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  Spiced Cranberry Sauce with Pears and Grand Marnier

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  Up to 10 servings
  

  Spiced Cranberry Sauce with Pears and Grand Marnier

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  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeNut FreeOil FreeReduced FatSoy FreeVeganVegetarian

  A classic side dish with a modern take. Note: This recipe requires alcohol that must be purchased by the customer.

  http://www.chefsydbailey.com

  Spiced Cranberry Sauce with Pears and Grand Marnier quantity

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  http://www.chefsydbailey.com

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  Ingredients Scale

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

  Instructions

  • Place all ingredients into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick and cranberries burst stirring occasionally for about 10-15 minutes. Can serve warm or chilled if you like

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce fresh cranberries
  • 1 pear preferably d'anjou peeled cored and cut into 1/2 " cube
  • 1 cup apple juice
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 2 stick ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • pinch salt
  • 2/3 cup granulated sugar
  • 2/3 cup Grand Marnier or Cognac

  Cooking Tools Required

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

  Reheating/Serving Instructions

  serve chilled

  Nutrition

  Calories: 146kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 104mg | Fiber: 3g | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg

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  Peruvian Mushroom Ceviche

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  Up to 10 servings
  

  Peruvian Mushroom Ceviche

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  Recipe adapted from:

  An Le

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1.25 cup (5 ounce)

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

  Vegan Ceviche

  Peruvian Mushroom Ceviche quantity

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  Instructions

  • Slice each mushroom into 4 parts
  • In a non-reactive bowl (preferably glass mixing bowl), toss the mushroom with olive oil, salt and pepper. Let sit for 10 minutes.
  • Stir in the lemon and orange juices, cover, and refrigerate to chill before serving.
  • Before serving, fold in red onion, bell pepper, cilantro, jalapeno, and chives.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive10

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound white mushroom
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup fresh lemon juice freshly squeezed
  • ½ cup orange juiced freshly squeezed
  • 2 tablespoon pickled jalapeno small can in the Mexican aisle
  • ½ cup fresh cilantro chopped
  • ½ red onion thinly sliced
  • 1 red bell pepper diced
  • ½ cup fresh chive chopped or green onion

  Cooking Tools Required

  Can Opener, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

  Reheating/Serving Instructions

  Serve chilled.

  Nutrition

  Calories: 102kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 386mg | Fiber: 1g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 35mg | Calcium: 9mg | Iron: 1mg

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  Zucchini and Corn Stuffed Chicken

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  Up to 10 servings
  
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  Zucchini and Corn Stuffed Chicken

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Egg FreeGluten FreeLower CarbNut FreeReduced FatRefined Sugar FreeSoy Free

  Chicken is the perfect blank canvas to add any variety of flavors to. I really like to stuff chicken breast and this recipe is just one of my many creations! Both savory and sweet, it will please everyone's palate. Original recipe posted on Taste of Home blog.

  https://www.tasteofhome.com/recipes/zucchini-and-corn-stuffed-chicken/

  Zucchini and Corn Stuffed Chicken quantity

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  https://www.tasteofhome.com/recipes/zucchini-and-corn-stuffed-chicken/

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  Instructions

  • In a small bowl, combine the zucchini, corn, salt, pepper, garlic, marjoram, and 2 tablespoons cheese. Cut a pocket in each chicken breast. Stuff each with 1/2 cup zucchini mixture; secure with toothpicks.
  • Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and remaining cheese. Spoon remaining zucchini mixture around chicken. Bake, uncovered, at 350° for about 40 minutes or until a thermometer reads 170°.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 each zucchini small, diced
  • 10 ounce frozen corn kernels thawed, or fresh corn or canned corn
  • 15 tablespoon Parmesan cheese divided
  • 10 piece boneless skinless chicken breast
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 clove garlic crushed
  • 4 tablespoon fresh herbs chopped - such as chives, parsley, basil, sage, tarragon and thyme

  Cooking Tools Required

  Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Sharp Knives

  Reheating/Serving Instructions

  Reheat to desired temperature using the oven or microwave.

  Nutrition

  Calories: 233kcal | Carbohydrates: 11g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 953mg | Potassium: 775mg | Fiber: 2g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 22mg | Calcium: 109mg | Iron: 1mg

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  Zucchini Noodles with Asparagus and Sun Dried Tomatoes

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  Rated 0 out of 5
  Up to 10 servings
  
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  Zucchini Noodles with Asparagus and Sun Dried Tomatoes

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

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  $0.00 Cooking Fee

  Dairy FreeGluten FreeLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  Loaded with vegetables this hearty dish is both delicious and nutritious.

  Zucchini Noodles with Asparagus and Sun Dried Tomatoes quantity

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  Ingredients Scale

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  Instructions

  • Using a spiralizer create zucchini spaghetti. If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.

    Heat half the oil to a large skillet(s) over medium-high heat. Once hot, add zucchini noodles and cook for about about 3 minutes until zucchini noodles are tender but still retain some crunch.
  • Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.
  • Wipe the skillet clean, over medium heat, and add pine nuts. Cook and stir until lightly toasted, about 3 minutes. Transfer to a bowl and set aside.
  • Heat remaining oil in a skillet(s) and sauté the sliced garlic, with the red pepper flakes, and the asparagus until tender, about 7 minutes.
  • Add zoodles to the skillet(s), then the chopped sun-dried tomatoes, and lemon juice. Toss until everything is combined and heated through.
  • Serve with vegan Parmesan cheese, pine nuts, and basil on top (optional).

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook5

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 each zucchini medium, spiralized
  • 2 tablespoon extra virgin olive oil
  • 4 clove garlic sliced
  • 2 tablespoon pine nuts
  • 2 pound asparagus cut into 2-inch lengths
  • 1 dash crushed red pepper optional
  • 3/4 cup sun-dried tomatoes in olive oil sliced
  • 1/2 each lemon juiced
  • 3 tablespoon vegan parmesan cheese optional
  • 3 tablespoon fresh basil chopped, optional

  Cooking Tools Required

  Cutting board, Saute pan, Sharp Knives, Spiralizer, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in a skillet over medium heat until heated through.

  Nutrition

  Calories: 116kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 901mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1108IU | Vitamin C: 40mg | Calcium: 63mg | Iron: 4mg

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  Soft Poached Eggs with Tarragon and Asparagus

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  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  
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  Soft Poached Eggs with Tarragon and Asparagus

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 egg

  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 FriendlyGluten FreeHeart HealthyKetoLower CarbPaleoPostpartumRefined Sugar FreeSoy FreeVegetarian

  Crisp asparagus and a delicious poached egg go perfectly well together in this delicious dish. Published on Taste of Home.

  https://www.tasteofhome.com/recipes/poached-eggs-with-tarragon-asparagus/

  Soft Poached Eggs with Tarragon and Asparagus quantity

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  https://www.tasteofhome.com/recipes/poached-eggs-with-tarragon-asparagus/

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  Instructions

  • Prepare an ice bath with 1 dozen ice cubes and water in a large bowl and set aside.
  • Bring a large pot of salted water to a boil and add asparagus; cook until bright green, approximately 3-5 minutes; transfter asparagus to ice bath to stop cooking and set aside.
  • In a large skillet heat oil over medium heat and add garlic; cook for 1 minute before adding asparagus, tarragon salt and pepper; toss to coat evenly and cook for 2-3 minutes or until asparagus is tender and warmed through, but still crisp.
  • Transfer asparagus to platter and keep warm.
  • In the same large skillet, melt butter over medium heat and add bread crumbs; toss to coat evenly and cook until toasted, approximately 3-5 minutes; remove from heat and set aside to garnish dish.
  • Divide up asparagus on 10 plates (or the chosen number of servings) and set aside.
  • Fill a medium pot with 2-3 inches of water; bring water a boil and reduce to a simmer.
  • Crack each egg into a small bowl and slowly add to simmering water; cook egg for 3-4 minutes or until whites are set and egg is firm; remove with slotted spoon and set egg on top of asparagus and garnish with 1 tablespoon of breadcrumbs.
  • Repeat with remaining eggs; garnish and serve.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 egg
  • 2 pound asparagus trimmed and ends peeled
  • 2 tablespoon extra virgin olive oil
  • 2 clove garlic minced
  • 2 tablespoon fresh tarragon minced
  • 2 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste

  Optional:

  • 1/2 cup almond flour

  Cooking Tools Required

  Cutting board, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove

  Reheating/Serving Instructions

  Can be reheated in the microwave or oven, however egg yolks will become firm.

  Nutrition

  Calories: 163kcal | Carbohydrates: 6g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 298mg | Potassium: 290mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1053IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 3mg

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  Teriyaki Turkey Bowl with Broccoli

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  4 servings
  

  Teriyaki Turkey Bowl with Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  This teriyaki-inspired turkey bowl pairs lean ground turkey with steamed broccoli for a balanced, fiber-rich meal.

  Teriyaki Turkey Bowl with Broccoli quantity

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  Ingredients Scale

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

  Instructions

  • Cook the brown rice according to package instructions
  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
  • Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
  • Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound ground turkey
  • 3 cup broccoli florets
  • 3 tablespoon low-sodium teriyaki sauce
  • 1 tablespoon avocado oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup brown rice

  Optional for garnish:

  • 1 tablespoon sesame seeds
  • 1/4 teaspoon crushed red pepper

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 381kcal | Carbohydrates: 44g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 602mg | Potassium: 732mg | Fiber: 4g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 61mg | Calcium: 76mg | Iron: 3mg

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  Sardine and Black Bean Cakes Baked

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  Rated 0 out of 5
  4 servings
  

  Sardine and Black Bean Cakes Baked

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2-3 cakes

  Brain FoodGluten FreeHeart HealthyMediterranean DietPostpartumPregnancyRefined Sugar FreeSoy Free

  These Sardine and Black Bean Cakes are a perfect addition to your clean eating and gluten-free nutrition. Baked to perfection, they combine the wholesome protein of sardines with the fiber-rich goodness of black beans, creating a dish that's as nutritious as it is flavorful. Packed with omega-3s, antioxidants, and healthy fats, these cakes are a guilt-free way to enjoy a savory meal or snack.

  Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

  Sardine and Black Bean Cakes Baked quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease with olive oil spray.
  • Prepare the Mixture: In a large bowl, mash the black beans with a fork or potato masher until slightly chunky.
  • Add the mashed sardines, red onion, bell pepper, garlic, cilantro, egg, ground flax, Dijon mustard, lemon juice, olive oil, smoked paprika, cumin, salt, and pepper. Mix until well combined.
  • Form the Cakes: Scoop about 2 tablespoons of the mixture and form it into small patties creating 12 cakes. Place them on the prepared baking sheet.
  • Bake the Cakes: Spray the tops of the patties lightly with olive oil spray. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden brown and firm to the touch.
  • Serve: Let the cakes cool slightly before serving. Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

  Cook Times

  Active Prep15

  Hands-Off Cook20

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 ounce canned sardines in water drained and mashed
  • 15 ounce canned black beans rinsed, and drained
  • 1 each small red onion finely diced
  • 1 each red bell pepper or other color, finely diced
  • 1 clove garlic minced
  • 0.25 cup cilantro or parsley finely chopped
  • 1 each large egg lightly beaten
  • 4 tablespoon ground flax seeds or almond flour. Grind the flax as it's a binder. Don't use whole seeds, the cakes won't hold up.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon Kosher salt
  • 0.5 teaspoon ground black pepper
  • extra virgin olive oil spray for greasing

  For Serving - Optional

  • 1 each lemon wedges
  • 12 tablespoon sour cream or Greek yogurt, or tzatziki, or tahini sauce

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  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: 232kcal | Carbohydrates: 25g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 821mg | Potassium: 640mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1222IU | Vitamin C: 44mg | Calcium: 185mg | Iron: 4mg

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  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium

  $0.00 Cooking Fee

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

  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 oz protein, 6 oz veggies

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeHeart HealthyMediterranean DietPostpartumPregnancyRefined Sugar Free

  This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium quantity

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  Ingredients Scale

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

  Instructions

  Marinade

  • In a medium bowl, whisk together the marinade ingredients until well-combined.
  • Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
  • As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

  For the Fish

  • Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
  • Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
  • Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
  • Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive15

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Marinade

  • 4 clove garlic minced
  • 1/2 cup extra virgin olive oil
  • 5 tablespoon fresh lemon juice
  • 1/3 cup honey
  • 1/4 cup light soy sauce

  For the Fish

  • 4 pound salmon fillet skin and pin bones removed
  • 2 pound asparagus woody stems removed
  • 2 cup red bell pepper julienne
  • 1 1/2 cup onion sliced
  • 1/2 teaspoon freshly ground black pepper
  • sesame seeds toasted

  Cooking Tools Required

  Baking sheet, Mixing bowls, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 430kcal | Carbohydrates: 18g | Protein: 39g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 100mg | Sodium: 409mg | Potassium: 1202mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1693IU | Vitamin C: 48mg | Calcium: 56mg | Iron: 4mg

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  See more dish details

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  Garlic Chicken Thighs with Cauliflower Mash and Broccoli

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  4 servings
  

  Garlic Chicken Thighs with Cauliflower Mash and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 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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  Dairy FreeDiabetes FriendlyHeart HealthyLower CarbRefined Sugar FreeSoy Free

  This delicious meal is packed with protein, fiber, and heart-healthy fats, making it an excellent choice for a balanced, diabetes-friendly, and heart-healthy meal!

  Garlic Chicken Thighs with Cauliflower Mash and Broccoli quantity

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  Ingredients Scale

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

  Instructions

  Prepare the Chicken:

  • Preheat the oven to 400°F (200°C). In a small bowl, mix olive oil, garlic, thyme, paprika, salt, and pepper. Rub the mixture over the chicken thighs and place them on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C).

  Make the Cauliflower Mash:

  • While the chicken is baking, steam the cauliflower florets for about 10 minutes until tender. Transfer to a food processor or blender, and add chicken broth or milk, butter, and a pinch of salt and pepper. Blend until smooth.

  Cook the Broccoli:

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

  Assemble and Serve:

  • Divide the chicken thighs, cauliflower mash, and broccoli evenly among four plates.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken thigh
  • 2 tablespoon extra virgin olive oil
  • 3 clove garlic minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 head cauliflower cut into florets
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 2 cup broccoli florets

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pot with lid, Steamer Basket, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high heat until hearted through

  Nutrition

  Calories: 289kcal | Carbohydrates: 11g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 416mg | Potassium: 1033mg | Fiber: 4g | Sugar: 4g | Vitamin A: 496IU | Vitamin C: 111mg | Calcium: 68mg | Iron: 2mg

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  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

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  8 servings
  

  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

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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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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  With this selection you'll get two different fish dishes with 4 servings each. First, enjoy a delicious baked tilapia infused with Mediterranean flavors served with roasted zucchini, onions, and peppers. And second, enjoy an Asian inspired fish stir-fry, with tender crisp broccoli, bell peppers, and snap peas.

  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry quantity

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

  Instructions

  Baked Tilapia

  • Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.
  • Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
  • Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.
  • Serve immediately or freeze portions for later use.

  Tilapia Stir-fry

  • Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
  • In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
  • Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
  • Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Baked Tilapia with Roasted Veggies:

  • 1 pound tilapia fillet
  • 2 tablespoon extra virgin olive oil
  • 5 ounce zucchini sliced
  • 8 ounce red bell pepper sliced
  • 6 ounce red onion chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 2 clove garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  For the Tilapia Stir-fry:

  • 1 pound tilapia fillet
  • 2 tablespoon avocado oil
  • 9 ounce broccoli florets chopped
  • 8 ounce red bell pepper sliced
  • 4 ounce snap peas
  • 2 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger minced
  • 2 clove garlic minced

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 220kcal | Carbohydrates: 10g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 365mg | Potassium: 699mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2203IU | Vitamin C: 116mg | Calcium: 53mg | Iron: 2mg

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  Chicken Caesar Salad

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  4 servings
  

  Chicken Caesar Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 ounces cooked chicken and 4 ounces lettuce

  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 FreeHeart HealthyLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  This Caesar salad recipe uses anchovy pastse in the dressing for authentic texture and taste, without the raw egg. Plus homemade whole wheat croutons for flavorful crunch!

  Chicken Caesar Salad quantity

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  Ingredients Scale

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

  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), while you work on the rest of the prep. Remove chicken from the pot and set aside.
  • To make the croutons, Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove it (reserve) and add the bread cubes, toss to evenly coat. Leave on low heat until lightly browned and crisp. Season with salt and pepper.
  • To make the dressing, add all of the ingredients into a jar with a tight-fitting lid. Finely chop the reserved garlic clove and add to jar. Shake vigorously until blended.
  • Place a tablespoon of the dressing in a medium bowl. Add 1/4 of the lettuce (for 1 serving) and croutons. Toss until well coated. Plate and repeat for the remaining servings. Top with 1/4 of the sliced chicken. Important: Do not toss salad until ready to serve.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 head romaine lettuce large; chopped, washed and dried in a salad spinner

  For the Poached Chicken:

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

  For the croutons:

  • 2 slice whole wheat bread cut into 1/2-inch cubes
  • 2 teaspoon extra virgin olive oil
  • 1 clove garlic peeled and smashed

  For the dressing:

  • 1 clove garlic put through a press
  • 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 6 tablespoon extra virgin olive oil
  • 1 lemon juiced
  • 2 tablespoon grated parmesan cheese
  • Kosher salt to taste or dietary preference
  • freshly ground black pepper to taste or dietary preference

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, parchment paper, Saucepan, Saute pan, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

  Nutrition

  Calories: 424kcal | Carbohydrates: 13g | Protein: 31g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 76mg | Sodium: 252mg | Potassium: 668mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13673IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 3mg

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  Pistachio Crusted Baked Salmon Low FODMAP

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  Up to 10 servings
  

  Pistachio Crusted Baked Salmon Low FODMAP

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  Recipe adapted from:

  Downshiftology by Lisa Bryan

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz 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.
  
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLow FODMAPLower CarbRefined Sugar FreeSoy Free

  Pistachio-crusted salmon is a sophisticated dish featuring a crunchy, flavorful topping. Each salmon fillet is coated with a mixture of chopped pistachios, garlic, honey, Dijon mustard, and fresh lemon juice, then baked to tender, golden perfection. This recipe is elegant and sure to impress you, your family and/or guests!

  Pistachio Crusted Baked Salmon Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 375°F (190°C).
  • Prep the salmon: let the salmon come to room temperature for about 15 minutes. Place on a parchment-lined baking tray, pat it dry with a paper towel, and season with salt and pepper
  • Stir the coating: In a mixing bowl, stir together the maple syrup, mustard, lemon juice, garlic, oil, and pistachios.
  • Coat the salmon: Evenly divide the pistachio mixture on top of the salmon fillets, and press it down with the back of a spoon.
  • Cook the salmon: Bake the salmon for 12 to 15 minutes, or until cooked through. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound salmon fillet
  • 0.5 teaspoon Kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 2 tablespoon pure maple syrup or honey
  • 2 tablespoon Dijon mustard
  • 1 each lemon zested and juiced
  • 1.5 cup pistachios finely chopped
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm.

  Nutrition

  Calories: 355kcal | Carbohydrates: 8g | Protein: 35g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 87mg | Sodium: 220mg | Potassium: 984mg | Fiber: 2g | Sugar: 4g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg

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

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  Shot Glass Shrimp Cocktails

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  Up to 10 servings
  

  Shot Glass Shrimp Cocktails

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 shot glass per guest

  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 FriendlyKetoLower CarbNut FreeReduced FatSoy Free

  Impress your guests with these delightful Mini Shrimp Cocktails served in shot glasses. Each mini cocktail features perfectly cooked jumbo shrimp, succulent and tender, nestled in a zesty homemade cocktail sauce. Garnished with a crisp celery stick for a refreshing crunch, these individual servings are as elegant as they are delicious. Ideal for parties and gatherings, these mini shrimp cocktails offer a sophisticated and convenient way to enjoy this classic appetizer.

  https://keepingonpoint.com/2022/11/21/shrimp-cocktail-shooters/

  Shot Glass Shrimp Cocktails quantity

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  https://keepingonpoint.com/2022/11/21/shrimp-cocktail-shooters/

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

  Instructions

  Quick Boiled Shrimp for Shrimp Cocktail (Using Frozen Raw Shrimp)

  • Thaw the Shrimp: Place the frozen shrimp in a sealed, leak-proof plastic bag. Submerge the bag in a bowl of cold water. Change the water every 30 minutes until the shrimp are fully thawed (this usually takes about 15-20 minutes for 1 pound of shrimp). Skip this is the shrimp is not frozen.
  • Boil the Water: Fill a large pot with water and add the salt, lemon wedges, and any optional spices (bay leaves, Old Bay seasoning). Bring the water to a rapid boil.
  • Prepare the Shrimp: While the water is heating, pat the thawed shrimp dry with paper towels.
  • Cook the Shrimp: Once the water is boiling, add the shrimp to the pot. Boil the shrimp for 2-3 minutes, or until they are pink and opaque. They will curl into a "C" shape when done.
  • Shock the Shrimp: Immediately remove the shrimp from the boiling water with a slotted spoon and transfer them to a bowl of ice water. This stops the cooking process and keeps the shrimp tender.
  • Drain and Serve: Once the shrimp are cool, drain them well and pat dry with paper towels. Arrange them on a platter and put aside.
  • Tips:

    Thawing: Make sure the shrimp are fully thawed before cooking to ensure even cooking. Using cold water for thawing helps maintain the texture and flavor of the shrimp.

    Timing: Be careful not to overcook the shrimp. They cook very quickly, usually within 2-3 minutes once added to boiling water.

    Ice Bath: The ice bath is crucial to stop the cooking process and ensure the shrimp stay tender and juicy.

    Seasoning: Adding spices to the boiling water infuses the shrimp with extra flavor.

  Prepare the cocktail sauce

  • Mix ketchup, tomato juice, lemon juice, horseradish, Worcestershire sauce and black pepper
  • Divide between 10 shot glasses leaving each 1/3 to 1/2 full

  Put the appetizer together

  • Cut celery in to 2 to 3 inches sticks, depend on the size of shot glasses. Ideally they would stick out a bit above the shot glass for service.
  • Place on celery stick in each shot glass
  • Place two shrimp hanging over the rim of each shot glass
  • Place a parsley sprig in each glass as a garnish
  • Refrigerate until ready to serve

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the shrimp

  • 20 each raw shrimp, 21-25 size, peeled and deveined
  • 1 tablespoon Kosher salt
  • 1 wedge lemon
  • 1 each bay leaf 1 tablespoon Old Bay seasoning, or other spices - optional

  For the rest

  • 1 bunch celery
  • ½ cup tomato juice
  • ¼ cup ketchup
  • 1 1/2 tablespoon fresh lemon juice
  • 1 tablespoon Prepared horseradish
  • ¼ teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 1 bunch Italian parsley
  • 10 each shot glass

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls

  Reheating/Serving Instructions

  Serves cold

  Nutrition

  Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 96mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 0.5mg

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  Vanilla Brown Butter Pear Baked Oatmeal

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  6 servings
  

  Vanilla Brown Butter Pear Baked Oatmeal

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  Recipe adapted from:

  Monique Volz

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Refined Sugar FreeVegetarian

  Wonderful vanilla brown butter pear baked oatmeal with hints of cinnamon and sweet pears in every bite. This easy pear oatmeal bake is filled with warming flavors and makes the perfect winter breakfast or brunch!

  https://www.ambitiouskitchen.com/pear-baked-oatmeal/

  Vanilla Brown Butter Pear Baked Oatmeal quantity

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  https://www.ambitiouskitchen.com/pear-baked-oatmeal/

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

  Instructions

  • Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil or nonstick cooking spray and set aside.
  • *First, brown your butter: add butter to a small saucepan and place over medium heat. Once melted, the butter will begin to crackle, and then eventually foam. This will take a few minutes. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 5 minutes.
  • In a large bowl, whisk together the eggs, pure maple syrup, almond milk and vanilla extract.
  • Add the dry ingredients to the bowl with the wet ingredients: oats, cinnamon, baking powder and salt. Mix until combined, then stir in diced pears and finally, the browned butter.
  • Pour mixture into the prepared pan and smooth top. Sprinkle the top with chopped walnuts, if using. Bake for 35-45 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, then cut into 6 slices and serve.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  Wet ingredients:

  • ¼ cup butter
  • 2 each egg
  • ¼ cup pure maple syrup
  • 1 ¾ cup unsweetened almond milk or any milk of choice
  • 1 tablespoon pure vanilla extract

  Dry ingredients:

  • 2 cup old fashioned rolled oats
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon Kosher salt

  Mix-ins:

  • 2 each medium Bartlett pear diced (about 1 ½ cups diced pears)

  Optional:

  • ¼ cup walnuts or pecans finely diced

  Cooking Tools Required

  9x9 baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

  Nutrition

  Calories: 257kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 267mg | Potassium: 158mg | Fiber: 4g | Sugar: 9g | Vitamin A: 241IU | Vitamin C: 0.1mg | Calcium: 168mg | Iron: 1mg

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  Brown Rice Mushroom Pilaf

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  Up to 10 servings
  

  Brown Rice Mushroom Pilaf

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  Recipe adapted from:

  Meeta Arora from Piping pot curry blog

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Healthy and delicious Brown 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.

  Brown Rice Mushroom Pilaf quantity

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  Ingredients Scale

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

  Instructions

  • Rinse brown rice and set aside.
  • Heat oil in a medium-large pot or saucepan over high heat. Add half of the olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
  • Now add the remaining olive oil, garlic and onions to the pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes stirring occasionally until they brown.
  • Add brown rice, vegetable broth and salt. Stir and bring to a boil. Cover and reduce heat to medium low and cook for about 35-40 minutes until all the liquid is absorbed. Stir in between starting at about 25 mins.
  • When rice is done, add back in the mushrooms kept aside. Add in the optional tablespoon of butter and mix well. Top with green onions.
  • Sprinkle some lime juice just before enjoying mushroom pilaf in the bowl and enjoy!

  Notes

  • Cremini mushrooms and baby Bella mushrooms are the same, regular white button mushrooms will work too.
  • If you are using other rice, such as white basmati or jasmine rice, that can work, however reduce the cooking time depending on the rice you choose. For example, cook covered for 15 minutes for white rice.
  • If you are using Better Than Bouillon base to make broth, you may want to skip adding salt.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 5 tablespoon extra virgin olive oil divided
  • 5 clove garlic minced
  • 2 ½ cup onion diced
  • 25 ounce cremini mushrooms sliced and divided
  • 2 ½ cup brown rice short grain rinsed
  • ½ teaspoon Kosher salt adjust as needed, based on the broth you are using
  • 5 cup vegetable broth

  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: 306kcal | Carbohydrates: 48g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 618mg | Potassium: 539mg | Fiber: 3g | Sugar: 4g | Vitamin A: 453IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg

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  Coconut Fish Curry with Broccolini

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  Coconut Fish Curry with Broccolini

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  Recipe adapted from:

  Jasmine and Melissa Hemsley

  Rated 0 out of 5

  $0.00 Cooking Fee

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

  Brain FoodEgg FreeGluten FreeKetoLower CarbPaleo

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

  Coconut Fish Curry with Broccolini quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  FOR THE SPICE PASTE

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 339kcal | Carbohydrates: 13g | Protein: 29g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 178mg | Potassium: 871mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1741IU | Vitamin C: 89mg | Calcium: 110mg | Iron: 5mg

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  Banana peanut butter and bone broth smoothie

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  Up to 10 servings
  

  Banana peanut butter and bone broth smoothie

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  Recipe adapted from:

  Customer recipe

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Egg FreeGluten FreeOil FreePaleoPostpartumPregnancyRefined Sugar FreeWhole 30

  This smoothie is special as it includes bone broth. The collagen and amino acids in bone broth are incredibly beneficial for joint aches and pains. This smoothie was added per a customer request, accomodating diatery preferences and needs.

  Banana peanut butter and bone broth smoothie quantity

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

  Instructions

  • Method: Place all of the ingredients into a high speed blender and blitz until the desired consistency is reached. Pour into a glass and drizzle with extra honey or peanut butter. Enjoy.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 3/4 cup soy milk changed from nut milk to making it higher in potassium and it also contains protein
  • 1 1/4 cup bone broth can buy premade -avoid bone broth with added spices
  • 5 banana
  • 2 1/2 cup blueberries
  • 2 1/2 cup peanut butter
  • 1 drizzle honey optional, to sweeten

  Cooking Tools Required

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

  Nutrition

  Calories: 503kcal | Carbohydrates: 36g | Protein: 19g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Sodium: 333mg | Potassium: 728mg | Fiber: 6g | Sugar: 20g | Vitamin A: 406IU | Vitamin C: 15mg | Calcium: 161mg | Iron: 2mg

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  Authentic Spanish Gazpacho Cold Soup

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  Up to 10 servings
  

  Authentic Spanish Gazpacho Cold Soup

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  Recipe adapted from:

  Gimme Some Oven

  Rated 0 out of 5

  $0.00 Cooking Fee

  Refined Sugar FreeSoy FreeVegetarian

  Authentic spanish, delicious, fresh tomato gazpacho, perfect for the summer! Made with fresh tomatos, bell pepper, cucumber and bread. The key is to use with the season’s best ripe produce, there’s nothing better that that!

  Authentic Spanish Gazpacho Cold Soup quantity

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  Ingredients Scale

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  Instructions

  • Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
  • Season. Taste and season with extra salt, pepper and/or cumin if needed.
  • Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
  • Serve. Serve cold, topped with your desired garnishes.

  Notes

  • Tomatoes: To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.

    Cucumber: If you are using a regular cucumber, it needs to be seeded and peeled.

    Bread: We typically just use a baguette. To soak your bread, I recommend simply running it under the sink for few seconds to soak it with water. Then ring out the extra water and add the bread to the blender or food processor.

    Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound Roma tomato halved and cored
  • 1 pound English cucumber peeled
  • 9 ounce green bell pepper cored
  • 4 ounce red onion peeled
  • 3 clove garlic peeled
  • 6 tablespoon extra virgin olive oil
  • 4 tablespoon sherry vinegar
  • 2 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 2 thick slice white bread soaked, crusts removed

  Optional Garnishes

  • bread croutons
  • Fresh herbs: Basil, thyme, oregano, rosemary and/or chives
  • freshly ground black pepper
  • hard boiled egg chopped
  • sour cream
  • extra virgin olive oil drizzle

  Cooking Tools Required

  Blender, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Chill for 2 hours before eating. Storage instructions: leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

  Nutrition

  Calories: 154kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 525mg | Potassium: 582mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1657IU | Vitamin C: 48mg | Calcium: 57mg | Iron: 1mg

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  Chicken Fajitas with Guacamole and Pico de Gallo-Diabetes Friendly

  $0.00 Cooking Fee

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

  Chicken Fajitas with Guacamole and Pico de Gallo-Diabetes Friendly

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

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

  Dairy FreeDiabetes FriendlyEgg FreeNut FreeRefined Sugar FreeSoy Free

  These chicken fajitas have incredible flavor, as they are marinated in a chili-lime sauce. They also come with homemade guacamole and pico de gallo. Served with lettuce leaves instead of tortillas.

  Chicken Fajitas with Guacamole and Pico de Gallo-Diabetes Friendly quantity

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  Instructions

  For Marinade

  • Whisk marinade ingredients together to combine. Pierce chicken breasts with a fork in several places and place in a shallow dish (if chicken breasts are fairly thick, cut in half horizontally). Pour 2/3 of the marinade over the chicken and allow to marinate for about 10 minutes at room temperature, while preparing the other ingredients. Set aside remaining marinade for vegetables.

  For Guacamole and Pico de Gallo

  • In a small bowl combine all the ingredients except for the avocado and tomatoes. To make the guacamole, add 1/3 of this mixture to another bowl, and add the avocado, mashing, and mixing with a fork. 

    To finish the pico de gallo, add the tomatoes to the first bowl, mixing well.  Adjust seasonings for both.

    To store the guacamole for later use, place it in acontainer and drizzle with lime juice. Cover with plastic wrap, pressingdown to remove any air bubbles. Cover and place in refrigerator.

  For Skillet

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

  For Vegetables

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

  Assemble

  • To serve slice chicken against the grain into thin strips. Serve in lettuce leaves with fresh guacamole and pico de gallo.

  Notes

  Cook Times

  Active Prep35

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the marinade:

  • 1/3 cup extra virgin olive oil
  • 1 each lime zested
  • 1/4 cup lime juice freshly squeezed
  • 5 tablespoon fresh cilantro chopped
  • 2 teaspoon fresh oregano
  • 3 clove garlic crushed
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 2.5 pound boneless skinless chicken breast

  For the guacamole and pico de gallo:

  • 1/2 each white onion  small
  • 1 each jalapeno pepper finely chopped
  • 1/2 cup fresh cilantro chopped
  • 2 each lime juiced
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 2 each avocado ripe
  • 4 each Roma tomato seeded and diced

  For the fajitas:

  • 5 ounce red bell pepper seeded and sliced into strips
  • 5 ounce green bell pepper seeded and sliced into strips
  • 5 ounce yellow bell pepper seeded and sliced into strips
  • 1 pound onion sliced

  For serving:

  • 2 head leaf lettuce cleaned and separated

  Cooking Tools Required

  12-inch saute pan, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through, about 15 minutes or saute in a large pan over medium-high heat.

  Nutrition

  Calories: 320kcal | Carbohydrates: 17g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 625mg | Potassium: 1003mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6509IU | Vitamin C: 80mg | Calcium: 62mg | Iron: 2mg

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  Creamy Clam Chowder in Bread Bowl

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  Creamy Clam Chowder in Bread Bowl

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Egg FreeNut FreeSoy Free

  This clam chowder can be served in a bread bowl (optional) for that San Francisco Fisherman's Wharf experience!

  Creamy Clam Chowder in Bread Bowl quantity

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  Instructions

  • Heat a large saucepan over medium-high heat. Add the oil and chopped bacon. Cook until bacon is crisp. Drain off all but 2 tablespoons fat (half this amount for less than 5 servings).
  • Add onion and celery sautéing for about 8-10 minutes until vegetables are tender. Add flour and stir to incorporate. Cook for a minute, being careful not to burn the flour.
  • Add bottled clam juice, and reserved canned clam juice, stirring constantly so flour doesn’t get lumpy. Add dried thyme and potatoes. Bring to a boil.
  • Turn heat down to low, cover and cook potatoes until tender, about 20-25 minutes. Finish by adding heavy cream, clams and remaining seasonings. Prepare bread bowls, then when ready to serve, ladle soup into bowls.

  Notes

  If you don’t have quite enough clam juice from the canned clams (1 cup per serving) you can just use water to make up the difference. 

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1/3 pound bacon chopped
  • 2 yellow onion medium, diced
  • 6 stalk celery preferably the heart with leaves, cut into ¼” dice
  • 2/3 cup all-purpose flour
  • 7 cup bottled clam juice
  • 1 teaspoon dry thyme
  • 4 russet potato large, peeled and cut into ½” cubes
  • 2 cup heavy whipping cream
  • 26 ounce canned chopped clam drained, clam juice reserved
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Optional:

  • 10 sourdough bread round "lid" cut into top and hollowed out for soup

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Ladle, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-low power until heated through. Store soup and bread separately until ready to serve.

  Nutrition

  Calories: 1669kcal | Carbohydrates: 280g | Protein: 58g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 3935mg | Potassium: 1220mg | Fiber: 13g | Sugar: 30g | Vitamin A: 1119IU | Vitamin C: 16mg | Calcium: 315mg | Iron: 20mg | Phosphorus: 634mg

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