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  Add Extra Veggies

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  3 servings
  

  Add Extra Veggies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeGluten FreeNut FreePostpartumVeganVegetarian

  Looking to add more vegetables to your dish(es)? This selection adds 3 cups of additional vegetables to a dish(es) that you have already selected. Can be divided into anywhere from 1-3 dishes. Please select YES for modification and add a note to specific dish(es) stating how many cups and which type of vegetable.

  Add Extra Veggies quantity

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  Adjust the ingredients measurement scale here by changing this number. 3

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size3

  Ingredients

  Ingredients

  • 3 cup customer selected vegetables to be added to dish that is already in cart

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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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  Ingredients Scale

  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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  Mediterranean Lentil Salad

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

  Mediterranean Lentil Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

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

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Lentils are a staple legume in many cultures around the world, and in this recipe Karin combines it with a lemon honey-Dijon dressing for a delicious Mediterranean inspired salad.

  Mediterranean Lentil Salad quantity

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  Ingredients Scale

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

  Instructions

  • Add water and lentils to a medium saucepan. Bring to a fast boil then reduce heat to low. Cook, loosely covered, until lentils are tender, about 20 minutes. Drain and allow to cool.
  • Meanwhile, prep the salad ingredients and place in a large bowl. Whisk together all the dressing ingredients.
  • Add cooled lentils to the bowl of salad ingredients and add some of the dressing, tossing to combine. Taste, adding more dressing and adjusting seasonings if needed.
  • Salad can be served immediately, warm, at room temperature, or chilled for serving later. If chilled, allow to set at room temperature at least 30 minutes prior to serving.
  • Store any remaining dressing in a sealed container in the refrigerator for separate use. Bring to room temperature and shake to recombine prior to using.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 cup lentils brown or green - Umbrian recommended
  • 4 cup water

  For the dressing:

  • 2 lemon juiced and zested, for 1/4 cup juice and 1 teaspoon zest
  • 1 clove garlic minced
  • 1 shallot small, minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil

  For the salad:

  • 1/2 cup yellow bell pepper sliced
  • 1/3 cup red onion sliced into thin rings
  • 1 teaspoon fresh thyme
  • 1 tomato sliced
  • 1 bunch fresh basil whole leaves, optional

  Cooking Tools Required

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

  Nutrition

  Calories: 248kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 463mg | Fiber: 13g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 30mg | Calcium: 37mg | Iron: 3mg

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

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  Grilled Salmon with Tomato Lime Salsa

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

  Grilled Salmon with Tomato Lime Salsa

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounce before cooking

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This flavorful Southwestern-inspired grilled salmon is topped with a delicious salsa. Add cauliflower rice for a complete meal!

  Grilled Salmon with Tomato Lime Salsa quantity

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  Ingredients Scale

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  Instructions

  • Preheat grill to medium-high heat.
  • In a bowl, combine the tomatoes, bell pepper, avocado, cilantro, green onion, garlic, oil, lime juice, lime zest, and season to taste. Refrigerate until ready to serve.
  • Season the fish with paprika, chili powder, oregano, sea salt, and black pepper
  • Grill fish for 3 to 5 minutes per side. Serve the fish with the tomato-lime salsa

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound salmon fillet 4 ounce per serving before cooking

  For the salsa:

  • 4 each Roma tomato seeded and diced
  • 1 each avocado diced
  • 1/2 cup bell pepper diced
  • 1/2 cup fresh cilantro minced
  • 3 stalk green onion sliced
  • 3 clove garlic minced
  • 3 tablespoon avocado oil
  • 3 each lime zested, then juiced

  For the fish:

  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon dry oregano
  • 1 teaspoon sea salt more or less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat fish in a sauté pan over medium heat until heated through, or microwave on medium power.

  Nutrition

  Calories: 247kcal | Carbohydrates: 6g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 300mg | Potassium: 795mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 2mg

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

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  Vegetarian Breakfast Burritos

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  Rated 0 out of 5
  Up to 10 servings
  

  Vegetarian Breakfast Burritos

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 burrito

  Nut FreeRefined Sugar FreeSoy FreeVegetarian

  These freezer-ready breakfast burritos, stuffed with scrambled eggs, green onions, bell pepper, 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.

  Vegetarian Breakfast Burritos quantity

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

  Instructions

  • 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 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 Cook10

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 15 egg beaten
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 stalk green onion thinly sliced
  • 1 red bell pepper diced
  • 1¼ cup cheddar cheese shredded
  • 10 flour tortilla burrito size
  • avocado oil cooking spray
  • hot sauce optional

  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: 247kcal | Carbohydrates: 17g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 854mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Vitamin A: 919IU | Vitamin C: 16mg | Calcium: 176mg | Iron: 2mg

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  Basmati and Wild Rice with Lentils and Caramelized Shallots

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  Rated 0 out of 5
  Up to 10 servings
  

  Basmati and Wild Rice with Lentils and Caramelized Shallots

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  Recipe adapted from:

  An Le

  Rated 2 out of 5 based on 2 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Basmati and Wild Rice with Lentils and Caramelized Shallots quantity

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

  Instructions

  • Wash basmati and wild rice together until the water runs as clear as possible
  • Add lentils
  • In a pot, add water up to 1/2 inch above rice and lentil level
  • Cook on high until boil, then turn down to low heat and let simmer until done (about 30 minutes)
  • In a saute pan, caramelize shallots
  • Add shallots to rice and lentil mix and mix thoroughly

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup brown basmati rice
  • 2 cup wild rice
  • 1 cup dry lentil
  • 2 cup shallot sliced
  • 2 tablespoon ghee olive oil, or coconut oil

  Cooking Tools Required

  Food storage containers, Saute pan, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 281kcal | Carbohydrates: 52g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 11mg | Potassium: 483mg | Fiber: 10g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 3mg

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  Greek Salad with Garbanzo Beans and Pepperoncinis

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  
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  Greek Salad with Garbanzo Beans and Pepperoncinis

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 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.
  
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  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeGluten FreeLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back.

  https://www.tasteofhome.com/recipes/chopped-greek-salad/

  Greek Salad with Garbanzo Beans and Pepperoncinis quantity

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  https://www.tasteofhome.com/recipes/chopped-greek-salad/

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  Ingredients Scale

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

  Instructions

  • Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 head romaine lettuce chopped
  • 30 ounce canned garbanzo beans
  • 5 stalk celery sliced
  • 3 tomato medium chopped
  • ¾ cup pitted Greek olive sliced
  • ¾ cup feta cheese crumbled
  • ½ cup pepperoncinis finely chopped
  • 5 tablespoon fresh basil minced
  • 5 tablespoon pepperoncini juice
  • 5 tablespoon extra virgin olive oil
  • 2 ½ tablespoon fresh lemon juice
  • ½ teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  N/A

  Nutrition

  Calories: 202kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 658mg | Potassium: 409mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4665IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 2mg

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  Classic Chicken Soup

  $0.00 Cooking Fee

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

  Classic Chicken Soup

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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: 12 ounces

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

  This soup is filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal.

  Classic Chicken Soup quantity

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  Ingredients Scale

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

  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
  • Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
  • Add the chicken stock, chicken, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Remove chicken breast(s) from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add pepper; stir in parsley. Adjust seasonings if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 8 ounce whole wheat elbow pasta or any small whole wheat pasta
  • 2 tablespoon extra virgin olive oil
  • 3 ounce red onion diced
  • 1 clove garlic finely chopped
  • 4 cup low sodium chicken stock
  • 1 cup water
  • 1 pound boneless skinless chicken breast
  • 1 each large carrot
  • 2 rib celery
  • ⅓ teaspoon freshly ground black pepper
  • 2 teaspoon Italian parsley chopped

  Cooking Tools Required

  Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until desired temperature is reached.

  Nutrition

  Calories: 439kcal | Carbohydrates: 48g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 227mg | Potassium: 834mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg

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  4

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  Arugula Salad with Lemon Vinaigrette

  $0.00 Cooking Fee

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

  Arugula Salad with Lemon Vinaigrette

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  Recipe adapted from:

  Julie Blanner

  Rated 5 out of 5 based on 10 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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPMediterranean DietRefined Sugar FreeSoy FreeVegetarian

  This refreshing salad is simple in nature and pairs well with so many dishes.

  https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

  Arugula Salad with Lemon Vinaigrette quantity

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  https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

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  Ingredients Scale

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

  Instructions

  Lemon Vinaigrette

  • In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.

  Arugula Salad

  • Wash and spin the arugula and add to medium mixing bowl.
  • Toss with vinaigrette. Top with fresh grated parmesan.

  Notes

  One of my tips for making vinaigrettes fast and easy is to pour the vinegar in a measuring cup first, then adding the olive oil, without pouring it out in between. You can even whisk it in the measuring cup if you want to save another dish to wash and don't intend to keep the extras!
  Don't dress the salad until you are ready to serve it. If you dress the salad too early it can cause the arugula to become soggy.
  You can also make this salad in a mason jar, simply pour in the ingredients and give it a good shake and it can be stored right in the fridge.

  Cook Times

  Active Prep8

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time8 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the dressing:

  • ¼ cup white wine vinegar or red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoon fresh lemon juice freshly squeezed
  • 1/3 teaspoon freshly ground black pepper

  For the salad:

  • 18 ounce arugula
  • 1 cup parmesan cheese fresh shavings

  Cooking Tools Required

  jar with lid, Mixing bowls, Peeler, Tongs, Whisk

  Nutrition

  Calories: 102kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 175mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1290IU | Vitamin C: 9mg | Calcium: 201mg | Iron: 1mg

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  Plain Long Grain Brown Rice

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  Rated 0 out of 5
  6 servings
  

  Plain Long Grain Brown Rice

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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: 3/4 cup

  Dairy FreeEgg FreeGluten Free

  Brown rice is a whole grain that contains more nutrients than white rice. It has a pleasant chewy texture and slightly nutty taste.

  Plain Long Grain Brown Rice quantity

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  Ingredients Scale

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

  Instructions

  • Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
  • Combine rice and measured water in a medium saucepan (about 2 quarts)
  • Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 40 minutes.
  • When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
  • Use a fork to fluff the rice just before serving.

  Tips on cooking rice:

  • Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
  • Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
  • Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
  • Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
  • Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook40

  Passive10

  Total Time55 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup long grain brown rice
  • 2 1/2 cup water

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave, covered, on high power until heated through.

  Nutrition

  Calories: 171kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 1mg

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  Vegan “Tuna” Salad

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  Up to 10 servings
  

  Vegan “Tuna” Salad

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This vegan "tuna" salad uses chickpeas instead of tuna, plus all the other elements of a great tuna salad such as onions, celery, and of course vegan mayo.

  Vegan “Tuna” Salad quantity

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  Ingredients Scale

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

  Instructions

  • Using a fork, mash the chickpeas in a mixing bowl. Add the remaining ingredients and mix well. Taste and adjust seasonings as needed. Enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 45 ounce canned chickpeas drained
  • ¾ cup vegan mayonnaise
  • 1 each red onion large finely chopped
  • 3 stalk celery diced
  • 3 tablespoon fresh lemon juice
  • 3 tablespoon nutritional yeast
  • 3 tablespoon hemp hearts
  • 3 tablespoon coconut aminos
  • 1 ½ tablespoon Dijon mustard
  • 1 ½ teaspoon apple cider vinegar
  • ½ teaspoon sea salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste

  Optional:

  • 3 each nori sheet finely chopped

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon

  Nutrition

  Calories: 366kcal | Carbohydrates: 40g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Sodium: 359mg | Potassium: 475mg | Fiber: 11g | Sugar: 7g | Vitamin A: 153IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 5mg

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  Tomato Chickpea Salad with Cilantro and Lime

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Tomato Chickpea Salad with Cilantro and Lime

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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: 10 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This garbanzo bean and tomato salad is seasoned with lots of cilantro, plus lime zest and lime juice.

  Tomato Chickpea Salad with Cilantro and Lime quantity

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  Ingredients Scale

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

  Instructions

  • Add the salad ingredients to a large bowl.
  • Mix together the dressing ingredients
  • Drizzle the salad with the dressing. Toss to evenly coat.
  • Let it sit for about 10 minutes to allow the flavors to mingle. Stir well before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  Salad ingredients:

  • 42 ounce canned chickpea for 10 servings 3 cans, (garbanzo beans) rinsed and drained
  • 3 each shallot large, finely chopped
  • 8 each tomato large, seeded and diced
  • 1 bunch fresh cilantro chopped

  For the dressing:

  • 5 tablespoon extra virgin olive oil
  • 1 each lime zested and juiced
  • 2 each lime juiced
  • 1 1/2 tablespoon Dijon mustard
  • 2 tablespoon fresh cilantro
  • 2 1/2 tablespoon Champagane vinegar any vinegar works
  • 2 1/4 tablespoon pure maple syrup
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  To keep fresh for longer, keep the dressing separate from the salad, and mix when serving.

  Nutrition

  Calories: 182kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 473mg | Potassium: 195mg | Fiber: 5g | Sugar: 3g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg

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  Clean Diet Chinese Chicken Salad

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

  Clean Diet Chinese Chicken Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everyone loves Chinese Chicken Salad and this one is made extra special with an orange-ginger dressing.

  Clean Diet Chinese Chicken Salad quantity

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  Ingredients Scale

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

  Instructions

  • To poach the chicken, place chicken breast(s) in a large skillet and add water to just cover chicken. Turn heat up to high and when it starts to boil, immediately reduce the heat and to a simmer. Cook for about 10 minutes or until instant read thermometer reach 165 degrees F. Remove from heat and when cool enough to handle dice the chicken breasts.
  • Meanwhile prepare the vegetables. In a large bowl combine the cabbage, carrots, green onions, cilantro, and sesame seeds, tossing to combine.
  • In a small bowl, combine the orange juice, olive oil, rice vinegar, fish sauce, and ginger. Gently stir until mixed, then pour over the salad. Toss to coat.
  • Add the diced chicken and toss again. Plate and garnish with cashews.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast poached, then diced
  • 1 head green cabbage or Napa cabbage, thinly sliced
  • 3 carrot medium, julienned
  • 6 stalk green onion white and light green parts only, thinly sliced
  • 1 bunch fresh cilantro chopped
  • 1 tablespoon sesame seeds

  For the dressing:

  • 3/4 cup orange juice
  • 4 tablespoon avocado oil
  • 2 tablespoon rice vinegar
  • 1 teaspoon fish sauce
  • 2 teaspoon fresh ginger grated
  • 1/2 teaspoon sea salt
  • pinch freshly ground black pepper

  For garnish:

  • 1 cup cashews roughly chopped

  Cooking Tools Required

  Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs

  Nutrition

  Calories: 271kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 301mg | Potassium: 702mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3337IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg

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  Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice

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

  Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This delicious salmon rests on a bed of Swiss chard-bell pepper cauliflower rice.

  Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  • Season the salmon with salt and pepper. Heat the oil in a large skillet over medium-high heat. When hot, add the salmon and cook 2-3 minutes per side, depending on thickness of filets.
  • While the salmon cooks, prepare the cauliflower rice by heating the oil in a large skillet over medium-high heat. When hot add the garlic and cook for 30 seconds. Immediately add the Swiss chard and red bell pepper. Cook, stirring often, just until the Swiss chard is bright green and soft, about 2 minutes. Turn the heat to high and add the frozen riced cauliflower, and cook for several minutes until heated through. Season with salt and pepper.
  • Plate cauliflower rice and top with salmon fillet.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the salmon:

  • 1½ pound salmon fillet 6 filets
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil

  For the cauliflower rice:

  • 2 tablespoon avocado oil
  • 2 clove garlic chopped
  • 1 bunch Swiss chard small green, stems removed, leaves thinly sliced
  • 30 ounce frozen riced cauliflower
  • 1 each red bell pepper small dice
  • 1 teaspoon Kosher salt more or less to taste
  • ⅓ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Heat a large sauté pan over medium heat and add the salmon. When heated through half-way, add the cauliflower rice along side the salmon. Cook until both are heated through.

  Nutrition

  Calories: 241kcal | Carbohydrates: 4g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 933mg | Potassium: 795mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3726IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 2mg

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  Unstuffed Cabbage and Turkey Soup

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

  Unstuffed Cabbage and Turkey Soup

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 16 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.
  
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  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbPaleoReduced FatRefined Sugar FreeSoy Free

  Wonderful low-fat comfort food that brings a loving warmth to your palette on a cold day. Serve with Jasmine white rice, brown rice, or with sour cream and rye bread.

  Unstuffed Cabbage and Turkey Soup quantity

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  Ingredients Scale

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

  Instructions

  • Core and cut cabbage into 2 inch cuts
  • Steam 3-4 minutes and let cool
  • Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the turkey and salt, cook breaking the meat up until browned, about 3 minutes.
  • Add the onion, 1/2 of the of chili powder, and garlic and saute for another 5 minutes
  • Add in tomato products, black pepper, water, and steamed cabbage
  • bring to an almost boil
  • Reduce heat to low and cover the pot
  • Cook covered for 30 minutes. If overall meal cooking time allows, keep on cooking another 30 minutes to cook out the acid in the tomatoes.
  • Adjust seasoning

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 green cabbage medium, chopped
  • 2 pound 93% lean ground turkey
  • avocado oil cooking spray
  • 1 onion large, diced
  • 14 ounce canned tomato sauce
  • 14 ounce canned fire roasted tomato
  • 2 tablespoon chili powder
  • 3 tablespoon granulated garlic
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cup water add more as needed

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to 165. Serve with brown or jasmine rice or sour cream with bread.

  Nutrition

  Calories: 195kcal | Carbohydrates: 13g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 826mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 962IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 3mg

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  Sautéed Zucchini and Cherry Tomatoes

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

  Sautéed Zucchini and Cherry Tomatoes

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  Recipe adapted from:

  Jennifer Segal - Once Upon a Chef

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 7 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.
  
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  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Crisp zucchini, burst cherry tomatoes and meltingly sweet red onions make a lovely summer side dish.

  Sautéed Zucchini and Cherry Tomatoes quantity

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  Ingredients Scale

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

  Instructions

  • Heat the olive oil over medium heat in a large sauté pan or a large pot. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  • Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each red onion small diced
  • 2 pound zucchini for 10 servings 6 medium, cut into 1/2-inch chunks
  • 2 pound grape tomato or cherry tomatoes, halved
  • 4 clove garlic minced
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon fresh basil chopped plus more for garnish if desired

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives

  Nutrition

  Calories: 63kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 478mg | Potassium: 475mg | Fiber: 2g | Sugar: 5g | Vitamin A: 959IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 1mg

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  Ayurvedic Cream of Asparagus Soup

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  Up to 10 servings
  

  Ayurvedic Cream of Asparagus Soup

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeKetoLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  Ayurvedic Cream of Asparagus Soup 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 sauce pan over medium high heat.
  • Add the asparagus and fennel and saute for about 5 minutes
  • Pour in the stock and water and bring to boil then simmer for about 10 minutes
  • Transfer the soup to a blender, add the cream and blend until smooth
  • Return to the pan to gently warm. Serve with sliced almonds.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 tablespoon avocado oil or ghee
  • 2 pound asparagus
  • 2 teaspoon dried marjoram
  • 8 cup vegetable stock
  • 2 cup filtered water
  • 4 tablespoon cashew cream or organic cream
  • 2 teaspoon Kosher salt
  • 1 cup sliced almonds optional for serving
  • 2 bulb fennel large, thinly sliced

  Cooking Tools Required

  Blender, Cutting board, Immersion Blender, Kitchen towels, Saute pan, Sharp Knives, Top Stove

  Nutrition

  Calories: 191kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1276mg | Potassium: 478mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg

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  Brown Rice

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  Rated 0 out of 5
  Up to 10 servings
  

  Brown Rice

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Delicious side dish and super tasty!

  Brown Rice quantity

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  Ingredients Scale

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

  Instructions

  • Heat pot over medium heat
  • Add oil, swirling to coat pan
  • Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes
  • Add broth, water, and salt
  • Bring to a boil
  • Reduce to low and simmer with lid on
  • Simmer until water has been absorbed, about 40-45 minutes
  • Remove from heat, keep lid on, and let rice sit 19 minutes
  • Remove lid and fluff with fork
  • Fold in parsley

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 teaspoon extra virgin olive oil
  • 2 cup long grain brown rice
  • 3 cup low sodium vegetable broth
  • 2 cup water
  • ½ teaspoon Kosher salt
  • ¼ cup Italian parsley chopped, optional

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Serve with any dish you prefer and enjoy! Reheat in the microwave until 145 degrees or stovetop with a smidge of water, until desired warmth.

  Nutrition

  Calories: 145kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

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  Grilled Herb Pork Chops with Yellow Summer Squash

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Grilled Herb Pork Chops with Yellow Summer Squash

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 ounce

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeReduced FatRefined Sugar Free

  Pork chops can be prepared numerous ways but smothering them with fresh herbs straight from the garden and firing up the grill is one of the best. Add sliced summer squash to round out the meal.

  Grilled Herb Pork Chops with Yellow Summer Squash quantity

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  Ingredients Scale

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

  Instructions

  Chef Note:

  • Pork chops are listed in pounds not quantity. Make sure to purchase 1 pork chop per serving.

  Instructions:

  • In a small bowl, combine the first eight ingredients; reserve 1/3 cup for serving. Rub both sides of pork chops with remaining mixture.
  • Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let pork stand 5 minutes before serving. Serve pork and squash with reserved herb mixture.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook10

  Passive5

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1.5 cup extra virgin olive oil
  • 1/3 cup fresh sage minced
  • 1/3 cup Italian parsley minced
  • 20 clove garlic minced
  • 5 tablespoon fresh thyme minced
  • 2 1/2 tablespoon fresh rosemary minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pound yellow squash sliced lengthwise
  • 4 pound bone-in pork loin chops 1 pork chop per serving

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to desired temperature using the oven, stove top or microwave.

  Nutrition

  Calories: 599kcal | Carbohydrates: 7g | Protein: 41g | Fat: 45g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 325mg | Potassium: 998mg | Fiber: 2g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 27mg | Calcium: 65mg | Iron: 2mg

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  Warm Lentil Salad

  $0.00 Cooking Fee

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

  Warm Lentil Salad

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  The gourmet lentil

  Warm Lentil Salad quantity

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  Ingredients Scale

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

  Instructions

  • In a medium saucepan, heat the oil and add the mirepoix (onion, celery, carrot) until the onions are semi translucent.
  • Add in lentils, salt/pepper, and saute until all is evenly coated in oil and add water.
  • Bring to a simmer and let cook until soft.
  • Once done, add in tarragon and zest, stir.
  • Before serving, fold in arugula.
  • Serve with a lemon wedge

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2/3 cup carrot diced
  • 2/3 cup celery diced
  • 2/3 cup onion diced
  • 3 cup dry lentil
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon ground white pepper
  • 5 cup water
  • 2 tablespoon fresh tarragon
  • 3 cup arugula or spinach or kale
  • 1 each lemon
  • 1 tablespoon lemon zest

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Can be served warm or chilled. Reheat on stove is preferred. Just needs to be warm, not hot

  Nutrition

  Calories: 234kcal | Carbohydrates: 37g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 655mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1678IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 5mg

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

  See more dish details

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

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