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  Clean Diet Coleslaw

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  Up to 10 servings
  

  Clean Diet Coleslaw

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 1 1/4 cup

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lemony coleslaw doesn't rely on mayonnaise, instead its full flavor comes from spices like cumin and freshly pressed garlic.

  Clean Diet Coleslaw quantity

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  Ingredients Scale

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

  Instructions

  • In a medium bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
  • Place the sesame seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the cabbage bowl and toss to combine.
  • To make the dressing, combine all the dressing ingredients, whisking until thoroughly blended.
  • Drizzle some of the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add additional dressing if needed. Serve immediately or cover and refrigerate to marinate for up to several hours.

  Cook Times

  Active Prep15

  Hands-On Cook3

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 5 cup purple cabbage finely sliced
  • 5 cup green cabbage finely sliced
  • 2 ½ cup carrot shredded
  • 1/2 cup Italian parsley chopped
  • 5 tablespoon sesame seeds toasted

  For the dressing:

  • 5 tablespoon extra virgin olive oil
  • 2 lemon juiced, about 2 teaspoons per serving
  • 3 clove garlic pressed or minced
  • 1½ teaspoon ground cumin
  • 1½ teaspoon Kosher salt more or less to taste

  Cooking Tools Required

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

  Nutrition

  Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 344mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6139IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 2mg

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  Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes

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  Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes

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  Recipe adapted from:

  An Le

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  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Italian influences shine through in this yummy, creamy and passionate Peruvian pesto pasta sauce with spinach, basil and green veggies. Serve it with noodles or rice and your choice of protein. Vegans, vegetarians and omnivores favorite.

  Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes quantity

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  Instructions

  Make the Sauce

  • Saute the onion and garlic in 1 tablespoon olive oil, on medium heat until translucent. Be sure to stir occasionally so it doesn’t burn. When the onions are done, add the spinach and cook just until wilted.
  • Transfer the cooked spinach and onion to a blender. Add the basil, rest of the oil, garlic, milk, cheese, pecans, salt and pepper. Blend well, taste and add salt and pepper to taste. Set aside until pasta is ready.

  Make Pasta and Veggies

  • Heat a large pot of salted water to boil. When boiling, add noodles and cook until al dente.
  • At the same time, heat another medium pot of boiling water to blanch the green veggies. When the water is boiling, add the veggies and cook for one minute. At the end of one minute, plunge the veggies into cold water to stop the cooking process.

  Put it all together

  • When the pasta is ready, drain well. In the same pot the pasta cooked, heat the sauce and half the vegetables on medium heat. Stir occasionally.
  • When sauce is heated add the pasta and toss to coat the noodles. Serve up and add the remaining vegetables on top.

  Tips

  • For maximum authentic presentation, serve up your Peruvian green spaghetti with linguine noodles and don’t forget to add some hot sauce, Peruvians like it spicy!
  • Full fat canned coconut milk is the best option for a creamier sauce. Other plant-based milks may work, but the sauce might not be quite as creamy and missing a bit of the fatty mouth feel.
  • Use fresh spinach. Frozen spinach may seem like an easy shortcut you can take when making tallarines verdes, but honestly the fresh spinach is less work and tastes better too!

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ½ cup extra virgin olive oil
  • 1 red onion diced
  • 4 clove garlic
  • 5 cup fresh spinach
  • 2 cup fresh basil
  • 1 cup canned full-fat coconut milk
  • 1 cup cashew cheese
  • ½ cup pecans
  • 2 pound spaghetti
  • 1 cup asparagus
  • 1 cup frozen green peas

  Cooking Tools Required

  Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  The green sauce will keep in the fridge for up to 3 days, and freezes very well. Store in a freezer-safe container, label it with its name and date; it will stay good in the freezer for up to 3 months. Thaw in the fridge. And then proceed with using it on pasta. 

  Nutrition

  Calories: 686kcal | Carbohydrates: 81g | Protein: 19g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 26mg | Potassium: 593mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1875IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 5mg

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  Free-Form Turkey Meatloaf with Roasted Veggies

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  4 servings
  

  Free-Form Turkey Meatloaf with Roasted Veggies

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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 FriendlyHeart HealthyNut FreeSoy Free

  A lighter, fiber-rich take on a classic American meatloaf with no need for a loaf pan!

  Free-Form Turkey Meatloaf with Roasted Veggies quantity

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

  Instructions

  • Preheat the Oven: Set oven to 400°F.
  • Make the Meatloaf Mixture: In a bowl, mix ground turkey, breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, and black pepper. Form into 4 mini meatloaf patties and place on a baking sheet.
  • Prepare the Potatoes: Toss the sweet potatoes with olive oil and a pinch of black pepper. Spread them on a section of the baking sheet.
  • Bake: Place in the oven and bake for 15 minutes.
  • Add Remaining Veggies: Toss the zucchini and bell pepper with olive oil and a pinch of black pepper. Add them to the baking sheet with the sweet potatoes.
  • Continue Baking: Bake for another 15 minutes, flipping the veggies halfway through.
  • Serve & Enjoy: Plate each mini meatloaf with a side of roasted veggies and sweet potatoes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 93% lean ground turkey
  • ½ cup whole wheat breadcrumbs
  • 1 egg
  • 1 small onion finely diced
  • 2 clove garlic minced
  • 2 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon freshly ground black pepper
  • 2 medium sweet potatoes diced
  • 1 zucchini sliced
  • 1 bell pepper sliced
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 397kcal | Carbohydrates: 43g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 358mg | Potassium: 939mg | Fiber: 7g | Sugar: 11g | Vitamin A: 17255IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 4mg | Phosphorus: 336mg

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  Mexican Chopped Salad with Jalapeno-Cilantro Dressing

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  Up to 10 servings
  

  Mexican Chopped Salad with Jalapeno-Cilantro Dressing

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  Recipe adapted from:

  COOKIE+Kate

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  $0.00 Cooking Fee

  Serving Size: side salad

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  This Mexican chopped salad recipe is not only delicious and nutritious it's also very pretty! Romaine lettuce and mixed spring greens, purple cabbage and radish, cherry tomatoes, cucumber and red onion combine to create one stunning and delicious salad.

  Mexican Chopped Salad with Jalapeno-Cilantro Dressing quantity

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  Instructions

  To make the dressing:

  • Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.

  The salad

  • In a large salad bowl, combine the spring mix, chopped romaine, julienned radish, cabbage, cherry tomatoes, cucumber, onion, and pepitas.
  • Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving.
  • If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  Salad

  • 5 ounce baby spring mix
  • 6 ounce romaine lettuce chopped
  • 1 bunch radish julienned
  • 14 ounce purple cabbage 2 cups, about ½ small cabbage, finely chopped
  • 16 ounce cherry tomato 2 cups quartered
  • 1 each English cucumber halved, seeded and thinly sliced (no need to peel)
  • 1 each red onion small, chopped
  • 2 each ripe avocado thinly slice just before serving
  • 2/3 cup cotija cheese optional - omit for vegan. Cruble.
  • ½ cup pepitas green pumpkin seeds

  Jalapeño-Cilantro Dressing

  • ½ cup extra virgin olive oil
  • ½ cup lime juice from about 4 limes
  • ½ cup fresh cilantro lightly packed, mostly leaves
  • 1 each jalapeno pepper small, seeds and ribs removed, and roughly chopped
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon ground cumin
  • ½ teaspoon Dijon mustard
  • 1 clove garlic roughly chopped
  • ¼ teaspoon fine sea salt
  • pinch red pepper flakes optional, for extra heat

  Cooking Tools Required

  12-inch nonstick skillet, Blender, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  The salad will keep well this way for about 4 to 5 days.

  Nutrition

  Calories: 272kcal | Carbohydrates: 16g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 666mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2549IU | Vitamin C: 59mg | Calcium: 108mg | Iron: 2mg

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  Roasted Beets

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Roasted Beets

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  Recipe adapted from:

  Love and Lemons

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  $0.00 Cooking Fee

  Serving Size: 1 1/2 beet

  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 HealthyMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This simple roasted beets recipe makes for a delicious side dish!

  https://www.loveandlemons.com/roasted-beets

  Roasted Beets quantity

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  https://www.loveandlemons.com/roasted-beets

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

  Instructions

  • Preheat the oven to 400°F.
  • Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.
  • Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
  • Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve. Find more serving suggestions in the blog post above.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 15 medium red beet tops removed, scrubbed well
  • 2 tablespoon extra-virgin olive oil for drizzling
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Aluminum Foil, Baking sheet, Oven

  Reheating/Serving Instructions

  Heat in a 350 degree oven or in the microwave until heated through.

  Nutrition

  Calories: 78kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 445mg | Potassium: 401mg | Fiber: 3g | Sugar: 8g | Vitamin A: 41IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

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  Chicken and Spinach Pasta with Garlic Sauce

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  4 servings
  

  Chicken and Spinach Pasta with Garlic Sauce

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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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy Free

  This creamy yet light pasta dish is packed with lean protein, fiber-rich ingredients, and heart-healthy fats. Simple, affordable, and perfect for a wholesome meal!

  Chicken and Spinach Pasta with Garlic Sauce quantity

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

  Instructions

  Cook the Pasta:

  • Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.

  Cook the Chicken:

  • Heat olive oil in a large skillet over medium heat.
  • Add the chicken thighs and season with Italian seasoning. Cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.

  Sauté the Garlic and Spinach:

  • In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
  • Add spinach and cook until wilted, about 2 minutes.

  Make the Garlic Sauce:

  • Pour in the chicken broth, scraping up any browned bits from the pan.
  • Let the broth simmer for 2-3 minutes to reduce slightly.
  • Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.

  Combine Ingredients:

  • Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.

  Serve:

  • Divide into bowls and garnish with fresh parsley or basil, if desired.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Pasta:

  • 8 ounce Barilla whole wheat penne
  • 1 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken thighs cut into bite-sized pieces
  • 4 cup fresh spinach
  • 4 clove garlic minced
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon Italian seasoning

  For the Sauce:

  • 1 cup low-sodium chicken broth
  • 1/4 cup plain Greek yogurt

  Optional:

  • 2 tablespoon grated Parmesan cheese
  • 2 tablespoon fresh parsley or basil for garnish

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot

  Reheating/Serving Instructions

  Heat in the microwave on low power until heated through.

  Nutrition

  Calories: 396kcal | Carbohydrates: 39g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 194mg | Potassium: 547mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3073IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 2mg

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  Caramelized Onion and Goat Cheese Quiche

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  Up to 10 servings
  

  Caramelized Onion and Goat Cheese Quiche

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  Recipe adapted from:

  Chef Mona Kobrossi

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  $0.00 Cooking Fee

  Serving Size: 1 slice

  Nut FreeSoy FreeVegetarian

  This Caramelized Onion and Goat Cheese Quiche is a savory delight, combining the sweetness of deeply caramelized onions with the tangy richness of goat cheese. Nestled in a flaky homemade pastry and infused with hints of fresh rosemary and a velvety cream custard, each bite offers a perfect balance of flavors and textures. Ideal for brunch or as a light meal, this tart brings gourmet flair to your table with minimal effort.

  https://www.instagram.com/mamouyaskitchen/

  Caramelized Onion and Goat Cheese Quiche quantity

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  https://www.instagram.com/mamouyaskitchen/

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

  Instructions

  • Preheated oven to 375°F (190°C).

  Caramelize the Onions

  • In a large pan, sauté the onions over medium heat until golden. They should brown gradually over around 30 minutes. If needed, add a little more butter to help avoid burning.
  • As the onion is starting to brown, add the sugar, balsamic vinegar, and the salt. Continue to cook a few more minutes until the onions are deeply caramelized and the liquid has evaporated. Set aside.

  Make the Pastry

  • In a large bowl, mix the flour and salt.
  • Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  • Add the milk and mix until the dough comes together.
  • Roll out the dough and line the bottom of a Pyrex dish or tart pan.
  • Beat the egg and brush it over the pastry.
  • Bake in a preheated oven at 375°F (190°C) for 10 minutes, until partially cooked.

  Assemble the Tart

  • Evenly scatter the caramelized onions over the partially baked pastry.
  • Place goat cheese rounds on top of the onions.
  • Sprinkle with chopped rosemary.

  Prepare the Custard

  • In a bowl, whisk together the egg, heavy cream, nutmeg, salt, and white pepper.
  • Pour the mixture over the onions and cheese in the tart.

  Bake

  • Bake in the oven at 375°F (190°C) for 20 minutes, or until the filling is set and the top is lightly golden.

  Serve

  • Allow the tart to cool slightly before slicing and serving. Enjoy!

  Cook Times

  Active Prep10

  Hands-On Cook30

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Caramelized Onions:

  • 5 each onion thinly sliced
  • 2 tablespoon granulated sugar
  • 2 tablespoon balsamic vinegar
  • ½ teaspoon Kosher salt

  For the Pastry:

  • 2 cup all-purpose flour
  • ¾ cup unsalted butter cold and cut into small pieces
  • ½ cup milk
  • ½ teaspoon Kosher salt
  • 1 each egg

  For the Filling:

  • The caramelized onions The above cooked
  • 12 ounce goat cheese sliced to rounds, enough to cover the tart
  • 1 teaspoon fresh rosemary chopped, plus a few springs for decoration
  • 1 each egg
  • 1 cup heavy whipping cream
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon Kosher salt
  • ⅛ teaspoon ground white pepper

  Cooking Tools Required

  9-inch round baking pan, Aluminum Foil, Baking Weights, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Sharp Knives, Skillet, Top Stove, Whisk

  Nutrition

  Calories: 438kcal | Carbohydrates: 29g | Protein: 12g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 241mg | Potassium: 177mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1195IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg

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  Baked Zucchini Fritters with Feta and Dill

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  Up to 10 servings
  

  Baked Zucchini Fritters with Feta and Dill

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  Recipe adapted from:

  An Le

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 fritters

  Nut FreeRefined Sugar FreeSoy FreeVegetarian

  These zucchini fritters make a great appetizer or side dish.

  Baked Zucchini Fritters with Feta and Dill quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F
  • Grate zucchini and onion into a mixing bowl.
  • Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
  • Line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small ladle. Repeat with remaining batter.
  • Bake for 12 – 15 minutes, flip and bake for another 12 – 15 minutes. Remove from the oven.
  • For aioli, mix all ingredients and serve hot or cold.

  Notes

  • HOMEMADE OAT FLOUR: Blend rolled oats in a high-speed blender for 30 – 40 seconds until it resembles flour. You can substitute with store-bought oat flour.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound zucchini for 10 servings - 5 medium zucchini
  • 0.5 cup onion
  • 4 each egg large
  • 1 cup oat flour
  • 2 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 teaspoon baking powder
  • 0.5 cup feta cheese crumbles
  • 4 tablespoon fresh dill minced
  • 3 clove garlic medium, minced or pressed through a garlic press
  • 1 extra virgin olive oil spray

  For Aioli:

  • 1/2 cup light mayonnaise
  • 1 clove garlic zested
  • 1 teaspoon lemon zest
  • 2 teaspoon fresh lemon juice

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula, Tongs

  Reheating/Serving Instructions

  The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

  Nutrition

  Calories: 142kcal | Carbohydrates: 14g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 721mg | Potassium: 334mg | Fiber: 2g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 18mg | Calcium: 98mg | Iron: 1mg

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  Corn Salsa

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  Corn Salsa

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This vibrant corn salsa is the ultimate summer appetizer! Made with raw sweet corn, red onion, jalapeño, fresh cilantro, lime juice, and a hint of chili powder, it's bursting with fresh flavors. Perfect for dipping or as a topping for your favorite dishes.

  https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

  Corn Salsa quantity

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  https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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

  Instructions

  • In a medium serving bowl, combine all of the ingredients. Stir to combine.
  • Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of chili powder, cumin or salt. For more spice, add more jalapeño.
  • For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ear sweet corn kernels from shucked sweet corn or frozen corn, defrosted and drained, 16 oz for 10 servings
  • 1 each medium red onion finely chopped
  • 1 bunch fresh cilantro finely chopped
  • 2 each jalapeno pepper seeds removed for mild, finely chopped
  • 2 each lime juiced
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon chili powder adjust as needed
  • 1/4 teaspoon ground cumin adjust as needed
  • 1/2 teaspoon fine sea salt

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls

  Reheating/Serving Instructions

  This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

  Nutrition

  Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Sodium: 174mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 0.3mg

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  One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP

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  6 servings
  

  One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP

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  Recipe adapted from:

  Marianna Duba, M.Sc.

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz chicken and 4 oz vegetables

  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 FreeKetoLow FODMAPLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeWhole 30

  A gut-friendly grain-free and low FODMAP one pan meal which provides anti-inflammatory fats and turmeric, lean protein and valuable phytonutrients. It is also a great meal prepping, enjoy the leftovers for grab-n-go meals.

  One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375ºF (191ºC) and line a large baking sheet with parchment paper.
  • Peel and slice carrots into sticks. Wash and cut the zucchini to chunks.
  • Brush chicken breast with 1/3 of the olive oil. Season with thyme and sea salt. Place on the baking sheet.
  • Toss carrot sticks in 1/3 of the olive oil. Place on the baking sheet next to chicken.
  • Toss zucchini with the remaining olive oil and turmeric. Mix until zucchini is evenly yellow then transfer to the baking sheet.
  • Place the baking sheet in the oven and bake for 30 minutes or until chicken breast is cooked through.
  • Remove baking sheet from the oven add more salt to taste if desired. Enjoy!

  Notes

   Be sure to not overcrowd the pan

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast about 3 large chicken breast
  • 6 each carrot medium
  • 24 ounce zucchini about 3 large
  • 6 tablespoon extra virgin olive oil divided three ways
  • 3 teaspoon dry thyme
  • 3 teaspoon ground turmeric
  • 1/2 teaspoon sea salt

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat.

  Nutrition

  Calories: 321kcal | Carbohydrates: 5g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 380mg | Potassium: 888mg | Fiber: 2g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 2mg

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  Veggie Tamale Pie

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  6 servings
  

  Veggie Tamale Pie

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  Recipe adapted from:

  A taste of Home

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8-9 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Take a trip down memory lane with our Tamale Veggie Pie! Packed with childhood flavors, this dish features tender veggies topped with a fluffy cornmeal crust. It's a delicious reminder of home-cooked comfort and simpler times. Indulge in nostalgia today!

  Veggie Tamale Pie quantity

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

  Instructions

  • In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
  • Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
  • Add on top the black pitted olives.
  • For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
  • Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  Veggies pie

  • 1 onion chopped
  • 1 teaspoon avocado oil
  • 1 clove garlic minced
  • 14 1/2 ounce canned Mexican diced tomatoes
  • 15 ounce canned pinto beans rinsed and drained
  • 1 cup shredded cheddar cheese
  • 4 ounce canned diced green chiles
  • 1 jalapeno pepper seeded and chopped
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 3 ounce canned pitted black olives or more, as needed

  For the topping

  • 1/2 cup all-purpose flour plus 1 tablespoon
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup plain yogurt
  • 2 teaspoon unsalted butter melted

  Cooking Tools Required

  12-inch nonstick skillet, 8x8 inch glass baking dish, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat one serving at a time in the microwave for 60 seconds

  Nutrition

  Calories: 312kcal | Carbohydrates: 36g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 911mg | Potassium: 506mg | Fiber: 7g | Sugar: 5g | Vitamin A: 553IU | Vitamin C: 18mg | Calcium: 262mg | Iron: 3mg

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  Saag Paneer with Tofu

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  Saag Paneer with Tofu

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  Recipe adapted from:

  Kaiser Permanente

  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 FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Tofu takes the place of paneer in this lighter version of saag paneer, a classic Indian dish made with fresh spinach sautéed in plenty of ginger, cumin, garam masala, chiles, coriander and turmeric.

  Saag Paneer with Tofu quantity

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

  Instructions

  Make tofu paneer:

  • Mix together the lemon juice, water, salt, and nutritional yeast in a glass bowl.
  • Chop tofu into 1⁄2 inch cubes and add to lemon juice mixture and stir well. Set aside and let marinate at least 1 hour.
  • Preheat oven to 400. Pour the tofu mixture on a baking sheet and spread out so none of them are touching each other. Bake tofu for 20-25 minutes, stirring halfway through, until browned and crispy on edges.

  Make the cashew cream:

  • Soak the cashews in the 1⁄2 cup boiling water for at least 5-10 minutes (longer if possible).
  • Place the cashews and water in a food processor or blender and blend until pureed totally smooth.

  Make Saag:

  • Bring 1 1⁄2 cups of water to boil in a large pan. Add spinach and place lid on top. Cook spinach for 2-3 minutes and then stir and cook another 1-2 minutes until spinach is wilted and cooked.
  • Transfer to a food processor with the water and puree until smooth.
  • Chop the onion and poblano pepper and set aside.
  • Heat a large pan until hot. Once hot, add oil, chopped onion and chopped peppers. Saute for 6-8 minutes until the onion is brown and tender.
  • Add the ginger and garlic and stir well. Cook another 1-2 minutes until browned and fragrant.
  • Add the garam masala, cumin, coriander, and pepper flakes and cook for 1 minute or until fragrant.
  • Add the tomatoes, salt, and lime juice to the pan and stir well. Add the cashew cream and pureed spinach and stir well. Cook for another 5 minutes or until mixture is thick.
  • Add tofu paneer on top of saag mixture to serve (or mix in).

  Cook Times

  Active Prep30

  Hands-On Cook25

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Tofu “Paneer”:

  • 35 ounce extra firm tofu
  • 5 tablespoon fresh lemon juice
  • 7 1/2 tablespoon water
  • 7 1/2 tablespoon nutritional yeast
  • 1/2 teaspoon sea salt

  Saag:

  • 40 ounce baby spinach
  • 3 3/4 cup water
  • 2 1/2 teaspoon avocado oil
  • 2 poblano pepper diced and seeds removed
  • 2 large yellow onion chopped
  • 2 1/2 tablespoon fresh ginger grated
  • 7 clove garlic minced or pressed
  • 37 ounce canned diced tomatoes
  • 1/2 teaspoon sea salt
  • 2 1/2 teaspoon garam masala
  • 2 1/2 teaspoon cumin
  • 5 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper
  • 2 1/2 tablespoon fresh lemon juice

  Cashew cream:

  • 1/2 cup raw cashews
  • 1/2 cup boiling water

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Baking Pan, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium high heat until heated through or in a pot on the stove top over medium heat.

  Nutrition

  Calories: 193kcal | Carbohydrates: 21g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 546mg | Potassium: 1262mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10881IU | Vitamin C: 68mg | Calcium: 206mg | Iron: 7mg

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  Turkish Sauteed Spinach with Yogurt Sauce and Spiced Butter

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  Up to 10 servings
  

  Turkish Sauteed Spinach with Yogurt Sauce and Spiced Butter

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  Recipe adapted from:

  Shadi HasanzadeNemati

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/3 cup cooked spinach and 3 tablespoons of yogurt 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 FoodDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  A delicious and nutritious Turkish style spinach is very flavorful. Topped with yogurt sauce and spiced butter, this sauteed spinach recipe results in a tasty appetizer or side dish, that pairs great with chicken, beef, or fish.

  Turkish Sauteed Spinach with Yogurt Sauce and Spiced Butter quantity

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  Ingredients Scale

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

  Instructions

  • Heat the olive oil in a large pan over medium heat. Sauté the onion until golden and translucent. This would take 5 to 10 minutes.
  • Add in the garlic and the tomato paste. Stir to combine and add the salt and pepper.
  • Add in the spinach and cook over medium heat until the spinach is cooked and wilted, about 10 minutes.
  • To make the yogurt sauce, mix the yogurt with the grated garlic, salt, pepper and dried mint.
  • Melt the butter in a small pan over medium heat. Once melted, add in the Aleppo pepper and give it a good stir. Add in the walnuts and cook for a minute or two.
  • Transfer the sauteed spinach to a serving plate. Top with the yogurt sauce and spiced butter.
  • Notes:

    - If using regular spinach, chop them a bit so the leaves are a bit smaller. You can use plain yogurt to make the sauce. Non-dairy yogurt would also work as long as it's not flavored. 

    - Find dried mint at Mediterranean or Middle Eastern shops or online. 

    - You can serve sauteed spinach warm or at room temperature. 

    - Store the leftovers in an airtight container (remove the yogurt sauce if possible) and refrigerate for up to 3 days.

    - You can reheat the dish using a microwave or a pan over medium heat. 

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Spinach

  • 3 tablespoon extra virgin olive oil
  • 3 onion finely chopped
  • 12 clove garlic minced
  • 3 teaspoon tomato paste
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 3 pound fresh spinach rinsed and spun dry

  Yogurt sauce

  • 2 cup low fat plain yogurt
  • 2 clove garlic grated
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon dried mint

  Topping

  • 6 tablespoon unsalted butter
  • 3 tablespoon Aleppo pepper
  • 6 tablespoon walnuts chopped

  Cooking Tools Required

  Cutting board, Mixing bowls, Non stick saute pan, Salad spinner, Sharp Knives, Tongs

  Reheating/Serving Instructions

  You can serve sauteed spinach warm or at room temperature. Store the leftovers in an airtight container (remove the yogurt sauce if possible) and refrigerate for up to 3 days. You can reheat the dish using a microwave or a pan over medium heat. 

  Nutrition

  Calories: 227kcal | Carbohydrates: 15g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 548mg | Potassium: 1037mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13748IU | Vitamin C: 43mg | Calcium: 258mg | Iron: 5mg

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  Copycat Panera Squash Soup

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  Copycat Panera Squash Soup

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  Recipe adapted from:

  Rachel Cooks

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  $0.00 Cooking Fee

  Serving Size: 1 cup

  Brain FoodEgg FreeGluten FreeNut FreePostpartumPregnancySoy FreeVegetarian

  Enjoy this Copycat Panera Squash Soup recipe created by Rachel Cooks.

  Copycat Panera Squash Soup quantity

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

  Instructions

  • In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
  • Add squash, carrots, vegetable broth, apple juice, and spices.
  • Bring to a boil, reduce heat and simmer for 10-15 minutes, or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
  • Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.
  • Return to burner over medium-low heat, if needed to heat the soup back up, and then serve immediately.

  Notes

  • If you want it to be just like Panera squash soup – add more brown sugar and/or honey to taste. Adding more cream will also give it a richer flavor.
  • This soup calls for two cups of apple juice, use a natural 100% apple juice.
  • To reduce sodium, use low sodium or no salt added vegetable broth.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion diced, for 10 servings about 1 cup
  • 5 pound butternut squash chopped, for 10 servings about 7.5 heaping cups
  • 4 carrot small chopped (for 10 servings 1.25 cups)
  • 4 cup bone broth
  • 2.5 cup apple juice
  • 1 teaspoon curry powder
  • 0.5 teaspoon ground cinnamon
  • 1 dash ground nutmeg
  • 0.66 cup canned pumpkin puree
  • 2 tablespoon butter
  • 3 ounce low-fat neufchatel cream cheese
  • 2 tablespoon brown sugar more to taste
  • 1 teaspoon kosher salt or more, to taste
  • 0.5 heavy cream optional

  Cooking Tools Required

  Cutting board, Immersion Blender, Mixing bowls, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler

  Nutrition

  Calories: 236kcal | Carbohydrates: 41g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 330mg | Potassium: 1017mg | Fiber: 6g | Sugar: 16g | Vitamin A: 30822IU | Vitamin C: 51mg | Calcium: 146mg | Iron: 2mg

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  Chinese Fried Rice-Low FODMAP

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  6 servings
  

  Chinese Fried Rice-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: about 2/3 cup

  Gluten FreeLow FODMAPNut FreePostpartumRefined Sugar FreeVegetarian

  This recipe may be simple but it's so delicious! Leftovers heat quickly in the microwave. Please note: This Low FODMAP version contains no onions or peas.

  Chinese Fried Rice-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
  • Heat wok or sauté pan over medium-high heat.
  • When pan is hot add oil then the diced carrots. Saute for a couple minutes. Add the eggs chopping them into small pieces as they cook.
  • Add the rice, breaking up any large chunks.
  • Add the bean sprouts, Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
  • Add pepper; taste and correct seasonings.
  • Remove from heat and add sesame oil to finish.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 2 cup long grain white rice cooked according to package directions
  • 1 tablespoon avocado oil or favorite high heat oil
  • 2 egg lightly beaten
  • 1 carrot diced
  • 1 tablespoon gluten free soy sauce more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste
  • 1 teaspoon sesame oil
  • 1/2 cup bean sprouts

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 281kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 199mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1780IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

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  Stonefire Grill Lemon Garlic Chicken

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  Up to 10 servings
  

  Stonefire Grill Lemon Garlic Chicken

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  Recipe adapted from:

  One Classy Dish

  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.
  
  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 CarbPaleoPostpartumRefined Sugar FreeSoy Free

  This chicken is simply baked with lemon and garlic. Eat as is, or use shredded in a variety of ways such as salads or pasta.

  http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

  Stonefire Grill Lemon Garlic Chicken quantity

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  http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

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

  Instructions

  • Lightly salt & pepper the chicken breasts & place in 9-by-13 baking dish.
  • Peel & roughly chop garlic cloves. Roughly chop basil.
  • Combine lemon juice, salt, pepper, oregano, basil, garlic, & olive oil in a medium bowl.
  • Pour sauce over chicken breasts & cover dish with aluminum foil.
  • Bake covered at 350 degrees for 40-45 minutes, this may vary depending on size of chicken breasts. When chicken is fully cooked remove foil & broil until chicken is browned, about 1-2 minutes.
  • Transfer to serving platter and garnish with chopped Italian parsley & sliced lemon.

  Notes

  You can use this same recipe roasting a whole chicken or legs if you prefer dark meat. I love roasted garlic but you do not have to use an entire bulb especially if you pair up this dish with delicious Garlic Roasted Mashed Potatoes.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound boneless skinless chicken breast
  • 1/3 cup fresh lemon juice
  • 3/4 tablespoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 tablespoon fresh basil chopped
  • 1 head garlic peeled, coarsely chopped
  • 1/3 cup extra virgin olive oil

  Garnish:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon thinly sliced

  Cooking Tools Required

  Aluminum Foil, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 280kcal | Carbohydrates: 3g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 735mg | Potassium: 714mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg

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  Chicken and Vegetable Soup with Moroccan Couscous

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  Rated 0 out of 5
  Up to 10 servings
  

  Chicken and Vegetable Soup with Moroccan Couscous

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  Recipe adapted from:

  Bel Kaptzan

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This soup is made with homemade chicken broth and toasted couscous for extra flavor and goodness.

  https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

  Chicken and Vegetable Soup with Moroccan Couscous quantity

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  https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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

  Instructions

  • Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
  • Add the zucchini, carrots, pumpkin, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
  • Meanwhile, cook the couscous (regular, not larger pearled). Add the olive oil to a large pan set over medium heat. Add the couscous and toast for several minutes, being careful not to burn it. Finish by cooking the cous cous according to package directions.
  • Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Taste and adjust seasoning as needed.
  • Serve the couscous with the soup.
  • Note: When storing, separate couscous from the soup.

  Notes

  This recipe uses Moroccan couscous the small sized couscous, NOT the larger pearled couscous, often called Israeli couscous in this country. 

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 15 cup cold water
  • 5 piece bone-in chicken thigh
  • 5 zucchini large dice
  • 5 carrot large dice
  • 1 pound fresh pumpkin large dice
  • 2 yellow onion large dice
  • 1/2 head green cabbage roughly chopped
  • 1 bunch Italian parsley chopped
  • 30 ounce canned chickpeas drained and rinsed
  • 2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon ground turmeric
  • 2 tablespoon extra virgin olive oil
  • 2 1/2 cup Moroccan couscous (small size, not large pearled)

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat couscous and soup together in a large bowl in the microwave on medium-high power until heated through.

  Nutrition

  Calories: 551kcal | Carbohydrates: 71g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 591mg | Potassium: 1135mg | Fiber: 13g | Sugar: 12g | Vitamin A: 9758IU | Vitamin C: 51mg | Calcium: 137mg | Iron: 5mg

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  Egg White, Spinach, Mushrooms and Onion Frittata

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Egg White, Spinach, Mushrooms and Onion Frittata

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  Recipe adapted from:

  Reneta Jenik

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Gluten FreeLower CarbNut FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

  Egg White, Spinach, Mushrooms and Onion Frittata quantity

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

  Instructions

  • Pre-heat the oven to 375 degrees.
  • In a large bowl, whisk together the eggs, with the milk.
  • Then stir in the ricotta and parmesan cheese, and mix well.
  • Add all the vegrables and herbs, and mix well into the mixture.
  • Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pan size and oven functionality.
  • Cut into pie shaped wedges to serve.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 20 egg white large
  • 2 tablespoon whole milk
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoon fresh dill chopped, or other fresh herbs
  • extra virgin olive oil spray
  • 10 ounce frozen spinach thawed and squeezed thoroughly to remove liquid
  • 4 ounce white mushroom sliced
  • 1 shallot or onion diced
  • ¼ cup low fat ricotta cheese
  • 1 tablespoon parmesan cheese

  Cooking Tools Required

  8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half. 

  Nutrition

  Serving: 5oz | Calories: 71kcal | Carbohydrates: 4g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 464mg | Potassium: 320mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4204IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

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  6

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  Pesto Chicken Stuffed Sweet Potatoes

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  Rated 0 out of 5
  Up to 10 servings
  

  Pesto Chicken Stuffed Sweet Potatoes

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 sweet potato

  Dairy FreeEgg FreeReduced Fat

  This recipe uses dairy-free pesto that's made with cashews, spinach, and fresh basil.

  www.kaiafitfolsom.com

  Pesto Chicken Stuffed Sweet Potatoes quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the potatoes.
  • Preheat the oven to 400 degrees F (204 degrees C). Place the sweet potatoes and chicken on a baking sheet. Cook for 40 to 45 minutes, or until cooked through.
  • While the potatoes and chicken cook, make your pesto. Drain the cashews and place them into a blender or food processor along with the spinach, basil, garlic, olive oil, sea salt, and nutritional yeast. Blend until smooth.
  • Once the chicken and sweet potatoes are cooked through, remove from the oven and place the chicken into a small bowl. With two forks, shred the chicken until completely pulled. Add the pesto to the chicken and mix together until evenly combined.
  • Stuff each sweet potato with the shredded chicken. Enjoy!

  Notes

  Leftovers
  Refrigerate in an airtight container for up to four days.

  Serving Size
  One serving equals one stuffed sweet potato.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2/3 cup cashews
  • 10 each small sweet potato
  • 20 ounce boneless skinless chicken breast
  • 2 1/2 cup baby spinach
  • 3/4 cup fresh basil
  • 3 clove garlic minced
  • 3 teaspoon extra virgin olive oil extra virgin
  • 2 teaspoon sea salt
  • 2/3 cup nutritional yeast

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Forks, Mixing bowls, Oven, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 332kcal | Carbohydrates: 50g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 662mg | Potassium: 1138mg | Fiber: 8g | Sugar: 10g | Vitamin A: 32878IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg

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  Artichoke Dip with Spinach and Yogurt

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

  Artichoke Dip with Spinach and Yogurt

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  Recipe adapted from:

  Stephanie Kay

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

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

  Diabetes FriendlyEgg FreeGluten FreeKetoLower CarbPostpartumReduced FatRefined Sugar FreeSoy FreeVegetarian

  This artichoke dip can be served hot or cold, and is packed full of protein, fibre and veggies.

  https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

  Artichoke Dip with Spinach and Yogurt quantity

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  https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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  Ingredients Scale

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

  Instructions

  • Blanch spinach and squeeze out any excess liquid, then chop.

  For a cold dip:

  • In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
  • Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
  • Store the artichoke dip in the fridge in an air-tight container for up to 3 days.

  For a warm dip:

  • Preheat oven to 350°F.
  • In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
  • Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
  • Transfer to the oven and bake for 10-12 minutes until bubbling.
  • Allow artichoke dip to cool slightly before serving.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 bunch fresh spinach blanched and squeezed of all moisture. then chopped
  • 14 ounce canned artichoke heart drained and finely chopped
  • 1 cup plain Greek yogurt
  • 2 clove garlic grated
  • 1 cup grated parmesan cheese
  • 1/4 cup Italian parsley finely chopped
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Eat chilled or heat in the oven at 350 degrees for 15 minutes.

  Nutrition

  Calories: 73kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 415mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3402IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 1mg

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