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  Mexican Casserole with Pan Roasted Corn and Peppers

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  Up to 10 servings
  

  Mexican Casserole with Pan Roasted Corn and Peppers

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  Recipe adapted from:

  Mayumi Tavalero

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This vegetarian Mexican inspired casserole is a customer submitted favorite!

  Mexican Casserole with Pan Roasted Corn and Peppers quantity

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

  Instructions

  • Preheat the oven to 400 degrees. Using 1 tablespoon of the olive oil, grease a 9x13 inch baking pan.
  • Heat a large saute pan over medium-high heat and when hot add the remaining olive oil. Add the onion and peppers, sprinkling with some of the chili, cumin, and Kosher salt. Saute until lightly browned. Set aside in a medium bowl. To the same pan add the corn and season again, sauteing until light browned. Add to the bowl with the other vegetables, mixing to combine.
  • Spread a little bit of the enchilada sauce on the bottom of the baking pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
  • Cover with foil (oiled on side touching casserole) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with avocado, fresh cilantro, and sour cream.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • ½ red onion small dice
  • 2 red bell pepper diced
  • 2 green bell pepper diced
  • 1 jalapeno pepper finely chopped
  • 2 cup frozen corn kernels
  • 2 cup red enchilada sauce
  • 18 corn tortilla cut into thin strips
  • 2 cup Mexican cheese blend shredded
  • 16 ounce canned refried beans mixed with 2 tablespoons water
  • 1 bunch fresh cilantro chopped
  • 1 avocado ripe
  • ½ cup sour cream

  Cooking Tools Required

  Pyrex baking dish

  Reheating/Serving Instructions

  Heat in microwave on medium high power until heated through.

  Nutrition

  Calories: 358kcal | Carbohydrates: 43g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 869mg | Potassium: 421mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1509IU | Vitamin C: 57mg | Calcium: 222mg | Iron: 2mg

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  Apple, Walnut And Honey Cake

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  12 servings
  

  Apple, Walnut And Honey Cake

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  Recipe adapted from:

  Sonila Zarate

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  (0 customer reviews)

  $0.00 Cooking Fee

  Soy FreeVegetarian

  This Apples, Walnuts, and Honey cake is the perfect Fall and holiday dessert! Have it with coffee, tea or topped with ice cream and more walnuts. It's a family favorite!

  Apple, Walnut And Honey Cake quantity

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  Instructions

  • Turn oven on at 375, pre-heat.
  • Dice the 2 apples for the cake and slice the 3 apples for the topping. Put them in a bowl, add confectioner sugar and cinnamon, mix and put them aside, this will give the apples time to get liquid with the sugar/cinnamon mix. Slice the 3 apples for the topping. Keep them separate.
  • Mix flour with a pinch of baking powder, put it aside as well.
  • Soften the butter and coat the baking dish with it. Put the rest aside for the batter.
  • In a big mixing bowl, whisk the eggs for about 2 minutes. add the flour in 1/4 increments and alternate with the liquid in 1/3 increments. Start with adding flour increment first and finish with the flour mixture last.
  • Pour slowly the half & half, vanilla extract into the batter. You can keep the hand-held mixer with one hand and pour it with the other hand so the mixing is consistent. Lastly, add the butter, honey, and mix a bit more.
  • At this point don't use the electrical mixer. Add the coated apples with confectioner sugar and cinnamon. Add the walnuts and fold everything into the batter.
  • Pour onto the baking dish. Place in oven for about 8-10 minutes.
  • Get the baking dish out of the oven (close the oven so it doesn't lose heat) and decorate with sliced apples as you desire. Sprinkle the confectioner sugar/cinnamon mix on top evenly. Place back in the oven for another 30 minutes.
  • When ready, remove the baking dish from the oven and place on a cooling rack.

  Notes

  • This recipe is based on using a 9X13 baking dish. Please note that your baking time might vary slightly if the dimensions of the baking dish are different because the cake will be thicker or thinner so it might need a different baking time. Adjust accordingly.
  • The cake is not too fluffy, it’s supposed to be that way because of the number of apples inside it. It’s a rather a heavy cake (weight wise).

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  For the Cake

  • 5 ounce walnuts chopped
  • 3 egg
  • 4 tablespoon butter
  • pinch baking powder
  • 3 cup self-rising flour all-purpose can work as well if you don't have self-rising
  • 1.5 cup half & half
  • 2 apple chopped
  • 1 tablespoon ground cinnamon
  • 0.5 cup confectioner sugar
  • 6 ounce honey
  • 1 teaspoon pure vanilla extract

  For the Topping

  • 3 apple sliced
  • 0.5 cup confectioner sugar
  • 1 teaspoon ground cinnamon

  Cooking Tools Required

  Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  It’s best served warmed. Serve as desired with ice cream or other fruits and walnuts.

  Nutrition

  Calories: 403kcal | Carbohydrates: 59g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 67mg | Potassium: 232mg | Fiber: 4g | Sugar: 31g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg

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  Add Extra Protein

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  Rated 0 out of 5
  3 servings
  

  Add Extra Protein

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 16 ounces

  Dairy FreeGluten FreeNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  Looking to add more protein to your dish(es)? This selection adds up to an additional 16 ounces to a dish(es) that you have already selected. Can be divided into anywhere from 1-2 dishes. Please select YES for modification and add a note to specific dish(es) stating how many ounces and which type of protein. Only 1 type of protein per each Extra Protein added to your cart.

  Add Extra Protein quantity

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  Ingredients Scale

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size3

  Ingredients

  Ingredients

  • 16 ounce customer selected protein to be added to dish that is already in cart

  Cooking Tools Required

  Cutting board, Saute pan, Sharp Knives

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  Pork Chorizo Enchiladas with Jack Cheese and Sour Cream

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  Rated 5.00 out of 5
  5 servings
  

  Pork Chorizo Enchiladas with Jack Cheese and Sour Cream

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  These tasty enchiladas contain brown rice and chorizo for a twist on a Mexican classic.

  Pork Chorizo Enchiladas with Jack Cheese and Sour Cream quantity

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  Adjust the ingredients measurement scale here by changing this number. 5

  Instructions

  • Bring a medium pot of water to a boil. Add salt and rice. Stir and cook uncovered for 20 minutes. Drain and transfer to a large bowl.
  • Place oven rack in the middle position and pre-heat oven to 450 degrees.
  • Heat a large saute pan over medium-high heat. Add the avocado oil and when hot add the chorizo. Cook for 3 minutes or until lightly browned. Add the sliced peppers and the white parts of the green onions. Saute 2 minutes.
  • Add the tomato sauce and cook an additional 3 minutes. Add sauce to the bowl of rice along with half the sour cream. Stir to combine.
  • Spread 2 cups of the filling on the bottom of a 9x13 inch baking dish. Distribute remaining filling among the tortillas, rolling up, and placing seam side down in baking dish.
  • Top enchiladas with cheese and bake 8-10 minutes. Remove from the oven and let stand 2 minutes.
  • Spoon remaining sour cream over enchiladas and top with remaining green onions.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size5

  Ingredients

  Ingredients

  • 2 teaspoon Kosher salt
  • ¾ cup brown rice
  • 1 tablespoon avocado oil
  • 1 ¾ pound pork chorizo
  • 3 poblano pepper OR 2 red bell peppers, stemmed, seeded, and thinly sliced
  • 3 stalk green onion sliced, bottom ⅓ slices (white part) set aside
  • 16 ounce canned tomato sauce
  • ½ cup sour cream
  • 8 ounce Monterey Jack cheese shredded
  • 10 8-inch flour tortilla

  Cooking Tools Required

  Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Pyrex baking dish, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 684kcal | Carbohydrates: 51g | Protein: 29g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 138mg | Sodium: 1739mg | Potassium: 526mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1684IU | Vitamin C: 78mg | Calcium: 430mg | Iron: 5mg

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  Roasted Broccoli Casserole with Quinoa

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  6 servings
  

  Roasted Broccoli Casserole with Quinoa

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  Recipe adapted from:

  Cookie and Kate

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  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Egg FreeRefined Sugar FreeSoy FreeVegetarian

  Perfect for a main dish or side dish, this casserole is similar to the classic, however it's made with the addition of quinoa for added plant protein.

  https://cookieandkate.com/better-broccoli-casserole-recipe/

  Roasted Broccoli Casserole with Quinoa quantity

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  https://cookieandkate.com/better-broccoli-casserole-recipe/

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

  Instructions

  • Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
  • To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
  • To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
  • Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside 3/4 cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
  • Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved 3/4 cup cheese, then sprinkle the breadcrumbs on top.
  • Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.

  Notes

  Recipe adapted from my creamy roasted Brussels sprout and quinoa gratin, which was originally adapted from The High-Protein Vegetarian Cookbook by Katie Parker of Veggie and the Beast.
  Storage suggestions: Leftovers keep well in the refrigerator, covered, for up to 4 days. Gently reheat in the oven or microwave before serving.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 cup vegetable broth
  • 1 cup quinoa any color, rinsed under running water in a mesh sieve for a minute and drained
  • 16 ounce broccoli florets either pre-packaged or sliced from 2 large bunches of broccoli
  • 2 tablespoon extra virgin olive oil
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 8 ounce grated cheddar cheese divided
  • 1 cup 2% milk
  • 1/2 tablespoon butter
  • 1 clove garlic minced
  • 1 slice whole wheat bread

  Cooking Tools Required

  9x9 baking dish, Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, parchment paper, Pot with lid, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 368kcal | Carbohydrates: 29g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 923mg | Potassium: 508mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1153IU | Vitamin C: 68mg | Calcium: 376mg | Iron: 2mg

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  Indian Style Vegetable Pizza

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  Rated 0 out of 5
  8 servings
  

  Indian Style Vegetable Pizza

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  Recipe adapted from:

  Tarla Dalal

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 slices

  Egg FreeNut FreeVegetarian

  Note: This recipe requires (2) 12-inch pizza pans.

  Indian Style Vegetable Pizza quantity

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  Ingredients Scale

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

  Instructions

  Make the pizza dough:

  • To make the pizza dough, combine 1/3 cup of the lukewarm water, dry yeast and sugar in a small bowl and mix well. Cover with a lid and keep aside for 5 minutes. Combine the plain flour, yeast-water mixture, remaining lukewarm water, olive oil and salt in a deep bowl and knead into a soft dough. Cover the dough with a wet muslin cloth and keep aside for 1 hour.

  Make the pizza sauce:

  • To make pizza sauce, make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared tomato pulp, oregano, red pepper flakes, ketchup, chili powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Store the pizza sauce in an air- tight container and use as required.

  To assemble and cook the pizzas:

  • When ready to cook the pizzas, preheat oven to 400 degrees F. Press the dough lightly to remove the air and divide the dough into 2 equal portions. Roll each portion into a 12 inch diameter circle and place on 2 pizza pans. Prick each circle evenly using a fork. Bake in a pre-heated oven at 360 degrees F for 5 minutes.
  • Remove pizza pans and place on a heat proof surface. Put 1/3 cup pizza sauce on each pizza and spread it evenly. Arrange ¼ cup sliced onions and ¼ cup sliced capsicum evenly over it. Sprinkle 1/2 cup of grated cheese and sprinkle a little oregano and chilli flakes evenly over it. Finally drizzle a little olive oil. Repeat steps 1 to 3 to make 1 more pizza. Bake for 12 minutes or till the pizza turns crisp and the cheese melts. Cut the pizzas into equal wedges and serve immediately.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook12

  Passive60

  Total Time1 hour hour 42 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the pizza sauce:

  • 6 tomato large
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic finely chopped
  • 1/2 cup onion finely chopped
  • 1/2 teaspoon dry oregano
  • 1 teaspoon crushed red pepper
  • 2 tablespoon ketchup
  • 1 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon sugar

  For the pizza dough:

  • 3 1/4 cup all purpose flour plus extra for rolling
  • 1 1/2 cup lukewarm water
  • 2 teaspoon dry yeast
  • 1 teaspoon sugar
  • 2 teaspoon Kosher salt
  • 2 tablespoon extra virgin olive oil

  For the pizza topping:

  • 1/2 cup onion thinly sliced
  • 1/2 cup green bell pepper thinly sliced
  • 1 1/2 cup mozzarella cheese grated or cheddar cheese
  • 1 teaspoon dry oregano
  • 1 teaspoon crushed red pepper
  • 2 teaspoon extra virgin olive oil for drizzling

  Cooking Tools Required

  12 inch Pizza Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan

  Reheating/Serving Instructions

  Heat in 350 degree oven until heated through.

  Nutrition

  Serving: 2slices | Calories: 350kcal | Carbohydrates: 49g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 1059mg | Potassium: 396mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1193IU | Vitamin C: 22mg | Calcium: 140mg | Iron: 3mg

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

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  Thai Coconut Tilapia Soup

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

  Thai Coconut Tilapia Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  This hearty soup combines the delicate flavor of tilapia with the richness of coconut milk and the zing of Thai curry. Perfect for a cozy, healthy meal!

  Thai Coconut Tilapia Soup quantity

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  Ingredients Scale

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

  Instructions

  • Sauté Aromatics:
  • Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until softened, about 3-4 minutes.
  • Add Curry Paste:
  • Stir in the red curry paste and cook for 1 minute to release its aroma.
  • Add Coconut Milk & Broth:
  • Pour in the coconut milk and vegetable broth. Stir well to combine.
  • Cook Vegetables:
  • Add the carrots, broccoli, and zucchini. Simmer for 5-7 minutes, or until vegetables are tender but still vibrant.
  • Add Tilapia:
  • Gently add the tilapia pieces to the soup. Simmer for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.
  • Season & Finish:
  • Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.
  • Serve & Garnish:
  • Divide the soup into bowls and top with fresh cilantro if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 each onion medium, diced
  • 2 clove garlic minced
  • 1 teaspoon fresh ginger grated OR 1/2 teaspoon ground ginger
  • 1 tablespoon Thai red curry paste
  • 13.5 ounce canned lite coconut milk
  • 3 cup low-sodium vegetable broth
  • 1 cup carrot sliced
  • 1 cup broccoli florets
  • 1 cup zucchini diced
  • 1 pound tilapia fillet cut into bite-sized pieces
  • 1 teaspoon low-sodium soy sauce
  • 1 each lime juiced

  Optional: fresh cilantro, for garnish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 265kcal | Carbohydrates: 12g | Protein: 25g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 216mg | Potassium: 611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6141IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 1mg

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  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 oz roast plus 3 oz veggies, post cooking

  AIP DietDairy 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-AIP Diet Friendly 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.
  • Meanwhile, 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 grass-fed 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 parsley 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

  Remove from refrigerator and keep at room temperature for 30 minutes if possible. Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 700kcal | Carbohydrates: 14g | Protein: 64g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1088mg | Potassium: 1661mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1477IU | Vitamin C: 182mg | Calcium: 153mg | Iron: 8mg

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  Simple Roast Chicken

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  FSA/HSA eligible when qualified
  4 servings
  

  Simple Roast Chicken

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  Recipe adapted from:

  Mark Bittman

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/4 whole chicken

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbMediterranean DietNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  With an ingredient list just four items long the genius of this bare-bones roast chicken is in its technique. Using a preheated cast-iron skillet you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one (however a heavy baking dish would suffice)!

  https://cooking.nytimes.com/recipes/1015812-roast-chicken

  Simple Roast Chicken quantity

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  https://cooking.nytimes.com/recipes/1015812-roast-chicken

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

  Instructions

  Step 1

  • Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.

  Step 2

  • When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees, about another 45 minutes.

  Step 3

  • Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

    Note: for diabetes friendly and heart healthy, remove skin before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 whole chicken 3 to 4 pounds, trimmed of excess fat
  • 3 tablespoon avocado oil
  • 1 teaspoon sea salt more or less to taste, or dietary preference, for heart-healthy use 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  9x9 baking dish, Cast iron pan, Cutting board, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes, longer for larger pieces. You can also heat in the microwave on medium power until heated through, although skin will loose it's cripsness.

  Nutrition

  Calories: 503kcal | Carbohydrates: 1g | Protein: 35g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 715mg | Potassium: 362mg | Fiber: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

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  Clean Diet Strawberry Muffins-Diabetes Friendly

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  12 servings
  

  Clean Diet Strawberry Muffins-Diabetes Friendly

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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: 1 muffin

  Dairy FreeGluten FreeLower CarbRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain-free muffins make a great quick breakfast, snack, or even dessert!

  Clean Diet Strawberry Muffins-Diabetes Friendly quantity

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

  Instructions

  • Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 325° F. and grease or line a muffin tin (or use silicone baking cups).
  • Combine and mix dry ingredients in a large bowl. Combine and mix wet ingredients in a medium bowl. Stir wet ingredients into dry ingredients and gently fold in strawberries.
  • Use a large ice cream or cookie scoop to fill muffin cups 3 ⁄4 full.
  • Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

  Notes

  Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:

  (1) Measure well

  Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.

  (2) Use less flour

  If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.

  King Arthur Baking offers the following guidelines to baking with almond flour:

  • For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.
  • For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

  (3) Add a binder

  When baking with almond flour, you’ll need some sort of binder — xanthan gum, guar gum or psyllium husk — to add structure to your baked goods. These binders are used in gluten-free flour blends to help “bind” the flours together when no gluten (the “glue” of a baked good) is present.

  (4) Lower cooking time and temperature

  Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).

  (5) Cool in the pan

  Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  • 1 tablespoon coconut oil for greasing the muffin tin

  Dry ingredients:

  • 2 cup almond flour super fine
  • 1⁄2 teaspoon baking soda
  • 1/8 teaspoon Kosher salt

  Wet ingredients:

  • 3 egg large
  • 1/4 cup allulose liquid sweetener
  • 1 tablespoon coconut oil melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract

  Fold in:

  • 1 cup strawberry chopped, you can substitute the strawberries to any fruit of your choice

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Standard muffin pan

  Reheating/Serving Instructions

  Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

  Nutrition

  Calories: 146kcal | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1134mg | Potassium: 35mg | Fiber: 2g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg

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  Keto Chocolate Dipped Pecan Shortbread Cookies

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  Rated 5.00 out of 5
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  18 servings
  

  Keto Chocolate Dipped Pecan Shortbread Cookies

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  Recipe adapted from:

  Maya Krampf

  Rated 5 out of 5 based on 30 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  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 FreeKetoLower CarbVegetarian

  A buttery keto shortbread cookie with only 1.7g net carbs! These almond flour cookies taste like real shortbread.

  https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

  Keto Chocolate Dipped Pecan Shortbread Cookies quantity

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  https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

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

  Instructions

  Basic Keto Shortbread Cookies:

  • Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
  • Use a hand mixer or stand mixer to beat together the butter and Besti, until it's fluffy and light in color.
  • Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
  • Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
  • Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).

  Optional Chocolate Dip:

  • Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
  • Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
  • Chill in the refrigerator before handling, until the chocolate is firm.

  Cook Times

  Active Prep10

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Total Time22 minutes minutes

  Recipe Serving Size18

  Ingredients

  Ingredients

  • 2 1/2 cup blanched almond flour
  • 6 tablespoon salted butter softened; can use coconut oil for dairy-free, but flavor and texture will be different *
  • 1/3 cup allulose blend besti monk fruit , or 1/2 cup pure allulose or pure erythritol
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar free dark chocolate chips
  • 2 teaspoon coconut oil
  • 3 tablespoon pecans chopped

  Cooking Tools Required

  Baking sheet, Mixing bowls, Mixing spoon, Oven

  Nutrition

  Calories: 161kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 8mg | Fiber: 2g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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  Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage

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  6 servings
  

  Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage

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  Recipe adapted from:

  Elise Bauer

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cutlet, 4 ounces potato, 2 ounces cabbage

  Soy 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 sweet & sour red cabbage.

  Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage quantity

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

  Instructions

  For the S&S cabbage:

  • Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
  • Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
  • Cover and simmer until the cabbage iscompletely tender but not mushy. Stir often, about 30 to 45 minutes total.

  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 Cook40

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour

  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 S&S red cabbage:

  • 3 tablespoon butter
  • 1 head purple cabbage medium, sliced 1/4 inch thick
  • 3 tablespoon granulated sugar
  • 1/3 cup balsamic vinegar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  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: 966kcal | Carbohydrates: 91g | Protein: 47g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 2653mg | Potassium: 1867mg | Fiber: 9g | Sugar: 18g | Vitamin A: 2504IU | Vitamin C: 123mg | Calcium: 197mg | Iron: 6mg | Phosphorus: 595mg

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  Triple Chocolate Espresso Brownies

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  Rated 0 out of 5
  16 servings
  

  Triple Chocolate Espresso Brownies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 brownie

  Nut FreeOil FreeVegetarian

  These rich chocolate brownies have a touch of esspresso, two flavors that go great together!

  Triple Chocolate Espresso Brownies quantity

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  Ingredients Scale

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

  Instructions

  • Place oven rack to lower-middle position and pre-heat to 350 degrees. Grease (or use cooking spray) an 8-inch square baking pan. Line with 2 pieces of parchment paper, one crossing over the other, with sides coming up beyond the pan. Grease parchment paper and set aside.
  • In a double boiler melt the chocolates and the butter, stirring until smooth. Whisk in the cocoa and coffee powder. Set aside to cool.
  • In a medium bowl whisk together the eggs, sugar, vanilla, and salt. Whisk the chocolate mixture into the egg mixture, then using a rubber spatula, fold in the flour.
  • Pour mixture into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean (or with a couple tiny crumbs).
  • Place brownies on a wire rack to cool completely for at least 30 minutes. Using the excess parchment, pull the brownies up out of the pan and place back on the wire rack to finish cooling. Once cooled place on a cutting board.
  • Cut into 4 columns each way, to make 16 pieces.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size16 people

  Ingredients

  Ingredients

  • 5 ounce semi-sweet chocolate chips
  • 2 ounce unsweetened chocolate chopped
  • 8 tablespoon unsalted butter cut into quarters
  • 3 tablespoon unsweetened cocoa powder
  • 1 ½ tablespoon instant coffee powder
  • 3 egg large
  • 1 ¼ cup sugar
  • 2 teaspoon pure vanilla extract
  • ½ teaspoon Kosher salt
  • 1 cup all-purpose flour

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Double Boiler, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula

  Nutrition

  Calories: 225kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 88mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Vitamin A: 224IU | Calcium: 19mg | Iron: 2mg

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  Instant Pot Chicken Biryani

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  8 servings
  

  Instant Pot Chicken Biryani

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  Recipe adapted from:

  My heart beets

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz rice and 4 oz chicken

  Egg Free

  This flavorful chicken biryani is a family-favorite. Popular throughout India, Pakistan, and the Middle East, this dish varies depending on the region but typically consists of rice layered with lavishly spiced meat or vegetables. 

  https://myheartbeets.com/instant-pot-chicken-biryani/#wprm-recipe-container-10602

  Instant Pot Chicken Biryani quantity

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  https://myheartbeets.com/instant-pot-chicken-biryani/#wprm-recipe-container-10602

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  Ingredients Scale

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

  Instructions

  • Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
  • Press the sauté button. Add the ghee to the Instant Pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
  • Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.
  • Add the garlic and ginger and stir-fry for 30 seconds.
  • Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.
  • Add the ground spices and mix to coat the chicken.
  • Dump the rice on top of the chicken (do not mix). Add water.
  • Sprinkle half the cilantro and mint on top of the rice.
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  • Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 cup Basmati rice soaked 15-30 minutes
  • 6 tablespoon ghee
  • ⅔ cup cashews rough chop
  • 4 tablespoon golden raisin
  • 10 cardamom pod
  • 8 whole clove
  • 4 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 onion thinly sliced
  • 8 clove garlic minced
  • 4 teaspoon fresh ginger minced
  • 3 pound boneless skinless chicken thigh cut into quarters
  • 4 teaspoon coriander powder
  • 4 teaspoon paprika
  • 4 teaspoon salt adjust to taste
  • 2 teaspoon garam masala
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper adjust to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 cup water
  • 1 cup fresh cilantro chopped
  • 1 cup fresh mint chopped

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 594kcal | Carbohydrates: 55g | Protein: 40g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1329mg | Potassium: 782mg | Fiber: 5g | Sugar: 7g | Vitamin A: 971IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 4mg

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  Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce

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  8 servings
  

  Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 pancake

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  Pajeon is a traditional Korean-style savory pancake, often served as an appetizer or snack.  This recipe features green onions and is served with a spicy dipping sauce.

  Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Place a non-stick pan over medium-high heat. When the pan is hot add 1 tablespoon of the oil. Place 1/4 of the green onions in the pan parallel to each other, forming a rectangle. Pour 1/4 of the batter over the onions going back and forth crosswise. After 2-3 minutes, when the pancake is golden brown and slightly crisp, flip the pancake over. Cook an additional few minutes and repeat the process for the remaining pancakes.
  • Cut each pancake into fourths and serve with dipping sauce.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive10

  Total Time30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 tablespoon avocado oil for frying
  • 3 bunch green onion cut into 1-inch sections

  For the batter:

  • 2 cup all-purpose flour
  • 2 cup ice cold water
  • 4 teaspoon miso soybean paste

  For the sauce, mix together the following:

  • 4 tablespoon soy sauce
  • 2 tablespoon rice vinegar
  • 2 teaspoon sugar
  • 4 teaspoon chili-garlic sauce
  • 1 teaspoon sesame seeds

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 199kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 740mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg

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  Crispy Lemon Chicken-AIP Diet Friendly

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Crispy Lemon Chicken-AIP Diet Friendly

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  Recipe adapted from:

  Erin Shearer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  AIP DietPaleo

  The starch coating guarantees a juicy and crispy bite of succulent chicken and the best part of this recipe is the bright and tangy lemon sauce!

  https://autoimmunewellness.com/crispy-lemon-chicken/

  Crispy Lemon Chicken-AIP Diet Friendly quantity

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  https://autoimmunewellness.com/crispy-lemon-chicken/

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  Instructions

  • Season the chicken pieces with salt, then toss with arrowroot powder.
  • Heat the oil in a medium skillet until it shimmers.
  • Fry the chicken on both sides taking care not to overcrowd the pan, if necessary cook in two batches. Set aside in a large bowl.
  • In a small bowl combine the arrowroot, gelatin and wasabi until there are no lumps. Add the water and let the gelatin bloom.
  • In a small skillet or saucepan heat the lemon juice and honey until the honey has completely dissolved.
  • Add the bloomed gelatin mixture to the lemon juice mixture and cook until thickened and syrupy.
  • Pour syrup mixture over cooked chicken and toss to coat evenly.
  • Sprinkle zest and green onions over the top before serving.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 36 ounce boneless skinless chicken thigh cut into bite-sized pieces
  • 3 teaspoon sea salt
  • 3/4 cup arrowroot starch
  • 3/4 cup avocado oil
  • 3/4 cup water
  • 3 teaspoon arrowroot starch
  • 3 teaspoon gelatin powder
  • 1½ teaspoon wasabi powder *optional
  • 3 lemon zested and juiced
  • 3 tablespoon raw honey

  Garnish:

  • 6 stalk green onion thinly sliced
  • lemon zest

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in a saucepan over medium heat until heated through.

  Nutrition

  Calories: 620kcal | Carbohydrates: 26g | Protein: 46g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1372mg | Potassium: 612mg | Fiber: 1g | Sugar: 9g | Vitamin A: 175IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

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  Custom Menu Order with Chef Jennifer Gold (West and Central LA Area, San Fernando Valley, and LA South Bay Only)

  $210.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Jennifer Gold (West and Central LA Area, San Fernando Valley, and LA South Bay Only)

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  Recipe adapted from:

  Jennifer Gold

  Rated 5 out of 5 based on 5 customer ratings

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Jennifer Gold Custom Order minimum $210, not including ingredients or shopping fee

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

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

  -Ask for your Chef's specialties!

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

  Custom Menu Order with Chef Jennifer Gold (West and Central LA Area, San Fernando Valley, and LA South Bay Only) quantity

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep193.85

  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

  12-inch nonstick skillet, 12-inch saute pan, 5-quart saucepot, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

  Reheating/Serving Instructions

  varies

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

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  Herbed Summer Squash Pasta Bake

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Herbed Summer Squash Pasta Bake

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  Recipe adapted from:

  The Smitten Kitchen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Egg FreeRefined Sugar FreeSoy FreeVegetarian

  This delicious pasta dish blends fresh sauteed vegetables and herbs with bechamel sauce.

  https://smittenkitchen.com/2015/06/herbed-summer-squash-pasta-bake/

  Herbed Summer Squash Pasta Bake quantity

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  https://smittenkitchen.com/2015/06/herbed-summer-squash-pasta-bake/

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  Ingredients Scale

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

  Instructions

  Cook the pasta:

  • Just under al-dente according to package directions.

  Heat oven:

  • To 400 degrees.

  Prepare the squash:

  • Heat a large skillet or the pot you just used to cook your pasta to high heat. Once hot, add olive oil, and let it heat until almost smoking. Add sliced squash, season it with salt and pepper flakes and let it sear underneath, unmoved, until golden brown. Continue to saute until browned and somewhat wilted, about 10 minutes, trying to get some color on each layer before moving squash around. Transfer to a bowl and squeeze lemon juice over bowl. Add more salt or pepper if needed.

  Make the sauce:

  • Reheat your the same pot over medium heat. Melt butter in bottom of pan. Add scallion white and pale green parts and garlic and let sizzle for 1 to 2 minutes. Add flour and stir until all has been dampened and absorbed. Add milk, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/onion/garlic mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all milk has been added, then add lemon zest, salt and pepper to taste. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat and stir in half of chopped parsley, all of mixed herbs and reserved scallion greens. Adjust seasoning to taste.

  Assemble dish:

  • Off the heat, add drained pasta, summer squash, 1/2 cup grated parmesan and all of the mozzarella to the pot, stirring to combine. If pan is ovenproof, you can bake your final dish in it. If not, transfer mixture to a 2 to 3 quart ovenproof casserole or baking dish. Sprinkle with remaining 1/4 cup parmesan.

  Bake:

  • For 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.

  To freeze:

  • Let dish fully cool to room temperature, then transfer, wrapped well, to the freezer. Let defrost in fridge for a day before rewarming in oven. If I have time, I like to rewarm at a lowish head (300 to 325 degrees) with the foil on, then finish it for the last 10 minutes or so at a higher heat without the foil to restore some crisp.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 16 ounce shell pasta dry
  • 2 tablespoon extra virgin olive oil
  • 2 pound summer squash halved lengthwise and sliced thin
  • 1 lemon zested (2 teaspoons) and juiced
  • 6 tablespoon unsalted butter
  • 4 clove garlic minced
  • 4 stalk green onion sliced thin
  • 1/4 teaspoon crushed red pepper
  • 6 tablespoon all-purpose flour
  • 3 cup whole milk
  • 1/2 cup Italian parsley divided
  • 1/2 teaspoon fresh thyme
  • 1 teaspoon fresh oregano chopped
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cup grated parmesan cheese divided
  • 8 ounce fresh mozzarella cut into small cubes

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 584kcal | Carbohydrates: 60g | Protein: 25g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2151mg | Potassium: 693mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1394IU | Vitamin C: 33mg | Calcium: 474mg | Iron: 2mg

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  Chicken Schnitzel with Brown Rice and Chopped Israeli Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Brown Rice and Chopped Israeli Salad

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  Recipe adapted from:

  Elise Bauer

  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 Brown Rice and chopped Isralei salad

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

  Chicken Schnitzel with Brown Rice and Chopped Israeli Salad quantity

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

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

  Instructions

  For the brown 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 broth, water, and salt. Bring to a boil.
  • Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 40-45 minutes.
  • Remove from heat, keep lid on, and let rice sit 19 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.
  • 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 Cook20

  Hands-Off Cook15

  Passive0

  Total Time55 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 brown rice:

  • 1 tablespoon extra virgin olive oil
  • 2 cup long grain brown rice
  • 3 cup low sodium vegetable broth
  • 2 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
  • 1/2 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/4 teaspoon freshly ground black pepper more or less to taste or dietary preference

  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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  Beef and Black Bean Enchilada Casserole

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Beef and Black Bean Enchilada Casserole

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3"x4" piece

  Egg Free

  SERVES 10

  Beef and Black Bean Enchilada Casserole quantity

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  Instructions

  • Place a large sauté pan over medium-high heat and add the olive oil. When oil is just warm add the chopped onion, sautéing for a minute. Add the ground beef, kosher salt and several grindings of pepper. When the onion is soft and ground beef is no longer pink (6-7 minutes) add the black beans, cumin and the chili powder sautéing an additional minute. Remove from heat and let cool.
  • Pour ¼ cup of the enchilada sauce on the bottom of a 2 ½ quart round casserole or an 9x13 glass baking dish. Arrange 4 tortillas, overlapping as needed over the sauce. Top with 1/3 of the beef-black bean mixture, ½ cup of the enchilada sauce, ½ cup of the Monterey Jack cheese, and ½ cup of the cheddar cheese. Repeat the layer 2 more times, finishing with ½ cup sauce and ¾ cup of each cheese.
  • Bake for 25-30 minutes at 350 degrees or until casserole is heated through and cheese is melted. Top with sliced green onions and black olives. Let cool 5 minutes before cutting.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 white onion ½ inch dice
  • 1 pound ground beef
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 15 ounce canned black beans drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 15 ounce canned Hatch red enchilada sauce Hatch brand recommended
  • 12 large corn tortilla
  • 1 ¾ cup shredded monterey jack cheese
  • 1 ¾ cup shredded cheddar cheese

  For garnish:

  • 3 stalk green onion sliced
  • 2 ounce canned sliced black olives

  Cooking Tools Required

  12-inch nonstick skillet, 9x13 inch glass baking dish, Colander, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 421kcal | Carbohydrates: 27g | Protein: 23g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1383mg | Potassium: 380mg | Fiber: 6g | Sugar: 4g | Vitamin A: 757IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 3mg

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