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  Classic Tiramisu

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  8 servings
  

  Classic Tiramisu

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 square

  Nut FreeSoy FreeVegetarian

  This traditional Italian dessert consists of coffee soaked ladyfingers layered with a whipped cream and mascarpone cheese mixture, and a dusting of cocoa powder. Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.

  Classic Tiramisu quantity

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

  Instructions

  • Brew coffee and pour into a 2 cup measuring cup. Sweeten with 3 tablespoons of the sugar.
  • Whip heavy cream with vanilla and the remaining sugar, until stiff peaks form.
  • Fold in the mascarpone cheese.
  • Spread a small amount of the whipped cream/cheese mixture on the bottom of baking dish.
  • Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.
  • Dunk the biscuits one at a time in the coffee then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
  • Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits. You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
  • Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely.
  • Place in the refrigerator for 60 minutes. To serve, cut into 8 squares, lifting each piece out carefully with a thin spatula.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 cup strong brewed coffee cooled
  • 1/2 cup granulated sugar divided
  • 7 ounce ladyfinger biscuit
  • 8 ounce Mascarpone cheese
  • 2 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup rum or coffee liqueur optional

  Cooking Tools Required

  8x8 inch nonstick baking pan, Electric Hand Mixer, Mixing bowls, Mixing spoon, Plastic food wrap, Spatula

  Reheating/Serving Instructions

  Cover and store in the refrigerator. Serve chilled; plate, then dust with additional cocoa powder if desired.

  Nutrition

  Calories: 581kcal | Carbohydrates: 46g | Protein: 11g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 224mg | Sodium: 117mg | Potassium: 197mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1547IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg

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  Crispy Chicken Legs with Tomatoes and Potatoes

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  Rated 0 out of 5
  6 servings
  

  Crispy Chicken Legs with Tomatoes and Potatoes

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 chicken leg quarter

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  This one-pan meal of tender and crisp chicken legs with tomatoes, potatoes, and basil recipe has been adapted slightly from Jamie Oliver. As everything cooks together in one dish, all the beautiful flavors get blended together.

  Crispy Chicken Legs with Tomatoes and Potatoes quantity

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

  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl toss together the basil leaves, garlic, tomatoes, and potatoes. Drizzle with olive oil and toss again. Transfer to a 13x9 inch deep baking dish.
  • Season chicken pieces with salt and pepper. Nestle into baking dish over vegetables.
  • Bake, uncovered for 1 ½ hours, turning vegetables halfway through, and until chicken skin is crisp and meat is falling off the bone.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook90

  Passive0

  Total Time1 hour hour 45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 bunch fresh basil leaves picked
  • 12 clove garlic peeled and left whole
  • 1 cup cherry tomato halved lengthwise
  • 4 each Roma tomato quartered
  • 1 ½ pound new potato quartered
  • ¼ cup extra virgin olive oil
  • 4 pound chicken leg 4 quarters (skin and bone attached)
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Pyrex baking dish

  Reheating/Serving Instructions

  Heat in microwave on medium high power until heated through.

  Nutrition

  Calories: 836kcal | Carbohydrates: 37g | Protein: 47g | Fat: 55g | Saturated Fat: 13g | Cholesterol: 240mg | Sodium: 818mg | Potassium: 1505mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1042IU | Vitamin C: 54mg | Calcium: 74mg | Iron: 4mg

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  Egg Muffin Tex-Mex Style With Turkey and Veggies

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  FSA/HSA eligible when qualified
  12 servings
  

  Egg Muffin Tex-Mex Style With Turkey and Veggies

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  Recipe adapted from:

  Lexi's Clean Kitchen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey and veggies, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

  Egg Muffin Tex-Mex Style With Turkey and Veggies quantity

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  Instructions

  • Preheat oven to 350ºF
  • In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
  • Add in turkey and spices and cook until browned
  • Add in spinach, and tomato. Toss to combine and set aside.
  • In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
  • Pour into greased muffin tin
  • Bake for 20 minutes until eggs are firm
  • Garnish and serve!

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 each red bell pepper finely diced
  • 1 each green bell pepper finely diced
  • 1 each small yellow onion finely diced
  • 1 pound 93% lean ground turkey
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry oregano
  • 1 cup fresh spinach
  • 1 each Roma tomato finely diced
  • 1 each jalapeno pepper seeded and diced
  • 9 each egg whisked
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoon fresh cilantro chopped, for garnish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 126kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 270mg | Potassium: 215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg

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  Chinese Beef and Broccoli Stir Fry-Diabetes Friendly

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  FSA/HSA eligible when qualified
  6 servings
  

  Chinese Beef and Broccoli Stir Fry-Diabetes Friendly

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounce

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

  This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.

  Chinese Beef and Broccoli Stir Fry-Diabetes Friendly quantity

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  Instructions

  • Place the beef slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let beef marinate at room temperature for 15 minutes.
  • Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
  • Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place beef pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove beef from pan and reserve.
  • To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
  • Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
  • Add the cooked reserved beef including any accumulated juices, mixing well to combine.
  • Pour sauce over beef and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 ½ pound flank steak sliced against the grain into strips about 1/8 inch thick and 2 inches long

  Marinade:

  • 1 tablespoon gluten free soy sauce
  • 1 ½ tablespoon dry sherry
  • 3 tablespoon corn starch

  Sauce:

  • ¼ cup water
  • 1 tablespoon gluten free soy sauce
  • 1 ½ tablespoon brown sugar packed
  • 1 ½ tablespoon sesame oil
  • 1 ½ tablespoon corn starch
  • 1 ½ tablespoon rice vinegar
  • 1 tablespoon Kikkoman oyster sauce (gluten free)
  • 2 tablespoon avocado oil
  • 2 tablespoon fresh ginger finely chopped
  • 5 clove garlic finely chopped
  • 1 onion large, sliced lengthwise into strips about ¼ inch thick
  • 6 cup broccoli florets

  Cooking Tools Required

  Cutting board, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Microwave on medium power until heated through.

  Nutrition

  Calories: 315kcal | Carbohydrates: 18g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 511mg | Potassium: 742mg | Fiber: 3g | Sugar: 5g | Vitamin A: 568IU | Vitamin C: 83mg | Calcium: 81mg | Iron: 3mg

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  Vegan Lean Cauliflower Mashed Potatoes

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

  Vegan Lean Cauliflower Mashed Potatoes

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  Recipe adapted from:

  Elena Tomasi - As Easy As Apple Pie

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 9 oz

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

  Diabetes FriendlyGluten FreeHeart HealthyLower CarbPaleoReduced FatVeganVegetarian

  Healthy and delicious Cauliflower Mashed Potatoes – A creamy, delicious, gluten free, low carb, paleo and vegan alternative to mashed potatoes.

  Vegan Lean Cauliflower Mashed Potatoes quantity

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

  Instructions

  • Bring a large pot of salted water to a boil, add the cauliflower and garlic and cook for about 10 minutes or until the cauliflower is fork tender. Drain, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on.
  • Transfer the cauliflower and garlic to a food processor, add the olive oil, salt and pepper and purée until smooth. (You can also use a potato masher or hand blender).
  • Adjust the salt and pepper to taste.
  • Garnish with chopped fresh thyme, salt, pepper, and a drizzle of olive oil.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 3 pound cauliflower 1 large head, trimmed and cut into florets
  • 3 clove garlic
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon Kosher salt
  • ⅛ teaspoon freshly ground black pepper

  For garnish

  • fresh thyme chopped, optional
  • extra virgin olive oil optional
  • flavored salt optional
  • freshly ground black pepper optional

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  You can store the cauliflower mashed potatoes in the refrigerator for up to 3 days, or freeze it to last a few weeks.

  Nutrition

  Calories: 119kcal | Carbohydrates: 18g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 1027mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 165mg | Calcium: 79mg | Iron: 1mg

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  Clean Diet Blueberry Lemon Cake

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  Rated 2.00 out of 5
  16 servings
  

  Clean Diet Blueberry Lemon Cake

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  Recipe adapted from:

  Reneta Jenik

  Rated 2 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/16 loaf

  Dairy FreeGluten FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. You'll love this delicious loaf for breakfast, dessert, or a snack!

  Clean Diet Blueberry Lemon Cake quantity

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

  Instructions

  • Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 350° F.
  • Lightly grease a loaf pan, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold when cake is completely cooled.
  • In a medium bowl, mix together the flours, baking powder, salt, and lemon zest.
  • In another bowl, whisk together your wet ingredients: lemon juice, coconut oil, maple syrup eggs, and milk.
  • Add wet ingredients to dry ingredients, mix well.
  • Spoon and spread half of the cake batter on the bottom of your pan. Top with 2/3 cup blueberries. Add the remaining batter, spreading so that it’s even across the blueberries, and top with remaining blueberries.
  • Place in the oven, bake for 40 minutes or until top is golden and cake is cooked through. Allow to cool completely before unmolding. Note: Do not unmold cake until completely cooled, as cakes made from almond and coconut flour easily break apart even when warm.

  For the lemon syrup glaze:

  • Mix together lemon juice, coconut oil, zest, and honey. Gently spoon over the cake once it has cooled to just warm.

  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) 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).

  (4) 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 Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 lemon zested then juiced
  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup or date syrup
  • 1/2 cup unsweetened almond milk or other non-dairy milk
  • 3 egg large
  • 1 1/3 cup fresh blueberries

  For the lemon syrup glaze:

  • 2 tablespoon coconut oil melted
  • 1 lemon juiced and zested (you only need 1 teaspoon of the zest)
  • 1 tablespoon maple syrup or date syrup

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 172kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 54mg | Fiber: 3g | Sugar: 6g | Vitamin A: 54IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 1mg

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  Clean Diet Orange Cake

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  Rated 5.00 out of 5
  16 servings
  

  Clean Diet Orange Cake

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/16 loaf

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lovely grain-free almond orange cake contains honey, coconut, orange juice, and orange zest.

  Clean Diet Orange Cake quantity

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  Ingredients Scale

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

  Instructions

  • Please refer to RECIPE NOTES on baking with almond flour.

    Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
  • Preheat oven to 325° F. In a bowl, mix honey and eggs on high speed for three minutes.
  • Take speed down to medium and add baking powder, coconut flakes, orange juice, orange zest, almond flour, and coconut oil
  • Pour mixture into a loaf pan and sprinkle sliced almonds on top (optional). Bake for 35 minutes. Let cool, serve, and enjoy!

  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 Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 1 teaspoon coconut oil for greasing pan
  • 3 egg large
  • ½ cup honey
  • 1 teaspoon baking powder
  • ½ cup unsweetened shredded coconut
  • 1 orange large, zested, and squeezed (you will need 1/4 cup juice and 1 tablespoon zest)
  • 2 cup almond flour
  • ⅓ cup coconut oil

  Optional:

  • 2 tablespoon sliced almond for topping

  Cooking Tools Required

  8x5 inch Loaf Pan, Electric Hand Mixer, Mixing bowls, Oven, parchment paper, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 198kcal | Carbohydrates: 14g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 40mg | Potassium: 61mg | Fiber: 2g | Sugar: 10g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg

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  Light French Onion Chicken Casserole

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Light French Onion Chicken Casserole

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  Recipe adapted from:

  The Pound Dropper

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz chicken breast and 1/4 cup onions and sauce

  Egg FreeGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy Free

  This French Onion Chicken Casserole consists of a delicious seasoned chicken breast smothered in a French onion soup and topped with light mozzarella. Note: For 7 or more servings you will need 2 large baking pans/dishes OR 2 large oven-proof skillets (one of each will work too).

  https://thepounddropper.com/french-onion-chicken-bake/

  Light French Onion Chicken Casserole quantity

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  https://thepounddropper.com/french-onion-chicken-bake/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees.
  • In a large oven-proof skillet (you can use a regular skillet, but you will need to transfer to a baking dish before placing in the oven) melt butter over medium heat and add the sliced onions. Sauté the onions until softened and translucent, about 4 minutes. Set aside.
  • Clean the skillet and spray with non stick cooking spray.
  • Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet.
  • Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.
  • Add onions back into the skillet with the chicken breasts.
  • Pour in the can of French onion soup. Simmer the chicken and onions in the soup for 2-3 minutes-this will allow the soup to caramelize the chicken.
  • If using an oven proof skillet, top each chicken breast with mozzarella cheese (otherwise transfer chicken, onions, and sauce into a 9x13 inch baking dish and top with mozzarella cheese.)
  • Place skillet or baking dish in preheated oven and bake for 10-15 minutes or until bubbling.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 40 ounce boneless skinless chicken breast boneless, skinless, one per person
  • avocado oil cooking spray
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon seasoned salt
  • 4 tablespoon light butter such as Land o’Lakes
  • 2 yellow onion small, peeled & sliced
  • 20 ounce canned French onion soup 2 cans Campbell’s
  • 1 cup part skim mozzarella cheese shredded

  Cooking Tools Required

  9x13 inch glass baking dish

  Nutrition

  Calories: 216kcal | Carbohydrates: 5g | Protein: 28g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 613mg | Potassium: 721mg | Fiber: 1g | Sugar: 3g | Vitamin A: 233IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg

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  Aromatic Jeera Rice

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  Up to 10 servings
  

  Aromatic Jeera Rice

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  Recipe adapted from:

  Anushree Shetty

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Jeera rice tastes great with just about anything or on its own with a bit of yogurt and pickle.

  https://simmertoslimmer.com/jeera-rice/

  Aromatic Jeera Rice quantity

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  https://simmertoslimmer.com/jeera-rice/

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

  Instructions

  • Add rice to a medium-deep saucepan and fill it with water until the rice is completely covered.
  • Wash the rice by gently rubbing them with your fingers to dislodge any dirt and starch.
  • Change the water couple of times till the water runs clear.
  • Drain the water and add 5 cups of water to the rice. Let the rice soak for 30 minutes.
  • Drain the rice and set it aside.
  • Place a wok/kadhai over medium-high heat and add ghee.
  • Once the ghee is hot, add cumin seeds and once it starts sizzling, add green chilies, bay leaves, and cinnamon stick. Fry it for about 10-15 seconds and then add rice.
  • Saute the rice for about 1-2 minutes before adding salt and 4 cups water
  • In approximately 6-8 minutes, the water will start to boil and evaporate from the surface. When craters appear, cover the saucepan with a tight-fitting lid and turn down the heat to the lowest setting and cook for another 5 minutes and turn off the heat.
  • Open the lid and let the steam escape.
  • Resting the rice: Cover the saucepan and let the rice rest undisturbed for 5 minutes – this allows the steam coming out of the rice to redistribute and allows all the layers of the rice to evenly cook.
  • Wait for 5 minutes and then fluff the rice gently with a fork and sprinkle chopped coriander leaves. Serve hot.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 ½ cup aged basmati rice
  • 4 cup water
  • 3 tablespoon ghee coconut oil for vegan
  • 5 teaspoon cumin seeds
  • 4 green chile Indian green chiles or Serrano or Jalapeño peppers would work too, finely chopped
  • 2 cinnamon stick 3-inch long
  • 3 bay leaf
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Colander, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave, covered, on full power.

  Nutrition

  Calories: 214kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 11mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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  Mac and Cheese with Chorizo, Cotija and Aged English Cheddar

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  Up to 10 servings
  

  Mac and Cheese with Chorizo, Cotija and Aged English Cheddar

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Based on a rceipe from Melt, The Art of Macaroni and Cheese, by Stephanie Stiavetti and Garrett McCord’s.

  Mac and Cheese with Chorizo, Cotija and Aged English Cheddar quantity

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  Ingredients Scale

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

  Instructions

  • Squeeze the chorizos out of their casings and break into bite-size pieces. Place the olive oil in a non-stick skillet over medium heat and cook the chorizo until well browned about 10 minutes. Transfer to a plate lined with paper towels to drain the excess grease.
  • Cook the pasta in salted boiling water until al dente. Drain through a colander and set aside (do not rinse!).
  • Preheat the oven to 350. Lightly butter a 9 X 13 pan. Toss together the pasta, chorizo, and Cotija in the baking dish.
  • To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat. Place the butter in a medium saucepan and melt over medium flame. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes. Slowly add the milk, chipotle peppers, and cumin, stirring (or whisking) constantly until the sauce thickens enough to evenly coat the back of a spoon–a finger drawn along the back of the spoon should leave a clear swath. Remove from heat and add most of the Lincolnshire Poacher to the sauce–reserve a handful or so for topping–and stir until completely melted. Season with salt and pepper to taste. Be careful with the salt, as the cheese is already salty.
  • Pour sauce over pasta and stir all around to coat. Top with the reserved Cheddar and green scallions. Bake for 25 minutes or until crispy brown on top. Allow the dish to cool for 5 minutes before serving, then garnish with a bit more freshly chopped scallion if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 ounce fresh Mexican chorizo about 3 large links
  • 2 teaspoon extra virgin olive oil
  • 16 ounce penne rigate
  • 5 ounce Cotija shredded
  • 4 cup whole milk
  • 3 tablespoon butter
  • 3 tablespoon all-purpose flour
  • ⅔ teaspoon ground chipotle chili pepper
  • ¼ teaspoon ground cumin
  • 1 pound shredded cheddar cheese shredded, divided or use Montgomery’s Cheddar, Avalanche’s Clothbound Goat Cheddar, Fiscalini Bandage Wrapped Cheddar, or any hard, well-aged Cheddar
  • ½ teaspoon Kosher salt or to taste
  • ⅛ teaspoon freshly ground black pepper freshly ground to taste
  • 3 stalk green onion green parts only, minced

  Cooking Tools Required

  Colander, Grater, Measuring cups and spoons, Mixing spoon, Pyrex baking dish, Saucepan, Saute pan, Whisk

  Reheating/Serving Instructions

  Reheat in microwave on low setting, stirring a couple times until heated through.

  Nutrition

  Calories: 901kcal | Carbohydrates: 59g | Protein: 44g | Fat: 53g | Saturated Fat: 33g | Cholesterol: 179mg | Sodium: 1634mg | Potassium: 373mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1689IU | Vitamin C: 9mg | Calcium: 957mg | Iron: 2mg

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  Turkey Chili

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  FSA/HSA eligible when qualified
  4 servings
  

  Turkey Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  A high-protein, fiber-packed, comforting chili that's full of bold flavors!

  Turkey Chili quantity

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  Ingredients Scale

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

  Instructions

  • Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2 minutes.
  • Cook the Turkey: Add ground turkey, breaking it apart as it browns (about 5 minutes).
  • Add the Ingredients: Stir in diced tomatoes, tomato paste, black beans, kidney beans, corn, and spices. Simmer for 10 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 93% lean ground turkey
  • 1 tablespoon extra virgin olive oil
  • 1 whole small onion diced
  • 2 clove garlic minced
  • 15 ounce canned diced tomatoes-low sodium
  • 15 ounce canned black beans-low sodium drained & rinsed
  • 15 ounce canned kidney beans-low sodium drained & rinsed
  • 1 cup frozen corn
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 409kcal | Carbohydrates: 49g | Protein: 41g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 700mg | Potassium: 1335mg | Fiber: 16g | Sugar: 5g | Vitamin A: 619IU | Vitamin C: 18mg | Calcium: 117mg | Iron: 6mg | Phosphorus: 551mg

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  Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans

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  12 servings
  

  Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans

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  Recipe adapted from:

  Lexi's Clean Kitchen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

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

  Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey, veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

  Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350ºF
  • In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
  • Add in turkey and spices and cook until browned
  • Add in black beans, spinach, and tomato. Toss to combine and set aside.
  • In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
  • Pour into greased muffin tin
  • Bake for 20 minutes until eggs are firm
  • Garnish and serve!

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 each red bell pepper finely diced
  • 1 each green bell pepper finely diced
  • 1 each small yellow onion finely diced
  • 1/2 pound 93% lean ground turkey
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry oregano
  • 1 cup canned black beans rinses and drained
  • 1 cup fresh spinach
  • 1 each Roma tomato finely diced
  • 1 each jalapeno pepper seeded and diced
  • 9 each egg whisked
  • 1/2 cup shredded sharp cheddar cheese shredded
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoon fresh cilantro chopped, for garnish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 130kcal | Carbohydrates: 5g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 141mg | Sodium: 343mg | Potassium: 223mg | Fiber: 2g | Sugar: 1g | Vitamin A: 910IU | Vitamin C: 25mg | Calcium: 71mg | Iron: 1mg

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  Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP

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

  Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP

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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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  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeLow FODMAPNut FreeRefined Sugar FreeSoy Free

  If you've never tried a pot roast cooked in a pressure cooker you're in for something special! Unlike traditionally cooked pot roast, this roast will always come out juicy and tender, never dry. Plus, the root vegetables are cooked in the meat juices for maximum flavor.

  Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Season roast with Kosher salt and freshly ground pepper.
  • Place a large pot over medium-high heat and when hot, add the oil. Place the roast in the pot and brown on both sides. This should take about 8 minutes. Alternately, if you have a pressure cooker with a saute or browning mode you can use that to brown the roast.
  • Transfer beef to pressure cooker. Add beef stock (or water) and herbs,. Cover and cook on high pressure for 40 minutes. Quick pressure release.
  • Remove roast and allow to rest, covered in foil, for 10-15 minutes. Meanwhile, place root vegetables in the pressure cooker with the remaining liquid, and cook on high pressure for 5 minutes. Slice pot roast or break it up into chunks. Serve with vegetables and any remaining juices.

  Cook Times

  Active Prep5

  Hands-On Cook8

  Hands-Off Cook55

  Passive0

  Total Time1 hour hour 8 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil or your favorite high-heat cooking oil
  • 3.5 pound beef chuck roast
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup beef stock or water
  • 1 teaspoon dry thyme
  • 1 bay leaf
  • 4 each red potato or other variety, large, cut into 1 1/2 inch pieces
  • 2 each carrot large, cut into 1 1/2 inch lengths
  • 1 each parsnip large, cut into 1 1/2 inch pieces

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Place pot roast in a pan with some of it's juices. Cover and place over medium heat until heated through.

  Nutrition

  Calories: 302kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 409mg | Potassium: 577mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 4mg | Phosphorus: 308mg

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  Pumpkin Chocolate Chip Bread (2 loaves)

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  Rated 0 out of 5
  20 servings
  

  Pumpkin Chocolate Chip Bread (2 loaves)

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Dairy FreeNut FreeSoy FreeVegetarian

  This recipe makes 2 delicious loaves, one to enjoy now and one to freeze for later!

  Pumpkin Chocolate Chip Bread (2 loaves) quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 20

  Instructions

  • Preheat oven to 350 degrees. Prepare 2 loaf pans by greasing and lightly flouring.
  • In a medium bowl cream together the sugar and oil. Add eggs one at a time mixing well after each addition.
  • Add the pumpkin and water mixing well to incorporate all the ingredients.
  • In a separate bowl whisk together the dry ingredients.
  • Fold the dry ingredients into the wet ingredients.
  • Stir in the chocolate chips if using.
  • Divide mixture evenly into loaf pans and bake for 60-70 minutes or until a wooden skewer inserted into the center comes out clean. Allow bread to cool 15 minutes before removing from pan. Finish cooling on cooling rack.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size20

  Ingredients

  Ingredients

  Wet ingredients:

  • 3 cup granulated sugar
  • 1 cup avocado oil
  • 4 egg
  • 15 ounce canned pumpkin
  • 2/3 cup water

  Dry ingredients:

  • 3 ½ cup all purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground clove
  • 1 teaspoon ground allspice

  Optional:

  • 10 ounce semi-sweet chocolate chips

  Cooking Tools Required

  8x5 inch Loaf Pan, 8x8 inch nonstick baking pan, Can Opener, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

  Nutrition

  Calories: 395kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 147mg | Potassium: 166mg | Fiber: 2g | Sugar: 36g | Vitamin A: 3365IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

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  Tandoori Chicken

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  Rated 0 out of 5
  8 servings
  

  Tandoori Chicken

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  Recipe adapted from:

  Jen Stone

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut FreeSoy Free

  A traditional Indian dish in which chicken is marinated in yogurt and spices then roasted over high heat for lots of flavor and tenderness.

  Tandoori Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Cut and separate chicken legs and thighs
  • Cut deep diagonal slices into tops of each piece
  • Combine all spices and yogurt into a large mixing bowl, mixing well
  • Add chicken and mix well. Ensure you get into the cuts of the chicken as well
  • Marinate for 1 hour
  • Preheat oven to 500 degrees
  • Once marinated, place chicken on heavy rimmed baking sheet. Note: Because of the high heat make sure to use a heavy sheet pan or it may warp during cooking.
  • Drizzle oil all over chicken to prevent burning
  • Roast chicken 30 minutes or until 165 degrees internally

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive60

  Total Time1 hour hour 45 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 pound chicken leg quarter
  • 16 ounce plain Greek yogurt
  • 1 tablespoon Kosher salt
  • 5 clove garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon honey
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1/2 tablespoon ground turmeric
  • 1/2 tablespoon garam masala
  • 4 tablespoon extra virgin olive oil

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Food storage containers, Measuring cups and spoons, Meat Thermometer, Oven, Sharp Knives

  Reheating/Serving Instructions

  Reheat in a 350 degree oven until heated through, about 15 minutes.

  Nutrition

  Calories: 430kcal | Carbohydrates: 6g | Protein: 27g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 839mg | Potassium: 423mg | Fiber: 1g | Sugar: 4g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

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  One Pan Moroccan Fish

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  Rated 0 out of 5
  6 servings
  

  One Pan Moroccan Fish

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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: 7 ounce

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This North African fish dish made with halibut, has a range of flavors and lots of spiciness!

  One Pan Moroccan Fish quantity

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  Ingredients Scale

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

  Instructions

  • To a large saute pan with a lid, add the oil. Heat over medium high and when hot add bell pepper, tomatoes, carrots, garlic, and garbanzo beans. Sauté until veggies are soft, about 5 minutes.
  • In a blender, add the cilantro, Jalapeño, paprika, turmeric, cayenne, salt, pepper, and red pepper flakes. Add hot water and blend until smooth.
  • Add the mixture to the pan with the vegetables and bring to a boil. Turn down to a simmer and cook for 5 minutes.
  • Nestle fish into the sauce, cover allow fish to cook for 5-7 minutes depending on thickness.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 red bell pepper thinly sliced
  • 2 carrot large, organic, finely chopped
  • 14 ounce canned garbanzo beans drained and rinsed
  • 2 clove garlic crushed and minced
  • 4 tomato large, sliced into wedges about 1-inch thick
  • 1½ pound halibut or use any white fish of choice

  For the blender:

  • 1 bunch fresh cilantro
  • 1 jalapeno pepper
  • 2 teaspoon paprika
  • ¼ teaspoon ground turmeric
  • ¼ tespoon cayenne pepper more or less to taste
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • ½ teaspoon crushed red pepper
  • ½ cup water hot

  Cooking Tools Required

  Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives

  Reheating/Serving Instructions

  In a large sauté pan, heat fish with sauce over medium heat until heated through.

  Nutrition

  Calories: 217kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 673mg | Potassium: 929mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5298IU | Vitamin C: 41mg | Calcium: 54mg | Iron: 2mg

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  Creamy White Chicken Enchiladas

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  Rated 0 out of 5
  6 servings
  

  Creamy White Chicken Enchiladas

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  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeRefined Sugar FreeSoy Free

  This recipe is a loyal customer-submitted favorite and uses reduced or non fat dairy. Full fat dairy can be substituted if desired.

  Creamy White Chicken Enchiladas quantity

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

  Instructions

  • Place chicken breasts in a large saute pan. Fill with water to just cover. Sprinkle 1 tablespoon of salt over chicken. Cover, bring to a boil, then turn off the heat. Turn chicken over and place lid back on pan. Allow to sit for 10 minutes. Remove chicken from water to a plate to cool. When cool enough to handle cut into ½ inch cubes.
  • Meanwhile, make the sauce by placing the butter in a medium saucepan over medium heat. Once the butter has melted, add the chicken base and flour, whisking into a thick paste. Continue to cook for one minute. Pour the milk, all at once, into the flour mixture, stirring until incorporated. Continue to cook over medium heat, until the sauce is the consistency of thick gravy, about 5 minutes. Set aside.
  • In a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in the cubed chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened, about 5 minutes. Stir into chicken mixture.
  • In another bowl, combine the sauce, sour cream, jalapenos, cayenne, and 1 cup milk. Stir 2 tablespoons into chicken/cream cheese mixture. Wrap tortillas in a damp cloth and microwave to soften, about 30 seconds. Place 1/3 cup of chicken filling down the center of each tortilla; roll up. Coat a 13x9 inch baking dish with cooking spray, and place enchiladas seam side down. Top with remaining sauce mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken breast about 3

  For the sauce:

  • ¼ cup unsalted butter
  • 1 teaspoon roasted chicken base Better Than Bouillon brand recommended
  • ¼ cup all-purpose flour
  • 1⅓ cup fat-free milk
  • 4 ounce reduced-fat cream cheese
  • 1 tablespoon fat-free milk
  • 1 teaspoon ground cumin
  • ½ cup green onion chopped
  • ½ cup red bell pepper chopped
  • 1 cup fat-free sour cream
  • 2 jalapeno pepper seeded and chopped
  • ¼ teaspoon cayenne pepper
  • 1 cup fat-free milk
  • 12 corn tortilla 6 inch, white or yellow
  • avocado oil cooking spray
  • ½ cup reduced-fat cheddar cheese shredded

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Pyrex baking dish, Saucepan, Saute pan, Whisk

  Reheating/Serving Instructions

  Reheat in microwave on medium-high heat until heated through.

  Nutrition

  Calories: 391kcal | Carbohydrates: 42g | Protein: 24g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 414mg | Potassium: 623mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1226IU | Vitamin C: 24mg | Calcium: 291mg | Iron: 2mg

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  Cheese Enchiladas with Red Sauce

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  6 servings
  

  Cheese Enchiladas with Red Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeGluten FreeNut Free

  With it's authentic tasting enchilada sauce these enchiladas are a crowd pleaser!

  Cheese Enchiladas with Red Sauce quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.  
  • Add oil to a sauté pan set over medium heat. When hot add onions, peppers, and garlic, sauteing until onion is translucent, about 3 minutes. Season with Kosher salt and pepper; set aside. 
  • Wrap tortillas in a damp kitchen towel and microwave for 1-2 minutes until soft and pliable.  
  • Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Using half the cheese fill tortillas with equal portions of cheese, then the onion/bell pepper mixture, and finally half of the cilantro. Before rolling, top each enchilada with 1 tablespoon enchilada sauce, then roll, and place seam side down in baking dish.  
  • Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven and garnish with remaining cilantro. 

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  Enchilada Sauce

  • 2 tablespoon avocado oil
  • 2 tablespoon all-purpose flour gluten free flour for GF
  • 3 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 teaspoon ground cumin
  • 2 ½ cup vegetable stock
  • 6 ounce tomato paste

  Filling

  • 1 tablespoon avocado oil
  • 1 white onion small, small dice
  • 1 red bell pepper medium, small dice
  • 2 clove garlic minced
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 6 cup shredded Monterrey Jack cheese or pepper jack cheese

  For Serving

  • 12 corn tortilla medium
  • 2.2 ounce canned sliced black olives
  • 1 bunch fresh cilantro chopped

  Cooking Tools Required

  Baking Pan, Saucepan, Saute pan

  Reheating/Serving Instructions

  Heat, covered in 350 degree oven for 20 minutes or until cheese melts.

  Nutrition

  Calories: 676kcal | Carbohydrates: 38g | Protein: 33g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 101mg | Sodium: 3098mg | Potassium: 648mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3454IU | Vitamin C: 34mg | Calcium: 927mg | Iron: 4mg | Phosphorus: 718mg

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  Nutty Protein Power Bars

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

  Nutty Protein Power Bars

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  Recipe adapted from:

  Brien Shamp

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 square

  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 HealthyKetoLow FODMAPLower CarbOil FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Fuel your day with these addictive Nutty Protein Power Bars! Packed with wholesome ingredients like slivered walnuts and pecans, these bars offer a delightful crunch while delivering a healthy dose of protein. Infused with the sweetness of Medjool dates and a burst of flavor from dried cherries and apricots, they make for a perfect snack any time of day. With the addition of ground flax meal and protein powder, these bars not only satisfy your sweet tooth but also provide essential nutrients to keep you energized. Just try not to devour them all in one sitting!

  Nutty Protein Power Bars quantity

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  Ingredients Scale

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

  Instructions

  • In a food processor, coarsely grind the walnuts and pecans. Set aside in a large bowl. Add the flaxseed, cinnamon and protein powder to the nut blend.
  • Next, put the dates, cherries, and apricots into the food processor and pulse just a few times to chop the fruit (should still be small pieces). Add the water, vanilla, and honey and pulse a few more times to combine.
  • Add your fruit mixture to the nut mixture, and hand mix to combine all the ingredients well.
  • Simply press your mixture into a glass baking dish and refrigerate for 60 minutes before cutting into 16 bars.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 1¼ cup walnuts lightly toasted
  • 1 cup pecans lightly toasted
  • ⅓ cup ground flax seeds
  • ¾ teaspoon ground cinnamon
  • 6 ounce pitted Medjool date 7 dates
  • ⅓ cup dried unsweetened cherries or unsweetened dried blueberries
  • ⅓ cup dried apricot
  • ½ teaspoon pure vanilla extract
  • ½ tablespoon honey
  • 2 ¼ ounce protein powder about 60 grams of protein powder
  • 4 tablespoon water add 1 more tablespoon as needed

  Cooking Tools Required

  8x8 inch glass baking dish, Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Refrigerator, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 183kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 8mg | Potassium: 211mg | Fiber: 3g | Sugar: 11g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg

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  Beef Tacos with Chipotle Sour Cream

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

  Beef Tacos with Chipotle Sour Cream

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 tacos

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

  Diabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy Free

  These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

  Beef Tacos with Chipotle Sour Cream quantity

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  Ingredients Scale

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

  Instructions

  • Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
  • Stir in the chili powder and ground cumin. let it simmer for 5 minutes
  • While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
  • Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon avocado oil
  • 1 pound 95% lean ground beef
  • 8 each whole wheat tortilla
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup lettuce thinly sliced
  • 6 ounce Roma tomato diced
  • 1/3 cup shredded cheddar cheese

  For the chipotle sour cream:

  • 1/3 cup sour cream
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon lime juice

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat filling in the microwave on medium power until heated through

  Nutrition

  Calories: 525kcal | Carbohydrates: 50g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 737mg | Potassium: 645mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5022IU | Vitamin C: 17mg | Calcium: 286mg | Iron: 6mg

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