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  Thai Basil Chicken with Brown Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Thai Basil Chicken with Brown Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeDiabetes Friendly

  Enjoy this delicious, high-protein, fiber-rich dish with classic Thai flavors.

  Thai Basil Chicken with Brown Rice quantity

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

  Instructions

  • Cook the Rice: Cook the brown rice according to package directions
  • Cook the Chicken: Heat olive oil in a pan over medium heat. Add onion and garlic, cook for 2 minutes. Add ground chicken and cook for 5-6 minutes.
  • Add Veggies & Sauce: Stir in bell pepper, soy sauce, honey, and cabbage. Cook for 5 minutes until soft.
  • Finish with Basil: Stir in basil leaves and cook for 1 more minute.
  • Serve: Spoon over cooked brown rice.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 3/4 cup brown rice cooked according to package directions
  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 clove garlic minced
  • 1 red bell pepper sliced
  • 2 tablespoon low-sodium soy sauce
  • 1 teaspoon honey
  • ½ cup fresh basil leaves
  • 2 cup cabbage chopped

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 362kcal | Carbohydrates: 36g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 367mg | Potassium: 894mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1125IU | Vitamin C: 54mg | Calcium: 52mg | Iron: 2mg | Phosphorus: 338mg

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  Classic Creme Brulee (French Vanilla Custard)

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  Rated 0 out of 5
  4 servings
  

  Classic Creme Brulee (French Vanilla Custard)

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Gluten FreeNut FreeVegetarian

  Enjoy this classic dessert with it's creamy custard center and crispy caramelized top.

  Classic Creme Brulee (French Vanilla Custard) quantity

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

  Instructions

  • Heat cream in small pot on the stove
  • Split and scrape vanilla bean seeds and add seeds and pod to pot
  • Heat on low for 2 minutes
  • Remove from heat
  • Discard pod pieces
  • Whisk egg yolks and sugar in mixing bowl*
  • Add in cream while whisking to keep from scrambling eggs
  • Preheat oven to 275°
  • Place 4 ramekins in a deep enough pan that water can be added half way up the ramekin sides**
  • Divide cream, egg, sugar, vanilla mixture in to ramekins so that each one is 3/4 full
  • Place pan in oven and add warm water until the water is half way up the side of the ramekins
  • Be careful when sliding the pan back in to the oven not to slosh the water in to the ramekins
  • Bake 35 minutes
  • The custard should be jiggly and set
  • Remove from the water bath and cool for 20 minutes
  • Top each custard with 2 tsp caster (superfine) sugar
  • Burn sugar with torch***
  • * If you can't find Caster sugar granulated sugar can be ground in a coffee grinder or something similar to achieve the same effect
  • ** You must have oven safe ramekins for this recipe
  • ***You must have a kitchen torch for this recipe

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook35

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 2 cup heavy whipping cream
  • 1 pod vanilla bean or 1 teaspoon vanilla bean paste
  • 5 egg yolk
  • 1/3 cup superfine sugar

  Cooking Tools Required

  kitchen torch, Measuring cups and spoons, Mixing bowls, oven safe ramekins, Pyrex baking dish, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Best served cold

  Nutrition

  Calories: 542kcal | Carbohydrates: 21g | Protein: 7g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 377mg | Sodium: 43mg | Potassium: 138mg | Sugar: 20g | Vitamin A: 2074IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg

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  Quinoa Greek Salad and Quinoa Stuffed Bell Peppers

  $0.00 Cooking Fee

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

  Quinoa Greek Salad and Quinoa Stuffed Bell Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces per dish

  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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  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVegetarian

  With this selection you'll get two different quinoa dishes with 4 servings each. First, enjoy a heart-healthy salad that uses quinoa as a base, with cucumbers, tomatoes, and olives, and second, quinoa stuffed peppers with beans and vegetables that offers a significant fiber boost, helping with blood sugar management.

  Quinoa Greek Salad and Quinoa Stuffed Bell Peppers quantity

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

  Instructions

  For the salad:

  • Cook the quinoa:
  • Rinse 1 cup of quinoa under cold water.
  • In a medium pot, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes, or until the quinoa is cooked and water is absorbed.
  • Once cooked, fluff the quinoa with a fork and set aside to cool.
  • Prepare the vegetables:
  • While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
  • Slice the olives and crumble the feta cheese (if using).
  • Make the dressing:
  • In a small bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk together until well combined.
  • Assemble the salad:
  • In a large mixing bowl, add the cooked and cooled quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese. Pour the dressing over the salad and toss gently to combine.
  • Serve:
  • Divide the salad into 4 servings and enjoy immediately, or chill in the fridge for 30 minutes for a refreshing cold salad.

  For the bell peppers

  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
  • Prepare the Bell Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
  • Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, chili powder, garlic powder, smoked paprika (if using), olive oil, salt, and pepper. Stir everything together until evenly mixed.
  • Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly and mounding it on top.
  • Bake the Peppers: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes, or until the peppers are tender. For a slightly crispier top, remove the foil for the last 5-10 minutes of baking.
  • Garnish and Serve: Remove the peppers from the oven and sprinkle with fresh cilantro. Serve with lime wedges on the side for an added burst of freshness.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Salad:

  • 1 cup quinoa
  • 2 cup water
  • 1 each medium cucumber diced
  • 1 cup cherry tomato halved
  • 1/2 whole red onion thinly sliced
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup feta cheese crumbled
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/3 teaspoon freshly ground black pepper

  For the Bell Peppers:

  • 4 piece large bell peppers any color
  • 1 cup quinoa uncooked
  • 2 cup water
  • 15 ounce canned black beans no salt added rinsed and drained
  • 1/2 cup frozen corn kernels
  • 15 ounce canned diced tomatoes drained
  • 1/4 cup red onion finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 295kcal | Carbohydrates: 45g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 554mg | Potassium: 722mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2201IU | Vitamin C: 89mg | Calcium: 102mg | Iron: 4mg

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  Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos

  $0.00 Cooking Fee

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

  Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy Free

  With this selection you'll get two different chicken dishes with 4 servings each. First, enjoy delicious tacos packed with spiced chicken, black beans, shredded cabbage, and tomatoes. And second, enjoy roasted garlic chicken and 2 sides. These delicious meals are packed with protein, fiber, and heart-healthy fats, making them an excellent choice for a balanced, diabetes-friendly, and heart-healthy meal!

  Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos quantity

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  Ingredients Scale

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

  Instructions

  Prepare the Chicken for both dishes:

  • Preheat the oven to 400°F (200°C). For the Garlic Chicken Thighs: In a small bowl, mix olive oil, 1/2 the garlic, rosemary, paprika, salt, and pepper. Rub the mixture over the chicken thighs and place them on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C).
  • For the Tacos: Place the chicken in a baking dish, season with chili powder, cumin, garlic powder, paprika, and pepper. Cover the dish with foil and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Shred the chicken with two forks.
  • Make the Cauliflower Mash:
  • While the chicken is baking, steam the cauliflower florets for about 10 minutes until tender. Transfer to a food processor or blender, and add chicken broth or milk, butter, and a pinch of salt and pepper. Blend until smooth.
  • Cook the Broccoli:
  • In the last few minutes of cooking, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • Assemble and Serve:
  • Divide the chicken thighs, cauliflower mash, and steamed broccoli evenly among four plates.

  For the Shredded Chicken Street Tacos

  • Prepare Toppings: While the chicken is baking, warm the tortillas in the oven or a dry skillet. Prepare the toppings: shred cabbage, dice tomatoes, rinse black beans, and dice the avocado.
  • Assemble the Tacos: Divide the shredded chicken among the tortillas. Top each with cabbage, black beans, tomatoes (mixed with remaining garlic), and avocado. Squeeze lime juice over the tacos before serving.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Garlic Chicken:

  • 1 pound boneless skinless chicken thigh
  • 2 tablespoon extra virgin olive oil
  • 6 clove garlic minced and divided in half
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 head cauliflower cut into florets
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 2 cup broccoli florets

  For the Tacos:

  • 1 pound boneless skinless chicken thigh
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 8 piece small corn tortillas
  • 1 cup green cabbage shredded
  • 1 tomato seeded and diced
  • 7 ounce canned black beans no salt added rinsed and drained
  • 1 avocado diced
  • 1 lime cut into wedges

  Cooking Tools Required

  Aluminum Foil, Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Pot with lid, Sharp Knives, Steamer Basket, Top Stove

  Reheating/Serving Instructions

  Heat the chicken, cauliflower mash, and broccoli in the microwave on medium-high power or on the cooktop until heated through.

  Nutrition

  Calories: 100kcal | Carbohydrates: 0.4g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 51mg | Potassium: 144mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 14IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 0.5mg

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  Shredded Chicken Street Tacos

  $0.00 Cooking Fee

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

  Shredded Chicken Street Tacos

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 tacos

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar Free

  These delicious tacos are packed with protein, fiber, and heart-healthy fats, making it an excellent choice for a balanced, diabetes-friendly, and heart-healthy meal!

  Shredded Chicken Street Tacos quantity

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  Ingredients Scale

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

  Instructions

  • Bake the Chicken: Preheat the oven to 400°F (200°C). Place the chicken in a baking dish, season with chili powder, cumin, garlic powder, paprika, and pepper. Cover the dish with foil and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Shred the chicken with two forks.
  • Prepare Toppings: While the chicken is baking, warm the tortillas in the oven or a dry skillet. Prepare the toppings: shred cabbage, dice tomatoes, rinse black beans, and dice the avocado.
  • Assemble the Tacos: Divide the shredded chicken among the tortillas. Top each with cabbage, black beans, tomatoes (mixed with garlic), and avocado. Squeeze lime juice over the tacos before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken thigh
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 8 small corn tortillas
  • 1/2 cup tomato diced
  • 2 clove garlic chopped
  • 1 cup green cabbage shredded
  • 7 ounce canned black beans no salt added rinsed and drained
  • 1 avocado diced
  • 1 lime cut into wedges

  Cooking Tools Required

  Aluminum Foil, Baking Pan, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat the chicken and tortillas in the microwave on high power until heated through.

  Nutrition

  Calories: 392kcal | Carbohydrates: 40g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 342mg | Potassium: 908mg | Fiber: 11g | Sugar: 2g | Vitamin A: 587IU | Vitamin C: 18mg | Calcium: 103mg | Iron: 4mg

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  Quinoa Greek Salad

  $0.00 Cooking Fee

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

  Quinoa Greek Salad

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeSoy FreeVegetarian

  This heart-healthy salad uses quinoa as a base, which is high in fiber and protein, making it a great choice for managing blood sugar.

  Quinoa Greek Salad quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  Cook the quinoa:

  • Rinse 1 cup of quinoa under cold water.
  • In a medium pot, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes, or until the quinoa is cooked and water is absorbed.
  • Once cooked, fluff the quinoa with a fork and set aside to cool.

  Prepare the vegetables:

  • While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
  • Slice the olives and crumble the feta cheese (if using).

  Make the dressing:

  • In a small bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk together until well combined.

  Assemble the salad:

  • In a large mixing bowl, add the cooked and cooled quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese. Pour the dressing over the salad and toss gently to combine.

  Serve:

  • Divide the salad into 4 servings and enjoy immediately, or chill in the fridge for 30 minutes for a refreshing cold salad.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 cup quinoa
  • 2 cup water
  • 1 each medium cucumber diced
  • 1 cup cherry tomato halved
  • 1/2 whole red onion thinly sliced
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup feta cheese crumbled
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Top Stove

  Nutrition

  Calories: 247kcal | Carbohydrates: 31g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 383mg | Potassium: 351mg | Fiber: 4g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 3mg

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  Chicken and Pineapple Skewers

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Chicken and Pineapple Skewers

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2.5 skewers

  Brain FoodDairy FreeEgg FreeGluten FreeHeart HealthyNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  Bright, bold flavors come together in these mouthwatering Chicken and Pineapple Skewers, perfect for the grill or stovetop. Juicy pieces of marinated chicken pair with sweet pineapple, vibrant bell peppers, and savory onions, creating a delicious balance of sweet and smoky. Marinated in a blend of olive oil, garlic, cumin, paprika, and cinnamon, these skewers are a satisfying choice for a nutritious meal. Try them with a side of guacamole for extra flavor!

  Chicken and Pineapple Skewers quantity

  • Food Prep
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  • Serving

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  Ingredients Scale

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

  Instructions

  • Add the olive oil, garlic, cumin, paprika, and cinnamon into a large bowl and mix well. Add the chicken to the mixture and let them marinate for 30 minutes at room temperature or in the refrigerator (covered) if more than 30 minutes.
  • Skewer the chicken, pineapple, peppers, and onions onto the Bamboo skewers. Brush any leftover marinade over the pineapple, peppers and onion. Season skewers with salt and pepper to taste.
  • Over medium to medium-high heat, grill the skewers for 10-12 minutes, turning about 5-6 minutes through.
  • This is great served with our Little Black Dress guacamole recipe!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook10

  Passive15

  Total Time1 hour hour 33 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic smashed
  • 1 teaspoon ground cumin
  • ½ tsp paprika
  • ⅛ tsp ground cinnamon
  • 1½ pound boneless skinless chicken breast or thighs, cut into small pieces
  • 1 each red bell pepper seeded and cut 1-inch squares
  • 1 each green bell pepper seeded and cut 1-inch squares
  • 1 each medium sweet onion cut into 8 wedges
  • ½ each pineapple cut into 1-inch squares
  • ¾ teaspoon Kosher salt adjust to taste
  • ½ teaspoon freshly ground black pepper adjust to taste
  • 10 each 10-inch bamboo skewer soaked in water for 30 min

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 389kcal | Carbohydrates: 25g | Protein: 38g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 499mg | Potassium: 990mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1290IU | Vitamin C: 123mg | Calcium: 55mg | Iron: 2mg

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  Mexican Tofu Stir-Fry with Black Beans

  $0.00 Cooking Fee

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

  Mexican Tofu Stir-Fry with Black Beans

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Rich in protein and fiber, this dish is full of flavor and fresh peppers, corn, and black beans

  Mexican Tofu Stir-Fry with Black Beans quantity

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 274kcal | Carbohydrates: 35g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 717mg | Potassium: 578mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 46mg | Calcium: 179mg | Iron: 4mg

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  Mexican Tofu Tacos with Cabbage Slaw

  $0.00 Cooking Fee

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

  Mexican Tofu Tacos with Cabbage Slaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Whether or not your vegan or vegetarian, you'll enjoy these delicious tacos made with traditional Mexican spices and crumbled tofu.

  Mexican Tofu Tacos with Cabbage Slaw quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 162kcal | Carbohydrates: 6g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 456mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Vitamin A: 377IU | Vitamin C: 13mg | Calcium: 146mg | Iron: 2mg

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  Mediterranean Baked Tilapia with Roasted Veggies

  $0.00 Cooking Fee

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

  Mediterranean Baked Tilapia with Roasted Veggies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4

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

  Infused with flavors of the Mediterranean, this delicious baked fish comes with roasted zucchini, onions, and peppers.

  Mediterranean Baked Tilapia with Roasted Veggies quantity

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

  Instructions

  • Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.
  • Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
  • Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.
  • Serve immediately or freeze portions for later use.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound tilapia fillet
  • 2 tablespoon extra virgin olive oil
  • 5 ounce zucchini sliced
  • 8 ounce red bell pepper sliced
  • 6 ounce red onion chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 2 clove garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 213kcal | Carbohydrates: 10g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 357mg | Potassium: 635mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1857IU | Vitamin C: 84mg | Calcium: 43mg | Iron: 1mg

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  Traditional Chicken Marbella

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Traditional Chicken Marbella

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  Recipe adapted from:

  Jenn Segal - Once upon a chef

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: A thing, or a drumstick or a breast

  Dairy FreeEgg FreeGluten FreeSoy Free

  This Traditional Chicken Marbella from Once Upon a Chef. is a well-loved dish featuring Mediterranean flavors with ingredients like olives, capers, dates, and white wine, creating a delicious balance of sweet and savory in every bite. Perfect for gatherings or a hearty meal!

  For 10 servings you'll need two 9 x 13-inch baking dishes.

  You can modify the dish, substitute all white or dark meat depending on what your family likes. You can even ask for an appetizer version made entirely with small drumsticks and wings. Write in the modification section your preferences.

  Traditional Chicken Marbella quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl combine the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, refrigerated, for an hours and up to overnight.
  • Preheat the oven to 350°F and set two oven racks in the centermost positions.
  • Arrange the marinated chicken in a single layer in two 9 x 13-inch baking dishes and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
  • Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
  • To make the chicken crispy with brown skin, transfer the chicken pieces to a foil-lined baking sheet. Broil 5 inches from the heating element for a few minutes, or until the skin is golden and crisp; keep a close eye on it so it doesn't burn.
  • With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter (discard the bay leaves). Add some of the pan juices and sprinkle generously with the parsley. Pass the remaining sauce in a gravy boat.
  • Serve the chicken hot or room temperature.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 piece chicken leg bone-in skin-on Or any other chicken parts you like
  • 8 clove garlic minced
  • 2 tablespoon dry oregano
  • 2¼ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • ½ cup pitted prunes
  • ¼ cup Manzanilla green olives
  • ¼ cup capers with a bit of juice
  • 3 each bay leaf
  • ½ cup light brown sugar
  • ½ cup white wine
  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  9x13 inch glass baking dish, 9x9 baking dish, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through.

  Nutrition

  Calories: 452kcal | Carbohydrates: 19g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 814mg | Potassium: 420mg | Fiber: 1g | Sugar: 14g | Vitamin A: 304IU | Vitamin C: 2mg | Calcium: 55mg | 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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  Select One 10 9 8 7 6 5 4 3 2 1

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  Korean Spicy Rice Bowl

  $0.00 Cooking Fee

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

  Korean Spicy Rice Bowl

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Brain FoodDairy FreeDiabetes FriendlyHeart Healthy

  Enjoy the spicy, salty, sweet flavors of Korea with this delicious lean ground beef and whole grain rice bowl.

  Korean Spicy Rice Bowl quantity

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.
  • Heat a skillet over medium heat and add a bit of oil. Add the minced garlic and sauté for about 1 minute. Add the ground beef and cook until browned.
  • In the same pan, lightly sauté the spinach (about 1-2 minutes). Remove and set aside.
  • Add a little more oil if necessary and sauté the bell pepper for 2-3 minutes until tender but still crisp; set aside.
  • Sauté the bean sprouts for 1-2 minutes; set aside.
  • In individual bowls, add a base of warm cooked brown rice. Arrange the ground beef, spinach, bell peppers, and bean sprouts on top of the rice in sections.
  • Drizzle each bowl with a bit of the sauce and top with sesame seeds. Mix everything together before eating.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1.3 cup brown rice cooked according to package directions
  • 1 tablespoon avocado oil
  • 1 pound 90% lean ground beef
  • 4 cup fresh spinach
  • 8 ounce red bell pepper julienned
  • 1 cup bean sprouts
  • 2 clove garlic minced

  For the sauce:

  • 1 1/2 tablespoon low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoon chili garlic sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 530kcal | Carbohydrates: 56g | Protein: 30g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 444mg | Potassium: 888mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4595IU | Vitamin C: 85mg | Calcium: 82mg | Iron: 5mg

  *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 with Chef Michelle Wingard Santillan (Greater Sacramento Area Only)

  $165.00 Cooking Fee

  Rated 0 out of 5
  1 servings
  

  Private Cooking Class with Chef Michelle Wingard Santillan (Greater Sacramento Area Only)

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  Recipe adapted from:

  Chef Michelle Wingard Santillan

  Rated 0 out of 5

  $165.00 Cooking Fee

  Chef Michelle Wingard Santillan in-home cooking class fee is $165, and includes the following:

  - 2.5 hour cooking class with your Chef Instructor. Not including ingredients.

  - Professional instruction for 1 participant

  - Custom menu: Created by you and your Chef Instructor.

  - 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. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.

  - Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!

  For larger group pricing & more info please contact us at 415-766-0038.

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

  Private Cooking Class with Chef Michelle Wingard Santillan (Greater Sacramento Area Only) 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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  Baked Tunisian Eggplant and Pepper Egg Muffins

  $0.00 Cooking Fee

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

  Baked Tunisian Eggplant and Pepper Egg Muffins

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  Recipe adapted from:

  Martha Rose Shulman - Cooking NYTimes

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

  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 FriendlyGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  Discover the vibrant flavors of Tunisia with these Baked Eggplant and Pepper Egg Muffins! These egg muffins, inspired by traditional Tunisian recipes, store wonderfully in the fridge, and taste delicious whether hot, cold, or at room temperature. Perfect for breakfast, dinner and ideal for packing up the leftovers for lunch. It can be customized to your spice preference, from mildly spicy to fiery hot. Let's bring a bit of Tunisian excitement to your kitchen with this versatile and flavorful dish! This recipe will require 2 muffin pans.

  Baked Tunisian Eggplant and Pepper Egg Muffins quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes.
  • Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don’t worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
  • While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
  • In a large bowl, beat the eggs and add the parsley, cheese, salt (about ½ teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
  • Using a paper towel spread remaining oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes, until lightly browned on the top and set.
  • Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1¼ pound eggplant 1 large or 2 to 4 small
  • 2 tablespoon extra virgin olive oil
  • 1 each medium yellow onion finely chopped
  • 1 each red bell pepper finely diced
  • 4 clove garlic minced
  • 8 each egg
  • ⅓ cup Italian parsley minced
  • 2 ounce Gruyere cheese grated or cut in small cubes ½ cup, tightly packed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper or more to taste
  • ⅛ teaspoon ground cinnamon
  • 1 teaspoon harissa dissolved in 1 tablespoon water more to taste; optional

  Cooking Tools Required

  Baking sheet, 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: 108kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 279mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 18mg | Calcium: 79mg | 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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  12

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  Baked Ziti with Italian Sausage and Ricotta Cheese

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Baked Ziti with Italian Sausage and Ricotta Cheese

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  Recipe adapted from:

  Holly Nilsson

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Layers of tender ziti noodles, with a meaty zesty Italian sausage sauce and a creamy ricotta cheese layer. Top it all with a generous helping of mozzarella cheese and bake until bubbly.

  https://www.spendwithpennies.com/baked-ziti/

  Baked Ziti with Italian Sausage and Ricotta Cheese quantity

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  https://www.spendwithpennies.com/baked-ziti/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375°F
  • Brown ground sausage and onion breaking up until the sausage is fairly fine. Drain any fat.
  • Add in Italian seasoning, water, tomatoes and pasta sauce. Simmer 10-15 minutes or until thickened.
  • Meanwhile, boil ziti in salted water until al dente. Drain and rinse.
  • In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese.
  • Add a thin layer (about 1 cup) of sauce to the bottom of a greased 9x13 pan. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.
  • Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.
  • Bake 25-30 minutes or until golden and bubbly.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 pound Italian sausage
  • 1 small onion diced
  • 28 ounce marinara sauce
  • 14 ounce canned diced tomatoes undrained
  • 2 teaspoon Italian seasoning
  • ½ cup water
  • 16 ounce ziti pasta
  • 15 ounce ricotta cheese
  • 2 tablespoon fresh parsley
  • 1 egg
  • 2 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Box grater, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat, covered in a 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 649kcal | Carbohydrates: 61g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 93mg | Sodium: 1348mg | Potassium: 759mg | Fiber: 5g | Sugar: 7g | Vitamin A: 874IU | Vitamin C: 15mg | Calcium: 225mg | Iron: 4mg

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

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  Lite Chicken Lo Mein

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Lite Chicken Lo Mein

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  Recipe adapted from:

  Drive me hungry blog

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 16 ounce

  Dairy FreeLower CarbNut Free

  This delish high rated chicken lo mein is made with miracle low carb noodles, tender chicken breast & tossed in a savory lo mein sauce!

  Lite Chicken Lo Mein quantity

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

  Instructions

  • Lo mein sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.
  • Marinate chicken: Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
  • Boil noodles: Boil the noodles until they are al dente, per packaging instructions.
  • Stir fry chicken and vegetables: Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside.

    Add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
  • Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick.

    Add the chicken back in and combine together.

    Garnish with chopped green onions and sesame seeds.

  Notes

  • Fresh noodles: You can tell if fresh noodles are cooked or raw by the presence of flour. Uncooked fresh noodles are dusted with flour while pre-cooked fresh noodles come vacuum packed, lightly coated with oil.
  • Vegetables for stir fry: I used carrots, red bell pepper, onions, shiitake mushrooms, and snow peas. Use any you have on hand. 
  • Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  For the stir fry

  • 20 ounce drained shirataki noodles OR Miracle Noodles
  • 1.5 pound boneless skinless chicken breast cut to bite-size pieces
  • 1.5 tablespoon avocado oil
  • 2 carrot sliced ¼ inch thick
  • 1 red bell pepper sliced ¼ inch thick
  • 1 onion sliced ¼ inch thick
  • 4 ounce fresh shiitake mushroom sliced ¼ inch thick
  • 1/2 cup snow peas sliced ¼ inch thick
  • 2 stalk scallion chopped for garnish
  • 3 teaspoon sesame seeds toasted for garnish

  For the Low Mein sauce

  • 0.75 cup chicken stock substitute with vegetable stock or water
  • 3 Tablespoon oyster sauce
  • 2 Tablespoon dark soy sauce
  • 2.5 Tablespoon low sodium soy sauce
  • 1.5 teaspoon cornstarch
  • 1.5 teaspoon toasted sesame oil
  • 1.5 teaspoon monk fruit sweetener
  • 1.5 teaspoon ginger grated
  • 4.5 clove garlic minced

  Make it spicy (optional)

  • 1 teaspoon chili garlic sauce it's salty, use sparingly. Add more or less per hotness preference

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.

  Nutrition

  Calories: 254kcal | Carbohydrates: 16g | Protein: 29g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1055mg | Potassium: 726mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4182IU | Vitamin C: 36mg | Calcium: 46mg | Iron: 1mg

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  Pumpkin Pie Spiced Zucchini Carrot Walnut Bread

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Pumpkin Pie Spiced Zucchini Carrot Walnut Bread

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: One 1/2 inch slice

  Dairy FreeSoy FreeVegetarian

  Carrots, zucchini, pumpkin pie spice, maple syrup and vanilla, lend delicious flavor this zucchini bread; makes a great snack, breakfast on-the-go, or dessert.

  Pumpkin Pie Spiced Zucchini Carrot Walnut Bread quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees. Line an 8x5 inch loaf pan with parchment paper.
  • In a medium bowl stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  • In a large bowl whisk together the eggs and the brown sugar. Add vegetable oil, maple syrup, and vanilla, and mix again until well blended. Add about half of the flour mixture and mix just until incorporated. Add remaining flour mixture and continue to mix until combined. Fold in the zucchini and carrot.
  • Pour batter into the prepared loaf pan. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Let cool for 15 to 20 minutes before removing from pan.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 2 teaspoon pumpkin pie spice
  • 2 egg
  • 2/3 cup brown sugar packed
  • 1/2 cup avocado oil
  • 1/4 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 ½ cup zucchini grated
  • ½ cup carrot grated
  • ½ cup walnuts chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Measuring cups and spoons, Oven, Peeler, Sharp Knives

  Nutrition

  Calories: 391kcal | Carbohydrates: 49g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 323mg | Potassium: 214mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1445IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg

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  One-Pan Lemon Garlic Chicken Pasta

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  4 servings
  

  One-Pan Lemon Garlic Chicken Pasta

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  Recipe adapted from:

  Melissa Mondragon

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  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  This one-pan dish creates a pasta with extra flavor, as it simmers in a lemon-garlic broth.

  https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

  One-Pan Lemon Garlic Chicken Pasta quantity

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  https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

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

  Instructions

  • Season chicken breasts with salt and freshly ground black pepper.
  • Heat olive oil over medium high and brown chicken breast.
  • Lower heat and add garlic to pan.
  • Sautee garlic and chicken together about one minute.
  • Then add chicken broth, water and uncooked pasta to pan.
  • Bring to a boil, then turn heat down to low.
  • Cook covered on low for about fifteen minutes.
  • Remove cover and let simmer for about five more minutes until liquid is reduced by half.
  • Remove from heat and stir in lemon juice, lemon zest, basil, and parmesan cheese.
  • Season with additional salt and pepper if needed and garnish with lemon slices.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 pound boneless skinless chicken breast cut into 1 inch chunks
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 clove garlic minced
  • 2 cup low-sodium chicken broth
  • 1 cup water
  • 1/2 pound penne pasta
  • 1 lemon zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice
  • 1 lemon sliced for garnish
  • 1 cup grated parmesan cheese
  • 1 cup fresh basil leaves

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan with lid, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat over a cooktop on medium in a large non-stick pan until heated through.

  Nutrition

  Calories: 593kcal | Carbohydrates: 49g | Protein: 42g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1193mg | Potassium: 742mg | Fiber: 2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 9mg | Calcium: 264mg | Iron: 2mg

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  Peanut Butter Cookies

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  18 servings
  

  Peanut Butter Cookies

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  Recipe adapted from:

  John Kanell

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  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Soy FreeVegetarian

  These melt-in-your-mouth peanut butter cookies, with just the right balance of salty and sweet are a sure to please treat!

  https://preppykitchen.com/peanut-butter-cookies-recipe/

  Peanut Butter Cookies quantity

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  https://preppykitchen.com/peanut-butter-cookies-recipe/

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  Adjust the ingredients measurement scale here by changing this number. 18

  Instructions

  • Preheat over to 350F
  • Sift flour and baking powder together then whisk to combine.
  • Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
  • Add peanut butter and mix until incorporated.
  • Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
  • Roll dough into one inch balls and place on baking sheet lined with parchment paper.
  • Flatten cookies with a fork in a criss-cross pattern.
  • Bake cookies for about 10 minutes.
  • Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

  Notes

  You will bake the cookies until almost done. They will set up and continue baking with the residual internal heat after they're pulled out of the oven.
  They will be VERY soft just out of the oven so let them rest for a while; when cooled they will be firm enough to handle and quite delicious.
  If your peanut butter is not on the salty side add 1/4-1/2 tsp salt to the batter.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size18

  Ingredients

  Ingredients

  • 1 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter room temp
  • 1 cup peanut butter
  • 1/2 cup brown sugar lightly packed
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg large, room temp
  • 3/4 teaspoon baking powder

  Cooking Tools Required

  Baking sheet, Mixing spoon, Oven, parchment paper, Spatula, Stand Mixer

  Nutrition

  Calories: 218kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 105mg | Fiber: 1g | Sugar: 13g | Vitamin A: 171IU | Calcium: 26mg | Iron: 1mg

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  Doro Wat (Spicy Ethiopian Chicken Stew)

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  FSA/HSA eligible when qualified
  6 servings
  

  Doro Wat (Spicy Ethiopian Chicken Stew)

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  Recipe adapted from:

  Michelle Tam

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  $0.00 Cooking Fee

  Serving Size: 7 ounces

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

  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy Free

  Doro Wat, is a spicy Ethiopian chicken stew made with drumbsticks and hard boiled eggs.

  https://nomnompaleo.com/post/55432334180/doro-wat-spicy-ethiopian-chicken-stew#wprm-recipe-container-12224

  Doro Wat (Spicy Ethiopian Chicken Stew) quantity

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  https://nomnompaleo.com/post/55432334180/doro-wat-spicy-ethiopian-chicken-stew#wprm-recipe-container-12224

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

  Instructions

  • Thoroughly season the drumsticks with salt, and set aside.
  • Heat the ghee in a large Dutch oven over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Season liberally with salt, and gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking.
  • Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low.
  • Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized.
  • Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds.
  • Add the berbere, cardamom, and black pepper. Cook the spices until fragrant, then, pour in the chicken stock and stir to mix well.
  • Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasionally, for 45 minutes or until the meat is tender and cooked through.
  • Meanwhile make the hardboiled eggs. Bring a pot of water to a boil and gently add the eggs. Bring back to a boil and set the timer for 10 minutes. Turn down to a simmer. When timer goes off add eggs to bowl of cold water to stop the cooking. Set aside.
  • Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high. Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third.
  • If you’re adding lime juice, do it now. The citrusy zing adds a nice, zesty brightness to this long-simmered dish.
  • Cut the hard-boiled eggs into wedges. Transfer the chicken drumsticks to a serving platter, garnish with the egg wedges, and ladle the spicy sauce on top.

  Cook Times

  Active Prep10

  Hands-On Cook30

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 3 pound chicken drumsticks skin on or off
  • 1/2 teaspoon Kosher salt more or less to taste or dietary preference
  • ¼ cup ghee
  • 2 red onion medium, thinly sliced
  • 3 clove garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon berbere (Ethiopian Spice Blend) or more if you like it spicy
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon freshly ground black pepper
  • 2 cup low sodium chicken broth
  • 4 egg hard boiled

  Optional:

  • 2 tablespoon lime juice

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 385kcal | Carbohydrates: 6g | Protein: 33g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 268mg | Sodium: 496mg | Potassium: 519mg | Fiber: 1g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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