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  GF Green Clean Diet Minestrone Soup with Kale

  $0.00 Cooking Fee

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

  GF Green Clean Diet Minestrone Soup with Kale

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  Rated 4.5 out of 5 based on 9 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

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

  This delicious and savory soup is a great alternative to traditional minestrone soup. Based on Karin Adoni's recipe.

  GF Green Clean Diet Minestrone Soup with Kale quantity

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  Ingredients Scale

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

  Instructions

  • Heat avocado oil in a large soup pot on medium heat. Add bay leaves, garlic, and leak. Saute for 5 mins, until the leak starts carmelizing.
  • Add celery and cook for 1 min, while tossing.
  • Add zucchini, peas, snap peas, tomato, and stock.
  • Reduce heat to medium-low and simmer covered for 15 mins.
  • Add quinoa pasta in the last 10 mins. Skip this step for Whole30 and Paleo.
  • Increase heat to medium, add the turmeric, nutritional yeast, parsley, basil, oregano, pumpkin seeds, and kale. Season with salt and pepper. Cook for 1 min and then remove from heat.
  • Serve hot in bowls.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup tomato ripe
  • 2 tablespoon avocado oil
  • 2 bay leaf
  • 1 cup leek sliced and chopped (white only)
  • 4 clove garlic minced
  • 2 cup celery stalk and leaves chopped
  • 1 cup zucchini small diced
  • 1/4 cup frozen green peas
  • 1/2 cup snap peas sliced
  • 1/2 cup green tomato or slightly unripe, diced
  • 1 cup quinoa pasta skip this for Paleo and whole30
  • 10 cup low sodium vegetable stock
  • 1 teaspoon nutritional yeast
  • 1/4 cup pumpkin seeds
  • 1/4 teaspoon ground turmeric
  • 1/4 cup Italian parsley chopped
  • 1/4 cup fresh basil torn
  • 1/4 cup fresh oregano chopped
  • 1 cup Tuscan kale leaves chopped

  Optional garnish:

  • 1 bunch fresh basil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Reheat in sauce pot until warm

  Nutrition

  Calories: 107kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 967mg | Potassium: 280mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2001IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 1mg

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  Diabetes friendly Southwestern Chicken Soup

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Diabetes friendly Southwestern Chicken Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 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 FreeGluten FreeLower CarbRefined Sugar FreeSoy Free

  This hearty main dish soup is contains shredded chicken, black beans, zucchini, and tomatoes, plus Southwestern flavors such as cumin, chili, and garlic, for lots of flavor!

  Diabetes friendly Southwestern Chicken Soup quantity

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

  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
  • Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
  • Add the chicken stock, tomatoes, zucchini, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add salt and pepper; stir in cilantro. Adjust seasonings.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¼ cup extra virgin olive oil
  • 2 yellow onion medium, diced
  • 8 clove garlic finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 9 cup low sodium chicken stock
  • 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
  • 4 zucchini small, diced
  • 15 ounce canned black beans drained and rinsed
  • 2 pound boneless skinless chicken breast
  • ¼ cup fresh cilantro coarsely chopped
  • 1/2 teaspoon Kosher salt more or less to taste or preference
  • ⅓ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until desired temperature is reached.

  Nutrition

  Calories: 279kcal | Carbohydrates: 22g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 691mg | Potassium: 1212mg | Fiber: 6g | Sugar: 7g | Vitamin A: 523IU | Vitamin C: 34mg | Calcium: 105mg | Iron: 4mg

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  Oven Baked Lime Pepper Chicken

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

  Oven Baked Lime Pepper Chicken

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower 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. These spicy lime and Dijon mustard chicken breasts pair well with any of our great salads.

  Oven Baked Lime Pepper Chicken quantity

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

  Instructions

  • In a large mixing bowl or glass measuring cup, whisk together all the ingredients for the marinade.
  • Place the chicken breasts in a baking dish that’s just big enough to accommodate them in a single layer and then pour the marinade right over. Turn until all the chicken breasts are evenly coated, cover with plastic film and place in the refrigerator to marinate for at least 1 hours.
  • Preheat your oven to 375° F.
  • In a large, heavy skillet, heat avocado oil over medium-high heat. Once the pan is hot enough, add the chicken breasts, 2 or 3 at a time, and sear for a minute or two on each side, until nice and golden brown.
  • Place the seared chicken breasts in a Dutch oven or other oven safe dish with a tight fitting lid and repeat with the remaining chicken breasts.
  • Pour the remaining marinade over the chicken breasts, put the lid on and and bake in the oven for 25 minutes, then remove the lid and continue cooking for another 5 minutes to crisp up the chicken.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive15

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 10 boneless skinless chicken breast small, 1 breast per serving

  For the marinade

  • 4 lime zested, then juiced
  • 4 tablespoon avocado oil
  • 6 clove garlic minced
  • 1 teaspoon salt more or less to taste, or preference
  • 2 teaspoon freshly ground black pepper
  • 4 tablespoon Dijon mustard
  • 2 teaspoon crushed red pepper

  To garnish

  • 1/2 cup Italian parsley chopped
  • 4 lime sliced

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Dutch Oven, Kitchen towels, Measuring cups and spoons, Oven, Plastic food wrap, Sharp Knives, Skillet, Tongs

  Reheating/Serving Instructions

  Place a sauté pan over medium heat and add chicken, and cook until heated through.

  Nutrition

  Calories: 241kcal | Carbohydrates: 7g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 439mg | Potassium: 519mg | Fiber: 2g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg

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  Shepherd’s Pie

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  Rated 0 out of 5
  Up to 10 servings
  

  Shepherd’s Pie

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  This comfort food classic is made with ground beef and vegetables all in a beef gravy, topped with mashed potatoes and baked in the oven. A dish the whole family will enjoy! Note: Photo is serving suggestion only.

  Shepherd’s Pie quantity

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

  Instructions

  • Peel and dice potatoes. Boil potatoes in water 10 min or until mashable. Drain.
  • In a separate pot heat milk, butter, salt and pepper, add to potatoes and mash. Set aside.
  • In a large sautee pan heat olive oil. Crumble ground beef and sautee for 5 minutes. Add carrots, celery and onion and sautee 2 more minutes. Mix in 3 tablespoons flour and stir while sauteeing for 5 minutes.
  • Slowly add beef broth while stirring until saucy. Fold in the corn and peas.
  • Add worcestetshire and thyme.
  • Simmer on medium heat 10 minutes stirring occasionaly
  • Pour contents of sauté pan into 9x13 inch baking dish. Cover with mashed potatoes. Don't push too hard. You want the mashed potatoes on top like a crust.
  • Bake for 30 minutes at 375 degrees. Potatoes should be a little crispy on top.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound russet potato peeled and large diced
  • 1/4 cup milk
  • 3 tablespoon butter
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 pound ground beef
  • 2 onion diced
  • 2 carrot peeled and diced
  • 2 stalk celery diced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 cup frozen corn kernels
  • 1 cup frozen green peas
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoon dry thyme

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Potato Masher, Saute pan, Sharp Knives, Skillet, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 492kcal | Carbohydrates: 35g | Protein: 25g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 90mg | Sodium: 645mg | Potassium: 1077mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2313IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 4mg

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  Classic Greek Salad

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Classic Greek Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.3 out of 5 based on 13 customer ratings

  (3 customer reviews)

  $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.
  
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  Diabetes FriendlyGluten FreeHeart HealthyKetoLower CarbNut FreeRefined Sugar FreeVegetarian

  This salad makes a great lunch on it's own or a nice accompaniment to Baked Balsamic Glazed Chicken Thighs.

  Classic Greek Salad quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl mix together the cucumber, tomatoes, olives, and onions. Sprinkle salad with olive oil then lemon juice. Add the feta cheese and gently mix to combine. Season with salt and pepper to taste.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 English cucumber peeled and diced
  • 5 tomato cut into wedges
  • 1 cup pitted olives
  • 1 cup red onion slivered
  • 5 tablespoon extra virgin olive oil
  • 3 tablespoon fresh lemon juice about 1 large lemon
  • 1 cup Feta cheese crumbled
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Dress salad just before serving.

  Nutrition

  Calories: 154kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 384mg | Potassium: 347mg | Fiber: 2g | Sugar: 5g | Vitamin A: 927IU | Vitamin C: 17mg | Calcium: 104mg | Iron: 1mg

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  Sautéed Asparagus and Peas

  $0.00 Cooking Fee

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

  Sautéed Asparagus and Peas

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  Recipe adapted from:

  Jenn Segal

  Rated 5 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

  Sautéed Asparagus and Peas quantity

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  Ingredients Scale

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

  Instructions

  • Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
  • Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp.
  • Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon unsalted butter
  • 2/3 cup shallot minced
  • 2 pound asparagus for 10 servings - 2 bunches, thin, ends trimmed, cut into 1½-inch pieces on a diagonal
  • 14 ounce frozen green peas thawed. For 10 servings feel free to have a few more ounces if any are left in the package.
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 2 teaspoon honey

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in a saute pan or in the microwave on medium until heated through.

  Nutrition

  Calories: 116kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 239mg | Potassium: 337mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 3mg

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  Roasted Butternut Squash and Red Onion with Tahini and Za’atar

  $0.00 Cooking Fee

  Rated 4.75 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Roasted Butternut Squash and Red Onion with Tahini and Za’atar

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  Recipe adapted from:

  Hanna Lemaire

  Rated 4.8 out of 5 based on 24 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

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

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavors. Ottolenghi's recipe from "Jerusalem a Cookbook", 2012.

  https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

  Roasted Butternut Squash and Red Onion with Tahini and Za’atar quantity

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  https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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

  Instructions

  • Heat the oven to 425F. Put the squash and onions in a large bowl. Add the olive oil, salt, and black pepper, and toss well. Spread, skin down, on a baking sheet, and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
  • Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
  • Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
  • To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

  Notes

  For 10 servings use 2 sheet pans for optimal browning.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vegetables

  • 2.5 pound butternut squash for 10 servings about 2 medium squash, seeded and cut into 1 x 3 inch wedges
  • 2 red onion cut into wedges (each onion into 8ths)
  • 6 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt more or less to taste or to dietary preference
  • 1/2 teaspoon freshly ground black pepper

  For the Tahini Sauce

  • 7 tablespoon tahini
  • 3 tablespoon fresh lemon juice
  • 6 tablespoon water
  • 1/4 teaspoon Kosher salt
  • 4 clove garlic small, crushed

  For Roasting the Nuts

  • 7 tablespoon pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt

  For Serving

  • 2 tablespoon za'atar
  • 2 tablespoon Italian parsley roughly chopped

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

  Nutrition

  Calories: 261kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 360mg | Potassium: 543mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12162IU | Vitamin C: 30mg | Calcium: 95mg | Iron: 3mg

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  Roast Beef with Sweet Potatoes and Broccoli

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Roast Beef with Sweet Potatoes and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This simple roast beef dinner has everything you need for a perfect Sunday dinner.

  Roast Beef with Sweet Potatoes and Broccoli quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the beef tallow in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
  • Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
  • Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
  • Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
  • 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.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 pound beef roast
  • 2 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon avocado oil
  • 5 each sweet potato peeled and cut into 2-inch chunks
  • 4 clove garlic peeled and halved
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh cilantro chopped
  • 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Sharp Knives, Steamer Basket, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 820kcal | Carbohydrates: 52g | Protein: 67g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1191mg | Potassium: 2290mg | Fiber: 11g | Sugar: 11g | Vitamin A: 28026IU | Vitamin C: 186mg | Calcium: 208mg | Iron: 9mg

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  Asian Inspired Ground Turkey

  $0.00 Cooking Fee

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

  Asian Inspired Ground Turkey

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3.5 oz after cooking

  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 FreeKetoLower CarbRefined Sugar Free

  Use this ground turkey filling in lettuce wraps, rice paper wraps, egg rolls, rice bowls, or noodle bowls. You can also add to soups or salads. Note: Photo is serving suggestion only

  Asian Inspired Ground Turkey quantity

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  Ingredients Scale

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

  Instructions

  • Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases its juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon avocado oil
  • 2 teaspoon sesame oil
  • 3 shallot minced
  • 3 clove garlic large, put through a press or minced
  • 1 tablespoon fresh ginger grated
  • 3 pound 93% lean ground turkey
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ cup soy sauce
  • 1 tablespoon chili-garlic sauce

  Optional:

  • 4 tablespoon lemon grass tender parts only, minced

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 234kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 735mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

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  Clean Diet Sweet Potato and Chicken Patties

  $65.00 Cooking Fee

  Rated 4.00 out of 5
  Up to 10 servings
  

  Clean Diet Sweet Potato and Chicken Patties

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 13 customer ratings

  $65.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious patties are a wonderful sub for burgers. If made smaller they can also be enjoyed as an appetizer.

  Clean Diet Sweet Potato and Chicken Patties quantity

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  Ingredients Scale

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

  Instructions

  • Peel and slice yams into 1 1/2 inch chunks. Place in a large pot and fill with water until just covering. Bring to a boil, turn down to medium, and cook for 15-20 minutes or until tender. Mash. Season with half the sea salt.
  • Preheat the oven to 375F
  • In a large bowl, mix the mashed yams, ground chicken, onion, green onions, eggs, remaining sea salt, pepper, paprika, and garlic powder. Set aside for 10 minutes.
  • Form mixture into 2 ounce patties (4 per serving). Brush with avocado oil and place on a parchment lined baking sheet. Bake for 10 minutes, then flip and bake an additional 10 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook35

  Passive10

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 each sweet potato or yam
  • 5 teaspoon sea salt or to taste
  • 2 pound ground chicken or turkey
  • 2 each red onion chopped
  • 1/2 bunch green onion sliced including the green and the white parts
  • 3 each egg
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoon paprika
  • 3 teaspoon garlic powder
  • 3 teaspoon dry thyme
  • 3 tablespoon avocado oil

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Mixing bowls, Mixing spoon, Oven, parchment paper, Potato Masher

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes, or heat in a large sauté pan over medium heat until heated through.

  Nutrition

  Calories: 265kcal | Carbohydrates: 18g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 579mg | Potassium: 836mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11114IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg

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  Lemon Sauteed Asparagus

  $0.00 Cooking Fee

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

  Lemon Sauteed Asparagus

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 ounce

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

  The flavors of Spring come alive with this easy to pair side dish!

  Lemon Sauteed Asparagus quantity

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  Instructions

  • Heat olive oil in a large saute pan over medium-high heat. Add the asparagus. Season with salt and pepper. Saute for 3-5 minutes, until asparagus turns bright green but is still slightly crisp. Add lemon zest in last minute of cooking time. When done, squeeze with a bit of lemon juice if desired.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 2 pound asparagus trimmed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon zested and cut into wedges

  Cooking Tools Required

  Cutting board, Non stick saute pan, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in saute pan over medium high heat until heated through.

  Nutrition

  Calories: 44kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 234mg | Potassium: 188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 687IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg

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  Miso Salmon and Sesame Bok Choy

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  Rated 0 out of 5
  Up to 10 servings
  

  Miso Salmon and Sesame Bok Choy

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Brain FoodDairy FreeEgg FreeNut FreeRefined Sugar Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Miso gives great flavor to so many dishes including this salmon and bok choy. Honey adds the finishing touch for perfect balance. Note: This recipe requires 2 heavy duty rimmed baking sheets.

  Miso Salmon and Sesame Bok Choy quantity

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  Ingredients Scale

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

  Instructions

  • Combine miso, rice vinegar, soy sauce, honey and water in a bowl. Whisk until combined.
  • Place salmon in a plastic freezer bag and pour marinate over it. Leave to marinate minimum 1 hour.
  • Preheat the oven to 400° F. Line a heavy duty rimmed baking sheet with parchment paper. Remove salmon from marinade and place on sheet. Place bok choy heads next to salmon. Bake for 8-10 minutes, or until fish is cooked through.
  • To make the bok choy sauce, combine sesame oil, rice vinegar, soy sauce and honey in a bowl. Whisk until combined. Reserve 1/3 of the sauce to pour over the fish. Pour over bok choy and fish when it's ready. Sprinkle sesame seeds over bok choy and fish.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook10

  Passive60

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound salmon fillet cut into servings
  • 1/2 cup white miso
  • 1/2 cup rice vinegar
  • 5 tablespoon low sodium soy sauce
  • 3 tablespoon honey
  • 1/2 cup water

  Sesame Bok Choy

  • 5 head bok choy washed and slices in half length wise
  • 3 tablespoon sesame oil
  • 3 tablespoon rice vinegar
  • 3 tablespoon low sodium soy sauce
  • 3 tablespoon honey
  • 1.5 tablespoon sesame seeds

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Place fish and bok choy in a large sauté pan over medium heat. Cook until heated through.

  Nutrition

  Calories: 368kcal | Carbohydrates: 24g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 1308mg | Potassium: 1812mg | Fiber: 5g | Sugar: 16g | Vitamin A: 18832IU | Vitamin C: 189mg | Calcium: 483mg | Iron: 5mg

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  Grilled Salmon Kebabs

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Grilled Salmon Kebabs

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Brain FoodDairy FreeEgg FreeGluten FreeKetoLow FODMAPLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious kebabs pair well with any of Karin's side dishes. They also make great appetizers!

  Grilled Salmon Kebabs quantity

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  Ingredients Scale

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

  Instructions

  • Soak the skewers for an hour (start with this step when you start prepping the meal)
  • Heat the grill on medium heat and rub with oil.
  • Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl; set aside.
  • Beginning and ending with salmon, thread salmon and folded lemon slices onto pairs of parallel skewers (2 skewers per serving). You should have 2 lemon slices and 3-4 pieces salmon per skewer.
  • Brush the salmon lightly with avocado oil and season with Kosher salt, then the reserved spice mixture.
  • Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the grill:

  • 2 tablespoon avocado oil

  For the spice rub:

  • 4 tablespoon fresh oregano chopped
  • 4 teaspoon sesame seeds
  • 2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper

  For assembly:

  • 3 pound salmon fillet skinless, cut into 2-inch pieces
  • 4 lemon very thinly sliced into rounds (10 slices per lemon)
  • 40 8-inch bamboo skewer double skewered, 2 skewers per serving
  • 4 tablespoon avocado oil
  • 2 teaspoon Kosher salt

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 292kcal | Carbohydrates: 6g | Protein: 28g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 529mg | Potassium: 765mg | Fiber: 2g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 2mg

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  Pressure Cooker Arroz con Pollo

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  6 servings
  

  Pressure Cooker Arroz con Pollo

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 19 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  Chicken and rice is a traditional dish served in Spain and throughout Latin America. By using a pressure cooker all the flavors meld together to create a delicious one-pot meal.

  Pressure Cooker Arroz con Pollo quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl, mix together the garlic, red pepper flakes, and vinegar. Salt and pepper the chicken pieces then add to the mixture making sure each piece is evenly coated. Cover bowl with plastic wrap, let marinate for at least 15 minutes and up to a half hour. Meanwhile prep your vegetables and place the saffron threads and kosher salt in the warmed chicken stock.
  • If you have a “browning” setting on your pressure cooker, use it to brown the chicken pieces, otherwise, use a large sauté pan (one that can accommodate all the chicken pieces) to medium-high heat. Add the olive oil then the chicken pieces. Cook for 2-3 minutes per side, or until chicken is lightly browned. Set chicken pieces aside on a large plate (they will not be fully cooked).
  • When all the chicken is cooked, leave any excess fat in the pan. Add the onion, bell peppers, and jalapeno pepper, sautéing for a few minutes until onion is translucent. Add the Roma tomatoes, ground cumin and the bay leaf. Saute for another minute or so.
  • Add the rice and mix, making sure to thoroughly coat. Cook for a couple minutes so the rice has a chance to absorb the juices and fat in the pan. If using a saute pan, transfer contents to the pressure cooker.
  • Pour the saffron-infused chicken stock into the pan and give it a quick stir. Place the reserved chicken pieces on top and pour any remaining juices on the plate into the pressure cooker pan.
  • Place the lid on the pressure cooker and cook on high pressure for 3 minutes. Once time is up, let sit an additional 7 minutes on warm, then release pressure, if it hasn’t already released. Remove chicken pieces, then place rice on a large platter, arranging chicken pieces over rice.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook15

  Passive15

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 3 clove garlic minced
  • 1 teaspoon crushed red pepper
  • 2 teaspoon white vinegar
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ pound boneless skinless chicken thigh pierced in several places with a fork
  • 1 tablespoon extra virgin olive oil
  • 3 cup chicken stock warmed
  • ¼ teaspoon saffron threads
  • 1 teaspoon Kosher salt
  • 1 each red onion small, ½ inch dice
  • 1 each red bell pepper seeded and diced
  • 1 each green bell pepper seeded and diced
  • 1 each jalapeno pepper more or less to taste, seeded and finely chopped
  • 4 each Roma tomato diced
  • 1 teaspoon ground cumin
  • 1 each bay leaf
  • 2 cup long-grain rice uncooked

  Cooking Tools Required

  Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls, Mixing spoon, Tongs

  Reheating/Serving Instructions

  Heat in microwave on medium high power until heated through.

  Nutrition

  Calories: 568kcal | Carbohydrates: 60g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 1048mg | Potassium: 649mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1251IU | Vitamin C: 52mg | Calcium: 46mg | Iron: 2mg

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  Overnight Oats

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Overnight Oats

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  Recipe adapted from:

  Empower Fitness

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Vegetarian

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  Note: this recipe must rest in the fridge overnight.

  https://empoweronlinecoaching.com/

  Overnight Oats quantity

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  https://empoweronlinecoaching.com/

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  Instructions

  • Add the oats and protein to a jar or tupperware and mix together. Add just enough almond milk to cover the oats (any extra can be consumed on the side).
  • Melt the Biscoff spread in the microwave and drizzle over the oat mixture.
  • In the morning, add the Lotus biscuits and enjoy!

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 13 scoop flavored whey protein powder use your favorite
  • 3 ⅓ cup old fashioned rolled oats
  • 25 teaspoon Lotus Biscoff spread
  • 10 piece Lotus Biscoff biscuit
  • 3 ⅓ cup plain unsweetened almond drink

  Cooking Tools Required

  Food storage containers, jar with lid, Measuring cups and spoons

  Nutrition

  Calories: 270kcal | Carbohydrates: 23g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 168mg | Potassium: 215mg | Fiber: 3g | Sugar: 3g | Vitamin A: 104IU | Calcium: 241mg | Iron: 4mg

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  Vegan Ratatouille

  $0.00 Cooking Fee

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

  Vegan Ratatouille

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  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeVeganVegetarianWhole 30

  This colorful ratatouille is an excellent way of transforming simple fresh tomatoes, bell peppers, eggplant, and squashes into a flavorful and elegant French dish that is loved by all who eat it. It is hearty, flavorful, vegan, gluten-free, oil-free and paleo. Based on Michelle's recipe from Healthier Steps blog.

  Vegan Ratatouille quantity

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  Ingredients Scale

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

  Instructions

  • Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
  • Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
  • Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
  • Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 tablespoon water or olive oil spray
  • 1 each eggplant large, peeled and diced
  • ½ each onion chopped
  • 7 clove garlic minced
  • 1 each red bell pepper medium diced
  • 1 each orange bell pepper medium diced
  • 1 pound tomato for 10 servings use 2 cups of diced tomatoes
  • 2 each zucchini chopped
  • 1 each yellow squash chopped
  • 3 tablespoon fresh basil
  • 3 sprig fresh thyme or ½ teaspoon dried
  • 2 sprig fresh oregano or ¼ teaspoon dried
  • 1 sprig fresh rosemary
  • 2 tablespoon tomato paste
  • ½ cup vegetable broth plus 2 tablespoons
  • ½ tablespoon Kosher salt or to taste
  • 1 tablespoon fresh basil for garnish, chopped

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).

  Nutrition

  Calories: 46kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 430mg | Potassium: 475mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1389IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 1mg | Phosphorus: 59mg

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  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

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  Recipe adapted from:

  Elise Bauer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

  Refined Sugar FreeSoy Free

  Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and chopped Isralei salad

  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad quantity

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  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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  Ingredients Scale

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

  Instructions

  For the chopped Israeli salad

  • Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
  • Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
  • Taste and adjust lemon and salt to your liking.

  For the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 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.

  For the schnitzel:

  • Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
  • Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
  • Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
  • Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
  • For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast about 3 large chicken breast
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¾ cup all-purpose flour
  • 2 egg large, beaten
  • 2 cup plain breadcrumbs
  • 1 teaspoon garlic powder
  • ½ cup avocado oil for frying

  For serving:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon cut into 6 wedges

  For the mashed potatoes:

  • 2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
  • 2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For the chopped Israeli salad

  • 1.5 pound tomato extra-large finely diced
  • 1  English cucumber finely diced
  • 3 ounce onion finely diced
  • 1 ounce orange bell pepper finely diced
  • 1/3 cup Italian parsley chopped
  • 1/3 cup fresh mint chopped
  • 1/3 cup fresh cilantro chopped
  • 1.5 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

  Nutrition

  Calories: 917kcal | Carbohydrates: 81g | Protein: 47g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 194mg | Sodium: 2234mg | Potassium: 1922mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2361IU | Vitamin C: 75mg | Calcium: 164mg | Iron: 6mg | Phosphorus: 597mg

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  Indian Chicken Curry

  $0.00 Cooking Fee

  Rated 4.83 out of 5
  Up to 10 servings
  

  Indian Chicken Curry

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  Rated 4.9 out of 5 based on 34 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  If you have never made chicken curry before, then prepare to be amazed by this recipe! This classic Indian dish is very approachable to make with very simple and healthy ingredients.

  https://www.yellowblissroad.com/chicken-curry/

  Indian Chicken Curry quantity

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  https://www.yellowblissroad.com/chicken-curry/

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  Ingredients Scale

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

  Instructions

  • In a large skillet over medium-high heat, combine 1 tablespoon of oil, diced onion, and garlic.
  • Once onions have softened and garlic is fragrant, add in tomatoes, curry powder, garam masala, paprika, chili powder, cumin, and tumeric. Lower the heat to medium and cook about 10 minutes, occasionally stirring.
  • Remove the sauce from the pan and transfer to a food processor. Blend until smooth with the 2 tablespoons of water. Be careful as the sauce will be very hot.
  • In the sames skillet used for the sauce, place the remaining oil and chicken over medium-high heat. Season with a little salt and pepper. Cook until the chicken is almost completely cooked through before adding the sauce back into the pan.
  • Stir in the Greek yogurt and until everything is well combined and smooth before reducing the heat to medium-low for 10 minutes.
  • Serve with cilantro as garnish over either rice or with naan bread.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 4 pound boneless skinless chicken breast diced into bite-sized pieces
  • 4 tablespoon extra virgin olive oil
  • 2 onion diced
  • 2 clove garlic chopped
  • 30 ounce canned crushed tomatoes 2 cans
  • 2 teaspoon curry powder
  • 2 teaspoon garam masala
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 4 tablespoon water
  • 4 tablespoon plain Greek yogurt

  Cooking Tools Required

  Can Opener, Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium power, stirring occasionally until heated through.

  Nutrition

  Calories: 307kcal | Carbohydrates: 3g | Protein: 55g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 151mg | Sodium: 108mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 4mg

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  Crockpot Balsamic Chicken

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  Up to 10 servings
  

  Crockpot Balsamic Chicken

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  Recipe adapted from:

  Pinterest

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh

  Dairy FreeEgg FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Let your chef prep this tender and delicious slow cooked chicken, ready for you to enjoy 4 hours later. Macros are for chicken thighs with the skin on. >> Note: This recipe requires a slow cooker. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<

  https://www.pinterest.com/pin/250301691764963747/feedback/?invite_code=beda5035b8654456a3414a5fe94e29f6&sender_id=250301829198382738

  Crockpot Balsamic Chicken quantity

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  https://www.pinterest.com/pin/250301691764963747/feedback/?invite_code=beda5035b8654456a3414a5fe94e29f6&sender_id=250301829198382738

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a small bowl mix together the first 5 ingredients. Rub spice mixture over chicken.
  • Pour olive oil and garlic in the bottom of slow cooker.
  • Place chicken on top and pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours.

  Instructions for Customer:

  • Note: This recipe requires a slow cooker. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<When finished sprinkle with fresh parsley.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoon dried onion
  • 4 clove garlic minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 10 piece chicken thigh bone in or boneless, skin on or skin off
  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Crockpot, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Heat on the stove top on medium heat or in the microwave on medium power until heated through

  Nutrition

  Calories: 278kcal | Carbohydrates: 4g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 207mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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  Lean Bison Hamburger Steak

  $0.00 Cooking Fee

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

  Lean Bison Hamburger Steak

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/3 pound patty

  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 FreePaleoPostpartumReduced FatRefined Sugar FreeSoy Free

  Ground bison is a lower calorie and lower fat alternative to ground beef. Add a side of vegetables or a salad for a complete meal.

  Lean Bison Hamburger Steak quantity

  • Food Prep
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  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a large bowl mix together all the ingredients. Form mixture into patties (amount of servings requested), each about 4.5 ounces, which roughly translates to a patty that is 3 ½ inches wide by 3/8 inch thick. Prep a cooktop grill pan or outdoor grill to medium high. Cook patties for about 4 minutes per side for medium.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound ground bison
  • 3 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper
  • 3 clove garlic minced
  • ½ cup onion minced
  • 3 tablespoon fresh parsley chopped
  • 3 tablespoon Worcestershire sauce Lea&Perrins for GF

  Cooking Tools Required

  Cutting board, Grill, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 313kcal | Carbohydrates: 2g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 839mg | Potassium: 483mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 4mg

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

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