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  Yakitori with Mirin Glaze

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  Up to 10 servings
  

  Yakitori with Mirin Glaze

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 skewer

  Dairy FreeEgg FreeNut Free

  This traditional Japanese street food is typically grilled, however this version is broiled and topped with a sweet soy glaze.

  Yakitori with Mirin Glaze quantity

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

  Instructions

  • In a small saucepan combine the soy sauce, sugar, sake, and mirin. Bring to a boil over medium-high heat, turn heat down and simmer for 5 minutes.
  • Meanwhile pre-heat oven broiler and prepare chicken.
  • Skewer chicken and onions, alternating each, so you have 4-5 pieces of chicken and 3 pieces of onion on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler and broil chicken about 4 minutes per side.
  • During the last 3 minutes of cooking, brush the skewers with the glaze on both sides, turning them often, so they don’t burn. Brush the skewers with the glaze a second time in the final minute of cooking.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 5-inch bamboo skewer soaked in warm water for 30 minutes
  • 3 pound boneless skinless chicken thigh cut into bite-size pieces
  • 1 bunch green onion cut into 1-inch lengths

  For the mirin glaze:

  • 1/3 cup soy sauce
  • 3 tablespoon granulated sugar
  • 1/3 cup sake
  • 1/3 cup mirin

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Pastry brush, Saucepan, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in oven at 350 degrees until heated through, or place in microwave.

  Nutrition

  Calories: 203kcal | Carbohydrates: 8g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 614mg | Potassium: 358mg | Fiber: 1g | Sugar: 6g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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  Clean Diet Purple Cabbage Salad

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  Up to 10 servings
  

  Clean Diet Purple Cabbage Salad

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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: 2 cups

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe uses red or green cabbage combined with beets, carrots, avocado, and dill.

  Clean Diet Purple Cabbage Salad quantity

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

  Instructions

  • Shred cabbage(s), carrots and beets in food processor
  • Add walnuts to food processor and pulse a few times
  • Make dressing by mixing oil, vinegar and pressed garlic cloves
  • Chop avocado and dill, and mix it all together.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the food processor:

  • 2 whole purple cabbage small, red or green
  • 12 carrot
  • 2 red beet
  • 2/3 cup walnuts chopped

  Mix in:

  • 2 avocado chopped
  • 1 cup fresh dill chopped

  For the dressing:

  • 6 clove garlic put through a press
  • 1 cup extra virgin olive oil
  • 1/2 cup apple cider vinegar unfiltered
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 351kcal | Carbohydrates: 14g | Protein: 3g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Sodium: 303mg | Potassium: 570mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12660IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg

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  Light French Onion Chicken Casserole

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  Up to 10 servings
  

  Light French Onion Chicken Casserole

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  Recipe adapted from:

  The Pound Dropper

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz chicken breast and 1/4 cup onions and sauce

  Egg FreeGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy Free

  This French Onion Chicken Casserole consists of a delicious seasoned chicken breast smothered in a French onion soup and topped with light mozzarella. Note: For 7 or more servings you will need 2 large baking pans/dishes OR 2 large oven-proof skillets (one of each will work too).

  https://thepounddropper.com/french-onion-chicken-bake/

  Light French Onion Chicken Casserole quantity

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  https://thepounddropper.com/french-onion-chicken-bake/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees.
  • In a large oven-proof skillet (you can use a regular skillet, but you will need to transfer to a baking dish before placing in the oven) melt butter over medium heat and add the sliced onions. Sauté the onions until softened and translucent, about 4 minutes. Set aside.
  • Clean the skillet and spray with non stick cooking spray.
  • Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet.
  • Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.
  • Add onions back into the skillet with the chicken breasts.
  • Pour in the can of French onion soup. Simmer the chicken and onions in the soup for 2-3 minutes-this will allow the soup to caramelize the chicken.
  • If using an oven proof skillet, top each chicken breast with mozzarella cheese (otherwise transfer chicken, onions, and sauce into a 9x13 inch baking dish and top with mozzarella cheese.)
  • Place skillet or baking dish in preheated oven and bake for 10-15 minutes or until bubbling.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 40 ounce boneless skinless chicken breast boneless, skinless, one per person
  • avocado oil cooking spray
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon seasoned salt
  • 4 tablespoon light butter such as Land o’Lakes
  • 2 yellow onion small, peeled & sliced
  • 20 ounce canned French onion soup 2 cans Campbell’s
  • 1 cup part skim mozzarella cheese shredded

  Cooking Tools Required

  9x13 inch glass baking dish

  Nutrition

  Calories: 216kcal | Carbohydrates: 5g | Protein: 28g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 613mg | Potassium: 721mg | Fiber: 1g | Sugar: 3g | Vitamin A: 233IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg

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  Pressure Cooker Pork Soft Tacos with Pico de Gallo

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  Up to 10 servings
  

  Pressure Cooker Pork Soft Tacos with Pico de Gallo

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 tacos

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  These pork tacos with fresh Pico de Gallo are juicy, tender, and so flavorful!

  Pressure Cooker Pork Soft Tacos with Pico de Gallo quantity

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  Instructions

  • Cut pork shoulder or boneless ribs into 1 1/2 inch cubes. Add the pork to the pressure cooker pan, arranging so pork is an even layer. Add the garlic, orange juice, and salt.
  • Cook on high pressure for 30 minutes. Turn off the pressure cooker and release pressure. Remove pork from liquid and place in a large bowl. Allow to cool, then using 2 forks shred the meat and set aside.
  • Meanwhile make the pico de gallo by combining all the ingredients. Taste and correct for salt.
  • Steam tortillas in the microwave then fill with pork. Top with radishes, avocado, cilantro, a squeeze of lime juice and Pico de Gallo.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the pork:

  • 3 pound pork shoulder or boneless pork ribs
  • 6 clove garlic halved
  • 1 cup orange juice
  • 2 teaspoon Kosher salt

  For the tacos:

  • 20 corn tortilla or flour tortilla, for Little black dress project CASSAVA tortilas
  • 3 radish thinly sliced
  • 2 avocado sliced
  • 1 bunch fresh cilantro roughly chopped
  • 4 lime cut into wedges

  For the pico de gallo:

  • 4 tomato vine-ripened medium, chopped
  • 1 bunch fresh cilantro finely chopped
  • ½ white onion small, chopped
  • 1 jalapeno pepper seeded and finely chopped
  • 3 tablespoon lime juice for 10 servings use 1 large lime
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon Kosher salt

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 406kcal | Carbohydrates: 43g | Protein: 23g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 1064mg | Potassium: 792mg | Fiber: 6g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 36mg | Calcium: 101mg | Iron: 4mg

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  Broiled Fish with Tapenade

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  Up to 10 servings
  

  Broiled Fish with Tapenade

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy Free

  Fish of your choice delicately broiled with a zesty tapenade

  Broiled Fish with Tapenade quantity

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  Ingredients Scale

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  Instructions

  • Preheat broiler
  • Combine capers, parsley, vinegar, salt, and garlic. And olive oil, you can add more if needed, keep it thick like a jam. Stir well and set aside.
  • Coat baking sheet lightly with spray
  • Place the fish on a tray, space the filets, and chery tomatoes. Drizzle olive oil and sprinkle paprika and black pepper on the fish. Broil 3-4 minutes, depending on the thickness of the.
  • Top filets with tapenade, broil for additional 3-4 minutes.
  • Serve with lemon slices.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook8

  Passive5

  Total Time23 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup capers drained
  • 16 ounce Kalamata olive drained, pitted, and chopped
  • 1 cup Italian parsley chopped
  • 2 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 5 teaspoon extra virgin olive oil
  • 4 clove garlic minced
  • avocado oil cooking spray
  • 60 ounce tilapia you can use salmon, tuna, orange roughy, or your choice of fresh fish
  • 5 teaspoon extra virgin olive oil to drizzle
  • 1 dash paprika
  • 1 dash freshly ground black pepper
  • 5 ounce cherry tomato sliced
  • 1 lemon sliced

  Cooking Tools Required

  8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Serve with lemon slices. Reheat in a covered pan on low until fish is just heated through.

  Nutrition

  Calories: 277kcal | Carbohydrates: 5g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 1158mg | Potassium: 617mg | Fiber: 2g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 2mg

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  Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

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  Up to 10 servings
  

  Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: about 4-6 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Ayurveda eating

  Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic) quantity

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  Instructions

  • Bring water to a boil in a steamer
  • Add the asparagus and cover until just tender, for about 3 minutes
  • Prepare the sauce whisking all ingredients together in a mixing bowl until smooth
  • To serve, arrange asparagus on platter and pour tarragon sauce on top.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 bunch asparagus
  • 2 tablespoon fresh tarragon dried or fresh
  • 4 tablespoon tahini
  • 3 tablespoon fresh ginger grated
  • 1/2 teaspoon paprika
  • 4 tablespoon fresh lemon juice
  • 2 tablespoon maple syrup rice syrup
  • 1/2 teaspoon Kosher salt

  Cooking Tools Required

  Cutting board, Kitchen towels, Steamer Basket, Tongs, Top Stove

  Reheating/Serving Instructions

  Microwave until warm all the way through

  Nutrition

  Calories: 72kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 3mg

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  Shakshuka

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  Rated 0 out of 5
  Up to 10 servings
  

  Shakshuka

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 egg with 3/4 cup sauce

  Dairy FreeGluten FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVegetarianWhole 30

  A delicious Middle Eastern egg dish made on the stovetop. Vegetarian, gluten free, healthy and tasty.

  https://toriavey.com/toris-kitchen/shakshuka/#wprm-recipe-container-45121

  Shakshuka quantity

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  https://toriavey.com/toris-kitchen/shakshuka/#wprm-recipe-container-45121

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

  Instructions

  • Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
  • Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
  • Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
  • At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
  • Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
  • Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning. Note: can add vegtable broth or tomato juice to water it down if the sauce getting too reduced.
  • Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.
  • Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you are gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 cup onion diced
  • 2 clove garlic minced
  • 2 green bell pepper seeded and chopped
  • 3 pound tomato for 10 servings - 6 cups of ripe tomatoes diced
  • 3 tablespoon tomato paste
  • 2 teaspoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon paprika
  • 1 pinch cayenne pepper add more to make it more spicy, per client preferences
  • 1 tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 egg
  • 2 tablespoon Italian parsley minced

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Carefully remove egg(s) from sauce and set aside. Heat sauce in a skillet, adding a bit of water if it has thickened and bring to a simmer. Carefully place reserved egg(s) in the sauce and gently heat through. Note: Eggs will be slightly more firm than when originally cooked.

  Nutrition

  Calories: 125kcal | Carbohydrates: 11g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 349mg | Potassium: 529mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1925IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 2mg

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  Rosemary Lemon Chicken Thighs with Bacon

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Rosemary Lemon Chicken Thighs with Bacon

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5.5 oz

  Dairy FreeEgg FreeKetoNut FreeRefined Sugar FreeSoy Free

  A cooking show inspired me to create this lemony chicken. Ask your butcher to remove the bones from chicken thighs but leave the skin intact.

  Rosemary Lemon Chicken Thighs with Bacon quantity

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

  Instructions

  • In a large skillet(s), cook bacon over medium heat until crisp. Remove bacon to paper towels; reserve drippings in pan.
  • Sprinkle chicken with salt and pepper; brown in bacon drippings on both sides, over medium heat, about 10 minutes or until a thermometer reads 165°. Add rosemary to skillet(s) during last few minutes of cooking time. Remove chicken from pan; keep warm. Pour off drippings from pan, leaving browned bits and any remaining rosemary.
  • Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon.

  Cook Times

  Active Prep5

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound bone-in skin-on chicken thigh bones removed
  • 4 ounce bacon chopped
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper
  • 2 1/2 teaspoon fresh rosemary minced
  • 3/4 cup chicken stock
  • 3 lemon juiced (about 1/3 cup for 10 servings)

  Cooking Tools Required

  Cooling Rack, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 52kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 155mg | Potassium: 49mg | Sugar: 1g | Vitamin C: 6mg

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  Steamed Cauliflower with Coconut Dill Sauce

  $0.00 Cooking Fee

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

  Steamed Cauliflower with Coconut Dill Sauce

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  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 FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Healthy Comfort and Nourishment

  Steamed Cauliflower with Coconut Dill Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Bring water to a boil in a large steamer
  • Chop cauliflower into bite size pieces and place in steamer
  • Combine remaining ingredients in a sauce pan and heat to a simmer.
  • Once cauliflower is semi soft, serve on plate and pour over warm sauce.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cauliflower for 10 servings, 2 heads
  • 14 ounce canned full-fat coconut milk
  • 4 tablespoon maple syrup for keto, use keto maple
  • 1/2 cup fresh dill chopped
  • 1 teaspoon Kosher salt
  • pinch ground turmeric

  Cooking Tools Required

  Can Opener, Cutting board, Food storage containers, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve warm. Reheat in microwave.

  Nutrition

  Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Sodium: 274mg | Potassium: 467mg | Fiber: 2g | Sugar: 7g | Vitamin A: 181IU | Vitamin C: 58mg | Calcium: 46mg | Iron: 2mg

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  Turkey Chili

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  FSA/HSA eligible when qualified
  4 servings
  

  Turkey Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  A high-protein, fiber-packed, comforting chili that's full of bold flavors!

  Turkey Chili quantity

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

  Instructions

  • Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2 minutes.
  • Cook the Turkey: Add ground turkey, breaking it apart as it browns (about 5 minutes).
  • Add the Ingredients: Stir in diced tomatoes, tomato paste, black beans, kidney beans, corn, and spices. Simmer for 10 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 93% lean ground turkey
  • 1 tablespoon extra virgin olive oil
  • 1 whole small onion diced
  • 2 clove garlic minced
  • 15 ounce canned diced tomatoes-low sodium
  • 15 ounce canned black beans-low sodium drained & rinsed
  • 15 ounce canned kidney beans-low sodium drained & rinsed
  • 1 cup frozen corn
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through or on a cooktop over medium heat.

  Nutrition

  Calories: 409kcal | Carbohydrates: 49g | Protein: 41g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 700mg | Potassium: 1335mg | Fiber: 16g | Sugar: 5g | Vitamin A: 619IU | Vitamin C: 18mg | Calcium: 117mg | Iron: 6mg | Phosphorus: 551mg

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  Classic Turkey burger

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  Up to 10 servings
  

  Classic Turkey burger

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/3 pound patty

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

  This mouthwatering Classic Turkey Burger is the perfect blend of lean, ground turkey and simple, flavorful seasonings, making it a healthier alternative to your traditional beef burger. Grilled to perfection, it's juicy and tender, serve it with your choice of fresh toppings like lettuce, tomato, and pickles, all nestled in lettuce or over a salad. Whether you're hosting a casual summer BBQ or looking for a weeknight meal, this turkey burger delivers deliciousness with every bite! It goes great with this guacamole!

  Classic Turkey burger quantity

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

  Instructions

  • Over medium heat, sauté onion in coconut oil until translucent. Add red pepper, cumin, garlic powder, parsley, cayenne pepper, and salt and pepper. Sauté for 5 minutes more, and remove from heat. Once cool, add ground turkey to the mix, and form 5 oz. patties, which roughly translates to a patty that is 3 ½ inches wide by 3/8 inch thick.
  • Prep a cooktop grill pan or outdoor grill to medium high (1 tsp coconut oil optional for cooking burgers). Cook patties for about 4 minutes per side for medium.
  • Burgers freeze well. Make sure to securely wrap & freeze for a back-up meal!

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound 93% lean ground turkey
  • 2 tablespoon coconut oil
  • 2 each sweet onion diced
  • 1 each red bell pepper diced
  • 2 teaspoon ground cumin more or less to taste
  • ¼ teaspoon cayenne pepper or red pepper flakes, adjust per heat preference
  • 1 teaspoon garlic powder minced
  • 1 cup fresh parsley finely chopped
  • ½ teaspoon freshly ground black pepper adjust as needed
  • 2 teaspoon Kosher salt adjust as needed

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Grill, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Burgers freeze well. Make sure to securely wrap & freeze for a back-up meal! To re-heat, heat in a sauté pan over medium heat or in the microwave until heated through.

  Nutrition

  Calories: 257kcal | Carbohydrates: 7g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 569mg | Potassium: 440mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1004IU | Vitamin C: 26mg | Calcium: 56mg | Iron: 2mg

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  Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans

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  12 servings
  

  Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans

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  Recipe adapted from:

  Lexi's Clean Kitchen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

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

  Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey, veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

  Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans quantity

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  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Preheat oven to 350ºF
  • In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
  • Add in turkey and spices and cook until browned
  • Add in black beans, spinach, and tomato. Toss to combine and set aside.
  • In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
  • Pour into greased muffin tin
  • Bake for 20 minutes until eggs are firm
  • Garnish and serve!

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 each red bell pepper finely diced
  • 1 each green bell pepper finely diced
  • 1 each small yellow onion finely diced
  • 1/2 pound 93% lean ground turkey
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry oregano
  • 1 cup canned black beans rinses and drained
  • 1 cup fresh spinach
  • 1 each Roma tomato finely diced
  • 1 each jalapeno pepper seeded and diced
  • 9 each egg whisked
  • 1/2 cup shredded sharp cheddar cheese shredded
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoon fresh cilantro chopped, for garnish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 130kcal | Carbohydrates: 5g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 141mg | Sodium: 343mg | Potassium: 223mg | Fiber: 2g | Sugar: 1g | Vitamin A: 910IU | Vitamin C: 25mg | Calcium: 71mg | Iron: 1mg

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  12

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  Keto Pistachio Crusted Chicken

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  6 servings
  

  Keto Pistachio Crusted Chicken

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  Recipe adapted from:

  Dr. Eric Berg DC

  Rated 0 out of 5

  $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.
  
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  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyKetoLower CarbPaleoRefined Sugar FreeSoy Free

  This low carb, Keto friendly dish has a crispy crust that keeps the chicken moist and tender. Pair with a side of steamed broccoli and cauliflower mash for a complete meal!

  https://www.drberg.com/keto-recipes/keto-pistachio-crusted-chicken?fbclid=IwAR3e-Pa92VvvFQvjhQyjbYqDwBIZxbI0qvpb-z59vnOTqZzxO7tm9ku0CsM

  Keto Pistachio Crusted Chicken quantity

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  https://www.drberg.com/keto-recipes/keto-pistachio-crusted-chicken?fbclid=IwAR3e-Pa92VvvFQvjhQyjbYqDwBIZxbI0qvpb-z59vnOTqZzxO7tm9ku0CsM

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

  Instructions

  • Preheat oven to 400 degrees F
  • In a bowl, sprinkle salt and pepper onto chicken breasts.
  • Dip chicken into egg, and then coat with chopped pistachios, pressing lightly to adhere. Repeat until all chicken is coated.
  • In an oven-safe skillet, heat oil over medium-high heat. Add chicken to the pan and cook for 5 minutes on each side.
  • Remove chicken from heat and put skillet into oven to bake for 10 to 15 minutes. Top with chopped fresh parsley for serving, if desired, and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 3 boneless skinless chicken breast sliced in half horizontally
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg use white only, beaten
  • 1 1/2 cup unsalted pistachios chopped
  • 4 tablespoon extra virgin olive oil

  Optional garnish:

  • 2 tablespoon fresh parsley chopped

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Oven-proof pan, Sharp Knives, Spatula, Tongs

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 334kcal | Carbohydrates: 9g | Protein: 19g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 466mg | Potassium: 540mg | Fiber: 3g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

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  Coconut Fish Curry with Broccolini and Cauliflower Rice

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  Coconut Fish Curry with Broccolini and Cauliflower Rice

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  Recipe adapted from:

  Jasmine and Melissa Hemsley

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3.5 oz cooked fish + 4 oz curry sauce

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

  Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients. Service this delicious coconut fish curry with or broccolini and cauliflower rice.

  Coconut Fish Curry with Broccolini and Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  • Cook the cauliflower rice per the package instructions.
  • In a food processor, blend the spice paste ingredients together until smooth – you might need to pulse a few times first.
  • Cut the fish into 2 inch cubes and season with a little salt and pepper. In a medium saucepan, gently toast the mustard seeds until they pop then add the ghee; add the paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.
  • Add the coconut milk and bring to a medium simmer, put the lid on for 5 minutes. Add the fish cubes to the sauce and gently poach, covered, for about 3-4 minutes, until cooked through.
  • Meanwhile, trim the tenderstem broccolini and cook it in lightly salted boiling water for no more than 3 min so it's still tender. Drain and chill so it stopps cooking and maintain the bright green color.
  • Turn off the heat, add the tamari and squeeze over lots of lime juice. Season to taste, adding the maple syrup if you think it needs a little sweetness for balance. Serve topped with the reserved cilantro leaves, with broccolini and caluflower rice.
  • Be careful not to over cook the fish. If overcooked, it becomes tough and will not taste as good.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound cod fillet or pollock or other white fish
  • 2 teaspoon mustard seeds
  • 4 teaspoon avocado oil
  • 27 ounce canned lite coconut milk
  • 2 teaspoon tamari sauce gluten-free soy
  • 3 lime
  • 1 teaspoon maple syrup to taste
  • 26 ounce broccolini
  • 30 ounce frozen riced cauliflower

  FOR THE SPICE PASTE

  • 3 teaspoon ground turmeric
  • 2 teaspoon ground cumin
  • 2 onion large halved
  • 2 fresh red chili double if you want more kick
  • 4 clove garlic
  • 2 ½ inch fresh ginger piece
  • 1 ½ ounce fresh cilantro leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
  • 2 tablespoon water

  Cooking Tools Required

  Cutting board, Dutch Oven, Food Processor, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  This dish doesn't freeze well, if frozen, the fish will become more tough. To reheat we'd recommend using either your stovetop or your oven. Set the oven to around 275 degrees fahrenheit, place the fish curry into a casserole or oven proof dish, cover with tinfoil and reheat for around 10 - 15 minutes.

  Nutrition

  Calories: 272kcal | Carbohydrates: 18g | Protein: 30g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 59mg | Sodium: 257mg | Potassium: 957mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1741IU | Vitamin C: 129mg | Calcium: 115mg | Iron: 2mg

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  Summer Sweet Corn Gazpacho Cold Soup

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  Up to 10 servings
  

  Summer Sweet Corn Gazpacho Cold Soup

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  Recipe adapted from:

  Barley and Sage

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This beautiful Sweet Corn Gazpacho is made with fresh, sweet summer corn. It’s a chilled, creamy soup that is dairy-free and a perfect dish on a hot day. What's not to love about it!

  Summer Sweet Corn Gazpacho Cold Soup quantity

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  Ingredients Scale

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

  Instructions

  • This corn gazpacho really only has 2 steps! Prep the veggies, then blend!
  • Slice the corn kernels off the cob (raw, don't cook the corn!). Then take each ear of corn and use the back of your knife so scrape any remaining pulp into a bowl. This helps add an even more creamy texture to the gazpacho. If desired, reserve about 1/3 cup of the kernels for garnish.
  • Peel and roughly chop the English cucumber, if using other cucumber, de-seed it. (this helps keep the gazpacho from turning green).
  • Peel the shallot and garlic, then de-seed both the yellow bell pepper and jalapeno.
  • In a blender combine the corn, cucumber, yellow bell pepper, half of the tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and salt. Then blend until completely smooth.
  • If the gazpacho is too thick, you can blend in a couple tablespoons of water until your desired consistency is reached.
  • Taste and adjust the seasonings as desired!
  • To let the flavors develop even more, chill in the fridge for at least 2 hours before serving.
  • Then garnish with the reserved corn kernels, sliced cherry tomatoes, fresh basil, jalapeño and a drizzle of pesto oil and flaky sea salt.

  Notes

  • This sweet corn gazpacho will keep in an airtight container in the fridge for up to 3 days.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce yellow cherry tomato or for 10 servings 2 large yellow tomatoes, roughly chopped (reserve some for garnish)
  • 2 each yellow bell pepper seeded and roughly chopped
  • 6 ear sweet corn raw corn, removed from cob, save 1/3 cup for garnish
  • 10 ounce English cucumber peeled and chopped
  • 2 each shallot roughly chopped
  • 4 clove garlic smashed
  • 2 each jalapeño pepper optional, small, seeded, for texture, not spiciness (reserve some for garnish)
  • 6 tablespoon extra virgin olive oil
  • 2 tablespoon sherry vinegar Start with less and adjust to taste, don't over do the vinegar
  • 3 tablespoon lime juice
  • 2 teaspoon Kosher salt start with less and add more slowley

  For Garnish

  • sweet corn
  • yellow cherry tomato
  • fresh basil
  • jalapeño pepper

  Cooking Tools Required

  Blender, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  To let the flavors develop even more, chill in the fridge for at least 2 hours before serving. This sweet corn gazpacho will keep in an airtight container in the fridge for up to 3 days.

  Nutrition

  Calories: 135kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Sodium: 485mg | Potassium: 318mg | Fiber: 2g | Sugar: 4g | Vitamin A: 136IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg

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  Shredded Chicken Tacos-Diabetes Friendly

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  Up to 10 servings
  

  Shredded Chicken Tacos-Diabetes Friendly

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  Recipe adapted from:

  Elizabeth - Cook 2 Eat Well

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz after cooking

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

  Diabetes FriendlyRefined Sugar FreeSoy Free

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

  Shredded Chicken Tacos-Diabetes Friendly quantity

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

  Instructions

  MAKE THE HOMEMADE TACO SEASONING

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

  BROWN THE CHICKEN

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

  MAKE THE TACO SAUCE

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

  SHRED THE CHICKEN

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

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  FOR SERVING - OPTIONAL

  • 20 leaf Romaine lettuce or low carb tortilla
  • 2 jalapeno pepper seeded and sliced
  • 4 tablespoon fresh cilantro chopped
  • 2 lime cut into wedges
  • 5 tablespoon light sour cream
  • 1/2 onion
  • 1 avocado

  Cooking Tools Required

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

  Nutrition

  Calories: 247kcal | Carbohydrates: 11g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 660mg | Potassium: 983mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5928IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 2mg

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  Shaved Brussel Sprout Salad with Roasted Butternut Squash

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  Rated 0 out of 5
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  Up to 10 servings
  

  Shaved Brussel Sprout Salad with Roasted Butternut Squash

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  Recipe adapted from:

  The Roasted Root

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  A fresh shaved Brussels sprout salad with roasted butternut squash, pomegranate seeds, pumpkin seeds, chopped apple, and feta cheese – all tied together with a citrusy maple cinnamon dressing.

  https://www.theroastedroot.net/shaved-brussel-sprout-salad-roasted-butternut-squash/

  Shaved Brussel Sprout Salad with Roasted Butternut Squash quantity

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  https://www.theroastedroot.net/shaved-brussel-sprout-salad-roasted-butternut-squash/

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  Ingredients Scale

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

  Instructions

  • For the dressing: Add all of the ingredients for the dressing to a small blender and blend until completely smooth. Set aside until ready to use.
  • For the salad: Preheat the oven to 415 degrees F. Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle with sea salt and a dash of cinnamon if desired.
  • Roast butternut squash for 30 to 40 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.
  • While squash is roasting, shave all of the the Brussels sprouts - Hold the Brussels sprouts by the stem on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems.
  • Add the shaved Brussels sprouts to a large serving bowl, along with the butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  Brussels Sprout Salad:

  • 1 ½ pound Brussels sprout trimmed and shaved
  • 2 cup butternut squash peeled and chopped
  • 1 fugi apple large, peeled, cored, and chopped
  • 1/3 cup pomegranate aril
  • ½ cup feta cheese crumbled
  • 1/3 cup pumpkin seeds

  Citrus Maple-Cinnamon Dressing:

  • ¼ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 4 teaspoon pure maple syrup
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon sea salt to taste

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Food Processor, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 135kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 163mg | Potassium: 411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3522IU | Vitamin C: 67mg | Calcium: 85mg | Iron: 1mg

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  Tandoori Chicken

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Tandoori Chicken

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  Recipe adapted from:

  Jen Stone

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut FreeSoy Free

  A traditional Indian dish in which chicken is marinated in yogurt and spices then roasted over high heat for lots of flavor and tenderness.

  Tandoori Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Cut and separate chicken legs and thighs
  • Cut deep diagonal slices into tops of each piece
  • Combine all spices and yogurt into a large mixing bowl, mixing well
  • Add chicken and mix well. Ensure you get into the cuts of the chicken as well
  • Marinate for 1 hour
  • Preheat oven to 500 degrees
  • Once marinated, place chicken on heavy rimmed baking sheet. Note: Because of the high heat make sure to use a heavy sheet pan or it may warp during cooking.
  • Drizzle oil all over chicken to prevent burning
  • Roast chicken 30 minutes or until 165 degrees internally

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive60

  Total Time1 hour hour 45 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 pound chicken leg quarter
  • 16 ounce plain Greek yogurt
  • 1 tablespoon Kosher salt
  • 5 clove garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon honey
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1/2 tablespoon ground turmeric
  • 1/2 tablespoon garam masala
  • 4 tablespoon extra virgin olive oil

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Food storage containers, Measuring cups and spoons, Meat Thermometer, Oven, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 430kcal | Carbohydrates: 6g | Protein: 27g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 839mg | Potassium: 423mg | Fiber: 1g | Sugar: 4g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

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  8

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  Poached Lemon-Thyme Chicken

  $0.00 Cooking Fee

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

  Poached Lemon-Thyme Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 1/2 ounces cooked

  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 FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.

  Poached Lemon-Thyme Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Add chicken to a large pot and cover with cold water (by ½ inch). Sprinkle evenly with salt, then add garlic, shallots, lemon, thyme, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees).
  • Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 8 cup cold water
  • 1 tablespoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 2 shallot chopped
  • 1 lemon halved and squeezed into poaching liquid
  • 5 sprig fresh thyme
  • 1 teaspoon whole black peppercorns

  Cooking Tools Required

  Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in reserved poaching liquid in a large skillet set over medium heat or in a non-stick sauté pan.

  Nutrition

  Calories: 165kcal | Carbohydrates: 3g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 871mg | Potassium: 548mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg

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  Saigon Spring Rolls With Tofu

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  Rated 0 out of 5
  Up to 10 servings
  

  Saigon Spring Rolls With Tofu

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  Recipe adapted from:

  An Le

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 rolls

  Dairy FreeEgg FreeGluten FreeOil FreeRefined Sugar FreeVeganVegetarian

  Saigon Spring Rolls With Tofu quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  • Prep vegetable ingredients by slicing thinly about a quarter inch thick and set aside
  • To make sauce, combine coconut milk, hoisen, peanut butter, honey, garlic and heat in saucepan on low
  • Stir the sauce once warm and turn off heat.
  • To make rolls, moisten rice paper and place on plate, in about a minute the paper starts to soften.
  • place about 2 tbsp each vegetable ingredient onto the paper horizontally
  • Pack tightly fold corners of side towards inside and roll tightly.
  • To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  FOR THE ROLLS

  • 1 packet rice paper wrap
  • 3 red bell pepper different colors
  • 2 carrot
  • 2 avocado
  • 9 ounce bean sprouts for 10 servings - 1 bag of bean sprouts
  • 1 bunch mint
  • 1 bunch fresh cilantro
  • 1 english cucumber
  • 14 ounce firm tofu for 10 servings - 1 pack of 14-16 ounce

  FOR THE SAUCE

  • 1/2 cup peanut butter creamy
  • 13.5 ounce canned full-fat coconut milk
  • 1/2 cup hoisin sauce
  • 1/4 cup maple syrup or honey or sugar
  • 2 clove garlic

  Cooking Tools Required

  Refrigerator, Sharp Knives

  Reheating/Serving Instructions

  To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

  Nutrition

  Calories: 461kcal | Carbohydrates: 52g | Protein: 15g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 4mg | Sodium: 561mg | Potassium: 635mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3329IU | Vitamin C: 55mg | Calcium: 117mg | Iron: 4mg

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