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  Pancit Canton (Filipino Stir-Fried Noodles)

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  6 servings
  

  Pancit Canton (Filipino Stir-Fried Noodles)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeNut Free

  This delicious Filipino dish consists of wheat noodles, crisp vegetables, and tender chicken tossed in a light savory sauce.

  Pancit Canton (Filipino Stir-Fried Noodles) quantity

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

  Instructions

  • Note: Do not boil noodles. Use dry as they will soften in the pan with the broth.

    Place a large sauté pan over medium-high heat. When hot add 1 tablespoon of oil to pan, then add chicken and sauté until cooked through. Remove chicken from pan and set aside.
  • Add remaining tablespoon oil to pan. Add garlic, and all the vegetables. Sauté for 5-7 minutes. Return chicken to pan.
  • Add the chicken broth, then the dry pancit noodles. When noodles have softened slightly, lift and turn them, mixing them into the vegetables, until they have absorbed all the broth. Add soy sauce and oyster sauce to taste.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 16 ounce dry pancit wheat noodles do not pre-boil in water, use as is
  • 1 ½ pound boneless skinless chicken breast about 1 large breast, cut into slices 1/4 inch thick
  • 4 tablespoon avocado oil
  • 4 clove garlic chopped
  • 1/2 red bell pepper julienne
  • 1/2 cup mushroom sliced
  • 1 carrot julienne
  • 1 cup green cabbage chopped
  • 3 stalk green onion cut into 1-inch pieces
  • 1 yellow onion large, cut into slivers
  • 4 cup chicken broth more or less as needed
  • 2 tablespoon soy sauce or to taste
  • 2 tablespoon oystser sauce or to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 248kcal | Carbohydrates: 6g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1060mg | Potassium: 611mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2118IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 1mg

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  Smothered Pork Chops

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  Up to 10 servings
  

  Smothered Pork Chops

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  Recipe adapted from:

  Zeke Gluckman

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  $0.00 Cooking Fee

  Serving Size: 7 ounce

  Dairy FreeEgg FreeSoy Free

  Pan fried pork chops smothered in sauteed onions and mushrooms

  Smothered Pork Chops quantity

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

  Instructions

  • Preheat oven 375 degrees.
  • Mix flour with salt and pepper in large bowl
  • Lightly coat pork chops in flour
  • Heat large skillet with butter and olive oil
  • Pan fry 10 pork chops 1 1/2 minutes each side and remove to a pyrex baking dish
  • Sautee sliced onions, sliced mushrooms and chopped garlic for 5 minutes in the same pan
  • Add chicken stock and thyme sprigs
  • Simmer for 5 minutes
  • Season with salt and pepper
  • Pour onions, mushrooms and sauce over pork chops
  • Bake uncovered for 25 minutes at 375 degrees

  Cook Times

  Active Prep10

  Hands-On Cook30

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 1/2 pound boneless pork loin chop 1 chop per serving
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon butter
  • 2 tablespoon extra virgin olive oil
  • 8 ounce cremini mushroom sliced
  • 1 yellow onion large, sliced
  • 2 tablespoon garlic chopped
  • 1/2 cup chicken stock
  • 2 sprig fresh thyme

  Cooking Tools Required

  12-inch nonstick skillet, 9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Reheat one serving at a time in the microwave for 90 seconds

  Nutrition

  Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 154mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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  Assorted 5 Salad Dressings

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  Up to 10 servings
  

  Assorted 5 Salad Dressings

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 tablespoons

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Enjoy a variety of 5 fresh made dressings for all your salads and marinating needs, including Zesty Tahini, Apple Cider Vinegar, Honey Mustard, Cilantro Lime, and Peanut dressing.

  Assorted 5 Salad Dressings quantity

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

  Instructions

  Zesty Tahini Dressing

  • Add all ingredients into a blender and blend until combined.

  Apple Cider Vinegar Dressing

  • Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine. Taste and add more salt and pepper if needed.

  Honey Mustard Dressing

  • Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine.

  Cilantro Lime Dressing

  • Add all ingredients into a blender and blend until combined.

  Peanut Dressing

  • Add all ingredients into a blender and blend until combined. Add water to thin.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Zesty Tahini Dressing

  • ¼ cup tahini
  • ¼ cup apple cider vinegar
  • ¼ cup fresh lemon juice
  • ½ teaspoon low-sodium tamari
  • 1 tablespoon nutritional yeast
  • 2 clove garlic minced

  Apple Cider Vinegar Dressing

  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • 2 teaspoon Dijon mustard
  • 2 clove garlic minced
  • 1 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste

  Honey Mustard Dressing

  • 1 lemon juiced
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon honey or maple syrup for a vegan version
  • 2 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil

  Cilantro Lime Dressing

  • ¼ cup extra virgin olive oil
  • 2 lime juiced
  • 2 tablespoon fresh cilantro chopped
  • 2 clove garlic minced
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¼ teaspoon ground coriander

  Peanut Dressing

  • ¼ cup peanut butter
  • 1 clove garlic chopped
  • 2 teaspoon fresh ginger chopped
  • 2 tablespoon rice vinegar
  • 2 tablespoon low sodium tamari
  • 2 tablespoon maple syrup
  • 1 pinch cayenne pepper optional
  • water add more as necessary, to thin

  Cooking Tools Required

  Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 314kcal | Carbohydrates: 14g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Sodium: 879mg | Potassium: 172mg | Fiber: 2g | Sugar: 8g | Vitamin A: 27IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg

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  No-Grain Granola

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  Up to 10 servings
  

  No-Grain Granola

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/3 cup

  Dairy FreeEgg FreeGluten FreePaleoSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Nuts, seeds, coconut, and honey come together for this grain-free granola.

  No-Grain Granola quantity

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

  Instructions

  • Preheat oven to 275° F.
  • Put the almonds, cashews, sunflower seeds, pumpkin seeds, and coconut flakes in a food processor or blender and press the pulse several times, until everything is chopped into small pieces. Place in a large bowl.
  • Place coconut oil, honey, and vanilla extract in a small pan and cook over medium heat, stirring until it becomes a smooth mixture, about 3 minutes. Pour over nuts and seeds, mixing to thoroughly coat.
  • Place parchment paper on a cookie sheet and lay out mixture evenly. Let it bake for 20-25 minutes or until golden brown, mixing it twice in that time
  • Remove the mixture from the oven, add the salt, and mix well. Let the mixture cool for about 30 minutes. Break it up into small chunks and place it in a jar or Tupperware (should last about two weeks).

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup almond natural, raw
  • 1 cup cashew natural, raw
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1/2 cup coconut flake unsweetened
  • 1/4 cup coconut oil
  • 2 tablespoon pure maple syrup or honey
  • 1 teaspoon Himalayan pink salt more or less depending on size of grind
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  Food Processor, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

  Nutrition

  Calories: 355kcal | Carbohydrates: 14g | Protein: 10g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 238mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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  Clean Diet Spicy Lemon-Cilantro Baked Cod

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  Up to 10 servings
  

  Clean Diet Spicy Lemon-Cilantro Baked Cod

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5.5 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This dish is bursting with fresh flavors! Pair with one of Karin's delicious side dishes for a complete meal.

  Clean Diet Spicy Lemon-Cilantro Baked Cod quantity

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  Instructions

  • Preheat oven to 450° F.
  • Line a heavy duty rimmed baking sheet with parchment paper and place the the cod filets on top.
  • In a medium bowl, mix together the coating ingredients. Coat the cod with the mixture. Place lemon slices on top.
  • Bake in the oven for 7 minutes or until fully cooked through.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook7

  Passive0

  Total Time22 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3½ pound cod fillet
  • 2 lemon sliced into half moons

  For the coating:

  • 2 bunch fresh cilantro finely chopped
  • 2 clove garlic finely chopped
  • 2 stalk green onion minced
  • 1½ teaspoon crushed red pepper
  • 4 tablespoon avocado oil
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 189kcal | Carbohydrates: 3g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 557mg | Potassium: 710mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 14mg | Calcium: 37mg | Iron: 1mg

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

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  Enchilada Stuffed Sweet Potatoes

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  Up to 10 servings
  

  Enchilada Stuffed Sweet Potatoes

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  Recipe adapted from:

  Kristen Boehmer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Gluten FreeNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Stuffed sweet potatoes with a hearty beef and tomato sauce mixture, makes it the best of all worlds! You can eat the stuffed potatoes as-is, or add a side salad or baked veggies to keep the bellies full and the hearts smiling!

  https://kristenboehmer.com/

  Enchilada Stuffed Sweet Potatoes quantity

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  https://kristenboehmer.com/

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  Ingredients Scale

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

  Instructions

  • Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
  • While the potatoes are cooking, let’s make the sauce! Heat the ghee or coconut oil in a medium sized pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes. Then, add the beef to the pan and sauté until cooked through. Drain the fat if needed/desired.
  • Next, add the garlic and sauté until it becomes fragrant, about 30 seconds. Add the chili powder, cumin and salt to the pan and stir it like you mean it! Finally, add the tomato sauce to the pan and stir again like you mean it! Simmer for 10 minutes, stirring occasionally.
  • Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the enchilada filling. These are extra delicious topped with chives, chopped onion, and avocado!

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 each sweet potato medium, or yams
  • 3 tablespoon ghee or coconut oil
  • 3 each onion small, diced
  • 15 clove garlic minced
  • 3 pound ground beef or chicken
  • 9 tablespoon chili powder adjust according to your taste
  • 3 tablespoon ground cumin
  • 3 teaspoon sea salt
  • 45 ounce canned tomato sauce

  Cooking Tools Required

  Baking sheet, Top Stove

  Reheating/Serving Instructions

  Heat in microwave until heated through, about 2 minutes each.

  Nutrition

  Calories: 657kcal | Carbohydrates: 61g | Protein: 31g | Fat: 34g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 108mg | Sodium: 1705mg | Potassium: 1790mg | Fiber: 12g | Sugar: 17g | Vitamin A: 34774IU | Vitamin C: 18mg | Calcium: 166mg | Iron: 8mg

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

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  Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce

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  Rated 0 out of 5
  8 servings
  

  Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce

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  Recipe adapted from:

  Javier Vidaurreta

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeRefined Sugar FreeSoy Free

  This recipe takes everyday comfort food to a whole new level! Rich and delicious this meatloaf is worthy of a special occasion. Please note, wine can only be purchased by the customer.

  Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Oven on at 500F (fan on), cube butter and freeze
  • Use 1 strip of bacon to render the fat slowly, save this strip (crumbled) for garnish
  • In bacon fat, saute onions 2 min then add chopped bacon
  • Add carrot, celery and garlic, saute 3-4 min
  • Add mushrooms, saute 1 min
  • Add spices + parsley stems + salt, saute 3min
  • Add wine + beef stock reduce, until almost dry, but still moist
  • Flame off, add breadcrumbs
  • Save this pan, do not wash yet!

  MIX

  • Place beef and pork sausage in the mixer bowl, slow mix 10 secs
  • Add egg, salt and thyme, slow mix 10 secs
  • Add pan mixture and Parmesan cheese, slow mix 30 secs
  • Cook a little piece either in pan or microwave to taste for salt, adjust seasoning
  • Always slow mix never more than 10 secs at a time.

  MOLD

  • Fill loaf pan with meat slowly, in layers, to avoid bubbles
  • Cover well with aluminum foil
  • Flip upside down onto a deep baking dish. Into oven for 12 minutes (500F)
  • Reduce oven temp to 350F, set timer for 20 minutes
  • Remove mold but leave meatloaf on aluminum/dish
  • Check for internal temp of 140F
  • When reached 140F, broil on HI for 4 minutes
  • Meatloaf is ready!

  SAUCE

  • Heat the original saute pan, drizzle oil. Carefully spoon fat from the roasting juices in the pan into the sautee pan and add to the pan.
  • Sautee mushrooms then add shallots saute for 3 minutes while tossing and season
  • Once shallots are transparent add red wine, reduce to 1/4 original volume
  • Add beef stock, boil, simmer 4 min
  • Lower heat, taste and adjust seasoning
  • Add one cube of frozen butter to the pan at a time until all cubes are melted, taste for seasoning as you go!

  To Serve

  • Cut portion, sauce the protein or plate, sprinkle parsley and crumbled bacon

  Cook Times

  Active Prep35

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size8 people

  Ingredients

  Ingredients

  • 8 ounce bacon apple wood smoked preferred, chopped, reserve one strip
  • 1 ½ cup onion minced
  • 2 pound ground beef 80 % lean preferred
  • 8 ounce bratwurst raw links, if mixing by hand remove casings
  • 1 cup maitake mushroom mince, sub baby bella mushrooms if not in season
  • 1 cup celery minced
  • 1 cup carrot minced
  • 3 clove garlic smashed and chopped
  • 3 ounce red wine
  • 6 ounce beef stock
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ½ cup plain breadcrumbs
  • 1 egg
  • ¼ cup parmesan cheese grated
  • 1 teaspoon Kosher salt
  • 1 bunch Italian parsley 3 tablespoon finely diced stems, leaves chopped for garnish
  • 2 tablespoon fresh thyme

  For the Red Wine Sauce

  • 1 cup shallot
  • 2 cup maitake mushroom diced or sub baby bella mushrooms
  • 6 ounce red wine Note: wine can only be purchased by customer. Preferably Zinfandel, Merlot, or Cabernet.
  • 1 ½ cup beef stock
  • 1 teaspoon Kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 10 ounce butter unsalted, ½ inch cube, frozen

  Cooking Tools Required

  8x5 inch Loaf Pan, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Roasting Pan, Saute pan, Stand Mixer

  Reheating/Serving Instructions

  To serve, cut portion, sauce the protein or plate, sprinkle parsley and crumbled bacon.

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 895kcal | Carbohydrates: 20g | Protein: 34g | Fat: 73g | Saturated Fat: 34g | Trans Fat: 3g | Cholesterol: 219mg | Sodium: 1973mg | Potassium: 1060mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4370IU | Vitamin C: 19mg | Calcium: 150mg | Iron: 5mg

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  Tahini

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Tahini

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreeOil FreeReduced FatSoy FreeVeganVegetarian

  Ultra creamy, deliciously tangy, and irresistible!

  http://Cookieandkate.com

  Tahini quantity

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  http://Cookieandkate.com

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  Ingredients Scale

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

  Instructions

  • Combine add the water to the tahini gradually while blending, until it reaches the desired creaminess. If you don't have a blender, mix in a bowl.
  • It might seize up, don’t worry. It should be a creamy and smooth light-colored tahini sauce.
  • Add the rest of the ingredients in a bowl. Whisk until well blended.
  • If desired, thin with additional water. Adjust if preferred, can add more lemon or salt if desired. To make it thicker, add more tahini.
  • Decorate with parsley and serve

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 clove garlic medium to large, pressed or minced
  • 1/2 lemon juiced
  • 1 cup tahini raw
  • 1/2 teaspoon Kosher salt
  • Pinch ground cumin
  • 1/2 cup Italian parsley chopped, optional
  • 1 cup ice water more as needed

  Cooking Tools Required

  Blender, Colander, Cutting board, Food storage containers, Measuring cups and spoons, Refrigerator, Sharp Knives

  Reheating/Serving Instructions

  Do not heat. Serve with keftas, kebabs, pitas, and much more!

  Nutrition

  Calories: 146kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg

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  Electric Pressure Cooker Chicken and Vegetable Risotto

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  Up to 10 servings
  

  Electric Pressure Cooker Chicken and Vegetable Risotto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 1.5 out of 5 based on 3 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Introduce your family to this delicious classic Italian dish using your electric pressure cooker. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.

  http://www.ForkandKnifeCreations.com

  Electric Pressure Cooker Chicken and Vegetable Risotto quantity

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  http://www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
  • When hot add the onions and mushrooms, sautéing for several minutes.
  • Meanwhile, cut the chicken into bite-sized pieces and season with salt and pepper. Add to the pot with the vegetables and stir. Lightly pat mixture into an even layer.
  • Add the rice on top of the chicken, again in an even layer.
  • Next add the stock and white wine.
  • Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
  • When finished press Cancel and use the quick release method to release the pressure.
  • Remove the lid and stir in the broccoli and the peas and carrots. Place the lid back on and let stand 5 minutes.
  • Remove lid and stir in the parmesan cheese and remaining tablespoon butter.
  • Serve immediately with additional parmesan cheese if desired.

  Cook Times

  Active Prep7

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon butter divided
  • 1 yellow onion small diced
  • 1 cup white mushroom sliced
  • 2 pound boneless skinless chicken breast
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cup medium grain white rice rinsed
  • 3 ¼ cup chicken stock or vegetable stock, for 10 servings of brown rice use 3 1/2 cups
  • ¼ cup white wine optional, if not using add ¼ cup additional stock
  • 3 cup broccoli florets fresh or frozen, defrosted if frozen
  • 1 cup frozen peas and carrots defrosted
  • 1 cup parmesan cheese shredded, plus additional for serving

  Cooking Tools Required

  Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Mixing spoon, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 434kcal | Carbohydrates: 52g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 421mg | Potassium: 655mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1676IU | Vitamin C: 28mg | Calcium: 160mg | Iron: 1mg

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  Vegan Parmesan Zoodles

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  Up to 10 servings
  

  Vegan Parmesan Zoodles

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Egg FreeGluten FreeLower CarbNut FreeReduced FatVeganVegetarian

  Full of goodness and flavor! Also goes great with the eggplant meatballs!

  Vegan Parmesan Zoodles quantity

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  Ingredients Scale

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

  Instructions

  • Spiralize zucchini
  • Once you’ve made the zoodles, remove as much moisture as possible
  • Stir fry garlic for 30 seconds
  • Add the zucchini noodles and saute for 5 minutes, until just tender and al dente
  • Taste the noodles and season with chili flakes (if using) and salt as needed
  • Sprinkle with vegan Parmesan and black pepper

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon sesame oil
  • 5 clove garlic minced
  • 5 each zucchini spiralized
  • 5 tablespoon vegan parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • 1 pinch crushed red pepper optional for a little extra heat

  Cooking Tools Required

  Cutting board, Mixing bowls, Saute pan, Sharp Knives, Skillet, Spiralizer, Top Stove

  Reheating/Serving Instructions

  Serve immediately. Zoodles do not hold well, best when fresh. Not suitable for freezing.

  Nutrition

  Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg

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  No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars)

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  Up to 10 servings
  

  No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Gluten FreeKetoLower CarbPaleo

  These yummy bars taste like a Mounds candy bar, but are low carb, low sugar, and Keto friendly. Paleo friendly if the dark chocolate on the ingredient list contains no soy licithin.

  No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars) quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people, 2 bars per serving

  Instructions

  • Line an 8x8 inch pan with parchment paper.
  • In a large bowl combine the coconut and sweetener. Pour the melted coconut oil and lemon juice over the coconut mixture, and mix well.
  • Spoon into pan, pressing down firmly with gloved hands or a piece of plastic wrap. Place in the freezer for 30 minutes.
  • To make the topping melt chocolate and coconut oil in the microwave, stirring well to combine. Stir in stevia.
  • Remove pan from freezer and pour topping over the top.
  • Return to the freezer and freeze an additional 30 minutes. Cut into 16 pieces.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive30

  Total Time40 minutes minutes

  Recipe Serving Size10 people, 2 bars per serving

  Ingredients

  Ingredients

  • 3 cup unsweetened shredded coconut
  • ¼ cup erythritol Swerve or other natural sugar substitute
  • ½ cup coconut oil melted
  • 2 tablespoon fresh lemon juice

  For the topping:

  • ¼ cup coconut oil
  • 6 ounce unsweetened chocolate chopped
  • 15 drop liquid Stevia

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.

  Nutrition

  Calories: 427kcal | Carbohydrates: 19g | Protein: 3g | Fat: 42g | Saturated Fat: 34g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 273mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 3mg

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  Low Carb Turkey, Lentil and Zucchini Chili

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Low Carb Turkey, Lentil and Zucchini Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 fl oz

  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 FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  A hearty, lower-glycemic alternative to traditional chili, with lean turkey, zucchini, and reduced lentils for a satisfying, healthier dish.

  http://www.ForkandKnifeCreations.com

  Low Carb Turkey, Lentil and Zucchini Chili quantity

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  http://www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • Place a large pot over medium heat. Add the olive oil and when the oil “shimmers” add all the vegetables. Saute for 3-5 minutes or until vegetables are soft.
  • Next add the ground cumin, chili powder, and dried oregano. Saute for 1 minute.
  • Add the ground turkey, breaking it up and cooking until no longer pink, about 6 minutes.
  • Add the vegetable broth, stirring and scraping up any browned bits.
  • Add the tomatoes with juice, all the lentils, and the kosher salt.
  • Bring to a boil, turn down the heat and simmer for 20-30 minutes, or longer for the lentils to be soft and more flavor. Half way through, add the chopped zucchini and cook until it's tender.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion chopped
  • 1 each red bell pepper chopped
  • 1 pound zucchini chopped, for 10 servings, 2 zucchinis
  • 1 each jalapeno pepper finely chopped, for kid-friendly, omit the jalapeno
  • 6 clove garlic finely chopped
  • 1 tablespoon ground cumin
  • 4 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 2 pound 93% lean ground turkey
  • 1 cup green lentils or brown lentil, thoroughly rinsed in cold water + drained
  • 5 cup low sodium vegetable broth
  • 3 tablespoon tomato paste
  • 28 ounce canned diced tomatoes with juice
  • 0.5 teaspoon Kosher salt

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 284kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 390mg | Potassium: 820mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1678IU | Vitamin C: 36mg | Calcium: 90mg | Iron: 5mg

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  Egg Muffins with Smoked Salmon and Dill

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  Up to 10 servings
  

  Egg Muffins with Smoked Salmon and Dill

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 muffins

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

  Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

  Egg Muffins with Smoked Salmon and Dill quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
  • Whisk together eggs, lemon zest, lemon juice, and dill. 
  • Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the green onion and tomato.
  • Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 egg
  • 1 each tomato diced
  • 5 sprig green onion chopped
  • 4 ounce smoked salmon flaked into bite-sized pieces (about 1 cup for 10 ervings)
  • 2 tablespoon fresh dill
  • 4 cup fresh spinach
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest

  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: 96kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 199mg | Sodium: 175mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1589IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg

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  Little Black Dress Egg Muffins with Bacon

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

  Little Black Dress Egg Muffins with Bacon

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

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

  Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

  Little Black Dress Egg Muffins with Bacon quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
  • In a medium sauté pan, heat coconut oil over and sauté onions for 3-4 minutes, until softened.
  • Add pepper and sauté for another 2-3 minutes until the pepper has softened. Drain any excess oil and set aside.
  • In a food processor, put in the zucchini and bacon, and process until finely chopped.
  • Whisk the eggs and season with pepper. Mix the zucchini & bacon mixture in with the eggs.
  • Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the onion and pepper mixture to the eggs.
  • Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

  Cook Times

  Active Prep5

  Hands-On Cook7

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 egg
  • ½ each onion diced
  • 1 each red bell pepper seeded & diced
  • 2 each zucchini diced
  • 6 slice bacon nitrate-free Or turkey bacon nitrate-free, no added sugars or non-compliant preservatives
  • 4 cup fresh spinach
  • 1/4 teaspoon freshly ground black pepper adjust to taste

  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: 145kcal | Carbohydrates: 3g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 205mg | Sodium: 176mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1867IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 2mg

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  Cauliflower Rice Mushroom Pilaf

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  Up to 10 servings
  

  Cauliflower Rice Mushroom Pilaf

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  Recipe adapted from:

  Amy Casey Cooks

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  Healthy and delicious Cauliflower Rice Mushroom Pilaf. A flavorful one-pot dish with just 5 ingredients. It is a perfect weeknight dish to enjoy as a side or as a meal. This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.

  This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.

  Cauliflower Rice Mushroom Pilaf quantity

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  Ingredients Scale

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

  Instructions

  • Heat a large saute pan over medium heat. Add the oil. When the oil begins to shimmer, add the onion, garlic, and mushrooms. Sauté the the vegetables for 6 to 8 minutes or until the onions are translucent and the mushrooms are cooked.
  • Add the baby spinach and sauté for 2 to 3 minutes. Stir until the spinach is wilted.
  • Add the riced cauliflower to the sauté pan and stir to combine.
  • Add the vegetable broth and place a lid on the pan. Steam the rice for 3 to 4 minutes.
  • Season with the salt and garnish.
  • Serve warm.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 40 ounce frozen riced cauliflower defrost a few minutes
  • 4 tablespoon extra virgin olive oil divided
  • 2 each medium yellow onion diced
  • 6 clove garlic minced
  • 16 ounce cremini mushrooms sliced and divided
  • 4 cup baby spinach packed cups
  • 4 tablespoon vegetable broth
  • 1 tablespoon Kosher salt adjust as needed, based on the broth you are using

  To garnish (optional)

  • 2 ½ tablespoon vegan butter optional
  • ⅔ cup green onion diced
  • 1 lime juiced

  Cooking Tools Required

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

  Nutrition

  Calories: 138kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 797mg | Potassium: 718mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 64mg | Calcium: 67mg | Iron: 1mg

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  Chicken Salad Pita and Chicken Vegetable Soup

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  FSA/HSA eligible when qualified
  8 servings
  

  Chicken Salad Pita and Chicken Vegetable Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 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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  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyNut Free

  With this selection you get two great chicken dishes. First, a classic chicken salad that's loaded with crunchy vegetables wrapped in a whole wheat pita, and second, a delicious soup made with homemade broth that's filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal. You will get 4 servings of each dish.

  Chicken Salad Pita and Chicken Vegetable Soup quantity

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

  Instructions

  Poached Chicken:

  • Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees), while you work on the rest of the prep.
  • Remove chicken from stock, strain stock and reserve both.

  Chicken Salad:

  • Dice half of the reserved poached chicken. Add to a medium bowl; add all the filling ingredients and mix well. Season salad with salt and pepper. To serve, lay single leaf lettuce on pita then add roughly 1/2 cup chicken salad. Fold and enjoy immediately. Store chicken salad, lettuce, and pita separately for future servings.

  Chicken Soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
  • Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
  • Add 4 cups of the reserved chicken stock, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes or until vegetables are tender. Remove from heat. Shred half of the reserved cooked chicken; add to soup. Stir in the pepper, and parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Poached Chicken:

  • 2 pound boneless skinless chicken breast
  • cold water to cover chicken by at least 1 inch
  • 1 teaspoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 1 each lemon halved and squeezed into poaching liquid
  • 1 teaspoon whole black peppercorns

  For the Chicken Salad:

  • 4 piece whole wheat pita cut in 4 halves
  • 1 head leaf lettuce divided into single leaves

  and chicken salad filling

  • 1/2 cup mayonnaise
  • 3/4 cup celery finely chopped
  • 2 ounce red onion finely chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper
  • 1 1/2 tablespoon Italian parsley chopped

  For the Chicken Soup:

  • 8 ounce whole wheat elbow pasta or any small whole wheat pasta
  • 2 tablespoon extra virgin olive oil
  • 3 ounce red onion diced
  • 1 clove garlic finely chopped
  • 1 each large carrot diced
  • 2 rib celery diced
  • ⅓ teaspoon freshly ground black pepper
  • 1 1/2 tablespoon Italian parsley chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 448kcal | Carbohydrates: 41g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 811mg | Potassium: 707mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3176IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg

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  Plain Poached Chicken

  $0.00 Cooking Fee

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Plain Poached Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 1/2 ounces cooked

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

  AIP DietBrain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeWhole 30

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

  www.ForkandKnifeCreations.com

  Plain Poached Chicken quantity

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  www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees).
  • Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 8 cup cold water
  • 2 teaspoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 1 each lemon halved and squeezed into poaching liquid
  • 1 teaspoon whole black peppercorns

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 132kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 606mg | Potassium: 430mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg

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  Green Chicken Zoodle Bowl-AIP Diet Friendly

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

  Green Chicken Zoodle Bowl-AIP Diet Friendly

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  Recipe adapted from:

  Mickey Trescott

  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

  AIP DietBrain FoodDiabetes FriendlyHeart HealthyLower CarbPaleoPregnancy

  Using a spiralizer to make “zoodles” is a great way to create more surface area and try some new textures when cooking for the Autoimmune Protocol, Paleo, or Low Carb.

  https://autoimmunewellness.com/green-chicken-zoodle-bowl/

  Green Chicken Zoodle Bowl-AIP Diet Friendly quantity

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  https://autoimmunewellness.com/green-chicken-zoodle-bowl/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425 degrees F. First, make the sauce by placing all of the ingredients in a blender and blending until thoroughly combined. Set aside.
  • Place the solid cooking fat in the bottom of an ovenproof skillet on medium heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring occasionally, for five minutes, or until lightly browned. Add the garlic and cook for another 30 seconds, until fragrant.
  • Turn the heat to high. Add the chicken to the pan and spread out so that the chicken pieces are in a thin layer. Allow to cook for 1-2 minutes without stirring, to allow the bottom of the chicken pieces to brown. Give them a good stir and place in the oven to cook for 12 minutes, or until cooked throughout.
  • While the chicken is cooking, place the portion of zoodles being served in a mixing bowl and toss with the dressing (If you are eating 2 servings now and leaving 2 for later, place half the zoodles and half the dressing in the bowl and toss; package the remainder for separate storage). Set aside.
  • When the chicken is finished cooking, allow to cool for a few minutes before tossing the desired portion with the vegetables and dressing. Serve garnished with additional cilantro leaves, radish slices, a lime wedge, and avocado slices if desired.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the sauce:

  • ⅓ cup fresh cilantro packed
  • ½ cup extra virgin olive oil
  • 2 tablespoon lime juice
  • ¼ teaspoon sea salt
  • 1 clove garlic

  For the bowl:

  • 1 tablespoon coconut oil
  • ½ each onion diced
  • 3 clove garlic minced
  • 1 ½ pound boneless skinless chicken thigh cut into 1 ½ inch chunks
  • ½ teaspoon sea salt
  • 3 each zucchini spiralized
  • 3 each carrot spiralized

  Optional for garnish:

  • 4 tablespoon fresh cilantro chopped
  • 4 each radish thinly-sliced
  • 2 each lime cut into wedges
  • 1 each avocado sliced

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spiralizer, Top Stove

  Reheating/Serving Instructions

  Heat in a sauté pan over medium-high heat until cooked through.

  Nutrition

  Calories: 611kcal | Carbohydrates: 18g | Protein: 36g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 639mg | Potassium: 1268mg | Fiber: 7g | Sugar: 7g | Vitamin A: 8180IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 3mg

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  Low Carb GF Zucchini latkes

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Low Carb GF Zucchini latkes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 fritters

  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 FreeKetoPaleoRefined Sugar FreeSoy FreeVegetarian

  These low carb zucchini fritters are made with 2 cheeses and garlic to make them extra flavorful. Serve as a holiday dish or side dish at dinner or topped with an egg for breakfast, These fritters are versatile and freezer-friendly!

  Low Carb GF Zucchini latkes quantity

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  Ingredients Scale

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

  Instructions

  • In a large colander, toss the shredded zucchini and salt; set aside in sink to drain (or over a bowl) for 10 minutes.
  • Meanwhile, make the sauce by whisking together all the sauce ingredients; set aside.
  • In another bowl, whisk together the eggs, cheeses, garlic, green onions, and ground pepper. Stir in the almond flour. Squeeze as much moisture from the zucchini by pressing it against the colander and squeezing between your hands.
  • Add zucchini to the bowl with the egg mixture. Mix well to combine.
  • Heat a large skillet over medium heat. Add some oil, then using a ¼ cup measuring cup or large spoon, drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested. Cook 2-3 minutes per side until golden and cooked through. Transfer to a plate. Finish with remaining batter. Note: These can also be baked at 400 degrees, 15 minutes, turn halfway through baking time.
  • Meanwhile make the sauce by whisking together all the sauce ingredients in a small bowl. Taste and correct for salt.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 zucchini medium, shredded (large holes on box grater)
  • 2 teaspoon Kosher salt
  • 4 egg large
  • ½ cup feta cheese crumbled
  • ½ cup mozzarella cheese shredded
  • 4 clove garlic minced
  • 4 stalk green onion finely chopped
  • 1 teaspoon freshly ground black pepper
  • ½ cup almond flour
  • 2 tablespoon avocado oil plus more for frying larger quantities

  For serving, optional:

  • 1/2 cup plain Greek yogurt
  • 1/2 cup applesauce

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Warm in the oven at 350 degrees for 10-15 minutes or until heated through. To store refrigerate in an airtight container for up to 5 days, or freeze tightly wrapped for up to 3 months.

  Nutrition

  Calories: 153kcal | Carbohydrates: 8g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 625mg | Potassium: 384mg | Fiber: 2g | Sugar: 5g | Vitamin A: 453IU | Vitamin C: 22mg | Calcium: 124mg | Iron: 1mg

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  Fried Rice with Soy Sauce and Eggs 2

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  6 servings
  

  Fried Rice with Soy Sauce and Eggs 2

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  Recipe adapted from:

  Jun Cai

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Nut FreeVegetarian

  This hearty dish includes bok choy, onion, and ginger, and was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

  Fried Rice with Soy Sauce and Eggs 2 quantity

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  Ingredients Scale

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

  Instructions

  • 1. Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with egg yolk before using.
  • 2. Heat wok or sauté pan over medium-high heat, add half onion, ginger, red chili, soy sauce, dark soy sauce stew 5 minutes filter
  • 3. When pan is hot add oil then the diced carrots and half onion, Saute for a couple minutes. Add the egg white chopping them into small pieces as they cook.
  • 4. Add the rice, breaking up any large chunks.
  • 5. Add the bok choy Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
  • 6. Add white pepper; chicken bouillon powder, taste and correct seasonings.
  • 7. Remove from heat and add sesame oil and green onion

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook35

  Passive10

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 cup long grain white rice
  • 3 tablespoon avocado oil
  • 3 each egg
  • 2 each carrot
  • 3 head baby bok choy
  • 3 tablespoon soy sauce
  • 1.5 teaspoon dark soy sauce
  • 2 teaspoon sesame oil
  • 3 each dry red chili
  • 3 stalk green onion
  • 1 teaspoon fresh ginger
  • 1 each yellow onion
  • 1 tablespoon white pepper
  • 2 tablespoon chicken bouillon powder

  Cooking Tools Required

  Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Vegetable Peeler, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 362kcal | Carbohydrates: 55g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1036mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3613IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

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

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  6

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