Showing 241–260 of 559 resultsSorted by popularity

• 

  Add to my favorites

  Beef and Green Beans Stew

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Beef and Green Beans Stew

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeSoy Free

  A healthy and wonderful comfort food, add brown rice, and enjoy the in a holiday dinner, Shabbat dinner, or everyday meals!

  http://thetasteofkosher.com

  Beef and Green Beans Stew quantity

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

  http://thetasteofkosher.com

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Place meat in a pot with enough water to cover meat.
  • Add tomato paste, garlic, and onions and bring to a boil.
  • Lower to a simmer and cook 30-45 minutes or until meat is tender. The length of time will depend on the size of the meat cubes.
  • Add green beans to the pot and chicken bouillon to taste.
  • Simmer until green beans are al dente.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound beef shoulder roast 1/2 inch cubes
  • 6 1/4 tablespoon tomato paste
  • water enough to cover the meat
  • 2 onion medium diced
  • 7 clove garlic sliced
  • 2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
  • 1 tablespoon chicken bouillon powder or to taste

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve with rice. Reheat in a pot until temperature reaches 165 degrees F.

  Nutrition

  Calories: 159kcal | Carbohydrates: 13g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 259mg | Potassium: 617mg | Fiber: 4g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Chopped Italian Salad with Chickpeas

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  Up to 10 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Chopped Italian Salad with Chickpeas

  Add to my favorites

  Recipe adapted from:

  Jenn Tidwell

  Rated 4.8 out of 5 based on 19 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Dairy FreeEgg FreePaleo

  This delicious side dish pairs nicely with Spinach Lasagna or Polenta with Zucchini and Tomatoes

  Chopped Italian Salad with Chickpeas quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • We prefer to rehydrate the sun-dried tomatoes soaking them in hot water for about 20 minutes or until they’re soft, but feel free to use sun-dried tomatoes in olive oil.
  • To make the dressing just mix all the ingredients in a bowl until well combined.
  • Add all the salad ingredients and the dressing to a large mixing bowl and mix until well combined. Serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup sun-dried tomatoes in olive oil sliced
  • 1 pound fresh spinach chopped
  • 1 1/2 ounce cherry tomato chopped
  • 16 ounce canned chickpeas drained
  • 1 cup olives pitted
  • 3/4 cup red onion slivered
  • vegan parmesan cheese optional

  Dressing

  • 12 tablespoon extra virgin olive oil or 2 tbsp tahini + 2 tbsp water
  • 2 tablespoon yellow mustard
  • 4 tablespoon apple cider vinegar
  • 2 tablespoon maple syrup
  • 1 teaspoon dry oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 clove garlic minced

  Cooking Tools Required

  Cutting board, Mixing bowls, Sharp Knives, Whisk

  Reheating/Serving Instructions

  n/a

  Nutrition

  Calories: 186kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 351mg | Potassium: 739mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4430IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Butternut Squash Spinach and Tortellini Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Butternut Squash Spinach and Tortellini Soup

  Add to my favorites

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1.5 cup

  Dairy FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  Butternut squash, spinach, and tortellini soup is a satisfying yet low-calorie comfort food that is perfect for cold evenings!

  Butternut Squash Spinach and Tortellini Soup quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a stock pot, add in butter and olive oil and melt together. Add onions and celery to the stock pot and allow them to soften and become translucent. Stir occasionally. While that is going on, peel and dice the neck of one butternut squash. Set aside.
  • Add thyme and garlic to the stock pot and stir in.
  • Add in the cubed butternut squash and allow the simmer in the bottom of the pan so that squash softened and the edges start to brown slightly. About 5 minutes.
  • Pour in low sodium chicken broth. Bring soup to a simmer. Once simmering, add in cheese tortellini. Add in spinach and allow to wilt. Simmer for two minutes. Then serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon Butter
  • 1 tablespoon extra virgin olive oil
  • 2 stalk celery chopped
  • 1 cup onion finely chopped
  • 2 tsp fresh thyme
  • 4 clove garlic minced
  • 4 cups Butternut Squash peeled and cubed, about 1 butternut squash
  • 6 oz fresh spinach
  • 16 oz Cheese Tortellini adjust quantity to taste
  • 10 cup vegetable broth
  • 1 tsp Kosher salt to taste
  • 1/2 tsp freshly ground black pepper to taste

  Cooking Tools Required

  Cutting board, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler

  Nutrition

  Calories: 209kcal | Carbohydrates: 31g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 976mg | Potassium: 292mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7269IU | Vitamin C: 16mg | Calcium: 108mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Keto Rutabaga Fries with Fry Sauce

  $0.00 Cooking Fee

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

  Keto Rutabaga Fries with Fry Sauce

  Add to my favorites

  Recipe adapted from:

  Dr. Eric Berg DC

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/4 rutabaga

  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 FreeKetoLow FODMAPLower CarbNut FreePaleo

  Cooked rutabagas have a slightly sweet taste similar to potatoes when cooked, so they make a great low carb option to French fries. Also, low FODMAP for serving size up to 1 cup.

  https://www.drberg.com/keto-recipes/keto-rutabaga-fries-with-fry-sauce?fbclid=IwAR0DJ1QuVFiVP1-xdBxU7brqkZoD7HK-Mc37wlnZwlJTFkFAJ5umpScunik

  Keto Rutabaga Fries with Fry Sauce quantity

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

  https://www.drberg.com/keto-recipes/keto-rutabaga-fries-with-fry-sauce?fbclid=IwAR0DJ1QuVFiVP1-xdBxU7brqkZoD7HK-Mc37wlnZwlJTFkFAJ5umpScunik

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F. Line a baking tray with parchment.
  • Peel and cut rutabaga into ¼-inch sticks. Place in a large mixing bowl.
  • Spray rutabagas with avocado oil and season with salt and pepper. Mix well.
  • Place fries on baking tray and bake for 30 to 40 minutes until golden brown.

  For the fry sauce:

  • Combine all ingredients and mix well.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 rutabaga large
  • avocado oil cooking spray
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

  For fry sauce:

  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon tomato paste
  • ½ teaspoon smoked paprika

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 133kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 418mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 86IU | Vitamin C: 24mg | Calcium: 45mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

  Add to cart
• 

  Add to my favorites

  Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad)

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad)

  Add to my favorites

  Recipe adapted from:

  Cheryl Malik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 ounces not including optional garnishes

  Gluten FreePostpartumPregnancyRefined Sugar FreeSoy Free

  Delicious lamb or beef meatballs, cucumber salad, lemony rice, and creamy tzatziki sauce combine incredible Greek flavors into one delectable bowl.

  https://40aprons.com/gyro-bowls/

  Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad) quantity

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

  https://40aprons.com/gyro-bowls/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.

  For the Meatballs

  • Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
  • Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
  • Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs.
  • Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.

  For the Tzatziki

  • Place garlic on cutting board. Sprinkle salt over garlic then use back of fork to mash garlic into paste.
  • Add garlic paste, drained cucumber (see Notes), drained yogurt, mint and/or dill, black pepper, and olive oil to medium bowl. Stir well to combine all ingredients, then taste and adjust salt as needed. Set aside.

  For the Lemon Rice

  • Add cooked rice, lemon juice, and salt to medium mixing bowl. Stir well to thoroughly incorporate ingredients, then taste and adjust lemon juice and salt as needed. Set aside.

  For the Cucumber & Tomato Salad

  • Add all components to small mixing bowl. Gently stir to distribute ingredients, then taste and adjust salt as needed. Set aside.

  To Assemble the Bowls

  • Divide rice evenly into serving bowls. Top rice with meatballs, tzatziki, cucumber & tomato salad, and any other desired garnishes. Serve immediately.

  Notes

  Tzatziki: You can use fresh mint AND fresh dill, or choose just one.

  To Drain Water from Cucumbers
  Peel and grate/dice cucumbers.
  With paper towels, squeeze as much water as possible out of cucumber.
  Place cucumber in colander. Set colander over bowl to catch liquid. Liberally sprinkle salt over cucumbers, tossing or moving cucumbers as needed to salt entirely.
  Let cucumbers rest 20 minutes.
  Transfer drained cucumbers to fresh paper towels. Press or blot to remove any remaining liquid. If desired, you can quickly rinse the drained cucumbers in cold water to remove excess salt, then press or blot with paper towels.

  Cook Times

  Active Prep55

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Meatballs

  • 3 pound ground lamb beef, or pork/lamb preferred
  • 1/2 cup onion minced
  • 9 clove garlic minced
  • 2 egg large
  • 1 cup crumbled feta cheese 
  • 3 teaspoon Greek seasoning
  • 1 ¼ teaspoon Kosher salt

  For the Tzatziki

  • 4 clove garlic minced or pressed
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
  • 1/2 English cucumber peeled, grated, and drained (see Notes)
  • 2 cup plain yogurt drained
  • 2 tablespoon fresh mint chopped, plus more to taste, see Notes
  • 2 tablespoon fresh dill chopped, see Notes
  • freshly ground black pepper to taste
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil

  For the Lemon Rice

  • 2 cup long grain white rice
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference

  For the Cucumber & Tomato Salad

  • 3 cup cherry tomato halved
  • 3 cup cucumber diced drained, see Notes
  • 3 tablespoon extra virgin olive oil
  • 1 ¼ teaspoon Kosher salt more or less to taste, or dietary preference

  Recommended Garnishes (All Optional)

  • hummus
  • extra virgin olive oil
  • crumbled feta cheese 
  • pitted Kalamata olives
  • fresh dill chopped
  • Italian parsley chopped
  • sumac

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, small spoon

  Reheating/Serving Instructions

  Heat rice and meatballs in the microwave on medium high heat until heated through.

  Nutrition

  Calories: 678kcal | Carbohydrates: 39g | Protein: 31g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1110mg | Potassium: 662mg | Fiber: 2g | Sugar: 5g | Vitamin A: 482IU | Vitamin C: 16mg | Calcium: 205mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Garlic-Rosemary Roast Chicken

  $0.00 Cooking Fee

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

  Garlic-Rosemary Roast Chicken

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 9 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 FreeKetoLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This dish is loaded with flavor thanks to the addition of fresh herbs and lots of garlic. Pair it with mashed potatoes and a salad, for a simple Sunday dinner.

  Garlic-Rosemary Roast Chicken quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 425 degrees. Line a heavy-duty, rimmed sheet pan(s) with parchment paper.
  • Pat all the chicken pieces dry with a paper towel. then season with salt and pepper. Place chicken in a large bowl; add the olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken.
  • Place the chicken pieces on prepared sheet pan(s). Roast in the oven for 35-40 minutes, until chicken is cooked through (internal temp 160-165 degrees) and the skin is golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  For the rosemary roast chicken:

  • 2 1/2 teaspoon Kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 7 pound whole chicken cut up, or 6 pounds of your favorite parts
  • 3 tablespoon extra virgin olive oil
  • 8 clove garlic chopped
  • 2 tablespoon fresh rosemary chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Sharp Knives

  Reheating/Serving Instructions

  Reheat rosemary roast chicken in microwave on medium power until warm, or place in a 350 degree oven for 20 minutes.

  Nutrition

  Calories: 370kcal | Carbohydrates: 1g | Protein: 29g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 689mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Broiled Sirloin Steak with Broccoli

  $0.00 Cooking Fee

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

  Broiled Sirloin Steak with Broccoli

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces steak, 1 1/2 cup broccoli

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This lean cut is broiled to create a flavorful and juicy steak. Served with a side of broccoli.

  Broiled Sirloin Steak with Broccoli quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
  • Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
  • Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
  • Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
  • Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

  Cook the broccoli:

  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sirloin steak
  • 1 1/2 teaspoon garlic salt more or less to taste, or preference
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 3 1/2 pound broccoli cut into florets, stems peeled and cut into 1-inch pieces

  Cooking Tools Required

  Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Oven, Pot with lid, Steamer Basket, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

  Nutrition

  Calories: 238kcal | Carbohydrates: 11g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 479mg | Potassium: 968mg | Fiber: 4g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 142mg | Calcium: 113mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Indian Style Vegetable Pizza

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Indian Style Vegetable Pizza

  Add to my favorites

  Recipe adapted from:

  Tarla Dalal

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 slices

  Egg FreeNut FreeVegetarian

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

  Indian Style Vegetable Pizza quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Make the pizza dough:

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

  Make the pizza sauce:

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

  To assemble and cook the pizzas:

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

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook12

  Passive60

  Total Time1 hour hour 42 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the pizza sauce:

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

  For the pizza dough:

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

  For the pizza topping:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in 350 degree oven until heated through.

  Nutrition

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

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Grilled White Fish with Mango Jalapeño Slaw

  $0.00 Cooking Fee

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

  Grilled White Fish with Mango Jalapeño Slaw

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounce

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

  Dairy 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 grilled fish pairs beautifully with the sweet-spicy flavor of the mango jalapeno slaw topped with a balsamic mustard dressing.

  Grilled White Fish with Mango Jalapeño Slaw quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat a grill to medium high heat.
  • In a small bowl, add salt, smoked paprika, ground cumin, and garlic powder. Toss to combine.
  • Rub spice blend on one side of each fish filet.
  • In a medium bowl, add mango, Napa cabbage, jalapeño, fresh cilantro, and green onion.
  • In a small bowl, add garlic, lime juice, white balsamic vinegar, avocado oil, Dijon mustard, smoked paprika, ground cumin, salt, and pepper. Whisk until combined.
  • Pour the dressing over the slaw, toss to combine, and set aside.
  • Before putting the fish on the grill, brush with avocado oil.
  • Place fish on the grill and grill each side for 3-4 min. or until fish releases from the grill.
  • Serve fish with mango jalapeño slaw.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cod fillet
  • 3/4 teaspoon Kosher salt more or less to taste, or preference
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 4 tablespoon avocado oil

  Mango Jalapeño Coleslaw:

  • 2 mango peeled, seeded, and diced
  • 4 cup Napa cabbage thinly sliced
  • 2 jalapeno pepper seeds removed, finely chopped
  • 1/2 cup fresh cilantro chopped
  • 3 stalk green onion sliced

  For the dressing:

  • 2 clove garlic finely chopped
  • 1 lime juiced
  • 2 tablespoon white balsamic vinegar
  • 5 tablespoon avocado oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 3/4 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat a large saute pan with a bit of oil over medium heat. Add fish and cook until heated through.

  Nutrition

  Calories: 301kcal | Carbohydrates: 10g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 458mg | Potassium: 941mg | Fiber: 2g | Sugar: 7g | Vitamin A: 893IU | Vitamin C: 31mg | Calcium: 69mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Zucchini Noodles with Creamy Avocado Pesto

  $0.00 Cooking Fee

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

  Zucchini Noodles with Creamy Avocado Pesto

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoPaleoRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This tasty and low carb version of noodles with pesto sauce would make a great side dish to any Italian inspired meal, or even a great vegetarian main dish.

  Zucchini Noodles with Creamy Avocado Pesto quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Spiralize the zucchini and set aside on paper towels, so that any excess water is soaked up.
  • In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice, and sea salt, and pulse until finely chopped. Then with the motor still running, add avocado oil in a slow stream until emulsified and creamy.
  • Drizzle avocado oil in a large skillet over medium high heat. Then add zucchini noodles and the cherry tomatoes, cooking for about 1 to 2 minutes, until tender.
  • Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper,

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 7 each zucchini large, spiralized
  • 1 tablespoon avocado oil
  • 8 each cherry tomato cut into halves

  For the Cilantro Sauce:

  • 2 each avocado ripe, peeled and rough chop
  • 1 cup fresh basil
  • 3 clove garlic
  • 1/4 cup pine nuts
  • 2 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt or to taste
  • 2 tablespoon avocado oil
  • 1/4 teaspoon freshly ground black pepper freshly ground, or to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 153kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 132mg | Potassium: 617mg | Fiber: 4g | Sugar: 4g | Vitamin A: 528IU | Vitamin C: 34mg | Calcium: 35mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Yucatan Style Citrus Pork with Pickled Onions

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Yucatan Style Citrus Pork with Pickled Onions

  Add to my favorites

  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar Free

  Tangy and spicy with a kick of pickled onions. This dish is great with Mexican rice and fresh tortillas

  Yucatan Style Citrus Pork with Pickled Onions quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Pickled onions

  • Place onions in mixing bowl and mix all ingredients. Let sit in refrigerator while pork cooks

  Pork

  • Cut pork into strips (like you would for fajitas or stir fry). Trim off excess fat.
  • Heat oil in large skillet. Add pork, onions and garlic and cook over medium high heat for 6 to 7 minutes , turning so pork is cooked evenly. Add jalapenos, salt and pepper and stir to combine. Add juices and cook over medium high heat until sauce is reduced and thickened. Remove from heat and sprinkle with cilantro

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Pork

  • 3 pound pork shoulder trimmed of fat and sliced into strips, or boneless skinless chicken thighs
  • 2 tablespoon avocado oil or lard, or your favorite high heat oil
  • ⅔ cup white onion slivered
  • 2 tablespoon garlic minced
  • 3 tablespoon jalapeno pepper sliced
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste
  • 2 cup orange juiced
  • ½ cup lime juice
  • ⅔ cup fresh cilantro chopped

  Pickled onions

  • 1 ½ cup red onion slivered
  • 1/3 cup apple cider vinegar
  • 1 tablespoon honey
  • ½ teaspoon Kosher salt
  • ⅙ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Tongs, Top Stove

  Nutrition

  Calories: 199kcal | Carbohydrates: 12g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 67mg | Potassium: 476mg | Fiber: 1g | Sugar: 8g | Vitamin A: 226IU | Vitamin C: 38mg | Calcium: 30mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly

  Add to my favorites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 oz roast plus 3 oz veggies, post cooking

  AIP DietDairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This simple roast beef dinner has everything you need for a perfect Sunday dinner.

  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the beef tallow in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
  • Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
  • Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
  • Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
  • Meanwhile, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 pound grass-fed beef roast
  • 2 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon avocado oil
  • 5 each sweet potato peeled and cut into 2-inch chunks
  • 4 clove garlic peeled and halved
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh parsley chopped
  • 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Sharp Knives, Steamer Basket, Tongs

  Reheating/Serving Instructions

  Remove from refrigerator and keep at room temperature for 30 minutes if possible. Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 700kcal | Carbohydrates: 14g | Protein: 64g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1088mg | Potassium: 1661mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1477IU | Vitamin C: 182mg | Calcium: 153mg | Iron: 8mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart
• 

  Add to my favorites

  Za’atar Roasted Carrots With Dates and Pine Nuts

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Za’atar Roasted Carrots With Dates and Pine Nuts

  Add to my favorites

  Recipe adapted from:

  Something Nutritious

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Dairy FreeEgg FreeGluten FreeHeart HealthyPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Za’atar roasted carrots served with dates, pine nuts and topped with fresh thyme and mint. The perfect flavorful and nutritious veggie dish to serve as a side dish or appetizer. Delicious!

  https://family-friends-food.com/roasted-carrots-orange-ginger/

  Za’atar Roasted Carrots With Dates and Pine Nuts quantity

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

  https://family-friends-food.com/roasted-carrots-orange-ginger/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400°F.
  • Peel and slice the carrots diagonally and toss them in a bowl with the olive oil, za’atar, cumin and a pinch of salt & pepper. Mix well.
  • Transfer to a baking sheet lined with parchment paper and spread the carrots so that they’re not overlapping.
  • Bake for about 30 minutes, flipping the carrots halfway through.
  • While the carrots are baking, heat a small pan on medium heat. Toast the pine nuts in a dry pan over medium heat for 1 to 2 minutes.
  • In a large mixing bowl, stir together the roasted carrots, pine nuts, dates, thyme and mint.
  • Transfer to a serving bowl and garnish with extra sprigs of thyme, if you'd like.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2.5 pound carrot peeled
  • 5 tablespoon extra virgin olive oil
  • 2.5 tablespoon za'atar
  • 1/2 teaspoon cumin
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup pine nuts
  • 6 Medjool date pitted and diced
  • 3 teaspoon fresh thyme
  • 2 tablespoon fresh mint chopped optional

  Cooking Tools Required

  Box grater, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Roasting Pan, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 198kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 312mg | Potassium: 523mg | Fiber: 5g | Sugar: 15g | Vitamin A: 19078IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Chili Lime Steak Fajitas-Low FODMAP

  $0.00 Cooking Fee

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

  Chili Lime Steak Fajitas-Low FODMAP

  Add to my favorites

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

  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 FODMAPLower CarbNut FreeSoy Free

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

  Chili Lime Steak Fajitas-Low FODMAP quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  For Marinade

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

  For Skillet

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

  For Vegetables

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

  Assemble

  • To serve steak, slice against the grain into thin strips. Wrap in lettuce leaves, with cilantro, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

  Notes

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Marinade

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

  For the Fajitas

  • 5 ounce red bell pepper seeded and sliced
  • 5 ounce yellow bell pepper seeded and sliced
  • 5 ounce green bell pepper seeded and sliced

  Optional for Serving

  • 2 head leaf lettuce
  • 2 each avocado sliced
  • 4 tablespoon fresh cilantro

  Cooking Tools Required

  Cutting board, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

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

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

  Nutrition

  Calories: 313kcal | Carbohydrates: 10g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 433mg | Potassium: 821mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6186IU | Vitamin C: 66mg | Calcium: 65mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Chicken Lazone

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Chicken Lazone

  Add to my favorites

  Recipe adapted from:

  Damn Delicious

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Nut FreeRefined Sugar FreeSoy Free

  Chicken breasts are pan-fried in butter and homemade seasoning mix, then combined with the most amazing cream sauce!

  https://damndelicious.net/2016/03/12/chicken-lazone/

  Chicken Lazone quantity

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

  https://damndelicious.net/2016/03/12/chicken-lazone/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
  • In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
  • Stir in pasta and gently toss to combine.
  • Serve immediately with chicken, garnished parsley, if desired.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken breast cut crosswise in half
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoon unsalted butter divided
  • 1 pound linguine
  • 2 clove garlic minced
  • 2 cup half and half
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon Italian parsley chopped

  For the seasoning:

  • 2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Colander, Cutting board, Freezer bag, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 425kcal | Carbohydrates: 46g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 690mg | Potassium: 449mg | Fiber: 2g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

  Add to cart
• 

  Add to my favorites

  Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage

  Add to my favorites

  Recipe adapted from:

  Elise Bauer

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cutlet, 4 ounces potato, 2 ounces cabbage

  Soy Free

  Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and sweet & sour red cabbage.

  Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  For the S&S cabbage:

  • Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
  • Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
  • Cover and simmer until the cabbage iscompletely tender but not mushy. Stir often, about 30 to 45 minutes total.

  For the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper.

  For the schnitzel:

  • Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
  • Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
  • Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
  • Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
  • For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

  Cook Times

  Active Prep20

  Hands-On Cook40

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast about 3 large chicken breast
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¾ cup all-purpose flour
  • 2 egg large, beaten
  • 2 cup plain breadcrumbs
  • 1 teaspoon garlic powder
  • ½ cup avocado oil for frying

  For serving:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon cut into 6 wedges

  For the mashed potatoes:

  • 2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
  • 2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For the S&S red cabbage:

  • 3 tablespoon butter
  • 1 head purple cabbage medium, sliced 1/4 inch thick
  • 3 tablespoon granulated sugar
  • 1/3 cup balsamic vinegar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

  Nutrition

  Calories: 966kcal | Carbohydrates: 91g | Protein: 47g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 2653mg | Potassium: 1867mg | Fiber: 9g | Sugar: 18g | Vitamin A: 2504IU | Vitamin C: 123mg | Calcium: 197mg | Iron: 6mg | Phosphorus: 595mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart
• 

  Add to my favorites

  Clean Diet Zestful Zucchini and Chickpeas

  $0.00 Cooking Fee

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

  Clean Diet Zestful Zucchini and Chickpeas

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounce

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This zucchini has a creamy texture thanks to tahini and chickpeas. Note: This recipe requires 2 large pans for 7-10 servings.

  Clean Diet Zestful Zucchini and Chickpeas quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a pan or a wok add oil over medium heat and add garlic until softened, about a minute. Add zucchini, and turn up the heat slightly until tender and slightly brown, about 3-5 minutes. Add chickpeas and harissa paste and mix until all vegetables are covered in the golden paste.
  • To make tahini add a little bit of water and lemon juice until tahini paste thins out. Season to taste.

  Cook Times

  Active Prep15

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Total Time27 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 clove garlic minced
  • 8 each zucchini small, chopped into half moons
  • 28 ounce canned chickpeas drained and rinsed
  • 2 tablespoon harissa paste (or to taste – I like it spicy so would add a bit more)
  • 4 tablespoon tahini
  • 1 each lemon
  • 2 tablespoon extra virgin olive oil

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 224kcal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 696mg | Fiber: 8g | Sugar: 8g | Vitamin A: 362IU | Vitamin C: 36mg | Calcium: 77mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Portobello Tacos

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  Up to 10 servings
  

  Portobello Tacos

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 filled mushroom

  Dairy FreeEgg FreeKetoNut FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These tacos are made with Portobello mushrooms instead of tortillas for added nutrition and flavor! Not only do these turkey tacos have all the traditional toppings but also a dollop of homemade guacamole. Note: This recipe requires 2 baking sheets for 7-10 servings.

  Portobello Tacos quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F.
  • In a large saute pan set over medium heat, add the avocado oil and when hot add the onions.
  • Remove stems from mushrooms and finely chop. Add to the pan with the onions and saute until onions are translucent, about 5 minutes.
  • Add the ground turkey, chili pepper, taco seasoning, and salt. Cook until turkey is no longer pink, about 7 minutes.
  • Meanwhile arrange mushrooms tops down on a baking sheet and bake for 10 minutes, then flip over and bake for another 10 minutes.
  • To make the guacamole, mash the avocado with the salt and lime.
  • To assemble tacos, spoon ground turkey into mushroom caps. Top with guacamole, tomatoes, olives, green onions, and cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook12

  Hands-Off Cook15

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 Portobello mushroom
  • 1 onion small, chopped
  • 1 ¼ pound 85% lean ground turkey
  • 2 red chili pepper small, diced, more or less to taste
  • 3 clove garlic minced
  • 1 tablespoon avocado oil
  • 2 tablespoon taco seasoning more or less to taste
  • 1 teaspoon Kosher salt

  For the toppings:

  • ½ cup fresh cilantro chopped
  • 4 stalk green onion thinly sliced
  • 3/4 cup cherry tomato sliced
  • 2/3 cup Kalamata olive sliced

  For the guacamole:

  • 2 avocado large
  • 1 lime
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes, or in the microwave on medium power until heated through.

  Nutrition

  Calories: 186kcal | Carbohydrates: 10g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 689mg | Potassium: 762mg | Fiber: 5g | Sugar: 4g | Vitamin A: 398IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Egg FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This salad features a homemade, creamy balsamic dressing that is both naturally sweet and tart. It pairs perfectly with the fruit, nuts, cheese, and onion in this salad.

  Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.

  To make the dressing:

  • In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
  • To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
  • Top salad with pecans, red onion, fruit, and blue cheese.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 cup mixed greens about 2 pounds for 10 servings
  • 1 1/2 cup pecan halves toasted
  • 1 red onion thinly sliced
  • 8 ounce blue cheese crumbled

  Fruit toppings (optional):

  • 2 apple sliced apple or pear, or segmented orange

  For the vinaigrette (MAKES ABOUT 1 CUP FOR 10 SERVINGS):

  • ¼ cup balsamic vinegar
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup extra virgin olive oil

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Store any leftover dressing in an airtight container in the refrigerator for up to 7 days.

  Nutrition

  Calories: 162kcal | Carbohydrates: 4g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 137mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 546IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Keto Avocados

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Keto Avocados

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Gluten FreeKetoLower CarbPostpartumRefined Sugar Free

  Keto friendly and packed with delicious nutrition!

  Keto Avocados quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 F
  • Cut bacon into lardons
  • Heat a skillet over medium high heat
  • Cook bacon until desired crispness
  • Remove from pan and place bacon on paper towels to soak up extra grease
  • Quarter cherry tomatoes
  • Chiffonade basil
  • Halve avocados and remove pits
  • Place avocado halves on baking sheet and remove a little extra flesh to make room for eggs
  • Crack an egg in each hole
  • Top with toppings of choice
  • Bake for 15 minutes or until desired yolk consistency
  • Top with fresh herbs

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 avocado
  • 5 strip bacon
  • 8 ounce cherry tomato
  • 1 tablespoon fresh basil
  • 4 ounce shredded mozzarella cheese or your favorite shredded cheese
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 egg

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Oven, Saute pan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Serve hot and enjoy! Not recommended to reheat or freeze

  Nutrition

  Calories: 308kcal | Carbohydrates: 10g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 180mg | Sodium: 216mg | Potassium: 628mg | Fiber: 7g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart