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  Keto Coconut Macaroons

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

  Keto Coconut Macaroons

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  Recipe adapted from:

  Carine Claudepierre

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 24

  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 FriendlyKetoLower Carb

  Delicious and crispy with only 1 gram net carbs per serving.

  https://www.sweetashoney.co/keto-coconut-macaroons/

  Keto Coconut Macaroons quantity

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  https://www.sweetashoney.co/keto-coconut-macaroons/

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  Adjust the ingredients measurement scale here by changing this number. 24

  Instructions

  • Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper and lightly oil with coconut oil. Set aside.
  • Place the egg whites and erythritol in a mixing bowl, and using a hand mixer, beat egg whites until a stiff peak forms. You can add 1/4 teaspoon cream of tartar or a pinch of salt to help the egg white firm up.
  • When the egg whites are firm (when you can turn the bowl upside-down and the egg whites don't fall), use a silicone spatula to gently fold in the shredded coconut and vanilla into the fluffy egg whites mixture.
  • The batter should be quite dense, saturated by the amount of coconut but still easy to shape into balls if pressed into a cookie scoop. If too liquid (too much egg whites), add an extra 1/2 cup of shredded coconut.
  • Use a cookie dough scoop to scoop out the batter, then pack it firmly in the scoop to form a coconut ball that holds well together.
  • Now, scoop out the batter onto the cookie sheet, don't flatten the macaroons, and repeat the steps above, leaving half a thumb of space between each macaroon.
  • You should make 24 macaroons with the batter. Bake them on two cookie sheets separately at 350°F (180°C) for 10 minutes, one batch at a time, leaving the extra cookie sheet on the kitchen benchtop while the first one is baking.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size24

  Ingredients

  Ingredients

  • 4 egg large whites only
  • 1/4 cup erythritol
  • 2 teaspoon pure vanilla extract
  • 2 1/2 cup unsweetened shredded coconut

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, parchment paper, Spatula

  Nutrition

  Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 63mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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  Low Carb Eggplant Pizza

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  Rated 0 out of 5
  8 servings
  

  Low Carb Eggplant Pizza

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  Recipe adapted from:

  Arman Liew

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Dairy FreeEgg FreeGluten FreeKetoLower CarbRefined Sugar Free

  This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, bell peppers, and sliced pepperoni.

  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

  Low Carb Eggplant Pizza quantity

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  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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

  Instructions

  • Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
  • Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
  • Spread marinara sauce on each eggplant; prinkle with Italian seasoning, then sprinkle with some of both shredded cheeses. Add pepperoni, onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese.
  • Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
  • Remove the eggplant pizzas from the oven and serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 eggplant large
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese divded
  • 1/2 cup shredded cheddar cheese divided
  • 1/4 cup white mushroom chopped
  • 1/4 cup onion chopped
  • 3 ounce sliced pepperoni
  • 1/2 cup bell pepper diced
  • 1 tablespoon Italian seasoning

  Cooking Tools Required

  Heavy duty rimmed baking sheet, parchment paper

  Reheating/Serving Instructions

  TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

  Nutrition

  Calories: 183kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 720mg | Potassium: 257mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 1mg

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  Vegan Eggplant Pizza

  $0.00 Cooking Fee

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

  Vegan Eggplant Pizza

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  Recipe adapted from:

  Arman Liew

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbRefined Sugar FreeVeganVegetarian

  This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, and bell peppers. Note: Pizza shown is non-vegan/vegetarian version; this recipe is for vegan/vegetarian version.

  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

  Vegan Eggplant Pizza quantity

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  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
  • Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
  • Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
  • Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
  • Remove the eggplant pizzas from the oven and serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 eggplant large
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pizza sauce
  • 1 cup vegan shredded mozzarella cheese divided
  • 1/2 cup vegan shredded cheddar cheese divided
  • 1/4 cup white mushroom chopped
  • 1/4 cup onion chopped
  • 1/2 cup bell pepper diced
  • 1 tablespoon Italian seasoning

  Cooking Tools Required

  Heavy duty rimmed baking sheet, parchment paper

  Reheating/Serving Instructions

  TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

  Nutrition

  Calories: 123kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 575mg | Potassium: 223mg | Fiber: 3g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg

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  Zingy Lime Bars

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  Rated 0 out of 5
  Up to 10 servings
  

  Zingy Lime Bars

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Soy FreeVegetarian

  Sweet and tangy lime curd. Baked on top of a buttery shortbread crust.

  Zingy Lime Bars quantity

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  Ingredients Scale

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

  Instructions

  For crust:

  • Preheat oven to 350 F
  • Lightly grease a 9x9 inch pan
  • Mix the flour, powdered sugar, and salt together
  • Cut the butter into the mix until crumbly and then press into bottom of pan
  • Bake for 15-18 minutes until lightly golden brown

  For filling:

  • Whisk all the filling ingredients together until combined
  • Pour over cooked crust and place back in oven for 17-20 minutes until filling is set
  • Cool completely
  • Dust with powdered sugar, cut into squares

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook32

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the crust:

  • 10 tablespoon butter room temperature
  • 1 ¼ cup all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon Kosher salt

  For the filling:

  • 3 egg large
  • 1 cup granulated sugar
  • 3 tablespoon all-purpose flour
  • 1 tablespoon lime zest from 3 limes (zest before juicing)
  • ⅓ cup lime juice
  • ½ teaspoon baking powder

  For finishing:

  • 2 tablespoon powdered sugar

  Cooking Tools Required

  Baking Pan, Cooling Rack, Food storage containers, Measuring cups and spoons, Mixing bowls, Oven, Refrigerator, Whisk

  Reheating/Serving Instructions

  Enjoy up to 3 days. Do not recommend reheating.

  Nutrition

  Calories: 293kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 101mg | Potassium: 51mg | Fiber: 1g | Sugar: 28g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

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  Raw Pad Thai

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  Rated 0 out of 5
  Up to 10 servings
  

  Raw Pad Thai

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeOil FreeVeganVegetarian

  This Vegetarian/Vegan Pad Thai is made with spiralized zucchini and carrots, cabbage, cauliflower florets, and sprouts. It's then tossed in a delicious Asian inspired sauce.

  www.kaiafitfolsom.com

  Raw Pad Thai quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Use a spiralizer, mandoline, or vegetable peeler to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables.
  • Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
  • Pour the sauce over the noodles and vegetables, and mix. This dish tastes even better the next day once the flavors have had the chance to blend.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 zucchini spiralized
  • 5 carrot large, spiralized
  • 5 stalk green onion chopped
  • 2½ cup purple cabbage shredded
  • 2½ cup cauliflower florets
  • 2½ cup mung bean sprouts or radish sprouts for spicy

  For the sauce:

  • 10 tablespoon tahini
  • 10 tablespoon almond butter
  • 5 tablespoon lime juice or lemon juice
  • 10 tablespoon soy sauce/shoyu/liquid bragg
  • 5 tablespoon honey
  • 2 clove garlic minced
  • 5 teaspoon fresh ginger grated

  Cooking Tools Required

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

  Nutrition

  Calories: 268kcal | Carbohydrates: 21g | Protein: 11g | Fat: 18g | Fiber: 4g

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

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  Stuffed Aloo Tikki (Pressure Cooker Method)

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  Rated 0 out of 5
  8 servings
  

  Stuffed Aloo Tikki (Pressure Cooker Method)

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  Recipe adapted from:

  Ashley Singh Thomas

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 patties

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  Aloo tikki is a popular Indian street food made with boiled potatoes, spices and sometimes (like in this recipe) it’s stuffed with lentils. Aloo tikki literally translates to potato cutlet. These pan-fried fritters are both crispy and creamy, thanks to the lentil filling. Serve with your favorite chutney if desired.

  https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

  Stuffed Aloo Tikki (Pressure Cooker Method) quantity

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  https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

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

  Instructions

  • Soak the chana dal for 30 minutes. Drain and rinse.
  • Add the dal and water to the instant pot. Place the potatoes on top of the dal. Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
  • Naturally release pressure for 10 minutes.
  • Using tongs, place the potatoes into a bowl and set aside.
  • Drain the dal and put it into a bowl along with all of the ingredients listed under “dal stuffing,” mix well and set aside.
  • In a separate bowl, use a potato masher to mash the potatoes (there shouldn’t be any lumps).
  • With oil-greased hands, take one part of the potato mixture, flatten it and fill it with a tablespoon of dal stuffing, then close the potato around the stuffing and form into a patty. Repeat to make 16 tikkis.
  • Add oil to a frying pan (or dutch oven) on the stovetop over medium heat and once the oil heats up, shallow fry the tikkis on both sides until crisp and golden brown, about 3 minutes per side.

  Notes

  I suggest using gold potatoes when making tikki. They’re not as starchy as other potatoes and they make for sweet/smooth tikkis. The amount of flour suggested is for gold potatoes. If you use a different type of potato, you’ll need to adjust the amount of flour and they may not turn out as well as what you see here.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 3 pound yukon gold potato peeled
  • ½ cup chana dal (dried baby chickpeas) soaked for 30 minutes
  • 2 cup water
  • 1 cup avocado oil for frying

  Dal Stuffing:

  • ½ cup fresh cilantro chopped
  • 2 green serrano chile minced, more or less to taste
  • 2 teaspoon amchur green mango powder OR lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon fennel seeds
  • ¼ teaspoon cayenne pepper
  • 6 tablespoon rice flour or 2 tablespoon cornstarch

  Optional:

  • 1 cup mango chutney purchased

  Cooking Tools Required

  Cast iron pan, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 492kcal | Carbohydrates: 59g | Protein: 4g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 318mg | Potassium: 765mg | Fiber: 4g | Sugar: 22g | Vitamin A: 99IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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  Raspberry Muffins with Raw Sugar Topping

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  Rated 0 out of 5
  12 servings
  

  Raspberry Muffins with Raw Sugar Topping

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Nut FreeSoy FreeVegetarian

  These moist and tender muffins make a great snack or quick breakfast, plus they freeze well to enjoy later.

  Raspberry Muffins with Raw Sugar Topping quantity

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  Ingredients Scale

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

  Instructions

  • Adjust oven rack to the middle position and pre-heat to 350 degrees. Grease a standard 12-cup muffin tin or line it with muffin cups.
  • Whisk together the dry ingredients, set aside. Whisk the egg in a separate bowl, then vigorously whisk in the sugar a little at a time. Add the melted butter continuing to whisk and then the sour cream.
  • Add the raspberries to the dry ingredients, gently tossing to combine. Fold the sour cream mixture into the dry ingredients until raspberries are evenly distributed, no more than 30 seconds (be gentle, do not over mix).
  • Divide the batter among the muffin cups and bake until golden brown, about 25 minutes. Cool on a wire rack.
  • When muffins have cooled for 5 minutes, brush the tops with the melted butter. Gently dip the tops of the muffins into the sugar, rotating to coat the entire top of the muffin.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt

  Ingredients:

  • 1 egg large
  • 1 cup granulated sugar
  • 4 tablespoon unsalted butter melted and cooled
  • 1 ¼ cup sour cream
  • 1 ¼ cup fresh raspberries

  Sugar topping:

  • ¼ cup butter melted
  • ¼ cup raw sugar spread on a plate

  Cooking Tools Required

  Cooling Rack, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Pastry brush, plate, Spatula, Standard muffin pan, Whisk

  Nutrition

  Calories: 277kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 247mg | Potassium: 61mg | Fiber: 1g | Sugar: 22g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

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  Vegan Stir-Fry with Jasmine Rice

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  Rated 0 out of 5
  6 servings
  

  Vegan Stir-Fry with Jasmine Rice

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  Assorted vegetables and tofu are stir-fried in a maple-tamari sauce for a hint of sweetness, then served over Jasmine rice.

  Vegan Stir-Fry with Jasmine Rice quantity

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  Ingredients Scale

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

  Instructions

  • Prepare the jasmine rice, using package directions but use vegetable broth instead of water.
  • In a small bowl, combine the vegetable broth, coconut aminos, and honey. Set aside.
  • For the stir-fry, heat the olive oil in a large pan over medium-high heat. Add the tofu, carrots, and mushrooms and cook for 4-6 minutes or until tender, stirring often.
  • Add the broccoli, bell pepper, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan. Cook for 3-5 minutes or until vegetables are tender.
  • Add the garlic and ginger, stir, and cook for about 30 seconds. Season with salt and pepper.
  • Pour the broth, tamari or coconut aminos, and honey mixture over the veggies and cook for about 30-60 seconds.
  • Meanwhile, mix the cornstarch with the cold water (you can use that same small bowl).
  • Stir the cornstarch mixture into the veggies and cook for about 1 minute, until the sauce starts to thicken.
  • Serve over rice.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1½ cup Jasmine rice uncooked
  • 3 cup low-sodium vegetable broth for cooking the rice

  For the sauce:

  • ½ cup vegetable broth
  • 6 tablespoon tamari sauce or coconut aminos for gluten-free
  • 4 tablespoon maple syrup

  For the stir-fry:

  • 2 tablespoon extra virgin olive oil
  • 2 pound medium firm tofu extra firm cubed, or 2 blocks
  • 4 carrot peeled and sliced
  • 2 cup mushroom sliced
  • 2 cup broccoli florets
  • 2 red bell pepper sliced
  • 2 cup snow pea trimmed
  • 16 ounce canned sliced water chestnut drained
  • 28 ounce canned baby corn drained and sliced
  • 4 clove garlic minced
  • 2 teaspoon fresh ginger minced
  • Kosher salt more or less to taste
  • freshly ground black pepper more or less to taste

  Mix together:

  • 4 teaspoon corn starch
  • 2 tablespoon cold water

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 484kcal | Carbohydrates: 74g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Sodium: 605mg | Potassium: 664mg | Fiber: 7g | Sugar: 24g | Vitamin A: 8876IU | Vitamin C: 102mg | Calcium: 277mg | Iron: 4mg

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

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  Baked Brie En Croute With Apple Cranberry Chutney

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  Up to 10 servings
  

  Baked Brie En Croute With Apple Cranberry Chutney

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 3/4 ounce

  Egg FreeVegetarian

  A wheel of brie is topped with apple cranberry chutney, wrapped in puff pastry, then baked to a delicious golden brown, for a stunning presentation. Serve with sliced bread or crackers for a delicious holiday appetizer. Note: You can also serve chutney on the side vs baking it in the brie.

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  Instructions

  • Preheat oven to 400 degrees F.

  Prepare the chutney:

  • Dice the apple and saute with the butter, about 5 minutes. Stir in the sugar and cardamom. Add the apple juice and the cranberries and bring to a simmer, then reduce heat to low. Let cook until almost all apple juice has evaporated, approximately 10 minutes, stirring a few times through cooking process (should be chunky).

  To assemble:

  • Sprinkle a bit of flour over the puff pastry and roll out a bit if needed. Unwrap the wheel of brie and cut a circular opening in the top about 2 inches in diameter. Hollow out some of the brie while keeping the skin intact. Add some of the chutney to the hollowed out area, then replace with the brie skin. Fold the pastry over the brie covering it entirely. Trim off any excess puff pastry.
  • Place brie on parchment-lined sheet pan with seamed side up.
  • Beat together the egg and water. Brush pastry dough with the egg wash.
  • Bake for 25 minutes until puff pastry is golden brown. Allow to rest for 15 minutes before serving, as cheese will need to firm up slightly. Serve with any leftover chutney on the side.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook25

  Passive15

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 18 ounce brie cheese wheel
  • 1 egg
  • 1 tablespoon water
  • 1/2 package puff pastry 2 sheets shape into a circle 10-inch round
  • 2 tablespoon all purpose flour if needed for rolling puff pastry

  For the chutney:

  • 1 Granny Smith apples large
  • 1/4 cup dried cranberries
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cardamom
  • 2 tablespoon butter
  • 1/4 cup apple juice

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Pastry brush, Rolling Pin, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Place brie in 350 degree oven for 15 minutes or until slightly melted.

  Nutrition

  Calories: 373kcal | Carbohydrates: 22g | Protein: 13g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 409mg | Potassium: 127mg | Fiber: 1g | Sugar: 10g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

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  Sheet Pan Pizza Margherita

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  Up to 10 servings
  

  Sheet Pan Pizza Margherita

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  Recipe adapted from:

  Reneta Jenik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 9 ounce

  Egg FreeNut FreeSoy FreeVegetarian

  This delicious classic Italian pizza is prepared in the traditional manner, except it's formed into a rectangle for easy cutting, and baking in a home oven. Enjoy one pizza tonight and wrap the other to re-heat later. Note: Make sure to use a stand mixer with a dough hook for best crust texture and taste. This recipe requires two heavy-duty, rimmed 1/2 sheet baking pans.

  Sheet Pan Pizza Margherita quantity

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

  Instructions

  To make the dough:

  • Pour warm water into the bowl of a 5-quart stand mixer.
  • Stir in yeast, salt, sugar, and olive oil.
  • Next mix in the flour and using the dough hook, knead on low for 5 minutes.
  • Divide dough in half and shape into two balls. Cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.

  To assemble and bake the pizza:

  • Space two oven racks in upper third and lower third of oven. Preheat oven to 500 degrees.
  • Dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to fill the entire sheet. Dough should be 1/8 inch thick with a thicker border. Repeat with remaining dough ball.
  • Place ½ of the tomato sauce inside the rim of each pizza. Season with Kosher salt.
  • Arrange the mozzarella slices evenly on top of the tomato puree on each pizza.
  • Bake for 10-12 minutes, rearranging sheet pans for more even baking if needed. Remove and immediately scatter the basil leaves over the pizzas. Drizzle with olive oil, and sprinkle with sea salt. If using the pecorino Romano, sprinkle over pizza.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the dough:

  • 2 1/4 cup warm water just slightly above body temperature, about 100 degrees
  • 1 ½ tablespoon granulated yeast about 2 packets
  • 1 ½ tablespoon Kosher salt preferably Diamond Crystal brand
  • 1 tablespoon granulated sugar
  • ¼ cup extra virgin olive oil
  • 6 ½ cup unbleached all-purpose flour scoop gently and level with a knife

  For the pizza:

  • 15 ounce canned tomato sauce
  • 1 teaspoon Kosher salt
  • 16 ounce fresh mozzarella balls about 2 large balls, sliced into rounds 1/8 inch thick
  • 1 bunch fresh basil leaves torn into small pieces
  • 4 teaspoon extra virgin olive oil
  • ½ teaspoon Kosher salt use your favorite
  • 4 tablespoon Pecorino Romano cheese optional, grated

  Cooking Tools Required

  Baking sheet, Can Opener, Cutting board, Mixing bowls, Sharp Knives, Stand Mixer

  Nutrition

  Calories: 518kcal | Carbohydrates: 67g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 1932mg | Potassium: 272mg | Fiber: 3g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 3mg | Calcium: 273mg | Iron: 5mg

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  Cheesy Potato and Chive Frittata

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Cheesy Potato and Chive Frittata

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Nut FreeRefined Sugar FreeSoy FreeVegetarian

  This Italian version of an omelette makes for a great breakfast or brunch, plus it's freezer friendly so any leftovers can be saved for when you need to grab a quick meal.

  Cheesy Potato and Chive Frittata quantity

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

  Instructions

  • Preheat oven to 375 degrees. In a large bowl beat together the eggs, salt, and pepper. Stir in the cheese and chives. Set aside.
  • Heat a large non-stick, oven-proof skillet over medium heat and add the butter. When butter has melted add the sliced onion. Saute for several minutes until the onions are translucent and golden brown.
  • Add the potatoes, seasoning with salt and pepper. Cook for an additional minute, then distribute the mixture evenly across the bottom of the pan.
  • Pour in the egg mixture and let it cook for about a minute to set the edges.
  • Place skillet in the oven and cook for 10 minutes, or until eggs are set but not overly brown on top.
  • Slide the frittata out of the pan and onto a cutting board. Using a serrated knife, slice into 8 equal wedges.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 12 egg large
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup cheddar cheese grated
  • ¼ cup fresh chive finely chopped
  • 2 tablespoon butter
  • 1 onion small, thinly sliced
  • 1 ½ cup frozen hash brown potato slightly thawed

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 201kcal | Carbohydrates: 9g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 630mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 2mg

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  Thai Chickpea & Peanut Salad

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  Rated 0 out of 5
  4 servings
  

  Thai Chickpea & Peanut Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  Enjoy this crunchy, high-fiber main dish salad with bold Thai flavors. It's diabetes-friendly, heart-healthy, high in fiber, and packed with flavor.

  Thai Chickpea & Peanut Salad quantity

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  Ingredients Scale

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  Instructions

  • Prepare the Salad: In a large bowl, combine chickpeas, cabbage, carrots, and cucumber.
  • Make the Dressing: Whisk together peanut butter, soy sauce, lime juice, and honey.
  • Combine & Serve: Toss salad with dressing, then top with chopped peanuts.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 15 ounce canned chickpeas, no salt added drained & rinsed
  • 1 cup cabbage shredded
  • 1 cup carrots shredded
  • 1 cucumber diced
  • ¼ cup unsalted peanuts chopped
  • 2 tablespoon peanut butter
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon honey

  Cooking Tools Required

  Cutting board, Mixing bowls, Sharp Knives, Tongs

  Nutrition

  Calories: 311kcal | Carbohydrates: 41g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 213mg | Potassium: 666mg | Fiber: 11g | Sugar: 11g | Vitamin A: 5448IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 4mg | Phosphorus: 278mg

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  Teriyaki Turkey Bowl with Broccoli

  $0.00 Cooking Fee

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

  Teriyaki Turkey Bowl with Broccoli

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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

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyNut Free

  This teriyaki-inspired turkey bowl pairs lean ground turkey with steamed broccoli for a balanced, fiber-rich meal.

  Teriyaki Turkey Bowl with Broccoli quantity

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  Ingredients Scale

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

  Instructions

  • Cook the brown rice according to package instructions
  • 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.
  • In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
  • Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
  • Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound ground turkey
  • 3 cup broccoli florets
  • 3 tablespoon low-sodium teriyaki sauce
  • 1 tablespoon avocado oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup brown rice

  Optional for garnish:

  • 1 tablespoon sesame seeds
  • 1/4 teaspoon crushed red pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 381kcal | Carbohydrates: 44g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 602mg | Potassium: 732mg | Fiber: 4g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 61mg | Calcium: 76mg | Iron: 3mg

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  Sardine and Black Bean Cakes Baked

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  Rated 0 out of 5
  4 servings
  

  Sardine and Black Bean Cakes Baked

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2-3 cakes

  Brain FoodGluten FreeHeart HealthyMediterranean DietPostpartumPregnancyRefined Sugar FreeSoy Free

  These Sardine and Black Bean Cakes are a perfect addition to your clean eating and gluten-free nutrition. Baked to perfection, they combine the wholesome protein of sardines with the fiber-rich goodness of black beans, creating a dish that's as nutritious as it is flavorful. Packed with omega-3s, antioxidants, and healthy fats, these cakes are a guilt-free way to enjoy a savory meal or snack.

  Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

  Sardine and Black Bean Cakes Baked quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease with olive oil spray.
  • Prepare the Mixture: In a large bowl, mash the black beans with a fork or potato masher until slightly chunky.
  • Add the mashed sardines, red onion, bell pepper, garlic, cilantro, egg, ground flax, Dijon mustard, lemon juice, olive oil, smoked paprika, cumin, salt, and pepper. Mix until well combined.
  • Form the Cakes: Scoop about 2 tablespoons of the mixture and form it into small patties creating 12 cakes. Place them on the prepared baking sheet.
  • Bake the Cakes: Spray the tops of the patties lightly with olive oil spray. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden brown and firm to the touch.
  • Serve: Let the cakes cool slightly before serving. Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

  Cook Times

  Active Prep15

  Hands-Off Cook20

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 ounce canned sardines in water drained and mashed
  • 15 ounce canned black beans rinsed, and drained
  • 1 each small red onion finely diced
  • 1 each red bell pepper or other color, finely diced
  • 1 clove garlic minced
  • 0.25 cup cilantro or parsley finely chopped
  • 1 each large egg lightly beaten
  • 4 tablespoon ground flax seeds or almond flour. Grind the flax as it's a binder. Don't use whole seeds, the cakes won't hold up.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon Kosher salt
  • 0.5 teaspoon ground black pepper
  • extra virgin olive oil spray for greasing

  For Serving - Optional

  • 1 each lemon wedges
  • 12 tablespoon sour cream or Greek yogurt, or tzatziki, or tahini sauce

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

  Nutrition

  Calories: 232kcal | Carbohydrates: 25g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 821mg | Potassium: 640mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1222IU | Vitamin C: 44mg | Calcium: 185mg | Iron: 4mg

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  Garlic Chicken Thighs with Cauliflower Mash and Broccoli

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

  Garlic Chicken Thighs with Cauliflower Mash and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 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 FriendlyHeart HealthyLower CarbRefined Sugar FreeSoy Free

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

  Garlic Chicken Thighs with Cauliflower Mash and Broccoli quantity

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  Ingredients Scale

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

  Instructions

  Prepare the Chicken:

  • Preheat the oven to 400°F (200°C). In a small bowl, mix olive oil, garlic, thyme, 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).

  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 broccoli evenly among four plates.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken thigh
  • 2 tablespoon extra virgin olive oil
  • 3 clove garlic minced
  • 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

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pot with lid, Steamer Basket, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high heat until hearted through

  Nutrition

  Calories: 289kcal | Carbohydrates: 11g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 416mg | Potassium: 1033mg | Fiber: 4g | Sugar: 4g | Vitamin A: 496IU | Vitamin C: 111mg | Calcium: 68mg | Iron: 2mg

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  Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

  $0.00 Cooking Fee

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

  Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbRefined Sugar FreeSoy Free

  Herb seasoned pork tenderloin is roasted with sweet potatoes and Brussels sprouts.

  Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Prepare the Pork: Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin and season with salt, pepper, thyme (or rosemary), and smoked paprika if desired.
  • Prepare the Veggies: In a bowl, toss the cubed sweet potatoes and halved Brussels sprouts with the remaining 1 tbsp olive oil, salt, and pepper.
  • Roast: Arrange the pork tenderloin on a baking sheet and spread the seasoned sweet potatoes and Brussels sprouts around it. Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the veggies are tender and slightly caramelized. Let the pork rest for 5-10 minutes before slicing.
  • Serve: Slice the pork tenderloin into medallions and serve alongside the roasted sweet potatoes and Brussels sprouts.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound pork tenderloin
  • 1 each sweet potato cubed
  • 1 pound Brussels sprouts halved
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika optional

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 249kcal | Carbohydrates: 11g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 379mg | Potassium: 899mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1027IU | Vitamin C: 97mg | Calcium: 61mg | Iron: 3mg

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  Buffet Dinner with Prime Rib* $500 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only)

  $500.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Buffet Dinner with Prime Rib* $500 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only)

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  Recipe adapted from:

  Brandon Leonard

  Rated 0 out of 5

  $500.00 Cooking Fee

  Serving Size: varies

  Prepared for you by Chef Brandon Leonard. Your menu will include:

  - Prime Rib, Salt Crusted Rosemary and Thyme, with Jus and Creamy Horseradish

  - Garlic Mashed Potatoes and Gravy

  - Holiday Stuffing

  - Candied Yams

  - Sauteed Fresh Green Beans

  - Dinner Rolls

  - Pumpkin and Apple Pie with Whipped Cream

  *Additional guests $49 per person with 20 person maximum.

  Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep.

  Buffet Dinner with Prime Rib* $500 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only) quantity

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  Ingredients Scale

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

  Instructions

  • Holiday Meal Varies

  Cook Times

  Active Prep461.54

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 14 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 Holiday Buffet

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

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  Steamed Artichokes

  $0.00 Cooking Fee

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

  Steamed Artichokes

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  Recipe adapted from:

  Love and Lemons

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 artichoke

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

  This simple steamed artichoke recipe is a wonderful spring appetizer. Enjoy the tender petals with melted butter.

  https://www.loveandlemons.com/how-to-cook-artichokes/#wprm-recipe-container-56368

  Steamed Artichokes quantity

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  https://www.loveandlemons.com/how-to-cook-artichokes/#wprm-recipe-container-56368

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  Ingredients Scale

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

  Instructions

  • Prepare the artichoke stem: Pull any leaves off the stem, and use a vegetable peeler to peel off the stem's woody exterior. Use a sharp stainless steel knife to trim off the end of the stem and gently score the trimmed end with an "X" pattern. Rub the stem all over with the cut side of one of the lemon segments to prevent browning.
  • Prepare the artichoke bud: Cut off the top quarter off the artichoke, about ½ to 1 inch. Rub the cut leaves all over with the lemon. Use kitchen shears to snip off the pointy tips of the remaining leaves.
  • Steam the artichoke: Fill a large pot with 1 inch of water, and squeeze in any remaining lemon juice. Add the squeezed lemon segments to the pot. Place a steamer basket in the pot, add the artichoke, and bring to a boil. Cover and steam for 35 to 45 minutes, or until the artichoke stem is fork-tender and you can easily peel off the outer leaves.
  • Remove the choke: Allow the artichoke to cool slightly. Slice it in half lengthwise, and use a small spoon to scoop out the hairy choke.
  • Serve the artichoke halves with melted butter or another dipping sauce of your choice. To eat, dip the leaves into the sauce and use your teeth to scrape off the meat, discarding the tough, fibrous shell. You can eat the artichoke heart and stem in their entirety.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 3 globe artichoke
  • 2 lemon quartered
  • 1/2 cup butter for serving

  Cooking Tools Required

  5-quart saucepot, Cutting board, Kitchen Shears, Measuring cups and spoons, Sharp Knives, Steamer Basket, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 168kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 62mg | Potassium: 252mg | Fiber: 3g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg

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  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

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  8 servings
  

  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

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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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  With this selection you'll get two different fish dishes with 4 servings each. First, enjoy a delicious baked tilapia infused with Mediterranean flavors served with roasted zucchini, onions, and peppers. And second, enjoy an Asian inspired fish stir-fry, with tender crisp broccoli, bell peppers, and snap peas.

  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry quantity

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  Ingredients Scale

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

  Instructions

  Baked Tilapia

  • 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.

  Tilapia Stir-fry

  • Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
  • In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
  • Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
  • Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Baked Tilapia with Roasted Veggies:

  • 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

  For the Tilapia Stir-fry:

  • 1 pound tilapia fillet
  • 2 tablespoon avocado oil
  • 9 ounce broccoli florets chopped
  • 8 ounce red bell pepper sliced
  • 4 ounce snap peas
  • 2 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger minced
  • 2 clove garlic minced

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 220kcal | Carbohydrates: 10g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 365mg | Potassium: 699mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2203IU | Vitamin C: 116mg | Calcium: 53mg | 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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  Asian-Inspired Tilapia Stir-fry

  $0.00 Cooking Fee

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

  Asian-Inspired Tilapia Stir-fry

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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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbPostpartumPregnancyRefined Sugar Free

  Enjoy this delicious fish stir-fry with tender crisp vegetables including broccoli, bell peppers, and snap peas.

  Asian-Inspired Tilapia Stir-fry quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
  • In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
  • Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
  • Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound tilapia fillet
  • 2 tablespoon avocado oil
  • 9 ounce broccoli florets chopped
  • 8 ounce red bell pepper sliced
  • 4 ounce snap peas
  • 2 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger minced
  • 2 clove garlic minced

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 227kcal | Carbohydrates: 11g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 372mg | Potassium: 762mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2548IU | Vitamin C: 147mg | Calcium: 64mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

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