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  Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  Up to 10 servings
  

  Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3.7 out of 5 based on 11 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz cooked salmon, 1/2 cup cooked rice and 2 oz asparagus

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar Free

  Not only is salmon nutrient dense, but it's highly flavorful, and when paired with asparagus and rice, you have a complete meal!

  Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • Place salmon fillets in a large bowl. Drizzle with 2/3 of the olive oil, lemon juice, lemon zest and dill. Mix well to coat. Place fillets on a parchment-lined baking sheet. Season with salt and pepper.
  • Bake for 15 minutes, or longer depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
  • Meanwhile, rinse the rice and cook according to package directions.
  • Meanwhile, heat remaining olive oil in a large sauté pan. Add asparagus and sauté until tender-crisp. Season with salt and pepper.

  Cook Times

  Active Prep25

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 pound salmon fillet
  • 3 tablespoon extra virgin olive oil divided
  • 1 lemon zested, then juiced
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon fresh dill chopped
  • 2 cup medium grain white rice rinsed and cooked according to package directions
  • 2 bunch asparagus trimmed and cut into 2-incch pieces

  Cooking Tools Required

  12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan with lid, Sharp Knives, Spatula, Vegetable Peeler

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm.

  Nutrition

  Calories: 416kcal | Carbohydrates: 33g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 539mg | Potassium: 1004mg | Fiber: 2g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 4mg

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  Turkey Meatloaf

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Turkey Meatloaf

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeOil FreeRefined Sugar Free

  Enjoy this traditional style meatloaf made with turkey. Goes great with mashed sweet potatoes!

  Turkey Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl mix together the cubed bread, eggs, and milk. Add remaining ingredients through to the parsley. Mix well.
  • Add the ground turkey. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. Bake for 60 minutes.
  • Meanwhile, In a small bowl mix together sauce ingredients. During the last 15 minutes of cooking time, open oven and spread sauce on top of loaf. Continue cooking until internal temperature reaches 165 degrees.
  • Let stand 10 minutes before removing from pan and slicing.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 slice white bread cut into cubes
  • 2 egg
  • ¼ cup milk
  • 1 tablespoon Dijon mustard
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 onion medium, finely chopped
  • ½ cup celery finely chopped with leaves
  • ¼ cup Italian parsley finely chopped
  • 2 pound 85% lean ground turkey

  Sauce

  • ⅓ cup ketchup
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 195kcal | Carbohydrates: 11g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 827mg | Potassium: 455mg | Fiber: 1g | Sugar: 7g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

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  Clean Diet Cauliflower Fried Rice

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Cauliflower Fried Rice

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 3 out of 5 based on 6 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This fried rice uses fresh cauliflower and vegetables instead of rice.

  Clean Diet Cauliflower Fried Rice quantity

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

  Instructions

  • Wash cauliflower, remove the leaves, cut into pieces, and put in food processor or blender. Blend until cauliflower becomes the consistency of couscous (small bits).
  • In a large pan, heat sesame oil and add garlic. Let sit for a couple minutes (stirring periodically). Add carrots and let sit for a minute before adding cauliflower and peas.
  • With a wooden spoon, create a circle in the middle of the pan to fry the egg by moving the contents of the “rice” to the sides of the pan. Pour eggs into the open space and let cook. Then mix in the eggs with the remainder of the ingredients.
  • Add soy sauce, black pepper, and any other seasonings you’d like. Pour some into a bowl and top with some scallions and sesame seeds. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 42 ounce cauliflower for 10 servings 2 medium heads or frozen riced cauliflower
  • 2 tablespoon sesame oil
  • 3 clove garlic put through a press
  • 2 cup carrot finely chopped
  • 2 cup frozen green peas
  • 4 egg
  • 6 tablespoon soy sauce low sodium, or liquid amino acids
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For garnish:

  • 4 stalk green onion chopped (for garnish)
  • 1 tablespoon sesame seeds

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 128kcal | Carbohydrates: 14g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 684mg | Potassium: 578mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4642IU | Vitamin C: 72mg | Calcium: 67mg | Iron: 2mg

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  Old Fashioned Meatloaf

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Old Fashioned Meatloaf

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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

  Nut FreeOil FreeRefined Sugar Free

  This is a juicy and delicious traditional style meatloaf. Serve with mashed or scalloped potatoes.

  Old Fashioned Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl mix together the bread, eggs, and milk. Stir in the bacon. Add remaining ingredients through to the parsley. Mix well.
  • Add the ground beef. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. In a small bowl mix together sauce ingredients and spread on top of loaf.
  • Bake for 60 minutes, or until internal temperature reaches 160 degrees.
  • Let stand 10 minutes before removing from pan and slicing.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce bacon about 5 thick slices, cooked and chopped into small pieces
  • 2 slice white bread cut into cubes
  • 2 egg
  • ¼ cup milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 onion medium, finely chopped
  • ½ cup celery finely chopped with leaves
  • ¼ cup Italian parsley finely chopped
  • 2 pound 85% ground beef

  Sauce

  • ⅓ cup ketchup
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 430kcal | Carbohydrates: 11g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 741mg | Potassium: 511mg | Fiber: 1g | Sugar: 7g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg

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  Zoodles with Italian Sausage, Beef and Tomato Sauce

  $0.00 Cooking Fee

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

  Zoodles with Italian Sausage, Beef and Tomato Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 24 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounces of sauce + zoodles

  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 FreeRefined Sugar FreeWhole 30

  This recipe uses home spiralized zucchini noodles topped with a simple meat sauce. Leave out the Parmesan cheese for Paleo and Whole30. Leave out wine for Whole30.

  Zoodles with Italian Sausage, Beef and Tomato Sauce quantity

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  Ingredients Scale

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

  Instructions

  For the zoodles:

  • Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
  • Rinse zoodles then squeeze them gently to remove excess moisture.
  • When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
  • Turn heat to low, add olive oil, kosher salt, and pepper to taste.

  For the meat-tomato sauce:

  • Heat a large saute pan over medium-high heat. Add the olive oil oil, ground beef, and sausage, breaking up the chunks into small pieces.
  • When meat is cooked halfway through, add the onions, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
  • Add the Kosher salt and the white wine. Cook until the wine has evaporated.
  • Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 55 ounce zucchini washed and trimmed
  • 3 tablespoon Kosher salt
  • 6 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound ground beef
  • 1 pound Italian sausage spicy if you like
  • 1 cup onion finely chopped
  • 1 cup celery finely chopped
  • 1 cup carrot finely chopped
  • 4 teaspoon Kosher salt
  • ½ cup white wine dry, optional
  • 56 ounce canned whole peeled plum tomatoes
  • Parmesan cheese optional

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Dutch Oven, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spiralizer, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through. Meat sauce can be frozen for future use.

  Nutrition

  Calories: 447kcal | Carbohydrates: 20g | Protein: 19g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1765mg | Potassium: 1210mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2838IU | Vitamin C: 46mg | Calcium: 110mg | Iron: 4mg | Phosphorus: 260mg

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  Sheet Pan Shrimp Fajitas

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Sheet Pan Shrimp Fajitas

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  Recipe adapted from:

  Damn Delicious

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 fajita

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This recipe uses a homemade spice mixture for lots of flavor! Serve with optional flour or corn tortillas. Note: For 5 or more servings you will need 2, heavy-duty rimmed baking sheets.

  Sheet Pan Shrimp Fajitas quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet(s) or coat with nonstick spray. Note: You will need 2 baking sheets for 5+ servings.
  • CHILI POWDER MIXTURE: In a small bowl, combine chili powder, cumin, oregano, paprika, salt and pepper.
  • Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the CHILI POWDER MIXTURE; gently toss to combine.
  • Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
  • In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and CHILI POWDER MIXTURE.
  • Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
  • Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
  • Serve immediately with tortillas.

  Cook Times

  Active Prep40

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • avocado oil cooking spray

  Chili Powder Mixture:

  • 2 teaspoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  For the filling:

  • 5 ounce red bell pepper seeded and cut into strips
  • 5 ounce green bell pepper seeded and cut into strips
  • 5 ounce yellow bell pepper seeded and cut into strips
  • 1 pound sweet onion cut into 1/2-inch wedges
  • 4 clove garlic minced
  • 4 tablespoon extra virgin olive oil divided
  • 2.5 pound U21-25 raw shrimp peeled and deveined
  • 1/3 cup fresh cilantro chopped
  • 2 tablespoon lime juice freshly squeezed

  Optional:

  • 10 8 inch flour or corn tortillas warmed

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Oven, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat mixture in a saute pan over medium heat until heated through. Warm totillas in the microwave, covered, until heated through.

  Nutrition

  Calories: 256kcal | Carbohydrates: 24g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1109mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1892IU | Vitamin C: 62mg | Calcium: 133mg | Iron: 2mg

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  Baked Rigatoni with Italian Sausage and Mozzarella

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Baked Rigatoni with Italian Sausage and Mozzarella

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeRefined Sugar FreeSoy Free

  This delicious casserole is a family favorite. Pick one of our salads and add garlic bread for a complete meal.

  Baked Rigatoni with Italian Sausage and Mozzarella quantity

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  Ingredients Scale

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

  Instructions

  • Add the olive oil to a large sauté pan and place over medium-high heat. Cook sausage, onions, and mushrooms until meat is browned and all the liquid in the pan is evaporated, about 15 minutes.
  • Add all the tomatoes to meat mixture. Bring to a boil, reduce heat and simmer for 30 minutes, uncovered. Taste and correct for salt.
  • Toss cooked pasta in sauce, adding 1 cup of the mozzarella cheese, all the Parmesan cheese, and the chopped basil. Mix well to incorporate.
  • Pour pasta into a 9x13 inch baking dish and top with remaining mozzarella cheese. Bake at 375 degrees for 20 minutes, or until pasta is heated through and cheese is melted.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 16 ounce rigatoni pasta cooked according to package instructions, but just a bit firmer than al-dente
  • 1 tablespoon extra virgin olive oil
  • 1 pound Italian sausage bulk, spicy or mild
  • 1 onion large, chopped
  • 12 ounce mushroom sliced
  • 56 ounce canned crushed tomatoes
  • 14.5 ounce canned diced tomatoes
  • 2 teaspoon Kosher salt more or less to taste
  • 4 cup mozzarella cheese grated
  • 1 cup grated parmesan cheese
  • 4 tablespoon fresh basil chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 747kcal | Carbohydrates: 69g | Protein: 36g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 96mg | Sodium: 1693mg | Potassium: 1045mg | Fiber: 6g | Sugar: 11g | Vitamin A: 821IU | Vitamin C: 21mg | Calcium: 413mg | Iron: 5mg

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  Naan Bread

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Naan Bread

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  Recipe adapted from:

  Kate Hackworthy

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Egg FreeNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  Once you make this naan bread recipe, I’m sure you’ll never want to buy pre-made ones again. Just mix the four ingredients and knead them for a few minutes to bring it together, then roll it out and pan fry. It's a yeast free bread that's light, fluffy and tasty!

  https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

  Naan Bread quantity

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  https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

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  Ingredients Scale

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

  Instructions

  • Mix all ingredients together in a large bowl. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour.
  • Divide it into ten equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter or so. Tip - roll out one naan while another is cooking. If you roll them all out first, then they could get warm and stick to the counter.
  • Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
  • Best eaten on the same day. If making ahead, warm them up in the oven before serving.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 cup all-purpose flour or gluten-free flour and adjust the amount as it might absorb the yogurt differently
  • 2 1/2 cup plain Greek yogurt or dairy free for vegan
  • 4 teaspoon baking powder
  • 1/2 teaspoon Kosher salt

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  REHEAT - to desired temperature using your preferred heating method. STORAGE - the naan dough can be made up to 3 days ahead. Just keep in the fridge until ready to roll and cook. Keep leftovers in the fridge and reheat in a frying pan or in the toaster. It makes them crispier and still delicious.  

  Nutrition

  Calories: 220kcal | Carbohydrates: 41g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 315mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg

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  Denver Omelet Breakfast Muffins

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  12 servings
  

  Denver Omelet Breakfast Muffins

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  Recipe adapted from:

  Alyssa Rivers

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Gluten FreeRefined Sugar FreeSoy Free

  These are the absolute perfect make ahead breakfast muffins for you or your kiddos on the go! Packed with protein these hearty Denver omelet breakfast muffins are going to become a family favorite!

  https://therecipecritic.com/denver-omelet-breakfast-muffins/

  Denver Omelet Breakfast Muffins quantity

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  https://therecipecritic.com/denver-omelet-breakfast-muffins/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees. Lightly grease a 12 muffin pan or use muffin liners. Divide the onion, green pepper, and ham evenly over the 12 muffin tins. Add the cheddar cheese evenly on the top.
  • In a medium sized bowl whisk the eggs, half and half, salt and pepper, and green onions. Pour over the top of the cheese and fill the liner until almost full.
  • Bake for 20-22 minutes or until set. Remove and serve warm or let cool and store in the refrigerator or freezer.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • ½ cup yellow onion chopped
  • 1 cup green bell pepper chopped
  • 1 cup ham chopped
  • 1 cup shredded cheddar cheese
  • 8 egg
  • ½ cup half and half
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 stalk green onion thinly sliced

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Muffin tin liners, Oven, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Reheat from fridge for about 30 seconds in microwave or frozen for about 1 minute or until heated through.

  Nutrition

  Calories: 128kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 443mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 1mg

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  Lemon Herb Mediterranean Chicken Salad

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  Up to 10 servings
  

  Lemon Herb Mediterranean Chicken Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 ounce chicken, 2 cups of 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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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic salad uses Mediterranean herbs and grilled chicken for extra flavor.

  Lemon Herb Mediterranean Chicken Salad quantity

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  Ingredients Scale

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

  Instructions

  • In a medium bowl or a large measuring cup, whisk together all of the marinade/dressing ingredients. Pour half the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  • Add the chicken to the marinade in the baking dish. Marinate chicken for 15-30 minutes (or up to two hours in the refrigerator, if time allows).
  • Meanwhile, prepare all of the salad ingredients and mix together in a large salad bowl.
  • Once chicken is ready to cook, heat oil in a grill pan or grill plate, over medium-high heat. Grill chicken on both sides until browned and completely cooked through, about 5 minutes per side or until an instant read thermometer registers 165 degrees F.
  • Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken thigh or boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil

  For the marinade/dressing:

  • 4 tablespoon extra virgin olive oil
  • 3 each lemon juiced, about 1/2 cup
  • 4 tablespoon water
  • 4 tablespoon red wine vinegar
  • 4 tablespoon Italian parsley chopped
  • 4 teaspoon dried basil
  • 3 clove garlic minced
  • 2 teaspoon dry oregano
  • 2 teaspoon Kosher salt

  Salad

  • 10 cup Romaine lettuce chopped into 2-inch pieces
  • 2 each cucumber large, peeled and diced
  • 4 each Roma tomato diced
  • 2 each red onion thinly sliced
  • 2 each avocado sliced
  • 2/3 cup Kalamata olive pitted, or black olives, sliced
  • 2 each lemon cut into wedges

  Cooking Tools Required

  9x13 inch glass baking dish, Colander, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat chicken in a small sauté pan over medium, or until heated through.

  Nutrition

  Calories: 196kcal | Carbohydrates: 3g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 692mg | Potassium: 365mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4298IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg

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  Grilled Lemon-Rosemary Chicken

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Grilled Lemon-Rosemary Chicken

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  Recipe adapted from:

  Reneta Jenik

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 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 CarbMediterranean DietNut FreePaleoRefined Sugar FreeWhole 30

  This Mediterranean inspired chicken with it's citrus-herb flavors makes a great main dish! Pair with your own sides or choose one of our delicious salads.

  Grilled Lemon-Rosemary Chicken quantity

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

  Instructions

  • Pre-heat grill to medium high.
  • Season chicken pieces with Kosher salt and pepper, then place in a large bowl.
  • Add the lemon juice, olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken.
  • Scrape or brush hot grill to remove any debris. Using an old clean rag, wipe the grates with high heat cooking oil such as avocado oil. Place pieces of chicken on grill and cook for about 4-6 minutes per side, depending on size of chicken pieces, or until internal temperature reaches 165 degrees. Adjust grill temperature as needed, moving pieces to vary heat.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 pound whole chicken cut up OR 5-6 pounds of your favorite parts
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoon fresh lemon juice
  • 3 tablespoon extra virgin olive oil
  • 8 clove garlic chopped
  • 2 tablespoon rosemary chopped

  Cooking Tools Required

  Grill

  Reheating/Serving Instructions

  Heat in oven at 350 degrees for 20 minutes or until heated through.

  Nutrition

  Calories: 324kcal | Carbohydrates: 1g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 557mg | Potassium: 268mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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  Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks

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  Up to 10 servings
  

  Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 tenders

  Gluten FreeNut FreeSoy Free

  This is my go-to recipe for tender and delicious chicken strips. They are gluten-free which makes them extra crispy. Comes with celery and carrots sticks, plus homemade ranch dressing for dipping!

  Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks quantity

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  Ingredients Scale

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

  Instructions

  • Place the chicken tenders in a large bowl. Add the buttermilk, hot sauce, and salt. Mix to thoroughly combine.
  • While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
  • To make the dressing, whisk together all the dry ingredients (chives, parsley, onion powder, garlic powder, salt, and pepper) in a small bowl. Add the mayonnaise, sour cream, milk if needed, and dash of hot sauce if using. Adjust seasonings. Store tightly covered in refrigerator.
  • Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
  • Meanwhile cut carrots and celery into 4-inch sticks and heat the oil in a deep saute pan over medium heat. When hot place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips

  For the marinade:

  • 2 cup buttermilk
  • dash hot sauce such as Tabasco
  • 1 tablespoon Kosher salt

  For the coating:

  • 1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
  • ½ cup corn starch
  • 1 tablespoon granulated sugar
  • 1 tablespoon garlic salt
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper

  For the Ranch dressing:

  • ½ teaspoon dried chive
  • ½ teaspoon dried parsley
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup buttermilk or enough to desired consistency
  • dash hot sauce such as Tabasco

  For frying:

  • 3 cup avocado oil for frying

  For serving:

  • 3 carrot large, cut into 4-inch sticks
  • 1 bunch celery cut into 4-inch sticks

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Heat tenders in oven on a parchment lined baking sheet at 350 degrees for 20 minutes or until heated through.

  Nutrition

  Calories: 1055kcal | Carbohydrates: 25g | Protein: 38g | Fat: 90g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 2013mg | Potassium: 754mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3431IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 2mg

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  Blackened tuna with orange zested salsa

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  Rated 0 out of 5
  Up to 10 servings
  

  Blackened tuna with orange zested salsa

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 6 oz tuna steak and 1/3 cup salsa

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeReduced FatSoy Free

  Seared tuna with a subtle note of heat. Paired with fresh and vibrant salsa. An Oxmoor House Healthy Eating Collection recipe.

  Blackened tuna with orange zested salsa quantity

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  Ingredients Scale

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

  Instructions

  • Combine first 9 ingredients in a bowl, toss gently, cover and chill for at least 15 mins.
  • Sprinkle blackening seasoning on both sides of fish, pressing down firmly to allow the seasoning to adhere.
  • Heat oil in a skillet over medium high heat. Cast iron is recommended for best sear.
  • Add fish and sear 4 minutes on each side for medium-rare or desired degree of fineness. Tuna is great tasting at medium rare and really highlights the fish.
  • Top blackened fish with 2 tbsp of salsa and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook30

  Hands-Off Cook0

  Passive15

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 each yellow bell pepper large, chopped
  • 9 ounce tomato chopped, diced, and seeded
  • 6 stalk green onion bias cut
  • 5 tablespoon fresh cilantro chopped
  • 3 tablespoon lime juice
  • 1 tablespoon orange zest
  • 1/4 cup orange juiced
  • 4 teaspoon apple cider vinegar
  • 3/4 teaspoon Kosher salt
  • 2 1/2 each jalapeno pepper chopped and seeded - can leave seeds in if you like spicy
  • 5 teaspoon blackening seasoning
  • 10 piece tuna steak for 10 servings use 10 x 6 oz tuna steaks about 1-in thick
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Top blackened fish with 2 tbsp of salsa and enjoy! Reheat fish in the oven at 350 degrees covered with foil in a pan. Top with salsa.

  Nutrition

  Calories: 273kcal | Carbohydrates: 4g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 510mg | Potassium: 561mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4085IU | Vitamin C: 36mg | Calcium: 23mg | Iron: 2mg

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  Chicken Shawarma with Homemade Tahini Sauce

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  Up to 10 servings
  

  Chicken Shawarma with Homemade Tahini Sauce

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  Recipe adapted from:

  The Mediterranean Dis

  Rated 2 out of 5 based on 2 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 pita, 5oz shawarma, 2-3 tablespoons tahini

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.

  Chicken Shawarma with Homemade Tahini Sauce quantity

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  Instructions

  The Chicken Shawarma

  • In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
  • Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
  • Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
  • When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
  • Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
  • Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.

  The Tahini Sauce

  • Mince the garlic and season with salt
  • Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
  • Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
  • Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!

  To Serve

  • Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Chicken Shawarma

  • 1.5 tablespoon ground cumin
  • 1.5 tablespoon ground turmeric
  • 1.5 tablespoon ground coriander
  • 1.5 tablespoon garlic powder
  • 1.5 tablespoon paprika
  • 0.5 teaspoon ground clove
  • 1 pinch cayenne pepper
  • 1 teaspoon Kosher salt
  • 4 pound boneless skinless chicken thighs
  • 2 each onion thinly sliced
  • 1 each lemon juiced
  • 6 tablespoon extra virgin olive oil

  Homemade Tahini Sauce

  • 3 clove garlic add more as needed
  • 1 teaspoon Kosher salt
  • 1.5 cup tahini paste
  • 1 cup lime juice or lemon juice, if you prefer
  • 0.5 cup cold water more if needed
  • 1 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)

  To Serve

  • 10 each pita bread
  • baby arugula
  • dill pickle

  Cooking Tools Required

  Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

  Nutrition

  Calories: 693kcal | Carbohydrates: 47g | Protein: 48g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 949mg | Potassium: 869mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 6mg

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  Roasted Mexican Inspired Zucchini

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  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Mexican Inspired Zucchini

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  Recipe adapted from:

  Elizabeth Lindemann

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Egg FreeGluten FreeKetoLower CarbPaleoRefined Sugar FreeVeganVegetarianWhole 30

  This Roasted Mexican Inspired Zucchini is bursting with flavor- spicy, savory, and slightly smoky. Makes a great low-carb side dish! Note: Omit cheese for vegan, whole 30, and Paleo.

  Roasted Mexican Inspired Zucchini quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  • In a bowl, mix the diced zucchini, olive oil, chili powder, garlic powder, cayenne pepper, salt, and pepper until well coated.
  • Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.
  • Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro.
  • Make it vegan, Paleo, Whole 30: omit the cotija cheese.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 40 ounce zucchini 1/2 inch dice. For 10 servings about 8 medium zucchinies.
  • 4 tablespoon extra-virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 8 ounce cotija cheese crumbled, for vegan - omit cheese
  • 2 each lime juiced
  • 4 tablespoon fresh cilantro chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a sauté pan over medium-high heat or in the microwave on medium power.

  Nutrition

  Serving: 4ounce | Calories: 135kcal | Carbohydrates: 6g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 499mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 421IU | Vitamin C: 24mg | Calcium: 136mg | Iron: 1mg

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  Vegan Simple Southwest Scramble

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  Rated 5.00 out of 5
  4 servings
  

  Vegan Simple Southwest Scramble

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  This vegan alternative to scrambled eggs uses tofu, black beans, red bell pepper and spices such as cumin and chili powder for a Southwestern flair.

  Vegan Simple Southwest Scramble quantity

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  Ingredients Scale

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

  Instructions

  • Heat a large skillet over medium heat. Once hot, add olive oil, onion, pepper, and zucchini. Season with salt and pepper, and sauté for about 5 minutes, until vegetables are soft. Add beans and spinach, and cover to cook for about 2 more minutes.
  • While the veggies are cooking, add the salt, cumin, chili powder, and turmeric to a separate bowl. Add a dash of water to create a sauce.
  • In your sauté pan, move the vegetables over to one side, and add tofu on the other. Cook for about 2 minutes, and then add the sauce to the pan. Mix all of the ingredients together to form a scramble. Continue to sauté for about 5 minutes or until tofu is lightly browned.
  • Garnish with sliced tomato and avocado.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 tablespoon extra virgin olive oil

  Saute:

  • 1/2 each sweet onion diced
  • 1 each red bell pepper diced
  • 1 each zucchini diced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 9 ounce canned black beans rinsed and drained
  • 3 ounce baby spinach chopped

  Mix together:

  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon water

  Add:

  • 1 package medium firm tofu 12-16 ounces, extra firm, pat dry, broken into crumbles

  Garnish:

  • 1 each tomato large, sliced
  • 1 each avocado sliced

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 402kcal | Carbohydrates: 26g | Protein: 17g | Fat: 27g | Saturated Fat: 4g | Sodium: 1157mg | Potassium: 894mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3437IU | Vitamin C: 66mg | Calcium: 220mg | Iron: 4mg

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  Southwestern Chicken Soup with Fried Corn Tortilla

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  Rated 3.00 out of 5
  Up to 10 servings
  

  Southwestern Chicken Soup with Fried Corn Tortilla

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 6 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 ounces

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  This soup is filled with Southwestern flavors such as cumin, chili, and garlic, and is hearty enough to serve as a main dish. Perfect for a chilly night!

  Southwestern Chicken Soup with Fried Corn Tortilla 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, corn, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Meanwhile make the tortilla garnish by heating oil in a deep saucepan over medium heat. Drop in about 1/3 of the tortilla strips at a time and cook until crisp. Drain on paper towels.
  • 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.
  • Place an equal amount of soup in each serving bowl. Top with tortilla strips and a tablespoon or two of cheese.

  Cook Times

  Active Prep10

  Hands-On Cook15

  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 chicken stock room temperature or cold
  • 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
  • 2 cup frozen corn kernels
  • 30 ounce canned black beans drained and rinsed
  • 2 pound boneless skinless chicken breast
  • ¼ cup fresh cilantro coarsely chopped
  • 1 teaspoon Kosher salt
  • ⅓ teaspoon freshly ground black pepper

  Garnish:

  • 5 corn tortilla cut into strips about ¼ inch wide and 2 or 3 inches long
  • 2 cup avocado oil for frying
  • 1 cup Mexican cheese blend such as Queso Fresco, crumbled

  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: 807kcal | Carbohydrates: 38g | Protein: 35g | Fat: 58g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1285mg | Potassium: 1281mg | Fiber: 9g | Sugar: 9g | Vitamin A: 498IU | Vitamin C: 26mg | Calcium: 194mg | Iron: 5mg

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  Zesty Lentil Salad with Chopped Herbs

  $0.00 Cooking Fee

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

  Zesty Lentil Salad with Chopped Herbs

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  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  Sprouted lentils with fresh herbs, veggies, and zesty lemons, are both gluten-free and vegan. Serve as a side salad, or add a cup of diced mozzarella, and it makes a light main dish.

  https://foodom.acsdm.com

  Zesty Lentil Salad with Chopped Herbs quantity

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  https://foodom.acsdm.com

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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 all the ingredients except the cooked lentils, lemon juice, salt, and pepper.
  • Fold the lentil into the herb mixture.
  • Add the remaining ingredients according to your pallet preference.
  • Place in the fridge to chill before serving.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time3 hours hours 30 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • ½ tablespoon ground cumin plus 1/2 teaspoon
  • 1 tablespoon extra virgin olive oil plus 1 teaspoon
  • 2 bunch fresh cilantro minced
  • 2 bunch Italian parsley minced
  • 2 bunch fresh mint minced
  • 1 bunch fresh dill chopped
  • ½ cup red onion fine dice
  • 3 cup dry French lentils cooked to al dente, or spouted lentils
  • 4 ounce fresh spinach rough chopped
  • 1 teaspoon Kosher salt to taste
  • ¼ teaspoon freshly ground black pepper
  • 4 lemon juiced and zest
  • 3 stalk celery
  • 1/2 red bell pepper
  • 2 tablespoon red wine vinegar
  • 1 tablespoon granulated garlic

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 248kcal | Carbohydrates: 39g | Protein: 17g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 264mg | Potassium: 225mg | Fiber: 19g | Sugar: 2g | Vitamin A: 2418IU | Vitamin C: 35mg | Calcium: 78mg | Iron: 6mg

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  Minestrone Soup-Diabetes Friendly

  $0.00 Cooking Fee

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

  Minestrone Soup-Diabetes Friendly

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  Brain FoodDiabetes FriendlyEgg FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This classic Italian soup is hearty enough to serve as a main dish even without the traditional pasta. Sub vegn cheese for vegan option.

  Minestrone Soup-Diabetes Friendly quantity

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

  Instructions

  • Cook pasta according to instructions. Drain and set aside.
  • Meanwhile, heat a large soup pot to medium. When pot is hot add olive oil, onion, celery and garlic. Saute until onions are translucent, about 7 minutes.
  • Add stock, carrots, tomatoes, kidney beans, and bring to a boil. Next add zucchini, and parsley.
  • Turn heat down to low and simmer for 5-6 minutes.
  • Add spinach; season with salt and pepper to taste.
  • Garnish with Parmesan cheese and basil.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 tablespoon extra virgin olive oil
  • 1 yellow onion medium, diced
  • 2 stalk celery with leaves, diced
  • 3 clove garlic chopped
  • 8 cup low sodium vegetable stock Such as Pacific Foods brand
  • 2 carrot medium, peeled and diced
  • 28 ounce canned whole peeled tomatoes chopped with liquid
  • 30 ounce canned dark red kidney beans rinsed
  • 1 zucchini diced
  • 1/3 cup Italian parsley finely chopped
  • 3 cup baby spinach packed
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For garnish:

  • 1/3 cup fresh basil chiffonade
  • 1 cup parmesan cheese grated

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 241kcal | Carbohydrates: 30g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 532mg | Potassium: 706mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3749IU | Vitamin C: 19mg | Calcium: 165mg | Iron: 4mg

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  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

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  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

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  Recipe adapted from:

  Once Upon a Chef

  Rated 5 out of 5 based on 5 customer ratings

  $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 Jasmine Rice and chopped Isralei salad

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

  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad quantity

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

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

  Instructions

  For the Jasmine rice:

  • Heat pot over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes. Add water, and salt. Bring to a boil.
  • Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 12 minutes.
  • Remove from heat, keep lid on, and let rice sit 10 minutes. Remove lid and fluff with fork. Fold in parsley.

  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 schnitzel:

  • Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
  • Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag or between two sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼-inch thin. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken. 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 Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 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 white Jasmine rice:

  • 1 tablespoon extra virgin olive oil
  • 2 cup Jasmine rice
  • 2.5 cup water
  • 1/2 teaspoon Kosher salt
  • 1/4 cup Italian parsley chopped, optional

  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
  • 1/3 fresh mint
  • 1/3 fresh cilantro
  • 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: 895kcal | Carbohydrates: 98g | Protein: 47g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1727mg | Potassium: 1265mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2270IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 5mg

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