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  Chicken Marsala with Penne Pasta

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  Up to 10 servings
  

  Chicken Marsala with Penne Pasta

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

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

  Chicken Marsala with Penne Pasta quantity

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

  Instructions

  • Pat chicken dry with paper towels. Mix Flour dredge ingredients in large bowl. Lightly coat each piece of chicken in flour.
  • Heat half of the butter and half of the olive oil in one large sauté pan.
  • Fry the flour coated chicken in batches for 1 minute on each side and remove to a clean pan.
  • Add remaining butter and olive oil in the same pan. Sautee mushrooms onions and garlic for 5 minutes on medium high. Season with salt and pepper.
  • Deglaze pan with marsala wine and scrape all the yummy bits off the bottom. Add chicken stock. Return chicken breasts to pan. Bring to a simmer; Simmer 15 minutes.
  • Meanwhile cook 1 pound of penne pasta according to package directions.
  • Taste sauce and adjust seasonings.
  • Serve chicken mushrooms onions and sauce over the top of the pasta.
  • Garnish with parmesan cheese and chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook15

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast

  For Dredging:

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

  For Sauce:

  • 4 tablespoon butter
  • 4 tablespoon extra virgin olive oil
  • 12 ounce mushroom sliced
  • 2 yellow onion thinly sliced
  • 4 clove garlic chopped
  • 1 1/4 cup dry marsala wine
  • 3/4 cup chicken stock

  For Serving:

  • 1 pound penne pasta

  For Garnish:

  • 1/2 cup parmesan cheese grated
  • 1/4 cup Italian parsley chopped

  Cooking Tools Required

  12-inch saute pan, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

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

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  Clean Diet Chicken Salad with Spicy Peanut Sauce

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  Rated 4.67 out of 5
  Up to 10 servings
  

  Clean Diet Chicken Salad with Spicy Peanut Sauce

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbRefined Sugar Free

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

  Clean Diet Chicken Salad with Spicy Peanut Sauce quantity

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the chicken:

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

  For the spicy peanut dressing:

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

  For the salad:

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

  Cooking Tools Required

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

  Nutrition

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

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  Pollo Medina – Spicy Chicken and Onions in a Chipotle Cream Sauce

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Pollo Medina – Spicy Chicken and Onions in a Chipotle Cream Sauce

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 ounce

  Egg FreeGluten FreeKetoLower CarbRefined Sugar Free

  Family Favorite with a little kick from the chipotle peppers. Great with Mexican rice and refried beans. Soak up the sauce with some tortillas!

  Pollo Medina - Spicy Chicken and Onions in a Chipotle Cream Sauce quantity

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  Instructions

  • Heat oil in large saute pan until hot. Add dried herbs and cook until completely dark, almost burnt. It will be very fragrant.
  • Add chicken meat stirring to cook evenly.
  • Add in onions, garlic and chipotles. Cook for a few minutes stirring to incorporate everything together.
  • Add in heavy cream and reduce until it is thick almost yogurt consistency. (the sour cream will thin it out when you add it).
  • Add in crema(or sour cream) and stir to mix in. Sauce will thin out. Reduce until creamy. Garnish with chopped cilantro.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook5

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon bacon grease or avocado oil, or lard
  • 2 teaspoon dry oregano
  • 1 teaspoon dry thyme
  • 3 pound boneless skinless chicken thigh sliced into strips
  • 1 onion halved and sliced thin
  • 4 clove garlic sliced thin
  • 1 tablespoon chipotle chili chopped
  • 2 cup heavy whipping cream
  • 1 cup Crema Mexicana or sour cream
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

  Cutting board, Saute pan, Sharp Knives, Top Stove

  Nutrition

  Calories: 413kcal | Carbohydrates: 6g | Protein: 28g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 206mg | Sodium: 161mg | Potassium: 446mg | Fiber: 1g | Sugar: 2g | Vitamin A: 930IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg

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  Andalusian Chicken

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

  Andalusian Chicken

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  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

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

  Traditional sauteed chicken dish from the Andalucia region of Spain. Perfect to sop up the sauce with crusty bread

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoReduced Fat

  Traditional Spanish chicken sauteed with garlic, sherry, paprika and cumin

  Andalusian Chicken quantity

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  Ingredients Scale

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  Instructions

  • Heat olive oil in large skillet
  • Add chicken, onions and garlic and saute for 5 minutes.
  • Add salt, pepper, paprika and cumin and saute for additional 5 minutes
  • Add sherry wine and cook for additional 5-10 minutes until sauce reduces slightly
  • Top with chopped parsley

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken thigh cut into strips
  • 1/4 cup extra virgin olive oil
  • 4 clove garlic
  • 1/2 cup red onion
  • 2 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1/2 cup sherry wine
  • 2 tablespoon Italian parsley chopped
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Saute pan, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in skillet over medium high heat until warmed through about 4-5 minutes

  Nutrition

  Calories: 231kcal | Carbohydrates: 3g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 125mg | Potassium: 406mg | Fiber: 1g | Sugar: 1g | Vitamin A: 797IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

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  Thai Cucumber Salad with Basil and Peanuts

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  Rated 0 out of 5
  Up to 10 servings
  

  Thai Cucumber Salad with Basil and Peanuts

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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 ounces

  Dairy FreeEgg FreeGluten FreeReduced FatSoy FreeVeganVegetarian

  This salad hits all the flavor profiles typically found in Thai food such as salty, sweet, sour, and spicy. They all come together to create a delicious salad bursting with flavor and texture!

  Thai Cucumber Salad with Basil and Peanuts quantity

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  Instructions

  • Combine dressing ingredients in a small saucepan. Warm over low heat until sugar is dissolved, about 4 minutes.
  • In a medium bowl toss together the cucumbers, carrots, red onions, and basil. Pour warm dressing over the vegetables, toss again, and refrigerate until cool (about an hour).
  • When ready to serve, garnish with chopped peanuts.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the dressing:

  • 1/2 cup granulated sugar or your favorite sweetener
  • 1 cup rice vinegar
  • 2 teaspoon Kosher salt
  • 2 teaspoon chili-garlic sauce Lee Kum Kee brand recommended

  For the salad:

  • 4 English cucumber thinly sliced
  • 2 carrot peeled and shredded
  • 1 red onion small, thinly sliced
  • 1/3 cup fresh basil chopped
  • 1/3 cup roasted peanuts chopped, check for diet restrictions

  Cooking Tools Required

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

  Nutrition

  Calories: 100kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 527mg | Potassium: 271mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2207IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

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  Sweet Potato and Black Bean Enchilada

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  Rated 0 out of 5
  8 servings
  

  Sweet Potato and Black Bean Enchilada

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 six inch enchiladas

  Egg FreeNut FreeVegetarian

  These vegetarian enchiladas are filled with sweet potatoes, black beans, tomatoes, and feta cheese.

  www.kaiafitfolsom.com

  Sweet Potato and Black Bean Enchilada quantity

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  www.kaiafitfolsom.com

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

  Instructions

  Sauce:

  • Bring all sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine and then remove from heat. Season with salt and pepper, if desired.

  Filling:

  • Heat oil in a separate saucepan over medium heat. Add onion and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer for 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook for 5 minutes. Add ¼ cup feta cheese to the mixture.

  To assemble Enchiladas:

  • Preheat the oven to 350 degrees F. Brush a 13 x 9 inch baking dish with oil. Spread ½ cup of sauce on the bottom of the dish. Spoon filling onto, roll, and pack close together seam-side down in the baking dish. Top with the remaining sauce and feta cheese.
  • Bake for 15 minutes.
  • Preheat the broiler. Broil Enchiladas for 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
  • Garnish with lime, sour cream, and cilantro.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Sauce:

  • 15 ounce canned tomato sauce
  • 1 ¾ cup low-sodium vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon chipotle chile powder

  Filling:

  • 1 tablespoon extra virgin olive oil
  • 1 cup onion diced
  • 3 cup sweet potato peeled and diced
  • 15 ounce canned diced tomatoes
  • 16 ounce jar prepared medium salsa
  • 3 clove garlic minced
  • 1 teaspoon ground cumin
  • 15 ounce canned black beans rinsed and drained
  • ¼ cup feta cheese crumbled

  Enchiladas:

  • 16 6-inch whole wheat tortillas or (8) 10-inch
  • ½ cup feta cheese crumbled

  Garnishes:

  • 2 lime cut into wedges
  • ½ cup sour cream
  • 1/3 cup fresh cilantro chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Broiler pan, Can Opener, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Oven, Potato Masher, Saucepan, Sharp Knives, small spoon, Top Stove, Vegetable Peeler, Whisk, Wooden Spatula

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15 minutes or until heated through, or heat in microwave on medium heat until heated through.

  Nutrition

  Calories: 216kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 938mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7801IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg

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  Low Carb and Gluten Free Chicken Parmesan

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  Rated 0 out of 5
  Up to 10 servings
  

  Low Carb and Gluten Free Chicken Parmesan

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Gluten FreeLower CarbRefined Sugar FreeSoy Free

  This low carb chicken parmesan is made with an almond flour and parmesan cheese coating, so the chicken stays crisp and moist, plus a homemade sauce for lots of flavor!

  Low Carb and Gluten Free Chicken Parmesan quantity

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  Instructions

  • Pre-heat oven to 350 degrees. Place the chopped tomatoes and juice, garlic, olive oil, salt, and pepper in a medium saucepan. Cook, covered, stirring often on medium heat for about 20-25 minutes. Taste and correct for salt.
  • Meanwhile, cut the chicken breasts into halves horizontally. Put each piece between two pieces of plastic wrap and pound them to 3/8 inch thick. Season chicken filets with Kosher salt and freshly ground pepper.
  • On a large rimmed plate, mix together the parmesan cheese, almond flour, and the Italian seasoning; set aside. In a shallow bowl beat together the eggs and the water.
  • Dredge the chicken pieces in the rice flour until thoroughly coated; shake off excess. Dip in the egg mixture, letting any excess runoff. Coat with almond flour mixture, patting gently to thoroughly cover each piece.
  • Heat a large sauté pan(s) to medium and add half the olive oil. Place coated chicken filets into pan(s) and cook for about 3 minutes per side or until nicely browned, being careful not to move chicken excessively to keep the crust intact.
  • Place ½ the tomato sauce in the bottom of a baking dish(es) that will accommodate all the chicken, slightly overlapping if necessary. Place chicken over sauce and spoon remaining sauce over chicken. Sprinkle with mozzarella cheese, then grated parmesan cheese. Bake, uncovered, for 20 minutes.
  • Remove from oven and sprinkle with chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the tomato sauce:

  • 28 ounce canned whole peeled tomatoes chopped, juice reserved
  • 3 clove garlic large, peeled and finely chopped
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Prepare the chicken:

  • 2½ pound boneless skinless chicken breast 1 chicken breast=2 servings
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup rice flour spread on a plate

  Mix together:

  • 1⅓ cup parmesan cheese grated
  • ⅔ cup almond flour
  • 1 teaspoon Italian seasoning

  Beat together:

  • 2 egg beaten
  • 2 tablespoon water

  For sauteing:

  • 6 tablespoon extra virgin olive oil

  For topping:

  • 3 cup mozzarella cheese shredded
  • ½ cup parmesan cheese grated
  • 2 tablespoon Italian parsley flat leaf parsley, chopped

  Cooking Tools Required

  Baking Pan

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 30 minutes.

  Nutrition

  Calories: 526kcal | Carbohydrates: 13g | Protein: 42g | Fat: 34g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1461mg | Potassium: 642mg | Fiber: 2g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 10mg | Calcium: 446mg | Iron: 2mg

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  Paleo Egg Drop Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Paleo Egg Drop Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Dairy FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeVegetarianWhole 30

  This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

  Paleo Egg Drop Soup quantity

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  Ingredients Scale

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

  Instructions

  • Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
  • Bring the broth to a boil over medium-high heat, turn down to a simmer.
  • Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
  • Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
  • Remove from heat; adjust seasonings and garnish with remaining green onions.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 cup vegetable broth or chicken or bone broth
  • ½ cup dried shiitake mushroom reconstituted with 1 cup boiling water, sliced
  • 2 tablespoon coconut aminos
  • 1 teaspoon fresh ginger grated
  • ½ cup green onion sliced into thin rings, divided
  • 8 egg pasture raised if possible
  • 1 teaspoon Kosher salt or to taste

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in the microwave on full power to desired temperature.

  Nutrition

  Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

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  Japanese Style Chicken Curry over Rice

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  Rated 0 out of 5
  Up to 10 servings
  

  Japanese Style Chicken Curry over Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Egg FreeNut Free

  This authentic Japanese curry is mild on heat and slightly sweet from just a touch of honey and apple. It is served over rice, and unlike many restaurant curries it's made completely from scratch!

  Japanese Style Chicken Curry over Rice quantity

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  Ingredients Scale

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

  Instructions

  • Heat the oil in a large sauté pan over medium heat and add the onions. Sauté until golden brown, about 10 minutes.
  • While the onions are cooking prepare the rice by first rinsing in a fine-mesh colander. Place drained rice in a medium saucepan and add the water. Bring to a boil, turn down to a simmer and cook for
  • When the onions are done, turn the heat to medium-high and add the chicken. Cook for several minutes, allowing it to brown up a bit, then add 3 cups water, carrots, and potatoes; cover and bring to a boil. Lower heat to medium-low and add the apple, salt and curry powder. Cover and simmer for about 15-20 minutes or until the carrots and potatoes are tender.
  • Meanwhile, make the roux by adding the butter to a small saucepan over medium low heat. When butter has melted, whisk in the flour. Cook until the flour starts to turn a medium gold, about 5 minutes. Add the curry powder, cayenne pepper, and freshly ground black pepper, stirring until fragrant, about 1 minute. Next add the ketchup, Worcestershire sauce, and honey, mixing well to combine. Whisk in 1 cup water. Once smooth pour roux mixture into the chicken/vegetable pot, stirring to prevent lumps and bring to a boil. Add the peas and turn down to a simmer. Cook for 10 minutes until sauce has thickened and chicken is cooked through. Serve over rice.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the white rice:

  • 2 1/2 cup medium-grain white rice cooked according to package directions

  For the curry:

  • 1 tablespoon avocado oil
  • 1 onion large, diced
  • 2 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
  • 3 cup water
  • 2 carrot cut into ½-inch discs
  • 3 Yukon Gold potato large, cut into 1-inch pieces
  • 1 apple small, peeled, cored and finely grated
  • 2 teaspoon Kosher salt more or less to taste
  • 1 teaspoon curry powder S&B brand preferred (or regular curry, but not madras)
  • ½ cup frozen green peas

  For the roux:

  • 4 tablespoon butter
  • 1/4 cup all-purpose flour
  • 2 tablespoon curry powder S&B brand preferred (or regular curry, but not madras curry)
  • 1/4 teaspoon cayenne pepper or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon honey
  • 1 cup water

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat rice and curry separately in the microwave on medium power until heated through. Store rice and curry separately in the refrigerator.

  Nutrition

  Calories: 410kcal | Carbohydrates: 56g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 661mg | Potassium: 743mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2316IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg

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  Mexican Casserole with Pan Roasted Corn and Peppers

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  Up to 10 servings
  

  Mexican Casserole with Pan Roasted Corn and Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This vegetarian Mexican inspired casserole is a customer submitted favorite!

  Mexican Casserole with Pan Roasted Corn and Peppers quantity

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  Instructions

  • Preheat the oven to 400 degrees. Using 1 tablespoon of the olive oil, grease a 9x13 inch baking pan.
  • Heat a large saute pan over medium-high heat and when hot add the remaining olive oil. Add the onion and peppers, sprinkling with some of the chili, cumin, and Kosher salt. Saute until lightly browned. Set aside in a medium bowl. To the same pan add the corn and season again, sauteing until light browned. Add to the bowl with the other vegetables, mixing to combine.
  • Spread a little bit of the enchilada sauce on the bottom of the baking pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
  • Cover with foil (oiled on side touching casserole) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with avocado, fresh cilantro, and sour cream.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • ½ red onion small dice
  • 2 red bell pepper diced
  • 2 green bell pepper diced
  • 1 jalapeno pepper finely chopped
  • 2 cup frozen corn kernels
  • 2 cup red enchilada sauce
  • 18 corn tortilla cut into thin strips
  • 2 cup Mexican cheese blend shredded
  • 16 ounce canned refried beans mixed with 2 tablespoons water
  • 1 bunch fresh cilantro chopped
  • 1 avocado ripe
  • ½ cup sour cream

  Cooking Tools Required

  Pyrex baking dish

  Reheating/Serving Instructions

  Heat in microwave on medium high power until heated through.

  Nutrition

  Calories: 358kcal | Carbohydrates: 43g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 869mg | Potassium: 421mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1509IU | Vitamin C: 57mg | Calcium: 222mg | Iron: 2mg

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  Mexican Black Bean Wrap

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  Up to 10 servings
  

  Mexican Black Bean Wrap

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 wrap

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Mexican Black Bean Wrap quantity

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  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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  Ingredients Scale

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

  Instructions

  • In a mixing bowl combine the coconut yogurt, taco seasoning, lime juice, and cilantro.
  • Add the black beans, green onion, and tomatoes and stir to combine. Season the mixture with additional lime juice or salt if needed.
  • Open the pita, add the lettuce, and top with the black bean mixture. Roll the pita tightly to close.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 cup unsweetened coconut yogurt
  • 7 teaspoon taco seasoning
  • 15 tablespoon lime juice 1 lime=approximately 2 tablespoons
  • 10 tablespoon fresh cilantro
  • 73 ounce canned black beans rinsed and drained
  • 10 stalk green onion sliced
  • 2 1/2 cup cherry tomato chopped
  • 1 head romaine lettuce whole leaves separated
  • 10 whole wheat pita bread

  Cooking Tools Required

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

  Nutrition

  Calories: 362kcal | Carbohydrates: 72g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1048mg | Potassium: 1030mg | Fiber: 20g | Sugar: 4g | Vitamin A: 5807IU | Vitamin C: 26mg | Calcium: 118mg | Iron: 7mg

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  Tortilla-less Tacos

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  Up to 10 servings
  

  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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  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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  Asian Slaw

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  Up to 10 servings
  

  Asian Slaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Dairy FreeEgg FreeGluten FreeVegetarian

  This colorful salad pairs well with a variety of dishes including Korean Beef Lettuce Wraps.

  Asian Slaw quantity

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

  Instructions

  • Place cabbage, red onion, and carrot in a large bowl. Toss to combine.
  • In a small bowl whisk together the remaining ingredients.
  • Pour dressing over cabbage mixture, tossing well to coat. To enhance the flavors even more, refrigerate for 10-30 minutes, if time allows.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 5 cup green cabbage thinly sliced
  • ½ cup red onion thinly sliced
  • ½ cup carrot grated
  • 3 tablespoon rice vinegar unseasoned
  • 1 tablespoon mayonnaise
  • 1 tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds

  Cooking Tools Required

  Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Tongs, Whisk

  Nutrition

  Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

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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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  Indian Style Vegetable Pizza

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  Rated 0 out of 5
  8 servings
  

  Indian Style Vegetable Pizza

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  Recipe adapted from:

  Tarla Dalal

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 slices

  Egg FreeNut FreeVegetarian

  Note: This recipe requires (2) 12-inch pizza pans.

  Indian Style Vegetable Pizza quantity

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

  Instructions

  Make the pizza dough:

  • To make the pizza dough, combine 1/3 cup of the lukewarm water, dry yeast and sugar in a small bowl and mix well. Cover with a lid and keep aside for 5 minutes. Combine the plain flour, yeast-water mixture, remaining lukewarm water, olive oil and salt in a deep bowl and knead into a soft dough. Cover the dough with a wet muslin cloth and keep aside for 1 hour.

  Make the pizza sauce:

  • To make pizza sauce, make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared tomato pulp, oregano, red pepper flakes, ketchup, chili powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Store the pizza sauce in an air- tight container and use as required.

  To assemble and cook the pizzas:

  • When ready to cook the pizzas, preheat oven to 400 degrees F. Press the dough lightly to remove the air and divide the dough into 2 equal portions. Roll each portion into a 12 inch diameter circle and place on 2 pizza pans. Prick each circle evenly using a fork. Bake in a pre-heated oven at 360 degrees F for 5 minutes.
  • Remove pizza pans and place on a heat proof surface. Put 1/3 cup pizza sauce on each pizza and spread it evenly. Arrange ¼ cup sliced onions and ¼ cup sliced capsicum evenly over it. Sprinkle 1/2 cup of grated cheese and sprinkle a little oregano and chilli flakes evenly over it. Finally drizzle a little olive oil. Repeat steps 1 to 3 to make 1 more pizza. Bake for 12 minutes or till the pizza turns crisp and the cheese melts. Cut the pizzas into equal wedges and serve immediately.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook12

  Passive60

  Total Time1 hour hour 42 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the pizza sauce:

  • 6 tomato large
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic finely chopped
  • 1/2 cup onion finely chopped
  • 1/2 teaspoon dry oregano
  • 1 teaspoon crushed red pepper
  • 2 tablespoon ketchup
  • 1 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon sugar

  For the pizza dough:

  • 3 1/4 cup all purpose flour plus extra for rolling
  • 1 1/2 cup lukewarm water
  • 2 teaspoon dry yeast
  • 1 teaspoon sugar
  • 2 teaspoon Kosher salt
  • 2 tablespoon extra virgin olive oil

  For the pizza topping:

  • 1/2 cup onion thinly sliced
  • 1/2 cup green bell pepper thinly sliced
  • 1 1/2 cup mozzarella cheese grated or cheddar cheese
  • 1 teaspoon dry oregano
  • 1 teaspoon crushed red pepper
  • 2 teaspoon extra virgin olive oil for drizzling

  Cooking Tools Required

  12 inch Pizza Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan

  Reheating/Serving Instructions

  Heat in 350 degree oven until heated through.

  Nutrition

  Serving: 2slices | Calories: 350kcal | Carbohydrates: 49g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 1059mg | Potassium: 396mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1193IU | Vitamin C: 22mg | Calcium: 140mg | Iron: 3mg

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  Fresh Herb Couscous

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  Up to 10 servings
  

  Fresh Herb Couscous

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  Recipe adapted from:

  Shani Burton

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeRefined Sugar FreeVeganVegetarian

  This herbed couscous makes a nice side dish and sub for plain white rice.

  Fresh Herb Couscous quantity

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  Instructions

  • In a medium saucepan, bring broth, salt, and oil to a boil.
  • Stir in the couscous, cover tightly with a lid and remove from heat.
  • Let the couscous steam for 5 minutes still couscous is soft.
  • Use a fork to fluff the couscous and break up any clumps.
  • Chop parsley, cilantro, and mint.
  • Mix in chopped herbs and pine nuts.
  • Serve warm or chilled

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook5

  Passive5

  Total Time15 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 12 ounce Moroccan couscous
  • 16 ounce vegetable broth
  • 2 tablespoon extra virgin olive oil
  • ½ teaspoon Kosher salt
  • ⅓ cup Italian parsley leaves only
  • ⅓ cup fresh cilantro leaves only
  • ⅓ cup mint leaves only
  • ¼ cup pine nuts

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in microwave for 1 min or till thoroughly heated.

  Nutrition

  Calories: 180kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 303mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

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  Pulled Tandoori Chicken with Cauliflower Rice

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

  Pulled Tandoori Chicken with Cauliflower Rice

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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: 4.5 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.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower 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. Spicy shredded chicken and lite coconut milk combine to make this classic Indian dish. Served with cauliflower rice.

  Pulled Tandoori Chicken with Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  For the pulled chicken:

  • Fill a large pot with chicken stock and add the garlic, onion, salt, and bring to a boil.
  • Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat, drain and allow chicken to cool.

  For the tandoori sauce:

  • Combine all the spices in a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
  • Once chicken has cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.

  For the cauliflower rice:

  • Heat a large non-stick saute pan over medium-high heat. When hot add the oil and the garlic, saute for 30 seconds, being careful not to burn the garlic. Add the frozen riced cauliflower, breaking up chunks as necessary. Saute for 3-5 minutes until warmed.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound boneless skinless chicken breast each cut in half
  • 8 cup chicken stock
  • 1 onion finely chopped
  • 4 clove garlic minced
  • 1/2 teaspoon sea salt more or less to taste

  For the tandoori sauce

  • 1 cup canned lite coconut milk lite fat
  • 1/2 teaspoon sea salt more or less to taste
  • 2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional but highly recommended, adjust per client's spiciness preferences
  • 2 teaspoon ground cumin
  • 2 teaspoon ground turmeric
  • 2 teaspoon freshly ground black pepper

  For the cauliflower rice:

  • 33 ounce frozen riced cauliflower
  • 2 clove garlic
  • 2 teaspoon avocado oil

  Cooking Tools Required

  12-inch saute pan, Can Opener, Cutting board, Dutch Oven, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat chicken in a large sauté pan set over medium heat and heat until cooked through.

  Nutrition

  Calories: 310kcal | Carbohydrates: 15g | Protein: 41g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 738mg | Potassium: 1125mg | Fiber: 2g | Sugar: 5g | Vitamin A: 279IU | Vitamin C: 49mg | Calcium: 47mg | Iron: 2mg

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  Tikka Chicken Kebab

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  Up to 10 servings
  

  Tikka Chicken Kebab

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  Recipe adapted from:

  Meeta Arora

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  $0.00 Cooking Fee

  Serving Size: 4 ounces, 1 skewer

  Egg FreeGluten FreeLower CarbNut Free

  Chicken Tikka Kebab is a delicious appetizer or main dish that starts with chicken pieces marinated in yogurt, lime juice, and aromatic spices. It's then broiled or grilled for tenderness and lots of flavor.

  https://pipingpotcurry.com/indian-chicken-tikka-kebab/

  Tikka Chicken Kebab quantity

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  https://pipingpotcurry.com/indian-chicken-tikka-kebab/

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  Ingredients Scale

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

  Instructions

  • Combine all ingredients for the marinade in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
  • Preheat the oven to 400 degrees.
  • Line a baking tray with parchment paper or foil. Place a rack over top.
  • When ready to cook, add the oil, onions, green and red bell pepper to the marinade with the chicken. Mix well.
  • Thread the marinated chicken, peppers and onions in the skewers alternating between each. (1 skewer per person)
  • Place the skewers on the rack, then bake for 15 minutes.
  • Turn on your oven's broiler and broil the Tikka Kebabs for about 5 minutes to get the char marks.
  • Serve warm with lime wedges and onion rounds, along with mint cilantro chutney to dip.

  Notes

  Marinate: Marinate for at least 30 minutes, but longer is ideal for more tender Chicken Tikka.
  Cook: For best results cook the meat only until done. This will result in soft, juicy & tender chicken kebabs. Over cooked meat can result in chewy kebabs.
  Meal Prep: Make a batch of this marinated chicken and freeze for later use or meal prep for the week.
  Skewers: I used wooden skewers which I soaked in water for 30 minutes 

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive30

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken thigh cut into 1.5-2 inch cubes
  • 2 tablespoon avocado oil
  • 1 cup red onion cut into 2 inch cubes, layers separated
  • 1 cup green bell pepper cut into 2 inch cubes
  • 1 cup red bell pepper cut into 2 inch cubes
  • 10 10-inch bamboo skewer soaked in water

  For the marinade:

  • 1 cup plain Greek yogurt
  • 1.5 tablespoon fresh ginger peeled and grated
  • 1.5 tablespoon garlic minced
  • 2 tablespoon lime juice
  • 4 teaspoon Kashmiri red chili powder or cayenne or sub with smoked paprika and a pinch of cayenne pepper, more or less to taste
  • 1 teaspoon ground turmeric (haldi powder)
  • 2 teaspoon garam masala
  • 2 teaspoon ground coriander (dhaniya powder)
  • 1 tablespoon dried fenugreek leaves (kasoori methi) (kasoori methi)
  • 2 teaspoon Kosher salt more or less to taste

  For serving:

  • 3 lime cut into wedges
  • 1/2 cup mint cilantro chutney or your favorite chutney

  Cooking Tools Required

  Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Skewer

  Reheating/Serving Instructions

  Heat in the oven for 10 minutes at 350 degrees or until heated through.

  Nutrition

  Calories: 172kcal | Carbohydrates: 7g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 556mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 556IU | Vitamin C: 40mg | Calcium: 49mg | Iron: 1mg

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  Aromatic Jeera Rice

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  Up to 10 servings
  

  Aromatic Jeera Rice

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  Recipe adapted from:

  Anushree Shetty

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Jeera rice tastes great with just about anything or on its own with a bit of yogurt and pickle.

  https://simmertoslimmer.com/jeera-rice/

  Aromatic Jeera Rice quantity

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  https://simmertoslimmer.com/jeera-rice/

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

  Instructions

  • Add rice to a medium-deep saucepan and fill it with water until the rice is completely covered.
  • Wash the rice by gently rubbing them with your fingers to dislodge any dirt and starch.
  • Change the water couple of times till the water runs clear.
  • Drain the water and add 5 cups of water to the rice. Let the rice soak for 30 minutes.
  • Drain the rice and set it aside.
  • Place a wok/kadhai over medium-high heat and add ghee.
  • Once the ghee is hot, add cumin seeds and once it starts sizzling, add green chilies, bay leaves, and cinnamon stick. Fry it for about 10-15 seconds and then add rice.
  • Saute the rice for about 1-2 minutes before adding salt and 4 cups water
  • In approximately 6-8 minutes, the water will start to boil and evaporate from the surface. When craters appear, cover the saucepan with a tight-fitting lid and turn down the heat to the lowest setting and cook for another 5 minutes and turn off the heat.
  • Open the lid and let the steam escape.
  • Resting the rice: Cover the saucepan and let the rice rest undisturbed for 5 minutes – this allows the steam coming out of the rice to redistribute and allows all the layers of the rice to evenly cook.
  • Wait for 5 minutes and then fluff the rice gently with a fork and sprinkle chopped coriander leaves. Serve hot.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 ½ cup aged basmati rice
  • 4 cup water
  • 3 tablespoon ghee coconut oil for vegan
  • 5 teaspoon cumin seeds
  • 4 green chile Indian green chiles or Serrano or Jalapeño peppers would work too, finely chopped
  • 2 cinnamon stick 3-inch long
  • 3 bay leaf
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Colander, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave, covered, on full power.

  Nutrition

  Calories: 214kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 11mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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  The Ultimate Beef Wellington

  $15.83 Cooking Fee

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  Up to 10 servings
  

  The Ultimate Beef Wellington

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  Recipe adapted from:

  Tyler Florence

  Rated 5 out of 5 based on 5 customer ratings

  $15.83 Cooking Fee

  Serving Size: 6 ounces

  Nut Free

  Center cut beef tenderloin is covered with a mushroom duxelles and prosciutto, then wrapped in puff pastry and baked until golden brown. Served with Green Peppercorn Sauce. Perfect for any special occasion! Note: This special dish requires a considerable amount of time, so please plan appropriately.

  https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280

  The Ultimate Beef Wellington quantity

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  https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280

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

  Instructions

  For the Duxelles:

  • To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

  For the Beef:

  • To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
  • Preheat oven to 425 degrees F.
  • On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
  • Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce.

  Green Peppercorn Sauce:

  • Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

  Cook Times

  Active Prep30

  Hands-On Cook25

  Hands-Off Cook45

  Passive30

  Total Time2 hours hours 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Duxelles:

  • 2 pound white button mushroom
  • 2 shallot peeled and roughly chopped
  • 4 clove garlic peeled and roughly chopped
  • 3 sprig fresh thyme
  • 1 tablespoon unsalted butter
  • 2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  For the Beef:

  • 4 pound center cut beef tenderloin filet mignon, trimmed
  • extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper
  • 12 slice prosciutto
  • 6 sprig fresh thyme leaves only
  • 2 tablespoon Dijon mustard
  • 1/4 cup all-purpose flour for rolling out puff pastry
  • 1 package puff pastry 2 sheets thawed if using frozen
  • 2 egg large, lightly beaten
  • 1/2 teaspoon coarse sea salt

  For the Garnish:

  • fresh chive minced

  Green Peppercorn Sauce:

  • 2 tablespoon extra virgin olive oil
  • 2 shallot sliced
  • 2 clove garlic peeled and smashed
  • 3 sprig fresh thyme leaves only
  • 1 cup brandy
  • 4 cup beef stock
  • 2 cup heavy cream
  • 2 tablespoon whole grain mustard
  • 1/2 cup green peppercorns in brine drained, brine reserved

  Cooking Tools Required

  Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Pastry brush, Rolling Pin, Saute pan, Sharp Knives, Tongs, Twine, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through. Note: beef will be more done than when originally cooked.

  Nutrition

  Calories: 1140kcal | Carbohydrates: 32g | Protein: 46g | Fat: 86g | Saturated Fat: 35g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1087mg | Potassium: 1184mg | Fiber: 2g | Sugar: 5g | Vitamin A: 848IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 7mg

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

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