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  Sweet Potato Brownies

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  16 servings
  

  Sweet Potato Brownies

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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: 1 brownie

  Dairy FreePaleoRefined Sugar FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain free brownies are moist and sweet thanks to the added yam and maple syrup.

  Sweet Potato Brownies quantity

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  Ingredients Scale

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

  Instructions

  • Whisk together cocoa, coconut flour, baking soda, and salt, and set aside.
  • In a small microwave safe bowl melt the chocolate and coconut oil together, about 30 seconds.
  • Prick yam with a fork and place in microwave. Cook for 3 minutes or until soft. When cool enough to handle peel, then place in a food processor and process until smooth.
  • Add maple syrup, eggs, and vanilla extract to to processor and process for several minutes or until pale and thick.
  • Remove yam/egg mixture and place into a mixing bowl. Add the melted chocolate and coconut oil mixture and blend. Add the cocoa mixture all at once, and whisk to blend.
  • Pour into a square baking pan lined with parchment paper. Bake at 350o F for about 35 to 40 minutes. Test with a toothpick to make sure brownies are ready.
  • Let cool and cut into 16 squares.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size16 people

  Ingredients

  Ingredients

  Whisk together:

  • 4 tablespoon unsweetened cocoa powder
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

  Melt:

  • 4 ounce dark chocolate chopped
  • 1 tablespoon coconut oil

  Microwave:

  • 1 yam or sweet potato

  Process:

  • 4 tablespoon maple syrup
  • 3 egg
  • 1 tablespoon pure vanilla extract

  Cooking Tools Required

  8x8 inch nonstick baking pan, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula, Whisk

  Reheating/Serving Instructions

  Brownies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

  Nutrition

  Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 124mg | Potassium: 308mg | Fiber: 2g | Sugar: 5g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

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  Pan Cooked Chicken with Lemon and Artichokes

  $0.00 Cooking Fee

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

  Pan Cooked Chicken with Lemon and Artichokes

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 25 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounce

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoMediterranean DietPaleoSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This pan cooked chicken dish uses lemon, capers, and Dijon mustard to give the chicken and artichoke, flavors reminiscent of classic Mediterranean cuisine.

  Pan Cooked Chicken with Lemon and Artichokes quantity

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

  Instructions

  • Juice 2 of the lemons and cut the remaining lemon into rounds or half-moon slices.
  • In a large skillet over medium heat, add 1 tablespoon of the avocado oil, then add shallots and sauté for about 3-5 minutes.
  • Add the artichoke hearts, capers, mustard, and lemon juice, stirring to combine.
  • Season chicken breast with salt and pepper.
  • Move the vegetables to the side of the skillet and add remaining 1 tablespoon of avocado oil. Place chicken in the center of the skillet and cook chicken about 4 minutes per side.
  • Reduce heat to medium-low, move the vegetables back over the top of the chicken, and place the remaining lemon slices in the pan.
  • Continue to cook until chicken is cooked all the way through, about 5-8 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 3 lemon
  • 2 shallot thinly sliced
  • 2 tablespoon avocado oil
  • 8 ounce frozen artichoke heart defrosted
  • ¼ cup capers drained
  • 1½ pound boneless skinless chicken breast
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 210kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 382mg | Potassium: 622mg | Fiber: 4g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 33mg | Calcium: 34mg | Iron: 1mg

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  Vegan Simple Southwest Scramble

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  4 servings
  

  Vegan Simple Southwest Scramble

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

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

  Vegan Simple Southwest Scramble quantity

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 tablespoon extra virgin olive oil

  Saute:

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

  Mix together:

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

  Add:

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

  Garnish:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Alan’s Famous Breakfast Frittata

  $0.00 Cooking Fee

  Rated 3.75 out of 5
  FSA/HSA eligible when qualified
  12 servings
  

  Alan’s Famous Breakfast Frittata

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  Recipe adapted from:

  Alan Skversky

  Rated 4 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

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

  This recipe is a family favorite of Chef Alan and we thank him for sharing it with us! It's high in protein, low in fat, and loaded with vegetables. This dish is meant to feed a crowd,

  Alan’s Famous Breakfast Frittata quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
  • Place a large pot with a steamer basket over medium-high heat. Pour 1 cup of water into the pot and add asparagus. Cook until tender, about 7 minutes. Distribute evenly in the baking dish.
  • In a large bowl beat together the eggs and the egg whites. Season with salt and pepper; set aside.
  • Heat a skillet over medium heat. Spray with cooking spray and add the ground turkey. Saute for five minutes then add the onion and red bell pepper. Continue to cook for several more minutes until the turkey is no longer pink. Season with salt, pepper, garlic powder, and onion powder. Distribute evenly in the baking dish.
  • Spray the pan again and add the spinach. Saute for several minutes or until wilted, Distribute evenly in the baking dish.
  • Carefully pour the egg mixture into the baking dish and if necessary gently stir to equally distribute.
  • Bake for 45-60 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 bunch asparagus chopped into one-inch lengths
  • 12 egg large
  • 16 ounce egg white
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound 85% lean ground turkey
  • 1 white onion small dice
  • 1 red bell pepper diced
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound fresh spinach roughly chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Mixing bowls, Mixing spoon, Steamer Basket, Whisk

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 30 minutes or until heated through.

  Nutrition

  Calories: 150kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 758mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4386IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg

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  Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  12 servings
  

  Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut Free

  This package includes 3 delicious pork dinners, Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw. Each serves four people for a total of 12 meals.

  Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw quantity

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

  Instructions

  Cook the pork:

  • Add the pork to the pressure cooker along with the salt, pepper, garlic, and water. Cook on high pressure for 40 minutes. Turn off the pressure cooker and quick-release pressure. Remove pork from liquid and place in a large bowl. Allow to cool, then using 2 forks shred the meat. Divide cooked pork into thirds (1/3 for each recipe)

  Prep the vegetables:

  • Core cabbage and thinly slice. Set aside 4 cups of the sliced cabbage in a medium bowl for the tacos. Place remaining cabbage in a large bowl and toss with 1 ½ tablespoons salt. Place in a colander to drain for 30 minutes. Meanwhile, shred 2 carrots and add 1/3 to the bowl of sliced cabbage for the tacos, along with the cilantro. Finely chop the remaining carrot, then chop the onion and celery for the ragu.

  Make the ragu:

  • Heat a large saute pan over medium-high heat. Add olive oil and butter. When butter foams, add the onion, celery, and chopped carrot, sautéing until vegetables are soft, about 10 minutes. Add the white wine, cooking until the wine has evaporated. Add the milk, cooking off liquid, about 10 minutes until very little remains. Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. While the sauce is cooking bring a large pot of water to a boil, add 1 tablespoon Kosher salt, add the pappardelle and cook until al-dente, about 10 minutes (save about 1 cup of the pasta water). When pork is finished add 1 portion (1/3 of total cooked pork) to the ragu and if needed this with a bit of the pasta water. Continue simmering until other dishes are finished.

  Finish the coleslaw:

  • In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed, and vinegar. Season with Kosher salt and pepper. Add the drained cabbage and 2/3 of the shredded carrots. Toss to coat evenly with the dressing, then cover and refrigerate.

  Make the Korean BBQ sauce:

  • In a small saucepan set over medium heat, combine the soy sauce, brown sugar, chili garlic sauce, rice wine vinegar, sesame oil, black pepper, ginger, garlic, and green onions. Bring to a simmer. Meanwhile, mix the cornstarch and water until smooth. Whisk in the cornstarch slurry and bring back to a simmer. When pork is finished add 1 portion (1/3 of total cooked pork) to a medium bowl and add the Korean BBQ, a little at a time, to taste.

  Finish the pulled pork sandwiches:

  • Add last portion (1/3 of total cooked pork) to another medium bowl and toss with customer's favorite BBQ sauce, more or less to taste.

  Assemble all the dishes:

  • For the pulled pork sandwiches, fill each soft bun with pulled pork mixture and coleslaw. For the Korean tacos, wrap tortillas in a paper towel and heat in the microwave. Fill tortillas with the pork mixture. Add lime juice to the taco cabbage mixture and toss; add to tacos. Toss the pappardelle with the ragu.

  Cook Times

  Active Prep40

  Hands-On Cook60

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 36 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 3 ½ pound pork shoulder or boneless pork ribs
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 5 clove garlic peeled and smashed
  • 1 cup water

  For the pork ragu over pappardelle:

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon butter
  • 1 onion diced
  • 2 stalk celery finely chopped
  • 1 carrot finely chopped
  • 1 cup white wine dry, such as Sauvignon Blanc
  • 1 cup whole milk
  • 28 ounce canned whole peeled plum tomatoes diced
  • 1 cup Parmesan cheese
  • 1 pound pappardelle dry

  For the pulled pork sandwiches with coleslaw:

  • ½ head green cabbage large, thinly sliced
  • 1 ½ tablespoon Kosher salt
  • ½ cup mayonnaise
  • 4 teaspoon granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon celery seeds
  • 2 tablespoon apple cider vinegar
  • 2 carrot shredded
  • ½ cup BBQ sauce customer's favorite
  • 4 soft bun such as Hawaiian, Brioche, or Potato

  For the Korean style pork tacos:

  For the BBQ sauce (makes about 1½ cups)

  • ¾ cup low-sodium soy sauce
  • ¾ cup brown sugar
  • 2 tablespoon chili garlic sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh ginger grated
  • 5 clove garlic squeezed through a garlic press
  • 2 stalk green onion minced
  • 2 tablespoon corn starch mixed with ½ cup water

  For the taco:

  • ½ head green cabbage or red or mixed, large head, thinly sliced
  • 1 carrot shredded
  • ⅓ cup fresh cilantro chopped
  • 1 lime juiced
  • 8 corn tortilla OR 8 large leaves red leaf lettuce or butter lettuce
  • 1 avocado ripe, sliced

  Cooking Tools Required

  Colander, Cutting board, Electric Pressure Cooker, Grater, Measuring cups and spoons, Microwave, Mixing bowls, Saucepan, Sharp Knives, Top Stove

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  Beef and Rice Stuffed Bell Peppers

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Beef and Rice Stuffed Bell Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 stuffed pepper

  Egg FreeGluten FreeNut Free

  This is a delicious balanced dish that brings together beef, rice, cheese, and vegetables. You can easily substitute ground turkey if you wish.

  Beef and Rice Stuffed Bell Peppers quantity

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  Ingredients Scale

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

  Instructions

  • Rinse rice with cold tap water until water is clear (about 3 or 4 times). Drain water completely.  Combine rice, water, and salt in a heavy bottomed saucepan and bring to a boil. Cover and simmer on low heat for 20-25 minutes.  Remove from heat and allow to sit for 10 minutes before removing lid. 
  • Meanwhile, preheat oven to 350 degrees. Trim tops of bell peppers by about ½ inch (reserve trimmings), and remove seeds and ribbing.  Oil a 9x13 inch baking dish and set peppers in the dish, lightly trimming bottoms (reserve trimmings) only if necessary, to get them to stand upright. Chop reserved bell pepper trimmings; set aside. 
  • In a large saute pan, heat the olive oil over medium-high heat. Add the onions, garlic, and chopped bell pepper trimmings. Cook until onion is translucent, about 3 minutes.
  • Add the beef, parsley, salt, pepper, and red pepper flakes. Cook until the meat is no longer pink, stirring to break up the chunks, about 6 minutes. Add the cooked rice and tomato sauce stirring well to combine.
  • Remove from heat, stir in the parmesan cheese. Adjust seasonings to taste. Stuff the bell peppers with the meat-rice mixture.
  • Pour water into the baking dish to a depth of about 1/8 inch.
  • Bake until the peppers are tender and the filling is heated through, about 25 to 30 minutes.  Remove peppers from oven and top with additional parmesan cheese if desired, then the chopped basil.  Let rest 5 minutes before serving.
  • Remove from oven and top with additional parmesan cheese if desired and chopped basil. Let rest 5 minutes before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size6 servings

  Ingredients

  Ingredients

  • 6 red bell pepper medium
  • 1 tablespoon extra virgin olive oil

  For the rice:

  • 1 ½ cup medium grain white rice
  • 2 cup water
  • 1 teaspoon Kosher salt

  For the filling:

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion chopped
  • 5 clove garlic minced
  • 1 pound ground beef
  • ⅓ cup Italian parsley chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper
  • 15 ounce canned tomato sauce
  • 1 ½ cup Parmesan cheese shredded, plus more for garnish if desired
  • 3 tablespoon fresh basil chopped

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Oven, Roasting Pan, Saute pan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in microwave high power until warm all the way through.

  Nutrition

  Calories: 456kcal | Carbohydrates: 33g | Protein: 25g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 1037mg | Potassium: 690mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4912IU | Vitamin C: 182mg | Calcium: 326mg | Iron: 3mg

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  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

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  Recipe adapted from:

  Once Upon a Chef

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

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

  Refined Sugar FreeSoy Free

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

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

  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad quantity

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

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  Ingredients Scale

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

  Instructions

  For the Jasmine rice:

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

  For the chopped Israeli salad

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

  For the schnitzel:

  • Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
  • Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag or between two sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼-inch thin. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken. Lightly season both sides with salt and pepper.
  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
  • Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
  • Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
  • For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

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

  For serving:

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

  For the white Jasmine rice:

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

  For the chopped Israeli salad

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Add Extra Veggies

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  3 servings
  

  Add Extra Veggies

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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 cup

  Dairy FreeGluten FreeNut FreePostpartumVeganVegetarian

  Looking to add more vegetables to your dish(es)? This selection adds 3 cups of additional vegetables to a dish(es) that you have already selected. Can be divided into anywhere from 1-3 dishes. Please select YES for modification and add a note to specific dish(es) stating how many cups and which type of vegetable.

  Add Extra Veggies quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 3

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size3

  Ingredients

  Ingredients

  • 3 cup customer selected vegetables to be added to dish that is already in cart

  Cooking Tools Required

  Cutting board, Saute pan, Sharp Knives

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  Clean Diet Zucchini and Asparagus Frittata

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  Rated 5.00 out of 5
  6 servings
  

  Clean Diet Zucchini and Asparagus Frittata

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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 ounces

  Gluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Fresh spring vegetables and ricotta make this frittata rich and delicious.

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

  Clean Diet Zucchini and Asparagus Frittata 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. 6 people

  Instructions

  • Preheat the oven to 325° F. In a medium saucepan of salted boiling water, blanch the zucchini for a couple minutes. Drain and set aside.
  • In a large bowl, beat the eggs with some of the Kosher salt and pepper. Stir in the vegetables and chives.
  • In a small bowl, season the ricotta with remaining Kosher salt and pepper.
  • In a 12-inch ovenproof nonstick skillet, heat the oil. Add the egg-vegetable mixture and cook over moderately low heat, stirring occasionally, until starting to set at the edge, 3 minutes. Dot the ricotta on top. Transfer the skillet to the oven and bake for 20 to 25 minutes, until the frittata is just set.
  • Let cool slightly, transfer to a platter, cut into wedges and serve.

  Cook Times

  Active Prep15

  Hands-On Cook2

  Hands-Off Cook25

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 2 each zucchini medium, halved lengthwise, and sliced crosswise 1/4 inch thick
  • 6 ounce asparagus trimmed, stems sliced 1/4 inch thick on the diagonal and tips left whole
  • 1/2 cup fresh spinach
  • 8 each egg large
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon fresh chives chopped
  • 3/4 cup ricotta cheese
  • 1 tablespoon avocado oil

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Oven-proof pan, Saucepan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 176kcal | Carbohydrates: 5g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 505mg | Potassium: 356mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1034IU | Vitamin C: 14mg | Calcium: 117mg | Iron: 2mg

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  Classic Chicken Soup

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

  Classic Chicken Soup

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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: 12 ounces

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

  This soup is filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal.

  Classic Chicken Soup quantity

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  Ingredients Scale

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

  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
  • Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
  • Add the chicken stock, chicken, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Remove chicken breast(s) from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add pepper; stir in parsley. Adjust seasonings if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 8 ounce whole wheat elbow pasta or any small whole wheat pasta
  • 2 tablespoon extra virgin olive oil
  • 3 ounce red onion diced
  • 1 clove garlic finely chopped
  • 4 cup low sodium chicken stock
  • 1 cup water
  • 1 pound boneless skinless chicken breast
  • 1 each large carrot
  • 2 rib celery
  • ⅓ teaspoon freshly ground black pepper
  • 2 teaspoon Italian parsley chopped

  Cooking Tools Required

  Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until desired temperature is reached.

  Nutrition

  Calories: 439kcal | Carbohydrates: 48g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 227mg | Potassium: 834mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg

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  Parmesan Herb Scones

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  8 servings
  

  Parmesan Herb Scones

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 scone

  Nut FreeRefined Sugar FreeSoy FreeVegetarian

  Enjoy these savory herb-cheese scones for brunch, lunch, or a snack. These also freeze well for longer term storage.

  Parmesan Herb Scones quantity

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  Ingredients Scale

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

  Instructions

  • Place oven rack to middle position and pre-heat oven to 425 degrees.
  • Whisk together all the dry ingredients.
  • Using a pastry blender cut-in the butter until it resembles coarse crumbs with some larger lumps.
  • Beat the egg with the heavy cream and water, and stir mixture into the dry ingredients. Remove dough to a floured work surface and knead a couple times until the dough comes together, about 10 seconds. Form into a ball.
  • Roll or pat dough out to a ½ inch thick circle. Cut into 8 wedges. Brush top with remaining tablespoon of cream. Separate wedges and place on a parchment lined baking sheet. Bake for 12-15 minutes or until tops are lightly brown. Cool on a wire rack.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt
  • 1/3 cup Parmesan cheese grated
  • 2 tablespoon fresh chives chopped, OR your favorite fresh herb(s)

  Ingredients:

  • 4 tablespoon unsalted butter cold, cut into cubes
  • ¾ cup heavy whipping cream
  • 1 egg
  • 1 tablespoon water

  For brushing on top:

  • 1 tablespoon heavy whipping cream

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, pastry blender, Pastry brush, Sharp Knives, Spatula, Whisk

  Nutrition

  Calories: 271kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 387mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg

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  Plain Long Grain Brown Rice

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  6 servings
  

  Plain Long Grain Brown Rice

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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: 3/4 cup

  Dairy FreeEgg FreeGluten Free

  Brown rice is a whole grain that contains more nutrients than white rice. It has a pleasant chewy texture and slightly nutty taste.

  Plain Long Grain Brown Rice quantity

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  Ingredients Scale

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

  Instructions

  • Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
  • Combine rice and measured water in a medium saucepan (about 2 quarts)
  • Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 40 minutes.
  • When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
  • Use a fork to fluff the rice just before serving.

  Tips on cooking rice:

  • Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
  • Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
  • Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
  • Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
  • Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook40

  Passive10

  Total Time55 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup long grain brown rice
  • 2 1/2 cup water

  Cooking Tools Required

  Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 171kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 1mg

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  Date Balls

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  Rated 0 out of 5
  Up to 10 servings
  

  Date Balls

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 balls

  Dairy FreeEgg FreeGluten FreePaleoPostpartumRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These sweet treats are packed with energy and they are not only delicious but nutritious!

  Date Balls quantity

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  Ingredients Scale

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

  Instructions

  • Soak the dates in hot water for a few minutes to soften.
  • Drain and squeeze out excess water.
  • Place the pecans, almond meal, and cocoa in a food processor, until finely ground
  • Add the dates, vanilla, chocolate extract, and sea salt, and pulse until a thick, sticky dough ball forms.
  • Remove the dough ball from the food processor. Taste and add any other flavors you want
  • Roll the dough into 20 small balls.
  • Roll the balls in toppings of your choice, like cocoa powder, chocolate sprinkles, or flaked coconut
  • Place on a baking sheet and store in the freezer until they are hard enough to not stick together. Transfer to an airtight container and keep in the refrigerator or freezer.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 34 ounce pitted Medjool date
  • 1 cup pecans or you can use any kind of nuts that you like
  • 1 1/2 cup almond meal or any other finely ground nuts
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoon pure vanilla extract
  • 2 teaspoon chocolate extract (optional - I just like to add more chocolate flavor)
  • 1 teaspoon sea salt (or to taste)

  Optional

  • 1 cup unsweetened shredded coconut or chocolate sprinkles, or cocoa powder

  Cooking Tools Required

  Baking sheet, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon

  Reheating/Serving Instructions

  N/A

  Nutrition

  Calories: 237kcal | Carbohydrates: 10g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 237mg | Potassium: 158mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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  Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice

  $0.00 Cooking Fee

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

  Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice

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  Recipe adapted from:

  Karin Adoni Ben-David

  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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This delicious salmon rests on a bed of Swiss chard-bell pepper cauliflower rice.

  Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  • Season the salmon with salt and pepper. Heat the oil in a large skillet over medium-high heat. When hot, add the salmon and cook 2-3 minutes per side, depending on thickness of filets.
  • While the salmon cooks, prepare the cauliflower rice by heating the oil in a large skillet over medium-high heat. When hot add the garlic and cook for 30 seconds. Immediately add the Swiss chard and red bell pepper. Cook, stirring often, just until the Swiss chard is bright green and soft, about 2 minutes. Turn the heat to high and add the frozen riced cauliflower, and cook for several minutes until heated through. Season with salt and pepper.
  • Plate cauliflower rice and top with salmon fillet.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the salmon:

  • 1½ pound salmon fillet 6 filets
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil

  For the cauliflower rice:

  • 2 tablespoon avocado oil
  • 2 clove garlic chopped
  • 1 bunch Swiss chard small green, stems removed, leaves thinly sliced
  • 30 ounce frozen riced cauliflower
  • 1 each red bell pepper small dice
  • 1 teaspoon Kosher salt more or less to taste
  • ⅓ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat a large sauté pan over medium heat and add the salmon. When heated through half-way, add the cauliflower rice along side the salmon. Cook until both are heated through.

  Nutrition

  Calories: 241kcal | Carbohydrates: 4g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 933mg | Potassium: 795mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3726IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 2mg

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  Italian Beef Lasagna – 6 servings

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Italian Beef Lasagna – 6 servings

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Refined Sugar FreeSoy Free

  Traditional Italian Beef Lasagna

  Italian Beef Lasagna – 6 servings quantity

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  Ingredients Scale

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

  Instructions

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

  Sauce

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

  Lasagna

  • Preheat oven to 375. Drain pasta and dry on paper towels or kitchen towel. Place thin layer of sauce on bottom of 8x8 baking dish. Topped with lasagna. Spoon a layer of the cheese mixture over noodles and spread to coat evenly. Layer with more sauce and 1/3 cup mozzarella and sprinkle of paremsan. Repeat twice more for a total of 3 layers. Cover with foil and place in oven for 20 minutes. Remove foil and cook for additional 10 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 5 ounce oven-ready lasagna noodles

  Sauce

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

  Filling

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

  Cooking Tools Required

  8x8 inch glass baking dish, Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 628kcal | Carbohydrates: 32g | Protein: 35g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 156mg | Sodium: 1228mg | Potassium: 756mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2718IU | Vitamin C: 11mg | Calcium: 461mg | Iron: 4mg

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  Vegan Spicy Sweet Potato and Green Rice Burrito Bowls

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Vegan Spicy Sweet Potato and Green Rice Burrito Bowls

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  Recipe adapted from:

  Cookie and Kate

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  These vegan burrito bowls are made with roasted sweet potatoes, green rice and black beans.

  https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

  Vegan Spicy Sweet Potato and Green Rice Burrito Bowls quantity

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  https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper.
  • Place the spinach, cilantro, jalapeño, shallot, garlic, salt and 1/2 cup of the vegetable broth in a food processor or blender. Blend until smooth.
  • Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
  • When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
  • While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
  • Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
  • Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
  • Once the sweet potatoes are done cooking, toss the pepitas with 1/4 teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
  • Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
  • Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.

  Notes

  Green rice adapted from Simply Recipes. Burrito bowls inspired by my sweet potato and black bean tacos.
  Change it up: I think butternut squash would be great in place of the sweet potato! You could also substitute another grain for the rice, although you’ll need to adjust the cooking method and amount of liquid for said grain.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the green rice:

  • 3 tablespoon extra-virgin olive oil
  • 1 1/2 cup long grain brown rice
  • 3 cup vegetable broth
  • 1 1/2 cup baby spinach lightly packed
  • 1/2 cup fresh cilantro mostly leaves, stems are ok, lightly packed
  • 1 each jalapeno pepper seeded, membranes removed and roughly chopped
  • 1 each shallot peeled and roughly chopped
  • 1 clove garlic peeled, roughly chopped
  • 1/4 teaspoon Kosher salt more or less to taste

  For the sweet potatoes:

  • 2 pound sweet potato 3 to 4 medium sweet potatoes, peeled and sliced into 1-inch chunks
  • 2 tablespoon extra virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon sea salt

  For the black beans:

  • 28 ounce canned black beans with liquid
  • 2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon lime juice
  • 1/2 teaspoon sea salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Additional garnishes:

  • 1/4 cup pepitas green pumpkin seeds
  • 1/4 teaspoon extra virgin olive oil
  • 1 each avocado pitted and sliced
  • 1/2 cup jarred mild salsa verde
  • 1/4 cup fresh cilantro chopped

  Optional (not for vegan):

  • 1/2 cup crumbled feta cheese 

  Cooking Tools Required

  Blender, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Saucepan, Saucepan with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 930kcal | Carbohydrates: 144g | Protein: 24g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 2403mg | Potassium: 2006mg | Fiber: 27g | Sugar: 15g | Vitamin A: 34316IU | Vitamin C: 26mg | Calcium: 191mg | Iron: 8mg

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  Sweet Potato and Black Bean Enchilada

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  Sweet Potato and Black Bean Enchilada

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  Recipe adapted from:

  KaiaFit

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  $0.00 Cooking Fee

  Serving Size: 2 six inch enchiladas

  Egg FreeNut FreeVegetarian

  These vegetarian enchiladas are filled with sweet potatoes, black beans, tomatoes, and feta cheese.

  www.kaiafitfolsom.com

  Sweet Potato and Black Bean Enchilada quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  Sauce:

  • Bring all sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine and then remove from heat. Season with salt and pepper, if desired.

  Filling:

  • Heat oil in a separate saucepan over medium heat. Add onion and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer for 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook for 5 minutes. Add ¼ cup feta cheese to the mixture.

  To assemble Enchiladas:

  • Preheat the oven to 350 degrees F. Brush a 13 x 9 inch baking dish with oil. Spread ½ cup of sauce on the bottom of the dish. Spoon filling onto, roll, and pack close together seam-side down in the baking dish. Top with the remaining sauce and feta cheese.
  • Bake for 15 minutes.
  • Preheat the broiler. Broil Enchiladas for 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
  • Garnish with lime, sour cream, and cilantro.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Sauce:

  • 15 ounce canned tomato sauce
  • 1 ¾ cup low-sodium vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon chipotle chile powder

  Filling:

  • 1 tablespoon extra virgin olive oil
  • 1 cup onion diced
  • 3 cup sweet potato peeled and diced
  • 15 ounce canned diced tomatoes
  • 16 ounce jar prepared medium salsa
  • 3 clove garlic minced
  • 1 teaspoon ground cumin
  • 15 ounce canned black beans rinsed and drained
  • ¼ cup feta cheese crumbled

  Enchiladas:

  • 16 6-inch whole wheat tortillas or (8) 10-inch
  • ½ cup feta cheese crumbled

  Garnishes:

  • 2 lime cut into wedges
  • ½ cup sour cream
  • 1/3 cup fresh cilantro chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Broiler pan, Can Opener, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Oven, Potato Masher, Saucepan, Sharp Knives, small spoon, Top Stove, Vegetable Peeler, Whisk, Wooden Spatula

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15 minutes or until heated through, or heat in microwave on medium heat until heated through.

  Nutrition

  Calories: 216kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 938mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7801IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg

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  Skinny Vegetable Frittata

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  8 servings
  

  Skinny Vegetable Frittata

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  Recipe adapted from:

  Reneta Jenik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Gluten FreeLower CarbNut FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

  Skinny Vegetable Frittata quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat the oven to 375 degrees.
  • In a large bowl, whisk together the eggs, then stir in the cottage cheese, salt, pepper, garlic powder, turmeric, paprika, and green onions. Set aside.
  • Warm a 10 or 11 inch non-stick pan, over medium heat and spray with oil. Add the asparagus, bell peppers and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
  • Transfer vegetables into the egg mixture.
  • Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pen size and oven functionality.
  • Cut into pie shaped wedges to serve.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 20 egg white large
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon paprika
  • extra virgin olive oil spray
  • 5 ounce asparagus chopped into 1 inch pieces
  • 4 ounce white mushroom sliced
  • 4 stalk green onion thinly sliced
  • ½ cup red bell pepper cubed
  • ½ cup cottage cheese

  Cooking Tools Required

  8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half. 

  Nutrition

  Serving: 4oz | Calories: 63kcal | Carbohydrates: 4g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 475mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

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  Ham and Asparagus Frittata

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

  Ham and Asparagus Frittata

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 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 FriendlyKetoLower CarbNut Free

  This delicious frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal.

  Ham and Asparagus Frittata quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl, whisk together the eggs, then stir in the cheese, salt and pepper. Set aside.
  • Warm 1 tablespoon of the olive oil in a 10 or 11 inch non-stick pan, over medium heat. Add the asparagus and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
  • Add the ham and cook until heated through, about 1 minute more. Transfer the ham/vegetables into the egg mixture. Wipe out the pan.
  • Reduce the heat to low, and add another tablespoon of olive oil. Cook the green onions for just a minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more.
  • Place a large plate over the pan and quickly invert the frittata onto the plate. Heat the pan over medium heat, adding another tablespoon of olive oil. Carefully slide the inverted frittata back into the pan, cover and cook until the eggs are fully set, about 5 minutes.
  • Gently shake the pan to loosen the frittata and slide it onto a serving plate. Cut into pie shaped wedges to serve.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 10 egg large
  • 1 cup cheddar cheese grated
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoon extra virgin olive oil
  • 5 ounce asparagus chopped into 1 inch pieces
  • 4 ounce white mushroom sliced
  • 12 ounce deli ham diced
  • 4 stalk green onion thinly sliced

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 295kcal | Carbohydrates: 2g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 677mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

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  Keto Thai Chicken Skillet with Cauliflower Rice

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  Rated 4.50 out of 5
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  6 servings
  

  Keto Thai Chicken Skillet with Cauliflower Rice

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  Recipe adapted from:

  Dr. Eric Berg DC

  Rated 4.3 out of 5 based on 13 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh and 1/2 cup cauliflower rice

  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 CarbPaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This dish comes with all the unique flavors of Thai cooking without all the carbs!

  https://www.drberg.com/keto-recipes/keto-thai-chicken-skillet?fbclid=IwAR3CwYY1pzJnDwxHP2hoef-Q-PZu0Q0-maT9q3FwR1ogCBChQjHdMCeuZUk

  Keto Thai Chicken Skillet with Cauliflower Rice quantity

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  https://www.drberg.com/keto-recipes/keto-thai-chicken-skillet?fbclid=IwAR3CwYY1pzJnDwxHP2hoef-Q-PZu0Q0-maT9q3FwR1ogCBChQjHdMCeuZUk

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • In a bowl, generously season chicken thighs with salt and pepper.
  • Heat a large skillet, greased with a tablespoon of ghee, on high heat. Once hot, add the chicken thighs in a single layer. Cook over medium-high heat for 5 minutes. Then turn thighs over and cook for another 3 minutes. Remove chicken from the pan and set aside on a plate. Do this step in batches, if needed, to ensure chicken is cooked.
  • Grease the pan with the remaining ghee. Add garlic and cook for 2 to 3 minutes, until fragrant. Sprinkle onion powder over it.
  • Add sliced Anaheim pepper and cook for another minute.
  • Pour in chicken broth and coconut milk. Add Thai curry paste and lime juice.
  • Place the chicken back in the pan and cook for about 10 minutes.
  • Meanwhile, in a skillet cook cauliflower rice over medium heat for 5 minutes.
  • Serve chicken with cauliflower rice and optionally garnish with sliced chili peppers, lime wedges, and cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 6 boneless skinless chicken thigh
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon ghee
  • 2 clove garlic minced
  • 2 teaspoon onion powder
  • 1 Anaheim pepper large, sliced
  • 1 cup low-sodium chicken broth
  • 1 cup canned full-fat coconut milk
  • 1 tablespoon red Thai curry paste
  • 2 tablespoon freshly squeezed lime juice
  • 18 ounce frozen riced cauliflower

  Garnish (Optional, to taste):

  • red chili pepper
  • lime cut into wedges
  • fresh cilantro

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Non stick saute pan, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 358kcal | Carbohydrates: 10g | Protein: 26g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 635mg | Potassium: 734mg | Fiber: 3g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 3mg

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