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  Banana Bread

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Banana Bread

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/8 slice

  Gluten FreeNut FreeSoy FreeVegetarian

  This delicious banana bread uses Greek yogurt for added taste and moistness. Use GF flour for gluten-free, and add optional chopped walnuts if desired. Makes a great snack, quick breakfast, or sweet treat!

  Banana Bread quantity

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

  Instructions

  • Place oven rack to middle position; pre-heat oven to 350 degrees. Oil a 8-9 by 5 inch loaf pan then dust with flour, tapping out excess OR line with parchment paper.
  • In a large bowl whisk together the dry ingredients and set aside.
  • In another bowl mash the bananas, then mix with the remaining wet ingredients. Add walnuts if using.
  • Lightly fold the banana mixture into the dry ingredients. Scrape batter into prepared loaf pan.
  • Bake until the loaf is medium brown and a wooden skewer inserted into the center comes out clean, about 50-55 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup all-purpose flour
  • ½ cup granulated sugar if bananas are not very ripe, add additional 2-4 tablespoons
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt

  Wet ingredients:

  • 3 ripe banana mashed
  • ¼ cup plain Greek yogurt
  • 2 egg large, lightly beaten
  • 6 tablespoon unsalted butter melted and cooled
  • 1 teaspoon pure vanilla extract

  Optional:

  • 1 cup walnuts chopped

  Cooking Tools Required

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

  Nutrition

  Calories: 354kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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  Clean Diet Chicken Piccata

  $0.00 Cooking Fee

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

  Clean Diet Chicken Piccata

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounce

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

  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyLower CarbMediterranean DietNut FreeRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic Italian dish is gluten-free and grain free, as it uses tapioca flour instead of wheat flour, however it's just as delicious as the original!

  Clean Diet Chicken Piccata quantity

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

  Instructions

  • Cut each chicken breast in half horizontally so that you have twice as many pieces. Use a meat mallet to pound the chicken out to about 1/4 inch thick (I do this between two sheets of parchment paper)
  • Preheat the oven to 225o F and place a cooling rack on top of a baking sheet. This is where you’ll keep the chicken warm in the oven later.
  • Mix the tapioca flour, garlic powder, salt, and ground black pepper on a plate.
  • Heat a large skillet(s) over medium-high heat. When it’s hot, add half of the avocado oil, and swirl to coat the bottom of the pan. Dip each piece of chicken into the flour mixture to coat it on all sides, and then add as many pieces to the pan as will fit in a single layer. Cook for 3-4 minutes per side, until golden brown. Transfer the chicken to the rack and put the baking sheet and rack in the oven. Repeat the dredging and frying process with the remaining chicken, adding the remaining oil to the pan. Put the second batch of chicken on the baking sheet in the oven with the others.
  • Add the chicken stock and lemon juice to the pan, along with the capers, and let the sauce simmer for 5-8 minutes until reduced. Return the chicken to the pan, coating it in the sauce. Remove from heat, sprinkle with parsley, and serve hot with lemon slices.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1½ pound boneless, skinless chicken breast about 3 chicken breasts
  • ½ cup tapioca flour
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt more or less to taste
  • ⅓ teaspoon freshly ground black pepper
  • 4 tablespoon avocado oil
  • 3/4 cup chicken stock
  • 1 lemon half juiced, half sliced
  • 3 tablespoon capers
  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Tongs

  Reheating/Serving Instructions

  Heat in pan set over medium heat until heated through.

  Nutrition

  Serving: 4ounces | Calories: 264kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 351mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 1mg

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  Veggie and Tofu Stir Fry

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  6 servings
  

  Veggie and Tofu Stir Fry

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.3 out of 5 based on 13 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 1/4 cups

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant.

  https://www.myrecipes.com/recipe/veggie-tofu-stir-fry

  Veggie and Tofu Stir Fry quantity

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  https://www.myrecipes.com/recipe/veggie-tofu-stir-fry

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

  Instructions

  • Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.
  • Combine tofu, salt, pepper, and cornstarch in a medium bowl; toss to coat.
  • Heat a large wok or skillet over medium high heat. Add avocado oil to pan; swirl to coat.
  • Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl.
  • Add green onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to bowl with tofu.
  • Add additional oil to pan; swirl to coat.
  • Add carrots; stir-fry 3 minutes. Add bok choy, zucchini, and snow peas; stir-fry 3 minutes.
  • Add tofu back to pan. Whisk together all the sauce ingredients and pour over tofu. Mix well to combine, lifting from the bottom of the pan, being careful not to break up the tofu.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the tofu:

  • 14 ounce extra-firm tofu drained
  • 1 tablespoon avocado oil
  • 1/3 teaspoon freshly ground black pepper
  • 1 tablespoon corn starch

  For the aromatics:

  • 3 stalk green onion sliced
  • 4 clove garlic chopped
  • 4 teaspoon fresh ginger finely chopped

  For the vegetables:

  • 1 tablespoon avocado oil
  • 3 each carrot large, peeled and julienne-cut
  • 3 head bok choy cut into 2 inch lengths
  • 2 each zucchini cut into 2 inch lengths about 1/2 inch wide
  • 1 1/2 cup snow pea trimmed

  For the sauce:

  • 1 tablespoon corn starch
  • 3 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
  • 1/3 cup vegetable broth
  • 3 tablespoon soy sauce
  • 2 tablespoon hoisin sauce
  • 2 teaspoon sesame oil

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Vegetable Peeler, Whisk, Wok

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through or stir fry over medium heat.

  Nutrition

  Calories: 143kcal | Carbohydrates: 15g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 470mg | Potassium: 727mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10030IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 3mg

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  Custom Menu Order with Chef Deborah Wagner (Greater Sacramento Area Only) for 2 times a week

  $235.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Deborah Wagner (Greater Sacramento Area Only) for 2 times a week

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  Recipe adapted from:

  Deborah Wagner

  Rated 0 out of 5

  $235.00 Cooking Fee

  Serving Size: varies

  Chef Deborah Wagner Custom Order minimum $235, not including ingredients or shopping fee

  This is a discounted price for customers placing orders at least 2 times per week

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

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

  -Ask for your Chef's specialties!

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

  Custom Menu Order with Chef Deborah Wagner (Greater Sacramento Area Only) for 2 times a week quantity

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep216.92

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 14 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

  Nutrition

  Sodium: 1mg | Calcium: 1mg

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  Clean Diet Cauliflower Shepherd’s Pie

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Clean Diet Cauliflower Shepherd’s Pie

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/6 pie

  Egg FreeGluten FreeLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Karin's version of shepard's pie includes ground turkey and a whipped cauliflower topping.

  Clean Diet Cauliflower Shepherd’s Pie quantity

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  Ingredients Scale

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

  Instructions

  • Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, or until tender.
  • Drain and return cauliflower to the pot. You can follow the same process if using sweet potato, however steaming time will be longer.
  • Add the ghee, mustard, salt, and pepper to the pot with the cauliflower, and using an immersion blender blend the ingredients until smooth. Set aside.
  • Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add in the ground turkey and cook until no longer pink, or about 7 minutes.
  • Stir in the tomatoes, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper.
  • Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
  • Distribute the meat mixture evenly in an oven pan and spread the pureed cauliflower on top.
  •  Use a fork to create texture in the cauliflower and drizzle with avocado oil.
  • Place under the broiler for 5-7 minutes until the top turns golden.
  • Sprinkle with fresh parsley and serve.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the top layer:

  • 1 head cauliflower large, cut into florets.
  • 2 tablespoon ghee or coconut oil
  • 1 teaspoon mustard spicy brown
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1 pinch freshly ground black pepper more or less to taste
  • 1 tablespoon extra virgin olive oil

  For the bottom layer

  • 1 tablespoon coconut oil
  • ½ onion large, diced
  • 2 stalk celery diced
  • 3 carrot diced
  • 1 pound 93% lean ground turkey
  • 2 tomato large, diced
  • 1 cup chicken stock
  • 1 teaspoon dry mustard
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground clove
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • 1 teaspoon Italian parsley chopped

  Cooking Tools Required

  Casserole dish, Cutting board, Forks, Immersion Blender, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Spatula, Steamer Basket, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 264kcal | Carbohydrates: 12g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 763mg | Potassium: 738mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5556IU | Vitamin C: 55mg | Calcium: 63mg | Iron: 2mg | Phosphorus: 229mg

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  Tofu Pad Thai

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Tofu Pad Thai

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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: 7 ounces

  Dairy FreeGluten Free

  This delicious Asian stir-fry with it's various flavor profiles including, sweet, sour, salty, and umami, uses rice noodles and tofu tossed with a tamarind based sauce.

  Tofu Pad Thai quantity

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  Ingredients Scale

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

  Instructions

  • In a large saucepan bring water to a boil and cook noodles for 4-5 minutes or until noodles are slightly firmer than al dente (do not over-cook as rice noodles continue to absorb liquid and will fall apart during the stir frying). Drain immediately and rinse with cold running water. If necessary, cut the noodle clump with kitchen shears to make stir-frying easier.
  • Meanwhile heat a small saucepan on medium low and add fish sauce, tamarind paste, brown sugar, garlic, and the chili-garlic sauce. Cook sauce until the sugar is completely dissolved. Remove from heat.
  • Season drained tofu with soy sauce. Heat a large nonstick wok or sauté pan to medium-high heat. Add 2 tablespoons of the oil and add the tofu. Stir-fry several minutes, set aside.
  • In the same pan heat the remaining 2 tablespoons oil. Add the garlic, green onions, and carrots and stir fry for 1 minute, being careful not to burn the garlic. Add noodles and toss. Add the pad Thai sauce, continually tossing noodle mixture until well coated with sauce. Add the reserved tofu, cooking for an additional 2-3 minutes.
  • Move the noodle mixture to one side of the pan and crack the eggs on the other side. Scramble the egg with a wooden spatula and cook for 30 seconds. Add 2 cups of the sprouts and cook for one more minute, mixing to incorporate all the ingredients together. Test the firmness of the noodle. If the noodle is too firm, add some water and simmer for an additional minute. Remove from heat and portion onto individual plates or one large serving platter. Garnish with remaining sprouts, cilantro, peanuts, and wedges of lime.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 16 ounce firm tofu drained and cut into 1-inch cubes
  • 1 tablespoon soy sauce

  For the Pad Thai sauce:

  • 1/3 cup fish sauce
  • 2 tablespoon Neera’s tamarind paste
  • ½ cup brown sugar
  • 3 clove garlic minced
  • 2 teaspoon chili-garlic sauce more of less to taste

  For the Pad Thai noodle stir-fry:

  • 14 ounce rice stick noodles size M or 1 box Pad Thai Noodles
  • 4 tablespoon avocado oil
  • 4 clove garlic minced
  • 3 stalk green onion cut into ½ inch pieces
  • 1 carrot julienne
  • 2 egg
  • 3 cup mung bean sprouts
  • 1/2 cup water if needed
  • ½ cup fresh cilantro chopped
  • 2/3 cup roasted peanuts coarsely chopped
  • 2 lime cut into wedges

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium power or on stove top over medium heat until heated through.

  Nutrition

  Calories: 377kcal | Carbohydrates: 32g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1372mg | Potassium: 364mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1951IU | Vitamin C: 17mg | Calcium: 163mg | Iron: 3mg

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  Low-Carb Zucchini Lasagna Roll-Ups

  $0.00 Cooking Fee

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

  Low-Carb Zucchini Lasagna Roll-Ups

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  Recipe adapted from:

  Gimme Delicious

  Rated 5 out of 5 based on 15 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.
  
  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 FreeKetoLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Zucchini Lasagna Roll-Ups stuffed with ricotta, parmesan and mozzarella cheese are tasty, present well, and make for a vegetarian, low carb and gluten free dinner.

  https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

  Low-Carb Zucchini Lasagna Roll-Ups quantity

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  https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

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

  Instructions

  • Preheat oven to 400F. Grease a sheet pan with 1 tablespoon oil and set aside.
  • Slice zucchini into 1/8'' thick slices. Lay zucchini slices on grease sheet pan and oven roast for 10-12 minutes. Remove from oven and cool for 5 minutes before handling. Leave oven on for cooking the casserole.
  • While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, 1/2 cup of the mozzarella cheese, 1 egg, Kosher salt, and pepper. Stir just until combined.
  • In a 9x13 casserole dish, spread some homemade tomato sauce on the bottom.
  • Assemble zucchini roll ups by laying a zucchini strip on a flat surface and spread about 2 tablespoons of the ricotta mixture first over each individual zucchini strip. Top with a tablespoon os marinara sauce and a sprinkle of mozzarella cheese. Roll up and place in casserole dish. Repeat with remaining rolls. Drizzle remaining sauce (if any) on the rolls and sprinkle with remaining mozzarella cheese.
  • Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 each zucchini large
  • 15 ounce ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1 1/2 cup mozzarella cheese shredded, divided
  • 1 each egg large
  • 2 cup marinara sauce
  • 1 teaspoon Kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper preferably freshly cracked
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

  9x13 inch glass baking dish

  Reheating/Serving Instructions

  Reheat in a 350 degree oven for 20 minutes, or for individual servings, in the microwave on medium power until heated through.

  Nutrition

  Calories: 297kcal | Carbohydrates: 11g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1097mg | Potassium: 694mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1192IU | Vitamin C: 29mg | Calcium: 375mg | 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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  Keto Ground Beef Cauliflower Lasagna

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Keto Ground Beef Cauliflower Lasagna

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  Recipe adapted from:

  Maya Krampf

  Rated 4.9 out of 5 based on 39 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  Diabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut Free

  This cauliflower lasagna recipe is made with fresh roasted cauliflower, ground beef marinara, and mozarella cheese.

  Keto Ground Beef Cauliflower Lasagna quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400 degrees. Lightly grease a round 9 in (23 cm) or square 9x9 in (23x23 cm) casserole dish.
  • Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. And roast in prepared pan for 15-20 minutes, stirring halfway through, until crisp-tender.
  • Meanwhile, cook the onion in a skillet for 8-10 minutes over medium-low heat, until translucent and slightly browned.
  • Add the ground beef. Increase heat to medium-high. Cook for about 8-10 minutes, breaking apart with a spatula, until browned.
  • Stir in the garlic, marinara sauce, diced tomatoes, and half of the fresh basil. Season with sea salt and black pepper to taste. Cook for 2 minutes, until heated through.
  • Pour the tomato meat sauce over the cauliflower. Sprinkle with shredded mozzarella cheese, and bake for an additional 8-10 minutes, until the cheese bubbles. Top with the remaining fresh basil ribbons.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 head cauliflower cut into florets
  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • 1/2 onion large, chopped
  • 2 clove garlic minced
  • 1 cup marinara sauce
  • 14.5 ounce canned diced tomatoes
  • 1/2 cup fresh basil chopped, divided
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon sea salt more or less to taste or dietary restriction
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch saute pan, 8x8 inch glass baking dish, 9-inch round baking pan, Can Opener, Cutting board, Measuring cups and spoons, Saute pan, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 324kcal | Carbohydrates: 16g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 752mg | Potassium: 766mg | Fiber: 4g | Sugar: 5g | Vitamin A: 364IU | Vitamin C: 57mg | Calcium: 83mg | Iron: 3mg

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  Shepherd’s Pie

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  Up to 10 servings
  

  Shepherd’s Pie

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  This comfort food classic is made with ground beef and vegetables all in a beef gravy, topped with mashed potatoes and baked in the oven. A dish the whole family will enjoy! Note: Photo is serving suggestion only.

  Shepherd’s Pie quantity

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  Ingredients Scale

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

  Instructions

  • Peel and dice potatoes. Boil potatoes in water 10 min or until mashable. Drain.
  • In a separate pot heat milk, butter, salt and pepper, add to potatoes and mash. Set aside.
  • In a large sautee pan heat olive oil. Crumble ground beef and sautee for 5 minutes. Add carrots, celery and onion and sautee 2 more minutes. Mix in 3 tablespoons flour and stir while sauteeing for 5 minutes.
  • Slowly add beef broth while stirring until saucy. Fold in the corn and peas.
  • Add worcestetshire and thyme.
  • Simmer on medium heat 10 minutes stirring occasionaly
  • Pour contents of sauté pan into 9x13 inch baking dish. Cover with mashed potatoes. Don't push too hard. You want the mashed potatoes on top like a crust.
  • Bake for 30 minutes at 375 degrees. Potatoes should be a little crispy on top.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound russet potato peeled and large diced
  • 1/4 cup milk
  • 3 tablespoon butter
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 pound ground beef
  • 2 onion diced
  • 2 carrot peeled and diced
  • 2 stalk celery diced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 cup frozen corn kernels
  • 1 cup frozen green peas
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoon dry thyme

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Potato Masher, Saute pan, Sharp Knives, Skillet, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat one serving at a time in the microwave for 60 seconds

  Nutrition

  Calories: 492kcal | Carbohydrates: 35g | Protein: 25g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 90mg | Sodium: 645mg | Potassium: 1077mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2313IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 4mg

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  Roast Beef with Sweet Potatoes and Broccoli

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  Rated 0 out of 5
  6 servings
  

  Roast Beef with Sweet Potatoes and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This simple roast beef dinner has everything you need for a perfect Sunday dinner.

  Roast Beef with Sweet Potatoes and Broccoli quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the beef tallow in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
  • Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
  • Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
  • Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
  • 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.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 pound beef roast
  • 2 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon avocado oil
  • 5 each sweet potato peeled and cut into 2-inch chunks
  • 4 clove garlic peeled and halved
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh cilantro chopped
  • 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Sharp Knives, Steamer Basket, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 820kcal | Carbohydrates: 52g | Protein: 67g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1191mg | Potassium: 2290mg | Fiber: 11g | Sugar: 11g | Vitamin A: 28026IU | Vitamin C: 186mg | Calcium: 208mg | Iron: 9mg

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  Sweet Potato Un-Fried French Fries

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  Rated 0 out of 5
  4 servings
  

  Sweet Potato Un-Fried French Fries

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 sweet potato

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  https://www.instagram.com/karinadoninutrition/

  Sweet Potato Un-Fried French Fries quantity

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  https://www.instagram.com/karinadoninutrition/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F. Peel yams and cut them into strips.
  • Line the baking tray with parchment paper. Drizzle coconut oil, salt, pepper, and seasoning on top. Mix the strips around in the coconut oil and seasonings.
  • Bake for thirty minutes, flipping the fries halfway through.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 2 Garnet yam large
  • 2 tablespoon coconut oil melted, (microwave for 15-20 sec.)
  • 1 pinch Kosher salt add more to taste
  • 1 pinch freshly ground black pepper add more to taste
  • smoked paprika (or your favorite seasoning –cinnamon works well, too), add more to taste.

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, parchment paper, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 247kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Sodium: 248mg | Potassium: 1374mg | Fiber: 7g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg

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  Pressure Cooker Arroz con Pollo

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  6 servings
  

  Pressure Cooker Arroz con Pollo

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 19 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  Chicken and rice is a traditional dish served in Spain and throughout Latin America. By using a pressure cooker all the flavors meld together to create a delicious one-pot meal.

  Pressure Cooker Arroz con Pollo quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl, mix together the garlic, red pepper flakes, and vinegar. Salt and pepper the chicken pieces then add to the mixture making sure each piece is evenly coated. Cover bowl with plastic wrap, let marinate for at least 15 minutes and up to a half hour. Meanwhile prep your vegetables and place the saffron threads and kosher salt in the warmed chicken stock.
  • If you have a “browning” setting on your pressure cooker, use it to brown the chicken pieces, otherwise, use a large sauté pan (one that can accommodate all the chicken pieces) to medium-high heat. Add the olive oil then the chicken pieces. Cook for 2-3 minutes per side, or until chicken is lightly browned. Set chicken pieces aside on a large plate (they will not be fully cooked).
  • When all the chicken is cooked, leave any excess fat in the pan. Add the onion, bell peppers, and jalapeno pepper, sautéing for a few minutes until onion is translucent. Add the Roma tomatoes, ground cumin and the bay leaf. Saute for another minute or so.
  • Add the rice and mix, making sure to thoroughly coat. Cook for a couple minutes so the rice has a chance to absorb the juices and fat in the pan. If using a saute pan, transfer contents to the pressure cooker.
  • Pour the saffron-infused chicken stock into the pan and give it a quick stir. Place the reserved chicken pieces on top and pour any remaining juices on the plate into the pressure cooker pan.
  • Place the lid on the pressure cooker and cook on high pressure for 3 minutes. Once time is up, let sit an additional 7 minutes on warm, then release pressure, if it hasn’t already released. Remove chicken pieces, then place rice on a large platter, arranging chicken pieces over rice.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook15

  Passive15

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 3 clove garlic minced
  • 1 teaspoon crushed red pepper
  • 2 teaspoon white vinegar
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ pound boneless skinless chicken thigh pierced in several places with a fork
  • 1 tablespoon extra virgin olive oil
  • 3 cup chicken stock warmed
  • ¼ teaspoon saffron threads
  • 1 teaspoon Kosher salt
  • 1 each red onion small, ½ inch dice
  • 1 each red bell pepper seeded and diced
  • 1 each green bell pepper seeded and diced
  • 1 each jalapeno pepper more or less to taste, seeded and finely chopped
  • 4 each Roma tomato diced
  • 1 teaspoon ground cumin
  • 1 each bay leaf
  • 2 cup long-grain rice uncooked

  Cooking Tools Required

  Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls, Mixing spoon, Tongs

  Reheating/Serving Instructions

  Heat in microwave on medium high power until heated through.

  Nutrition

  Calories: 568kcal | Carbohydrates: 60g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 1048mg | Potassium: 649mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1251IU | Vitamin C: 52mg | Calcium: 46mg | Iron: 2mg

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  Voila Vegan Pesto

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  Rated 0 out of 5
  16 servings
  

  Voila Vegan Pesto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 2 out of 5 based on 2 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 tablespoons

  Egg FreeVeganVegetarian

  Fresh, simple ingredients make this pesto better than any store bought brand. This recipe uses vegan parmesan cheese and makes enough for 2 pounds of pasta.

  Voila Vegan Pesto quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 16

  Instructions

  • Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
  • With the motor running add the olive oil, and process for another 5 seconds.
  • Place pesto in a bowl and mix in the parmesan cheese. If pesto is too thick add a bit more olive oil.
  • Taste and correct for salt.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  For the food processor:

  • 2 cup fresh basil leaves firmly packed, about 4-6 bunches
  • 6 tablespoon pine nuts
  • 4 clove garlic finely chopped
  • 1/2 teaspoon Kosher salt more or less to taste
  • 2/3 cup extra virgin olive oil

  Mix in by hand:

  • 2/3 cup Voila plant-based parmesan cheese finelly grated

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Note: This is a fresh sauce so keep refrigerated and use within 5 days or freeze for later use.

  Nutrition

  Calories: 195kcal | Carbohydrates: 3g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 192mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

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  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

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  Recipe adapted from:

  Elise Bauer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

  Refined Sugar FreeSoy Free

  Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and chopped Isralei salad

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

  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad quantity

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

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  Ingredients Scale

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

  Instructions

  For the chopped Israeli salad

  • Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
  • Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
  • Taste and adjust lemon and salt to your liking.

  For the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper.

  For the schnitzel:

  • Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
  • Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
  • Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
  • Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
  • For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast about 3 large chicken breast
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¾ cup all-purpose flour
  • 2 egg large, beaten
  • 2 cup plain breadcrumbs
  • 1 teaspoon garlic powder
  • ½ cup avocado oil for frying

  For serving:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon cut into 6 wedges

  For the mashed potatoes:

  • 2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
  • 2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For the chopped Israeli salad

  • 1.5 pound tomato extra-large finely diced
  • 1  English cucumber finely diced
  • 3 ounce onion finely diced
  • 1 ounce orange bell pepper finely diced
  • 1/3 cup Italian parsley chopped
  • 1/3 cup fresh mint chopped
  • 1/3 cup fresh cilantro chopped
  • 1.5 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

  Nutrition

  Calories: 917kcal | Carbohydrates: 81g | Protein: 47g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 194mg | Sodium: 2234mg | Potassium: 1922mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2361IU | Vitamin C: 75mg | Calcium: 164mg | Iron: 6mg | Phosphorus: 597mg

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  Clean Diet Chicken Fajitas

  $0.00 Cooking Fee

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

  Clean Diet Chicken Fajitas

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everybody loves this Tex-Mex favorite, full of vegetables and spices! Since these are served in a cast iron skillet (optional) sans the tortillas, it's also great for those on low-carb diets.

  Clean Diet Chicken Fajitas quantity

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  Ingredients Scale

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

  Instructions

  • In a large Ziploc bag or large bowl, combine the chicken (or tofu), lime juice, cumin, chili powder, garlic powder, sea salt, paprika, ground coriander, and black pepper. Toss well to combine and to coat the chicken in the spice mixture. Allow to marinate 15 minutes while you prep the vegetables.
  • Add half of the oil to a large heavy skillet and heat over high heat. Add chicken to the pan and cook for 3 or 4 minutes, or until it’s no longer pink in the middle. Remove the cooked chicken to a bowl.
  • Add the remaining oil to the same skillet and decrease the heat to medium-high. Add the onion and bell peppers, stirring constantly, until cooked through, about 5 to 7 minutes.
  • Turn off the heat and add the cooked chicken back to the skillet for serving. Adjust the seasoning with salt and pepper, then garnish with chopped cilantro, sliced avocado, and lime wedges.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1½ pound boneless skinless chicken breast sliced into thin strips OR 1 packages extra firm tofu for vegan/vegetarian version

  For the marinade:

  • 2 tablespoon lime juice about 1 large lime
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper

  For the fajitas:

  • 2 tablespoon avocado oil
  • 1 each white onion large sliced, OR yellow onion
  • 5 ounce red bell pepper seeded and sliced
  • 5 ounce yellow bell pepper seeded and sliced
  • 1 tablespoon fresh cilantro chopped for garnish, optional
  • 1 each avocado sliced, for garnish, optional
  • 2 each lime quartered, for garnish, optional

  Cooking Tools Required

  Cast iron pan, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 257kcal | Carbohydrates: 11g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 531mg | Potassium: 754mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1030IU | Vitamin C: 76mg | Calcium: 34mg | Iron: 1mg

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  Creamy Baked Mac and Cheese

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Creamy Baked Mac and Cheese

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  Recipe adapted from:

  The Chunky Chef

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounce

  Egg FreeNut FreeRefined Sugar FreeVegetarian

  A family favorite dish, loved by both children and adults! A combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, makes it the ultimate cheesy comfort food. Enjoy it in a casual weekday dinner or wow your guests at a party or a holiday meal.

  Creamy Baked Mac and Cheese quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
  • Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
  • While water is coming up to a boil, grate cheeses and tosses together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
  • Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. The mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
  • Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned-out condensed soup.
  • Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
  • In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
  • Sprinkle the top with the last 1 1/2 cups of cheese. In a small bowl combine the bread crumbs and the melted butter. Sprinkle over cheese. Bake for 15 minutes, until the cheese is bubbly and the top is lightly golden brown.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 1 pound elbow pasta
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cup whole milk
  • 2 1/2 cup half and half
  • 4 cup cheddar cheese measured after grating
  • 2 cup Gruyere cheese measured after grating
  • 1/2 tablespoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1 cup panko breadcrumbs
  • 2 tablespoon butter

  Cooking Tools Required

  Grater, Pyrex baking dish, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium power, stirring halfway through heating time or bake in 350 degree oven for 20 minutes.

  Nutrition

  Calories: 709kcal | Carbohydrates: 48g | Protein: 30g | Fat: 44g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 827mg | Potassium: 318mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1355IU | Vitamin C: 1mg | Calcium: 723mg | Iron: 2mg

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  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  SERVES 8

  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce quantity

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  Instructions

  • Steam the brocolli until tender-crisp and set aside.

  To make the white cheddar sauce:

  • Melt the butter in a medium saucepan over medium heat. Add 1 tablespoon of flour at a time, whisking well after each addition. Cook for 2-3 minutes, being careful not to brown the roux.
  • Add the warm milk slowly, whisking constantly. When all the milk has been added bring to a boil (keep whisking). Immediately remove from heat, season with salt and pepper.
  • Stir in the heavy cream, then add 1 cup of the white cheddar cheese, whisking to incorporate. Add the remaining cup of cheddar cheese, again whisking until sauce is smooth.

  To assemble:

  • Butter the bottom of a 9x13 inch baking dish with half the butter. Spread the cooked pasta over the bottom of the dish then layer the steamed broccoli florets over the pasta. Lastly add the cooked shredded chicken over the broccoli. Pour the white cheddar sauce, as evenly as possible over the top of the casserole, shifting contents to remove an large air pokets.

  Make the topping:

  • Melt 1 tablespoon butter in a sauté pan. Remove from heat and add the panko bread crumbs. Stir to coast crumbs with butter. Top the casserole evenly with the crumb topping.
  • Bake casserole uncovered at 375 degrees for 30 minutes or until top is golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 rotisserie chicken shredded
  • 6 cup broccoli florets steamed
  • 8 ounce bowtie pasta farfalle, cooked al dente
  • 2 tablespoon butter divided
  • 2/3 cup panko breadcrumbs

  For the white cheddar sauce:

  • 5 tablespoon unsalted butter
  • 5 tablespoon all-purpose flour
  • 2 cup whole milk warmed
  • 2 ½ teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • ½ cup heavy whipping cream
  • 2 cup white cheddar cheese grated

  Cooking Tools Required

  9x13 inch glass baking dish, Colander, Cutting board, Mixing bowls, Oven, Pot with lid, Saucepan, Sharp Knives, Spatula, Steamer Basket, Top Stove, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 590kcal | Carbohydrates: 36g | Protein: 36g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1280mg | Potassium: 390mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1262IU | Vitamin C: 51mg | Calcium: 331mg | Iron: 1mg

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  Hearty Beef Stew

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  Rated 0 out of 5
  8 servings
  

  Hearty Beef Stew

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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 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This traditional, hearty beef stew features slow-cooked beef, potatoes, carrots, and onions. It's the ultimate in American comfort food!

  Hearty Beef Stew quantity

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

  Instructions

  • Place flour, salt and pepper in a large plastic bag. Add half the stew meat and shake, coating all the pieces. Remove and set aside. Repeat with remaining stew meat. Reserve any flour left in the bag.
  • Meanwhile heat a large soup pot over medium-high heat. Add the oil and cook until meat is browned on all sides, about 10-15 minutes. Try to turn the meat only once during this process. Transfer to a bowl and brown remaining beef. Return meat to pot.
  • Add remaining flour to the meat mixture, cooking for a couple minutes.
  • Add the beef stock, stirring continuously to keep the flour from getting lumpy. Add the Worcestershire sauce, diced onion and bay leaf. Bring to a boil then turn down heat to a simmer. Cover and cook for 1 hour.
  • Add the carrots and potatoes and cook for an additional 30 minutes. Check for tenderness, adjust seasonings if necessary.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook65

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 pound stew meat cut into 1½ inch cubes, if not already cut
  • 1/2 cup all-purpose flour
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoon avocado oil
  • 6 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 onion large, cut into 1 inch dice
  • 1 bay leaf
  • 3 carrot peeled and cut into 1 inch lengths
  • 3 Yukon Gold potato peeled and diced into 1 ½ inch cubes
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Freezer bag, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 323kcal | Carbohydrates: 23g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 1624mg | Potassium: 1110mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3827IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 4mg

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  Clean Diet Sweet and Sour Chicken

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

  Clean Diet Sweet and Sour Chicken

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. It's a Mediterranean take on a Chinese dish, that combines sweet and spicy flavors with chicken, that slow roasts in the oven for delicious caramelization.

  Clean Diet Sweet and Sour Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees F.
  • Mix all the ingredients, except for the chicken in a large bowl. Add the chicken and turn to coat. Allow to marinate for 10 minutes.
  • Place the chicken in a large baking dish, arranging the red onion and garlic around it, and placing the orange slices on top of the chicken pieces.
  • Cover with foil and bake for one hour. Uncover and bake for an additional 15 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook60

  Passive10

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1½ pound bone-in skin-on chicken thigh about 8 chicken thighs
  • 5 clove garlic crushed
  • 2 tablespoon avocado oil
  • 1 teaspoon paprika more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 1½ teaspoon Kosher salt more or less to taste
  • 2 teaspoon honey
  • 1 tablespoon rice vinegar
  • 1 orange juiced
  • 1 teaspoon crushed red pepper more or less to taste
  • 1 orange sliced
  • 1 red onion large, cut lengthwise into wide strips

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Serving: 1chicken thigh | Calories: 220kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 497mg | Potassium: 248mg | Fiber: 1g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg

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  Lighter Italian Eggplant Parmesan

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  Rated 5.00 out of 5
  8 servings
  

  Lighter Italian Eggplant Parmesan

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  Recipe adapted from:

  Cookie and Kate

  Rated 5 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This Italian-style eggplant Parmesan recipe is lighter than most—it’s made with roasted eggplant slices (not fried) and no breading at all. It’s gluten-free, too! This dish yields one 9-inch square eggplant Parm, about 8 servings.

  Lighter Italian Eggplant Parmesan quantity

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

  Instructions

  To Roast the Eggplant

  • Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup.
  • Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Slice through the eggplant vertically to make long, even slabs ¼- to ½-inch-thick. Discard both of the sides that are covered in eggplant skin. Repeat with the other eggplant(s).
  • Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about ¼ cup oil). Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper. Roast until golden and tender, about 22 to 27 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move pan on lower rack to upper rack, and vice versa). The pan on the lower rack might need a few extra minutes in the oven to turn golden. Set aside.

  Make the Tomato Sauce

  • Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.
  • Add the garlic and tomato paste. Cook, while stirring, about 1 minute. Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and simmer until the sauce has thickened nicely, about 15 minutes. Remove the pot from the heat and stir in the chopped basil, vinegar, salt and red pepper flakes. Taste, and add more salt if necessary (I usually add another ¼ teaspoon).

  Assemble

  • When you’re ready to assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baker. Arrange about one-third of the eggplant slices over the sauce, overlapping slightly (cut them to fit, if necessary). Spoon another ¾ cup of the sauce over the eggplant and sprinkle with ¼ cup mozzarella cheese.
  • Arrange about half of the remaining eggplant slices evenly on top. Spread another ¾ cup sauce on top and sprinkle with ¼ cup mozzarella cheese. Layer the remaining eggplant slices on top and top with ¾ cup sauce (you might have a little left over) and the remaining mozzarella cheese. Evenly sprinkle the Parmesan on top.
  • Bake on the lower rack at 425 degrees Fahrenheit, uncovered, until the sauce bubbles and the top is golden, about 20 to 25 minutes. Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top. Slice with a sharp knife and serve.
  • Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 3 pounds eggplant about 3 smallish or 2 medium
  • 6 tablespoon extra-virgin olive oil divided
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 yellow onion medium, finely chopped
  • 2 clove garlic pressed or minced
  • 2 ounce tomato paste
  • 28 ounce canned crushed tomatoes preferably the fire-roasted variety*
  • ¼ cup fresh basil roughly chopped, plus additional basil for garnish
  • 1 teaspoon balsamic vinegar
  • Pinch crushed red pepper
  • 6 ounce part-skim mozzarella cheese freshly grated, 1 ½ cups, packed
  • 2 ounce Parmesan cheese about 1 cup, freshly grated

  Cooking Tools Required

  Baking Pan, Baking sheet, Measuring cups and spoons, Mixing bowls, Saucepan

  Reheating/Serving Instructions

  Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.

  Nutrition

  Calories: 262kcal | Carbohydrates: 21g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 582mg | Potassium: 803mg | Fiber: 8g | Sugar: 12g | Vitamin A: 558IU | Vitamin C: 16mg | Calcium: 308mg | Iron: 2mg

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