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  Balsamic Chicken Salad with Lemon Quinoa

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  Up to 10 servings
  

  Balsamic Chicken Salad with Lemon Quinoa

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chicken and quinoa combine with lettuce, tomatoes, red onions, and olives, then gets tossed with a lemon-balsamic dressing.

  Balsamic Chicken Salad with Lemon Quinoa quantity

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  Ingredients Scale

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

  Instructions

  For the lemon quinoa:

  • In a saucepan combine quinoa, stock, and salt. Bring to a boil. Reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered, and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly then stir in the lemon juice.

  For the chicken:

  • Add the chicken fillets to a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, Herbamare powder, and garlic. Sauté the chicken on medium heat until crispy and golden on both sides, and cooked through, about 5 minutes per side. Remove from heat. Allow to cool slightly, and slice into 1-inch strips.

  For the dressing:

  • Whisk together the garlic, olive oil, and the balsamic vinegar.

  For the salad:

  • Combine the lettuce, tomatoes, onion, olives, and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the lemon quinoa:

  • 1 cup quinoa dry, uncooked
  • 2 cup vegetable stock
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1 lemon juiced

  For the chicken:

  • 10 boneless skinless chicken thigh or boneless skinless chicken breast
  • 2 tablespoon extra virgin olive oil
  • 4 tablespoon balsamic vinegar
  • 1 lemon juiced
  • 1½ teaspoon Kosher salt
  • 1/2 teaspoon Italian seasoning
  • 2 clove garlic crushed

  For the dressing:

  • 1 clove garlic minced
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoon balsamic vinegar

  For the salad:

  • 12 cup Romaine lettuce thinly sliced
  • 14 ounce grape tomato halved
  • 1 red onion thinly sliced
  • 8 ounce pitted Kalamata olive
  • 1 cup Italian parsley chopped

  Cooking Tools Required

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

  Nutrition

  Calories: 348kcal | Carbohydrates: 22g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1238mg | Potassium: 712mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5972IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 3mg

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  Chicken Salad

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Chicken Salad

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  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.
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  Diabetes FriendlyGluten FreeHeart HealthyKetoLower Carb

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

  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
  • 3 ounce 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: 348kcal | Carbohydrates: 3g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 696mg | Potassium: 671mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg

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  Creamy Spaghetti Squash Casserole

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Creamy Spaghetti Squash Casserole

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Spaghetti squash, broccoli, and sausage come to gether with a coconut cream sauce for this delicious casserole.

  www.kaiafitfolsom.com

  Creamy Spaghetti Squash Casserole quantity

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  www.kaiafitfolsom.com

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

  Instructions

  • Preheat the oven to 425oF (218oC). Cut the spaghetti squash in half through its belly, remove the seeds and place flesh-side down on a baking sheet lined with parchment paper. Cook for about 30 to 35 minutes, or until cooked through.
  • While the squash is cooking, cook the sausages over medium heat on a pan. Break them up with the back of a eooden spoon until crumbled and cooked through (about 6 to 8 minutes). Remove from heat and set aside.
  • Using the same pan, add the garlic and saute for one minute, then add the arrowroot flour. Lower the heat to medium-low and add the coconut milk. Whisk until the arrowroot powder is dissolved and mixed in. Let it simmer until it thickens.
  • Remove the squash from the oven and use a fork to scrape out the “noodles” and add them to a casserole dish. Top with the sausage, broccoli and sauce and season with sea salt. Bake for 15 to 20 minutes, or until the broccoli is cooked through.
  • Remove the casserole from the oven, and divide onto plates. Enjoy!

  Notes

  No Arrowroot Powder
  Use cornstarch, tapioca powder or brown rice flour instead.
  Leftovers
  Store in an airtight container in the fridge up to three days. Reheat in the oven for 10 to 15
  minutes at 350.
  Likes it Spicy
  Serve with red pepper flakes or hot sauce.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 spaghetti squash medium
  • 24 ounce pork sausage casings removed
  • 4 clove garlic minced
  • 2 tablespoon arrowroot powder
  • 28 ounce canned full-fat coconut milk
  • 8 cup broccoli chopped into florets
  • 1/4 teaspoon sea salt

  Cooking Tools Required

  12-inch skillet, Baking sheet, Can Opener, Cutting board, Forks, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through or in the oven at 350 degrees for 15 minutes.

  Nutrition

  Calories: 482kcal | Carbohydrates: 24g | Protein: 15g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 560mg | Potassium: 821mg | Fiber: 7g | Sugar: 9g | Vitamin A: 736IU | Vitamin C: 72mg | Calcium: 100mg | Iron: 3mg

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  Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds

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  Up to 10 servings
  

  Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPaleoPostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Make this side dish one of your new holiday favorites!

  Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400° F. and line a baking sheet with parchment paper.
  • Wash Brussels sprouts, cut into halves, and add to a mixing bowl.
  • Drizzle with avocado oil, sea salt and pepper, and stir with a wooden spoon to evenly coat.
  • Spread sprouts onto prepared baking sheet and pop into the oven for 30-35 minutes until they are crispy and browned. Stir once halfway through.
  • While the sprouts are baking, cut open the pomegranate and remove the seeds
  • To toast the sunflower seeds, place seeds into a small nonstick pan (or stainless steel – whatever you have on hand) without oil – there are plenty of natural oils in the seeds themselves – and heat on medium high. Stir frequently for a few minutes, or until toasted and set aside.

  For the Dijon dressing:

  • Whisk all ingredients together in a small bowl.
  • When Brussels sprouts are done roasting, drizzle a bit of the dressing over them and toss to coat. I only use 1-2 tbsp. because I don’t want to make them too soggy, so dress to your liking.
  • Sprinkle with pomegranate and sunflower seeds and volia! Your superfood side dish is done!

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2¼ pound Brussels sprouts
  • 1 tablespoon avocado oil
  • ½ teaspoon sea salt more or less to taste
  • 1 pinch freshly ground black pepper
  • ¼ cup pomegranate seeds
  • 3 tablespoon sunflower seeds toasted

  For the Dijon dressing:

  • ¼ cup apple cider vinegar or white wine vinegar (ACV will make it more tart)
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon sea salt more or less to taste
  • 1 pinch freshly ground black pepper more or less to taste
  • 2 tablespoon extra virgin olive oil

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat Brussels sprouts in a sauté pan set over medium high heat until heated through.

  Nutrition

  Calories: 104kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 217mg | Potassium: 433mg | Fiber: 4g | Sugar: 3g | Vitamin A: 772IU | Vitamin C: 87mg | Calcium: 47mg | Iron: 2mg

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  Apple, Walnut And Honey Cake

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  Rated 0 out of 5
  12 servings
  

  Apple, Walnut And Honey Cake

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  Recipe adapted from:

  Sonila Zarate

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Soy FreeVegetarian

  This Apples, Walnuts, and Honey cake is the perfect Fall and holiday dessert! Have it with coffee, tea or topped with ice cream and more walnuts. It's a family favorite!

  Apple, Walnut And Honey Cake quantity

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

  Instructions

  • Turn oven on at 375, pre-heat.
  • Dice the 2 apples for the cake and slice the 3 apples for the topping. Put them in a bowl, add confectioner sugar and cinnamon, mix and put them aside, this will give the apples time to get liquid with the sugar/cinnamon mix. Slice the 3 apples for the topping. Keep them separate.
  • Mix flour with a pinch of baking powder, put it aside as well.
  • Soften the butter and coat the baking dish with it. Put the rest aside for the batter.
  • In a big mixing bowl, whisk the eggs for about 2 minutes. add the flour in 1/4 increments and alternate with the liquid in 1/3 increments. Start with adding flour increment first and finish with the flour mixture last.
  • Pour slowly the half & half, vanilla extract into the batter. You can keep the hand-held mixer with one hand and pour it with the other hand so the mixing is consistent. Lastly, add the butter, honey, and mix a bit more.
  • At this point don't use the electrical mixer. Add the coated apples with confectioner sugar and cinnamon. Add the walnuts and fold everything into the batter.
  • Pour onto the baking dish. Place in oven for about 8-10 minutes.
  • Get the baking dish out of the oven (close the oven so it doesn't lose heat) and decorate with sliced apples as you desire. Sprinkle the confectioner sugar/cinnamon mix on top evenly. Place back in the oven for another 30 minutes.
  • When ready, remove the baking dish from the oven and place on a cooling rack.

  Notes

  • This recipe is based on using a 9X13 baking dish. Please note that your baking time might vary slightly if the dimensions of the baking dish are different because the cake will be thicker or thinner so it might need a different baking time. Adjust accordingly.
  • The cake is not too fluffy, it’s supposed to be that way because of the number of apples inside it. It’s a rather a heavy cake (weight wise).

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  For the Cake

  • 5 ounce walnuts chopped
  • 3 egg
  • 4 tablespoon butter
  • pinch baking powder
  • 3 cup self-rising flour all-purpose can work as well if you don't have self-rising
  • 1.5 cup half & half
  • 2 apple chopped
  • 1 tablespoon ground cinnamon
  • 0.5 cup confectioner sugar
  • 6 ounce honey
  • 1 teaspoon pure vanilla extract

  For the Topping

  • 3 apple sliced
  • 0.5 cup confectioner sugar
  • 1 teaspoon ground cinnamon

  Cooking Tools Required

  Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  It’s best served warmed. Serve as desired with ice cream or other fruits and walnuts.

  Nutrition

  Calories: 403kcal | Carbohydrates: 59g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 67mg | Potassium: 232mg | Fiber: 4g | Sugar: 31g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg

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  Mom’s Chicken Soup

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

  Mom’s Chicken Soup

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 - 2 cups

  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 HealthyRefined Sugar FreeSoy Free

  This soup is filled with hearty vegetables, tender shredded chicken, and is a Little Black Dress project favorite! You might keep on eating it after fitting that little black dress or suite!

  Mom’s Chicken Soup quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil in a large heavy stockpot. On medium heat, put in chicken and lightly brown on top and bottom. Remove from pot and add onions.
  • Season onions with salt and pepper and cook until tender and lightly golden. Return chicken to the pot and add enough water to cover chicken, and then about 1 inch higher.
  • Bring to a boil and add all the vegetables including the dill. Bring to a simmer and cook with the pot half covered for about 30 minutes (or until all the vegetables are fork tender). Turn off the heat.
  • Remove the chicken and let cool until you are able to handle it with your hands. Remove the dill.
  • Shred the chicken and return it to the pot. Season the broth with salt and pepper. Add the spinach. The heat from the soup will cook the spinach.
  • If you like you can put some sliced avocado on top.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound bone-in skin removed chicken breast organic if possible
  • 2 each onion quartered and then sliced into ¼-inch slices
  • 5 stalk celery rinsed and sliced into ¼-inch pieces
  • 7 each carrot peeled, and sliced into ½-inch pieces
  • 2 each zucchini Quartered and sliced into ½-inch pieces
  • 3 each rutabaga peeled & cubed
  • 2 bunch fresh dill rinsed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 5 tablespoon extra virgin olive oil
  • 2 pound baby spinach

  For Serving

  • Avocado Not included in the nutrition macros calculation

  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: 286kcal | Carbohydrates: 21g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 494mg | Potassium: 1590mg | Fiber: 7g | Sugar: 10g | Vitamin A: 15860IU | Vitamin C: 68mg | Calcium: 180mg | Iron: 4mg

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  Pepperoni Pizza Rolls

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  Rated 0 out of 5
  8 servings
  

  Pepperoni Pizza Rolls

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  Recipe adapted from:

  Ree Drummond

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces

  Egg FreeNut Free

  Impress your friends and family with one of the best family friendly finger foods! Makes a great kids lunch or after school snack!  

  https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

  Pepperoni Pizza Rolls quantity

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  https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400˚. Roll out the pizza dough on a floured surface until it's a very flat, large rectangle, about 11 by 18 inches. Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano, and salt. Evenly top with the mozzarella slices and half of the pepperoni.
  • Unwrap the string cheese and arrange it in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so that the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Slice into 1-inch pieces with a serrated knife and place the rolls cut-side up in a 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes.
  • Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 14 ounce refrigerated pizza dough at room temperature
  • 1/4 cup all-purpose flour for sprinkling
  • 1/2 cup marinara sauce plus more for dipping
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 10 slice part-skim mozzarella cheese
  • 2 ounce sliced pepperoni divided
  • 4 stick mozzarella string cheese

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Sharp Knives

  Reheating/Serving Instructions

  Best eaten after baked or at room temperature. Heat in 350 degree oven for 15 minutes.

  Nutrition

  Calories: 211kcal | Carbohydrates: 23g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 759mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg

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  Mashed Sweet Potatoes

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  Up to 10 servings
  

  Mashed Sweet Potatoes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 2 out of 5 based on 2 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Egg FreeGluten FreeNut FreeSoy FreeVegetarian

  A nutritious alternative to regular mashed potatoes, these are a great side dish to our Tukey Meatloaf.

  Mashed Sweet Potatoes quantity

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  Ingredients Scale

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

  Instructions

  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 30 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the milk and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper to taste.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sweet potato peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • 1/2 cup milk more or less to achieve desired consistency
  • 8 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more of less to taste

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in microwave on full power, covered, stirring once during cooking time until heated through.

  Nutrition

  Calories: 205kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 1011mg | Potassium: 480mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19605IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

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  Brussels Sprouts Salad

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  Up to 10 servings
  

  Brussels Sprouts Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3.5 ounce

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe combines slightly wilted Brussels sprouts with the sweetness of apples, all tossed with a Dijon-lime dressing.

  Brussels Sprouts Salad quantity

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  Ingredients Scale

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

  Instructions

  • Shred Brussels sprouts in the food processor or if unavailable, a box grater.
  • Heat half the oil in a large skillet and add the Brussels sprouts. Cook for a few minutes until slightly wilted. Remove from heat and place in a large bowl.
  • In a small bowl, combine remaining olive oil, mustard, and lime juice.
  • Add the apples, almond slices, and dressing to the bowl of the Brussels sprouts and toss well to combine.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound Brussels sprouts shredded, (on box grater or in food processor)
  • 2 tablespoon extra virgin olive oil
  • 2 Granny Smith apples peeled and cubed
  • 3 tablespoon sliced almond

  For the dressing:

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon Dijon mustard
  • 2 lime juiced

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Skillet, Top Stove, Whisk

  Reheating/Serving Instructions

  Keep refrigerated for up to 5 days.

  Nutrition

  Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 69mg | Potassium: 617mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1055IU | Vitamin C: 121mg | Calcium: 77mg | Iron: 2mg

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  Tortilla-less Tacos

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  Tortilla-less Tacos

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These ground turkey tacos with spicy tomato sauce, are low-carb, Keto friendly, Whole 30, Paleo and oh so delicious!

  Tortilla-less Tacos quantity

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  Ingredients Scale

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

  Instructions

  • Heat avocado oil in a non-stick skillet over medium high heat. Add onion and sauté 2 minutes, or until onions have softened.
  • Add turkey, garlic, salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 8 minutes.
  • Add chili powder, cumin, paprika, tomato sauce, and chicken broth. Reduce to a simmer and cook about 5 minutes, until sauce has reduced.
  • Stack 2 lettuce leaves on top of each other and fill with mixture.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 2 cup red onion chopped
  • 3 pound 85% lean ground turkey 95% lean
  • 6 clove garlic chopped
  • 1½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon chili powder
  • 1 tablespoon ancho chili powder
  • 1 tablespoon ground cumin
  • 1 ½ teaspoon paprika
  • 1 ½ cup canned tomato sauce
  • 1 ½ cup chicken stock low-sodium
  • 2 head Romaine lettuce or iceberg lettuce

  Cooking Tools Required

  Can Opener, Kitchen towels, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat filling in large saute pan set over medium heat until heated through.

  Nutrition

  Calories: 247kcal | Carbohydrates: 12g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 792mg | Potassium: 980mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11967IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 4mg

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  Pressure Cooker Mac and Cheese

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  Up to 10 servings
  

  Pressure Cooker Mac and Cheese

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  Recipe adapted from:

  Mayumi Tavalero

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This is the smooth and creamy homemade mac and cheese your kids have been waiting for!

  Pressure Cooker Mac and Cheese quantity

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  Ingredients Scale

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

  Instructions

  • Add the dry macaroni, water, butter, hot pepper, white pepper, and salt to the pressure cooker bowl. Cook on high pressure for 5 minutes. Quick-release pressure and remove lid.
  • Stir the pasta to release some of the moisture from the macaroni (do not drain).
  • Add half of the milk, stir, then add the cheese a handful at a time stirring between each addition, until smooth. Add more milk for a thinner sauce.
  • Stir in the cream and adjust salt if necessary. Best served immediately.
  • Notes: Keep in mind when recipes are scaled back: You need at least 1 cup of liquid in order for the pressure cooker to come to pressure, so if the amounts are too small this could be a problem.  Alternately you can cook on the stovetop.  Also, just like when cooking rice, water ratios change as amounts change.  

  Cook Times

  Active Prep3

  Hands-On Cook3

  Hands-Off Cook15

  Recipe Serving Size10

  Ingredients

  Ingredients

  Add to pressure cooker:

  • 20 ounce elbow pasta
  • 4 ½ cup water
  • 4 tablespoon butter
  • dash hot pepper sauce such as Tabasco
  • ¼ teaspoon ground white pepper
  • 1 tablespoon Kosher salt

  Stir in AFTER cooking:

  • 1 cup milk
  • 3 cup shredded cheddar cheese mild
  • 1/3 cup heavy whipping cream

  Cooking Tools Required

  Electric Pressure Cooker

  Reheating/Serving Instructions

  Heat in microwave on medium power, stirring halfway through cooking time, until heated through.

  Nutrition

  Calories: 430kcal | Carbohydrates: 44g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 970mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 636IU | Calcium: 294mg | Iron: 1mg

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  Moroccan Vegetable Tagine

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Moroccan Vegetable Tagine

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 18 oz / ~2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

  Moroccan Vegetable Tagine quantity

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  Ingredients Scale

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

  Instructions

  • In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
  • Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
  • Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
  • Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
  • Add tomatoes, apricots, and broth, Cook 10 minutes
  • Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
  • Stir in chickpeas and cook another 5 minutes on low heat
  • Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup extra virgin olive oil
  • 4 each onion medium, peeled and chopped
  • 16 clove garlic peeled and chopped
  • 4 each carrot large, peeled and chopped
  • 4 each russet potato large, peeled and cubed
  • 2 each sweet potato large, peeled and cubed
  • 2 tablespoon salt
  • 2 tablespoon harissa or chili paste
  • 2 teaspoon ground coriander ground
  • 2 teaspoon ground cinnamon ground
  • 1 teaspoon ground turmeric ground
  • 1/2 teaspoon Kosher salt
  • 28 ounce canned whole peeled tomatoes canned and peeled. quartered
  • 1 cup dried apricot dried and chopped
  • 4 cup vegetable broth
  • 4 cup canned chickpeas cooked
  • 2 each lemon juiced
  • 1 bunch Italian parsley

  Cooking Tools Required

  Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Serve with your favorite bread, cous cous or rice. Enjoy!

  Nutrition

  Calories: 408kcal | Carbohydrates: 67g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Sodium: 2100mg | Potassium: 1245mg | Fiber: 12g | Sugar: 19g | Vitamin A: 11777IU | Vitamin C: 40mg | Calcium: 138mg | Iron: 5mg

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  Beef and Green Beans Stew

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  Rated 0 out of 5
  Up to 10 servings
  

  Beef and Green Beans Stew

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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

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeSoy Free

  A healthy and wonderful comfort food, add brown rice, and enjoy the in a holiday dinner, Shabbat dinner, or everyday meals!

  http://thetasteofkosher.com

  Beef and Green Beans Stew quantity

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  http://thetasteofkosher.com

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound beef shoulder roast 1/2 inch cubes
  • 6 1/4 tablespoon tomato paste
  • water enough to cover the meat
  • 2 onion medium diced
  • 7 clove garlic sliced
  • 2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
  • 1 tablespoon chicken bouillon powder or to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Serve with rice. Reheat in a pot until temperature reaches 165 degrees F.

  Nutrition

  Calories: 159kcal | Carbohydrates: 13g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 259mg | Potassium: 617mg | Fiber: 4g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 2mg

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  Butternut Squash Spinach and Tortellini Soup

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  Up to 10 servings
  

  Butternut Squash Spinach and Tortellini Soup

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1.5 cup

  Dairy FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  Butternut squash, spinach, and tortellini soup is a satisfying yet low-calorie comfort food that is perfect for cold evenings!

  Butternut Squash Spinach and Tortellini Soup quantity

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  Ingredients Scale

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

  Instructions

  • In a stock pot, add in butter and olive oil and melt together. Add onions and celery to the stock pot and allow them to soften and become translucent. Stir occasionally. While that is going on, peel and dice the neck of one butternut squash. Set aside.
  • Add thyme and garlic to the stock pot and stir in.
  • Add in the cubed butternut squash and allow the simmer in the bottom of the pan so that squash softened and the edges start to brown slightly. About 5 minutes.
  • Pour in low sodium chicken broth. Bring soup to a simmer. Once simmering, add in cheese tortellini. Add in spinach and allow to wilt. Simmer for two minutes. Then serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon Butter
  • 1 tablespoon extra virgin olive oil
  • 2 stalk celery chopped
  • 1 cup onion finely chopped
  • 2 tsp fresh thyme
  • 4 clove garlic minced
  • 4 cups Butternut Squash peeled and cubed, about 1 butternut squash
  • 6 oz fresh spinach
  • 16 oz Cheese Tortellini adjust quantity to taste
  • 10 cup vegetable broth
  • 1 tsp Kosher salt to taste
  • 1/2 tsp freshly ground black pepper to taste

  Cooking Tools Required

  Cutting board, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler

  Nutrition

  Calories: 209kcal | Carbohydrates: 31g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 976mg | Potassium: 292mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7269IU | Vitamin C: 16mg | Calcium: 108mg | Iron: 2mg

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  Keto Rutabaga Fries with Fry Sauce

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

  Keto Rutabaga Fries with Fry Sauce

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  Recipe adapted from:

  Dr. Eric Berg DC

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/4 rutabaga

  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 FreeKetoLow FODMAPLower CarbNut FreePaleo

  Cooked rutabagas have a slightly sweet taste similar to potatoes when cooked, so they make a great low carb option to French fries. Also, low FODMAP for serving size up to 1 cup.

  https://www.drberg.com/keto-recipes/keto-rutabaga-fries-with-fry-sauce?fbclid=IwAR0DJ1QuVFiVP1-xdBxU7brqkZoD7HK-Mc37wlnZwlJTFkFAJ5umpScunik

  Keto Rutabaga Fries with Fry Sauce quantity

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  https://www.drberg.com/keto-recipes/keto-rutabaga-fries-with-fry-sauce?fbclid=IwAR0DJ1QuVFiVP1-xdBxU7brqkZoD7HK-Mc37wlnZwlJTFkFAJ5umpScunik

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F. Line a baking tray with parchment.
  • Peel and cut rutabaga into ¼-inch sticks. Place in a large mixing bowl.
  • Spray rutabagas with avocado oil and season with salt and pepper. Mix well.
  • Place fries on baking tray and bake for 30 to 40 minutes until golden brown.

  For the fry sauce:

  • Combine all ingredients and mix well.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 rutabaga large
  • avocado oil cooking spray
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

  For fry sauce:

  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon tomato paste
  • ½ teaspoon smoked paprika

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 133kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 418mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 86IU | Vitamin C: 24mg | Calcium: 45mg | Iron: 1mg

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  Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad)

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  Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad)

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  Recipe adapted from:

  Cheryl Malik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 ounces not including optional garnishes

  Gluten FreePostpartumPregnancyRefined Sugar FreeSoy Free

  Delicious lamb or beef meatballs, cucumber salad, lemony rice, and creamy tzatziki sauce combine incredible Greek flavors into one delectable bowl.

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

  Gyro Bowls (Meatballs with Tzatziki, Lemon 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 Tzatziki

  • Place garlic on cutting board. Sprinkle salt over garlic then use back of fork to mash garlic into paste.
  • Add garlic paste, drained cucumber (see Notes), drained yogurt, mint and/or dill, black pepper, and olive oil to medium bowl. Stir well to combine all ingredients, then taste and adjust salt as needed. Set aside.

  For the Lemon Rice

  • Add cooked rice, lemon juice, and salt to medium mixing bowl. Stir well to thoroughly incorporate ingredients, then taste and adjust lemon juice and salt as needed. Set aside.

  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, tzatziki, 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 ground lamb beef, or pork/lamb preferred
  • 1/2 cup onion minced
  • 9 clove garlic minced
  • 2 egg large
  • 1 cup crumbled feta cheese 
  • 3 teaspoon Greek seasoning
  • 1 ¼ teaspoon Kosher salt

  For the Tzatziki

  • 4 clove garlic minced or pressed
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
  • 1/2 English cucumber peeled, grated, and drained (see Notes)
  • 2 cup plain yogurt drained
  • 2 tablespoon fresh mint chopped, plus more to taste, see Notes
  • 2 tablespoon fresh dill chopped, see Notes
  • freshly ground black pepper to taste
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil

  For the Lemon Rice

  • 2 cup long grain white rice
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference

  For the Cucumber & Tomato Salad

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

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

  Nutrition

  Calories: 678kcal | Carbohydrates: 39g | Protein: 31g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1110mg | Potassium: 662mg | Fiber: 2g | Sugar: 5g | Vitamin A: 482IU | Vitamin C: 16mg | Calcium: 205mg | Iron: 4mg

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  Broiled Sirloin Steak with Broccoli

  $0.00 Cooking Fee

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

  Broiled Sirloin Steak with Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces steak, 1 1/2 cup broccoli

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This lean cut is broiled to create a flavorful and juicy steak. Served with a side of broccoli.

  Broiled Sirloin Steak with Broccoli quantity

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

  Instructions

  • Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
  • Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
  • Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
  • Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
  • Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

  Cook the broccoli:

  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sirloin steak
  • 1 1/2 teaspoon garlic salt more or less to taste, or preference
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 3 1/2 pound broccoli cut into florets, stems peeled and cut into 1-inch pieces

  Cooking Tools Required

  Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Oven, Pot with lid, Steamer Basket, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

  Nutrition

  Calories: 238kcal | Carbohydrates: 11g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 479mg | Potassium: 968mg | Fiber: 4g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 142mg | Calcium: 113mg | Iron: 3mg

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  French Onion Chicken

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  Up to 10 servings
  

  French Onion Chicken

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  Recipe adapted from:

  Skinnytaste

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cutlet, about 8 oz

  Egg FreeNut Free

  For caramelized onions and melted cheese lovers, this Skillet French Onion Chicken is for you! Give chicken breasts a touch of excitement!

  French Onion Chicken quantity

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

  Instructions

  • In a large nonstick skillet heat the oil over medium heat.
  • Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges.
  • Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.
  • If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.
  • In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.
  • Set a large nonstick skillet over medium heat and melt 1 teaspoon butter.
  • Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.
  • Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes, until internal temperture reaches 165 degrees F. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
  • Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.
  • Place the chicke in a baking dish, pour thickened broth over, top with onions and then on top the shredded cheese. Broil until is golden browned and bubbling, about 5 min.
  • If not serving immidiatly, broil before serving.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast for 10 servings, 10 cutlets
  • 1.5 tablespoon extra virgin olive oil
  • 5 medium yellow onion thinly sliced
  • 2.5 tablespoon balsamic vinegar or more as needed
  • 2.5 tablespoon Worcestershire sauce
  • 1 tablespoon fresh thyme or 1.25 teaspoon dried thyme
  • 7 ounce Gruyère cheese coarsely grated (about 1 cup for 10 servings)
  • 1 cup all-purpose flour or gluten-free flour mix*
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper to taste
  • 1.25 teaspoon paprika
  • 1.5 tablespoon unsalted butter
  • 1.25 cup chicken broth

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 342kcal | Carbohydrates: 16g | Protein: 37g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1176mg | Potassium: 776mg | Fiber: 2g | Sugar: 10g | Vitamin A: 445IU | Vitamin C: 11mg | Calcium: 253mg | Iron: 2mg

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  Creamy Carrot Soup

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  Creamy Carrot Soup

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  Recipe adapted from:

  Ashley

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This delicious, creamy Indian-style carrot soup is made with fresh ginger and coconut milk, plus lots of spices including cumin, coriander, paprika, and turmeric.

  https://myheartbeets.com/

  Creamy Carrot Soup quantity

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  https://myheartbeets.com/

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  Ingredients Scale

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

  Instructions

  • Place all the ingredients except coconut milk in the instant pot. Stir, close the lid and cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.
  • Open the pot and blend the soup smooth using an immersion blender or regular blender. If using a regular blender, you may need to cool the ingredients before blending.
  • Stir in coconut milk. Garnish if desired.

  Notes

  Garnishing options: You can top with your choice of garnishes. Some toppings we like on creamy soups.
  Black pepper
  Cilantro
  Lime juice
  Red chili flakes
  Sesame seeds
  Crushed peanuts or chopped cashews
  Make it on Stovetop: Use a large dutch oven or heavy pot. Sauté the onions, ginger in some olive oil. Then add the carrots, spices and broth, bring it to a boil, then reduce to a simmer until the carrots are softened. Then transfer to a blender or use a hand blender to blend the soup. Stir in the coconut milk and enjoy!
  Other variations for this soup:
  Add Thai curry paste, to make this a Thai Curried Carrot Soup
  Add half a cup of lentils along with carrots before pressure cooking to make this a Carrot Lentil Soup.
  Add other veggies such as beets, sweet potato, squash, pumpkin, or apples.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound carrot cut into 2 inch pieces
  • 1 yellow onion sliced
  • 3 teaspoon fresh ginger grated
  • 4 cup vegetable broth
  • 2 cup canned full-fat coconut milk
  • 2 teaspoon ground coriander (dhaniya powder)
  • 2 teaspoon ground cumin (jeera powder)
  • 1 teaspoon ground turmeric (haldi powder)
  • 2 teaspoon paprika more or less to taste
  • 2 teaspoon Kosher salt more of less to taste

  Garnish:

  • 1/3 cup fresh cilantro chopped

  Cooking Tools Required

  Blender, Cutting board, Electric Pressure Cooker, Immersion Blender, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 161kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 912mg | Potassium: 457mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15558IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg

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  Cajun Jambalaya

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  Cajun Jambalaya

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  Chicken, andouille sausage, shrimp, bell peppers, onions, tomatoes, white rice and dark roux are simmered together to make this Southern classic.

  Cajun Jambalaya quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil in large sautee pan or dutch oven
  • Sautee chicken, shrimp and sausage 3 minutes and set aside
  • Add flour and stir while on med/low heat for 10 minutes until roux is dark brown
  • Add onion, bell peppers, carrots, onion and garlic
  • Sautee 3 more minutes
  • Add 2 cups long grain white rice, mix in for 1 minute
  • Add canned tomatoes and chiclen broth mix in
  • Add shrimp, chicken and sausage back in
  • Add thyme, cajun seasoning and parsley
  • Simmer low for 30 minutes covered no stirring

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 4 tablespoon extra virgin olive oil
  • 2 pound boneless skinless chicken thigh cut into bite-sized pieces
  • 1 pound andouille sausage diced
  • 1 pound medium raw shrimp peeled and deveined, tail off
  • 3 tablespoon all-purpose flour
  • 2 stalk celery diced
  • 1 yellow onion diced
  • 2 carrot diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 tablespoon garlic chopped
  • 2 cup long grain white rice
  • 28 ounce canned diced tomatoes
  • 2 1/2 cup chicken broth
  • 1 teaspoon dry thyme
  • 1 tablespoon cajun seasoning
  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Can Opener, Cutting board, Dutch Oven, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat 1 serving in microwave for 60 seconds

  Nutrition

  Calories: 325kcal | Carbohydrates: 36g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 318mg | Potassium: 424mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2892IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 2mg

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