato Lime Salsa quantity

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  Ingredients Scale

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

  Instructions

  • Preheat grill to medium-high heat.
  • In a bowl, combine the tomatoes, bell pepper, avocado, cilantro, green onion, garlic, oil, lime juice, lime zest, and season to taste. Refrigerate until ready to serve.
  • Season the fish with paprika, chili powder, oregano, sea salt, and black pepper
  • Grill fish for 3 to 5 minutes per side. Serve the fish with the tomato-lime salsa

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound salmon fillet 4 ounce per serving before cooking

  For the salsa:

  • 4 each Roma tomato seeded and diced
  • 1 each avocado diced
  • 1/2 cup bell pepper diced
  • 1/2 cup fresh cilantro minced
  • 3 stalk green onion sliced
  • 3 clove garlic minced
  • 3 tablespoon avocado oil
  • 3 each lime zested, then juiced

  For the fish:

  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon dry oregano
  • 1 teaspoon sea salt more or less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 247kcal | Carbohydrates: 6g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 300mg | Potassium: 795mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 2mg

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