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  Sauteed Greens with Shallots and Mustard Seeds

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  Rated 4.67 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Sauteed Greens with Shallots and Mustard Seeds

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 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 FreeKetoNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Nutritious greens including kale, chard, and collard greens are sauteed in olive oil along with shallots and mustard seeds for a bit of spice and texture.

  Sauteed Greens with Shallots and Mustard Seeds quantity

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

  Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the shallot and mustard seeds (may pop at higher heat, be careful not to burn) and cook until softened, about 2 minutes. Add the greens and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Season with salt and pepper. Stir in the lemon juice and serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon extra-virgin olive oil
  • 2 piece shallot large, minced
  • 1 tablespoon yellow mustard seeds
  • 1 pound kale stems and inner ribs trimmed, leaves cut into ribbons
  • 1 pound chard stems and inner ribs trimmed, leaves cut into ribbons
  • 1 pound collard greens stems and inner ribs trimmed, leaves cut into ribbons
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon fresh lemon juice more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat.

  Nutrition

  Calories: 86kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 455mg | Fiber: 5g | Sugar: 2g | Vitamin A: 9583IU | Vitamin C: 74mg | Calcium: 249mg | Iron: 2mg

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  Chef John’s Quiche Lorraine

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  Rated 0 out of 5
  8 servings
  

  Chef John’s Quiche Lorraine

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  Recipe adapted from:

  Allrecipes/Chef John

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Nut Free

  Chef John: In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.

  https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

  Chef John’s Quiche Lorraine quantity

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  https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

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

  Instructions

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Roll pie dough to fit a 9 inch pie plate. Place the bottom crust in a pie plate, crimp edges, and chill for at least 20 minutes before baking.
  • Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights.
  • Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
  • Reduce the oven to 325 degrees F (165 degrees C).
  • Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain.
  • Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons.
  • Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
  • Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
  • Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully.
  • Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
  • Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 round frozen pie crust dough for 9-inch pie plate
  • 8 slice bacon cut into 1 inch pieces
  • ½ cup leek chopped (white and pale green parts only) rinsed very well and drained after chopping
  • ½ cup onion chopped
  • 1/3 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 1 pinch cayenne pepper
  • 3 egg large
  • 2 egg yolk
  • 1 cup heavy whipping cream
  • ¾ cup milk
  • 1 teaspoon fresh thyme chopped
  • 6 ounce Gruyere cheese shredded

  Cooking Tools Required

  9 inch Pie Dish, Aluminum Foil, Baking Weights, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Sharp Knives, Skillet, Top Stove, Whisk

  Nutrition

  Calories: 340kcal | Carbohydrates: 4g | Protein: 14g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 632mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 1mg

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  Blackened Fish Taco Bowls

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  Rated 0 out of 5
  Up to 10 servings
  

  Blackened Fish Taco Bowls

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreeRefined Sugar FreeSoy Free

  Spicy Blacked fish, red onion, bell pepper, black beans and avocado dressing to top this cauliflowr rice bowl.

  www.kaiafitfolsom.com

  Blackened Fish Taco Bowls quantity

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  www.kaiafitfolsom.com

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

  Instructions

  • To create cauliflower rice, chop cauliflower into florets and add to a food processor.
  • Process until it reaches a rice-like consistency. (Note: If you don't have a food processor, you can grate the cauliflower with a box grater to create rice.) Transfer into a bowl and set aside.
  • Create your avocado dressing by combining your avocado, olive oil, lemon juice and water together in a food processor or blender and blend until smooth. Transfer into a jar and set aside.
  • Combine chili powder, cumin, cayenne, paprika, sea salt and black pepper in a bowl and mix well. Sprinkle over both sides of the tilapia fillets.
  • Grease a large cast iron skillet with a bit of olive oil and place it over medium high heat.
  • Add your tilapia fillets two at a time. Let sear for 3 to 4 minutes per side, flip and let sear for another 3 minutes or until fish is completely cooked through. (Note: Fish is done when it flakes with a fork.) Remove from heat and chop into pieces. Set aside.
  • Divide cauliflower rice in between bowls and top with red onion, green pepper and black beans. Add blackened tilapia, drizzle with desired amount of avocado dressing and serve with lime wedges. Enjoy

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 head cauliflower box grated or put in food processor
  • 1 avocado pit removed and peeled
  • 1/2 cup extra virgin olive oil
  • 2 lemon juiced
  • 1/2 cup water
  • 2 tablespoon chili powder
  • 2 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • 2 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 48 ounce tilapia fillet
  • 1/2 cup red onion finely diced
  • 1 green bell pepper finely diced
  • 30 ounce canned black beans drained and rinsed
  • 2 lime cut into wedges

  Cooking Tools Required

  12-inch skillet, Box grater, Can Opener, Colander, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 391kcal | Carbohydrates: 28g | Protein: 36g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 697mg | Potassium: 1258mg | Fiber: 12g | Sugar: 4g | Vitamin A: 859IU | Vitamin C: 86mg | Calcium: 103mg | Iron: 4mg

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  Clean Diet Crispy Oven Baked Falafel

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  Rated 0 out of 5
  Up to 10 servings
  

  Clean Diet Crispy Oven Baked Falafel

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 falafel

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. A Middle Eastern favorite, Falafel can be used in a variety of ways such as an appetizer or placed in pita pockets for a sandwich. Note: This recipe requires 2 sheet pans for 7-10 servings.

  Clean Diet Crispy Oven Baked Falafel quantity

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

  Instructions

  • Preheat oven to 450 degrees F.
  • In a food processor, pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don't over-process, you don't want it turning into hummus!
  • Add the flour and oil, and blend these with the mixture.
  • With your hands, form mixture into 2-inch balls and place each one on a large sheet of non-stick baking paper. Make sure to spray/ brush the paper with avocado oil before you place them on it.
  • Once all the patties are done, spray them all with an oil sprayer or brush with avocado oil, to ensure they turn out brown and crispy in the oven.
  • Bake for 20-25 minutes or until golden.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 onion roughly chopped
  • 62 ounce canned chickpeas about 4 cans, drained
  • 2 cup Italian parsley
  • 2 cup fresh cilantro
  • 6 clove garlic
  • 2 tablespoon ground cumin
  • 4 tablespoon chickpea flour
  • 4 tablespoon avocado oil plus extra for baking
  • Kosher salt or to taste

  Cooking Tools Required

  Baking sheet, Can Opener, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes or until heated through.

  Nutrition

  Calories: 370kcal | Carbohydrates: 54g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 26mg | Potassium: 681mg | Fiber: 15g | Sugar: 10g | Vitamin A: 1291IU | Vitamin C: 21mg | Calcium: 126mg | Iron: 7mg

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

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  Oat Flour Morning Glory Muffins

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  Rated 0 out of 5
  12 servings
  

  Oat Flour Morning Glory Muffins

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  Recipe adapted from:

  Amanda

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  An oat flour morning glory muffin that’s gluten-free, refined sugar-free, dairy-free, and so delicious. This is a perfect solution for a quick breakfast or a healthy snack, packed nutrients!

  https://www.runningwithspoons.com/flourless-morning-glory-muffins/

  Oat Flour Morning Glory Muffins quantity

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  https://www.runningwithspoons.com/flourless-morning-glory-muffins/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375F and prepare a muffin pan by spraying 10-12 cavities with cooking spray or placing paper baking cups in the cavities. Set aside.
  • Add almond butter, banana, egg, honey, oat flour, flaxmeal, vanilla extract, baking soda, ground cinnamon, and ground ginger to a high-speed blender and blend on high until the batter is smooth and creamy. If you do not have a high-speed blender, you can mix all the ingredients by hand. Simply mash the banana before combining all the ingredients in a bowl and mixing well.
  • Fold in carrots, apple, raisins, and walnuts and mix by hand.
  • Pour batter into the prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of the muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in the pan for ~10 minutes before removing.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1/4 cup almond butter or other nut butter of choice, or soy nut butter for a nut-free option
  • 1/2 cup medium banana ripe
  • 1 egg large
  • 1/3 cup honey
  • 1/2 cup oat flour
  • 2 tablespoon flax seeds meal
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

  Fold In:

  • 1 cup carrot about 2 large, peeled and grated
  • 1/2 cup apple medium, peeled, cored, and grated
  • 1/3 cup raisins
  • 1/3 cup walnuts
  • 12 muffin tin liners

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin Pan, Muffin tin liners, Oven, Sharp Knives

  Reheating/Serving Instructions

  Store in an air-tight container for up to a week.

  Nutrition

  Calories: 140kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 189mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1810IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg

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  12

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  Parmesan Garlic Chicken Wings

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  Rated 0 out of 5
  Up to 10 servings
  

  Parmesan Garlic Chicken Wings

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 9 wings

  Egg FreeGluten FreeKetoLower CarbRefined Sugar FreeSoy Free

  These chicken wings are perfect for those that don't care for the standard heavy-coated sauced wings. Instead these wings rely on garlic, Parmesan cheese, and a touch of red pepper flakes for a Mediterranean take on an American favorite. Note: This recipe requires 2 baking sheets for 7-10 servings.

  Parmesan Garlic Chicken Wings quantity

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

  Instructions

  • Preheat oven to 425 degrees with oven racks set in upper and lower positions.
  • Pat the wings dry with paper towels and place in a large bowl. Add salt, pepper, and avocado oil, tossing well to combine. Place wings on 2 parchment lined baking sheets. Bake for 40 minutes, turning once half way through baking time.
  • Meanwhile heat olive oil and butter in a small saute pan over medium heat and when hot add the garlic. Saute for a minute or until the garlic is golden. Add the red pepper flakes and saute an additional 30 seconds. Pour mixture into a large bowl. Add the chopped parsley and the parmesan cheese.
  • Remove wings from oven and place in bowl with garlic and parsley. Toss wings to coat evenly. Plate and garnish with additional parmesan cheese if desired.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound chicken wing drumettes and wing tips
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil

  For coating:

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon butter
  • 8 clove garlic minced
  • ¼ teaspoon crushed red pepper
  • 2 tablespoon Italian parsley chopped
  • ½ cup Parmesan cheese grated

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Mixing bowls, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat wings in 350 degree oven for 15 minutes.

  Nutrition

  Calories: 311kcal | Carbohydrates: 1g | Protein: 20g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 638mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg

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  Authentic Caesar Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Authentic Caesar Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 ounces

  Gluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This Caesar salad recipe uses a raw egg* and anchovies in the dressing for authentic texture and taste. Plus homemade croutons for flavorful crunch! Note: Toss salad just before serving.

  *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

  Authentic Caesar Salad quantity

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

  Instructions

  • To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
  • Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
  • To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
  • Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
  • Using a peeler, make curls of parmesan cheese to garnish salads if desired.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook12

  Passive0

  Total Time27 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  For the croutons:

  • ½ loaf French bread cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic peeled and smashed

  For the dressing:

  • 2 clove garlic roughly chopped
  • 5 canned anchovy fillets 1 can
  • 1 tablespoon Dijon mustard
  • 1 egg set in boiling water for 30 seconds
  • ½ cup extra virgin olive oil
  • 1 lemon juiced
  • ½ cup Parmesan cheese grated, plus more for garnish
  • Kosher salt to taste
  • freshly ground black pepper to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 248kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 290mg | Potassium: 378mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10972IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 2mg

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  Mexican Chopped Salad

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  Up to 10 servings
  

  Mexican Chopped Salad

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  Recipe adapted from:

  Chris Scheuer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeSoy FreeVegetarian

  This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ve ever had the pleasure of meeting. And it’s loaded with fabulous Southwestern flavor!

  Mexican Chopped Salad quantity

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  Ingredients Scale

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

  Instructions

  • For the dressing, combine lime juice, honey, cumin garlic and salt. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
  • For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
  • For the salad, place corn, in the microwave and cook according to package.
  • Remove from microwave with a hot pad and allow to cool for 5 minutes.
  • Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
  • Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the dressing:

  • ¼ cup lime juice
  • 2 tablespoon honey
  • ½ teaspoon ground cumin
  • 1 clove garlic finely minced
  • ½ teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil
  • 2 tablespoon extra virgin olive oil

  For the tortilla strips:

  • 6 each corn tortilla six inch
  • 1 ½ tablespoon avocado oil
  • ½ teaspoon Kosher salt

  For the salad:

  • 1 head romaine lettuce chopped into ½ inch pieces
  • 1 each red bell pepper ¼ inch dice
  • ½ each red onion ¼ inch dice
  • ½ each jicama peeled and ¼ inch dice
  • 1 each zucchini medium, ¼ inch dice
  • 4 each tomato medium, seeded and diced
  • 1 ½ cup frozen corn kernels or fresh if available
  • 15 ounce canned black beans drained and rinsed, or other beans of your preference
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

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

  Nutrition

  Calories: 200kcal | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 416mg | Potassium: 631mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6379IU | Vitamin C: 42mg | Calcium: 69mg | Iron: 2mg

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  Mexican Green Salad with Toasted Pepitas

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  Up to 10 servings
  

  Mexican Green Salad with Toasted Pepitas

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  Recipe adapted from:

  COOKIE+Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: side salad

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

  This “Mexican” green salad recipe is not only delicious and nutritious it's also very pretty! Romaine lettuce and mixed spring greens, purple cabbage and cauliflower, cherry tomatoes, cucumber and red onion combine to create one stunning and delicious salad.

  Mexican Green Salad with Toasted Pepitas quantity

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

  Instructions

  To toast the pepitas:

  • Combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don’t let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.

  To make the dressing:

  • Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.

  The salad

  • In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, and toasted pepitas.
  • Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving.
  • If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

  Cook Times

  Active Prep30

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  Salad

  • ⅔ cup pepitas green pumpkin seeds
  • ½ teaspoon extra virgin olive oil
  • ½ teaspoon chili powder
  • pinch kosher salt
  • 5 ounce baby spring mix
  • 6 ounce romaine lettuce chopped
  • 8 ounce frozen riced cauliflower 2 cups, about ½ small cauliflower
  • 14 ounce purple cabbage 2 cups, about ½ small cabbage, finely chopped
  • 16 ounce cherry tomato 2 cups quartered
  • 1 each English cucumber halved, seeded and thinly sliced (no need to peel)
  • 1 each red onion small, chopped
  • 2 each ripe avocado thinly slice just before serving
  • 2/3 cup cotija cheese optional - omit for vegan. Cruble.

  Jalapeño-Cilantro Dressing

  • ½ cup extra virgin olive oil
  • ½ cup lime juice from about 4 limes
  • ½ cup fresh cilantro lightly packed, mostly leaves
  • 1 each jalapeno pepper small, seeds and ribs removed, and roughly chopped
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon ground cumin
  • ½ teaspoon Dijon mustard
  • 1 clove garlic roughly chopped
  • ¼ teaspoon fine sea salt
  • pinch red pepper flakes optional, for extra heat

  Cooking Tools Required

  12-inch nonstick skillet, Blender, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  The salad will keep well this way for about 4 to 5 days.

  Nutrition

  Calories: 272kcal | Carbohydrates: 16g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 666mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2549IU | Vitamin C: 59mg | Calcium: 108mg | Iron: 2mg

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  Fresh Chopped Israeli Salad

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Fresh Chopped Israeli Salad

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 7.25 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 FriendlyGluten FreePaleoReduced FatVeganVegetarian

  A refreshing Middle Eastern chopped salad with clean flavors.

  Fresh Chopped Israeli Salad quantity

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  Ingredients Scale

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

  Instructions

  • 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.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound tomato extra-large finely diced
  • 1 each English cucumber finely diced
  • 5 ounce red onion finely chopped
  • 8 ounce red bell pepper finely diced
  • 8 ounce yellow bell pepper finely diced
  • 1/3 cup Italian parsley chopped
  • 1/3 cup fresh mint chopped
  • 1/3 fresh cilantro chopped
  • 2 tablespoon lemon zest
  • 1 1/2 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  To keep it fresh, save the dressing separately from the salad and mix in when serving.

  Nutrition

  Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 11mg | Potassium: 413mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2049IU | Vitamin C: 95mg | Calcium: 31mg | Iron: 1mg

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  Cilantro Lime Chicken and Spanish Rice Bowl

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  Rated 5.00 out of 5
  6 servings
  

  Cilantro Lime Chicken and Spanish Rice Bowl

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  Recipe adapted from:

  Samantha Skaggs

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 oz chicken, 5 oz rice

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeSoy Free

  These delicious bowls have a Southwestern flair thanks to added black beans, tomatoes, avocado, cilantro and Spanish rice.

  https://wwwhttps://www.fivehearthome.com/easy-spanish-rice/.instagram.com/karinadoninutrition/

  Cilantro Lime Chicken and Spanish Rice Bowl quantity

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  https://wwwhttps://www.fivehearthome.com/easy-spanish-rice/.instagram.com/karinadoninutrition/

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

  Instructions

  For the chicken:

  • First, heat oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
  • Add chicken breast to the pan and cook over medium heat for 5-8 minutes on each side, making sure chicken registers 165 degrees on an instant read thermometer.
  • Let cool for 15-20 minutes before slicing. Slice chicken and set aside.
  • Meanwhile, to a large bowl whisk together the dressing ingredients, then add the sliced chicken, tossing to coat.

  For the Spanish rice:

  • In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
  • Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Note: Use the recommended about of liquid (broth and tomato sauce) for the rice as instructed on package.
  • Stir in the black beans and red onion, mixing thoroughly.

  For the bowls:

  • Place Spanish rice in the bowl first, top with the sliced chicken. Garnish with tomatoes and avocados.

  Cook Times

  Active Prep15

  Hands-On Cook40

  Hands-Off Cook0

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  For the chicken:

  • 1 tablespoon avocado oil
  • 2 pound boneless skinless chicken breast
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For the dressing:

  • 4 each lime juiced (you should get about 2 tablespoons juice per lime)
  • 1/2 cup fresh cilantro chopped
  • 3 clove garlic minced
  • 1 tablespoon granulated sugar more or less to taste

  For the Spanish rice:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 cup long grain white rice
  • 1 cup chicken broth
  • 1 cup canned tomato sauce
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 14 ounce canned black beans drained and rinsed
  • 1 each small red onion chopped

  For the Bowls

  • 3/4 cup cherry tomato halved
  • 1 each avocado diced

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 498kcal | Carbohydrates: 48g | Protein: 40g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1173mg | Potassium: 1214mg | Fiber: 9g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 3mg

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  Ground Beef Stroganoff

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  Rated 0 out of 5
  6 servings
  

  Ground Beef Stroganoff

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 1/2 ounce

  Nut FreeSoy Free

  This customer submitted recipe is a classic dish that goes great with egg noodles. This version uses ground beef, red wine, and milk instead of sour cream.

  Ground Beef Stroganoff quantity

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  Ingredients Scale

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

  Instructions

  • Cook eggs noodles according to package directions. Set aside.
  • Melt butter in heavy bottomed pan over medium heat. Add mushrooms, and saute for 2-3 minutes.
  • Add in ground beef, thyme, garlic, 1/2 the salt, pepper, onion powder and saute until beef is browned.
  • Drain off all but 1/2 tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all.
  • Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
  • Add wine and bring to a boil, simmer for 1 minute.
  • Add 1/2 the milk, cooke for an additional minute or 2.
  • Add remaining stock, milk, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to medium-low.  Simmer for 20 minutes until flavors are well married.
  • Taste and season with additional salt if needed.
  • Serve over egg noodles.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 tablespoon butter
  • 8 ounce white mushroom diced
  • 1 pound 95% lean ground beef
  • 1/2 teaspoon dried thyme
  • 2 teaspoon Kosher salt divided, more or less to taste or dietary restriction
  • 1 teaspoon freshly ground black pepper
  • 1 clove garlic minced
  • 1 teaspoon onion powder
  • 2 tablespoon all-purpose flour
  • ½ cup dry red wine or 1/2 cup additional stock
  • 1 cup milk divided
  • 1 ½ cup low sodium beef stock
  • 1 teaspoon Worcestershire sauce optional

  For serving:

  • 8 ounce dry egg noodle

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Cutting board, Measuring cups and spoons, Top Stove

  Reheating/Serving Instructions

  Heat on the stovetop over medium heat or in the microwave on medium-high power. Store noodles separate from sauce and heat in the microwave on high power.

  Nutrition

  Calories: 352kcal | Carbohydrates: 34g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 983mg | Potassium: 668mg | Fiber: 2g | Sugar: 4g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

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  Classic Homemade Cornbread

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  Rated 0 out of 5
  8 servings
  

  Classic Homemade Cornbread

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  Recipe adapted from:

  Melissa Griffiths/Bless this Mess

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Nut FreeSoy FreeVegetarian

  Fill your kitchen with the aroma of homemade cornbread! My family has been making this cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.

  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

  Classic Homemade Cornbread quantity

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  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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  Ingredients Scale

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

  Instructions

  • Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
  • In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
  • Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
  • Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup honey
  • 1 teaspoon Kosher salt
  • 3 ½ teaspoon baking powder
  • ⅓ cup avocado oil
  • 1 egg large
  • 1 cup milk

  Cooking Tools Required

  8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through or in the microwave on medium power.

  Nutrition

  Calories: 305kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 498mg | Potassium: 145mg | Fiber: 2g | Sugar: 19g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg

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  Mushroom Sauté

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  Rated 4.00 out of 5
  Up to 10 servings
  

  Mushroom Sauté

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces pre-cook

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Tasty mushrooms combine with garlic and herbs with a splash of balsamic vinegar.

  Mushroom Sauté quantity

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  Ingredients Scale

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

  Instructions

  • Add oil to a large skillet over medium heat.
  • Stir in balsamic vinegar, garlic, oregano, and mushrooms.
  • Sauté for 5-6 minutes, or until tender.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 tablespoon coconut oil
  • 2 tablespoon balsamic vinegar
  • 2 clove garlic minced
  • ¼ teaspoon dry oregano
  • 40 ounce white mushroom whole
  • 1 teaspoon Kosher salt
  • dash freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 52kcal | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 239mg | Potassium: 367mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

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  Shrimp and Vegetable Stir-Fry

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  Rated 0 out of 5
  6 servings
  

  Shrimp and Vegetable Stir-Fry

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Dairy FreeEgg FreeKetoLower CarbNut FreeRefined Sugar Free

  This delicious shrimp stir-fry is loaded with nutritious vegetables and has the subtle flavors of garlic, ginger, and coconut.

  Shrimp and Vegetable Stir-Fry quantity

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  Ingredients Scale

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

  Instructions

  • Place the shrimp in a medium bowl. Add the marinade ingredients and mix thoroughly. Let marinate at room temperature for 15 minutes.
  • Blanch broccoli by placing florets in a large saute pan or wok and adding 1/4 cup water. Turn heat to high and steam for several minutes. Remove florets and reserve. Dump out any remaining water.
  • Heat large sauté pan or wok over medium-high heat. Add half the coconut oil. Carefully place shrimp in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until shrimp is 80 percent done, about 3 minutes. Remove from pan and set aside.
  • To the same pan add the remaining oil. Add the ginger and garlic and cook for a minute or just until garlic is golden.
  • Add all the vegetables, including the broccoli, to the pan and stir-fry for a minute or two. Add the cooked reserved shrimp, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be slightly crisp, not limp and shrimp should be cooked through.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 pound raw shrimp peeled and deveined, for 10 servings: 21-25 preferably

  Marinade for shrimp:

  • 2 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon corn starch
  • 2 tablespoon coconut oil
  • 2 tablespoon fresh ginger finely chopped
  • 4 clove garlic finely chopped
  • 1 yellow onion medium, sliced lengthwise into strips about ¼ inch thick
  • 1 cup broccoli florets blanched
  • 1 red bell pepper sliced lengthwise into strips about ¼ inch thick
  • 2 stalk celery cut diagonally into pieces about 1 inch in length
  • 3 stalk green onion cut into 2 inch lengths
  • 2 tablespoon soy sauce or more to taste

  Cooking Tools Required

  Measuring cups and spoons, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 158kcal | Carbohydrates: 8g | Protein: 18g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 1277mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 45mg | Calcium: 134mg | Iron: 2mg

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  Broccoli Cauliflower Cheese Bake

  $0.00 Cooking Fee

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

  Broccoli Cauliflower Cheese Bake

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  Recipe adapted from:

  Jenn Tidwell

  Rated 4 out of 5 based on 8 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounce

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

  Diabetes FriendlyEgg FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeVegetarian

  Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick that guests will adore.

  Broccoli Cauliflower Cheese Bake quantity

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  Ingredients Scale

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

  Instructions

  • Place cauliflower and broccoli in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13x9-in. baking dish coated with cooking spray.
  • In a small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne, onion powder, garlic powder, and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Stir in 1-1/4 cups of each mozzarella and Swiss cheeses until melted. Pour over vegetables. Bake, uncovered, at 450° for 20 minutes or until golden brown.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 head cauliflower For 10 servings, medium head, about 2 pounds, cut into florets
  • 3 crown broccoli For 10 servings, 3 medium head, about 1 pounds, cut into florets
  • 3 tablespoon butter
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoon spicy brown mustard
  • 3/4 teaspoon Kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 3/4 cup fat-free milk
  • 1 1/2 cup mozzarella cheese divided
  • 1 1/2 cup swiss cheese divided

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pyrex baking dish, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through, stirring halfway through cooking time, or heat in 325 degree oven for 20 minutes.

  Nutrition

  Calories: 209kcal | Carbohydrates: 12g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 375mg | Potassium: 374mg | Fiber: 1g | Sugar: 6g | Vitamin A: 572IU | Vitamin C: 31mg | Calcium: 368mg | Iron: 1mg

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  Lean Gyro Bowls with Tahini (Lean Meatballs, Lemon Cauliflower Rice, and Cucumber Salad)

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  Up to 10 servings
  

  Lean Gyro Bowls with Tahini (Lean Meatballs, Lemon Cauliflower Rice, and Cucumber Salad)

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  Recipe adapted from:

  Cheryl Malik

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 ounces not including optional garnishes

  Dairy FreeGluten FreeLower CarbPostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  Delicious beef meatballs, cucumber salad, roasted lemony garlicy cauliflower rice, and creamy tahini sauce combine incredible Greek flavors into one delectable bowl.

  https://40aprons.com/gyro-bowls/

  Lean Gyro Bowls with Tahini (Lean Meatballs, Lemon Cauliflower Rice, and Cucumber Salad) quantity

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  https://40aprons.com/gyro-bowls/

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.

  For the Meatballs

  • Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
  • Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
  • Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs.
  • Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.

  For the Tahini

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

  For the Califlower Rice

  • Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 20 minutes, mixing halfway until golden. If cooking from frozen, it will take about 25 minutes.
  • Remove from oven, top with fresh lemon juice and parsley. Makes about 1/2 a cup per serving.

  For the Cucumber & Tomato Salad

  • Add all components to small mixing bowl. Gently stir to distribute ingredients, then taste and adjust salt as needed. Set aside.

  To Assemble the Bowls

  • Divide rice evenly into serving bowls. Top rice with meatballs, tahini, cucumber & tomato salad, and any other desired garnishes. Serve immediately.

  Notes

  Tzatziki: You can use fresh mint AND fresh dill, or choose just one.

  To Drain Water from Cucumbers
  Peel and grate/dice cucumbers.
  With paper towels, squeeze as much water as possible out of cucumber.
  Place cucumber in colander. Set colander over bowl to catch liquid. Liberally sprinkle salt over cucumbers, tossing or moving cucumbers as needed to salt entirely.
  Let cucumbers rest 20 minutes.
  Transfer drained cucumbers to fresh paper towels. Press or blot to remove any remaining liquid. If desired, you can quickly rinse the drained cucumbers in cold water to remove excess salt, then press or blot with paper towels.

  Cook Times

  Active Prep55

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Meatballs

  • 3 pound 95% lean ground beef
  • 1/2 cup onion minced
  • 9 clove garlic minced
  • 2 egg large
  • 1/2 cup crumbled feta cheese 
  • 3 teaspoon Greek seasoning
  • 1 teaspoon Kosher salt

  For the Roasted Lemon Garlic Califlower Rice

  • 32 ounce frozen riced cauliflower
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Kosher salt more or less to taste, or dietary preference
  • 4 teaspoon Italian parsley chopped
  • 6 clove garlic chopped
  • extra virgin olive oil spray

  For the Cucumber & Tomato Salad

  • 15 ounce cherry tomato halved
  • 1 each English cucumber diced drained, see Notes
  • 1 tablespoon extra virgin olive oil
  • 1 ¼ teaspoon Kosher salt more or less to taste, or dietary preference

  For the Tahini

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

  Recommended Garnishes (All Optional)

  • hummus
  • extra virgin olive oil
  • crumbled feta cheese 
  • pitted Kalamata olives
  • fresh dill chopped
  • Italian parsley chopped
  • sumac

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, small spoon

  Reheating/Serving Instructions

  Heat caluliflower rice and meatballs in the microwave on medium high heat until heated through.

  Nutrition

  Calories: 546kcal | Carbohydrates: 20g | Protein: 42g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 1231mg | Potassium: 1137mg | Fiber: 5g | Sugar: 3g | Vitamin A: 837IU | Vitamin C: 66mg | Calcium: 175mg | Iron: 7mg

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  Cookie Dough Greek Yogurt

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Cookie Dough Greek Yogurt

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 45 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Egg FreeGluten FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Optionally, this peanut butter and chocolate chip treat can be frozen for 30-60 minutes for a frosty treat!

  Cookie Dough Greek Yogurt quantity

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  Ingredients Scale

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

  Instructions

  • In a medium bowl, whisk together all of the ingredients except for the topping, until smooth. Refrigerate until ready to eat. Top (or stir in) with chocolate chips and almond extract if desired. Enjoy!

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 60 ounce 2% Greek yogurt
  • 10 teaspoon peanut butter
  • 10 tablespoon honey or sweetener of choice
  • 5 teaspoon pure vanilla extract

  Optional Toppings:

  • 2½ teaspoon almond extract 1/2 teaspoon per serving
  • 10 teaspoon dark chocolate chips 1 teaspoon per serving

  Cooking Tools Required

  Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Whisk

  Nutrition

  Calories: 261kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 108mg | Potassium: 67mg | Fiber: 1g | Sugar: 27g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg

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  Hibachi Style Chicken with Magic Mustard Sauce

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  Rated 0 out of 5
  Up to 10 servings
  

  Hibachi Style Chicken with Magic Mustard Sauce

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  Recipe adapted from:

  Alex Snodgrass/The Defined Dish

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeGluten FreeKetoNut FreePaleoSoy FreeWhole 30

  Enjoy your favorite teppanyaki restaurant chicken and vegetable dish right at home, complete with mustard dipping sauce.

  https://thedefineddish.com/hibachi-style-chicken-with-magic-mustard-sauce/

  Hibachi Style Chicken with Magic Mustard Sauce quantity

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  https://thedefineddish.com/hibachi-style-chicken-with-magic-mustard-sauce/

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  Ingredients Scale

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

  Instructions

  • In a food processor or blender combine all of the magic mustard sauce ingredients and blend until smooth.
  • Heat a wok or large skillet over high heat. Add the oil and when very hot (it should be just smoking), add chicken and season with salt and pepper. Spread the chicken in a single layer and cook until all sides are golden brown and the chicken is cooked through, tossing occasionally, about 7 minutes.
  • When chicken is cooked through, use a slotted spoon to transfer onto a plate. Set aside.
  • In the same skillet, add the ghee and melt. Then add the onions, carrots, zucchini, and mushrooms. Cook, stirring occasionally until just cooked and slightly tender (you don't want them too soft, I like a little crunch to mine still), about 4 minutes.
  • Add chicken back into the skillet with the sesame seeds. Stir and saute for 2 more minutes.
  • Transfer to a plate and serve with the Magic Mustard Sauce.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  MAGIC MUSTARD SAUCE:

  • 4 teaspoon ground mustard powder
  • 4 tablespoon warm water
  • 6 tablespoon tahini
  • 1 cup coconut aminos
  • 2 teaspoon Red Boat Fish Sauce
  • 1-inch piece fresh ginger peeled
  • 4 clove garlic

  FOR THE STIR FRY:

  • 4 pound boneless skinless chicken thigh trimmed, and cut into 1 inch chunks
  • 1 white onion thinly sliced
  • 16 baby bella mushroom stems removed and cut into fourths
  • 4 zucchini small cut into thin short strips
  • 4 carrot small, cut into thin short strips
  • 4 tablespoon avocado oil
  • 2 tablespoon ghee sub butter if not Whole30
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon toasted sesame seeds

  Cooking Tools Required

  12-inch nonstick skillet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Slotted spoon, Top Stove, Wok, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 415kcal | Carbohydrates: 15g | Protein: 39g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1198mg | Potassium: 942mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4284IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 3mg

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  Breakfast Enchiladas

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Breakfast Enchiladas

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  Recipe adapted from:

  Isabel Orozco-Moore

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 enchilada

  Soy Free

  Filled with scrambled eggs, breakfast sausage, bell peppers, onions then smothered in enchilada sauce and cheese, these breakfast enchiladas are sure to please the entire family!

  https://www.isabeleats.com/easy-breakfast-enchiladas/

  Breakfast Enchiladas quantity

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  https://www.isabeleats.com/easy-breakfast-enchiladas/

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  Ingredients Scale

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

  Instructions

  • Sautee the peppers and onions in a little olive oil for about 5 minutes, until they’ve softened and the onions start to become translucent
  • Add in the breakfast sausage and spices and crumble it up with your spatula
  • Cook everything together for about 6-8 minutes until the sausage is fully cooked
  • Add in the beaten eggs and stir them into the sausage mixture
  • Cook them for about 1 or 2 minutes, until they’ve just set like a soft scramble
  • Pour some enchilada sauce in a 13×9-inch baking dish
  • This will help prevent the enchiladas from sticking to the bottom of the casserole
  • Fill each tortilla with the sausage and egg filling, roll it up and place it in the baking dish seam side down
  • Then pour the remaining enchilada sauce all over the tortillas and top everything with some shredded cheese
  • Bake at 375°F until the cheese has melted, about 15 minutes and voila!
  • Garnish with the crumbled cotija, the chopped cilantro and the red onion

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 yellow onion small dice
  • 1 pound bulk breakfast sausage
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon ground cumin
  • 6 egg large
  • 15 ounce red enchilada sauce about 1 1/2 cups
  • 8 flour tortilla
  • 1 cup monterey jack cheese shredded
  • 5 ounce cotija/queso fresco
  • 3 tablespoon fresh cilantro chopped
  • 1/2 red onion small dice

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Double Boiler, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  reheat individually in the microwave for 45 seconds

  Nutrition

  Calories: 235kcal | Carbohydrates: 21g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 816mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg

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  8

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