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  Egg Roll in a Bowl with Brown Rice

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  4 servings
  

  Egg Roll in a Bowl with Brown Rice

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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 FreeRefined Sugar Free

  This "Egg Roll in a Bowl" is a deconstructed version of the popular dish, served with brown rice for added fiber and heart health.

  Egg Roll in a Bowl with Brown Rice quantity

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

  Instructions

  • Cook the brown rice according to package instructions
  • In a large skillet or wok, heat the sesame 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, carrot, and shredded cabbage to the skillet, and cook for 3-4 minutes until the vegetables soften.
  • Stir in the soy sauce, rice vinegar, and ground ginger. Cook for an additional 2 minutes until well combined and heated through.
  • Serve the turkey mixture over the cooked brown rice. Garnish with sliced green onions and sesame seeds, if desired.

  Cook Times

  Active Prep10

  Hands-On Cook12

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound ground turkey
  • 1 cup brown rice cooked according to package directions
  • 4 cups coleslaw mix
  • 1 medium carrot grated
  • 2 clove garlic minced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 2 stalk green onion sliced

  Optional:

  • 1 tablespoon sesame seeds

  Cooking Tools Required

  12-inch saute pan, Box grater, 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: 351kcal | Carbohydrates: 44g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 228mg | Potassium: 679mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2705IU | Vitamin C: 28mg | Calcium: 80mg | Iron: 3mg

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  Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium

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  Up to 10 servings
  

  Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 bone-in, skin-on chicken thigh

  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 FreeKetoLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Chicken thighs are seared until crisp and golden brown before being combined with soft onions, lots of garlic, lemon and Greek olives. This dish is from The Tasting Table Blog.

  https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

  Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium quantity

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  https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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  Instructions

  • Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
  • Preheat the oven to 350°.
  • Season the chicken on both sides with salt and pepper.
  • In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
  • Add the garlic cloves to the pan and flip the thighs over.
  • Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
  • With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
  • Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven.
  • Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 10 bone-in skin-on chicken thigh
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoon extra virgin olive oil
  • 12 clove garlic
  • 2 yellow onion large thinly sliced (for 10 servings about 4 cups)
  • 1 lemon thinly sliced, seeds discarded
  • 2 tablespoon fresh oregano plus more for garnish
  • 1 cup green olive
  • 1 lemon juiced

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Oven, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 392kcal | Carbohydrates: 5g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 556mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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  Buffalo Chicken Sliders with Rainbow Veggie Slaw

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  FSA/HSA eligible when qualified
  4 servings
  

  Buffalo Chicken Sliders with Rainbow Veggie Slaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 sandwich with 3 ounces slaw

  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 HealthySoy Free

  This Buffalo Chicken Slider is bursting with flavor and is perfectly paired with a crunchy, colorful slaw for a heart-healthy, diabetes-friendly meal that satisfies without breaking the budget!

  Buffalo Chicken Sliders with Rainbow Veggie Slaw quantity

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  Instructions

  For the Buffalo Chicken Sliders:

  Cook the Chicken:

  • Preheat the oven to 375°F.
  • In a baking dish, toss chicken thighs with olive oil, garlic powder, smoked paprika, and hot sauce.
  • Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

  Shred the Chicken:

  • Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.

  Prepare the Buns:

  • Lightly toast the whole-grain slider buns in a dry skillet or oven.

  Assemble the Sliders:

  • Spread a thin layer of Greek yogurt on the bottom half of each bun.
  • Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
  • Top with the other half of the bun.

  For the Rainbow Veggie Slaw:

  Mix the Veggies:

  • In a large bowl, combine purple cabbage, carrots, and kale or spinach.

  Make the Dressing:

  • In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.

  Toss and Serve:

  • Pour the dressing over the veggies and toss well to coat.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Buffalo Chicken Sliders:

  • 1 pound boneless skinless chicken thigh
  • 1/4 cup hot sauce like Frank's RedHot, reduced-sodium preferred
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 4 each small whole-grain slider buns
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon crumbled blue cheese optional

  For the Rainbow Veggie Slaw:

  • 1 cup purple cabbage shredded
  • 1 cup carrot shredded
  • 1 cup spinach chopped
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat chicken in the microwave on high power until heated through

  Nutrition

  Calories: 271kcal | Carbohydrates: 7g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 575mg | Potassium: 538mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6488IU | Vitamin C: 28mg | Calcium: 66mg | Iron: 2mg

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  Chinese-Style Pork Tenderloin Stir-Fry

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  Rated 0 out of 5
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  4 servings
  

  Chinese-Style Pork Tenderloin Stir-Fry

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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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyLower CarbRefined Sugar Free

  This pork stir-fry with cabbage, bell pepper, carrots, and green onions, is seasoned with lots of garlic and ginger for a truly authentic taste.

  Chinese-Style Pork Tenderloin Stir-Fry quantity

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  Instructions

  • Marinate the Pork: In a bowl, toss the sliced pork tenderloin with 1 tbsp of soy sauce and a pinch of salt and pepper. Let it marinate for about 5-10 minutes if time permits.
  • Cook the Pork: In a large skillet or wok, heat 1/2 tbsp of sesame oil over medium-high heat. Add the pork and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
  • Stir-Fry the Vegetables: In the same skillet, add the remaining 1/2 tbsp oil. Add the garlic and ginger, if using, and cook for about 30 seconds until fragrant. Add the cabbage, bell pepper, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
  • Combine Ingredients: Return the pork to the skillet and add the remaining 1 tbsp soy sauce. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper if desired.
  • Serve: Divide the stir-fry among four plates and garnish with sliced green onions, if using.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound pork tenderloin sliced into thin strips
  • 2 tablespoon low-sodium soy sauce
  • 1 tablespoon sesame oil or avocado oil
  • 1/2 head green cabbage thinly sliced
  • 1 each red bell pepper thinly sliced
  • 2 each carrot julienned
  • 2 stalk green onion sliced
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger minced
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 212kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 370mg | Potassium: 756mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1190IU | Vitamin C: 81mg | Calcium: 64mg | Iron: 2mg

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  Tofu Tacos with Cabbage Slaw and Tofu Stir-Fry with Black Beans

  $0.00 Cooking Fee

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

  Tofu Tacos with Cabbage Slaw and Tofu Stir-Fry with Black Beans

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbRefined Sugar FreeVeganVegetarian

  With this selection you'll get two great Tofu dishes with 4 servings each. First, enjoy delicious tacos made with traditional Mexican spices and crumbled tofu, and second you'll get a flavorful stir fry that's full of protein and fiber, fresh peppers, corn, and black beans.

  Tofu Tacos with Cabbage Slaw and Tofu Stir-Fry with Black Beans quantity

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  Instructions

  Tofu Tacos

  • Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add crumbled tofu, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 8-10 minutes until tofu is golden and slightly crispy.
  • In a mixing bowl, combine shredded cabbage, lime juice, 1 tablespoon avocado oil, salt, and pepper to create a slaw.
  • Warm the corn tortillas and fill them with the cooked tofu mixture. Top with cabbage slaw and fresh cilantro. Serve immediately.

  Tofu Stir-Fry with Black Beans

  • Heat avocado oil in a skillet over medium heat. Add crumbled tofu and cook until golden, about 5-7 minutes.
  • Add bell pepper and onion to the skillet and cook for 3-5 minutes until softened. Stir in cumin, chili powder, and salt.
  • Add black beans and corn (if using). Cook for another 3-4 minutes, stirring occasionally, until heated through. Top with fresh cilantro.
  • Serve immediately or freeze portions for later.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Tofu Tacos:

  • 14 ounce extra firm tofu drained and crumbled
  • 2 tablespoon avocado oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 8 each small corn tortillas
  • 1/4 cup cilantro chopped
  • 2 cup green cabbage shredded
  • 1 each lime juiced
  • 3/4 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  For the MexTofu Stir-Fry with Black Beans:

  • 14 ounce firm tofu drained and crumbled
  • 1 tablespoon avocado oil
  • 1 red bell pepper sliced
  • 1 small onion chopped
  • 15 ounce canned black beans no salt added drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup frozen corn
  • 1/4 cup fresh cilantro chopped
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat the crumbled tofu in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 206kcal | Carbohydrates: 21g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 616mg | Potassium: 419mg | Fiber: 6g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 32mg | Calcium: 119mg | Iron: 3mg

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  Sesame Chicken Noodles and Chicken Caesar Salad

  $0.00 Cooking Fee

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

  Sesame Chicken Noodles and Chicken Caesar Salad

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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 FriendlyHeart Healthy

  With this selection you'll get two great chicken dishes with 4 servings each. First, whole wheat noodles with chicken and broccoli, stir fried in a mildly spicy sesame sauce, and second, a delicious chicken caesar salad tossed with whole wheat croutons for flavorful crunch!

  Sesame Chicken Noodles and Chicken Caesar Salad quantity

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  Ingredients Scale

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

  Instructions

  Poached Chicken:

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

  Sesame Chicken Noodles:

  • Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water. Cook according to package directions to al dente.
  • In a small bowl combine the sauce ingredients. Set aside.
  • In a large saute pan over high heat add the broccoli florets and 3 tablespoons of water, cover and let steam for a few minutes. Remove from pan and set aside.
  • Add the avocado oil to the pan set over high heat. Add the fresh ginger and saute 30 seconds, then add the cooked noodles and saute for a few minutes. Dice half the reserved poached chicken add to pan along with the cooked broccoli, green onions, and sesame seeds.
  • Pour sauce over all the ingredient and saute several more minutes to blend the flavors.

  Chicken Caesar Salad:

  • 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.
  • For 1 serving of salad, place a tablespoon of the dressing in a medium bowl. Add 1/4 of the lettuce and 1/4 of the croutons. Toss and plate. Slice or shred the remaining cooked chicken and top with 1/4 of the chicken. Important: Do not toss salad and croutons until ready to serve.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Poached Chicken:

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

  For the Noodles:

  • 8 ounce whole wheat spaghetti
  • Kosher salt for the pasta water
  • 2 tablespoon fresh ginger
  • 1 crown broccoli cut into florets
  • 3 stalk green onion sliced
  • 1 tablespoon sesame seeds

  and the sauce

  • 3 tablespoon low sodium soy sauce
  • 1 tablespoon sriracha sauce
  • 2 tablespoon sesame oil
  • 1 tablespoon sugar

  For the Salad:

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

  and 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

  and the dressing:

  • 1 clove garlic put through a press
  • 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 6 tablespoon extra virgin olive oil
  • 1 each lemon juiced
  • 2 tablespoon grated parmesan cheese
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  5-quart saucepot, Cutting board, jar with lid, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat noodles in a saute pan over medium heat or in the microwave on medium power until heated through. Store lettuce and dressing in refrigerator for up to 5 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

  Nutrition

  Calories: 422kcal | Carbohydrates: 31g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 780mg | Potassium: 769mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6921IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 3mg

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  Grilled Corn on the Cob Without Husks

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Grilled Corn on the Cob Without Husks

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  Recipe adapted from:

  Holly Nilsson

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 ear

  Egg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!

  www.spendwithpennies.com/grilled-corn-on-the-cob/

  Grilled Corn on the Cob Without Husks quantity

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  www.spendwithpennies.com/grilled-corn-on-the-cob/

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  Ingredients Scale

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

  Instructions

  To Direct Grill Corn Without the Husks

  • Preheat grill to medium heat.
  • Remove husks and silk from corn. Brush each piece with olive oil.
  • Place corn directly on the grill and cook 10-15 minutes turning occasionally.
  • Remove from grill and serve with butter, salt & pepper to taste.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ear corn
  • 2.5 tablespoon extra virgin olive oil
  • 5 tablespoon butter
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

  Reheating/Serving Instructions

  Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

  Nutrition

  Calories: 89kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 233mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 197IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg

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  Grilled Corn on the Cob in Husks

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  Grilled Corn on the Cob in Husks

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  Recipe adapted from:

  Holly Nilsson

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  Serving Size: 1 ear

  Egg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!

  www.spendwithpennies.com/grilled-corn-on-the-cob/

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  www.spendwithpennies.com/grilled-corn-on-the-cob/

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  Instructions

  To Grill Corn in Husks

  • Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and fold husks back into place to cover the corn.
  • Place corn in a sink or large bowl of water to soak for at least 15-30 minutes.
  • Preheat grill to medium-high heat.
  • Remove corn from the water and shake off excess Water. Place cobs on the grill and cook 15-20 minutes, turning occasionally.
  • Once corn is cooked to your liking, remove from the grill, peel off husks and serve with butter, salt & pepper.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ear corn
  • 2.5 tablespoon extra virgin olive oil
  • 5 tablespoon butter

  Cooking Tools Required

  Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

  Reheating/Serving Instructions

  Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

  Nutrition

  Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 245mg | Fiber: 2g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.5mg

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  Bacon Ranch Pasta Salad

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  Bacon Ranch Pasta Salad

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  Recipe adapted from:

  Leah Perez

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  Serving Size: 1.5 cup

  Egg Free

  Be the star of the potluck with this bacon ranch pasta salad! The combination of crispy bacon, homemade ranch dressing, fresh herbs, and plump grape tomatoes, makes this pasta salad the ultimate crowd-pleaser. Easy to pack for a delicious on-the-go lunch.

  https://www.thepioneerwoman.com/food-cooking/recipes/a42658122/bacon-ranch-pasta-salad-recipe/

  Bacon Ranch Pasta Salad quantity

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  https://www.thepioneerwoman.com/food-cooking/recipes/a42658122/bacon-ranch-pasta-salad-recipe/

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  Instructions

  • Bring a large pot water to a boil over high heat. Season generously with salt.
  • Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
  • Cook the pasta one minute more than package directions. Drain, rinse with cold water, and let cool.
  • Meanwhile, in a large bowl, combine the mayonnaise, sour cream, buttermilk, parsley, lemon juice, garlic, 2 teaspoons of salt, and 1 teaspoon of pepper. Add the pasta, tomatoes, cheese, peas, pimentos, olives, green onion, and half of the bacon, and toss until well combined. Season salad with salt and pepper, to taste. Top salad with the remaining bacon and serve.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce bacon
  • 1 pound cavatappi pasta
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 cup Italian parsley chopped
  • 1/4 cup fresh dill chopped
  • 1 1/2 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 2 teaspoon Kosher salt plus more to taste
  • 1 teaspoon freshly ground black pepper plus more to taste
  • 1 pint grape tomato halved
  • 6 ounce cheddar cheese cut into 1/2-inch cubes
  • 1 cup frozen green peas thawed
  • 1 4 ounce pimentos drained
  • 13 ounce canned sliced black olives drained
  • 4 stalk green onion thinly sliced

  Cooking Tools Required

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

  Nutrition

  Calories: 568kcal | Carbohydrates: 43g | Protein: 17g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1474mg | Potassium: 441mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1574IU | Vitamin C: 32mg | Calcium: 196mg | Iron: 2mg

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  Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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  Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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  Recipe adapted from:

  Jun Cai

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  Serving Size: 3/4 cup

  Dairy FreeEgg FreeNut FreeVegetarian

  This hearty potato salad goes beyond the ordinary and includes bell peppers and fresh cilantro. This recipe was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

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  Instructions

  • 1. Cook the potato in boiling water. Meanwhile, julienne all the peppers and drop in the boiling potato water with the potatoes (last minutes of cooking time) for 2 minutes. Drain as much as the boiling water as possible, then shock the vegetable in ice water. Drain thoroughly.
  • 2. In a medium-sized bowl, whisk together the dressing ingredients,
  • 3. Add the dressing to cooled potato/vegetable mixture and toss thoroughly.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook30

  Passive10

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 each white potato
  • 1 each green bell pepper
  • 1 each yellow bell pepper
  • 1 each red bell pepper
  • 1 each red onion
  • 1 cup fresh cilantro

  Dressing:

  • 1/2 cup sesame oil
  • 1/2 cup garlic?
  • 4 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground white pepper
  • 2 tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • 2.00 teaspoon soy sauce
  • 1 tablespoon sesame seed
  • 2 tablespoon chicken bouillon powder
  • 4 tablespoon dry red chili more or less to taste

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 227kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 601mg | Potassium: 630mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1500IU | Vitamin C: 71mg | Calcium: 53mg | Iron: 2mg

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  Basil Zucchini Cold Soup

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  Basil Zucchini Cold Soup

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  Recipe adapted from:

  Love & Lemons

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  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  This cold basil zucchini soup dish, with a french touch and inspiration, is a great answer to a chily crave on a warm summer day. Top it with crusty garlic croutons for the perfect light meal.

  Basil Zucchini Cold Soup quantity

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  Instructions

  • Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.
  • Heat a drizzle of olive oil in a small skillet over medium-low heat. Add the leeks and a pinch of salt and cook until very soft, 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.
  • In a blender, combine the leek mixture with the zucchini, hemp seeds, lemon juice, miso, water and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.

  Make the garlic croutons:

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil. Bake until crisp, about 8 minutes.
  • Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 cup sliced leek the tender white and light green parts only
  • 2 tablespoon extra virgin olive oil for drizzling
  • 3 clove garlic chopped
  • 12 ounce zucchini chopped + a few strands of spiralized or julienned zucchini for garnish
  • 1/2 cup hemp seeds
  • 1 lemon juiced, more to taste
  • 1 1/4 tablespoon miso paste
  • 2 1/2 cup water more as needed for consistency
  • 1 1/4 cup fresh basil packed cup
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Garlic Croutons

  • 8 slice sourdough bread cubed, for 10 servings - 4 cups of cubed bread
  • 2 clove garlic minced
  • 2 tablespoon extra virgin olive oil for drizzling

  Cooking Tools Required

  Blender, Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives

  Nutrition

  Calories: 269kcal | Carbohydrates: 32g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 629mg | Potassium: 196mg | Fiber: 2g | Sugar: 4g | Vitamin A: 503IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 4mg

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  Cold Cucumber Soup

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  Cold Cucumber Soup

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  Recipe adapted from:

  Love & Lemons

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  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This chilled cucumber soup dish is a delicious summer starter or side dish! Fresh herbs, Greek yogurt, and lemon juice make it bright, creamy, and refreshing.

  Cold Cucumber Soup quantity

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  Instructions

  • In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
  • Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2.5 pound Persian cucumber thinly sliced, reserve a few slices for garnish
  • 2 cup 5% Greek yogurt
  • 1 cup fresh basil
  • 1/3 cup extra virgin olive oil more for drizzling
  • 4 tablespoon fresh lemon juice
  • 3 tablespoon fresh dill
  • 1 clove garlic taste and add an extra clove if not strong enough
  • 1 teaspoon sea salt
  • 2/3 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper

  For Garnish

  • Fresh mint or dill, or chives
  • cucumber sliced

  Cooking Tools Required

  Blender, Cutting board, Mixing bowls, Sharp Knives

  Nutrition

  Calories: 109kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 250mg | Potassium: 239mg | Fiber: 1g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 1mg

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  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli

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  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 6 ounces steak, 2 ounces broccoli, 1/2 cup mashed potatoes

  Dairy FreeEgg FreeNut FreeRefined Sugar Free

  This classic dish gets a new life with an updated cooking method: The Electric Pressure Cooker. A pressure cooker turns tough cuts of meat into moist, tender, and delicious meals. Enjoy this with our best mashed potatoes and steamed broccoli.

  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli quantity

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  Instructions

  • Season the steaks with salt and pepper.
  • Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
  • Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Add the onions and garlic. Saute 1 to 2 minutes.
  • Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
  • Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
  • When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
  • Season with Kosher salt and freshly ground pepper to taste.
  • Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

  For the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth. Season with Kosher salt and pepper to taste.

  For the broccoli:

  • Cut broccoli at least 30 minutes in advance for best nutrition.
  • 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.

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cube steak
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 1/4 cup avocado oil
  • 1 onion large, thinly sliced
  • 4 clove garlic minced
  • 1 tablespoon tomato paste
  • 14.5 ounce canned diced tomatoes
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon dry oregano
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cup beef broth
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  For the mashed potatoes:

  • 3 pound Yukon Gold potatoes peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt for salting the water
  • 1 cup heavy whipping cream or milk, to thin
  • 8 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper optional, more or less to taste

  For the broccoli:

  • 3 bunch broccoli florets separated, stems peeled and cut
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon, Potato Masher, Saucepan with lid, Steamer Basket

  Reheating/Serving Instructions

  Heat steaks in a saute pan over medium heat until heated through, about 10 minutes, adding water if sauce gets too thick. Alternately you can heat in a microwave on high power, turning steaks halfway through cooking time. Heat mashed potatoes and broccolii in the microwave on high power until heated through.

  Nutrition

  Calories: 759kcal | Carbohydrates: 46g | Protein: 48g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 182mg | Sodium: 1692mg | Potassium: 1950mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1996IU | Vitamin C: 195mg | Calcium: 191mg | Iron: 6mg | Phosphorus: 607mg

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  Egg in the Hole

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  Up to 10 servings
  

  Egg in the Hole

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  Recipe adapted from:

  Karin Adoni Ben-David

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  Serving Size: 2 eggs

  Dairy FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Acorn squash makes a great "dish" to these baked eggs!

  Egg in the Hole quantity

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

  Instructions

  • Preheat oven to 375° F
  • Slice squash crosswise in order to get at least 3-4 slices with complete holes per squash. Your good slices should be about ¾ inch thick.
  • Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 min.
  • While the squash is in the oven, place walnuts on a cutting board and chop them.
  • Take the squash out of the oven and drizzle each slice with a little bit of oil.
  • Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle walnut crumbles over the entire surface of the squash slices and eggs.
  • Return to the oven for 8-10 minutes or until the eggs are done to your liking.
  • Garnish with fresh parsley and serve immediately

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 6 acorn squash sliced, 2 slices per serving
  • 20 egg 2 eggs per serving
  • 6 tablespoon avocado oil
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 16 walnut halves chopped
  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 325kcal | Carbohydrates: 28g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 598mg | Potassium: 1039mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1493IU | Vitamin C: 30mg | Calcium: 140mg | Iron: 4mg

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  Spicy Kohlrabi Fries

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  Up to 10 servings
  

  Spicy Kohlrabi Fries

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 1 bulb

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These kohlrabi fries are a great alternative to French fries, and they are seasoned with paprika and chili powder for a bit of a kick.

  Spicy Kohlrabi Fries quantity

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

  Instructions

  • Preheat oven to 400° F.
  • To prepare the kohlrabi for roasting, treat it like a turnip. Cut off all of the leaves, slice off the top and root ends, so it balances nice and flat on your cutting board, and slice off all of the outer skin
  • Next, slice it into roughly 1/2 -3/4 inch sections, and then across each of those sections, just as if you were cutting up potatoes for french fries.
  • In a large bowl toss the fries in the avocado oil, sea salt, pepper, paprika, and chili powder (if you’re using it).
  • Place them on a greased baking sheet and bake for 40 minutes, or until they are golden brown and tender.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 kohlrabi stems removed
  • 5 tablespoon avocado oil
  • 2½ teaspoon sea salt
  • 2½ teaspoon freshly ground black pepper
  • 2½ teaspoon paprika
  • 2½ teaspoon chili powder (optional, but delicious)

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Bake in 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 106kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 553mg | Fiber: 6g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 93mg | Calcium: 41mg | Iron: 1mg

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  Stuffing with Pancetta and Shiitake Mushrooms

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  Up to 10 servings
  

  Stuffing with Pancetta and Shiitake Mushrooms

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  Recipe adapted from:

  Syd Bailey

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  $0.00 Cooking Fee

  Serving Size: About 2 cups

  Dairy FreeReduced FatRefined Sugar FreeSoy Free

  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 the pancetta cubes, mushrooms, and fresh herbs. A favorite side dish on Thanksgiving, or any dinner, table.

  http://www.chefsydbailey.com

  Stuffing with Pancetta and Shiitake Mushrooms quantity

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  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.
  • Sauté pancetta in a large heavy bottom pot or stockpot until browned. Scoop out with a slotted spoon and set on paper towels to drain.
  • Add mushrooms to pot and ear 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 and bacon 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. Cover and bake until cooked through, 1 hour. Uncover and cook for additional 10 minutes till golden brown

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 35 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
  • 8 ounce pancetta cut into cubes
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 8 ounce fresh shiitake mushroom can also sub with cremini mushroom
  • 2 tablespoon fresh sage chopped fine
  • 2 teaspoon fresh thyme minced
  • 1 teaspoon Kosher salt add more if needed
  • 1 teaspoon freshly ground black pepper
  • 2 egg
  • 1 tablespoon baking powder
  • 1 1/2 cup chicken stock if using canned use low salt or salt free, add more as needed

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  Microwave covered on medium high for 3 minutes

  Nutrition

  Calories: 386kcal | Carbohydrates: 54g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1022mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 4mg

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

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  Vegetarian Package with Veggie Pizza, Soup and Risotto

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Vegetarian Package with Veggie Pizza, Soup and Risotto

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 1 meal

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This package includes 3 delicious vegetarian dinners, Flatbread Vegetable Pizza with Fresh Mozzarella and Basil, Roasted Vegetable Soup, and Vegetable Risotto. Each serves four people for a total of 12 meals.

  Vegetarian Package with Veggie Pizza, Soup and Risotto quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  Roast the vegetables first:

  • Preheat oven to 425 degrees. Place the mushrooms, tomatoes, zucchini, and bell peppers in a large mixing bowl. Drizzle with olive oil, toss and divide the vegetables evenly among 2 parchment-lined baking sheets. Season with salt and pepper. Roast vegetables 15-20 minutes or until the veggies are semi-tender. Divide the vegetables into thirds (more or less to taste), for use in the following recipes.

  To make the pizzas:

  • Turn oven down to 400 degrees.
  • In a small bowl combine the olive oil and minced garlic. Brush each naan with the mixture.
  • Using 1/3 of the roasted vegetables, prepare them for the pizza by slicing the whole mushrooms, cutting the tomatoes in half, and dicing the bell peppers and zucchini.
  • Evenly top each naan with fresh mozzarella and roasted vegetables.
  • Season each pizza with salt and freshly ground pepper
  • Place 2 pizzas on each parchment-lined baking sheet and bake for 6-8 minutes or until the mozzarella has melted. Remove from oven and sprinkle with chopped basil. Alternately you can wrap pizzas individually for customers to cook up fresh.

  To make the soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and celery. Sauté for 4 minutes, or until onion is translucent.
  • Add the Italian seasoning and saute an additional minute.
  • Add the vegetable stock and bring to a boil. Turn down to a simmer, cover and cook for several minutes.
  • Meanwhile slice the mushrooms, halve the tomatoes, and dice the remaining vegetables. Add vegetables to soup and season with Kosher salt and pepper. Stir in the parsley.

  To make the risotto:

  • In a medium saucepan bring the vegetable stock to a low simmer on a burner close to where you will be making your risotto.
  • In a large sauté pan add the olive oil and 1 tablespoon of the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onion and sauté until tender, but not brown, about 3 minutes.
  • Add the rice, stirring to coat well, sautéing for about a minute. Add the wine and simmer until almost completely evaporated.
  • Add a ladle (1/2 cup) of vegetable stock and stir until almost evaporated, about 2-3 minutes. Add another ladle of stock and all the saffron threads, again stirring until the liquid has evaporated. Continue this process until the rice is cooked, about 15-20 minutes.
  • Immediately stir in the chopped vegetables, the remaining butter, and the Parmesan cheese. Add Kosher salt and pepper to taste. Garnish with parsley if desired.

  Notes

  For risotto, taste frequently for doneness during the last five minutes of cooking time. If you run out of stock and the risotto is not done, use hot water in its place. Finished risotto should have a slight chewiness in the very center of the grain (al dente).

  Cook Times

  Active Prep40

  Hands-On Cook40

  Hands-Off Cook0

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  For the vegetables:

  • 16 ounce cremini mushroom
  • 24 ounce cherry tomato
  • 4 each zucchini medium, cut into 2-inch pieces
  • 3 each yellow bell pepper cut lengthwise into ½ inch wide strips
  • ½ each yellow onion medium, cut lengthwise into ½ inch slivers
  • ¼ cup extra virgin olive oil
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper freshly ground

  For the pizza:

  • ¼ cup extra virgin olive oil
  • 2 clove garlic minced
  • 4 each naan bread round or oblong
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper freshly ground
  • 12 ounce mozzarella cheese sliced ⅛ inch thick
  • 2 tablespoon fresh basil chopped

  For the vegetable soup:

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion diced
  • 3 stalk celery chopped into ½ inch pieces
  • 1 teaspoon Italian seasoning
  • 6 cup vegetable stock
  • Kosher salt to taste
  • freshly ground black pepper freshly ground
  • 1 tablespoon Italian parsley chopped

  For the risotto:

  • 5 cup vegetable stock
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon unsalted butter
  • ½ each yellow onion finely chopped
  • 2 cup Arborio rice
  • ½ cup dry white wine such as Sauvignon Blanc
  • 1 pinch saffron threads crushed or lightly chopped
  • Kosher salt to taste
  • freshly ground black pepper freshly ground to taste
  • ½ cup Parmesan cheese grated
  • 2 tablespoon Italian parsley optional, chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Saute pan, Top Stove

  Reheating/Serving Instructions

  Reheat pizzas in a 350 degree oven for 15 minutes. Reheat soup and risotto in microwave on high power until heated through.

  Nutrition

  Calories: 539kcal | Carbohydrates: 60g | Protein: 16g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 1988mg | Potassium: 615mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1315IU | Vitamin C: 82mg | Calcium: 256mg | Iron: 3mg

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

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  • Yes
  • No

  12

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  Orange Juice Tzimmes

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Orange Juice Tzimmes

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Egg FreeGluten FreeNut FreeSoy FreeVegetarian

  Vibrant carrots stewed with prunes, fresh orange juice, and sugar.

  http://Allrecipes.com/ Ellen Finkelstein

  Orange Juice Tzimmes quantity

  • Food Prep
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  http://Allrecipes.com/ Ellen Finkelstein

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Place carrots, prunes and raisins in a pot.
  • Cover both with orange juice.
  • Bring mixture to a boil, boil 10 minutes.
  • Stir in sugar and butter.
  • Simmer gently for one hour or until liquid is almost absorbed.
  • Sprinkle with lemon zest, orange zest, and fresh ginger.
  • Simmer another 5 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 13 carrots large carrots sliced into 1/2-in circles
  • 1.5 cup prune or dried apricots
  • 1/3 cup raisins
  • 3 cup orange juiced
  • 2 tablespoon orange zest
  • 1/4 cup brown sugar or honey
  • 4 tablespoon butter melted
  • 2 teaspoon lemon zest
  • 1 teaspoon fresh ginger grated

  Cooking Tools Required

  Cutting board, Food storage containers, Grater, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in microwave 2-3 minutes or until desired warmth.

  Nutrition

  Calories: 206kcal | Carbohydrates: 42g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 641mg | Fiber: 5g | Sugar: 25g | Vitamin A: 13745IU | Vitamin C: 44mg | Calcium: 55mg | Iron: 1mg

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

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

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  Pressure Cooker Mushroom Chicken and Peas

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  
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  Pressure Cooker Mushroom Chicken and Peas

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Dairy FreeEgg FreeLower CarbNut FreeReduced Fat

  Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can't go wrong.

  Pressure Cooker Mushroom Chicken and Peas quantity

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  Ingredients Scale

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

  Instructions

  • Place chicken in a 6-qt. electric pressure cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add mushrooms, onion, water and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
  • Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1.5 pound boneless skinless chicken breast
  • 2 ounce onion mushroom soup mix
  • 1/2 pound cremini mushroom sliced
  • 1/2 cup onion chopped
  • 3/4 cup water
  • 4 clove garlic minced
  • 2 cup frozen green peas thawed

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Meat Thermometer, Sharp Knives

  Reheating/Serving Instructions

  Reheat to desired temperature using stove top or microwave.

  Nutrition

  Calories: 319kcal | Carbohydrates: 25g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1346mg | Potassium: 1204mg | Fiber: 5g | Sugar: 7g | Vitamin A: 608IU | Vitamin C: 34mg | Calcium: 68mg | Iron: 2mg

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

  See more dish details

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  • Yes
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  4

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