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  Glazed Carrots

  $0.00 Cooking Fee

  Rated 4.20 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Glazed Carrots

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  Recipe adapted from:

  Thomas Keller

  Rated 4.3 out of 5 based on 26 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

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

  Chef Thomas Keller’s technique highlights the natural sweetness of carrots, with only a small amount of added sugar.

  https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

  Glazed Carrots quantity

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  https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

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

  Instructions

  • 1. Add carrots to the pan(s) in a single layer and swirl the pan around to create an even amount of space between them. Add sugar and enough water to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed.
  • 2. Turn down the heat to medium and cook until finished, about 5 minutes. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. (Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery.)
  • 3. When reduction is complete, toss carrots in the pan with chopped parsley.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound carrot peeled, oblique cut
  • 3 teaspoon unsalted butter room temperature
  • 3 1/2 teaspoon sugar to start
  • 1/4 teaspoon white wine vinegar
  • 2 tablespoon Italian parsley chopped (for garnish)
  • 1 teaspoon Kosher salt more or less to taste

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Peeler, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 327mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 22838IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg

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  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  Up to 10 servings
  
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  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies

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  Recipe adapted from:

  Empower Fitness

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 ounces

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching. Please ask your chef if you prefer more seasoning, as this is a basic fitness focused recipe.

  https://empoweronlinecoaching.com/

  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies quantity

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  https://empoweronlinecoaching.com/

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

  Instructions

  • Combine halved cherry tomatoes with minced red onion, salt and pepper. Marinate in a shallow plate or bowl while cooking salmon and asparagus.
  • Season salmon with salt and pepper. Let sit while you prepare the asparagus.
  • Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes.
  • Heat cooking spray in a pan over medium-low heat. Gently cook salmon on both sides until golden brown.
  • Remove the salmon fillets from the skillet and set aside to a plate.
  • In the same pan over a medium heat, add the minced garlic, butter, lemon juice and parsley.
  • Meanwhile, heat cooked rice as per instructions.
  • Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add salmon back to the pan and reheat for another minute.
  • Add your rice to your meal prep container, top with salmon, asparagus and tomatoes. Pop a slice of lemon on top and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 65 ounce wild Alaskan salmon fillet
  • 5 red onion
  • 58 ounce Tilda pure Basmati steamed rice
  • 45 ounce asparagus
  • 60 piece cherry tomato
  • 20 teaspoon salted butter
  • 2 lemon sliced
  • 10 clove garlic pressed
  • 10 teaspoon fresh lemon juice
  • 20 pinch Italian parsley chopped
  • avocado oil cooking spray 1-2 seconds

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Microwave, Saucepan, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 626kcal | Carbohydrates: 64g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 165mg | Potassium: 1581mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1962IU | Vitamin C: 51mg | Calcium: 110mg | Iron: 6mg

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  Sautéed Asparagus and Peas

  $0.00 Cooking Fee

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

  Sautéed Asparagus and Peas

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  Recipe adapted from:

  Jenn Segal

  Rated 5 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

  Sautéed Asparagus and Peas quantity

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

  Instructions

  • Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
  • Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp.
  • Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon unsalted butter
  • 2/3 cup shallot minced
  • 2 pound asparagus for 10 servings - 2 bunches, thin, ends trimmed, cut into 1½-inch pieces on a diagonal
  • 14 ounce frozen green peas thawed. For 10 servings feel free to have a few more ounces if any are left in the package.
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 2 teaspoon honey

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in a saute pan or in the microwave on medium until heated through.

  Nutrition

  Calories: 116kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 239mg | Potassium: 337mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 3mg

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  Overnight Oats

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Overnight Oats

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  Recipe adapted from:

  Empower Fitness

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Vegetarian

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  Note: this recipe must rest in the fridge overnight.

  https://empoweronlinecoaching.com/

  Overnight Oats quantity

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  https://empoweronlinecoaching.com/

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  Instructions

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

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Nutrition

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

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  Ground Beef Stroganoff

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Ground Beef Stroganoff

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 1/2 ounce

  Nut FreeSoy Free

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

  Ground Beef Stroganoff quantity

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

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

  For serving:

  • 8 ounce dry egg noodle

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Hungarian Goulash (Beef and Vegetable Stew)

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Hungarian Goulash (Beef and Vegetable Stew)

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreePaleoRefined Sugar FreeWhole 30

  This customer-submitted beef and vegetable stew is made with spices such as smoked paprika and caraway seeds for authentic Hungarian flavor. This version is lower in carbs than the traditional version.

  Hungarian Goulash (Beef and Vegetable Stew) quantity

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

  Instructions

  • In a large saucepot (with lid) placed over medium-high heat, brown the beef in the oil. Remove beef and reserve.
  • Add a bit more oil, then add the peppers, and onion, sauteing for 5 minutes or until the onions are soft.
  • Add garlic, tomatoes, and all the spices except for the bay leaf. Saute for an additional 5 minutes.
  • Add the reserved beef (plus any remaining juices), water, and bay leaf. Cover and bring to a boil. Reduce heat to simmer, and cook for at least 2 hours or until beef is fork-tender. Add Add the carrots and potatoes within the last 40 minutes. Add kohlrabi within last 20 minutes of cooking time.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook80

  Passive0

  Total Time2 hours hours

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil plus additional as needed
  • 3 pound beef stew meat (chuck) cubed
  • 2 onion medium dice
  • 2 carrot medium dice
  • 2 white potato cut into 1/2 inch chunks
  • 4 tomato coarsely grated
  • 2 green bell pepper medium dice
  • 5 clove garlic crushed
  • 2 bay leaf
  • 2 tablespoon paprika
  • ½ tablespoon smoked paprika
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon caraway seeds
  • 2 bulb kohlrabi medium dice

  Cooking Tools Required

  5-quart saucepot, Cutting board, Kitchen towels, Measuring cups and spoons, plate, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 350kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 592mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3420IU | Vitamin C: 37mg | Calcium: 54mg | Iron: 4mg

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  Lentil and Mushroom Lettuce Wraps

  $0.00 Cooking Fee

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

  Lentil and Mushroom Lettuce Wraps

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  Recipe adapted from:

  KaiaFit

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  These vegan and vegetarian wraps are seasoned with smoked parika and cumin, with optional jalapeno pepper for added heat.

  www.kaiafitfolsom.com

  Lentil and Mushroom Lettuce Wraps quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Add lentils, water and 1/4 of the salt to a saucepan and bring to a boil. Reduce the heat to a gentle simmer. Cook the lentils uncovered for 20 to 25 minutes or until just tender.
  • Add more water if needed to ensure the lentils remain just barely covered. When cooked, drain the excess liquid and set aside on a plate.
  • Meanwhile, heat a skillet over medium heat. Add a splash of water to the skillet and then add the onion. Cook for 2 minutes, until softened. Then add the mushrooms, half of the smoked paprika and half of the cumin. Add the jalapeno and stir, continuing to add water if needed to ensure it isn't sticking. Cook over medium heat for 5 to 6 minutes, until the mushrooms have released water and are cooked.
  • Add the remaining smoked paprika and cumin to the plate with the lentils and toss to combine. Add the lentils to the pan with the mushrooms and season with the remaining salt and stir to combine.
  • Divide the Boston lettuce evenly between plates and top with the mushroom and lentil mixture. Enjoy!

  Notes

  Leftovers
  Refrigerate in an airtight container for up to five days.
  Serving Size
  One serving is approximately 5 lettuce wraps.
  No Smoked Paprika
  Use regular paprika.
  More Flavor
  Sauté the vegetables with in vegetable broth or oil instead of water.
  Additional Toppings
  Top the wraps with salsa or guacamole.
  No Spice
  Omit the jalapeno pepper.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 cup green lentils
  • 5 cup water
  • 2 teaspoon sea salt divided
  • 2 yellow onion chopped
  • 2 1/2 pound cremini mushroom chopped
  • 5 teaspoon smoked paprika divided
  • 4 teaspoon ground cumin divided
  • 5 head Boston lettuce

  Optional:

  • 2 jalapeno pepper thinly sliced

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Skillet, Spatula, Wooden Spatula

  Reheating/Serving Instructions

  Heat filling in the microwave on medium power until heated through or in a saute pan over medium heat.

  Nutrition

  Calories: 220kcal | Carbohydrates: 39g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 488mg | Potassium: 1237mg | Fiber: 17g | Sugar: 5g | Vitamin A: 3251IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 6mg

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  Lotus Biscoff® Protein Cheesecake Cup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Lotus Biscoff® Protein Cheesecake Cup

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  Recipe adapted from:

  Empower Fitness

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Lower CarbReduced FatVegetarian

  Customer submitted recipe from Empower Fitness On-Line Coaching. Prepare ahead of time glasses or cups to store the Lotus Biscoff® Protein Cheesecakes.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Lotus Biscoff® Protein Cheesecake Cup quantity

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  https://empoweronlinecoaching.com/

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  Ingredients Scale

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

  Instructions

  • Crush the biscuits in a resealable bag. Place them at the bottom of a glass(es).
  • Mix the cream cheese, honey and yoghurt together and then layer it on top of the crushed biscuits.
  • Rinse the raspberries then add them on top of the yoghurt mixture and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 cup FAGE® Total 0% plain yogurt
  • 20 tablespoon Philadelphia® light cream cheese 11% fat
  • 20 piece Lotus Biscoff® Biscuits
  • 5 teaspoon honey
  • 7 ounce raspberries

  Cooking Tools Required

  jar with lid, Measuring cups and spoons, Mixing bowls, Mixing spoon

  Nutrition

  Calories: 142kcal | Carbohydrates: 11g | Protein: 13g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 144mg | Potassium: 247mg | Fiber: 1g | Sugar: 9g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 1mg

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  Salt-Roasted Beet and Onion Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Salt-Roasted Beet and Onion Salad

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Beets are roasted in the oven over Kosher salt to to concentrate their flavor, then once cooled are tossed with red onions, parsley, and olive oil.

  Salt-Roasted Beet and Onion Salad quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 420 degrees.
  • Spread Kosher salt ½-inch thick on a large baking pan. Place beets on top.
  • Bake for 1 hour.
  • Allow beets to cool until you are able to peel the skins.
  • Cut the beets into 8ths and add to a large bowl. Add the onions and the remaining ingredients, tossing well to combine.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup Kosher salt more or less depending on size of pan
  • 8 beet
  • 3 red onion small, halved and then thinly sliced or diced
  • 1 bunch Italian parsley chopped
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoon extra virgin olive oil
  • ½ teaspoon cumin seeds coarsely ground

  Cooking Tools Required

  Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Mortar and Pestle, Oven, Sharp Knives, Tongs, Vegetable Peeler

  Nutrition

  Calories: 60kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 73mg | Potassium: 315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2406IU | Vitamin C: 19mg | Calcium: 52mg | Iron: 1mg | Phosphorus: 26mg

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  Roasted Sweet Potato & Brussels Sprouts Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Sweet Potato & Brussels Sprouts Salad

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Vegetables are roasted, mixed with lentils, and tossed with a tahini-maple dressing, then served over fresh spinach.

  Roasted Sweet Potato & Brussels Sprouts Salad quantity

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

  Instructions

  • Preheat the oven to 425oF (218oC). Line a large baking sheet with parchment paper.
  • Combine the diced sweet potato and brussels sprouts in a bowl. Add olive oil and season with sea salt and black pepper to taste. Toss well then spread across the baking sheet. Bake in the oven for 30 minutes or until both vegetables are cooked through and starting to brown.
  • Meanwhile cook the lentils according to package directions.
  • While the vegetables and lentils cook, combine the tahini, maple syrup, water, cayenne pepper and sea salt in a jar. Seal with a lid and shake well to mix. Set aside.
  • Remove the roasted vegetables from the oven and place back in the mixing bowl. Add in the lentils. Mix well.
  • Divide spinach between bowls. Top with lentils and roasted vegetable mix. Drizzle with desired amount of dressing. Enjoy!

  Notes

  No Brussels Sprouts
  Use broccoli instead.
  No Lentils
  Use your choice of protein. Chickpeas, grilled chicken or ground meat work well.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 each sweet potato medium. peeled and diced into 1 inch cubes
  • 10 cup Brussels sprouts washed and halved
  • 7 1/2 teaspoon extra virgin olive oil
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

  For the salad:

  • 2 1/2 cup lentils cooked accrding to package directions
  • 20 cup baby spinach chopped

  For the dressing:

  • 10 tablespoon tahini paste
  • 7 1/2 teaspoon maple syrup
  • 10 tablespoon water warm
  • 1 1/2 teaspoon cayenne pepper optional and more or less to taste
  • 1/3 teaspoon sea salt

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, jar with lid, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Peeler, Saucepan with lid, Sharp Knives

  Nutrition

  Calories: 618kcal | Carbohydrates: 97g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 570mg | Potassium: 2063mg | Fiber: 38g | Sugar: 12g | Vitamin A: 22494IU | Vitamin C: 99mg | Calcium: 213mg | Iron: 12mg

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  Pumpkin Chocolate Chip Bread (2 loaves)

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  Rated 0 out of 5
  20 servings
  

  Pumpkin Chocolate Chip Bread (2 loaves)

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Dairy FreeNut FreeSoy FreeVegetarian

  This recipe makes 2 delicious loaves, one to enjoy now and one to freeze for later!

  Pumpkin Chocolate Chip Bread (2 loaves) quantity

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  Adjust the ingredients measurement scale here by changing this number. 20

  Instructions

  • Preheat oven to 350 degrees. Prepare 2 loaf pans by greasing and lightly flouring.
  • In a medium bowl cream together the sugar and oil. Add eggs one at a time mixing well after each addition.
  • Add the pumpkin and water mixing well to incorporate all the ingredients.
  • In a separate bowl whisk together the dry ingredients.
  • Fold the dry ingredients into the wet ingredients.
  • Stir in the chocolate chips if using.
  • Divide mixture evenly into loaf pans and bake for 60-70 minutes or until a wooden skewer inserted into the center comes out clean. Allow bread to cool 15 minutes before removing from pan. Finish cooling on cooling rack.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size20

  Ingredients

  Ingredients

  Wet ingredients:

  • 3 cup granulated sugar
  • 1 cup avocado oil
  • 4 egg
  • 15 ounce canned pumpkin
  • 2/3 cup water

  Dry ingredients:

  • 3 ½ cup all purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground clove
  • 1 teaspoon ground allspice

  Optional:

  • 10 ounce semi-sweet chocolate chips

  Cooking Tools Required

  8x5 inch Loaf Pan, 8x8 inch nonstick baking pan, Can Opener, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

  Nutrition

  Calories: 395kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 147mg | Potassium: 166mg | Fiber: 2g | Sugar: 36g | Vitamin A: 3365IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

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  Spicy Chicken Biryani

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  4 servings
  

  Spicy Chicken Biryani

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  Recipe adapted from:

  Swasthi Shreekanth

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 oz rice and about 2 oz chicken

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Savor the essence of aromatic spices and succulent chicken in this tasty one-pot Chicken Biryani. Crafted with fragrant basmati rice, a medley of spices, tender chicken, and fresh herbs, this dish promises a journey of flavors with every bite. Enjoy the richness of this delicious and spicy classic chicken biryani.

  Spicy Chicken Biryani quantity

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

  Instructions

  Preparation

  • Add to a bowl the yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice and the red chili powder.
  • Mix well and taste the marinade. Add more salt and spice if needed.
  • Make slits on the chicken pieces. Add to the marinade and mix well. Cover and set a side for at least an hour or more.
  • Rinse basmati rice thrice and soak for 30 minutes. Drain with a colander.

  Make the chicken biryani

  • Heat gee or oil in a pot.
  • Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, caraway seeds (shahi jeera) and mace.
  • When the spices begin to sizzle, add onions and fry them evenly stirring often until uniformly light brown but not burnt.
  • Add chicken and sauté until pale for 5 minutes on a medium heat.
  • Cover and cook on a low flame until the chicken is soft cooked or tender. Sauté to evaporate any excess moisture in the pot.
  • Taste test and add more salt if needed. Add yogurt (curd), half of the chopped mint leaves, slit green chili, red chili powder and garam masala.

  Layering

  • Mix everything well and layer the chicken evenly at the bottom.
  • Spread drained rice in a layer over the chicken.
  • Pour water to a separate pot.
  • Add salt, and mix. Taste the water, it must be slightly salty. Bring it to a rolling boil.
  • Pour 2 cups of this water across the sides of the pot with the chicken and rice. Gently pour the rest on the top of the rice.
  • Level the rice if needed. Sprinkle the rest of the mint leaves. Optionally, add fried onions and saffron soaked in milk if using.
  • Cover and cook on a medium burner until the rice in the chicken biryani is cooked completely but not mushy or undercooked. If the rice is still undercooked, or hard and there is no water at the bottom, pour ¼ to ½ cup more boiling water depending on the brand of the rice used to cook further. When done, is has to be fully cooked, yet remain grainy but not mushy.
  • Serve from the top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
  • Enjoy the biryani with raita and sliced veggies.

  Notes

  • Do not use sour curd. If the curd is slightly sour, then don't use the lemon juice.
  • Adjust the level of spiciness pf the recipe.
  • Rice - Basmati rice has to be rinsed very well a few times to remove the starch. This prevents the rice from turning mushy. Soaking the rice helps helps to cook it fluffy and long. So don't skip the rinsing and soaking steps.
  • The curd can be substitute with coconut milk for diary free.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size4 servings

  Ingredients

  Ingredients

  Marinade for chicken biryani

  • 2 pound chicken drumstick skinless, or thighs or legs or a mix of all, can be bone-in or boneless
  • 3 tablespoon plain yogurt Indian curd or dahi
  • 1 inch fresh ginger combine the ginger and the garlic to make a ginger-garlic paste
  • 4 clove garlic crushed
  • ½ teaspoon Kosher salt or up to ¾, start with ½ and adjust to taste
  • ¼ teaspoon ground turmeric
  • ½ teaspoon Kashmiri red chili powder or cayenne or paprika, up to 1 teaspoon or less than ½, adjust to spiciness preferences
  • ½ teaspoon garam masala or or biryani masala, up to 1 teaspoon, start with ½ and adjust to taste
  • 1 tablespoon fresh lemon juice optional

  Whole spices (if you can't find some of the items, skip it)

  • 1 bay leaf
  • 4 cardamom pod
  • 6 whole clove
  • 1 inch cinnamon stick
  • 1 star anise
  • ¾ teaspoon shahi jeera (caraway seeds) or cumin seeds
  • 1 strand mace javirti, omit if you don't like it or can't find it

  Other ingredients for the chicken biryani

  • 2 cup aged basmati rice aged rice only
  • 2 tablespoon ghee or oil
  • 1 large yellow onion sliced thinly
  • ¼ cup fresh mint to ½ cup (about 15 leaves), chopped fine
  • 1 green chili slit or chopped
  • ¼ cup plain yogurt Indian curd
  • ¼ teaspoon Kashmiri red chili powder or cayenne to ½ teaspoon, optional for heat
  • 1 teaspoon garam masala or biryani masala
  • 3 ½ cup water more if needed
  • ¾ teaspoon Kosher salt to stir in water
  • 2 tablespoon fried onion optional
  • 1 pinch saffron optional, soak in 2 tablespoon of hot milk
  • 2 tablespoon whole milk

  Cooking Tools Required

  Colander, Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Nutrition

  Calories: 654kcal | Carbohydrates: 84g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 940mg | Potassium: 539mg | Fiber: 4g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 2mg

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  Unbelievably Moist Turkey Meatloaf

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

  Unbelievably Moist Turkey Meatloaf

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces cooked

  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 FriendlyHeart HealthyLower CarbNut FreeSoy Free

  This customer submitted recipe is the ultimate in comfort food. Combine with a side of mashed potatoes and a favorite vegetable for a complete meal. Leftovers make great sandwiches for kids lunches!

  Unbelievably Moist Turkey Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Heat oven to 400° Fahrenheit. Lightly oil a rimmed baking sheet (or use a 9-inch by 13-inch baking pan) lined with aluminum foil.
  • Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
  • Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.
  • Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.
  • Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
  • Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 8 ounce mushroom trimmed and very finely chopped
  • 1 onion medium, peeled and finely chopped
  • 2 clove garlic peeled and minced
  • 1 tablespoon avocado oil
  • ¾ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 7 tablespoon ketchup divided
  • 1 cup Panko bread crumbs
  • 1/3 cup milk
  • 2 egg large lightly beaten
  • 1 1/4 pound 93% lean ground turkey

  Cooking Tools Required

  Aluminum Foil, Cutting board, Heavy duty rimmed baking sheet, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 336kcal | Carbohydrates: 30g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 687mg | Potassium: 467mg | Fiber: 2g | Sugar: 6g | Vitamin A: 264IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg

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  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

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  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

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  Recipe adapted from:

  Empower Fitness

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta quantity

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  https://empoweronlinecoaching.com/

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  Ingredients Scale

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

  Instructions

  • Cook your chicken in a pan with seasoning of your choice until golden brown.
  • Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
  • Boil your pasta and then drain the water.
  • Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
  • Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 28 ounce cherry tomatoes
  • 7 1/2 cup arugula
  • 6 1/2 tablespoon extra virgin olive oil
  • 12 ounce Tesco reduced fat mozzarella
  • 40 ounce boneless skinless chicken breast
  • 19 ounce dry pasta
  • 5 tablespoon balsamic vinegar

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Sharp Knives, Tongs, Top Stove

  Nutrition

  Calories: 521kcal | Carbohydrates: 46g | Protein: 41g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 360mg | Potassium: 806mg | Fiber: 3g | Sugar: 5g | Vitamin A: 942IU | Vitamin C: 22mg | Calcium: 318mg | Iron: 2mg

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  Sautéed Peas and Mushrooms

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  Up to 10 servings
  

  Sautéed Peas and Mushrooms

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  Recipe adapted from:

  Marisa Franca

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4-5 ounces

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVegetarian

  A traditional Italian combination of sweet peas, onions, garlic and mushrooms, is a great side dish year round!

  Sautéed Peas and Mushrooms quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil and butter in a large lidded skillet (or large saucepan or Dutch oven) over medium heat. Saute onion and garlic until onion is translucent. Be careful not to burn the garlic. Add the sliced mushrooms and continue to saute until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the broth, peas, Italian seasoning, salt and pepper.
  • Cover the pan with lid and cook until peas are tender, about 5 minutes. Serve immediately or keep warm on very low heat until ready to serve.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1.5 each onion sliced
  • 4 clove garlic minced
  • 32 ounce frozen green peas
  • 8 ounce baby bella mushroom sliced
  • 1 cup vegetable broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper adjust seasoning as needed

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in a saute pan or in the microwave on medium until heated through.

  Nutrition

  Calories: 136kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 334mg | Potassium: 356mg | Fiber: 6g | Sugar: 6g | Vitamin A: 783IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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  Pan Fried Trout with Almonds and Fresh Dill

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  Rated 0 out of 5
  4 servings
  

  Pan Fried Trout with Almonds and Fresh Dill

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  Recipe adapted from:

  Matt Voss

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 ounces or 1 whole trout

  Brain FoodKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy Free

  Enjoy this customer-submitted recipe that starts with shole trout that is lightly coated and pan fried in a lemon butter sauce with almonds and fresh dill.

  Pan Fried Trout with Almonds and Fresh Dill quantity

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  Ingredients Scale

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

  Instructions

  • Lightly salt and pepper the trout. Roll in 3/4 amount of the flour and then the beaten egg.
  • Add the remaining flour, dill weed, and lemon zest to a freezer bag and shake to mix. Add fish individually coating well. Refrigerate 15-20 minutes
  • When ready to cook heat a large skillet(s) over medium heat. Add butter, olive oil, and lemon juice.
  • Add the coated trout and cook for 5 minutes on each side or less depending on size of trout. Add sliced almonds last couple minutes of cooking time, being careful not to burn.
  • Remove fish, pour sauce over and garnish with parsley and sliced lemon if desired.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive15

  Total Time50 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 piece whole trout
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup all purpose flour divided
  • 2 egg beaten
  • 2 teaspoon lemon zest
  • 2 tablespoon fresh lemon juice
  • 2 teaspoon fresh dill
  • 1/3 cup sliced almonds
  • 2 tablespoon unsalted butter
  • 2 tablespoon extra virgin olive oil

  For garnish:

  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Freezer bag, Grater, Mixing bowls, Saute pan, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat until heated throug.

  Nutrition

  Calories: 841kcal | Carbohydrates: 11g | Protein: 102g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 537mg | Sodium: 789mg | Potassium: 2114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 844IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 3mg

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  Pasta with Veggies

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Pasta with Veggies

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cup sauce and 3 ounce cooked pasta

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Enjoy this vegetable pasta loaded with broccoli, red pepper, green beans, yellow squash, mushrooms, tomatoes, and garbanzo beans. Note: This is a customer-submitted recipe that was created for specific dietary needs.

  Pasta with Veggies quantity

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  Ingredients Scale

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

  Instructions

  • Cook pasta according to package directions, drain.
  • In a large lidded skillet, saute mushrooms, onions, and garlic on medium heat with a splash of white wine until just tender
  • Add marinara, tomatoes, beans, coconut aminos, italian seasoning, turmeric, ground pepper. Stir to combine. Cover, simmer on low.
  • Cut each veggie into bite size pieces and microwave for 1 minute. Add to simmering skillet and recover.
  • Add the cooked pasta to the simmering skillet and simmer a few more minutes until veggies are just tender and pasta is heated through.
  • Serve in a large bowl topped with nutritional yeast (or vegan cheese)

  Cook Times

  Active Prep25

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce brown rice penne pasta
  • 12 mushroom large
  • 2 onion small
  • 8 clove garlic pressed
  • 1/4 cup white wine
  • 2 cup low sodium tomato sauce
  • 30 ounce canned diced tomatoes undrained
  • 30 ounce canned garbanzo beans or pinto, black, red, northern white, drained and rinsed
  • 2 teaspoon coconut aminos
  • 6 tablespoon Italian seasoning
  • 1 teaspoon ground turmeric
  • 2 teaspoon freshly ground black pepper
  • 2 cup broccoli chopped
  • 2 cup red bell pepper chopped
  • 2 cup green beans chopped
  • 2 cup yellow squash chopped

  For garnish:

  • 5 teaspoon nutritional yeast

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated through or in saute pan over medium heat.

  Nutrition

  Calories: 324kcal | Carbohydrates: 65g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 634mg | Potassium: 844mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1622IU | Vitamin C: 75mg | Calcium: 146mg | Iron: 4mg

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  One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP

  $0.00 Cooking Fee

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

  One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP

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  Recipe adapted from:

  Marianna Duba, M.Sc.

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz chicken and 4 oz vegetables

  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 FreeKetoLow FODMAPLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeWhole 30

  A gut-friendly grain-free and low FODMAP one pan meal which provides anti-inflammatory fats and turmeric, lean protein and valuable phytonutrients. It is also a great meal prepping, enjoy the leftovers for grab-n-go meals.

  One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375ºF (191ºC) and line a large baking sheet with parchment paper.
  • Peel and slice carrots into sticks. Wash and cut the zucchini to chunks.
  • Brush chicken breast with 1/3 of the olive oil. Season with thyme and sea salt. Place on the baking sheet.
  • Toss carrot sticks in 1/3 of the olive oil. Place on the baking sheet next to chicken.
  • Toss zucchini with the remaining olive oil and turmeric. Mix until zucchini is evenly yellow then transfer to the baking sheet.
  • Place the baking sheet in the oven and bake for 30 minutes or until chicken breast is cooked through.
  • Remove baking sheet from the oven add more salt to taste if desired. Enjoy!

  Notes

   Be sure to not overcrowd the pan

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast about 3 large chicken breast
  • 6 each carrot medium
  • 24 ounce zucchini about 3 large
  • 6 tablespoon extra virgin olive oil divided three ways
  • 3 teaspoon dry thyme
  • 3 teaspoon ground turmeric
  • 1/2 teaspoon sea salt

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat.

  Nutrition

  Calories: 321kcal | Carbohydrates: 5g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 380mg | Potassium: 888mg | Fiber: 2g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 2mg

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  Empower Creamy Red Pepper Pasta

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Empower Creamy Red Pepper Pasta

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  Recipe adapted from:

  Empower Fitness

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Empower Creamy Red Pepper Pasta quantity

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  https://empoweronlinecoaching.com/

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  Ingredients Scale

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

  Instructions

  • Cut up your peppers, tomatoes, onion and add to a baking tray with some garlic. Season with salt and pepper and roast in the oven at 200C for 30-40 mins.
  • Boil your pasta, drain the water and leave to one side
  • When the veggies are cooked, add them to a blender or food processor with some water and blend until smooth
  • Add the pasta sauce to a saucepan and simmer on a medium heat. Stir in your creme fraiche and chicken and then add some more salt and pepper
  • Mix in your pasta until the pasta is coated in the sauce
  • Serve up and top with chilli flakes and parmesan cheese

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 red onion
  • 5 red bell pepper
  • 10 clove garlic pressed
  • 17 ounce dry whole wheat tagliatelle pasta
  • 15 tablespoon 28-30% fat grated parmesan cheese
  • 17 ounce 15% fat Crème Fraîche/Sour cream
  • 50 ounce ready to eat cooked chicken breast
  • 80 piece cherry tomato
  • 10 pinch crushed red pepper

  Cooking Tools Required

  5-quart saucepot, Blender, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Spatula

  Nutrition

  Calories: 433kcal | Carbohydrates: 23g | Protein: 51g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 127mg | Sodium: 308mg | Potassium: 973mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2655IU | Vitamin C: 116mg | Calcium: 138mg | Iron: 3mg

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  Asian Inspired Cabbage Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Asian Inspired Cabbage Salad

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeLower CarbRefined Sugar FreeVeganVegetarian

  This Asian inspired cabbage salad, with sesame-soy vinaigrette, was submitted by a Foodom customer for their chef to include in their weekly meal prep.

  Asian Inspired Cabbage Salad quantity

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  Ingredients Scale

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

  Instructions

  • Place green cabbage in a colander and sprinkle with 2/3 of the salt. Mix well and let stand for about 20 minutes to allow excess moisture to drain. Meanwhile whisk together all the dressing ingredients and set aside. Add remaining salad ingredients to a large bowl. Add the green cabbage, once drained, and toss with dressing. Adjust seasonings.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 head green cabbage large, cut into thin strips, 2-3 inches long
  • 1/4 head purple cabbage cut into thin strips, 2-3 inches long
  • 3 stalk green onion sliced
  • 1 carrot large, julienne
  • 2 tablespoon sesame seeds
  • 1 tablespoon black sesame seeds

  For the dressing:

  • 6 tablespoon extra virgin olive oil
  • 2 teaspoon sesame oil
  • 4 teaspoon rice vinegar
  • 2 teaspoon soy sauce
  • 1 1/2 teaspoon Kosher salt divided, more or less to taste

  Optional:

  • 1 teaspoon pomegranate extract

  Cooking Tools Required

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

  Nutrition

  Calories: 129kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 443mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1378IU | Vitamin C: 46mg | Calcium: 74mg | Iron: 1mg

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

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