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  Gazpacho

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  Up to 10 servings
  

  Gazpacho

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeLower CarbRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This customer submitted recipe for gazpacho contains Roma tomatoes, cucumber, green bell pepper, red onion, and garlic.

  Gazpacho quantity

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  Ingredients Scale

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

  Instructions

  • Put all ingredients in a food processor and puree/pulse, in batches if necessary, until desired consistency is reached.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound Roma tomato ripe, halved
  • 2 each cucumber small, peeled and seeded
  • 2 each green bell pepper medium, cored
  • 1 each red onion small
  • 2 clove garlic large
  • 6 tablespoon extra virgin olive oil
  • 4 tablespoon sherry vinegar
  • 2 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin

  Cooking Tools Required

  Cutting board, Food Processor, Ladle, Measuring cups and spoons, Peeler, Sharp Knives

  Reheating/Serving Instructions

  Serve chilled

  Nutrition

  Calories: 122kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 539mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1558IU | Vitamin C: 28mg | Calcium: 34mg | Iron: 1mg

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  One Pan Chicken, Golden Cauliflower and Carrot Fries

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  FSA/HSA eligible when qualified
  6 servings
  

  One Pan Chicken, Golden Cauliflower and Carrot Fries

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  Recipe adapted from:

  Marianna Duba, M.Sc.

  Rated 0 out of 5

  $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 FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  A gut-friendly grain-free 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 Cauliflower and Carrot Fries quantity

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  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 chop cauliflower into florets.
  • 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 cauliflower with the remaining olive oil and turmeric. Mix until cauliflower 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.

  Notes

   Be sure to not overcrowd the pan

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast About 3 large chicken breast
  • 6 each carrot medium
  • 1 head cauliflower 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: 325kcal | Carbohydrates: 6g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 400mg | Potassium: 879mg | Fiber: 2g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 49mg | Calcium: 41mg | Iron: 2mg

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  Immunity Boosting Chicken Bone Broth

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  
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  Immunity Boosting Chicken Bone Broth

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  Recipe adapted from:

  Customer submitted recipe

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cups

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  One of the healthiest, nutrient dense chicken stocks.

  >> Note: This dish requires a crockpot (slow cooker) and will be ready in 12 hours. You will need to store it promptly after cooking is complete. This will be after the chef leaves. <<

  Instructions after 12 hours: Strain the broth though a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Once cool, remove the layer of the fat that forms on top and discard or save it for future cooking. Freeze broth until ready to use.

  Immunity Boosting Chicken Bone Broth quantity

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

  Instructions

  • Remove meat from bones.
  • Place the whole chicken carcass in the slow cooker. Add all remaining ingredients. Set slow cooker to low and let cook for at least 12 hours.
  • After 12 hours, strain the broth though a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Once cool, remove the layer of the fat that forms on top and discard or save it for future cooking. Freeze broth until ready to use.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 whole rotisserie chicken Use a whole chicken carcass, about 2 pounds of bones
  • 1 each carrot peeled and chopped
  • 1 each yellow onion diced
  • 2 stalk celery chopped
  • 3 clove garlic halved
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sea salt
  • 1 cup Italian parsley chopped
  • 6 cup water

  Cooking Tools Required

  Crockpot, Cutting board, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 625mg | Potassium: 148mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1395IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg

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  Middle Eastern Spiced Meatball and Butternut Squash Soup

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  Up to 10 servings
  

  Middle Eastern Spiced Meatball and Butternut Squash Soup

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  Recipe adapted from:

  Customer

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  $0.00 Cooking Fee

  Serving Size: 2 cups with about 5 small meatballs

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This vegetable soup contains butternut squash and beef meatballs seasoned with turmeric, paprika, nutmeg, and bharat.

  Middle Eastern Spiced Meatball and Butternut Squash Soup quantity

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  Ingredients Scale

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

  Instructions

  • Mix together all the meatball ingredients and set aside.
  • Heat olive oil in a large soup pot over medium heat. Add the onion and sauté until golden, about 3 minutes. Add the spices, sauteing for another minute, then all the remaining ingredients.
  • While the soup is coming to a boil, form the meatballs.
  • Drop meatballs into boiling soup. Bring back to a boil, then turn down to a simmer and cook for 20 minutes or until squash is tender and meatballs are cooked through.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the meat balls:

  • 2 pound 90% lean ground beef
  • 1 onion grated, drained from liquid
  • 1/4 cup Italian parsley chopped
  • 2 teaspoon ground turmeric
  • 2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon baharat spice blend
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon Kosher salt

  For the soup:

  • 2 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 1 teaspoon bharat spice mix
  • 1 teaspoon ras el hanout spice mix, optional
  • 1 teaspoon ground nutmeg
  • 3 stalk celery chopped
  • 2 tomato crushed in a food processor
  • 2 carrot chopped
  • 2 pound butternut squash peeled, seeded, and cubed
  • 1 pound zucchini cubed
  • 10 cup water
  • 2 teaspoon Kosher salt more or less to taste

  Cooking Tools Required

  5-quart saucepot, Cutting board, Food Processor, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 259kcal | Carbohydrates: 18g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 798mg | Potassium: 921mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12359IU | Vitamin C: 35mg | Calcium: 93mg | Iron: 3mg

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  Peanut Butter Fat Bomb

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  15 servings
  
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  Peanut Butter Fat Bomb

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces

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

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  Fat bombs are small treats with great flavor that have a heavy fat content. They are typically made with coconut oil, some sort of nut butter, and a low-carb sweetener. They are a way to ensure you get a healthy dose of fat and are most often used by those on a low-carb/keto diet. This recipe requires ice cube trays or molds. Makes 30 pieces

  Peanut Butter Fat Bomb quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 15

  Instructions

  • Melt all ingredients together in a sauce pan on low heat. Divide into 30 portions using ice cube trays or molds. Cool in refrigerator for one hour or until solid.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size15

  Ingredients

  Ingredients

  • 3/4 cup coconut oil
  • 1/2 cup butter
  • 2 tablespoon all-natural peanut butter
  • 3 tablespoon unsweetened cocoa powder

  Optional:

  • 2 tablespoon sugar-free syrup

  Cooking Tools Required

  icecube tray, Measuring cups and spoons, Pot with lid, Spatula

  Nutrition

  Calories: 80kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 95IU | Calcium: 2mg | Iron: 0.1mg

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  15

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  Oven Baked Falafel Bowl

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  Up to 10 servings
  

  Oven Baked Falafel Bowl

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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 falafel and 1 cup of quinoa, plus vegetables

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  Enjoy this combination of Mediterranean flavors including falafel, roasted garlic hummus, lemon quinoa, cucumbers, cherry tomatoes, olives, and feta cheese.  Note: This recipe requires 2 sheet pans for 7-10 servings.

  Oven Baked Falafel Bowl quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 450 degrees F.
  • In a food processor, pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don't over-process, you don't want it turning into hummus!
  • Add the flour and oil, and blend these with the mixture.
  • With your hands, form mixture into 2-inch balls and place each one on a large sheet of non-stick baking paper. Make sure to spray/ brush the paper with avocado oil before you place them on it.
  • Once all the patties are done, spray them all with an oil sprayer or brush with avocado oil, to ensure they turn out brown and crispy in the oven.
  • Bake for 20-25 minutes or until golden.

  Make the hummus:

  • Preheat oven to 400 degrees. Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.  
  • To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

  Prepare the quinoa:

  • In a small saucepan, bring water to a boil. Add quinoa and half the salt. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.Remove from the heat. Add the mint and lemon zest and remaining salt; fluff with a fork.

  Prepare the vegetables and assemble bowl:

  • Peel and slice the cucumber; set aside.
  • To assemble, place quinoa in individual bowls, arrange falafel on top, Add a dollop of hummus, then arrange cucumbers, tomatoes, and olives on top. Sprinkle with feta cheese.
  • Add a squeeze of lemon juice and tahini over the bowl if desired.

  Cook Times

  Active Prep75

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 onion roughly chopped
  • 62 ounce canned chickpeas
  • 2 cup Italian parsley
  • 2 cup fresh cilantro
  • 6 clove garlic
  • 2 tablespoon ground cumin
  • 4 tablespoon chickpea flour
  • 4 tablespoon avocado oil plus extra for baking
  • 11/2 teaspoon Kosher salt more or less to taste or dietary restriction

  For the hummus:

  • 1/2 teaspoon ground paprika
  • 1 head garlic  halved
  • 2 teaspoon extra virgin olive oil
  • 30 ounce canned chickpeas  drained and rinsed
  • 6 tablespoon fresh lemon juice
  • 1/2 cup tahini paste
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt
  • 8 tablespoon water

  For the quinoa:

  • 6 cup water 
  • 3 cup quinoa  rinsed
  • 1 tablespoon Kosher salt  divided
  • 2 tablespoon fresh mint  minced
  • 1 lemon  zested and juiced

  For the vegetables/toppings:

  • 1 English cucumber peeled and diced
  • 1 pint cherry tomatoes
  • 1 cup pitted Kalamata olives drained
  • 1 cup crumbled feta cheese

  Cooking Tools Required

  Baking sheet, Blender, Box grater, Can Opener, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan with lid, Sharp Knives

  Reheating/Serving Instructions

  To heat the falafel place oven at 350 degrees for 15 minutes or until heated through.

  Nutrition

  Calories: 163kcal | Carbohydrates: 26g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 490mg | Potassium: 285mg | Fiber: 8g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg

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  Vegan Buffalo Tempeh Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Buffalo Tempeh Salad

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  Recipe adapted from:

  Whitney Bond

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeVeganVegetarian

  Your new favorite salad recipe is here! This Vegan Buffalo Tempeh Salad is tossed in both buffalo sauce and avocado ranch dressing for the perfect balance of creaminess and spice!

  Vegan Buffalo Tempeh Salad quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl, toss the mixed greens with the vegan avocado ranch dressing and ¼ cup buffalo sauce.
  • Divide between number of servings into bowls.
  • Heat a large skillet on the stove over high heat. Add the strips of tempeh to the skillet and cook for 3-4 minutes per side, flipping when lightly browned. Move the tempeh strips to a cutting board and cut each strip into 8 pieces. Add to a bowl and toss with the remaining 2 tablespoons buffalo sauce.
  • Add the buffalo tempeh to the salad bowls.
  • Add the avocado, onions, radish and bell peppers.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Toss together:

  • 32 ounce mixed greens
  • 1.25 cup vegan avocado ranch dressing
  • 1.25 cup Frank's buffalo sauce

  For the skillet:

  • 40 ounce buffalo tempeh strips
  • 10 tablespoon Frank's buffalo sauce

  For the salad:

  • 2.5 each avocado thinly sliced
  • 4.25 ounce red onion thinly sliced
  • 4.25 ounce radish thinly sliced
  • 6 ounce bell pepper diced

  Cooking Tools Required

  12-inch saute pan, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

  Reheating/Serving Instructions

  https://bowlsarethenewplates.com/buffalo-tempeh-salad/

  Nutrition

  Calories: 454kcal | Carbohydrates: 22g | Protein: 24g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 1693mg | Potassium: 968mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1649IU | Vitamin C: 51mg | Calcium: 159mg | Iron: 4mg

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  Vegan Walnut Bolognese with Brown Rice Pasta

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  Up to 10 servings
  

  Vegan Walnut Bolognese with Brown Rice Pasta

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  Recipe adapted from:

  Bailey Ruskus

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup sauce and 3 ounce cooked pasta

  Egg FreeRefined Sugar FreeVeganVegetarian

  This dish is a vegan alternative to traditional Italian bolognese, and is served with brown rice pasta. Note: This is a customer-submitted recipe that was created for specific dietary needs.

  Vegan Walnut Bolognese with Brown Rice Pasta quantity

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  Ingredients Scale

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

  Instructions

  • Heat oil, add onions & salt, 3-5 minutes
  • Add celery, carrots 2-3 min
  • Add garlic 1 min
  • Add tomato paste, mix well, pinch of s&p
  • Cook down. Once bottom starts to burn slightly pour in red wine, deglaze pan, cook
  • down until almost evaporated
  • Add cans of crushed tomato (with liquid) and stir, reduce heat to medium low. Cook
  • 10-15 minutes covered, stirring occasionally
  • While cooking, blend walnuts to grind
  • OPTIONAL: use stick blender to smooth out sauce
  • Add walnuts, cook 3 minutes while stirring
  • Add basil, red chili flakes, nutritional yeast, s&p to taste.
  • Top individual servings with dollop of almond ricotta

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce brown rice tagliatelle pasta cooked according to package directions
  • 2 tablespoon extra virgin olive oil
  • 2 onion peeled, diced
  • 7 clove garlic
  • 5 stalk celery diced
  • 4 carrot medium, diced
  • 5 tablespoon tomato paste
  • 2 1/2 cup red wine
  • 60 ounce canned fire roasted crushed tomatoes (do NOT drain)
  • 2 cup walnuts ground
  • 2 cup fresh basil rough chopped
  • 1 teaspoon crushed red pepper optional
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon Kosher salt more or less to taste

  Garnish:

  • 10 tablespoon nutritional yeast
  • 20 tablespoon vegan almond ricotta

  Cooking Tools Required

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

  Nutrition

  Calories: 619kcal | Carbohydrates: 71g | Protein: 16g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Sodium: 957mg | Potassium: 605mg | Fiber: 13g | Sugar: 10g | Vitamin A: 5290IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 3mg

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  Meal Prep Chicken, Feta and Olive with Pretzels and Fruit

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Meal Prep Chicken, Feta and Olive with Pretzels and Fruit

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  Recipe adapted from:

  Empower Fitness

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Nut FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Meal Prep Chicken, Feta and Olive with Pretzels and Fruit 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

  • Preheat oven to 400 degrees.
  • Cook your chicken until golden brown (165 degrees). Leave to cool and then shred the chicken into pieces with a fork.
  • Boil your pasta and then drain.
  • Add the pasta to a mixing bowl and then add in your shredded chicken, olives, rinsed cherry tomatoes and feta cheese.
  • Drizzle the olive oil over the pasta along with some salt, pepper and oregano. Mix well so that it’s all combined.
  • In a separate lunch box, add some pretzels, rinsed blueberries and cut up orange. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ounce dry pasta
  • 15 teaspoon extra virgin olive oil
  • 30 piece pitted Kalamata olives
  • 3 1/2 ounce 19% pasteurized feta cheese
  • 70 ounce boneless skinless chicken breast
  • 40 piece cherry tomato
  • 20 pinch dry oregano
  • 2 1/2 cup blueberries
  • 5 1/2 ounce salted pretzel crackers
  • 5 orange

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Forks, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, parchment paper, Tongs, Top Stove

  Nutrition

  Calories: 516kcal | Carbohydrates: 46g | Protein: 50g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 526mg | Potassium: 1097mg | Fiber: 4g | Sugar: 14g | Vitamin A: 585IU | Vitamin C: 56mg | Calcium: 61mg | Iron: 2mg

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  Broccoli, Zucchini, and Avocado Saute

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  
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  Broccoli, Zucchini, and Avocado Saute

  Add to my favorites

  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy Free

  This customer submitted recipe uses broccoli, zucchini, and avocado sauteed with kalamata olives and dill.

  Broccoli, Zucchini, and Avocado Saute quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a large skillet heat olive oil and sauté green onions and garlic until aromatic. Add broccoli and sauté for several minutes.
  • Add zucchini, dill, olives, lemon juice and zest, sauteing an additional 3 minutes. Add water and cook for 2 more minutes.
  • Slice avocado into half inch slices, add to the pan along with peas. Stir gently. cook for 1 minute. add salt and pepper and remove from heat.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 stalk green onion chopped
  • 4 clove garlic sliced
  • 2 head broccoli cut into small flowers
  • 4 zucchini thinly sliced
  • 1/2 cup fresh dill coarsely chopped
  • 1/2 cup pitted Kalamata olives coarsely chopped
  • 2 lemon juiced and zested
  • 4 tablespoon water
  • 2 avocado ripe but firm
  • 2 cup frozen green peas defrosted
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 4 tablespoon extra virgin olive oil

  For garnish:

  • 1/4 cup sliced almonds toasted

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 229kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 508mg | Potassium: 933mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1476IU | Vitamin C: 144mg | Calcium: 108mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

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