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  Chicken Teriyaki

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Chicken Teriyaki

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 75 customer ratings

  (15 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Dairy Free

  A classic Japanese dish made with grilled chicken thighs, topped with a delicately sweet soy-based sauce. Pair with plain or fried rice and one of our many vegetable side dishes. Chicken can also be cooked in a pan on the cooktop if a grill is not available.

  Chicken Teriyaki quantity

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

  Instructions

  Marinate Chicken

  • Mix marinade ingredients in a large bowl.
  • Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.

  Teriyaki Sauce

  • While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
  • When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Marinade

  • 3/4 cup soy sauce
  • 1/4 cup sake
  • 1/4 cup mirin sweet cooking wine
  • 2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice

  Teriyaki Sauce

  • 1 1/3 cup soy sauce
  • 1/2 cup sake
  • 1/2 cup mirin
  • 2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
  • 1 1/2 cup granulated sugar

  Chicken

  • 3 pound boneless skinless chicken thigh

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat on grill, saute pan or heat covered in the microwave at reduced power.

  Nutrition

  Calories: 230kcal | Carbohydrates: 12g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1594mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 33IU | Calcium: 18mg | Iron: 2mg | Phosphorus: 288mg

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  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers

  $0.00 Cooking Fee

  Rated 4.83 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers

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  Recipe adapted from:

  Syd Bailey

  Rated 4.8 out of 5 based on 116 customer ratings

  (24 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz protein, 6 oz veggies

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeHeart HealthyPostpartumPregnancyRefined Sugar Free

  This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers quantity

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

  Instructions

  Marinade

  • In a medium bowl, whisk together the marinade ingredients until well-combined.
  • Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
  • As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

  For the Fish

  • Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
  • Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
  • Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
  • Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive15

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Marinade

  • 4 clove garlic minced
  • 1/2 cup extra virgin olive oil
  • 5 tablespoon fresh lemon juice
  • 1/3 cup honey
  • 1/4 cup light soy sauce

  For the Fish

  • 4 pound salmon fillet skin and pin bones removed
  • 2 pound asparagus woody stems removed
  • 2 cup red bell pepper julienne
  • 1 1/2 cup onion sliced
  • Kosher salt and freshly ground black pepper to taste
  • sesame seeds toasted

  Cooking Tools Required

  Baking sheet, Mixing bowls, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 367kcal | Carbohydrates: 18g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 389mg | Potassium: 979mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1674IU | Vitamin C: 48mg | Calcium: 50mg | Iron: 3mg

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  Chili Lime Steak Fajitas

  $0.00 Cooking Fee

  Rated 4.79 out of 5
  Up to 10 servings
  

  Chili Lime Steak Fajitas

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  Rated 4.8 out of 5 based on 72 customer ratings

  (15 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

  Egg FreeNut FreeSoy Free

  These chili lime steak fajitas are very juicy and full of incredible flavors. The secret to the amazing flavors is in the incredible marinade.

  Chili Lime Steak Fajitas quantity

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  Instructions

  For Marinade

  • Whisk marinade ingredients together to combine. Pour 2/3's of the marinade into a shallow dish to marinate the steak for about 10 minutes at room temperature while preparing the other ingredients. Set aside remaining marinade for vegetables

  For Skillet

  • Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.

  For Vegetables

  • Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

  Assemble

  • To serve steak, slice against the grain into thin strips. Pack into warmed tortillas (or lettuce for low-carb), cilantro leaves, sour cream, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

  Notes

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Marinade

  • 1/3 cup extra virgin olive oil
  • 1 each lime zested
  • 1/4 cup lime juice freshly squeezed
  • 5 tablespoon fresh cilantro fresh chopped
  • 2 teaspoon fresh oregano dried
  • 3 clove garlic crushed
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 2 teaspoon Kosher salt
  • 2.5 pound flank steak or flat iron, or skirt or rump steak

  For the Fajitas

  • 5 ounce red bell pepper seeded and sliced into strips
  • 5 ounce green bell pepper seeded and sliced into strips
  • 5 ounce yellow bell pepper seeded and sliced into strips
  • 1 pound onion sliced

  Optional for Serving

  • 20 each flour tortilla
  • 2 each avocado sliced
  • 4 tablespoon fresh cilantro
  • 10 tablespoon sour cream

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Steak: Cover the dish and put it in the microwave. Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. You should only need to do this a few times for the perfect result. Deliciously tender. Vegtables: Spread food out in an even layer, cover with a damp paper towel to help create some steam while the food is heating so it doesn't dry out, and stir every so often to promote even heating, as there are usually hot spots even in microwaves with turntables.

  To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining marinade.

  Nutrition

  Calories: 529kcal | Carbohydrates: 43g | Protein: 31g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 75mg | Sodium: 981mg | Potassium: 846mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1633IU | Vitamin C: 68mg | Calcium: 153mg | Iron: 5mg

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  Side of Broccoli

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Side of Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 38 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Nutritious and delicious, broccoli makes a great simple side dish, plus it's a kid favorite!

  Side of Broccoli quantity

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

  Instructions

  • Cut the broccoli and wait at least 30 minutes before cooking (for best nutrition)
  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook7

  Passive0

  Total Time17 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 bunch broccoli florets separated, stems peeled and cut
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  Cutting board, Kitchen towels, Saucepan with lid, Sharp Knives, Steamer Basket

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 62kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 576mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1136IU | Vitamin C: 163mg | Calcium: 86mg | Iron: 1mg

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  Breakfast Burritos with Eggs, Veggies, Bacon and Cheese

  $0.00 Cooking Fee

  Rated 4.29 out of 5
  Up to 10 servings
  

  Breakfast Burritos with Eggs, Veggies, Bacon and Cheese

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.4 out of 5 based on 35 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 burrito

  Nut FreeRefined Sugar FreeSoy Free

  These freezer-ready breakfast burritos, stuffed with scrambled eggs, green onions, bell pepper, bacon and cheese, are a great way to start the day. Freeze them and you have a meal ready to go any day of the week! Refrigerate for 4-5 days and/or freeze for up to 3 months.

  Breakfast Burritos with Eggs, Veggies, Bacon and Cheese quantity

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

  Instructions

  • Heat a large non-stick skillet over medium heat. Add the bacon and cook to desired doneness, 5-8 minutes. Transfer bacon to drain on a paper towel lined plate, leaving 1 tablespoon bacon oil in the pan.
  • In a large bowl whisk together the eggs, salt, and pepper. Mix in green onions and bell pepper.
  • Heat the remaining oil in the pan and when hot add the eggs. Let them set on the bottom of the pan for a minute, then stir a few times to cook through, about 5 minutes. Set aside.
  • Wrap tortillas in a clean towel and steam in the microwave until soft and pliable, about 30-90 seconds.
  • On a clean work surface, evenly divide egg mixture onto the bottom third of the tortillas. Top each with a slice of bacon and cheese. Roll from the bottom, folding the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam-side down, and repeat with remaining tortillas and filling.
  • If eating right away, heat a skillet over medium heat. Spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side.

  To freeze burritos:

  • Place a sheet of foil on a work surface. Place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then continue rolling. Transfer to a freezer bag or large sealed container.

  Cook Times

  Active Prep25

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce bacon 1 strip per burrito
  • 15 each egg beaten
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 stalk green onion thinly sliced
  • 1 each red bell pepper diced
  • 1¼ cup cheddar cheese shredded
  • 10 each large flour tortilla burrito size
  • avocado oil cooking spray

  Optional:

  • 10 teaspoon hot sauce

  Cooking Tools Required

  Aluminum Foil, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet

  Reheating/Serving Instructions

  To heat burritos in the oven: Transfer burritos to the refrigerator the night before. Bake in foil at 425 degrees for 20 minutes, turning halfway through baking time. Remove foil and bake uncovered for 5 additional minutes.

  To heat burritos in the microwave: Transfer burritos to the refrigerator the night before. Remove the burrito from the foil and place it on a microwave-safe dish. Cover with a paper towel and microwave for 1 minute. Turn then cook an additional minute or until heated through. Let stand 2 minutes before eating.

  Nutrition

  Calories: 389kcal | Carbohydrates: 18g | Protein: 19g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 1079mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 932IU | Vitamin C: 16mg | Calcium: 177mg | Iron: 3mg

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  Big Italian Salad

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Big Italian Salad

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  Recipe adapted from:

  Jenn Segal

  Rated 5 out of 5 based on 35 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Egg FreeGluten FreeVegetarian

  This Italian salad pairs nicely with Italian comfort food. You’ll love the homemade dressing! The recipe is from Once Upon a Chef blog.

  https://www.onceuponachef.com/recipes/big-italian-salad.html

  Big Italian Salad quantity

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  https://www.onceuponachef.com/recipes/big-italian-salad.html

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

  Instructions

  • Make the dressing: Combine all dressing ingredients in a food processor except for the olive oil. Pulse to blend. In a slow stream, add the olive oil, so you end up with an emulsified vinaigrette.
  • Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.

  Notes

  Vinaigrette may separate over time.  Add to a jar or bottle and shake vigorously to emulsify.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  FOR THE VINAIGRETTE

  • 1 cup Italian parsley loosely packed
  • 1 cup fresh basil loosely packed
  • ½ teaspoon dry oregano
  • 3 clove garlic peeled
  • 3 ounce red wine vinegar best quality
  • 1 ¼ teaspoon Kosher salt
  • ⅓ teaspoon freshly ground black pepper or to taste
  • 2 ½ teaspoon honey
  • 1 cup extra virgin olive oil best quality

  FOR THE SALAD

  • 2 head romaine lettuce cut in bite size pieces
  • 2 each red bell pepper seeded and chopped
  • 1 each English cucumber chopped
  • 2 each carrot peeled into ribbons
  • 2 stalk celery chopped
  • ½ cup onion chopped
  • 13 ounce cherry tomato halved
  • 4 ounce pitted Kalamata olives halved
  • 3 ounce feta cheese or to taste

  Cooking Tools Required

  Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.

  Nutrition

  Calories: 289kcal | Carbohydrates: 13g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 8mg | Sodium: 600mg | Potassium: 616mg | Fiber: 5g | Sugar: 7g | Vitamin A: 14651IU | Vitamin C: 55mg | Calcium: 126mg | Iron: 3mg

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  Crunchy Thai Peanut and Quinoa Salad

  $0.00 Cooking Fee

  Rated 4.93 out of 5
  Up to 10 servings
  

  Crunchy Thai Peanut and Quinoa Salad

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  Recipe adapted from:

  Cookie and Kate

  Rated 4.9 out of 5 based on 202 customer ratings

  (41 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeVeganVegetarian

  This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in a delicious peanut sauce.

  https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/

  Crunchy Thai Peanut and Quinoa Salad quantity

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  https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/

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

  Instructions

  • Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water.
  • In a medium-sized pot, combine the rinsed quinoa and water.
  • Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed most or all of the water.
  • Remove the quinoa from heat, cover the pot and let it rest for 5 minutes.
  • Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
  • Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
  • In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, red bell pepper, cilantro, and green onion.
  • Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again.
  • Divide into individual bowls and garnish with peanuts.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 ½ cup quinoa
  • 3 cup water
  • 4 cup purple cabbage shredded
  • 2 cup carrot julienned
  • 1  red bell pepper julienned
  • 2 cup snow pea or sugar snap peas thinly sliced
  • 1 cup fresh cilantro chopped
  • ½ cup green onion sliced
  • ½ cup roasted peanuts chopped for garnish

  For the peanut sauce:

  • ½ cup peanut butter creamy
  • 6 tablespoon certified gluten-free tamari
  • 2 tablespoon maple syrup or honey
  • 2 tablespoon rice vinegar
  • 2 teaspoon sesame oil
  • 2 teaspoon fresh ginger If you love ginger, go with 4 teaspoons
  • 1 lime juiced (about 3 tablespoons)
  • 1 pinch crushed red pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.

  Nutrition

  Calories: 266kcal | Carbohydrates: 34g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 740mg | Potassium: 580mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5417IU | Vitamin C: 52mg | Calcium: 72mg | Iron: 3mg

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  Oven Roasted Broccoli And Butternut Squash

  $0.00 Cooking Fee

  Rated 4.80 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Oven Roasted Broccoli And Butternut Squash

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  Rated 4.8 out of 5 based on 53 customer ratings

  (11 customer reviews)

  $0.00 Cooking Fee

  Serving Size: about 1 1/2 cups

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Low carb and paleo-friendly roasted broccoli and butternut squash is a great way to get your veggies in. It goes with just about every sort of protein.

  Oven Roasted Broccoli And Butternut Squash quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 F.
  • Toss the butternut squash cubes in a mixing bowl with olive oil and seasoning evenly. Place the mix on a baking sheet, spread the onion rings on top, and roast for 15 minutes.
  • After 15 min, in a bowl combine the cooked squash and broccoli. Season everything to taste, and spray with olive oil and any juices from the pan.
  • Return to oven and roast additional 15-20 minutes until broccoli reaches desired tenderness. Make sure the squash is fork-tender.
  • Remove from oven and serve warm.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound butternut squash for 10 servings about 1 medium butternut squash, chopped into ½" cubes
  • 2 pound broccoli crown for 10 servings about 4 large heads, cut into florets and chop stems
  • 1 yellow onion sliced to rings
  • 8 clove garlic minced
  • extra virgin olive oil spray
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in a microwave for about 1 min per serving, check temperture and heat more as needed. Or in the oven at 350 F for 10 minutes.

  Nutrition

  Calories: 77kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10492IU | Vitamin C: 100mg | Calcium: 95mg | Iron: 2mg

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  Chinese Fried Rice

  $0.00 Cooking Fee

  Rated 4.72 out of 5
  6 servings
  

  Chinese Fried Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 90 customer ratings

  (19 customer reviews)

  $0.00 Cooking Fee

  Serving Size: about 2/3 cup

  Gluten FreeNut FreePostpartumRefined Sugar FreeVegetarian

  This simple recipe uses diced frozen vegetables for quick results, but you can easily use leftovers from your fridge.

  Chinese Fried Rice quantity

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
  • Heat wok or sauté pan over high heat.
  • When pan is hot add oil then the eggs, chopping them into small pieces as they cook.
  • Add the rice, breaking up any large chunks.
  • Add green onions, peas and carrots, tossing to thoroughly combine.
  • Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
  • Add pepper; taste and correct seasonings.
  • Remove from heat and add sesame oil to finish.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil or favorite high heat oil
  • 2 egg lightly beaten
  • 2 cup long grain white rice cooked according to package directions
  • 1 tablespoon soy sauce more or less to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon sesame oil
  • 1/4 cup green onion thinly sliced
  • 1/2 cup frozen peas and carrots

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 282kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 201mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1229IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

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  Oven Baked Salmon with Mango Avocado Salsa

  $0.00 Cooking Fee

  Rated 4.75 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Oven Baked Salmon with Mango Avocado Salsa

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 43 customer ratings

  (9 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz salmon and 1/3 cup salsa each

  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 FreePaleoPostpartumPregnancyRefined Sugar FreeWhole 30

  This nutrient dense dish is not only delicious, but quick and easy to prepare. The salsa goes great with other fish as well as chicken.

  Oven Baked Salmon with Mango Avocado Salsa quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees.
  • Place fillets on a parchment-lined baking sheet. Drizzle with the oil and season with salt and pepper
  • Bake for 10-15 minutes, depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
  • In a small bowl combine all the ingredients for the salsa.
  • Serve fish topped with salsa.
  • Notes: For smaller amounts, salmon can also be pan cooked with a bit of avocado oil.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 60 ounce salmon fillet
  • 1 tablespoon avocado oil
  • 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
  • ½ teaspoon freshly ground black pepper

  Mango Salsa

  • 2 cup mango if frozen defrosted, if fresh peeled, seeded, ½-inch dice
  • 1 cup avocado seeded and diced
  • 1 red bell pepper small chopped
  • 1 jalapeno pepper finely chopped
  • ¼ cup fresh cilantro chopped
  • ½ cup red onion diced
  • 3 tablespoon lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt more or less to taste

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Vegetable Peeler

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm. Salsa can be stored in the refrigerator, in a air tight container, with plastic wrap pressed against the surface to prevent oxidation.

  Nutrition

  Calories: 318kcal | Carbohydrates: 8g | Protein: 35g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 484mg | Potassium: 1011mg | Fiber: 2g | Sugar: 6g | Vitamin A: 865IU | Vitamin C: 32mg | Calcium: 30mg | Iron: 2mg

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  The Best Mashed Potatoes

  $0.00 Cooking Fee

  Rated 4.75 out of 5
  Up to 10 servings
  

  The Best Mashed Potatoes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 62 customer ratings

  (13 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounce

  Egg FreeGluten FreeNut FreeSoy FreeVegetarian

  There's a reason these are the best mashed potatoes ever. It's because they are made from scratch using real dairy and buttery Yukon gold potatoes.

  The Best Mashed Potatoes quantity

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  Ingredients Scale

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

  Instructions

  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper.

  Notes

  You can also use red-skinned potatoes in this recipe.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound Yukon Gold potato peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • 1 cup heavy whipping cream or milk more or less to thin
  • 8 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper optional, more of less to taste

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 267kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 949mg | Potassium: 591mg | Fiber: 3g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 1mg

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  Classic Roasted Green Beans

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Classic Roasted Green Beans

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  Recipe adapted from:

  Cookie and Kate

  Rated 4.3 out of 5 based on 30 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 oz

  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 FreeLower CarbMediterranean DietPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Roasted green beans are a delicious and nutritious side dish, that fits various diets and goes great on the side of many main dishes.

  Classic Roasted Green Beans quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
  • Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
  • Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
  • Transfer to a serving dish and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound green beans stem ends trimmed
  • 6 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

  Nutrition

  Calories: 116kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 1mg

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  Shredded Chicken Tacos

  $0.00 Cooking Fee

  Rated 4.80 out of 5
  Up to 10 servings
  

  Shredded Chicken Tacos

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  Recipe adapted from:

  Elizabeth - Cook 2 Eat Well

  Rated 4.5 out of 5 based on 27 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz after cooking

  Refined Sugar FreeSoy Free

  Shake up taco night with these shredded chicken tacos with a homemade taco seasoning, that will give you a new way to make delicious chicken! Picture by Eddie.

  Shredded Chicken Tacos quantity

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

  Instructions

  MAKE THE HOMEMADE TACO SEASONING

  • Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.

  BROWN THE CHICKEN

  • Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
  • Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.

  MAKE THE TACO SAUCE

  • Do not wash the skillet.
  • Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
  • When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
  • Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
  • Make sure the chicken is at least 165°F at the thickest part.
  • Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.

  SHRED THE CHICKEN

  • Place the chicken on a cutting board or pan and shred using two forks.
  • Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
  • Serve the shredded chicken with tortillas or hard taco shells and your favorite taco fixings.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 3 tablespoon chili powder
  • 3 teaspoon Kosher salt
  • 3 teaspoon garlic powder
  • 1.5 teaspoon onion powder
  • 1.5 teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil
  • 16 ounce canned tomato sauce
  • 16 ounce water or more as needed

  FOR SERVING - OPTIONAL

  • 20 corn tortilla Optional
  • 2 each tomato diced
  • 2 jalapeno pepper seeded and sliced
  • 4 tablespoon fresh cilantro chopped
  • 2 lime cut into wedges
  • 5 tablespoon sour cream
  • 1/2 onion
  • 2 avocado

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

  Nutrition

  Calories: 291kcal | Carbohydrates: 11g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1120mg | Potassium: 996mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1302IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 2mg

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  Fried Zucchini Fritters with Feta and Dill

  $0.00 Cooking Fee

  Rated 4.82 out of 5
  Up to 10 servings
  

  Fried Zucchini Fritters with Feta and Dill

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  Recipe adapted from:

  An Le

  Rated 4.8 out of 5 based on 58 customer ratings

  (12 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 fritters

  Nut FreeRefined Sugar FreeSoy FreeVegetarian

  These zucchini fritters make a great appetizer or side dish.

  Fried Zucchini Fritters with Feta and Dill quantity

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  Instructions

  • Grate zucchini and onion into a mixing bowl.
  • Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
  • Preheat large skillet on medium heat and swirl oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
  • Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
  • For aioli, mix all ingredients and serve hot or cold.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound zucchini for 10 servings - 5 medium zucchini
  • 0.5 cup onion
  • 4 each egg large
  • 1 cup all-purpose flour
  • 2 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 teaspoon baking powder
  • 6 tablespoon extra virgin olive oil or sunflower oil or add 1 tbsp butter for richer flavor
  • 0.5 cup feta cheese crumbles
  • 4 tablespoon fresh dill minced
  • 3 clove garlic medium, minced or pressed through a garlic press

  For Aioli:

  • 1/2 cup mayonnaise
  • 1 clove garlic zested
  • 1 teaspoon lemon zest
  • 2 teaspoon fresh lemon juice

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

  Nutrition

  Calories: 262kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 77mg | Sodium: 697mg | Potassium: 302mg | Fiber: 1g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

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  Precut Mixed Fruit

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Precut Mixed Fruit

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 40 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeEgg FreeGluten FreeLow FODMAPNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Eating healthy is easy when you let your Foodom chef do all the prep! These mixed fresh fruits are washed, trimmed and ready to eat. Note: Photo is serving suggestion and some fruit may only be available seasonally.

  Precut Mixed Fruit quantity

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  Ingredients Scale

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

  Instructions

  • Place pineapple chunks into a large bowl. Wash and dry remaining fruit. Core strawberries and slice in half if large. Place all remaining fruit into the bowl with the pineapple and toss to combine.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pineapple small, peeled, cored, and cut into 1-2 inch chunks
  • 12 ounce blueberries about 1 pint
  • 12 ounce strawberry about 1 pint
  • 1 bunch green grapes such as Thompson seedless, stemmed

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Sharp Knives

  Nutrition

  Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 201mg | Fiber: 3g | Sugar: 16g | Vitamin A: 83IU | Vitamin C: 67mg | Calcium: 21mg | Iron: 1mg

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  Chicken Piccata

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  6 servings
  

  Chicken Piccata

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.9 out of 5 based on 73 customer ratings

  (15 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Egg FreeKetoNut Free

  You'll love the tart, rich taste of this Chicken Picatta. Serve with pasta or mashed potatoes with a side of steamed broccoli.

  Chicken Piccata quantity

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  Ingredients Scale

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

  Instructions

  • Cut the chicken breasts in half horizontally. Put each piece between two sheets of plastic wrap and pound them to 3/8 inch thick.
  • Season cutlets with salt, pepper, and thyme; Lightly dredge chicken in flour, shaking off excess.
  • Heat a large sauté pan(s) to medium-high and add half the olive oil. Place cutlets in pan and cook for about 3 minutes per side until nicely browned, working in batches and adding more oil if necessary Remove chicken from pan(s) and reserve to a plate. Return sauté pan(s), unwashed to heat.
  • Add the chicken stock, lemon juice, and capers to the pan. Using a wooden spatula scrape up the browned bits. Add any accumulated juices from the reserved plate of chicken to the pan, then precede to reduce the sauce by half.
  • Remove pan(s) from heat and whisk in the cold butter and parsley. Return chicken to pan and turn to coat with sauce. Serve on a platter family style or plate.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 1 1/2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dry thyme
  • ½ cup all-purpose flour
  • 4 tablespoon extra virgin olive oil divided
  • ½ cup chicken stock
  • 2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon capers drained
  • 4 tablespoon butter very cold
  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 172kcal | Carbohydrates: 5g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 158mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg

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  Smashed potatoes

  $0.00 Cooking Fee

  Rated 4.82 out of 5
  Up to 10 servings
  

  Smashed potatoes

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  Recipe adapted from:

  Jen Stone

  Rated 4.8 out of 5 based on 57 customer ratings

  (12 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Dairy FreeEgg FreeGluten FreeNut FreeVeganVegetarian

  Smashed potatoes are baked to crispy and golden brown perfection!

  Smashed potatoes quantity

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  Ingredients Scale

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

  Instructions

  • Scrub potatoes clean and rinse under running cool water
  • Remove and discard any nubby sprouting areas
  • Place potatoes in a large Dutch oven or soup pot
  • Fill pot with water until potatoes are submerged and covered by inch additional water
  • Add 1¼ tablespoon of the salt to water
  • Bring mixture to a boil over medium high heat; about 15 minutes
  • Cook potatoes until they are easily pierced with a fork
  • While potatoes cook, preheat oven to 425 F
  • Drizzle 3 tbsp olive oil over a large rimmed baking sheet
  • Brush oil over sheet to ensure it is evenly distributed
  • Evenly distribute the potatoes over oiled sheet
  • Use a potato masher or serving fork to gently smash potatoes into 1/2 inch height
  • Drizzle remaining olive oil over all potatoes
  • Sprinkle the garlic powder, onion powder, and remaining salt over all potatoes
  • Sprinkle with black pepper
  • Bake potatoes until edges are golden brown, about 15 minutes
  • Sprinkle with fresh parsley

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound baby red potato
  • 2 ½ tablespoon Kosher salt divided
  • 6 tablespoon extra virgin olive oil divided
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon freshly ground black pepper or to taste
  • 5 tablespoon Italian parsley chives, and/or green onions

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Kitchen towels, Oven, Potato Masher, Roasting Pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve hot. Can sprinkle with cheese. Reheat I. Oven at 400 f for 7 minutes.

  Nutrition

  Calories: 235kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 1786mg | Potassium: 1042mg | Fiber: 4g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 2mg

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  Chicken Parmesan

  $0.00 Cooking Fee

  Rated 4.88 out of 5
  Up to 10 servings
  

  Chicken Parmesan

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.9 out of 5 based on 44 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Refined Sugar FreeSoy Free

  This chicken parmesan is made with panko breadcrumbs so the chicken stays crisp and moist, plus a homemade sauce for lots of flavor!

  Chicken Parmesan quantity

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  Ingredients Scale

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

  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 bread crumbs and the Italian seasoning; set aside. In a shallow bowl beat together the eggs and the water.
  • Dredge the chicken pieces in flour until thoroughly coated, shaking off excess. Dip in the egg mixture, letting any excess runoff. Coat with breadcrumbs, 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.
  • 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

  Passive0

  Total Time1 hour hour

  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
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup all purpose flour spread on a plate

  Mix together:

  • 2 cup panko breadcrumbs
  • 1 teaspoon Italian seasoning

  Beat together:

  • 2 each egg beaten
  • 2 tablespoon water

  For sauteing:

  • 6 tablespoon extra virgin olive oil
  • 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: 472kcal | Carbohydrates: 18g | Protein: 37g | Fat: 27g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1335mg | Potassium: 654mg | Fiber: 2g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 10mg | Calcium: 294mg | Iron: 3mg

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  Turkey Meatballs Stroganoff with Egg Noodles

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  Up to 10 servings
  

  Turkey Meatballs Stroganoff with Egg Noodles

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  Recipe adapted from:

  Skinnytaste

  Rated 4.9 out of 5 based on 39 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs

  Nut Free

  These delicious turkey meatballs are based on a recipe from the Skinnytaste website, with slight modifications. A family favorite, light, and delicious comfort food.

  Turkey Meatballs Stroganoff with Egg Noodles quantity

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  Ingredients Scale

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

  Instructions

  • Cook the noodles according to the package directions.
  • Heat a large skillet and spray with oil; saute half of the onions over medium heat until golden, stirring 2 to 3 minutes. Set aside to put in the turkey mix.
  • In a large bowl, combine the sautéed onions with the ground turkey, bread crumbs, egg, 4 tbsp of the parsley, milk, 1 1/2 tsp salt, and black pepper. Set aside in the refrigerator to chill for 5-10 mins. Gently shape into 30-40 meatballs (depends on the size of your meatballs).
  • In a blender combine the water, sour cream, flour, tomato paste, beef broth, Worcestershire sauce and paprika, blend until smooth.
  • Heat the skillet, add the oil, and brown half of the meatballs (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
  • In a large cooking pot saute the other half of the onions and fresh thyme for 2-3 minutes, add the mushrooms and saute for a few more minutes. Add the meatballs, pour the sauce over the meatballs, add thyme.
  • Bring to a boil then cook covered on low 20 to 25 minutes, stir often. When done, add the chopped parsley and serve over your favorite noodles.

  Comments

  • When browning the meatballs, do them in batches and don’t turn them until the bottoms brown and will no longer stick.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon extra virgin olive oil divided
  • 1 cup onion chopped
  • 2 pound 93% lean ground turkey
  • 1 cup whole wheat seasoned breadcrumbs
  • 2 egg large beaten
  • ½ cup Italian parsley chopped, divided
  • 3 tablespoon whole milk
  • 1 tablespoon Kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 3 cup water
  • 1 cup light sour cream
  • 5 tablespoon all-purpose flour
  • 4 teaspoon tomato paste
  • 4 teaspoon beef bouillon such as Better Than Bouillon
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 16 ounce cremini mushroom sliced
  • 2 sprig fresh thyme leaves stripped from stems
  • 1 package egg noodles

  Cooking Tools Required

  Blender, Cutting board, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Skillet, Stock pot or >5 Qt pot

  Nutrition

  Calories: 388kcal | Carbohydrates: 42g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 897mg | Potassium: 628mg | Fiber: 3g | Sugar: 3g | Vitamin A: 616IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 3mg

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  Jasmine White Rice

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Jasmine White Rice

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 40 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeRefined Sugar FreeSoy FreeVeganVegetarian

  An essential side dish that pairs well with many of our flavorful dishes!

  Jasmine White Rice quantity

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  Ingredients Scale

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

  Instructions

  • Measure rice into a deep sized pot with a fitted lid
  • Rinse rice 2-5 times or until water is clear
  • Add water and salt
  • Bring to a light boil. You should see bubbles forming on the surface of the water
  • Cover pot tightly with lid
  • Reduce heat to low
  • Simmer rice while covered 12-15 minutes
  • After 10 minutes, remove lid
  • Use a spoon to make a well in the middle, allowing you to see bottom of pot
  • If all or most of water is absorbed continue with next step
  • If there still is 1/4 inch of water or more, replace lid and allow to simmer 3-5 minutes more
  • When all of water or most of it has been absorbed, replace lid and switch off heat
  • Allow pot to sit undisturbed for another 10-15 minutes or when your ready to eat

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 cup jasmine white rice
  • ¼ teaspoon Kosher salt
  • 6 cup water

  Cooking Tools Required

  Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Top Stove

  Reheating/Serving Instructions

  When ready to eat, fluff rice with fork or chopsticks. Reheat in a pot, 2-3 minutes on high with a couple of tbsp water until desired warmth.

  Nutrition

  Calories: 270kcal | Carbohydrates: 59g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Calcium: 25mg | Iron: 1mg

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