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  Parmesan Herb Spaghetti Squash

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  Up to 10 servings
  

  Parmesan Herb Spaghetti Squash

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  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Egg FreeGluten FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This low-carb flavorful dish makes it easy to fall in love with Spaghetti Squash, and forget about pasta! Based on a recipe published on Joyful Healthy Eats blog.

  Parmesan Herb Spaghetti Squash quantity

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  Instructions

  MICROWAVE OPTION

  • Halve the spaghetti squash and remove seeds.
  • Place the prepared spaghetti squash flesh side down in a 13×9 glass baking dish.
  • Fill the dish with about 1″ of water.
  • Place baking dish in the microwave and cook for 15-20 minutes per squash, until squash is tender.
  • Remove the spaghetti squash from the pan and let it cool for a few mins. Using a fork, gently scrape the inside of the squash to create spaghetti-like pieces of squash.

  OVEN OPTION

  • Preheat the oven to 400°F.
  • Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle or spray the inside of the squash with olive oil and sprinkle with salt and pepper.
  • Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
  • Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

  FINISH UP

  • Place spaghetti squash in a bowl with parmesan cheese or vegan parmesan, fresh basil, olive oil, garlic powder, ground pepper, and salt to taste. Toss to combine and serve.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook35

  Passive5

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 pound spaghetti squash For 10 servings use 2 x 4 lbs whole spaghetti squash
  • water
  • 2 cup vegan parmesan cheese shredded
  • 1 cup fresh basil thinly sliced
  • 4 tablespoon extra virgin olive oil to keep it lower fat, don't add oil
  • extra virgin olive oil spray for roasting, as needed
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt or to taste

  Cooking Tools Required

  Baking sheet, Cutting board, Microwave, Mixing bowls, Oven, Pyrex baking dish, Sharp Knives

  Nutrition

  Calories: 165kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 636mg | Potassium: 11mg | Fiber: 3g | Sugar: 4g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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  Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds

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  Up to 10 servings
  

  Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Brain FoodEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  This salad is loaded with nutrition and makes a great lunch on its own or a tasty side to a main dish.

  www.forkandknifecreations.com

  Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds quantity

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  www.forkandknifecreations.com

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

  Instructions

  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
  • In a large bowl, toss together the spinach, orange segments, and red onion. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with almonds and feta cheese.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vinaigrette

  • 8 teaspoon Champagane vinegar
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoon avocado oil
  • 2 shallot small finely chopped
  • ½ teaspoon Kosher salt or to taste
  • 1 dash freshly ground black pepper or to taste

  For the Salad

  • 16 ounce fresh spinach
  • 3 whole orange segmented, for 10 servings 2 cups of segmented oranges
  • 1/2 cup red onion slivered
  • 1/4 teaspoon Kosher salt
  • 1 dash freshly ground black pepper
  • 1/4 cup sliced almonds
  • 1/2 cup feta cheese crumbled or cubed* can be substituted with vegan cheese for vegan dish

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Toss salad with vinaigrette just before serving.

  Nutrition

  Serving: 5oz | Calories: 158kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 297mg | Potassium: 315mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4286IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 2mg

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  Paleo Egg Drop Soup

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  Paleo Egg Drop Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Dairy FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeVegetarianWhole 30

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

  Paleo Egg Drop Soup quantity

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  Ingredients Scale

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  Instructions

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

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in the microwave on full power to desired temperature.

  Nutrition

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

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  Swedish Meatballs

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  Up to 10 servings
  

  Swedish Meatballs

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  Recipe adapted from:

  Stephanie

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs

  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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  Lower CarbNut FreeRefined Sugar Free

  These juicy and flavorful Swedish Meatballs are smothered in a savory gravy that you can serve with noodles or mashed potatoes.

  https://thecozycook.com/swedish-meatball-recipe/

  Swedish Meatballs quantity

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  https://thecozycook.com/swedish-meatball-recipe/

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  Instructions

  • Heat ½ of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
  • In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
  • Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
  • While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
  • Heat remaining olive oil in a large skillet over medium-high heat.
  • Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
  • Melt the butter in the same skillet and use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
  • Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
  • Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
  • Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

  Cook Times

  Active Prep25

  Hands-On Cook30

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Meatballs (about 35)

  • 3 tablespoon extra virgin olive oil divided in half
  • 1 each medium yellow onion finely diced
  • 4 clove garlic minced
  • 1 cup panko breadcrumbs
  • 0.5 cup grated parmesan cheese
  • 2 egg large, whisked
  • 0.5 cup milk
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon freshly ground black pepper
  • 1.5 pound 80% lean ground beef
  • 1 pound ground pork

  Sauce

  • 8 tablespoon butter
  • 8 tablespoon all-purpose flour
  • 4 cup beef broth
  • 2 chicken bouillon cube
  • 4 teaspoon Worcestershire sauce
  • 2 teaspoon Dijon mustard
  • 2 teaspoon dried parsley
  • 1 cup sour cream at room temperature

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave or stove top until heated through.

  Nutrition

  Calories: 556kcal | Carbohydrates: 13g | Protein: 26g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1051mg | Potassium: 488mg | Fiber: 1g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg

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  Three Bean Beef Chili

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  Three Bean Beef Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 fl oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  This delicious chili can also be made with ground beef or bison and adjusted to suit your personal taste for spiciness.

  http://www.ForkandKnifeCreations.com

  Three Bean Beef Chili quantity

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  http://www.ForkandKnifeCreations.com

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  Instructions

  • Place a large pot over medium heat. Add the olive oil and when the oil “shimmers” add all the vegetables. Saute for 3-5 minutes or until vegetables are soft.
  • Next add the ground cumin, chili powder, and dried oregano. Saute for 1 minute.
  • Add the ground beef, breaking it up and cooking until no longer pink, about 6 minutes.
  • Add the vegetable broth, stirring and scraping up any browned bits.
  • Add the tomatoes with juice, all the beans, and the kosher salt.
  • Bring to a boil, turn down the heat and simmer for 20 minutes, and longer for more flavor if time permits.

  Cook Times

  Active Prep5

  Hands-On Cook12

  Hands-Off Cook20

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 jalapeno pepper finely chopped
  • 6 clove garlic finely chopped
  • 1 tablespoon ground cumin
  • 2 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 2 pound 90% lean ground beef
  • 2 cup vegetable broth
  • 28 ounce canned diced tomatoes with juice
  • 14 ounce canned black beans rinsed and drained
  • 14 ounce canned red kidney beans rinsed and drained
  • 14 ounce canned pinto beans rinsed and drained
  • 1 teaspoon Kosher salt

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through, stopping halfway through cooking time to stir.

  Nutrition

  Calories: 321kcal | Carbohydrates: 26g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 983mg | Potassium: 893mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1112IU | Vitamin C: 37mg | Calcium: 102mg | Iron: 6mg

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  Balsamic Chicken Salad with Lemon Quinoa

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  Up to 10 servings
  

  Balsamic Chicken Salad with Lemon Quinoa

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chicken and quinoa combine with lettuce, tomatoes, red onions, and olives, then gets tossed with a lemon-balsamic dressing.

  Balsamic Chicken Salad with Lemon Quinoa quantity

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  Instructions

  For the lemon quinoa:

  • In a saucepan combine quinoa, stock, and salt. Bring to a boil. Reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered, and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly then stir in the lemon juice.

  For the chicken:

  • Add the chicken fillets to a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, Herbamare powder, and garlic. Sauté the chicken on medium heat until crispy and golden on both sides, and cooked through, about 5 minutes per side. Remove from heat. Allow to cool slightly, and slice into 1-inch strips.

  For the dressing:

  • Whisk together the garlic, olive oil, and the balsamic vinegar.

  For the salad:

  • Combine the lettuce, tomatoes, onion, olives, and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the lemon quinoa:

  • 1 cup quinoa dry, uncooked
  • 2 cup vegetable stock
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1 lemon juiced

  For the chicken:

  • 10 boneless skinless chicken thigh or boneless skinless chicken breast
  • 2 tablespoon extra virgin olive oil
  • 4 tablespoon balsamic vinegar
  • 1 lemon juiced
  • 1½ teaspoon Kosher salt
  • 1/2 teaspoon Italian seasoning
  • 2 clove garlic crushed

  For the dressing:

  • 1 clove garlic minced
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoon balsamic vinegar

  For the salad:

  • 12 cup Romaine lettuce thinly sliced
  • 14 ounce grape tomato halved
  • 1 red onion thinly sliced
  • 8 ounce pitted Kalamata olive
  • 1 cup Italian parsley chopped

  Cooking Tools Required

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

  Nutrition

  Calories: 348kcal | Carbohydrates: 22g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1238mg | Potassium: 712mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5972IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 3mg

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  Cauliflower Broccoli Tots

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  Up to 10 servings
  

  Cauliflower Broccoli Tots

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  Recipe adapted from:

  Lori Zanini, RD, CDE

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

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

  Diabetes FriendlyHeart HealthyLower CarbNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  These homemade Cauliflower and broccoli tater tots are a delicious and nutritious snack or side dish. Who doesn't like the potato tots but we also know how important it is to add veggies to our nutrition. In addition, since the veggies are cut in the food procccesor, the stems can be used as well, and you will be reducing food waste!

  Cauliflower Broccoli Tots quantity

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  Instructions

  • Preheat the oven to Broil. Line a baking sheet with parchment paper.
  • In a food processor, combine the broccoli, cauliflower, and oinion and pulse until chopped well but still slightly chuncky. Or if you don't have a food processor, chop everything on a large cutting board until all the peices are small. Transfer to a large mixing bowl.
  • Add the eggs, bread crumbs, cheese, salt and pepper.
  • Shape with your hands small balls, a little smaller than a table spoon, and carefully place them on the prepared baking sheet.
  • Bake for 5 minutes, flip carefully, and continue to bake for 5-10 additional minutes, until browned and crisp. Be carreful not to burn the tots. Check frequently.

  Cook Times

  Active Prep25

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound broccoli chop florets and stems
  • 1 pound cauliflower chop florets and stems
  • 5 ounce onion diced
  • 2 egg large
  • 2/3 cup whole wheat bread crumbs
  • 2/3 cup feta cheese crumbled
  • 1.25 teaspoon Kosher salt
  • 2/3 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven

  Nutrition

  Calories: 91kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 482mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 59mg | Calcium: 87mg | Iron: 1mg

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  Carrot Juice with Ginger and Lemon

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  Up to 10 servings
  

  Carrot Juice with Ginger and Lemon

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Enjoy this delicious juice, but make sure to drink within 24 hours to maintain all the nutrients and freshness! You can also freeze for longer term storage. Note: This recipe requires a heavy-duty juicer such as a masticating juicer.

  Carrot Juice with Ginger and Lemon quantity

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  Instructions

  • Clean carrots very well and chop into 2-inch pieces. Add the carrots, ginger, and lemon to the juicer in batches. Consume juice immediately or within 24 hours or freeze for later use.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound carrot
  • 2 ounce fresh ginger peeled and roughly chopped
  • 1 lemon peeled and cut into chunks

  Cooking Tools Required

  Masticating Juicer

  Nutrition

  Calories: 101kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 157mg | Potassium: 764mg | Fiber: 7g | Sugar: 11g | Vitamin A: 37891IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 1mg

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  Salmon Tacos with Citrus Salsa

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  Up to 10 servings
  

  Salmon Tacos with Citrus Salsa

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  Recipe adapted from:

  Gimme Some Oven

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 tacos

  Dairy FreeEgg FreeNut FreeSoy Free

  Zesty chili-rubbed salmon meets fresh orange avocado salsa to make the absolute best salmon tacos! 

  Salmon Tacos with Citrus Salsa quantity

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  Ingredients Scale

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

  Instructions

  • Heat the oven. Preheat the oven to 450°F. Line a baking sheet with aluminum foil or grease with cooking spray; set aside.
  • Prepare the salmon. Whisk together the chili powder, cumin, oregano, salt and black pepper together in a small bowl until combined. Lightly pat the salmon filets dry with paper towels. Then place them in a single layer on the baking sheet, brush on all sides with oil, and sprinkle evenly with the seasoning mixture. Bake until the internal temperature of the salmon reaches 135-145°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
  • Make the salsa. While your salmon is cooking, toss together the oranges, avocado, red onion, jalapeño, cilantro and lime juice in a medium bowl until combined.
  • Assemble the tacos. Once the salmon is cooked, use a fork to roughly shred it into large pieces. Add the salmon to your tortillas, top with a few spoonfuls of salsa (plus some extra cilantro if you would like)…and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the tacos:

  • 3 pound salmon fillet boneless
  • 2 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil
  • 20 corn tortilla small

  For the salsa:

  • 4 orange peeled and diced
  • 2 avocado peeled, pitted and diced
  • 2 jalapeno pepper cored and finely diced
  • 1 red onion small, finely diced
  • 2 cup fresh cilantro chopped
  • 4 lime half juiced and half cut into wedges for serving

  Cooking Tools Required

  Aluminum Foil, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Pastry brush, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

  Heat salmon in a sauté pan over medium heat. Steam tortillas in the microwave on medium power.

  Nutrition

  Calories: 441kcal | Carbohydrates: 38g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 75mg | Sodium: 348mg | Potassium: 1163mg | Fiber: 9g | Sugar: 7g | Vitamin A: 975IU | Vitamin C: 45mg | Calcium: 111mg | Iron: 3mg

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  Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds

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  Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPaleoPostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Make this side dish one of your new holiday favorites!

  Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds quantity

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

  Instructions

  • Preheat oven to 400° F. and line a baking sheet with parchment paper.
  • Wash Brussels sprouts, cut into halves, and add to a mixing bowl.
  • Drizzle with avocado oil, sea salt and pepper, and stir with a wooden spoon to evenly coat.
  • Spread sprouts onto prepared baking sheet and pop into the oven for 30-35 minutes until they are crispy and browned. Stir once halfway through.
  • While the sprouts are baking, cut open the pomegranate and remove the seeds
  • To toast the sunflower seeds, place seeds into a small nonstick pan (or stainless steel – whatever you have on hand) without oil – there are plenty of natural oils in the seeds themselves – and heat on medium high. Stir frequently for a few minutes, or until toasted and set aside.

  For the Dijon dressing:

  • Whisk all ingredients together in a small bowl.
  • When Brussels sprouts are done roasting, drizzle a bit of the dressing over them and toss to coat. I only use 1-2 tbsp. because I don’t want to make them too soggy, so dress to your liking.
  • Sprinkle with pomegranate and sunflower seeds and volia! Your superfood side dish is done!

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2¼ pound Brussels sprouts
  • 1 tablespoon avocado oil
  • ½ teaspoon sea salt more or less to taste
  • 1 pinch freshly ground black pepper
  • ¼ cup pomegranate seeds
  • 3 tablespoon sunflower seeds toasted

  For the Dijon dressing:

  • ¼ cup apple cider vinegar or white wine vinegar (ACV will make it more tart)
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon sea salt more or less to taste
  • 1 pinch freshly ground black pepper more or less to taste
  • 2 tablespoon extra virgin olive oil

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat Brussels sprouts in a sauté pan set over medium high heat until heated through.

  Nutrition

  Calories: 104kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 217mg | Potassium: 433mg | Fiber: 4g | Sugar: 3g | Vitamin A: 772IU | Vitamin C: 87mg | Calcium: 47mg | Iron: 2mg

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  Korean Bulgogi Lettuce Wraps

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  Up to 10 servings
  

  Korean Bulgogi Lettuce Wraps

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 wraps

  Dairy FreeEgg FreeGluten FreeNut Free

  These tasty bundles of marinated beef and rice are the perfect combination of sweet, salty, and spicy. Pair with Asian Slaw for a complete meal.

  Korean Bulgogi Lettuce Wraps quantity

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

  Instructions

  • Cook rice according to package directions.
  • Thinly slice beef and place in a medium bowl.
  • In a small bowl whisk together the marinade ingredients and pour over beef. Allow to marinate 10 minutes.
  • Heat a grill pan or large saute pan over medium-high heat.
  • Add oil and cook meat slices to desired doneness.
  • To assemble beef lettuce wraps, place 2 heaping tablespoons rice in middle of one lettuce leaf. Add a few meat slices and top with Sriracha sauce if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive10

  Total Time45 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 cup medium grain white rice
  • 2 pound ribeye steak
  • 1 tablespoon avocado oil

  For the marinade:

  • 5 tablespoon soy sauce or gluten free soy sauce
  • 2 tablespoon brown sugar packed
  • 2 tablespoon green onion finely sliced
  • 4 clove garlic minced
  • 1 tablespoon sesame seeds
  • 2 tablespoon sesame oil
  • ½ teaspoon freshly ground black pepper

  Options for serving

  • 3 head red-tipped leaf lettuce or bib lettuce, washed and separated into individual leaves
  • carrot grated
  • radish thinly sliced or julienned
  • green onion thinly sliced
  • serrano pepper sliced
  • kimchi
  • Sriracha sauce
  • 1/2 teaspoon sesame seeds
  • fine herbs such as mint, basil, cilantro, and/or shiso leaves

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat beef and rice, covered in microwave on medium power until warm.

  Nutrition

  Calories: 350kcal | Carbohydrates: 35g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 564mg | Potassium: 426mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6967IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 3mg

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  Mom’s Chicken Soup

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Mom’s Chicken Soup

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 - 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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeSoy Free

  This soup is filled with hearty vegetables, tender shredded chicken, and is a Little Black Dress project favorite! You might keep on eating it after fitting that little black dress or suite!

  Mom’s Chicken Soup quantity

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

  Instructions

  • Heat olive oil in a large heavy stockpot. On medium heat, put in chicken and lightly brown on top and bottom. Remove from pot and add onions.
  • Season onions with salt and pepper and cook until tender and lightly golden. Return chicken to the pot and add enough water to cover chicken, and then about 1 inch higher.
  • Bring to a boil and add all the vegetables including the dill. Bring to a simmer and cook with the pot half covered for about 30 minutes (or until all the vegetables are fork tender). Turn off the heat.
  • Remove the chicken and let cool until you are able to handle it with your hands. Remove the dill.
  • Shred the chicken and return it to the pot. Season the broth with salt and pepper. Add the spinach. The heat from the soup will cook the spinach.
  • If you like you can put some sliced avocado on top.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound bone-in skin removed chicken breast organic if possible
  • 2 each onion quartered and then sliced into ¼-inch slices
  • 5 stalk celery rinsed and sliced into ¼-inch pieces
  • 7 each carrot peeled, and sliced into ½-inch pieces
  • 2 each zucchini Quartered and sliced into ½-inch pieces
  • 3 each rutabaga peeled & cubed
  • 2 bunch fresh dill rinsed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 5 tablespoon extra virgin olive oil
  • 2 pound baby spinach

  For Serving

  • Avocado Not included in the nutrition macros calculation

  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: 286kcal | Carbohydrates: 21g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 494mg | Potassium: 1590mg | Fiber: 7g | Sugar: 10g | Vitamin A: 15860IU | Vitamin C: 68mg | Calcium: 180mg | Iron: 4mg

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  Add Extra Protein

  $0.00 Cooking Fee

  Rated 0 out of 5
  3 servings
  

  Add Extra Protein

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 16 ounces

  Dairy FreeGluten FreeNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  Looking to add more protein to your dish(es)? This selection adds up to an additional 16 ounces to a dish(es) that you have already selected. Can be divided into anywhere from 1-2 dishes. Please select YES for modification and add a note to specific dish(es) stating how many ounces and which type of protein. Only 1 type of protein per each Extra Protein added to your cart.

  Add Extra Protein quantity

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  Ingredients Scale

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size3

  Ingredients

  Ingredients

  • 16 ounce customer selected protein to be added to dish that is already in cart

  Cooking Tools Required

  Cutting board, Saute pan, Sharp Knives

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  Pepperoni Pizza Rolls

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  Rated 0 out of 5
  8 servings
  

  Pepperoni Pizza Rolls

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  Recipe adapted from:

  Ree Drummond

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces

  Egg FreeNut Free

  Impress your friends and family with one of the best family friendly finger foods! Makes a great kids lunch or after school snack!  

  https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

  Pepperoni Pizza Rolls quantity

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  https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400˚. Roll out the pizza dough on a floured surface until it's a very flat, large rectangle, about 11 by 18 inches. Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano, and salt. Evenly top with the mozzarella slices and half of the pepperoni.
  • Unwrap the string cheese and arrange it in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so that the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Slice into 1-inch pieces with a serrated knife and place the rolls cut-side up in a 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes.
  • Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 14 ounce refrigerated pizza dough at room temperature
  • 1/4 cup all-purpose flour for sprinkling
  • 1/2 cup marinara sauce plus more for dipping
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 10 slice part-skim mozzarella cheese
  • 2 ounce sliced pepperoni divided
  • 4 stick mozzarella string cheese

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Sharp Knives

  Reheating/Serving Instructions

  Best eaten after baked or at room temperature. Heat in 350 degree oven for 15 minutes.

  Nutrition

  Calories: 211kcal | Carbohydrates: 23g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 759mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg

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  Simply the Best Brussels Sprouts

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  Rated 3.50 out of 5
  Up to 10 servings
  

  Simply the Best Brussels Sprouts

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  Recipe adapted from:

  Customer

  Rated 3 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  These Brussels Sprouts are simply braised with just a touch of lemon and salt.

  Simply the Best Brussels Sprouts quantity

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

  Instructions

  • Pour half the olive oil onto a large pan. Place the Brussels sprouts with the cut side facing down. Sprinkle with salt and additional olive oil. Turn the burner to medium-high heat.
  • After 2-4 minutes, check if the bottom has browned nicely, if so add the water and cover the pan; cook for 4 minutes or until they soften a bit.
  • Remove lid and cook until almost all the water has evaporated. Add the lemon juice.
  • Remove from heat and mix well.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound Brussels sprouts base trimmed, and halved lengthwise
  • extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1 lemon juiced
  • 1/2 cup water

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 42kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 256mg | Potassium: 368mg | Fiber: 4g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg

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  Mashed Sweet Potatoes

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  Up to 10 servings
  

  Mashed Sweet Potatoes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 2 out of 5 based on 2 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Egg FreeGluten FreeNut FreeSoy FreeVegetarian

  A nutritious alternative to regular mashed potatoes, these are a great side dish to our Tukey Meatloaf.

  Mashed Sweet 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 30 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the milk and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper to taste.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sweet potato peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • 1/2 cup milk more or less to achieve desired consistency
  • 8 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more of less to taste

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 205kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 1011mg | Potassium: 480mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19605IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

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  Brussels Sprouts Salad

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  Up to 10 servings
  

  Brussels Sprouts Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3.5 ounce

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe combines slightly wilted Brussels sprouts with the sweetness of apples, all tossed with a Dijon-lime dressing.

  Brussels Sprouts Salad quantity

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  Ingredients Scale

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

  Instructions

  • Shred Brussels sprouts in the food processor or if unavailable, a box grater.
  • Heat half the oil in a large skillet and add the Brussels sprouts. Cook for a few minutes until slightly wilted. Remove from heat and place in a large bowl.
  • In a small bowl, combine remaining olive oil, mustard, and lime juice.
  • Add the apples, almond slices, and dressing to the bowl of the Brussels sprouts and toss well to combine.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound Brussels sprouts shredded, (on box grater or in food processor)
  • 2 tablespoon extra virgin olive oil
  • 2 Granny Smith apples peeled and cubed
  • 3 tablespoon sliced almond

  For the dressing:

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon Dijon mustard
  • 2 lime juiced

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Skillet, Top Stove, Whisk

  Reheating/Serving Instructions

  Keep refrigerated for up to 5 days.

  Nutrition

  Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 69mg | Potassium: 617mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1055IU | Vitamin C: 121mg | Calcium: 77mg | Iron: 2mg

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  Tortilla-less Tacos

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  Up to 10 servings
  

  Tortilla-less Tacos

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These ground turkey tacos with spicy tomato sauce, are low-carb, Keto friendly, Whole 30, Paleo and oh so delicious!

  Tortilla-less Tacos quantity

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  Ingredients Scale

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

  Instructions

  • Heat avocado oil in a non-stick skillet over medium high heat. Add onion and sauté 2 minutes, or until onions have softened.
  • Add turkey, garlic, salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 8 minutes.
  • Add chili powder, cumin, paprika, tomato sauce, and chicken broth. Reduce to a simmer and cook about 5 minutes, until sauce has reduced.
  • Stack 2 lettuce leaves on top of each other and fill with mixture.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 2 cup red onion chopped
  • 3 pound 85% lean ground turkey 95% lean
  • 6 clove garlic chopped
  • 1½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon chili powder
  • 1 tablespoon ancho chili powder
  • 1 tablespoon ground cumin
  • 1 ½ teaspoon paprika
  • 1 ½ cup canned tomato sauce
  • 1 ½ cup chicken stock low-sodium
  • 2 head Romaine lettuce or iceberg lettuce

  Cooking Tools Required

  Can Opener, Kitchen towels, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat filling in large saute pan set over medium heat until heated through.

  Nutrition

  Calories: 247kcal | Carbohydrates: 12g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 792mg | Potassium: 980mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11967IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 4mg

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  Pressure Cooker Mac and Cheese

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Pressure Cooker Mac and Cheese

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This is the smooth and creamy homemade mac and cheese your kids have been waiting for!

  Pressure Cooker Mac and Cheese quantity

  • Food Prep
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  • Storing
  • Clean Up
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  Ingredients Scale

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

  Instructions

  • Add the dry macaroni, water, butter, hot pepper, white pepper, and salt to the pressure cooker bowl. Cook on high pressure for 5 minutes. Quick-release pressure and remove lid.
  • Stir the pasta to release some of the moisture from the macaroni (do not drain).
  • Add half of the milk, stir, then add the cheese a handful at a time stirring between each addition, until smooth. Add more milk for a thinner sauce.
  • Stir in the cream and adjust salt if necessary. Best served immediately.
  • Notes: Keep in mind when recipes are scaled back: You need at least 1 cup of liquid in order for the pressure cooker to come to pressure, so if the amounts are too small this could be a problem.  Alternately you can cook on the stovetop.  Also, just like when cooking rice, water ratios change as amounts change.  

  Cook Times

  Active Prep3

  Hands-On Cook3

  Hands-Off Cook15

  Recipe Serving Size10

  Ingredients

  Ingredients

  Add to pressure cooker:

  • 20 ounce elbow pasta
  • 4 ½ cup water
  • 4 tablespoon butter
  • dash hot pepper sauce such as Tabasco
  • ¼ teaspoon ground white pepper
  • 1 tablespoon Kosher salt

  Stir in AFTER cooking:

  • 1 cup milk
  • 3 cup shredded cheddar cheese mild
  • 1/3 cup heavy whipping cream

  Cooking Tools Required

  Electric Pressure Cooker

  Reheating/Serving Instructions

  Heat in microwave on medium power, stirring halfway through cooking time, until heated through.

  Nutrition

  Calories: 430kcal | Carbohydrates: 44g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 970mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 636IU | Calcium: 294mg | Iron: 1mg

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  Moroccan Vegetable Tagine

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Moroccan Vegetable Tagine

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 18 oz / ~2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

  Moroccan Vegetable Tagine quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  • In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
  • Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
  • Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
  • Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
  • Add tomatoes, apricots, and broth, Cook 10 minutes
  • Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
  • Stir in chickpeas and cook another 5 minutes on low heat
  • Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup extra virgin olive oil
  • 4 each onion medium, peeled and chopped
  • 16 clove garlic peeled and chopped
  • 4 each carrot large, peeled and chopped
  • 4 each russet potato large, peeled and cubed
  • 2 each sweet potato large, peeled and cubed
  • 2 tablespoon salt
  • 2 tablespoon harissa or chili paste
  • 2 teaspoon ground coriander ground
  • 2 teaspoon ground cinnamon ground
  • 1 teaspoon ground turmeric ground
  • 1/2 teaspoon Kosher salt
  • 28 ounce canned whole peeled tomatoes canned and peeled. quartered
  • 1 cup dried apricot dried and chopped
  • 4 cup vegetable broth
  • 4 cup canned chickpeas cooked
  • 2 each lemon juiced
  • 1 bunch Italian parsley

  Cooking Tools Required

  Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Serve with your favorite bread, cous cous or rice. Enjoy!

  Nutrition

  Calories: 408kcal | Carbohydrates: 67g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Sodium: 2100mg | Potassium: 1245mg | Fiber: 12g | Sugar: 19g | Vitamin A: 11777IU | Vitamin C: 40mg | Calcium: 138mg | 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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  • Yes
  • No

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

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