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  Chinese Fried Rice

  $0.00 Cooking Fee

  Rated 4.72 out of 5
  6 servings
  

  Chinese Fried Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 90 customer ratings

  (19 customer reviews)

  $0.00 Cooking Fee

  Serving Size: about 2/3 cup

  Gluten FreeNut FreePostpartumRefined Sugar FreeVegetarian

  This simple recipe uses diced frozen vegetables for quick results, but you can easily use leftovers from your fridge.

  Chinese Fried Rice quantity

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

  Instructions

  • Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
  • Heat wok or sauté pan over high heat.
  • When pan is hot add oil then the eggs, chopping them into small pieces as they cook.
  • Add the rice, breaking up any large chunks.
  • Add green onions, peas and carrots, tossing to thoroughly combine.
  • Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
  • Add pepper; taste and correct seasonings.
  • Remove from heat and add sesame oil to finish.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil or favorite high heat oil
  • 2 egg lightly beaten
  • 2 cup long grain white rice cooked according to package directions
  • 1 tablespoon soy sauce more or less to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon sesame oil
  • 1/4 cup green onion thinly sliced
  • 1/2 cup frozen peas and carrots

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 282kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 201mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1229IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

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  Chicken Piccata

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  6 servings
  

  Chicken Piccata

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.9 out of 5 based on 73 customer ratings

  (15 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Egg FreeKetoNut Free

  You'll love the tart, rich taste of this Chicken Picatta. Serve with pasta or mashed potatoes with a side of steamed broccoli.

  Chicken Piccata quantity

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

  Instructions

  • Cut the chicken breasts in half horizontally. Put each piece between two sheets of plastic wrap and pound them to 3/8 inch thick.
  • Season cutlets with salt, pepper, and thyme; Lightly dredge chicken in flour, shaking off excess.
  • Heat a large sauté pan(s) to medium-high and add half the olive oil. Place cutlets in pan and cook for about 3 minutes per side until nicely browned, working in batches and adding more oil if necessary Remove chicken from pan(s) and reserve to a plate. Return sauté pan(s), unwashed to heat.
  • Add the chicken stock, lemon juice, and capers to the pan. Using a wooden spatula scrape up the browned bits. Add any accumulated juices from the reserved plate of chicken to the pan, then precede to reduce the sauce by half.
  • Remove pan(s) from heat and whisk in the cold butter and parsley. Return chicken to pan and turn to coat with sauce. Serve on a platter family style or plate.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 1 1/2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dry thyme
  • ½ cup all-purpose flour
  • 4 tablespoon extra virgin olive oil divided
  • ½ cup chicken stock
  • 2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon capers drained
  • 4 tablespoon butter very cold
  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 172kcal | Carbohydrates: 5g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 158mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg

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  Chicken Enchiladas with Red Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Chicken Enchiladas with Red Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 35 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  These chicken enchiladas are especially delicious, as this recipe uses semi-scratch red sauce. Pair with Restaurant Style Mexican Rice and Refried Pinto Beans or Black Beans.

  www.ForkandKnifeCreations.com

  Chicken Enchiladas with Red Sauce quantity

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  www.ForkandKnifeCreations.com

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

  Instructions

  • To make the enchilada sauce, heat oil in a small saucepan over medium-high heat.
  • Add flour, whisking for 1 minute, until a golden roux forms.
  • Add the remaining dry seasonings through to the oregano, whisking to combine.
  • Gradually add the stock, continually whisking, to prevent any lumps.
  • Whisk in the tomato paste. Simmer on low heat for 10 minutes.
  • Preheat oven to 350 degrees.
  • Add 1 tablespoon oil to a sauté pan set over medium heat. When hot add onions, peppers, and garlic, sauteing until onion is translucent, about 3 minutes.
  • Season with Kosher salt and pepper; set aside.
  • Wrap tortillas in a damp kitchen towel and microwave for 1-2 minutes until soft and pliable.
  • Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish.
  • Fill tortillas with equal portions of chicken, then the onion/bell pepper mixture, and finally half the cheese, and half the cilantro.
  • Top with 1 tablespoon enchilada sauce, roll, and place seam side down in baking dish.
  • Pour remaining enchilada sauce over the enchiladas, then sprinkle with remaining cheese.
  • Top with sliced olives.
  • Cover baking dish loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling.
  • Remove from oven and garnish with remaining cilantro.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6 servings

  Ingredients

  Ingredients

  For the enchilada sauce:

  • 2 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
  • 2 tablespoon all-purpose flour or gluten-free flour
  • 3 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 2 ½ cup chicken stock
  • 6 ounce tomato paste

  For the filling and assembly:

  • 1 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
  • 1 white onion small, finely chopped
  • 1 red bell pepper large, chopped
  • 2 clove garlic minced
  • ½ teaspoon Kosher salt
  • ⅙ teaspoon freshly ground black pepper
  • 3 cup rotisserie chicken shredded
  • 3 ½ cup shredded Monterrey Jack cheese or pepper jack cheese
  • 6 ounce canned pitted black olives drained
  • ½ cup fresh cilantro chopped
  • 12 corn tortilla

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Oven, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives, Spatula, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in microwave, covered, on high power until heated through.

  Nutrition

  Calories: 647kcal | Carbohydrates: 45g | Protein: 29g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 74mg | Sodium: 3644mg | Potassium: 852mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3555IU | Vitamin C: 41mg | Calcium: 704mg | Iron: 4mg

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  Primavera Egg Muffins

  $0.00 Cooking Fee

  Rated 4.20 out of 5
  FSA/HSA eligible when qualified
  12 servings
  

  Primavera Egg Muffins

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 68 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

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

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

  Primavera Egg Muffins quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F.
  • Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the onions and sauté until translucent, about 4 minutes.
  • In a large mixing bowl mix together all the ingredients including the sauteed onions.
  • Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 tablespoon avocado oil divided
  • 1 small red onion chopped
  • 9 egg large organic, beaten
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 tomato chopped
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper freshly ground
  • 2 tablespoon water

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 80kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3034IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

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  12

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  Green Chicken Enchiladas

  $0.00 Cooking Fee

  Rated 4.60 out of 5
  Up to 10 servings
  

  Green Chicken Enchiladas

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  Rated 4.7 out of 5 based on 28 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 enchilada

  Egg FreeNut FreeSoy Free

  Salsa verde, green chiles, rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!

  https://damndelicious.net/2019/03/01/green-chicken-enchiladas/

  Green Chicken Enchiladas quantity

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  https://damndelicious.net/2019/03/01/green-chicken-enchiladas/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  • Heat oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.
  • In a large bowl, combine green chile mixture, chicken, 1/2 cup enchilada sauce and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
  • To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining enchilada sauce and remaining 1 1/2 cups cheese.
  • Place into oven and bake until bubbly, about 35-40 minutes.
  • Serve immediately, topped with dollops of sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 sweet onion medium diced
  • 3 clove garlic minced
  • 1 teaspoon dry oregano
  • ½ teaspoon ground cumin
  • 8 ounce canned diced green chiles
  • 1 whole rotisserie chicken for 10 servings, 5 cups of coarsely shredded chicken
  • 30 ounce canned green chile enchilada sauce divided
  • ¼ cup fresh cilantro chopped
  • 3 cup Monterey Jack cheese shredded, divided
  • ½ teaspoon Kosher salt to taste
  • ⅛ teaspoon freshly ground black pepper
  • 10 flour tortilla warmed
  • ¼ cup sour cream optional, for serving

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 294kcal | Carbohydrates: 26g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 1373mg | Potassium: 148mg | Fiber: 3g | Sugar: 9g | Vitamin A: 925IU | Vitamin C: 12mg | Calcium: 323mg | Iron: 2mg

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  Chicken Pot Pie

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Chicken Pot Pie

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 25 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeRefined Sugar FreeSoy Free

  Forget the frozen chicken pot pies and opt for this delicious home-cooked version. Chicken and vegetables come together in a rich gravy, topped off with a flaky pie crust.

  Chicken Pot Pie quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees. Melt butter in large sauté pan
  • Mix flour, salt and pepper in large bowl
  • Toss chicken in seasoned flour and set aside remaining flour
  • Sauté diced chicken in batches and remove to clean dish
  • Sauté celery, onions and carrots in same pan for 2 minutes
  • Mix in 2 Tablespoons of seasoned flour and sautee 2 more minutes
  • Slowly stir in 2 cups chicken broth and milk
  • Put chicken back in pan with potatoes and heat. Add frozen peas.
  • Simmer 15 min stirring occasionally
  • Meanwhile lightly flour counter and roll 2 pie crusts side by side and slightly overlap to form a rectangle so it will fit over the baking dish. 11 × 17 works well
  • Pour filling in dish
  • Stretch crust over dish
  • Bake at 400 degrees for 25 minutes

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 pound boneless skinless chicken breast diced
  • 1 cup carrot small dice
  • 1/2 cup celery small dice
  • 1 each onion small dice
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cup chicken broth
  • 1 cup milk
  • 2 each russet potato peeled, medium dice
  • 1 cup frozen green peas
  • 2 each 9-inch frozen pie crust defrosted

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat individual servings in microwave for 60 seconds

  Nutrition

  Calories: 228kcal | Carbohydrates: 18g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 444mg | Potassium: 589mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2523IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg

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

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  Private Cooking Class DDS Self Determination Program SDP*

  $165.00 Cooking Fee

  Rated 5.00 out of 5
  1 servings
  

  Private Cooking Class DDS Self Determination Program SDP*

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  Recipe adapted from:

  Based on Area Availability

  Rated 5 out of 5 based on 25 customer ratings

  $165.00 Cooking Fee

  In-home cooking class fee is $165, and includes the following:

  - 2.5 hour cooking class for 1 participant with your Chef Instructor. Does not include ingredients. Customer is responsible for purchasing ingredients.

  - Custom menu: Created by you and your Chef Instructor. Learn Basic Cooking Skills, Breakfast, Lunch, Dinner, Safety, Sanitation, and Knife skills.

  - Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. Each participant should have a cutting board, chef’s knife, and apron.

  Cannot be combined with any other dishes in your cart.

  *This class is exclusively for consumers enrolled in the California Department of Developmental Services Self Determination Program, which helps those with developmental disabilities.

  Private Cooking Class DDS Self Determination Program SDP* quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 1

  Instructions

  • Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
  • Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.

  How to add ingredients and equipment to the shopping list:

  • Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
  • Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

  Cook Times

  Active Prep152.31

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 32 minutes minutes

  Recipe Serving Size1

  Ingredients

  Ingredients

  • Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

  Cooking Tools Required

  A list to be provided by your chef

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

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  Custom Menu Order with Chef Deborah Wagner (Greater Sacramento Area Only)

  $285.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Deborah Wagner (Greater Sacramento Area Only)

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  Recipe adapted from:

  Deborah Wagner

  Rated 5 out of 5 based on 5 customer ratings

  $285.00 Cooking Fee

  Serving Size: varies

  Chef Deborah Wagner Custom Order minimum $285, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  Custom Menu Order with Chef Deborah Wagner (Greater Sacramento Area Only) quantity

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep263.08

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 51 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

  Nutrition

  Sodium: 1mg | Calcium: 1mg

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

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  Italian Beef Lasagna – 12 servings

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  12 servings
  

  Italian Beef Lasagna – 12 servings

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  Rated 4.5 out of 5 based on 18 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Refined Sugar FreeSoy Free

  Traditional Italian Beef Lasagna

  Italian Beef Lasagna – 12 servings quantity

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  Ingredients Scale

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

  Instructions

  • If not using oven ready noodles, cook pasta according to directions. Drain and rinse in cold water

  Sauce

  • Heat olive oil in large sauce pot or stock pot over medium high heat. Add onion and garlic and cook until just translucent, but not brown.
  • Add beef and sausage, breaking up large clumps with a spoon. After meat is no longer pink add shredded carrots and saute for 3 minutes.
  • Add in herbs and chili flakes and stir to combine. Add tomato paste and stir until mixed thoroughly. Cook for 3 minutes more.
  • Pour in crushed tomatoes and red wine if using. If not using wine pour water into empty crushed tomato can to rinse, and put into sauce. Simmer for 15 minutes. While simmering you can prepare filling.

  Lasagna

  • Preheat oven to 375. Drain pasta and dry on paper towels or kitchen towel. Place thin layer of sauce on bottom of 9x13 baking dish. Topped with lasagna. Spoon a layer of the cheese mixture over noodles and spread to coat evenly. Layer with more sauce and 1/3 cup mozzarella and sprinkle of paremsan. Repeat twice more for a total of 3 layers. Cover with foil and place in oven for 20 minutes. Remove foil and cook for additional 10 minutes

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 9 ounce oven-ready lasagna noodles

  Sauce

  • 2 tablespoon extra virgin olive oil
  • 1 cup onion diced
  • 2 tablespoon garlic sliced
  • 1 pound 85% ground beef
  • 1 pound ground Italian sausage
  • 1 cup carrot shredded
  • 2 tablespoon fresh oregano minced, or 2 teaspoon dried
  • 2 tablespoon fresh basil minced, or 2 teaspoon dried
  • 1 pinch crushed red pepper
  • 6 tablespoon tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 cup red wine or beef broth, or water
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Filling

  • 30 ounce ricotta cheese about 2 containers
  • 3 cup mozzarella cheese shredded, divided
  • 2 egg large
  • ¾ cup parmesan cheese shredded, divided
  • 1 tablespoon fresh oregano minced, or 1 teaspoon dried
  • 2 tablespoon fresh basil minced, or 2 teaspoon dried
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

  9x13 inch glass baking dish, Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in 375 oven for 10-12 minutes until warm or microwave on med- high for 3 minutes

  Nutrition

  Calories: 611kcal | Carbohydrates: 30g | Protein: 34g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 1194mg | Potassium: 748mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2699IU | Vitamin C: 11mg | Calcium: 436mg | Iron: 4mg

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  Chinese Chicken and Broccoli Stir-Fry

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Chinese Chicken and Broccoli Stir-Fry

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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: 4 ounce

  Dairy FreeEgg FreeNut Free

  This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.

  Chinese Chicken and Broccoli Stir-Fry quantity

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  Ingredients Scale

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

  Instructions

  • Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
  • Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
  • Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove chicken from pan and reserve.
  • To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
  • Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
  • Add the cooked reserved chicken including any accumulated juices, mixing well to combine.
  • Pour sauce over chicken and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 ½ pound boneless skinless chicken breast sliced against the grain into strips about 1/8 inch thick and 2 inches long

  Marinade:

  • 3 tablespoon soy sauce
  • 1 ½ tablespoon dry sherry
  • 3 tablespoon corn starch

  Sauce:

  • ¼ cup water
  • 3 tablespoon soy sauce
  • 1 ½ tablespoon brown sugar packed
  • 1 ½ tablespoon sesame oil
  • 1 ½ tablespoon corn starch
  • 1 ½ tablespoon rice vinegar
  • 5 tablespoon oyster sauce
  • 2 tablespoon avocado oil
  • 2 tablespoon fresh ginger finely chopped
  • 5 clove garlic finely chopped
  • 1 onion large, sliced lengthwise into strips about ¼ inch thick
  • 6 cup broccoli florets

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Top Stove, Wok

  Reheating/Serving Instructions

  Microwave on medium power until heated through.

  Nutrition

  Calories: 302kcal | Carbohydrates: 20g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1581mg | Potassium: 800mg | Fiber: 3g | Sugar: 6g | Vitamin A: 601IU | Vitamin C: 85mg | Calcium: 68mg | Iron: 2mg

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  Roasted Turkey Breast with Cranberry-Orange Glaze

  $37.50 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Roasted Turkey Breast with Cranberry-Orange Glaze

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $37.50 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeGluten FreeSoy Free

  By cooking a turkey breast instead of a whole bird, you will not only save time, but you will have more meat than with a comparably sized whole turkey. This delicious glaze also works well with pork roast.

  Roasted Turkey Breast with Cranberry-Orange Glaze quantity

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

  Instructions

  • Pre-heat oven to 325 degrees. Rub the turkey breast with olive oil, thyme, and sage. Season generously with Kosher salt and pepper. Place turkey on a rack in a roasting pan large enough to accommodate it. Roast for 1 ½ to 2 ¼ hours or until internal temperature reaches 155 degrees (temperature will continue to rise, just make sure you reach 165 degrees for safety), remove the turkey from oven and tent with foil. Allow resting at least 10 minutes before slicing.

  Meanwhile make the glaze:

  • Place all the glaze ingredients together in a large saucepan and bring to a boil. Stir the mixture, turn down the heat to medium-low, and simmer for 20-25 minutes, stirring occasionally. At this point, the cranberries will have all broken open. Remove from heat and allow to cool.
  • 30 minutes before the roast is done brush with glaze. Repeat the procedure every 10 minutes until the roast is done.
  • 20 minutes before the roast is done, check the temperature by inserting an instant-read thermometer into the meat.
  • Once plated serve with additional glaze if desired.

  Notes

  Note: If using a convection oven, reduce cooking time by 25%.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook135

  Passive0

  Total Time2 hours hours 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound turkey breast
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh sage chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  For the glaze:

  • 12 ounce fresh cranberries
  • 1 cup orange juiced
  • 1 orange medium, zested
  • ¼ cup honey

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Oven, Roasting Pan, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 301kcal | Carbohydrates: 15g | Protein: 49g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 122mg | Sodium: 934mg | Potassium: 655mg | Fiber: 2g | Sugar: 12g | Vitamin A: 168IU | Vitamin C: 25mg | Calcium: 46mg | Iron: 2mg

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  Flourless Vegan Morning Glory Muffins

  $0.00 Cooking Fee

  Rated 4.60 out of 5
  12 servings
  

  Flourless Vegan Morning Glory Muffins

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  Recipe adapted from:

  Amanda

  Rated 4.7 out of 5 based on 28 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  A flourless vegan morning glory muffin that’s gluten-free, refined sugar-free, dairy-free, oil-free, and so delicious. This is a perfect solution for a quick breakfast or snack, packed with nutrients! Based on Amanda's recipe from Running with Spoons blog.

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

  Flourless Vegan 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 with paper baking cups in the cavities. Set aside.
  • Mix 1 tbs of flax meal with 3 tbs water and let sit for 5 minutes. Add almond butter, banana, flax meal, maple syrup, oat flour, ground flaxseed, 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

  • 12 muffin tin liners
  • 1 tablespoon flax seeds meal
  • 3 tablespoon water
  • 1/4 cup almond butter
  • 1 medium banana ripe
  • 1 tablespoon flax seeds meal
  • 1/4 cup pure maple syrup
  • 1/2 cup gluten-free rolled oats
  • 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 (115 g)
  • 1 apple peeled, cored, and grated (115 g)
  • 1/3 cup raisins
  • 1/3 cup walnuts

  Cooking Tools Required

  Cutting board, Food Processor, 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: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 102mg | Potassium: 221mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1798IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

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  Vegetarian Spinach Lasagna

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  12 servings
  

  Vegetarian Spinach Lasagna

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 25 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Egg FreeNut FreeVegetarian

  Classic bestseller vegetarian spinach lasagna, kids love it, everyone loves it! Pair it with fresh chopped Italian salad and garlic bread.

  Vegetarian Spinach Lasagna quantity

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

  Instructions

  NOODLES

  • If not using the oven-ready noodles, cook lasagna noodles according to instructions. Set in cold water to chill.

  SAUCE

  • Add oil to a medium-sized sauté pan. Sauté the onion & garlic in a pan over medium heat for about 5 minutes, until softened & fragrant. Add all the sauce seasoning, herbs, and tomatoes. Cook for an additional 10 minutes

  FILLING AND ASSEMBLE

  • Preheat the oven to 375 degrees F with the rack in the middle. Spray a 13" X 9" casserole dish with cooking spray.
  • Thaw spinach & press out any water. In a bowl combine the spinach, ricotta cheese, cottage cheese & parsley. Season with some salt & pepper. Set aside.
  • Assemble the lasagna: Pour 1/3 of the sauce into the pan. Layer on 5 noodles. Top with 1/3 of the cheese & spinach mixture and 6 oz of mozzarella cheese. Repeat this 2 more times: sauce, noodles, filling, and cheese. You should have a total of 3 layers of sauce, noodles, filling, and cheese.
  • Cover the lasagna in foil & bake for 20 minutes. Uncover, add a garnish of fresh basil on top & broil on low for 5 minutes. Cheese should be browned & bubbly.
  • Serve hot. This makes great leftovers too! Just let it cool, then store in an airtight container for about 3 days in the fridge.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 9 ounce oven-ready lasagna noodles a whole package, cook to package directions

  Sauce

  • 3 tablespoon extra virgin olive oil
  • 1 cup onion medium diced
  • 3 clove garlic minced
  • 2 teaspoon Italian seasoning
  • 28 ounce canned crushed tomatoes
  • 14 ounce canned fire-roasted crushed tomatoes
  • 3 tablespoon fresh basil chopped
  • 1 teaspoon fresh oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Lasagna

  • 10 ounce frozen spinach
  • 2 cup ricotta cheese
  • 12 ounce cottage cheese
  • 2 tablespoon Italian parsley chopped
  • fresh basil to add on top of the lasagna just before broiling
  • Kosher salt and freshly ground black pepper to taste
  • 18 ounce mozzarella cheese grated
  • avocado oil cooking spray

  Cooking Tools Required

  Can Opener, Colander, Measuring cups and spoons, Oven, Pyrex baking dish, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Nutrition

  Calories: 371kcal | Carbohydrates: 28g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 767mg | Potassium: 462mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3620IU | Vitamin C: 10mg | Calcium: 395mg | Iron: 2mg

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  Low-Carb Homestyle Meatloaf

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  Up to 10 servings
  

  Low-Carb Homestyle Meatloaf

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.6 out of 5 based on 32 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1/2 inch slice

  Gluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy Free

  This delicious meatloaf requires no chilling time before baking. To complete your meal add a side of green vegetable(s) and cauliflower mash for low carb or mashed potatoes for a comfort meal.

  Low-Carb Homestyle Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees. In a large bowl thoroughly mix all the ingredients together. 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, or until internal temperature reaches 160 degrees.
  • Let stand 10 minutes before removing and slicing. Pour any juices left in the pan over meatloaf. If needed, leave clear instructions to the clients on how to chill and slice.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 8 ounce bacon for 10 servings about 5 thick slices, cooked and chopped into small pieces
  • 2 pound ground beef
  • 2 egg
  • 1 cup Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1/2 cup onion finely chopped
  • ½ cup celery finely chopped
  • ¼ cup Italian parsley finely chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Saute pan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Microwave on full power, rotating plate once until heated through.

  Nutrition

  Calories: 386kcal | Carbohydrates: 2g | Protein: 24g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 864mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 2mg

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  Custom Menu Order with Chef Mona Kobrossi (SF South Bay-Peninsula Only)

  $250.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Mona Kobrossi (SF South Bay-Peninsula Only)

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  Recipe adapted from:

  Mona Kobrossi

  Rated 5 out of 5 based on 15 customer ratings

  $250.00 Cooking Fee

  Serving Size: varies

  Chef Mona Kobrossi Custom Order minimum $250, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  Custom Menu Order with Chef Mona Kobrossi (SF South Bay-Peninsula Only) quantity

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep230.77

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

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

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  Chinese Beef and Broccoli Stir-Fry

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Chinese Beef and Broccoli Stir-Fry

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 25 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Dairy FreeEgg FreeLower CarbNut Free

  This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.

  Chinese Beef and Broccoli Stir-Fry quantity

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  Ingredients Scale

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

  Instructions

  • Place the beef slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let beef marinate at room temperature for 15 minutes.
  • Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
  • Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place beef pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove beef from pan and reserve.
  • To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
  • Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
  • Add the cooked reserved beef including any accumulated juices, mixing well to combine.
  • Pour sauce over beef and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 ½ pound flank steak sliced against the grain into strips about 1/8 inch thick and 2 inches long

  Marinade:

  • 3 tablespoon soy sauce
  • 1 ½ tablespoon dry sherry
  • 3 tablespoon corn starch

  Sauce:

  • ¼ cup water
  • 3 tablespoon soy sauce
  • 1 ½ tablespoon brown sugar packed
  • 1 ½ tablespoon sesame oil
  • 1 ½ tablespoon corn starch
  • 1 ½ tablespoon rice vinegar
  • 5 tablespoon oyster sauce
  • 2 tablespoon avocado oil
  • 2 tablespoon fresh ginger finely chopped
  • 5 clove garlic finely chopped
  • 1 onion large, sliced lengthwise into strips about ¼ inch thick
  • 6 cup broccoli florets

  Cooking Tools Required

  Cutting board, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Microwave on medium power until heated through.

  Nutrition

  Calories: 328kcal | Carbohydrates: 20g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1509mg | Potassium: 767mg | Fiber: 3g | Sugar: 6g | Vitamin A: 567IU | Vitamin C: 83mg | Calcium: 86mg | Iron: 3mg

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

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  Vegetable Stir-Fry

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Vegetable Stir-Fry

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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: 4 ounce

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

  Dairy FreeDiabetes FriendlyEgg FreeKetoLower CarbNut FreeRefined Sugar FreeVeganVegetarian

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

  Vegetable Stir-Fry quantity

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  Ingredients Scale

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

  Instructions

  • Blanch broccolini 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.
  • In a wok or large skillet add the coconut oil over medium high heat. Add the ginger and garlic and cook for a minute or just until garlic is golden.
  • Add bell pepper, peas, carrots, mushrooms, broccolini, onion and bok choy. Sauté 2-3 minutes until veggies are almost tender.
  • Season with soy sauce and saute for 1 minute more. Adjust seasonings. Vegetables should be slightly crisp, not limp.
  • Garnish with chopped green onions and sesame seeds if desired.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the aromatics:

  • 1 tablespoon coconut oil
  • 1 tablespoon fresh ginger finely chopped
  • 4 clove garlic finely chopped

  For the stir fry:

  • 1 each yellow onion medium, sliced lengthwise into strips about ¼ inch thick
  • 2 cup broccolini blanched
  • 1 each red bell pepper sliced lengthwise into strips about ¼ inch thick
  • 4 ounce white mushroom sliced
  • 4 ounce snow pea
  • 2 each carrot julienned
  • 3 ounce bok choy sliced vertically into quarters
  • 4 tablespoon soy sauce

  For garnish

  • 3 stalk green onion cut into 2 inch lengths
  • sesame seeds

  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: 79kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 708mg | Potassium: 418mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5106IU | Vitamin C: 75mg | Calcium: 61mg | Iron: 1mg

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

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  Benihana® Style Fried Rice

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  6 servings
  

  Benihana® Style Fried Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.3 out of 5 based on 13 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2/3 cup

  Dairy FreeGluten FreeNut FreeRefined Sugar FreeVegetarian

  SERVES 6

  Benihana® Style Fried Rice quantity

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.
  • When rice is finished cooking, heat a large saute pan or wok over medium-high heat and add the avocado oil. When hot, add the eggs, breaking up and chopping with a spatula.
  • Add the cooked rice, sliced mushrooms, green onions, and sesame seeds if using.
  • Mix, breaking up the rice as needed. Add the soy sauce and continue to mix until rice is uniform in color, about 5 minutes. Adjust seasoning as needed.
  • Add the butter and mix again, then allow rice to sit and crisp up a bit. Mix one last time and serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 cup medium grain white rice cooked according to package directions
  • 2 teaspoon avocado oil
  • 2 each egg
  • 4 each white mushroom thinly sliced
  • ¼ cup green onion thinly sliced
  • 1 tablespoon soy sauce
  • 2 tablespoon butter

  Optional:

  • 2 teaspoon sesame seeds

  Cooking Tools Required

  12-inch saute pan, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 303kcal | Carbohydrates: 50g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 223mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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  Clean Diet Spinach Onion Quiche with Sweet Potato Crust

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  8 servings
  

  Clean Diet Spinach Onion Quiche with Sweet Potato Crust

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/8 pie

  Gluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lovely quiche combines spinach, mushrooms, and onions for a delicious main dish (serve with a side salad) or side dish.

  Clean Diet Spinach Onion Quiche with Sweet Potato Crust quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees F. Peel the sweet potato and slice it into very thin rounds - these rounds will form the crust. Toss the rounds with the avocado oil and arrange in a 9.5” pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust.
  • Sprinkle the crust with salt and roast in the oven for about 25 minutes, or until sweet potatoes are soft and beginning to brown.
  • While the crust bakes, make the filling. Heat a large heavy skillet over medium-high heat and add the onions.
  • Once the onions are translucent, add the chopped mushrooms and garlic, then lower the heat to medium. Continue to cook and stir about 2 more minutes, until softened and toasty.
  • Stir in the chopped spinach until it wilts, then remove from heat.
  • In a large mixing bowl, whisk together the eggs, coconut milk, salt, and nutritional yeast.
  • Remove the sweet potato crust from the oven once done, and lower the heat to 400 degrees F. Add the spinach-mushroom mixture to the crust, then carefully pour the egg mixture over the top and allow it to settle in. You might have a bit extra. It’s okay if the egg mixture “leaks” through.
  • Bake in the 400 degree F. oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven, but settle once done.
  • Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving. Add optional topping of feta cheese on top. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Crust:

  • 1 each sweet potato large, peeled and thinly sliced
  • 1 tablespoon avocado oil for roasting sweet potato crust
  • 1/2 teaspoon sea salt fine grain

  For the Filling:

  • 8 ounce spinach chopped
  • 1 cup white mushroom sliced
  • 1 each onion small thinly sliced
  • 3 clove garlic finely chopped
  • 1/2 teaspoon sea salt fine grain
  • 6 each egg
  • 1/4 cup canned lite coconut milk
  • 2 tablespoon nutritional yeast
  • 1 tablespoon feta cheese for topping, optional

  Cooking Tools Required

  9 inch Pie Dish

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 121kcal | Carbohydrates: 10g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 406mg | Potassium: 401mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6854IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg

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  Chicken Tikka Masala (Pressure Cooker)

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  Rated 4.60 out of 5
  FSA/HSA eligible when qualified
  8 servings
  

  Chicken Tikka Masala (Pressure Cooker)

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  Recipe adapted from:

  Meeta Arora

  Rated 4.7 out of 5 based on 28 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.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeSoy Free

  This pressure cooker Chicken Tikka Masala is a super flavorful and aromatic Indian chicken curry made with marinated tender chicken cooked in a creamy sauce. This restaurant quality chicken tikka masala is so delicious, you will not consider take-out again. Serve with basmati rice for a complete meal.

  https://pipingpotcurry.com/instant-pot-chicken-tikka-masala/

  Chicken Tikka Masala (Pressure Cooker) quantity

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  https://pipingpotcurry.com/instant-pot-chicken-tikka-masala/

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  Ingredients Scale

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

  Instructions

  • Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Allow to marinate 30 minutes.
  • Start the pressure cooker in Sauté mode and adjust to high setting. Add 1 tablespoon oil. Add the chicken pieces and lightly brown on each side for about 2 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
  • Add the rest of the oil to the pot. Add the onions, ginger, garlic and sauté for about 3 minutes.
  • Add water and deglaze the pot making sure nothing is stuck to the bottom.
  • Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken and stir it.
  • Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
  • Add cream, fenugreek leaves and stir well. Garnish with cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook15

  Passive15

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast

  For marinade:

  • 1/2 cup plain Greek yogurt
  • 1 1/2 tablespoon fresh ginger grated
  • 3 clove garlic minced
  • 1 lime juiced
  • 2 teaspoon Kashmiri red chili powder or cayenne more or less to taste
  • 1 teaspoon ground turmeric Haldi powder
  • 2 teaspoon garam masala
  • 3/4 teaspoon Kosher salt more or less to taste, or dietary preference

  For the sauce:

  • 1 teaspoon garam masala
  • 1 teaspoon Kashmiri red chili powder or cayenne more or less to taste
  • 1 teaspoon ground turmeric
  • 4 tablespoon ghee or butter divided
  • 2 cup onion finely diced
  • 2 teaspoon fresh ginger grated
  • 3 clove garlic minced
  • 15 ounce canned tomato puree or canned tomato sauce (if using lessen water by 1/4 cup or so)
  • 1 cup water
  • 1 cup heavy cream
  • 2 tablespoon dried fenugreek

  For garnish:

  • 2 tablespoon fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Cutting board, Electric Pressure Cooker, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 355kcal | Carbohydrates: 13g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 394mg | Potassium: 811mg | Fiber: 3g | Sugar: 6g | Vitamin A: 987IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 2mg

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

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  • Yes
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