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  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

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  Up to 10 servings
  

  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

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  Recipe adapted from:

  Empower Fitness

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta quantity

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  https://empoweronlinecoaching.com/

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

  Instructions

  • Cook your chicken in a pan with seasoning of your choice until golden brown.
  • Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
  • Boil your pasta and then drain the water.
  • Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
  • Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 28 ounce cherry tomatoes
  • 7 1/2 cup arugula
  • 6 1/2 tablespoon extra virgin olive oil
  • 12 ounce Tesco reduced fat mozzarella
  • 40 ounce boneless skinless chicken breast
  • 19 ounce dry pasta
  • 5 tablespoon balsamic vinegar

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Sharp Knives, Tongs, Top Stove

  Nutrition

  Calories: 521kcal | Carbohydrates: 46g | Protein: 41g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 360mg | Potassium: 806mg | Fiber: 3g | Sugar: 5g | Vitamin A: 942IU | Vitamin C: 22mg | Calcium: 318mg | Iron: 2mg

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  Penne Pasta with Grilled Vegetables and Walnut Pesto

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  Up to 10 servings
  

  Penne Pasta with Grilled Vegetables and Walnut Pesto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Egg FreeRefined Sugar FreeSoy FreeVegetarian

  This pasta dish is loaded with grilled fresh vegetables and tossed in a walnut pesto. A great choice for Summer entertaining, as it's delicious at room temperature.

  Penne Pasta with Grilled Vegetables and Walnut Pesto quantity

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

  Instructions

  • Coat prepared vegetables with olive oil, then season with salt and pepper. Grill vegetables slices, whole asparagus, and whole tomatoes until desired doneness. Chop into 1-inch pieces and set aside.
  • To make the pesto, wash and dry basil thoroughly. Place basil, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste. With the motor running add the olive oil, and process for another 5 seconds. Place pesto in a medium bowl and mix in the cheeses. Mix in butter if using. If pesto is too thick add a bit more olive oil. Taste and correct for salt.
  • Put the desired amount of pesto in a large bowl (enough to accommodate all the pasta and vegetables, plus room for tossing). Add the cooked pasta, toss thoroughly, adding more pesto to taste. Add diced grilled vegetables, gently toss again. Adjust seasonings. Top with additional parmesan cheese if desired. Serve warm or at room temperature.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound penne pasta cooked al-dente
  • 2 each zucchini sliced lengthwise, about 3/8 inch thick
  • 1 each yellow squash sliced lengthwise, about 3/8 inch thick
  • 4 each tomato whole
  • 1 pound asparagus trimmed
  • 4 tablespoon extra virgin olive oil
  • 2 tablespoon Kosher salt for pasta water and pasta, more or less to taste

  For the food processor:

  • 1 cup fresh basil firmly packed
  • ¼ cup walnuts chopped
  • 2 clove garlic finely chopped
  • ¼ teaspoon Kosher salt more or less to taste
  • 1/3 cup extra virgin olive oil

  Mix in by hand:

  • ¼ cup parmesan cheese grated
  • 2 tablespoon pecorino Romano cheese grated

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Food Processor, Grill, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 325kcal | Carbohydrates: 36g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 114mg | Potassium: 220mg | Fiber: 3g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 2mg | Phosphorus: 147mg

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  Cooked Shrimp

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  Rated 0 out of 5
  Up to 10 servings
  

  Cooked Shrimp

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This recipe is great for batch cooking shrimp for the week. Cooked shrimp can be used for shrimp cocktail, tossed in a vinaigrette for a salad, or added to a soup.

  Cooked Shrimp quantity

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

  Instructions

  • In a large saucepan bring 2 quarts of water to a boil, then add salt. Place shrimp in pot, making sure it’s covered by at least ½ inch of water. Cook shrimp until it starts to curl and turns pink, about 2-3 minutes, depending on size and quantity. Immediately drain shrimp and use hot or place in an ice bath to stop the cooking process. Drain and store for future use.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound raw shrimp U21-25 peeled and deveined, or whatever size shrimp you prefer
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  8x5 inch Loaf Pan, Kitchen towels, Measuring cups and spoons, Saucepan

  Nutrition

  Calories: 97kcal | Carbohydrates: 1g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1468mg | Potassium: 154mg | Vitamin A: 245IU | Calcium: 74mg | Iron: 1mg

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  Vegan Smoked Split Pea Soup

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  Up to 10 servings
  

  Vegan Smoked Split Pea Soup

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  Recipe adapted from:

  Donna Giamo

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Silky, smokey, rich and delicious vegan smoked split pea soup. Pressure cooker speed with no soaking needed.

  Vegan Smoked Split Pea Soup quantity

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  Instructions

  • Rinse and pat dry thyme with paper towels, set aside.
  • Wash, peel and rough chop carrots, onion and potatoes.
  • Peel and crush garlic.
  • Heat 1 tablespoon olive oil in sauté pan low/medium heat or instant pot on sauté setting.
  • Add all vegetables, including garlic and sauté 4-7 minutes until fragrant.
  • Stir in the rinsed split peas.
  • Stir in vegetable broth.
  • Carefully seal pressure cooker and cook on high for 20 minutes.
  • Carefully release pressure and remove the lid when the pressure cooker valve has fully released.
  • Add in salt, pepper, paprika and cayenne.
  • Immersion blend until silky smooth.
  • Strip 3 tablespoons thyme leaves from stems. Finely chop thyme leaves, should produce 2 tablespoons.
  • Stir in thyme leaves and taste to see if additional salt or paprika is needed.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 10 cup vegetable broth
  • 2 cup split peas
  • 2 yukon gold potato
  • 3 carrot
  • 1 yellow onion
  • 3 tablespoon fresh thyme
  • 3 clove garlic
  • 2 teaspoon kosher salt
  • 2 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Immersion Blender, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Reheat stovetop until fully heated through.

  Nutrition

  Calories: 202kcal | Carbohydrates: 37g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 1427mg | Potassium: 630mg | Fiber: 12g | Sugar: 7g | Vitamin A: 3934IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 3mg

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  Juicy Fish Patties Cutlets

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  Rated 0 out of 5
  Up to 10 servings
  

  Juicy Fish Patties Cutlets

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  Recipe adapted from:

  Dorit Fridman

  Rated 3 out of 5 based on 3 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: About 2 cutlets

  Dairy FreeReduced FatSoy Free

  Juicy and delicious. A great alternative to processed store bought frozen fish sticks.

  Juicy Fish Patties Cutlets quantity

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  Instructions

  • Squeeze fish fillets of liquids
  • Chop fish fillets in blender with the garlic and parsley
  • Add the rest of the ingredients to the mix (if the mix is too soft add more bread crumbs)
  • Refrigerate to chill for 20 minutes
  • Roll balls to a flat patty (not too flat) or cutlets
  • Fry in deep oil or bake in a pre-heated oven (450 F) for 10 min or until golden and turn over until golden on both sides

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive20

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound white fish fillet cod, tilapia etc
  • 3 onion pureed and squeezed of liquids
  • 1 clove garlic chopped
  • ½ bunch Italian parsley finely chopped
  • ¾ cup plain breadcrumbs
  • ¼ cup water
  • ½ teaspoon baking soda
  • 3 egg
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Air fryer, Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Skillet, Tongs

  Reheating/Serving Instructions

  serve warm or room temp as main dish or appetizer with sauce

  Nutrition

  Calories: 153kcal | Carbohydrates: 9g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 192mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg

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

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  Lemon Herb Quinoa

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  Rated 0 out of 5
  Up to 10 servings
  
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  Lemon Herb Quinoa

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  My family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of the main course.

  Lemon Herb Quinoa quantity

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

  Instructions

  • In a small saucepan, bring water to a boil. Add quinoa and half the salt. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
  • Remove from the heat. Add the basil, cilantro, mint, lemon zest and remaining salt; fluff with a fork.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 cup water
  • 3 cup quinoa rinsed
  • 1 tablespoon Kosher salt divided
  • 3 tablespoon fresh basil minced
  • 3 tablespoon fresh cilantro minced
  • 2 tablespoon fresh mint minced
  • 1 lemon zested and juiced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to desired temperature in the microwave.

  Nutrition

  Calories: 188kcal | Carbohydrates: 33g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 359mg | Potassium: 287mg | Fiber: 4g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

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  Sautéed Peas and Mushrooms

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  Up to 10 servings
  

  Sautéed Peas and Mushrooms

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  Recipe adapted from:

  Marisa Franca

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4-5 ounces

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVegetarian

  A traditional Italian combination of sweet peas, onions, garlic and mushrooms, is a great side dish year round!

  Sautéed Peas and Mushrooms quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil and butter in a large lidded skillet (or large saucepan or Dutch oven) over medium heat. Saute onion and garlic until onion is translucent. Be careful not to burn the garlic. Add the sliced mushrooms and continue to saute until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the broth, peas, Italian seasoning, salt and pepper.
  • Cover the pan with lid and cook until peas are tender, about 5 minutes. Serve immediately or keep warm on very low heat until ready to serve.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1.5 each onion sliced
  • 4 clove garlic minced
  • 32 ounce frozen green peas
  • 8 ounce baby bella mushroom sliced
  • 1 cup vegetable broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper adjust seasoning as needed

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 136kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 334mg | Potassium: 356mg | Fiber: 6g | Sugar: 6g | Vitamin A: 783IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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  Shrimp Sauté in Garlic Tomato Sauce

  $0.00 Cooking Fee

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

  Shrimp Sauté in Garlic Tomato Sauce

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 oz shrimp and 3 oz 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.
  
  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 HealthyKetoLow FODMAPLower CarbNut FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeWhole 30

  This flavorful shrimp sauté is perfect for a satisfying meal, seat down or on the go! Juicy colossal shrimp are simmered in a light garlic-tomato sauce with a hint of lemon and clam juice, creating a zesty and deliciously fresh taste. Ideal for weeknights, this dish brings rich, Italian-inspired flavors to your table without the fuss. Enjoy it with spaghetti squash for a light, protein-packed dinner, or serve over rice or pasta.

  https://brienshamp.com/

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  https://brienshamp.com/

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  Ingredients Scale

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

  Instructions

  • In a large sauté pan over medium heat, add olive oil, scallions, garlic, and salt & pepper to taste. Cook until scallions are wilted and darkened, and until the garlic is tender and slightly golden-brown (about 3-4 minutes).
  • Add tomatoes and cook (continually stirring) until tomatoes are softened (about 2 minutes).
  • Add the clam juice and lemon juice, and bring to a light simmer (continually stirring gently).
  • Season shrimp with salt & pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and slightly curl (2 to 3 min.) Then, flip the shrimp and cook until they begin to turn pink on the other side (1 to 2 more min.)
  • Shrimp cooks very fast, so a good rule of thumb is to remove the pan from the heat as they are almost finished cooking. Once you remove the pan from the heat, continue tossing and the heat of the pan will continue to cook them until done.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 3 each scallion finely chopped
  • 4 clove garlic sliced thin
  • 6 each tomato chopped
  • ¼ cup low sodium clam juice
  • 2 tablespoon fresh lemon juice fresh squeezed
  • 1½ pound raw shrimp, 16-20 size, peeled and deveined or raw Colossal shrimp
  • 1 dash Kosher salt
  • 1 dash freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in sauté pan over medium heat until heated through.

  Nutrition

  Calories: 220kcal | Carbohydrates: 3g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 267mg | Potassium: 488mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg

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  Egg Muffin Tex-Mex Style With Veggies and Black Beans

  $0.00 Cooking Fee

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

  Egg Muffin Tex-Mex Style With 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.
  
  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 FriendlyGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

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

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

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F.
  • Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the veggies and sauté until translucent, about 4 minutes.
  • In a large mixing bowl mix together all the ingredients including the sauteed veggies.
  • Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time35 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 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
  • 15 ounce canned black beans rinses and drained
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 each Roma tomato finely diced
  • 1 each jalapeno pepper seeded and diced
  • 9 each egg whisked
  • 1/2 cup shredded sharp cheddar cheese
  • 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: 127kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 427mg | Potassium: 315mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3432IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 2mg

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  12

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  One Pan Chicken Pesto with Vegetables

  $0.00 Cooking Fee

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

  One Pan Chicken Pesto with Vegetables

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  Recipe adapted from:

  Michelle

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  AIP DietDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This one-pan chicken pesto with vegetables is the perfect thing to make on a weeknight. It’s paleo, Whole30, AIP, and incredibly delicious.

  https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

  One Pan Chicken Pesto with Vegetables quantity

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  https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

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

  Instructions

  • Combine the pesto ingredients in a blender until thoroughly combined and set aside.
  • Preheat the oven to 400 F and line a large baking sheet with parchment paper
  • Place all of the sheet pan ingredients on the pan and evenly space them, not to overcrowd the pan (see notes). Evenly coat the chicken and vegetables with the pesto, reserving some of the pesto on the side for later topping if desired.
  • Place in the oven and periodically flip the veggies every 10 minutes or so to evenly bake. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165 F.
  • Remove from the oven and top with additional pesto if desired before serving.

  Notes

   Be sure to not overcrowd the pan

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound free range bone-in skin-on chicken thigh
  • 5 carrot chopped into thin circles
  • 5 zucchini sliced
  • 2.5 cup broccoli florets
  • 8 ounce red onion roughly chopped

  For the mint basil pesto:

  • 2.5 cup arugula
  • 2.5 cup fresh basil
  • 5 tablespoon fresh mint
  • 3/4 cup avocado oil
  • 1/2 cup fresh lemon juice
  • 2 clove garlic peeled and minced
  • 1 teaspoon sea salt

  Cooking Tools Required

  Blender, Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven for 20 minutes or until heated through, or in a saute pan over medium heat.

  Nutrition

  Calories: 623kcal | Carbohydrates: 12g | Protein: 34g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 421mg | Potassium: 926mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6126IU | Vitamin C: 49mg | Calcium: 85mg | Iron: 2mg

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  Greek Yogurt Brownies

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  12 servings
  

  Greek Yogurt Brownies

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 brownie

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  These Greek yogurt brownies are lower in fat and lower in calories than tradiional brownies that use eggs, oil or butter, plus they're sugar free!

  https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

  Greek Yogurt Brownies quantity

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  https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

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

  Instructions

  • Preheat the oven to 350 degrees
  • Spray an 8 x 8 pan and set aside
  • In microwave safe bowl melt 1/2 cup chocolate bar chunks
  • Let cool 2 minutes
  • Whisk in yogurt
  • Whisk in monk fruit sugar
  • Mix until smooth
  • Mix flour, baking soda and cocoa powder in separate bowl
  • Mix dry ingredients in to wet until smooth
  • Mix in milk
  • Fold in chocolate chips
  • Transfer to sprayed pan
  • Bake for 25 minutes

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook25

  Passive2

  Total Time32 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1/2 cup sugar free chocolate bar broken into chunks
  • 1 cup 0% Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup monk fruit sweetener or other sugar substitute
  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • 1 cup sugar-free dark chocolate chips

  Cooking Tools Required

  8x8 inch nonstick baking pan, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven

  Reheating/Serving Instructions

  Reheat 10 seconds in a microwave or eat cold

  Nutrition

  Calories: 164kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 56mg | Potassium: 96mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16IU | Calcium: 18mg | Iron: 2mg

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  12

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  Ali’s Cobb Salad

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

  Ali’s Cobb Salad

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  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.
  
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  Diabetes FriendlyGluten FreeKetoLower Carb

  Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and blue cheese, all over a crisp romain/butter lettuce mix.

  Ali’s Cobb Salad quantity

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  Instructions

  Marinate the chicken:

  • In a mixing bowl, whisk together half paprika, garlic powder, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.

  Cook the bacon:

  • Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.

  Make the hard boiled eggs:

  • Bring a large pot of water to a boil (large enough toaccommodate all the eggs in a single layer).  As soon as the water boils,gently add the eggs. Set a timer for 9 minutes. Bring back to a boil andthen turn down to a simmer. 
  • Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water.  Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.  

  Cook the chicken:

  • In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
  • Prepare all toppings accordingly.
  • In a large bowl, add mixed greens and chopped romaine lettuce.
  • Place each topping alongside the next around the bowl.

  Make the creamy dressing:

  • Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready

  Cook Times

  Active Prep25

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 slice thick sliced bacon chopped
  • 1 ½ pound boneless skinless chicken breast
  • 4 egg hard-boiled and quartered
  • 4 cup romaine lettuce chopped
  • 4 cup butter lettuce
  • 1.5 cup tomato chopped, seeds removed
  • 2 avocado large, diced
  • ¾ cup blue cheese or gorgonzola crumbled

  Marinade:

  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)

  Creamy dressing:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried chive
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon fine sea salt
  • freshly ground black pepper to taste
  • 2 teaspoon fresh lemon juice

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

  Nutrition

  Calories: 426kcal | Carbohydrates: 7g | Protein: 24g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 748mg | Potassium: 735mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2984IU | Vitamin C: 11mg | Calcium: 106mg | Iron: 2mg

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  Creamy Mashed Cauliflower

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Creamy Mashed Cauliflower

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 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 FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Cauliflower mashed "potatoes" is a carb-lovers dream come true!

  Creamy Mashed Cauliflower quantity

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

  Instructions

  • Steam frozen cauliflower in microwave until hot. Drain thoroughly. Place cauliflower and remaining ingredients in the bowl of a food processor and blend until smooth.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 32 ounce frozen cauliflower florets
  • 1/2 cup cottage cheese
  • 1/2 cup parmesan cheese
  • 4 tablespoon unsalted butter
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Food Processor, Microwave

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 91kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 386mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 44mg | Calcium: 88mg | Iron: 1mg

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  Oven Baked Lemon-Dill Salmon with Sautéed Asparagus

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  Up to 10 servings
  

  Oven Baked Lemon-Dill Salmon with Sautéed Asparagus

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz cooked salmon, 1/2 cup cooked rice and 2 oz asparagus

  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 HealthyNut FreeRefined Sugar Free

  Not only is salmon nutrient dense, but it's highly flavorful, and when paired with asparagus and rice, you have a complete meal!

  Oven Baked Lemon-Dill Salmon with Sautéed Asparagus quantity

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  Instructions

  • Preheat oven to 375 degrees.
  • Place salmon fillets in a large bowl. Drizzle with 2/3 of the olive oil, lemon juice, lemon zest, and dill. Mix well to coat. Place fillets on a parchment-lined baking sheet. Season with salt and pepper.
  • Bake for 15 minutes, or longer depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
  • Meanwhile, heat remaining olive oil in a large sauté pan. Add asparagus and sauté until tender-crisp. Season with salt and pepper.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound salmon fillet
  • 3 tablespoon extra virgin olive oil divided
  • 1 lemon zested, then juiced
  • 1.5 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoon fresh dill chopped
  • 2 bunch asparagus trimmed and cut into 2-incch pieces

  Cooking Tools Required

  12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saute pan, Sharp Knives, Spatula, Vegetable Peeler

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm.

  Nutrition

  Calories: 282kcal | Carbohydrates: 4g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 421mg | Potassium: 965mg | Fiber: 2g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 3mg

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  Bolognese Meat Sauce with Tagliatelle

  $129.58 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Bolognese Meat Sauce with Tagliatelle

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  Rated 0 out of 5

  $129.58 Cooking Fee

  Serving Size: 8 ounces

  Refined Sugar FreeSoy Free

  This classic meatsauce recipe is adapted from Marcella Hazan's "Essentials of Classic Italian Cooking" Please note that this recipe requires a considerable amouont of time to achieve the most flavorful results, so please plan accordingly.

  Bolognese Meat Sauce with Tagliatelle quantity

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  Ingredients Scale

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  Instructions

  • Place the oil, butter, and onion in a large pot set over medium heat. Saute onion for several minutes, then add the celery and carrot, cooking for an additional 2 minutes.
  • Add ground beef, salt and pepper, cooking until beef is not longer pink.
  • Add milk and nutmeg; simmer for 15 minutes or until milk has mostly evaporated.
  • Add wine and simmer until evaporated another 15 minutes.
  • Add the tomatoes, turn up the heat and when it begins to boil, turn down to a simmer.
  • Cook, uncovered for 3 hours, adding water, ½ cup at a time to prevent sauce from burning.
  • Cook pasta according to package directions. Toss meat sauce with pasta and serve with parmesan cheese on the side.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook210

  Passive0

  Total Time3 hours hours 55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce dry tagliatelle pasta
  • 1 cup grated Parmesan cheese

  For the meat sauce:

  • 2 tablespoon avocado oil
  • 6 tablespoon butter
  • 1 cup onion chopped
  • 1 1/3 cup celery chopped
  • 1 1/3 cup carrot chopped
  • 1 ½ pound 85% ground beef
  • 2 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste
  • ¼ teaspoon ground nutmeg
  • 2 cup whole milk
  • 2 cup dry white wine
  • 28 ounce canned whole peeled plum tomatoes

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 582kcal | Carbohydrates: 54g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 900mg | Potassium: 720mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3381IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 3mg

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  Best Tzatziki

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  Rated 0 out of 5
  Up to 10 servings
  

  Best Tzatziki

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  Recipe adapted from:

  Cookie and Kate

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 tablespoons

  Egg FreeGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Tzatziki, a Greek yogurt and cucumber sauce, is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread.

  Best Tzatziki quantity

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  Instructions

  • Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
  • Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
  • Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 English cucumber grated, about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater
  • 1 ½ cup plain Greek yogurt
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon fresh dill or mint, chopped
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic medium, pressed or minced
  • ½ teaspoon fine sea salt

  Cooking Tools Required

  Box grater, Cutting board, Garlic press, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Nutrition

  Calories: 56kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 131mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg

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  Plain Medium Grain White Rice

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  Rated 0 out of 5
  6 servings
  

  Plain Medium Grain White Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3/4 cup cooked rice

  Dairy FreeEgg FreeGluten Free

  Medium grain white rice is traditionally served in Japanese and Korean cuisines.

  Plain Medium Grain White Rice quantity

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  Ingredients Scale

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

  Instructions

  • Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
  • Combine rice and measured water in a medium saucepan (about 2 quarts)
  • Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 20 minutes.
  • When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
  • Use a fork to fluff the rice just before serving.

  Tips on cooking rice:

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

  Important:

  • Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive10

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup medium grain white rice
  • 2 cup water

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg

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  Clean Diet Vegetable Cakes

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  Up to 10 servings
  

  Clean Diet Vegetable Cakes

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 cakes

  Dairy FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious little vegetable patties are made from garlic, spinach, parsnips, sun dried tomatoes, and artichoke hearts. Note: This recipe requires 2 large skillets for 7-10 servings.

  Clean Diet Vegetable Cakes quantity

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  Ingredients Scale

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

  Instructions

  • Heat half the avocado oil in a heavy skillet over medium heat. When oil is hot, add onion and cook until soft, stirring frequently (about 3-5 minutes). Add garlic, and cook for another minute.
  • Add spinach and stir until wilted. Turn off heat and transfer mixture to a large bowl.
  • Add parsnips, oregano, sun-dried tomatoes, artichokes, egg, garbanzo bean flour, sea salt, and black pepper, and stir to combine completely
  • Divide the mixture and shape into small patties (3 per serving).
  • Heat remaining oil in a skillet over medium heat. When pan is hot (make sure it sizzles), place the patties in the pan and cook 5-7 minutes on each side, or until browned and crispy.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 tablespoon avocado oil
  • 2 each onion small, finely diced
  • 4 clove garlic minced
  • 6 cup baby spinach
  • 2 each parsnip large, grated
  • 2 teaspoon dry oregano
  • 2 cup sun-dried tomatoes in olive oil chopped
  • ½ cup artichoke heart finely chopped (not marinated in oil)
  • 4 each egg large, beaten
  • 8 tablespoon garbanzo bean flour
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 200kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 432mg | Potassium: 1088mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1985IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 3mg

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  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  This package includes 3 delicious chicken dinners: Spinach and Parmesan Stuffed Chicken Breast, Rosemary Roast Chicken with Mashed Potatoes, and Southwestern Chicken and Vegetable Soup. Each serves four people for a total of 12 meals. Consider adding the Classic Greek Salad or the Farro Salad with Tomatoes and Herbs to this package.

  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 425 degrees.

  Prepare the stuffing for the chicken:

  • To a sauté pan set on medium-high heat, add 1 tablespoon olive oil. When hot add the spinach and sauté until wilted, about 2 minutes. Remove spinach to a plate and spread out to facilitate cooling. Line 2 sheet pans with parchment paper. Pat all the chicken pieces (whole cut-up chicken pieces, 2 bone-in chicken breasts, and 4 boneless chicken breasts (with skin attached) dry with a paper towel. Season chicken with Kosher salt and freshly ground pepper.

  Prepare the rosemary roast chicken:

  • Place the seasoned whole cut-up chicken pieces 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 one of the sheet pans and set aside.

  Finish the stuffing:

  • When spinach has cooled, squeeze out excess moisture and place in a small bowl. Toss with the Parmesan cheese and season with a bit of Kosher salt and freshly ground pepper. Divide the spinach mixture into 4 equal portions and stuff under the skin of each of the 4 chicken breasts. Place the stuffed chicken on the remaining sheet pan.

  Prepare the chicken for the soup:

  • Rub olive oil over the remaining 2 chicken breasts, then add to the sheet pan with the stuffed chicken breasts. Place both sheet pans in the oven and bake for 35-40 minutes, until chicken is cooked through (internal temp 160-165 degrees) and the skin is golden brown. Stuffed chicken should be done first, chicken breasts next, and dark meat chicken last.

  Make the mashed potatoes:

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

  Make the soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for 3-5 minutes, until onion is tender. Add the garlic and the jalapeno pepper; saute for a minute. Add the cumin and chili powder, sautéing for an additional 30 seconds, being careful not to burn the garlic or spices. Add the chicken stock, tomatoes, corn, and black beans. Bring to a boil. Meanwhile, shred the remaining chicken breasts and add to the soup. Turn down to a simmer, cover and cook about 5-6 minutes more. Remove from heat and stir in the cilantro.
  • Note: Make sure you have 2 half sheet pans for this cooking package. They need be heavy, measure 13x18x1, and be rimmed. Thin baking pans may warp in the oven, and if they are too small, crowded food will steam instead of roast.

  Cook Times

  Active Prep40

  Hands-On Cook45

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size12 servings

  Ingredients

  Ingredients

  • Kosher salt and freshly ground black pepper

  For the stuffed chicken:

  • 4 bone-in skin-on chicken breast bone removed
  • 2 tablespoon extra virgin olive oil
  • 10 ounce fresh spinach
  • 1 cup Parmesan cheese grated

  For the rosemary roast chicken:

  • 1 whole chicken cut-up, or 3-4 pounds of your favorite parts for 12 servings
  • 2 tablespoon extra virgin olive oil
  • 5 clove garlic chopped
  • 1 tablespoon fresh rosemary chopped

  For the Southwestern chicken and vegetable soup:

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion medium, diced
  • 4 clove garlic finely chopped
  • 1 jalapeno pepper finely chopped, more or less to taste
  • 1 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 6 cup chicken stock
  • 28 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use
  • 1 cup frozen corn kernels
  • 15 ounce canned black beans drained and rinsed
  • 2 boneless skinless chicken breast bone-in, cooked and shredded
  • 2 tablespoon fresh cilantro coarsely chopped

  For the mashed potatoes:

  • 5 yukon gold potato large, peeled, and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter

  Cooking Tools Required

  Baking sheet, Can Opener, Colander, Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Top Stove

  Reheating/Serving Instructions

  Place soup in a microwave sage bowl and heat on high power until hot. Reheat stuffed chicken breast or rosemary roast chicken in microwave on medium power until warm, or place in a 350 degree oven for 20 minutes. Reheat potatoes in microwave on high power until hot, stirring once halfway through cooking time.

  Nutrition

  Calories: 530kcal | Carbohydrates: 31g | Protein: 35g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 1287mg | Potassium: 1184mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2853IU | Vitamin C: 33mg | Calcium: 195mg | 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

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  • Yes
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  12

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  Terrific Turkey Enchiladas

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Terrific Turkey Enchiladas

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1-2 enchiladas each

  Egg Free

  Enchiladas are a favorite dish in my home, especially to our little girl, who calls them "laladas." This is a really tasty take on the classic southwestern dish. Pair it with great Mexican rice and your favorite beans.

  Terrific Turkey Enchiladas 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

  Sauce

  • Preheat oven to 350°. Place first 6 ingredients in a food processor; cover and pulse until blended.

  Filling

  • In a large skillet, cook turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat; stir in salsa, cornmeal and seasonings.

  Enchiladas

  • Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. or larger baking dish. Spoon corn mixture over top; sprinkle with olives and remaining cheese.
  • Cover and bake 30 minutes. Uncover; bake 5-10 minutes or until heated through. If desired, top with additional chopped cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Sauce

  • 3 3/4 cup corn caned or thawed
  • 12 ounce canned green chilis for 10 servings use 3 x 4 oz cans
  • 3 cup fresh cilantro
  • 1 cup heavy whipping cream
  • 3/4 teaspoon Kosher salt
  • 3/4 teaspoon freshly ground black pepper

  ENCHILADAS:

  • 2 pound 85% lean ground turkey
  • 1 cup onion
  • 3 clove garlic minced
  • 3 tablespoon extra virgin olive oil
  • 2 cup salsa
  • 3 tablespoon cornmeal
  • 6 teaspoon chili powder
  • 3 teaspoon ground cumin
  • 3 teaspoon dry oregano
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper
  • 20 flour tortilla 8 inches, warmed, fill the pan but do not over crowd, might hold only 15
  • 3 3/4 cup Mexican cheese blend shredded, divided
  • 2/3 cup olives

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat at 350F for about 20-25 mins or until warm through covered with foil.

  Nutrition

  Calories: 671kcal | Carbohydrates: 55g | Protein: 41g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 1678mg | Potassium: 833mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1827IU | Vitamin C: 19mg | Calcium: 420mg | Iron: 5mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  10

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