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  Cut Seasonal Melon

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  Up to 10 servings
  

  Cut Seasonal Melon

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  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  In season melon is cut into bite-sized pieces, ready for you to enjoy!

  Cut Seasonal Melon quantity

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  Ingredients Scale

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

  Instructions

  • Thoroughly wash, seed, and cut fruit into bite-sized pieces.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cantaloupe seeded, trimmed
  • 1 honeydew melon seeded, trimmed
  • 1 baby watermelon trimmed

  Cooking Tools Required

  Cutting board, Sharp Knives

  Reheating/Serving Instructions

  Immediately refridgerate any unused portions.

  Nutrition

  Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 292mg | Fiber: 1g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 23mg | Calcium: 8mg | Iron: 1mg

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  Autumn Harvest Plant Based Bowl

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  Up to 10 servings
  

  Autumn Harvest Plant Based Bowl

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  Recipe adapted from:

  KaiaFit

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  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Just in time for the Fall harvest, these delicious squash are oven roasted to create a delicious kale and quinoa salad.

  www.kaiafitfolsom.com

  Autumn Harvest Plant Based Bowl quantity

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  www.kaiafitfolsom.com

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

  Instructions

  • Cook quinoa according to package directions.
  • Preheat the oven to 350 degrees F
  • Line a large baking sheet with foil and set aside. In a large mixing bowl, toss together the delicata squash, chickpeas, olive oil, salt, pepper, cinnamon, paprika, and whole thyme sprigs until mixed well. Spread the mixture out in an even layer on the baking sheet.
  • Place in the oven to bake for 30 minutes. After 30 minutes, remove the sheet pan from the oven and add the dried cranberries and pumpkin seeds to the baking sheet. Return the baking sheet to the oven and bake for an additional 5 minutes.
  • Remove after 5 minutes. Arrange the chopped kale in a large bowl. Top with cooked quinoa and the warm ingredients from the baking pan. Drizzle with maple syrup and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 delicata squash sliced in half with seeds removed, sliced into half inch thick half-moon slices
  • 31 ounce canned chickpeas drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • 6 sprig fresh thyme
  • 2/3 cup dried cranberries
  • 2/3 cup pumpkin seeds
  • 6 cup kale stemmed and chopped
  • 2 1/2 cup quinoa cooked according to package directions
  • 5 tablespoon pure maple syrup

  Cooking Tools Required

  Aluminum Foil, Baking sheet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15-20 minutes until heated through.

  Nutrition

  Calories: 481kcal | Carbohydrates: 87g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 273mg | Potassium: 1495mg | Fiber: 16g | Sugar: 21g | Vitamin A: 7197IU | Vitamin C: 68mg | Calcium: 246mg | Iron: 7mg

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  Classic Macaroni Salad

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  Up to 10 servings
  

  Classic Macaroni Salad

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  Recipe adapted from:

  Sam Merritt

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Nut FreeSoy FreeVegetarian

  This classic macaroni salad is made with celery, red pepper, and onion. It's dressed in a simple, creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!

  https://sugarspunrun.com/macaroni-salad/#recipe

  Classic Macaroni Salad quantity

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  https://sugarspunrun.com/macaroni-salad/#recipe

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  Instructions

  • Hard boil eggs and cool before peeling and chopping
  • Cook macaroni pasta and immediately rinse under cold water until cooled and set aside
  • In large bowl combine macaroni, diced pickles, red bell pepper, celery, red onion and eggs
  • In separate bowl mix all dressing ingredients thoroughly until smooth
  • Pour dressing over salad and mix to coat pasta evenly

  Cook Times

  Active Prep15

  Hands-On Cook7

  Hands-Off Cook0

  Passive5

  Total Time27 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce elbow macaroni cooked according to package directions
  • 1 cup sweet pickle diced
  • 2 red bell pepper diced
  • 2/3 cup celery diced
  • 2/3 cup red onion diced
  • 3 egg hard-boiled

  For the dressing:

  • 1 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 1/2 tablespoon sweet pickle juice
  • 2 tablespoon red wine vinegar
  • 2 tablespoon granulated sugar
  • 3 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon garlic powder

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Plastic food wrap, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Serve cold

  Nutrition

  Calories: 477kcal | Carbohydrates: 44g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 530mg | Potassium: 248mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1089IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 1mg

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  Miracle Noodle Yakisoba

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  6 servings
  

  Miracle Noodle Yakisoba

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeLower CarbNut FreeReduced FatRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses miracle noodles (shirataki noodles) to recreate a traditional Japanese dish.

  https://www.instagram.com/karinadoninutrition/

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  https://www.instagram.com/karinadoninutrition/

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  Instructions

  • Place the noodles in a colander and rinse thoroughly with cold water. Set aside to drain.
  • Heat a large saute pan over med-high heat; add the avocado oil. Add the onions and the shiitake mushrooms, sauteing for 5 minutes, or until the mushrooms have lost most of their moisture and the onions have softened.
  • Add the coleslaw mix and red chili and cook for 2 minutes.
  • Add noodles, green onion and sauce ingredients. Mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
  • Transfer to a bowl, top with sesame seeds and serve

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 32 ounce Miracle Noodle
  • 2 tablespoon avocado oil
  • 1 onion small, finely chopped
  • 1 cup coleslaw mix
  • 1 dry red chili chopped (optional)
  • 1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
  • 2 stalk green onion finely chopped
  • 1 tablespoon sesame seeds

  For the sauce:

  • 1 tablespoon soy sauce or tamari
  • 2 tablespoon coconut aminos
  • ½ teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium high heat until heated through.

  Nutrition

  Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 485mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg

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  Grilled Chicken and Butter Lettuce Salad

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  Up to 10 servings
  

  Grilled Chicken and Butter Lettuce Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounce

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Grilled Chicken and Butter Lettuce Salad quantity

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  Ingredients Scale

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

  Instructions

  • Whisk together the marinade ingredients and pour over chicken, and refrigerate for 1 hour.
  • Meanwhile, cook peas in a large pot of boiling water until just tender, 2 to 3 minutes. Drain, and submerge in ice water to stop the cooking and retain color.
  • Preheat the grill to medium-high heat or set up grill for indirect heat. Remove chicken from marinade, and grill chicken, turning often, until internal temperature reaches 350° F, 15 to 20 minutes for drumsticks and 20 to 25 minutes for breasts. Let cool, and refrigerate until ready to serve. Just before serving, cut chicken breasts into thick slices.
  • Whisk together dressing ingredients. Arrange lettuce, whole mint leaves, and peas on a large serving platter. Toss chicken in dressing, and arrange on salad. Pour remaining dressing over salad.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive20

  Total Time1 hour hour

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 chicken drumstick
  • 8 boneless skinless chicken breast

  For the marinade:

  • 2 tablespoon avocado oil
  • 1/4 cup fresh lemon juice
  • 2 clove garlic minced

  For the salad:

  • 2 cup fresh peas shelled, (2 pounds pods=1 cup peas)
  • 4 head butter lettuce separated into leaves.
  • 1 bunch fresh mint leaves whole

  For the dressing:

  • 4 tablespoon extra virgin olive oil
  • 2/3 cup fresh lemon juice
  • 2 clove garlic minced
  • 2 shallot minced
  • 4 tablespoon Dijon mustard
  • 2 teaspoon Kosher salt
  • 1 bunch fresh mint leaves chopped

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Mixing bowls, Saucepan, Sharp Knives, Tongs, Whisk

  Nutrition

  Calories: 272kcal | Carbohydrates: 9g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 676mg | Potassium: 685mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2462IU | Vitamin C: 25mg | Calcium: 49mg | Iron: 2mg

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  Broiled Grapefruit with Shredded Coconut

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  Up to 10 servings
  

  Broiled Grapefruit with Shredded Coconut

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 grapefruit

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This caramelized grapefruit is topped with coconut for extra flavor and crunch. Note: This recipe requires 2 baking sheets for 7-10 servings.

  Broiled Grapefruit with Shredded Coconut quantity

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  Instructions

  • Preheat the broiler of your oven, and put an oven rack on the top rung of the oven.
  • Use a knife to slice all the way around the grapefruit flesh where it meets the pith, to loosen it. Then, make little slices on both sides of each segment to loosen them. This will make the grapefruit easier to eat.
  • Place the grapefruit half on a baking sheet and spread the honey over the surface of the grapefruit.
  • Broil for 3-5 minutes, or until the top of the grapefruit is beginning to brown and caramelize.
  • Take the grapefruit out of the oven and immediately sprinkle it with the shredded coconut. Allow to cool a minute or two before eating.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 grapefruit large, halved (1/2 grapefruit per serving)
  • 5 teaspoon honey 1 teaspoon honey per 1/2 grapefruit
  • 10 tablespoon unsweetened shredded coconut 1 tablespoon coconut per 1/2 grapefruit

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives

  Nutrition

  Calories: 102kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1472IU | Vitamin C: 40mg | Calcium: 29mg | Iron: 1mg

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  Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful, vegetable filled chicken salad, uses tahini, a delicious sesame paste that gives the dressing a nutty creamy texture.

  Tahini Marinated Chicken Bowl with Cucumber Tomato Salad quantity

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  Ingredients Scale

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

  Instructions

  • In a bowl, combine the marinade ingredients. Pour half into a large ziplock freezer bag(s), and place the rest in a container in the refrigerator. Add chicken to a plastic bag, seal tightly, and massage to coat chicken in marinade. Marinate in the refrigerator for at least 1 hour.
  • Meanwhile add all the salad ingredients through to the lettuce, to a large mixing bowl. Toss to combine.
  • Remove chicken from refrigerator, then preheat grill to MED. Set the container of reserved tahini marinade on the counter to come to room temperature. Remove chicken from marinade and discard any excess marinade. Lightly oil grill grates and gently pat excess marinade from chicken. Grill chicken about 4 minutes per side, until cooked through (instant read thermometer should read 165 degrees), and remove to a plate. When cool enough to handle, slice chicken.
  • Arrange bowls with salad ingredients, top with chicken, then additional dressing. Sprinkle salads with lemon juice, olive oil, and sesame seeds.

  Cook Times

  Active Prep15

  Hands-On Cook8

  Hands-Off Cook0

  Passive60

  Total Time1 hour hour 23 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3½ pound boneless skinless chicken thigh
  • 2 tablespoon avocado oil for the grill grates

  Chicken marinade:

  • 1/2 cup tahini paste make sure to stir the tahini well while it’s in the container before measuring
  • 4 tablespoon avocado oil
  • 6 tablespoon water
  • 4 tablespoon Italian parsley finely chopped
  • 2 tablespoon fresh rosemary finely chopped
  • 2 lemon zested, then juiced
  • 1/2 teaspoon crushed red pepper
  • 4 clove garlic minced
  • 2 shallot minced
  • 1 teaspoon Kosher salt

  For the salad:

  • 3 cup cucumber peeled and chopped
  • 3 cup cherry tomato halved
  • 2/3 cup Italian parsley roughly chopped
  • 6 tablespoon fresh mint roughly chopped
  • 1 head romaine lettuce chopped

  Sprinkle salad with:

  • 2 tablespoon fresh lemon juice
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon sesame seeds

  Cooking Tools Required

  Colander, Cutting board, Freezer bag, Grill, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 403kcal | Carbohydrates: 12g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 396mg | Potassium: 861mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6393IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 4mg

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  Almond Flour Crackers

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Almond Flour Crackers

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 crackers

  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 FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These homemade low carb and grain free crackers are made with almond flour, sesame and sunflower seeds, with a touch of rosemary.

  Almond Flour Crackers quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350° F
  • In a large bowl, mix together all the dry ingredients.
  • In a separate bowl whisk the egg with avocado oil. Add to the dry ingredients, mixing well.
  • Place mixture on a baking sheet lined with parchment paper. Using a rolling pin, roll out mixture until thin and evenly spread.
  • Sprinkle flax seeds evenly over the dough, pressing lightly so seeds stick.
  • Cut vertically and horizontally into squares and place in the oven for 12 - 14 min. When cool enough to handle break apart along cut lines.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Dry ingredients:

  • 1 1/2 cup almond flour
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1 teaspoon Kosher salt
  • 1 tablespoon fresh rosemary finely chopped

  Wet ingredients:

  • 2 tablespoon avocado oil
  • 1 egg

  For topping:

  • 1 tablespoon flax seeds

  Cooking Tools Required

  Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Rolling Pin, Sharp Knives, Whisk

  Nutrition

  Calories: 173kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 55mg | Fiber: 3g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

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  Rugelach The Perfect Chocolate Pastry

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  Up to 10 servings
  

  Rugelach The Perfect Chocolate Pastry

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  Recipe adapted from:

  Tori Avey

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  $0.00 Cooking Fee

  Serving Size: 3-4 rugelach per serving

  Vegetarian

  These Rugelach are with flaky dough and rich chocolate filling, dipped in sugar water to stay fresh even after a few days! a beloved dessert. This dish is a mix of Tori Avey's and Yehudit Aviv's recipes.

  Rugelach The Perfect Chocolate Pastry quantity

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  Ingredients Scale

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

  Instructions

  • You will also need: plastic wrap, parchment paper, rolling pin and surface, 9-inch cake pan (optional)

  For the Dough

  • Chop cold butter and cream cheese into smaller pieces. Put pieces into your food processor along with sour cream, flour, salt, and sugar. Pulse together ingredients until a crumbly dough forms and begins to fall away from the sides of the processor. Don't overprocess; the dough should look crumbly, like cottage cheese.
  • If you don't have a food processor: let the butter and cream cheese come to room temperature. Using a stand mixer or hand mixer, cream the butter and cream cheese together with the sour cream. In a separate bowl, sift together the flour, salt, and sugar. Slowly add the dry mixture to the wet mixture, mixing constantly, until dough holds together and begins to pull away from the sides of the bowl. Don't overmix. Pour dough onto a lightly floured rolling surface...
  • and form into a rough ball shape.
  • Divide the ball into four equal pieces and form those pieces into rough balls. Cover each ball with plastic and place it in the refrigerator. Refrigerate dough balls for at least 1/2 hour.

  For the Filling

  • Mix all ingredients to a paste-like texture

  Prepare Your Rugelach

  • Preheat oven to 375 degrees F. Lightly flour your rolling surface and rolling pin. Take one portion of the dough out of the refrigerator (keep the rest of the dough cold until ready to use). Roll out the dough to about 1/8 inch thickness. You may need to use the rolling pin to pound out the dough a bit at the beginning; the dough will be very firm and cold, but will become more pliable as it starts to warm. Just keep rolling with the firm, even pressure.
  • Lift the dough gently from the rolling surface (it may stick a bit) and re-flour your surface beneath the dough.
  • Replace the dough onto the newly refloured surface. Use a round 9" cake pan as a guide to make a nice, smooth imprint of a circle in the dough.
  • Cut the dough into a large circle, following the shape of the cake pan. If you don't have a cake pan, just guesstimate the size of the circle and cut it as smoothly as you can. Form the trimmed excess dough into a small ball. Wrap it in plastic and reserve it in the refrigerator, adding to the ball with each batch that is made.
  • Take about 1/5 of the filling and place it in the center of the circle. Spread it very thinly across the surface of the dough; a thick layer of filling will make your pastry expand and burst. You can use your fingers to make the spreading easier; I like to use my palm to flatten and even out the filling. Leave about an inch around the edges of the circle.
  • Cut the circle into 8 equal triangles by first cutting the circle in half, then quarters, then halve the quarters to make eighths. If you prefer to make smaller bite-sized cookies, divide each quarter into three to make 12 equal triangles.
  • Roll each triangle, starting from the wide flat end and rolling towards the narrow point. Keep rolling until the entire triangle is neatly and firmly rolled.
  • Press the endpoint into the pastry to secure it. Place the rolled pastries onto a parchment-lined cookie sheet, endpoint down. Leave an inch between the cookies, as they will expand slightly during baking.
  • Place pastries in the oven and let them back for about 15 minutes, or until golden brown. Roll out your next batch of cookies while this batch is baking. When the cookies are golden brown, remove from the oven and let them cool on a wire rack. When you're finished making cookies from the four dough balls, make a smooth ball from the leftover dough trimmings you've reserved and roll it out to make your fifth batch.

  For the Dipping

  • Boil the sugar and water together for 10 minutes on a low flame. Add lemon juice and boil for another 3 minutes.
  • As soon as the pastries come out of the oven, dip them in the hot syrup for a good few seconds and place them on baking paper to dry.

  Cook Times

  Active Prep20

  Hands-On Cook45

  Passive30

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Dough

  • 1 cup unsalted butter for 10 servings - 2 sticks
  • 8 ounce cream cheese block
  • 1/4 cup sour cream
  • 2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoon granulated sugar

  For the Filling

  • 3 ounce unsweetened cocoa powder for 10 servings - 80
  • 5 1/2 ounce dark brown sugar for 10 servings - 150
  • 5 1/2 ounce unsalted butter melted, for 10 servings - 150
  • 1 dash ground cinnamon

  For the Dipping

  • 1 1/2 cup granulated sugar for 10 servings - 300 gram
  • 2/3 cup water for 10 servings - 150 ml
  • 1/2 lemon Juiced

  Cooking Tools Required

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  Reheating/Serving Instructions

  These cookies taste amazing served warm and fresh from the oven. They will stay fresh for a few days in a tightly sealed container. You can rewarm them in the oven or microwave. You can freeze your leg and spend half an hour before you want to eat, there is no need to even heat.

  Nutrition

  Calories: 660kcal | Carbohydrates: 73g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 148mg | Potassium: 234mg | Fiber: 4g | Sugar: 49g | Vitamin A: 1299IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 3mg

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  Classic Cranberry Sauce

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  Classic Cranberry Sauce

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  Recipe adapted from:

  Jen Stone

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  Serving Size: 2 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeSoy FreeVeganVegetarian

  Delicious, sweet, and notes of tart cranberries with orange juice and spices. A great side for the beautiful turkey.

  Classic Cranberry Sauce quantity

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  Instructions

  • Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
  • Bring water, orange juice, sugar, and spices to a boil over high heat. Stir to dissolve the sugar.
  • Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
  • Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

  Cook Times

  Active Prep2

  Hands-On Cook5

  Hands-Off Cook8

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup orange juiced
  • 1/2 cup water
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 12 ounce fresh cranberries or frozen, however fresh recommended
  • 1 cup granulated sugar

  Cooking Tools Required

  Colander, Food storage containers, Measuring cups and spoons, Potato Masher, Refrigerator, Saucepan, Top Stove

  Reheating/Serving Instructions

  Serve warm or cold.

  Nutrition

  Calories: 99kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 54mg | Fiber: 2g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 1mg

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  Salmon Hash with Yukon Gold Potatoes and Herbs

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  Salmon Hash with Yukon Gold Potatoes and Herbs

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  Recipe adapted from:

  Hanna Lemaire

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  Serving Size: 5 oz

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy Free

  Great recipe for a weekend brunch or easy weeknight dinner. Great paired with a simple side salad and rustic bread.

  https://www.thekitchn.com/recipe-salmon-hash-with-yukon-gold-potatoes-and-herbs-231058#comments-231058

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  Instructions

  • Preheat oven to 425 degrees F.
  • On an aluminum foil-lined baking sheet, place salmon filets equally spaced apart. Season with olive oil, salt, and pepper. Bake until internal temperature reaches 140 F, about 15 minutes. Set aside. While salmon cooks and rests, continue with the following steps.
  • In a 12-inch frying pan, preferably cast iron, melt the butter/ghee over medium heat and swirl to coat the bottom of the pan. Add the potatoes and onion and sauté just until coated with the butter, about 1 minute. Cover and cook to steam the potatoes until they are almost fork-tender, about 7-10 minutes.
  • Add the celery, stir briefly, and then re-cover and cook for 3 minutes longer. Uncover the pan; increase the heat to medium-high; and add the dill, thyme, salt, and pepper. Cook, stirring frequently until the potatoes are lightly browned, 15 to 20 minutes.
  • Add the salmon and parsley and cook just until the salmon is heated through. Using a heat-resistant rubber spatula, stir the mixture gently, being careful not to break up the salmon pieces. Taste and adjust the seasoning. Serve immediately, passing the hot-pepper sauce at the table.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1.5 pound salmon fillet coarsely flaked (equal to about 4 filets)
  • 8 tablespoon unsalted butter or ghee
  • 4 pound Yukon Gold potatoes red-skinned Yukon Gold, or Yellow Finn potatoes, peeled and cut into 1/2-inch dice
  • 2 yellow onion large, cut into 1/2-inch dice
  • 4 stalk celery halved lengthwise, then cut crosswise into 1/2-inch-thick slices
  • 2 tablespoon fresh dill chopped
  • 4 teaspoon fresh thyme or dried, whatever is easiest and most accessible, minced
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup Italian parsley chopped
  • hot pepper sauce such as Tabasco, for serving

  Cooking Tools Required

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  Reheating/Serving Instructions

  Can be reheated in the oven at 425 F for 20 minutes, in the microwave for 2 minutes, or thrown back into a skillet until heated through.

  Nutrition

  Calories: 414kcal | Carbohydrates: 44g | Protein: 22g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 655mg | Potassium: 1511mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 59mg | Calcium: 70mg | Iron: 3mg

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  Stuffing with Cremini Mushrooms

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  Stuffing with Cremini Mushrooms

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  Recipe adapted from:

  Syd Bailey

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  Serving Size: about 2 cups

  Dairy FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with mushrooms, and fresh herbs. A traditional must-have side dish on Thanksgiving, or any dinner, table.

  http://www.chefsydbailey.com

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  Instructions

  • Preheat oven to 325.
  • Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
  • Melt the butter in a pot, saute mushrooms on high heat until browned. Add onions and celery to pot and cook for additional 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
  • Place mushroom mixture into a bowl with bread. Beat eggs and baking powder in a separate bowl and pour over stuffing. Add in the chicken stock. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
  • Spray a 9x13 pan with non-stick spray and place stuffing in. Bake uncovered for 10-15 minutes till golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 loaf french bread cut into 1/2 inch cubes and dried
  • 1 loaf sourdough bread cut into 1/2 inch cubes and dried
  • 1 cup butter
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 8 ounce cremini mushroom
  • 2 tablespoon fresh sage chopped fine
  • 2 teaspoon fresh thyme minced
  • 2 teaspoon Kosher salt adjust to taste
  • 1 teaspoon freshly ground black pepper
  • 2 egg
  • 1 tablespoon baking powder
  • 2 cup vegetable stock add more as needed

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  Reheating/Serving Instructions

  Microwave covered on medium-high for 3 minutes. For a vegan option, skip the eggs and baking powder.

  Nutrition

  Calories: 878kcal | Carbohydrates: 138g | Protein: 34g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 1655mg | Potassium: 1222mg | Fiber: 11g | Sugar: 8g | Vitamin A: 257IU | Vitamin C: 7mg | Calcium: 198mg | Iron: 8mg

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  Delectable Sweet Spaghetti Squash

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  Delectable Sweet Spaghetti Squash

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  Recipe adapted from:

  Jen Stone

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  $0.00 Cooking Fee

  Serving Size: 7 oz

  Egg FreeGluten FreeNut FreeOil FreeSoy FreeVegetarian

  Craving a little sweetness without wanting candy? Try this sweet and savory spaghetti squash! If you have other types of squashes, that can work too!

  Delectable Sweet Spaghetti Squash quantity

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  Instructions

  • Preheat oven to 400 degrees F
  • Clean seeds from spaghetti squash and place in baking pan
  • Slice butter into 1/4 inch slices
  • Put a 2 slices of butter in each squash and scatter rest throughout out bottoms of pan
  • Add apple juice to pan, add about 1 tsp of juice from pan to each squash
  • Mix brown sugar, cinnamon, and nutmeg
  • Sprinkle mix over all squashes.
  • Roast 45 minutes
  • When done, take squashes out of pan and let cool slightly
  • While still warm use fork to spaghetti squash
  • Optional- take liquid from pan and reduce in a pot for 3-5 minutes. Spoon sauce onto noodles.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound spaghetti squash
  • 8 tablespoon salted butter
  • 2 cup apple juice
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Serve warm And enjoy! Reheat in a skillet. Use sauce to hydrate squash. Reheat 3-5 minutes.

  Nutrition

  Calories: 148kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 290mg | Potassium: 57mg | Fiber: 2g | Sugar: 12g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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  Peruvian Quinoa Butternut Squash Soup

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  Peruvian Quinoa Butternut Squash Soup

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  Recipe adapted from:

  An Le

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  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Freshly cooked whole foods that are soft in texture, rich in protein and healthy fat, seasoned with spices, served cold or hot, is a sure way to nourish all bodily tissues and has a balancing effect.

  Peruvian Quinoa Butternut Squash Soup quantity

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  Instructions

  • Skin and chop butternut squash into cubes.
  • Toss evenly in olive oil salt and pepper.
  • Roast butternut squash until al dente for 20 minutes
  • Meanwhile cook quinoa in water until done and set aside.
  • Once butternut squash is done, put into large pot.
  • Add vegetable broth and 1 cup water.
  • Add in quinoa.
  • Add bouillon and heat on medium until boiling for 10 minutes.
  • Squeeze in lime.
  • Ladle soup into bowl.
  • Garnish with cubed avocado, cilantro, pumpkin seed, pepper, and lime.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound butternut squash large 4 pound butternut squash, peeled and diced or pre-cubed 3.5 pounds
  • 1 ½ cup quinoa
  • 32 ounce vegetable broth
  • 1 vegetable bouillon cube
  • 3 ½ cup water divided, 2 cups for adding to veggie broth and 1½ cups to cook quinoa
  • 1 ½ lime 1 for squeezing and 1/2 for garnish
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoon fresh cilantro chopped
  • ½ teaspoon crushed red pepper for garnish
  • 2 avocado semi-ripe for garnish
  • 2 tablespoon pumpkin seeds for garnish

  Cooking Tools Required

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  Reheating/Serving Instructions

  Can be reheated in oven, microwave, or consumed chilled.

  Nutrition

  Calories: 261kcal | Carbohydrates: 41g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 378mg | Potassium: 924mg | Fiber: 8g | Sugar: 5g | Vitamin A: 17139IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 3mg

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  Vegan Bolognese

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  Vegan Bolognese

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  Recipe adapted from:

  Syd Bailey

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  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeKetoLower CarbReduced FatVeganVegetarian

  Healthy plant based version of the Italian Classic. Can serve over Zoodles or shredded spaghetti squash

  Vegan Bolognese quantity

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  Instructions

  • Mash the tofu with a fork and add to a mixing bowl.
  • Place the walnuts into the food processor and process until finely chopped and then add to the mixing bowl with the tofu. Next do the same with the crimini mushrooms and add to bowl . Add in the drained lentils. Stir to mix until well combined
  • Heat oil in large saucepan or stockpot over medium heat add onions and garlic. Sauté until soft and translucent. Add in herbs and stir to combine
  • Add in your chopped vegetable/tofu mix and saute for a couple of minutes letting the bolognese cook off some of the water, so it’s not too wet. Salt and pepper at this point.
  • Add tomato paste and saute until starting to brown on the bottom. Add can of crushed tomatoes and cook over medium low heat for 10-15 minutes stirring occasionally.
  • Serve over shredded spaghetti squash or Zoodles. Sprinkle with vegan Parmesan cheese if desired

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound extra firm tofu
  • 1 cup walnuts
  • 1 pound cremini mushroom
  • 15 ounce canned lentils drained
  • 1 onion large, chopped
  • 1 tablespoon extra virgin olive oil
  • 3 clove garlic minced
  • 1 tablespoon fresh basil finely chopped
  • 1 tablespoon fresh oregano finely chopped
  • ½ cup tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Can Opener, Cutting board, Food Processor, Food Scale, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

  Nutrition

  Calories: 138kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 467mg | Fiber: 2g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

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  Fusion Spiced Mashed Sweet Potatoes

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  Fusion Spiced Mashed Sweet Potatoes

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  Recipe adapted from:

  Jenn Tidwell

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  Serving Size: 4 ounces

  Vegetarian

  I created these mashed sweet potatoes shortly after my firstborn began eating solid food. She loved them then and still does today, as does her little sister. The recipe is a staple in our home year-round, but especially at our holiday dinner table.

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  Instructions

  • Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes. Meanwhile, in a small saucepan, heat remaining ingredients until bubbles form around sides of pan; remove from heat
  • Drain potatoes; return to pan. Mash potatoes, gradually adding cream mixture.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 cup sweet potato for 10 servings about 6 potatoes, peeled, and cut into 2-inch chunks
  • 1/2 cup heavy whipping cream * Can substitute cashew cream for Vegan
  • 1/2 cup orange juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground nutmeg

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Spatula, Stand Mixer, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature on the stove top or microwave.

  Nutrition

  Calories: 166kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 136mg | Potassium: 482mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19068IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg

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  Juicy Middle Eastern Chicken Kabob

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  6 servings
  

  Juicy Middle Eastern Chicken Kabob

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  Serving Size: 2 skewers, 5 oz of chicken after cooking

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  These Middle Eastern-style chicken kabobs are the perfect combination of tender, juicy chicken and bold, aromatic spices. Made with lean chicken breast, a quick salt brine locks in moisture, while a warm, earthy dry rub featuring cumin, turmeric, paprika, and cinnamon delivers incredible flavor — no marinade needed.

  Threaded with or without veggies and grilled or broiled to perfection, these kabobs are deliciously satisfying and easy to prepare. Serve them with fluffy rice, warm pita, and a drizzle of tahini or tzatziki for a vibrant, wholesome meal that transports your taste buds straight to the Mediterranean.

  Perfect for weeknight dinners or summer gatherings — they’re healthy, bold, and absolutely addictive.

  Juicy Middle Eastern Chicken Kabob quantity

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  Instructions

  Dry Brine the Chicken

  • Cut 2.5 lbs boneless, skinless chicken breast into 1.5” cubes.
  • Sprinkle salt evenly over all chicken cubes and toss to coat.
  • Cover and refrigerate for at least 1 hour, the longer the better, up to 8 hours.
  • Before seasoning, pat chicken dry with paper towels (don’t rinse).

  Middle Eastern Dry Rub

  • Mix spices and olive oil into a thick paste.
  • Toss dry-brined chicken cubes in the rub until fully coated.
  • Let rest for 30 minutes at room temperature.

  Assemble & Cook

  • Toss the veggies lightly with olive oil, salt, and a sprinkle of cumin or sumac before grilling for extra flavor and to prevent sticking.
  • Thread chicken and veggies onto skewers.
  • Grill over medium-high heat (or broil top rack), turning after 5-6 minutes, for a total of 10–12 minutes, until internal temp reaches 165°F.
  • Transfer the kabobs to a clean plate, and loosely tent with aluminum foil.  Let the chicken rest for at least 5-10 minutes.
  • Drizzled with freshly-squeezed lemon juice and chopped parsley.
  • Refrigerate leftovers in a sealed container for up to 3 days, or freeze for up to 3 months.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the dry brine

  • 2.5 pound boneless skinless chicken breast or thighs, cut into small pieces
  • 1 tablespoon Kosher salt

  For the middle eastern dry rub

  • 1 teaspoon garlic powder smashed
  • 2 teaspoon ground cumin
  • 1½ teaspoon smoked paprika
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon ground coriander adjust to taste
  • 1 teaspoon ground turmeric
  • ¾ teaspoon freshly ground black pepper adjust to taste
  • 3 tablespoon extra virgin olive oil

  For the skewers

  • 1 each red bell pepper cut into 1.5” squares
  • 1 each green bell pepper cut into 1.5” squares
  • 1 each zucchini sliced into ½” thick rounds or half-moons
  • 1 each red onion cut into large chunks/petals
  • 1 each eggplant cubed, lightly salted & patted dry before use
  • 8 ounce cremini mushroom whole or halved
  • 12 each 10-inch bamboo skewer soaked in water for 30 min

  For serving

  • 1 lemon
  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in microwave on medium-high power until heated through. Refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

  Nutrition

  Calories: 337kcal | Carbohydrates: 13g | Protein: 43g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 625mg | Potassium: 1287mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1148IU | Vitamin C: 56mg | Calcium: 52mg | Iron: 2mg | Phosphorus: 498mg

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  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis

  $0.00 Cooking Fee

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

  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

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

  Diabetes FriendlyHeart HealthyRenal 5 on dialysis

  Enjoy this Asian inspired dish that's Renal Stage 5 on Dialysis friendly.

  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis quantity

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

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Heat olive oil in a skillet. Add chicken, garlic, and ginger. Stir-fry for 6–7 minutes until browned and cooked through.
  • Add rice vinegar and soy sauce to the chicken. Stir and cook for 1 more minute.
  • In a separate pan, stir-fry napa cabbage in olive oil for 4–5 minutes until softened.
  • Serve chicken and cabbage over jasmine rice.

  Notes

  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice

  • Ounces per serving: ~11 ounce
  • Calories: 375 kcal
  • Carbohydrates: 32 g
  • Protein: 31 g
  • Fat: 14 g
  • Saturated Fat: 2.5 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Cholesterol: 75 mg
  • Sodium: 320 mg
  • Potassium: 430 mg
  • Fiber: 5.3 g
  • Sugar: 3 g
  • Vitamin A: 2150 IU
  • Vitamin C: 26 mg
  • Calcium: 48 mg
  • Iron: 2.1 mg
  • Phosphorus: 240 mg

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 20 ounce chicken breast sliced into thin strips
  • 1 tablespoon avocado oil
  • 1 tablespoon ginger minced
  • 2 clove garlic minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 8 ounce napa cabbage thinly sliced
  • 1 tablespoon olive oil for stir-frying cabbage
  • 2 cup jasmine rice cooked

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

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

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  Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

  $0.00 Cooking Fee

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

  Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  Diabetes FriendlyEgg FreeHeart HealthyMediterranean DietNut FreeRefined Sugar FreeSoy Free

  This Italian-inspired dish is high in protein, rich in fiber, and full of Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal. Enjoy!

  Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, and season with oregano, basil, garlic powder, salt, and pepper.
  • Roast the Chickpeas: On the same baking sheet (or a separate one), spread the chickpeas in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt, pepper, and red pepper flakes if using.
  • Bake: Roast the chicken and chickpeas for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and chickpeas are slightly crispy.
  • Prepare the Spinach: While the chicken and chickpeas are baking, lightly sauté the spinach in a dry pan for 1-2 minutes until just wilted. Drizzle with balsamic vinegar and a pinch of salt.
  • Serve: Slice the chicken and serve with roasted chickpeas and sautéed spinach. Sprinkle with Parmesan cheese before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken breast
  • 15 ounce canned chickpeas drained and rinsed
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 4 cup fresh spinach
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon balsamic vinegar

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 325kcal | Carbohydrates: 18g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 566mg | Potassium: 772mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3001IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 3mg | Phosphorus: 381mg

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

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  Tomato Basil Baked Chicken with Garlic White Beans and Zucchini

  $0.00 Cooking Fee

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

  Tomato Basil Baked Chicken with Garlic White Beans and Zucchini

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreeRefined Sugar FreeSoy Free

  This Italian-inspired dish is full of flavor, packed with fiber, lean protein, and heart-healthy ingredients.

  Tomato Basil Baked Chicken with Garlic White Beans and Zucchini quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts in a baking dish. Drizzle with 1 tbsp olive oil and season with basil, oregano, salt, and pepper. Top with cherry tomatoes.
  • Prepare the White Beans: In a separate bowl, mix the white beans with 1 tbsp olive oil, garlic, balsamic vinegar, and a pinch of salt and pepper. Spread them around the chicken in the dish.
  • Bake: Place in the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Prepare the Zucchini: While the chicken is baking, lightly sauté the zucchini in a dry pan for 2-3 minutes until just tender.
  • Serve: Plate the chicken with the garlic white beans and sautéed zucchini. Sprinkle with Parmesan cheese before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken breast
  • 15 ounce canned cannellini white beans drained and rinsed
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 clove garlic minced
  • 1 cup cherry tomato halved
  • 2 medium zucchini sliced
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated parmesan cheese

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 368kcal | Carbohydrates: 29g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 260mg | Potassium: 1264mg | Fiber: 6g | Sugar: 4g | Vitamin A: 472IU | Vitamin C: 28mg | Calcium: 166mg | Iron: 4mg | Phosphorus: 426mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
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  4

  Add to cart